Raspberry & White Chocolate Blondies

As a final farewell (and good riddance) to the summer and, hopefully, this dreadful heat wave I decided to utilise the final batch of raspberries I had stashed in the freezer and whip up some raspberry blondies.  For a touch of luxury I used my last bars of Lindt Touch of Vanilla white chocolate, flecked with tiny vanilla seeds it took all of my will power not to just eat it straight out of the packet.

These are so lovely, the slight burning of the butter adds a delicious caramel flavour and the vanilla chocolate is so delicate.  Studded with crimson raspberries these blondies are perfect to see off the sun.  So, bake some blondies, enjoy the last of the heat and prepare your scarves and hats for the forthcoming chill.  Hurrah!

Raspberry & White Chocolate Blondies

(from BBC Good Food Magazine)

Ingredients:

200g unsalted butter , plus extra for the tin

150g white chocolate , roughly chopped

300g light muscovado sugar 

3 large free range eggs 

200g plain flour

¼ tsp table salt

1 tsp vanilla extract

125g raspberries

Method: 

Heat oven to 180C/fan 160C/gas 4. Butter, then line, a shallow rectangular tin, approx 25cm x 22cm. Melt the butter in a pan, then cook gently for about 5 minutes, until the white solids turn golden and the butter smells biscuity and sweet. Cool for 5 minutes, then add half the white chocolate and set aside for a couple of minutes to melt. Stir until smooth. 

Use electric beaters to whisk the muscovado sugar and eggs together for about 2 minutes until thick and pale. Tip in the flour, salt, cooled chocolatey butter and vanilla, then fold in with a metal spoon or spatula until even. 

Pour the mix into the tin, then scatter with the rest of the chocolate and the raspberries. Bake for 40-45 minutes or until risen all over, with a dark golden crust. Cool completely in the tin, then cut into squares.

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Sticky Apple and Gingerbread Pecan Loaf

The best thing about the colder months just has to be the food.  Everything gets so rich, so deep and so delectably, rib stickingly comforting.  I'm choosing to ignore the fact that there is heat wave on its way and the sun is currently bleating through my back door, instead closing my eyes and imagining howling wind and rain beating upon the window.  My imaginary land is the perfect place for this cake, screw you sun, I'm Autumns girl!  

This loaf is just so delicious and if you can't face eating it all yourself right away, wrap it in cling film and it should keep for up to five days.  Not only that, but it actually gets taster with age.  Much like Alan Rickman.... mmmmm!

Sticky Apple & Gingerbread Pecan Loaf

Ingredients:

150g unsalted butter

150g soft dark brow sugar

150g golden syrup

200ml milk

250g plain flour

1tsp cinnamon

1tsp ground ginger

1 1/2 tsp baking powder

2 large free range eggs

50g pecans, roughly chopped

3 balls of stem ginger, chopped

2 eating apples, peeled, cored and chopped into chunks.

Method:

Preheat the oven to 180C / 160C fan.  Grease and line a 2ltr loaf tin.  Melt the butter, sugar and syrup in a small pan, stir through the milk and allow to cool.

Sift the flour with the dry spices and baking powder into a bowl, make a well in the center and pour in the cooled milk mixture.  Stir through with a wooden spoon using a circular motion. Fold in the eggs, pecans, ginger and apple.

Pour the mixture into the prepared loaf tin and bake for 50 minutes. Cool for five minutes in the tin, the remove to a wire rack.  Serve warm, cold, toasted or slathered with cream. However you will :)

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National Cupcake Week, Day Three - Cut Out Decorations

When it comes to decorating cupcakes it's often the simplest ideas that give the most eye catching effect.  Cut out decorations are one of the easiest and quickest ways to decorate a cake and is a technique I often lean toward when tarting up basic flavours for Pet Lamb.  Add a flower here, a butterfly there and you're left with something much more attractive than just a plain old vanilla covered in sprinkles.

To start with you need your cutters.  I have a huge collection of cutters but these three are my sure fire favorites.  A simple blossom, rose and butterfly cutter pared with your favorite coloured fondant and you're ready to go.  You can pick items like these up at any cake decorating store or even Amazon for some speedy next day delivery.

To make the cute lil flowers above all you need to do is follow these simple steps.  First, roll out some green fondant to around 5mm thick and stamp out six shapes with your medium rose cutter and lay each 'leaf' into the indentation in an artists palate (I got mine from Paperchase, 60p each).

Next do the same with your pink fondant and stamp out six shapes with your medium blossom cutter.  Lay the blossoms over the leaves at a slightly offset angle ensuring that you can still see a little green poking through the petals.  Give the middle of each flower a little dusting of pink luster dust and leave to set for 24 hours.  Once set, slide the flowers from their little home and you're ready to decorate!

For the butterflies follow the steps for the flowers but rather than leaving to dry in a palate make yourself a little paper nest for them to set.  Grab the cover of an old magazine, cut it into thick strips and fold them into little Constantina so they make an M shape when stood on a table.  Place the butterflies into the V shape and leave to dry for 24 hours.

And voilà, there you have cupcakes that will wow and amaze your friends and family.  Happy decorating!

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National Cupcake Week, Day Two - Shimmer Spray

Todays decorating technique is something I've only recently came across.  Dr Oetker have released a whole new baking range including this awesome shimmer spray.  It can be used to cover chocolate, cupcakes or can be sprayed over a stencil on brownies and cakes to create a shimmery golden design.  Also available in silver you can cover pretty much anything with this edible shimmer.  I just love how it glams up our Elvis Cupcakes for Pet Lamb!  I'm sure the king himself would approve.

The Dr Oetker spray is available in all good supermarkets. Buy a tin and glam up your treats!

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National Cupcake Week, Day One - Piping

It's that time again, National Cupcake Week!  How exciting!  Last year I decided to post a new cupcake recipe every day for you guys to try at home. This year I thought I'd show you some of my favorite methods of decorating your cakes.  Today's demonstration, piping nozzles and their effects. 

I have a mean collection of piping nozzles and here I'm going to show you the different effects you can get using some of my favorites.  So grab yourself a cupcake and give it a go!

This is a great nozzle, it gives such a cute retro effect to your cupcakes.  Mine came from a set over at Bake it Pretty but most cupcake decorating sets include a wide circular nozzle.  Try this one from Wilton.

This is your more traditional Mr Whippy style nozzle.  Mine is a 1C from Wilton.  This is exactly what you think of when you think of cupcakes, so cute!

This is a closed star nozzle, this one also came with my set from Bake it Pretty and just like the wide circle, most cupcake decorating kits come with one of these.  This one gives a more textured effect than the 1C, perfect for brightly coloured frosting.

I adore this nozzle, this is the 1M from Wilton.  The most commonly recommended nozzle in the cupcake world.  Personally, I don't like piping high with this one and prefer this rose effect with beautiful pastel frosting.  This one is just perfect for a wedding.

And finally, my personal favorite, my Wilton 1B.  I just love the frilly layers you get with this one, such a delicate effect!

I hope this guide gives you a hand when it comes to choosing your nozzles.  Or, if you're anything like me, you'll just get the lot and go crazy ;)  Happy decorating!

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