Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
What is that they say about best laid plans and all that??? Our kitchen, which was supposed to be finished today is only half done and because tomorrow is Good Friday the workman won't be back until Saturday, so here I sit with a completely unworkable kitchen . . . no cooking. It better be done by Saturday afternoon . . . I've got people coming for Easter Dinner!
Anyways, in the meantime I thought I would share some of my favourite Easter Treats with you all, and with any lucky by Saturday afternoon, I'll be cooking up a few of my own!
These cupcakes are really cute. I have used those coconut Ferrero Raffaello Chocolates, cut in half. Don't they look cute? The ears are large marshmallows cut into quarters, and then the cut edges rolled in coloured sugars. Pink dragees are the eyes, and those are pink candy balls for the noses. I also had some candied flowers for an additional touch. Enjoy!
*Easter Bunny Cupcakes*
Makes 18
Printable Recipe
Vanilla cupcakes:
2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening, room temperature
(Crisco, Trex, White Flora)
3/4 cup milk
1 tablespoon vanilla
2 large eggs
A quantity of Vanilla Butter cream icing (see below)
various decorations (marshmallows, coloured candies, etc.)
Pre-heat the oven to 180*C/350*F. Line 18 muffin cups with paper cupcake liners. Set aside.
Whisk the flour, sugar, baking powder and salt together in a large bowl to combine. Add the shortening, milk, vanilla and eggs. Beat with an electric whisk until all the ingredients are just blended. Spoon equal amounts into the paper liners in the muffin cups, filling each one no more than 2/3 full.
Bake for 20 to 22 minutes, or until they test done. (A toothpick inserted in one should come out clean and they should bounce back when lightly touched with a fingertip.) Remove from the pans immediately to wire racks to cool completely before continuing.
Once they are completely cooled, frost and decorate as you wish.
*Vanilla Buttercream*
1/2 cup unsalted butter, softened
4 cups sifted icing sugar
1/4 cup milk
1 tsp vanilla
Place the softened butter into a large bowl. Beat in 2 cups of the icing sugar. Then beat in the milk and the vanilla. Gradually beat in the remaining 2 cups of icing sugar until the icing is thick enough to be of the right spreading consistency. You may not need all of the sugar.
Hot Cross Scones
Your favourite Easter bun, except in a tasty spiced and fruited scone, topped with icing crosses.
Easter Chocolate Crispie Nests
Everyone loves these!! Easy and quick to make. They're a complete doddle!
Hot Cross Buns
M&S are pretty good, but why not try making your own? They're not that hard, really. IF I can make them anyone can!!
Simnel Tart
A flakey tart base of puffed pastry, topped with fruit and marzipan. DEEEE-licious! (and easy too!)
Hot Cross Muffins
Tasty fruited muffins, again with icing crosses.
Bun and Butter Pudding
Use your excess Hot Cross Buns to make this delicious version of bread and butter pudding. (Ok, so if you are like me there's never any excess hot cross buns, but never mind, it's worth buying some just to make this delectable dessert!!)
Hot Cross Buns with a delicious Spiced Fruited Butter
And finally . . . a delicious spiced and fruited butter to serve with your toasted hot cross buns for breakfast on Easter morning, a la Nigel Slater!
One of the challenges of living on your own is that you often miss out on baking and eating things because most recipes just bake up in quantities that are far too much for you to conceivably use up.
Sometimes you can get around that by giving half of whatever you bake away, and sure, you can freeze it, but, if you like to bake as much as I do, you will soon run out of space in the freezer and your neighbors will get tired of seeing your face.
This past year or so I have been trying to small batch as many recipes as I can, and today I am sharing an easy blueberry muffin cake that makes only 4 or 5 servings rather than 8 or 10.
.JPG "Blueberry Muffin Cake")
The original blueberry muffin cake recipe baked in a 9-inch spring form pan. I found this recipe quite some time ago on a blog called Cookies and Cups. It became a favorite recipe of mine to bake when I knew I was having company over.
I decided to adapt it today to a much smaller size than the original recipe makes. This is the perfect size for me to make and then if I freeze any of it, it doesn't take up too much space in my freezer. In all truth though, I could probably eat my way through this in just two or three days.
I hate waste.
.JPG "Blueberry Muffin Cake")
This is probably one of the best homemade muffin cakes that you would ever want to bake and eat. Not only does it have a beautiful tender crumb, but it is filled with ripe plump sweet berries.
Don't get me started on the moreish crunchy streusel topping . . . and then there is that sweet vanilla glaze. What's not to love about this!!
.JPG "Blueberry Muffin Cake")
Blueberries are one of my favorite fruits and they are really good for you as well. Filled with anti-oxidants they are considered to be a super fruit.
I try to eat some every day. I sprinkle them on my cereal, eat them out of hand and also try to use them in baked goods from time to time. They especially shine in beautiful bakes such as this fabulous cake.
.JPG "Blueberry Muffin Cake")
WHAT YOU NEED TO MAKE BLUEBERRY MUFFIN CAKE
I am sure you probably have everything you need in your kitchen right now to make this fabulous cake! Lets start with the streusel topping!
For the streusel Topping:
- 1/3 cup (75g) granulated sugar
- 4 1/2 TBS plain all purpose flour
- 1/2 tsp ground cinnamon
- 3 TBS butter, at room temperature
I have also used ground cardamom in this, half and half with the cinnamon. Cardamom has almost a citrus flavor and we know how well that goes with blueberries.
.JPG "Blueberry Muffin Cake")
For the cake:
- 1 cup (140g) plain all purpose flour
- 1 tsp finely grated lemon zest
- 1/3 cup (75g) granulated sugar
- 2 TBS butter, room temperature
- 1/3 cup + 1 TBS (90ml) milk
- 1 small free range egg, or 1 large free range egg yolk
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (190g) fresh blueberries
.JPG "Blueberry Muffin Cake")
For the vanilla glaze:
- 1/4 cup (65g) sifted icing sugar
- few drops vanilla
- 1 tsp milk
What cake or muffin is not enhanced with the addition of a sweet vanilla glaze? This is its crowning glory.
.JPG "Blueberry Muffin Cake")
HOW TO MAKE BLUEBERRY MUFFIN CAKE
This smaller version of the regular cake bakes in a 9 by 4 inch loaf tin, cutting into five beautiful moreishy thick slices.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9 by 4 inch loaf tin and line with paper so that you have an overhang for lifting out on the two long sides.
First make the streusel. Measure all of the dry ingredients into a bowl and cut in the butter until you have a dry crumbly mixture. Set aside.
.JPG "Blueberry Muffin Cake")
Whisk together the flour, baking powder and salt for the cake. Whisk together the milk and egg for the cake.
Rub the sugar and lemon zest together in a bowl, until quite fragrant. Add the butter and cream together. Add the flour mixture and milk mixture and mix until just combined.
Fold in the blueberries and spread the batter into the prepared loaf tin. Sprinkle the streusel mixture evenly over top.
.JPG "Blueberry Muffin Cake")
Bake in the preheated oven for 40 to 45 minutes until golden brown, set and a toothpick inserted in the center comes out clean.
Leave to cool in the pan on a wire rack for ten minutes before lifting out onto the rack to finish cooling to lukewarm.
Whisk together all of the glaze ingredients, using only enough milk to give you a nice drizzle. Flick this drizzle over top of the cake.
Cut into thick slices and serve warm or at room temperature.
.JPG "Blueberry Muffin Cake")
Yes, I did hedonistically spread lashings of butter onto the surface of my warm slice of blueberry muffin cake. Yes, it was absolutely luxuriously moreish.
Now you know why I look the way I do. I am not a halfway person. Its all in or nothing. That's me, take it or leave it.
.JPG "Blueberry Muffin Cake")
As a bonafide lover of all things blueberry, it occurs to me that you might be as well and so allow me to share a few of my other delicious blueberry creations:
LEMON BLUEBERRY TURNOVERS - Blueberries. Lemon. Puff pastry. Glaze. Prepare to fall in love.
LITTLE BLUEBERRY PUDDINGS - tiny cakes served warm with either pouring cream or ice cream. A delicious dessert any way you look at it.
SPICED BLUEBERRY SCONES - Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges.
Blueberry Muffin Cake (small batch)
Yield: 4 to 5
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
I small batched my all-time favorite Blueberry Muffin Cake. It bakes in a 9 by 4 inch loaf tin now. Its got a lovely soft crumb and is loaded with blueberries, topped with a crunchy streusel crumble and drizzled a sweet vanilla glaze.
Ingredients
For the streusel Topping:
- 1/3 cup (75g) granulated sugar
- 4 1/2 TBS plain all purpose flour
- 1/2 tsp ground cinnamon
- 3 TBS butter, at room temperature
For the cake:
- 1 cup (140g) plain all purpose flour
- 1 tsp finely grated lemon zest
- 1/3 cup (75g) granulated sugar
- 2 TBS butter, room temperature
- 1/3 cup + 1 TBS (90ml) milk
- 1 small free range egg, or 1 large free range egg yolk
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup (190g) fresh blueberries
For the vanilla glaze:
- 1/4 cup (65g) sifted icing sugar
- few drops vanilla
- 1 tsp milk
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 9 by 4 inch loaf tin and line with paper so that you have an overhang for lifting out on the two long sides.
- First make the streusel. Measure all of the dry ingredients into a bowl and cut in the butter until you have a dry crumbly mixture. Set aside.
- Whisk together the flour, baking powder and salt for the cake.
- Whisk together the milk and egg for the cake.
- Rub the sugar and lemon zest together in a bowl, until quite fragrant. Add the butter and cream together. Add the flour mixture and milk mixture and mix until just combined. Fold in the blueberries and spread the batter into the prepared loaf tin.
- Sprinkle the streusel mixture evenly over top.
- Bake in the preheated oven for 40 to 45 minutes until golden brown, set and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan on a wire rack for ten minutes before lifting out onto the rack to finish cooling to lukewarm.
- Whisk together all of the glaze ingredients, using only enough milk to give you a nice drizzle. Flick this drizzle over top of the cake.
- Cut into thick slices and serve warm or at room temperature.
Are you looking for expert advice on baking? I found an excellent article on Porch which covers just about anything that you might need to know about baking and setting up a baking area in your kitchen. You can find it here!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
One of my favourite things about late summer is the abundance of summer berries . . .
There's still the odd strawberry hanging about, but in truth they're mostly gone by now, but the shop shelves are now filled with beautiful Scottish and British Raspberries . . .
Lovely Blackberries from Kent . . . the hedgerows are beginning to fill up with them as well . . .
Beautiful plump Blueberries from Devon . . .
Oh such a lovely lot of berries . . . sweet and delicious and perfect for light desserts and sauces.
Beautiful desserts such as this spiced berry compote. Delicious in it's own right . . .
but equally as scrummy spooned warm over vanilla ice cream . . . the warm juices trickling down the cool vanilla mountain and mingling with it's sweet milkyness . . .
Or served cold in a bowl and topped with a dollop of softly whipped cream . . . perfect foil for it's heady richness and beautiful colours . . .
or . . . and this is the creme de la creme . . . spooned onto the bottom of a buttery fruit scone and topped with tasty dollop of Clotted Cream a la creme tea!
And . . . why not! mmm . . . mmm . . . mmm . . .
*Spiced Summer Berry Compote*
Serves 6
Printable Recipe
Rich and heady. Beautifully coloured. Simple. Perfect with some cold ice cream, vanilla of course!
400g of fruit (a generous pound) blueberries, raspberries, blackberries, loganberries, tayberries etc.
(I use about half blueberries)
4 TBS caster sugar
3 TBS spiced berry squash drink mix, undiluted (can use a fruit flavoured liqueur such as framboise)
Put half of the berries (blueberries) into a heavy bottomed saucepan. Sprinkle with the sugar and the berry squash drink mix. Slowly bring to the boil, then reduce the heat and simmer just to the point where the berries seem about to burst. Remove from the heat. Stir in the raspberries, blackberries and any other fruit you are using.
Serve warm in glasses or small bowls, or spooned over ice cream.
Delicious also spooned between fruited scones along with a nice dollop of clotted cream. The ultimate in a cream tea!
Coming to terms with and learning to live with Type 2 Diabetes is a real learning curve for sure. I know I am not alone in feeling somewhat discouraged at times and at a loss at others. But I am determined to stay the course and do what is the best things to do for my health. Healthy eating and regular meal planning is all a part of that. No more flying by the seat of my pants!
These easy Lemon Bars are a delightful recipe taken from the pages of my Big Blue Binder. For those of you who don't know this is a big blue vinyl binder filled with recipes, handwritten and clipped, that I have been saving since I was about 9 years old.
It has travelled around the world with me and is filled with all of my tried and trues. Many are family recipes, having been handed down through the generations.
Others are gifts from friends. Something I ate and enjoyed in their homes, and that they were kind enough to share the recipe with me. Shared recipes are the best recipes of all!
This is a pretty classic lemon bar recipe. They are the perfect combination of tart and sweet! Everything a good lemon bar should be.
There is something about lemon flavoured baked goodies that sings the song of my heart. I can't get enough of them. When push comes to shove and I had to choose between something lemon or something chocolate . . . well, lemon would win every time.
Actually I do have a recipe for Lemon and Chocolate Slices on here that is pretty darned good. With those you get the vanilla shortbread crust, topped with a layer of melted semi-sweet chocolate.
Onto this goes the lemon curd filling and the rest is history. Deliciously different. You can get that recipe here. Its pretty lush.
I also have a recipe for Raspberry Lemon Bars, which you can find here. Along with a lot of other delicious lemon recipes.
Recipes such as Homemade Lemon Curd, Little Lemon Ginger Cakes, Raspberry Lemon Bars, Blueberry Gingerbread. (You split that cake and put lemon curd in the middle.)
Then there is a luxurious Lemon Tart, sweet Lemon Cupcakes, Lemon and Poppyseed Bundt Cake, Lemon & Blueberry Drop Scones, and even a few more recipes for lemon delights.
All on that same page. If you like lemon, its the mother-lode of lemon tastiness.
Classic Lemon Bars however are hands down my absolute favorite bar. With their simple shortbread-like crust and tart sweet lemon filling, they always delight.
And they are such a simple bake. I don't know why people think they must be complicated. They aren't in the least. Nothing could be easier.
The crust contains only three ingredients. Plain or all purpose flour as it is also called. Salted Butter. Sifted icing sugar.
I always sift my icing sugar to get out any lumps. It doesn't take long and you get a much nicer finish in your baked goods rather than trying to use it without sifting it.
These three ingredients are rubbed together in a bowl until they are well combined. They make a rather crumbly mixture. Don't worry, its supposed to look that way.
This crumbly mixture gets put and pressed into either an 8 inch square baking dish or a 9 inch square baking dish. If you use the 8 inch square dish you get deeper layers. I like them better in the 8 inch square dish.
You just put the crumbly mixture in and then press it compact. I find using the flat bottom of a metal measuring cup does a really great job of this.
This crust gets baked for 20 minutes. It will be nicely set at the end of that time.
While the crust is baking you can get busy with the business of whisking the filling ingredients all together. There is nothing out of the ordinary there either.
The filling is simply lemon juice, sugar, eggs, lemon zest, baking powder and salt. Just whisk everything together on high until the mixture is light and fluffy.
Always, ALWAYS, use fresh lemon juice and add the zest. Fresh juice blows the one from concentrate out of the water and the zest really does add to the lemon flavor of the bars!
This mixture gets poured over the hot baked base and then the pan is popped back into the oven to bake the filling. It takes about half an hour.
At the end of that time the filling should be completely set. A finger pressed in the center should meet with some resistance and not make a dimple. At that point you know they are perfect.
The most difficult part of making these lush bars is waiting for them to cool enough so that you can cut them into bars to enjoy. Seriously. Nothing could be easier.
You do need to leave them set for about an hour prior to cutting them. I know, its hard . . . I always want to dig in right away, but believe me, it is well worth the wait.
Its a tough job but someone has to do it!!
I like to dust them with icing sugar prior to serving them. There is no point in doing that too early because the bars will absorb the sugar. I always do it just before serving.
Like a girl who is getting dressed up to go to a party, a dusting of icing sugar prettifies these up beautifully. Its not necessary, but it is nice.
If I am being really fancy, I will also pop a tiny bit of fresh lemon on top to further decorate them. But trust me when I say these are delicious even without the icing sugar topping and lemon bits.
These are just full on TASTY TASTY! A family favorite treat for sure!
Lush Lemon Bars
Yield: Makes one 8 or 9 inch square pan
Prep time: 10 MinCook time: 48 Mininactive time: 1 HourTotal time: 1 H & 58 M
Perfect in every way. Lemon bars with a sweet shortbread cookie crust and a lush sweet/tart lemon topping.
Ingredients
For the crust:
- 1 cup (140g) plain all purpose flour
- 1/2 cup (120g) butter, softened
- 1/4 cup (35g) icing sugar, sifted
For the filling:
- 2 large free range eggs
- 1 cup (195g) granulated sugar (in the UK use caster sugar)
- 2 tsp finely grated lemon zest
- 2 TBS lemon juice
- 1/2 tsp baking powder
- 1/4 tsp salt
Optional but nice:
- Sifted icing sugar to dust
- small bits of lemon to decorate
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready an 8 or a 9 inch baking dish. Note that an 8-inch dish will give you a much thicker filling.
- Measure all the ingredients for the crust into a bowl and blend together until evenly blended. It will be crumbly. Press this mixture into the bottom of your baking dish.
- Bake for 20 minutes. Remove from the oven and set aside.
- For the filling, beat the remaining ingredients using an electric whisk for 3 minutes on high speed, until light and fluffy. Pour this mixture over the hot crust.
- Bake for for 25 to 30 minutes, or until totally set and the top is firm when lightly touched in the center. Remove from the oven and allow to cool for at least an hour in the pan.
- To serve cut into squares and dust with icing sugar. Decorate with bits of fresh lemon if desired. Delicious!
I thought the plate went very well with the squares and also with my tea towel. I never know what colors I am going to use. I just sit down and start to embroider. This one is one of my favourites, but then again I say that about them all n'est ce pas!!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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One of the perks of having a food blog is that on occasion you get sent something really nice to try out. Sometimes, it's food . . . other times some new piece of equipment to play with . . . and best of all, sometimes it's a new cookery book!!
Now my husband would argue somewhat with that being the best . . . as he
The people at FW Media recently sent me over a few to try out and I thought I would give the first one a go today. It's called Teashop Treats and is by the Reader's Digest.
I have a few Reader's Digest Cookery books that I've collected through the years. They've always been really good books, and I have to say that, despite it's lack of food photos, this has not disappointed me thus far. It's a small book, only about 8 by 6 inches in size, about the size of a pocket book novel, but don't let it's size fool you. It is chock full of lovely delights.
Tasty goodies such as Strawberry Shortcake or Bath Buns, Blueberry Muffins, Chocolate Cake, Scones . . . and little savouries such as Souffled Salmon Tartlettes. I really should be waiting a few weeks to let you know about this, but after baking this fabulous Ginger Loaf that I baked out of the book today, I just couldn't wait.
This may be the bestest and tastiest Gingerbread Loaf I have ever baked! It's rich, it's spicy . . . it's moist and best of all . . .it's absolutely delicious! I kid you not!! I have fallen in love with this recipe. That's why I couldn't wait to show you.
If this recipe is any indication of the quality of the other recipes in the book, I just know I won't be disappointed . . . because, food photos or not, I give this recipe a resounding 10+ stars with a few rosettes thrown in for good measure!
I do love the quaint little illustrations throughout, which are really very pretty, and I love the size. It has a wonderful combination of what look to be beautiful recipes covering just about anything you might want to serve at an afternoon tea . . . so break out the teapot and get baking . . . coz you are really going to enjoy this one!
I had mine warm . . . spread with cold butter a la Canadienne . . . with a hot cuppa. (Don't you just love that cup! I got it at Gordale Nurseries.)
*Treacle Gingerbread Loaf*
makes one large loaf
Printable Recipe
This has to be one of the tastiest gingerbread loaves I have ever made! Just be sure to use a large enough pan!
butter for greasing
185g plain flour (1 3/4 cup)
110g self raising flour (1 cup, plus 2 TBS)
1 tsp bicarbonate of soda
1 TBS ground ginger
3 tsp ground mixed spice (see my recipe in the
side bar on the right hand side of the page)
140g soft light brown sugar (scant 3/4 cup)
260g black treacle (3/4 cup) (In North America, use molasses)
185ml milk (12 1/2 TBS)
80ml olive oil (5 1/2 TBS)
2 large free range eggs
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 450g loaf tin with butter and line with baking parchment, ensuring that the paper extends 3 cm above the tin.
Sift the flours, soda, ginger and mixed spice into a large bowl. Stir in the sugar until well combines. Whisk together the treacle, milk, olive oil and eggs. Add the flour mixture and stir until combined.
Spoon into the prepared loaf tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Store tightly wrapped and it will stay lovely and moist for days and days.
Oh and in the spirit of always keeping it real . . . do be sure to use the proper sized pan for this. My pan was a bit on the small side and I kinda thought so when I poured the batter into the pan . . . but I ignored the niggling doubt in my mind and went with it anyways . . . now I have a bit of a mess to clean up in my oven . . . but I do have to say, those crunchy bits that were hanging over the sides . . . just as delicious as the rest of it. Yep!! Scrummy deliciousness with the added joy of crunch!
Many thanks to Crystal and the people at FW Media . . . and the Reader's Digest of course!
As you can see from the recipe, it calls for Olive Oil, which is really unsual in a loaf recipe, but which I think gives this tasty loaf all of it's rich moist texture. I was recently sent an assortment of oils to try out from Cooks & Co.uk. I am no stranger to their line of products, having used their real quality olives, roasted peppers and sundried tomatoes in the past. (I just love their roasted Red Peppers Stuffed with Feta Cheese. Beautiful.)
Anyways, they sent me a lovely assortment of oils to try out, including this beautiful bottle of Grapeseed Oil. I thought it was just perfect to use in this recipe and I was not wrong. The flavour is delicate and not at all overpowering, which makes it an excellent choice for using in baked goods, salad dressings and stir fries. It also has a higher burning temperature than most oils, which is a bonus as well. (I also have bottles of a few of their other oils to try out, so look for my opinions on them soon.) In the meantime, this one gets two thumbs up! (RSP: £3.99, 500ml) Many thanks to Simon and the people at cooks&CO!
And now to tackle the mess of spill over in my oven . . . sigh. There is no rest for the wicked.
Cooking in The Cottage today, a delicious Chicken Enchilada Casserole!
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