A Cornish girl's food adventures

Tag: treats

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 […]

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 the wild blackberries which seem to be ripening earlier this year thanks to the wonderful summer we’ve had and bake this deliciously moist, not-too-sweet apple and blackberry cake.
Wild blackberries are great in this as they tend to be smaller than the cultivated varieties, which means you get a better distribution of them throughout the cake.
Because it’s so moist this cake keeps really well for several days.

Ingredients
cake
50ml sunflower/vegetable oil
100g white sugar
50g light soft brown sugar
2 eggs
200g plain flour
100g whole wheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
150ml milk
1 tbsp cider vinegar
250g peeled, coarsely grated apples
200g wild blackberries

frosting
60g butter (room temperature)
120g cream cheese
60g icing sugar

Grease you bundt tin really well and dust it lightly with flour. Pre-heat your oven to 190°c .`
Whisk together the sugars, salt and oil in a large mixing bowl. Sift together the flours, raising agents and cinnamon and set aside for a moment. Beat the eggs into the sugar and oil mixture, one at a time, following each one with a tablespoon of the flour mix.
Sift in the remaining flour mixture and beat everything together. Combine the milk and vinegar before stirring this into the batter to loosen it.


Fold in the grated apple followed by the blackberries. Carefully pour the batter into the prepared tin and give it a couple of taps on the work surface to ensure that it fills all the nooks and crannies of the tin. Bake the cake for 30-35 minutes, until a cake tester comes out clean. Turn the cake out of the tin and leave it on a wire rack to cool.
Make the frosting by beating together the butter and cream cheese until they are nice and smooth. Add the icing sugar and beat again to leave you with a thick creamy frosting. Spread generously over the top of the cake and add a few extra berries if you have any left over. Delicious!

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 […]

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 […]

Chocolate, hazelnut & coriander shortbread

Chocolate, hazelnut & coriander shortbread

Since I changed the name of this blog I’ve been thinking about how it’s maybe a bit strange that there aren’t actually that many recipes on here that use coriander. It’s my name so I feel a little bit like it should be my trademark.
I wanted to do something a bit different so I thought I would try pairing coriander seeds with dark chocolate. It might not be the first thing that you think of putting together but it actually goes really well. Throw in some crunchy hazelnuts and wrap the whole lot up in buttery shortbread and you’re onto a winner.
I baked a batch of these at lunchtime on Saturday. By 3.30pm 70% of them had been devoured. By bedtime they were all gone. Admittedly my brother may have been involved with the consumption but I’d still mark that down as a highly successful recipe.

Ingredients
makes 24
115g butter, room temperature
50g sugar
120g plain flour
20g cornflour
30g semolina
pinch of salt
1/2 tbsp coriander seeds
50g blanched hazelnuts, roughly chopped
50g dark chocolate, roughly chopped

Toast the coriander seeds for 1 minute in a dry pan before coarsely grinding them in a pestle and mortar. Set aside.
Beat the butter, salt and sugar together, until they are quite soft and fluffy. Combine the flour, cornflour, semolina and coriander so that they are well mixed and then add them to the butter. Stir the dry ingredients into the butter mixture to give you a soft dough. Mix the chocolate and hazelnuts through the dough and then bring everything together. Shape the dough into a long sausage and wrap it in some clingfilm, pop it in the fridge to chill for about an hour.


Pre-heat your oven to 150°c and lightly grease a baking tray or line it with a silicone mat. (If you own something as frivolous as a macaron tin then this does a really good job of keeping the shape of the biscuits as they bake. And before you ask – I own two of these, and I don’t even really like macarons!)
Once the dough has chilled, unwrap it and use a sharp knife to cut it into 24 discs, slightly less than 1cm thick. Place them on the prepared tray, spaced a little apart to allow for spreading. Bake the biscuits for 20-25 minutes, until they are just starting to turn golden. Leave them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely and become crisp. Then you might want to think about fitting a padlock to your biscuit tin.

I’ve also added this post to the May 2018 #BakingCrumbs linky with joskitchenlarder.com.

Only

Everything scones

Everything scones

Maybe it’s this food blogging lark but my cupboards always seem to have packets of dried fruit, nuts and seeds in them with just a few spoonfuls left in each. Ordinarily I’d toss them into some granola but Mr C and I recently made a […]

Peanut butter millionaires shortbread

Peanut butter millionaires shortbread

Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. […]

Chocolate and peanut butter banana bread (vegan)

Chocolate and peanut butter banana bread (vegan)

I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned.

That’s especially true of this recipe, which really does have it all going on! Rich dark chocolate, sweet fruity bananas and creamy peanut butter – pure heaven in banana bread form!

Ingredients
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
50g peanut butter (smooth or crunchy is fine but try to use one that’s palm oil free)
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of ground cinnamon
75g dairy-free dark chocolate chips (or just chop up some chocolate)

Pre-heat your oven to 180°c and grease and line a loaf tin.
Mash the bananas really well and beat them with the sugar and oil. Mix in the peanut butter. Sift together the flour, raising agents and cinnamon and then briefly fold them into the wet ingredients, so that they are just combined. Fold in the chocolate and then transfer the batter to the prepared tin. Level off the top and bake the banana bread for 35-40 minutes, until a cake tester comes out clean when you insert it into the loaf.

Turn the cake out onto a wire rack and leave it to cool. To enjoy the banana bread at its best, wrap it tightly in cling film and leave it until the next day. Banana bread is always better the next day!

Gingerbread Viennese Whirls

Gingerbread Viennese Whirls

Oh my word these are good! I didn’t think Viennese whirls could get any more delicious but this festive twist really is good. Melt in the mouth, crumbly, buttery biscuits spiked with fiery ginger and fragrant spices, filled with gooey toffee and rich brandy buttercream? […]