Dulce De Leche Marshmallow Brownies #Bakeoftheweek

Dulce de Leche Marshmallow Brownies

I don’t often blog about Brownies – They feel like a bit of cheat as they are so easy. Brownies are definitely my go to bake if I need something sweet in a rush. And Oh My! these are delicious!

I’ve given approximate guidelines for the Dulce de Leche and Marshmallows but go for your life, sprinkle liberally. Who is to know?

My tips for perfecting brownies are:
* Baking Parchment – Never Greaseproof paper, you’ll be picking it off the brownies for weeks.
* Silicone Tin – No idea why, it just works.
* Take them out of the oven 2 minutes before you think they are done.

Dulce de Leche Marshmallow Brownies #Bakeoftheweek

Dulce de Leche Marshmallow Brownies

Serves 8+
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Rich decadent Brownies with a soft centre, topped with the most gorgeous Dulce de Leche and sweet marshmallows

Ingredients

  • 10oz Butter
  • 5oz Caster Sugar
  • 7oz Light Brown Sugar
  • 4 Medium Eggs
  • 5 tablespoons Golden Syrup
  • 1 teaspoon Vanilla Extract
  • 5oz Plain Flour
  • pinch Salt
  • 5 tablespoons Cocoa Powder
  • 5 tablespoons Dulce de Leche
  • 1 Handful of Mini Marshmallows

Directions

Preheat the oven to 180C and line a silicone tin (I use 9" square) with Baking Parchment
Using an electric mixer, whisk the butter and sugars until well combined
Add the eggs, one at a time whilst mixing on a medium setting
Turn the mixer off and add the syrup and vanilla whilst stirring with a spatula
Fold in the flour, salt and cocoa until combined
Pour into the tin and spread out evenly - this is a mixture that doesn't rise so you don't need to leave a hole in the centre
Spoon over the Dulce de Leche - If your hand slips and you manage to add more don't worry ;-)
Sprinkle over the marshmallows and bake for 25 minutes - check how it is going after 20 minutes and reduce the temp if the edges are starting to catch
Remove from the oven and allow to cool for at least 10 minutes in the tin before turning out onto a wire rack
Cut into even squares and enjoy with a cuppa

In honour of my Brownies, I have also featured another Brownie recipe for this week’s Featured Bake – The lovely blog, Petite Raisin has shared with us her Flourless Black Bean Brownies – Fudginessa and Chocolate Chips – What more could we ask for?

Black Bean Brownies

Bake of the Week #bakeoftheweek

1. Making Victoria Sponge interesting with Lemon Ripple – can almost feel the tang from here from Baking in Pyjamas
2. A Girl and Her Home has made the most perfect Carrot Cake complete with Vanilla Bean Frosting
3. And another perfect Carrot Cake with Neilsen Massey Vanilla Bean Frosting - Definitely a week for carrots! Domestic Gothess
4. I defy you not to gasp when you see Domestic Gothess’ Cookie Dough Chocolate Brownie Layer Cake
5. Useful for birthday parties, an Easy Thomas Cake from Modern Family Bakes
6. Finding another use for that cornmeal I need to use up is The Little Italian Kitchen with her Sbrisolona Crumble Cake
7. Hay Cakes has made a stunning Double Chocolate Cake with brilliant decorations
8. Classic but beautiful combination of Chocolate and Strawberries in Domestic Gothess’ Tart
9. Baking Queen, your flavour combinations are awesome! Marzipan & Pistachio Cardomom Buns
10. Simple yet stunning Coconut decoration on this Coconut Layer Cake from Baking in Pyjamas

Bake of the Week #bakeoftheweek

11. Truly beautiful Soft Chocolate Chip Cookies from Petite Raisin
12. I’m loving the name Brookies this week – So Creative from The Not SO Creative Cook
13. I’m wishing we had some of The Not SO Creative Cook’s Mini Challah Rolls for tomorrow’s picnic!
14. Adorable Mini Cheesecakes with the shiniest Blueberry Compote from The Dream Baker
15. Wow to the Nutella Souffle that is designed to catch a blob of Ice Cream in the middle – The Not SO Creative Cook
16. There is not a kid in the land that wouldn’t want a try of these cute green sugar cookie bars from Baking in Pyjamas
17. This lady has a talent – making Butternut Squash pretty with her Butternut Squash Muffins – ET Speaks From Home

Its back to school next week so normal service should be resumed with the roundup posted on Tuesday – Don’t forget there’s no theme, all welcome if they are baked in an oven or slow cooker. Please try to comment on at least one other entry to share the love.

Thanks once again for all your entries and for being such a brilliant part of the #Bakeoftheweek family – Really appreciate it!

If you are wondering where #FoodieFriday is – I’m hoping to be back next week with a full roundup – #FoodieFriday will be incorporated into a new weekend linky where we look at what you have been cooking, where you have been, what you have been reading and what you have been crafting over the past week – I really want to celebrate my love of all things craft, reading and cooking, so watch this space!

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Tasty Tuesdays on HonestMum.com

Bacon, Onion & Basil Quiche #Bakeoftheweek

bacon, onion basil quiche

I’ve got news for you. Real men do eat quiche! This is the quiche that finally got Mr C eating a quiche and declaring it ‘Niiiice’! Hurrah, at last. It also turns out that Baby T also loves quiche – firmly polishing off both her sisters’ slices that they turned their noses up at. Oh well, their loss.

I don’t know about you, but after Easter weekend I need a breather from baking cakes and sweet stuff. We are wading through the chocolate steadily but the last thing we need is more cake. I like a good quiche but don’t often bake one as up until now it has only been me eating them.

I’m super happy with the pastry too – very light and crumbly and no soggy bottom. This is definitely not a recipe for the dieters – a whole tub of double cream, bacon and cheese but served with a crisp salad, you needn’t feel too guilty. There’s no guilt allowed around food at the Costellos!

basil bacon onion quiche

 

Bacon, Onion & Basil Quiche

Serves 6-8
Prep time 45 minutes
Cook time 50 minutes
Total time 1 hours, 35 minutes
Allergy Egg
Meal type Lunch, Main Dish, Snack, Starter
Misc Child Friendly, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
Crumbly pastry encases a tasty Bacon, Onion & Basil Quiche filling - Perfect for a summer's lunch

Ingredients

  • 220g Plain Flour
  • 1 Medium Egg Yolk
  • 2 Medium Eggs + 1 Egg White
  • 110g Butter (Very cold, chopped into tiny squares)
  • 4 tablespoons Water
  • 1 packet Bacon (Around 200-250g with the rinds cut off)
  • 8 Large Basil Leaves (Finely Chopped)
  • 1 Medium Onion (Finely Chopped)
  • 284ml Double Cream
  • 150g Grated Cheese (I used medium Cheddar)
  • Salt & Pepper

Directions

Pastry Case
Grease a 9" tart/quiche tin with butter
In a medium sized bowl, rub in the cubes of butter using the tips of your fingers until just combined. Add a pinch of salt
Add the egg yolk and 3 tbsp of the water and mix together with a blunt knife - You may not need to add the final tbsp of water if the dough comes together without
Bring the dough together and wrap in double cling film. Refridgerate for 30-40 minutes
Remove the pastry dough from the fridge and roll out on a lightly floured surface. Press the dough against the tin with a spare piece of pastry and fill in any gaps. Leave about 1/2 cm hanging over the sides of the tin. Prick lightly with the tip of a sharp knife and put back in the fridge for 15 minutes
Blind bake the pastry case at 200C for 15-20 minutes by covering with tinned foil and weighing down with either beans, rice or lentils
Remove from the oven and allow to cool for 15 minutes
Quiche Filling
While the pastry is chilling, sauté the bacon and onions for 5 minutes until cooked and leave to cool for 10 minutes
In a large bowl, whisk together the eggs and the leftover egg white. Add the tub of double cream and mix together
Add in the chopped basil, bacon and onion and mix together
Grate in the cheese and add plenty of pepper - You should not need to add any more salt as there is plenty in the bacon
Pour into the cooled pastry case and bake at 185C for 20 minutes
After the first 20 minutes, turn the quiche around to ensure an even bake and continue to bake for another 10-15 minutes until the top is golden and the quiche loses its wobble

I thought I’d go the whole hog and have a savoury featured post too for this week – I’m sharing Snap Happy Bakes’ Lasagne. I too have the same thoughts about losing my cookery skills whenever it is anyone new over for dinner! This make-the-day-before lasagne looks just the thing to easy the worry.

lasagne

I couldn’t resist mentioning 2 featured posts this week though – This Jewel Box Cake from Jibber Jabber has stuck in my mind all week = Brilliant and so easy to achieve with glace cherries

Jewel Box Cake

For this week’s roundup I have separated the bakes into Individual Portioned Bakes and Large Bakes:

bake of the week

1. There’s beautiful Coconut Easter Eggs and exciting cookbook news over at The Lass In The Apron
2. How luxurious do these Caramel Kiss Brownies from Foodie Quine look – so dark and tempting!
3. Super cute and colourful Smarties Cookies from Giraffes can Bake
4. Discussing things that make us smile and especially these Best Chocolate Chip Cupcakes from The Not SO Creative Cook
5. Traditional Peanut Pancakes aka Apam Balik from ET Speaks From Home – I love how Bake of the Week helps me learn about different cultures and their foods
6. Making good use of potato flour and producing marvellous Gluten Free Blondies this week is Winnie’s Blog
7. Celebrating luxurious weekend cooking and long showers with lemon madeleine cookies is Petite Raisin – Welcome to the gang!
8. Being ever so creative with her Homemade Pop Tarts is Mummy Whiskers
9. Finally, a wonderful recipe for non mixed peel Hot Cross Buns! The GF Alchemist is on my favourites list!
10. Just because it is free from dairy, gluten, eggs, nuts doesn’t mean you do without yumminess – Banoffee Cheesecake from Free From Farmhouse
11. Utterly cute and easy to achieve, Mickey Mouse Cupcakes from Modern Family Baking
12. Combining coffee & butterscotch to create these tasty looking cupcakes is Mummy Mishaps
13. I’m going to let Modern Family Baking off with a non baked item this week as they are so cute! Fruit Pops that would make perfect decoration for any party table
14. Domestic Gothess is keeping it simple this week with her impressive Double Chocolate & Almond Cookies
15. I hardly ever bake using Saffron – These Glazed Saffron Buns from Jens Food have convinced me to change that straightaway. Just stunning.

bake of the week

16. Mixing Mango with Banana Bread to make a wonderfully interesting bake full of energy – I can see me making this for the athlete in the family – Giraffes Can Bake
17. No shortcuts from Domestic Gothess with her Pear & Ginger Tarte Tatin – Tarte Tatins are definitely a favourite on this year’s Masterchef which I am sooo hooked on!
18. Moist and full of whole grain goodness is Baking Queen 74’s Slow Cooker Apricot Spelt Loaf
19. Chocolate is not compulsory at Mummy Whiskers over Easter – they celebrated with a fabulous Cherry Bakewell Cake
20. Multicultural Motherhood is teaching us about a Turkish Breakfast Dish with her Cheese Borek this week
21. Delightful Eccles Cake from Naking in Pyjamas – lovely bake
22. How luxurious is this Kahlua Drenched Espresso Cake? Super rich from Baking in Pyjamas
23. Perfect for kiddies and adults alike – Mini Egg Chocolate Covered Blondies from Baking Queen 74
24. Why not start every day with a serving of freshly made Fruit Bread Crown? Baking Queen 74
25. Easter weekend may be over but its definitely not too late to make an Easter Simnel Tea Loaf courtesy of Hijacked by Twins
26. A stunning GF Chocolate Swiss Roll from Winnie’s Blog
27. Celebrating important 6th birthdays this week is Alida from My Little Italian Kitchen with her delicious Hazelnut & Chocolate Birthday Cake
28. Rich Vanilla Bean Buttercream completes this Victoria Sponge from Baking in Pyjamas
29. For a first Easter Simnel cake this is pretty impressive from Searching for Spice – Traditional and beautiful
30. Subtle beautiful colours in Jaisee Mummy’s Spring Pastel Cake

Link now open for next week’s Bake of the Week – I’m hoping to be posting the round up on Tuesday/Wed as usual – Easter holidays could mean anything though! As usual please add the badge to your post to be included in the roundup and no more than 3 bakes per blog please.

I’m steadily catching up on all the sharing – thanks for bearing with me. Everything is shared on Twitter, Pinterest and Google+ as well as being commented on.

There’s no theme so feel free to join in if your post has been anywhere near a slow cooker or oven – All bakes allowed!

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Easter Nest Cupcakes with Stork

Stork Easter Nest Cupcakes

Happy Easter! One of the loveliest days of the year – full of pastel colours, chocolate and little chicks. Hope you are having a super day.

You may already be sorted for Easter baking but in case you are still yearning for something sweet and crunchy, the bakers at Stork have invented the Easter Nest Cupcake for our delight. All about making the humble cupcake that little bit more interesting with the addition of their very own Cornflake Nest on top, they are speedy to make and great for sharing. If that wasn’t enough, we are encouraged to add a couple of Mini Eggs to the top for decoration too!

Easter Nest Cupcakes

We enjoyed ours at our family Easter lunch with this bunch of crazy kiddies! Safe to say, the cupcakes went down very well! We even played Egg & Spoon balancing using the Easter Cupcakes – They weren’t very good at balancing!

Egg & Spoon with Easter Cupcakes

Easter Nest Cup Cakes
Servings: 12
Preparation time: 25 minutes
Cooking time: 20 minutes
Cakes
115g (4 oz) Stork tub
115g (4 oz) caster sugar
2 large eggs
115g (4 oz) self-raising flour, sieved together with
1Ž2 teaspoon baking powder

Chocolate Nest
40g (1 1/2 oz) Stork tub
3 tablespoons golden syrup
6 tablespoons drinking chocolate powder
18 tablespoons cornflakes or branflakes
To decorate: Cadbury Mini Eggs

Method

1. Place all cake ingredients in a mixing bowl and beat until well mixed. Place in 12 muffin paper cases

2. Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15 -20 minutes. Cool.

3. For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornflakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with Easter eggs.

 Energy                   Fat          Saturates     Sugars  Salt
1079 kJ/ 281 kcal 12,8 g     4,2 g          24,3 g   0,8 g
14 %* 18 %* 21 %* 27 %* 13 %*

Stork have also provided us with full step by step instructions on how to make these cupcakes plus a super clear video featuring the lovely Ruth from The Pink Whisk.

Violet Phoebe

Make the Easter Nest Cupcakes your own with some suggestions for adding variety:

  • Try some chopped Glace Cherries mixed into the Cornflake Nest mixture
  • Add some edible glitter for super sparkly nests or some sprinkles for yet more crunch
  • Flavour your cupcakes with any of the following:
    • Lemon/Lime Zest, Almond Extract (1/2 tsp), Replace 1 Tbsp of the flour with 1 Tbsp of Drinking Chocolate powder or 1 tsp cocoa powder
  • Add 1 tsp Raspberry jam to the top of the cakes just before adding the Nests – The mixture of Chocolate & Raspberry is incredible

Definitely make a double batch – these disappear fast!

Easter Nest Cupcakes

Disclosure: This is a commissioned post for Stork

Lemon & Almond Easter Cake #FoodieFriday

Lemon Almond Easter Sponge Cake

Hopefully everyone is having a pleasing Good Friday – The weather is rather dreary so I am happy to be copped up indoors. Mr C has done a scoot around the shops for last minute Easter Eggs – I normally buy them as soon as they come out in February but time has slipped by this year.

We are having a family day on Sunday and have bought the biggest leg of lamb I’ve ever seen – I’m not convinced it was actually a lamb looking at the size of it – Its more like a dinosaur leg! Of course, for any celebration, you must also have cake so I’ve practised our Easter cake for this year. I didn’t want anything stodgy like a Simnel Cake so opted for a light Lemon & Almond Easter Sponge Cake instead. I have made homemade lemon curd this morning and have added lashings of whipped double cream … and a couple of Easter chicks for good measure!

Lemon & Almond Easter Cake

Serves 8+
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Easter
The cake can be made in advance and frozen for 1 month. The lemon curd can be made 1 week in advance and kept in a sterilised jar in the fridge

Ingredients

  • 225 + 175g Caster Sugar
  • 225 + 125g Butter
  • 8 Medium Eggs
  • 2 Egg Yolks
  • 4 Lemons (Zest of 4, Juice of 3)
  • 200g Self Raising Flour
  • 25g Ground Almonds
  • 1 teaspoon Almond Extract
  • 1 Tub Whipping Cream
  • 100g Icing Sugar
  • Yellow Gel Food Colour

Directions

Sponge Cake
Preheat the oven to 160C and line 2 x 8" Cake tins with baking parchment
Using an electric mixer on a medium speed, whisk the 225g of caster sugar and 225g butter together until pale & fluffy
Whisk 4 of the eggs in a jug and add gradually to the sugar/butter mixture until well combined
Add the zest of 2 & juice of 1 of the lemons & almond extract - You may need to add 1 tbsp of the flour to stop it curdling. Turn off the whisk
Mix the flour and ground almonds together lightly and fold gently into the cake mixture
When all ingredients are just combined, divide equally between the 2 cake tins and bake for 45 minutes. A skewer should come out clean when fully cooked
Remove from the oven and allow to cool on wire racks
Lemon Curd
Whisk the remaining eggs and egg yolks in a large microwaveable jug until just starting to get fluffy
Add the remaining sugar, butter, lemon zest and juice of lemons and mix with a small hand whisk
Cook in the microwave at 30 seconds intervals for at least 8 minutes - You must use the hand whisk in-between each cooking session to stop the eggs from scrambling
I also make sure I wash the hand whisk in between the cooking sessions as by the end your eggs will be cooked but you are using a whisk that has had raw egg on it - I'm paranoid!
The last 2 sessions will see the curd thickening significantly
Divide into sterilised jars if you are not using all the curd at once and allow to cool fully before placing in the fridge or using
Decorating the cake
Once each of the elements if fully cooled, spread a thick layer of curd on the bottom tier
Add a layer of thick whipped cream and place the top layer of cake on top
Make the icing sugar quite thick so it doesn't run down the sides of the cake and sprinkle more lemon zest over the top - You could also sprinkle some grilled marzipan over the top if you want it more almondy
Place 2 cute little Easter chicks on top and serve. Happy Easter!

lemon almond easter cake

Ginger pear pancakes

This week’s featured #FoodieFriday entry must win the award for the most unusual name – Birnenpfannkuchen or Ginger Pear & Ginger Pancake courtesy of HodgePodgeDays – Described as a bit like a sweet Toad in the Hole, it would definitely be a winner in this house!

foodie friday

1. Domestic Gothess has given us a fascinating insight into her childhood along with some spectacular Caramelised Red Onion & Goat’s Cheese Tarts this week

2. I’m loving how Sadhna from Herbs, Spices & Tradition is expanding my knowledge of different cooking techniques – Her Chhole Bhature with puffy Naans looks just up my street. Definitely one to try.

3. You seriously cannot beat an excellent Beef dish and Foodie Quine’s Spring Roast of Scotch Beef looks very tempting.

4. Nina & Co has written a really thought provoking post on whether Pay what you like restaurants are a genius idea or foolhardy? What are your thoughts? I rather like the idea and would love to go to one soon.

5. Very much admiring the bread making skills of the Gluten Free Alchemist with her Perfectly fluffy Gluten Free Oat Bread

6. Also featuring super cute Easter Chicks is Snap Happy Bakes with her incredible Cup a Cake – I love the fact that Cup a Cakes are so acceptable now

7. Foodie Quine has shared with us her Spaghetti Carbonara Frittata which looks so filling and hearty. Fabulous!

8. I agree with Kate from the Gluten Free Alchemist – Her Banoffee Cheesecake with Salted Caramel definitely screams EAT ME!

9. Encouraging us to make at home rather than takeaway with Sweet & Sour Chicken is Wheelie Good Meals

10. Super speedy and easy Pesto Double – also masquerading as Pesto & Cheese Tart – Continuing my love of Puff Pastry this week is Wheelie Good Meals

11. If you are still in need of sweetness for an Easter dessert, why not try Miss Pond’s Vanilla & Chocolate Cheesecake – Simply stunning.

The link is open from now until next Thursday for your foodie posts- I love that we are not only getting recipes but general foodie posts and information too. Please add the linky badge to your post to let everyone know that you are part of the Foodie Friday team. I will be emailing the winners of the Featured post each week for them to place a ‘Featured on #FoodieFriday’ badge on their site if they wish.

* As usual, feel free to link up to 3 posts (old ones are fine as long as they display the badge.
* I will share all posts on Twitter, Pinterest and Google+ aswell as commenting.
* Try to visit at least one other entry if you have time – Feel free to use #foodiefriday to let them know how you found them.
* If you want to tweet me @CasaCostello with your link & #FoodieFriday, I will do my best to RT

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Mini Egg Chocolate Pavlovas – Bake of the Week

cadbury's mini egg chocolate pavlovas

The internet is full of Easter recipes at the moment. Mini chocolate Eggs and Creme Eggs have never been used as creatively. I still want to share with you, my Mini Egg Chocolate Pavlovas though. The Mini Eggs are not just used for decoration – there are actually loads of them crushed inside the meringues, giving them a rich chocolately flavour. The key to making any pavlovas is to really take your time – This is especially important when you are adding extra ingredients such as the Mini Eggs and the extra vanilla extract that go into this recipe. I increase the amount of vanilla that goes into these pavlovas to reflect the sweetness and vanilla that is is in the Mini Eggs – You can really taste them!

Mini Egg Chocolate Pavlovas

Serves 10
Prep time 20 minutes
Cook time 1 hours, 30 minutes
Total time 1 hours, 50 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party, Easter, Valentines day
Delicious chocolate mini pavlovas filled with sugary, crispy mini eggs - decorated with double cream and more mini egg for decoration. Perfect for Easter!

Ingredients

  • 3 Egg Whites (Keep at room temperature for 20 minutes before using)
  • 175g Caster Sugar
  • 1/4 teaspoon Cream of Tartar
  • 1.5 teaspoons Cornflour
  • 3 teaspoons Vanilla Extract
  • 100g Mini Eggs (Plus more for decoration)
  • 284ml Double Cream (Whisked until stiff)

Directions

Line 2 baking trays with baking parchment and preheat the oven to 140C
Whisk the eggs thoroughly on a medium speed until you have stiff peaks
Very slowly, add the caster sugar 1 teaspoon at a time whilst still whisking
Remove the whisk and add the Cream of Tartar, Cornflour and Vanilla Extract - Again do this really slowly and fold in extremely gently with a metal dessert spoon
Crush the Mini Eggs - I do this by putting them between 2 chopping boards and pressing down. I like to leave some chunks larger than others
Spoon out the pavlovas onto the baking trays, evenly spread apart. I get a maximum of 6 on each tray. I normally like to pipe my pavlovas but due the chunks of mini eggs that would get stuck in the nozzle, i use 2 dessert spoons to distribute.
Using a teaspoon, gently press an indentation in the middle of each pavlova
Bake for 30 minutes. Turn the oven off and leave the door ajar, keeping the pavlovas inside the oven for at least another hour or until the oven is completely cooled
Fill with double cream and arrange more mini eggs on top as decoration

Did you know it is National Carrot Day next week (4th April)? I’ll be doing something to celebrate myself but for now I’d like to make Kerry Cooks this week’s featured bake with her Carrot Cake Cookies – These sounds absolutely perfect … and almost healthy!

carrot cake cookies cream cheese frosting

bake of the week

And so onto the Bakes of the Week – Let’s start with the chocolate bakes …

1. Fudgey and Chocolatey Black Bottomed Banana Blondies – what’s not to love from Baking in Pyjamas?

2. A wonderful chocolately alternative to Hot Cross Buns, Brioche Chinois from Tales from the Kitchen Shed

3. Also gearing up to celebrate National Carrot Day is Winnie with this amazing Chocolate & Carrot Cake – I just love those nuts peeping through.

4. Combining the taste of Bounty Bars with Freeze Dried Strawberries in her Chocolate & Coconut Truffles is Hey Cakes this week

5. Celebrating National Oatmeal Cookie Day with their Chocolate covered Raisin Oatmeal Cookies is the Lass in the Apron

6. If you are trying to owed your sugar intake, Kirsty from Hijacked by Twins has a Sugar Free Strawberry & Chocolate Cake for you – I’m really intrigued how this would taste.

7. I have been dreaming about this Coconut & White Chocolate Layer Cake since I saw it earlier in the week – Lass in the Apron

8. Also making the best use of Mini Eggs this week is Eileen from Et Speaks From Home with her Hidden Easter Egg Chocolate Truffles

9. A Magnificent Maltesers Masterpiece from Mummy Mishaps with her Maltesers Pouring Cake

10. Just one glaze isn’t enough for this Peanut Butter n Chocolate Bundt – it has 2 glazes! Baking in Pyjamas

11. So pretty and neat, another Mini Egg creation – A Girl and her Home with her Mini Egg Chocolate Cake

fruity bakes

And now the fruity bakes …

12. I love how creative this Banana Split Bundt is from Baking in Pyjamas

13. I bet these Cranberry & Lime Shortbread Creams from Jen’s Food are wonderfully tarty – Beat Custard Creams any day!

14. Feeling summery with a Triple Layer Lemon Cake is Baking in Pyjamas

15. Featuring 2 of my favourite flavours, Orange & Almond Jelly Swiss Roll from Domestic Gothess

16. Making Mornings Marvellous is the FreeFrom Farmhouse with their Breakfast Apple Oat Muffins

17. Amazingly bright and colourful, Blood Orange Mini Tarts from Giraffes Can Bake

And the rest of the bakes – So many wonderful creations this week – Easter is obviously a busy time for baking…

18. You’ve got to feel for Claire from the Good Egg Foodie – She lives with a marzipan hater. Luckily for her, these Easter Simnel cookies passed the test!

19. A Strawberry Triple Layer Birthday cake fit for Baking Queen 74’s 3yo princess

20. Super creative and colourful, Baked Rainbow Donuts from Giraffes Can Bake

21. Making a very welcome return to blogging with a Maple & Pecan Bundt is FoodJam

22. How did I not know that Norway’s favourite cake is one of my favourites too? Verdens Beste 0 Yellow sponge with almonds and cream. Perhaps I should move?

23. Making an absolutely superb job of a Giant Vanilla Ice Cream Cupcakes from Sandy at Baby Baby

24. A savoury entry with Tandoori Naan stuffed with Potatoes & Onion from Herbs, Spices & Tradition

25. Very pretty and trendy Easter Egg Macarons from Jenny at Mummy Makes Cakes

I think we are all ready for summer to make an appearance – This Summer Fruit Cake would welcome it in with style – Winnie’s Blog – I must apologise to Winnie, somehow her cake got missed off the photos. It was bound to happen one week! So sorry x

A huge thank you to everyone for spreading the word and helping to make #Bakeoftheweek busier every week. I am away with Millie at England training for Synchronised Swimming next Mon/Tues so am extending the linky until the following week – Feel free to add up to 6 bakes (old ones are welcome as long as they link to this post). Think of me travelling from St Helens to Aldershot (Via Leeds). I’ll be sharing everyone’s posts like mad when I’m away – I’ve got to keep busy somehow!

cadbury's mini egg pavlovas

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Brilliant blog posts on HonestMum.com

Cornmeal Pancakes – Foodie Friday

cornmeal pancakes

I’m still using up that bag of cornmeal and remembered how amazing cornmeal pancakes are – Crispier and more cake-like than normal pancakes. How could I forget how divine they can be? And so quick to make – This batch were measured, made and photographed in 10 minutes! Now currently being devoured by Millie as I type. The perfect after school snack.

I’ve served them with bacon & maple syrup but they are equally good with whatever pancake topping you usually use.

Cornmeal Pancakes

Serves 12
Prep time 4 minutes
Cook time 4 minutes
Total time 8 minutes
Meal type Dessert, Lunch, Snack
Misc Child Friendly, Serve Hot
Speedy after school snack = crispy cornmeal pancakes with a fluffy, light centre

Ingredients

  • 90g Cornmeal
  • 65g Plain Flour
  • 1 pinch Salt
  • 1.5 teaspoons Baking powder
  • 2 tablespoons Caster Sugar
  • 1 Large Egg
  • 250ml Milk
  • 2 teaspoons Vanilla Extract
  • Vegetable oil for cooking

Directions

Mix all the dry ingredients (cornmeal, flour, salt & sugar) in a medium bowl
In a jug, measure out the milk. Add the egg and vanilla and whisk.
Gradually add to the dry mixture, constantly whisking. Leave to settle for 1-2 minutes while your frying pan is heating up
Add 3 scoops to a frying pan allowing space for the pancakes to spread a little
As soon as they start to bubble on the top (after 1-2 minutes), turn over and cook for a further 1-2 minutes
Stack on top of each other and add your favourite topping

 Last week’s #FoodieFriday was all about the giveaway for the cake book (Still time to enter until 12th April). We still had some entries though and my featured post for last week is Herbs, Spices and Tradition with her Tandoori Naan (Stuffed with Potatoes and Onion) Sounds amazing doesn’t it? I love Sadhna’s post for its explanation of family tradition of cooking in the tandoor.

stuffed Tandoori Naan

Right so onto this week – Lets spread the word that FoodieFriday is well and truly back. All posts are shared on Twitter & Pinterest (& Google+ too). I comment on each one and feature one if not more post in the following week’s roundup.

Here’s the badge to include in your post:

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White Chocolate and Lemon Cheesecake Layer Cake – #evenbetterbaking with Dr. Oetker

white chocolate lemon cheesecake cake #evenbetterbaking

Longest blog post title ever? One of the nicest cakes ever too – combining two of the best inventions on earth: Cake and Cheesecake. This is one of the many chocolate recipes that can be found over on the Dr. Oetker website. They are challenging us to do #evenbetterbaking in the run up to Easter.

The people at Dr. Oetker are even running a competition throughout March. If you tweet @DrOetkerBakes a photo of a chocolate bake that you have made and include the hashtag #evenbetterbaking, then you are in with a chance of winning one of their luxury chocolate hampers.

Dr.Oetker chocolate

I wanted a bit of a challenge so decided to do a recipe that combines quite a few techniques – Cakes are dead easy but there is always the chance with a cheesecake that it might not set. Ooh living on the edge.The recipe and instructions on how to make your own White Chocolate and Lemon Cheesecake Layer Cake can be found here

The ingredients needed for this cake are simple to find, the method of actually making the cakes is slightly different to how I usually make them (I think mine is known as the ‘bung it all in the kitchen aid method’) but still worked out well.

how to melt white chocolate

It pays off to be really patient when melting white chocolate – I just can’t do it in the microwave. A glass bowl over a pan of boiling water is the only way to get truly melted white chocolate that doesn’t burn.

white chocolate lemon cheesecake cake #evenbetterbaking

I actually like the cake better without the shards of white chocolate for decoration – White chocolate shards melt really quickly so I found it much easier to just eat them. I’m out with friends later on today with our pre-schoolers, they might get lucky and get to share a piece of this creation with me! Who would you share it with?

Disclosure: This is a sponsored post in association with Dr.Oetker – All opinions are my own

Brilliant blog posts on HonestMum.com

Alos joining in with Domesblissity for Thriving on Thursdays

Chocolate Orange Cornmeal Biscotti – Bake of the Week

chocolate orange cornmeal biscotti

I have recently fallen in love with homemade biscotti – Not quite as harsh on the teeth as shop bought and so much more versatile – So many flavours match perfectly with this type of dough. I like my chocolate orange to be properly tangy so use the zest of 2 oranges. The chocolate also has to be properly identifiable so I use Extra Dark chocolate but feel free to experiment with how you like it. I’ve had cornmeal in the cupboard for ages and decided to mix this in with the flour – As well as adding a lovely yellowy tinge, it makes the biscotti extra crumbly. I love using ingredients up in my kitchen, with successful results!

Chocolate Orange Cornmeal Biscotti

Serves 16
Prep time 1 hours, 20 minutes
Cook time 40 minutes
Total time 2 hours
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold
Slightly softer than shop bought biscotti - you are in less danger of breaking your teeth! No less tasty though - Can be kept for up to a week in a biscuit tin

Ingredients

  • 150g Caster Sugar
  • 115g Butter
  • 2 Eggs
  • 2 Zest of Oranges
  • 125g Plain Flour
  • 170g Cornmeal
  • 1 teaspoon Baking Powder
  • 1 Grind of Salt
  • 100g Dark Chocolate (Cut into small (tiny) pieces)

Directions

Line a large baking tray with baking parchment
Using an electric mixer, whisk together the butter and sugar until well combined and light in colour
Add the eggs gradually whilst still mixing at a medium speed
Add the orange zest
In a bowl (or your weighing scales bowl if you are feeling lazy) stir together the flour, cornmeal, baking powder and salt
Add to the sugar/egg combo a tablespoon at a time whilst mixing on a slow speed - Stop the mixer as soon as all the flour has been added.
Add the chocolate and stir through until spread evenly throughout the dough
Split the dough mixture into 2 halves and lightly shape into a long flat sausage, wrap in double cling film
Freeze for up to one hour - it will really stiffen up - Preheat the oven to 180C
You might need to flatten down the dough and spread out until both sections measure approx 20cm long and 4cm wide
Bake for 25 mins
Remove from the oven and allow to cool for 20 minutes
Using a saw knife, slice the biscotti into pieces (about 1-1.5cm thick) - The end pieces can be the parts that you nibble on
Place cut side down on the baking tray and bake for another 8 minutes
Turn over so the other cut side is on top and continue to bake for a further 7 minutes
Allow to cool on a wire rack - Perfect served dipped into a hot cup of coffee!

before cutting biscotti

Arranging the biscuits for their final bake …

how to make biscotti

I’m rather well known for my love of Creme Eggs so there was an obvious featured Bake of the Week for me this week – Baking Queen 74’s fantastic Creme Egg Chocolate Ganache Tart – I love that people are being so creative with their use of Creme Egg’s this year. I’ve yet to make some Spring 2015 Creme Eggs Easter figures yet so this Tart has inspired me to get on with them!

creme egg chocolate tart

bake of the week

1. Making a brilliant job of inserting shapes into French Sable Cookies this week is The Dream Baker – I will have a go at this very soon, I keep promising myself.

2. I’m a massive fan of anything tiny so completely adore these Red Velvet Crinkle Kisses from The Not So Creative Cook.

3. Nova from Cherished By Me tells us these Coconut Chocolate Bars are a cross between a Twix and a Bounty – I’m sold!

4. The lovely Alida from My Little Italian Kitchen has got the biggest, most exciting announcement ever on her blog this week – I’m not going to spoil it for you, pop over to her post to find out what it is!

5. Any mother would be delighted to be presented with such a beautiful Mothers Day Cake Bouquet – ET Speaks From Home

6. I’ve got to try these fabulous Marshmallow Cookies from The Not So Creative Cook – Just love the step by step instructions.

7. I just love the thought of the addition of lavender flowers in this Apple Shortcake with Honey & Cinnamon -This bake from Winnie’s Blog has got just about everything you could ever want!

8. There’s no stopping ET Speaks From Home this week – She’s even found time to make the cutest Mini Monsters!

9. Making a terrific job of her sugarcraft with this Baseball Cakelet is ET Speaks From Home

10. Getting arty with her White Chocolate & Vanilla Choux Buns is Eileen from ET Speaks From Home

11. Experimenting with Coconut Oil this week is Tales from the Kitchen Shed with her Chocolate Peanut Butter Biscuit Bars – Looks like the experiment worked :-)

12. Beautiful photography and an even more stunning Lime & Coconut Loaf cake is A Girl and Her Home

13. A perfect Honey & Date Syrup Swiss Roll from Winnie’s Blog – The Swiss Roll may just be the most versatile cake ever!

I have had the loveliest message today from one of our Bake of the Week contributors that they have nominated me for a Brilliant in Blogging award – What a lovely thing to do. I’m so chuffed. Details of the awards are here if you want to take part – Any nominations would be lovely but totally not expected. I was so pleased to be there at the awards last year and am even more pleased that someone has thought of me this year. Good luck to everyone!

Thank you as always to everyone who has taken part in Bake of the Week – I really appreciate it. I will continue to mention each entry and link back to you as long as possible – Takes forever but feel it is only right if you have taken the time to enter. Please also add the Bake of the Week badge to your post and if you have time, comment on a couple of other entries.

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Tasty Tuesdays on HonestMum.com

Let's Talk Mommy

credit crunch munch

This Is How We Roll Thursday

Joining in with A Simple Pantry for their Create & Share party I’m also joining in with this month’s CreditCrunchMunch because I’m finally using up that bag of cornmeal! Pop over to these lovely people to see who else is entering: Jo’s Kitchen, FabFoodForAll, Fuss Free Flavours and also Domesblissity Thriving on Thursdays

Cool Layer Cakes Giveaway – Foodie Friday

cool layer cakes giveaway

A little different #foodiefriday than usual, not a recipe but a giveaway of a book that I highly recommend. Cool Layer Cakes by Ceri Olofsen, is a book that is suitable for bakers wanting to expand their cake repertoire. There’s a good mix of recipes, decorations and some more intricate sugarcraft – well it looks intricate, but actually it is more than achievable for most bakers.

The book itself is bright and fun, with easy to follow instructions. There are cakes to appeal to adults and children, boys and girls. I particularly like the camouflage cake, the colours of which could be changed to suit the party theme.

camouflage cake

Other cake tutorials contained in the book are: The famous Rainbow Cake (pictured on front cover), How to make a Piñata Cake, and an intricate Battenburg type (perfect for a Minecraft lover?). You can learn how to make sugar roses and other sugar flowers, brush embroidery (which is so much easier than it looks) and mini stacked cakes.

cube minecraft cake

I have 1 copy of Cool Layer Cakes to giveaway. Please follow the Rafflecopter instructions below to enter – UK entries only please. The competition closes at 11.59PM on Sunday 12th April 2015. When you leave a comment, please do so at the bottom of this post, rather than in the rafflecopter widget, otherwise it won’t count.

Best of luck to everyone who enters.

strawberry cake

My featured post from last week’s #FoodieFriday entries is Wheelie Good Meals with his Chicken, Pek, Leek & Sage Leftover Pie – Celebrating British Pie Week, this was Richard’s first ever pie and what a success it was. Brilliant step-by-step picture instructions. Congratulations!

chicken leek sage leftover pie

Our other entries were just as marvellous:

foodie friday roundup

1.I absolutely love these top ten tips for Mashed Potato from Tales from the Kitchen Shed – I will never bung the salt in at the last minute ever again!
2. Bakewell Junction has been using up Lemon Curd with her ever so perfect, Meyer Lemon Bars
3. Happy Blogiversary to the Cream Baker with her Chocolate Chiffon Cake
4. This Stunning Spiced Sausage Stew from Wheelie Good Meals would go down very well in our house
5. Making good use of leftover chicken is Wheelie Good Meals again with Leftover Chicken Tikka Masala
6. Beautiful colour in Herbs, Spices & Tradition’s Mango Jam Jelly – Would brighten up any dish
7. I’d be proud of this marbling if I were Eileen from Et Speaks From Home – Chocolate & Vanilla Marble Cake
8. I found Foodie Quine’s post on brushing up her food photography fascinating – Its something I have definitely tried harder with this year but there’s still work to do!

A huge thanks to everyone for entering – Don’t forget to add all your food links while you are entering the book giveaway. There is no theme and all food is welcome as long as you display the badge and link back to this post. I will be sharing like mad this week – Please feel free to spread the word about #FoodieFriday and lets get plenty of people joining in. Each post is commented on, pinned, tweeted and Google+ed. The linky is open until next Thursday morning.

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Sunshine Cookies – Bake of the Week

sunshine cookies

Its been a gorgeous day today – the sort of sunshine that makes everyone smile. You can’t help but comment in shops on how lovely the weather is – terribly British I know!

In honour of Spring doing its hardest to appear again, I’ve carried on with the Spring baking theme with my Sunshine Cookies. Soft, sweet cookies with a citrus zing. Totally addictive, one will never be enough.

Sunshine Cookies

Serves 25
Prep time 15 minutes
Cook time 12 minutes
Total time 27 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Casual Party
Soft citrus cookies with a sugary crispy shell

Ingredients

  • 100g Granulated Sugar
  • 100g Caster Sugar
  • 2 Oranges (The Zest Of)
  • 1 Lemon (The Zest Of)
  • 120g Softened Butter
  • 220g Self Raising Flour
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 6 tablespoons Icing Sugar

Directions

Preheat the oven to 180C and line 3 baking trays with baking parchment
Mix the sugar and the zest of the orange & lemon.
Using an electric mixer, whisk in the butter until fully combined and light and airy
Keep the mixer on a medium speed, add the eggs, one at a time. Add the vanilla whilst still mixing.
Reduce the speed to a low setting & add the flour a tablespoon at a time, until just added.
Turn off the mixer and fold through with a spatula until just combined
Put the icing sugar in a dessert bowl - Sift if contains any lumps
Using a dessert spoon, scoop up a spoons worth of dough (it is a sticky, loose dough) and drop into the icing sugar. Coat all over the dough and roughly mould into a ball shape.
Arrange no more than 12 dough balls on an oven tray and bake for 12 minutes until just turning golden
Remove from the oven and leave to cool on a wire rack
They will have a lovely sugary shell and be light, fluffy and soft inside

sunshine orange lemon cookies

My featured Bake of the Week from last week’s entries are these delightful little Chocolate Bundtlettes – How cute? And topped with a strawberry is even cuter. Like me, Jhuls from The Not So creative Cook is a migraine sufferer and is contemplating the relationship between migraines and chocolate in her post. Doesn’t put either of us off eating it though!

chocolate bundtlettes

I also want to give a special mention to Baking Queen 74 for inspiring me to make these Brownies – They are just too tempting. I’ve ended up buying 3 lots of raspberries this week, just because of these pictures!

raspberry brownies

And onto the roundup:

bake of the week

1. Oh good gracious, how incredible does this Lemon & Coconut Pull Apart Bread look from the Domestic Gothess? Those spring colours and flavours!
2. Oatmeal Peanut Butter Scones – I’m imagining eating these on a hot sunny afternoon in the garden – Baking in PJs
3. Giraffes can Bake asks who could possibly not like Creme Brûlée? I’m afraid that’s me! Even I have admit that her Lime & Ginger Brûlées look wonderful though
4. Haman’s Ears or otherwise known as Baklawa Hamantachem from Winnie’s Blog – I love anything with nuts and cinnamon!
5. Tres Leches Cake is nowhere near as popular in the UK as it should be – This looks one of the best from Giraffes Can Bake
6. Reminiscent of visiting my Grandma’s: Raspberry Coconut Loaf from Baking in Pyjamas
7. Salted Honey Walnut Pie from Baking in Pyjamas – Such an unusual combination of flavours – I bet it tastes amazing
8. Uber pretty Triangular Shortbread from Winnie’s Blog. I can feel a Baked Shapes Roundup coming soon!
9. Always popular at this time of year but consistently go down super quick with the kids, Mini Egg Rice Krispie Treats from Baking in Pyjamas
10. Small but perfectly formed, Chorizo, Red Pepper & Cheddar Quiches from Jen’s Food

#Bakeoftheweek

11. Happy 1st Birthday to The Dream Baker who is celebrating the first whole year of her lovely blog this week with this Chiffon Chocolate Cake
12. Showing off her incredible baking talent with this Almond Vanilla Twisted Bread is the Domestic Gothess
13. This pretty Orange Raspberry Swirl Bundt has been torturing me all over the internet this week: the Gluten Free Alchemist
14. Perfect looking baked donuts from Edible Reflections – Amazing for a first time donut baker
15. Putting Buckwheat flour successfully to the test with her Chocolate Muffins is I’d Rather Bake Than
16. And finally the lovely Lancashire Food with her ever so pretty, Spring Lemon & Lime Drizzle Cake

Thanks as always to those people who entered – I have a lot of people saying that they want to enter but are not expert bakers – we love learning to bake around here! Get entering and join in our lovely, friendly baking community. Please add the badge or a link back to this post so people know you have taken part.

I’m still getting round to visiting everyone but there are lots of shares going on around the internet. Feel free to follow the Bake of the Week Pinterest board

Follow Casa Costello’s board Bake of the Week – Link Up your Baked Creations every week on Pinterest.

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Entering into The Baking Explorer & Cakeyboi’s Treat Petite linky – Their theme this month is MUM, so I tarted the cookies up with a pretty ribbon to make them ideal for a Mother’s Day gift.

Also sharing with Lavender & Lovage & The Hedgecombers whose Tea Time Treats theme is happily Biscuits & Cookies this month.

Tea Time Treats Linky

TreatPetiteLogo

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