Posts Tagged With: easy

Stroopwafel Cake

Well, I have certainly been on somewhat of a hiatus from my little blog of late, and with good reason!

I’ve lost count of the number of times I’ve posted blog entries on here where I say I’m on a health kick and trying to lose weight and, to be honest, each time the diet and exercise plans have ended up fizzling out despite my best intentions…

However, I’m pleased to say that this year I’m actually sticking to it and seeing results! I’ve been losing the weight fairly gradually as I can’t deal with depriving myself, but so far I’ve lost just 1.5 lbs shy of a stone since my 30th birthday in late January 🙂 I’m tracking my calorie intake using the incredibly useful MyFitnessPal app and have upped my exercise in the form of long power walks around the many beauty spots near where I live, yoga and small group training sessions at the gym, which I’m enjoying a lot more than I thought possible!

This method has really motivated me to keep up the good work as the extra exercise allows me to indulge in naughty things in moderation while keeping under my daily calorie goal, so I never really feel deprived. The extra energy and strength I’m building up is awesome too!

Anyway, the one downside of this lifestyle change is that my baking efforts have been minimal since the new year. If I’m being honest, I don’t really miss eating cake that much (I’ve learned that chocolate is the one thing I really can’t do without!), but this week I’m off work and was getting cake making pangs, so I thought it was about time I dusted off my whisk.

Inspiration for this recipe came a couple of years ago when I went on a wonderful holiday to the Netherlands, home of the delicious stroofwafel. For anyone who doesn’t know, a stroopwafel is a chewy caramel-filled circular waffle that’s just big enough to sit happily on the top of your cup of tea, where the warm rising steam renders its centre even more delightfully gooey (although they’re also just as scrumptious minus the mug sauna). These goodies are a Dutch creation but you can buy them quite easily in the UK (they sell them in Sainsbury’s, Tiger and B&M among other places…)

One of the many edible souvenirs that I brought back with me was a packet stroopwafel cake mix, and it tasted so good it made me want to have a go at making my own version. It’s taken me a while to get round to it but the results were worth the wait – the melting pools of caramel and chewy, crunchy top are to die for.

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INGREDIENTS – makes 1 standard size loaf cake

  • 170g/6 oz self-raising flour
  • 140g/5 oz caster sugar
  • 30g/1 oz dark brown sugar
  • 3 eggs
  • 170g/6 oz butter
  • 1 tbsp vanilla extract
  • 4 stroopwafels, chopped into pieces no smaller than a pound coin (would recommend using scissors for this)

METHOD

  1. Pre-heat the oven to 170 degrees C (or 150 fan) and line a loaf tin with parchment paper.
  2. Add the butter and sugars to a large mixing bowl and beat until pale, then whisk in the eggs.
  3. Fold in the flour, vanilla extract and half of the stroopwafel pieces, then transfer the mixture into the loaf tin.
  4. Place in the oven and bake for 20 minutes. Remove and scatter the remaining stroopwafel pieces over the top of the cake, then return to the oven for a further 10-15 minutes, or until a cocktail stick inserted into the sponge comes out clean.
  5. Transfer to a wire rack to cool before removing the cake from the tin and eating. Why not try a slice served warm with some cream or ice cream?

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Chewy, gooey, caramelly…what better reason to go Dutch?!

 

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Categories: Loaf Cakes | Tags: , , , , , , , , , , , , , , , , | 2 Comments

Super Quick Butterscotch Macaroons

Bit of deja vu going on here but, as with my last post, I have Queen Nigella Lawson to once again thank for the inception of this recipe.

As I mentioned previously, I whipped up a batch of her chocolate macaroons from Express for a gluten intolerant friend for Christmas and was impressed by how ridiculously quick and easy they were to make – only four ingredients and you don’t even have to beat the egg whites! And, as the icing on the proverbial cake, they are some of the best biscuits/cookies I’ve ever eaten. A crispy shell with an addictively sweet, chewy centre, they are the less glamorous but less high maintenance sister of the fancy patisserie-style macaron. The naturally beautiful girl-next-door as opposed to the painstakingly made up Victoria’s Secret model, if you will.

I fancied giving the basic recipe another go but with a different flavour from the original cocoa, and thought I’d hedge my bets on some similarly-textured butterscotch Angel Delight as I’ve used it successfully in baking many times. And I’m pleased to say the results were delicious.

You won’t find anything like these in the supermarket and as they can be done and dusted (and devoured) in about 20 minutes, there’s no excuse not to give them a go even if you’re short on time 😉

I have to stress that the macaroons are divine eaten simply as they are, but if you feel like adding some adornment, a thin coating of white chocolate works well.
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INGREDIENTS – makes approx. 12-14

  • 2 large egg whites
  • 165g icing sugar
  • 170g ground almonds
  • 1 x 49g pack of butterscotch Angel Delight
  • Half tsp vanilla extract

METHOD

  • Pre-heat the oven to 190 degrees C (or 170 fan) and line two rectangular baking trays with parchment paper.
  • Place all the ingredients in a large mixing bowl and stir together with a wooden spoon or spatula until a sticky dough forms.
  • Pull off chunks of dough slightly bigger than a walnut and roll into balls with your hands (you may find dipping your hands in a bowl of water helps if the stickiness is too much!), placing them (evenly spread) on the baking trays as you go.
  • Gently flatten each ball slightly with your fingers, and then place them in the oven for about 10-12 minutes. It can be tricky to tell when they’re done as they will still be soft, but they should have a slight golden brown tinge around the edges and you should be able to move them from the trays without dough being left on the parchment.
  • Transfer the macaroons to a wire rack using a fish slice to cool before devouring.

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Categories: Biscuits/Cookies | Tags: , , , , , , , , , , , , , , | Leave a comment

Pear Gingerbread Upsidedown Cake

Yay, Autumn is here again! And, of course, the dawn of this season means baking with luscious scrumped fruit, sticky syrup/treacle and oodles of heaven-scented winter spices. It just wouldn’t be Autumn otherwise. And this lovely bake utilises all three of this holy culinary trinity.

Isn’t it funny how you can bake a seemingly failsafe recipe that you’ve made countless times before and it can turn out a disaster, and you can write something off as an epic dog’s dinner of a cake fail only for it to turn out beautifully? Unfortunately, normally the former is the case for me, but this week I experienced a prime example of the latter.

I was making some banana and caramel cupcakes for my work’s Macmillan Coffee Morning and thought I’d make use of some scrumped pears while I had the oven on. I had a flick through some of my trusty recipe books and came across an enticing apricot upsidedown number in Cakes & Slices that didn’t seem to require too much effort, for which I could easily substitute the suggested fruit for my windfall pears.

Part-way through making it I realised I didn’t have enough butter and substituted some of it for milk, and I also replaced the syrup with treacle out of necessity in my haste to get the damn thing finished. I melted the wet ingredients together as instructed before folding in the dry, and the result looked terrible!

It was wet and lumpy, and the baking powder I added in the hope of giving it a better rise (in light of the lack of eggs) let off an ominous fizz. When I poured the dodgy-looking concoction over the pear slices I barely had enough to cover them. By this point, I was convinced that this monstrosity would have to go down in the ‘disaster’ file, but thought I may as well cook it.

Anyway, I needn’t have worried as, to my surprise, it rose beautifully and tasted wonderful! The ratio of pear to sponge was just right, and the cake was deliciously moist without being overly sticky. I shared slices with various people and they all loved it. I’ll definitely make this again, and perhaps try it with other fruit.

I had some leftover caramel from my Macmillan cupcakes which is why I drizzled some over the top, but it’s certainly not essential.

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INGREDIENTS – makes one sponge of approx. 22cm/8.5 ins diameter

  • 2 medium pears, peeled, cored and chopped into fairly thin, neat slices
  • 175g/6 oz butter
  • 140g/5 oz brown sugar + a little extra for sprinkling
  • 85g/3 oz treacle
  • 185g/6.5 oz self-raising flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • Half a tsp baking powder
  • Drizzle of maple or golden syrup
  • Drizzle of Carnation caramel (optional)

METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a round cake tin with parchment paper.
  2. Sprinkle about half a tablespoon of brown sugar over the bottom of the tin, drizzle over some maple/golden syrup, then neatly arrange the pear slices in a circle on top.
  3. Place the butter, sugar and treacle in a heatproof bowl then melt together in the microwave on a medium heat in blasts of 1 minute.
  4. Stir well and then fold in the flour, ginger, mixed spice and baking powder – don’t worry that the batter looks lumpy and runny!
  5. Pour the batter evenly over the pears, then place the tin in the oven for about 25-30 minutes, or until a skewer inserted into the sponge comes out mostly clean.
  6. Remove the cake from the oven and place on a wire rack. When cool, turn the cake out so that the pears are at the top.
  7. Drizzle some Carnation caramel over the cake, if you like (if the caramel is too stiff, heat it for about 30 seconds in the microwave on LOW heat in a heatproof bowl and give it a good stir).
  8. Enjoy cold, or warm with some cream or ice cream. Yum!

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Categories: Layer Cakes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Super Easy Nutella Popcorn Cupcakes

I have been so ridiculously busy the last few weeks that my poor blog has been rather neglected of late. The main reason for this is that I am currently in the midst of house hunting! After much renting and moving back and forth, I’ve decided it’s time to get my bum in gear and finally get on the property ladder now that I’m earning again.

It’s something I’ve wanted for a long time and I’m desperate to settle in one place. It’s quite exciting but also overwhelming and scary!

Anyway, both my other half and my best friend had birthdays within a week of each other this month. Neither wanted a big cake but I couldn’t not create anything for them, despite my current time-poor situation. So one exhausted Saturday afternoon I made these delicious and decadent cupcakes, which don’t involve any fancy ingredients and are a doddle to put together.

Nutella is a life-saver when you don’t have the time/energy to whip up icing following the effort of making the actual cake, and ready-made popcorn is an impressive but simple decoration. And, most importantly, they’re extremely tasty!

If you’re reeeeally short on time, you could use packet chocolate cake mix instead of doing the sponge from scratch – I certainly wouldn’t judge you!

And if  you like super-easy Nutella recipes, why not whip up a batch of delicious Nutella porridge bars?

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INGREDIENTS – makes approx. 15-18 cupcakes

For the cakes:

  • 225g/8 oz self-raising flour
  • 140g/5 oz caster or granulated sugar
  • 70g/2.5 oz brown sugar
  • 225g/8 oz butter or margarine
  • 4 eggs
  • 3 tbsp cocoa powder
  • 2 tsp vanilla extract
  • 1 tbsp strong coffee

For the icing/decoration (I have to confess that I didn’t measure these accurately!)

  • Roughly half a jar of Nutella or other chocolate & hazelnut spread
  • Roughly half a pack of ready-prepared toffee popcorn, e.g. Butterkist

METHOD

For the cakes:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a muffin tin with cupcake cases.
  2. Whisk the butter/margarine and sugars together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, cocoa powder, coffee and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the cake cases until they’re each about three quarters full, then pop in the oven and bake for around 15-20 minutes until a cocktail stick inserted into the sponges comes out clean.
  5. When baked, leave the cakes to cool on a wire rack. At this stage the they can be frozen for decorating at a later date if you wish.

For the icing/decoration:

  1. When the cakes have cooled, dollop a generous amount of Nutella onto each one and smooth out using a palette knife.
  2. Top each cake with 5 pieces of popcorn.
Categories: Chocolate, cupcakes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | 3 Comments

Cheese & Sundried Tomato Quiche

I used to HATE quiche. I couldn’t fathom why on earth grown-ups thought a slice of stone-cold, flaccid, eggy tart – like a lifeless pizza substitute – was a viable choice for the buffet table at any family gathering or event. Mind you, I used to hate eggs in general and couldn’t stomach so much as an omelette, so I probably wasn’t in a position to judge.

As with many other types of food, I’ve grown to like eggs (apart from hard-boiled, blurgh) as I’ve evolved from a fussy child/teenager into a proper, fully-fledged ‘adult’ (on the outside anyway) with a more accommodating palate. While the pre-packaged, slightly deflated-looking quiches you find in the supermarket still don’t appeal to me, I really fancied having a go at my own version, with homemade pastry and served warm from the oven. How hard could it be? Well, not at all as it happens!

I’m all for buying pre-made pastry, and even just the thought of attempting my own puff or filo makes me want to go for a lie down, but making shortcrust from scratch is ridiculously easy. Obviously, if you’d rather use the bought stuff to save time that’s absolutely fine and will work just as well, but I’d recommend giving it a go yourself if you can.

My mum requested a veggie quiche for the buffet tea we had on her birthday, and the flavours here are gorgeous, but you could add anything you like really. Bacon, mushrooms or chorizo would also work well in place of the sundried tomatoes. I like this quiche best served warm, fresh out the oven, but it’s also delicious cold.

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INGREDIENTS

For the pastry:

  • 225g/8 oz plain flour
  • 115g/4 oz butter or margarine + a little extra for greasing
  • Splash of milk

For the filling:

  • 3 eggs
  • 150g/5 oz cheddar cheese, grated
  • 80g/3 oz sundried tomatoes, thoroughly drained from their oil and snipped into small pieces no bigger than a 5p piece
  • 300ml/10 fl oz milk
  • 1 tbsp plain flour

METHOD

For the pastry:

  1. Place the flour in a large mixing bowl and then rub in the butter/margarine using your fingers until crumbs form.
  2. Add a splash of milk and bring together to form a ball of dough. If it’s too sticky, add a little more flour and if it’s too dry and crumbly, add a splash more milk.
  3. Wrap the pastry in clingfilm and chill in the fridge for a minimum of 20 minutes.
  4. Pre-heat the oven to 200 degrees C (or 180 fan) and lightly grease a flan dish with butter/margarine.
  5. Roll the pastry out with a rolling pin on a floured surface until it’s about the thickness of a pound coin and place over the prepared flan dish, gently pushing it into the grooves.
  6. Trim off the excess pastry with a knife and squidge back into a ball, then roll it out again and cut out the heart shapes with a cookie cutter (or just keep the excess pastry for another time if you’d rather). Place the hearts on a rectangular baking tray lined with parchment paper.
  7. Pop the pastry case and hearts in the oven and bake for around 15 minutes until the pastry is dry and slightly browned. Turn the temperature down to 160 degrees C (or 140 fan).
  8. Place the flan dish and pastry hearts on a wire rack and allow to cool before making the filling.

For the filling:

  1. Beat the eggs together in a mixing bowl, and then stir in the cheese, milk, flour and sundried tomatoes.
  2. Pour the mixture into the cooled pastry case in the flan dish.
  3. Put the dish back in the oven and bake for a further 25-30 minutes until a cocktail stick inserted into the centre of the quiche comes out clean.
  4. Place the quiche on the wire rack and allow to cool slightly, then arrange the pastry hearts on top. Enjoy hot or cold!
Categories: Savoury | Tags: , , , , , , , , , , , , , , , | Leave a comment

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