Oat and Blueberry Cookie Pies

Do you ever just find yourself daydreaming about cookies? I do, quiet often, more often than I care to admit.  Luckily I have the luxury of using my job as an excuse for my fixation for these sweet treats, in all honesty it's just because I goddamn love a good cookie! 

In my mind these giants were supposed to be adorable little cookies sandwiched with butter cream and jam, nothing more than a mouthful. As you can see, I didn't quite manage the dainty little morsels I set out to make. My inner monologue seemed to take over while I was rolling the dough, 'that's not big enough', was repeating over and over in my head till I eventually ended up with these monstrous cookie pies. 

These babies are super adaptable. Just replace the dried blueberries with whatever you've got on hand, I'm thinking chocolate chips with a peanut butter and Nutella centre next time.

Oat & Blueberry Cookie Pies

Makes 12 - 14 cookies

Cookies:

250g unsalted butter, softened

250g caster sugar

2 large eggs
1 tsp vanilla extract

200g plain flour
1 tsp bicarbonate of soda

200g porridge oats

150g dried blueberries

Filling:

150g unsalted butter, softened

100g Philadelphia soft cheese

500g icing sugar

Blueberry jam

Method:

Preheat the oven to 180˚C and prepare a baking tray with parchment. In the bowl of a stand mixer cream the butter and sugar together till light and fluffy. Add the eggs one at a time followed by the vanilla then, using a wooden spoon, mix in the remaining cookie ingredients.

Roll heaped tablespoons of the mix into balls and place onto your prepared tray leaving a little room for spreading, flatten slightly. Bake for 15-18 minutes, until just golden. Cool for 5 minutes, then transfer to a wire rack to cool completely.

For the filling, cream the butter, Philadelphia and icing sugar together, add a splash of milk if a little stiff. Spread over half the cookies followed by a dollop of blueberry jam.  Sandwich with the remaining cookies and enjoy.

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Butternut Squash and Gruyere Soup with Spiced Chickpeas

Christmas is over and the goose has gotten fat, and by the goose, I mean me!  A month of eating whatever I like, whenever I like, has left me a bit on the chubby side and craving nutrients. How do I rectify this, with diet and exercise? Why no, have you met me?!  I've just exchanged my ludicrous lunches and mid afternoon snacks with a bowl of homemade soup.  I mean, surely this will help me blitz my muffin top...right??

This is the perfect winter warmer to keep your tummy full and happy.  It packs a good old punch of chilli too, which is never a bad thing.  The roasted spicy chickpeas add a pop of protein and help keep you fuller for longer.  The cheese is simply there because it's nice and I'm greedy, feel free to leave it out if you're wanting to save the calories.

What's your favorite homemade soup to help beat the bulge?

Butternut Squash and Gruyere Soup with Spiced Chickpeas

Adapted from How Sweet It Is

Serves 4

For the Soup:

1 tbsp coconut oil

1 white onion, diced
2 garlic cloves
1 tsp chilli flakes
1 large butternut squash, peeled and cubed
1 large pinch of salt and freshly ground pepper
1 teaspoon smoked paprika
300ml vegetable stock
100g gruyere cheese grated
100ml reduced fat coconut milk, keep some for a drizzle

Spiced Chickpeas:
1 tin of chickpeas, drain and rub them dry in a clean tea towel
1/2 tbsp olive oil
1 large pinch of salt and pepper
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cinnamon

Method:
First of all make your chickpeas.  Preheat the oven to 170°C and prepare a large baking tray.  Place your dried chickpeas in a freezer bag and add the oil, close the bag and shake to coat.  Open and repeat the process with the dry spices.  Pour the chickpeas onto the baking tray and roast for 25 minutes.

While the chickpeas are roasting heat the coconut oil over a medium heat in a large pan.  Fry the onions until soft and slightly coloured.  Crush in your garlic cloves and cook for another minute or so.  Tip in the butternut squash and all the spices followed by the vegetable stock and simmer until the squash is tender, around 20 minutes.

Once cooked through transfer everything to a blender and process until smooth and creamy.  Pour back into the pan, stir through the grated cheese until melted before adding the coconut milk.  If the soup is still a little thick add some water until it reaches your desired consistency.  Check your seasoning, heat through and serve with the spiced chickpeas and a drizzle of coconut milk.

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Beetroot Brownies

We all know Christmas is about excess, I'm sure I'm not the only person overdosing on mince pies and roast potatoes at the moment.  Even with the promise of never-ending chocolate resources which the festive period brings there's always a little bit of my mind thinking about January.  When your waistline has taking a pounding from all the excess calories January is the time for repentance; cakes and puddings are out, kale and green smoothies are in.  

Even with all the good intentions in the universe we all know eventually we're going to give in, there's only so many times you can resist the biscuit tin.   The only thing to do is anticipate your demise and plan for it.  That's where these beetroot brownies come in.  Now I'm not going to sell these are a health food, even if I've tried to convince myself that they simply must contain one of my five a day.  What these brownies are good for is a nice hit of chocolate with around half the fat of a regular brownie.  Naughty but ever so slightly nicer.  

Just remember, this doesn't mean you can eat twice as much.  Naughty!

Beetroot Brownies

Ingredients:

500g pre-cooked beetroot

100g unsalted butter

250g good quality plain chocolate

1tsp vanilla extract

200g light brown sugar

3 large eggs

125g plain flour

25g cocoa powder

Method:

Heat oven to 175°C and line a 20cmx30cm baking tray with greaseproof paper, you can also use a disposable foil tray if you're lazy like me.  Place a small saucepan over a low heat and melt the butter, stir in your chocolate and heat slowly till all melted together, remove from heat and set aside.  

Pop your beetroot into a blender and whiz till smooth.  Pour in the chocolate and butter and give another quick whiz to blend everything together.  While getting your blend on mix the sugar, vanilla and eggs together in a stand mixer till creamy and fluffy.  Pour your chocolate mixture into the egg mixture and mix until everything is combined.  Stir through the flour and cocoa and pour the batter into your prepared tin.  Bake for 25 minutes until just set.  Allow to cool completely and cut into squares.  

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Black Velvet Cake

There's something about the festive period that forces me to soak anything and everything with booze.  We've started rolling out a new range of cocktail cupcakes in the bakery, I have various jars of fruit infused alcohol maturing away in my kitchen, I physically cannot go to the shops without purchasing a bottle of something fun, I mean I'm even writing this with a gin and tonic in my hand.  'Tis the season after all.

 

This black velvet cake is no exception.  A delightfully dark and fudgy Guinness chocolate cake topped with a light and fluffy champagne cream cheese frosting.  Woah, right?  I don't think I've ever met a cake more deserving of a place on a Christmas table than this majestic specimen. Guinness for the dudes, champagne for the ladies, or the other way around of course.  I know plenty of lasses that can knock back more than a few pints of the black stuff, I am from Newcastle after all. Ha!

In short, make this cake and get ready to become everyone's best friend.  I've yet to meet someone that can resist it's Irish charms.

Black Velvet Cake

Adapted from Nigella Laweson

You will need:

375ml Guinness

375g unsalted butter

150g cocoa

600g caster sugar

225ml sour cream

3 eggs

2 tsp vanilla extract

275g plain flour

2 1/2 tsp bicarb

250g unsalted butter, softened

125g philidelphia

750g icing sugar

Splash of full fat milk

1/2tsp champagne flavouring

Method:

Heat oven to 175ºC. Butter and line two 9" springform cake tins.  In a large saucepan, combine the Guinness and butter. Place over medium-low heat until the butter melts and remove from heat. Add the cocoa and sugar stirring till combined.

In a small bowl whisk together the sour cream, eggs and vanilla. Add to Guinness mixture and stir together. Add flour and baking soda, and whisk again until smooth. Pour into your prepared tins, and bake until risen and firm, around 45 minutes.  Once baked allow the cakes to cool completely in their tins before removing to decorate.

For the frosting whip the butter and cream cheese together till creamy.  Pour the icing sugar and mix together, slowly, drop in the champagne flavouring remembering less is more.  Add a splash of milk until you reach a spreadable texture.  Slather half of the frosting on the first cake, sandwich with the second cake and top with the remaining frosting. 

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Midweek Weekend: Ox Pasture Hall Hotel

A few weeks ago I was invited to spend a few days at the lovely Ox Pasture Hall Hotel*.  After a tough few weeks in the bakery, a night away from the bustle of Newcastle was just what the doctor ordered.  Being a weekend worker my boyfriend and I decided to head down on Monday morning and enjoy a a couple of quiet days in the Yorkshire countryside.

Deep into November the dark nights were well and truly upon us, despite arriving just after 3pm it was already beginning to come in dark.  After checking in we were shown to our suite by the super friendly staff before heading into the hotel for afternoon tea.  The room was pleasant, clean and relaxing but the wow factor came with the huge modern bathroom. I simply couldn't wait to relax in the giant tub.

After getting settled in we trotted off for our afternoon tea by a roaring fire, not bad for on a icy cold Novembers afternoon.  We filled ourselves full of delicious little cakes, scones and sandwiches before heading back to the room for a long bath and a nap.  We lounged in our robes feeling fully relaxed and content with our full tummies.  

We spend a few hours wandering around the gardens and chilling out in the room while we built up an appetite for our evening meal.  For a normal person this probably would have taken much longer, but being a total food gremlin I was ready for another feed by 8pm.  We fancied ourselves up and strolled along to the lounge where we were treated to a glass of prosecco while we perused the dinner menu.  We were both so impressed by the food on offer, it's no surprise that the Courtyard Restaurant is regarded as the best restaurant in Scarborough, boasting two rosettes for culinary excellence.

Curried parsnip soup appetiser.

Wild mushroom risotto.

Ham terrine with crispy quails egg.

Seared cod with chorizo ratatouille and crispy gnocchi. 

Mini beef fillet and mini beef brisket with mushroom ragu and creamed potato.

Assiette of desserts.

We were blown away by the quality of our meal, every aspect was superb including the service.  Our waiter was the most adorable young man, knowledgeable and just the right amount of banter.   Neither of us could decide on a dessert so we were recommended the assiette, mini versions of all the best elements on the menu.  We were in food heaven!

Well rested and full of a delicious full Yorkshire breakfast we took a little stroll around the gardens.  It was just as lovely in the sunshine as it was during the dusk.  I can highly recommend Ox Pasture Hall Hotel, we had a wonderful time relaxing in the beautiful surroundings and wouldn't hesitate to return, if only for a little more of the amazing food on offer.  

Ox Pasture Hall Country House Hotel

Scarborough

North York Moors National Park

North Yorkshire

YO12 5TD

T: 01723 365 295

@: OxPastureHotel

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