Young Hottie’s Hot Choccie

“In 2016 it is my mission to improve the condition of my skin, nails, hair and creative brain NATURALLY. I have spent a small fortune on all sorts of lotions and potions and never found that ‘magic tonic’. So I’m putting away my wallet and getting out my mixing bowl. Through exploring my love of healthy dessert making, I will be feeding myself beautiful (hopefully). Follow my diary of tailor made desserts, baked snacks and Breakfast recipes for clear skin, glossy hair and hard ass nails. Starting with…” 

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THE FACE – Anti Aging

Young Hottie’s Hot Choccie aka Anti Aging Hot chocolate

Turning hot chocolate into an anti-aging elixir.

There is nothing on earth I find more huggable than a mug of streaming hot chocolate. An elixir of the gods type stuff. On my mission to #feedmebeautiful I am interested in turning my old favourites into natural beauty must haves and looking to share my anti-aging recipes. When thinking of anti-aging recipes about 100 different skin brightening, plumping, skin protecting smoothies come to mind, but when returning home at the end of a long day, out of the dark and the cold I want comfort. I want chocolate!

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 With this anti-aging food mission in mind I have whipped you up a super thick, velvety, indulgent, anti-aging Hot chocolate to warm your cockles, super charge those feel good endorphins and de-stress you after a long hard day (all of which is clinically proven, hazzar)!

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This recipe was inspired by Jamie Oliver’s – Ultimate Hot Chocolate – a blend of dark chocolate, icing sugar, corn flour and Horlicks ( which sounds rather amazing actually, but not a an anti-ager I’m reckoning).  As you may well know Jamie Oliver is on a Superfoods, no refined sugar mission of his own and I like to think this is a recipe he would approve of!

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*Chocolate is a bit of a press floozy. In the news its seems we are constantly changing our minds about whether its good for us or not. The answer is simple – Cocoa is full of all good things we want in our lives, but the added sugar and fat is not, BOO! BOO!

In this recipe I have enlisted the help of dark chocolate (Cacao), Coconut cream, Cayenne pepper, Ginger and Cinnamon (to name but a few) all of which will help kick some serious wrinkle butt!

*In this recipe we will be using Cacao or if you don’t have it 100% Best Quality Dark Cocoa will do just fine. I like Green & Blacks.

* If you’re not a fan of coconut don’t worry you actually can’t taste it but you get all it’s anti-aging beauty benefits.

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It’s entirely possible I may have gone a little over the top with all the toppings!

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To justify my toppings = Sunday afternoon. Icy cold. After lunch in Borough Market we had these hot chocolates as dessert.

Feed me beautiful facts  – What’s it good for?

Cacao – Hydrates the skin to keep it youthful. Protects the skin from bad UV rays. BISH!

Coconut Cream – Helps smooth skin for a radiant appearance.  Helps improve skin sagging,wrinkles and age spots. BASH!

Cinnomon – Anti-inflammatory. Protects the body against skin damage. BOSH!

Cayenne pepper –  Rich in Vitamin E as well as Vitamins A and C which help fight preventing the breakdown of collagen apparently! DOUBLE BOSH!

Ginger – Stimulates circulation. MAKE THAT TRIPLE BOSH!

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Perfectly paired with my healthy Chocolate Cake fingers.

 Young Hottie’s Hot Choccie

This recipes for one

Ingredients

2-3 tsp Cacao or best quality dark Chocolate drinking powder.

 4 tsp Coconut cream (I get mine from Waitrose as they do little tins)

200ml Unsweetened Almond milk ( or whichever you prefer)

2 tsp Maple syrup

half tsp Ground Cinnamon

half tsp Ground Ginger

 Big pinch Cayenne Pepper

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Method –

-In a small saucepan simmer your Milk of choice.

-In a small bowl or cup add the cacao, ginger, cayenne pepper, cinnamon.

-When your milk has just reached warm add just a little of the warm milk  to your little dry ingredients bowl and mix with a teaspoon rapidly to dissolve the dry mixture so there are no lumps in your hot chocolate. It will make a pourable paste (we want it like a smooth chocolate sauce consistency)

Pour your chocolate sauce into your simmering milk as well as adding the Coconut cream and Maple syrup

– Next Pour the velvety Hot Chocolate into your favourite mug and pimp up as you wish. I went a little over the top and grated Dark chocolate, Marsh mallows, Coconut, Cinnamon  and Rose petals (it was a special day).

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I had a great time photographing this, drinking it, dipping healthy chocolate sponge fingers in it and making a total mess!!

 

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Messy Puppy!!!

 

Enjoy your Hot Chocolate with total abandon as I did and feel EUPHORIC about it’s anti-aging, disease fighting, stress reliving qualities.

I would love to see your Young Hottie’s Hot Chocolate creations – tag me or #feedmebeautiful on instagram.

Instagram – @thecakediariesofficial

Twitter – @thecakediaries1

Treat yourself well,

The Cake Diaries

xoxo

 

Breakfast Beauty Jar

 “In 2016 it is my mission to improve the condition of my skin, nails, hair and creative brain NATURALLY. I have spent a small fortune on all sorts of lotions and potions and never found that ‘magic tonic’. So I’m putting away my wallet and getting out my mixing bowl. Through exploring my love of healthy dessert making, I will be feeding myself beautiful (hopefully). Follow my diary of tailor made desserts, baked snacks and Breakfast recipes for clear skin, glossy hair and hard ass nails. Starting with…”

THE FACE

The Beauty Jar aka The Smoothie Granola jar

Turning breakfast into a one stop beauty shop!

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I can never choose what I want to eat for breakfast more. If my stomach would allow it I’d start with Homemade Granola, then Scrambled eggs with Smoked Salmon and Avocado on Rye, then a smoothie bowl of frozen fruit and veggies with all the toppings, then I would finish with a stack of buckwheat pancakes with cascading berries and dripping almond butter. For this next post I’ve up 2 of my favourite breakfasts together and used my all time favourite toppings. Fear not, I haven’t chosen to add the smoked salmon and scrambled eggs. I have eaten some pretty strange concoctions in my time but…

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Why the glass? I eat with my eyes, I eat with my eyes, I eat with my eyes!! The more beautiful and special it looks the more we want to devour it. If your new years resolution is to eat healthier and that sad bowl of Muesli hasn’t got you salivating then pimp it up in your favourite glass and top it up up up!

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Feed me beautiful facts  – What’s it good for?

Blueberries – Helps to prevent signs of aging. The mass of antioxidants in this mighty fruit kick some serious Free Radical ass (Free radicals are unstable oxygen molecules created in the body from pollution, smoking, fried food). WHAM!

Spinach – Helps you ditch that frown and relax with the right antioxidants and Vitamins to help with anxiety and good sleep, not for getting that all important collagen that keeps the skin looking plump and young. BOSH!

Yogurt – Promotes clear skin by destroying bacteria and germs in the body. POW!

Sunflower seeds – Moisturizes and gives you that glow factor  with rich vitamin E and minerals to help maintain elastin’s in the skin. OOSH!

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Breakfast Beauty Jar

This recipe is for 1 but double it up like I did for 2.

Bottom layer – Thick Smoothie Feed me beautiful facts  

2 handfuls Frozen Blueberries

2 Handfuls of Spinach

6 tbsp Water/Almond milk

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Middle LayerYogurt

Full fat Greek Yogurt or any delicious thick dairy free Yogurt

Middle Layer 2Granola for one or double it and share

4 tbsp Oats

2 tsp of seeds (I went for one Pumpkin and one Sunflower seeds)

1 tsp of Mixed Spice or if you don’t have that try cinnamon ad ginger mixed.

2 tsp of ground nut oil (or coconut)

1 Tbsp of date syrup (I used this as it has a strong flavour and colour but if I didn’t have it in the house I’d go for Maple syrup).

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Topping 1Peanut vanilla Spread

1 tbsp Crunchy Peanut butter

7 Drops of Vanilla essence

1 tsp of your favourite Sweet Syrup I went for something milder than the date syrup Brown rice syrup, Maple or honey.

Tip Top – All the toppings

Raspberries

Shredded coconut

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Method

 Start with the Granola.

Pre heat your oven to 160.c. Fan 140.c

In a roasting tin throw all the ingredients together and combine well with the liquid ( I like to do it with my hands as it’s just divine to eat the mixture off your fingers when finished). It gives me a lovely sense memory of when Mum would make Granola when I was a child and Dad and I would sneak into the kitchen and eat as much as we could while her back was turned before it went into the oven.

Bake in the middle of the oven for 7 minutes

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Smoothie Makin’

In a blender add all the bottom layer smoothie ingredients.

We want it quite thick so the yogurt sits nicely on the smoothie and is easy to eat with a spoon, plus it looks lovely all layered up which is pleasing to mine eye!

Now you are ready to layer up. Using a nice clear jar or favourite glass.

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I would love to see your Breakfast beauty Jar creations – tag me or #feedmebeautiful on instagram.

Instagram – @thecakediariesofficial

Twitter – @thecakediaries1

Treat yourself well,

The Cake Diaries

xoxo

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Radiance truffles.

 “In 2016 it is my mission to improve the condition of my skin, nails, hair and creative brain NATURALLY. I have spent a small fortune on all sorts of lotions and potions and never found that ‘magic tonic’. So I’m putting away my wallet and getting out my mixing bowl. Through exploring my love of healthy dessert making, I will be feeding myself beautiful (hopefully). Follow my diary of tailor made desserts, baked snacks and Breakfast recipes for clear skin, glossy hair and hard ass nails. Starting with…”

Radiance Truffles aka Chocolate Sticky Fig Truffles

Today I’ve whipped you up a recipe to help with skin radiance using Almond and raw Cacao.

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I’m all for a life of balance. But just a week into January I’m missing those dreamy Christmas afternoons tucking into a box of special chocolates in front of the T.V (usually a praline or truffle situation). I love their velvety texture. Now I’m back to ‘real life’  and can no longer justify not seeing the light of day for days on end and living on a diet of strawberry creams and roast potatoes I am looking for a treat which makes me feel like I’m having a really special indulgent experience but doesn’t make my face look like a pin cushion and my body and mind feel like a lethargic slug. So here’s the balance bit –  Radiance Truffles aka Chocolate Sticky Figgy truffles. These feel so special with a lovely chewy texture and deep coco flavour. Plus as soon as that sweet tooth hankering begins you can whip these up in 5 minutes flat.

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Feed me Beautiful Facts Whats it good for?

Figs –  more fibre than other dried fruit helping us to feel fuller for longer. Figs have 15% less sugar than dates (so if you are watching your sugar in take you can swap out dates for figs in most recipes).

Cacoa –  Don’t get me started, (I’ll keep this short)! Big on Antioxidants which protects the skin against aging and Vitamin C which helps protect our skin. Fatty acids to help heals wounds and scars

Almonds – One of the best sources of Vitamin E – Skin radiance. Increases Energy.

Dates – Mood Regulating IMG_6830

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Makes 8  Truffles

Ingredients

80g Almonds

4 Dried Figs

4 Medjool Dates

4 tbsp. of Cacao  and a little extra for rolling (or best quality cocoa)

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Method

In a food processor blitz the nuts until ground down into a nutty flour.

Throw in the rest of the ingredients until all is well combined.

Scrape out the mixture and on a wooden board roll into 8 balls.

On a wooden board sprinkle 2 tsp of Cacoa over the surface and roll the Figgy Truffles in the cacoa.

Hay presto! You got some super food truffles in 5 mins.

Keep them in the fridge. These can be frozen for a week or so.

A treat that your face, body and mind will love, especially your taste buds!

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Currently, these go where I go!

I would love to see your radiance truffle creations tag me or #feedmebeautiful on instagram.

Instagram – @thecakediariesofficial

Twitter – @thecakediaries1

Treat yourself well,

The Cake Diaries

xoxo

 

 

 

 

 

Edible Christmas labels

Today I am sharing an excerpt from a post from last year. Light and buttery, melt in the mouth chocolate labels to make the Christmas tree extra special or jazz up a gift!

3 days to go! Still not got all the Christmas shopping done? Feeling stuck for gift ideas? Feel the panic rising as you wish you’d thought about all of this at the beginning of December instead of 3 days  before Xmas??!!

I swear, that yesterday was December 1st but when I woke up this morning and started packing my suitcase for Christmas away I had to admit that it was definitely the 22rd of December and in a blink of an eye a whole month had whizzed by. If you have woken up to the 22rd Dec in a breathless panic fear not and read on!

I am calming myself down by writing, baking and getting back on track. Here we go!

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I like nothing better than giving gifts but I feel like I have exhausted all present ideas this year. I want to give the people I love in my life something that is original, thoughtful and most of all wanted! There is nothing worse that receiving a gift that there is either no room for in the house, that is whacked on ebay the minute the gift giver has walked out the front door or that hangs around the house for the next couple of years hidden in a corner only to see the light of day when said gift giver pops round. So I am baking gifts this Christmas knowing that each one is personal to the friend or family member I am giving it to. Plus it can be shared with others too. The love goes a long way!

Instead of slugging it down Oxford street, battling it out with the cold and all the other desperate shoppers stay at home, put the heating on, drink tea and listen to the radio while you tailor make a treat for someone you love. For an even more thoughtful and cost effective gift you can box and wrap them in things you make or design using bits and bobs from around the house. Some of these can even be hung on the tree and you can get the kids to help you too.

To wrap and box my presents I am using cellophane bags (these can be bought from any of the cake craft companies on line and egg boxes which I have painted in vintage white with tons of ribbon.

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 These are great fun to make and a number of them accidentally got broken which meant I had to keep eating them as I went (it’s so hard doing my job!!) Light, crumbly and buttery, dipped in Orange dark chocolate for the adults and milk chocolate and dusted with glitter for the kids. I will be having a glittery one this year as at Christmas I revert back to about 10 years old. It’s a funny thing. It usually starts when I am sent to sit with my cousins on an old picnic table that has been brought in from the shed and is masquerading as the other half of the dining table. We sit on stools or old boxes of books pretending to be chairs and pretending (not very well) at being comfortable! It’s the kids table but the problem is we are now all between 21 and 32.

I will be hanging these on the tree the night before Christmas so that first thing in the morning we can pluck them off and eat them before breakfast! So you will need some ribbon for this! If you have a piping bag you can write names on the biscuits and actually use them as gift tags on your wrapped gifts to makes them extra special.

These are from a lovely little recipe I saw in Jamie Oliver’s Magazine last Christmas. Make these on Christmas Eve with any young cousin’s, nephews or daughters that need amusing. Or in my case the boyfriend!!

Ingredients – (makes about 20 ish)

300g Plain four

150g caster sugar

250g butter (room temp)

1 egg yolk

1tbsp milk

(1tsp) vanilla extract

200g Dark Chocolate Orange and 100g Milk Chocolate.

Ribbon

Edible Glitter or anything else you would like to decorate with.
Method –

1 – Preheat the oven to gas 180°C

2 – In a large mixing bowl whip together butter and sugar until smooth and fluffy .

3 – Beat the egg yolk, milk and vanilla in a jug/bowl and add to our butter/sugar mixture.

4- Add flour and mix until we bring a dough together.

5 – between 2 sheets of baking paper roll out the dough to just under 1cm thick. Cut shapes out with your label cutter. Now to make the holes to thread your ribbon through. After looking through the cupboard with my friend while considering many different baking tools she suggested the end of a birthday candle to make the holes. They are perfect! Otherwise if you own a skewer that would do (but a bit trickier).

6 – With a pallet knife lift biscuits on to a lined baking tray. Bake for 20 minutes golden in colour (make sure to whip them out before the edges start to deepen in colour) we want a nice even colour. Place on a cooling rack.

7 – Melt the each chocolate in the microwave for 2 mins, checking twice and stirring.  Dip half of each biscuit in the chocolate. Let the excess drip off then place on a sheet of baking paper. Leave to set. With my glitter  and milk chocolate labels I dripped chocolate with a tsp back and forth over half of the biscuit.

8 – When all set grab your self some Christmassy ribbon thread through each biscuit label and hang on the tree!

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Have a wonderful Christmas and a really positive and feel good beginning

to 20016.

Treat yourself well.

Yours truly,

The Cake Diaries xoxo

Summer Party Desserts

Processed with Moldiv

My go to party sweets

 

My party piece round up

No, I’m not talking about my ability to blow Malteasers into the air or to do the splits whilst balancing a plate on my face or my running man on the dance floor. I’m talking about the kind of treats perfect for a party.

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Mini Vanilla Doughnuts with dark and white chocolate

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It’s summer, you’ve invited friends round and it’s inevitably going to turn into a bit of a party. Forget the plates of cake balancing act. The awkward hand swapping dance, glass, plate, fork, napkin malarkey.

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Double Chocolate Cake pops

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For my events this summer I have been making treats which are pretty, fun, quick to eat and can easily be eaten while holding a glass of wine in your hand. TOP TIP! Make it small or put a stick in it and it becomes the perfect party dessert which equals less lip stick smudging! All of these desserts bar the Banana Popsicles (because they will melt) can be stored easily to take out and about or to a summer festival.

Here’s my party treats instagram round up!

Quick Banana Popsicles

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Frozen Banana, Chocolate Popsicles

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This is the perfect sweet treat for a BBQ.

Ingredients/What you need – Banana’s, 85% Dark chocolate, Walnuts and Vanilla pods, pop cake sticks or wooden skewers and baking paper.

Method – Cut ripe banana’s in half. Insert pop cake sticks or wooden skewers into the base of the banana’s about half way up so they feel secure. Store banana’s in a plastic sandwich bag sealed well and freeze over night.

Crush a handful of Walnuts. In a pan toast them over a medium. Keep an eye on the them and stir regularly to stop them from catching.

On a board with a small sharp knife slit a Vanilla pod down the middle of it’s length. Scrap out the vanilla paste out of it’s insides and add to the toasted nut. Sprinkle Cinnamon into your nutty vanilla mix and stir in.

Melt Chocolate in the microwave or in a glass bowl over a pan of boiled water. Keep stirring until all chocolate has melted. As soon as the chocolate has melted turn of the heat or it will burn and turn lumpy.

Dip the frozen banana’s in the chocolate and sprinkle the nutty mix over the top. Lay your decorated banana’s on a board covered with a sheet of baking parchment and stick these back in the freezer until set (about 5-10 minutes). When it’s party time  – enjoy!

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Healthy Caramel and Black bean Brownies

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If you have a little more time and friends with dietary requirements these are a great indulgent treat that look  impressive but very simple to do. Healthy, Vegan, wheat and gluten free. If you would like to make these you can find my recipe here –

http://thecakediaries.com/2015/05/14/caramel-and-chocolate-black-bean-stacks/

Enjoy your summer and pimp it up  a party with some of these festive summer treats. If you haven’t got the time and need your treats a-sap you can order from me at the Cake Diaries thecakediariesofficial@gmail.com

Treat yourself well,

Yours Truly,

THE CAKE DIARIES…

 

 

 

 

 

 

Chocolate Doughnut recipe #razzforlife

IMG_5462 Last night I went to a very special event #razzforlife a Charity Fund raiser for Cancer UK  hosted by the very lovely Fiona Longmuir (theescapologistsdaughter) which I had the pleasure of supplying the sweet treats for!! If you attended the #razzforlife party last night you are now most possibly a firm friend, nursing a little hangover and after tucking into your goodie bag have now followed this link for a Chocolate Doughnut recipe made with you in mind! ( I have a feeling that we may have kicked some Cancer butt last night too with all our fund raising and positive vibes!!)

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With my swag!

IMG_5444IMG_5445#RazzForLife Chocolate Doughnuts with Maple butter Icing

These Chocolate doughnuts are light and fluffy goodness packed full of antioxidant rich and nutritious loveliness. Saying F**K CANCER with every bite!

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Banana bread and dark chocolate doughnuts made for my #razzforlife Kebabs.

Ingredients – Make 16 mini Doughnuts

120g Ground Almond flour

120g Cacao or Cocoa

2 eggs or egg replacer

2 tbsp Apple Sauce

2 tbsp Oilve oil or Coconut oil

Just under half tsp Baking Powder

Just under half tsp Bicarbonate of Soda

4 Tbsp of Maple Syrup (or quality honey)

1 tsp of stevia or natvia (or another tablespoon of Liquid sweetener i.e Maple syrup)

1 tsp Vanilla Essence

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Method – Preheat oven to 175.c

0 – Grease a mini Doughnut pan or turn on your mini doughnut oven

1 – In a mixing bowl chuck in all dry ingredients.

2 – Chuck in wet ingredients (a part from the eggs) to your bowl of dry and stir as you go, slowly.

3 – Whisk your eggs in a small bowl and then add to your batter.

BAKING TIP!! Don’t leave your batter after making it. Get it straight into your tin as the magic of the bicarb and baking powder is getting to work by adding air to your batter help it rise.

4 – Add your mixture until each doughnut cell is 3/4 (as we want these babies to grow!!)

5 –  Bake in the oven for 15 mins or until a skewer comes out clean. If you have an mini doughnut oven they take 6 mins on high. (P.S I hear these doughnut ovens are about £15!!)

6 – Take them out of the oven and give them 5 mins to chill out before turning out on to a cooling wrack.

Mable butter Icing  with toasted walnuts and Pecans.

– 1 tbsp Smooth Peanut butter. I use Meridian is it is sugar free, salt free and palm oil free.

– 1 tbsp of Mable Syrup. (you can decide how stiff or liquid like you want your icing by adding more Maple syrup)

– Mix it together in a small bowl. With a knife ice your cooled doughnuts

– Take one handful of nuts and break apart (if you are having a bad day put them in a clear

plastic bag and bash with the back of a wooden spoon.

– In a frying pan – toast your nuts for 3 or so mins over a medium heat.

– Decorate the iced doughnuts with the toasted nuts

– Leave in the fridge for 10 mins to set or just scoff the lot!

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Yours truly,

The Cake Diaries

Caramel and Chocolate Black bean Stacks

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What’s better than ultra soft and chewy brownie? Or gooey sticky caramel? The sound and feel of dark chocolate cracking between your teeth as you bite and the crunch of candied nuts dusted with shredded Coconut? Well…? I’m waiting! Exactly as I thought. Nothing! Four of the best things in the world all stacked up on top of one another. Heaven!

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I love these little stacks and I like to take them everywhere with me. They are more robust than cake, so sticking them in a plastic tupperware and going out and about with them is fine. If you have kids they could probably run around with these without wondering what that gooey brown blob stuck to the top of their Lunch box lid use to be! You open up the box and they always look like “What? I woke up like this” kind of treats. These are a fabulous alternative to a Twix or Snickers bar. Don’t get me wrong, who doesn’t like a Snickers every now and again? But what the hell is in there? What are all of those mysterious names in the ingredients list? I don’t know about you but I refer to know what is about to travel though my body. What ends up in my tummy? What’s being absorbed into my blood stream and what do I get out of it in the end? (Queue toilet Humour!!) But seriously, is one of those many mystery names something that aggravates cells which will one day be bad for my health if eaten time and again? That’s why I’m a do it yourself kind of girl when it comes to the sweet stuff. Whether I’m making a cake full of butter, Sugar, and cream or a gluten free, sugar free treat. I know when I take a bite what’s about to go into this temple!!  Not to come across all sanctimonious but your body really is a Temple…Castle, Palace, cottage by the sea, whatever you want to call it.  You’re not renting it. It’s yours. You’ve got the keys. You are a property owner gorgeous, congratulations! I always feel that it’s the only thing in life I am truly in charge of and it is my decision how I want to treat it. Sure, there have been times when it felt and looked more like a run down, out dated semi detached. But I prefer it mostly Temple. In fact I’ve come to like it here. So with all that in mind I am sharing with you an old favourite. My Raw Caramel and Black bean Stacks!

FYI

In my ingredients list you will see a Refined Sugar alternative called Natvia. Natvia is not an artificial sweetener but a mixture of 2 different leaves from a plant which has a sweet taste. The reason I use a little of it here is that unlike most sugars it does not effect your blood sugar levels. It has no calories and comes up zero on the Glycaemic Index. You can use Maple Syrup in place of Natvia if you prefer in the recipe.

Also in this list is Almond butter. You can either make your own (recipe for Almond butter in last blog post below this one) or use I suggest Meridian. As it has nothing but nuts and a little salt in it.

Ingredients -Makes 6 Stacks

Black bean Brownie base

6 tbsp Black beans

2 tbsp Raw Cacoa Powder

3 Majool dates

6 tbsp Ground Almonds

6 tbsp Gluten Free Oats

Carmel

6 Majool dates

3 tbsp Almond Butter

1 tsp Almond milk (or whatever you prefer)

Chocolate Top

Either melt a bar of your favourite Dark chocolate, 75% and higher in a bowl over a pan of boiled water

Or

if you are keeping your desserts refined sugar free have a go at this –

3 tbsp Coconut oil

1 tsp of Natvia

3 tbsp Cacoa Powder

Crunchy nut clusters

5 tbsp of Cashews and Almonds. I crushed half of the nuts and left the other half whole.

1 tsp Natvia

3 tsp Coconut oil

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Method –

All about that base

–  First you want to soften the dates a little. This will help you when it comes to mixing. Chop your Majool dates and put them in a small frying pan over a low heat. It takes very little time for them to soften so keep an eye on them.

– Drain your black beans thoroughly, especially if they are from a can. The likely hood is that they have been kept in salted water or some kind of brine.

– Add your softened dates, sieved the Cocoa powder, then throw in the Almond flour  and oats in to the bowl. Get a hand blender and a hand  whizz together until smooth. If you don’t have a hand blender or food processor get your elbow grease on and with a wooden spoon push the mixture up against the side and spread over and over until smooth.

–  If you are use to eating Snickers and twix bars etc..You may find that this brownie is not quite sweet enough for you. Add 1 tsp Natvia (Sugar Alternative) or 2 tsp Mable syrup.

– I put my mixture into fairy cake moulds. 1 tbsp and a half to each mould and pack down flat. Otherwise you can also line a small rectangular tin and cut into bars later. Put the raw black bean brownies into the fridge while you make your Caramel.

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Caramel

– In your small frying pan add your dates to soften (over a low heat) for a minute. Then add your Almond butter and combine with a wooden spoon.

If you find the mixture a little stiff add a tsp of milk.

– Now add  1 tbsp of the caramel mixture to the top of your brownies. Then put back into the fridge.

Chocolate top

– Time to get that Saucepan out again lovelies! Give it a good scrub down then over a low heat add your coconut oil. Then the Natvia, Stevia or chosen Syrup. Let it melt down to liquid.

– Now add your Cocoa  1 tsp at a time stirring with a wooden spoon.

-Take the Brownie/Caramel treats out of the fridge and with a teaspoon drizzle on a loaded teaspoon of the chocolate.

Crunchy nut top top

– Ok, Don’t hate me! But you’ve got to get that pan out again. Put a tiny bit of the coconut oil in the pan and toss in the nuts. Half crushed and half whole. Toast the nuts (we are looking for a golden colour) then throw in the shredded coconut and mix together.

– Sprinkle the nuts and coconut on the top of the melted chocolate mixture.

-Put in the fridge again to set for 30 mins.

Now enjoy, indulge and feel good!

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Thank you for reading and I hope you make some fabulous stacks! I would love to see your creations. You can find me on Instagram – @thecakediariesofficial or on twitter @thecakediaries1Treat yourselves well!

Yours truly,

The Cake Diaries

 

How to make Nut butter

Quick and easy, no fear nut butters.

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I love a good nut butter. They have the power to perk up any meal either sweet or savoury and I will try and add it to anything I can and I do.

Nuts provide us with lots of goodies like protein, healthy fats, fibre, vitamins and minerals and when added to say…breakfast will help you to become a little power house of energy.

Homemade verses shop bought.

I like to get creative with my nut butters with flavours that are not available in the shops but also I like to know what’s in my butters. Along with all the health benefits of nut butters most shop bought butters come with added sugars, salts and hydrogenated oils (which are trans fats and not good for us).

You can make nut butter out of most nuts and seeds.

Peanuts, walnuts, pecan, cashew, almond, pistachio, hazelnut, macadamia, brazil, sunflower seed, sesame seed or pumpkin seed.

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Here are a few of my favourite combinations that I make regularly.

Cashew and Chocolate

Almond and Vanilla

Pecan and Cinnamon

Here are your basics to making nut butter. Then you can add whatever you like to pimp up your butter or keep it plain as nature intended.

Now making butter can be very quick about 35 mins. Or much longer, taking upto a whole day. I will show you both options here –

1a – To soak or not to Soak? I am impatient a lot of the time so don’t soak them and just chuck them in the food processor but when I am forward thinking I will soak the nuts. This will help with a creamy texture and more intense flavour. By soaking the nuts you will wash away any toxins/chemicals which will help you to digest more of the goodness in the nut.

In a bowl cover the nuts in water (filtered where possible).Cashews 2 hours, Almonds 8 hours, Peanut 8 hours, Hazelnut 8 hours and 5 hours for your Pecan nuts. Leave in a cool place.

1b – If you haven’t soaked your nuts you can just chuck them in the blender and get going or you can toast your nuts for a lovely roastie, smokie flavour. Oven at 175.c for around 12 mins and just keep an eye on them as I never trust ovens. They don’t want you to get to know them!! When you finally think you and your oven are getting on and they’ve let you in on their secret they suddenly change the rules!

If you have soaked your nuts. Now it’s time to dry them out and roast them by dehydrating them – Oven, 150.c on an oven tray for 12 hours.

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2- Take your desired nut and put in a blender. Blitz on full speed, 2 mins at a time, stopping to scrap down the sides. Keep going like this until you get a smooth paste. If you like it crunchy like I do add some more nuts nearer to the end of the blitzing so you have some nice chunky pieces giving great bite and texture.

2 – You can now decide on your chosen texture i.e stiff or creamy. For some reason I like my Cashew and cocoa stiff so you have to spade it on the toast and watch it slowly melt into the hot bread.

3 – I like my Almond and Vanilla smooth. So now I would add almond milk a tsp at a time for a smooth creamy texture. For a more velvety and luxurious butter go for a healthy oil like walnut oil or my favourite coconut oil. Add slowly, a bit at a time to get the texture you desire.

3 – Now add your flavour if wanted – i.e salt, Tahini (great with cashews), maple syrup, honey, cinnamon, coconut, mixed spice, vanilla essence or chia spice  etc…

Cashew and Cocoa – Add 1 heaped tablespoon of Coco/Raw cocoa and 2 heaped tsp of natural honey. Now give it a quick whizz.

Almond and Vanilla – Add 2 tsp of good quality Vanilla extract. Now give it a quick whizz.

Pecan and Cinnamon – I love cinnamon so it’s likely I will always add more. Add 1 level tbsp of cinnamon and 2 tsp of maple syrup. Now give it a quick whizz.

With all these added extras its personal taste if you would like to add more of each to the recipe.IMG_4544

Enjoy and go wild with your nut butter. Spread it on celery, apples, hot toast, oat cakes, rice cakes, with banana sandwiches on porridge, drag it through yogurt, add it to stir fry’s, dollop on ice cream and eat it with a spoon!

This morning in celebration of Easter and Good Friday I’m enjoying my Almond and Vanilla with a toasted chocolate chip Hot cross bun!

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Happy Bank holiday Weekend everyone.

Treat yourself well.

Yours Truly,

The Cake Diaries xoxo

 

Cupcake design

I love Sundays.

Sundays are for Coffee and for sharing.

Writing a baking blog and sharing my cakey adventures has become such a joyous past time, but I am not originally a blogger. I am home baker and dessert developer baking for both private celebrations and press events.

This time round I thought I’d share with you not a recipe but some of my most recent commissions.

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I was asked by the lovely folk at Tampax to design 50 bespoke cupcakes to celebrate the new Tampax Pearl edition (which you may have seen in the shops recently). After many ideas on colour, style, feel and message we went for piped roses with gorgeous sugar pearls, the Tampax Logo and the Tampax pearl hash tag #PerfectFit

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When designing a dessert it’s important for me to know about the occasion, the feel of the event, how it’s going to be eaten, when it’s going to be eaten as well as the person who’s receiving it or if it’s for a press event the type of person the product is aimed at. In this case, I wanted to know about the type of gal that buys Tampax Pearl, her lifestyle and her style. With all this info I make a kind of mood board of this person or persons that I’ve never met in my head and instinctively I create straight away. If I over think it it doesn’t seem to work as well.

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After being displayed at the event each one of these cheeky little fellas went home with a loving journalist.

This commission was brilliant fun for me as I love to decorate cakes. There I was at 3am in the morning hand designing each cupcake armed with a knife, a brush, food colouring, a piping bag and coffee!!

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In the coming months I shall be putting up cake decorating tutorials on how to pipe buttercream roses with my personal baking tips. Taking your cupcakes and layer cakes from nice to razzle dazzle.

Short and sweet! I have really enjoyed sharing some of my recent work with you and have some great Easter Commissions coming up. Next commission is for an order of my Magic Muffins but the recipe is top secret. They are gooey chocolaty goodness and whenever I’m asked to make them I always make an extra batch to give to friends or eat myself. The best thing about them is they are super healthy but feel incredibly sinful! What could be better?

Keep baking, keep designing and ”treat‘ yourself well!

Yours Truly,

The Cake Diaries xoxo

Butternut Squash and Roasted Pecan Brownies.

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Brick lane, London

Judging by all the Valentine hearts that were pasted on shop windows, men in the high street carrying huge paper Michael Kos shopping bags, the ‘make your own card’ commercials on repeat all over the T.V and all the lovely Instagrams and Facebook photo’s, we gave a lot of love away this Val’s day. But this next recipe I have developed and am going to share today is about taking the LOVE IN! It’s all about us.

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The Hoxton Hotel, London

So let’s put the good stuff in and let the good vibes out. Happy, healthy treats that make you feel naughty but then…’oh, it was completely nutritious! Nourishing mind, body and soul and perfectly balanced for a healthy life style. Better eat two then to take full advantage of the goodness’.

If you regularly read my blog then you know I’m a big fan of ‘afternoon tea’. My mission is to bring afternoon tea back to 4pm! To all my friends in Europe and those State side who are wondering what on earth I’m going on about – it’s an old British tradition of coming together and eating cakes and sandwiches at a certain time of day (the afternoon). For a more detailed description of its origins scroll back to my Sweet can be healthy blog with a recipe I have developed for Sugar free, fat free Scones. In fact everyone go and have a look back at this blog post right now (bossy pants alert!) as it’s such a lovely recipe. Spiced with cinnamon and sweetened with shredded apple and dates. It also contains my secret ingredient, avocado! Ok, miss bossy boots is leaving the building. She’s gone. In fact I see her sloping off through the door rather sheepishly. The fire exit, as she is a bit embarrised. Apologies about her. How rude!

Afternoon tea is and was a big part of my life and I try and have it every day, so that between lunch and dinner I am energised all afternoon and stay productive right until I put down my spatula or shut the lap top in the evening. You may feel a little dip at about 4pm, feel fatigued, watching the clock as it ticks slowly up to home time, totally unfocused and lack lustre.

Energise that brain with a healthy, happy, body loving treat. These Butternut squash brownies are soft, melt in the mouth, feel good food. The texture is so chewable and dreamy, it makes the brownie. Texture is half the pleasure of a good brownie and the squash makes it…well squashy. Sorry, I literally can’t describe it any better. You will fully understand when you sink your teeth into one of these bad boys. These may be wheat free, butter free, contain very little sugar and made using a vegetable, but I do not compromise on taste here. This recipe was developed after thinking of the dietary requirements of a friend and thoughts and needs from other friends and family members.

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Butternut squash and roasted Pecan Brownies. Are they healthy? Yes. Clean eating? Yes. Dairy free? Yes. Are they fat/oil free? Yes.  Wheatfree? Yes in deedie. So what’s in them?? This recipe uses butternut squash as an alternative to butter, oats and buck wheat as alternative to wheat and raw cocoa powder, cinnamon, dried fruit and a touch of Carob maple Syrup for sweetness (you can use any naturally occurring sugar you like. This is just my preference)

Why are these so good?

My dreams are made of butternut squash brownies! If I’m not eating them, Im sharing them or thinking of them. Seriously I think I may need professional help. “Doctor, doctor I think I’m turning into a butternut squash and roasted pecan brownie.  I’m turning orange and I gotta gooey centre”.

I’ve got it bad.

I’m in love!

This is a ‘no fear’ recipe that’s simple and quick to make with absolutely no bother. It all goes in the bowl at pretty much the same time. It’s the perfect fix to a 4pm slump or sweet tooth craving. You will need to cook your squash first. You can do this just before you make the recipe or the night before. Roasted Pecans and buckwheat gives this a real smoky taste and the cinnamon is added to compliment these two. Let’s not forget the chocolate. I use unsweetened cocoa powder and a table spoon of 85% dark chocolate for extra depth.

Let’s get started! As I am gonna have a craving in exactly 45mins time.

NOTE – Naturally occurring sugars? Carob syrup, Maple syrup or Date Syrup. You could also use pure honey.

Butternut Squash and Roasted Pecan Brownies – makes 6, bake 25 mins.

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Ingredients

40g Oats

50g Buckwheat (if you are not a fan use Wholemeal Spelt or wholemeal flour)

25g Raisins

30g dates

300g  butternut squash

3 tbsp Cocoa powder

2 tbsp Maple or Carob Syrup

1 heaped tbsp 85% Dark Chocolate (melted)

50g Baked or pan fried Pecans ( no need for oil to pan roast).

MethodPre heat on to 180.c/350.f

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1 – Boil or steam your Butternut squash until mash-ably soft.

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2 – In a large bowl add the mashed Squash and sift in the Buckwheat flour and cocoa powder,

3 – In a food processor add the oats, raisins, dates and Maple Syrup (or whatever naturally occurring sugar you prefer)

4 – Add the blitzed ingredients to the butternut squash ingredients and mix well.

5 – For the nuts you can grab yourself a small frying pan and after breaking up a big handful of pecans toast them over the heat and toss them every so often. As soon as they have started to brown, your done. Or you can grab a baking tray, add baking paper and add the pecans and toast in the oven, regularly tossing and checking or checking and tossing!

6 – After you have added the nuts to your mixture put your dark chocolate in a microwavable bowl and (depending on your microwave) melt for 30 secs or keep checking until the chocolate has just melted.

TOP TIP – regularly check your chocolate and stir. Only melt the chocolate until JUST melted any longer then the chocolate will turn lumpy and gritty. It’s burnt!

7 – Mix in the melted chocolate to your big bowl of deliciousness and do a taste test to make sure your batter has enough chocolate flavour for you.

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8- Add the mixture to a prepared baking tray or dish lined with baking paper and greased. I use coconut oil to grease mine.

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9 – Add the dish to the middle of the oven and bake for 25 minutes.

10 – After 25 mins test with a tooth pick and if it comes out clean we’ve won!!

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Allow to cool if you can bear it and then attack attack!!

IMG_4323I love the way the orange colour of the squash still comes through the deep chocolate. These have great brownie texture which feels like eating velvet. In perfect contrast you get the crunch of the pecan. In the words of Jamie Oliver and Dell Boy ‘Lovely jubbly!’

Lets have a look in close up of this Butternut Squash and roasted Pecan Brownie.

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Butternut squash – Vitamins – A, B, E and K. Minerals – magnesium, manganese, iron, copper, potassium, calcium, phosphorus and zinc. It’s also high in fibre.

Looking for more healthy treat inspiration ? – Check out my Wheat-free, Sugar free Scone recipe, on my Sweet can be healthy blog post that I spoke about earlier.

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My Apple, Date & Avocado Scones

If you are like me and fly out of the house first thing in the morning these might be a perfect breakfast on the go or just a great feel good treat for you. Have a quick look at my Good morning sunshine bars blog.

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Bursting with seeds, nuts and fruit.

It would be great to meet you all. You can find me on Instagram @thecakediariesofficial or Tweet me @thecakediaries1

Stay happy and healthy and know that spring is on his way! He told me.

Yours truly

The Cake Diaries xoxo

Desserts both naughty and nice.

Woah! January where did you go? Last thing I remember was being sat in front of a burning fire place in the deep depths of the countryside with a blanket over my knees whilst balancing a lap top and cup of hot coco, writing my edible Christmas gifts blog!

So… no blog in January. I know, disgraceful! But I promise I have not been resting on my laurels. I had quite a month and I am rather caked out. But my love holds strong!

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January left me feeling a bit like this!

So the purpose of my first February blog is to share with you recipes from my January adventures. Wonderful recipes both naughty and nice – borrowed, adapted or developed by myself. I Love finding new recipes and featuring them on the blog. I own a lot of recipe books written by famous bakers but I think it’s important to support other baking bloggers and there wonderful recipes. I also develop recipes myself and in the strangest of places. My favourite place to write new recipes is on the night bus home!!

January!

The Cake Diaries started the New Year with a wonderful photo shoot and lots of time writing press releases and the like. We had a great time on set eating a lot of cake and generally messing around. But oh, how I missed the safe place of my kitchen that week.

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…but I had no reason to worry as the week after I was at London Men’s Fashion week developing new recipes for John Galliano at the Mansion Magiela show.

The order was short notice and needed new desserts designed for a Macrobiotic diet. Macrobiotics is a diet revolving around the eating of grains, supplemented with certain fruit and vegetables. No processed or refined foods.No unnaturally occurring sugar and free of most animal products. Most recipes were developed on the top deck of a night bus, as usual.  It was a crazy rush and had me locked in the kitchen for 2 nights in a row, but great fun and a great success. Here is one of the treats I made for Galliano personally.

Please excuse this rather badly lit photo it was about 11pm at night and I was exhausted. But believe me when I say how comforting this desert was. Beautifully spiced, hearty and healthy. I ate it warm (10 minutes out of the oven) at about 11.30pm with a big glass of milk. I slept so well that night.

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Date and Raisin Tarts – Dairy free, wheat and gluten free, refined sugar FREE!

This will yield 6 tarts. Go for a tart dish similar in size to your own palm. This recipe is a perfect, quick and tasty recipe to fix a sweet tooth.

Ingredients

180g Oats

480ml Almond Milk

150g Pecans

400g mix Dates and Raisins

150g chopped Almonds

2 tbsp Maple Syrup

2 tsp Ground Ginger

1 tsp Nutmeg

1 tsp Cinnomon

1 tsp Baking powder

Method Pre heat your oven 180.c/350.f

1 – Grab your food processor and throw in the almond milk, dates, raisins, maple syrup and all nuts. Blend into a rough ‘spread’ like consistency.

2- In a separate bowl add the oats, all spices and baking powder.

3 – Add the food processed ingredients to your bowl and bring together.

4 – Grease tart dishes with coconut oil or olive oil.

5 – Pack the mixture into the tart dishes and add some pecans to decorate the tart for gorgeousness.

6 -Bake in the middle of the oven at 180.c/350.f for 20 – 25 mins depending on your oven.
Week 3  -The Cake Diaries was picked as one of the lucky few to feature at the Rainsborough Square Artisan food market.

“showcasing a select group of exceptional British and international produce from independent producers to celebrate Fulham’s rich foodie history” – Rainsborough Market.

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I spent the next week running around London gathering ingredients, designing my stall and branding all sorts of things ready for my first ever stall! (Stressed? Me? Yes, totally!!) Mostly, I ran around in a circle going ‘I don’t think I know what I’m doing’. But enjoying myself immensely. I rewarded myself with practise baking and tasting new recipes like Greek orange yogurt and olive oil cake or pretzel choc chip cookie bars!

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It was a great surprise to be asked and I was delighted to be involved. It was a terrific day full of cake, friends and meeting lovely new clients. It was the first really cold day of the year here in London, so forgive me if you came to the stall and found me blue lipped and shaky handed!

Here is one of the recipes I featured on the stall.

Salted Caramel Peanut butter Blondies

These are gooey centred and buttery crusted naughtiness. They were one of the most popular deserts on the stall. It was helpful to have a fantastic coffee stall next to us as these Blondies went perfectly with The Colombian Coffee Companies full bodied, bright and buttery coffee.

Peanut Butter Salted Blondies? I am a nut butter nut. So much so I now make my own as I get the jitters if there isn’t a full jar in house. I love cashew nut, almond butter and hazelnut but especially peanut butter. It will ever have a special place in my heart and stomach! I regularly use it in my baking so when deciding on making Salted Caramel Blondies I just had to get some of my beloved peanut butter in there. Boy does this work! Usually, I would go for the crunchy kind rather than the smooth but the smooth just works so well for a really velvety, luxurious feel to the Blondie. Texture is king here…or Queen.

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Lets get started!

First, lets make the salted caramel sauce. Here I am featuring the recipe from Sally of Sally’s baking Addiction. There are lots of different recipes for this heavenly sauce (Jamie Oliver also makes a nice one) but Sally’s is my favourite. She has a joyful website full of colourful naughtiness.

Find her recipe here. http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

WARNING! Please be warned, when you add the butter to the melted sugar it spits like crazy so protect your hands with a tea towel and stir like crazy!!

Salted Caramel Sauce Ingredients

(Here I have developed my own Blondie recipe from a base recipe by Girl on a Mission. I am virtually high fiving her now).

200g Light Brown Sugar (you can use Granulated Sugar but I prefer to use unbleached Sugars where I can)

90g Salted Butter

1 tsp Salt

120ml Double cream

Salted Caramel Peanut butter Blondies

250g flour

2 eggs

250g Unsalted butter

200g Light Brown Muscavardo Sugar (packed)

1 tsp Vanilla Essence

2 pinches Salt

1 tsp baking Powder

250g Smooth Peanut butter (I use Whole earth as it’s organic and free from Sugars)

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Method – makes 12

Pre heat oven to 180.c, Line a 13inch x 8inch tin with baking paper

1 – Melt butter in a sauce pan over a moderate heat SECRET BAKING TIP ALERT FOR FUDGY CENTRES (when making something like a Blondie or American style cookie there are a couple of ways to make them ‘Fudgy’. One is to take them out of the oven a few minutes before the recipe describes so they are slightly rawer in the middle or to melt your butter. Due to the water content in the butter when melted it becomes more glutinous when mixed with dry ingredients. Creating  lovely fudgy centre).

2-  Allow sugar to cool off a little. A couple of minutes will do. In a mixing bowl whisk eggs and Vanilla essence together, then add sugar and slowly add your butter while stir gently with your other hand.

3 – Now, the best bit. Add your smooth peanut butter to the wet ingredients and bring together that luxurious velvety consistency I was talking about earlier.

4 – Add your flour, baking powder and salt.

5 -In your lined tin spread out a 1 and a half cm layer of the mixture. Then with a spoon blob on your Salted Caramel Mixture. How generous you are is obviously up to you but to get that caramel flavour really coming through go big.Transforming your Blondie from delicious to true decadence.

Best enjoyed at 4pm in the late afternoon energy dip with coffee or after dinner curled up in front of a gripping drama on the telly box. I recommend Broadchurch (who doesn’t)!

Next Week I will be sharing a new recipe I have developed that I can’t seem to get enough of. I take them everywhere.

Butternut squash and roasted pecan brownies

Dairy free (vegan), wheat free and oil free. Using a small amount of naturally occurring sugar.

These are not to be missed!

Healthy, clean eating, feel good food.

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If you have any questions regarding recipes don’t hesitate to get in touch. I would love to hear from you.

I look forward to seeing you again next time.

Yours truly,

The Cake Diaries xoxo

Edible Christmas gift ideas.

1 day to go! Still not got all the Christmas shopping done? Feeling stuck for gift ideas? Feel the panic rising as you wish you’d thought about all of this at the beginning of December instead of a day and a half before Xmas??!! I swear, that yesterday was December 1st but when I woke up this morning and started packing my suitcase for Christmas away I had to admit that it was definitely the 23rd of December and in a blink of an eye a whole month had whizzed by. If you have woken up to the 23rd Dec in a breathless panic fear not and read on!

I am calming myself down by writing, baking and getting back on track. Here we go!

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I like nothing better than giving gifts but I feel like I have exhausted all present ideas this year. I want to give the people I love in my life something that is original, thoughtful and most of all wanted! There is nothing worse that receiving a gift that there is either no room for in the house, that is whacked on ebay the minute the gift giver has walked out the front door or that hangs around the house for the next couple of years hidden in a corner only to see the light of day when said gift giver pops round. So I am baking gifts this Christmas knowing that each one is personal to the friend or family member I am giving it to. Plus it can be shared with others too. The love goes a long way!

Instead of slugging it down Oxford street, battling it out with the cold and all the other desperate shoppers stay at home, put the heating on, drink tea and listen to the radio while you tailor make a treat for someone you love. For an even more thoughtful and cost effective gift you can box and wrap them in things you make or design using bits and bobs from around the house. Some of these can even be hung on the tree and you can get the kids to help you too.

To wrap and box my presents I am using cellophane bags (these can be bought from any of the cake craft companies on line and egg boxes which I have painted in vintage white with tons of ribbon.
Baked blueberry Doughnuts dusted in cinnamon sugar.

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What an absolute delight these little fancies are. Baked not fried and if you ask me and any of my friends that have eaten these they are better than the traditional. They are doughy, fluffy goodness, with a lovely golden colour. The deep purple blue of the blueberry jam is such a nice surprise in the middle and covered delightfully by cascades of cinnamon sugar dusted all over.

I want to thank Alida Ryder on Simply Delicious for this gorgeous recipe,especially for blueberry conserve. That is why this recipe caught my eye in the first place. I just love Jam! I think these could be lovely with Damson jam too.

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Ingredients –

(makes about 16)

200g plain flour

1 tsp baking powder

100ml plain yoghurt

2 large eggs

1 tsp vanilla extract

150g butter, melted

150g caster Sugar

blueberry Jam

Cinnamon and caster sugar to dust.

Method –

Pre- heat the oven to 180°c

1-Mix together dry ingredients in a bowl. Melt the butter in a sauce pan.

2- In a separate bowl, mix the eggs, yoghurt and vanilla together and butter to our dry ingredients and mix genially.

2 -In a greased muffin or fairy cake tin place 1 tbsp of the mixture into each hole then add a tsp of the jam and another tbsp. of mixture on top making sure you can not see any of the lovely jam.

3 – Place the tray in the middle of the oven for 15-20 minutes until golden.#

4 – Put onto a cooling rack and cool for 4 – 5 mins.

5 – Get a big bowl and dust in caster sugar and cinnamon and mix then add each doughnut and coat each lovingly with your fingers I dusted it as I went too. As much sugar and cinnamon as you please.

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Fiery Ginger and chili chocolate love bites!

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I call these my love bites. They are basically cake pops that have been toppled off their stick towers. The great thing about these is that you can get really creative with the recipe and if you haven’t had that much experience in experimenting with baked food recipes before these are perfect to mess around with as the steps are the same every time and you can pick and choose which cake you like best and what wet ingredients you want to use too.

I am doing 3 different recipes this year for gifts where the method is the same each time.

STEPS –

Step 1 – Prepare and make your favourite ginger day recipe. I have 2 I love. Check out Marry Berries Ginger cake or Leith’s Treacle ginger cake (this has a really intense flavour and is sticky perfection).

Step 2 – Once baked and cooled it’s time to roll up your sleeves and get your hands dirty. This is the best bit. Break the cake down and rub between your fingers we are aiming for a bread crumb consistency.

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Step 3 – In a separate bowl add 3 tablespoons of full fat cream cheese and 3 table spoons of icing sugar (confectioners) and mix together,

Step 4 – Add the wet mixture to the cake crumbs and mix in. The cake is turning into a dough. Now it’s time to shape into balls. With a table spoon scoop out a heaped table spoon of dough (we want able 1 tbsp and a half of mixtures for each ball. Roll between your palms to make them as round as possible.

Step 5 – Stick each ball with a tooth pick (this is going to help you to coat the balls in melted chocolate later). Put all balls into an air tight container and freeze for around 3 hours.

Step 6 – Melt 100g of Green & Blacks Chilli Chocolate and 100g of 75% dark chocolate. I do this by putting a bowl in the microwave and melting for 2 mins checking and stirring around 2 times. Add a pinch of chilli powder from the Cupboard to the chocolate for added zing!

Step 7 – Now we are going to dip each love bite in chocolate making sure they are covered all over. What to do next? Well I am lucky enough to have found myself some Styrofoam which can hold my love bite laden tooth picks but here are 2 other options if you don’t happen to have any foam (don’t ask me where I got it, no idea!).

Option 1 – Grab 2 tins of tomatoes , baked beans etc.. and balance a cooling rack on top. The tins should be either end of the wrack. Thread the tooth pick through the wrack with the love bite resting on top of the rack. Option 2 – put the love bite on some baking paper with the tooth pick sticking up.

Step 8 – Allow to cool for an hour. Pull the tooth picks out gently. If there are some rather obvious holes left add a little melted chocolate to tidy up.

Hay presto you are done!
Lemon, white chocolate and Pistachio Love bites in egg boxes.

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Ingredients –

Favourite Lemon sponge.

Good quality white chocolate for the dipping

Grated lemon rind

3 Table spoons Cream Cheese ( or unsalted butter)

1 Handful of Pistachio (crushed).

1 lemon

3 tablespoons Icing sugar
Method –

1 – Just as before go through the same method as with the ginger cake to get to cake crumb stage.

2 – Grate one Lemon rind into the cake crumbs

3 – Add the cream cheese and icing sugar and form the dough

4 – Melt the chocolate and get dipping

5 – Sprinkle on the crushed Pistachio and allow to set.

 

Peanut butter and milk Chocolate bombs

 

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Ingredients –

Favourite vanilla Sponge

3 table spoons Peanut butter

2 table spoons Cream cheese

3 tablespoons Icing sugar

Best quality Milk Chocolate.

1 – Just as before go through the same method as with the ginger cake and lemon cake to get to cake crumb stage.

2 – Add the peanut butter, cream cheese and icing sugar and form the dough

3 – Melt the chocolate and get dipping

4 –Allow to cool and you’re off.
Christmas Label Sugar cookies dipped in dark orange chocolate (Perfect to hang on the tree)

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These are great fun to make and a number of them accidentally got broken which meant I had to keep eating them as I went (it’s so hard doing my job!!) Light, crumbly and buttery dipped in Orange dark chocolate for the adults and milk chocolate and dusted with glitter for the kids. I will be having a glittery one this year as at Christmas I revert back to about 10 years old. It’s a funny thing. It usually starts when I am sent to sit with my cousins on an old picknic table that has been brought in from the shed and is masquerading as the other half of the dining table. We sit on stools or old boxes of books pretending to be chairs and pretending (not very well) at being comfortable! It’s the kids table but the problem is we are now all between 21 and 32.

There will be 18 of us this year on Christmas day and everyone has a label each. I will be hanging these on the tree the night before Christmas so that first thing in the morning we can pluck them off and eat them before breakfast! So you will need some ribbon for this!

These are from a lovely little recipe I saw in Jamie Oliver’s Magazine last Christmas. Make these on Christmas Eve with any young cousin’s, nephews or daughters that need amusing. Or in my case the boyfriend!!

Ingredients – (makes about 20 ish)

300g Plain four

150g caster sugar

250g butter (room temp)

1 egg yolk

1tbsp milk

(1tsp) vanilla extract

200g Dark Chocolate Orange and 100g Milk Chocolate.

Ribbon

Edible Glitter or anything else you would like to decorate with.
Method –

1 – Preheat the oven to gas 180°C

2 – In a large mixing bowl whip together butter and sugar until smooth and fluffy .

3 – Beat the egg yolk, milk and vanilla in a jug/bowl and add to our butter/sugar mixture.

4- Add flour and mix until we bring a dough together.

5 – between 2 sheets of baking paper roll out the dough to just under 1cm thick Cut shapes out with your label cutter. Now to make the holes to thread your ribbon through. After looking through the cupboard with my friend for sometime considering many different baking tools she suggested then end of a birthday candle to make the holes. Which were perfect! Otherwise if you own a skewer that would do (but a bit trickier).

6 – With a pallet knife lift biscuits on to a lined baking tray. Bake for 20 minutes golden in colour( make sure to whip them out before the edges start to deepen in colour) we want a nice even colour. Place on a cooling rack.

7 – Melt the each chocolate in the microwave for 2 mins, checking twice and stirring.  Dip half of each biscuit in the chocolate. Let the excess drip off then place on a sheet of baking paper. Leave to set. With my glitter  and milk chocolate labels I dripped chocolate with a tsp back and forth over half of the biscuit.

8 – When all set grab your self some Christmassy ribbon thread through each biscuit label and hang on the tree!

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Spiced Carrot cake squares with white chocolate.

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You can make a gift out of most cakes. My friend loves carrot cake but instead of making her the whole cake I have made this as I tray bake, cut up into bite size squares and lovingly smothered in white chocolate. Adorable little gift. This can now be eaten and possible shared if she lets anyone get their grubby little mittson these on their car journey over to France. I have gone for an alpine, chalet, ‘we’re off skiing’ vibe with my decoration to get her in the mood. This can be done with any favourite cake. But the reason this works so well is that carrot cake is sturdy and moist.

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I am fully loaded with gorgeous edible gifts and I hope this has helped with a little Christmas gift inspiration.

Much happiness and rest over the Christmas holidays and all the luck and success for the New year.

Happy Christmas everyone,

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Yours truly,

The Cake Diaries xoxo

Pistachio and Rose water Shortbread hearts.

Cookie Credentials Continued….

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My Internets down and has been for the last 10 days!! My little fingers have been itching to blog about all that’s crumbly, fluffy, crispy, buttery, freshly baked, iced, diced, bouncy, moist, springy and oozing something delicious!! But alas it could not be and I have been bursting to get these Iranian inspired fancies on a page. Rose Water & Pistachio short bread Hearts.

Without the internet I have become agitated, forlorn, throwing myself on the bed and preying to the ceiling, why don’t you work? What have I done? Why can’t we sort this out? But we were so good together!!! I am constantly checking the connection like a teenager waiting for the phone to ring, waiting for the new love of my life to call and end this misery. But the internet does not love me. In fact I doubt it even remembers my name. Fine! because I have started a love affair with the internet in the café across the road. It has been good to me, dependable and has the added benefit of baked goods, coffee on tap and continuous Christmas hits that remind me remember to “rock around a Christmas tree, feed the world, that baby it’s cold outside, to stay another day, to look to the future, simply have a wonderful Christmas time, and to wish it was Christmas everydaaaayy!!”

To express my love I think it’s only apt that I share a recipe for something else I love dearly, Shortbread! So following on from my cookie credentials blog featuring my Avocado and dark chocolate all American cookie I about turn to a delicately flavoured middle eastern inspired biscuit.

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I love middle eastern sweets and they use all of my favourite nuts and spices – cardamom, cinnamon, ginger, almonds and pistachios. I wanted to do something that captures some of these flavours and pep up an old fashioned short bread recipe (which are always very popular with the family at Christmas). The short bread recipe I have chosen is a really simple one that anyone can do. Why simple? Well, I am really excited about baking and passionate about getting those who are afraid of the bake into the kitchen. Though baking can be more of an exact science than cooking shall we say,it can be simple and it can be fun! So to those I know who think of themselves as a disastrous baker be scared no more!

These make great gifts as they are very pretty and look gorgeous wrapped in Cellophane and tied with a bow. Think Christmas gift ideas. Apropos of my next blog ‘Homemade Christmas gifts’. Or a perfect ‘Thank you gift’ or just a ‘ I love you and am thinking of you gift’ which is the gift I gave my other half last week and that he took in his packed lunch to work ribbons and all. Short bread is my favourite type of biscuit and growing up with a lot of Scottish family many different types have been consumed.
There are many similar recipes out there and this is the one I use. But before we get started I’ve highlighted some BIG TIPS!

TIP 1 – I am using icing sugar as I want a more delicate biscuit which is perfect for the subtle flavours of Rose and Pistachio. Scottish short bread uses caster sugar and is more robust and crumbly.

TIP 2 – The short bread must be put in the fridge for 1 and a half hours which helps to develop flavour and helps it hold its shape.

TIP 3 – Bake in the middle of the oven exactly!! We need an even top and bottom heat for this. Bake for around 13 minutes but keep an eye on these, we want a nice even golden colour. Take them out just before the sides start to change from golden to light brown. Depending on your oven you may need to whip them out a little earlier or anything up to 15 mins.
Rose Water and Pistachio Short Bread –

For the biscuit – Makes around 12 Medium hearts.

190g Plain flour

170g unsalted Butter

90g Icing Sugar

1 large egg yolk

Pinch Salt

Pistachio’s

For the Ice –

2 tsp Rose Water (from any Middle eastern Super Market or from the foods of the world isle in Tesco).

Icing Sugar

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Method –

1 – Measure out your dry ingredients first in a large mixing bowl.

2 – Chop up your butter (room temp) and rub into dry ingredients to make bread crumbs

3 – Add the egg and form the dough. Pick it up and mould into a large ball.

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4 – Wrap the ball in cling film and set aside in the fridge for 1 and a half hours (now go and do something else for that time to stop yourself from cheating and taking it out early)

5 – Heat the oven 20 mins before you are ready to put the shortbread in at 170.C

6 – Grab yourself 2 large pieces of baking parchment. Put the dough ball between the sheets and roll out the dough on top of the top layer of the parchment to around half a centre meter thick. Cut out with a heart shape cutter (mine was around 6 cm big).IMG_3841

7 – Line a baking tray with baking Parchment add the short bread.

8 – Bake in the middle of the oven exactly!! We need an even top and bottom heat for this. Bake for around 13 minutes but keep an eye on these, we want a nice even golden colour. Take them out just before the sides start to change from golden to light brown. Depending on your oven you may need to whip them out a little earlier or anything up to 15 mins.

9 – Take out and put on a cooling rack. While cooling add 2 tsp of Rose Water in a bowl and sieve icing sugar slowly. Remember that the Rose Water is to be a subtle flavour and not like drinking a bottle of your great Aunts floral Perfume (which yes I have done by the way but I was only 5 and it just smelt so nice I thought I would just radiate it always if I consumed the bottle). So you may want to add a little tap water too. You want the icing to be runny and not watery. The constancy needs to be perfect to drizzle with so we can artistically drape our biscuits with our luxurious, pink, rose water ice. With a vintage pink food colouring or red add to the mixture to achieve the desired colour pink you want. I use Sugarflair colour paste. I think that the pastes are better than the liquid food colours you get in the supermarket. Colour paste lasts for ages and you just need a little for a big effect. If you are using paste for the first time I find it best to add the colour to the icing with a tooth pick dipped in the colour and then swirled into the icing. It always surprises me how little you need.

10 – With a teaspoon I drizzle the ice back and forth over the biscuit.

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Love the green colour of the pistachio’s in contrast to the pink ice. I think these biscuits are very elegant. They are delicate, buttery and crumbly. Drink with Earl grey yea for utter bliss and a taste of the high life.

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Grab yourself some Cellophane bags and some ribbon and make a lovely gift. I find using cake pop bags are fantastic and you can order them at any online cake craft store. A homemade gift is one of the best gifts as it is one of the most thoughtful and it’s from the heart and is actually…a heart…mine!

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Enjoy this cake adventure and add it to your cake diary. More homemade gifts to come next time in the run up to the big day.

The Cake Diaries xoxo

Sweet can be Healthy! Afternoon Tea with a twist.

I love, love afternoon tea! I always have. Call me old fashioned but I still try to uphold it everyday.

To those unsure of what ‘tea time’ is, it’s a small pause in the day, it’s around 4 – 5pm. It’s not lunch and it’s not dinner, it’s that hungry time of day when nothing but a cuppa will do and you fancy a treat. According to Afternoontea.co.uk (and I quote straight from their website) Tea time became popular around the early nineteenth century when the 7th Duchess of Bedford is said to have complained of ‘that sinking feeling’, during the late afternoon.

Amen sister!! We hear you!

(But I’m not talking about High tea and champers darling. Delicate morsels and genteel conversation, no that is a whole new blog for another time).

I’m talking good old fashioned British afternoon tea. I’m talking crumpets, toasted English muffins Eccles cakes, hot buttered toast oozing butter and marmalade, rock cakes and…..wait for it…. Scones! My all time favourite. Tea time has a lot of memories for me as it was the one sure time of day I would have my mother all to myself. It was the same thing most afternoons and it went a bit like this –
Slam front door.
Shout ‘Mum, I’m hooooommme’.
Thud upstairs as loud as an elephant.
Throw School uniform in all directions around the room.
Dress in ‘cool’ teenager clothes ( this usually meant gluing glittery stars to the side of my face, lots of bangles and large hoop earing) cringe, oh the 90’s!!
Be brought down the stairs by dreamy smell of baking coming from the kitchen.
Throw self on couch.
Search for TV remote always expertly hidden from sibling down back of sofa.
Door opens.
Heavenly mother enters with a tray laden with home made jams, a pot of tea with tea cosy!! And fresh from the oven something light, fluffy and Doughy, preferably with currents or chocolate chips. Then my mother would try her best to prize information from me about my day as I grunted teenage replies and got stuck in. Ahhhh, bliss!

Sadly, my mother is no longer with us and I am quite sure that is the reason that tea time is so special to me. It helps me to remember her and the happiness and warmth that always surrounded her. She was a real peach my mother and the sweetest kind. Though as a teenager I never told her, it really was the happiest part of my day and I wouldn’t have shared it with anyone else.

Now, eating tea time treats everyday may seem like a rather unhealthy pass time, but no!! It’s not and I won’t hear you say ‘I’d love to, but I really shouldn’t’ as you stare longingly at my chocolate brownies, strawberry tart or my beloved scones! You are not getting away with it I tell you and you shall have scones and feel damn good about it afterwards. There is nothing that pains me most than to see someone eat something they truly love, which gives them so much pleasure for all of 3 minutes then to see them end in complete misery and guilt about it. In my mind treat means special. Something to be taken time over, feel indulged by. So I’m flying the flag for ‘sweet can be healthy’.
What interests me most about baking is how versatile it can be. It’s not all about the sugar and butter and I’m not all about the sugar and butter either (see my Good morning Sunshine bars for more inspiration). So here is another recipe to feel truly good about.

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I am making my wheat-free, sugar-free, virtually fat free scones……. again for the 3rd time in 2 weeks.
I am tweaking the recipe as I go and have recorded with photo’s. I say virtually fat free as my first experiment with them was to make them totally fat free (no butter/Margarine) though in the back of my mind I knew that they would need a little fat to keep them as fluffy as possible and keep them ‘Scone like’. With no fat they are rather dry and tough. So in this recipe I use only 25g organic (vegan) margarine and the other 25g I make up with mashed avocado. There it is again my third blog recipe with avocado. My very own super food. Hopefully if you have never baked with avocado before and tried baking my Chocolate and Avocado cookies last week, this idea will be less scary.

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These Scones are my favourites right now as they are so quick and easy. A perfectly healthy and nutritious treat for mum’s looking for a healthy after school snack for the kids, an easy Vegan recipe for those eating clean and a sure fire way for a Polly like myself to get her girlfriends to stay for afternoon Tea!

You can have them steaming on a plate in 30mins flat. Using dried dates, and grated Apple for sweetness, keeping it wheat-free with wholemeal spelt flour for fibre and putting some really good natural fats into the mix with avocado. I will also tell you how I serve them best for a filling and nutritious meal.

Ingredients –

225g Wholemeal Spelt ( I use Doves Farm)

25g Avocado

1 Apple

50g dates

25g Organic Vegan Margarine

1tsp Cinnamon

1 & a half tsp baking powder

100m Almond milk

Pinch Salt

Almond milk (or Skimmed/semi skimmed milk).
Method –

0 – Pre-heat oven to 220.c / Gas mark 7/ 425.f

1 – Mix together the Flour, baking powder, salt and cinnamon.

2 – Mash the Avocado. Add the Avocado and Organic Margarine and rub into the flour.

3 – Grate 1 apple and stir into the mixture and add your dates.

4- Gradually pour in the Almond milk until you reach a nice soft dough.

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5 – Kneed a little and with a rolling pin roll to about 1 inch – 1 inch & a half thick.

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6 – Using a round cookie cutter of 5cm or 6cm cut about 10 Scones.

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7 – Grease a baking tray and place the scones in the middle of the Oven and bake for around 12 Minutes.

8- As you wait with baited breath for them to rise, bake and the timer to ping I do the washing up to stop my complete frustration at having to wait 12 whole minutes for then to be ready!!

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Washing Up!

9 – My mother always use to tell me that after taking anything baked out of the oven you should wait until they cool. Sorry Mum! this is just not a possibility. Time waits for no scone!

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10 – Eat it hot and eat it now. I love slicing a scone open and watching a little steam rise from it’s belly and burning my finger tips a little as I prize it open. This is my scone ritual.

How I ate them (keeping it clean)  –

For afternoon Tea I had them fresh out of the oven with Greek yogurt and honey . Also perfect first thing in the morning sprinkled with Chia seeds.

The next day I warmed them up a little and had them for lunch topped with cream cheese and smoked, flaked salmon and salad. The Apple and date sweetness goes so well with the creamy cheese and smoked salmon fillets ( serve the salmon cold). So delicious.

They are a healthy alternative to the traditional teatime scone (depending on what you choose to put on them of course) I felt no guilt after eating 3 in a row!

So take a pause each day, linger over the wonderful tastes and textures and raise your china tea cups to cheers all the mum’s for this late afternoon treat. Up hold British tea time, stay healthy and love every mouthful, because baking is an adventure!!

Yours Truly,

The Cake Diaries…

 

 

Cookie Credentials

Ode to Tea –

Dearest Tea you have a lot on your shoulders and have a huge responsibly to the human race. You warm our cockles, you mend our broken hearts, you bring us together, break the ice and make me smile when I am grumpy. You are Tea! And you are great! But everyone needs someone to lean on and most frequently its biscuit!

I am a big fan of tea and inevitably it’s dear friend and partner in crime the biscuit!  All teas – (English Breakfast, Earl Grey, Lady grey, Assam, Ceylon, green tea, fennel tea, Camomile and all you other life savers (yes I said Life savers!) need a companion. From the Sturdy and crumbly shortbread finger to the delicate and zingy Ginger Snap every tea has its dearest and bestest bud.

In fact in my humble opinion all you hot beverages out there need someone who compliments you and your distinctive flavour, someone who gets you, makes you the best and most of what and who you are. Just like coffee, who also has a big job. Getting us up in the morning and out the door, running faster and longer on that treadmill, helping techie media types work longer in over priced and fancy cafe’s, helping American cops do good jobs and bring down criminals and not to mention the perfect place to dunk a doughnut.

As the nights are drawing in and the cold snap is starting I will be looking at and making the perfect hot beverage accompaniments.

The first culinary adventure comes in the form of the cookie! So….. looking back 3 months I took a little trip over the pond to New York and L.A in search of inspiration for my own signature cookie.

Boy, did I find inspiration and heaven?!

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Miss Cake Diaries herself taking a rest with her friend in Central Park after much cookie eating!

I experienced many a cookie on my travels, the good the bad and the ugly, not forgetting the own right sublime. From crisp and crunchy to melted, doughy and as fat as a Scone. Fresh out the oven or a day old for only a dollar. Dark chocolate, milk chocolate, white chocolate, M&M filled, cranberry, sour cherry, pecan, peanut, salted caramel, butter scotch, ice cream and even bacon! I said bacon people!!

I ate them, I ate them all.

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In consideration of my American cookie  adventures I have come up with my next recipe and new must have purchase on my website.
The Dark Chocolate, Avocado Scone Cookie (gorgeous scone like cookie with the good vibes of California, my dear friend Effie and the skin loving avocado).

Avocado? What?!

I am having a love affair with avocado and believe it or not it is a dream to bake with, not to mention the health and beauty benefits. I try to add it wherever I can. It has a very subtle flavour when baked and is perfect when paired with chocolate. In fact in my mind Avocado and Chocolate need to get a room! Because they are smokin’ hot for each other. So try this recipe to start with then you won’t be too scared when I bust out my Afternoon tea, vegan Scone recipe on you!!

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Melted Sugar and butter, mashed Avocado and chopped chocolate.

Ingredients –

150g Plain Flour

56g unsalted butter

90g Light Brown

20g Dark Brown sugar

1 Egg

1/4 teaspoon Bicarbonate of Soda

55g 75% dark Chocolate

50 Mashed avocado.

3 pinches of salt

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Method –

– In a small pan heat butter on a low heat and melt

– Turn off the heat and add both sugars, let them melt naturally

– Let the sugar cool for 4/5 mins and whisk in 1 egg

– Mash the Avocado and add to the wet ingredients

– In a mixing bowl add the flour, Bicarb and salt

– Add the wet ingredients slowly to the dry ingredients mixing as you go.

-Add the chocolate as you mix. As it becomes dough you will be able to decide if you want more chocolate or less.

– Butter a baking tray and add a heaped tablespoon of dough for each tablespoon. Personally I like a rough looking/ rustic look for my chocolate chip cookie so I don’t try to round them or neaten them up. I think the look more delicious. You should aim for about 10 cookies.

– Now put the tray in the fridge!! I know this is hard because in the back of your mind you are possibly envisaging that in just 13 minutes time you could be watching melted chocolate oozing from a fluffy scone cookie but by putting the cookie in the fridge for just 20-30 minutes (Top tip!!!!!) will stop them spreading to keep it more scone like.

– While you wait, heat the oven to 180c/gas 4/ 350f at least 20 mins before the cookie goes in. Bake for 13 – 14 mins.

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The scone cookie is not a sophisticated cookie, and that’s how I like em’, rustic! So to tart them up serve with English Breakfast tea or a chocolaty coffee (in my case a lovely Guatemalan coffee I bought in Paris) in vintage china. Come on boys you know you want to! Stack em’ up on a board to serve and ‘hay presto’, American style cookies eaten in a small flat in the heart London overlooking a very soggy English Garden, perfect!
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One Cookies down and many more crunchy, chewy, crumbly biscuits to go!!

 

 

 

 

 

 

 

 

Good morning Sunshine bars – Vegan, Wheat-free, sugar-free, butter-free and delicious (promise)!!

Good morning Sunshine bars – Vegan, Wheat-free, sugar-free, butter-free and delicious (promise)!!

Breakfast on a week day and brunch at the weekend are my favorite meals of the day! There is no end to the amount of different baked goods that can be consumed in the morning. But I am tiring of … Continue reading

A home bake is the most personal bake.

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Welcome to The Cake Diaries.

Sweet memories of cake.
Tea time treats, layers cakes and luxurious mini creations made for capturing sweet memories of your perfect event.

My memories are quite literally made and defined by the cake in my life. I always remember the events in my life by what delectable and beautiful treats we ate. It was always the presentation of a big white cake box at a party that got the attention of the crowd and brought everyone together creating lasting memories.

So started my exploration of treat like fancies and my diary of a life in cake.

All Cake Dairies creations are home made using the very best quality ingredients, with absolute care and whipped by my very own hand.

You can order straight from the Summer/Autumn menu or get in touch with any creations you have in mind

On my blog I will update you with my baking commissions both past and present and share the many recipes from my cake diary which is literally busting at the seams!