A Cornish girl's food adventures

Tag: treats

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January! This rich, creamy cheesecake is the perfect dessert for this […]

Gruyere, pecan & cranberry scones

Gruyere, pecan & cranberry scones

Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich […]

Squash & apricot loaf

Squash & apricot loaf

What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots?
This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. It’s got great texture and the rich creamy maple cream cheese frosting finishes it off beautifully. The recipe is really quick to throw together so you can have one of these baking in the oven in no time.

I’ve used oil rather than butter in this because at this end of the year it’s pretty much impossible to persuade butter to become room temperature in my kitchen, so oil makes for a nice easy shortcut!

Ingredients
cake
100ml vegetable oil
90g sugar
40g maple syrup, something with plenty of flavour
2 eggs
pinch of salt
150g plain flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp bicarbonate of soda
1 tsp baking powder
150g grated butternut squash
75g dried apricots, chopped
35g pistachios, roughly chopped
frosting
60g butter
120g full fat cream cheese
50g icing sugar
1 tbsp maple syrup

Pre-heat the oven to 180°c and grease and line a loaf tin. Beat together the oil, sugar, maple syrup and salt for a minute or two and then add the eggs. Beat until the mixture becomes a little foamy. Sift the flour, raising agents and spices into this mixture and then beat it again to leave you with a nice smooth batter. Briefly beat in the grated squash, chopped apricots and chopped pistachios before pouring the batter into the prepared tin. Bake the loaf for 50 minutes, covering the top with foil if it gets a little too brown.
Leave to cool in the tin for a few minutes and then turn it out onto a wire rack to cool completely.


Make the frosting by beating together the butter and cream cheese until they are well blended. Add the icing sugar and maple syrup and beat until you have a thick fluffy frosting. Spread this over the top of the cake and then pop it in the fridge to firm up a little before slicing.

“Baking
Lime, coconut & ginger shortbread

Lime, coconut & ginger shortbread

As far as I’m concerned shortbread of any description is pretty irresistible but this recipe is especially so. These biscuits are buttery and crumbly with the luxurious touch of rich dark chocolate. The combination of tender coconut, warming crystallised ginger and zingy lime is just […]

Fairing lime creams

Fairing lime creams

Who would have thought that you could improve on a fairing? Well it turns out that you can! And all it takes is some creamy, tangy lime frosting. These will give some serious oomph to your morning tea break! If you’re not familiar with them […]

Apple sauce chocolate muffins

Apple sauce chocolate muffins

I love a recipe that’s accidentally vegan. I often find that they tend to be the least ‘detectably vegan’ recipes too. These only came about because I had a batch of applesauce that I desperately wanted to get out of the freezer to make way for something else.
These muffins are soft and tender from the spelt flour and packed with rich chocolatey flavour. they’re a delicious anytime treat.

Ingredients
250g spelt flour
250g apple sauce
35g cocoa powder
65ml maple syrup
30ml oil
1 tbsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1 tsp coffee powder dissolved in 100ml hot water
50g chocolate chunks

Pre-heat you oven to 180°c and line a muffin tin with wrappers.
Sift together all of the dry ingredients, except for the chocolate chunks, into a large mixing bowl.
Mix together the apple sauce, oil, maple syrup and coffee in a separate bowl or jug, ensuring they are well blended. Stir this wet mixture into the dry ingredients, so that they are just combined. Don’t be tempted to over-mix the batter, it’s fine if it’s a little lumpy. Fold in the chocolate chunks.
Spoon the batter into the prepared tin and bake the muffins for 18-20 minutes until they are risen and feel springy to the touch.

Hazelnut chocolate cookies

Hazelnut chocolate cookies

Delicious, rich, chocolatey, light biscuits – crispy on the outside and chewy in the middle, these are a pretty heavenly partner to your morning coffee. The wonderful delicate texture of these makes them so addictive, I bet you can’t eat just one! You can’t really […]

Blackberry & apple bundt cake

Blackberry & apple bundt cake

After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles! To start with though I thought that I would take advantage of […]

Sour cherry crumb bars

Sour cherry crumb bars

The little cherry tree in our garden has really out-done itself this year. It’s not much bigger than me but it’s managed to produce masses of fruit. As they are sour cherries I do have to cook them before we can enjoy them, just to sweeten them up a little. I’ve stashed a load in my freezer to make some more of my cherry and cinnamon jam but there were still plenty of cherries on the tree so I thought I’d make a batch of this sweet treat.
The bars are delicious with a rich, tender buttery base, tart, sweet fruit layer and a lovely crumbly topping. They’re perfectly portable for picnics but equally delicious served slightly warm with a dollop of clotted cream.
The moisture from the cherries does have a slight tendency to soften the base a little but it can be easily crisped up again with a few minutes in the oven if you don’t manage to polish off all of the bars on the first day!

Ingredients
makes 18 ish
base
250g plain flour
60g finely ground semolina/polenta
40g cornflour
100g sugar
50g soft light brown sugar
1 tsp baking powder
big pinch of salt
1/2 tsp grated nutmeg
200g cold butter, cubed
1 egg
filling
350g fresh cherries (weight with pits)
2 tbsp cornflour
3 tbsp sugar
topping
50g oats

Pre-heat your oven to 190°c and grease and line a rectangular baking tin (one that’s a centimetre or so deep).
Whisk together all of the dry ingredients for the base, ensuring that they are well combined. Lightly rub in the butter, to leave you with a mixture like coarse bread crumbs. Lightly beat the egg and use this to bring the mixture together a little, the egg should be absorbed but the mixture should still be crumbly and not form a cohesive dough.
Press approximately 3/4 of the mixture into the tin, smoothing off the surface. Pop this in the fridge to chill whilst you prepare the filling.


Slice the cherries in half and remove the stones. Toss them in the 3 tbsp of sugar and 2 tbsp of cornflour, making sure that they are well coated. Spread them in an even, single layer over the prepared base.
Add the oats to the dough mixture that you reserved earlier to create a crumble topping and then scatter this over the cherries. Bake for 30 minutes, until the fruit is bubbling a little and the topping is golden brown.
Leave to cool completely before slicing into crisp, crumbly bars of deliciousness.

Rhubarb & custard shortcakes

Rhubarb & custard shortcakes

I don’t actually think I can get enough of rhubarb. I bloomin’ love the stuff! The ancient plant in my garden is much happier this year than last year which means I have a small but steady supply of it too. This is a lovely […]