Sarah H

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Sarah H

Chocolate swirl cupcakes

This is the easiest recipe I make, a sponge mix with a dollop of chocolate spread, there’s not even a need to top them.

Ingredients
6oz gluten free self raising flour
1 tbsp xanthan gum
6oz golden caster sugar
6oz softened butter
3 eggs
1 tbsp honey
1 tsp vanilla extra
1 tbsp milk
Jar of chocolate spread

Preheat the oven to 150C and line a cupcake tin with 12 cases.

Put all of the ingredients in a food processor and mix until you have a well combined smooth mixture.

Spoon the mix into the cases, take a teaspoon and add chocolate spread on top of the mix, with a cocktail stick swirl the chocolate into the sponge mix.

Bake for about 20 minutes or until a skewer inserted comes out clean

Travel

Birthday day trip to Amsterdam

We’ve started a new tradition in my family, rather than buy a present we put the money towards a day trip somewhere. This week my sis and I went for a day trip to Amsterdam, a gift for my birthday. It was an early start but in less time that it takes to do most commutes we were in Amsterdam. We flew with Easy Jet, if you’re not tied to a date and can plan ahead you can get some good deals, we also did Dublin with Ryanair in the summer for just £9.99 (that was the Christmas present).

Schipol has a great rail link into Amsterdam Centraal, the journey is just 15 minutes and there are several trains an hour, a return ticket was €9.60. We didn’t plan anything apart from a trip to the Anne Frank Museum, this is something that we both really wanted to do but that you really need to book ahead for.

So by 10am we were in the middle of Amsterdam. With no set plans we decided to get a good look around the city by boat. The boat tour we did was €11 for an hour, each company offers slightly different tours but as they all depart from a similar areas you can have a look around to see which one you prefer.

We stepped off the boat and into Pancake Amsterdam it has a great menu of, well, pancakes, and after drooling over the menu we both went for a dutch pancake with apple crumble and ice cream. I don’t think anything will ever top that pancake. The cherry on the cake was the souvenir clog keyring we each got when we paid.

With full happy stomachs we had a wander down to Dam Square and on towards Prinsengracht, Amsterdam is a pretty compact city so it’s easy to have a meander through the streets and walk to the majority of touristy destinations.

I’ve wanted to visit the Anne Frank house since I read her diary at school. It’s difficult to describe the secret annexe just because it is one of those places that needs to be seen and felt. There are poignant reminders of the family, the postcards and pictures that Anne glued to the wall and the map that Otto stuck pins in to mark where Allied forces had landed.

There are lots of little side streets with unique shops that run off Prinsengracht, these are good for souvenirs that aren’t your run of the mill and for lovely home things. I picked up Christmas decorations and tealight holders.

I also picked up a vintage sequin top in one of the vintage shops. Of course I couldn’t go to Amsterdam and not come back with the obvious souvenirs like clogs and a penis shaped salt-shaker.

And if you want to sample the obvious Amsterdam then there is nowhere better than the red light district. If nothing else, this part is fascinating, the girls in the windows, the adult theatres and the coffee shops all dotted around the beautiful Oude Kerk church and along the canal. We went during the day and didn’t find it intimidating but it was definitely interesting. How do you top that? If you’re me, with a chocolate waffle. There are lots of bakeries dotted around the city and having got a whole set of sweet teeth, I had to go and sample a waffle, yep they’re as good as you’d like them to be.

On the back of a sugar rush we headed back to the train station and up to the airport where we boarded the plane and in an hour we were back on British soil with sore feet, happy memories and a penis shaped salt-shaker.

Cakes and bakes

Toffee apple cake with toffee sauce

This is real autumn comfort food for those dark, soggy days when even reaching for the remote control seems like too much effort. The caramel and honey in this cake gives that sweet toffee flavour, the apple adds enough moisture to stop the cake feeling too heavy. Serve with a dollop of toffee sauce, curl up in front of the tv and get all warm and cosy.

180g Gluten free self raising flour
1 tsp xanthan gum
1 tsp ground cinnamon
175g unsalted butter at room temperature
130g soft, light brown sugar
1.5ml caramel flavouring
2 tbsp honey
2 medium apples peeled and grated
3 medium eggs beaten

Toffee sauce
50g soft light brown sugar
50g unsalted butter
70 ml double cream

Preheat the oven to 150C and line a 1Lb loaf tin.

Sift the flour, xanthan gum and cinnamon into a bowl and put to one side.

Cream together the butter and when it is light and fluffy stir in the caramel flavouring, honey and grated apples.

Fold a third of the flour mixture into the sugar and butter mix, add a third of the eggs and fold until well combined. Add another third of the flour mix, fold well and then add a third of the egg and fold. Do this until all the ingredients are well combined. Pour the mix into the loaf tin and bake for approximately 30 minutes or until a skewer inserted in the middle of the sponge comes out clean.

The toffee sauce can either be made straight away and used when the cake is warm, or over the cooled cake. The sauce will keep in the fridge for 24 hours.

Add the sugar, butter and cream unto a pan and gently heat until the sugar dissolves. Pour the sauce over the cake and enjoy.

Cakes and bakes

Individual Chocolate Cake

It’s been a while since I’ve posted anything with my favourite ingredient- chocolate, and I need to put this right. Don’t be fooled by the size of these cakes, they are full on chocolate and the whipped cream is the perfect indulgent companion. I’m not big on fiddly things, so this recipe is as simple as could be. It’s an all in one recipe and made in a large square cake pan, but the results look and taste gorgeous. This recipe makes 7 individual cakes.

Ingredients
6oz golden caster sugar
180g softened unsalted butter
6oz gluten free self raising flour
1 tsp xanthan gum
2oz cacao powder
3 large eggs
1 tsp vanilla extract
1 tbsp honey
1 tbsp milk

For the filling
250ml double cream

For the topping
150g milk chocolate

You’ll also need a large square baking tin, I used a 30cm x 30cm tin, along with a circular biscuit cookie, I used a 3cm diameter one.

Line the baking tin and preheat the oven to 150C.

I like the all in one method for sponge cakes, so in a food processor add all of the cake ingredients except the milk, and mix well until all the ingredients are well combined. If the mix is too firm add the milk.

Pour the mix into the tin and bake for about 30 minutes.

When a skewer in the middle of the sponge comes out clean, allow the cake to cool completely.

When cool cut out the rounds from the sponge.

Whip the cream and place a good dollop in between to pieces of sponge.

Break the chocolate into small pieces and melt on a bain marie. Drizzle the chocolate over the sponges and allow to cool.

Taking my fancy

Just a few bits…

So I’ve got a bit of a thing for kitchens, it’s the room I’m drawn to and definitely the place I spend the most time. It’s not just the furniture that I lust after, although I do dream of a pink Aga, but all the accessories and finishing touches.

For years I lived in student houses and then rented, they were never places where I could have made cosy or my own, so now I’m making up for lost time. I view my house as an on-going project, there are always ideas that I screen grab and an ever growing shopping list. In our house, these accessories have become known as ‘just a few bits’and I’m always on the look out for more bits. I discreetly add these bits and then wait for husband to notice.

One place I’ve accessorised with a few bits, is the top of the kitchen cupboards. We have two white cupboards on a white wall on either side of the cooker hood, which I felt looked a bit bare. I ordered a couple of mirror balls from EBay, for less than £30 they added a bit of interest and sparkle to an otherwise empty space.

Then while having a good old look online, I found a perspex ‘dancing ‘sign on Rockett St George. I ummed and arghed, put it in my basket, ummed and arghed some more then hit the buy button and cowered. A week later my sign arrived, bigger than I thought because I never measured it, but when I put it on top of the cupboard it actually seemed pretty damn perfect.

On the other side is a small collection of the Crystal Head Vodka bottles. Neither my husband or me drink vodka but we first saw the bottles in Vegas a few years ago. We didn’t buy one and regretted it instantly. Then as if by magic, we received one in the post as a gift. It looked too damn good to hide away, so we put it on top of the kitchen cupboard. The Aurora one was a Christmas present and the baby one was picked up in America, it’s now like the three bears but in vodka skull form, on top of the cupboard.

Cakes and bakes

Parkin

It’s Bonfire night and so, as someone living in Yorkshire, it’s only right to feature Parkin. It’s as old as the hills and something that I’ve definitely appreciated more as an adult. Although you can eat parkin straight away, it’s firmer on the day of baking and by leaving for a good few days, the syrup and treacle soften the texture. If you like a really dark parkin, add more treacle and brown sugar. This is a gluten free version but impossible to tell the difference.

Ingredients
250g gluten free self raising flour
1 tsp xanthan gum
1 tsp ground ginger
1 tsp ground mixed spice
100g gluten free oats
200g unsalted butter
200g golden syrup
85g treacle
50g honey
80g light soft brown sugar
1 large egg
4 tbsp milk

Line a baking tin with greaseproof paper and pre heat the oven to 150C.

In a bowl mix the flour, xanthan gum, ginger, mixed spice and oats and set aside.

Put the butter, sugar, syrup, treacle and honey into a pan on a low heat. Gently heat, stirring occasionally until the sugar has dissolved and the butter melted.

Break the egg into a separate bowl, add the milk and with a fork, mix well.

Pour the butter and syrup mixture into the flour and oat bowl and mix well. Finally stir in the egg and milk mixture and mix until well combined. Pour into your baking tin and bake for about 45 minutes.

Cut into squares and store into an airtight container for 4 or 5 days.

Cakes and bakes

Back to the old school

Do you remember fizz wiz, Wham bars and candy lipsticks? I still remember deliberating over what to put in my 20p mix up at the paper shop after school. This post combines my love of old school sweets and cakes. I used a caramel flavouring and golden caster sugar in the sponge for that toffee like flavour. The amount of caramel flavour varies depending on which you’re using, I used the one from Foodie Flavours. The retro sweets came from aquarterof.

Ingredients
6oz self raising gluten free flour
2 tsp xanthan gum
6oz softened unsalted butter
6oz of golden caster sugar
3 large eggs
1.25ml of caramel flavour
1 tbsp milk

for the buttercream icing
650g icing sugar
300g softened unsalted butter
2 tbsp milk

2 Caramac bars
Bag of white chocolate fish and chips or whatever retro sweets tickle your fancy.
Edible silver spray

Line a muffin tray with 10 cases and preheat the oven to 150C. Put the Caramac bars in the freezer.

I used the all in one method for the sponge, I added all of the ingredients except the milk into a food processor and mixed well, I added the tablespoon of milk at the end. Be careful not to over mix using this method.

Divide the cake mix between the cases and bake for about 15-20 minutes- until golden brown and a skewer inserted comes out clean. Allow to completely cool.

To make the buttercream icing, sieve the icing sugar into a bowl and add the softened butter mix well adding the milk if the buttercream is too firm. I can use the same amount of ingredients and the same method and each time the buttercream varies slightly, it’s worth having extra icing sugar and milk just in case. When you’re happy with the consistency, fill a piping bag and pipe onto the cooled cakes. Decide which cakes are going to be topped with which sweet.

Because I wanted to use white chocolate fish and chips, I sprayed those cakes with an edible silver spray to break them up a bit.

For the cakes topped with Caramac, take the bar out of the freezer, this makes it easier to break up into clean pieces.

Travel

Autumn Days- Halloween

I love this time of year, the frosty mornings, dark, cosy nights and the colours. And there are so many excuses to celebrate, so with that in mind I’ll be tuning in to all things autumnal in the coming weeks. Where better to start- Halloween.

These last few years Halloween has really been ramped up, the costumes, parties and decorations are just getting bigger and better. So while I’ve been out and about I’ve been snapping the best Halloween treats and trying to learn a few tricks.

One light bulb moment came when I saw this display of old, kids wooden toys. Cobwebs, dust and careful lighting make this scene look like it’s straight out of a horror film- you’re just waiting for the rocking horse to start moving. This would be perfect for a house party.

The hosts of this soiree look all nice and friendly but I don’t fancy what they’re serving up, boiled brain anyone?

The spooky cut out at the back is one idea I’m going to do, I thought of sticking one in the window.

It wouldn’t be Halloween without a decorative grave stone, I like the idea of using it for directions like this one.

These statues remind me of those mime street performers. Admittedly these kind of props could be a stretch, but an old mossy garden ornament with solar lights and a good dose of autumn leaves would be just as ethereal.

Speaking of lights, I love the vintage, globe lights. They look so pretty through trees and festooned in gardens. They’re not strictly Halloween but I’m thinking that lighting the garden with these lights might mean that we can get more use from it during the autumn and winter months.

Cakes and bakes

Caramel Cupcakes

I’ve been itching to make something with caramel for ages. I have a caramel flavouring but wanted to go the whole hog and make the caramel from scratch. In the past I have been put off making caramel because it just seemed a bit scary: making sure you get the temperature right; dusting the side of the pans; adding ingredients and ending up with a big mess. So I have attempted a really easy way and combined it with a basic sponge mix for the cupcake so that the flavour of the caramel doesn’t fight with anything. This recipe makes 12 cupcakes.

Ingredients

200g self raising gluten free flour
1 tablespoon xanthan gum
200g golden caster sugar
175g unsalted butter at room temperature
3 eggs beaten
1 tablespoon milk

For the caramel filling
200g white sugar
100mls double cream- you probably won’t use all of this.

For the topping
150g icing sugar
water
100g white sugar

Preheat the oven to 160C and line a cupcake tray with cases.

I prefer the all in one method for cupcakes, so add all the ingredients and mix until you get a smooth mix. Spread evenly between the cases and bake for approximately 20 minutes until golden brown.

Put the cakes aside to cool.

Cut a square of greaseproof paper and set aside. Take a pan and add 100g of white sugar onto a low heat. The sugar will go from sticky to forming small, pebbles to becoming liquid.

Once you have reached the liquid stage, take a spoon and dribble fine lines about 20 cm by 20cm of the caramel onto the greaseproof paper, keep doing this, criss-crossing to make a grid of caramel. Leave to cool for a good 20 minutes until it completely solidifies.

Place a clean pan with the 200g of white sugar on a low heat on a hob and like before, stir frequently until you get a liquid. When you have reached the liquid stage, turn off the heat and slowly add half a tablespoon of cream- the lactose in cream combines far better with the sugar than butter or even water. Stir gently; add more cream a tablespoon at a time until you reach a thick liquid mixture.

Pour a teaspoon of the caramel mixture onto each cupcake so that it soaks into the sponge.

Take the icing sugar and in a bowl add a spoonful of water before mixing well. Keep adding the water a little at a time until you get a thick, white icing. Top the cakes with the icing.

Break the solid caramel into small pieces, top each cake with a piece of the caramel.

Travel

Bedtime Cookies

The thing with kids is, you give something a novelty name and they want to try it. If I asked ‘would you like a low sugar, oaty biscuit’ for supper I can pretty much guarantee they’d turn me down, somehow calling this a bedtime cookie makes it OK. This cookie recipe uses as little sugar as possible, I’ve tried less than the 80g, but it just tasted a little bland, even when trying to balance it out with more sugar.

Ingredients
125g unsalted butter softened
80g golden caster sugar
2 tbsp honey
1 large egg
juice of ½ lemon
140g gluten free porridge oats
140g gluten free plain flour
1 tsp xanthan gum
1 tsp gluten free baking powder

Preheat the oven to 150C and line a tray with baking paper.

Cream together the butter and sugar until light and fluffy.

Add a third of the oats and stir well before adding the egg, lemon juice and honey and once again stirring well to combine all of the ingredients.

Add another third of the oats, stirring well before adding the final third.

Add the flour, xanthan gum and baking powder and combine well. You want a sticky mixture that holds its shape.

Make 12 golf sized balls and gently flatten down until it’s the depth of about a centimetre.

These will take about 15 minutes to bake. When the outside of the cookies is brown but the middles are soft, remove from the oven. Leave to cool and firm for about 15 minutes.

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Sarah H

Can i tempt you…