So summer is almost upon us and the hot weather over the last couple of weeks has certainly got me wearing my summer dresses, sandals and ordering a new paddling pool for the garden! Of course, as soon as the new pool is delivered we seem to have had lots of rain, but hey ho! That is the British weather for you!
I do love baking and I especially love baking cakes which are easy to make and don’t take much time, because trying to juggle all my duties can be hard sometimes. That is why I like making a traybake , because, as I have said before, anything goes really and it cooks quickly , cuts into easy to eat squares and tastes great!
I had some raspberries the other day which were getting a little over ripe (they just do not last long at this time of year) and found some white chocolate, so, obviously, I made a Raspberry and White Chocolate Traybake and here is how
- 125g self raising flour
- 150g unsalted butter
- 150g caster sugar
- 2 eggs
- 100g raspberries
- 12 white chocolate squares
- 1 tsp vanilla extract
- pre heat the oven to 180o C / 160oC (fan)
- grease and line a rectuangular baking tray
- cream the butter and sugar together until pale and soft (about 5 minutes)
- Add the eggs and 1 tbsp of the flour and beat well until light and airy
- The fold in all but 1 tbsp of the remaining flour
- Place all but a handful of the raspberries in a bowl and coat with the flour (to stop them from sinking)
- Then carefully fold in the raspberries
- Pour into the baking tin
- Smooth over and then top with the white chocolate squares - add 12 (1 per serving) and push down slightly into the cake batter
- Then scatter the remaining raspberries over the top
- Cook in the oven for approx 25 minutes until cooked all the way through
- allow to cool before cutting into 12 squares
This cake was really easy to make and tasted delcious, very light and airy and of course raspberry and white chocolate is always a yummy taste combination.
This recipe was adapted from one featured in On The Table In 30 Minutes, Baking : 60 Super -Speedy Recipes
I was sent a copy of the book for being a Parragon Book Buddy
linking up to Supergolden Bakes
With a month gone of the new year already and a month less to go until I reach a certain milestone birthday (eeeeek!), I am really trying to be good when it comes to cakes and desserts. Not making them of course that is ok, but eating them is what I mean. Therefore, the opther weekend when I invited my Mum and Step Dad for Sunday lunch I wanted to make a pudding to follow our slow cooked roast beef which was light and not too heavy on calories as we are all trying to watch our weight. Having looked around to see what I had I found some greek style lemon curd yogurt, some cream cheese and some Dorset Cereals Berry Granola. So I thought I would try to make a cheesecake from yogurt but make a granola base for it instead of biscuits, in the hopes that not only would it taste yummy but it would be less fattening than a normal cheesecake.
- 400g Dorset berry granola
- 1 tbsp honey
- 2 tbsp unsalted butter (I used a butter spread)
- 200g light Philadelphia cream cheese
- 2 x 400g pots of Stapleton Farms Lemon Curd Greek Yogurt
- Raspberries to garnish - as many as you like
- white chocolate chips - for garnish but this is optional as I had some to use up
- Grease and line a dish of your choice - I used a 8 inch removeable base cake tin
- Melt the butter and honey in a non stick pan over a gentle heat
- Once melted stir in the granola and then once it is all coated in the honey and butter push into the base of your dish and press down firmly.
- Allow to cool completely before adding the cheesecake
- To make the cheesecake, simply place the cream cheese and yogurt into a bowl (I used my free standing Kenwood but a bowl and electric or hand whisk would also work) and whisk together for about 5 minutes - it will not go as thick as a normal chesecake would using double cream but it will thicken.
- Pour over the top of the granola base, decorate with your raspberries and white chocolate if you are using it, and then place the cheesecake in the fridge over night
It actually tasted really, really good and both my Mum and Step Dad had seconds!! You would not know if contained yogurt instead of cream and in fact my OH complained, bizzarely, that it was too creamy! The only problem I had with it, was that the base was a little prone to collpasing and did not look neat when served in their bowls which is why I have adjusted the recipe to include some honey as butter alone was not enough to hold the granola in place. However, that aside it was such a nice change from a normal cheesecake. And actually to make it even healthier, when I do this again I might layer the cheesecake and the granola (not butter or honey required then) in sundae glasses instead of making a tradional cheesecake in a dish.
I was sent the Dorset Cereals Berry Granola as part of my Degustaboxuk review. Degustaboxuk is a monthly sunscription where for just £12.99 a month a box like this will be sent to you which includes the shipping, and all items included are made by well known brands and arive to your front door at the end of each month. You can see what was inside my box here (I forgot to take a photo!)
Readers of Mummy Mishaps can purchase a box with a special discount of £3 bringing the box down to £9.99 which is good value. Just enter F1MN9 at the checkout on the Degustaboxuk website.
I was sent a Degustaboxuk for the purpose of this review. The recipe is my own as are my comments which are honest.
So here it is week one of a new linky – Great Bloggers Bake Off. (You can read more about it here.) Last night’s episode of the Great British Bake Off saw the contestants attempt to make
*Angel Food Cake
*Chocolate – Showstopper
So these will be the 3 themes for this weeks linky – you can re-create a recipe you saw or invent your own as long as they fit into those 3 themes then you can link up.
I decided to make a sandwich sponge because I find the recipe so versatile. I could not believe how ornate and embelished some of the sandwich sponge cakes were in last night’s episode – I would have kept mine quite simple and let the flavour speak for itself I think. What about you?
Anyway, here is my Great Bloggers Bake Off cake inspired by week 1 of the Great British Bake Off
200g self raising flour
200g stork baking spread
200g caster sugar
grated zest and juice of 1 lemon
400g jar of white chocolate spread (for sandwiches)
400g cream cheese ( I used full fat)
225g (approx) fresh raspberries
Pre heat the oven to 180oC / 160oC fan
Grease and line 2 x 8inch sandwich tins
Cream together the butter and sugar for a few minutes until pale and creamy
Add the eggs, lemon zest and juice and beat for a minute
Fold in the sifted flour and mix to combine
Divide between the sandwich tins and bake in the oven for about 22 minutes (20-25 until golden on top and cooked right through)
Then allow to cool completely
To make the white chocolate frosting is very simple:
place the white chocolate spread and cream cheese in a bowl and beat well until smooth
place in the fridge for at least 30 minutes to harden a little
fill a piping bag with it when ready to use with your sponge
Then assemble your cake
Sandwich your sponges together with the lemon curd and frosting – being careful not to add too much else it will ooze out once the top sponge is added!
On the top sponge pipe your remaining frosting – I did individual swirls but it is up to you
Then top each swirl with a raspberry and the cake is finished!
So, that is my attempt and now it is over to you!!!
The Wednesday morning following each episode of the GBBO a linky will open on mine and Helen’s blogs, and you need to bake a recipe inspired by one which was featured in the show the night before. It can be an exact copy, one you have created yourself or a mix! As long as it can be connected to the themes used in that episode it can be linked up.
Each Tuesday morning after we have judged all the linked up entries, as with the Great British Bake Off we will award one blogger the coverted Star Baker accolade and he/she will recive an exclusive blog badge to wear with pride 🙂
We will also link all entries to our GBBO Pinterest board (to be revealed next week)
This is not a serious baking competition it is just something to envoke some blogger community spirit. Whatever you baking skills it does not matter – I am not an expert and I am sure I will struggle with some of the themes set by the TV show. However, even if you have a baking disaster still link up please – we will give you virtual tea and sympathy!!
**please tweet myself @jessies_kitchen and @JennyPaulin using the hashtag #GreatBloggersBakeOff and we will RT all entries that we see
Please note, that although this is for fun, there are a few rules that Helen Hollywood and myself, Jenny Berry, would appreciate you following
**all recipes must be a new post and not an old one linked up
**all recipes must fit the themes set by that week’s Great British Bake Off episode
**all entries must carry the GBBO badge (designed by Annie – thank you)
**all entries must also carry a link to Helen and myself please http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html
**all entries must be linked up on either mine or Helen Hollywood’s blog by 8pm each Sunday night (click on our GBBO badges to find the linky posts)
>>To co-incide with the linky and TV show finale, Helen Hollywood and myself, Jenny Berry, will be hosting a fabulous give away with some baking goodies. We hope the bloggers who take part in the begining will still be around to be entered into this!! One condition to be entered into the prize draw at the end of the linky (and TV show) is that each blogger must ensure they have linked up at least 6 GBBO blog posts – we want committment people!!! It will be a great prize too – more details to follow.<<
And that is it – now get baking and good luck!! We cannot wait to see all your showstoppers.