sugar

Rhubarb & Mixed Nut Flapjacks (Vegan/ Dairy Free)

These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.

Ingredients:

Flapjack base:

  • 75g coconut oil
  • 175g peanut butter (or another nut butter ie. almond, cashew)
  • 150g dark brown soft sugar
  • 4tbsp golden syrup
  • 300g porridge oats

Filling and topping:

  • 200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
  • 200g flaked almonds
  • 75g pecans
  • 75g brazil nuts
  • 100g caster sugar
  • 2tbsp water

Method:

  1. Preheat the oven to 180c. Grease and line a brownie tray.
  2. For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
  3. For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
  4. Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.
  5. Cool then slice into bars.

 

Enjoy!

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Blueberry, Squash and Spice Muffins (GF/ R.Sugar Free)

Yep, I’ve jumped on the detox January bandwagon, and here’s the first of my healthier bakes; butternut squash, date, blueberry and cinnamon muffins. A quick scroll through my blog and it won’t come as a shock that I’m a bit clueless when it comes to ‘free from’ baking, but I’ve actually surprised myself with what can be done without the conventional sugars and flours I’m used to. The fruit in these muffins add sweetness and the almonds create a moist and soft texture making them a great (and still tasty) alternative to the sugar packed treats I’m sure we’ve all indulged in over Christmas. Give them a try!

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Ingredients (makes 12):

  • 200g finely grated butternut squash
  • 100g melted butter
  • 100g chopped dates (softened in a little boiling water)
  • 2 eggs
  • 2tsp baking powder
  • 2tsp cinnamon
  • 1tsp mixed spice
  • 60g ground almonds
  • 175g buckwheat flour (or self raising if you don’t need a GF option)
  • 200g fresh blueberries

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Method:

  1. Preheat the oven to 180c. Line a muffin tray with paper cases.
  2. Place the squash in a bowl along with the melted butter, dates, date water and eggs. Mix together thoroughly.
  3. Add the baking powder, spices, ground almonds, flour and blueberries. Stir gently into the wet ingredients until just combined then distribute evenly between the muffin cases.
  4. Bake for 20-25 minutes until risen and golden brown.

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Club Tropicana Birthday Cake

Yesterday I made a custom cake to order (I do this most weekends, so any requests- throw them my way). This one in particular was for an eleven year old, so it was pretty fun to make and a bit different to the sort of thing I usually offer. I’m not posting the recipe as it’s a compilation of lots of the ideas already on here, but thought I would share some pictures.

( FYI: It’s a chocolate fudge cake with chocolate ganache filling, vanilla buttercream icing, pastel meringues, colourful chocolate shards and some homemade glittery flamingos- might add arts and crafts to the CV?!)

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Hope you like the design; if you’re interested in ordering similar custom cakes or are looking for a caterer for birthdays, weddings or any other events, please contact me at tassygoodall@gmail.com – I’m professionally trained and am here to help…

Thanks for stopping by!

 

Gingerbread Latte Cupcakes

As it’s now officially December ( ie. time to go Christmas mad) I thought I would share my recipe for gingerbread latte cupcakes! These treats are my baked take on the delicious Christmas drinks Costa and Starbucks are serving at this time of year, and are a great alternative to regular gingerbread or ginger biscuits. I’ve made little gingerbread stars to top my cakes, but you could make any shape you like, or sprinkle with glitter instead!

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To make the ginger cupcake mix, you will need (makes 12-15): 300g plain flour, 2tsp ginger, 1tsp cinnamon, 1tsp mixed spice, 2tsp baking powder, pinch salt, 220g caster sugar, 150g butter, 60g golden syrup, 2 eggs, 225ml milk.

Preheat the oven to 190c (fan) and line a cupcake tin with cases.

Sift the flour, ginger, cinnamon, spice, baking powder, salt and caster sugar into a large mixing bowl.

Melt the butter then whisk together with the syrup, eggs and milk in a jug. Make a well in the dry ingredients and pour in the wet mix. Stir until well combined and you are left with a fairly loose batter.

Fill each cupcake case 2/3 full and bake in the oven for 25-30 minutes.

Once baked, cool on a wire rack.

And to make the coffee frosting, you will need: 500g icing sugar, 140g softened butter, 3tsp very strong espresso

Using an electric whisk, combine the icing sugar, butter and espresso until very smooth. If thick, loosen with a little milk until it reaches a piping consistency.

Pile the buttercream into a piping bag with a star nozzle and pipe onto the cupcakes. Top with espresso powder and some gingerbread shapes.

Enjoy, and keep your eyes peeled for Christmas recipes!

My Halloween Showstopper

This toffee apple cake, sandwiched together with salted caramel and toffee frosting, makes for the perfect table centre piece, especially when topped with honeycomb, haphazard spun sugar and mini toffee apple decorations… Give it a go this Halloween and you’re guaranteed to be popular with friends and family, old and young!

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For the sponge, you will need: 450g plain flour, pinch salt, 3tsp bicarbonate of soda, 1tsp baking powder, 3tsp cinnamon, 1tsp ginger, 250g caster sugar, 200g light brown soft sugar, 300g melted butter, 5 eggs, 3 apples

Grease and line two 20cm cake tins. Preheat the oven to 180c (fan).

Sift together the flour, salt, bicarbonate, baking powder, spices and caster sugar. Mix to combine. In a jug, mix the eggs, melted butter and brown sugar. Chop your apples finely into chunks.

Make a well in the middle of the flour mixture. Pour in the wet eggy liquid. Stir with a wooden spoon to fully combine and incorporate. Fold through the apple.

Separate the mix between the two tins and level the tops. Bake for 35-40 minutes or until a skewer comes out clean when inserted.

When cooked, leave for 5 minutes to cool in tins then turn onto a wire rack to cool completely.

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For the toffee frosting, you will need: 200g dark brown soft sugar, 100g butter, 100ml milk, 600 icing sugar, and more milk for loosening

Place the sugar, butter and milk in a saucepan and melt. Stir gently and set aside.

When cooled slightly, add the melted mixture to the icing sugar and stir until combined. If too thick, add drops of milk until a spreadable frosting consistency is achieved.

For the salted caramel recipe I use, click here. 

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To assemble the cake:

Trim the tops of the cakes if they’re not even, then spread 1tbsp salted caramel over the tops. Spread a generous swirl of the toffee frosting over the bottom layer and sandwich the other sponge over it. Coat the entire cake in toffee frosting, using a palette knife to achieve a smooth finish. Drizzle some salted caramel over the top.

For the crushed honeycomb recipe (optional) visit my last post and cancel out the chocolate!

Sprinkle the honeycomb in a circle around the top of the cake.

For the ‘toffee apples’, you will need: some roll out red icing, some kebab sticks and some caster sugar (amounts will depend on how many apples you would like!)

Roll the icing into small balls (slightly smaller than golf ball sized) and stick onto the end of a kebab stick. Place in the freezer to harden.

Place some caster sugar in a saucepan and melt over a medium heat. Once dissolved, let the sugar brown then remove from the hob. Take the icing balls from the freezer and dip in the sugar then leave to set. Arrange in a haphazard fashion around the top of the cake.

Enjoy!

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Salted Caramel Pecan Brownies

Brownies just got serious.

Don’t get me wrong, I’m a fan of any brownie, but after trying out countless flavour combinations and ingredients I’ve deemed this my all time favourite recipe… dense fudgy chocolate, roughly chopped pecans and oozy salted caramel sauce… what more could you want?

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To make these tempting treats, you will need…

For the salted caramel: 80ml water, 250g golden caster sugar, 80ml double cream, 20g butter, 2tsp flaked salt

Before you make your brownies, you’ve got to make your salted caramel (if this phases you a bit, you could just buy some ready made).

Pour the water into a wide bottom pan followed by the sugar. Swirl about a little to combine then place on a high heat.

Keep an eye on the pan but DO NOT STIR or it may crystalise. The sugar will quickly dissolve and bubbles will form on the surface of the sugar syrup after a few minutes. At this point, watch the mixture and wait for it to turn a golden brown (this should take 3-4 minutes). Now remove from the heat and pour in the cream, mixing quickly. The liquid may spit but that’s completely normal, just be careful!

Now add the butter and stir in the salt. Pour into a container and cool for about an hour (or you could make this the day before and refrigerate until required).

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For the brownie mix: 240g dark chocolate, 240g butter, pinch salt, 3 eggs, 280g golden caster sugar, 100g plain flour, 60g cocoa powder, 100g roughly chopped pecans

Line a 10″x10″ brownie tin with greaseproof paper and preheat the oven to 160c (fan).

Break the chocolate into pieces and cube the butter, then place in a heatproof bowl over a pan of boiling water. Gently stir until melted then set aside.

In a large bowl, whisk your eggs, salt and sugar until pale, fluffy and very thick. This might take 5 minutes or so but it’s well worth the result!

Sift the flour and cocoa into the bowl and gently fold with a spatula until just combined. Now pour the chocolatey butter mixture down the side and fold this in until smooth- try to retain the light texture of the mix by carefully combining.

Lastly, mix in 70g of the chopped pecans.

Pour half the brownie mix into the prepared tin and level out. Now take a third of the salted caramel sauce and drizzle all over. Put the rest of the brownie mix on top and spoon over another third of the caramel, followed by the rest of the pecans.

Place in the oven for 50 minutes to bake.

When cooked (but still fudgy), leave to cool COMPLETELY in the tin (this makes it easier to remove and cut).

When cool chop into pieces and drizzle over the remaining caramel.

Enjoy!

My Chocolate Show Stopper

This chocolate cake might look a little intimidating on first inspection, but it is actually made using several very simple techniques. With my instructions you can’t go far wrong with the methods and once you’ve made it once you’ll have a go-to show stopper for Birthday gatherings and dessert spread centre pieces.

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So, the first component is the fudgy chocolate sponge mix. For this you’ll need:

300 plain flour, 400g caster sugar, 2tsp baking powder, 2tsp bicarbonate of soda, pinch salt, 80g cocoa powder, 3 eggs, 250ml milk, 140ml vegetable oil, 3tsp vanilla extract, 100g dark chocolate (melted), 200ml boiling water

Preheat the oven to 170c (fan) then grease and line two 18cm loose bottom cake tins.

In a large bowl, mix together the plain flour, caster sugar, baking powder, bicarbonate of soda, salt and cocoa powder with a wooden spoon.

Put your chocolate in a heatproof bowl and melt over a simmering pan. Meanwhile in a jug, whisk together the eggs, milk, oil and vanilla extract.

Remove the melted chocolate from the heat and leave to cool slightly. In three additions, add the wet mixture to the dry, mixing well as you go. Once smooth, pour in the melted chocolate and combine. Last of all, slowly pour the boiling water into the bowl and gently stir until smooth (the mix will be very liquid, but this makes the cake deliciously moist and fudgy).

Split the cake mix between your two tins and place on the middle shelf of the oven. Bake for 40 minutes or until a skewer comes out clean. Once cooked leave to cool on a rack.

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While your sponges are baking, start on your striped jaconde sponge (this is made up of a decorative chocolate paste and a simple, light brown sponge mix).

For the decorative paste, combine: 60g butter, 60g icing sugar, 2 egg whites, 40g plain flour, 40g cocoa powder

Simply combine these ingredients in a small bowl. Now, here is the tricky bit.

Line a 10x12inch shallow baking tray with baking paper (ensure the baking paper is big enough to line the walls of the tray too). Cut a separate piece of baking paper to the exact size of the bottom of the tray (10×12) and place on top of the larger piece.

Take the 10x12inch rectangle of baking paper and spread your decorative paste all over it in a thin 2-3mm layer, all the way to the edges.

Now, with a chop stick (or similar tool with squared off end) draw diagonal stripes through the paste so you are left with lots of chocolate lines separated by the lines of baking parchment (this creates the stripey effect on the outer edge of the cake).

Put the rectangle with the stripes on back into the lined baking tray and place in the fridge to firm up for 20 minutes while you make your jaconde sponge mix.

And for the jaconde sponge you’ll need: 2 egg whites, 5tbsp caster sugar, 40g ground almonds, 60g icing sugar, 2 whole eggs, 20g plain flour, 20g butter (melted)

Up the oven temperature to 220c (fan). Now, in a clean bowl whisk your whites until stiff peaks are formed. Slowly add your caster sugar, still whisking, until a glossy meringue mix is achieved. Set aside.

In a separate bowl, whisk your almonds, icing sugar and whole eggs until pale and fluffy. Fold in the flour, then the meringue mix. Finally, pour the melted butter in slowly and very carefully combine. The mix should be light and airy.

Retrieve your baking tray from the fridge. Pour the jaconde sponge mix evenly over the stripes of paste, using a spatula to make sure the gap between each chocolate line is filled. Place in the oven for 5-7 minutes, or until pale brown.

Once baked,turn the tray upside down onto a work surface and peel away the baking paper. You should be left with a thin rectangle of jaconde sponge with a pin stripe pattern across it. Leave to cool slightly.

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Finally, for the easy chocolate frosting, you’ll need: 150g softened butter, 400g icing sugar, 200ml double cream, 150g dark chocolate (melted), 4tbsp cocoa powder

Combine the butter and icing sugar, loosening with the double cream as you go along. Add the melted dark chocolate and the cocoa powder then whisk vigorously until smooth and workable.

Now, for the assemblage…

Cut your two chocolate sponges in half and layer on top of each other with a generous spreading of chocolate frosting between ( I only used three layers as I didn’t want to create a huge cake as it’s not for a special occasion!).

Cover the outside of the four layer (or three if you like) cake with frosting and smooth to the desired effect.

Now, cut your jaconde sponge into two long rectangles. Measure your cake to gage the exact dimensions you will need to cover the outside of it. I needed two 4.5x12inch shapes. Don’t worry if you cut your jaconde a little too large, you can always trim it.

Wrap the sponge rectangles around your frosted cake and press onto the sides to secure. Trim if necessary. Now, for a final flourish, pipe little stars of the remaining fudge icing all over the top and scatter with glitter.

Enjoy!