St. David's Day ~ Welsh Cakes

 

Saint David's Day (Dydd Gŵyl Dew/Sant Didd Gŵyl Dew) or more traditionally known as the Feast Day of Saint David is celebrated on March 1st in Wales. He is the patron saint of Wales and with celebrations dating back as far as the 12th century, it is a day to celebrate and honour not only Saint David and his achievements but to honour Wales as well. It is said David was a teacher and that he helped find over a thousand monasteries. Events are not only held across Cardiff, Swansea and Aberystwyth but around the world which includes the largest annual event outside of Wales, The Los Angeles St. David's Day Festival. 

Wearing daffodils and leeks are traditional during festivities and both are recognized symbols of Wales and Saint David. Popular traditional dishes to eat are cawl (soup), bara brith tea loaf, Welsh cakes, Welsh lamb and Welsh rarebit.

I enjoy making Welsh Cakes not only around March 1st but throughout the year and in particularly around Winter Solstice, Yule/Christmas and New Years. 

Dydd Gŵyl Dewi Hapus ~ Happy St. David's Day to all!                

Welsh Cakes

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1 2/3 cups self - raising flour, sifted

a pinch of salt

1 stick (1/2 cup) butter, softened

1/3 cup granulated white sugar

1/4 cup dried currants 

1, egg beaten

1 1/2 tablespoons milk

Superfine sugar for sprinkling

Preheat a griddle or a heavy fry pan to a moderate, even temperature. 

In a large bowl, blend together the flour and salt. Rub in the butter. Add the sugar and currants and mix with the egg and milk to form a soft dough, you may need to add more milk but just a tablespoon at a time if the dough is a bit dry. 

On a floured surface, roll out to a thickness of 1/4  to 1/2 inch and cut out circles using a 3 inch cookie cutter. Place on the preheated griddle and cook both sides until lightly golden. Place on wire rack to cool and sprinkle with the superfine sugar, while warm, before serving. 

Chocolate Chip Walnut Cookies

 

Sometimes it's the most simplest and straightforward cookie that will do, and this time it would be the classic chocolate chip. With no extraordinary ingredients and no chill time, except for a handful of chopped walnuts, its crunchy nutty golden texture has all the buttery sweetness you can hope for in such a colossal drop cookie.  

Chocolate Chip Walnut Cookies 

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makes about 3 dozen

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup dark chocolate chips

1/2 cup chopped walnuts

1/2 cup butter

1/2 cup white sugar

1/4 cup lightly pa red dark brown sugar

1 egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper or a silicone baking mat. Set aside.

In a medium bowl combine the flour, baking soda, salt, chocolate chips and chopped walnuts. Stir to combine.

In a large bowl cream together the butter, white sugar and brown sugar. Beat in the egg and vanilla extract until light and fluffy. Stir in the flour mixture. 

Drop cookie dough from a spoon about 2 inches apart onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until the cookies become golden brown.  

Mocha Cherry Cupcakes

 

What's not to love, deep rich chocolate with hints of coffee and plump cherries enhance this super moist cupcake. I chose not to icing them as I found the cupcake itself was sweet enough for my liking, regardless you may icing or decorate these however you wish. And the lack of icing doesn't make them less enjoyable it just focuses more on the voluptuous cakey bit rather than the sweet icing bit.    

Mocha Cherry Cupcakes

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3/4 cup unbleached all purpose flour

1/2 cup cocoa powder

1 tablespoon instant espresso powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup white sugar

1/2 cup brown sugar

1/3 cup olive oil

1/2 cup milk

1 teaspoon vanilla extract

Fresh cherries, pitted or frozen pitted cherries or canned pitted cherries, drained, for decorating

icing sugar, for decorating

grated dark chocolate, for decorating

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with cupcake papers or silicone baking cups.

In a medium combine and whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.

In a large bowl, add the eggs, white sugar, brown sugar, olive oil, milk and vanilla extract and whisk until smooth. 

Add the flour mixture to the egg and sugar mixture and stir until just combined. Spoon batter into lined muffin cups, filling each cup about 2/3 full. Place two cherries on top, they may sink into the cupcake, not to worry. 

Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool on a wire rack. There may be a bit of extra batter just repeat baking in lined muffin cups until all the batter is used up.

Once cupcakes are cool. Sprinkle with icing sugar and grated dark chocolate, and gently pierce the top with a piece of dark chocolate. We seemed to have an abundance of Terry's Chocolate Orange Dark in our house so I used those, gently inserting the thin side down of the wedge into the top of the cupcake.   

Golden Goddess Turmeric Hummus

 

Infused with anti-inflammatory spices such as turmeric and ginger this vivid golden hummus will not only brighten your palate but add a touch of warmth to your day. Its sunny disposition has the perfect balance and harmony of savouriness and spiciness together in such a beautiful luscious spread.   

Golden Goddess Turmeric Hummus

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1 can (540ml) low- sodium chickpeas, drained

the juice of 1 medium - large lemon

1/4 cup tahini 

3 cloves garlic, minced 

1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric 

1/4 teaspoon salt

1/4 black pepper

1/4 teaspoon sweet paprika

a pinch of cayenne pepper

2 tablespoons olive oil or avocado oil

Add the drained chickpeas, lemon juice, tahini, minced garlic, fresh ginger, turmeric, salt, black pepper, paprika, cayenne pepper and oil in a food processor or blender and blend until smooth. Scraping down the sides of the container if needs be. 

For a more creamier texture add a bit more oil and or water, about 1 tablespoon oil plus 2 tablespoons water. Blend again. Taste and adjust the flavour, according to your taste, either by adding more turmeric, garlic or ginger.

When the hummus is a consistency to your liking, place into a serving bowl. Smooth the top. Drizzle with olive oil and sprinkle with paprika and garnish with slices of lemons or pine nuts. Serve with pita bread, crisp flat bread, rustic crackers or chopped vegetables.