Ginger & White Chocolate Hi Hat Cupcakes – Bake of the Week

ginger white chocolate frosting hi hat cupcakes

Once you taste this White Chocolate frosting you will never want to go back to ordinary buttercream ever again! Believe me, this is one of the finest tastes in the world. The white chocolate matches perfectly with the spicy ginger cake. I covered the Hi Hats with milk chocolate but they are equally nice covered in all white chocolate – especially for the very sweet toothed amongst us.

I’m a massive fan of anything ginger at this time of year – I’m never fully dressed without a ginger creation (parkin, gingerbread, cupcakes) at any Halloween or Bonfire event so these fit in just great.

Ginger & White Chocolate Hi Hat Cupcakes

Serves 24
Prep time 20 minutes
Cook time 18 minutes
Total time 38 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Light ginger cupcakes with thick luxurious white chocolate frosting dipped in a choice of milk or white chocolate.

Ingredients

  • 8oz Soft Dark Brown Sugar
  • 6 + 8oz Butter
  • 10oz Golden Syrup
  • 1lb Self Raising Flour
  • 2.5 teaspoons Ground Ginger
  • 1 Egg
  • 1/2 pint Milk
  • 8oz White Chocolate
  • 7oz Icing Sugar
  • 1 teaspoon Vanilla Extract
  • 6oz Milk or White Chocolate (For Dipping)

Directions

Cupcakes
Preheat the oven to 160C and line 24 cupcakes tin with liners/cases
In a medium pan, melt 8oz of the butter and the brown sugar until the grainy feeling has gone. Do not allow to boil.
Add the syrup and stir through while still heating for 1 min
Remove from the heat and allow to cool for at least 3 minutes (I'm always too impatient to leave for longer)
Pour the butter/sugar mixture into a large bowl containing the flour (No need to sift beforehand) and stir through.
Mix the milk and egg in a job and whisk, then add gradually to the cake mix, stirring until all combined - It will be a loose mixture.
Divide evenly into the cupcake cases and cook for 18-20 minutes - When cooked remove from the oven and allow to cool completely.
Frosting
Meanwhile work on the frosting/white chocolate buttercream - Mix together the remaining butter and the icing sugar until smooth.
Melt the white chocolate gently in a bowl over a pan of boiling water - do not allow the bottom of the bowl to touch the water
Add to the butter/icing sugar and add the vanilla - it will be a stiff buttercream
Pipe the frosting in a swirl ending in a sharp peak on top - For a true Hi Hat you are supposed to pipe right to the edge of the cake but we always feel that's just a bit too much frosting
Put the frosted cakes into the fridge for 10-15 to harden
Melt the remaining dipping chocolate in a bowl over a pan of hot water - White chocolate is absolutely gorgeous for this but looks more effective in Milk Chocolate
Briefly dip the tops of the cupcakes into the melted chocolate until the frosting is covered and replace back in the fridge

I’ll be honest, this was one of the hardest Bake of the Week’s to do a featured post. There is so much autumn goodness out there this week. In the end, I based my decision on the bake that I’m most likely to bake first – that is Lancashire Food’s Spicy Gingerbread Loaf. I’m planning on taking it to my friend’s when we go to see her in North Yorkshire for Bonfire Night. It will be the first time I have managed to visit her at home since she moved there 15 years ago! Gingerbread and Parkin just sum up this time of year for me and I can just picture me with a big tupperware container dishing out the gingery loveliness!

gingerbread loaf parkin

A big warm welcome to new members of the Bake of the Week team who are joining us for the first time. I’ve divided the rest of this week’s bakes into sections as usual. First we have CHOCOLATE

bake of the week collage

1. Making Brownies even more divine with her Cappuccino Brownies – Bourbon & Brown Sugar
2. Making her condensed milk for her Gluten and Dairy Free Sticky Chocolate Orange Slices – The Free From Fairy
3. Kirsty from Hijacked By Twins had an exciting day out last week making Lime & Dark Chocolate Cupcakes
4. How amazing is this Room on the Broom cake from the ever talented Mummy Makes Cakes?
5. And more tasty brownies in the form of Cheesecake Cherry Brownies from Poole Mamma – Mmmm!

and yet more goodies …

bake of the week

6. Apparently this Champagne & Strawberry Cake was nearly a disaster – looks pretty spectacular to me! Pauline’s Baking Adventures
7. Patisserie Makes Perfect’s Pistachio & Almond Macaron Cake makes me gasp – Just perfect
8. I always forget how easy and tasty fritters are – My Little Italian Kitchen’s Apple Fritters look homely and moreish!
9. I’m learning something new every week with this baking adventure – This week we’ve been introduced to a Guernsey Gache Melee from Tales from The Kitchen Shed – I can almost taste that butterscotch sauce!
10. Baking Queen 74 has been joining in the trend to bake cakes in the slow cooker with this hearty Plum & Almond Cake
11. I didn’t realise I was quite so much of a wimp, until I was creeped out by ET Speaks From Home’s Spooky Zombie Fingers this week. Just brilliant!

Mummy Whiskers also joined in with her wonderfully creative Halloween Spiced Biscuits, which can be found here

We are now open for next week’s Bakes – Here’s the badge to include in your post. Don’t forget to pop round to a couple of your fellow bakers and say hi/generally admire their work! I will comment, tweet, pin and Google+ all entries as usual!

Casa Costello
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
 Loading InLinkz ...

 

Psst! While you are here, why don’t you enter my giveaway to win a copy of the fabulous Baking Book, What to Bake and How to Bake It? Click HERE to enter

Joining in with CakeyBoi & Baking Explorer(Hosting) in their Treat Petite linky this month

TreatPetiteLogo

What to Bake & How to Bake It: Baking Book Giveaway

baking book giveaway

This book has a completely different feel to other baking books – Both in its content and the actual texture of the book. I was intrigued as soon as I opened my copy – Its a substantial sized book – If you gave someone this for a gift, they would feel they had got a decent present. A hard back with a matt cover and hand drawn pictures on the outside.

So what about what’s in it? The book is described as containing ’50 easy-t-follow recipes for all home bakers. Every stage explained with step-by-step photographs’. These step-by-step photos are what stick in your mind when you have been reading it. Very uncluttered and perfect for those bakers who are never quite sure what texture a substance should be.

tarte au citron The wonderful Tarte au Citron[/caption]

The recipes themselves are good homely bakes – There are the usual suspects, Victoria Sandwich, Seriously Chocolate Cookies and a wonderfully yellow Tarte au Citron that can form part of your baking repertoire. Even the more elaborate and fancy recipes all contain ingredients that are likely to be found in a home baking cupboard or easily found in most supermarkets – 3 flavours of macarons, 4 types of cupcakes, wonderful seasonal recipes like the Chocolate Hazelnut Log and Cranberry Stollen. At the top of my ‘to bake’ list form the book is the Strawberry Meringue Cake (see pictured below)

strawberry meringue cake

The book is divided into 5 sections, Introduction (This is rather a long intro but very handy if you are new to baking), Simple Family Baking, Morning Coffee & Afternoon Tea, Special Bakes and Desserts & After Dinner. I’m a bit of a sucker for a bookmark ribbon and this book has 2 – For someone who regularly takes their cookbooks to bed, these are invaluable.

how to bake a chocolate log

What to Bake & How to Bake It has a RRP of and can ordered here. I was given my own copy of the book for review and let loose with my own thoughts!

baking book giveaway competition

I have one copy of the book to giveaway – Perfect for a Christmas present, or you could just keep it and bake your way through the book – It would be easily done! Just fill in the Rafflecopter details below (Please remember to actually leave a comment on this blog post rather than the Rafflecopter widget – Otherwise your entry won’t count).

The closing date is November 4th 2014. The lucky winner will be chosen at random and contacted for their postal address to be sent the book as soon as possible after the closing date. Please reply within 5 days – Sorry UK entries only. Good Luck and Happy Baking!

a Rafflecopter giveaway

Chocolate Orange Pumpkin Bombe #UnileverHalloween

chocolate orange pumpkin bombe halloween

I’ve been wanting to make a Bombe for ages. I knew it wouldn’t be super easy, otherwise everyone would be making them, wouldn’t they? I was set the Halloween Challenge by Unilever when they sent me some products to come up with a Halloween creation. I decided to combine my Bombe with a Pumpkin and the Chocolate Orange Pumpkin Bombe was born.

For a first attempt, its not too bad. The taste of the orange creme is fantastic – I am so pleased with it. However, it just wouldn’t set – until I froze it for 3 days! I’d definitely recommend more icing sugar than I used. I mushed up the tangerines into the cream but I think if you wanted the cream to set firmer, I’d place them on top of each layer of cake instead.

inside a pumpkin bombe

Tip: Get all of the icing completely ready before you get it out of the freezer – Make it really easy to cover whilst it is still frozen. I used a chocolate Matchmaker for the stalk.

Chocolate Orange Pumpkin Halloween Bombe

Serves 10+
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party, Halloween
Rich chocolate cake with a tangy orange creme wrapped inside a fondant pumpkin shell

Ingredients

  • 200g Butter
  • 200g Dark Brown Sugar
  • 4 Eggs (Separated)
  • 200g Self-Raising Flour
  • 100g Good Quality Cooking Chocolate (Melted in 2tbsp water)
  • 1 teaspoon Vanilla Extract
  • 284ml Double Cream (Whipped until thick)
  • 200g Icing Sugar
  • 2 Tangerines (Zest and Pulp mashed up)
  • 1 teaspoon Orange Extract
  • 500g Fondant Icing
  • 3 tablespoons Buttercream (or Boiled Jam for sticking the icing on with)

Note

To be eaten within 2 hours of removing from the freezer!

Directions

Preheat the oven to 170C and line 1 x 8 inch & 2 x 7 inch cake tins
Whisk together the butter and brown sugar until light and fluffy
Add in the egg yolks and the vanilla whilst still mixing
Add the melted chocolate which should have cooked slightly beforehand whilst still mixing
Fold in a tablespoon of flour at a time
Whisk the egg whites until stiff peaks and fold in gently
Separate the mixture evenly into the 3 tins and cook for approx 35 mins until a skewer comes out clean. Leave to cool.
Meanwhile add the orange extract and orange zest to the whipped cream - I also coloured my creme with orange colouring. Keep in the fridge.
Colour most of the fondant icing a vivid orange colour - keep a small bit aside to colour black for the pumpkin features.
When the cake has cooled, get a pyrex bowl or similar sized bowl and grease slightly at the base and sides. Line with a double layer of cling film.
Flatten the largest cake into the bottom and press down - it will come up the sides
put 1/2 of the orange pulp on top of the cake and spoon 1/3 orange creme on top.
Put one of the 7" cake on top of this and then more tangerine pulp, then creme. You might not end up using all of the creme - Feel free to eat the rest out of the bowl with a large spoon!
Place the last 7" cake on the top and wrap tightly with the cling film.
Freeze at least overnight.
Roll out the fondant until 1/2 cm thick and cut out black triangles for the pumpkin features - My eldest daughter tells me I have done the smile upside down but hey! character!
Take the cake out of the freezer, take out of the bowl and tip upside down. Spread the buttercream or jam over the top.
Cover with the icing and stick the triangles on with boiled water.
Boo!

Disclosure: I was sent some ingredients to use by Unilever to make my Halloween Creation

chocolate orange pumpkin bombe halloween

Linking up with Honest Mum’s Tasty Tuesdays & A Mummy Too’s Recipe of the Week & Supergoldenbakes’s Cook, Blog, Share

Tasty Tuesdays on HonestMum.com#CookBlogShare

Autumn Picnics with #Vitapicnics

I’m going to let you into a secret – There’s a place I know. Its rather perfect. Don’t tell everyone – They’ll all want to go. If you’re thinking of setting out on an autumn picnic over the half term – you may want to think about going.

hell's mouth

Let me tell you about Hell’s Mouth (No, not the hole in my face that talks a bit too much – That’s a completely different type of Hell’s Mouth) A wonderful beach just near Abersoch – I’ve probably told you about it before. Perfect for surfing, perfect for walking, perfect for picnicking – Which is why I’m telling you about it.

vita coco kids

Vita Coco Kids have a campaign running this autumn to keep us picnicking. Just because the weather is a bit fresher doesn’t mean to say we can’t eat al fresco anymore. I’m all in favour of this idea and have been for years – We do outdoor day trips all year round – We are your forever optimistic picnickers – There’s not much a good coat and an umbrella can’t protect against.

Vita Coco want me to tell you all about our favourite picnic spot but shhh! remember to keep it quiet!

Let me introduce you to Hell’s Mouth …

FREE car park – This is a perfect spot for surfers so will spot some brilliant camper vans and maybe the odd half naked man getting into a wetsuit. Its a cross we all have to bear! Even better there is a tea van so if you finish your flask – there’s always a top up!

car park hell's mouth

There’s a sandy walk (about 200m) down to the beach – Good exercise but not too far and you are nicely warm by the time you reach the beach. Perfectly safe to let the kids walk on ahead.

walking to the beach

There’s plenty of waves for the active type – Disclaimer: This is Dermot and not me!

deem surfing abersoch

There’s even peace and tranquility (Maybe not if you take your 3 kids)

surf board beach wales

We don’t live on the doorstep of Abersoch – in fact, we have a good 2 1/2 hour drive to get there but it is well worth it. We quite often set out mid morning on a Sunday and don’t get back until late evening. We take an almighty picnic but it soen’t stop us devouring the chippy at Conwy on the way back.

Disclosure: We were sent a fabulous picnic set to encourage us to talk about our favourite picnic spot. Vita Coco Kids is fruit-flavoured Coconut Water using natural flavours, containing on average 20% less sugar and calories than other fruit juice drinks. I tested the drinks out on the kids without telling them that they were new and they went down really well. My 3yo loved the mango & pineapple flavour (Apple & blackcurrant flavour also available)

Monkfish Linguini – Foodie Friday

monkfish linguini, tomato fish dish

foodie friday casa costello romanian mum

I’ll never forget the first time we had Monkfish. We had not long bought our first house and we were starting on our cooking journey – I’d just about mastered a chilli and Sweet n Sour, but wanted to experiment with fish. Someone had told us to try Monkfish saying how meaty it is and that we would love it – How right they were. I love how filling it is, so often with fish I feel a little bit empty as soon as I’ve finished my meal. (Our second experiment with fish wasn’t quite so successful – the fish was off and the cat went crazy trying to jump up and get it- Have never felt the same about bony fish since).

So, back to the Monkfish – I’ve had it several times since (not that often though as it can be quite expensive). Tip: the best time to buy Monkfish is last thing on a Saturday night in an supermarket, they often slash the price by half.

I do love a tomato and spice Monkfish dish – It goes so well with chilli. I like that the rest of this dish is fairly cheap and uses simple ingredients that we tend to always have in. If I spot a Monkfish bargain, I can pretty much guarantee that I can make this that night.

Monkfish Linguini

Ingredients

  • 1 Shallot (Finely Chopped)
  • 150ml vegetable stock
  • 500g Monkfish Tail (This is approximate - If you can only get 350g that will do just fine! Chopped into 2-3cm chunks)
  • 1 Red Pepper (Finely Chopped)
  • 1 tin Chopped Tomatoes
  • 2 cloves Garlic (Finely Chopped)
  • 1 Red Chilli (Finely Chopped)
  • Linguini (Cooked until just soft - Between 75g -100g per person depending how hungry you are)
  • Rocket to garnish

Directions

Slowly cook the shallot in 1.5 tbsp vegetable oil until transparent and just starting to soften - You don't want them to brown
Add the vegetable stock and tinned tomatoes, and the monkfish. Replace the lid on the pan and allow to steam cook for 8 minutes until just cooked
Add the peppers, chilli and garlic and continue to cook (lid off) for a further 2-3 minutes
At the last minute, add the cooked, drained linguini to the fish and mix until all combined - the fish is quite sturdy but you still don't want to be too rough and break it all up.
Serve with rocket on the top and a good grind of pepper

Really happy to be in charge of the Round Up for #FoodieFriday this week. There were some brilliant posts linked up to Romanian Mum last week – I’ve added quite a few ideas to my ‘To Cook’ list!

My ultimate favourite from last week was Boo Roo & Tigger Too’s Pain au Chocolat & Orange Pudding – Just perfect for the autumn evenings and features one of my favourite combinations of chocolate and orange. Congratultions on being our featured post!

pain au chocolate orange pudding

I’ve compiled a display of all the other entries – They are so varied. There are such very clever bloggers out there!

foodiefriday

From top to bottom:
1. Easy Carrot Cake with Cream Cheese Frosting from 3 Children and It – This was my husband’s favourite from this week’s collection!
2. Eton Mess with a Twist – I’ll let you read Bod for Tea’s post to find out what the twist is.
3. Double Chocolate Oaty Cookies – Oops they’re mine!
4. Candy Corn Cheesecake Mousse from A Mother Thing – How bright and cheery are these?
5. Marshmallow Eyeballs from Eats Amazing – I daren’t show my children her blog, they would think I’m rubbish at lunches!
6. I do this linky so I can discover new blogs to read and get inspired for my cooking, My Fussy Eater is one of those blogs I think I’m going to be spending a lot of time reading! Mango Coconut Chai Pudding

foodiefriday

7. Mini Strawberry Tartlets from Food For Dissertating – Who wouldn’t love these in their packed lunch box?
8. The wonderful Pink Velvet Malibu Rum Cake that has been in my thoughts all week – From Chez Maxima
9. Saturday Banana Smoothies that my 3yo would absolutely love from Mum in a Nutshell
10. Pixie Dust, I LOVE your Maple and Bacon Cupcakes – These are definitely on my list!
11. I’m a sucker for anything with a surprise centre so love these Surprise Centre Muffins from Inside the Wendy House
12. So not good for the waistline but perfect for the palate – Rocky Road Cheesecake from Garden Tea Cakes and Me
13. The Recipe Resource describes herself as a Baking Novice – Her Date Muffins beg to differ!

The linky is now live for this week’s #FoodieFriday – The theme for this week is NO THEME!! Yep, its a free for all – join in with up to 3 posts. Just please remember to display the badge and link to Casa Costello and Romanian Mum

If you tweet your entry please use the hashtag #foodieFriday and we will do our best to retweet. We visit each entry with a comment, Pin it, tweet and Google+.

Casa Costello
 Loading InLinkz ...

Makeaway v’s Takeaway with Sainsbury’s

homemade takeaway ideas

We don’t have traditional Saturday nights – We area back too late from Synchro trainings and have to be up at 6am on Sundays. It often means that come Sunday nights, we need something really simple and quick. I’m a bit of a one for a takeaway but Derm is always conscious that they are fatty and often ends up with stomach pains.

Sainsbury’s contacted me and asked if I would take up their Takeaway v’s Makeaway challenge. I had to make a dish that we would probably get from a takeaway and see how it went.

I like my curries to be tasty with a bit of a kick rather than blow your mouth off spicy so made a Thai Green Curry (We actually cheated and made it mid week). We were sent some sticky rice as part of our package from Sainsbury’s to review – I didn’t know Sticky Rice could cause such hilarity. We endured such questions as ‘What sort of glue do they use to make it sticky?’ (AM pretty sure its not Pritt Stick!), ‘Who puts the glue in?’ (have never seen a job vacancy for Glue Inserter), ‘Could you stick your homework together with the sticky rice?’ (Don’t try it!)

Thai Green Chicken Curry

Serves 4-5
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Serve Hot

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 Small Onion (Chopped Finely)
  • 4 Chicken Breasts (Chopped into 2cm pieces)
  • 1 Red Pepper (Chopped into small cubes)
  • 100g Mixed Frozen Chopped Peppers (This meal is all about speed and easiness!)
  • 1 can Coconut Milk
  • 1/3 jar Sainsbury's Green Thai Curry {sate
  • 50g Cashew Nuts (The plain ones not the salted variety you eat in the pub)
  • Dried Parsley to decorate

Note

Don't be tempted to add more than 1/3 of the jar of Thai curry paste - It will have a pleasant kick with just this amount!

Directions

Heat the oil in a large pan and Soften the onion for approx 3 minutes
Add the chicken pieces and continue to cook until just cooked through
Add the peppers (both raw and frozen) I like a crunch of pepper so therefore why I don't use all frozen
Add the can of coconut milk and 1/3rd jar of Sainsbury's Green Thai Curry Paste and stir through. Keep cooking for 2 minutes - should be bubbling.
At the very last minute add the cashew nuts and stir through
Remove from the heat and serve with Sticky Rice

I also eat loads of prawns when I get a takeaway so made Battered Coconut Prawns – These were so easy, quick and tasty that I will never buy in again. Just loved them dipped in a sweet chilli dipping sauce.

coconut battered prawns

 

Battered Coconut Prawns

Serves 3-4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Shellfish
Meal type Appetizer, Lunch, Snack, Starter
Misc Serve Hot
Crunchy battered coconut prawns perfect dipped into Sweet Chilli Dipping Sauce

Ingredients

  • 1 packet Sainsbury's Tiger Prawns (I use Ready-to-eat as again this recipe is all about speed)
  • 1 Ramekin of Plain Flour
  • 1 Beaten Egg
  • 1/2 Ramekin of Desiccated Coconut

Directions

Arrange the Ramekins in order Flour, Egg then Coconut. Have a piece of kitchen roll ready to transfer the prawns to when they are just cooked to drain.
Heat up at least 4 Tablespoons vegetable/sunflower oil in a small frying pan
Dip the prawns in the flour, making sure all covered.
Then into the Egg
Then into the coconut
Then fry until both sides are just golden (approx 2-3 minutes)
Leave to drain on the kitchen roll and repeat from Step 3 until all prawns are used up
Eat immediately whilst still hot and dip into Sainsbury's Sweet Chilli Dipping Sauce

Dishes that work being made at home:

Boiled Rice – which now includes sticky rice (with or without glue!)
Noodles
Soups – Hot & Sour Soup is fabulous! Recipe coming soon :-)

Sometimes only the takeaway will do …

Spring Rolls
Prawn Crackers
Chicken Chat – Just haven’t perfected it yet – but I’m determined!

What meals do you turn to the takeaway for? Have you found any dishes that are much better made at home?

Disclosure: We were sent some Sainsbury’s Thai products to try out for our challenge and a voucher to cover the cost of other ingredients. We could choose whatever dish we liked to cook. All in all, we were really pleased with our efforts at a takeaway – we didn’t have that horrible bloated feeling that we often get when we order in and both dishes were really tasty.

Double Chocolate Oaty Cookies – Bake of the Week

double choc chip oaty cookies

My kids are going to love me when they get home tonight – A true family favourite are these Oaty Cookies. I forget how much the kids love these – they were actually one of the first recipes I ever made. I think I added some nuts but have done without today. These are also lovely with raisins, cranberries and toasted almonds in – The possibilities are endless.

Super easy to make – less than 15 minutes in the oven and 2 minutes to cool – if you can wait that long!

They may not be the most good-looking of bakes but the fact that they are delicious/your children will love you/your children will keep their rooms tidy for 3 weeks after eating them* makes them worth it.

* May not strictly be true

chocolate oaty biscuits

I used 2 types of chocolate buttons – White chocolate and Milk Chocolate. I was sent some samples of Hadleigh Maid’s Baking Buttons to review a couple of weeks ago and have had a hard time keeping everyone’s fingers away. Now the bags are open, its going to be impossible. More information about Hadleigh Maid at the base of the post.

 

Double Chocolate Oaty Cookies

Serves 24+
Prep time 8 minutes
Cook time 12 minutes
Total time 20 minutes
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party
Chewy Oaty Cookies with both milk and white chocolate chips - Perfect for packed lunches or after school snacks

Ingredients

  • 150g Butter
  • 140g Soft Brown Sugar
  • 2 Medium Eggs
  • 130g Porridge Oats
  • 175g Self Raising Flour
  • 200g Chocolate Chips (I used about half and half milk to white chocolate ratio)

Note

These can be frozen (although mine never last that long) Just put them in a tupperware box lined with kitchen roll for up to 1 month

Directions

Preheat the oven to 180C and line 2-3 baking trays depending how large they are
Using an electric Mixer, whack the butter and the sugar until light and fluffy
Continue mixing whilst you add the eggs to the mixture - Scraping down the sides of the bowl after each addition
On a slow speed, add the oats and the flour - only mix for 1 minute or until the mixture starts to come together
As the chocolate baking buttons, I used were larger than I normally do, I broke them into uneven sized chunks with my hands
Stir through until combined. This is a recipe that is quite hardy so can cope with children being quite vigorous with their mixing
Using 2 spoons, scoop out a dessert sized blob and drop onto the baking parchment - I put about 8-10 on each tray
Bake for 12 minutes until starting to go golden - As soon as they are out of the oven, transfer to a wire rack to cool.

My featured bake from last week’e entries for #Bakeoftheweek is this wonderfully bright (yet dark) Chocolate and Beetroot cake from Jibber Jabber. Just love the look of this. The beetroot is grated so no need to pre-boil. Have you ever baked with beetroot? Its on my list for this autumn.

chocolate beetroot cake

I can only share 5 of our entries for #Bakeoftheweek – Unfortunately, if right click is disabled, I cannot get a pic. I will list as always but if you would like a pic to be displayed, please feel free to email me a pic to use. Thank you :-)

bake of the week

1. Just love the flavour combination of this Pumpkin, Ginger & Orange Traybake from Feeding Boys and a Firefighter- Pure autumnal goodness!
2. Aren’t these 100′s & 1000′s Mini Cakes from ET Speaks from Home just beautiful – The shape is just perfect, Eileen must have been moulding them forever!
3. I read somewhere earlier today that Pink Velvet is ‘THE’ cake of the season so Chez Maximka is very on trend with her Pink Velvet Malibu Cake
4. Lucy from Baking Queen is feeling all generous with her Tear & Share Brioche this week – I think I’d keep it all to ourselves!
5. Can you believe Chocolate Log Blog didn’t even get to eat her own cake this week? Just stunning is this Salted Caramel Birthday Cake
6. And I urge you to pop by and check out this amazing Frozen Spiral Cake from Mummy M’s Memories – There’s even instructions how to make your own.

AS ever, a huge thank you to everyone who has taken part, shared entries, commented and visited other bakes – Love my #Bakeoftheweek community.

The link is now open for you to add new bakes and here’s the badge to add to your posts …

Casa Costello
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
 Loading InLinkz ...

hadleigh maid baking buttons

Disclosure: I was sent Hadleigh Maid’s Baking Buttons for the purpose of review. I thoroughly enjoyed using them and they taste great (I *might* have nibbled on quite a few as I was baking!) More information about Hadleigh Maid Baking Buttons can be found on their Facebook page including the chance to win some Buttons of your own and other baking goodies. The RRP for 350g bags (3 flavours Dark, Mlik & White Chocolate) is £3.99. I have also been sent some of Hadleigh Maid’s Walnut Whirls which I have a great Halloween post coming soon for.

Linking up with A Mummy Too, SupergoldenBakes, Honest Mum and Romanian Mum’s #FoodieFriday this week:

tasty tuesdays honest mum

CookBlogShare

recipe-of-the-week

Romanian um Blog

#MorningWin with Belvita

belVita #morningwin

Ah, mornings – don’t we all just love them? Here’s how they go in our house …

If we wake before 8.30
If the uniform is not dirty.

If the ham is still in date,
making lunch won’t make us late.

If we find shoes, left and right,
If the kids don’t start to fight.

If all homework is completed,
properly saved, and not deleted.

If the kids get out of bed,
shouted once, not seeing red.

If belVita’s in the tin,
we have what’s called a #MorningWin!

This post is an entry for #MorningWin Linky Challenge sponsored by Belvita Breakfast. Learn more at http://bit.ly/belVitaUK

#morningwin belvita
This is Violet ‘enjoying’ a belVita – Seriously. she is – you want to see how grumpy she normally looks in a morning!

We were sent some BelVita to test as part of our entry into this competition – We tried 3 flavours, Apricot, Hazelnut & Choc Chip. I had no trouble getting my girls to taste test them – in fact they were devastated when we ran out. Vi’s favourite is the Choc Chip (See pictured – She just hasn’t told her face! She is so not a morning person). My fave by far are the Hazelnut belVita’s – perfect for dashing off on that school run! Even better dipped in a brew!

Apple, Date & Cinnamon Flapjacks – Bake of the Week

apple date cinnamon flapjacks

Sometimes you should just accept that things are not going to go your way – The first 2 times of making these Apple, Date & Cinnamon Flapjacks was one of these times – I came down with a rotten cold on Sunday evening but tried to ignore it. Not feeling quite right, I thought I would opt for an easy Bake of the Week – Especially as last week’s was a bit time-consuming (but delicious)

1st attempt – Burnt the apple
2nd attempt – Forgot to add the syrup (quite difficult to bake flapjack without!)
3rd attempt – Burnt the 2nd layer of oats
4th – PERFECT!

Please don’t be put off – any normal person without copious amounts of snot would find these super easy and quick to make. They are so moist and chewy – perfect for kids with the hidden fruit too. I’m thinking this might be the last of the bumper crop of apple recipes this year.

 

Apple, Date & Cinnamon Flapjacks

Serves 18
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Casual Party
Chew fruit flapjacks with a soft apple and date centre

Ingredients

  • 125g Butter
  • 135g Light Brown Sugar
  • 140g Golden Syrup
  • 325g Porridge Oats
  • 1 teaspoon Ground Cinnamon
  • 3 Large Cooking/Baking Apples (Chopped into small chunks)
  • 3 tablespoons Water
  • 25g Caster Sugar
  • Juice of half a lemon
  • 80g Dried Dates (Chopped finely)

Directions

Preheat the oven to 180C and line a 9" square cake tin (I use a silicone tin as it is easier to get the flapjacks out)
Melt the butter in a pan and add the brown sugar, heating through until the sugar is melted
Take off the heat and add the syrup, oats, flour and the cinnamon - Stir through until well combined
Add half of the oats mixture to the cake tin and cook for 10 minutes
Meanwhile, heat the chopped apple, caster sugar, lemon juice and water until just starting to soften in a medium pan
Add the chopped dates to the apple and continue to heat for another 5 mins - The mixture should be really soft and able to be mashed
Remove the oats from the oven and spread the apple/date mixture on top. Leave to settle for 5 minutes
Add the remaining oat mixture on top of the apples and cook in the oven for another 20 minutes
As soon as the flapjack comes out of the oven, chop into portions (whilst still in the tin) and leave to cool completely
Serve with a good, strong brew (and Lemsip if you are suffering like me!)

fig blackberry crumble

The featured bake for this week is Franglais Kitchen’s wonderful Fig & Blackberry Crumble – Perfect as the weather has turned really wintery this week and we seem to be craving more and more comfort food.

individual portions bakes

1. Mini Egg Tarts are the latest amazing creation from Et Speaks From Home – Eileen has had her own disasters this week too. Nice to know I’m in good company.
2. More Apple and Cinnamon featured over at Feeding Boys and a Firefighter with her Toffee Apple Cupcakes – These look just up my street!
3. Love the staging on Alida’s Chocolate Biscuits – They look so tempting.
4. I love hearing about how Laura from I’d Much Rather Bake Than comes up with her baking inspiration – This week it was Chocolate Chip Iced Latte Crumble Muffins
5. Perfect for making me feel more human and still cake! Super healthy carrot cake muffins from The Free From Fairy

big cakes

6. I look forward to tasting the combination of these 3 flavours in Franglais Kitchen’s Coconut, Raspberry & Blueberry Cake
7. Tell me you counted the layers too! How amazing is this Schichttorte from Kirsty at Hijacked by Twins? Just incredible.

The link is now open for you to add your Bakes of the Week – I’m planning a big week of sharing, publicising and visiting all the baking going on around the internet! All entries are tweeted, commented, Pinned & shared on Google+. Feel free to follow the #Bakeoftheweek Pinterest Board The code for the badge to add to your post is below:

Casa Costello
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
 Loading InLinkz ...

Taking part this week in a few linkies …A Mummy Too’s Recipe of the Week, Honest Mum’s Brilliant Blog Posts, Supergoldenbakes’s Cook,Blog, Share and finally my co-host, Romanian Mum this week’s #FoodieFridays – Don’t forget to add anything Sweet you blog about – The linky is open until next Friday.

foodie friday casa costello romanian mum

CookBlogShare

recipe-of-the-week Brilliant blog posts on HonestMum.com

Welcome to Foodie Friday! Chorizo, Pepper & Chutney Pinwheels

foodie friday casa costello romanian mum

chorizo, pepper chutney puff pastry

I’m very pleased to have joined up forces with the lovely Otilia from Romanian Mum in celebrating all things food. Every Friday we will be taking it in turns to lead the Foodie Friday linky. We would love as many people as possibly to join in and share what you are cooking with us – We have very easy themes to follow each week – This week feel free to share anything SAVOURY! Here’s how to join in …

* If you have a recipe or post that fits the theme, add it to the blog hop linky below – It can be a new or old recipe
* Please visit at least lone other entry and share the love. Let them know how you found them by add #foodiefriday (or even #foodiefridays)
* If you tweet your entry add the #foodiefriday hashtag and we will do our best to retweet
* Please add the badge below and link to Casa Costello (http://casacostello.com) and Romanian Mum (http://romanianmum.com) in your post

Casa Costello

Throughout the course of the week, myself and Otilia will be commenting, tweeting, google+ing and pinning your entries – Feel free to follow the Foodie Friday Pinterest Board.

I wouldn’t be me if I didn’t have a recipe to celebrate our new project – I’m sharing today my Savoury Chorizo, Pepper & Chutney Puff Pastry Pinwheeels

Chorizo, Pepper & Chutney Puff Pastry Pinwheels

Serves 10+
Prep time 40 minutes
Cook time 25 minutes
Total time 1 hours, 5 minutes
Meal type Lunch, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Crispy Puff Pastry pinwheels filled with tasty chorizo & pepper

Ingredients

  • 1 packet Ready to Roll Puff Pastry
  • 1 Red Pepper (Finely Chopped)
  • 1 Yellow Pepper (Finely Chopped)
  • 50g Chopped Chorizo
  • 5 tablespoons Onion Chutney
  • 50g Soft Cheese

Directions

Take the puff pastry out of the fridge to soften slightly
In a small pan, sweat the peppers until soft and add the chorizo for 3 minutes - Remove from the heat
Spread the Soft Cheese all over the pastry and spread the onion chutney on top of this
When the peppers and chorizo have cooled, spread them evenly over the chutney/cheese
Roll the pastry as tightly as you can and double wrap in cling film
Place in the freezer for 30 mins. Preheat the oven to 180C and prepare 2 baking trays
Chop the pastry roll into 1cm slices and place on the sheets
Bake for 25 mins until crispy and golden - Enjoy!