I made these to be sold at the school sports day. We’re raising money. Well, we’re always raising money aren’t we? It’s what Mums do. READ MORE
I wish I were one of those women who stopped eating when under stress. You know the type – those who eat like a bird, pick at a few carrots. They have snake hips and a slightly worried expression all the time. They talk about their ‘nerves’ a lot.
I am not that woman. READ MORE
So I overhauled the blog. Did you notice? Do you like it? I am still getting used to it. I may even write a whole blog post just on the reasons why. Like a kind of blog therapy. I do LOVE it, don’t get me wrong. I think it seems a bit whizzy and cool for me. Like when I bought a racing green, soft top car at the age of 27 and kept expecting someone to laugh in my face as I pulled up at the traffic lights. I got pregnant about 6 months later and swapped it for a Skoda so all was well in the world again.
So we’re moving. Yep, almost a year after we saw the house we fell in love with at first sight, the move date it set. I am in full denial mode at the moment. Boxes are mounting up from all our generous and helpful friends, but they remain unfilled. I want to have a huge life laundry style clear out, but it’s oh so hard with little ones. They just need (and want) so much stuff. Mostly plastic. And puzzles. We have a lot of jigsaw puzzles.
As a displacement activity for all this packing (or rather not packing) and blog makeover anxiety I’ve suggested I bake scones for the children’s sports day at school. Three days before we move. How stupid is that? I might make some of these too. They’re summery, no?
Someone asked me for a variant on my refined sugar free banana flapjacks. Well I have always been one to respond to polite enquiries, so here they are. Apple and pear flapjacks no less. As they’re (refined) sugar free, baby Lawrence, 11 months, has been chowing down on them with aplomb. At first he wasn’t so keen. I think he was missing the banana flavour, but now he’s all about the apple & pear variety. He bangs his high chair when he sees one about to be unleashed.
I’ve long hankered after making one of those impressive ombre cakes, but if I’m honest the thought of making there different coloured icings and then piping them onto a cake made me feel all tired and in need of a sit down. I’m not a ‘fancy’ baker. I like to think this is a choice, that I could make these amazing creations worthy of patisserie school, but frankly, I’m kidding myself. It’s not my style. I like rustic (aka a bit messy) so this cake is a departure for me. It’s about as un-messy as I get. I hope you like it. I especially hope you like the nifty ruler trick for smoothing the icing.
Summer is coming so it’s time for a lemon and coconut cake. If coconut isn’t your thing then make a simple buttercream filling instead. I’ve kept the coconut away from the main cake as I know some folks aren’t keen on it. I however am a coconut fiend.
This recipe first appeared on ITV’s This Morning. You can find a video of the recipe being made here as well as the full recipe.
So Lawrence could barely sit unaided until recently and now all of a sudden it’s action stations. Yesterday I rescued 2 remote controls, a Lego helicopter, a calculator, two mobile phones, a box of tissues, a nappy (unused), another baby, 3 plastic Octonaut toys, a laptop, a Hot Wheels track, a whisk, a rolling pin, 2 wooden spoons and some post from Lawrence. He’s one of ‘those’ babies. He’s wonderfully exhausting.
So what with all this racing about, I need Jaffa Cakes. Homemade ones. With a LOT of dark chocolate. Here we go…
I really wanted to post something hugely traditional like a Simnel cake, some regular hot cross buns or even some kind of lamb dish.
But I couldn’t. I opened the larder door and the chocolate chips called to me. I had some yeast sachets that needed using up, plus some strong white flour that’s almost done for. And I really don’t like waste you see. It bothers me hugely.
The rest is history. But look! They’re very pretty. See:
Well it wouldn’t be Easter without a Cadbury Crème Egg recipe. I’ve given you Cadbury Crème Egg mess and of course Cadbury Crème Egg chocolate flapjack in the past, but this time it’s the turn of the unbaked cheesecake. This is easy, assemble ahead stuff. It’s all the better for longer chilling in the fridge so make the day before if you can.
Have a wonderful Easter!
I made a lovely video with the Scoff folks to show how to make this Crème Egg cheesecake. You can see the vid on my YouTube channel and also the Scoff one. You can watch it below too.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at The Works, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
One year ago: Carrot & almond layer cake and Pecan & hazelnut granola and Banana & toffee muffins and Lemon drizzle loaf
Two years ago: Lemon animal biscuits and Oatmeal & fudge cookies and 5 ways with the humble Victoria sponge
Three years ago: Octonauts cupcakes and Walnut, fudge and fleur de sel biscuits
Four years ago: Mutter paneer and Hot cross biscotti
Crème egg cheesecake
Ingredients:
For the base:
For the cheesecake:
For the top layer:
Grease and line a 20cm springform tin with clingfilm – this is important as it makes it much easier to remove later. Mix the biscuits, melted butter and sugar together (you can use a food processor if you wish), stir in the chocolate chips and press into the tin using the back of a metal spoon. Chill in the fridge for 10 minutes.
To make the cheesecake layer, beat the cream cheese, icing sugar and vanilla extract in a stand mixer, with an electric handheld mixer or with a wooden spoon until combined. Then gently fold through the whipped double cream with a large metal spoon. Spoon a third onto your chilled biscuit base, then add half of the crème egg pieces, add another third, then the rest of the crème egg pieces and then the last third of the cheesecake mixture. Smooth until flatish and pop back in the fridge for 1 hour.
Melt the chocolate in short bursts in the microwave or over a bain marie then add the oil, stirring well. Pour over the top of the cheesecake and add the mini crème eggs to the top. Chill for another 2 hours.
To serve gently remove the springform tin and unpeel from the clingfilm. Cut into slices using a knife dipped in hot water for clean cuts, though beware this dessert is messy when served. Gobble it up quickly!
I struggled with what to call these. Sugar free flapjack? Refined sugar free flapjack? Baby flapjack? Or just plain old flapjack? I went for weaning flapjack in the end, but frankly anyone can enjoy these whether they’re 6 months old of 106 years old.
Manage your expectations though if you’re a sugar addict. These are not syrupy sweet like regular flapjack. But they’re still delicious.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, The Works, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
One year ago: Florentine quiche and Flourless chocolate cake and Cadbury Creme Mini Egg chocolate flapjackand School fair rocky road
Two year ago: White chocolate & cranberry hot cross buns and Cadbury creme egg mess and Banoffee pecan mini pavs
Three years ago: Easter Apostles scone loaf and Carrot cake in a cup for Mother’s Day and Cranberry oaty biscuits
Four years ago: Mini chocolate birds nests and Puff pastry and Walnut bread
Weaning flapjacks
Makes about 16, but depends how large you cut them
Ingredients:
Preheat the oven to 160C/gas mark 2 and pop the kettle on. Grease and line a 20cm x 20cm tin.
Peel the banana and break into pieces. Place in a jug with the dates and boiling water. Leave for 5 minutes and in the meantime chop the figs and apricots into 1/2 cm chunks using scissors. Use a stick blender to blitz the banana mixture to a fine purée, being careful not to spray yourself with boiling water.
Combine the puree, oats and chopped fruit in a bowl until well mixed then press into the prepared tin. Bake for 30 minutes until the edges are starting to brown and the top feel firm. Remove from the tin and cool on a wire rack then cut with a very sharp knife once cool. Store in a tin for up to 5 days. Freeze, well wrapped for up to a month. Defrost at room temperature before serving.
Holly Bell 