Have you ever had these biscuits??   I think everyone just loves these biscuits.   My ex boss used to bring them back every time they flew.   They would have been given them on the plane.   They would go into the larder and every once in a while I would sneak one . . . just one.   They were sooooo good . . . and then I discovered them at the grocery store and I was in heaven because then I could indulge myself with them anytime I wanted too . . . and then . . . about two weeks ago I was walking through the Waitrose in Chester and look what I discovered there . . . just waiting for me to find it . . . 





Of course it just HAD to come home with me.  Oh my . . . heaven on a knife.    My pot is full of index finger marks . . . where I like to just grab a little taste now and again . . . and think about it . . . Lotus biscuits, spread with Lotus spread.   This just HAS to be the food of Angels . . . it just has to be.



The other day as I dipped my finger into the pot . . . yet again . . . I thought to myself . . . I bet this would be really good in a cookie . . . you know like a peanut butter cookie . . . but using Lotus spread instead of peanut butter . . .



And then I thought . . . and what if I added some oatmeal to them . . . just to make them kind of wholesome-like . . . so that they weren't totally decadent and so that they would seem kind of healthy . . .  I wondered what would happen.   My mind loves to take little "What-if" journeys  . . .



Once in a while I end up not liking where the journey has taken  me . . . but that is very rare.   More often than not I am most pleasantly surprised and  end up totally  in love with what I have created which is what happened with this cookie/biscuit experiment!   Oh my . . . my . . . my . . .



They have the nicest texture!   Totally crisp on the outside . . . and yet gorgeously chewy as well!!!   They were simply amazing if I don't say so myself!  (And I know I just did!)   They have become one of my absolute favourite cookies of all time.



But don't just take my word for it . . . bake them for yourself.   You know you want to.   Resistance is futile!   Trust me on this.    YOU WILL WANT TO MAKE THESE MORE SOONER THAN LATER!   And when you do . . .

Why . . .  you'll simply be quite happy  that you did.

 

*Lotus Oatmeal Cookies*
Makes 2 1/2 dozen
Printable Recipe
Delicious little cookies filled with lovely spiced caramel goodness and the wholesomeness of oats.  Crisp on the outside, chewy on the inside.

125g of butter, softened (1/2 cup)
125g of lotus spread (1/2 cup)
200g of soft light brown sugar (1 cup)
1 large free range egg
2 tsp vanilla extract
125g of plain flour (1 1/4 cup)
80g of rolled oats
1 tsp bicarbonate of soda
47g of granulated sugar for rolling (1/4 cup)

Preheat the oven to 190*C/375*F/ gas mark 5.   Line several baking sheets with baking paper, set aside.

Cream together the butter and lotus spread until creamy and smooth.  Beat in the brown sugar and the egg.  Stir in the vanilla.   Whisk together the flour and soda.  Stir this into the creamed mixture.  Stir in the oats until well blended.  Place the granulated sugar into a small bowl.  Scoop out heaped tablespoons full of the cookie dough and roll it into 1 inch balls.   Roll the balls in the granulated sugar.   Place on the lined baking sheets, leaving about 2 inches between each for spreading. 

Bake for 8 minutes, just until lightly browned around the edges.   Allow to cool on the baking sheets for several minutes before scooping off onto a wire rack to finish cooling completely.



You can find the Lotus spread here in the UK in Waitrose shops.   I think in North American it is called Biscoff spread, and I think it is also called Speculoos spread.   NO matter what you call it . . . it's totally addictive.  Nom! Nom!

Have you ever been in the position when you have somebody drop by unexpectedly for supper and you want a quick and easy dessert that you can just whip up in no time at all that is not only super simple but actually gorgeously delish???



I have the perfect solution actually.   I kind of hesitate to show you this as it's really a bit of a cheat, and not really a recipe at all . . . but what the heck, here I go.



It's an incredibly easy and delicious dessert that I have been making for at least 20 years if not longer and it's one which is always well received . . . and one that you can have on the table and sitting in front of your guests in not much more than half an hour or so, just so long as you keep several things in your cupboard at the ready.

One tin of cherry pie filling. You can use the red or the dark.  They both work the same way.




 and one devils food cake mix.  (Don't judge me.)

 

With the addition of three large free range eggs, beaten lightly and 1 tsp of almond extract . . . you have a scrummy dessert which is fit for even the most discerning of guests.   They don't need to know it came from a box and in truth they'd would never be able to tell that it had.



Beaten together and poured into the pan and . . . Presto . . . Chango!   Just like magic you have a beautifully rich and moist chocolate cake, studded with cherries . . . there is a quick cooked icing you can pour over top which is also quite delicious.

 

But if you keep a tub of this in the cupboard that won't be a problem either . . . coz this works just fine.  And, after all you are in a hurry and there's no time to waste!  (I'll give you the recipe for the icing though, just in case . . . )



I can honestly say I've never had anybody (except the Toddster who hates chocolate passionately.   I know . . . it's just not human.) turn a piece of this down and in most cases if I offer them seconds . . . they're definitely up for it!  A little cheat once in a while doesn't hurt does it? 

 

*Chocolate Cherry Squares*
Makes one 13 by 9 inch single layer cake
Printable Recipe

Lickety split and it's done!   Delicious!

For the cake:
1 2-layer size devils food cake mix
1 tin of cherry pie filling
1 tsp almond extract
3 large free range eggs beaten

For the optional frosting:
190g of granulated sugar (1 cup)
80ml milk (1/3 cup)
5 TBS butter
180g of chocolate chips (1 cup)

Or 1 tub  of chocolate butter-cream frosting and a
handful of chocolate chips to scatter over top and
make it look good

Preheat the oven to 180*C.350*F gas mark 4.   Butter a 13 by 9 inch baking tin and lightly dust it with flour, tapping out any extra.  

Put all of the cake ingredients into a large bowl and stir with a wooden spoon until they are well blended.  Pour into the prepared pan.  Bake for 25 to 35 minutes, or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.

Combine athe sugar, milk and butter for the frosting in a medium saucepan.  Bring to a boil.  Boil for one minute, stirring constantly.  Remove from the heat and stir in the chocolate chips, stirring until they are completely melted and the mixture is smooth.  Pour and spread this frosting over the warm cake.   Allow to cool completely before cutting into squares to serve.

If you are using a tub of icing, just let the cake cool to lukewarm and spread the icing over top and scatter with chocolate chips.

 

Yesterday I began to think I was losing my baking mojo . . . seriously.   I baked not one, but two sets of buns, that should have been beautifully soft and risen . . . I was using the bread maker to make the dough after all . . . what could go wrong?

They both turned out identical . . . even though I had baked them independently of each other.   Total flop.



I don't know what the problem is.   Truth be told I have another batch in the bread machine as I write this.   I am NOT giving up.  Anyways . . . baking mojo . . . losing it



I also baked this Cold Tea Gingerbread, which was lovely and well risen when I took it out of the oven . . . and fifteen minutes later . . . totally sunken in the middle.  What the heck was going on???  Have I lost my touch???   Thankfully I did not throw it out because today . . .



I decided to cut into it to see what it was like . . . as you can see the texture is beautiful throughout, and truth be told . . . it is the BEST gingerbread I have ever eaten!   Seriously!

 

It's dense and so moist . . . beautifully flavoured as well.   The original recipe didn't have any spices in it???   I can only think that was a misprint because Gingerbread should at least have ginger in it and so I added some ground ginger, cinnamon and cardamom . . . the fab three!



It has a texture very similar to Malt Loaf . . . and is almost sticky on the outside.  Not horrible at all.  I rather like it an awful lot!   I am so glad I didn't throw it away.   Best gingerbread ever, and as you know  I am somewhat of a gingerbread connoisseur!  I'll let you know how batch three of the buns turns out . . .



*Cold Tea Gingerbread*
Makes one 9 by 5 inch loaf
Printable Recipe

A perfect testimony to our ancestors thrift in not even wasting a cup of cold tea.   Delicious!

1 1/4 cups plus 2 Tbsp. sifted plain flour (125g plus 2 TBS)
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp ground cardamom
1/4 tsp. salt
1/2 cup butter (115g)
1/2 cup brown sugar (100g)
1/2 cup molasses (125ml)
1/2 cup cold tea (125ml)
1 scant tsp. baking soda
1 Tbsp. hot water
1 large free range egg, beaten

Preheat the oven to 180*C/350*F/ gas mark 5.   Butter and flour a 9 by 5 inch loaf tin, or butter and line with paper.  Set aside.

Sift together the flour, ginger, cinnamon, cardamom, and salt.  Cream the butter and brown sugar together until light and fluffy.   Beat in the egg and then beat in the molasses.   Stir in the sifted dry ingredients alternating with the cold tea.  Dissolve the soda in the hot water and stir in to combine.  Pour the batter into the prepared pan.

Bake for 40 to 45 minutes, until well risen and a toothpick inserted in the centre comes out clean.  Allow to cool in the pan on a wire rack for about 20 minutes before tipping out. 

Delicious cut into slices and served with softened butter.

I cooked a turkey at the weekend . . . some might say somewhat of an indulgence, but I was so unwell at Christmas this year we hadn't really enjoyed our Christmas Dinner very much and so . . . I wanted roast turkey.   Nothing special . . . just the same way I always roast it . . . my favourite way . . . which you can see here.  Simple and delicious.

 

I wanted to use up some of the leftovers today in a casserole.   I wanted something completely different than the usual turkey curry or pot pie . . . and so I went searching and I found this delicious recipe on Clover Lane.  I thought it sounded very different . . . and quite, quite delicious.



Plus it had the added benefit of using up a lot of my other leftovers . . . such as mashed potatoes, stuffing, and cranberry sauce.   I do so love cranberry sauce in a casserole . . . and stuffing.



You layer half of the leftover stuffing on the bottom  and the other half on the top . . . in between are sandwiched chopped cooked turkey, spread with a delicious cranberry mayonnaise.



On top of the turkey meat and sauce goes a delicious mixture of leftover mashed potatoes, mayonnaise and mozzarella cheese . . . then of course the finalopping of stuffing.



It is an unusual combination to be sure . . . but it works together beautifully.   Perhaps it is not so pretty to look at, but I can promise you that in this case,  looks are very deceiving . . .  as this is probably one of the most delicious turkey casseroles I have ever tasted!



It's probably a little bit of bad timing now . . . as it's not Christmas or Thanksgiving . . . but this is one you will want to bookmark for sometime when you do have these kinds of leftovers . . . or of course, you could always use the leftovers from a tasty roast chicken dinner, which would also taste very well done this way.

Enjoy.






*Turkey Casserole*
Serves 4 to 6, depending on appetites
Printable Recipe

A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.

4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese

Preheat the oven to 190*C/375*F/   Butter an 8 inch square casserole dish.    Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover.   Sprinkle with the turkey pieces.   Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce.   Spread this mixture over top of the turkey.   Beat together the remaining mayonnaise, the mashed potatoes and the  mozzarella cheese.   Spoon this over top of the turkey, spreading it over to cover.   Sprinkle the remaining stuffing over top.

Bake for 40 minutes, or until bubbling and heated through.   Allow to stand for 10 minutes or so before serving.   Delicious!

 I was asked to participate in the January's Sunvil Supper Club.  You may remember several months ago I cooked Swedish Cinnamon Buns for them.  I quite enjoyed that experience, so I said why not!

 

The January recipe was for a warming soup, Portugese Caldo Verde.   Heart warming and simple.   I couldn't believe how simple it was.  In fact, looking at the ingredient list, I really wondered how good it would taste . . .



It uses simple ingredients . . . onion, garlic, water, potato, chorizo sausage, kale and a simple seasoning of salt and black pepper.    I wondered should I use stock instead of water . . . but I went with the recipe and boy oh boy . . . was this recipe ever proof positive that simple ingredients, simply put together can be fabulously delicious!  The perfect recipe for lean times.

 

Actually it's a recipe which is based on a traditional Portugese recipe which was used when times are hard.  It's now a favourite seasonal dish in Portugal and is often used as a part of traditional celebrations like birthdays, religious festivals and weddings.

 

It's not hard to see why.   It was . . . quite simply . . . fabulous in every way!  I served ours with some crusty sour dough bread.

 

*Portuguese Caldo Verde*
Serves 4 to 6
Printable Recipe

A simple seasonal dish which hails from Portugal.   It makes good use of winter vegetables and is often eaten at traditional celebrations, something which has earned it the other name of "Wedding Soup."

4 TBS olive oil
1 brown onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
6 medium potatoes, peeled and cut into thin slices
4 pints cold water (8 cups)
120g of Chorizo Sausage (1/4 pound)
2 1/2 tsp salt
freshly ground black pepper to taste
450g of kale, rinsed and sliced (1 pound)

Heat 3 tablespoons of olive oil in a large saucepan over medium heat.  Add the onion and garlic.  Cook, stirring frequently for 3 or 4 minutes, without colouring.

Stir in the potatoes.   Cook, stirring frequently for a further 5 minutes.

Add the water.  Bring it to the boil, then reduce to a simmer.  Cover and cook for about 20  minutes, until the potatoes are fork tender.  Crush them a bit with a potato masher.  (Leave some texture.)

Thinly slice the chorizo and stir it into the soup, along with salt and pepper.  Return to a medium heat, cover and simmer for 5 minutes longer. 

Just before serving, stir in the kale.  Simmer for another 5 minutes, until the kale is tender and jade green.   Add the remaining tablespoon of olive oil and serve immediately.

Many thanks to Greg and the Sunvil people for letting me play with them again and experience this tasty little glimpse of Portugese food!!

 

One of my favourite baking ingredients has to be preserved Stem Ginger in Syrup.   We just love ginger in this house and this is a fabulous way of getting great ginger flavour into most baked goods.   Chopped it adds a delicious sweet heat in cakes and cookies and puddings . . . and the syrup I confess . . . is lovely stirred into  hot lemon drinks.

 

When I found this delicious looking recipe on Baker Girl the other day I knew I wanted to try it.   We adore Gingerbread in this house . . . and a ginger bread stuffed with Cheesecake?   Why not!   It sounded fabulously delish!



I decided to amp it up a bit though, by flavouring the cheesecake mixture with preserved stem ginger and wowsa, am I ever glad I did.   It was just wonderful!  You get the gingerbread cake . . . with a tunnel of cheesecake running through the middle . . . rich cheesecake studded with little nuggets of sweet and syrupy ginger root . . . oh my . . . but this was really, really good.

 

I dusted mine with icing sugar . . . just to give it a bit of prettiness . . . but a lemon glaze would also be very good I think.   Do be careful not to over bake the cake as it has a tendancy to be a bit on the dry side, if you do . . . not something that a nice scoop of ice cream or a drizzle of cream or lashings of custard wouldn't make up for . . . but you know . . . you don't want to be too much of a glutton.

 

I did have a problem filling it with the cheesecake filling.  She suggests adding it with an ice cream scoop.   I think the cream cheese over here must be vastly different than the cream cheese in America . . . because mine was not scoopable at all.  It was rather runny actually and so I kind of put half of it down in the middle, and then spooned cake batter around the edges to make a deeper tunnel and then put in the rest of it.

 

That seemed to work well.  I always have the same problem making Cream Cheese Icing as well.   It's always runny, not fluffy.  If anyone out there knows how you can compensate for that here in the UK, I would surely appreciate your advice and tips!

In the meantime . . . enjoy.   This is a winner.

 
*Ginger Cheesecake Filled Gingerbread Cake*
Makes one bundt cake, 16 servings
Printable Recipe

Adapted from a recipe I found at Bakergirl, who got it from Taste of Home.  I had to vary the method slightly as our cream cheese  appears to be quite different over here and results in a somewhat more liquid consistency.  Delicious.

For the filling:
1 (250g) package of cream cheese (8 ounces)
190g golden caster sugar (1 cup)
33g of plain flour (1/3 cup)
1 large free range egg
2 knobs of preserved ginger, finely chopped
1 tsp ginger syrup

For the Cake:
300g of plain flour (3 cups)
96g of golden caster sugar ( 1/2 cup)
1 1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 large free range eggs
180ml of sour milk (3/4 cup)
180ml of vegetable oil (3/4 cup)
62ml of golden syrup (1/4 cup)
62ml of dark treacle (1/4 cup)
or 125ml of molasses (1/2 cup)

Icing sugar for dusting

Preheat the oven to 180*C/350*F/ gas mark 4.   Spray a nonstick bundt pan with cooking spray and lightly dust with flour, shaking out an excess.

Whisk together the cream cheese, flour, sugar, egg, ginger and ginger syrup for the filling.  Set aside.

Whisk together the flour, sugar, soda, salt, ginger, cinnamon, cloves, and ground cardamom.   In a large beaker, beat together the eggs, milk, oil, and syrups (molasses).  Add to the flour mixture and stir together with a wooden spoon to combine, just until no clumps of flour remain.  Don't overmix.

Spoon 1/3 of the batter into the bundt pan.  Smooth over and make a slight well in the centre all the way around. Very carefully spoon the cheesecake mixture down the centre of the cake, taking care not to let it touch the sides.  If need be, spoon another round of cake batter around the centre touching the cake tin, and around the outsides as well, adding more cheesecake mixture after until it is all used up.  Dollop the remaining cake batter over top and carefully smooth it over top.

Bake for 40 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Allow to stand in the cake tin for 15 minutes before carefully turning out onto a serving plate.  Allow to cool completely.   Dust with icing sugar prior to eating.