Macaroon Bars

For quite some time my Hubby and his family have been banging on about these Scottish Sweeties from their childhood and with anything sweet I'm willing to give it a try.  However, the only place that you can get them is Scotland, and I really couldn't be much further away in the UK.  Fortunately though, my mum told me that she would be travelling to Edinburgh for work, so I was straight in with my request for the Macaroon Bars.  And as baffled as me to what these sweets were, she asked about and found the treasure to return home with.  Well wasn't I impressed, and disappointed that I hadn't got my hands on Macaroon Bars sooner.  Not of the patient type, I didn't really want to wait for my Mum to return to Scotland before I could have them again.  So I set about looking up recipes on the internet, and appeared easy and cheap to make.  The biggest surprise of course was that it is made with Potato!  Well at least I could get one of my five a day in, of sorts.  Please give these wee sweeties a try, they will not disappoint. x

• 1 Small Potato


• Icing Sugar


• Chocolate, Plain, Milk or White


• Desiccated Coconut

Firstly peel, chop, and boil the Potato until cooked through. Whilst that's on, put the Coconut into a frying pan and lightly toast.  Place to one side.  Mash the cooked Potato and pop into the fridge for a little while just to cool through.  In a bowl add the Potato and enough Icing Sugar to form a firm dough.  To start with the Potato will go like liquid.  Don't Panic! Just keep adding the Icing Sugar.  The amount you will need will depend on the Potato, so have a big box to hand.  Dust a piece of baking paper with Icing Sugar and place the mix on top, roll out about 6"x6", again this will depend on the Potato, but aim for around 1/4" thickness.  Pop back into the fridge to firm up little more, or a flat surface in the freezer is ideal and quicker.  While you wait gently melt the Chocolate in a bowl sat over lightly simmering water.  Take a large clean plate and sprinkle the Coconut over.  Remove to the fondant from the Fridge/Freezer and cut into your prefered shape or bar size.  Now the production line begins.  Take a piece of fondant and add to the Chocolate, make sure it's covered.  You can use forks or spoons, but i found it easier to just get my hands in.  And anyway it's melted chocolate, so any excuse works for me.  Then just place on top of the Coconut.  Repeat until all the fondant has been covered in chocolate and is on the coconut plate.  Then simply sprinkle the remaining Coconut over the top.  Now put the bars back onto the baking paper and return to the fridge.  Allow to set, then eat.

Easter Treats in a Cone

I recently made these handheld treats for Amber's Primary School's Bake Sale during a very sunny Easter Egg Hunt.  And I was surprised to be told that these flew off the table quicker than the children running around the field with the scent of chocolate in their nostrils.  Needless to say they want more for the next Bake Sale,  and as you can change the theme to suit the occasion, the sky's the limit.  So I wanted to share these with you of course and to also put them forward for the Easter Cake Bake which is run by A Slice of Cherry Pie.  So if you have any Easter delights to share, just click on the link for more info.



Easter Nest Ice-Cream Cone Cakes

Cupcake Mix

• 90g Butter, Softened


• 1/2 tsp Vanilla Extract


• 110g (1/2 cup) Caster Sugar


• 2 Eggs


• 150g (1 cup) Self-Raising Flour


• 2 tbsp Milk

Start by Preheating your oven to 180 c and line a muffin pan with 12 paper cases.  Beat the Butter and Vanilla Extract with the Caster Sugar in a mixer or with an electric hand mixer until combined.  Then add the eggs one at a time, mixing after you add each egg.  Then add in the Milk followed by the Flour and mix until the ingredients are just combined and then turn up the speed on the mixer and continue to beat until the batter has changed to a paler colour.  Divide the mixture between the cases and bake for about 20 minutes.  Once their ready turn the cakes out onto a wire rack to cool.

Butter Cream Frosting

• 125g Butter, Softened


• 240g Icing Sugar


• 2 tbsp Milk


• 2 tbsp Cocoa Powder

Add together all the ingredients and blend together until throughly combined.

The Extras

• Ice-Cream Cones


• Mini Eggs


• A decorated old shoe box with holes in the top for your Cones to sit in

Once the cakes are cool.  Trim to fit into your Cones.  Don't throw the trimmings away, as they will fit down inside the cone. Place a few small blobs of Icing on top of your cake stuffing and place the cupcake on top.  Then pipe the Frosting all over the Cupcake.  Place into the hole in the box and add your Mini Eggs. Repeat and Eat xx

Homemade Ice Cream Without the Machine

I tried out a recipe for an Ice Cream without a mixer and it is truly delicious and most importantly of all, has satisfied a most picky critic... My daughter Paige. Check it out and have a go, you won't be disappointed. View at Brie en Croute

Banana and Choc Chip Cake/Muffins

A firm Favourite in our house.   A fantastic way of using up Bananas that have gone a little too ripe and as a result get over looked in the fruit bowl for something a little less brown!  The mix can be used to make 12 Muffins or a cake, the choice is yours.  This lovely moist cake/muffins keeps for a good few days in an air tight container without drying out.

• 175g/6oz  Butter


• 225g/8oz  Soft Brown Sugar


• 275g/10oz  Ripe Bananas (before peeling)


• 1tsp  Vanilla Extract


• 275g/10oz  Self-Raising Flour


• 1tsp  Bicarbonate of Soda


• 3 eggs, beaten


• 100g/4oz  Milk Chocolate Chips


• Porridge Oats( optional )

First pre-heat your oven to 180 c/ 350 f/ Gas 4 and grease and line a cake tin or place cases in your muffin tray.  Gently heat the butter and sugar in a pan until all the sugar is dissolved.  Remove from the heat and set aside for 5 minutes.  Whilst the butter/sugar mix is cooling, mash the bananas together with the Vanilla.  In a large bowl or mixer sift the flour and Bicarb, then add in the bananas, eggs and butter/ sugar mix and stir until well combined.  Fold in the Chocolate chips and spoon the mix into your cake tin or muffin cases.  At this point you can sprinkle some porridge oats over the top or you cake/ muffins.  If your making the cake, bake for 40-50 minutes or until a skewer comes out clean when inserted into the centre of the cake.  If muffins were the order of the day, bake for around 20-25 minutes.

Pancake Day!

This year for Pancake Day I thought that something a little more special was in order.  And when I saw the link for a Chocolate Praline Pancake cake, I thought what could be better, Pancakes, Chocolate and Cake all in one... Brilliant.  I did however fancy changing just a couple of things, and that was to use Clotted Cream in place of the Double Cream and Whisky instead of Rum or Brandy.  The resulting Chocolate Sauce turned out so delicious, I just hoped that I would not eat it all before I could put together the pancake cake!  The Cake did get made and was a real hit with all the family.  If you'd like to have a try at this awesome recipe for yourself then check it out in the Recipe section of my blog.  Who needs Pancake Day anyway....Treat yourself. x

The Most Moreish Cookies

Ever get that craving for those big soft and gooey in the middle, crunchy on the edges, with total sugar hit cookies that you buy from the shops and bakeries, but are hard pushed to find the motivation to leave the house.  Then this recipe is guaranteed to satisfy those urges we all tend to suffer with from time to time.  And this hunger could not be fed by anything more than these cookies minutes from the oven.  Just keep these  store cupboard essentials in stock and you'll never be far away from heaven with a soft centre.  And for those who are super organised, simply roll up your dough into a cling filmed sausage, freeze and then whenever the moment is required, just take from freezer, slice and bake.  Instant satisfaction!

Ingredients

• 250g Plain Flour


• 1/2 tsp Bicarbonate of Soda


• 1/2 tsp salt


• 170g Butter


• 200g Soft Brown Sugar


• 100g Caster Sugar


• 1 tbsp Vanilla Extract


• 1 Egg


• 1 Egg Yolk


• 300g Chocolate Chips ( Dark, Milk, White... You decide, or mix them up )

Pre-heat your oven to 170 c ( 325 f, Gas Mark 3).  Line and grease your baking trays.  Now put your butter in a saucepan over a low heat and allow to gently melt.  Whilst you waiting sift together the Plain Flour, Bicarbonate of Soda and the salt into a bowl.  Place the Soft Brown Sugar and Caster Sugar together in another bowl or food mixer and add the melted butter.  Mix together until fully combined.  Then add in the Vanilla Extract and Eggs.  Continue to mix for another minute, then add your dry ingredients.  Now remove from the mixer and stir in the chocolate chips.  If you want to save your dough for another day, now would be the time to place the cookie dough onto some cling film and form into a sausage about an inch thick, twist up the ends and place into your freezer until required.  If you can't wait, then gently drop approx 4 tbsp of dough onto your baking sheets, keeping about 8cm apart.  There is no need to shape the dough as the cookies will form perfectly in the oven.  Place in the oven and allow 15-17 minutes to cook.  Once your cookies are removed from the oven, leave them to rest for a couple of minutes before transferring to a cooling rack.  The only thing to do then is enjoy the fruits of your labour.

If you have frozen you cookie dough then remove from the freezer and cut slices of approx 3-4cm thick and lay on your baking sheet.  Allow 15-17 minutes in the oven.

As always, variety is the spice of life!  So feel free to experiment with different flavours.  I also love White Chocolate and Cranberry.