White Chocolate and Macadamia Biscotti

I have been loving the TV show Italian Food Safari and saw them make delicious looking biscotti, and although I have been meaning to make this recipe for ages, I just haven't got round to it. So as a little homemade Christmas gift I baked a batch for Camaryn and stored them in an old sweetshop style jar.

The biscotti are beautifully crispy and the lemon zest adds a delicate flavour to it. Absolutely scrummy, will me baking more of these for sure. At the same time I was making these I had my Christmas cake in the oven and it worked very well together as they were baked at the same temperature. My only disappointment was that I was in Halls Head and the beach and sea were calling to me. I did get there in the end.

The Recipe - White Chocolate and Macadamia Biscotti

180g unsalted butter, melted and cooled

230g caster sugar (superfine)

3 eggs at room temperature

finely grated zest of 3 lemons

1tsp natural vanilla extract

200g white chocolate, chopped

120g macadamia nut halves

375g all purpose flour

1tsp baking powder

The Method

1. Preheat oven to 160 degrees C. Line 2 baking trays with greaseproof paper.
2. Combine the melted butter, sugar, eggs, lemon zest and vanilla in a large bowl and whisk with a fork until well combined. Stir in the chocolate and macadamia nuts.
3. In a separate bowl sift the flour and baking powder. Add this to the butter mixture and stir with a wooden spoon to form a soft and slightly sticky dough.
4. Divide the mixture into 4 equal portions. transfer to a lightly floured surface and shape into a 5x20cm log. 
5. place on prepared trays and flatten slightly. The logs should be well separated to allow room (7cm) for spreading during baking.
6. Bake swapping the trays half way through for 30-35 minutes or until the logs are firm to touch and are just cooked through. Set aside to cool on trays.
7. Reduce the oven temperature to 150 degrees C. Use a sharp knife to cut the logs diagonally into 1cm thick slices.
8. Spread the slices well apart on the trays and bake for 20 minutes turning the biscotti over half way. They should be crisp and just starting to colour. Allow to cool on the trays.

The biscotti will keep in an airtight container for up to 2 weeks.

The Best Yule Tide Log Ever

As it's Christmas Eve and we are going to a friends for Christmas day I have decided to make a Yule Log to take with us. This recipe I found last year and could hardly believe how delicious it was - I certainly did not want to share it with anyone. So I am making it again this year with a slight twist as I am using gluten free flour so Keeley will be able to eat it.

The recipe is from Mary Codogan, I have copied the recipe below, you can also view it here. Thanks to Daphne for lending me her pan and oven to cook this in. :)

The Recipe - Mary Codogan's Chocolate Yule Log

Butter, for greasing

5 eggs

140g light muscovado sugar

100g self-raising flour

25g good quality cocoa powder

caster sugar, for dusting
For the icing and filling

285ml/9½fl oz carton double cream

450g fondant chocolate , such as Lindt Lindor

icing sugar, for dusting

Method

1. Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment. 
2. Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
3.  Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible. 
4. Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 minutes, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
5.  To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling. 
6. Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board. 
7. Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

One thing to note about this recipe is that the icing and filling gets quite soft when the weather is hot like it is today, as soon as I had covered the log I whipped it back into the fridge to allow it to set a little before dusting or serving.

Miechey's Amazing Chocolate Gluten Free Brownies

I stumbled upon a Nigel Slater brownie recipe a couple of years ago - it had promises of being as thick as Glastonbury mud and I have never looked back since. I have adapted his recipe to make it gluten free and it is delicious, once you have tried this recipe you will never stray from it. I have since tried many more but always with regret at the end result - nothing comes even close.

I am baking these brownies as part of a Christmas gift to Keeley who is gluten free and her husband Tom who have kindly invited me and Andy over to spend Christmas day with them.

The Recipe - Miechey's Amazing Chocolate Brownies

300g caster sugar

250g butter

250g dark chocolate (70% cocoa solids or higher)

3 eggs + 1 yolk

60g coconut flour

60g cocoa powder

50g white chocolate

The Method

1. Preheat the oven to 180 degrees C and grease and line a rectangular tin.
2. Melt 200g dark chocolate in a bowl over a pan of simmering water, once melted remove from the heat and allow to cool slightly.
3. Beat the sugar and butter together until light and creamy. Add the eggs a little at a time until well mixed.
4. Sift the flour and cocoa powder into the butter mixture and mix well.
5. Chop the remaining dark and white chocolate into gravel sized pieces. Poor the melted chocolate an chocolate chips into the mixture and mix thoroughly.
6. Poor the mixture into the prepared tin and bake for 30-45 minutes. It should still have a slight wobble and the crumbs should be moist but not wet when you insert a skewer.
7. Allow to cool in the tin, cut into squares and chill.

Delicious Scottish Shortbread

As it was Camaryn's last day at the office before she left us for 303 I decided to make her some good bye shortbread and boy did it turn out great. I have made a few recipes in my time and this is by far the best recipe ever. It was delicious and produced a fantastic crunch when you bit into it.

The Recipe - Scots' Shortbread with Ground Rice (Stephenie Alexander - The Kitchen Companion)
250g unsalted butter, at room temperature
125g caster sugar (i used granulated in the mixture to give extra crunch)
250g plain flour
125g ground rice  or rice flour

The Method

1. Line 2 baking trays with greaseproof paper.
2. Cream butter and sugar until pale and creamy.
3. Mix flour and ground rice in a bowl, and then mix into the creamed mixture until just combined. Do not over mix.
4. Tip onto a lightly floured surface and press to combine. Lightly roll out the dough to a thickness of 1.5-2cm . Cut into fingers (or 4 x 12 rounds using shortbread moulds) and prick with a fork. transfer to baking trays and refrigerate for 30 minutes to 1 hour.
5. Preheat the oven to 180 degrees C. Bake shortbread for 15-20 minutes until just starting to colour. It will feel a bit soft, cool completely on a wire rack, sprinkle with extra caster sugar then serve.

Trying to be Sugar Free - Honey Sweetened Rhubarb Muffins

I am trying to make myself uber healthy and give sugar the boot for 80% of my week. I almost can't bring myself to write that with all the fantastically amazing sweet things out there to bake, but it must be done. Sugar puts stress on your body and so if I can save myself to special occasions then thats progress in my eye's. Below if the first attempted recipe which is sweetened naturally and it turned out pretty nice, although they should be eaten on the day as they get a bit wet from the rhubarb.


The Recipe - Honey Sweetened Rhubarb Muffins
250g honey
100ml low fat yogurt
1 tbsp melted butter
1 tsp vanilla
1 egg
1/4 cup milk
2 cups flour
1 cup oat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
340g rhubarb

The Method

1. Preheat the oven to 180 degrees C, grease and line a muffin pan.
2. In a large bowl, combine honey, yogurt, butter, vanilla, egg and milk in a bowl and mix thoroughly.
3. In a separate bowl whisk flours, salt, baking soda and powder together.
4. Add the dry mix to the honey mix and stir until just combined. Fold in the rhubarb
5. Bake in the oven for 25 minutes. Cool in the tin for 5 minutes and then turn out to a wire rack

I found this at: www.grouprecipes.com/116616/honey---rhubarb-muffins.html

Christmas Party Blondies

For my Christmas party this year at work it was decided upon to go to point walter for a picnic and as nothing sweet had been ordered I put it upon myself to make us something sweet. I made blondies and brownies, below is the recipe for the blondies which were the favourite of the day and very moreish.

The Recipe - Cranberry, Pine Nut and White Chocolate Blondies (Kitchen Aid The Cookbook)
100g White Chocolate
100g butter
125g sugar
seeds from one vanilla pod
2 eggs
60g flour
25g pine nuts
75g white chocolate chips
50g dried cranberries

The Method

1. Preheat the oven to 180 degrees C. Grease and line an 18cm square baking tin with baking paper.
2. Melt the chocolate and butter in a bain marie. Stir until smooth and then remove from the heat.
3. Whisk the sugar, vanilla seeds and eggs in an electric mixer until pale and thick. Gradually add in the melted chocolate and butter.
4. Sift the flour into the mixing bowl and mix until combined. Stir in the pine nuts, chocolate chips and dried cranberries (I didn't have any pine nuts so didn't use or substitute them)
5.  Pour batter into prepared tin and bake for 30 minutes or until firm to touch. Cool in the tin before turning out and cutting into squares.

Andy's Birthday Cake - Coconut and White Chocolate Mud Cake

I have some what neglected my blog recently which I regret, but I have still been baking and have some great recipes which I'll put up shortly. I'm currently on a two week break from work over Christmas and as Andy has to work, I fear more baking shenanigans will be had.

So it's Andy's Birthday tomorrow and although he has suggested not making a Birthday cake, I did manage to get out of him that he wanted something with white chocolate and fruit, so here is my second attempt at this rather scrummy sounding recipe. My first attempt ended badly - I burnt it, but that was many months ago.

The Recipe Coconut and White Chocolate Mud Cake (Coles Christmas Mag 2009)
200g butter
180g white chocolate
3/4 cup sour cream
1 cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
1 cup plain flour
1 cup self raising flour
1/2 cup shredded coconut

Apricot filling
825g apricot halves, drained
2 tbsp lemon juice
1 cup caster sugar

Icing
125g butter softened
3/4 cup pure icing sugar
125g white chocolate, melted

The Method

1. Preheat the oven to 160 degrees C or 140 degrees for a fan oven. Grease and line a 20cm square cake pan with non-stick baking paper. (I used a round one as I don't own a square one)
2. Heat butter, chocolate, sour cream and sugar in a saucepan, stirring until melted and well combined. Cool for 10 minutes, add the egg sand vanilla and mix well.
3. Sift both flowers into a large mixing bowl. Add coconut. Add 1/4 of the chocolate mixture and stir until smooth. Continue to add a 1/4 of the mixture at a time until the mixture is well combined. Fill prepared pan and bake for 1 hour or until a skewer comes out clean. Cool in the pan for 10 minutes and transfer to a wire rack to cool.
4. Meanwhile make the apricot filling: Combine the apricots and lemon juice in a large microwave-safe bowl and microwave on high for 5 minutes. Add sugar stir and cook for 5 minutes more. Remove, stir and cook for 5 minutes more. Refrigerate until cold.
5. To make the icing: Using electric beaters beat butter and icing sugar together until pale and creamy. Stir in the melted chocolate until combined.
6. Split the cake, spread a little of the icing and apricot filling over the base, sandwich the cakes together. Spread icing over the tops and sides. Refrigerate for 2 hours or until firm.