Banana Blondies

David has been busy studying for his finals this past week...so we just HAD to bake him something to celebrate the end of all the studying and worrying and stressing and writing and everything that comes with it.  It has been hard on all of us, but that's over now.

David is a certifiable CHOC-O-HOLIC.  Chocolate doesn't stand a chance in this house, once he sniffs it out. Originally I was going to make a devils food cake covered in a rich chocolate ganache...but then I thought about how I would most likely eat loads of it and how difficult a layer cake and icing can be with a small baby who refuses to nap.  Brownies seemed like the best option...chocolatey, gooey, and quick to throw together. 

Only problem...I didn't have cocoa, or dark chocolate

I did however, have all the ingredients for Dan Lepard's Banana Blondies minus the brazil nut toffee bit (milk chocolate chips always come in handy).

Blondies for my Blondie

These Blondies are surprisingly sweet, dare I say too sweet...well possibly too sweet for me, but not for Mr. Greedy Guts.  The banana flavour is strong, actually they taste a lot like banana bread.  I don't know if I would go through all the faff of making the brazil nut toffee next time (remember...small baby...no naps) but I do think a handful of chopped macadamia nuts would make them more luxurious (not that I can afford macadamia nuts).  

I like Blondies, I like these blondies...I'm thinking about adding them to my Christmas Eve menu with ice cream...

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Milk and Cookies

I've not made cookies in ages.  Mostly because they take a while going back and forth to the oven putting tray after tray in to bake (not ideal with an infant), they use a lot of butter, and SOMEONE's got to the eat them all.  However, in the run up to Christmas I do like to rustle up a few batches of some family favourites to give out as gifts and to have in the house for visitors (oh and to leave out for SANTA obviously).  

This past weekend I made a small batch of Tollhouse Chocolate Chip Cookies.  They are an old family favourite.  The recipe in my recipe book was copied off the package of tollhouse chips yonks ago... it is conveniently now on the web for all to use (with or without legit Tollhouse chips.)

It is near impossible to find Nestle chocolate chips here in the UK so I've settled for Sainsburys own milk chocolate chips...I couldn't tell the difference after all these years.  I halved the recipe and made them slightly smaller than suggested (perfect for little hands) so managed to squeeze 3 dozen cookies out of the mixture.  

That was Sunday, yesterday I HAD TO make another batch...

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Butternut Squash Cake...practicing for Christmas (eek I know)

I had a crazy dream the other night involving a pumpkin trifle...clearly I've got pumpkin everything on the brain.  This year "fall" has really hit me, I've happily tossed aside the salads and berries and have fully embraced squashes, apples and spices.  I've said it before and I'll say it again, this is my favourite time of year.  

So back to the pumpkin dream...it was a gorgeous trifle (not one of my favourite desserts) made with pumpkin cake and piled high with custard and cream...it was a vision.  Since that moment I haven't been able to stop thinking about it. I did a few searches on line and have only seen pumpkin trifles made with pumpkin flavoured custard (actually jell-o pudding) so I've been wracking my brain trying to come up with a few ideas.  

I've been inspired by these jam jar trifles over on Frances Quinn (the winner of Great British Bake Off)'s website.  Individual portion trifles topped with crunchy biscuits and crushed nuts...they sound (and look) heavenly.  These are destined to be my Christmas Dessert.  They have to be...they easily replace the pumpkin pie with the pumpkin cake element and they have cream and custard and biscuits and I am pretty sure they are going to be awesome...

So over the past week I have been experimenting.  

I've adapted my banana bread recipe to make a spicy butternut squash cake.  I figured roasted mashed squash was about the same consistency as mashed banana...right? So out went the banana, in went some mashed roasted squash (squished in a sieve first to get rid of the extra moisture) and then I added ginger, cinnamon and all spice to the flour mix.  It baked really nicely, is slightly denser than the banana bread usually is, but it TASTES ammmmaaazing.  

Cake Layer...CHECK 

Custard Layer....will be using Ambrosia Devon Custard (I'm not making it when all I want it thick creamy custard) 

Cream Layer...easy peasy 

Jam Layer...in progress...I'm thinking stewed apples with spices 

Topping... I've changed up my gingerbread biscuit recipe using light brown sugar and some added spices.  

My tummy is grumbling just thinking about it...sigh.  I spend enough time daydreaming about it.  

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Peanut butter cups and a little pumpkin

I love peanut butter... FACT.  In fact I not only LOVE peanut butter I have become a bit of a peanut butter snob.  It is sad, it is horrible, but it is the disgusting truth.  I can't help myself, and every time I open my big fat peanut buttery mouth to spout off why I prefer smooth over crunchy and KRAFT above all other brands I feel a small part of me cringe.  I love it so much, but I rarely bake with it.  Mostly because peanut butter is pretty expensive here in the UK, and also because the jars are so darn dinky.  Seriously, it is near impossible to find anything larger than 500grams...I just can't bring myself to spend money on buying multiple jars of peanut butter to make cookies, or brownies or whatever.  Actually, when I think about it I am a little bit of a peanut butter hoarder.  My parents bring jars of Kraft over when they come a visit and I squirrel it away, rationing out each jar and slyly watching David out of the corner of my eye when he slathers it on his toast...tut tut.  

Anyway, I suppose MOTHERHOOD has softened me and I am more willing to share and indulge and...well...use my luscious, creamy, oh so delicious peanut butter to make something other than peanut butter and banana sandwiches and when Sue over at The View From Great Island shared a link on her facebook page for Homemade Peanut Butter Cups from the gorgeous Food52 I couldn't resist going out to the shops to buy milk chocolate and having a go.  

Reese Peanut Butter Cups are one of my all time favourite chocolate treats.  They are the one treat I would trade any amount of halloween candy for...they are my ultimate.  And now that I have tried making my own at home, I know that I can easily satisfy the cravings that always seem to appear at this time of year. 

I only made half the recipe (I wasn't about to sacrifice A CUP of my cherished Kraft PB) and it really did make plenty.  I used Kraft Smooth peanut butter and didn't add the extra salt suggested...oh and I used milk chocolate to make them as close to the real deal as possible.  BUT I would totally suggest making them with dark chocolate and the added salt flaked on top for a more adult treat...totally decadent! 

Happy Halloween xx

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Butternut Squash Tart for Thanksgiving

We were invited to a proper Canadian Thanksgiving feast this year ... some folks we met through our antenatal classes have had a Canadian friend visiting over the last week and she wanted to celebrate Thanksgiving ... and they invited us along.  I offered to bring the pumpkin pie (any excuse).  Unfortunately, life with a little monster means that sometimes plans have to be cancelled at the last minute.  After 2 very busy social days Lyra found it very difficult to nap at all yesterday morning and only finally closed her eyes after much protest 20 mins before we were supposed to leave the house for the party.  I could't face waking her up and getting ready and then walking to our friends' house ... so I had to cancel.  It was sad, but it is part of having a new-ish baby.  They understood ... 

And ... as they pointed out ... even though I was missing out on the turkey and trimmings at least I could still have pie! Thank goodness for that! I love pumpkin pie, I love the texture, I love the spices, I love the mountain of whipped cream plopped on top ... I love it all and while tinned pumpkin is becoming easier to find here in Edinburgh I still prefer to make it with butternut squash.  The flavour is slightly mellower, I think ... plus it is so easy (ok, not as easy as opening a tin...but still pretty easy).  

I like to buy a squash that is just over 1kg, I cut it in half length wise, scoop out the seeds, place it cut side down on a roasting tray and then roast untill super soft.  Then all I do is use a fork to scrape the flesh out of one half, mash it up a bit and let it cool while I get the rest of the filling/tart shell ready. 

I use a 2cm deep flan ring with a loose bottom and find that the flesh from half a squash is enough (it usually measures just over a cup of mashed squash).  It might not be a traditional pie plate, but I like the daintiness of the fluted edge when it comes out of the tin.  Yesterday I used shop bought pastry (did you read the bit about the new baby?) to make everything a bit easier, and it was.  

While the squash is cooling and the tart base is blind baking I mixed up 2 medium eggs, 50g of light brown sugar, 100ml evaporated milk, 60ml maple syrup (or golden), and some spices: 3/4tsp cinnamon, 1/4 tsp all spice, 1/4 tsp ginger, and a good grating of nutmeg...oh and pinch of salt.  Once the tart base was ready I blended the squash in with the rest of the filling, poured it into the base, topped with pastry maple leaves and baked at 150 for about 45 mins (until set).  

It really is so so so easy.  I've mashed up the other half of the squash and put it in the freezer for Christmas (if I can wait that long).  

Gobble Gobble Gobble 

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Empire Biscuits and takeout goodies from Dalkeith

Last week a friend of mine popped by for a visit and to cuddle Little Miss Perfect and brought us a whole bag full of baked goodies from The Wee Bakehouse in Dalkeith.  Brownies, tray bakes, soda bread and Empire biscuits.  Actually she brought one of each goodie and we cut them in half so that we could try a little bit of everything...except the Empire Biscuits.  She brought two of those.  She has a bit of a weakness when it comes to Empire Biscuits and...well...there was no way she was going to share (I don't blame her).  

This week Little Miss Perfect is 2 months old and because I am determined to celebrate every month with something sweet I thought I'd try my hand at making some Empire Biscuits. I used James Morton's recipe and it couldn't have been easier.  

I filled the biscuits with rhubarb and ginger jam and put a dollop of really thick icing on top, instead of completely covering them.  Of course I had to make mummy and mini sized, it wouldn't be fair if I didn't.  

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Blueberry Lemon Drizzle Muffins

I am typing this with a sleeping baby attached to my chest.  I probably should be doing some laundry or  making the bed but when she's sleeping I like to do something for me...besides there is no telling how long she will sleep for... 

Wednesday morning Lyra and I whipped up a batch of Blueberry Lemon Drizzle Muffins.  Using my Quick Anytime Muffin recipe I added some lemon zest in with the wet ingredients and then, once baked and slightly cooled, slathered them with a lemony icing sugar topping.  

These muffins are great without the drizzle but sometimes I think it adds a little something special to jazz up my morning (or anytime) treats.

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