Sad News

Today I have lost a good friend. You all knew her under her blogging name of Rosie from “Baking Cakes Galore”, her real name was Jules. I received the sad news this morning from her husband to say that Jules had passed away this morning in hospital. They believe it was a heart attack. I cannot express the sadness I am feeling right now and I know that this will be felt by all of you who had come to know her as I did.

I first met Jules on the original Nigella forum and we instantly hit it off. We had so many things in common. One of which being our love of cook books leading to an Amazon addiction, we would refer to each other as Amazon partners in crime. We would spend many hours chatting on messenger and we found great comfort in each other. She helped me in my low times (especially through my loss of Ollie last year) and I would be there for her in times of need especially as she became more house bound due to ill health.

Jules had a huge heart and a lot to give to everyone. She was my inspiration to start my own blog and would always be a source of encouragement and praise. Together we ran “Sweet and Simple Bakes”. Her ideas and dedication to S&SB further demonstrated her love of baking and enjoyment she had in helping others.

I am really going to miss my dear friend and right now cannot comprehend not being able to chat to her about the latest cookbook to be released and what will be the first recipe to try from it. Knowing how much she loved to bake and blog it breaks my heart to think she was not able to do this these past few months due to her worsening health and even more so how she couldn’t wait to get back to baking/blogging. I know I am not the only one that will miss seeing her beautiful bakes and reading her wonderful posts.

Jules will be truly missed by me and all who had been touched by her warmth and friendship. My heart goes out to Jules’s equally wonderful husband who I know was always there for her.

Rest in peace Jules, thank you for being you, always being there for me and most of all being a good friend.

Spaghetti alla Carbonara

Friday night = Spaghetti alla carbonara, voddy & tonic and Lost, after a long but lovely day of baking for a family gathering tomorrow. I’m supposed to be counting points but at times you need comfort and nothing is more comforting than a plateful of spaghetti carbonara, I swear I could eat this every night! I’ve tried a few versions of carbonara but this recipe by Nigella Lawson wins hands down, it’s absolutely divine! I halved the recipe as I felt the quantities were too much for just hubby and me (I can be greedy but Nigella is known for her huge portions). Normally I would use dried pasta but hubby suggested we try out the fresh spaghetti pasta and I have to say it worked wonderfully, delivering what seemed to be a creamier finished dish. If it’s comfort food in a hurry that you’re craving, look no further, I can guarantee you will want to eat this every night too!

Spaghetti alla Carbonara

Serves 2

250g spaghetti, dried or fresh
275g pancetta or lardons
1 tsp olive oil
30ml dry white wine or vermouth
2 eggs
30g Parmesan, freshly grated
Black pepper
30 to 50ml double cream
Freshly grated nutmeg

Put a large pan of salted water on to boil for the pasta. Fry the pancetta cubes in the oil until crispy but not crunchy. Chuck over them the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream and some pepper. Cook the pasta more or less according to the packet instructions. Put the other pan, the one with the bacon cubes, on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Grind over some more pepper and grate over the nutmeg. Sprinkle with more grated parmesan.

Banana Breakfast Ring

Looking for another recipe to use up those ripe bananas? Look no further! You have to try this Banana Breakfast Ring from Nigella Lawson’s book Feast. This recipe couldn’t be more easy and quick; all you need is a bowl and fork or for more ease a mixer (I used my trusty and beloved kitchenaid). This plain pale cake makes for the perfect breakfast, especially eaten whilst still warm with some maple syrup drizzled over or smeared with lashings of nutella.

Banana Breakfast Ring

Ingredients
450g (3 medium) bananas
60ml corn oil or other oil
3 eggs
zest and juice of ½ lemon
1 tsp real vanilla extract
200g caster sugar
325g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

Preheat the oven to 180C and oil a 24cm, 1.5 litre ring mould. (I used my silicone Bundt pan)
Mash the bananas, and add the oil, eggs, lemon juice and zest, vanilla and sugar. Whisk everything together and then fold in the flour, baking powder and bicarbonate of soda. Pour into the oiled tin and bake for 40 minutes. Let the ring sit for about 5-10 minutes before turning it out.

Apple Pie

I haven’t made an Apple Pie in yonks and thought it was high time I did, at the same time get to use my new Tala Pie Dish. I bought some Bramley apples a few weeks back which needed to be used pronto, so apple pie it was to be! The recipe for this actually came with the pie dish and seemed very easy and straight-forward, plus any recipe that asks for ready-made pastry gets my vote, I like the simple life sometimes. This pie really was a doddle to make, the only part which took some effort was rolling out the pastry (next time I am getting ready-rolled) but the rest was child’s play. It turned out great and I was really impressed with my new tin with the sliding arm for easy food release, with a clean cut. I couldn’t help and get a tad artistic and decorate the top with pastry letters. This apple pie is full of flavour and is best served with hot creamy custard!

Apple Pie

Serves 6

22cm dia-2.5cm deep pie dish

Ingredients
2-3 cooking apples, peeled, cored, and sliced 5mm thick
2-4 tbsp sugar
1 tsp ground cinnamon
500g shortcrust pastry
25g butter, cut into pieces
egg white or 1 tbsp cream
sugar, for sprinkling

Preheat oven to 200oC/180oC/gas 6. Butter the pie dish. Toss the apples in the sugar and cinnamon. Roll the pastry into two 30cm circles. Press one circle into the pie dish, letting the excess pastry overhang.

Pile the apple slices and their juices in the shell and dot with butter. Lay the other pastry sheet over the apples and seal the edges. Make slits in the pastry. Brush all over with the egg white and sprinkle with sugar. Bake for 50-60 minutes until golden brown.

Banana, Peanut Butter & Milk Chocolate Chip Muffins

I’ve done these muffins many times before and they are my quick and easy never-fail recipe when I need to use up ripe bananas. This weekend has been a wet one but I’ve enjoyed a spot of baking and I couldn’t pass up the chance to use my gorgeous new pastel silicone star and heart cases which I purchased last month at John Lewis. I’d read great reviews on silicone cases and they really lived up to their reputation, the only down side being I now want to buy more!The cases really helped the muffins retain the heart & star shapes and I love how cute they turned out. For those of you who have yet to try silicone cases, I say go out and buy them, you won’t be disappointed.

Banana, Peanut Butter & Milk Chocolate Chip Muffins

Ingredients
3 very ripe bananas
125ml vegetable oil
2 eggs
250g plain flour
100g caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
100g peanut butter chips
100g milk chocolate chips

Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers.

Mash the bananas and set aside for a moment. Pour the oil into a jug and beat in the eggs. Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas. Fold in the peanut butter and milk choc chips and then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes. Cool in the tin for 5 minutes before removing to cool completely on a wire rack

Chocolate & Caramel Flapjacks

I can’t believe I have open fire’s going in May but the weather has been wet and miserable this weekend, providing a perfect opportunity to do some baking! I’ve loved the section “Baking for a Fête” in this month’s Good Food magazine and couldn’t wait to make the Chocolate & Caramel Flapjacks. The recipe is very similar to Millionaires Shortbread but instead of a shortbread base these have a flapjack base, making them lovely and chewy. They are really simple to make, the hardest part being waiting for each stage to cool, chill and set. My hubby couldn’t wait to get his teeth into one of these babies and described them as naughty but absolutely amazing! Word of warning though, when cutting these into squares, its a messy job which entails having to lick fingers many times!!

Chocolate & Caramel Flapjacks

Ingredients
200g soft brown sugar
200g butter, plus extra for greasing
2 tbsp golden syrup
350g whole oats
397g can caramel (I used Carnation Caramel)
200g plain chocolate
1 tbsp unflavoured oil, like sunflower

Heat the oven to 150oC/130oC fan/gas 2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until butter is melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a line and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.

Allow the mixture to cool in the tin for 10 min (or best results, leave to cool completely overnight), then evenly spread over the caramel. Chill until firm.

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares.

Carrot Cake with Cinnamon Frosting

I had my parents staying over for the bank holiday weekend and it was lovely catching up with them. We didn’t do anything special as it was typical UK bank holiday weather (raining). Our time together was spent relaxing at home watching movies, playing poker, chilling in the garden (in-between bouts of rain) and eating good food. My parents are my biggest fans and love my cooking and baking, so I made sure they had something delish to eat every day.

I baked an Oreo Cheesecake and my favourite Toffee and Apple Crumble for desserts, which went down a storm. Unfortunately the cheesecake didn’t hang around long enough for me to take pics but it’s without doubt one I will bake again and blog about. I made this Carrot Cake after seeing it in this month’s Good Food magazine; the cinnamon frosting sounded and was amazing. I love carrot cake and this recipe ticked all the boxes and was loved by all. It’s definitely one I would make again and recommend with confidence!

Carrot Cake with Cinnamon Frosting

Ingredients
zest and juice 1 orange
50g sultanas
150ml sunflower oil, plus extra for greasing
2 large eggs
140g soft light brown sugar
85g wholemeal self-raising flour
85g self-raising flour
2 tsp ground mixed spice
2 tsp ground cinnamon
1 tsp bicarbonate of soda
140g carrots, coarsely grated
50g walnuts, chopped, plus a few halves to decorate

For the icing
200g soft cheese
50g butter, softened
85g icing sugar, sifted
Pinch ground cinnamon

If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don’t have time, on the day simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 minutes.

Heat the oven to 180oc/160oC fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hour, or until a skewer comes out clean. Cool the cake in the tin.

Once cool, remove from the tin and make the icing. With an electric whisk, beat together the soft cheese, butter, icing sugar and cinnamon until smooth. Spread over the top of the cake and decorate with walnut halves.

Chocolate, Cherry and Walnut Brownies

Brownies are always a welcome treat in our house and these Chocolate, Cherry and Walnut Brownies are seriously wicked! The recipe hails from Jo Pratt’s In the Mood for Food, and one I’ve had book-marked to bake for ages after reading great reviews. I was sorry for not having baked these sooner but I always say better late than never. These brownies deliver a rich, luscious, gooey, and chocolaty centre, studded through with walnuts and sour cherries. An absolute must bake!

Chocolate, Cherry and Walnut Brownies

Makes 9 to 12 good-sized brownies

Ingredients
200g unsalted butter
200g dark chocolate (70% cocoa solids), chopped
3 large eggs
300g granulated sugar
2 teaspoons vanilla extract
125g plain flour
A pinch of salt
100g dried cherries
100g walnut pieces

Preheat the oven to 180oC/fan 160oC/gas 4.

Grease and line an approximately 20 by 30cm rectangle baking tin, 3 to 4cm deep, with greaseproof or parchment paper. Melt the butter and chocolate either in a bowl over a pan of simmering water or gently in the microwave.

With an electric hand whisk, beat together the eggs, sugar, vanilla extract until they are lovely and thick and creamy. Mix in the melted chocolate and butter. Finally stir in the flour, salt, cherries and walnuts.

Pour into the baking tin and cook for about 25 minutes until the top is cracking and the centre is just set. Leave to cool in the tin for about 20 minutes before cutting into squares.

Serve warm or, if you can resist leaving them, cold.

Banana and Chocolate Chip Loaf

Lately I’ve treated myself to some new cookbooks from my Amazon wish list. One of which was Cook in Boots by Ravinder Bhogal, lots of lovely recipes that I can’t wait to try (one of them being the Oreo Cheesecake)! The first recipe I tried from the book had to be this Banana Chocolate Chip Loaf, not only because I had ripe bananas and all the other ingredients to hand but as you know I can’t resist trying out new banana loaf recipes. This loaf is dense with nuts, dark chocolate and sweet mushy bananas and another great banana loaf variation. Definitely a winner and worthy of being book-marked! If you want to treat yourself to a new cookbook, I definitely recommend you buy Cook in Boots.

Banana and Chocolate Chip Loaf

Serves 8

Ingredients
250g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 pinch of sea salt
150g dark chocolate chips
100g chopped walnuts
50g unsalted butter
225g caster sugar
2 large eggs
3 medium bananas, mashed
2 tsp vanilla extract

Preheat the oven to 180oC/fan 160oC/350oF/gas 4. Line a large loaf tin with greaseproof paper.
Mix the flour, baking powder, bicarbonate of soda and salt in a bowl. In another bowl, mix the chocolate chips with the walnuts and coat with 1 tablespoon of the flour mixture.

In a mixing bowl or food processor, cream the butter and then add the sugar. Beat in the eggs, one at a time, and then pour in the mashed bananas and vanilla extract. You should now have a lovely, loose yellow batter. Finally, fold in the flour mixture and beat until you have a thick cake batter.

Pour one-third of the batter into the loaf tin, sprinkle with half the chocolate and walnut mixture and top with another third of the batter. Layer again with the remaining chocolate and walnut mix, then cover with the remaining batter. Run a knife through the depth of the batter in a zigzag pattern to disperse the chocolate and nuts.

Bake in the oven for 1 hour. Test it with a skewer to check it is cooked – if not, bake for a further 15 minutes. Let it cool completely before attempting to turn it out. Slice into thick slabs!

Blond Rocky Road

A while back I bought Gizzi’s Kitchen Magic by Gizzi Erskine after seeing her cook wonderful recipes on TV for This Morning and hearing wonderful things about her first cookbook. I’ve not been disappointed and her book delivers everything I was expecting and more. There are so many recipes that I can’t wait to try. One of the first to catch my eye and have me drooling was this recipe for Blond Rocky Road and I couldn’t wait any longer. I can’t begin to describe how absolutely divine this version of rocky road is, it’s creamy, crunchy, chewy, nutty and will have you wanting more. These are testing my resolve to lose weight but I won’t give in to these blond bombshells!

Blond Rocky Road

Makes 24 squares

Ingredients
100ml double cream
1 tbsp instant espresso powder
125g unsalted butter, softened
300g white chocolate, broken into pieces
3 tbsp honey
200g shortbread
100g mini marshmallows
100g macadamia nuts, toasted
100g fudge, chopped into small cubes

Heat the double cream in a small, heavy-based pan over a low heat. Add the coffee powder and stir until dissolved, then put to one side. In another heavy-based pan, melt together the butter, white chocolate and honey over a gentle heat. Remove from the heat, then transfer one-third of the mixture to another, smaller bowl and set aside to cool. Pour the remainder, along with the coffee cream mixture, into a large mixing bowl.

Place the shortbread in a plastic freezer bag and bash with a rolling pin until you have small pieces. Tip the shortbread pieces, mini marshmallows, macadamia nuts and fudge into the mixing bowl with the other ingredients and mix together well.

Line a 24cm square brownie tin with clingfilm. Pour in the rocky road mixture and level off the surface. Pour on the reserved butter and white chocolate mixture and smooth the surface. Pop it into the fridge and leave to chill for at least 2 hours, or overnight. Lift the cling film up to take the biscuits out of the tin, and cut the rocky road into 24 squares to serve. They need to be kept chilled or they can become a bit sticky.

Banana and Honey Teabread

I don’t know if I‘m alone on this one but does anyone else get excited when their bananas go ripe? I love any excuse to try out new and different versions of banana bread. Yesterday afternoon after doing all my house chores I decided to spend an afternoon in my kitchen and do some baking for my boys. Plus hubby is working from home for the rest of this week and I know how much he loves having my home-baked goodies to have with his cups of tea and coffee. This Banana and Honey Teabread caught my eye with the great combo of ingredients and delivered a whole new banana bread experience. It’s super moist and lusciously light. Perfect for those tea breaks!

Banana and Honey Teabread

Ingredients
225g self-raising flour
¼ level teaspoon freshly grated nutmeg
100g butter
225g bananas
100g caster sugar
Grated rind of 1 lemon
2 large eggs
6 tablespoons thick pale honey

For the topping
2 tablespoons honey
Nibbed sugar or crushed sugar cubes, for sprinkling (I used granulated sugar)

Preheat the oven to 160oC/fan 140oC/Gas 3. Lightly grease a 900g/2lb loaf tin then line the base with baking parchment.

Measure the flour and nutmeg into a large bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.

Peel and mash the bananas and stir into the flour mixture, along with the sugar, lemon rind, eggs and honey. Beat well until evenly mixed, then turn into the prepared tin and level the surface.

Bake in the preheated oven for about 1 ¼ hours or until a fine skewer inserted into the centre comes out clean. Cover the teabread loosely with foil during the end of the cooking time if it is browning too much. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

To make the topping, gently warm the honey in a small pan then brush over the top of the cold teabread. Sprinkle with the nibbed sugar.

Macaroni Cheese

Currently I’m following the Weight Watcher’s diet as I’ve gained weight over the last year, call it comfort eating to help with the loss of Ollie’s passing, followed by Christmas and more recently the stress of moving. I’ve done WW before and it works great for me and I’ve always lost the weight at a healthy pace, average 2lbs a week if not more and in the last 2 weeks I’ve lost 6lbs. Last week while browsing on Amazon, as you do, I decided to invest in a couple of WW recipe books. The books arrived and I was surprised at how many lovely recipes I could make and still lose weight (which is a must for me, as I get stuck into the same foods too easily and become bored and disheartned).

The following recipe for Macaroni Cheese I actually got from their website after craving pasta. I’m sometimes sceptical about low fat food, having no flavour etc but then I’m basing that on those ready-made meals that really taste like plastic. This macaroni cheese was truly delish and delivered so much flavour, that I would never have guessed that it was low fat and only 7 points per serving. Hubby enjoyed this pasta with me and he too said how nice it was and that he would never have guessed it was a WW recipe.

Macaroni Cheese

Points: 7

Serves: 4

Ingredients
200g pasta, uncooked, (macaroni)
225ml skimmed milk
2 level tablespoon flour
1 level tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground, black
100g cheddar cheese
3 tablespoon parmesan cheese, grated

Instructions
Preheat oven to Gas Mark 4/350°F/175°C. Cook macaroni according to package instructions. Drain and keep warm.
In a large non-stick saucepan, combine milk, flour, mustard, salt and pepper. Cook, whisking constantly, until sauce thickens and comes to a boil, 3 to 4 minutes. Add cheddar in batches, stirring until cheese is melted after each addition before adding more. Stir in macaroni.
Transfer mixture to a shallow 1-quart casserole dish and sprinkle with Parmesan cheese.
Bake until golden, about 20 minutes. Increase oven temperature to grill and cook for 3 minutes more. Cool slightly before serving.

More WW recipes to follow.

Cranberry and White Chocolate Flapjacks

Hi everyone, I’m back! The house move was tough and exhausting but we are settled and enjoying our new home. I love my big open plan kitchen/dining room, which has become the hub of the home and I'm totally loving my new Aga Rangemaster cooker. I hope you all had a lovely Easter and enjoyed lots of baking. I had a lovely time baking in my new kitchen and baked Chocolate Fudge Easter Cupcakes and Nigella Lawson's Simnel Cake and Honey Chocolate Cake, both from her book Feast. But I completely forgot to take pics, opps my bad!

Last week I remembered these flapjacks which are another favourite in our home and it was also the first ever recipe we baked at Sweet and Simple Bakes. My boys are addicted to these flapjacks, they are quick to prepare and once baked you have an oaty, fruity, chewy and delish bar. Not to forget the added bonus of the white chocolate, perfect combination with cranberries. These are great to add to pack lunches, for mornings when you’re rushing out the door, or to accompany a cuppa. I have made these so many times and they fly out of the tin, but they do store well.

Cranberry and White Chocolate Flapjacks

Makes 12

Ingredients
250g butter
100g demerara sugar
200g golden syrup
250g rolled oats
75g plain flour
100g dried cranberries ( other dried fruits can also be used, blueberries, apricots, etc)
100g white chocolate, chopped (dark or milk chocolate can be used)

Method
Preheat the oven to 170C/Gas 3. Line a 23cm square tin with baking paper (please do not use greaseproof).Melt the butter, sugar and golden syrup in a large pan over a low heat (stirring occasionally), until the butter and sugar have completely melted. Add the rolled oats, flour and cranberries to the pan, and stir together well. Spread the mixture evenly into the prepared tin. Bake for 30 to 35 minutes until golden brown. Leave to cool for a few minutes, then mark into 12 squares – but don’t cut all the way through. Allow to cool in the tin completely. Melt the white chocolate and drizzle over each bar.