Blueberry Almond Coconut Cake

 

For a cake that doesn't need any icing one may think of it as being excessively sweet however it's not overly sweet. The flavour combination fuses together creating a fruity sponge cake that is packed with blueberries. Serving with a dollop of whipped cream, a lashing of custard or even a spoonful of blueberry sauce will enhance this modest dessert to a whole other level.  

Blueberry Almond Coconut Cake

------------------------------------------------------------------------------

1/3 cup (75 ml) olive oil 

2/3 cup (150 ml) white sugar

2 eggs

1 teaspoon (5 ml) vanilla extract

2/3 cup (250 ml) milk

1 2/3 cup (400 ml) unbleached all purpose flour

1/2 cup (50 g) almond flour  

1 tablespoon (1.5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

1 cup (250 ml) sweetened shredded coconut 

2 cups (500 ml) fresh or frozen blueberries

almond flakes for sprinkling on top

Preheat oven to 350ºF (180ºF). Lightly grease and flour a square 9 - inch baking tin. Line the bottom with baking parchment. Set aside. 

In a large bowl whisk together the olive oil and white sugar until well combined and pale. Add the eggs and beat together, then add the vanilla extract and milk and stir until combined.

In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, salt and shredded coconut. Add the flour mixture to the creamy olive oil milk mixture and stir until smooth. Add the blueberries and gently fold them into the batter. 

Pour or spoon the batter into the prepared baking tin and sprinkle almond flakes on top. Bake for 30 to 40 minutes or until the cake is golden brown and a toothpick inserted into the centre comes out clean, a few moist crumbs are fine.  

Mr. Kipling

 

Obviously our household knows I was seeking out Mr.Kipling's Cherry Almond Bakewell tarts and during the Christmas holidays look what was given to me. When I saw them I had a laugh and so did my son. It was a surprise considering my husband and I looked high and low for them when in London. I will absolutely enjoy and share these sweet treats.

Lemon & Almond Crumbles

 

I think these may sound more delicate then they actually are however their moist buttery crumb texture is more cake like which makes them excellent for dessert, afternoon tea or to brighten up a rainy day... or any day, for that matter, when a dainty pick me up is needed. Absolutely moreish. Lemon and almond are a most suitable pairing that is full of abundant tangy sweetness in every crumb. 

Lemon & Almond Crumbles 

-----------------------------------------------------------------------

makes 12

1  1/2 cups self-rising flour

1 teaspoon baking powder

2/3 cup superfine sugar

Generous 1 cup ground almonds

1 egg, beaten

1 cup milk

1/2 cup butter, melted and slightly cooled

1 teaspoon almond extract

grated zest of 2 lemons

juice of 1 lemon

1/2 cup thinly sliced almonds, for sprinkling

1 - 2 tablespoons sugar, for sprinkling

Icing sugar, for dusting before serving

Preheat oven to 400ºF (200ºC). Grease or line a 12 cup muffin pan. 

In a large bowl combine the flour, baking powder, superfine sugar and ground almonds and whisk together.

In an another bowl combine the egg, milk, melted butter, almond extract and lemon zest and lemon juice. Whisk together then add to the flour mixture. Using a wooden spoon stir together until just combined. Spoon the batter into the prepared muffin cups. Sprinkle the tops with the flaked almonds and sugar. 

Bake for about 20 minutes or until muffins have risen and are golden. Leave the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool. Serve with a light dusting of icing sugar.   

Cherry Almond Cake

In my efforts to recreate a version of one of my favourites, the Cherry Bakewell, I have come up with this, a less convoluted more simplistic attempt then my previous, not that there is anything delusional about efforts as they may be culinary therapeutic and surprising. Served without icing has its rustic appeal although the buttery richness of this cake, the distinct almond flavour with a hint of cherry and marked by an opaque glazed icing; completes the flavour and essence of the Cherry Bakewell, well for me any way.  

Cherry Almond Cake 

------------------------------------------------------------------------------------------

1 1/2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/2 cup chopped almonds

1/2 cup butter, softened

1/2 cup coconut sugar

1/2 cup white sugar

2 large eggs

1 teaspoon almond extract

3/4 cup milk

1 can pitted dark cherries, drained and juice reserved

 1 tablespoon lavender sugar from sprinkling over the top

Notes: fresh or thawed frozen cherries may be used in replace of tinned. 

Empire Icing

---------------------------------------------------------------------------------------------

1 cup icing sugar

1/4 teaspoon almond flavouring

1 1/2 tablespoons hot water

In a bowl combine all the ingredients until blended and smooth. Icing over cookies or cakes.  

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch square baking tin. Line the bottom with parchment paper.

In a medium bowl combine the flour, baking powder and chopped almonds.

In a large bowl cream the butter, coconut sugar and the white sugar together, then add the two eggs and almond flavouring and beat until light and fluffy. Stir in the milk and once blended, fold in the flour mixture to the creamy milk mixture. Once blended together turn the cake batter into the prepared baking tin. 

Then randomly place the drained cherries on top, gently pressing them into the batter, sprinkle the lavender sugar over the top and bake in the preheated oven for about 30 to 40 minutes, or until the cake springs back when lightly touched. 

When done remove from the oven and place on a wire rack and using a toothpick gently pierce the cake several times, then spoon some of the reserved cherry juice over top of the cake and allow to cool. Once cool drizzle with Empire icing, if you wish, and allow to set before serving.      

 

Cherry Bakewell Cake

 

To those that know me and know me well, know my love of the Bakewell Tart. From the market town of Winchelsea, the bakeries of Rochester, the cobblestone streets of Canterbury and the high streets of London, to the department store Foodhalls, and the Mr. Kipling grocery aisle for the more commercially produced, there is no place, in England, to which I don't seek out the Bakewell Tart. 

This is my take on the Cherry Bakewell Tart, which is a take on the Bakewell Tart, which is the variation of the Bakewell Pudding and reimagining it, in cake form, truly became a culinary labour of love. Although the term Bakewell Tart or Pudding have been used interchangeably, each refers to a specific dessert recipe.  

The Bakewell Pudding was created in the small Derbyshire market town of Bakewell and how it became the Bakewell Tart is a culinary tale to be told... Mrs. Greaves, landlord of the White Horse Inn, left instructions to her cook to make a jam tart and instead of stirring the almond paste and eggs into the pastry as instructed, the cook spread the mixture on top of the tart, when baked, it had set like an egg custard. Although a cooks mistake, the resulting pudding was positive and became very popular with visitors of the Inn. 

The exact date of the puddings creation is unknown. It was first thought to be created in 1820 however the Inn was demolished in 1805. Another date suggests 1860 however the recipe appears in Eliza Acton's Modern Cookery for Private Families in 1845 and a further two recipes appearing in The Book of Household Management by Mrs. Isabella Beeton, in 1861.   

There are two variations of the Bakewell Tart we see today, one with flaked almonds and a light dusting of icing sugar and with an almond sponge cake replacing the frangipane, which came about in the 1900's. Then later came another change, a glace sugar paste topped with a candied cherry replacing the flaked almonds becoming known as the Cherry Bakewell Tart.  

In 2013 a recipe was discovered in a history book at a Gloucester Museum that looked similar to the Bakewell Tart. The recipe uses rice flour and is called the Gloucester Tart.

With my version I wanted to do something different from the universal sponge cake and something more traditional like a tea cake. It does seem reminiscent of fruit cake or a Bara Brith however the fruit and cherry almond flavour does come through. Perhaps this is just the beginning of many attempts on creating a Bakewell dessert.   

Cherry Bakewell Cake

-----------------------------------------------------------------------------------------

1 3/4 cups (250g) dried cherries or dried mixed berries

1 cup candied cherries, sliced in half

 3/4 cup mixed citrus peel

1/2 cup thinly sliced almonds

1 1/3 cup dark brown sugar, packed

2 cups of fruit tea

2 to 3 shots cherry brandy

1 teaspoon almond extract

3 cups unbleached all purpose flour

2 teaspoons baking powder

2 beaten eggs

In a bowl, place the dried cherries, candied cherries, citrus peel, sliced almonds and brown sugar. Pour the hot tea over the the dried fruit, add the cherry brandy and stir to combine. Cover with a lid or cling film and allow to stand overnight at room temperature.

The next day...

Preheat the oven to 325ºF (170ºC).

Butter and flour a round cake tin. Line the bottom with parchment paper.

In a large bowl, whisk together the flour and baking powder.  

Add the almond extract to the dried fruit mixture and stir. Add the fruit mixture followed by the eggs, alternating between the two. Mix until no dry streaks remain and the batter is well blended.

Bake for about 80 to 90 minutes or until the cake is golden and springs back when pressed. Place the cake on a wire rack and allow to cool for 20 minutes, then gently turn it out onto the rack to cool completely.

Once cooled, decorate with and almond glaze icing and place a candied cherry on top. 

Notes: Ovens vary so baking time may be different and need adjusting according to the oven you use.  

Iced Queen Drop Biscuits

I stumble upon this recipe one afternoon and it may be found in the book, Audley End Cook, a cookbook by Mrs. Avis Crocombe, who was a cook at Audley End House in the early 1880's. I believe Dr. Annie Grey, a food historian, has updated the recipe and even has a cookbook, with Andrew Hann, called How to Cook the Victorian Way with Mrs. Crocombe. You may find the recipe and cookbook on the English Heritage website. 

Although not traditionally iced, these buttery biscuits apparently are in honour of Queen Victoria. The texture is a cross between a cookie and a cake, soft cake-like on the inside and  firm cookie-like on the outside. I have adapted this straight forward recipe, not only by icing them but how I would assemble and mix the ingredients together. Either way, as historic recipes go, this is a delightful one.

Queen Drop Biscuits

---------------------------------------------------------------------------------

makes 24

340g (12oz / 2 1/4 cups) unbleached all purpose flour, sifted

225g  (8 oz / 1cup) currants

225g  (8 oz / 1 cup) butter, softened

225g ( 8 oz / 1 cup) white sugar

3 eggs

a few drops of almond extract

Preheat the oven to 350ºF (180ºC) and line a baking tray with baking parchment paper.

In a bowl combine the flour and currants together. 

Cream the butter and sugar together using a hand mixer. Mix well, before adding the eggs and almond extract. Mix until light and fluffy. Add the flour mixture in two additions, stirring after each.  

Using your hands to roughly form or a tablespoon, drop equal quantities of the mixture onto  the prepared baking sheet. Don't put them to close together as the mixture will settle and expand outwards. 

Bake in the preheated 350ºC  (180ºF) oven for about 10 minutes or until firm to the touch and cool completely on a wire rack before icing them, if you wish. 

ICING:

1 cup (250ml) icing sugar

1/4 (1ml) teaspoon almond or vanilla extract

1 tablespoon (15ml) hot water

In a bowl combine icing sugar, extract and water. Adding a bit more water, if needed, to make a semi thin icing. Spread or drizzle over cookies and allow to set firm, approximately 1 to 3 hours.  

A blast of warm weather has come our way before the cool minus temperatures arrive. Hope everyone had a nice weekend. - JD 

Cherry Almond Squares

Like my mincemeat squares these cherry almond squares are equally good and have a subtle bakewell tart taste. 

Cherry Almond Squares

------------------------------------------------------------

1 1/2 cups unbleached all purpose flour
1 cup old fashion rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup sugar

3/4 cup (1 1/2 sticks) butter, melted
2 teaspoon almond extract
1 can cherry pie filling

Almond Paste:
-----------------------------------------------------------

1 cup ground almonds
1/2 cup icing sugar
1 egg


Preheat oven to 350ºF Grease and flour a 9inch square baking tin and line with baking parchment paper. Set aside.

In a large bowl combine flour, oats, sugar, baking soda, salt, butter and almond extract. Beat with an electric mixer at low speed for 1 to 2 minutes, until the mixture is crumbly. 
Reserve 1 cup of the crumb mixture; press the remaining crumb mixture into the bottom of the prepared tin.

In a medium bowl combine the almond meal, icing sugar and 1 egg. Stir until blended and smooth. Spread the almond mixture on top of the now form crust in the baking tin. 

Open the can of cherry pie filling and spoon the filling over the almond mixture to 1/2 inch of the sides. Sprinkle with the remaining crumb mixture. Bake in the preheated oven for 22 to 30 minutes until golden brown, bubbly and the filling has somewhat set. Cool completely in the baking tin on a wire rack. Cut into squares. 

Egg Nog Alternatives

Growing up I did not like egg nog. The prospects of chugging a glass left me gasping for air. Still to this day, thoughts of egg nog can send shivers down my spine until I found these appealing options; making it easier to consume this Holiday tradition.  

So Delicious Dairy Free Coconut Holiday Nog... perfect for those minding their lactose and dairy. I found this one to be very pleasing in taste, true to traditional egg nog with a perfect balance of creaminess and spice. Preferred on it's own, however this tasty nog was great added to coffee and I could see baking with it. 

Earth's Own So Fresh Almond Nog... again great for those minding their lactose, dairy  and soy however I found this one to be much more sweet and light. Great, if you want a more sweeter spiced nog. I preferred this mixed into coffee as it mellowed a dark roast nicely.   

So far these are the only two alternative options, we have tried, to traditional egg nog.

Hope everyone is having a good week so far. - JD 

Apple Almond Galette

This is a free form tart. The more rustic and less uniformed the better. The addition of the almond paste makes for a more filling galette with endless options for fruit.  

Apple Almond Galette

-------------------------------------------------------------

4 cups apples, cored and sliced

1/3 cup caster sugar (white sugar)

1/2 teaspoon ground cinnamon

1 cup almond meal

1/2 cup icing sugar (confectioners sugar)

1 egg

pie crust, make your favourite recipe and use that or use a ready-made pie crust or ready-made puff pastry.

egg wash

1 teaspoon vanilla sugar 

Pre-heat oven to 350ºF (175ºC). Cover a flat surface wit baking parchment paper

Make your favourite pie crust recipe or if you are using a ready-made one; roll it out, on the flat surface that is covered with baking parchment paper. Transfer rolled pie crust with baking parchment paper underneath on to the baking tray. Trim any excess paper from around the edges of the baking tray. Set aside.

In a large bowl gently toss the apple slices, caster sugar and ground cinnamon together. 

In another bowl mix together the almond meal, icing sugar and egg, until a paste forms.

Spread the almond paste in the centre of the pie crust, leaving about 1/2 inch around the edges. Place the sugared apple slices over the almond paste. Fold the bare 1/2 inch of crust inward over the apples and almond paste; leaving the centre of the tart uncovered. Crimp down the edges with a fork as you go around the tart, if you wish. 

Make the egg wash, 1 egg white beaten with 1 tablespoon of water. Brush over the edges of the tart and sprinkle with vanilla sugar. Bake in the pre-heated oven for 40 minutes, or until golden brown. 

Notes: to make the spreading of the almond paste easier you may want to use a wet knife or spatula.  

Cherry Almond Loaf Cake

From Nigella Lawson's, How to Be a Domestic Goddess, comes this featured recipe. Aromatic almond and plump cherries are mellow in this buttery loaf cake. To me, it is very reminiscent of a bakewell tart and I could see drizzling royal icing over the top when making this cake during the holidays; instead I scattered sliced almonds on top for a bit more flair. 

Nigella Lawson's Cherry Almond Loaf Cake

-------------------------------------------------------------------------

Makes 8 to 10 slices

1 1/2 cups natural coloured candied cherries

1 2/3 cups self-raising flour

2 sticks (1 cup) butter, softened

3/4 cup superfine sugar 

3 large eggs, beaten

2 - 3 drops almond essence

1 cup almond meal

1/3 cup milk

Method:

1. Preheat the oven to 170ºC/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.

2. Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and almond meal. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23x13x7cm / 9x5x3 inches) and bake for 3/4 to 1 hour, or until a cake-tester comes out clean.

3. As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.

Notes: I had to cook the cake a bit longer than stated in the recipe... ovens vary therefore cooking times may vary. 

For metric measurements and for other Nigella Lawson recipes click *here* 

Hope everyone had a great weekend. - JD 

Almond Poppy Seed Loaf

Another loaf recipe to add to your baking repertoire. Delicious with a subtle hint of almond flavour plus the added bonus of a bit of fibre. This is irresistible with a cup of tea!    

Almond Poppyseed Loaf

-------------------------------------------------------------

1 1/2 cups all purpose flour

1/2 cup coconut sugar

2 teaspoons baking powder 

1/4 teaspoon salt

1 tablespoon poppy seeds

1 cup All-Bran cereal

1 cup milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup chopped almonds, toasted

Preheat of to 350ºF (180ºC). 

Butter and flour a loaf pan. Line the loaf pan with baking parchment paper. Set aside.

In a bowl, blend together the flour, sugar, baking powder, salt, and poppy seeds. Set aside. 

In a large bowl, mix together the cereal and milk. Let stand for 5 minutes until the cereal has softened. Stir in the eggs, oil, vanilla, and almond extract. Add the toasted almonds and then add the flour mixture, stirring until just combine.

Spread batter evenly into the prepared loaf pan and bake for 50 minutes or until wooden pick inserted in the centre comes out clean. Let cool for 10 minutes before removing from pan. Let cool completely on wire rack. 

Notes: You use caster sugar however the loaf would probably be more sweet. Coconut sugar gave richness with just a hint of sweetness and complimented the toasted almonds. I also thought chopped apple pieces might be a nice addition. 

Getting things done inside and outside of the kitchen. The temperature today is a balmy -29ºC! Stay warm everyone! - JD 

Vanilla

It has been awhile since I posted about a cookbook. Seeing how, cookbooks are how my blog got started; I feel befuddled how, at times, this idea goes amiss. Not for long however I do get side tracked and enjoy sharing my baking/cooking and recipes, which is also another premise of this blog. I have dearly missed my loose reviews, if you may call it that, of all things cookbooks. What better way to get back into the swing of things than to focus on such an ingredient as vanilla.

I have quite a few cookbooks that focus on one ingredient and they can be quite handy and offer inspiration as much as a reminder to not over look those certain ingredients. This cookbook wants to re-establish vanilla and showcase it's true versatility in baking and cooking. Yes, cooking! I was quite intrigued by the savoury recipes in this book. Now a days vanilla is more common and often comes to reference something ordinary or bland. Which is unfortunate because the aroma of vanilla itself may evoke memories of comfort and joy with just one hint. Probably because of this double edge sword, so to speak, the author wanted to bring about a more flavourful palate association with vanilla. Which this cookbook does. There are some fabulous recipes to try and be enjoyed. 

This is a lovely cookbook that anyone who will appreciate and revel in the comfort of vanilla, a pantry staple. Beautiful full page matte photographs. Great chapters with helpful hints, information and historic facts sandwiched throughout the book, which anyone may appreciate.  

As soon as I saw Elderflower I had to share this recipe. It simply sounds divine.  

Elderflower & Almond Cake

--------------------------------------------------------------------------------------

Serves 12

80 g (2/3 cup) self-raising/self rising flour

1 teaspoon baking powder

170 g (1 1/4 cups) ground almonds/almond meal

225g (2 sticks) softened butter

240g (1 cup plus 3 tablespoons) golden caster sugar/raw cane sugar

finely grated zest of 1 lemon

4 eggs, lightly beaten

160ml (2/3 cup) elderflower cordial (use the sort that needs diluting about 1:10)

freshly squeezed juice of 1 lemon

150ml (2/3 cup) mascarpone

150ml (2/3 cup) double/heavy cream

1 teaspoon vanilla paste, or 1 vanilla pod/bean, seeds only

a handful of chopped pistachios 

a 23cm/9 inch springform cake pan, greased and base lined with baking paper

Pre heat oven too 180ºC (350ºF) Gas 4.

Mix together the flour, baking powder, and almonds. In a separate bowl, cream the butter, 225g/1cup plus 2 tablespoons sugar and lemon zest until fluffy. Gradually beat in the eggs, one at a time, making sure that each one is incorporated before adding the next. Quickly beat in the flour mixture, then spoon into the prepared pan and smooth the top. Bake for 40 - 45 minutes, or until risen and golden.

While the cake is baking, combine 100ml/scant 1/2 cup of the elderflower cordial with the lemon juice and remaining sugar. Remove the cake from the oven, then prick it all over and sprinkle the syrup over the surface, guiding the liquid towards the holes. Leave to cool in the pan, then remove.

Put the mascarpone in a bowl with the remaining elderflower cordial and whisk until smooth. Add the cream and vanilla paste or seeds and whisk again to make a softly spreadable icing/frosting. Spread the icing/frosting over the top of the cooled cake and scatter with the chopped pistachios

And there was this savoury recipe great for breakfast or brunch and dinner. 

Sweet Potato Pancakes with Cinnamon and Vanilla

-------------------------------------------------------------------------------------------

Serves 4 - 6 

300 g/10oz. sweet potato, peeled and chopped

125g (1 cup) plain/all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3 - 4 teaspoons caster/superfine sugar

1 tablespoon vanilla extract

125ml (1/2 cup) of milk

1 beaten egg

1 tablespoon butter, melted and slightly cooled

vegetable or groundnut oil, for frying

yogurt, stewed apples and maple syrup, or vanilla ice cream, to serve.

Bring a pan of water ti the boil and steam the sweet potatoes until tender, then drain and leave to cool. Meanwhile, sift the flour, baking powder and cinnamon into a large mixing bowl. Stir in the sugar. Add the vanilla extract to the milk and egg, along with the melted butter.

Gradually add the wet ingredients to the dry., combining it all together with a fork. The batter can be made up to 24 hours in advance and stored in the fridge in a bowl, covered, if you like.

Before cooking, mash the sweet potatoes, then stir them through the batter until well combined. Melt a little oil in a non-stick frying pan/skillet over fairly high heat. Once hot, carefully add heaped tablespoons of the batter. Gently fry until golden brown on both sides, turning them with a spatula.

Serve stacked with yogurt, stewed apple and maple syrup, either for a hearty breakfast that kids will love, or with vanilla ice cream for dessert.

Vanilla Facts:

----------------------------------------------

- The Totonac people of Mexico considered vanilla as a gift from the Gods.

- The Aztec's combine chocolate and vanilla together which seduced the Spanish conquer Hernan Cortés. He is credited with introducing chocolate and vanilla to Europe in the 1520's .

- The first written reference to the word vanilla appeared in an Amsterdam publication by William Piso in 1658.

- In 1601, when it was declared by Hugh Morgan, apothecary to Queen Elizabeth I, declared that vanilla should be used as flavour, she insisted that vanilla be used in practically everything she ate.

- By the 18th century vanilla was so popular in France that it became a commodity grown in French colonies.

- It was the The Marquis of Blandford,  later the 5th Duke of Marlborough, that imported vanilla to Britain in the late 18th century.

- Vanilla is now grown in Madagascar, the Philippines, Indonesia, India, Tahiti, the West Indies, and also many countries within Africa.

- Vanilla is the second most expensive spice after saffron. 

Hope everyone is having a good week so far. - JD 

Almond Hazelnut Biscotti

There are a few different recipes for biscotti. Some ask for butter while others ask for vegetable oil. The ones I prefer are made with vegetable oil; I find them less fussy and quick to make. Traditional biscotti uses an anise extract for flavour however one can play around with the ingredients to suit ones culinary desire. Creating flavours to suit any occasion or season. Biscotti is lovely at Christmas however it may be enjoyed all year round. 

Biscotti

------------------------------------

1/2 cup vegetable oil

1 cup caster sugar

3 eggs

1 teaspoon vanilla 

2 teaspoons almond extract

3 1/4 cups all purpose flour

1 tablespoon baking powder

1 cup of chopped nuts (almonds or hazelnuts)

Preheat oven to 375ºF (190ºC) Grease and baking sheet or line with parchment paper.

In a large bowl beat together the oil, sugar, eggs, vanilla, and almond extract until well blended.

In another bowl combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough. You will need to use your hands for this bit... Divide the dough into two pieces. Form each piece into a roll as long as the baking tray. Place each roll onto the prepared baking sheet and press down to about a 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Allow the baked rolls to rest on the baking tray until cool enough to handle. When cool enough transfer to a large cutting board and slice crosswise into 1/2 inch slices. Do this for each roll.

Place the slices cut side up back onto the prepared baking tray and bake for an additional 6 to 10 minutes on each side. Slice should be lightly toasted to a lovely golden colour. 

Notes: You can change the flavour by adding different extracts and essences. Also chopped dried fruit works well; as does freshly grated zest from a lemon, orange, or a lime. Although I prefer my biscotti plain you can dress it up by drizzling a good quality chocolate over top.

Hope everyone is had a good week. Enjoy your weekend everyone! - JD 

Delicious Oat Bran Flax Muffins

I must start off by saying these muffins are by far the most tasty muffins I have made. Packed with loads of fibre, some fruit and veg to maximize taste and give a simple healthy twist. These would be great to start your day, as a snack or for packed lunches. They do have nuts however if you are unable to enjoy nuts or can not have them at school or work then just omit them and add raisins instead.

Delicious Oat Bran Flax Muffins

-------------------------------------------------------------

makes 12 muffins

1 1/2 cups all purpose flour

 3/4 cup ground flax seed 

3/4 cup oat bran

1 cup of dark brown sugar

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground British mixed spice, optional 

3/4 cup milk (skim or 2%, which ever you prefer)

2 eggs, beaten

1 teaspoon vanilla extract

2 tablespoons vegetable oil

2 cups shredded carrots

2 apples, peeled and shredded

1 orange, rind grated 

1 cup chopped nuts (unsalted walnuts, almonds or mixed nuts) 

Pre heat the oven to 350ºF (175ºC)

Grease a muffin tin or line the tin with muffin papers.

Shred... grate the carrots, apples and the orange rind then set aside.  

In a large bowl combine all the dry ingredients (flour, ground flax, oat bran, sugar, baking soda, baking powder, salt, cinnamon and mixed spice). Set aside.

In a medium bowl combine all the wet ingredients (milk, eggs, vanilla, oil, carrots, apples and grated orange rind) plus the nuts and give a stir to combine those ingredients. Now add the wet ingredients to the bowl of dry ingredients and stir until just combined. Fill the prepared muffin cups about 2/3 of the way full. Bake in the preheated 350ºF (175ºC) oven for 15 or 20 minutes, or until a toothpick inserted in the centre comes out clean. 

Notes: I thought that the next time I make these I will cut down on the amount of sugar added. I may also add 1 to 2 cups of grated zucchini. You may also want to add about 1/2 cup of raisins or dried cranberries. Replace some of the flour with whole wheat flour.  

Hope everyone had a great weekend! - JD 

Food Photo of the Day ~ Caramel Almond Ice Cream

We are sweltering in the heat today therefore we are enjoying the homemade ice cream that my son helped me make. He placed caramel sauce between layers of ice cream that had thin slices of almonds and almond flavouring before it went in the freezer to set. Very delicious and very refreshing on such a hot day.

Have a good weekend everyone and stay cool! - JD