The recipe I am sharing with you today is a great recipe for a family style cake that is excellent served for dessert with ice cream or with a hot drink or glasses of milk.
I adapted the recipe from one I found in this magazine from Food to Love, entitled Winter Warmers. I am not sure if I bought it this Winter or last Winter. All I can find as a date in it is the year 2019. I can't say if it was this year or last year.
I am thinking last year, as I don't really remember it. I did have quite a few corners of pages overturned in this one, so I thought I would look through it again and pick something to make. This is the first one I have actually cooked from it.
You will need an 8-inch round deep baking tin that you need to line with baking paper. I have big paper liners for my 8-inch cake tin which are like muffin tin liners. That's why there are lines on the edges of my cake. I figure for a family style cake, a casual cake, that's okay.
I was really pleased with the way the cake itself turned out. It rose well and has a lovely tender crumb and beautiful flavour.
I'm not sure about the icing however. It is really just like fudge. If I made it again, I would use a different icing. I think the icing for my Spanish Cake is a much better one. It is much softer and more like a butter cream, which I favour on cakes. I think fudge icing like this is much too dense and too sweet. But, that's just my opinion!
I found the icing for this one a bit too sweet and somewhat cloying. It also isn't all that attractive I don't think.
I sprinkled walnuts on it, but they didn't really do much and to be honest, I just didn't like the icing at all. Loved the cake however.
The cake I would definitely bake again, however next time I would put my brown sugar for the cake batter through a sieve to remove any lumps. My dark brown sugar had lumps in it and they just wouldn't beat out.
So sieve your brown sugar first! My tip for the day. I also think it would have been nicer had I taken it out of the oven about 5 minutes sooner. Mine was a tiny bit over-done I think, so start checking your cake 5 to 10 minutes before it is supposed to be done.
The cake itself is still very good, despite that. I do recommend the cake, just not the icing!
Yield: 10
Caramel Butter Cake
You will need a deep 8-inch round cake tin to bake the cake in. A fabulous caramel flavoured butter cake topped with a brown sugar fudge icing.
ingredients:
For the cake:
- 125g butter, softened (1/2 cup + 1 tsp)
- 1 tsp vanilla extract
- 220g soft dark brown sugar (1 cup packed)
- 2 large free range eggs
- 1 TBS golden syrup
- 150g plain flour (1 cup + 1 1/4 TBS)
- 1 tsp ground cinnamon
- 75g self raising flour (1/2 cup + 2 tsp)
- 125ml whole milk (1/2 cup)
For the icing:
- 220g soft light brown sugar (1 cup packed)
- 60g butter (1/4 cup)
- 2 TBS whole milk
- 120g icing sugar, sifted (scant cup)
- 2 tsp whole milk, extra
instructions:
How to cook Caramel Butter Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8-inch round cake tin and line it with paper. Set aside.
- Cream the butter together with the vanilla and brown sugar in a small bowl until light and fluffy using an electric mixer. Beat in the eggs, one at a time, and then beat in the golden syrup.
- Whisk together both flours and the cinnamon. Add this to the creamed mixture along with the milk, stirring in until thoroughly combined. Spread batter in the prepared cake tin.
- Bake for 50 minutes until well risen and the top springs back when lightly touched. A toothpick inserted in the centre should come out clean. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
- Measure the brown sugar, butter and first amount of milk for the icing in a saucepan. Cook over medium heat stirring, until the sugar dissolves and the butter melts. Bring to the boil, then reduce and simmer (without stirring) for 3 minutes. Stir in the sifted icing sugar. Gradually add the extra milk until the icing is of spreadable consistency. Spread this icing on top of the cold cake.
NOTES:
If I made this again, I would sieve the brown sugar for the cake before using so that any lumps are removed.
I usually like to bake Todd a cake at the weekend, hoping that it will last for the week. One good thing about this kind of icing is that I can just lift it right ff and replace it with an icing I do love. (Yes it is that fudgy, more like candy.) See that brown sugar lump? Sieve, sieve, sieve.
I think of all the cookies and bars in the world Chocolate Chip bars have to be my absolute favourite! Golden brown and stogged full of semi sweet chocolate chips. So good with a glass of ice cold milk, or a cup of tea, a cup of coffee, or whatever beverage that floats your boat!
The cookie/bar part is beautifully crisp and buttery . . . those chocolate chips creamy and chocolaty . . . oh, they are so very delicious.
They are not something I have made really often, largely due to the fact that most recipes make far too many and we are only two, and to be honest, cookies and bars are at their very best on the day that they are baked.
Not that that has ever stopped me from enjoying my fill every day that I have them in my house. Therein lies my dilema. I just cannot be trusted with a full cookie jar. In my quest for smaller recipes for the smaller family, and to lessen my temptation, I present to you Small Batch Chocolate Chip Bars!
Small in size, but HUGE on flavour! These incredibly moreish bars lack none of the tastiness of their larger sized counterpart!
They bake to perfect golden crispness in a 9 by 5 inch loaf tin! Just the perfect size for only two!
I suppose you could cut them into squares or rectangles, but I like to add interest and cut them into wedges.
Beautifully crisp and buttery . . . not overly sweet. They are just sweet enough, with an almost shortbread-like texture!
I toyed with the idea of adding toasted pecans and perhaps some sultana raisins, but in the end I went old school with just the chocolate chips.
And now I am wondering how nice they might be with chopped cranberries and white chocolate chips. Oh boy, that would be tasty. I would add some grated orange zest in that case.
These however, are pretty perfect just as they are. They scratch the itch without going over the top. They fill that chocolate chip cookie bar gap.
This recipe is just the perfect size for us . . . a husband who can annoyingly eat whatever he wants without gaining an ounce . . .
And me who shouldn't be eating anything like this at all. Not at all . . . but at least with this recipe there is less temptation around to break my will.
They are incredibly temptingly delicious however . . . and I could not resist enjoying one.
And like a child I had it with a small glass of milk. Oh boy . . . some good.
Small Batch Chocolate Chip Bars
Yield: About 8 bars
An incredibly edibly moreish small batch bar recipe for the small family. Crisp and buttery and filled with lots of semi-sweet chocolate chips!
ingredients:
- 105g plain flour (3/4 cup)
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 60g softened butter (1/4 cup)
- 50g soft light brown sugar (1/4 cup)
- 2 TBS granulated sugar
- 1 large free range egg yolk
- 1/2 tsp pure vanilla extract
- 90g good quality chocolate chips (1/2 cup)
instructions:
How to cook Small Batch Chocolate Chip Bars
- Preheat the oven to 180*C/350*F/ gas mark 4. Line a 9 by 5 inch loaf pan with baking paper. Set aside.
- Cream together both sugars and the butter until smooth and creamy. Beat in the egg yolk and the vanilla.
- Sift together the flour, salt, soda and baking powder. Stir into the creamed mixture. It will look quite crumbly. Stir in the chocolate chips and then press the dough evenly into the lined pan, pressing it down firmly.
- Bake in the preheated oven for 20 to 23 minutes, until puffed and golden brown. Remove from the oven and let sit in the pan for 15 minutes before lifting out and cutting into serving sized wedges. Store any leftovers in an airtight container.
If you are a smaller family and are looking for something incredibly tasty this might well be it. If you are a larger family and are wanting not a lot of temptation hanging about to cause you to go over board, this might still be it. Enjoy!
I've been super busy this week, prepping, photographing, etc. recipes for a new site that I am authoring on.
Its been a lot of work for this first week, but from now on it will only be one recipe a week, so shouldn't take up too much of my time.
I am hoping that it does well, because so long as it does, then I have a job. If not, then back to square one.
I'm okay with that because I love what I do here in The English Kitchen and always have done.
I just wanted to let you know that's why there hasn't been a lot of new recipes on here for this week, but I am here today to share something new with you and that I hope you will enjoy!
WE loved it, so there is every reason that you might love it also!
Right in line with my plan to highlight more Cooking for Two recipes this year I present Easy Chicken Parm for Two!
Deliciously tender and flavour filled crisp coated chicken breasts, baked atop a flavourful mix of spaghetti and marinara, and topped with oozing mozzarella and Parmesan cheeses.
You can use a good jarred marinara sauce, but if you have plenty of time do make your own. I have a great recipe here. I can't believe that I don't have my sauce posted here.
Although I do have a really great Crock Pot Marinara Sauce recipe posted.
I like to make this when I have the time and then freeze it in smaller quantities to use at other times. You can't beat a great marinara!
The chicken is cooked from scratch for this.
I simply pound boneless, skinless chicken breast fillets to an even thickness.
Then I dip them into a seasoned flour, beaten egg and a panko /Parmesan mixture before frying in a bit of hot oil until golden brown all over.
If you are really in a rush you could of course cheat and use ready breaded and cooked chicken breast fillets. This is a lot quicker and easier of course.
I do recommend however that you try to do your own if you can. The taste and texture of making your own is far superior!
The less preservatives and additives you put into your body the better!
From scratch is always best!
Two portions of spaghetti are cooked and then mixed with some marinara sauce.
I, personally, also like to add a couple of TBS of grated Parmesan and some garlic Italian seasoning.
This then gets poured into a baking dish and topped with the cooked chicken pieces.
Spoon a bit more marinara on top and then a dusting of grated Parmesan and Mozzarella and then bang the dish in a hot oven long enough to melt the cheese and heat everything nicely through.
Bob's your uncle, or should I say Roberto . . . mama mia . . . dinner is served!
Easy Chicken Parm for Two
Yield: 2
Quick, easy and really delicious, this hearty dish for two is sure to please!
ingredients:
- 115g of spaghetti, uncooked (4 ounces)
- 400g marinara sauce , divided ( 1 1/4 cups and 1/2 cup)
- 35g plain flour (1/4 cup)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp garlic powder
- 1 large free range egg, beaten
- 1/2 TBS water
- 45g Parmesan Cheese + 1 TBS (1/4 cup + 1TBS)
- 90g Panko style bread crumbs (3/4 cup)
- 2 chicken breast fillets, boneless, skinless
- 40g grated Mozzarella cheese (1/3 cup)
- Oil for frying
- fresh basil to garnish
instructions:
How to cook Easy Chicken Parm for Two
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Arrange 3 shallow dishes side by side. In one mix the flour, garlic powder, salt and pepper. In another place the first quantity of Parmesan cheese and Panko bread crumbs. In the third whisk together the egg and water.
- Place each chicken breast between two pieces of wax paper and pound to an even thickness. Dip first in the flour, shaking off any excess. Dip into the beaten egg/water and then coat generously in the bread crumb/cheese mixture, pressing lightly to make sure it adheres.
- Heat some oil in a skillet. Add the chicken and fry on both sides until golden brown and cooked through, about 5 to 7 minutes per side. Place onto a plate and keep warm while you cook the spaghetti.
- Cook the spaghetti in lightly salted boiling water according to package directions. Drain well and then return to the pot. Add the first amount of marinara sauce, stirring well to combine. (I also like to add some grated Parmesan cheese and Garlic Italian seasoning to taste. Its up to you if you do this or not.) Pour the spaghetti into a buttered baking dish large enough to hold both chicken breasts. Place the chicken breasts on top. Spoon the remainder of the marinara sauce over top and sprinkle on the mozzarella cheese and remaining Parmesan cheese.
- Bake in the preheated oven for 5 to 10 minutes to melt the cheese and heat through.
- Serve hot and garnished with some fresh basil.
I like to serve this with a salad on the side. Italian dressing of course! Mmmm . . . some good. Even Todd enjoys this. He will admit now that out of all the pasta's he does enjoy spaghetti somewhat!
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!
I'm here today with another recipe that I have downsized for the smaller family, Mapled Pork Chops. Oh boy, but these chops always make my pork chop loving husband drool when he knows I am making them!
They are so simple to make and oh-so-delicious! There is no frying involved.
You simply pop the chops into a baking dish, top them with a special flavour mixture, cover and then bake! Easy peasy lemon squeasy!
The original full-sized version comes from a cookbook I have entitled, Recipes Worth Sharing, recipes from America's most loved Community Cookbooks.
Its original attribution is the Community Cookbook entitled, If You
Can't Stand the Heat, Get Out of the Kitchen, by the Junior Service
League of Independence Missouri.
I have always loved Community Cookbooks. They are real gems filled with the favourite, tried and trues of communities of good cooks! You can't beat them, and this recipe is a prime example of that!
The original recipe served 6. I have downsized it so that it is perfect for just two pork chop loving hungry people.
You want to make sure you use really good and meaty pork chops for this. I buy mine at Costco and then break them down into groups of two and freeze them for whenever I want to serve red meat. I buy the bone in pork loin chops.
You get a tender, succulent section of rib type meat, next to the bone, along with a lean and juicy medallion of loin.
You will also want a healthy layer of fat along the outer edge. These two things, the bone and the fat, will help to keep your pork juicy, tender and tasty
One thing which I always do with my chops, bone in or out, is to slash the fatty edge of the chop with a sharp knife at 1/2 inch intervals, just through the fat to the meat.
This helps to keep them from curling up when they cook, whether you are frying them or simmering them, baking them, whatever. Trust me. It keeps them nice and flat.
The flavour ingredients are simple. Dried minced onion, vinegar (apple cider is nice), Worcestershire Sauce, mild chili powder, salt, pepper, and pure maple syrup.
These get mixed with some water, poured over the chops in the baking dish and then you tightly cover it and bake. Oh baby. Some easy and some good!
Yield: 2
Mapled Pork Chops
Tender and delicious this recipe serves two but can easily be doubled to serve more. These chops are spicy, sweet and tangy as well as being incredibly simple to make.
ingredients:
- 2 thick meaty, bone in pork loin chops, the fatty edges slashed at 1/2 inch spaces (this helps to keep them from curling up when they are cooking)
- 1 1/2 tsp minced dry onion
- 1 1/2 tsp vinegar
- 1 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp mild chili powder
- pinch black pepper
- 2 TBS pure maple syrup
- 2 TBS water
instructions:
How to cook Mapled Pork Chops
- Preheat the oven to 200*C/400*F/ gas mark 6. You will need a shallow baking dish large enough to hold both chops side by side.
- Place the pork chops in a single layer in a lightly buttered shallow baking dish.
- Whisk together all of the ingredients until well combined. Spoon evenly over the chops. Cover the dish tightly with foil. Bake in the preheated oven for 45 minutes, basting occasionally.
- Uncover and baste again, then return to the oven, uncovered for a further 15 minutes, until cooked through and golden. Serve hot with some of the juices spooned over top. Delicious!
Just look at how tender that chop is. I served it with my Byron Baked Potatoes, baby frozen peas, Cauliflower Cheese and sweet potato that I baked in the oven while I was baking the chops. The whole meal was quite simply fabulous!
Subscribe to:
Posts (Atom)
Social Icons