OH MY GOODNESS! If you don't want to be severely tempted by something that is so dangerously delicious that any diet plans you had for 2012 will immediately be thrown out the window . . . LOOK AWAY NOW!



OOOPS! Too late eh? Sorry about that folks. We were having guests for lunch today and I wanted to bake something that was unusual and delicious and I came across this recipe in a cookbook of mine entitled Gingerbread ( by Jennifer Lindner McGlinn) for Gingerbread Blondies and I was instantly
spellboundintrigued.



Who doesn't love Gingerbread????? It's just not human not to love Gingerbread is it??? Being unable to resist nibbling on a gingerbread house is what got Hansel and Gretel into trouble isn't it? And I am pretty darned sure that that apple in the Garden of Eden . . . yep . . . it was made of Gingerbread, absolutely.



So I baked them. The smell when they were baking . . . decadently gorgeously divinely gingerbready. The consistency of them when they were baked, and still warm . . . wonderfully moist and scrummy.



The taste of them cut into small bite sized cubes, warmed and then layered in a dessert dish, topped with vanilla bean ice cream and then drizzled with a Maple/Ginger preserved Ginger syrup drizzle . . . insanely decadently moreishly fabulously TO DIE FOR!



Seriously . . . I didn't get a picture of that last conconction folks, but trust me . . . it really was fabulously irresistable. My guests quite simply thought they had died and gone to heaven.



You must bake them now . . . and please . . . do try not to hate me too much for having introduced you to them!



The Devil made me do it. Think "Gingerbread Brownie" here folks . . . sigh . . .




*Gingerbread Blondies*
Makes one 9 inch square pan
Printable Recipe

Super moist, gently spiced and rich with butterscotch and caramel flavours. In other words, incredibly scrummy yummy.

385g plain flour (2 3/4 cups)
1 tsp salt
3/4 tsp bicarbonate of soda
3/4 tsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
225g of butter, melted and cooled (1 cup)
200g of dark soft brown sugar (1 cup packed)
180ml of mild molasses ((3/4 cup) can use equal measures of
golden syrup and dark treacle to make up the whooe amount)
1 tsp vanilla
1 large free range egg
2 TBS double cream
Sifted icing sugar for dusting
Preheat the oven to 180*C/350*F/ gas mark 4. But a 9 inch square baking pan. Line with baking paper, leaving an overhang for lifting out. Butter the paper. Set aside.

Whisk together the flour, salt, soda, baking powder, cinnamon, and ginger. Set aside.

Stir the brown sugar, molasses, egg, vanilla, and cream into the melted butter, until are incorporated evenly. Stir in the dry mixture, a little bit at a time, until the mixture is smooth, making sure you scrape everything up from the bottom. (I use a wooden spoon to do this.) Spread the batter in the prepared pan, smoothing over the top.

Bake for 45 to 55 minutes, or until chestnut brown in colour, lightly puffed and slightly cracked on top. A toothpick inserted into the centre should come out with a few soft or gooey crumbs.

Set the pan on a wire rack to cool completely.

Once cool, remove from the pan and cut into squares. Dust with icing sugar if desired. Store in an airtight container.

Note : The timings in the original recipe called for 20 to 25 minutes. Mine were not even near done by then. I added 15 minutes at a time to the baking time until they were done, which was more like 55 minutes. I'd start checking them at 45 though.



Cooking in The Cottage today, Inside out Chicken Cordon Bleu!

It wasn't until a visit to my sister's in London, Ontario back in the early 1990's that I had ever considered that you could make your own nachos at home! (I know, how incredibly naive was I!!) We (my whole family) were there for a weekend and she threw these together for an evening snack. Oh my goodness, but they were some delicious!



They became a firm favourite in my own home after that and we often had them on game nights, or other celebrations. Everyone always loved them and we often varied the toppings to whatever it was we had in the cupboard and fridge at the time.



Alas . . . my waist line can no longer contemplate evening snacks such as these, game night or no! So now we have them for supper as an occasional treat. I'll often serve a bit of salad on the side.



I like to bake and serve them in individual small gratin dishes. That way they seem that little bit more special . . .



Sometimes I add chopped leftover cooked chicken, meat or even shrimps. Sometimes we add bell peppers, other times pickled jalapenos . . . it all depends on what's in the cupboards and refrigerator at the time.



I've never had anyone complain. That says it all. Thanks sis!! This has always been a real winner!



*All Dressed Tortilla Chips*
(Ultimate Nachos)
Serves 4
Printable Recipe

1 (450g) bag of lightly salted Tortilla Chips
(4 serving size)
1 (435g) tin of refried beans (about 2 cups)
Use low fat ones if you can
2 (226g) jars of spicy salsa (about 2 cups)
8 ounces medium to strong cheddar cheese (about 2 cups)
Can use a Mexican blend if desired or Pepper Jack
Optional extras:
chopped pickled jalapeno peppers
chopped sweet bell peppers
chopped green and black olives
chopped cooked chicken, beef, pork or even baby shrimps, as desired
To finish:
chopped spring onions
sour cream

Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking sheet with foil, or have ready 4 single serving gratin dishes. (My preference is the gratin dishes)

Divide the tortilla chips between the gratin dishes, or spread them out on the prepared baking sheet. Spoon the refried beans over top, dabbing them here and there. (They will be impossible to spread evenly. Just do your best) Spoon the salsa over top of the refried beans. Sprinkle the cheese over top of the salsa.

Add your desired optional extras. Bang the gratin dishes, or the tray into the oven and allow to cook until the beans and salsa are heated through and the cheese is melted. Remove from the oven and sprinkle with the chopped spring over all. If desired, dollop with sour cream and serve immediately.



Cooking in the Cottage today, Classic Pavlova!

I've never made any secret of my love for pizza on here. I. LOVE. PIZZA. End of. I could eat it every day, all day . . . for breakfast, lunch or dinner!



Over the holidays I was food blog browsing and I found these tasty looking Pepperoni Pizza Puffs over on Lick The Bowl Clean. (Which is a very tasty blog I might add.) She, in turn, had adapted the recipe from one by Rachel Ray, who is an American cook who likes to create scrummy things for every day cooking. I have a few of her books in my library, but haven't tried any of her recipes yet . . . I wonder why? After baking these, I clearly need to take a second look at them!



These were incredibly easy to make. I didn't want to use meat in mine and so I substituted scrummy things like black and green olives, sun dried tomatoes and chopped red onion. I also pimped the cheese mixture by adding some strong cheddar and I made my own Italian spice mixture with basil, oregano, garlic and marjoram.



They are not muffins, even though they are baked in mini muffin tins. They are not quiches or frittatas. They are more like little mini yorkshire puddings . . . all crisp on the outside and tender on the inside, with full on pizza flavour. They puff up really nicely in the oven. The resting time is a big clue . . . the best yorkshire puddings, that puff up the most, always require a resting time.



Your kitchen will smell like a pizzaria big time when you bake these, which will only make your pizza loving guests even hungrier. I was so surprised at how delicious they smelled when they were baking. Pleasantly surprised!



I like to make my own pizza sauce. The recipe is the result of years of testing and trialing, a recipe which you can find here. I do think it's the best . . . but then it was created by me and I am a bit biased. It makes enough for two full pizzas, but freezes well. Do feel free to use a store bought sauce if you would prefer, or even a tasty jar of really good prepared marinara sauce!



Pizza Puffs. Do try them. They rock.



*Pizza Puffs*
Makes 24 bite sized puffs
Printable Recipe

A tasty little appetizer that most people love. I have chosen to keep mine meatless, but you can add chopped pepperoni, or chorizo or cooked and crumbledbacon if you wish.

75g of plain flour (3/4 cup)
3/4 tsp of baking powder
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/4 tsp dried marjoram leaves
1/4 tsp garlic powder
1/4 tsp salt
pinch of chilli flakes
4 fluid ounces of milk (1/2 cup)
2 fluid ounces cream (1/4 cup)
1 large free range egg, beaten
120g of grated mozarella cheese (1 cup)
30g of grated strong cheddar cheese (1/4 cup)
45g of finely grated Parmesan cheese (1/4 cup)
85g of chopped mixed olives (I used green and black, the dry cured with herbs) (1/2 cup)
1/2 of a small red onion, peeled and finely chopped
a small handful of chopped sunblush dried tomatoes

To serve:
your favourite pizza sauce recipe, 1/2 cup
(reserve the rest for another use in the freezer)

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 24 hold mini muffin pan. Set aside.

Whisk together the flour, baking powder, spices and cheeses. Beat together the egg, milk and cream. Stir this into the dry mixture. Fold in the chopped olives, onions and tomatoes. Let stand for 10 minutes. Spoon into the muffin tin, dividing it equally amongst them. Bake for 20 to 25 minutes until risen and golden brown.

Warm the pizza sauce through.

Serve the puffs warm along with the pizza sauce for dipping.



Over in The Cottage today, some Tortilla Veggie Melts for two.

Puy lentils, grown in France are just wonderful in soups. They thicken without turning to sludge. They don't break down like other lentils and keep their lovely little shape, giving any soup which is made with them a bit of a bite, a very delicious bite!



I love them in this soup, where they are a beautiful contrast against the soft, buttery vegetables. The oregano adds a heady tang which also adds some taste pleasure to the mix.



Todd usually only likes his soups pureed . . . I like a bit of texture in my soups. This soup pleases on both levels because you do get that pureed texture from the meltingly tender vegetables and a lovely bit of texture from the lentils.



It makes a lovely, filling, bone warming and hearty lunch for these cold winter days . . . something which I need as I am not battling the third cold and chest infection that I've had in as many months . . . getting a bit tired of this I say . . . more than a bit tired!



Soup . . . the ultimate comfort food. Really. I like to think that when I choose a bowl of soup . . . I am making a healthy choice.



Chunky Puy Lentil and Veggie Soup*
Serves 4 to 6
Printable Recipe

Delicious, warming and filling. Perfect January food!

2 TBS butter
2 medium carrots, peeled and finely chopped
2 leeks, white part only, thinly sliced
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and chopped
1/2 tsp dried chilli flakes
2 tsp dried oregano
400g tin of chopped plum tomatoes plus juice (2 cups)
200g Puy lentils (approximately 1 cup)
1 litre vegetable stock (about 4 1/4 cups)
sea salt and freshly ground black pepper
freshly grated Pecorino or Parmesan cheese to serve
crusty bread, toasted and butter, to serve

Melt the butter in a large heavy bottomed saucepan. Add the carrots, leeks, onion and garlic, stirring to coat with the butter. Add a healthy pinch of salt, cover and allow to cook for about 15 minutes until the vegetables are softened, stirring occasionally.

Add the chilli flakes, oregano, lentils, tomatoes and stock. Cover and allow to simmer for about 30 minutes or so, until the lentils are cooked. Taste and adjust seasoning if required. Ladle into heated bowls. Serve with buttered toast on the side, and grated cheese on top.



Something oh so tasty and yet oh so bad over at The Cottage Today, Easy Cheesy Burgers.

You can pick up some tasty little goodies in the grocery store, and I'm not just talking about food. For years now I have been collecting little recipe cards, pamphlets and booklets that I thought had tasty recipes in or on them.



I have quite a collection as you can imagine. The recipes are normally quite, quite tasty. My favourites have always been the Waitrose Cards, but I have found little gems in most of the shops.



I even have some very old Robin Hood baking pamplets that I had collected when I was a girl. They're just lovely. This recipe here today came from a magazine clipping advertising chicken tenders.



I have adapted it somewhat and it is a recipe we both really enjoy. It gives us a tasty dinner on the day and then leftovers to stick in the freezer for another time. It has just enough spice to suit our tastes, with middle eastern flavours. The frozen peas are my addition . . . because they add colour and texture and we like them.



Quick, easy and a great way to stretch a pound of chicken, this recipe pleases on many levels. I forgot to sprinkle the chopped nuts on top today . . . so you'll just have to imagine how pretty it is with them added!




*Golden Rice and Chicken Pilaf*Serves 4
Printable Recipe

This is a quickie dish that I adapted some years ago from one of those booklets you pick up in the grocery store. It's delicious and always more than welcome.

2 tsp oil
1 pound fresh chicken tenders (or the equivalent of boneless, skinless chicken breast,
cut into strips, crossways)
1 medium onion, peeled and chopped
210g of uncooked regular long grain rice (1 cup)
1 medium carrot, peeled and grated
1 fat clove of garlic, peeled and minced
a handful of sultana raisins
a handful of chopped dried apricots
1 heaped tsp of curry powder (I use a medium strength)
1 tsp ground coriander
1/4 tsp salt
500ml of chicken broth
white pepper to taste
a handful of frozen petit pois
to garnish:
chopped toasted almonds or pistachio nuts

Heat the oil in a large nonstick skillet over medium heat until hot. Add the chicken and onion. Cook, stirring occasionally, until the chicken is browned and the onion is softened. Stir in the rice, spices and the carrot and garlic. Cook for a few minutes until very fragrant. Stir in the fruit and broth, mixing all together well. Bring to the boil, then cover and reduce the heat to low. Cook, covered for about 15 minutes, until the chicken is cooked through, the rice is tender and all the liquid has been absorbed. Take off the heat, stir in the petit pois and set aside, covered, for about 5 minutes. Fluffy up the rice and serve immediately, garnished with some toasted nuts if desired.



Over in The Cottage today, Aunt Fern's Coconut Cookies.

I just love to take recipes that are familiar and well known, and then adding a little twist to them, just to make them that little bit scrummier. (Are you tired of that word yet? How about moreish???)



Anyways, peanut butter cookies. Nothing out of the ordinary there. I mean how can you improve upon perfection??? Crisp peanut butter cookies, stogged full of peanut butter flavour . . . a crisp sugar coating . . .



How two of those perfect little babies, sandwiched together with melted chocolate???? mmmm . . . oh so good. Especially with a nice cold glass of milk.



Perfect. Lunch box goodies. You can't get much better than this!



Well . . . you could spread single cookies with melted chocolate and then sprinkle them with chopped peanuts . . .



But, I didn't show you this did I??? shhhh . . . mum's the word. I didn't do this. I didn't eat them all up either. uh uh . . . wasn't me.



*Chocolate Filled Peanut Butter Cookies*
Makes about 18 double cookies
Printable Recipe

Classic cookie with a delicious twist! Bet you can't eat just one! Perfect with an ice cold glass of milk!

175g of plain flour (1 1/4 cups)
3/4 tsp baking soda
1/2 tsp salt
4 TBS unsalted butter, softened
200g peanut butter (3/4 cup)
(don't use natural peanut butter)
125g of dark soft brown sugar (3/4 cup packed)
1 large free range egg
1 tsp vanilla
Demerara sugar for rolling (turbinado)
6 ounces chocolate chips (1 cup)

Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple baking sheets with parchment paper. Set aside.

Cream together the butter and peanut butter, until well mixed. Add the brown sugar and cream together until light and fluffy. Beat in the egg and vanilla. Sift together the flour, soda and salt. Stir into the creamed mixture until all the ingredients are well mixed, making sure you scrape up from the bottom of the bowl.

Put the demerara sugar in a small bowl. Scoop out the dough and shape into 1 1/2 inch balls. Roll each ball into the demerara sugar and then place onto the baking sheets 1 1/2 inches apart. Using a fork press the balls flat, first pressing one way and then again diagonally from the first marks. It will or should look like little squares. Repeat until all the dough has been used.

Bake for about 10 to 12 minutes, until golden brown and set. Remove from the oven and allow to cool on the pan for 5 minutes before scooping off onto a wire rack to finish cooling completely.

Place the chocolate chips in a bowl and melt in the microwave, following package directions. Sandwich two cookies together with a bit of the melted chocolate in the middle. Allow to set before eating. Store in an airtight container.



Over in The Cottage today, an amazing Chocolate Mint Snacking Cake . . . another tasty treat from my Big Blue Binder.

I was laying in bed last night, looking through this little cookery book of mine. (Doesn't everyone go to bed with a cookbook???) I love the National Trust Cookbooks because they are filled with lovely traditional recipes and that is what I adore most about the food over here in the UK . . . the traditional recipes.



I thought it had been a while since I cooked something really traditional and the name Fat Rascal just jumped out at me. How could I resist??? Who wouldn't want to bake and eat something called a Fat Rascal???



The description on the recipe page said that they were fruity buns, with brown crusts, originally hailing from the Cleveland area between County Durham and Yorkshire, thought to date back to the mid 19th century. I was hooked, and so this morning as soon as I got my morning chores out of the way . . . I dug out my scales and ingredients.



Very easy to make they were . . . and it wasn't long before I had a pan of them baking in the oven. They are delicious as well, being oh so scrummy.



I would call them a cross between a scone/pastry/biscuit . . . as they were a little bit like each of those things, but not entirely any one of them, if that makes any sense. I only know they went down really well for our "Elevenses" today and I would deffo make them again . . .



I am in a bit of a quandry though . . . as when I went online to look up a bit of their history to see if I could find out anything else about them . . . this is what I came up with . . .



Oodles and oodles of cakes and recipes which looked pretty much like this! (This is an image from Betty's Tearoom where they sell them at 4 for £7 . . . Pricey I know!) They look nothing at all like what I baked . . .

And the recipes that I found including this one by James Martin (which looks very scrummy indeed, I might add) are nothing at all like the one I found in my National Trust "Good Old Fashioned Teatime Treats" cookbook. (by Jane Pettigrew). The others had baking powder, self raising flour, lard, spices, eggs . . . etc. in theirs. The one I made is a bit of a plain Jane.



So which is the real Fat Rascal???? I don't really know!!

I only know for sure that if you ate enough of these tasty cakes that I did bake this morning . . . you would end up as a bit of a Fat Rascal yourself . . . coz they are quite, quite tasty indeed, and went down a real treat!



If you are looking for the bejeweled version, with cherries and the like . . . go for James Martin's . . . but if you are happy with something that is buttery, simple, short (almost like a shorbread biscuit) and stogged full of sweet currants, then go for this one which I baked here today.

Either way, I doubt you'll be disappointed. It all depends on what you are looking for . . . simple wins with me everytime.



*Fat Rascals*
Makes 7 to 8 buns
Printable Recipe

Delicious fruity buns from the North East. Perfect with a hot cuppa!

225g of plain flour sifted (2 cups)
pinch of salt
4 ounces butter, softened (1/2 cup)
40g of caster sugar (3 1/2 TBS)
50g dried currants (1/3 cup)
50 - 75ml (2 to 3 fluid ounces) milk and water mixed
more caster sugar for dusting

Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet and set it aside.

Sift the flour into a bowl. Stir in the salt. Drop in the butter, cut into bits. Rub it into the flour until it is all rubbed in and the mixture resembles bread crumbs. Stir in the sugar and currants.  Stir in enough milk/water with a fork to give you a firm dough. Pat out on a lightly floured surface to 1/2 inch thickness. Cut into 3 inch rounds with a sharp round cutter. Place on the prepared baking tray. Dust lightly with caster sugar. Bake for 20 to 25 minutes until pale golden.

Remove from the oven and carefully lift onto a wrire rack to cool completely before serving.



In The Cottage today Caramel Apple Cake. Bad picture I know . . . but one VERY delicious cake!