*Sweet 'n' Spicy Butternut Pie*

Whilst whiling away a few spare minutes looking for seasonal recipes I came across this delicious sounding recipe Sweet 'n Spicy Butternut Pie.
I absolutely love Butternut Squash and doesn't this just look scrumdiddlyumptious?
Obviously being the kind gal I am, I thought I would share the recipe with you ...

Ingredients

250g butternut squash, peeled weight, cubed
250g shortcrust pastry
¼tsp ground cinnamon
¼tsp ground ginger
¼tsp ground nutmeg
100g light soft brown sugar
2 large eggs
142ml pot single cream
Icing sugar, to dust

Method
1 Simmer the squash in just enough water to cover for 10 minutes until tender. Drain, then blot on kitchen paper. Allow to cool slightly. Meanwhile, preheat the oven to 200C/Gas 6.
2 Roll out the pastry and line a 23cm flan tin. Prick the base, line with foil and weigh down with baking beans. Bake for 10 minutes. Remove foil and beans. Put in oven for 4 minutes more. Reduce heat to 180C/Gas 4.
3 Purée the squash with the spices and sugar. Whisk eggs and cream together in a large bowl until well combined. Whisk in the squash purée and pour the mixture into the pastry case.
4 Bake pie for 30 minutes or until just set in centre.
Cool.
Dust with icing sugar and serve.


Mmmmmm, this would be wonderful for an autumn dinner party or even a Halloween party treat wouldn't it? Something a little different to impress your guests with.

*Haunted House Cake*

Oh my, how utterly amazing is this Halloween Cake from Martha Stewart!?!
I couldn't believe my eyes when I saw it, I just love it don't you?

I'm not sure I'm up to making something so wonderful, eeek it just frightens me (well it is a Haunted House Cake I suppose!) but if you want to have a go yourself for Halloween find the recipe *here*.

*Chocolate Week*

Mmmmmmm you know what this week is, yep you read the title right it is National Chocolate Week!!! Yum-my! Do you think it means we can eat chocolate-y goodness for every meal, ooohhh wouldn't that be nice!

Anyhoot, Chocolate Week starts today and runs until Sunday 19th October.

To read more about Chocolate Week and see which companies are involved and where all the goodness filled events are click *here*.

***

So just to go along with the chocolate theme here is one of Rachel Allen's recipes which was featured on Rachel Allen: Bake! Has anyone been watching this, ooooohhh I loved it ~ I will definitely have to try this recipe.


Chocolate Cake


Ingredients

For the cake

125g dark chocolate
3 tbsp Milk
150g Butter, at room temperature
150g caster sugar
3 Eggs
200g plain flour
1 tbsp good quality Cocoa powder
1 tsp Baking powder
1/4 tsp Bicarbonate of soda
cocoa powder or icing sugar, for dusting (optional)

For the chocolate butter icing

75g Butter at room temperature
1 tbsp Cream
1 tsp vanilla extract
175g icing sugar
1 tbsp good quality Cocoa powder

Method

1. Preheat the oven to 180/gas 4. Butter and flour the sides of two 20cm sandwich tins and line the bases with greaseproof paper.
2. For the cake: place the chocolate and the milk in a bowl sitting over a saucepan of gently simmering water and heat until the chocolate has melted. (Make sure the bottom of the bowl doesn’t touch the surface of the water.) Set aside to cool slightly.
3. Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate.
4. Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the two tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
5. Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool.
6. For the chocolate butter icing: beat the butter, cream and the vanilla extract until very soft. Then gradually sift in the icing sugar and the cocoa powder, beating all the time, until it is all added. Continue to beat until very soft, then whisk the mixture until it is light and fluffy.
7. Once the cakes are cool, sandwich them together with the chocolate butter icing. Place the cake on a plate or a cake stand and dust with cocoa powder or icing sugar if you wish.

Cook’s note: Add the finely grated rind of one orange to give the cake a chocolate orange flavour or replace the vanilla extract with one tablespoon of instant coffee powder for a mocha flavour.
This can also be turned into chocolate cupcakes if you wish – the recipe will fill 12 paper cases in a cupcake or muffin tray, and will take about 18–20 minutes to cook.


***

Enjoy chocolate week everyone.
x

*Rachel Allen: Bake!*

I do so love Rachel Allen & so I'm really looking forward to a new show tomorrow night ~ Rachel Allen: Bake!
This show is brand new and exclusive to UKTV Food, Rachel Allen: Bake! is a master class in everything from basic cookies to simple, stunning occasion cakes!

In the first episode Rachel cooks stylish cupcakes with the Primrose Bakery and makes Lemon cupcakes, Peanut blondies & Lemon and passion fruit tart ~ doesn't this just sound mouthwatering delicious!

It really isn't what I need to be watching as I'm trying to lose a few pounds (aren't I always!) but I do so love these new bakery shows that seem to be cropping up lately and seeing as this show is the really sweet Rachel Allen combined with baking, really how could I not watch it!

Anyhoo it is on UKTV Food Weeknights from Monday 6th October at 9pm.

*Tea Time Treats from the Hairy Bakers*

Did anyone see The Hairy Bakers on BBC 2 last night?
Continuing their journey around the isles to explore our love of baking, last nights show was all about tea time treats.
Yay! I do love tea time treats and love nothing more than baking scones & Victoria Sponge cake and setting a table with a cloth, a full tea pot and our vintage china.

I think my favourite part of the show last night had to be when they infiltrated the WI to bake Victoria Sandwiches in competiton with them and got told off for not abiding by the rules and popping a touch of cinnamon in it and also sneaking vanilla extract into it too! Good heavens boys what were you thinking?!? Tee Hee.
Although I was taken aback by the WI's version of just having raspberry jam in the middle and they skipped on the dusting of icing sugar on top too and plumped for normal caster sugar instead, oooohh ladies!!!

The Hairy Bakers 'version' of the Victoria Sponge looked absolutely delicious and I really must try it.

Here is the recipe for anyone else who wants to give it a whirl.

Ingredients
For the cake
250g/9oz unsalted butter, plus extra for greasing
250g/9oz golden caster sugar
7 free-range eggs
1 tsp vanilla extract
400g/14oz self-raising flour

For the butter cream
250g/9oz icing sugar125g/4oz unsalted butter, softened
2 tsp hot water
1 tsp ground cinnamon

To serve250g/9oz good raspberry jam
icing sugar, for dusting


Method
1. Preheat the oven to 180C/360F/Gas 4.
2. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
3. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
4. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
5. Add the vanilla extract and fold in the flour.
6. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
7. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
8. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
9. Add the cinnamon and mix well.
10. To serve, trim the top off one of the cakes to make a level surface.
11. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
12. Sandwich the second cake on the top and press down lightly.
13. Dust the top of the cake with icing sugar and serve in generous slices.

***

If you missed the show last night but want to see it, it is available online *here* but be quick only 6 days left!

*Gooseberry elderflower fool with almond lavender hearts*

I came across this recipe on the UKTV Food website.
I just loved the sound of it, doesn't it sound just so summery & delicious and seeing as Summer is coming to an end we need a little summer goodness.
Unfortunately no photos I'm afraid but on with the recipe ...

***

For a real summer treat serve this light and exquisite fool, served with pretty heart-shaped shortbread biscuits.

Main:
450g Gooseberries sugar to taste
2 tbsp elderflower cordial
3 large egg yolks
1 tsp arrowroot
50g caster sugar
275ml Milk
600ml double cream, lightly whipped

For the Almond Lavender Hearts:
150g caster sugar
3 lavender heads
115g Butter
1 egg yolk
150g plain flour
grated zest of half an orange
75g ground almonds
a drop of almond essence


Method

1. First make the lavender sugar. Place 50g caster sugar and place in a mortar. Add the flowers of 3 lavender heads. Using a pestle work together until you can smell the perfume, about 2 minutes. Preheat the oven to 180ºC/gas 4.
2. Now make the almond lavender hearts. In a mixing bowl, cream together butter and sugar for about 3 minutes until it is pale and fluffy. Now add the egg yolk and mix again.
3. Sieve the flour and stir into the mixture with the grated orange zest and ground almonds. The mixture will become a fairly firm dough. Knead gently to combine the mixture well.
4. Lightly flour your surface and roll out the dough to about 5mm thickness. Using a small heart shaped biscuit cutter, cut out the biscuits. Place the biscuits on 2 baking parchment-lined baking sheets.
5. Bake for 15 minutes until firm and a very light golden brown. Remove from the oven and cool on wire racks.
6. Now make the fool. Firstly, place the gooseberries into a saucepan, with sugar to taste and elderflower cordial. Cook over a gentle heat until soft, then leave to cool.
7. Now make the custard by beating the egg yolks, arrowroot and the caster sugar together in a mixing bowl. Heat the milk to just below boiling point. Whisk the hot milk into the yolk mixture. 8. Place the bowl over a pan of simmering water and cook stirring constantly for 10-20 minutes until it thickens into custard. Do not let the mixture boil. Allow the custard to cool.
9. Gently fold together the cooked gooseberries, custard and whipped cream to make the fool. Cover and chill until serving. Serve with the almond lavender hearts.

***

*eek*

*eek* Friends forgive me, for I have been naughty!!!
I have gone and made a Victoria Sponge cake, see evidence above!!!!

Now it is naughty as I am meant to be trying hard to lose some weight for my hols ~ well I am going to Hamburg for a long weekend on Thursday so this week doesn't count right???
BUT I am going on a lazying around, doing nothing, sun, beach and *eek* bikini holiday to Bulgaria in 3 weeks time, yes 3 weeks time, and is my body ready for such exposure well I'm thinking not, especially as we are off to Germany in a few days and will be eating my own weight in delicious foods and ales no doubt, so why oh why I have I made a yummy scrummy cake ~ well unfortunately I don't have an answer! For some reason the kitchen was just screaming 'come and bake, come and bake, it's fun' over and over at me until I finally gave in!

Oh hips and tummy please forgive me ~ I'm only human!!!

*Cooking Substitutes*

I've found this fab list of ingredient substitutes and thought I would share it with you all!

Breadcrumbs
Crushed water biscuits or cornflakes.

Cornflour/Cornstarch (1tbsp. as a thickener)
Use 2 level tbsp. plain flour.

Single Cream (1/2 pint/285ml)
Use 8fl. oz./225ml milk plus 2fl. oz/60ml melted unsalted butter.

Honey (8fl. oz/225ml)
8 oz./225g sugar plus 4 tbsp. water or golden syrup.

Dark Brown/Muscovado Sugar
White sugar and a teaspoon/5ml of treacle or molasses per 100g.
Lemon juice (1 tsp)
1/2 tsp. vinegar or lime juice.

Whole milk (1/2 pint/285ml)
1/2 pint/285 ml. skimmed milk plus 3 tsp. melted butter.

Seafood/Thousand Island sauce
Use 2:1 mix of salad cream and tomato ketchup. You can alter the quantities of each to taste.

Gravy
Condensed tinned soup or packet soup made up with half the usual quantity of water.

Need sour milk or cream
Just add a tablespoon of lemon juice or white vinegar to each half pint of fresh milk or cream and stand at room temperature for about 30 minutes.
Or use natural yoghurt.

Baking Chocolate
For every ounce (oz) of unsweetened baking chocolate required, mix a quarter of a tablespoon of butter with 1 tablespoon of cocoa powder.

Recipe requires self raising flour and you only have plain
Plain flour can be used with the addition of baking powder. The amount to add varies depending upon what is being cooked, however, a usual amount would be 1 level teaspoon of baking powder to 4oz. flour.

No baking powder
This can be substituted with two parts Cream of Tartar to one part Bicarbonate of Soda/Baking Soda.

No fresh yeast
Two teaspoons of dried yeast can be used for 1/2 oz. of fresh yeast. Follow instructions on the dried yeast packed.

Short of an egg
If you need an extra egg for a cake recipe that uses a raising agent such as baking powder or self raising flour, replace the missing egg with 15ml (1 tablespoon) of vinegar. This will not affect the result.

*High Hat Cupcakes*

Following on the cupcake theme, I found this great recipe from Martha Stewart for High Hat Cupcakes, and just how scrummy does this cupcake look!?!

Here is the recipe:


Ingredients
Makes 12 cupcakes

3 ounces unsweetened chocolate chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil


Directions

Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.

Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.

Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

For more yummy recipes, ideas and inspiration ~ visit marthastewart.com

*Cupcakes*

Martha Stewart Collection Cupcake Tree from Macy's

Ooohh cupcakes, I just love the word cupcakes don't you, isn't it just the cutest, but didn't we used to call these little lovelies fairy-cakes when we were little? I know I did!

Ooohhh and butterfly cakes remember those? I think they were my favourites of all. I used to think of them as flying away when you weren't looking and so you had to keep tight hold of them and eat them quickly, although picking the wings off and licking out the inside was the way to do it! (Quite gruesome really, tee hee!)

Anyhoo, wondering where the name 'cupcakes' originates from I found this info.

There seem to be two theories about the origin of recipes titled "cupcake:"

1. The name comes from the amount of ingredients used to make the cake (a cupful of flour, a cupful of butter, cupful of sugar etc.). This is very similar to how pound cake was named. In fact, the recipes for cup cakes and pound cakes include pretty much the same ingredients and would have produced similar results.

2. These cakes were originally baked in cups. Old cookbooks also sometimes mention baking cakes in small cups. These cups may very well have been earthenware tea cups or other small clay baking pans. These would easily accommodated baking level oven heat and produce individual-sized cakes. This is not the same thing as contemporary metal cupcake pans, enabling cooks to bake a dozen small cakes in one fell culinary swoop.

Which is true? Both! We have historical evidence (old cookbooks) that support both theories.

This food historian agrees: "Cupcake ~ The name given in Britain and generally in the USA to any small cake baked in a cup-shaped mould or in a paper baking cup. In the USA the term may have originally have been related to the American measuring system, based upon the cup." Oxford Companion to Food, Alan Davidson

So there you go quite obvious really, but I just can't decided whether I like the term cupcakes or fairy-cakes the best. Obviously both are equally as yummy so does it really matter what we call these little delights of tea-time?
So which do you prefer cupcakes or fairy cakes, I'll pop the kettle on while you decide shall I? x

*Hungry Girls' Cookbook*

I'm a hungry girl ~ or should that be a greedy girl(?!?) anyway have you seen these fab books?
Just how cute do they look???

Rachel Pitts, Leah Holscher and Katherine Bird – friends since high school – have combined their love of food to write, photograph and illustrate The Hungry Girls' Cookbooks. These three young women have self-published and handmade these special cookbooks and filled them with exciting recipes for the home cook. Each edition is lined with cloth and sewn together by hand, making them more like works of art than regular recipe books.

You can find the website *here*

I think they are only sold in Australia at the mo, but you can buy them from the website.
I would love to see one in real, they sound just delicious don't they?
Mmmmm I'm feeling hungry now!

*Lazy Hazy Sunny Sunday Day*

*Hurray* the sun was shinning it's sunny shiny face on us today!

Unfortunately James and I are both still suffering from this cold (yes I passed it on to him, but I'm on my way to recovery now *yay*) and so had to have a lazy day, which was lovely all the same!

Fed up of doing nothing, but not really being able to do alot, we decided to make a Victoria Sponge Cake! We finally both managed it but then had to have a nap to regain our lost energy!!!

When we finally came around, we mustered up enough energy to make some cheese scones, so we had a lovely tea-time treat of tiny cream cheese sandwiches, delicious cheese scones and our nice big Victoria Sponge! Mmmmmmm *yummy*!

(Notice how much filling is in the cake, I'm blaming my lack of judgement because of this cold! Also we won't be able to share any of it as obviously we don't want to be passing on our cold ~ tee hee!!!)

So altogether it's been a lovely lazy hazy sunny Sunday Day!

*Happy Sunday everyone*

*Fruit Scone Recipe*

This is an old 'Stork' recipe book my mum picked up for me a few years ago from a charity shop for 10p!!! Another great bargain, and I love this picture on the back, very Shabby Chic!
Anyhoo, this is where I got the recipe for my scones that I made on saturday, so for you Jennifer here is the recipe:

All-in-One Fruit Scones

2oz/50g of Stork margarine (or any!)
8oz/225g self-raising flour (sieved together with ~)
1 level teaspoon of baking powder
2-3oz/50-75g sultanas
1oz/25g caster sugar
7 tablespoons fresh or sour milk
milk to brush

Pre-heat oven to 425F/220C. Gas mark 7.
Place all ingredients in a bowl and mix with a wooden spoon to form a soft dough.
Turn on to a lightly floured surface and knead till smooth.
Roll out to a thickness of 1/2 inch.
Cut into rounds.
Knead trimmings together, roll and cut into rounds as before.
Place on baking sheet.
Brush with milk.
Bake on second shelf from top of pre-heated oven for 12-15 minutes until golden brown.
Makes 10 scones.

I always put the max amount of fruit in, don't want to be skimping on the fruit in a fruit scone do we! I roll the dough out so that it is a bit thicker than 1/2 inch as my scones never seem to rise that much, so I always do it a bit thicker, and they are still never huge!!! So if anyone has a tip on how to get nice big scones I would love to know!



When I first got this cook book it has this little 'tear out' of a fruit scone recipe that someone had took from a magazine and I have always kept it in the book! It's strange as it is a Stork recipe and so it's exactly the same as the recipe in the book! Odd! But I love little finds in books like this, I think it's cute!
*Happy Baking*

*The Queen of Hearts she made some tarts all on a summers day ...*

It was a lovely morning this morning and I decided to do a spot of baking, so I popped on my apron and got to work! I did a mature cheese and red onion quiche and had some pastry left over so did some little heart shaped jam tarts, then did some cheese scones and finally some fruit scones.

I was just popping the quiche and tarts into the oven when another huge storm arrived, it rained and it poured and it flooded, there was thunder and lightening again & it was crazy dark! What is going on with this weather!?! Isn't it June? Shouldn't we be having lovely summery, warm weather by now?!?

Here some of the scones I made with a wonderful tea set that I absolutely love! I picked it up a couple of years ago from a charity shop, it has a full set of 6 cups & saucers, 6 sandwich plates and a large cake plate, and it only cost £3.99!!!!



Oh and whilst I'm talking about baking, here is my flour shaker that I love too! My mum bought it for me a couple of years ago from a second hand shop. Here it's stood on my apron, which is fab too, it really cheers me up! I picked this up from a charity shop for £2.49! Such a bargain, and very much like the Cath Kidston 'Pop Flowers' range.

So today I had a fab lunch, I had a yummy scrummy homebaked goodies, whilst watching one of my favourites 'Hart to Hart'!!! Yes, that's right I confess I *love* 'Hart to Hart'!

Oh and update on the door, it didn't arrive yesterday and so James went to see them today and they haven't even cut it yet!!!!!! Arrgghhh!!!!! So it's going to be next week when it arrives, but I promise pictures!

Anyhoo, 'Happy Saturday' to you all!

*Chocolate Cake with Raspberries in Framboise Cream*

After looking for inspiration for a chocolate cake for James birthday I came across this recipe and absolutely loved the look of this cake! Now this cake isn't for James as he doesn't particularly like berries and especially when they would be spoiling a perfectly good chocolate cake for him but I loved the look of this and thought I must save it for another day!

***

Addictive, decadent and rich – nothing to detract from the pure chocolate taste – complemented by the raspberries and liqueur – this chocolate cake is indeed to die for!

RECIPE INGREDIENTS

4 large eggs – separated carefully
125g caster sugar
125g dark chocolate- coarsely grated
50ml dark rum
600ml double cream
3 tbsp caster sugar
3 tbsp framboise (raspberry liqueur)
and raspberries


Pre-heat the oven to 180C, 350F, gas mark 5
Line 3 x 20cm (8”) sandwich tins with buttered parchment paper
Beat egg yolks and sugar until the mixture makes a thick trail. This is best done in an electric mixer.
Gently melt the chocolate with the rum in a double boiler, taking care that no water or steam can get into the chocolate – keep the water level and the temperature both low.
Start to whisk the whites with the salt to stiff peaks.
When the yolks are ready, transfer to a wide bowl and fold in the molten chocolate (using a balloon whisk or spatula)
Fold in 1/3 of the egg whites and whisk the rest back to stiff peaks. Carefully fold these in as well.
Pour into the 3 tins, dividing the mix evenly between them.
Bake in the pre-heated oven for 15 to 17 minutes until well risen and as firm in the middle as at the sides. The mixture will have shrunk slightly from the edge of the tin and have a cracked appearance. Don’t worry - this is how it is meant to be.
Spread baking parchment onto 2 wire cooling racks, sprinkle with caster sugar, and then turn the cakes out onto the trays. Carefully remove the lining parchment and lay a clean tea towel lightly over the cakes. Leave to become quite cold when the tops will have settled and the cakes can be handled.
Whisk the cream, sugar and raspberry liqueur together until stiff. Reserve a few raspberries to decorate the top and fold the rest into the cream.
Use to sandwich the 3 layers together.
Arrange a little pile of raspberries in the centre with some tiny mint leaves and give the cake a light dusting of icing sugar.

Recipe from *The Chocolate Trading Co*

*Moist Devil's Food Cake*

Ok, so really how utterly delicious does this Moist Devil's Food Cake look?
I found this recipe from Martha Stewart and thought I must keep this safe as it would be ideal for a special occasion don't you think?

***
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles. But this cake is just as suitable for afternoon snacks or a Sunday supper. It keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out.

Ingredients

Makes one 8-inch round layer cake
1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour, not self-rising
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
Mrs. Milman's Chocolate Frosting


Directions

Heat oven to 350 degrees.arrange two racks in center of oven.
Butter three 8-by-2-inch round cake pans; line bottoms with parchment.
Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve.


Recipe for Mrs. Milman's Chocolate Frosting

Ingredients
Makes 6 cups

24 ounces Nestle semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Directions

Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

*My Easter Cake*

This was the Easter cake that I made at the weekend.

I made it from this Victoria Sponge recipe (as it is a favourite):

Ingredients:
*6oz Self raising flour
*6oz caster sugar
*6oz Soft butter
*3 free range/organic eggs

Method:
1.Put all the ingredients in a bowl together and whisk until smooth
2.Line 2 tins with grease proof paper and fill each with half of the mixture
3.Cook in oven at 180 for 15 to 20 mins
4.Turn out and allow to cool on a rack

Once cooled I did a lemon drizzle made from 150g icing sugar & 3-4 tbsp lemon juice, I pricked the cake all over and then poured this drizzle on and let it soak in.
I then filled the cake with lovely butter icing & raspberry jam.

The topping is made with 300g royal icing sugar, 3 tbsp lemon juice & yellow food colour.
I think I did make it a bit thick but it was ok, apart from the fact it looks a bit like custard on that photo! *giggle*
The cake was then topped off with of course Mini Eggs, scrummy!!!

***

I made the cake to take over to my mum & dads on Easter Sunday for our big family lunch. I didn't fill it with whipped cream and raspberries as I didn't think my nieces would like it as much as butter icing and raspberry jam! *smile*
Anyhoo we had a lovely Easter lunch and everyone loved the cake, so of course I was pleased, there was even a slice left over for my mum to enjoy on the night!

*Raspberry & Lemon Easter Cake*

Well Easter weekend is on it's way and I saw this recipe for Raspberry & Lemon Easter cake in a Supermarket magazine, doesn't it just look so yummy and pretty?
Mmmmm look at that photo, oooohh I could just eat a slice now!!!

So the recipe goes as follows:

Ingredients
300g caster sugar
350g butter, softened
2 tsp almond essence
6 medium eggs, beaten
150g ground almonds
300g self-raising flour
grated zest of 4 lemons
6 tbsp fresh lemon juice
Mini eggs to decorate

For the drizzle
150g icing sugar
3-4 tbsp lemon juice
For the filling
300ml double cream
150g lemon curd
200g raspberries

For the icing
300g royal icing sugar
3 tbsp lemon juice
yellow food colour

Method

Preheat the oven to 180˚C/350˚F/Gas 4. Grease and flour 2 x 20cm (8in) cake tins.

Beat the sugar, butter and almond extract together until pale and fluffy. Gradually add the egg, then fold in the ground almonds, flour, lemon zest and juice.

Spoon into the tins, smooth the top and bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Make the drizzle by mixing the icing sugar and lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick all over with the skewer and drizzle with the syrup. Set aside to cool.

Whip the cream and fold in the lemon curd. Set one cake on a plate, level the top if necessary and spoon over the cream. Sprinkle with the raspberries and set the other cake half on top. Set aside.
To make the icing, mix the lemon juice and icing sugar until it’s a spoonable consistency, but still quite paste-like. Use a few drops of the yellow colour to make a pastel-yellow shade and spoon the icing evenly over the cake, allowing it to drip down and coat the sides. Run a spoon or pallet knife around the sides to neaten and evenly distribute the icing.

***

Eeek, Easter already! For some reason I don't feel prepared, I had all these great plans to do things & make things, but it seems to have crept up on me somehow!

Well I sent all my Easter cards out today, so at least that is done. I bought some fresh daffodils to pop in a jug on my dining room table too today, so that is one other thing to cross off my list, (oooohhh I should have picked up some tulips while I was there!!!)
Ooohhh and I have already dropped some Easter eggs off, so that is another thing done too.
(oh I'm not doing too badly really when I think about it now!)
I still need to buy some eggs for painting, so will have to get on with that tomorrow or Thursday, and I want to 'Spring' things up a little more around the house so I will have to get on with that tomorrow too, and of course try and get around to baking this fabulous cake in the next few days also.
Anyhoo hope you are all getting prepared for Easter weekend, I just wish the weather would warm up a bit for it don't you?!? Lets keep our fingers crossed!
x

*Valentine Cookies*

Eeek, are you all excited for Valentine's Day? I know I am!

The naughty but nice Martha Stewart has dropped another delight in my mail box, (tempting me again), a recipe for Valentine Cookies ~ and really just how sweet do they look?

Ok, so the recipe ~ here goes ...

***

Ingredients

Makes several dozen, depending on cookie size

1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar (optional)
Petal dust in pink, orange, and violet tones (optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)


Directions

In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.

To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.

Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.

To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

***

I'm getting all in a fluster for Valentine's Day, hope you are too!
I like to have lots of Valentine's decorations around the home, so I think I will start tonight so it is all lovely for when we wake up tomorrow!

I go a little love crazy this time of year with red & love heart themed clothing, underwear, pj's & accessories!!!! I think I should live in the Kissing Town from *The 10th Kingdom*
(Does anyone else absolutely love The 10th Kingdom? Ooohh and Wolf!!!!! If you know The 10th Kingdom, you will know what I mean I'm sure!!!! *Giggle*)

Anyhoo hope you have a deliciously wonderful day filled with lots of love & kisses.
x

*Dark Chocolate Mousse Cake*

*WARNING*
This is an incredibly delicious recipe!

Ok, so I know I am meant to be losing a few pounds but we had a dinner party on Saturday for a couple of friends and this is the desert I served! I'm good the rest of the week I promise.
(The above picture was taken a while ago though as I forgot to take a photo on Saturday! In this photo I topped the cake with chocolate shavings!)

It is a Green & Blacks recipe and is just sooooooo divine, and will certainly impress everyone who tries it!

Ok, so here is the recipe ...

Dark Chocolate Mousse Cake

Description:
This rich, dense chocolate cake is incredibly easy to make but will always impress.
It can be served with whipped cream, creme fraiche, Green & Black's Organic Vanilla ice cream or simply on its own sliced into small fingers with coffee.
It can also be made with Green & Black's Dark, Milk, White and Maya chocolates either on their own or in a combination.
If it is made the day before and then chilled over night it becomes even more dense, fudgey and wicked. The lack of flour in the recipe also makes it suitable for coeliacs.


Ingredients:

Use: 20cm or 23cm (8in or 9in) cake tin with removable base or similar-sized tart tin
3 x 100g Bars Green & Black's Dark 70% Chocolate
275g Caster Sugar
165g Unsalted Butter
Pinch of Sea Salt
5 Large Free Range Eggs
Icing Sugar
1 Tablespoon Ground Almonds plus extra for dusting the tin

Instruction:

Preheat the oven to 180C/350F/Gas Mark 4.
Butter and dust a cake tin with a removable base.
Put the first 4 ingredients in a bowl over barely simmering water and allow to melt.
Whisk the eggs with the ground almonds and then fold into the chocolate mixture with a spatula off the heat.
Pour into the cake tin and bake for between 35 and 40 minutes.
Allow to cool, and dust with icing sugar.

***

So that's it, it is really easy to make, and if you eat it straight away or a short while afterwards all the gooey inside ooozes out when you cut into it, but if you leave it overnight it is just so scrummy it is unbelievable!
I have made with with all dark chocolate but this is just too rich for me so I tend to use a mixture of milk & dark chocolate now! We also serve it with mascapone, a strange combo some may think we have found it to be an ideal partner although very very naughty!
*Enjoy*