So the weather during this half term holiday has not been as amazing as it was during the Easter break, and therefore my ideas for more picnics and playtime outdoors has not gone to plan!! So when I asked the boys last night what they might like to do tomorrow, they asked if they could do some baking, and as we had some family coming over for lunch I thought that would work out rather well.
I was recently sent Make, Bake, Cookies the recipe book, which is a gorgeous cook book full of so many wonderful cookie and biscuit recipes, tempting food photography aswell as some useful tips like did you know that if you place 2 sugar cubes inside your biscuit tin, it will keep your cookies crisp? No? Me neither!
Anyway, back to what the boys made……having looked through the book and in my cupboards I decided to let them make some Gingerbread creations based on the recipe for Gingerbread Men (page 152). I changed the recipe slightly (see below) based on what I did and did not have to hand, and allowed the boys to use cookie cutters of their choice hence the ‘cookies’ name instead of gingerbread.
Author: Jenny Paulin
Recipe type: desserts
- 450g plain flour
- 1 tbsp ground ginger
- 1 tsp baking powder (recipe stated bicrabonate of soda but I did not have any!)
- 115g unsalted butter
- 5 tbsp golden syrup
- 125g brown sugar
- 1 egg, beaten
- zest of 1 lemon (my additon)
- icing sugar for dusting
- Pre heat the oven to 1800C / 160oC (fan)
- Line a large baking tray with greaseproof paper
- Place the dry ingredients, the lemon zest and the beaten egg in to a large bowl
- Meanwhile place the syrup, butter and sugar into a pan and place over a low heat and melt together to make a sauce.
- Pour into the bowl containing the other ingredients and beat all together to make a smooth dough
- Scatter some icing sugar onto your work surface and roll the dough out to about ¾ inch thick
- Then using your cookie cutters cut out your shapes and place them onto the baking tray
- Cook in the oven for 10-15 minutes until golden brown
- Allow to cool on a wire rack - decorate if you wish with chocolate or icing
They may not look the best gingerbread creations you have ever seen , but they tasted delicious and the boys loved helping to make them. And because they made them, they were thr best gingerbread cookies I have ever had!! I *may* have left some in the oven a few minutes longer than they should have been, but the others ,that were cooked for the right amount of time, tasted lovely and chewy. Grandma and Nanny enjoyed eating them too. Cookies and gingerbread are a great recipe for kids to bake with as it is similar to using play dough when it comes to rolling out the dough and cutting out the shapes. Burton and Jenson have already asked when they can make another batch!
I was sent a copy of Make, Bake, Cookies the recipe book for the purpose of a review.
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I came across a recipe recently for Lemon & White Chocolate Creams using limoncello which sounded really delicious but seeing as though I had all of the ingredients to make these except for a lemon and some limoncello, it was not likely that I would be able to try them!! However,……… all was not lost because I did have some Baileys and figured that substituting one alcoholic flavour for another would work. I also thought that to make my creams a little bit different I would put them on a stick and make them into cream pops! (which is optional of course, you could just make them without a stick and call them ‘creams’ ).
Hence my Baileys & White Chocolate Cream Pops were created and very nice they were too. I had actually intended decorating them with some grated milk chocolate, but I did not have any to hand so after searching through my cupboard I found some leftover edible silver shimmer and used that instead!! However, you could use anything you feel would work or of course leave them plain.
Author: Jenny Paulin
Recipe type: desserts
- 300g white chocolate
- 2 tbsp double cream
- 2 tbsp Baileys
- 55g unsalted butter
- topping of your choice eg. grated chocolate or edible silver shimmer as I did
- cake pop sticks (optional)
- gently melt the 200g of the white chocolate and the double cream together
- remove from the heat and whisk in the butter until the mixture thickens - about 3-4 minutes
- line an airtight tub with greaseproof paper, and pour in the mixture and chill in the fridge over night
- When ready, remove from the fridge and using a tsp remove spoonfuls and shape into balls - you need to work quickly and carefully as the mixture warms up in your hands
- Re- line your tub with more greaseproof paper
- place the balls on to the paper and insert a cake pop stick
- Return to the freezer to harden and set
- After at least an hour, melt the remaining 100g of white chocolate and dust some greaseproof paper with your choice of decorations for the top of them and placd this on top of a plate
- Then remove the creams from the freezer and quickly coat in the chocolate and place upside down onto the coated greaseproof paper
- Return to the fridge to set for at least an hour
- Then they are ready to eat - please note though that they need to be kept cool
These are a bit lovely to be honest and quite boozy and very moreish!! They would make a lovely gift (probably stickless and presented in a pretty gift box though for that), or served at a party as a treat! Perfect to pop in your mouth!
Easy to make and not that expensive either – why not give them ago?
This recipe is based on Lemon & White Chocolate Creams taken from Cupcakes & Cocktails by Paragon Books
I was sent a copy of the book for the purpose of a review.
I was recently sent a book to review called Marshmallows Made Marvellous (sub title Home-Made Pillows Of Sugar) and I have to admit to being a little scared. I mean to make marshmallows from scratch eeeeeek especially as it involves using a sugar thermometer!!! Anyway, because the book is full of such yummy sounding recipes, each accompanied by mouth watering photographs I decided to bite the bullet and give it a go. Afterall, as the strap line at the bottom of the page says: Anyone can make these!
I decided to use the Cookies and Cream Marshmallow Recipe and as usual adapt it to my own version. Hence, I made Oreo Marshmallows . I mean what is not to like about those cookies, especially when topped with fluffy and gooey mallow? It was a recipe I really wanted to make and eat for myself! Here is how I made them. Read More
I made a really lovely turkey curry with the Christmas turkey leftovers a couple of weeks ago, so nice in fact that I decided to make it again today only with chicken this time. I decided therefore, to have a go at making some naan bread to accompany it to see if the boys would try some and maybe it would encourage them to try some curry too. One of my new year aims is to make some new meals for them to try in the hopes of widening their meal choices.
Making naan bread was actually much simpler than I had imagined as there is no yeast involved, which I was surprised about! I kept mine simple and just added garlic oil to my naans as I did not have any fresh corriandar as the recipe suggested and I did not think the boys would like fresh chilli added to it either! I also halved the ingredients used as I only wanted 4 naan breads.
I have recently been sent a couple of new titles form Paragaon books and with Christmas approaching I think they would both make ideal sticking fillers for the foodie fan in your house/circle of friends.
Make it in a Jar is a collection of recipes and gift ideas that can be….. erm well made in a jar! Its a book that does exactly what it says on the front cover!Aswell as some obvious ideas like filling a kilner jar with dried cake ingredients, attaching a label with instructions of how to make the cupcakes by using the items inside the jar which would make a wonderful homemade gift, the book also contains some more unsual and less obvious jar creations. For example baking apple pies in individual jars, making cocktails for entertaining, actually baking cakes inside a jar and most unusual of all in my opinion baking a pizza inside a jar!Make it in a Jar is brilliant for the more creative baker and really does give some ideas towards making homemade gifts which would be fab for Christmas to show someone how much you care. Plus the more innovative ideas would have the wow factor at birthday parties or for times when you have friends round to entertain.
A book which will be perfect for January when the diets and detoxes start following the excesses of Christmas is The Juice Bar by Sara LewisAmazingly this compact book contains 80 recipes from juices to smoothies and range from breakfast ones to ones that claim to assist with poor immunity or when your body needs recharging or refueling or to help you cleanse your body for a detox. The book is divided up into 6 sections and I love the vibrancy of the rainbow of coloured drinks on display on every pageAs I have come to expect with Paragon food books, the photography used is bright and eye catching and makes you want to sample the recipes created.
Both books are available to buy now ( and are very reasonably priced ) and would make great gifts for Christmas.
Disclaimer: I was sent a copy of each of these books for the purpose of a review. All comments made about each one are my own and honest.