White Chocolate Chunk Macadamia Nut Cookies

So, I am just going to pretend like it hasn't been 4 months since the last time I blogged. And I'd appreciate it if you just all went along with it - thank you :)

Instead, I'm just going to tell you some of what I've been up to since the last time you ... err ... heard from me ... on this page at least.

1) I stopped my market stall at Archway Market. Come to think of it, I can't remember if I mentioned on here that I started a market stall but I did. And then I stopped it because it wasn't busy enough to warrant all the effort I was putting in. I'm on the look-out for a new London market - and in the meantime, I'll err, blog. Or not.

2) I went to Vienna for the first time ever. It was very pretty, and very hot! Austrian food though ... how do I put this delicately? It's not great.
I also didn't see or have any amazing desserts but lucky for Vienna, they had AMAZING ice cream! Like, really truly amazing! Like except for a select few Ben & Jerry's flavours (sold only in the US obvs), some of the best ice cream I have ever eaten anywhere. Yup Italians, I hate to say it but Viennese ice cream is better than Italian Gelato! I had one every single night!

3) I also went to Greece and Xilocastro which I've written about on here before so I'll leave that as a one line entry.

4) This past weekend, I ran the Bupa Birmingham half marathon which I've run for the last three years and I beat my half marathon personal best by almost 6 minutes! And my time was almost 18 minutes faster than last years time!
I keep going on about it but I've been trying to beat that damn 2:21 for four years! And finally I did it! And on a hard, hilly course too! Like fine wine, and everything else that gets better with age, I'm totally getting fitter with age - whoop!

5) Oooh speaking of fitness, I've probably sampled pretty much every gourmet (and not so gourmet) burger London has to offer in recent months. Meat Liquor (go for the Dead Hippy Burger), Patty & Bun (give it a miss), Burger & Lobster (though I've never had the burger), Shake Shack (see Patty & Bun comment), Five Guys (THE BEST burger in London in my learned opinion), Burger and Shake (meh) ... you name it, if it's a burger between a burger bun (brioche buns are my favourite), I've eaten it! I think that might be the secret to my getting fitter? Hmmm ... I'mma work on that theory and get back to you.

Anyway, I made these cookies MONTHS ago. And yes, I'm suitably ashamed that it's taken me this long to blog them.
I think macadamia nut and white chocolate, like in this cheesecake), is always a winning combo - and cookies are nice and easy to make (says the girl who once thought she lacked the cookie baking gene) so give these rich, buttery, melt-in-your-mouth cookies a try!

Yield: about 2 dozen cookies

Ingredients

3 cups plain flour
1 tsp course salt
1 1/4 tsp baking powder
1/2 tsp baking soda
227g unsalted butter, cold and cut into large chunks
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
300g white chocolate, coarsely chopped
1 1/2 cups coarsely chopped macadamia nuts

1. In a medium bowl, combine the flour, salt, baking powder and baking soda. Whisk to blend.
2. In the bowl of a stand mixer, combine the cold butter and the sugars. Beat on medium-high speed until smooth and just combined, 1 - 2 minutes.
3. Blend in the eggs one at a time just until incorporated, scraping down the bowl as needed. Blend in the vanilla and coconut extracts.
4. With the mixer on low speed, mix in the dry ingredients just until incorporated. Fold in the white chocolate and macadamia nuts with a spatula. Cover and refrigerate the dough for about 30 - 60 minutes.
5. Preheat the oven to 180C / Gas Mar 4 / 350F. Line baking sheets with grease proof paper.
6. Roll a scant half-cup of dough into a ball. Holding dough balls in fingertips of both hands, Pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. (I know this shaping stuff may seem like shenanigans but I promise, it gives the cookies a nice appearance after they are baked.)
7. Bake the cookies, rotating halfway through, until light golden and just set, about 14 - 16 minutes total. Let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Recipe from Annie's Eats, who adapted them from "Confections of a Foodie Bride"

Maple Cream Bundt Cake

Lets get the formalities over and done with - hi! Happy Sunday! Yeah I haven't blogged for a while. I promise I will be more consistent at blogging from now on. I'm shocked and offended that you don't believe me - have I done anything to give you the impression that that is a promise I won't keep? Let me clarify, have I done anything specifically in the last 5 minutes to make you think that I would break that promise? Nope, I did not think so!

Now that we're done with that, can I have a little moan? And I ask rhetorically because y'know, it is my blog and I'm only asking to be polite, I am going to have a moan.
It is June! June! Half way through the year ... summer in most places that have summer at this time of year (except England obvs) ... the 6th month of the year ... y'know, June!
And I haven't been on holiday yet! I don't even have a holiday booked! Yup, I know. The tragedy.
I was thinking Trek America but it's pricey, Malta maybe, but let's be honest, I'll probably just end up in  Greece (which is beautiful and amazing but I've been a hundred times) and call it a day. So this is a shameless appeal to anybody with a holiday home or 5 star hotel in the Seychelles, Bora Bora, Hawaii or Tahiti to please have me over for a week. No less. I'll consider Cape Town and the Caribbean too. Please don't all get in touch at once ;p

While we're on the topic (or not), have you guys checked out the website for my business? www.ermionisbakeshop.com ?! There is only one correct answer to that question. ("Yes", in case it is unclear what the right answer should be). Thank you to the amazing Kylie Larsson for designing it for me. As well as doing all my branding!

I was very excited to get to use my bundt cake tin on this cake! To me, bundt cakes epitomise what a cake should look like and when I got a bottle of maple syrup from a friend as a gift, this was the first thing I thought to make - it is a dense, not too sweet cake (despite all the condensed milk) with a wonderful maple flavour that's just there enough; perfect with a coffee!

Recipe from Lauren's Latest, adapted very slightly here.

Ingredients
For the cake
3/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
1/2 cup milk
1/4 cup pure maple syrup
2 3/4 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 teaspoon cinnamon

1 can of sweetened condensed milk (396g)

For the frosting
57g softened unsalted butter
1/4 cup pure maple syrup
1 cup icing sugar
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts (for garnish) - I used slivered almonds

1. Preheat oven to 170C / Gas mark 3 / 325F. Coat bundt cake tin liberally with non-stick cooking spray. (I buttered and floured my tin). Set aside.
2. In a large bowl, whip oil, sugar, vanilla and eggs together until combined.
3. In a small bow, stir together sour cream, milk and maple syrup.
4. Combine flour, baking powder, baking soda, salt and cinnamon together.
5. With mixer on low, alternate dry ingredients with milk mixture (dry ingredients in three batches, milk mixture in two) until everything is just incorporated. Scrape sides of bowl and mix briefly.
6. Pour batter into prepared bundt tin, level the top and bake for 55 minutes to 1 hour 5 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and cool in the pan 15 minutes. Poke small 1 inch deep holes (using a toothpick) into the top (which ends up being the bottom) of the cake and spoon 1/3 of the sweetened condensed milk into the holes and over the visible cake. Let this soak in 15 minutes and then turn cake out of pan onto cooking rack. (You may want to run a knife along the sides to ensure the cake will come out of the pan nicely).
8. Poke more small holes (about 2 inches deep) into the top of the cake and brush the remaining sweetened condensed milk into the holes and over the entire cake using a pastry brush so it is completely covered. Let cake sit 1 - 2 hours so sweetened condensed milk can be absorbed. (Don't be afraid to use all of the condensed milk - your cake will not be too sweet I promise!),
9. Carefully remove cake from cooling rack and place onto cake stand (It will be sticky).
10. For the frosting, whip butter and maple syrup together until combined. Stir in vanilla and icing sugar until completely smooth (I would do this with a mixer). Spread frosting over top of cake and down the sides slightly. Top with chopped walnuts.
11. Store in a cool dry place in an air tight container or cake tin/stand.

Deep Dish Pumpkin Pie with Dulce de Leche Walnut Streusel

Because I am so late posting this delicious recipe, it is with great shame that I announce that there is a picture of my Christmas dinner to follow. No. Your eyes do not deceive you. I am posting a recipe from the 25th of December on the 10th of April. To be fair though, it's pretty much the same weather here in London now in April as it was at Christmas. Oh. Except that it didn't snow at Christmas.

Here is a picture of the wonderful Christmas spread cooked by my sister and brother in law - we call them Gavity for convenience sake; Gavin and Kitty ... geddit?

As usual they cooked an amazing spread and probably out of pity and a desire to help me feel included, asked me to bring dessert. I just want to say I BROUGHT dessert though ;p I made this amazing pumpkin pie on crack as I like to call it, for my Thanksgiving get together and thought I would make it again and take some pictures this time and blog it. Unfortunately the lighting wasn't great so please forgive my sub-par photos and trust me when I say they are no reflection on how yummilicious this dessert is. It is a bit like a cheesecake on pie crust. My friend Susan reckons it's her favourite dessert ever! And despite the many elements to it, it is a reasonably easy dessert to make.

Recipe only slightly adapted from Sprinkle Bakes
Yield: One 9-inch pie

Walnut Streusel
1/2 cup firmly packed light brown sugar
1/4 cup plain flour
1/2 tsp ground cinnamon
Pinch of salt
85g cold unsalted butter
1 cup chopped walnuts

1. Combine sugar, flour, cinnamon and salt. Cut in butter until crumbly. Stir in nuts. Cover and store in refrigerator until ready to use.

Crust
240g unsalted butter
170g cream cheese, softened
2 cups plain flour
1/4 cup granulated sugar
Pinch of salt

1. In a stand mixer fitted with the paddle attachment, or with an electric mixer, beat butter and cream cheese at medium speed until creamy. Gradually add flour, 1/4 cup sugar and salt. Mix until a soft dough forms.
2. Turn dough onto a well-floured surface and knead together until smooth. Roll dough with a floured rolling pin to 1/4 inch thickness. Gently lay dough inside spring-form pan and press up the sides. Allow a little of the crust to overhang the edges of the pan. Place dough-lined pan in the freezer and freeze until dough is stiff.
3. Preheat oven to 200C / Gas Mark 6 / 400F.

Pumpkin Pie Filling
1 1/4 cups packed light-brown sugar
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons pumpkin pie spice (substitute mixed spice if you're in the UK)
4 eggs, lightly beaten
822g canned pumpkin puree
340g evaporated milk
1/2 cup double cream
2 teaspoons pure vanilla extract

1. In a large bowl, combine brown sugar, salt, cinnamon, nutmeg and pumpkin pie spice (or mixed spice). Whisk in eggs, then pumpkin puree; beat until smooth. Slowly whisk in milk, cream, and vanilla. Pour filling into frozen pie crust. Cover edges of pie crust with aluminium foil.
2. Reduce oven temperature to 180C / Gas Mark 4 / 350F. Bake pie for 1 hour, then top with walnut streusel. Bake for 25 minutes more, then tent a piece of foil over the pie so that the streusel does not over-brown. Bake for an additional 20 minutes, or until the pie is set but still slightly wobbly in the centre. Cut away the overhang crust if desired. Allow pie to completely cool then thoroughly chill in the refrigerator overnight.

Serve
397g Carnations Caramel

1. Just before serving, warm dulce de leche / caramel in the microwave or in a saucepan on the stove top until loosened. Drizzle about 1/2 cup over the top of the pie and transfer the rest to a gravy boat and serve alongside pie.

Double Decker Oreo Fudge ... and Exciting News

I always start off my blog posts after a long absence  by saying "I apologise it's been so long since I last blogged but in my defence ..."

Well, why break the habit of a lifetime - or y'know... a couple of years? So here goes... I'm so sorry it's been a while since I last posted on this blog but in my defence, I've been busy starting a business over the last couple of months. Yup, me, a business ... I know right?

I've wanted a cake shop since I got into the whole baking thing, but it was this shadowy idea that probably wouldn't come true unless I could be bothered to write a business plan and borrow lots of money. Don't get too excited, I don't have a cake shop ... yet, but I have a sort of starter cake shop otherwise known as a market stall.

This Saturday just gone ... yup, the one that was below zero. The one so cold that at one point my hands were shaking so violently that a cup of coffee I was holding threatened to spill all over my lovely stall ... good times.  Yup, I spent that Saturday selling cake at my very own stall. It's at Archway market and only every other Saturday but it's a start, and one I'm really excited about :) Check out a couple of pictures from Saturday below.

Umm yeah, don't go to my website yet because it's not up quite yet. It will be soon though! But if you're in London, get in touch and please come and visit my stall!

So I've always wanted to make fudge! And finally, this Christmas (yes I'm that far behind on updating my blog), I finally ... finally ... gave my sister some fudge recipe suggestions, licked the bowl while she made fudge and ate the fudge when it was ready. Yup, I still haven't made fudge. So thank you to my sister Christiana for making this incredible fudge to round off a delicious five-course Christmas lunch that she and my brother in law made us.

This is simple - I know I say that about most of the recipes I post but it really is. So no excuses, go make some fudge!

Recipe from the incredible Bakers Royale

Ingredients
1 can of sweetened condensed milk, divided into two
10 Oreos, chopped
170g white chocolate
170g dark chocolate
28g butter

1. Line an 8 x 8 inch pan with foil.
2. Split condensed milk in half and set aside. Chop Oreos and set aside
3. Place white chocolate, one half of the condensed milk and the butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.
4. Place dark chocolate and the remaining half of the condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 hour to set.
5. Remove from fridge and peel away foil once set. For ease of cutting, make sure to clean knife between cuts to prevent sticking.

Coca-Cola Cupcakes with Salted Peanut Butter Frosting

Merry Christmas and happy holidays!

Yes, I know nothing says Christmas less than chocolate and peanut butter, but in my defence, these were meant to go up weeks ago! Umm, yeah, I realise that's not a great defence but also ..., also..., nothing says Christmas like forgiveness and a bit of tolerance, so if you all would just exercise your Christmas spirit and pretend these are Christmassy cupcakes then we all win :)

Whatever you're doing this festive season, however you celebrate, or not, I hope you're surrounded by people you love and you have a wonderful wonderful wonderful few days. Rest like I've been doing a lot of since yesterday at my parents house. Oh. And bake. Because also, nothing says Christmas like the smell of home baking wafting through a house :)

See you in the new year!

Slightly adapted from Sprinkles Bakes

Yield: 12 - 14 cupcakes

Ingredients

Cupcakes
1 cup Coca-Cola (Not diet!)
1/2 cup unsweetened cocoa powder
57g unsalted butter, cut into pieces
1/2 cup plus 2 tbsp granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup plain flour
1/2 tsp plus1/8 tsp baking soda
1/2 tsp salt
1 egg

Frosting
3 cups icing sugar
227g butter, softened
1 cup creamy peanut butter
1/4 tsp salt
3-4 tbsp double cream
Sea salt for sprinkling
Ground salted peanuts

1. Cupcakes: Preheat the oven to 180C / Gas mark 4 / 350F. Line a cupcake tin with cupcake wrappers.
2. In a small saucepan, heat the Coca-Cola, cocoa powder and butter over a medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
3. In a large bowl, whisk flour, baking soda, and salt together.
4. In a small bowl, whisk egg until just beaten, then whisk it into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.
5. Use a 1/4 cup measure to pour batter into the cupcake wrappers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle.
6. Allow cupcakes to cool completely before frosting.
7. Frosting: In the bowl of a stand mixer fitted with a whisk attachment (or with the whisk beaters on a hand mixer), combine icing sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed.
8. Add double cream one tablespoon at a time and beat until mixture is lightened and smooth. Transfer to a piping bag or a sandwich bag with the corner snipped. Pipe onto cooled cupcakes.
9. Garnish with ground peanuts and a sprinkling of sea salt.

Soft Bake Chocolate Chip Cookies

I am going to ask you a question. And I would urge you to think very carefully about your answer. Because while I might make out like it's all fun and games, there is a wrong answer and I will not-so-secretly secretly judge you if you get it wrong. Okay. Here goes.

*Deep breath*
...
Are you ready?
...
How do you like your cookie?

I watched the movie "Think like a man" last night which is why I feel the need to clarify that I am talking about baked goods here ;p

There are two answers to that question. (Only one of them is correct). You either like your cookie crispy/crunchy or you like your cookie the best other way; soft and slightly chewy.

If you answered crispy/crunchy, then I think it's safe to say that this; me and you,  isn't going to work out. We're just too different. It's not you, it's ... hang on, it's definitely you! You're weird!

If you like your cookie the normal way, you're in luck! Because I have some amazing chocolate chip cookies for you. These are soft and chewy and choc-full of chocolate chips; just like every good cookie should be! The secret ingredient to making them all tender-y and soft is cornflour. Cornflour in cookies are taking the cookie world by storm right now, and while mine look nothing like the the ones in Sweet Pea's blog (hers are so cute and puffy!), I'm certain they taste just as good! But don't take my word for it - give them a go :)

Recipe adapted (only very slightly changed) from this one from Sweet Pea's Kitchen.

Ingredients
2 cups plain flour
2 teaspoons cornflour
1 teaspoon baking soda
1/2 teaspoon salt
170g butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 teaspoons vanilla extract
1 cup milk chocolate chips

1. Preheat the oven to 180C / Gas Mark 4 / 350F. Line two baking sheets with grease proof paper.
2. In a medium bowl, combine the flour, cornflour, baking soda and salt; set aside
3. Using an electric mixer, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. 
4. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined.
5. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in the chocolate chips.
6. Roll about a tablespoon's worth of dough into balls and place onto the prepared baking sheets, leaving about 2 inches between them. Bake for 8 - 10 minutes or until barely golden brown around the edges.
7. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.

Makes about 36 cookies.

Bittersweet Chocolate Tart and Stylist Magazine

Stylist Magazine - yeah ... it's one of the highlights of my week. For those that don't live in the UK or those lucky people who do live in the UK but don't have to take public transport to work, it's a free women's magazine that is distributed in train and tube stations on Tuesday evenings and Wednesday morning. They don't distribute it at any of my tube stations on my way to or from work so a lovely friend at work delivers it to my desk on Wednesday morning whoop whoop!

It is pretty amazing for a free magazine, or just for a magazine generally; full of fashion (it's actually a bit too high-fashion and pricey for me but that's okay, I can gloss over those pages), beauty, a great column and so on. My favourite bits are where they get someone with a (mostly) really cool job such as the MD of a Literary Agency or the organiser of the MOBO awards to talk about their typical day and how they got to do what they do, and the recipes! I have ripped many a recipe page out of the magazine only to pass it on to my sister (an unfortunate Stylist-deprived person) half torn and tattered. She reads it anyway!

This Cappuccino Pavlova is from the magazine as is this incredible Spinach and Coconut Milk Soup and these AH-MAZING Champagne and Raspberry Cupcakes. And I have in my pile of Stylist cut outs, still to make, a pistachio cake with white chocolate frosting, a lemon pudding of sorts, a wild rice salad and lots of other luscious-sounding recipes!
Each week, I read and savour the magazine knowing that I have yet to come across the best bit - the recipe at the end (save the best till last and all)! Even better is that there are also recipes at Stylist Magazine Online ; which is where today's recipe is from.

So Stylist Magazine, don't say I never gave you anything. You just had an entire blog post dedicated to you!

Recipe from Stylist Magazine Online. They published it from The Newlywed Cookbook by Sarah Copeland.

Ingredients
1/2 cup / 115g unsalted butter, melted
3 tbsp sugar
1/2 tsp pure vanilla extract
pinch of fine sea salt
1 cup / 115g all-purpose/plain flour
1/2 cup / 120ml double cream
1/2 cup / 120ml whole milk
2 tbsp sugar
pinch of fine sea salt
7oz / 200g high-quality bittersweet (dark) chocolate, chopped (1 heaping cup)
1 large egg, beaten
smoked sea salt (I used normal sea salt flakes)
Creme fraiche (optional)

1 - Preheat the oven to 350F / 180C / gas mark 4.

2 - To make the crust: Whisk together the melted butter, sugar, vanilla and salt. Add the flour and stir until it feels like damp sand. Press the dough evenly along the bottom and up the sides of an 8-inch/20-cm square or 9-inch/23-cm round tart pan/flan tin with a removable bottom (which makes it easier to remove the tart in one piece. If you don't have a tart pan/flan tin, you can make this tart in a springform pan; press the dough evenly across the bottom and only about 1 1/4 to 1 1/2 inches or 3 to 4 cm up the side of the pan). Use wax/greaseproof paper or buttered fingers to even out and press the dough tightly into the corners.

3 - Prick the crust all over with a fork and chill in the fridge until ready to bake, about 30 minutes. Set the pan on a baking sheet/tray and bake until the crust is golden brown, about 25 minutes. (Mine took 20 minutes so check at 20 minutes).

4 - While the crust bakes, bring the cream, milk, sugar and salt to a simmer in a medium saucepan over low heat. Remove from the heat and add the chocolate. Let it sit for about 2 minutes, without stirring. Starting in the middle of the pan, whisk together until the chocolate is evenly melted and the mixture is smooth and a shiny dark brown.

5 - Whisk the beaten egg into the chocolate filling and pour the filling directly into the hot crust. Decrease the oven to 300F/150C/gas mark 2 and return the tart to the oven.

6 - Bake until the filling is set, but still a little wiggly in the centre, about 15 minutes (temperatures vary from oven to oven, so the visual clue is more important than time). Set your timer for 13 minutes.

7 - If it looks mostly set at that point, test it by opening the oven door a crack and carefully jiggle the tart pan/flan tin with the edge of your oven mitt. Only the centre third should wobble.

8 - Remove the tart and cool completely on a rack at room temperature. Just before the tart cools and sets completely, sprinkle a few large flakes of smoked salt on the surface, or leave plain.

9 - Remove the tart from the pan sides and carefully transfer to a platter before serving. Let it cool just until it slices easily, and serve slightly warm, with a dollop of creme fraiche. Or cool completely, and serve by itself.

Serves 12