Treat Petite Round Up – November 2013

This month’s theme for Treat Petite was America. This could include anything American themed, from American ingredients, to something baked for Thanksgiving or a bake inspired by America. I was looking forward to seeing what my fellow bakers came up with for this theme!

Our first entry was these beautifully layered Nanaimo Bars from Elizabeth’s Kitchen Diary. They are a Canadian recipe (part of North America!) made up of a coconut and nut biscuit base, a buttercream centre and a topping of rich dark chocolate.

The next entry was a gluten free bake from Kate at the Gluten Free Alchemist. She sent over (sadly only a photo!) these Peanut Butter & White Chocolate Blondies. Peanut Butter is a well known American ingredient and appears more than once in this round up!

Ros at The More Than Occassional Baker doubled up on the American ingredients with these Mini Peanut Butter Oreo Cheesecakes. She says it they are one of the best desserts she has ever made, so they must be worth making!

My Treat Petite co-host, Stuart over at Cakeyboi, submitted these Pumpkin Blueberry Scones. Pumpkin is so popular this time of year, and the Americans definitely have a lot to do with it! I love seeing it mixed with different flavours, and I think blueberry is a brilliant match!

Another fabulous pumpkin entry came from Laura at I’d Much Rather Bake Than… with these Chocolate Orange Pumpkin Muffins. This was the first time she had ever baked with pumpkin, and from the sounds of it I don’t think it will be the last!

These Peanut Butter & Jelly Thumbprint Cookies are not only America themed in flavour, but they are made by an American too! Lisa from United Cakedom submitted these super cute cookies. She also used American cup measurements, and an American keyboard to type it up. I think we have a winner for hitting the theme from all angles possible this month!

Jen from Blue Kitchen Bakes sent over these Chocolate Chip Cookies that she made last year as a present for a friend. The recipe for these cookies came from an American book called ‘Big, Soft, Chewy Cookies’ and it definitely looks like they have delivered with this bake!

And finally I joined in the fun with these Baked Donuts. I made three varieties – Chocolate, Vanilla, and Pumpkin. I loved how light the textured of baked donuts is compared to typical deep fried ones. All the flavours were a big hit, but the pumpkin was my favourite!

If you like the look of any of this month’s Treat Petite entries, head on over to the blogs involved and let them know! Look out for the announcement for the December Treat Petite theme over at Cakeyboi very soon!

The
recipe for these cookies came from an American book called ‘Big, soft,
chewy cookies’ – See more at:
http://bluekitchenbakes.blogspot.co.uk/2012/12/chocolate-chip-cookies.html#sthash.Vl4dVrLB.dpuf
The
recipe for these cookies came from an American book called ‘Big, soft,
chewy cookies’ – See more at:
http://bluekitchenbakes.blogspot.co.uk/2012/12/chocolate-chip-cookies.html#sthash.Vl4dVrLB.dpuf
The
recipe for these cookies came from an American book called ‘Big, soft,
chewy cookies’ – See more at:
http://bluekitchenbakes.blogspot.co.uk/2012/12/chocolate-chip-cookies.html#sthash.Vl4dVrLB.dpuf
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Rhubarb & Ginger Jam Cake

Rhubarb & Ginger Jam Cake
This gorgeously spiced cake is based on a Rombauer Cake, which is a German cake made typically with blackberry or raspberry jam. I decided to use Mackays Rhubarb & Ginger Jam and combine it with spices like cinnamon, cardamom and ginger. The spices and jam combine to make this cake the most wonderful flavour explosion! It doesn’t have the most exciting appearance compared to most cakes I make, but what it lacks in decoration it certainly makes up for in flavour. It’s also very easy to make and quick too, so you can have a satisfying cake experience in around an hour!
 

 

 

 

 

 

This is one of the recipes I have created using the amazing jams I got sent from Scottish preserves manufacturer Mackays. The other recipes are: Lemon, Blueberry & Blackberry Swirl Loaf, Spiced Jammy Flapjacks, and Chocolate & Marmalade Cheesecake Brownies.

I started by creaming together the dark brown sugar and butter.  

 

 

 

I then whisked in the eggs, vanilla extract and natural yoghurt. I folded in the plain flour, baking powder, cinnamon, ground ginger and ground cardamom.

Finally, I poured the mixture into a lined cake tin. I added blobs of Mackays Rhubarb & Ginger preserve and used a knife to swirl them around gently, I wanted there to still be sections of jam within the sponge once it was baked. 

I baked it for 35 minutes on 180C/350F/Gas Mark 4.

The cake looks so pretty with the swirls of jam on top. I added a dusting of icing sugar to really define the swirls and make it look even more attractive. I could not wait to slice this up and dig in as it smelt amazing!

The cake is so moist inside, and a lovely golden colour. The jam running through the cake is packed with fruity flavour, and you can really taste the ginger too. I served it with some double cream drizzled over, but I think custard would be so yummy with this cake too! If you need something to warm you on a winter’s night, this cake and some hot custard would be perfect!

Pin for later! I use PicMonkey to make my pinnable images, which really is a fab little tool.

Print

Rhubarb & Ginger Jam Cake

Servings 12

Ingredients

  • 215 g Dark brown sugar
  • 85 g Butter
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 3 tbsp Natural Yoghurt
  • 195 g Plain flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cardamom
  • 1/2 jar Mackays Rhubarb & Ginger Jam
  • Icing sugar for dusting

Instructions

  1. Pre-heat the oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 9" cake tin

  2. Cream together the dark brown sugar and the butter

  3. Whisk in the eggs, vanilla extract and yoghurt

  4. Mix in the cinnamon, ground ginger, ground cardamom, plain flour and baking powder

  5. Pour the batter into the cake tin, add blobs of the jam all over the top and use a knife to gently swirl the mixture around.

  6. Bake for 35 minutes, or until a skewer inserted comes out clean and it is golden brown all over, remove from the tin and leave to cool on a cooling rack

  7. When cool, dust all over with icing sugar, I recommend serving with double cream or custard!

 
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Baked Donuts

For my boyfriend’s Halloween party last weekend I decided to make donuts to feed the hungry guests. I got a Wilton donut pan for my birthday back in July and hadn’t used it yet, I was really curious about baked donuts (as opposed to deep fried donuts). I wanted to know what their texture was like, how they were made and most importantly, how they tasted! So in the spirit of finding this out, I made three different flavours: Vanilla, Pumpkin and Chocolate.

I used this recipe from Lakeland to make both the vanilla and chocolate donuts. I started with 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I poured the batter into my donut pan, almost filling each ring. baked on 160C/325F/Gas Mark 3 for 10-12 minutes. As I hadn’t made them before I just used my best judgement on this. I pressed the donuts quickly with my finger and if they sprang back I knew they were done. I used a spoon to gently tip them out.

For the icing I mixed 100g icing sugar with water until a thick paste formed. You don’t want it to be too runny as it will slip right off the donuts so add the water slowly. I also added some orange food colouring for that Halloween feel, but you could add some vanilla seeds or any colouring you want depending on the theme you’re going for.

I dipped the donuts into the icing, and also used a spoon to smooth the icing on and neaten it. Before the icing sets, add your sprinkles! Then leave to set before serving, which doesn’t take long.

For the chocolate donuts I replaced 50g of the plain flour with cocoa powder for the donut batter, and replaced 30g of the icing sugar with cocoa powder for the icing. They were very rich and chocolatey, and the most popular donuts at the party!

For my third and final lot of donuts (and my personal favourite!) I used this recipe for Pumpkin Donuts as I adore pumpkin in my baking. I mixed together 3 eggs, 1 can of pumpkin puree (I use Libby’s), 270g caster sugar, 80ml vegetable oil, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1 tsp mixed spice.

I then added 225g plain flour, 1 1/2 tsp baking powder and 1 1/2 tsp salt. I mixed well then poured the batter into my greased donut pan and baked on 180C/350F/Gas Mark 4 for 15-18 minutes. The mixture made 15 donuts.

I made cinnamon icing for the donuts. Using the same method as for the other donuts, I added water to 100g icing sugar and 2 tsp cinnamon. I made the cinnamon icing slightly more runny as I drizzled it over the pumpkin donuts. Wow these donuts were tasty!

Baked donuts don’t resemble fried donuts at all in terms of texture. Baked donuts are very light and moist, one thing I noticed is that these donuts released a lot of sticky moisture, they stuck to the plates I put them on and even the cooling rack. I’m not sure if this is normal for baked donuts, but it certainly didn’t affect the taste and I think it improved the texture. They were a huge hit with the party guests and I can guarantee I’ll be making baked donuts again!

The theme for this month’s Treat Petite, hosted by myself and Cakeyboi,  is ‘America‘. So I am entering this bake as donuts are a well known American food, and pumpkin is a popular American baking ingredient.

Baked Donuts (Vanilla & Chocolate)
Ingredients
  • 225g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175g Caster sugar
  • 175ml Milk
  • 2 Eggs
  • 1 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 100g Icing sugar
  • 80g Cocoa powder
  • Sprinkles
Instructions
Put the plain flour, baking powder, salt and caster sugar in a bowl (replaced 50g of the plain flour with cocoa powder for the chocolate donuts)
In a separate bowl mix together the milk, eggs, olive oil and vanilla extract
Pour the wet mixture into the dry mixture and whisk until combined and smooth
Pour the batter into a donut pan, almost filling each ring. Baked on 160C/325F/Gas Mark 3 for 10-12 minutes. Use a spoon to gently tip them out onto a cooling rack
For the icing mix 100g icing sugar with water until a thick paste forms (replaced 30g of the icing sugar with cocoa powder for the chocolate donuts)
Dip the donuts into the icing, and before the icing sets, add your sprinkles! Then leave to set before serving

Baked Donuts (Pumpkin)
Ingredients
  • 3 Eggs
  • 1 can of Pumpkin puree
  • 270g Caster sugar
  • 80ml Vegetable Oil
  • 4 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground ginger
  • 1 tsp Mixed spice
  • 225g Plain flour
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 100g Icing sugar
Instructions
Mixed together the eggs, pumpkin puree, caster sugar, vegetable oil, 2 tsp of the cinnamon, nutmeg, ginger and mixed spice
Add the plain flour, baking powder and salt. Mix well
Pour the batter into a greased donut pan and bake on 180C/350F/Gas Mark 4 for 15-18 minutes
Add water to the icing sugar and 2 tsp of the cinnamon. Make it runny enough to drizzle it over the pumpkin donuts
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Baked Chocolate Orange Cheesecake

I had some friends over for dinner recently and I relish the chance to cook for people so I planned a three course meal. I wanted to make things that I could prepare in advance, so that while my friends were there I could concentrate on good conversation and enjoying the night. So I started with a butternut squash soup, which I could easily prepare in advance and heat up to serve. The recipe I used was from BBC Good Food, but I omitted the chilli and added an extra garlic clove. It was delicious! Something I will definitely make again. For the main course I homemade some chicken kievs and served them alongside sweet potato wedges and salad. Again, I prepared this in advance and simply popped them into the oven whilst my guests enjoyed their soup. For dessert I decide a baked chocolate orange cheesecake would be perfect as I could make it the day before and serve it up without any hassle on the night.

 

To make the cheesecake, I started by crushing the digestive biscuits in a bowl with the end of a rolling pin. You can also whizz them into crumbs using a food processor if you have one.

Then I melted the butter in a pan on a low heat.

I mixed the butter and crushed biscuits together and pressed them into the bottom of a 24cm springform cake tin. I made sure they were compact and evenly spread.

In a bowl over some heated water I melted the dark chocolate.

While this was melting I used my food mixer to mix together the cream cheese, eggs and caster sugar. I then added the double cream and mixed again. Finally I added the melted chocolate, orange liquor and the zest and juice of an orange, and mixed until smooth.

I poured the mixture into the tin over the biscuit base and baked on 140C Fan/160C/325F/Gas Mark 3 for 45 minutes.

Once the baked chocolate orange cheesecake was done I let it cool completely, before putting it in the fridge overnight. The next day I made a chocolate orange buttercream, I piped swirls of it onto the cheesecake and added slices of Terry’s Chocolate Orange to decorate. When my friends were ready for dessert I just took the baked chocolate orange cheesecake out of the fridge and served it straight away! It was so creamy and delicious, with a great orange flavour. Do you have any dinner party cooking tips?

Print

Baked Chocolate Orange Cheesecake

Servings 12

Ingredients

For the base

  • 90 g Butter
  • 150 g Digestive biscuits

For the cheesecake filling

  • 200 g Dark chocolate
  • 400 g Full fat cream cheese
  • 2 Eggs
  • 60 g Caster sugar
  • 200 ml Double cream
  • 1 Orange zested & juiced
  • 2 tbsp Orange liquor

For the buttercream & decoration

  • 60 g Butter
  • 2 tbsp Orange liquor
  • 30 g Cocoa powder
  • 100 g Icing sugar
  • 1 Terry's Chocolate Orange

Instructions

  1. Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3

For the base

  1. Crush the digestive biscuits in a bowl with the end of a rolling pin. You can also whizz them into crumbs using a food processor if you have one

  2. Melt the butter in a pan on a low heat

  3. Mix the butter and crushed biscuits together and press them into a 24cm springform cake tin

For the cheesecake filling

  1. In a bowl over some heated water melt the dark chocolate, set aside

  2. Mix together the cream cheese, eggs and caster sugar with a whisk until smooth

  3. Add the double cream and mix it in

  4. Add the melted dark chocolate, orange liquor and the zest and juice of the orange and mix until smooth

  5. Pour the mixture into the tin over the biscuit base and bake for 45 minutes

  6. Let it cool completely, and put in it the fridge to chill

For the buttercream and decoration

  1. Mix the butter, cocoa powder, icing sugar and orange liquor together until smooth

  2. Pipe swirls onto the cheesecake and add slices of Terry's Chocolate Orange to decorate

Recipe adapted from AllRecipes.

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Treat Petite November 2013

 Welcome to Treat Petite November 2013!
 

If you haven’t already, head on over to Stuart at Cakeyboi to check out October’s spooky Halloween entries!

The theme for this month is:

That’s right we want to see all your individually portioned bakes that are inspired by America, use American ingredients or are made for Thanksgiving (which is on 28th November).

Remember the idea behind Treat Petite is quite simple – it’s any sweet treat you can think of that’s not a big cake! From cookies to macarons, krispie treats to truffles; we want to see any delicious concoction you conjure up in the kitchen that is individually portioned!! And don’t worry; cupcakes are permitted.

Here are those all important rules;

1. Email kat.buckley@hotmail.com by the 25th of the month, midnight at the latest – include in the
e-mail your name, if you have a blog the URL of your post and name of your blog, recipe and a photo (640x480pixels max) of your bake.

2.  If applicable post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting that particular month

3. Follow Cakeyboi and The Baking Explorer blogs via the Google Join this Site button, if you haven’t already.

4. If you tweet use #treatpetite and mention @MrCakeyboi and @BakingExplorer – we will retweet

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. Add your photo to the ‘Treat Petite’ Pinterest board and request access from Cakeyboi

8. Feel free to enter old posts as long as you update the post and meet all the requirements above!

If you have any questions at all, please contact Cakeyboi or The Baking Explorer.

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