Double Chocolate Oaty Cookies – Bake of the Week

double choc chip oaty cookies

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

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

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

* May not strictly be true

chocolate oaty biscuits

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

 

Double Chocolate Oaty Cookies

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

Ingredients

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

Note

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

Directions

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

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

chocolate beetroot cake

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

bake of the week

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

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

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

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hadleigh maid baking buttons

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

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

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CookBlogShare

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Award Winning Lemon & Lime Sandwich Biscuits – Bake of the Week

lemon lime sandwich cream biscuits

Award winning I tell you! Well, almost – I came second at our WI Craft Night. These biscuits were a miracle that they came to exist at all. I needed to be there by 6.30 but only got home at 5.15 … and still managed to make them, decorate them, cook the girls’ tea and get ready. A one woman mission with a lot of help from Miss M.

The brief was Sandwich Biscuits which filled me with all sorts of possibilities but I had bought a huge bag of limes that morning, so Lemon & Lime it was! I didn’t want to chicken out on the decorating and actually really like the semi-circles with basic piped icing (Its supposed to look like sliced limes, in case you can’t tell!)

Lemon & Lime Sandwich Cream Biscuits

Serves 18
Prep time 55 minutes
Cook time 15 minutes
Total time 1 hours, 10 minutes
Meal type Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Tangy lemon & Lime filled sandwich biscuits made with a shortbread base

Ingredients

  • 170 + 50g Butter
  • 115g Caster Sugar
  • 320g Self Raising Flour
  • 2 Zest of Limes, Juice of 1
  • 1 Large Egg
  • 100g Icing Sugar (Plus extra to decorate)
  • 1 Lemon - Zest & Juice

Note

You should get approx 18 filled biscuits out of this mix, depending on how thick or thin you roll out the dough. The dough can be frozen completely before cooking.

Directions

Biscuits
Whisk the 170g of butter and caster sugar on a medium speed until well combined, light and fluffy
Add the egg and continue whisking
Add in the zest and juice of the limes and reduce the speed of the mixer to slow
Biscuits
Spoon in the flour until just combined. Turn out onto a floured work surface and bring together into a dough.
Split the dough into 2 and wrap each half in cling film.
Biscuits
Freeze for 30 minutes - Preheat the oven to 180C
Remove the biscuit dough from the freezer and roll one half at a time out to a thickness of about 8mm
Cut into circles then use a pizza wheel to score in half - Keep the halves together. This will make the outside edge neat later
Bake for 12-15 minutes until just golden and leave to cool completely on a wire rack once out of the oven
Cream Filling
Mix the remaining 100g, icing sugar and lemon zest & juice until a thick cream filling - You might want to add a little more icing sugar if it is too sloppy.
Decoration
Once the biscuits have fully cooled, they should be easy to snap into two semi-circles.
Pipe a pale green line around the edge of one of the halves and leave to set
Fill in with slightly looser white icing and allow to set again
After about 5 minutes, fill lines in from the centre with the rest of the green icing to look like sliced lime (or lemon, if you use yellow)
Spread a small amount of the filling on top of the non-decorated half and add the iced biscuit on top.

 It was so difficult to choose a featured bake this week but I just about managed. I’ve gone for Firsty from Hijacked by Twins for her Earl Grey Cake. She has even managed to make tea bags looks decorative with her presentation! I’ve never tasted Earl Grey cake (that I can remember anyway) so definitely one on the list to try!

Earl grey cake bake of the week

The good news is that I am ‘almost’ caught up from my hols so will be able to plug Bake of the Week a lot more from now on. Great that we are still playing along and attracting new members – even in the midst of GBBO mayhem! I’m finding myself craving savoury food a bit at the moment due to all the sugar, are you?

bake of the week onine baking group

1. Kiwi Cupcakes – Lancashire Food – I haven’t had Kiwi in yonks, these cakes have made me determined to try them on the kids!
2. Doesn’t this Chocolate Savarin from Baking Queen 74 look so rich and luxurious? One for those winter nights I reckon!
3. A very warm welcome to our newest member, I’d Rather Bake Than – I saw her Sprinkle Dipped Viennese Fingers online this week and just hoped she would join in!
4. My Little Italian Kitchen describes the combination of chocolate & pear as ‘timeless’ – I think I agree. She has produced a divine looking Chocolate & Pear Cake this week
5. Love the idea of these Blackberry & White Chocolate Volcano Cakes – So seasonal from Chocolate Log Blog
6. A true signal that we are in autumn when we see Apple & Blackberry Crumble appearing from Julie’s Family Kitchen. Just yum!

Thanks again for joining in this week everyone – Our new link is now open! The badge is below if you could add to your post and share the love!

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I’m way for a couple of days next week so the linky will be open until the Wednesday night (will tell you more about it on my return! :-)) The roundup will be up on the Thursday and I’ll continue sharing like mad throughout the week.

Feel free to enter as many bakes as you like – Old baking posts are fine as long as they link up to this week’s post. I share all entries on Twitter, Google+, Comment and link to them all in the weekly roundup. I also pin each entry – Feel free to follow the Bake of the Week Pinterest Board here

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I’m linking up to a few other blogs as usual this week – A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesdays and Supergolden Bakes’ Cook, Blog, ShareAaaand CakeyBoi‘s & The Baking Explorer’s Treat Petite

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Book Giveaway: Deliciously Decorative Cookies

decorated cookies book giveaway
I’m well know for my love of books – Cookbooks, Cake Books, Reading Books – they are well and truly taking over the house! This book is one of the best I’ve seen so far though – I’m so pleased to be able to share a giveaway to WIN ONE OF 3 COPIES OF DELICIOUSLY DECORATIVE COOKIES!!

Not the easiest of book titles to say but absolutely jam packed with tips, pictures and ideas for beautiful cookies.  Whether you are new to cookie decorating or experienced, this book has something for you. Each page has tons of pictures, the writing is tiny meaning that they can fit so much more content in the book than other decorating books.

cookie decorating book giveaway

There are clear to follow tutorials and great ideas for presenting your cookies. For anyone that likes to give edible gifts, this book is a must!

There are plenty of quick cookie creations if you are pushed for time and more challenging projects for leisurely afternoons.

how to make owl cookies

There are some short cuts – I like that the author, Fiona Pearce doesn’t presume that everyone wants to bake every biscuit from scratch – sometime you just want time to decorate.

There are tips for using edible pictures and icing sheets which are easy to come across now and Templates and Recipes at the back of the book if you need them.

perfume bottle cookies

To enter to win one of 3 copies of this lovely book, follow the Rafflecopter instructions below. The winners will be chosen at random as soon as possible after the giveaway ends on Wednesday 1st October. The winners will be asked to give an address that their book will be sent to – The publishers are responsible for sending the prizes out.

All entries will be checked. Please make sure you have left your contact details. All winners to have provided address details within 7 days of winners names being posted. Sorry, UK entries only.

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“SuperLucky

Sweet Chilli Oat Biscuits – Bake of the Week

sweet chilli oat biscuit crackers

I’m so pleased with this recipe – Completely made up of course, but pleased nonetheless. I’ve been demolishing Tesco’s Sweet Chilli Oat Biscuits for a while and its been bugging me that I’m paying for such a small packet (There’s only about 10 biscuits/crackers in the box). I’m always up for a culinary challenge so have come up with my own version. Mr C highly recommends these – He liked them on their own but certifies them as ‘gorgeous’ with lashings of Soft Cheese on them.

If you like them really spicy you can add an extra 1/2 tsp of cayenne pepper or even sprinkle some on top of the soft cheese – The fresh chilli was enough for us though. These definitely have a kick!

Sweet Chilli Oat Biscuits

Serves 25
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Meal type Appetizer, Lunch, Snack
Misc Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party
Oat biscuit crackers with a kick of sweet chilli - Perfect served with Soft Cheese as a snack

Ingredients

  • 150g Porridge Oats
  • 100g Plain Flour
  • 1/2 teaspoon Salt
  • 2 tablespoons Caster Sugar
  • 1 Red Chilli (Deseeded and very finely chopped)
  • 1 Clove of Garlic (Finely Chopped)
  • 2 teaspoons Tomato Ketchup
  • 1/2 teaspoon Ground Ginger
  • 5 tablespoons Olive Oil
  • 125ml Water

Optional

  • 1/2 teaspoon Cayenne Pepper

Directions

Preheat the oven to 175C and line 2 baking trays with baking parchment
In a blender, add the oats, sugar, salt and flour and pulse until fine crumbs.
Add the chopped chilli, garlic and ginger (and cayenne if you are brave) and pulse again until just combined.
Add the ketchup and the water and oil and blend until it just starts to come together as a dough
On a floured surface, roll out the dough to about 5mm thickness and cut out using a circle cutter.
Prick each biscuit 3 times with a fork and bake for 15-17 minutes - Turn the tray around half way through baking
Allow to cool and serve with Soft Cheese

sweet chilli oat crackers

What a fantastic week for Bake of the Week last week, great to see so many people enthused by the Great British Bake Off. I had a really hard job picking my featured Bake but I kept coming back to one – Lemon Drizzle Croissants from Patisserie Makes Perfect – Just lovely and I suspect the tang of lemon adds something wonderful to croissants. These are high on my list of bakes to make!

lemon drizzle croissants

As usual we had tons of other wonderful bakes shared with us – There must have been some delicious smelling houses around last week!
I’m starting the the unusual bakes – I love the internet for encouraging us to come up with unusual taste combinations.

Unusual Bakes

 

1. Cider Punch Drizzle Loaf Cakes – I cannot wait to give these a go. Love baking with beer and cider.

2. Swiss Roll SnowSkin Moon Cakes – I’ve threatened Eileen that I’m going with her next time she goes to Singapore to try some of these.

3. How amazing is this Almond Milk Dessert from Alida at My Little Italian Kitchen?

4. I love the unusual title of Marie’s Cut & Come Again Cake from The English Kitchen.

There were also plenty of chocolate bakes around …

chocolate bakes

5. They may be retro but I’ll always love Black Forest and these BF Cherry Friands are perfect for lunch boxes

6 & 7 We’ve had a twice this week! I don’t think its ever happened before but thanks to the GBBO we have 2 Chocolate Orange Custard Tarts from Emma at The Mini Mes and Me & Jenny at Mummy Mishaps. Great minds think alike eh? ladies?

8. Many Happy Returns to Janice at Farmers Girl – To celebrate she had Chocolate Banana Nut Cake

 

And some fruit and veg featured this week too ..

fruit vegetable baking

9. We just don’t hear enough about Blondies for my liking – I’m tempted by Corina’s Raspberry Blondies from Searching for Spice

10. Marianne at Mari’s World gor arty with her delicious looking apricot crostada

11. These Banoffee Buns from Kirsty at Hijacked by Twins are very cute!

12. And finally one that is definitely on my ‘To Bake’ list, Hayley from Hay in a Day shared her Chicken, Mushroom & Thyme Tart

Thanks again for everyone who is doing such a brilliant job of sharing Bake of the Week and visiting other entries – I’m loving our ever growing team!

Link now open for next week’s – I’m definitely going to round up next Tuesday so the link will close first thing Tuesday morning. Here’s the badge to include in your post…

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As usual I’ll share your bakes all around the net … tweeting, commenting, pinning and google+ing … and pretty much anywhere else that takes my fancy!

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Raspberry & Almond Scone Slices – Bake of the Week

scones2

I call these scones but really I suspect they are a mixture of scone and biscuit because of how I cook them. They are twice cooked because I love the proper crunch of the exterior and the softness of the inside. I use double cream because when I first made them, it needed using up but if you are trying to be slightly healthier, warm milk will do just as well.

This is an adaptation of my Scones with Jam & Cream recipe – another Baking With No Eggs recipe.

Raspberry & Almond Scones

Serves 12
Prep time 5 minutes
Cook time 26 minutes
Total time 31 minutes
Meal type Breakfast, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Zesty Raspberry scones with a hint of almond

Ingredients

  • 350g Self-Raising flour
  • 85g Butter (Very Cold)
  • 3 tablespoons Caster Sugar
  • 1 teaspoon Almond Extract (plus 1/2 teaspoon for Icing Drizzle)
  • 100ml Double Cream
  • 60g Icing Sugar
  • 4 tablespoons Milk
  • 50g Flaked Almonds

Directions

Raspberry Scones
Preheat the oven to 205C and prepare an oven tray with baking parchment
Sift the flour into a large bowl and rub the butter in as quickly as possible with the tips of your fingers
Quickly stir through the caster sugar
Warm the cream in the microwave for approx 30 seconds and stir into the flour mixture - Bring together in a dough - The key to scones is to handle the dough as little as possible.
I make mine into one large scone and score 12 separate segments - Bake for 18 minutes until golden on the outside
When the scones are out of the oven cut fully into segments and turn on their sides - continue cooking for 4 minutes on each side until golden and crispy - You will thank me for the extra cooking!
Icing Drizzle
Mix together the icing sugar, milk and extra 1/2 tsp of almond extract until a smooth runny paste
I use a disposable piping bag to drizzle over the scones
Sprinkle over the flaked almonds and serve with fresh raspberries

My feature Bake for this week was one that should have had my name on it! I will be most disappointed if I don’t get baked one of these for my birthday in August! Jen from Blue Kitchen Bakes describes the perfection that is Elderflower Gin Cake – Oh my goodness, there are 10 shots of gin in this bake!

Elderflower Gin Drizzle Cake

Last week’s entries were as fabulous as ever – We had an equal mix of individual portion bakes and larger cakes …

individual bakes

1. Easy Recipe Banana Crumble from ET Speaks From Home – The presentation of these is just wonderful. I’d be so pleased to be served one!
2. I reckon these Chocolate and Ginger Cookies by Julie’s Family Kitchen would be perfect on one of the many summer picnics that we are having lately.
3. Love the idea of the combination of chocolate, lime and courgette in these beautiful cupcakes from Kirsty at Hijacked by Twins
4. You don’t much more iconic than a 99 in summer – Hayley from Hay in a Day has shared her 99 Flake Cupcakes. Fab!

larger cakes

5. Celebrating the imminent arrival of the GBBO is Jenny from Mummy Mishaps with her Chocolate & Orange Jam Jaffa Cake – Don’t forget to join in with her #GBBO linky!
6. How cute is this Duck Pond Cake? All made with the arrival of the next series of #GBBO in mind (I’m so excited!) from Searching For Spice
7. Another Courgette spectacular (I really must bake more with courgette!) in this Chocolate Cake from Cutlery & Catering
8. You can almost get your 5 a day when eating this Redcurrant & Orange Loaf from Baking Queen
9. For those posh people amongst us! We have Earl Grey Tea Loaf from Lancashire Food

The linky is now open for our new Bakes of the Week – Please add the badge to your post and lets spread the word!

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This is my last Bake of the Week for a while – I have a lovely crew of fellow Bakees who have kindly volunteered to host from next week while I am sunny myself with a cocktail running around the beach after the kids:

Tues 12th Aug: Kirsty from Hijacked By Twins
Tues 19th August (MY birthday!): Hayley From Hay in a Day
Tues 26th Aug: Lindsey from Lancashire Food

Massive thank you to these 3 amazing ladies for keeping our Bake of the Week going! Really appreciate it x

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I’m joining in as usual with a few other links this week – A Mummy Too’s Recipe of the Week, Vicki from Honest Mum’s Tasty Tuesdays and Lucy from Supergoldenbakes’ Cook, Blog, ShareTea Time Treats as hosted by Lavender & Lovage and The Hedgecombers – Their theme this month is Picnics – What better than a scone eaten outside with a flask?

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Tea Time Treats

Coffee Melting Moments – Bake of the Week

homemade coffee melting moments biscuits

Having a bank of easy, quick biscuit recipes saves my bacon on so many occasions. I’ve talked endlessly about wanting the kids to eat less pre-produced food and snacks are one of our worst offenders. Last week was crazily busy (in a good way) but our eating habits did suffer. I declared on Sunday night that this week was a homely, eat-better week (The kids interpreted this as ‘Fruit & Vegetable week but that’s a battle for another time)

Melting moments are definitely a throwback to my youth – Every time I make them, I forget how easy they are and how scrumptious. Mr C still marvels at them going into the oven as balls and coming out as flats.

Coffee Melting Moments – Bake of the week

Serves 30
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Light and soft homemade coffee melting moments biscuits - Easy and quick to make

Ingredients

  • 8oz Butter
  • 6oz Caster Sugar
  • 2 Medium Egg Yolks
  • 2 teaspoons dried coffee granules
  • 10oz Self Raising Flour
  • 5-6oz Porridge Oats
  • 1/4 Pecan Nuts for each biscuit for decoration

Note

I've adapted this recipe from when my Mum used to make Melting Moments when I was little. I always loved the name and definitely loved the taste. I can't remember her ever making coffee flavoured one - I presume we had vanilla melting moments. Sadly, I'm not sure where the original recipe came from either.

Directions

Preheat the oven to 180C - Line 2-3 baking trays (depends how big your baking trays are - These do spread a fair bit so you need at least 1.5cm between each biscuit)
Using an electric mixer, mix together the sugar and butter until pale and fluffy.
Mix together the dried coffee granules with 1 tsp boiling water until combined and allow to cool.
Add the eggs to the sugar/butter mixture and then add the coffee whilst still mixing.
Add the flour until just combined.
Using your hands or a teaspoon, make around 30 little balls of dough (rather a loose dough)
Roll each ball around in a small bowl of the porridge and place on the baking trays.
Press down gently with a quarter of a pecan and bake for 20 minutes.
Remove from the oven and allow to cool

Huge thank you to everyone who is joining our Bake of the Week community – There are some amazing bakers out there. My ‘to be baked’ list is growing every bigger!

I want to pick out just a few of the entries this week but the large picture below shows you all the entries with a link to their bakes below:

 

I love love love the neatness of the Chocolate Cheesecake all the way from Lucia in Italy. Mr C has requested a chocolate bake for Father’s Day this weekend, reminding me that I don’t cook with chocolate nearly enough.

I’m a sucker for Toffee flavours – I can’t get over how much I want to make this Toffee Apple Fudge from Jenny at Mummy Mishaps – Would you just look at how light and airy that cake is?!

New Bakers are often asking me what recipe they should have in their repertoire – They don’t come much better or traditional than this Victoria Sponge from Camilla at Fab Food for All. Start with the basics and then start to experiment is my advice every time!

online baking group

1. Chocolate Cheesecake – Lucia from Tortadirose
2. Bahlsen Baking Challenge from Jenny at The Brick Castle
3. Toffee Apple Fudge Cake from Jenny at Mummy Mmishaps
4. Victoria Sponge from Camilla at Fab Food For All
5. Shortbread Biscuits from Eileen at ET Speaks From Home
6. Chocolate Eton Mess Cake from ChocLogBlog

baking linky

7. Bucket and Spade cakes from Kirsty at Hijacked by Twins
8. Courgette Cake – Hay in a Day
9. Elderflower Flapjacks from In The Playroom
10. Lion Food birthday cake by Jenny from Mummy Makes Cakes

New linky is now open for your new Bakes of the Week – Don’t forget you don’t have to list a recipe. All bakes are welcome, biscuits, cakes, breads, tarts and all are commented on, pinned and tweeted. I’m going to be trialling Google+ – ing the links too this week – Feel free to add me to your circles so I can find you easily

Add the Bakeoftheweek badge to your post and share the love!

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I’m linking up with A Mummy Too, Recipe of the Week, Honest Mum, Tasty Tuesdays & SuperGoldenBakes, CookBlogShare and Javelin Warrior, Made with Love Mondays, The Baking Explorer and The Cakeyboi who is hosting Treat Petite this month

Made with Love Mondays, hosted by Javelin Warrior

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coffee melting moments

Homemade Lemon Iced Gems – Bake of the Week

homemade iced gems recipe

We eat biscuits like they are going out of fashion in this house. A packet can disappear in instants. I’ve really cut down though on how many biscuits we buy this year. I’d much rather bake the biscuits so we know exactly what the girls are eating.

These Homemade Lemon Iced Gems go down really well – plus they are super cute and oh so summery! They are so dinky that even the most calorie conscious guest cannot refuse one (or maybe more!)

The sugar cookie recipe is one of my upmost favourites. It can be halved or doubled easily and is so adaptable – Any shapes of cookies are possible and the consistency is just right for icing on. These biscuits are great for freezing (without the icing) both cooked and the dough before cooking. At the risk of sounding like Nigella, I ALWAYS have a supply of dough ready in the freezer for emergencies. Everyone has biscuit related emergencies?

If you are not so keen on the lemony taste, you can omit it for vanilla extract or even almond.

Lemon Iced Gems

Serves 10+
Prep time 1 hour
Cook time 14 minutes
Total time 1 hour, 14 minutes
Meal type Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party
Super cute little lemon sugar cookies with a tangy icing top

Ingredients

  • 3oz Butter
  • 2oz Caster Sugar
  • 1 Medium Egg
  • Juice & rind of 1 lemon
  • 6oz Plain Flour
  • 1/2 teaspoon Baking Powder
  • 50g Royal Icing powder
  • 2 tablespoons Water (approx)
  • 2 tablespoons Lemon Curd
  • 1 tablespoon Boiling Water

Optional

  • Yellow Food Colouring

Directions

The Biscuits
Preheat the oven to 180C and line 2 baking trays
Using an electric whisk, beat together the sugar and the butter until pale and fluffy
Beat the egg and add gradually, scraping down the sides of the bowl.
Add 1/2 of the lemon juice.
Add the flour and baking powder, one spoonful at a time.
Pour out onto a lightly floured surface and bring together in a dough.
Separate into 2 or 3 balls of dough and wrap in cling film. Refridgerate for at 30 mins.
Remove the dough, one ball at a time and roll out. Cut out using a really small circle cutter, the size that you want the biscuits to be. I collect round objects that can be used as various sized cutters - Fruit Shoot lids & Cocktail Stick tubs are good.
The Biscuits.
Tip: Keep covering the cutter with flour - it will make the dough press out easier. I get at least 80 biscuits from this mixture but this will depend on the size of your cutter.
The Biscuits
Arrange with a 1/2cm gap between biscuits on a baking tray and freeze for 15 minutes.
Bake for at least 14 minutes - you may want to swap the trays around in the oven for an even bake after 10 minutes.
Remove when the biscuits are golden and leave to cool on a wire rack.
The Icing
I use packet Royal Icing - I know its cheating but I don't like my girls eating raw egg plus I can moderate exactly how much icing I get. Make the icing up according to the instructions on the packet then add a little more icing powder - you want the icing really quite stiff.
Add the grated rind and the remaining half of the lemon juice and mix in thoroughly. Add a little yellow food colouring if you are using some.
Mix together the lemon curd and the boiling water and paint lightly over the biscuits - This takes no more than 5 minutes!
Using a star nozzle and a piping bag, pipe a small star of icing on top of each biscuit.

how to make your own iced gems

Bake of the Week continues to show some brilliant bakes as usual. My To Be Baked list is never going to shrink with all these lovely ideas.

Corina from Searching for Spice satisfied my Oat obsession with these Oaty Raisin Bites

oat raisin bites

I love using yoghurt in baking recipes – One of my fridge essential items is a pot of natural yoghurt. I use it in everything! Cheryl from Madhouse Family Reviews added Strawberry drinking yoghurt to her Pear Myrtle Cherry Yoghurt Muffins. They look great!

pear myrtle muffins

I just love this Summer Berry Gateaux from Kirsty at Hijacked By Twins – Perfect for a bank holiday.

summer berry gateaux

I keep going back to this Pound Cake from Sadaf’s Culinary Adventures – It looks such a good bake – The texture is perfect.

pound cake

We have a new member of our Bake of the Week team. Joining us for the first time this week is Elizabeth from Elizabeth’s Kitchen Diary. I am in awe of the fabulous pictures of this wonderful Rhubarb and Saffron Cake.

rhubarb saffron cake

And I’ve saved my favourite for last – I was yearning for Julie’s Apple & Cinnamon Scones already but then I saw that she served them with caramel on top. WoW!!

apple cinnamon caramel scones

Thanks again to everyone who has taken part in Bake of the Week this week. I will be back on Monday night with another round up. The link is open for you to add your Bake of the Week – remember, all cakes, pies, tarts, biscuits count.

Please add the badge to your post to let people know you are part of the Bake of the Week gang.

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I’m entering this week into Tasty Tuesdays which for this week is being hosted by Franglais Cooking & Emily’s Recipe of the Week – Hop on over to see the other entries if you get a chance.

Tasty Tuesdays on HonestMum.com recipe-of-the-week

 

Caramel Coconut Creation – Bake of the Week

Caramel Cookies with chocolate & coconut

This one took me completely by surprise by how popular it was. I say was because it is long gone. This was definitely one of those ‘messing around’ recipes that just seemed to work. It started as needing something to give the kids the next day and being really tired. I knew I wasn’t up to hours of preparation – I just wanted something that came together quickly, I could bung in the oven and wouldn’t make tons of washing up. The Kitchen Aid was redundant for the night!

I love that there are loads of possible combinations for this recipe – Look out for more ‘Creations’ coming this way over the next few weeks. Great for just using up whatever is in the cupboard – there’s a fantastic nutty version of it too.

Caramel Cookies with Chocolate, Cherries & Coconut

Serves 16
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Crunchy Biscuits with a delicious chocolate, coconut and caramel topping

Ingredients

  • 200g butter
  • 16 Digestive Biscuits (Crumbled)
  • 100g White Chocolate (Chopped into small pieces)
  • 100g Milk Chocolate (Chopped into small pieces)
  • 100g Glace Cherries (Chopped into quarters)
  • 100g Desiccated Coconut
  • 1 can Tinned Caramel

Directions

Preheat the oven to 180C. Line an 9" square cake tin.
Melt the butter in a large pan and add the crumbled digestive biscuits. Mix well until the butter is soaked up and spread evenly about the biscuits.
Press the biscuit mixture firmly at the bottom of the tin. I use the back of a dessert spoon but your knuckles do just as good a job.
Sprinkle over the chocolate, coconut and cherries so they are spread evenly over the biscuit base.
Pour over the can of caramel and bake for 35 minutes - you may need to turn down the oven to 160 for the last 10 minutes to stop it catching on the edges.
As soon as the tin is removed from the oven but keeping the 'creation' still in the tin, mark out cut squares. This will make it so much easier to divide into portions when it has properly cooled.
Leave to cool in the fridge for at least 2 hours or preferably overnight.

Slightly late with Bake of the week this week – the Easter holidays have beaten me. My kids are all go 24 hours a day but wouldn’t change them (well maybe the arguing!)

Some very creative entries in last week’s Bake of the Week:

Have you ever seen a cuter Turtle Cake? – Searching for Spice Some great instructions on how to recreate your own. I have to admit to loathing bananas but would definitely revisit this for turtle ideas!

Banana Turtle Cake

There was this truly gorgeous combination of Lemon and Berries presented beautifully by Hijacked By Twins

lemon strawberry cake

And an Easy Peasy Chocolate Torte by Muma Leary – Just look at the picture of what her little ones got up to as she was making it though. I did chuckle!

chocolate torte

I’m entering this into Emily’s Recipe of the Week linky, Honest Mum’s Tasty Tuesdays & Romanian Mum’s Foodie Friday (even though it is none of those days!) – why not hop over and share the love?

Romanian Mum
Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

 

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The link is now open for entries for Bake of the Week – The link will close on Monday morning as usual and the round up will be up on Monday night. I will tweet and Pin any entries to the Bake of the Week Pinterest Board – Why not follow it to see the other entries we’ve had so far?

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Oaty Cookies – Bake of the Week

oat cookies biscuits

These are perfect to bake with toddlers. They don’t use too many ingredients, not too complicated and they are robust enough that even a toddler can mess around with them and they still turn out. I’ve never found it easy baking with toddlers – I always get stuck after the whisking of the eggs – frightened that they will over mix and the bake will come out rock hard. I am getting better though and honestly really enjoy making these with Tara. She really enjoys it too as the photo below shows. Yeah, I know my utility room is a mess and I haven’t eaten all of those Creme Eggs, honest!

Toddler baking

The first few times we made them, I thought she wouldn’t like them – there’s something about oats that makes a child suspicious! Too healthy. All 3 of my kids really like these though and we frequently have to make double.

Oaty Cookies

Serves 24
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Meal type Snack
Misc Child Friendly, Serve Cold
Oat Cookies that are quick and simple to make. Ideal for baking with the kids.

Ingredients

  • 2 heaped tablespoons Golden Syrup (This is a rough measurement - I tend to just pour it into the pan so it looks about half the butter)
  • 4oz Self Raising Flour (No need to sieve)
  • 4oz Light Soft Brown Sugar (I have used dark brown and it works just as well)
  • 4oz Porridge Oats
  • 1 teaspoon Ground Ginger (I have also used Mixed Spice & cinnamon and they are nice too)
  • 4 tablespoons Tap Water
  • 4oz Butter

Directions

In a large pan, melt the butter and the syrup. Once melted, take off the heat and allow to cool.
In a large bowl, mix together the flour, oats, ginger and sugar
DSC_0268
Stir in the melted butter/syrup and mix (by hand is fine)
Add the water and bring together in a dough.
By hand, roll into balls (I like to cover my hands in a thin layer of oil to stop it sticking first) and place about 12 on each baking sheet
Cook for 20-30 minutes. Once golden, remove from the oven and leave to cool on a wire rack.

There were some delicious looking bakes entered into last week’s Bake of the Week.

Kirsty from Hijacked by Twins gave a brilliant play on words with her entry – A ‘Baton’Berg which was made to celebrate the tour of the Sports Relief Bloggers Baton. I nearly got my hands on this at Saturday synchro training in Sale – It left the building a mere 2 minutes before we arrived! Anyway, back to the cake – how fab is this?

bake of the week

Jenny from Mummy Mishaps is a lovely blogger that often comes up with excruciatingly tempting bakes. This week is no exception – I know a 3 year old that would love these Malt Loaf Chocolate Brownies!

bake of the week

And lastly, Sarah from Crew Cut and Newt gave us a tip for when a bake doesn’t go quite right (Happens all the time round my house!) – Serve it as a pud! With this Cherry coulis, I reckon it sounds divine.

bake of the week

Thanks loads to everyone who took part in this week’s Bake of the Week – The link is open for everyone to enter again now. Remember, it doesn’t have to be cake…bread, biscuits, tarts, flans all count. I Pin and tweet every entry and mention in the weekly roundup on a Monday evening. The linky is open until Monday morning 7th April.

Please display the badge to let everyone know that you have entered #Bakeoftheweek

 

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Have a great week everyone!

I’m also entering this Oaty Cookie recipe into Emily’s Recipe of the Week linky …

Link up your recipe of the week

And once more, this recipe can be found over at Honest Mum’s Tasty Tuesday linky

Tasty Tuesdays on HonestMum.com

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Panforte – Nibbles for Visitors

christmas baking, panforte, cherries, nuts

I always thought that Panforte had to contain chocolate. I loved it when other people made it but never really felt inspired to make my own – There was always enough chocolate around our house at Christmas to sink a ship. When I started researching the history of Panforte though, I discovered that it doesn’t HAVE to have cocoa or chocolate, that just seems to be a popular combination. I set off to make my own recipe and came up with this.

There’s not many recipes that I say, you must wait a few days before eating but this is definitely one of them. Left in a tin for approx 5 days helps the flavours to melt together and the bars to soften up – believe me, your teeth will thank me for waiting!

PLEASE NOTE: This recipe should also include 100g of finely chopped dates which are added to the Nut and Cherry mixture. For the life of me I cannot find how to edit the recipe plugin!

Panforte – Nibbles for Visitors

Panforte – Nibbles for Visitors

Ingredients

  • 200g Nuts (I spread mine fairly equally between Pecan, Almonds & Macadamia) Whole hazelnuts & Walnuts work equally well.
  • 50g Glace Cherries
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 150g Dark Soft Brown Sugar
  • 40g Butter
  • 150g Runny Honey
  • 75g Plain Flour
  • Large Pinch of Ground Pepper (White or Black)
  • Icing Sugar to sprinkle on before serving

Instructions

  1. Preheat the oven to 160C
  2. Chop some of the bigger nuts into halves - I like a mixture of big and small nuts to remain in the bars. Chop the cherries into halves too.
  3. In a large saucepan over a medium heat, melt the butter and the sugar until the sugar has just dissolved.
  4. Add in the honey.
  5. Take off the heat and add the flour and the spices and mix until just combined.
  6. Add to the Nuts and Cherry mix until all the ingredients are evenly distributed. It will be a really tough mixture so use some elbow grease.
  7. I added mine to a 9" square silicone cake tin and pressed it down. If you are using a metal tin you will need to grease and line it.
  8. Bake in the oven for 40-50 minutes - do not allow to catch on the corners, check after 30 mins.
  9. As soon as it comes out of the oven, make lines where you are going to divide the mixture into portions - This will make it easier to cut when it is cool.
  10. Allow to cool fully in the tin and break into small portions - Mine in the picture are quite large!
  11. If you can leave in a air proof tin for around 4-5 days
  12. Dust with Icing Sugar just before serving.
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I am adding this recipe to Tea Time Treats as hosted by Karen at Lavender & Lovage and Kate at What Kate Baked

I am also entering this recipe into the One Ingredient challenge which is this month hosted by Laura at How To Cook Good Food – One of my favourite blogs!

One-Ingredient-Dates-1024x848

And another, You can find this recipe over at Emily’s Recipe of the Week linky

recipe-of-the-week