Monday, 21 August 2017

Raspberry & White Chocolate Traybake Cake

Essentially an upside-down cake recipe, this Raspberry & White Chocolate Traybake Cake tastes amazing.  The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.

Raspberry and White Chocolate Tray bake cake, a twist on an easy upside down cake using seasonal fruits

I'm sure if you're a regular to Only Crumbs Remain you may have noticed that I've fallen under the spell of upside-down cakes this summer with an aromatic strawberry and basil, and a dark moody bilberry upside down cake made in recent weeks.  Both were so well received by those we shared them with, and were an absolute doddle to make.

   
So having seen some wonderful fresh raspberries for sale in our local supermarket this past week I instantly knew how we'd use them - in another version of an upside down cake!  Not only are they a doddle to make, and there's no worry about the fruit sinking to the bottom as can often happen when it's mixed into the batter, but turning the cake out to reveal the colourful fruit beneath is always exciting!    
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Sunday, 13 August 2017

Black Forest Ice Cream Styled Cupcakes

These fun cupcakes, styled on a summery ice cream, replicate the delicious flavours of a Black Forest Gateau.  They're filled with a chocolate sponge with a hint of kirsch, topped with an ice cream style swirl of butter cream and finished with a cherry and that all important drizzle of chocolate!

Black Forest Gateau themed Cupcakes, styled as an ice cream!


Click to jump straight to the recipe!

It's holiday season here in the UK, and regardless of whether you travel abroad to a beautiful golden beach or stay more local to home, there's often lots of ice creams and 99's to be enjoyed.  The recipe I'm sharing today is a fun twist on the classic ice cream cone.  Infact it's not an ice cream at all, but a cupcake styled as an ice cream!

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Wednesday, 9 August 2017

14 Recipes For Using Up Egg Yolks

If you're looking for recipe ideas for using spare egg yolks then keep reading and check out the collection of 14 great recipes below.

Recipe ideas for using up spare egg yolks, from cookies, brownies and pastries through to icecream, mayonnaise and donuts!

If you've been busy making pavlovas, meringues or even macarons it's entirely likely that your baking exploits have left you with a few egg yolks to use up.  As it turns out there are loads of different recipes which will allow you to put either that solitary egg yolk or mountain of them to good use, without just enriching an omelette or frittata with them. 

My food blogging friends came up trumps when I asked for their ideas, so if you've been wondering how to use up some egg yolks below are 14 ideas for inspiration.  The recipes have been separated into the number of yolks required for each recipe, and should any catch your eye, which I'm more than sure they will, simply click on the recipe's title to find out more!



Recipes for using up 1 egg yolk:


Peanut Butter Chocolate Chip Cookies from Choclette over at Tin and Thyme.  

 

Cookie recipe great for using up one egg yolk

Peanut butter has become a popular addition to many bakes these days, for very good reason, and with the addition of a dark chocolate flavoured with a hint of chili (chocolate & chili being a combination that works incredibly well) I know that this is a great cookie recipe for using up one egg yolk.


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Thursday, 3 August 2017

Triple Chocolate Orange Pinwheel Cookies

These Triple Chocolate Orange Pinwheel Cookies are a twist on a childhood favourite.  Using a popular flavour combination, they're incredibly delicious with a soft and yielding texture punctuated with chocolate chips and finished with a drizzle of chocolate.  This chocolate cookie recipe is also great for using up any spare egg yolks.

This chocolate cookie recipe is a childhood favourite.


Click to jump straight to the recipe!

If you're anything like me you're likely to have a shelf or two (or perhaps three or four) packed full with recipe books.  I love the beautiful glossy images which tantalise and seduce with all manner of inviting bakes and recipes.  Tall cakes topped with cream and berries, soft chocolate brownies, fruit tarts with buttery short pastry.  Although I love new cook books packed with modern ideas and techniques, old family recipe books have a very special place in my heart.  Flicking though my mum's jotter style recipe book really puts a smile on my face, from the cute cuttings taken from a girl's magazine way back, to the tape which has turned brown through age and even the change of pen colour in her hand written notes after the original had ran out of ink.

recipe books

One of the recipes in her old jotter recipe book, which she often made when my brother & I were young, was for pinwheels.  Not only were they yummy and a lot of fun with the plain and chocolate cookie doughs rolled together to create a swirl, Mum loved to make these homemade cookies because it's a great recipe for using up egg yolks.  In fact, do keep watching Only Crumbs Remain as I'll be compiling together some really useful recipes giving you loads of ideas for using up any left over egg yolks you may have.

How to make triple chocolate orange pinwheel cookies
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Tuesday, 1 August 2017

NEW! Baking Crumbs Linky

Join me by sharing your fabulous baking creations on the web's newest linky, Baking Crumbs!


Welcome to the Baking Crumbs linky, where, if you're a food blogger, I invite you to share your amazing bakes, and if you're not a food blogger do check out some of the recipes which are linked up.  I'm sure you'll find something which tantilises your taste buds!   
  
Regular visitors to Only Crumbs Remain will no doubt have noticed my love of baking ... or making crumbs as my Dad would say!  Even as a youngster I loved nothing more than getting into the kitchen to make a fruit pie to follow our family meal, or a few cupcakes (or buns as we used to call them way back then) to enjoy with a cup of tea when the munchies hit.  In the process I'd invariably end up with a dusting of flour on the floor, chunks of pastry all over the work surface and splatters of meringue on the kitchen splash-back, all to the dismay of my parents!

If you've been baking something, savoury or sweet, which potentially leaves crumbs (though there's really no need for you to be quite as messy a baker as I was as a child!) then I'd love for you to link up.  Perhaps you've baked a few cupcakes, a delicious pie, or a meringue, for instance, or may be you've carried out a little baking experiment which you'd like to share, or even made a healthier 'free from' bake, then I'd love for you to share it with Baking Crumbs!

The intention is to build Baking Crumbs into an on-line community of baking enthusiasts.  Starting with the new linky, Baking Crumbs, you're invited to share your fabulous bakes (sweet & savoury) and marvel at other people's delicious creations by paying them a visit and sharing the blogging (and baking) love.    

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Sunday, 30 July 2017

Homemade Gingerbread Cake

Made to mark Yorkshire Day, this Gingerbread cake is delicious, flavoursome & aromatic.  Gingerbread Cake is easy to make using the melting method and stores really well, improving as each day passes.  Though when cake tastes this good you'll not want to put it back in the tin!

Homemade Gingerbread Cake recipe using the melting method


Click to jump straight to the recipe!

If you've made a homemade gingerbread I'm sure you'll appreciate the wonderful spicy aroma which filled our home just the other day, and for those who've never made one I really must encourage you to give it a try.  It's such a warm and comforting smell which brings about such anticipation, not to mention the wonderful spicy flavour of the cake itself.

Being made using the melting method, gingerbread recipes are really easy.  The hardest part is having the patience and self restraint not to slice into the the cake straight away!   By storing it in an airtight container for a day or two the cake is allowed to mature encouraging a deeper flavour and a slightly sticky crust to develop.

But if patience isn't your thing, or you're wanting a quick and satisfying cake this gingerbread cake still delivers.  It really is a fabulous cake whether you decide to slice into it as soon as it's cooled or if you package it up for a couple of days awaiting that extra depth of flavour.

How to make homemade Gingerbread Cake
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Tuesday, 25 July 2017

Bilberry Upside-Down Cake

Upside-down cake recipes make for an interesting everyday cake.  They are incredibly easy to make and are great for an impromptu bake resulting in a great addition to an afternoon tea, with no need for any frosting allowing the fruit to create the interest.   This bilberry upside-down cake makes great use of foraged berries with additional flavour coming from the ground almonds and a touch of lemon zest. 

Upside-down cakes make for an interesting everyday cake.  They are easy to make and this one makes great use of foraged bilberries and a classic Victoria Sponge batter


Click to jump straight to the recipe!

Food, and baking in general, has the amazing ability to create strong and powerful memories for most of us.  The aroma, flavour, and colour, as well as events surrounding certain foods often stays with us for a lifetime.  Personally I think that's part of the reason why I love to bake so much.  Besides the absolute pleasure it gives me to see people's face light up when I share a slice of something yummy, it also brings back so many warm memories I have from my childhood of baking with my Mum and Grandma.    

Those baking memories aren't just reserved to the time spent in the kitchen stood on a kitchen stool trying to roll out some pastry or fill some cupcake cases with my Mum, though of course it was a significant part, it also involved some foraging during the summer months resulting in a bake which seemed even more delicious having sourced a significant ingredient ourselves.

Foraged bilberries are great in many dessert and cake recipes

Now don't get me wrong, we certainly didn't go out every week to forage for all of our foods, far from it.  After all without a huge amount of expertise it's easy to pick the wrong things and become ill.  Invariable our foraging was largely reserved to collecting blackberries and bilberries, two fruits which grow abundantly in our locality.

I have to admit that living in Yorkshire, Mr E and I are lucky to know of several localities where we can forage for these awesome little bilberries.  But if you're not lucky enough to have some growing almost on your door step, and aren't planning a visit to Yorkshire where you may find the berry being sold in fruit and veg shops (particularly in market towns) check out your local Polish store, many sell the fruit jarred (simply drain away the syrup to use in the cake), or substitute the bilberry for blueberries, or even use blackcurrants or blackberries for that layer of dark fruit.  
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Tuesday, 18 July 2017

Strawberry Baked Alaska

A Baked Alaska is perfect when you want to have some baking excitement in the kitchen!  A dome of ice cream sits on a sponge cake which is encased in a layer of marshmallow-y meringue before being baked in the oven!  It's the ultimate warm frozen dessert and is sure to wow your guests!   In this instance strawberry ice cream and sponge is used. 

How to make Baked Alaska - Strawberry sponge, topped with strawberry ice cream and encased in a marshmallow-y meringue before being baked in a relatively hot oven!  The ultimate warm frozen dessert!


Click to jump straight to the recipe!

You may think that Baked Alaska recipes are only for the foolhardy or those feeling brave.  Really brave.   After all, who in their right mind puts ice cream into a relatively hot oven?

But if you keep on reading, and trust me, you'll soon realise that you can confidently serve this warm frozen dessert to your guests for them to gasp and marvel at!

How to make Baked Alaska - Strawberry sponge, topped with strawberry ice cream and encased in a marshmallow-y meringue before being baked in a relatively hot oven!  The ultimate warm frozen dessert!

Ready to trust me?
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Sunday, 16 July 2017

Homemade Strawberry Ice Cream

Strawberry Ice Cream is the perfect refreshing dessert for warm summer days.  It's packed with seasonal strawberries, and it's the perfect frozen dessert to be enjoyed on its own, drizzled with chocolate sauce, or even served alongside other desserts! 

Homemande Strawberry Ice Cream

Click to jump straight to the recipe!

We all know how good strawberries and cream are together, so what's better than a scoop or two of strawberry ice cream....perhaps homemade strawberry ice cream.

Or even a homemade strawberry ice cream drizzled with a luxurious chocolate sauce!

Homemande Strawberry Ice Cream drizzled with chocolate sauce

I can imagine that it'd be amazing accompanying our strawberry & basil upside down cake.

Homemande Strawberry Ice Cream would be the perfect accompniment for a strawberry cake

As well as being the perfect centre for a strawberry baked Alaska

Homemade Strawberry Ice Cream is also the perfect choice for a baked Alaska

Strawberry ice cream is really easy to make with a handful of everyday ingredients.   We're just talking of eggs, milk, cream, sugar and of course strawberries!   There's no fancy unpronounceable ingredients, or those referenced with an E-number, in homemade ice cream.

And of course by making your own ice cream you're able to custom it to your own preferences.  If you like to see chunks of strawberries in your strawberry ice cream - consider it done.  Likewise, blitz the strawberries for longer if you fancy it completely smooth. 
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