Charlie's Peanut Butter Squares

Ingredients

For the base:

50g dark muscovado sugar

200g icing sugar

50g unsalted butter

200g smooth peanut butter

For the topping:

200g milk chocolate (although I used 200g plain and 100g milk and most of us thought this tasted nice!)

100g plain......see above!!!

1 tbsp unsalted butter

Method - from 'How to be a Domestic Goddess" Nigella Lawson

Stir all ingredients for base together until everything starts to come together and you have a sandy mixture that sticks together when you press it to the side of the bowl with your spoon. Press the mixture into a lined brownie tin (the recipe said 1x23cm square but I used a rectangle one and they were fine!) and make the surface as smooth as possible.

Melt the chocolate and butter in a microwave on medium for about 2 minutes....in my microwave it took nearly 3 though so just ding it for a few seconds at a time and check!

Spread on base and put in fridge to set. 

Charlie's Glazed Ring Doughnuts

Charlie's glazed ring doughnuts

Ingredients:

2 (7g) sachets dried active baking yeast

60ml warm water

355ml lukewarm milk

100g caster sugar

1 teaspoon salt

2 eggs

75g butter

625g plain flour

1 litre vegetable oil for frying

For the glazing:

75g butter

200g icing sugar

1 1/2 teaspoons vanilla extract

60ml hot water

Method:

So....my brave attempt at doughnuts (one of my most favourite things in the world) started with sprinkling the yeast over the warm water and (supposedly) letting it stand for 5 minutes, or until foamy. I just couldn't leave well alone and gave it a stir, this then panicked me as I worried that I had 'killed' the yeast....I may be a tad over dramatic!

In a large bowl I mixed the yeasty water with the milk, sugar, salt, eggs, butter and half the flour. At this point I started to panic more as it looked like a gloopy mess! I added more flour gradually, beating very patiently to get the dough to come away from the bowl. This took a while and I confess I completely deviated from the recipe and must have added about double the amount of flour required!!! It worked though! 

When the dough finally decided to stop sticking to the bowl I kneaded it and then put it in a greased bowl, covered with cling film and left it in my airing cupboard for about half an hour. The recipe said the dough was done when a finger mark left an indentation and it had doubled in size. 

I then turned the dough out onto a (very) floured surface and rolled until it was about 1cm thick. I made two different sizes so used a large cutter, and then made the hole with a smaller cutter (obviously!!). With the middle bits I then made a hole in those and they became my mini doughnuts. 

I covered these with a clean tea towel and left them to rise until they had doubled in size. 

While the oil was heating up, I made the glazing. I melted the butter and added the icing sugar and vanilla extract. When this was smooth I removed the saucepan from the heat and gradually added the hot water until it was thin but not watery. 

Getting the oil to the right temperature proved to be the most complicated part of the method (I don't have a thermometer which would have helped!) and I definitely needed small bits of dough to check whether it was ready. 

Quite a few of the little doughnuts got eaten by my 'helper' to test whether they were cooked through! 

Using a wide spatula I added the doughnuts to the oil and turned them over as they rose to the surface. I was very picky with the cooking and turned them constantly to make sure they weren't burning! 

When they were golden in colour my faithful assistant (when not eating the glazing!) covered the doughnuts in the glazing (don't worry folks he had a spoon in the pan and was licking that!!). 

They were left to cool on a wire rack. 

This recipe was relatively easy...after I had decided to go my own way with the amount of the flour and tentatively fry them! 

Charlie's Iced Lemon Curd Layer Cake

I used Delia's recipe as a basis for this cake but modified a few things here and there!

Ingredients:

For the cake:

Grated zest of 1 lemon

1 tbsp lemon juice

175g self raising flour

1 tsp baking powder

175g butter

175g caster sugar

3 large eggs

2 x sandwich tins greased and lined

For the lemon curd:

Grated zest and juice of 1 lemon

75g caster sugar

2 large eggs

50g butter

For the icing:

Zest 1 lemon

2-3 tsp lemon juice

50g sifted icing sugar

Cake Method:

Now this is where I deviate from the recipe (already I know!). Delia says to just weigh all the ingredients and use an electric whisk to combine. I am a bit old school I'm afraid and did it the old fashioned way by combining the sugar with the eggs and beating until creamy. I then added the lemon zest, juice and the eggs a little a time. When the mixture looked like it would curdle I added a little bit of flour. After all the eggs had been combined I added the rest of the flour and the baking powder.

Bake in preheated oven (170 degrees celsius) for 35 minutes.

I left the cakes overnight to thoroughly cool and made the lemon curd and icing on the Wednesday night so it was nice and fresh - you can of course make it all at once and while the cakes are cooling make the curd.

Curd Method:

Put sugar and grated lemon zest in a bowl, whisk the lemon juice with the eggs and then pour this over the sugar.

Add the butter (cubed) and place the bowl over a simmering pan of water.

Stir frequently until thickened - I did leave the curd for quite a while before I gave it some attention and it was fine! It took about 20-25 minutes to thicken.

When the cakes are completely cool sandwich together with the lemon curd. (With the leftover curd I suggest dipping some biscuits in to it....it was very yummy!)

Icing:

(I didn't zest the lemon as I don't have a zester that gives long strips - hence the little lemon slices!)

Sift the icing sugar into a bowl and slowly add lemon juice until smooth and runny.

Leave to stand for 5 minutes and then spread over the cake with a knife. I have to say I added more icing sugar than the recipe suggested because it just looked way too runny to my

un-trained eyes and it still ran all over the blooming cake!

As I didn't have nice long strips of lemon zest I used the little lemon pieces for decoration.

Charlie's Lavender Shortbread

Ingredients:

125g/4oz butter

55g/2oz caster sugar

180g/6oz plain flour

1/4 tsp dried lavender

Method:

1. Heat the oven to 190 degrees Celsius/gas 5.

2. Beat the butter and sugar together until smooth (I added the lavender to the sugar and mixed before combining with the butter).

3. Stir in the flour until it forms a smooth dough. Turn out onto a lightly floured work surface and roll out until 1/2 inch thick.

4. Cut into rounds or fingers and place on a baking tray lined with greaseproof paper. Sprinkle with icing sugar and chill in the fridge for 20 minutes.

5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Baking Mad! Valentine's Cheesecake

We entered a Baking Mad Valentine's bloggers competition, and were ecstatic to be selected as one of 15 blogs to receive an assortment of Silver Spoon and Nielsen Massey baking goodies with which we had to create a baked Valentine's spectacle. We found out on the afternoon of our February meeting that our blog had made it through to the "final 15", and the very next day the following wonderful goodies arrived:

We had to use at least three of these lovely products to make something we'd love to receive for Valentine's Day, so each of us dug around our recipe books and the interwebs to put forward our suggestions. Everyone in the club was offered the opportunity to vote for the recipe we entered into the competition, and the very clear favourite was a cookie dough cheesecake which included two types of ganache and Oreos; all the trimmings a good cheesecake should have! (We found our inspiration at the Willow Bird Bakery). We chose this because it's a really indulgent treat, which should only be eaten on special occasions, and which we'd all LOVE to receive on Valentines Day! 

The recipe might sound complicated, but that's simply not true; it was fun to bake and contrary to popular belief too many cooks do not spoil the broth, (5 of our club members got together to bake this special treat!) We christened our version the Baking Mad Cheesecake, as it contains a bit of everything, and - just like love itself -  is a bit mad.

You'll need a bit of room in your fridge or freezer before starting, a 6" springform tin - trust us a 6" cheesecake is enough - some tin foil and a baking tin to fit the cheesecake in for when it's in the oven (a lil Bain Marie so it cooks evenly).

Ingredients:

Base:

2 packets of Oreos (28 biscuits in total)

50g butter, melted

pinch of salt

Milk Chocolate Ganache:

300g Silver Spoon milk chocolate cake covering

100ml double cream (or elmlea)

Filling:

500g cream cheese (full fat if possible)

200g caster sugar

75g plain flour

1 sachet Silver Spoon vanilla paste

2tsp golden syrup

3 large eggs

Cookie Dough:

100g butter, softened

150g light brown sugar (although white caster will do)

125g plain flour

Silver Spoon Giant Snownies, broken
white chocolate chips

White Chocolate Ganache:

100g Silver Spoon easy melt white chocolate

50ml double cream (or elmlea)

You'll also need some Silver Spoon duo chocolate hearts and Silver Spoon white chocolate letters for decoration.

Method:

Preheat the oven to 180C and make sure your shelf is in the middle; you don't want it too high up.

It's best to start at the bottom, so crush up the Oreos in either a food processor or just attack them with a rolling pin (I'd advise you put them in a food bag first). Then pour in the melted butter and a pinch of salt, and mix til they're all combined. Press into your well greased springform tin, being sure to make sides for the cheesecake too so you get more of that tasty biscuit base. The Willow Bird Bakery provided a great tip to use a glass to press in the corners of your biscuit base, which worked a treat! Then pop the tin in the fridge whilst you make the milk chocolate ganache.

Break up the Silver Spoon milk chocolate cake covering to small pieces. Heat the cream to just simmering, then pour over the chocolate, mixing until all combined into a smooth glossy goo. Pour over the base, and return the whole thing to the fridge (or freezer) until it's set. This should coincide with when you've made the filling.

For the filling; beat the cream cheese and sugar together with either a wooden spoon or use a food mixer. Then beat in the flour (sifted if you fancy it), and eggs one at a time. Finally add in the Silver Spoon vanilla paste (reserve a little of the packet for your ganache later!) and golden syrup and give it all a good beat. When the base is set; pour this in to just below the top. Wrap the tin in foil tightly, then place into your baking tray (a brownie tin is good). Fill the baking tray with hot water so it goes about an inch up the outside of springform tin. Put it in the oven for an hour and a half, until it comes out with a slight wobble, and is golden all over.

Now you have some time for a cuppa, a sneaky Oreo dipped in some left over ganache, and i suppose some time to make the cookie dough. Cream the butter and sugar together, add in the flour and salt, and some water to get it to a nice consistency. Finally stir in the Silver Spoon snowies and white chocolate chips. Press out into a 6" round on some greaseproof paper, and pop in the fridge until needed.

When the cheesecake is cooked leave it in the tin until cool. You'll need to make the white chocolate ganache while this happens. This time melt the Silver Spoon easy melt covering in a bowl of hot water (as instructed) and pour into the remaining cream, along with a little more vanilla paste. Mix until combined and the place in the fridge to set slightly. Once you're ready to use the ganache remove it from the fridge, whip it up until you have a nice fudge like consistency, and place into a piping bag.

You're nearly done; honest!

Now using the white chocolate ganache, pipe a nice decoration around the edge (or just do some squiggles if decorations aren't your strong point,) and decorate with Silver Spoon duo chocolate hearts and Silver Spoon white chocolate letters. (We also decorated ours with a few sugar roses we had left over from our last meeting!)

Phew, done.

Put the cheesecake in the fridge for at least 2 hours before eating, and if possible overnight... If you can resist!

Thank you to Silver Spoon and Nielsen Massey for providing these wonderful products to for us to play with, even more thanks to Baking Mad for picking our blog to sample the products, and another thank you to all the members of Cambridge Cake'n'Bake Club for taking part!

Impromptu Rose and Lemon Shortbread

We decided to whip up a batch of simple shortbread to try out the rose water & lemon icing that Baking Mad kindly sent us, and to pass the time whilst waiting for the cheesecake to cook!

You will need:

6oz plain flour
4oz butter/marg
3oz caster sugar
A generous splash of Neilson Massey Rose Water
Silver Spoon lemon flavour icing sugar
15ml water
Approx 1 tbsp of marg

1. Cream butter & sugar
2. Add rose water & flour
3. Combine, form into a ball and generously flour your work area!
4. Roll out to approx 3-5mm and cut desired shapes. You may wish to turn the remainder of the mixture into a GIANT HEART.
5. Transfer to a lined baking tray & bake at 170ºC for 10-15mins or until browned to your taste. (Tom and Charlie had very differing opinions on this but luckily we ended up half soft & half crunchy!)
6. Whilst they're cooling, make up the icing as directed on the pack. We used less marg than suggested to keep a relatively thick consistency.
7. Sandwich them together with the icing.
8. Enjoy!

Charlie's Red Velvet Cupcakes

Cupcake ingredients:

60g unsalted butter at room temperature

150g caster sugar

1 egg

1 tbsp unsweetened cocoa powder

2 tbsp red food colouring

1/2 tsp pure vanilla extract

120 ml buttermilk

150g plain flour

1/2 tsp bicarbonate of soda

1 1/2 tsp white vinegar

Frosting:

300g icing sugar

50g unsalted butter

125g cream cheese

Cupcake method:

Preheat the oven to 170 degrees c.

Put 12 cupcakes cases in a bun tray.

Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use handheld electric whisk) and beat on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.

(I should point out that I don't have a freestanding electric mixer so I just used good old fashioned elbow grease!!).

In a separate bowl, mix together the cocoa, red food colouring and vanilla extract to make a thick paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl. Turn the mixer up to high and beat until you have a smooth, even mixture. Turn the mixture down to low speed and add the bicarbonate of soda and vinegar. Turn up the speed and beat for a couple more minutes.

Spoon the mixture into cases until two-thirds full and bake in the preheated oven for about 20-25 minutes, or until the cake bounces back when touched. (I have a fan oven so mine only took about 2o mins).

A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning them out onto a wire rack.

Frosting:

Beat the icing sugar and butter until well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Do not overbeat, as it can quickly become runny!

(As many of you know I struggled with this frosting, and despite chilling it in the freezer for 10 minutes before piping it still went runny!).

Pipe or spread the frosting onto the cupcakes. I think next time I use cream cheese frosting I will just spread it on! I give up trying to pipe it!

Happy baking!

Charlie's Gingerbread Biscuits

Very Easy Gingerbread Biscuits

Ingredients:

350g Plain Flour

1 tsp Bicarbonate of Soda

1 tsp Ground Ginger

115g Unsalted Butter, chilled and diced

175g Light Muscovado Sugar

1 Egg

2 tbsp black treacle or golden syrup (I used golden syrup!)

1. Preheat the oven to 180. Grease 2 or 3 large baking sheets.

2. Put the flour, bicarbonate of soda, ginger and diced butter into the bowl of the food processor. Process until the mixture begins to resemble fine breadcrumbs.

3. Add the sugar, egg and treacle or syrup to the food processor and process the mixture until it begins to form into a ball.

4. Turn the dough out on to a lightly floured surface, and knead until its smooth and pliable.

5. Roll out the dough on a lightly floured surface (I kept the dough quite thick as I like gooey biscuits - but roll to thickness of your choice!). Cut out shapes using cutters, then transfer to the baking sheets. Re-roll any trimmings and cut out more shapes.

6. Bake for 15 minutes (I did 12 as a) I have a fan oven and b) I like gooey biscuits!!!) until slightly risen and starting to colour around the edges. Leave for 5 minutes, then transfer to a wire rack to cool.

Decorate as you wish!!

Charlie's Banana Muffins

225g Plain Flour

1/2 teaspoon bicarbonate of soda

2 1/2 teaspoon baking powder

1/4 teaspoon salt

110g butter

1 teaspoon vanilla extract

2 bananas (mashed up)

55ml milk, or buttermilk (I use normal old semi-skimmed!!)

2 eggs

115g caster sugar

1. Preheat the oven to 190/gas mark 5

2. Sift all the dry ingredients into a bowl and mix together

3. Put the butter and vanilla in a separate bowl and beat together until it's creamy

4. Gradually add the sugar until the mixture is light and fluffy, add the eggs one at a time beating each time.

5. Add a bit of milk at a time, then a bit of dry mixture, then a bit of banana to the cream mixture - beat well each time and keep doing this until you only have one bowl of mixture!

6. Fill a cupcake tray of cases 1/2 full as they rise quite well, bake for about 20 minutes. Leave to cool in tray for 5-10 minutes.