Lemon & Grapefruit Drizzle Bundt Cake – #Bakeoftheweek

Lemon Grapefruit Drizzle Bundt Cake

Sometimes you just want a cake that zings at you – Simple to prepare, but substantial that you can have hearty chunks but yet it is light and crumbly – and oh Wow! How tasty.

Grapefruits are synonymous with holidays for me – I first discovered the joy of eating them outdoors for breakfast in France about 4 years ago and very much look forward to carrying on the tradition this summer. In true holiday preparation mode, I bought a grapefruit earlier in the week and remembered how amazing this cake can be.

Lemon & Grapefruit Drizzle Bundt Cake

Serves 10+
Prep time 20 minutes
Cook time 55 minutes
Total time 1 hours, 15 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Light & crumbly cake with tangy lemon & grapefruit

Ingredients

  • 225g Butter
  • 500g Caster Sugar
  • 4 Medium Eggs
  • 1 Juice & Finely Grated Zest of Grapefruit (Keep a little of the grapefruit juice to one side for the icing drizzle)
  • 3 Finely grated Lemon Zest - Keep one lot of zest aside for decoration (plus juice of 2 of the lemons for the cake & 1 for the icing drizzle)
  • 380g Self Raising Flour (Plus around 3 tbsp extra for lining the tin)
  • 2 teaspoons Vanilla Extract
  • 180ml Milk
  • 225g Icing Sugar

Directions

Cake
Preheat the oven to 170C and butter the inside of a bundt cake tin. Sprinkle flour inside the tin until all the butter is covered and shake out any excess
Using an electric mixer, whisk the butter and caster sugar until well combined and pale & fluffy
Add the eggs, one at a time, carrying on whisking on a medium speed - Add the vanilla extract
Add the grapefruit & Lemon juice & grated zest - Add 3 tbsp of flour at the same time to stop it curdling
Add the rest of the flour, one tbsp at a time & the milk alternately. As soon as the last tbsp of flour & all of the milk has been added, turn the mixer off and continue to fold together by hand using a spatula
Pour into the bundt tin and bake for 55 minutes - Check after this time, if a skewer comes out clean then it is done - alternatively, the cake may need another 12 minutes - I sometimes turn the oven down to 160C at this point to stop the outside getting too dark
Drizzle Icing
When the cake is cooling, mix together the remaining lemon/grapefruit juice with the icing sugar
Pour over the top - allow it to drizzle down the sides and into the centre. Sprinkle over the remaining lemon zest

Lemon & Grapefruit Bundt Drizzle Cake

There was one recipe that stood out for me as a ‘must try’ from our last entries – These are Tin & Thyme’s Chinese Walnut Cookies – I love the thought of crunchy exterior and soft middles – the addition of walnuts are just my sort of thing. They are really small cookies too, so there is plenty of excuse for more than one! They use buckwheat flour which happily I have sitting waiting to use in the baking cupboard.

Chinese Walnut Cookies

Lets have a chocolate roundup – I’m off to France, where we will no doubt be consuming tons of the stuff!

Bake of the week Chocolate

1. Wonderful healthy & GF chickpea brownies from Lancashire Food – Lyndsey assures us we won’t even notice the chickpeas
2. These GF Chocolate Slices from the Free From Fairy do look truly decadent and contain just 6 ingredients
3. Another bakers that is rather fond of swiss rolls is Winnie who shares with us her Banana Swiss Roll with Chocolate Cheese Filling
4. A No-Bake Chocolate Cheesecake from Et Speaks from Home – With interchangeable biscuit base depending on how sweet your tooth is
5. A beautiful Nutella Croissant Pudding and an incredible sad tale of broken baking dishes from the Not so Creative Cook

We are going through so many berries at the moment – the girls can munch their way through punnets without even noticing – Some great berry recipes included in this week’s entries:

Bake of the week berries

6. How amazing does this Mixed Berry Charlotte Russe look from Domestic Gothess – That Bavarian Cream looks heavenly!
7. Freshly back from her own holiday, Petite Raisin has created a speedy Peach & Blueberry Greek Yogurt Cake
8. A warm welcome to the Bake of the Week gang to Living Life who joins us with her Fruity Olive Oil Cake – Good to have you with us!
9. Wimbledon Cupcake with a delicate rose flavour from ET Speaks From Home – I’m sad Wimbledon is over for another year, did you love it?
10. There are few things in life as good as Homemade Strawberry Tarts – well worth making your own pastry and custard – Tales from The Kitchen Shed has shared her very beautifully arranged ones
11. Perfect dessert for after Sunday lunch from Baking Queen 74 with her Blackberry & Rose Crumble – Mouth wateringly good!

I think this week is one of the most creative we’ve ever had – there’s so many ingredients that are all too forgotten when baking:

Bake of the Week

12. Enjoy the joy of quiche without the guilt of too much pastry with Hijacked by Twins and her Crustless Quiche – Full of veg and taste!
13. Perfect party food from My Little Italian Kitchen with her Olive & Pepper Focaccia
14. Totally melt in the mouth Butter Shortbread Cookies from Winnie’s Blog – Too pretty!
15. A very exciting week as I’d Much Rather Bake Than finally gets her own kitchen – I would adore some of her Cheese & Marmite Muffins – Are you a lover or a hater?
16. Another perfect Picnic Snack from A Free From Life with her Courgette & Chive Tartlets – This post is jam packed full of ideas!
17. Campfire Salmon that is proving popular over on Pinterest from Truly Madly Kids – We might very well indulge in this on our hols

Right, I’m off on my hols so I’m leaving #Bakeoftheweek in the capable hands of 2 lovely blogging friends for the next few weeks – Here’s the timetable:

This linky will remain open until Mon 27th July

Tues 28th July – Head on over to Lucy at Baking Queen 74 – Link will be open for 2 weeks

Tues 11 July – Jen at Jen’s Food will take over until Tues 18th August

Thanks so much ladies for taking over – Please support your hosts by sharing their posts

Plea: If you could remember to add the badge to your posts, I would be ever so grateful – I know that life comes first though and it is easy to forget! Its the only way we will build the #Bakeoftheweek gang and gets your posts shared everywhere!

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Lemon & Grapefruit Drizzle Bundt Cake

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Bacon, Mushroom & Basil Savoury Muffins #Bakeoftheweek

Bacon, Mushroom & Basil Savoury Muffins

Picnic season is in full swing around here – Over the summer holidays we eat on the beach most days. I’m not a huge sandwich lover (Mr C is though) so am constantly looking for sandwich alternatives. Savoury muffins are definitely handy, they can be frozen and defrosted just in time for impromptu days out too.

I can highly recommend savoury muffins for trying out new taste combinations – the rest of the ingredients are inexpensive and they are not too time consuming to prepare. If you have some random vegetables or cooked meats loitering in the fridge, bung them in. See what happens!

My Bacon, Mushroom & Basil Muffins are a tried and tested recipe and taste combination – I find it hard to eat bacon without mushrooms.

Bacon, Mushroom & Basil Savoury Muffins

Serves 12
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Appetizer, Breakfast, Lunch, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Savoury Muffins packed full of bacon, mushrooms & basil - perfect for picnics

Ingredients

  • 70g Butter
  • 1 Egg
  • 125g Self Raising Flour
  • 60g Chickpea Flour (Or Wholemeal flour if you have that. Or plain flour if you only have that!)
  • 200ml Milk
  • 5-6 Rashers of Bacon (Chopped into 1/2cm pieces)
  • 1/2 Onion (Chopped finely)
  • 4 Medium Chestnut Mushrooms (Chopped into small pieces)
  • 12 Medium Leaves of Fresh Basil (Chopped finely)
  • Freshly ground pepper
  • Splash of vegetable Oil

Directions

Preheat the oven to 170C and line a 12 hole muffin tin with Cupcake/Muffin Cases
In a medium frying pan, heat the oil then gently fry the onions until transparent. Add the bacon and continue frying until just cooked.
Spoon out the onion/bacon and fry the mushrooms until soft
Re-add the bacon/onions (it will still be hot) and the basil and mix together.
Using an electric mixer, whisk the egg and butter - Add 2 tbsp of flour to stop it curdling
Add the flour and milk alternately a tbsp at a time, whilst mixing on a slow speed
As soon as you have added all the ingredients, stop mixing and stir by hand using a spatula
Add in the bacon/mushroom/basil mixture and divide evenly between the 12 cases
Bake for 20 minutes - You may need to bake for a further 3-4 minutes if not quite cooked
Best eaten warm but if freezing, leave to cool and freeze the same day

Coming soon: Cheese, Onion & Rosemary Savoury Muffins

Bacon Basil & Mushroom SAvoury Muffins

My featured bake for this week is from Sarah at Maison Cupcake – Great to see that Sarah has joined the Bake of the Week gang. This week she is sharing this incredible Blackberry Chocolate Charlotte Cake. She tells us that if you can melt chocolate, you can make this cake – so there’s a challenge! Just a beautiful cake!

Chocolate Blackberry Charlotte Cake

Now because I’ve done a savoury bake for this week’s Bake of the Week, I’ve highlighted other savoury entries too. I’m trying to cut down on some sugar at the moment – Don’t worry, it won’t last long. Its just occurred to me that in a few weeks I’ll be parading around a french campsite in a swimming costume. That’s my attempt at dieting!

Bake of the Week savoury

Left to right:
* Cheesy Mexican Corn on the Cob from Petite Raisin – My girls devour all signs of corn. They would marvel at those beautiful leaves.
* I can almost smell this divine Garlic & Herb Twister Bread cooking – Homemade is always better than shop bought! Tales from the Kitchen Shed is right about it being a fabulous centre piece.
* Not strictly savoury but with a savoury ingredient – These Marmite Macarons will divide the nation. They would in fact divide our house – One of the only things Mr C won’t eat – I can lick Marmite off a spoon!

Bake of the Week

1. I cannot think of a more appropriate way of using those blue & pink sweets on a cake than this baby shower/gender reveal cake from Mummy Mishaps – Love it!
2. Making great use of an abundance of summery fruit with these Peach, Pistachio & Rose tarts from Domestic Gothess.
3. What child wouldn’t love these Oreo Surprise Cupcakes from Mama Mummy Mum?
4. Rhubarb Strawberry Meringue Tart from the Gluten Free Alchemist – Its amazing what this lady can do when she starts to tinker with a recipe!
5. I don’t think I’ve ever baked with Ricotta – This Ricotta cheesecake from Winnie’s blog has got me intrigued. Very clever!
6. Truly Madly Kids has produced the cutest video on how to make Wimbledon Cake Pops – She and her girls are naturals in front of the camera I tell you!
7. Lemon & Sultana Scones to rival the best of them from A Free From Life – Perfect with Chia Jam & Coconut Cream
8. Vicki from the Free From Fairy has excelled with her Oat Free, Sugar Free, Gluten Free, Chocolate & Coconut Flapjacks – They look so moist and rich.
9. I feel for Baking Queen 74 this week. She has ripped her hands to shreds picking gooseberries. Ouch! This Gooseberry Frangipane Tart is worth it though ūüėČ
10. Super cute Milkshake Cupcakes from A Strong Coffee – I know a few teachers that would love these as an end of school year gift!

And ta-dah! We finally have a Bake of the Week on time! Thanks again for all of your entries – I didn’t even do a Twitter reminder this week. If you do not want me to send you a reminder, please let me know – I won’t be offended. I’m still making my way around all of the entries to comment but have been busy sharing. Please add the badge to your post as usual – Up to 3 entries per blog. No theme.

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Honey Balsamic Peaches & Pineapple – Due Vittorie Balsamic Giveaway

Honey Balsamic Peaches & Pineapple

I never fail to be amazed by how versatile Balsamic Vinegar is – Long gone are the days of only using it on a tomato & basil salad (Although it is still pretty delicious nonetheless!)

I am very pleased to be working with Due Vittorie Balsamic Vinegar as they launch their range of vinegars at Ocado. There are 2 types, Oro for every day use (£9.99) and for extra special occasions when you are really trying to impress, the Tradizionale (£49.99 for 100ml). I have been putting both types of balsamic to the test and can confirm that both the Oro & Tradizionale are pretty special.

Due Vittorie Oro Balsamic Vinegar

 

Honey Balsamic Peaches & Pineapple

Serves 2
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Meal type Dessert, Snack
Misc Serve Cold, Serve Hot
Tangy grilled peaches and pineapple served with a thick honey & balsamic glaze

Ingredients

  • 1 Peach per person
  • 2 Pineapple Rings per person (I used fresh pineapple as this is a stronger taste)
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Runny Honey
  • 50g Almond Slices

Optional

  • Sprinkling of Demerara Sugar

Directions

Slice each peach into 2 halves and remove the stone. Place in a small oven proof dish
Place the pineapple in the gaps left by the peaches. I chopped mine into 4-5 cm pieces first.
In a cup, mix together the honey and the balsamic then pour over the fruit. Make sure all the fruit is covered.
Place under a pre heated grill for 10 minutes
Remove and stir thoroughly - I turned the peaches upside down and cook for a further 5 minutes
Repeat step 5, this time turning the peaches right side up again
Remove from the oven and leave to cool at room temperature
Toast the almonds in a dry frying pan until just starting to turn golden
Serve the fruit with whipped double cream and sprinkle over the nuts and some Demerara sugar if required

Baslamic Peaches & Pineapple

Due Vittorie Balsamic Vinegar Giveaway

I have one bottle of Due Vittorie Oro Balsamic Vinegar to giveaway so you can make your own Balsamic delight – To enter, please follow the Rafflecopter widget instructions below. As per usual, to enter your comment must be at the bottom of this post, rather than in the widget itself.
UK entries only I’m afraid – The competition will end at 11.59 on 17th July 2015.
I will ask for the winner’s details to send to the company who will send on your prize – Your details will not be used for any other marketing.

Good Luck to everyone who enters!

a Rafflecopter giveaway

Honey Balsamic Peach & Pineapple

SuperLucky Blog Giveaway Linky

Mint Aero Swiss Roll #Bakeoftheweek

Mint Aero Chocolate Swiss Roll

This has turned out exactly as I imagined/hoped it would. If you are a fan of Mint Aeros, then this is the cake for you! Not too many ingredients and fairly quick to make.

Mint Aero Chocolate Swiss Roll

Serves 8+
Prep time 25 minutes
Cook time 14 minutes
Total time 39 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Light chocolate swiss roll with the flavour of Mint Aeros - Splendid for any table centre piece!

Ingredients

  • 3 Medium Eggs
  • 3oz Caster Sugar (Plus another 2 tbsp for sprinkling on the baking tray)
  • 2oz Plain Flour
  • 1oz Cocoa Powder
  • 113g Mint Aero Balls
  • 284ml Double Cream (Whipped until very thick)
  • Green Food Colouring
  • 1 teaspoon Peppermint Extract

Directions

Preheat the oven to 190C and line a Swiss Roll tin or Silicone Tray with baking parchment - Sprinkle the 2 tbsp of caster sugar on top of this parchment
Whisk the caster sugar and eggs with an electric mixer for at least 10 minutes until thick and pale. When you lift the whisk out of the mixture, the lines should remain there for a few seconds after.
Gently fold in the flour and cocoa until just combined
Spread gently and evenly across the baking tray and bake for 12 minutes - turn once, then continue baking for a further 2 minutes
Remove from the oven and as soon as you are able, bend the cake over to a roll shape - Unroll then allow to cool fully
Meanwhile, chop the bag of Mint Aeros (except for 10 balls that you will use as decoration) and add half to the whipped double cream, along with the peppermint extract
When the cake has fully cooled, sprinkle the remaining chopped Aero Balls on top of the cake, then spread the cream evenly on the cake - I took 3 tbsp of the cream mixture to one side to use as decoration
Roll the cake from one of the thin ends until it looks like a swiss roll then decorate with the remaining Mint Aero Balls and cream mixture

Mint Aero Chocolate Swiss Roll

Caramel, Vanilla & Chocolate Nut Cake

My chosen featured bake for this week has left me yearning for buts, caramel and vanilla – 3 Flavour Eclair Cake from Winnie’s Blog

Bake of the Week Entries

1. If you fancy a change from normal chocolate cupcakes, these roasted Strawberry Chocolate Cakes sound so intense and dreamy from Tin & Thyme

2. Carrot Cupcakes with Orange Icing from Nic’s Bakes

3. A mega post from the Free From Fairy containing some wonderful Chocolate Tahini Cookies that just ooze with goodness.

4. Dark, squiggly and completely tantalising, Dulce de Leche Brownies from Maison Cupcake – A warm welcome to the Bake of the Week gang!

5. Bringing back memories of my summer hols with her Mojito Cupcakes is Mummy Whiskers – Just in time for my next holiday! Yay!

6. Gearing up for the 4th July festivities is A Strong Coffee with American Flag decorated Cupcakes

7. Red Velvet Tiramisu Brownies from The Not SO Creative Cook

8. Love these Ramadan Themed Cut Out Shapes Sugar Cookies from The Not SO Creative Cook – Lovely to have you back!

Bake of the Week

9. Summery and light, Asparagus & Pesto Puff Pastry Tart from Julie’s Family Kitchen

10. Jibber Jabber Uk shared with us a fantastic Summery Strawberry & Cream Victoria Sponge

11. I would never have thought of using a slow cooker for Bread & Butter pudding nor strawberries – Baking Queen 74 has excelled with her Brioche Strawberry Pudding

12. Wonderful Plum Sugar Cake – Great for using up plums from Winnie’s Blog

13. Low Carb Courgette ‘Pasta’ Lasagne from Claire at Six Degrees of Harmony

14. Just delightful and so perfectly up my street, Gin & Tonic Cake from Truly Madly Kids

15. Recreating Mum’s Apple Pie with Spiced Wholemeal Pastry this week was Searching for Spice – This is my Mother-in-Law’s favourite dish. I might treat her!

Slice of Mint Aero Chocolate Swiss Roll

Normal rules apply for Bake of the Week – Up to 3 posts per baker. No theme – all welcome – they don’t have to include a recipe, just a post about a bake whether it be sweet, savoury, small, large, decorated, disaster, slow cooker or oven. Please include the badge to spread the word in your post and if you get chance visit some of the other entrants to admire their bakes.

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I’m so pleased to be able to join in with one of my favourite linkies this week – The theme for #thegallery is CAKE – How perfect! Click the badge to see what other people are entering.

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Rainbow Pinwheel Cookies

Rainbow Pinwheel Cookies

These are not quite the perfect look that I was after but they have gone down so well with the kids. It was definitely time to put the Baker perfection in me aside – we had such great fun assembling these cookies that I decided to show them anyway. I will make them again for nicer photos but for now, embrace the mother in me!

A sugar cookie recipe that I have used time and time again – just made a little more child friendly with oodles of gel food colourings! Warning: Liquid food colourings will not work for this recipe – someone comes along and steals all the colour the minute they go in the oven.

Tips for making them look better (Now, there’s a catchy title!)
* Separate the dough into 1/3 and 2/3 – Only colour the 1/3 – I think the coloured sections of my cookies are a little too thick
* Make sure all the coloured sections meet up – I had small gaps which seemed to grow in the oven
* Don’t be frightened of using a rolling pin to flatten down the different sections in the cookies
* Experiment with different flavours – Lemon, Lime and Orange Zest all work really well in these cookies. Use the zest of at least 2 x whatever fruit.

Rainbow Pinwheel Cookies

Serves 12-14
Prep time 2 hours, 20 minutes
Cook time 10 minutes
Total time 2 hours, 30 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Birthday Party, Casual Party
Bright Rainbow Pinwheel Cookies - Perfect for Children to help bake and for birthday parties

Ingredients

  • 250gg Plain Flour
  • 1/2 teaspoon Baking Powder
  • 1/8 teaspoon Bicarbonate of Soda
  • pinch Salt
  • 140g Butter
  • 170g Caster Sugar
  • 1 Medium Egg
  • 1 teaspoon Vanilla Extract (See post for alternative flavourings)
  • Gel Food Colourings (Red, Orange, Yellow, Green, Blue, Violet)

Directions

Line 2 baking trays with baking parchment
Using an electric mixer, whisk together the butter and sugar until well combined and fluffy
Add in the egg whilst still mixing and then the vanilla
Stir in the flour, baking powder, bicarb & salt
Bring together in a large ball of dough and double wrap in cling film. Place in the fridge for 1 hour
After 1 hour - remove from the fridge. Slice the dough in half - keep one half in the fridge and split the remaining half into 6 even pieces.
Colour each of the six small pieces with the gel colour
Roll out the uncoloured half to around 1/2 a cm thickness in a rectangle shape
Roll each colour into long thin sausages and line up - Take care to make sure each colour touches the one next to it or you will get gaps in the colour like I did. You will need some extra flour to cover your hands as the dough can get very sticky
Lightly roll over the coloured sausages to make sure even - Roll the dough widthways until you get a long thick sausage
Place in double cling film again and freeze for 1 hour
Meanwhile preheat the oven to 160C. Remove the dough from the freezer and cut into 1cm slices with a sharp knife
Arrange on the baking sheets and cook for 10 minutes - Check after 5 minutes. You may need to turn them for an even bake in the oven

Rainbow Pinwheel Cookies

Whilst we are having a colourful week, I thought I would choose Alida from My Little Italian Kitchen as this week’s featured baker – This week she has shared her Tomato, Mozzarella & Basil Puff Pastry Tart in wonderful Italian colours.

Tomato, Mozzarella & BAsil Tart

We are starting this week off with an abundance of cookies and cupcakes – One can never have too many!

Bakeoftheweek

1. These Double Chocolate Tahini Cookies even help you climb up mountains (week almost according to the Free From Fairy)
2. Its been the week for Minions (My kids are uber excited about watching the Minion movie next week Рwill you be watching it?) ET Speaks from Home came up with these brilliant Steamed Sweet Corn Cakes decorated as minions.
3.¬†More biscuit loveliness and a huge Happy 80th Birthday to Lancashire Food’s friend – Cranberry & Citrus Cookies

4. These Blondie Cupcakes from Lemon & Lime Thyme are just perfection РThe purple Blackcurrant Buttercream with those pretty flowers are too cute!
5. ¬†In answer to Truly MadlyKids’ question, Yes! Real men do eat cupcakes – At least they all disappear very quickly in this house and it certainly isn’t me and the kids that eat the most! Father’s Day Cupcakes looking wonderful.
6.¬†Practically so healthy they couldn’t be enjoyable – but I bet they are! Winnie brings us Chocolate Chip Oat Banana Cookies
7. Making a perfect and very kind gift this week are these Golden Syrup Ginger Cupcakes from Eating Enhanced
8.¬†Baking her way through a broken freezer is the Gluten Free Alchemist with Strawberry Crumble Muffins – Doesn’t look too much of a hardship to eat these to me!
9. ¬†Bringing back memories of a recent visit to the US with beautiful Red Velvet Cupcakes is Nic’s Bakes – Does anyone else really fancy some Cream Cheese frosting after reading this post?

Lets move onto Breakfast and Bread Products – Perfect way to start the weekend!

Bakeoftheweek

10. Extremely beautiful Mini Chocolate Stuffed Vanilla Bean Brioche from Domestic Gothess
11. I wish Truly Madly Kids was in our house every morning to provide us with Lemon Breakfast Pancakes
12. Are they bread rolls or are they barm cakes? The discussion is endless – Cheese & Herb Bread Rolls from Baking Queen 74
13.¬†I cannot believe I’ve never made Baba Ganoush – Will rectify very soon after seeing Petite Raisin’s fab pictures
14. I have to admit my Slow Cooker is stashed away for the summer РHijacked by Twins is clearly making the most of hers though with this Slow Cooked Pork in Cider
15. Dream Baker is even tempting me into making Homemade Croissants which take a whole 3 days to come to fruition РThey actually look and sound worth the effort though! Read her post!
16. Hoping the picnic weather makes a return soon – Hijacked by Twin’s Cheese & Onion Quiche is perfect for¬†picnics
17. Domestic Gothess is making bread special with her Pain a la Creme РOtherwise known as Double Cream Bread Rolls. How decadent do they sound?

BAkeoftheweek

18.¬†I wish I hadn’t demolished that Chocolate Orange quite so viciously last night after seeing these Chocolate Orange Cheesecake Brownies from Giraffes Can Bake. Never mind, a good excuse to go buy another!
19.¬†One of the most perfectly formed Strawberry Pavlovas I’ve ever seen – I’d be proud of this one if I were FarmersGirl Kitchen
20. I love how Mummy Mishaps has embraced the Pi√Īata Cake and comes up with more and more extravagant ideas – Her Strawberries & Cream Pi√Īata Cake is excellent
21. Caramelised White Chocolate & Macadamia Nut Ice Cream from Giraffes Can Bake РI dare you to look at these photos without yearning for some! Stunning!
22.¬†Cloud Jellies featured on Kidgredients this week can bring all sorts of health benefits – I will never look at gelatin in the same way again (Although we do tend to use more of it on Millie’s hair than in cooking in this house!)
23. This Cashew & Almond Praline on top of Almond Cake sounds just divine from Kirsty at Hijacked by Twins
24.¬†Chocolate Hazelnut Mousse Cake on a super rich Hazelnut Crust – Perfect for Chocolate Loving Fathers out there this Father’s Day weekend – Winnie’s Blog

Many thanks to those of you who volunteered to cover #Bakeoftheweek during our summer holiday – I still need a couple more, so if you are tempted, please shout.

Please add the badge to your post when entering so we can spread the word and more bakers can find us and join in. I love the variety of bakes – all welcome! I’m going to try to be earlier next week in posting – These Wednesdays just keep speeding up!

 

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Lime Charlotte Cake #Bakeoftheweek

Lime Charlotte Cake

I’m surprised that there haven’t been Charlotte cakes popping up everywhere with the arrival of Princess Charlotte. (Did you see those pictures last weekend? How cute?!)

I’ve taken inspiration for this week’s Lime Charlotte Cake from Baking Heaven magazine. You may have seen my recent post about being a magazines.co.uk ambassador – I’m loving it!

I only made the cake in the recipe – There is a section for some filling containing condensed milk and limes. We had so much cake going on in the kitchen though that I just couldn’t justify so much sweetness. So I opted for whipped double cream with the zest of 2 more limes in it instead!

We have had the ladyfingers in the kitchen cupboard for ages. They really needed using up so I decided not to make my own. The girls were delighted – they love them!

Lime Charlotte Cake Above View

Cake Ingredients:
115g (4oz) Butter, Softened
115g (4oz) Caster Sugar
2 free range eggs
115g (4oz) Self Raising Flour
1 tsp Baking Powder
1tbsp Buttermilk or Sour Cream
Grated Zest of 2 Limes

Method:
Preheat the oven to 180C and line a 6.5 ” cake tin with baking parchment – I only had a 7″ so did it in this. It was quite a shallow cake though and took a LOT of strawberries and grapes to fill it so I would definitely recommend a 6″ or even a 5″ next time.
Using an electric mixer, whisk the butter and sugar and gradually add the eggs until they are well whisked
Add the lime zest and fold in the flour, baking powder and the buttercream
Pour into the cake tin and bake for 20-30 minutes. (After 20 minutes the cake was still very wobbly but starting to turn golden on top so I turned it down to 160C and carried on cooking for a further 15 minutes)

To Assemble:
When the cake has fully cooled place on a flat plate or cake stand
Spread half of the double cream (I used a 284ml tub whisked until very thick) on top of the cake
Use the rest of the cream to dot on the bottom of the ladyfingers and stick around the sides
Secure with a ribbon
Fill in the centre with plenty of strawberries and grapes and sprinkle with icing sugar to finish
Eat immediately

Lime Charlotte Cake

I have to choose these Cherry Lamingtons from Domestic Gothess as my featured Bake of the Week – They are so well done. Hannah makes them look so easy. I first heard about the Australian Lamington when I first started blogging. I read tons of Australian baking blogs (and still do) I’ve never tried them with Cherry jam – I bet they tasted incredible.

I’m always intrigued by the combinations that other bakers come up with – Some prefer using classic combinations and others like just having a go and seeing what works. I’ve got a post coming up in the next couple of days that tests preconceived ideas of taste combinations – Watch this space! So lets celebrate Combinations!

Bake of the Week combinations

1. Combining 2 of my most favourite flavours – Marzipan & Cherry Scones from Hannah at Domestic Gothess

2. Making good use of what is in her cupboards to produce a magnificent Chocolate & Cherry Cake is Jenny from Mummy Mishaps

3. I would love these Roasted Mediterranean Vegetables with Bulgar Wheat & Feta for a summer’s evening sat outside – Snap Happy Bakes

4. A warm welcome to Eating Enhanced who joins us with Maple & Banana Cake – Welcome to the gang!

5. A lovely combination of rhubarb & almond in Lancashire Food’s cake

6. Making good use of perfectly ripe fruit with her Peach & Rhubarb Upside Down Cake is Janice from Farmersgirl Kitchen

7. Carrot & Almond Cake – Perfect for Coeliacs too from My Little Italian Kitchen

8. These Chocolate Coffee Cardamom Biscuits from Domestic Gothess take just 10 minutes to cook

9. I love Truly Madly Kids description of her Strawberry & Rhubarb Crumble as a Heavenly Summer Crumble – Sure looks like it to me!

Bake of the week

10. Stunning Fraisier from Patisserie Makes Perfect – Definitely perfection!

11. One of the first ever cakes I decorated was a Swedish Princess Cake in a uni job in a cake department – Bringing back happy memories is Lili’s Cakes

13. I’m loving these Mini Mango Charlottes from The Dream Baker – perfect for using up store cupboard ingredients

14. Utterly beautiful Peach Custard Pie from Petite Raisin – Super quick to make too

15. Creating Slow Cooker masterpieces is Lucy from Baking Queen 74 with her fantastic Blueberry Madeira

16. Brilliant way of sneaking carrots into bread – A Spiced Carrot Soda Bread that even non-veg lovers will enjoy – The Sneaky Veg Blog

17. Great tutorial with an alternative way of producing the ever popular Chocolate Pouring Cake from A Strong Coffee

If this recipe has got you in the mood for more Lime bakes try some of my favourite bloggers’ recipes too:

Matcha & Lime Cheesecakes from Rough Measures
Mini Amaretti & Lime Cheesecakes from Penne For Your Thoughts (Cor!)
Lime Coconut Drizzle Cake from Jen’s Food
Lime Pistachio Cake with Chocolate Shards from Tin & Thyme (I’ve made this, its blissful!)
White Chocolate & Lime Shortbread from Bake of the Week regular Baking Queen 74
Easy Iced Lime Cake from Fab Food 4 All

Thanks as always to everyone who visits all the other bakers – Its lovely to see that you have beaten me to it when I visit all your blogs. You really are a talented bunch and I thank you so much for sticking with me – especially this week and last week when life has definitely got in the way! There’s no theme as usual – All posts will be commented on, tweeted (if I know your twitter profile) and google+ed – And not forgetting our Bake of the Week Pinterest board which at time of writing has an enormous 48K followers! There’s no theme – all bakes are welcome.

I’m currently planning for my summer break – If you would be interested in hosting Bake of the Week for a week in the summer, please let me know. I would be ever so grateful.

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Ultimate Chocolate Birthday Cake with White Chocolate Frosting #Bakeoftheweek

Ultimate Chocolate Birthday Cake with White Chocolate Frosting

It feels like AGES since the last #Bakeoftheweek – As suspected, half term was crazy busy with Millie’s England swimming training. This week is all about Violet – My lovely, kind, crazy, extreme, beautiful girl is now a very grown up 9! How did those years disappear so quickly? The baby that arrived in less than 1.5 hours has turned into a stunning young lady that makes us so proud and makes us tear our hair out in equal measures.

I couldn’t share this week’s #Bakeoftheweek before the birthday girl had seen her own cake, could I? She had a full on day, plenty of sweets after school, a special pick up by her cousin, followed by the opening night of Wicked at The Lowry. Violet is amazing to go to a show with – she gets completely stuck in, laughing heartily and clapping like mad. Love it!

And so back to the cake. A rich chocolate cake with melted dark chocolate (use milk chocolate if you like – totally not precious here!) I split the mixture into 2 cake tins and then sliced them in half making a 4 tier cake. Filled in with plenty of white chocolate frosting and completely covered in approximately 34 Kit Kat fingers, One bag of Aero Mint Balls, One bag of Maltesers and One bag of White Chocolate Buttons. I MAY have bought some spare chocolate packs just to make sure we had enough – I’m sure you understand!

Ultimate Birthday Cake

 

Ultimate Chocolate Cake with White Chocolate Frosting

Serves 10+
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Ultimate Chocolate Cake - Easy to decorate but with the WOW factor - Chocolate Sponge Cake with White Chocolate Frosting decorated with various chocolates - A true Showstopper!

Ingredients

  • 300 + 220g Butter
  • 300g Soft Dark Brown Sugar
  • 6 Eggs (Separated)
  • 2 + 1 teaspoons Vanilla Extract
  • 300g Self Raising Flour
  • 200g White Chocolate (Melted)
  • 350g Icing Sugar
  • 100g Dark Brown Chocolate (I use 85% cocoa and melt at 10 second intervals in the microwave)
  • 2 tablespoons Double Cream

Directions

Chocolate Cake
Preheat the oven to 160C and line 2 x 8" cake tins with baking parchment
Using an electric mixer on a medium setting, whisk the first lot of butter and dark brown sugar together until pale and fluffy
Add in the egg yolks and 2 teaspoon of vanilla extract gradually until fully combined
Stir in the melted dark chocolate
Fold in the flour, until just coming together
Whisk the egg whites until you have stiff peaks and fold into the cake mixture gently to keep as much of the air as possible
Separate the cake mixture between the 2 tins and bake for 45-55 minutes until a skewer comes out clean
Once cooked, remove from the oven and leave to cool on a wire rack. When cool, cut the cakes into 2 halves - If you are not confident about slicing the cakes in half (across) then it is fine to leave as 2 whole cakes
White Chocolate Frosting
Meanwhile, melt the white chocolate at 10 second intervals in the microwave and leave to cool slightly
Mix together the remaining butter and the icing sugar in an electric mixer and add the white chocolate and remaining vanilla.
Add in the double cream. If the frosting is not as stiff as you would like or it is a particularly hot day, you may need to add more icing sugar
Stack the cooled cakes, spreading a layer of frosting between each layer and fill in any gaps with remaining frosting
Stick Kit Kats around the sides of the cake until you meet up - You may need to add extra frosting to help a couple of them stick - this cake is perfect for disguising any lumps and bumps in cake (I also turn the top tier of cake upside down for a flatter surface)
I made 6 segments and separated them with matchmakers but just us whatever you have - Extra Kit Kats will do but they will be thicker
Fill in the segments with whatever chocolates you prefer and consume within 2 days - Keep in the fridge if you have room!

Supreme Chocolate Birthday Cake White Chocolate Frosting

Princess Castle Cake

So many wonderful bakes once again for this week’s #Bakeoftheweek – I have to give a special mention to Eileen from ET Speaks From Home with Princess Castle Cake – I know that this will have taken forever and she has done such a great job. Lucky little girl!

Baked Asparagus

I also want to mention Herbs, Spices & Tradition with Baked Asparagus – I love that this is entered into #Bakeoftheweek – completely the spirit of the linky that anything baked is valid …and I don’t eat enough Asparagus, so thanks for the reminder!

For the first time ever, we have enough Cheese related entries to have their own section! So I present to you the Cheesy Bites …

Cheese Bake of the week

1. Paul’s Food World with Ultimate Cheese Scones
2. Baking Queen with Feta, Pepper & Courgette Filo Pie
3. Jen’s Food with Wholemeal Stilton & Broccoli Pasties

We move on now to the individual portions – For people like me that just don’t find it easy to share!

Bakeoftheweek

4. Hijacked by Twins with Muesli & Chia Seed Morning Buns
5. Paul’s Food World – Chocolate Rolls
6. Julie’s Family Kitchen with Chocolate & Cashew Buckwheat Cookies
7. Kidgredients with Cacao & coconut seedy bliss balls
8. Snap Happy Bakes with Mexican Veggie Burgers
9. The Dream Baker with Homemade Char Siu Buns
10. Misplaced Brit with Caramelised Cherry Tomato Tarte Tatin
11. Nic Bakes with White Chocolate & Strawberry Cookies
12. Lemon & Lime Thyme with Chocolate Biscuit Scones & Vanilla Glaze
13. Winnie’s Blog with No Bake White Chocolate & Strawberry Marshmallow

And the more substantial bakes – Perfect for showpieces!

Bake of the week

14. Domestic Gothess with White Chocolate, Passion Fruit & Coconut Layer Cake
15. My Little Italian Kitchen with Moist rich chocolate Pie
16. ET Speaks From Home with No Bake Chocolate Tarts
17. My Little Italian Kitchen with Strawberry Crumble Recipe
18. Hijacked by Twins with Chocolate Mint Cake
19. Mummy Mishaps with Choco Aztex Spiced Tea Cake with Blackberry Cream
20. Truly Madly Kids with Banana & Pecan Cake
21. Baking Queen with Zebra Striped Vanilla & Chocolate Cake
22. Petite Raisin with Pistachio Pavlova with Strawberry& Rhubarb Cream
23. Winnie’s Blog with Chocolate Mousse Cake on Hazelnut Crust

Thanks so much once again for your entries into Bake of the Week – Hopefully next week’s #Bakeoftheweek will be bang on time next Tues/Wed! There’s no theme so get spreading the word when you see someone baking online. Have a great week!

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Coconut & Almond Macaroons – Secret Recipe Club

Coconut almond macaroons

My last 2 entries for the Secret Recipe Club were quite quick and simple, (Roasted Red Pepper Relish & Glazed Maple Oat & Pecan Scones). For this month’s assignment, I fully intended on doing a ‘significant’ bake – One that tested my skills or looked really impressive. I headed to the Desserts section of my partner’s blog and just got stuck on the idea of making these Coconut & Almond Macaroons. They seemed perfect for Saturday afternoon baking, I knew we were having quite a heavy meal for dinner (tea) and I had the ingredients in already.

For June’s Secret Recipe Club (Can you believe I’m on the 4th month already?), I was partnered with Laura from Mother Would Know blog. Based in Washington, Laura describes her wonderful blog as Home Cooking Beats Take Out (and very right she is!) Laura tells us that we can ask her anything about cooking without fear of feeling stupid. I really enjoy reading Laura’s blog and will visit many times again – Its what I call a ‘reading blog’. There’s always something to learn – Some of the recipes and tips are really simple, perfect for when you need a reminder of what can be made with an ingredient.

I feel a little bit sorry for Macaroons at the moment – They seem to have been overlooked by the ever so pretty Macaron, which are so much more involved to prepare. Macaroons are coconutty, light and quick to make. I like an added flavour and welcomed the touch of almond. I have made Laura’s recipe twice now – They don’t tend to hang around for long. Mr C describes them as ‘tasty poos’ (And you wonder why he’s not a food blogger?!). I agree, they are not the prettiest treat but so tasty. The second time I made them I sprinkled caster sugar on them as soon as they came out of the oven which gave an incredible crunch. Its definitely worth toasting the almonds and the coconut but beware to keep stirring them and not overdo it as they can easily catch.

Close up Macaroons

And so onto the recipe – The first difference I noticed between Laura’s and our ingredients are how small out coconut and almond pieces are. I’m sure the taste was very similar but my goodness, they look so different. Being part of the SRC is really making me want to travel more and discover foodie traditions and flavours.

The ingredients … I do love Cup measurements for speed. I wish the UK used that way of measuring too.

  • 1 cup (4¬Ĺ ounces) of slivered almonds, lightly toasted and ground
  • 1 cup (3 ¬Ĺ ounces) of shredded or flaked (sweetened) coconut, half lightly toasted
  • 3 egg whites
  • ¬Ĺ cup (4 ounces) sugar
  • 2 teaspoon almond extract (Laura’s recipe only calls for 1/4 tsp but I like a definite almond flavour)

Method …

  • I lightly toasted the almonds and coconut separately in one of my new frying pans
  • Preheat the oven to 180C and line 2 baking trays with baking parchment
  • Whisk the egg whites until you have stiff peaks using an electric mixer on a medium speed setting
  • VERY slowly add the sugar, no more than 1/2 tsp at a time – it should take at least 10 minutes to combine
  • Sprinkle over the almond extract and VERY slowly fold in the almonds/coconut 1 tbsp at a time
  • Use 2 teaspoons to measure out blobs of macaroons (There’s no way of making them neat and pretty so don’t waste your time)
  • Bake for 16 minutes (Laura says 20-25 minutes but mine were already done)
  • Remove from the oven and leave to cool on a wire rack
  • Eat on the same day

And so that is the Secret Recipe Club over for another month. Why not visit some of the other entries to see what they made? Many Thanks to Laura for sharing her lovely blog -I look forward to being able to out myself and come clean that I have been stalking your blog for the past month!

secret recipe club

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Pecan & Almond Baklava

Pecan Almond Baklava

Its only been recently that I’ve discovered how versatile and easy to make Baklava is. For some reason the thought of that honey syrup and fill pastry made me think it would all go terribly wrong. Whenever I see any form of Baklava I have to remind myself that it doesn’t taste like it looks. AM I the only person to think it looks like a mince beef pie?

I have been baking Baklava as part of my involvement with Expedia Uk’s World On A Plate challenge. Search the hashtag #ExpediaWorldOnAPlate for more examples. Last month, cooks from all over covered Spanish dishes on their blogs. This month is all about Turkey.

This sweet treat was the most obvious for me to make – Sadly, I have never taken to Turkish Delight even though I have really tried!

My Pecan & Almond Baklava is quite a traditional version of Baklava but I urge you to have a go at playing around with other alternatives:

    • Shredded Sweetened Coconut
    • Finely chopped Apricots
    • Finely Chopped Glace Cherries
    • Pistachio nuts
    • Raisins/Sultanas
    • Even a thin layer of Nutella
    • Different types of flavoured honey – I use runny honey, try the Orange Blossom version. Yum!

Turkish Tea & Baklava

 

Pecan & Almond Baklava

Serves 10+
Prep time 1 hour
Cook time 40 minutes
Total time 1 hour, 40 minutes
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Region Turkish
Traditional Turkish Sweet Treat, Baklava made with Pecan and Almonds with a sticky honey syrup

Ingredients

  • 1 packet Filo Pastry (Chilled)
  • 220g Caster Sugar
  • 125g Runny Honey (I used Orange Blossom on this occasion)
  • 1 Lemon - Juice & Zest of
  • 1 Orange - Zest
  • 200g Pecan Nuts (Chopped into tiny chunks but not blitzed in a food processor)
  • 100g Sliced Almonds
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 125g Melted Butter

Directions

Baklava
Preheat the oven to 170C and brush a silicone dish with melted butter - Including up the sides. I use a 9" square
In a mixing bowl, combine the nuts, vanilla and cinnamon
Remove half of the filo pastry from the fridge and cover the other half with a dampened clean tea towel. You need to work quickly with filo or it will start to dry up and go crispy. If you think you might work too slow take less pastry out at a time.
Lay one layer of filo pastry in the base of the silicone - You can chop off around the edges but I leave it and fold it in later. Brush on top of this later with more melted butter, making sure it is all well covered.
Add another layer of pastry and repeat. At this point you can start folding in the extra bits of pastry from around the edges. Repeat until you have 6 layers of pastry.
Sprinkle half of the nut mixture evenly on top of the layers of pastry - You will start to think that there will be too much to fill the height of the dish but don't worry, the weight will flatten it down.
Brush another layer of pastry and place buttered side down on top of the nuts. Brush on top of this layer with more melted butter and keep adding more layers until you have another 6 layers of pastry
Use the rest of the nut mixture to spread on top of these pastry layers and finish with a last 6 layers of pastry.
Place in the fridge to set for 20-30 minutes
Once removed from the fridge, cut into 2cm squares - I do it on the diagonal as it seems to keep neater but its up to you.
Bake for 30 minutes then increase the heat to 180C and heat for another 5-10 minutes until it is the shade of golden that you are looking for
Honey Syrup
While the Baklava is cooking, make a start on the syrup - In a small pan heat the sugar, honey and lemon juice and zests. Bring to the boil for 1-2 minutes then reduce the heat to simmer for another 3 minutes.
Remove from the heat - it will thicken by itself. When the Baklava comes out of the oven, spoon the syrup over it evenly - If the syrup has thickened a little too much then just heat again slightly.
Leave to cool at room temperature - Best eaten same day or at least by the next day

Turkish Pecan Almond Baklava

It has been some years since Mr C & myself went to Turkey – A little town called Gumbet, near Bodrum – At least 13 as we were child free! I have really enjoyed reminiscing about one of our most favourite holidays – we were treated to the works if I remember, rose petals on the bed, turkish massages (for Derm) and I finished tons of books! For more Turkish food suggestions visit the Expedia website, Turkish page

 

Disclosure: This is a sponsored post – I was given free reign which recipe to make and how to prepare it. All opinions are my own.

First Communion Cake – #Bakeoftheweek

First Holy Communion Cake

I’m so delighted with this First Holy Communion Cake – Yes, it has flaws, the perfectionist in me is trying not to point them out but its pretty amazing that it got made in the first place. It would have been much easier to tell Violet that there just simply wasn’t enough time to get everything ready, clean the house, make a buffet AND make her a cake but I just couldn’t do it. She went to bed on Friday night with a severely unfinished cake, a house that still needed cleaning for her party the next day and a buffet still to be made. She was so sweet when she woke up on the Saturday and told me she loved her cake (which had miraculously been finished over night) and gave me a big hug. It was totally the right thing to do and I will never go for the easy option ever again!

We’ve still not cut into it but will probably do so tonight – The top is vanilla sponge and the bottom a rich fruit cake (with no mixed peel!) The little Violet is made from a mixture of flower paste and fondant with a marzipan head. I had to include her freckles (dots of brown food colouring with a cocktail stick) and her veil is made from a piece of lace ribbon.

We had a lovely day – You made have already seen Vi’s picture on my Silent Sunday post. The church service was lovely – her special friends all made their own First Holy Communions and Confirmations at the same time. My sister, Rachel was Violet’s sponsor and did a brilliant job of keeping her calm just before it was her turn to go up to the priest.

We had plenty of photo opportunities afterwards – even us mums got involved! Tara and her special friends had a great play – we will be doing it all over again in 5 years with these little guys!

First Holy Communion

As usual, thanks so much to everyone who got involved with last week’s #Bakeoftheweek. Great to see some new members too – A warm welcome to you!

P_20150509_190355

I couldn’t ignore Kirsty’s Bailey’s Cheesecake – Aside from being one of the best culinary inventions ever, this recipe comes from Sunrise Senior Living in aid of supporting people with dementia. I’ve written before about how dementia has affected my family. Particularly apt as this weekend we missed Dad being at Violet’s communion.

Baileys Cheesecake

I also have to choose this amazing Happy Rainbow Cake from TrulyMadlyKids – This cake just makes me happy looking at it. And there’s no calories involved with looking is there?!

Bake of the week

1. Making Peanut Butter cool again with these perfectly formed Peanut Butter Spelt Scones – The Lass in the Apron
2. Snap Happy Bakes has made a much better job of her Sweet Potato Fries than I did a couple of weeks ago – I’ll definitely be following her technique than my own soggy, burnt mess technique!
3. Eileen from ET Speaks From Home describes her Cinnamon Waffle Dippers as the ‘Perfect Party Treat’ – I think she may be correct!
4. Warm welcome to Kidgredients with her fantastic Apple Pie Yogurt Dough Scrolls
5. Hannah from Domestic Gothess with her incredibly pretty Lemon Shortbread served with Camomile Tea
6. I have to award a special mention to The Green Gourmet Giraffe for being so unusual and dramatic with these Kale Cheesecake Surprise Chocolate Mint Cupcakes – Don’t they look amazing? That colour green is stunning.
7. Julie’s Family Kitchen Salted Caramel Chocolate Cupcakes – These look so tasty!
8. Cardamom Almond Cinnamon Buns from Domestic Gothess – Catering for my love of all things almond!
9. Kirsty from Hijacked by Twins has the genius idea of using up leftover chocolates (Yep, I know, its not a concept we are familiar with in this house either!) with her Chocolate Cupcakes – and very pretty they are too!
10. Alida from My Little Italian Kitchen Quick Muffin Pizzas – Perfect for an after school snack!

Bake of the week

Our other bakes are all ones that we can help ourselves to a generous portion or slice of – There’s even a couple of warm dishes in there too!

11. The ability to make a summer crumble look gorgeous can not be sniffed at! Truly Madly Kids has definitely achieved this with her Rhubarb & Strawberry Crumble
12. Hoping that these Oatie Choc Nut Breakfast Bars have helped to make the Gluten Free Alchemist feel a bit better this week.
13. Making the most of a well yearned for long weekend with an utterly beautiful Cream Cheese & Raspberry Puff Pastry Tart is Petite Raisin.
14. Mummy Mishaps’ Sugar Ice on her Frozen cake is so striking – Perfect for any Frozen loving birthday parties.
15. Chewy and Juicy Banana & Date Flapjacks from the FreeFrom Fairy
16. Ultra seasonal and some great tips for getting the ultimate Rhubarb & Custard Self Saucing Pudding from Tales from the Kitchen Shed
17. Calling time on the amount of refined sugar her son consumes and a lesson for us all to consider is Sneaky Veg with her Courgette & Lemon cake – complete with green bits!

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Same linky as usual for this week – I have left the link open until the 2nd June just in case I don’t get back from Aldershot in time to open a new linky. Feel free to add up to 3 bakes per blog – No theme, savoury, sweet, hot, cold, fruity, slow cooked – they all count! I’d love it if you could pay a visit to another entrant and share the #Bakeoftheweek love.
I’m finally catching up on all the commenting and should be completely up to date by next week – Phew!

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Link up your recipe of the week

Joining in with Patisserie Makes Perfect as she hosts CookBlogShare

#CookBlogShare

Share the Joy linky at bodfortea.co.uk