This month’s Treat Petite was all about Autumn and baking anything you felt fitted in with this time of year. That meant lots of caramel and apple flavoured bakes, which set me drooling! Enjoy browsing through the bakes below and don’t forget to visit the blogs if you like the look of them…
Toffee Apple Muffins from The More Than Occassional Baker, I think these flavours perfectly sum up Autumn!
The festive season is upon, and I am really feeling in the Christmas spirit already! I’ve already done about half of my present shopping, I’ve eaten several mince pies and I’m planning on checking out the Christmas markets this weekend. Speaking of spirits… this is the time of year where I like to treat myself to a festively themed tipple. I am a huge fan of cocktails and as I am not a big drinker in terms of volume, when I do drink I like to have something of good quality that really wows in the taste factor. Both of these cocktails are so easy to make, but with tasty results. I can’t decide which one I like best!
I was recently sent these two new flavours from J2O’s New Midnight Range. Midnight Amber is an orange and lemon juice with winter spices, and Midnight Forest is a cherry and orange juice with a hint of chocolate. The cocktail I’ve made with the Midnight Forest is called the Midnight Martini, which is a recipe from the J2O website. The cocktail I’ve made with the Midnight Amber is my own invention, which I have christened Amber Sky.
To make the Midnight Martini I put some ice in a cocktail shaker and added half a bottle of J2O Midnight Forest (approx 137ml) and 50ml Martini Rosso (Red Vermouth). I shook it up then poured it into a martini glass. I garnished the drink with some orange peel on the rim of the glass.
The Midnight Martini was sweet and fruity, it felt dark and mysterious and I loved the berry hue that the mixture created. I certainly felt like a sophisticated cocktail and I can imagine if you servied this at a Christmas party it would go down very well!
To make the Amber Sky I filled a large wine glass with ice, then poured in half a bottle of J2O Midnight Amber (approx 137ml), 50ml Cointreau and topped it up with lemon and lime soda. I garnished the drink with a slice of orange.
The Amber Sky is a bright and sunny drink which cheers up these dark winter nights, it has a fruity taste but with a hint of winter spices which warm your tastebuds. It felt like the ideal drink for the festive season and I think a Christmas breakfast or brunch would be the perfect setting for a cocktail like this.
What’s your favourite festive drink? Let me know in the comments!
NB. I was sent the J2O to make cocktails with, but I was not required to write a positive review.
Last weekend I went to The Cake & Bake Show in association with Neff at Event City in Manchester. The show has been running in Manchester now for 3 years and it spent it’s first two years at Manchester Central. As well as moving to a different venue, it’s also extended it’s run time from 3 days to 4 days. I attended on both the Friday and Saturday, here’s what I got up to…
Christmas and pink were big themes! The carpet of the venue was a bright pink, there was bunting hung all over the place and Christmas trees everywhere. It definitely felt fun and festive. Neff also had a stand featuring their well known ‘hide and slide’ ovens as featured on The Great British Bake Off. If you’re interested in learning more about Neff ovens, you can visit the Neff shop at ao.com.
One of the first things I noticed when I walked into The Cake & Bake Show was this giant chair photo opportunity, of course I got straight in there! Now where can I get one of these for my living room…?
Next I headed straight to The Great British Bake Off theatre where I spent a lot of my time at the show. Beside the theatre was a stand selling all the Bake Off merchandise. I’ve not used any of the merchandise myself, but the pretty pastel colours and retro feel makes it look very attractive.
Sugar & Crumbs make flavoured icing sugar which is seriously yummy. I couldn’t believe how much the apple crumble flavour actually tasted like apple crumble! I don’t know how they do it. They’ve also started selling piping nozzles that make some pretty impressive flowers with buttercream.
The Big Bakes Bakery had giant versions of popular bakes on sale such as cookies, gingerbread men and jammy dodgers. I shared a jammy dodger with my friend Sophie and she also purchased one of the giant gingerbread men. I love the idea of over sized bakes!
I didn’t buy much at The Cake & Bake Show, but I had to grab this amazing bargain of 1 litre of Nielsen Massey Vanilla Extract for only £22! That was a show only deal, but you can still get it for £25 from the One Stop Cookery website.
The other thing I bought at The Cake & Bake Show was some delicious fudge from The Kilted Fudge Company. Their fudge is so flavoursome and creamy!
I watched Chetna Makan from series 5 of The Great British Bake Off make a Cardamom & Coffee Swiss Roll, which looked so pretty. She is well known for fusing Indian flavours with traditional baking. She talked about how the bakers from her series like to get together every few months and each of them bring a dish along. Chetna has a YouTube channel now where she releases a new recipe every week. She is also bringing out a book in April next year called The Cardamom Trail, but she explains that not all the recipes feature cardamom!
John Whaite made some Fig, Walnut & Gruyere Bagels which also had Marmite in the dough. He has such a fantastic stage presence and was chatting away to the crowd and making jokes the whole way through. John talked about how food is a projection of who you are, and so it can feel really personal when people don’t like your food – which I really relate to! He has a cookery school called John Whaite’s Kitchen and also a new book out soon called Perfect Plates in 5 Ingredients.
Then it was time for this year’s Great British Bake Off winner Nadiya to take the stage! She made her Peanut Salted Caramel Tart that earned her a Paul Hollywood handshake. Nadiya talked about her time on the Bake Off. She hated doing the technical challenges, her favourite creation was the chocolate peacock, and her final showstopper bake of a wedding cake was her hardest challenge. She is writing a weekly column for The Times at the moment, but would love to do a book.
One of my favourite bakers from this year’s Bake Off, Tamal Ray, hit the stage to make his Apple, Pistachio & Rose Madeira Cake. Tamal revealed that he applied for the show in series 3, he got quite far but didn’t make the final cut, and was encouraged to apply again. The final showstopper was Tamal’s favourite bake during his time on The Great British Bake Off, and since being on the show Tamal has made two more wedding cakes. He also confirmed the answer to a questions he gets asked a lot – that he gets his syringes for injecting cakes off ebay and not from the hospital where he works!
Luis Troyano was up next and he made some absolutely delicious looking Spanish Empanadas filled with beef, chorizo and vegetables. He also added paprika to the dough and cooked them in the deep fryer. Luis has a book called Bake It Great which features recipes with a Spanish influence. He recommended shopping in Indian supermarkets for spices and exotic flavours as they are much more reasonably priced. He also said that he thinks if you can bake a great Bakewell Tart, you can bake anything, as the tart combines a great range of baking skills.
Sandy Docherty was so entertaining to watch, she is such a great character. She made Parmesan biscuits with a cream cheese filling. I couldn’t believe that she was only in four episodes of The Great British Bake Off, it feels like she was in the show for longer! She did her creme brulee ‘wobble’ dance and also judged some bakes from a young boy in the audience who had brought in some profiteroles filled with creme patisserie – what a talent!
I was lucky enough to meet Mat Riley before he appeared on stage to make his refined sugar free carrot cake. He sweetened the cake with dates and a fruit syrup. I was surprised to hear that Mat only got into baking two years ago when he had some time off work and started going through his wife’s recipe books and making things. He now has a YouTube channel where he makes something new every week, it’s called Mat Riley Bakes.
There were some competition cakes on display for visitors to look at. My favourite was the Jungle Book cake above – such stunning detail!
There were also cakes made by professionals on display, which were jaw droppingly amazing. There is so much time and detail that goes into these beautiful cakes.
The Ideal Home Show was also on in the same venue and it had an amazing winter wonderland area full of Christmas trees. It made me feel so happy and festive!
I had such a great time at The Cake & Bake Show, and I got to meet Lisa Faulkner too! I was a bit disappointed that the show was smaller this year. As it had moved to a bigger venue and had two successful years in Manchester already, I was expecting a bigger show. I know that the show has been taken on by a new events company, so I hope that they give it more attention next year. The Great British Bake Off stage was certainly the highlight for me, and although there were some great exhibitors, I would’ve loved to see more. It was also great that you could access the Ideal Home Show for no extra charge.
You can watch my vlogs of the day below. And don’t forget to subscribe to my YouTube channel!
NB. I received a press pass for the show, all opinions are my own.
A while back (it’s taken me ages to post this!) I was invited to help decorate some cupcakes and go for afternoon tea in Cheltenham with AO.com. So I jumped on a train and headed down there with no real idea of what exactly the cupcake decorating portion of the day would involve. After getting off the train I took a taxi to a remote studio down a winding lane, and this is what I found…
Paul Hollywood’s face being constructed out of cupcakes! I was so impressed at how the face had been put together and the level of detail that had been achieved by using cupcakes. The piece of food art was being created by Food is Art by Prudence. Prudence and her company make life size models of people out of chocolate and cheese, as well as various portraits like the above out of different food items like fruit, chocolate and cheese.
Prudence showed us how she wanted us to decorate the cupcakes with both buttercream and AO.com green coloured fondant.
Along with Sus from Rough Measures and Amy from AO.com, I got stuck into decorating the cupcakes with some chocolate buttercream. I’ve decorated a lot of cupcakes in my time, so this was fun and easy for me. I whizzed through it and decorated a whole bunch of them. Prudence said I was hired! (If only the commute wasn’t 3 hours!!)
I then moved onto fondant, which I am much less confident with. I decided to do my name in fondant on top of the cupcakes and I was really pleased with how it turned out, now to get it into the portrait…
Woohoo my name made it into the portrait!
Watch the full video of the construction of the portrait, including the final result above. You can also see more photos over on AO’s blog by clicking here.
We headed to the absolutely gorgeous Ellenborough Park afterwards for afternoon tea. We got so lucky as it was an absolutely beautiful day. It is such a stunning venue and I can imagine it being perfect for weddings, a romantic getaway or a girls weekend. They have hotel and spa facilities there too.
We got the champagne afternoon tea and it was so damn good! The champagne (I wish I knew the brand) was really delicious, and this is coming from someone who is not a huge fan of champagne/sparkling wine.
There were then four different types of scones, all served warm with jam and clotted cream. I’m not sure which scones out of the four I had, but I thoroughly enjoyed them!
Finally we moved onto the cakes. There was a delightful carrot cake, a swiss roll with a very clever pattern on the outside, a mini chocolate tart that was very delicious, and a beautifully bright purple macaron. I was very full but very happy by the end!
I went home with a copy of Paul Hollywood’s new book – Pies & Puds. I read it on the train home and I’m definitely going to give some of the recipes a go. It was such a fun day and I feel very lucky to have been a part of this unique project. Let me know what you think of the cupcake portrait in the comments!
Healthy baking is all the rage right now, The Great British Bake Off even did a ‘free from’ themed episode this year which included dairy, gluten and refined sugar free challenges. We’re all more aware of what we’re eating and we’re being told we need to cut down on certain foods. I’ve always maintained that moderation is important, so it nice to add a healthy element to baked goods where I can. These Golden Oat Raisin & Almond Cookies are packed with wholegrain goodness plus oats, almonds and raisins. A tasty treat with hidden health benefits!
I was sent two bags of Marriage’s The Master Millers Golden Wholegrain Flour to bake with and I decided to make these cookies with the plain flour. Using wholegrain flour in your baking is an easy way to get more fibre in your diet. Marriage’s Golden Wholegrain Flour contains twice the amount of fibre than regular white flour. Current guidelines recommend that we should be eating 18g of fibre per day, and research has shown that only 5% of people in the UK manage to meet this target, so we need all the help we can get!
I toasted 100g almonds in the oven on a lined baking tray for 5 mins at 190C/375F/Gas Mark 5.
I chopped them up into pieces.
I creamed together 100g butter with 200g soft brown sugar. I then whisked in 1 tsp vanilla, 1 egg and 1 tbsp golden syrup.
I mixed in 125g oats, 1 tsp baking powder and 125g Marriage’s The Master Millers Golden Wholegrain Plain Flour.
Then I added the chopped almonds along with 100g raisins.
I used my hands to shape pieces of the mixture into balls which I then flattened down. I put them onto a lined baking tray leaving room for them to spread.
I baked the cookies on 180C/350F/Gas Mark 4 for about 15 minutes until they were lovely and golden.
I sent these with my boyfriend to take into work with him as I not only have my own colleagues requesting bakes, I also have his colleagues asking for them too! It’s great to have a wide audience of willing volunteers to eat my bakes. The cookies went down really well and I grabbed one when they were still warm, which really is one of the best parts of baking. They were so yummy, I would call these a hearty and comforting bake that makes you feel very homely – if that makes sense!
Toast the almonds in the oven on a lined baking tray for 5 mins at 190C/375F/Gas Mark 5. Then chop them up into pieces
Cream together the butter and sugar. Then whisk in the vanilla, egg and golden syrup
Mix in the oats, baking powder and flour
Then add the chopped almonds along with the raisins
Use your hands to shape pieces of the mixture into balls. Flatten them down and put them onto a lined baking tray, leaving room for them to spread. Bake the cookies on 180C/350F/Gas Mark 4 for about 15 minutes until they are lovely and golden.
As the nights are drawing in much earlier I’m starting to get in the mood for Autumn and everything that comes along with it. One of those things are fireworks. I absolutely love how they light up the sky and enchant you. Every year my dad and stepmum host a bonfire party at their house. This involves a huge bonfire in their garden, setting off fireworks, and most importantly eating homemade hot pot and parkin, the latter of which I like to bring along. I decided to jazz up my parkin this year by adding sweet toffee buttercream, and to represent the fireworks I’ve garnished them with popping candy chocolate and a sprinkle of gold edible glitter. The best thing is they are so simple to make and they will delight people of all ages!
To make the cupcakes I used my tried and tested Parkin recipe which I’ve made in the past as a tray bake. I filled 12 cupcake cases with the mixture but I reckon it could be stretched out to 16 as I was quite generous.
I baked the cupcakes on 180C/350F/Gas Mark 4 for 25 minutes, then let them cool. Parkin tastes best after being stored for a few days in an air tight container, so I made these cupcakes a couple of days before decorating and eating them. You don’t have to do this, but it is recommended for developing the flavour.
I melted 250g dark chocolate and poured it onto a lined baking tray to create a thin layer of chocolate. I sprinkled popping candy all over it.
I made the buttercream from 220g butter, 440g icing sugar and 2 tsp caramel extract. I piped it onto the cupcakes using a piping bag and nozzle.
I broke the chocolate into shards and stuck it into the buttercream. I also sprinkled the cupcakes with some gold edible glitter for extra sparkle!
Just for fun I stuck a cake sparkler into one of the cupcakes for a photo – how cool does it look?! I can’t wait to have a sparkler on bonfire night, write my name in the air with it, and then tuck into one of these cupcakes!
I am entering these into myself and Cakeyboi’s monthly challenge Treat Petite. This month’s theme is Autumn.
Parkin Cupcakes with Toffee Buttercream & Popping Candy
100gSoft brown sugar
A pinch of Salt
Gold edible glitter
In a pan on a low heat melt together the butter, soft brown sugar, black treacle and golden syrup. Don't let the mixture boil. Black treacle and golden syrup are very sticky and gloopy so put the pan on your scales and measure them directly into it
In a large bowl mix together the oats, plain flour, baking powder, ground ginger, mixed spice, nutmeg and salt
Pour the warm treacle mixture into the oat mixture and combine the ingredients with a spoon
In a small bowl beat the eggs and milk. Add it bit by bit, mixing in well each time
Bake the cupcakes on 180C/350F/Gas Mark 4 for 25 minutes, then let them cool. Parkin tastes best after being stored for a few days in an air tight container, so I made these cupcakes a couple of days before decorating and eating them. You don't have to do this, but it is recommended for developing the flavour
Melt the dark chocolate and pour it onto a lined baking tray to create a thin layer of chocolate. Sprinkle popping candy all over it and leave to set
Make the buttercream by mixing the butter, icing sugar and caramel extract together. Pipe it onto the cupcakes using a piping bag and nozzle
Break the chocolate into shards and stick it into the buttercream. Sprinkle the cupcakes with some gold edible glitter for extra sparkle!
October’s Round Up is up over on Cakeyboi. The theme was Black & Orange (aka Halloween) and
there were some very spooky and creative entries!
This month’s theme is… ‘Autumn‘. We’d love to see your Autumnal bakes, and you can interpret the theme in any way you like! I’m really feeling ready for Autumn after going for a walk at a National Trust place this weekend, I saw this absolutely perfect toadstool there amongst the fallen leaves.
Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea…here are those all-important rules:
1. Add your petite treat to the Linky Tool at the bottom of the current month’s post by the 25th of the month, midnight at the latest