Pumpkin doughnuts

I absolutely love everything pumpkin! Cakes, muffins, cheesecakes and.. doughnuts.  These are so light and fluffy and have a beautiful colour from the pumpkin.  Rolled in cinnamon sugar make the perfect autumnal treat! To make the pumpkin puree simply peel a small pumpkin, cut into chunks, place on a tray and bake at 180C until soft (about 40 minutes, depending on the size of your chunks), then blend.  

Ingredients:

For the dough:

• 3 cups strong bread flour
• 1 cup pumpkin puree
• 2 1/2 tsp dried yeast
• 3/4 cup lukewarm milk
• 1 egg + 1 egg yolk
• 65g caster sugar 
• 1tsp cinnamon
• 1tsp vanilla paste
• pinch of salt 
• 35g melted butter
• 1tbsp  cointreau 

For sprinkling: 

• 1/2 cup caster sugar
• 1tbsp cinnamon 
• vegetable oil for frying

To make the dough mix the flour with dried yeast, then add remaining ingredients and knead until the dough is smooth and stretchy.  Leave in a large bowl covered with cling film, to double in size, for about an hour, then roll out on a floured surface to about 1cm thick.  

Cut out 6cm circles, using a smaller cutter to cut out the middle. 

Cover with a clean cloth and leave to rise again for about 30 minutes.

Warm up the oil in a deep pot to 175C, fry doughnuts until golden brown.  Sprinkle with cinnamon sugar 

Enjoy!

Millionaires' shortbread

Sweet and crumbly shortbread, topped with a rich caramel layer and chocolate coating. The ultimate dessert!


Ingredients: 

For the shortbread:

• 175g plain flour 
• 125g unsalted butter 
• 50g icing sugar

For the caramel layer:

• 1 can of dulce de leche
• 4tbsp melted white chocolate 

For the chocolate:

• 100g dark chocolate 
• 70g milk chocolate 
• 3-4tbsp unsalted butter 

To make the shortbread mix all of the ingredients in a food processor until smooth. 

Press the mixture into a lined 20cm square baking tin and bake at 180C for about 20 minutes. 

Mix the melted white chocolate with the caramel and spread on top of the shortbread.  Leave in the fridge to set for about an hour.  

To make the chocolate coating melt milk and dark chocolate with butter in a small saucepan and pour over the caramel shortbread.  Leave in the fridge to set over night. 

Cut into 9 square pieces.  

Enjoy!

Pumpkin & cinnamon buns

Delicious spiced pumpkin buns, easy to make and so so tasty! Addition of pumpkin puree makes the dough even softer and gives it the beautiful orange colour. A must bake this fall!


Ingredients:

For the dough:

• 3 cups strong bread flour
• 1 cup pumpkin puree
• 2 1/2 tsp dried yeast
• 3/4 cup lukewarm milk
• 1 egg
• 55g caster sugar 
• 1tsp cinnamon
• 1tsp vanilla paste
• pinch of salt 
• 35g butter 

For the filling:

• 90g soft butter
• 150g soft brown sugar
• 2tbsp cinnamon

For the egg wash:

• 1 egg yolk
• 1tbsp milk

For the icing:

• 1/2 cup icing sugar
• 2-3tbsp fresh orange juice

To make the dough mix the flour with dried yeast, then add remaining ingredients and knead until the dough is smooth and stretchy.  Leave in a large bowl covered with cling film, to double in size, for about an hour, then roll out on a floured surface to a large rectangle.  

To make the filling mix all ingredients in a bowl, then spread evenly on top of the rectangle of dough.  

Roll like a swiss roll, then cut into 12 equal parts, placing in a large baking tray (about 23cm x 33cm) cut-side-up. 

Cover with a clean cloth and leave to rise again for about 30 minutes.  Brush with an egg wash. 

Bake at 190C for about 20 minutes. 

Mix icing sugar with orange juice and brush on top of the buns.  

Enjoy!

Lavender meringues

Lemon & blueberry cheesecake

Fresh and zesty lemon cheesecake, covered with lemon curd and blueberries, perfect bake to end the summer!


Ingredients:

For the base:

• 10 digestive biscuits 
• 60g melted butter

For the cheesecake:

• 700g cream cheese
• zest of 5 lemons
• juice of one lemon
• 2tbsp corn flour
• 4eggs
• 1/2 cup double cream 
• 1cup icing sugar
• 1cup blueberries

Additionally:

• 1/2 jar lemon curd
• blueberries to decorate 

To make the base place biscuits in a food processor, or crush with a rolling pin until you have fine crumbs.  Add melted butter and stir.  Press the mixture into a lined 20cm baking tin and leave in the fridge to firm up for about half an hour.  

To make the cheesecake mix cream cheese with icing sugar, then add eggs one at a time.  

Add all remaining ingredients and bake in a pre-heated oven at 170C for about 50-60 minutes. 

Leave the cheesecake to chill in the fridge for at least 5 hours, then spread lemon curd on top. Decorate with blueberries. 

Enjoy!

Sticky honey & nut gingerbreads

One of the best gingerbread cookies i have ever made! sweet and sticky, flavoured with honey, nuts and mixed peel.  Baked on oblaten- type of very thin rice paper/wafer mainly used in Germany.  You can bake those a month before Christmas, as they will keep very well in an air tight container.


Ingredients:

• 150g light brown sugar
• 50g clear honey 
• 3 large egg whites 
• 50g chopped pecans or walnuts
• 250g ground nuts or almonds 
• 40g gingerbread spice (mix of mixed spice, cinnamon, cloves and ginger)
• 20g plain flour
• 10g baking powder
• 65g marzipan 
• zest of one orange 
• 100g mixed peel 

For the icing:

• 1/2 cup icing sugar
• 1-2tbsp hot water
• small handful of chopped pecans or walnuts

Additionally:

• 18 oblaten (approx. 6-7cm diameter ) 

To make the cookies mix egg whites, sugar and honey in a bowl until combined. Add all remaining ingredients and mix until you have a thick paste. 

Divide the mixture into 19 equal parts, and place each one on top of an oblaten, spread leaving 0,5cm edge around the paste.  

Leave to dry out a little for a couple of hours, then bake at 180C for 10-12cm. 

To make the icing mix icing sugar with water, brush each cookie and sprinkle with chopped nuts. 

Enjoy!

Bailey's cheesecake

One of the best cheesecakes on the blog, chocolate base and chocolate ganache, with delicious baked Bailey's cheesecake. Perfect for those long winter nights.

Ingredients:
for the base:

150g bourbon biscuits
55g melted butter

for the cheesecake:
700g cream cheese
1 cup bailey's
5 eggs
1/4 cup icing sugar
1tbsp corn flour

for the ganache:

100ml double cream
100g dark or milk chocolate


To make the base place the biscuits in a food processor, or crush with a rolling pin. Add melted butter and mix. Tip the mixture into a lined 20cm baking tin and place in the fridge to set for about half an hour.

To make the cheese mixture mix cream cheese with icing sugar and corn flour, add Bailey's and eggs, one at a time. Pour the mixture over the base and bake in a pre-heated oven at 170C for 45-60 minutes.

Take out the oven and leave to cool.

To make the ganache, heat double cream then add chopped chocolate. Leave for a minute or two, then stir. Pour over the cheesecake and leave to chill for at least 6 hours.


Enjoy!

Chocolate chai polenta cake

Delicious, gluten-free, spiced chocolate chai cake. Perfect for the cold evenings and rainy days, with a cup of coffee or a hot chocolate!


Ingredients:

• 220g dark chocolate 
• 110g unsalted butter
• 5 eggs
• 140g caster sugar
• 160g polenta
• 6tbsp instant chai latte powder
• 1tsp cinnamon 
• 1tsp mixed spice

Whisk the egg whites with half of the sugar, making a meringue-like mixture and set aside. 

Melt the butter with chocolate over a low heat.  

In a large bowl whisk egg yolks and remaining sugar until pale and fluffy.  Slowly stir in the chocolate butter mixture.  Add dry ingredients and mix until combined.

Gently fold in the egg whites.  

Pour the mixture into a lined 23cm cake tin and bake in a pre-heated oven at  180C for about 40 minutes.  The cake should be baked through but still gooey in the middle. 

Enjoy!

Peanut butter & banana cake

I could not believe how delicious this cake is, baring in mind it is gluten-free and there is no sugar in the recipe! Soft, aromatic and moist, best with a cup of tea or some warm milk. 

Ingredients:

• 4 very ripe bananas, chopped
• 1/2 cup smooth peanut butter
• 1/3 cup of honey
• 1tsp cinnamon
• 1tsp mixed spice
• 1tsp vanilla paste
• 2 eggs
• 1/2 cup cornmeal
• 1 cup ground almonds
• 1tsp gluten-free baking powder
• 1tsp baking soda
• small handful of chopped pecans to decorate

Mix all ingredients in a large bowl until combined.

Pour the mixture into a lined 20cm cake tin, then sprinkle with chopped pecans and bake in a pre-heated oven at 180C for about 45 minutes. 

Leave to cool.

Enjoy!

Chocolate banoffee pancakes

The best chocolate pancakes with dulce de leche and fresh bananas. Yum!

Ingredients:

Pancake ingredients: (makes 10)

• 1 cup self-rising flour
• 1tsp baking powder
• 1 egg
• 3tbsp caster sugar
• 2tbsp melted butter
• 3tbsp cocoa powder 
• 130ml milk 
• 1/4 cup chocolate chips

To serve:

• fresh banana, sliced
• dulce de leche (caramel)
• whipped cream or ice-cream

Combine all of the pancake ingredients in a small bowl and mix until smooth.  

Fry on a medium heat, few minutes on each side

Serve with bananas, caramel and cream.

Enjoy!