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
is nuts mistakingly thinks I have far too many cookbooks already . . . but as any cooking aficionado knows. YOU CAN NEVER HAVE TOO MANY COOKBOOKS!! There . . . it just had to be said.



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!

For the frosting, cream the butter for about 30 seconds. Beat in the sifted sugar, 1/3 at a time.  Beat in 3 TBS milk along with the vanilla and cinnamon extract.  Only beat in the last TBS of milk if you need toin order to get a thick smooth frosting of good spreading consistency.

As you all know by now, I really love to spoil the Missionaries. They're really great lads and far away from home, doing the Lord's work . . . tramping the streets in all kinds of weather, come what may. The mother in me just can't resist taking care of them in any way that I can. Mitzie loves them too, as you can clearly see!



I was reading my e-mails the other day when this popped up. Kevin and Amanda, Chocolate Chip Lava Cookies. There often isn't anything pertinent to me on that page . . . but sometimes there is a gem hidden amongst the travelogues and product reviews, and that gal takes fab pictures!



Anyways this gave me a great idea of how to really spoil the lads, and I have to confess that two of them are leaving tomorrow for other areas . . . and so I extra specially wanted to give that cheeky chap Elder Hopper an extra superfantastic treat before he leaves, as well as Elder Smith . . . and the other two Elders as well of course.



I have to admit to having a certain soft spot for Elder Hopper though. He's been here six months and it will be hard to see him go. He has become very special to us. I have made him promise to come back one day for a visit. We do have an extra couple of beds going!



I used my own chocolate chip cookie recipe because in my opinion it seriously cannot be improved upon. I've been honing it for over 25 years! When I cooked at the big house I used to bake them at least twice and sometimes three times a week! The Mr and the staff all loved them. I used to have to bake extra batches for him to take when he went away as well. He did love those cookies!



So what I did was take Kevin and Amanda's idea and adapt it to my own cookie recipe.
Am I ever glad these won't be living here for very long.



They are uber dangerous. Those lads spend all day walking . . . they can take it. My hips??? Well, the hips don't lie and mine are telling me now . . . walk away . . . just . . . walk . . . away.



And don't look back! To do so would be to risk being turned into a pillar of salt . . . or lard. Take your pick!



*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies
Printable Recipe

Double the pleasure. Double chocolate chip cookies, filled with a milk chocolate centre. Decadently scrummilicious!

220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease two medium size nonstick muffin tins with nonstick cooking spray. Set aside.

Cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, salt and soda. Stir in the flour until well mixed. Stir in the semi sweet chocolate chips.

Using about 1 dessertspoon measure for each roll the dough into balls. Flatten half of them and place into the prepared muffin tins. Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle. Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in. Repeat until all the dough has been used.

Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time. They should be lightly browned on the edges and set. Immediately upon removal from the oven run a sharp knife around the edges to loosen. Allow to cool completely in the muffin tins before popping out. Store in an airtight container.

Note: To serve as a dessert cup, lightly reheat the number of cookies you want in the microwave for a few seconds. Place each on a plate. Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup. If you have homemade so much the better!!

I have a fantastic chocolate sauce recipe here. It's the best!



Over in The Cottage today, Carrot Cake Drop Scones.

 

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