It's been a while! Happy 9th Anniversary!

 

It's been a while. The past two years have been a helluva a ride.

This year is gonna hold some big changes for this blog. I'm completely revamping it, which has been long overdue.

Thank you to all my loyal readers, who had been tuning in consistently for years to see what I'm baking. Truly, I appreciate you all so much!

Here's to 2022, and bigger, better things in the future! <3

Happy Valentine's Day! Red Wine Chocolate Fondue

Happy St Valentine's Day!

This year, Simon and I entertained our good friend and DnD partner Dean. We played some games, drank some wine, and also had a fabulous fondue platter of fruit, sweets, crisps, pastries, and the main star: red wine chocolate fondue.

Making this is very easy and needs only three ingredients: 3 parts (in weight) of plain or dark chocolate, 1 part whipping cream, and 1 part red wine. I used 12 ounces (340 grammes) of chocolate and 4 ounces each (115 grammes) of wine and cream. It's best to use a dry wine to complement the darkness of the chocolate and the richness of the cream.

Simply cut the chocolate up and put it in a bowl, then heat the cream to boiling point either in saucepan on the stove, or in the microwave. Pour the cream over the chocolate and allow to sit for about two minutes before mixing thoroughly. Then, heat the wine in a similar way just up to boiling point; do not boil! Pour this into the chocolate and cream mixture and voilà! Red wine chocolate fondue.

On my platter I served:

• Strawberries
• Black and white grapes
• Raspberries
• Sugared ring doughnuts, cut into sixths
• Marshmallows
• Pretzels
• Digestive biscuits
• Thick cut cheese and onion crisps

I presented the platter with a pot of cocktail sticks for us to eat the food, but if you have some fancy fondue forks they would work nicely too! You can serve whatever you like on the platter, but I think a good mix of fruit, sweet pastries/cakes/biscuits, savoury snacks, and marshmallows works very well.

So, enjoy this year's celebration of the patron saint of lovers, beekeepers, and epileptics!

Leftover Bread and Jam Pudding

Got some leftover bread? Why not make some bread pudding!

Making bread pudding is very simple: all you need is stale bread, eggs, milk, and sugar. However, you can add other things to jazz it up with some butter, or even some jam.

To make this pudding, which served four, I used 4 slices of white bread (actually, I used up the last of my pink bread), enough strawberry jam to make sandwiches, 2 medium eggs, 3 fluid ounces (85 millilitres) each of milk and whipping cream, and 1 tablespoon of sugar. To top it off before cooking, I also used about 1 tablespoon of butter.

Make 2 sandwiches with the bread and jam and cut each into quarters (I broke up two of the quarters to line the dish because it wasn't long enough for all the sandwiches), and then arrange in the dish, which should be well buttered. In a jug, mix together the eggs, cream, milk, and sugar very well. Strain over the sandwiches and allow the whole confection to soak for at least 2 hours, or better, overnight in the fridge.

When you want to cook it, dot the top with butter and sprinkle with coarse Demerara sugar. Bake in a preheated 180C oven for about 30 to 40 minutes, or until nicely puffed and well browned. I served this with a little whipping cream that I mixed with some raspberry jam for flavour.

This is a delicious and simple weeknight dessert, and one of my all time favourite desserts. It tastes like a lovely squishy croissant served with cream!

Taste of Thailand: Pink Milk Bread (Dairy and Egg Free; Wheat Free Option)

กินให้อร่อยนะ!

For the first installment in my new series, Taste of Thailand, I have some delicious pink milk bread.

I don't know any Thai apart from "Sawasadee ka" and "Kop khun ka", but I do know that I absolutely loved the squishy, fluffy, pink milk bread available in 7-Eleven shops all over Bangkok and Pattaya!

This is simply a Hokkaido milk bread that's flavoured mildly with "pink milk": pink milk could either be a Thai beverage of milk and sala syrup, which is also called snake fruit syrup; or simply strawberry milk. I haven't found the answer to which one it is yet, so I use strawberry syrup because sala syrup is hard to find, expensive, and I don't want a whole bottle for one experiment.

This bread is very sweet, and would make lovely Japanese fruit and cream sandwiches. If you don't want it as sweet, leave out some of the sugar. The dough is a little fiddly too, but persevere and you'll get a fabulous, fluffy, soft bread.

~ * ^ _ ^ * ~

DIFFICULTY

Requires kneading a very sticky dough

TIME

Over 4 hours

RECIPE RATING

Intermediate/Advanced

~ * ^ _ ^ * ~

INGREDIMENTS

12 ounces (340 grammes) strong white bread flour, at least 11.5% protein*

2¼ teaspoons (1 sachet) active yeast

1 ounce (30 grammes) caster sugar
1 ounce (30 millilitres) sunflower oil

1 teaspoon (5 millilitres) salt

1 fluid ounce (30 millilitres) strawberry syrup, made up to 8 fluid ounces (240 millilitres) with lukewarm water

Pink gel food colouring

* - You can make this using plain spelt flour, but reduce the overall strawberry water amount to 6 fluid ounces (170 millilitres)

~ * ^ _ ^ * ~

METHOD

First, make the dough

• In a large mixing bowl, mix half of the salt, half of the sugar, 8 ounces (225 grammes) of the flour, and the strawberry water. 
• Mix into a batter, cover the bowl with a clean tea towel, and leave in a warm place for 30 to 45 minutes, or until doubled in size.
• When doubled in size, add the remaining ingredients and some pink food colouring to make a gentle rosy colour. Mix well with a wooden spoon and turn out onto an unfloured work surface.
• Knead well, scraping the dough off the surface with a plastic or silicone bench scraper. The dough will be sticky, but do not be tempted to dust the surface with flour: this will make the bread tough. Knead for 10 minutes by hand until the dough passes the windowpane test.
• Pop into a clean bowl, dust lightly with flour, and once again cover the bowl. Allow to proof in a warm place for 60 to 90 minutes, or until at least doubled in size.

Then, shape the loaf

• Once doubled in size, turn out onto a lightly floured board and deflate. Divide the dough into three by weight, and roll each piece into a tight ball.
• Take each ball and roll out into a flat rectangle. Fold into three, turn by 90 degrees, then roll flat again into a rectangle. Roll the rectangle up and pinch closed.
• Place the three bread rolls into a greased and floured 2 pound (900 gramme) loaf tin, that has been greased and floured. Cover again with a clean tea towel and allow to rise to half an inch from the lip of the pan.

Finally, bake the bread

• Preheat the oven to 180C (350F), then bake the bread in the centre of the oven, covered lightly with foil to prevent too much browning. 
• Bake for 30 to 40 minutes, or until the loaf sounds hollow.
• Allow to cool completely before slicing to get the best texture.

THIS TIME IN PREVIOUS YEARS

2017: Valentine's Day: I ❤ Pizza! (Wheat-, Egg-, and Dairy Free Base)

2016: Yeast and Wheat Free Cinnanomnom (or just plain Cinnamon) Rolls

2015: Strawberry Crumble Bars (Wheat Free)

Pretty Pink Inside-Out Whoopie Pies: One Recipe, Two Results

You may have guessed: I love pink, and I love cake. So why not mix the two in these lovely little handheld cakes? Here's my most recent experiment: inside-out whoopie pies!

A few months ago, I discovered a great American cups recipe for whoopie pies, and at the time I thought it was all sorted out. However, over the past few months, as I made the recipe a few times it didn't turn out the same way every time after all. I feel that that is to do with how humid Ireland gets in winter, which makes the flour more damp, which in turn skews things in the recipe.

So, I went back to the drawing board and worked with the ratios found in that recipe and found a good recipe using weights. It took about 11 or 12 failed attempts, but I finally got something that's pretty similar to the original Amish recipe I was using.

 

This recipe can be made two ways and it has two different results: if you make the cake with oil, it makes whoopie pie cakes that can be sandwiched; if you make it with butter, it makes little cakes that can be frosted on top like cakey cookies, or "cupcake tops".

  

I made them with raspberry buttercream to make them all pink, but you can put any topping or filling with these: lemon curd, or whipped cream, or flavoured buttercreams. The cakes can also be flavoured with different essences or zests; whatever you like!

INGREDIMENTS

2 medium eggs

4 ounces (115 grammes) salted butter for cupcake tops, or oil for whoopie pies

9 ounces (255 grammes) caster sugar

12 ounces (340 grammes) plain white flour: wheat or spelt*

1 teaspoon (5 millilitres) baking soda

¾ teaspoon (4 millilitres) fine salt

6 fluid ounces (170 millilitres) buttermilk

2 teaspoons (10 millilitres) vanilla essence

HOW TO MAKE CUPCAKE TOPS

• Preheat the oven to 180C (350F) and line two flat baking trays with non-stick paper.
• In a large mixing bowl, cream the butter and sugar together until mixed well: there's a lot of sugar, so it won't cream fully until you add the egg.
• Beat in the egg, vanilla essence and salt until you have a nice fluffy mixture.
• Mix together flour, soda, salt, and sugar into another bowl. Sieve half of this mixture into the butter mix and fold in fully.
• Fold in the buttermilk, followed by the remaining dry ingredients. Mix well until smooth, but do not overmix.
• Spoon teaspoonfuls of batter onto the trays, about 2 inches apart, or you can use a piping bag to shape the cakes.
• Bake in the centre of the preheated oven for 8 to 12 minutes, depending on the size, or until they have puffed up and are springy to the touch.
• Remove the cakes from the oven and cool for about 5 minutes before transferring to a wire rack to cool. On cooling, they will be a little crunchy; however, they will be soft and flexible after a few hours.
• Top the cakes with icing of your choice: buttercream, glacé, whipped cream, etc.

HOW TO MAKE WHOOPIE PIES

• Preheat the oven to 180C (350F) and line two flat baking trays with non-stick paper.
• Mix the egg, oil, buttermilk, and vanilla essence in a jug. Beat very well, and set aside.
• Sieve the flour, soda, salt, and sugar into a large mixing bowl. Make a well in the middle and pour in the liquid.
• Fold the liquids into the dry ingredients to make a smooth but thick batter. Spoon teaspoonfuls of batter onto the trays, about 2 inches apart, or you can use a piping bag to shape the cakes.
• Bake in the centre of the preheated oven for 8 to 12 minutes, depending on the size, or until they have puffed up and are springy to the touch.
• Remove the cakes from the oven and cool for about 5 minutes before transferring to a wire rack to cool. On cooling, they will be a little crunchy; however, they will be soft and flexible after a few hours.
• Pair up similarly sized cakes and sandwich together with a filling of choice: jam, buttercream, whipped cream, etc.

Candlemas: Tarte au Citron (Metric Measurements)

Joyeux printemps!

Beannachtaí an Imbolc daoibh!

Happy Spring!

To celebrate the turn of the season, have a bright and zingy tarte au citron!

Across many cultures, the first days of February are celebrated as the start of Spring. In France, there is Le Chandeleur, or Candlemas in English; in Ireland and Scotland, there is Imbolc, which is a pagan spring celebration. Nowadays, February the 1st in Ireland is St Brigid's Day.

Both Candlemas and Imbolc are celebrated using the colours of red, orange, and yellow and circular shapes, as both festivals are celebrations of the sun. So, what better than this delicious French confection that is yellow, round, and features the lovely springtime flavour of lemon.

 

This took a few attempts to get right, but eventually I found that the same ratio of liquid to egg as a traditional quiche works wonders. Whatever ratio of sugar to lemon juice to cream or butter you use, you take the overall weight of the liquid, divide it in two, and that is the weight of the egg you will need.

Mine cracked ever so slightly on cooking because since my oven had a new element installed I still haven't got the hang of it. It runs a little hot now, and I've burnt my fair share of bakes since the new element!

INGREDIMENTS

For one 20 centimetre (8 inch) tarte

One deep blind-baked 20 centimetre (8 inch) pastry case

280 millilitres (10 UK fluid ounces) fresh lemon juice, about 4 big lemons

1 rounded tablespoon lemon zest, about 2 big lemons

140 grammes (5 ounces) unsalted butter

140 grammes (5 ounces) caster sugar

280 grammes (10 ounces) whole egg, about 5 large or 6 small eggs

Salt, to taste

METHOD

• Preheat the oven to 150C (300F). Put the eggs into a large mixing bowl and whisk well to break them up.
• In a saucepan, cook the lemon juice, sugar, and butter until it just comes to the boiling point.
• Using a large balloon whisk, very slowly ladle in the hot lemon mixture while whisking constantly, so the eggs don't scramble.
• Once the whole mix is incorporated, return it to the saucepan and heat very very gently until it begins to thicken slightly (about 60C, if you have a thermometer).
• Pour the custard through a sieve into the blind-baked pastry case, tapping well to release any air bubbles. Bake on the centre shelf for 10 to 15 minutes, or until the surface to dry and set, and there is a jelly-like wiggle under the surface. If you bake it for too long, the surface will crack, but it'll taste just fine.
• Allow to cool to room temperature before chilling in the fridge for at least 4 hours before serving. Serve with cream or crème anglaise.

Irish Style Gingerbread Men: Every Old Bakery's Favourite

Looking to beat the January blues? Have a jolly little gingerbread man, made with what is to become my go-to recipe!

The gingerbread man of my childhood... a biscuit soft enough to yield easily to a single bite, with a delicious bendy chewiness and a clean, pure flavour of golden syrup and ground ginger, all topped off with naff-as-hell cooking chocolate and sweets to decorate. This style of gingerbread man is ubiquitous in Ireland, appearing in every bakery around the country from small towns to cities. It's like they all have a recipe that was taught to them in culinary college, but in all the nearly 7 years I've been blogging, I've never quite captured it.

Over the course of my blog, I have done a few different recipes for gingerbread:

• Right back at the very start I had my recipe free from dairy, gluten, and egg which I made for my friend who was intolerant to all of the above;
• I had my Dinosaur Kimberley recipe, which was essentially a regular roll out biscuit dough with some spice and golden syrup for flavour;
• I then did an egg-free gingerbread recipe, which was essentially ginger flavoured shortbread;
• After that, there was the gingerbread skeletons recipe which was my first attempt at the kind of chewy bakery style gingerbread that I love, but wasn't quite there yet;
• And most recently my Gingerbread Village Cake, which featured a cakier style that's suitable for building houses but still nice to eat.

As you can see, I've never really had a go to recipe. Mostly because all the recipes I used didn't produce a gingerbread that I really liked; they were either to dry and crunchy, too sturdy and shortbready, too cakey, or too soft and squishy. None of the recipes I've used have that X-factor that I wanted.

(Credit: the Daily Express)

Until now! From my trawling of the internet, I found a recipe that is pretty much bang on that delicious flavour of my childhood (and adulthood, admittedly: I cannot resist the charms of a pretty little gingerbread man when I pass my local bakery). Shared to the RTÉ website is a recipe for Nanny Nellie's gingerbread men, and whoever Nanny Nellie is she most likely got that secret recipe because it makes a gingerbread man almost identical to any you'd find in a bakery.

INGREDIMENTS

Makes 24 gingerbread men

12 ounces (340 grammes) plain white flour: spelt, wheat, or gluten-free

1 to 2 tablespoons (15 to 30 millilitres) ground ginger, depending on how spicy you want it

1 teaspoon (5 millilitres) bicarbonate of soda

4 ounces (115 grammes) salted butter, or margarine for an authentic experience

6 ounces (170 grammes) soft light brown sugar

3 ounces (85 grammes) golden syrup

1 medium egg

Up to 1 tablespoon (15 millilitres) water, to adjust

Optional: other ground spices to taste, for example cinnamon, cloves, nutmeg, etc.

To decorate

1 bar (150 grammes) milk cooking chocolate

Sweets such as Smarties, M&Ms, or Jelly Tots

METHOD

• Preheat the oven to 180C (350F) and line one or two baking sheets with non-stick paper.
• Sieve the dry ingredients together onto a sheet of non-stick paper, or into a roomy mixing bowl. Set aside.
• In a mixing bowl, beat together the butter, sugar and syrup with an electric mixer until well combined. Beat in the egg.
• Add the dry ingredients bit by bit until the mixer can no longer mix, then turn the mixture out onto a lightly floured work surface and bring the dough together by hand.
• Depending on your egg, you might need to add a little water to help the dough come together, which is perfectly normal. The dough should be soft, but not at all sticky.
• This dough can be used immediately and doesn't need chilling: roll out to a thickness of an eighth inch (3 millilmetres) on a well floured surface, making sure to move it around every so often to prevent sticking.
• Cut out shapes and arrange them about an inch (2.5 centimetres) apart on the tray(s). The scraps re-roll very well.
• Bake in the preheated oven for 7 to 9 minutes, or until they look set. They will still be a little soft, but the edges will be set nicely. Don't let them brown too much!
• Allow to cool on the trays momentarily before transferring to a wire rack to cool completely.
• To decorate, melt the chocolate according to the instructions. Dip the gingerbread man heads and feet in the chocolate, and attach the sweets with chocolate to look like buttons. Draw smiley faces on with melted chocolate using a cocktail stick.

Adapted from: https://www.rte.ie/lifestyle/recipes/2018/1107/1009352-nanny-nellies-gingerbread-men-today/

"Hot Toddy" Irish Coffee (Contains Alcohol)

January has come.... so dark... so wet... so dreary. According to many, the first Monday in January is the saddest day of the year. You might need a bit of a pick-me-up to help you out, and here is one full of Christmassy cheer: a "Hot Toddy" Irish Coffee!

I don't know why nobody else has thought of combining two quintessentially Christmassy whiskey cocktails, and even when I put the two things together in my head I didn't really know what it would look like. But with some brainstorming, I eventually designed an Irish coffee that's infused with the common hot toddy flavours: cinnamon, cloves, and lemon. You might be thinking "lemon? With coffee?!" but don't knock it as the Portuguese have been combining coffee with lemon for a while in their summer tipple, Mazagran.

Infusing coffee with spices or herbs is actually pretty simple if you have a French press or pour-over filter, simply pop the spices in with the coffee and as it steeps the spices will give their flavour to the finished brew. It's also fairly simple if you have a coffee capsule machine (like I do: I got myself one with some of our wedding gift money) if you pop the spices into the bottom of a warmed glass and allow the coffee to dispense onto them, then cover with a coaster and allow to brew for about 5 minutes.

Despite the fact that the Irish coffee was invented in my home county of Clare (or Limerick, depending on your sources) I had never had one until my brother made me one this Christmas. He makes his Irish coffees with a strong bias to whiskey, however this drink was originally meant to have only an ounce measure of whiskey as a night-cap.

INGREDIMENTS

For 2 servings

6 fluid ounces (170 millilitres) strong black coffee

4 whole cloves

2 inches (5 centimetres) piece of cinnamon stick, broken into small pieces

Half a teaspoon of lemon zest

Two shots (60 millilitres) Irish whiskey: Irish brands include Jameson, Bushmills, Powers, and Tullamore Dew

4 teaspoons (20 grammes) Demerara sugar

Whipped cream, to serve. I use whipped cream from a squirty can because it's convenient

Grated nutmeg, for decoration

Optional: 2 teaspoons (10 millilitres) fresh lemon juice

METHOD

• Infuse the coffee with the spices and lemon zest, either by popping the aromatics with ground coffee into a French press, or putting them into the bottom of a warmed glass, pouring over the coffee, then covering with a coaster to brew for about 5 minutes.
• Use two small stemmed glasses, measuring about 6 fluid ounces (170 millilitres) each, and warm with hot water before using. 
• Divide the sugar between the glasses, and gently pour half of the whiskey into each glass without stirring.
• Gently add the coffee (making sure you've strained the spices out) by gently pouring it over the back of a teaspoon into the glasses. Irish coffee is best if the layers don't mix much.
• Top off with whipped cream and grated nutmeg.

American Style: Snickerdoodles (Cup Measurements)

Happy New Year! My first offering of 2020 is a delicious cinnamony treat: the Snickerdoodle!

 

I meant to make these in the lead up to Christmas, as these are traditionally a holiday biscuit. But sadly for me I spent from December 19th to 31st in and out of bed with a horrible viral illness. So, a lot of my plans went right out of the window with my ability to breathe properly or eat. So, I made these during the week instead as my first baking venture of 2020.

As you know, last September I discovered the strange and enigmatic wonders of working with American cup measurements when I made whoopie pies. When I made those I thought to myself: could I design my own recipe with cups instead of ounces or grammes? That led me to this delicious creation, which was the result of much foostering and tweaking.

One thing I will impress upon you, however, is that you measure the ingredients correctly: there is, indeed, a way to properly use cups when measuring flour, caster sugar, and brown sugar.

I use Jill Selkowitz's guide to measuring flour on her website This Old Gal, where she stresses that flour must be nice and airy before measuring to get consistent results. Also, brown sugar must be compacted into the cup measurements nice and tightly to get the right results. Brown sugar is a little softer than white sugar, so the cupfuls are slightly lighter.

So, without further ado, here is the first recipe that I have ever designed to be made using American cup measurements!

INGREDIMENTS

2 cups (240 grammes) plain flour: wheat, or spelt, spooned and leveled
½ cup (105 grammes) soft light brown sugar, packed
½ cup (115 grammes) caster sugar
½ cup (115 grammes) butter
1 medium (US large) egg
½ level teaspoon (2.5 millilitres) baking soda
1 level teaspoon (5 millilitres) ground cinnamon
¼ teaspoon (1 millilitre) fine salt
Optional: 1 level teaspoon (5 millilitres) ground ginger
Cinnamon sugar, to coat


METHOD

• Line one or two baking trays with non-stick baking paper, and preheat the oven to 180°C (350°F, Gas Mk.4). Make sure the oven racks are in the centre of the oven.
• In a mixing bowl, cream together the butter and sugars. Beat in the egg to get a fluffy mixture.
• Sieve in the dry ingredients and work by hand into a soft dough that is a little bit tacky.
• Divide the mixture into 12 balls, rolling each ball in cinnamon sugar to coat. Arrange the dough balls on the sheets about 2 inches (5 centimetres) apart to allow for spreading. I only have small trays so I can only fit 6 to 8 cookies on mine.
• Bake the cookies for 10 to 12 minutes, depending on how crispy or chewy you want them: shorter cooking makes chewier cookies, longer cooking makes them crispier.

Merry Christmas Everyone!

Merry Christmas 2019, everybody!

From everyone in the Sweetie Pie household to every one of my readers, I hope you have a wonderful Christmas and a fabulous new year!

I've sadly in bed with flu, but I managed to muster my strength to get up and make this Yule Log for my friend Alex's birthday and go to his party for a little while on the 21st. I made this using my Swiss roll recipe, replacing half the cornflour with cocoa powder, filling and coating with a chocolate fudge icing, and topping it off with some M&M holly berries and paper leaves.

I didn't get better pictures because I had to go home before they ate it, but I hope they enjoyed it!

See you all in 2020 with more cookery experimentations, photos, and hopefully videos!

Love,

Sweetie Pie xxx

"Ikea Daim Cake": Chocolate, Caramel, and Almond Cake

Looking for a Yuletide dessert that's not a fruit cake? Why not try this decadent Nordic confection, that can commonly be seen in your local Ikea?

Yes, today I will be sharing how you can make your own Daim cake! If you have an Ikea next door, then you have this fabulous cake within walking distance, but for those of us who live 100 miles away from the nearest Ikea shop (which, incidentally, is the only one in Ireland), we can make it whenever we like with this recipe!

For those of you who have never seen an Ikea before, it's a Swedish chain of homeware shops all across Europe and the USA. Coincidentally, it was St Lucy's Day on the Friday, which is a feast day commonly celebrated in Sweden! Maybe I should have made this for that occasion...

This cake bares a striking resemblance to the Esterházy torta I made earlier in the year: almond meringue layers sandwiching and enrobed in a rich filling made of egg yolk custard and butter. The only difference is an Esterházy torta doesn't have a chocolatey coating.

Having a dark chocolate layer, dotted with little crunchy pieces of slightly bitter caramel, gives the relentless butteriness and sweetness some much needed relief, which I think is missing in the Esterházy torta. But knowing what I know now, I might have another go at that cake as well.

I'm not going to lie, there is a tremendous amount of making in this cake. It has four different components: the dacquoise layers made of egg white, sugar, and toasted almonds; the vanilla mousseline made of egg yolk custard and unsalted butter; the crunchy caramel made of boiled sugar and salted butter; and the chocolate glaze, which is the simplest component.

For ease of reading, I have all the different components' ingredients and methods listed separately. Also, I've slightly updated it as I wish I had made my meringue layers a bit thicker.

TO MAKE DAIM CAKE

For the cake

4 egg whites

4 ounces (115 grammes) caster sugar

4 ounces (115 grammes) ground almonds

Decent pinch of salt

Optional: Almond and vanilla essence, to taste

• In a dry frying pan, toast the ground almonds over medium heat very well until they are a deep, nutty brown. Allow to cool.
• Preheat the oven to 180C (350F) and line the bottom of an un-greased 8 inch (20 centimetre) sandwich tin.
• In a mixing bowl, whip whites to soft peaks. Gradually add sugar while whipping to make stiff meringue. 
• Fold in the toasted almonds, salt, and essences. The trick is to be gentle, but quick.
• Bake the meringue 20 to 25 minutes, or until golden brown. It will dip slightly in the middle, but that's okay. 
• Cool for 10 minutes before loosening from the edges with a knife and turning out onto a wire rack to cool completely.

For the cream

3 egg yolks 

(you can add all 4 leftover egg yolks if you like, but technically it does only need 3)

3 teaspoons (15 millilitres) cornflour

3 ounces (85 grammes) caster sugar

6 fluid ounces (180 millilitres) whole milk

(for added richness, you can replace a quarter of the milk with evaporated milk)

3 ounces (85 grammes) unsalted butter, soft

1 teaspoon (5 millilitres) vanilla essence

Salt, to taste

• Mix yolks, sugar, and cornflour in a small saucepan until pale and creamy. Gradually mix in the milk until smooth. 
• Cook over medium heat, mixing all the time with a balloon whisk or rubber spatula, until it comes to the boil and thickens rapidly.
• Pour into a shallow bowl, cover the surface with greaseproof paper, and cool completely to room temperature. Once it's cool, pull off the greaseproof paper and scrape off any custard that is stuck to it, putting it back in the bowl with the rest of the custard.
• After cooling, place the butter in a mixing bowl, or the bowl of a stand mixer. Whip very well until pale, then gradually whip in the custard, little by little. Once completely mixed in, flavour with vanilla and season with salt.

For the "Daim" pieces

1½ ounces (45 grammes) salted butter

1½ ounces (45 grammes) golden syrup

1½ ounces (45 grammes) brown sugar

Two pinches of baking soda

• Fill the kitchen sink with about 2 inches (4 centimetres) of cold water.
• Cook all the ingredients, except for the baking soda, in a saucepan over medium heat, swirling the pan to mix the ingredients. Avoid the temptation to stir! 
• Cook the mixture to 150C, swirling very frequently to prevent the mixture from catching on the base of the pan. Once it reaches temperature, immediately remove from the heat and dip the bottom of the saucepan in the cold water to halt the cooking.
• Add the baking soda and swirl again to mix: it will puff ever so slightly, then pour onto a greased flat oven tray, or a marble slab. 
• When cool, crunch into small sprinkle sized pieces by hand, or by rolling over it in a plastic bag using a rolling pin.

For the chocolate coating

4 ounces (115 grammes) milk chocolate

2 ounces (55 grammes) dark chocolate

3 tablespoons (15 millilitres) sunflower oil

Pinch of salt

• Heat the chocolates and oil together in a jug in the microwave on medium heat, stirring occasionally, until smooth. Season with salt.
• Alternatively, melt the chocolate and oil in a double boiler.
• Allow to cool and thicken slightly.

To assemble the cake

• Cut the cake in half (very carefully: it's quite thin and sandwich them together with the cream. 
• Flat ice the cake with a generous amount of cream. Any leftover cream can be used for other projects. 
• Take about three tablespoons of the chocolate coating and spread on top of the cake and sprinkle with Daim crunchies. Don't let it drip down the sides.
• Chill in the fridge for 15 minutes. This allows the crunchies to stick to the cake without running off with the rest of the glaze
• Use the remaining glaze, reheating gently if needed, to glaze the entire cake. Chill completely for 2 hours before serving.

Super Fluffy Nougat Bars, and How Not to Temper Chocolate

Looking for a super sweet treat? Why not try your hand at the super fluffy nougat that you'd find in a Mars of Milky Way bar!

I won't lie: nougat isn't the easiest of sweets to make. It involves working with egg whites which are fragile and finicky, and working with boiling sugar syrup, which is also fragile and finicky. But the results are just like what you find in a nougat bar like a Snickers, and it's worth all the effort!

This is my first foray into making nougat, so it can only continue to improve! I actually wanted to learn how to make this kind of fluffy nougat so I could recreate on of my childhood classics, the strawberry Milky Way, which is no longer available in Ireland. So, watch this space for further nougat flavours!

But not only did I learn how to make this kind of nougat, but I finally started my journey with tempering chocolate, which went quite well. However, if you're going to try tempering chocolate, here are some little tips for you:

1. Don't temper chocolate in small batches! It should be done with at least 300 grammes (11 ounces) of chocolate.
2. Don't temper assorted chocolate! Stick to one kind of chocolate. Milk with milk, dark with dark, and white with white. The different chocolates need different tempering temperatures.

I used the Supervalu website directions on tempering, which worked perfectly well for me. I now just have to work out how to get rid of the streakiness, but that was probably caused by mixing chocolate.

INGREDIMENTS

2 cups (1 pound, 455 grammes) caster sugar

1 cup (12 ounces, 340 grammes) golden syrup, or golden corn syrup/glucose syrup

½ cup (4 fluid ounces, 120 millilitres) water

2 medium egg whites, room temperature

Up to ½ teaspoon salt, to taste

1 tablespoon (15 millilitres) vanilla essence

To coat
18 ounces (510 grammes) milk chocolate, tempered

METHOD

• Put the egg whites in the bowl of a stand mixer with whisk attachment, or into a large heatproof mixing bowl and use an electric hand whisk.
• In a medium saucepan, cook the sugar, syrup, and water, stirring as little as possible; you can swirl the pan, though. As soon as the mixture begins to boil, whip the whites to medium peaks. 
• Once the syrup reaches 120°C (248°F), take about a ¼ cup of the hot syrup and drizzle it into the whites while whipping to make a fluffy meringue with stiff peaks. Stop the mixer while you cook the rest of the syrup.
• Cook the remaining syrup up to 140°C (284°F), and then drizzle very, very, very slowly into the meringue while whipping. It'll go through some phases: first, it'll be like a big fluffy meringue, then it'll become something that is much stiffer, but still fluffy. Eventually, it'll be quite frosting-like. 
• Near the end of the whipping process, flavour the nougat with the vanilla and season with salt to taste.
• Once fully whipped, press into a 4 by 9 inch (10 by 23 centimetre) mould for thick sweets, or a 10 inch (23 centimetre) square mould for thin sweets, and set for at least 4 hours.
• Cut into fingers (I got about 16 thin sweets because I used a larger square mould, but the smaller mould will get 8 thick fingers), and dip in tempered chocolate.

A December Disaster! You Should Probably Service Your Oven......

So, on Thursday night the element in my oven went to the Big Electric Element in the Sky: my oven no longer produces heat!

Because my oven is out of action for a week or so, I can't upload any of the planned recipes until it's fixed as they were all cakes and biscuits. As such, I'll have to focus on stove top or non-cook recipes until then.

This actually gives me the opportunity to look at some ideas for sweets that I've been playing with.... watch this space!

Thanks for your patience!
Sweetie Pie xxx

Slow Cooker Mulled Wine: Happy Advent! (Metric Measurements)

Happy Advent 2019!

As 2019 draws to a close, my sister and I put up my Christmas tree. Contrary to Sweetie Pie's image, the everyday me very much likes skulls and darkness... so I have a black Christmas tree with Star Wars baubles and skully tinsel.

As part of our celebrations, I made us some deliciously festive mulled wine that was made super simple with my slow cooker! The long slow heating infuses the wine with all the delicious wintry flavours, giving a rich deep flavour.

This recipe is a twist on the good old punch formula, which you can read more about here if you haven't already!

INGREDIMENTS

700 millilitres fruity red wine

200 millilitres sweet sherry

50 grammes brown sugar

1 orange

2 tablespoons lemon juice

2 cinnamon sticks

2 star anise

6 whole cloves

METHOD

• Slice half of the orange into thin strips, then squeeze the other half into the pot of a slow cooker. Add in the slices, cutting any really big slices in half, and the spices, snapping the cinnamon sticks.
• Add in the rest of the ingredients, stir well, and heat on low for about two hours, or until as hot as a nice cup of tea. Stir the wine once every so often to make sure the sugar dissolves.
• Ladle into glass mugs, or normal mugs, making sure

Tarte au Chocolat (Metric Measurements)

Happy Thanksgiving to my American readers!

During the holiday season, we love to indulge; and there is nothing more indulgent than this French style chocolate tart, or tarte au chocolat. I've made a chocolate fudge tart in the past, which is an American style sticky sweet treat. But if you'd prefer the darker, more intense European experience of a dark chocolate baked ganache, this is for you!

I like to decorate mine with frozen berries for that frosty, wintry look. However, this can also be dusted with cinnamon or pumpkin pie spice for that quintessential Thanksgiving flavour.

~ * ^ _ ^ * ~

INGREDIMENTS

Pastry

180 grammes plain flour

120 grammes unsalted butter (or a mix of butter and margarine), soft

20 grammes icing sugar

Optional: a beaten egg

Filling

250 grammes plain chocolate, 50 to 60% cocoa

200 millilitres whole milk

50 millilitres evaporated milk, or double cream

25 grammes butter

1 medium egg, roughly 55 grammes
Frozen or fresh raspberries, to decorate

METHOD

First, bake the pastry

• Preheat the oven to 180C, and make sure the shelf is in the middle
• Make a crumbly shortbread by rubbing all the pastry ingredients together in a mixing bowl. Press the crumbly mixture into a 25 centimetre round tart tin. Keep the pastry case thin, about 2 or 3 millilitres thick, so if there is leftover dough you can make it into a biscuit or something.
• Dock the pastry all over with a fork, bottom and sides, to make sure the pastry doesn't bubble.
• Line the pastry with foil or baking paper and fill with pastry weights, like dried beans or coins. Bake for 15 minutes, then remove the lining and cook for a further 10 minutes.
• If there are any dock holes in the pastry case that go through the bottom after baking, brush the pastry case with the beaten egg and pop back in the oven for about a minute.
• Allow the case to cool completely before filling.

Then, make the filling

• Preheat the oven to 150C. Break the chocolate up in a heatproof bowl. 
• In a saucepan heat the milk, evaporated milk (or cream), and butter to boiling point. Pour the hot milk mix over the chocolate and leave to stand for 3 minutes. 
• Whisk the chocolate mix until completely smooth. In a small bowl, beat the egg and add in a small amount of the hot chocolate mixture, whisking all the time. This tempers the egg so that it won't scramble.
• Add the egg back into the main chocolate mixture and stir well. Pour the filling into the case through a strainer to remove most of the bubbles. If there are any big bubbles on the surface after a gently wiggle, pop them with the corner of a piece of kitchen paper.
• Bake for 20 to 25 minutes. When ready, it should have a skin over the whole surface and have a gentle wiggle under the surface.
• Allow to cool completely before putting in the fridge for at least 4 hours to chill thoroughly.
• Before serving, allow to come to room temperature. This tart is best served with whipped cream and sour berries like raspberries, cherries, or blackberries.

Dessert Mashup: Phish Food Cake (Chocolate, Caramel, and Marshmallow Layer Cake)

Looking for a show-stopping dessert for your party table! Try this decadent chocolate, caramel and marshmallow layer cake: the Phish Food gateau!

I like to take inspiration from unusual places, and this time it's from a flavour of ice-cream! Phish Food flavoured Ben and Jerry's is a chocolate ice-cream with little chocolate fishies, a marshmallowy swirl, and a caramelly swirl. I thought it'd be great to interpret his in cake form.

This cake was a big hit at the opening of the play my husband was in this week, and was devoured in minutes. I wish I had got some better pictures, but maybe I'll make another one of these in the future to get better pictures.

 

INGREDIMENTS

For the cake

7½ ounces (210 grammes) white spelt flour, or gluten free flour
1½ ounces (40 grammes) cocoa powder
¾ teaspoon baking powder

½ teaspoon baking soda
3 medium eggs
9 ounces (250 grammes) caster sugar, divided in two
3 fluid ounces (90 millilitres) sunflower oil
3 ounces (85 grammes) butter, at room temperature, or margarine
6 fluid ounces (180 millilitres) buttermilk, or milk alternative mixed with 2 teaspoons of lemon juice or white vinegar; or dairy-free yoghurt thinned down with water to buttermilk consistency
2 teaspoons (10 millilitres) vanilla essence

For the filling

3 ounces (85 grammes) dulce de leche, homemade or shop bought

1½ ounces (40 grammes) salted butter

For the marshmallow topping

1 egg white

1 tablespoon (15 millilitres) water

1 ounce (30 grammes) glucose syrup, or white corn syrup

3 ounces (85 grammes) caster sugar

A few drops of lemon juice

½ teaspoon vanilla essence

Pinch of salt

For the choco fudge icing

8 ounces (225 grammes) plain chocolate, about 45-50% cocoa

4 ounces (115 grammes) salted butter

6 fluid ounces (170 millilitres) whole milk

2 fluid ounces (60 millilitres) evaporated milk, or just use all whole milk instead

8 ounces (225 grammes) caster sugar

METHOD

• Bake the cake according to these directions.
• Make the filling by beating the caramel and butter together. Set aside
• Make the choco fudge icing by boiling the milks and sugar together for about 5 minutes or until it reaches 105C (220F) on a sugar thermometer. Remove from the heat and stir in the chocolate and butter until smooth and melted. Allow to cool for about an hour, or until spreadable.
• Make the marshmallow topping: mix all the ingredients in a heatproof bowl. Gently heat over simmering water until the sugar dissolves and it’s hot to the touch. Take it off the heat and whip it with an electric hand mixer for a full 7 minutes, until it is marshmallowy light and cool to the touch. For extra accuracy, you can use a thermometer to check the temperature of the egg white syrup, which should reach 70C (160F) before whipping.
• Trim the cake dome, slice in half and sandwich with the caramel filling. Ice the sides with the choco fudge icing, and pipe a decorative border around the edge of the top.
• Either pipe or dollop the marshmallow icing onto the top of the cake, keeping within the border.
• As an extra touch, you can dust some cocoa powder on the top through a fish shaped stencil. I made one out of the cardboard from a cereal box.

"Marvellous Creations" Muddie Buddies [BACK-DATED]

Looking for a delicious snack for your party entertaining! Try this American style treat with an English twist: "Marvellous Creations" Muddie Buddies!

Muddie Buddies, also known as Puppy Chow, is a Mid-Western American treat which involves coating Chex cereal in melted chocolate (and often peanut butter) and dusting the whole thing in icing sugar. Sometimes, other sweets are mixed in to make a themed puppy chow, like M&Ms or Andes Mints. The origin of this sweet treat isn't known for sure, but Chex cereal was invented in the late 1930s so it's a fairly recent creation.

Now, I know this treat is served normally at Christmas, but I think it'd be good for any large gathering, including birthdays or Halloween!

As for the "Marvellous Creations", you ask? That's where England comes into it! Cadbury has a Dairy Milk chocolate bar that has popping candy, cherry jelly beans, and coloured crispy shelled chocolates. I thought combining these two things together would make for a delicious mix and it did!

We can't get Chex in Ireland, so I used chocolate frosted Shreddies (Aldi's knock off finest!). I mixed 4 ounces (115 grammes) of these Shreddies and tossed them in 8 ounces (225 grammes) melted plain chocolate and about a tablespoon (15 millilitres) of popping candy. I mixed together 1 ounces (30 grammes) each of icing sugar and cocoa powder, and tossed the cereal until each individual piece was coated. I allowed it to set for about an hour.

I mixed small portions of the snack mix with crispy M&Ms, a variety of pink jelly beans, and sprinkled extra popping candy on top. It was lovely!

I feel that if this were tossed in icing sugar alone it would be too sweet, but if that's what you're used to knock yourself out!

Thailand Trip: October 24th to November 5th

My husband and I are going on our delayed honeymoon to Thailand from October 24th to November 5th! I cannot wait, and it's going to be the trip of a lifetime. I'll be taking a break from blogging from the middle of October to the middle of November. But once I'm back, I'll have so much to write about!

I'm slightly disappointed to be abroad for Halloween, and missing out on lots of Halloween baking recipes, but I'll be having a very different kind of celebration this year!

Take care <3

Make Ahead Dinners #1: Mini Meatloaf

Here is my first ever installment in my newest venture: sharing my tips and tricks for make ahead dinners that are easy to prepare and are suitable for home freezing. From meatloaf to fish pie to falafel, I have a lot in store!

So, you looking for a make ahead dinner that's comforting and warming? How about some meatloaf, but in mini form for easy storage and reheating?

As we move closer to the winter months, we're all looking for that lovely, warming comfort food to get us through the darkening evenings. Sometimes, after a long day of work or studies, we don't really feel like cooking. But, instead of reaching for that pack of instant noodles or that TV dinner, you could spend an hour of two on a Sunday afternoon when you have some spare time prepping meals for the week. Meatloaf if a good one for minimum input and maximum output! Making mini loaves means you can freeze them, and then just take one at a time out of the freezer for whenever you want them.

I love meatloaf, despite the fact that in this country it's really not popular: it's definitely an American thing. Here in Ireland, mince normally finds itself in cottage pie, burgers, pasties, lasagne, or pasta sauce, but I've never seen an Irish family eat meatloaf. The only people I've seen eat meatloaf are the American people on the telly.

So, one day I decided to make it and it was utterly delicious! I used Chef John Mitzewich's recipe on his zombie meatloaf video at first, but after a few times I tweaked it to have a nice memorable formula: 1 pound of mince, 1 ounce of breadcrumbs, 1 egg, 1 tablespoon of milk, and 1 teaspoon of salt. Now, I add in some aromatic vegetables for extra flavour, but that's the basic formula to make deliciously moist meatloaves every time. I really enjoy making meatloaf with lamb, but you can go with the more traditional beef and pork mince.

This recipe can be made into one big meatloaf in a 1 pound (455 gramme) loaf tin, or into mini ones using a muffin tin, which is what I did. Or, you could even make into balls by hand and braise in tomato sauce; I believe in America meatloaf is often braised in tomato sauce.

My husband, who was raised in the English Midlands, says that they look and taste like faggots (which is an English dish of little loaves of breadcrumbs, herbs, and pork mince and liver). So, if you want lamb faggots, this recipe could work for you!

INGREDIMENTS

1 ounce (30 grammes) unsalted butter or oil

1 small red onion, or a 5-inch (12 centimetres) piece of leek, chopped finely

1 medium carrot, chopped finely

1 ounce (30 grammes) breadcrumbs, or ground almonds for a a gluten free version

1 medium egg

1 tablespoon (15 millilitres) milk

1 pound (455 grammes) lamb mince (preferably 85/15 lean to fat)*

1 teaspoon (5 millilitres) salt

½ teaspoon (2 millilitres) black pepper

Optional: 1 tablespoon (15 millilitres) mint sauce

* You can use any meat you want, but if you're not using lamb you can swap this out for another seasoning, like Worcestershire sauce or horseradish

METHOD

• In a frying pan, sweat the onion (or leek) and the carrot in the butter (or oil) until soft, and then let cool down to room temperature.
• Preheat the oven to 160C (320F).
• I a large, roomy mixing bowl, mix together the breadcrumbs, egg, and milk. Allow to sit for 20 minutes until the breadcrumbs are completely soaked.
• Add in the cooked vegetables and the remaining ingredients and mix thoroughly with a gentle touch.
• Press the mixture into a loaf tin, or divide the mixture 5 or 6 holes on a muffin tin (depending on how big you want the mini loaves), then bake on the centre shelf of the preheated oven for about an hour for the whole loaf, for 25 to 30 minutes for the mini loaves. I use a meat thermometre so I cook the loaves to an internal temperature of 65C.
• If you're making mini loaves, remove the tin from the oven and raise the temperature to 200C (400F). Take the loaves out of the muffin tin and sit them on a flat tray, and bake for a further 5 minutes until nicely browned.
• Serve with mashed potato, steamed vegetables, and plenty of gravy.