My love for Collies, Cakes, Cooking, Eating Out & Days Out.
This week I dug out my 40th Edition Be-Ro book and did the Cookbook Challenge. It is a well thumbed recipe book so was hard to find something I
haven’t baked before but hiding away on page 53 is Chocolate Spice Cake.
This cake is suits Autumn perfectly, especially this week being Halloween and Bonfire Night. The Chocolate Spice Cake is lightly spiced with cloves, cinnamon and mixed spice so is a lovely alternative to parkin and gingerbread. Continue reading “Chocolate Spice Cake”
Chocolate and Orange are perfect flavours when baking cakes and never more so than in this recipe for Chocolate Chip Orange Cake. Chunks of good quality chocolate lace the moist orange sponge. This Chocolate Chip Orange Cake is reminiscent of when you bake with marmalade only this time you use a whole raw orange!
Read on for my recipe…
It has taken quite a while for me to get up the courage to make Cinnamon Buns. Don’t get me wrong I love eating Cinnamon Buns but dough is my
nemesis. Back in secondary school our bread lesson in Home Economics was interrupted by a fire alarm and all our hard work was ruined. I went home with wholemeal cannon balls rather than bread rolls. Continue reading “Cinnamon Buns”
When you get fed up of the same old spuds accompanying your meals give these Mini Jacket Potatoes with Sea Salt and Rosemary a try. They are quick and easy to prepare and very tasty.
Continue reading “Mini Jacket Potatoes with Sea Salt and Rosemary”
This weeks Cookbook Challenge comes courtesy of the Hairy Bikers. In 2009
the Hairy Bikers presented a cookery show where they toured Britain and cooked up dishes using local recipes and ingredients. I bought the accompanying book and have made a couple of the recipes religiously. However my cookbook challenge gives me the incentive to try something new so today it is Somerset Chicken. Continue reading “Hairy Bikers Somerset Chicken”
This recipe for Almond Macaroon Cake is my very first Cookbook Challenge. I 
love to bake a cake so it was an easy place to start. Not wanting to give myself a free pass I have chosen a cake I have never seen before. Also because I now call Scotland my home I wanted the first recipe to have a bit of Scottish history. Continue reading “Almond Macaroon Cake”
Saturday 15th September 2018 sees the Isle of Skye host the start of the “I
would walk 500 miles” walk in support of a second Scottish Independence Referendum. A friend of ours is having a stall at the start and asked if I would bake some Empire Biscuits for the stall. With my baking credentials, how could I refuse. Traditionally Empire Biscuits are decorated with half a glacé cherry or jelly sweet such as a jelly tot. However these Empire Biscuits are adorned with an edible Saltire Flag to support the dedicated walkers who are heading just over 500 miles to Edinburgh. Continue reading “Empire Biscuits”
Whilst I know it isn’t Rhubarb season at the moment fear not this Rhubarb and Custard Cake isn’t made with fresh rhubarb! I have created this cake as I love the good old fashioned Rhubarb and Custard boiled sweets. That and I come from a long line of custard lovers. There is always a joke at a family gathering that we need extra custard served with our puddings. Luckily most
restaurants are only too happy to oblige.
The indulgent ingredient of this Rhubarb and Custard Cake is the subtle addition of Rhubarb and Ginger Liqueur from Edinburgh Gin both in the buttercream filling and the frosting. It is a simple Victoria Sponge recipe with a few twists so good for a quick and easy bake.
This recipe for a Dark Chocolate Sponge Cake was shared with me by my good friends at Yorkshire Rapeseed Oil. You will find the original recipe on their own
website as well as my version below. I first made it in April when it was be a good use of surplus Easter chocolate. Although it is a very simple and delicious Chocolate Sponge Cake for any time of year. Once you have mastered the cake recipe you can then make subtle changes to the filling and topping as you see fit.
The main difference in this Chocolate Sponge recipe is the use of Rapeseed Oil instead of the traditional butter or baking spread as the fat. This was the first time I had baked using rapeseed oil but I am converted. Fear not, you will not notice the difference and the result is a bit healthier for you! The recipe also uses the all-in-one method so is very simple and foolproof.
I love a good moist chocolate cake but how many times do you bite into a slice
that looks moist but ends up being quite dry and crumbly. I’ve been researching Chocolate Cakes for quite a while now and think that this recipe for Chocolate Orange Bundt Cake ticks all the boxes. Rich, moist, flavoursome and most importantly delicious. So dust off your Bundt tins and give it a try. Although this recipe uses a 23 cm Bundt tin, you can split the mixture into two 23cm cake tins, cook for less time (approx 30/35 minutes) and then sandwich them together. Continue reading “Chocolate Orange Bundt Cake”