Cake truffles!

These cake truffles are really quick to put together and perfect for a girlie night in. You could easily play about with the flavours, I used a chocolate cake and rose buttercream but you could change the flavour of the cake and buttercream and also add a dash of alcohol if you fancy. I coated mine in Cadburys chocolate as it is my absolute favourite, but again, you could use any brand; dark, milk or white.

Cake Truffles

1 layer of cake (I used devil's food cake, recipe here:  http://yummymummy2012.blogspot.co.uk/2013/10/devils-food-cakesinful.html)
2oz Stork,
4oz icing sugar,
Flavouring (I used 2tsp of rose water),
250g chocolate (this was a little more than I needed and left me with a few spoonfuls of melted chocolate to enjoy at the end- chef's perks!)

1. Crumble the cake until it resembles breadcrumbs.
2. Mix together the Stork and icing sugar to make buttercream. Flavour it and if you are using a 'white' cake you can add colour too (I coloured mine anyway even though I used a chocolate cake as it felt wrong being rose flavour without being pink! I'm weird, I know!),

3. Mix the buttercream into the cake crumbs until it becomes thick and you are able to roll it into balls. Make as many balls as you like, I found a teaspoon of the mixture was a good size but they can be as big or small as you want.

4. Put onto a baking tray lined with foil and leave in the fridge for a while to harden up a bit.

5. Melt the chocolate in a bowl and then coat each ball in chocolate. I used 2 forks to help drain off excess chocolate. Top with any decorations you want, I used miniature pearls.

Can't wait to tuck into these with the girls tomorrow night!

xxx

Cheese, glorious cheese!

As a total cheese addict I thought it was high time I had a go at cheese making myself and decided to take my first step into the world of fromage with some homemade soft goats cheese. This was also the thing I missed most when I was pregnant with my gorgeous boys! I was surprised at how easy it was to make, although it took quite a while to do but it utterly delicious! I bought a little kit to get me started from eBay for about £4.50 but you could easily gather the bits for yourself and give it a go! You need a pan that will hold at least 4l, a cooking thermometer (like the one you would use for jam),a muslin cloth and a colander. 

Homemade Soft Goats Cheese

2l of goats milk (not UHT, you can find it in Tesco, Sainsburys etc. I used St Helen's Farm semi skimmed)
1 1/2 tsp citric acid,
125ml warm water,
1 tsp cheese salt (non iodized salt).

1. Mix the citric acid into the water and stir until fully dissolved. Pour the goats milk into the pan and add the citric acid mixture.

2. Heat until it reaches 85C, stirring regularly so that it doesn't catch or burn on the bottom. You may see some coagulation and it beginning to split into curds (white blobs) and whey (yellow liquid) but don't worry if you don't, it will come as it cools a bit).

3. Take off the heat and leave for 10-15 minutes. It should now have started separating.

4. Line a colander with your muslin cloth and either use a slotted spoon to lift out the curds or if they won't come out on the spoon then tip the curds and whey slowly into the colander. The whey will drain out through the muslin, leaving the curds behind, this can take up to an hour so you need to be patient!

5. Mix in 1 tsp of the cheese salt and your cheese is ready. It should be spreadable to you can either shape it into more of a log shape in the muslin or put it into a pot to spread it from. You can also add herbs, chilli etc. and it will keep for 1 week in the fridge. If you don't add the salt it will keep for 2 days.

I enjoyed some of mine in a warm, crusty roll with honey, apple slices and hazelnuts!

Hope you enjoy cheesemaking if you give it a go, there's nothing like homemade!

xxx

Cookie Monster!

I love cookies, especially the ones that are squidgy inside and crispy on the outside and I have found the ones!!! This recipe is for cookie bars (not something we have often in the UK but should do more often). The original recipe comes from this fabulous lady Monique at Divas Can Cook:

http://divascancook.com/2014/01/mm-cookie-bars-recipe-homemade-chewy.html

and has a video of her making them too. I substituted M and Ms for mini Oreo cookies as that's what we had in and they were yummy.

Cups for measuring the ingredients in American recipes, you can convert the recipe to grams but these make it much easier. I did convert the butter though as that wasn't measured in cups and it's 6oz/150g.

 Mini Oreos!

Trying  to keep the little man out the bowl!

Before... 

After!

 Just so scrummy! These did not last long! I think they'll be even better with M and Ms in next time, and believe me, there will be a next time!

xxx

Tear and share time!

One of my favourite breads is tear and share, and you can switch up the flavours in this recipe to suit your family's tastes, such as different cheeses, pesto, tomato, chorizo etc. I'd like to try and make a cheese and pickle loaf, my husband's favourite sandwich filling! My toddler enjoyed helping me making this as he could add the ingredients and do some kneading too. This makes an excellent addition to lunchtimes and tastes yummiest when warmed up slightly. No need for butter as it has lots of flavour already!

Yummy Mummy's Caramelised Onion Chutney and Cheddar Tear and Share Bread

500g strong white bread flour,
1 1/2 tsp salt,
1 tsp castor sugar,
15g butter/oil,
1 packet of quick acting yeast (7g),
300ml of warm water,

80g of cheddar, grated.
4 heaped tsp of red onion marmalade/chutney (either shop bought or you can make your own: http://yummymummy2012.blogspot.co.uk/2013/04/red-onion-marmalade-and-parmesan.html,
Milk/egg for glazing the bread.

1. Put the flour, salt, sugar, butter and yeast in a bowl. Make a well in the centre and add the water (I find I don't usually need all of it so don't add it all at once). Use either a knife or a mixer to start mixing the dough then knead by hand until the dough is smooth and elastic.
2. Cover with clingfilm and leave to prove until it has doubled in size.
3. Knock back the dough then add the cheddar and red onion marmalade making sure it is evenly spread through the dough. The onion marmalade will make the dough much stickier and wet but it will be OK.
4. Split into 10 equal balls (mine weren't so equal, will do better next time) and put onto a greased baking tray with small spaces between them as they will rise. Cover with a teatowel and leave to double in size.
5. Preheat the oven to 200C/180C fan/gas mark 6.
6. When they have doubled in size, brush with milk or egg and make for about 15-20 minutes. I left mine a few minutes too long so were a little browner than I'd like, but they still tasted yummy.

I think this is best eaten straight from the oven with a nice bowl of soup.

PS. It makes the house smell great!

Happy kneading!

xxx

Kitchen cheats!

Being a busy Mum of 2 means that as much as I'd like to say everything to come from my kitchen is made from scratch, I won't lie, it isn't! I think there are some kitchen shortcuts that are quite frankly rubbish and not a patch on something homemade but here are my top 5 (in no particular order) that I think are well worth cheating on:

Carnation Caramel

 This is my ultimate cheat for banoffee pie, instant sweet and smooth caramel straight from the tin. I make my own for Millionaire's shortbread when it needs to be more set, but for anything with a runnier caramel this is my go-to product.

Chocolate Philadelphia

Perfect for chocolate cheesecake or chocolate cream cheese frostings, why would I bother making my own?! Also very delicious eaten from the tub with a spoon... 

Uncle Ben's Rice Pouches

I am RUBBISH at cooking rice, these pouches come in so many different lovely flavours and are ready in 2 minutes. No more rice stuck to the pan and mushy, or undercooked. Perfect everytime and useful in so many recipes.

Filo Pastry

Having watched this being made on the Great British  Bake Off, and by the lovely Paul Hollywood, I quickly came to the conclusion that buying it is the way forward. I'm sure making your own is lovely but is a lot of work and I know I wouldn't get it thin enough or would break it!

Betty Crocker's Chocolate Fudge Frosting

I am yet to find a recipe that makes anything as chocolatey, fudgy and delicious as this!! I think it is gorgeous, spreads easily and just tastes so yummy. If I could make something as good, I would! She does some other frostings that I wouldn't buy like vanilla buttercream (so easy to make at home!!) but this one would take a lot more work to create yourself and am yet to make anything as lush!

So, there's my top 5 kitchen cheats, 'fess up, what are yours?

Post your comments on this blog page or on my Facebook page:

https://www.facebook.com/yummymummyletthemeatcake

xxx

The wonderful world of polenta!

A garden centre near to us does the most delicious lemon cake made with polenta and everytime we go there, Mum and I always say "We must try and make one of these!" so I have finally got round to trying out a lemon polenta cake. I have never cooked anything sweet with polenta before but when Nigella's recipe popped up on facebook, I knew I had to try it. I expect polenta is popular to cook with in cakes amongst those who are gluten free and I although no one in my family is gluten free I will definitely be making this cake again. 

Here is a link to Nigella's original recipe:

http://www.nigella.com/recipes/view/LEMON-POLENTA-CAKE-5308

I made this cake as an 'all in one mix' as I have a Kitchenaid, but if you are working by hand or with hand mixer I would probably follow Nigella's recipe more carefully.

Lemon Polenta Cake

Cake:

200g/8oz butter/Stork,

200g/8oz castor sugar,

200g/8oz ground almonds,

100g/4oz fine polenta,

1 1/2 tsp baking powder (make sure this is gluten free if baking for a gluten free friend),

3 large eggs,

Zest of 2 lemons,

Syrup:

Juice of 2 lemons,

125g/5oz icing sugar.

1. Preheat the oven to 180C/gas mark 4.

2. Grease and line a 23cm loose bottom/spring bottom tin, this cake is too tall for a 'normal' cake tin.

3. Mix together all of the cake ingredients until thoroughly combined. Spoon into the tin. I found it had quite a shiny look to it and much grainier than 'normal' cake mix.

4. Bake in the oven for 40 minutes until golden brown on top. The middle will be wobbly still and when you put a cake tester in it won't come out completely clean, but will have a few cakey bits on it. The edges of the cake should have started to come away from the edge of the tin. Put on a wire rack still in the tin.

5. In a small saucepan combine the lemon juice and icing sugar. Heat gently until the icing sugar has dissolved.

6.Put a baking tray until the wire rack to save you scrubbing sugary stick off your worktop. Prick the cake all over with a cocktail stick and then pour the syrup on top. Leave to soak in and until the cake is completely cool.

7. When it is cold, remove from the tin and enjoy!

 This cake has a very different texture to a sponge cake and is grainy and squidgy but utterly delicious.

Let me know how you get on cooking with polenta if it's your first time too!

xxx

Super easy naan bread!

As the new year starts, lots of us have great intentions to shed some of those Christmas pounds. I love food so am keen to find alternatives to higher fat versions of something rather than just living on lettuce, so these naan breads hit the mark. I won't lie, they are not as good as the butter covered ones you get in a good Indian restaurant but as a homemade, healthier alternative I think they are great, and they are quick and easy to make. I've adapted this from Anjum Anand's recipe on the Good Food website. You can find her original recipe here:

http://www.bbc.co.uk/food/recipes/naan_86626

Super easy healthier naan breads

9oz/250g plain flour,

2 tsp sugar,

1/2 tsp salt,

1/2 tsp baking powder,

110-130ml of milk,

A small glug of olive oil.

Added extras- coriander, garlic, sultanas, grated apple, coconut, sesame seeds etc. Take your pick and make them how your family like them.

1. Mix all of the ingredients together in a mixer if you have one. Knead for 8-10 minutes by hand, or about 4-5 if you have a mixer with a dough hook.

2. Add in any extra flavours you want to use (I used ground coriander and crushed garlic this time) and make sure they are mixed in well. If it's a bit sticky add a little more flour.

3. Place the dough in a bowl and leave for 10-15 minutes somewhere warm.

4. Preheat the grill on medium and put a baking tray under it to heat.

5. Split the dough into upto 5 balls depending on what size naans you want. I just split it into 2 larger ones this time. Shape into circles, ovals or teardrop shapes if you're out to impress. 

6. Place on the heated baking sheet and sprinkle on any extra toppings you want. Grill for 1-2 minutes until lightly golden brown then turn over and repeat on the other side.

Happy healthier eating!

xxx