Thumbprint Cookies

Some may say a holiday season wouldn't be complete without a thumbprint cookie however I would say any season or occasion for that matter, as the jam filling can be switched out according to the season. These sweet buttery biscuits are melt in your mouth scrumptious and do not last long in our house. I prefer chopped walnuts to roll and coat the cookies in however wanted to give finely ground almonds a go for a more lighter Spring texture and taste.   

Thumbprint Cookies

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makes approximately 30 cookies

2 1/2 cups (300 g) unbleached all purpose flour

1 teaspoon baking powder

1 cup (227 g) unsalted butter, room temperature and softened

1/2 cup (100 g) white sugar

1/4 cup ( 55 g) dark brown sugar, packed

1 large egg

2 teaspoons vanilla extract 

1/4 teaspoon sea salt

about 1/2 cup (170 g) apricot jam 

1/2 cup (60 g) finely ground almonds, for coating 

Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper and set aside.

In a medium bowl combine whisk together the flour and baking powder.

In a large bowl combine the butter, white sugar, and brown sugar and using a handheld mixer beat well until light and fluffy. Scraping down the sides of the bowl to ensure everything is combined evenly.

Add the egg, vanilla extract and salt to the butter and sugar mixture Beat well until all is incorporated and light and fluffy again. Fold in the flour and baking powder mixture until a cookie dough forms.

Using a 1 1/2 tablespoon cookie scoop, scoop the dough and roll each ball between your clean hands to form a smooth even ball. Place the finely ground almonds on a plate and roll the now formed cookie dough balls in the finely ground almonds. Then press the middles down of each with your thumb or a measuring teaspoon, preferably a 1 teaspoon, to create an indent space for the jam. 

Arrange the cookies on the parchment lined baking tray, about 2 inches apart to allow for possible spreading, and fill the indents with the apricot jam. Bake in the preheated oven for 8 to 10 minutes. Do not over bake, you do not want a hard cookie, they should be soft and melt in your mouth. Allow the cookies to rest on the tray for a few minutes before transferring them to a wire rack to cool. Repeat until all the dough is used up. 

Notes: you can use any seedless jam or fruit curd as your filling and you can use chopped walnuts or any chopped nuts, desiccated coconut or flavoured sugar as a coating. If you want to use Nutella as a filling, do not fill prior to baking, fill cookies after they are baked and are right out of the oven. 

Blueberry Raspberry Muffins

 

I stumbled across these exceptionally easy muffins, they are so luscious and abundant and bursting with berries you will want to make these time and time again. Absolutely feel free to change the fruit according to your preference, I used what I had on hand. You may also find that adding chocolate chips enhances... or heightens the sweetness. This is certainly a great base muffin recipe to add whichever sweet or savoury flavours you wish. 

    

Blueberry Raspberry Muffins

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makes 12 muffins

2 cups self raising flour

1/2 cup white sugar

1 1/2 cups Greek yoghurt

grated zest of 1 orange

1/2 cup olive oil

2 large eggs, lightly beaten

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

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

In a large bowl whisk together the flour and sugar. Add the yoghurt, orange zest, olive oil and eggs and mix until just blended together, do not over mix. 

Gently fold in the berries. The batter will be thick so not to worry. Then fill each prepared cup with the muffin batter.

Bake in the preheated oven for 20 to 25 minutes or until the muffins spring back, when gently pressed on top and are golden brown.  

Notes: You can make these more of a savoury muffin by replacing the berries with any one combination of cheese, bacon, ham, olives, sun-dried tomatoes, green onion and some of your favourite herbs and omitting the sugar and orange zest. 

Raspberry Mocha Crumb Bars

 

Raspberry mocha crumb bars are a humble way to salute the weekend under vast cerulean blue skies, voluminous fluffy clouds with plenty of promising sunshine. A rich buttery slice with a hint of tart raspberry sweetness to linger, are perfect for picnics, garden parties and afternoon teas or anytime you wish.      

Raspberry Mocha Crumb Bars

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makes 8 

3/4 cup (1 and 1/2 sticks) butter, softened

2 cups unbleached all purpose flour

1 1/2 tablespoons instant coffee powder

1/2 cup granulate white sugar

1/2 cup raspberry perserve

1/3 cup chopped walnuts

2 tablespoons raw sugar

Preheat oven to 350ºF. Grease an 8-inch square pan and line the bottom with baking parchment paper.

Put the butter, flour, instant coffee powder, and white sugar into a food processor and process for a few seconds until the mixture starts to clump together.

Press three-quarters of the shortbread dough into the bottom of the prepared pan in an even layer. Smooth level with a spatula.

Bake in the preheated oven for 15 to 20 minutes, or until pale golden. Remove from the oven and let cool cool for 5 minutes. Spread the raspberry preserve over the shortbread layer. Mix the walnuts and raw sugar into the remaining shortbread dough and sprinkle it over the raspberry preserve, pressing down gently.

Return to the oven for an additional 20 to 25 minutes, or until the topping is lightly golden brown. Let cool completely in the pan, then remove and cut into eight bars. Although I did cut each bar, again carefully, lengthwise to form sixteen narrow bars. 

Notes: Apricot preserve may be used in replace of the raspberry preserve. Instant coffee granules may be replaced for instant coffee powder.

Chocolate Raspberry Cake

This no egg, no milk and no butter cake recipe is absolutely delicious! The addition of raspberries adds tartness while the whip cream on top adds a touch of sweetness to this rich dense chocolate cake. A lovely dessert anytime and especially for that sweet Valentine.   

I doubled the recipe and poured the batter on to a lined jelly roll baking pan and baked for a shorter period of time, 20 to 25 minutes. Allowed the sheet of cake to cool completely. Removed it carefully from the pan and on to a clean flat surface, baking paper still attached, then proceeded to cut out 3'' round shapes, until I had about 10 to 12 cake circles. Do not throw out any discarded bits of cake. Save them. Place in a tin and pop into the refrigerator for future use... cake pops!

Due to doubling the recipe, the batter rose significantly therefore I was able to cut thick round circles, which I halved and spread raspberry jam on the bottom half and sandwiched them back together; to form a lovely mini layered chocolate cake. Similar to a Victoria Sponge however chocolate and mini. 

I arranged fresh raspberries on top of each mini cake and prepared some whipping cream with 1 to 2 tablespoons of icing sugar (powdered sugar), and whipped until firm. Placed a dollop on top of the raspberries and then drizzled the cake with chocolate sauce and for  indulgence sake finished with a stick of dark chocolate. You may also use dark chocolate shavings or pieces.

 Chocolate Cake 

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1 1/2 cups unbleached all purpose flour

3 tablespoons cocoa powder

1 teaspoon baking soda

1 cup caster sugar

1/2 teaspoon kosher salt

1 teaspoon white vinegar

1 teaspoon vanilla extract

5 tablespoons vegetable oil

1 cup water

Preheat oven to 350ºF. Butter and flour a round cake baking tin. Then line the bottom with baking parchment paper. 

In a large bowl combine the flour, cocoa powder, baking soda, sugar and salt. 

Create a well in the centre of the now mixed dry ingredients. 

Add the vinegar, vanilla extract vegetable oil, and water the to well. Blend and mix well.

Bake in the preheated oven for about 25 to 35 minutes or until a cake tester inserted into the centre comes out clean. Allow cake to cool. Icing and decorate, if and as you wish, and serve. 

Notes: the recipe is in it's original format. To double the recipe, like I did, times all measurements by 2. Therefore the measurements would be as follows:

3 cups of unbleached all purpose flour 

6 tablespoons cocoa powder

2 teaspoons baking soda

2 cups caster sugar 

1 teaspoon kosher salt

2 teaspoons white vinegar

2 teaspoons vanilla extract

10 tablespoons vegetable oil

2 cups water

Still bake in 350ºF preheat oven and adjust the baking time according the baking pan you choose to use.  

Hope everyone had a lovely weekend! - JD 

Food Photo of the Day ~ Raspberry Sour Cherry Squares

This week I have been getting the last of the holiday baking done. Not everyone likes mincemeat squares; so I made these fruit squares using the mincemeat square recipe I posted the other day because the recipe lends for so many variations. I spread seedless raspberry jam over the bottom crust and placed chopped dried sour cherries over the jam; then the crumble over that and baked according to the recipe. A sweet almond taste reminiscent of a bakewell tart. 

Hope everyone is surviving the week... keeping warm and enjoying the few remaining days leading up to Christmas. - JD 

Cider & Raspberry Slushie

Very refreshing and with a summer berry tartness that will keep you cool regardless of the temperature.   

Cider & Raspberry Slushie

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Serves 2

2 cups hard cider

1 1/4 cups fresh raspberries

plus 2 to garnish

Pour the hard cider into a freezer-proof plastic container with a lid

Secure the container with the lid and place in the freezer for 3 hours, or until the cider has frozen.

Remove the cider from the freezer and break up the mixture with a fork, until the cider is in small chunks.

Put the raspberries into a blender with the cider chunks and blend until you have a slushy consistency.

Serve immediately in a large glass with a straw and garnish with the fresh raspberries. 

Notes: We added a bit more raspberries than what the recipe called for. 

Have a great weekend everyone! - JD 

Chocolate Cakes ~ 50 Great Cakes for Every Occasion

Since we are still in the throws of chocolate; this cookbook was a bargain at $5.00 and offers much for the chocolate... cake connoisseur. First, the book discusses the origins of chocolate, offers helpful hints and tips, mentions ingredients and equipment that can and will be used, touches on mixing cakes and baking as well as storing and freezing cakes. All this before laying out the recipes.

There are 5 chapters which are divided into the following... a quarter of quick start recipes, chocolate cakes for a quick chocolate fix, big one layer chocolate cakes, chocolate layer cakes, and party chocolate cakes. Basically there is something for everyone providing you love chocolate. 

I have always been intrigued by fruit on the bottom or upside down cakes. The fact that the tart raspberries emboss this cake creating somewhat of a saturated saucy bottom is very pleasing. 

Raspberries - on - the - Bottom Cake

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Makes 8 servings

2 cups (225g) fresh raspberries, plus raspberries for serving

3/4 cup (150g) sugar, plus 2 teaspoons

1 1/4 cups (160g) unbleached all purpose flour

1/4 cup (25g) unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened

1 large egg

1 teaspoon vanilla extract (essence)

1/4 teaspoon almond extract

1/2 cup (120ml) whole milk

Mixing time: 10 minutes

Baking 350ºF (180ºC / gas mark 4) about 35 minutes

Position the rack in the middle of the oven. Preheat the oven to 350ºF (180ºC/gas mark 4). Have ready a 9 inch (23cm) round glass or ceramic baking dish with sides 2 inches (5cm) high. A deep glass pie dish will work well.

Spoon the 2 cups (225g) raspberries evenly into the baking dish. Sprinkle with the 2 teaspoons sugar. Set aside.

Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and the 1/4 cup (150g) sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the egg, vanilla and almond extract (essence) and mix until smoothly blended, about 1 minute. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk just until blended. Mix int the remaining flour mixture until it is incorporated and the batter looks smooth. Drop spoonfuls of batter over the raspberries and use a spatula to spread it carefully and evenly.

Bake until the top feels firm when lightly touched and a toothpick inserted in the centre comes out clean, about 35 minutes. The raspberries will just begin to bubble at the edges. Cool the cake in the dish on a wire rack for at least 30 minutes. Cut onto wedges, spooning any raspberries and their juice over the cake. Serve with fresh raspberries. The cake can be covered and left at room temperature for 1 day. 

This week has flown by... Have a great weekend everyone! - JD 

Chocolate Strawberry Ripple Cake

The inspiration for this cake comes via the Tasty video for their Chocolate Raspberry Zebra Cake. I substituted the raspberry jam for strawberry jam and my attempt at recreating "zebra stripping" turned out more like ripple. However don't let the seemingly lengthy recipe deter you. When you think about it... it's simply making a cake batter, diving it in two, adding cocoa powder to one half and jam to the other half. Pouring the batter by alternating the enhanced divided batter and then finally letting it bake. 

~ Tasty's Chocolate Raspberry Zebra Cake ~  Servings: 8-10

Base Batter:
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract 
1 cup milk

Chocolate Batter:
½ base batter
¼ cup cocoa powder

Raspberry Batter:
½ base batter 
½ cup raspberry jam
1 teaspoon raspberry extract (optional)
1 teaspoon red food coloring (optional)

Chocolate Ganache:
2 cups heavy cream
1½ cups chocolate chips

Garnish:
Approximately 20 raspberries 
Powdered sugar

1. Preheat oven to 350˚F/175˚C. 
2. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
3. In a second mixing bowl, combine the eggs, vegetable oil, and vanilla extract. 
4. Add the wet mix to the dry mix, stirring constantly until smooth.
5. Add the milk, and stir until evenly mixed and the consistency is a thick liquid.
6. Evenly divide the batter into two separate bowls. Add the cocoa powder to one and the raspberry jam to other. Mix thoroughly.
7. In a greased 9-inch cake pan, alternate batters by placing roughly ¼ cup of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings. 
8. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
9. Cool cake slightly, and then invert onto a wire rack to cool completely. 

Ganache
1. In a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
2. Let mix rest until consistency is thick and mix is cooled.
3. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all. 

Garnish
 Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.

Find this Tasty video and many more at buzzfeed.com. Just click Tasty at the top.

Notes: I had to bake the cake a bit longer then implied by the recipe. 

Have a great weekend everyone! - JD 

Mug Cakes *Chocolate*

We have all heard of mug cakes and probably have tried to recreate one in a moment of late night noshing or as a sweet tooth pacifier. The very thought of a mug cake ushers an autumnal... wintery feel. They appear easy, as long as you have a few pantry ingredients plus a mug and a microwave. Most of the recipes consist of chocolate. 

This cookbook offers 4 different types of mug cakes... chocolate basics, two-flavours, melt-in-the-middle and swirls. Regardless, all seem quick and easy. In a matter of seconds or a few minutes you have a sweet treat in a lovely mug. What more can be said about mug cake because basically it is cake! just cooked in a microwave rather than an oven. 

Mug cakes are for anyone and everyone and microwave cooking may be a bit unpredictable so having a trial and error attitude is best. Breaking away from the traditional chocolate mug cake, I wanted to share the recipe for  a White Chocolate & Raspberry mug cake with Matcha Green Tea. 

White Chocolate & Raspberry Mug Cake with Matcha Green Tea

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for 1 mug - 5 minutes (prep + cook) - 800 watts

Ingredients:

1 slice of butter 1 cm (1/2 inch) thick (30g/1oz)

6 squares of white chocolate (30g/1oz)

1 egg

2 tablespoons caster (superfine) sugar

5 tablespoons s plain all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon matcha green tea 

Middle & Decoration:

5 fresh raspberries

In a mug: 

melt the butter with the chocolate in the microwave for 30 seconds (800 watts).  

Beat the mixture until smooth, then allow it to cool slightly. One by one, whisk in the egg, sugar, flour, baking powder and green tea.

Push 4 raspberries into the middle of the mixture. Cook in the microwave for 1 minute 40 seconds (800 watts).

Decorate with 1 raspberry. Allow to cool for 1 minute before eating. 

Although I still prefer to bake an oven cake, here was our attempt at the classic cocoa mug cake. No bad... quite spongy and chocolatey. I anticipate creating more of these in our future.    

Have a great weekend everyone! - JD 

Berries Beautiful!

We have all tried our hand at making strawberry jam, ate a slice of strawberry shortcake at a summertime picnic, placed sliced strawberries on top of a salad, marvelled at  strawberry tarts from the bakery and even raised a glass... or two, of strawberry infused Pimms. No matter how you slice them, to me nothing rings in summer like strawberries and raspberries for that matter. I remember many summer days going out to strawberry fields and picking pint after pint. It is a wonder that I made it back home with any strawberries at all! 

This book is only 110 pages and serves up all the classic berry recipes. Apart from the few salad, sandwich, beverage and soup recipe... yes soup! Most of the recipes are for desserts. Oddly enough there is a pizza crust recipe and there are 4-5 different strawberry pizza recipes to try. Recipes have standard and metric measurements.

Whether you pick them yourself, purchase them from a farmer's market or grocery store berries are succulently sweet. And just in case you are curious and want to give it a try I will share the soup recipe with you. Enjoy! - JW 

Strawberry Soup
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4 cups/1 L Fresh strawberries or 4 cups of frozen whole strawberries, partly thawed
1 cup/250 ml orange juice 
2/teaspoons/10ml instant tapioca
1/8 teaspoon/0.5ml all spice
1/8teaspoon/0.5ml cinnamon
1/2 cup/125ml sugar
1 teaspoon/5ml grated lemon peel
1 tablespoon/15ml lemon juice
1 cup/250ml buttermilk

Purée strawberries. Combine purée with orange juice in a saucepan. Remove about 1/4 cup (50ml) of mixture and combine with the tapioca. Add tapioca mixture to purée in saucepan. Add all spice, cinnamon and sugar, and cook and stir until mixture thickens. Remove from heat; and lemon peel, lemon juice and buttermilk. Cover and refrigerate 8 hours or overnight. Serves 4.