Wednesday, 20 June 2018

Strawberry Tart

Fresh fruit tarts are a classic dessert which make the most of summer produce.  Our Strawberry tart with creme patisserie recipe takes you through how to make each separate component from scratch, though of course feel free to buy a ready made pastry case from your local supermarket if you prefer.

Strawberry Tart with a Creme Patisserie filling

With summer having arrived here in the UK it seems only fitting that I share a delicious fruit tart recipe with you.  Fruit tarts made with a lovely sweet pastry, filled with a gorgeous creme patisserie (pastry custard) and topped with fresh fruits are always such a treat.

And why not finish it off with a drizzle of chocolate - because, you know, it's chocolate!    

Of course the chocolate isn't obligatory but for me it adds that little bit of something 'extra'.


Tuesday, 12 June 2018

Easy Double Chocolate Cookies

This easy chocolate cookie recipe produces a generous sized cookie.  It is packed with yummy chocolate and is both deliciously rich and satisfying. 

How to make Easy Double Chocolate Cookies

Our easy to make Double Chocolate Cookies are a chocolate lover's dream thanks to the oodles of real chocolate in each and every bite!  These cookies not only contain cocoa powder that increases the rich chocolate flavour but also includes both dark and white chocolate.  The white chocolate chips punctuate the cookies giving pockets of sweetness contrasting deliciously against the large cookie, where as the gorgeous stream of melted dark chocolate helps make these cookies super yummy and melt in the mouth good!

In fact the 300g of dark melted chocolate added to these cookies could actually be described as a river rather than a stream!  

Easy Double Chocolate Cookie recipe

Now, if you're not a fan of dark chocolate I must encourage you not to dismiss these cookies.  Both hubby and I aren't fans of dark chocolate and yet we find these cookies to be both moreish and satisfying.  The trick, in our opinion, is to use a semi dark chocolate with something like 54% cocoa solids rather than the truly bitter dark chocolates containing around 70%.  Of course, you could err on the side of caution and use a 50/50 ratio of milk and semi dark chocolate, or even all milk chocolate, if you prefer.

Chocolate Cookies


Easy Double Chocolate Cookie recipe.

These Double Chocolate Cookies are super easy to make and develop a gorgeous, and incredibly tempting, crinkle appearance during the bake.  There's no rolling into a 'sausage' nor any chilling required with this cookie recipe.  It's simply a case of melting the butter and chocolate together, adding the eggs and dry ingredients before balling up the dough and baking them!  I mean how easy-peasy is that!

In fact it's so easy-peasy (and of course yummy) that I use a version of this chocolate cookie recipe when I make our Chocolate & Peanut Butter Sandwich Cookies.  As undoubtedly delicious as they are, today's cookie recipe gives you a treat which is much bigger with even more chocolate cookie yumminess!     

Chocolate & peanut Butter Sandwich Cookies


Thursday, 7 June 2018

Coconut & Lime Cupcakes

Our Coconut & Lime Cupcake recipe uses the tropical flavour combination to great effect.  They're easy to make, and perfect as a little family treat, shared with friends and work colleagues, or included in a charity bake sale.

Coconut and Lime Cupcake recipe

If you're looking for a treat with the delicious tropical flavours of coconut and lime you've certainly come to the right place.   These cupcakes are deliciously yummy, and when you've made them the once I'm sure it wont be long before you decide to make them again.

Coconut and Lime Cupcake Recipe.

These cupcakes are super easy to make using the classic Victoria Sponge recipe as the base for the batter.   Added to the batter is the finely grated zest of a lime and a nice amount of desiccated coconut, sufficient to support the coconut flavour but not too much to result in a dry cake. 

How to make coconut & lime cupcakes

Once baked and cooled the cakes are filled with a fabulously zesty homemade lime curd and topped with a coconut buttercream frosting and lightly toasted coconut flakes.  Although you might usually pipe your cake frostings to get a lovely swirl, our chosen method of decoration in this instance simply calls for it to be dolloped on (a technical word for you ๐Ÿ˜€) and smoothed out a little with the back of a spoon before finishing with a scattering of toasted coconut flakes.

Tropical cakes filled with lime curd and topped with coconut buttercream frosting.

Coconut Buttercream Frosting.

By far the easiest way to make a coconut flavoured buttercream frosting is by using a pre-flavoured icing sugar, and then making the buttercream frosting in the usual way with butter and lots of beating.  There certainly seems to be quite a few flavoured icing sugars available to buy from local high street shops and supermarkets these days, making the task of getting the right frosting consistency an awful lot easier.  The product we used for our coconut buttercream frosting is by Cake Decor, and is called flavour-ice naturally flavoured icing sugar, (this is not an affiliate link, I've mentioned it simply because I really loved the product) which we picked up from our local supermarket.  As you might expect, though, it is a little more expensive then ordinary icing sugar, but the great twist is that as the flavour is quite robust it's likely that you will be happy to 'dilute' the flavoured icing sugar with regular icing sugar helping to make it go a little further whilst still getting a really delicious clean coconut taste to your frosting.  We were happy with using roughly 2 parts coconut icing to 1 part regular icing sugar.     

How to make Coconut and Lime Cupcakes  filled with lime curd and topped with a coconut buttercream frosting and toasted coconut flakes.

If you decide to make these Coconut & Lime Cupcakes (and why wouldn't you because they're seriously yummy!), you'll surely need to have Harry Nilsson's 'Coconut' playing in the background!  And if you're not familiar with it (like me until an Instagram friend enlightened me) go and have a listen, though I make no apology for it getting in your head and having you singing all day long ๐Ÿ˜„ . 



How to make Coconut & Lime Cupcakes.


Tuesday, 5 June 2018

Homemade Lime Curd

This lime curd recipe is a delicious alternative to lemon curd.   The curd is easy to make and is perfect spread on a round of toast or included in a number of bakes.  

Homemade lime curd

If you're a fan of lemon curd, I'm sure you'll also love the delicious zesty-ness of lime curd too.  As popular as lemon curd is with many people, myself included, sometimes it's good to ring the changes.


Friday, 1 June 2018

Baking Crumbs - June 2018

Welcome to June's #BakingCrumbs linky.  Join me in revelling in all things baking by sharing your fabulous baked creations.

BakingCrumbs linky badge

How time flies, or Tempus Fugit as my father-in-law would have said.  It feels as though just a few days have passed since April's #Baking Crumbs round up when I told you of our love for the month of May and introduced Jo, of Jo's Kitchen Larder, as our guest host.

Before I share with you what hubby & I have been up to, I'd like to say a huge thank you to Jo for kindly agreeing to host last month's #BakingCrumbs, I'm sure you'll agree she did a really fabulous job ๐Ÿ˜„ .

Whilst Jo hosted last month Mr E & I kicked back a little and immersed ourselves in springtime.  We spent time at a Yorkshire Wildlife Trust site, Potteric Carr, where we revelled in watching hobby's catch and eat dragon flies on the wing.  We also travelled to Formby (which is maintained by the National Trust), located north of Liverpool, to watch the seriously cute red squirrels, see the famous asparagus fields where the spears grow just an arms length from the sand dunes, and breath in the sea air.  We certainly slept well that night!  We also took my parents out a couple of times including a visit to a local market town, Skipton, and simply enjoyed a slower pace of life.

Yorkshire Ceramics

At the end of April I was back in the pottery studio, Old Stables Studio run by the very talented Edyn, continuing my journey learning to throw clay on the potter's wheel.  It's a whole lot of muddy fun as well as being incredibly satisfying.  You may have noticed that I've started to include some of my pieces in my food photography here on the blog including the small blue handled bowl in the image further down the page!  Some of you may know that I've also opened up a second Instagram page to feature my pottery journey, which I've called Yorkshire Ceramics.    So if you're at all interested in the process of how they're made and would like to see more of what I've been making at the potter's wheel you'll make my day week year if you decide to follow me ๐Ÿ˜˜.

In and amongst all of this, we still found time to check out all of the amazing bakes linked up in May's BakingCrumbs linky hosted by Jo, after all where's the fun if there's no cake and biscuits - even if it's just virtually.

My highlights from May's BakingCrumbs

Do check out Jo's fab round up of May's bakes, where you'll also see what she and her family tried out from all of the bakes shared  - let's just say it's a fascinating flavour combo!   For me there were so many amazing bakes linked up from a down-right indulgent Salted Caramel Popcorn Cake from Debbie at Proper Foodie, an inspiring biscuit painting masterclass from Amanda at Icing Insights, a tantalising Lemon & Buttermilk Traybake cake from Jenny at Mummy Mishaps, to a fabulous Savoury Upside Down Cake from Kate at Gluten Free Alchemist.  After all, I'm sure you know how much I love an upside down cake!


What we recreated in the Only Crumbs Remain kitchen this month...

'Best Flapjacks Ever' from Apply to Face Blog

With well over 30 brilliant bakes linked up there was a lot of indecision, but the bake which tipped the proverbial kitchen scales for hubby & I was Jenny's 'Best Flapjacks Ever' recipe, perfect for when we get out for a walk off the beaten track. 

Jenny's flapjack recipe is definitely a cut above most others.  As with all flapjack recipes it's packed with oats, sugar and butter - but the fabulous, and ooh so yummy, twist is that she includes both light and dark soft brown sugars, along with the usual golden syrup, to introduce a caramel taste.  And if that wasn't enough, she exaggerates the caramel flavour even further by boiling the sugars and butter on the hob for a minute or two.  I mean who could resist a slice (or three) of a flapjack with a toffee like flavour that is firm on the outside and soft on the inside!  In fact, I had to show an inordinate amount of self restraint whilst taking the picture!  Seriously!  I was just glad that I had the right camera settings and the composition as I wanted so I could finish off the piece I'd already bitten into before grabbing another slice!

And just to add weight to Jenny's recipe title, 'Best Flapjacks Ever', after sharing what remained of the flapjack with hubby's work colleagues (we'd both end up the size of a house end otherwise!), it was described by one colleague as "the best flapjack I have ever had!"

You can find more of Jenny's recipes at Apply to Face Blog, along with lots of hilarious anecdotes that I'm sure many of us can relate to.