Archive of ‘Fruit’ category

Baked Lemon & Blueberry Doughnuts

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When is it doughnuts and not donuts?  Is it the American was to call them Donuts, a la Dunkin Donuts?  To be fair, these doughnuts/donuts don’t actually use any dough so I doubt it really matters too much.  According to Krispy Kreme, my gold standard when it comes to the deep fried variety call them doughnuts, so that about settles it in my mind.

I Google’d it, because when in doubt….Google, and stumbled a wonderful article about aman who baked 799 cookies in 24 hours to give to friends, in exchange for the friends donating to charity.  The story of his baking marathon is interwoven with notes from the story of his grandfathers bakery, started just before World War 2.  I suggest you check it out, it’s a lovely way to spend ten minutes!

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Anyway, in conclusion, we’re spelling it doughnuts and we’re baking these doughnuts.  Blueberry and sour cream doughnuts with a lemon and blueberry glaze.  Delicious and summery, so not season appropriate but they should cheer you up on a dreary February afternoon. (more…)

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Grapefruit Sandwich Cookies

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So these cookies are a little late, but it doesn’t need to be Valentines Day to tell someone you love them, especially if you have cookies!  I made these last week for the latest Baking Club meet up, which was held in the Waverley Tearooms – who were very friendly and accommodating of us.

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There was about nine or ten of us this month and there was, as always, a delicious array of baking.  It all tasted delicious, one of my favourites was Bex’s cheesy apple hearts…cheese, pastry and apple…what’s not to love!

I made these delicate grapefruit sandwich cookies – sweet and light with just the right amount of citrus-y tang.  I added the white chocolate hearts because…well, it was Valentines Day after all!

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12 Days of Christmas – Stollen

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On the second day of Christmas, Bake Good gave to me…Stollen!  Yeah, not exactly how the song goes but you get the picture.  Don’t worry, I won’t make that joke for all twelve posts, I don’t think anyway.

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My mum had requested I make stollen when I’m back home for Christmas, so I thought I better get a practice run in beforehand to avoid disappointment.  As usual, I brought this in to work to save eating the whole loaf myself, which could have happened because it tastes amazing!  To my surprise, although it went down well, almost nobody had actually heard of stollen before.  I assumed everyone had this in their cupboards at Christmas but perhaps it was just my family!  Basically it is a dense, sweet fruit bread filled with marzipan.  According to my sources (read: Wikipedia) it is originally from Germany.

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There were various recipes, some using plain flour and some with bread flour, different levels of spice, different fruits, with and without nuts.  Complicated.  So I went with one of my kitchen idols Delia….and then went ahead and changed it to suit the ingredients I’d bought!  As per a Nigel Slated recipe, I added cardamom  which was a really nice touch of soft fragrant spice that seemed to pair very well with the sultanas, cranberry and apricot.  This loaf is a little lighter than the shop bought alternative, which is a good thing in my opinion, and is further enhanced by a light toasted before serving.

If you’ve never had stollen before I hope you give it a try and an alternative baked treat this Christmas! (more…)

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Pear & Apple Pie

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In this spirit of Thanksgiving, which has just passed, it seemed appropriate to bake a pie.  My first thought was to bake a sweet potato  pie, being typically American,  but I just wasn’t confident about how it was going to taste, and let’s face it I’m not going to bake something that I can’t eat in vast quantities!

Plus there’s the pear kick that the blog is on at the moment so this pie was ticking many boxes.  My dinner guests didn’t seem sold on the sweet potato pie either, they both thought it was a main course accompaniment – so uncultured!

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This was my first ever full on pie.  Bearing that in mind I think it went okay.  In fact, I was pretty much delighted with it…before it went in to the oven.  I got distracted by eating the delicious roast chicken and all the trimmings and overcooked it just a tad.  Well, maybe a bit more than just a tad.  Carefully selected photos and Photoshop are masking a multitude of sins!

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Saying that, the end result was still pretty tasty and enjoyed by the three of us – with some leftovers, we’re not that bad.  The filling is sweet and spicy but using Bramley apples helps to keep everything balanced.

I’m definitely looking forward to making another pie, and maybe turning my oven down a little the next time. (more…)

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Pear, Cranberry & Roasted Walnut Muffins

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Happy Monday!  I’m particular happy this Monday as there are only 4 weeks of work left before the Christmas holidays!!  Not that I’m counting down or anything.  I’ve started to feel particularly Christmas-y as of this weekend…I even cracked out my festive jumper on Sunday.  It was probably a step too far but I love it so much and it was Christmas present last year so there wasn’t a lot of opportunity to wear it in the new year.

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I’ve also started to think about what gifts I’m going to make this year.  Vanilla extract was on the list a while ago but I’m too late for that one.  Last year I made jars of popcorn, granola and cookie/brownie mix.  Possible gifts this year are jams and chutneys, bags of sweets or festive shortbread.  For some reason I’m feeling particularly craft this year, so there might even be an attempt at making my own Christmas cards, but I’ll have to see about that one.

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Aaanyway, that’s enough Christmas chat for now.  Here, as promised,  are some pear laden muffins!  Pear, cranberry and some – delicious as a snack in their own right – walnuts.  I was concerned that the fresh cranberries could be overly tart in the muffins so before adding the walnuts to the mix, they are roasted in cinnamon sugar which makes them super delicious.

The cranberry does give a bright, kick to the muffins but the sweet pear along with the subtle spice of the earthy walnuts perfectly counterbalances it.  A generous sprinkling or sugar and some extra walnuts gives a lovely crunch and texture contrast too.

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These muffins were a surprising hit with my workmates , but maybe that was just the free cake on a Friday morning.  As one colleague suggested they would made a great breakfast over the festive period.  They are quick to put together in the morning if you were up for it, or they could be wrapped and frozen after baking then defrosted overnight to be popped in the oven to reheat in the morning. (more…)

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