A Cornish girl's food adventures

Tag: treats

Malteser cheesecake (no bake)

Malteser cheesecake (no bake)

Generally I’m a baked cheesecake kind of girl but after my white chocolate and berry cheesecake proved so popular I thought that it would be nice to make a variation on that recipe. This malty, chocolatey malteser version is really indulgent and decadent – a […]

Creamy peppermint truffles

Creamy peppermint truffles

For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is […]

Lime and coconut drizzle cake

Lime and coconut drizzle cake

For my birthday this year I thought that I would keep things simple and just make this lovely loaf cake, to be sliced and enjoyed with a cup of Earl Grey tea.
Obviously being a drizzle cake it’s lovely and moist (sorry but there isn’t a more appropriate word when it comes to drizzle cake) but it’s the lime and coconut combination which makes this a little bit special, a little bit more tropical than the classic lemon flavour. It’s got a light, tender crumb from the coconut and a wonderful fragrant tang from the lime. Delicious!

Ingredients
175g butter
175g sugar
zest of 3 limes
pinch of seasalt
3 eggs
150g self-raising flour
50g desiccated coconut
splash of milk
juice of one lime
75g granulated sugar

Grease and line a loaf tin and pre-heat your oven to 180°c. Combine 175g sugar with the lime zest before creaming it together with the butter and salt until the mixture is nice and fluffy. Beat in the eggs, one at a time, and then sift in the flour. Briefly beat the batter to combine everything and then stir in the coconut. Loosen the batter to a soft dropping consistency with a splash of milk and then pour it in to the prepared tin. Smooth off the top and bake the loaf for 50 minutes, by which time the top should have a deep golden crust and a skewer should come out clean if you poke the cake with it.
Combine the juice with the remaining 75g of sugar. Turn the cake out onto a wire rack , making sure that it is the right way up. Use a skewer to poke tiny holes all over the top of the loaf and then spoon the juice and sugar over the top of the warm cake (it’s a good idea to put a plate/tray underneath the rack to catch the drips). Leave the cake to cool and soak up the drizzle before slicing and serving.

Cherry and tonka bean layer cake

Cherry and tonka bean layer cake

The blossom is just starting to appear on my cherry tree and it reminded me that there was a little stash of last years fruit in my freezer. But what should I do with this treasure that I squirreled away? Make a delicious cake of […]

Tahini honey cheesecakes

Tahini honey cheesecakes

I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, […]

Chocolate and hazelnut flapjack bites

Chocolate and hazelnut flapjack bites

Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats.
These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I prefer dark chocolate as I think it balances the sweetness of the brown sugar and golden syrup. Likewise with the seasalt – I know it’s only a pinch but trust me – it makes all the difference!

Ingredients
375g oats
185g butter
185g soft brown sugar
4 tbsp golden syrup
big pinch of seasalt
150g chocolate (100g chopped 50g melted)
75g hazelnuts

Melt the butter in a large saucepan and then stir in the salt, sugar and syrup. Keep the pan over a low heat until the sugar starts to dissolve into the other ingredients. Set aside to cool a bit.
Pre-heat your oven to 200°c and line a baking tray with greaseproof paper. It’s a good idea to pop the hazelnuts into the oven to toast a little as it pre-heats.
Roughly chop 100g of the chocolate. Keep the remainder to melt and drizzle over the baked flapjacks. Roughly chop the hazelnuts too and combine them with the oats. Add these to the butter mixture and stir well to combine, ensuring everything is well coated. Fold through the chocolate chunks and then firmly press the mixture into the prepared tin.
Bake for 15 minutes before leaving the flapjacks in the tin to cool. Once cooled drizzle with the melted chocolate and allow to set before cutting into bite-sized pieces and enjoy!

I’ve also added this recipe to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com

Souffle pancakes

Souffle pancakes

There are pancakes and then there are souffle pancakes! These aren’t the enormous Japanese style souffle pancakes (I’m not together enough in the mornings to make them) but they are gorgeously fluffy, pillow-like pancakes made by whipping the egg whites into a meringue before folding […]

Clotted cream shortbread

Clotted cream shortbread

It’s nearly St Piran’s Day, which means a day of fun and feasting in Cornwall. I always like to mark the occasion with some form of Cornish themed treat, after all we really do produce some amazing food down there. Previously I’ve made wonderfully fragrant […]

Chocolate and miso caramel sponges

Chocolate and miso caramel sponges

Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate!

Ingredients
makes 4 individual sponges
120g butter
50g soft brown sugar
50g white sugar
2 eggs
120g plain flour
30g cocoa powder
1 tsp baking powder
splash of milk
sauce
30g butter
60g soft brown sugar
4 tbsp creme fraiche
1 tsp white (shiro) miso

Beat together the butter and sugars until they are nice and fluffy. Beat in the eggs, one at a time. Sift together the flour, cocoa and baking powder to ensure that they are well blended, before sifting them into the egg/butter mixture and folding it in. Add a splash of milk to loosen the sponge batter to a nice soft consistency.
Grease four individual pudding moulds and divide the batter evenly between them. Cut four pieces of grease-proof paper, big enough to cover the top of the moulds, and fold a pleat into each of them. Do the same with some foil. Place a piece of the paper and a piece of the foil as a lid on each of the pudding moulds, making sure that the pleats match up. Use a rubber band or piece of bakers twine to secure the foil and paper around the rim of the moulds.
Place the puddings in the steamer and steam them for around 30 minutes, making sure that the pan underneath doesn’t boil dry. Let them stand for a few minutes once they are cooked before running a knife around the inside edge and turning them onto serving plates.

Whilst the puddings are steaming you can make the caramel sauce. Melt all the sauce ingredients together in a small pan over a gentle heat. Let it bubble for several minutes, until it becomes smooth and glossy and thickens a little. Pour the warm sauce over the hot puddings before serving.

I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com

White chocolate & berry cheesecake

White chocolate & berry cheesecake

This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few! You won’t tell him how easy it is to make, will you? […]