A Cornish girl's food adventures

Tag: treats

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. […]

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. I’m also a peanut butter fiend so these get a double thumbs-up from me. I was a little bit trepidatious about using it in the shortbread base at first, I wanted to be sure that I kept the crumbly texture and not end up with peanut butter cookies but I think it’s worked really well. And what goes better with peanut butter than chocolate? Except maybe caramel….

Ingredients
makes a heap
base
120g softened butter
120g smooth peanut butter (use one without palm oil)
75g sugar
225g plain flour
30g cornflour
150g unsalted peanuts
caramel
1 tin condensed milk (about 400g)
200g butter
60g soft brown sugar
big pinch of seasalt
topping
300g chocolate (anything you like)

Pre-heat your oven to 150°c and lightly grease a baking tin. I have a 13″x 9″ tin which is fairly deep and is ideal for this but you can pretty much use any shape/size tin you like, it’ll only make a difference to the thickness of the layers.
Make sure that your butter is fairly soft and cream it together with the peanut butter and the sugar. Sift in the flour and cornflour and then rub it in with your finger tips to create a mixture like fine breadcrumbs. Press this firmly into the base of your prepared tin, prick it all over with a fork and bake it for 10 minutes. Scatter the peanuts over the surface and then return the shortbread to the oven for a further 10 minutes before leaving to cool.

For the caramel, combine the condensed milk, brown sugar, seasalt and butter in a medium, heavy-based pan and melt it all together over a low heat. Give it a stir and increase the heat a little to bring it to a gentle bubble. Let it continue to gently bubble away until it has thickened a little and darkened to a rich caramel colour.
Pour the warm caramel over the cooled shortbread, spread it evenly and leave to set.
For the final layer simply melt the chocolate and then spread it over the caramel layer, marbling it if you’re using a few types. Leave to fully set before slicing.

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 […]

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? […]

Apple and cranberry chelsea buns

Apple and cranberry chelsea buns

You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner!
I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly afternoon. The soft sweet apple and tart, chewy, jewel-coloured dried cranberries are a perfect combination for this time of year.

Ingredients
makes 8
dough
150g strong white bread flour
80g wholemeal flour
7g easy blend yeast (1 sachet)
1 tsp sugar
big pinch of salt
25g butter
125ml warm milk
1 egg
filling
250g(ish) cooking apples
2 tbsp soft brown sugar
1 tbsp cornflour
35g soft butter
75g dried cranberries
pinch of ground allspice

icing sugar and milk or warmed honey to glaze

Sift the flours into a large bowl and mix through the salt, sugar and yeast. Rub the butter into this mix. Warm the milk a little (so it’s just tepid) and use a fork to beat the egg into it. Gradually pour the egg/milk mixture into the dry ingredients and bring it all together to form a soft dough. Remember that the flour may not be able to absorb all of the liquid, so it’s a good idea to add the wet ingredients a little at a time.
Once you have a nice soft ball of dough, turn it out onto a very lightly floured surface and knead it for a few minutes until if feels smooth and springy.
Wash and dry the bowl you mixed the dough in so that it’s nice and warm and lightly oil it. Pop the dough in the bowl, cover with oiled cling film and put it somewhere warm for about an hour, until it has doubled in size.

Whilst the dough rises you can prepare the filling. Peel and core the apples before chopping them into quite small pieces. Whisk together the sugar, cornflour and allspice in a large mixing bowl and then toss the apple and cranberries in it.
Once the dough has risen take it out of the bowl and knead it again for a minute or two on a lightly floured surface. This means that all the air bubbles will be evenly distributed throughout it. Roll the dough out into a rectangle, a little bigger than a piece of A4 paper. Spread the surface with the butter and then scatter over the filling mixture. Roll the dough up tightly, starting at the long edge. Cut it into eight even-sized pieces and place these, cut-side down into a generously buttered baking dish. Re-cover with cling film and put the dish back in a warm place for another hour until the buns have risen and are sitting quite snugly in the tin.
Pre-heat your oven to 190°c. Bake the buns for about 30 minutes until they are golden brown.
Make a simple glaze by combining a couple of tablespoons of icing sugar with a splash of milk and brushing onto the buns or simply warming some honey and drizzling it over them.

 

Coconut and raspberry pancakes

Coconut and raspberry pancakes

When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable! I’m quite different now and get positively excited about the first meal […]

Raspberry and Earl Grey Madeleines

Raspberry and Earl Grey Madeleines

Oops! Somehow another madeleine recipe has made it onto this blog… These are like my perfect Anglo-French treat. The floral earl grey tea goes really well with the sharp sweet raspberries and the little sponges have a wonderful melt-in-the-mouth texture. There may have been an […]

Cherry and mascarpone pasties

Cherry and mascarpone pasties

I think this post might be my biggest tribute to my Grandmas baking yet. She was a pretty decent cook, although she mostly stuck to the ‘meat and two veg’ type recipes of her era, but my goodness was she a good baker.
This was especially true when it came to pastry. It was always faultless, whether it was sweet or savoury and always perfectly flaky and melt in the mouth.

My Grandma and me in all our ’80’s glory!

If she was making pastry then my brother and I would loiter in her kitchen, waiting for the off-cuts to turn into little pasties filled with her homemade jam. The hardest part of making these is waiting for them to cool when they come out of the oven so that you don’t burn your mouth on the bubbling hot jam.

Ingredients
pastry
300g plain flour
150g butter
30g sugar
1/4 nutmeg (grated)
2 tbsp brandy (optional – you can just use water if you prefer)
splash of ice-cold water
filling
150g (ish) cherry jam
75g (ish) mascarpone
egg wash and a little extra sugar to finish

To make the pastry sift the flour and gently rub the cold butter into it until you have a breadcrumb-like mixture. Whisk in the sugar. Slowly add the brandy and enough water to bring this all together to form a ball of dough. You can do all this in a food processor if you prefer. Wrap the dough in cling film and let it rest in the fridge for 20 minutes before pre-heating the oven to 180°c.


Lightly dust your work surface with flour and roll out the dough so that it’s a couple of millimetres thick. Using a small plate or saucer as a guide, cut out discs from the dough, re-rolling as necessary. Add a small dollop of jam and a little blob of mascarpone to the centre of each disc. Try to resist the urge to be too greedy with the amount of filling, it will undoubtedly bubble out so you don’t really want more than a teaspoon in there. Brush the edge of the dough with beaten egg, fold the pastry over the filling and firmly press down the edges. Crimp the edge or simply press around it with a fork.
Brush each little pasty with egg wash and sprinkle them with a little sugar. Arrange on a greased baking tray and bake for about 30 minutes until they’re beautifully golden. Leave them to cool a little before enjoying.

Banana rum cheesecake

Banana rum cheesecake

I started off wanting to make a Banoffee cheesecake but I can be a bit funny about bananas. I’ll only eat them when they’re slightly under-ripe you see, when they’re still a touch green at the ends. The moment a single brown spot appears on […]