I’ve got a massive confession to make. I have really messed up. Seriously it’s not even funny.

I forgot to renew my domain name. Yup, www.eggscreamandhoney.com (don’t even click that it will make you cry) was up for renewal last month and with one thing and another *cough, cough* I forgot to hit the yes button to my renewal notification.

What’s worse? This is the part that makes it a big boo-boo. Somebody, or should I say some company, bought it from right under my nose. Well it wasn’t under my nose literally as I was away on holiday and not thinking about my blog at all. Still it was plan mean. Nasty. Deliberate. Can I say worse? Not sure, this blog is a peaceful, happy place where people get together to chat over tea and cake. But really. It’s just not on.

To get my domain name back I have to offer them money. Possibly thousands.

I won’t do it!!! *lots of stomping of feet*

Why should I??? *pounding of fists*

Who do they think they are?!?! *much pouting of lips*

Instead I changed my domain name. Simple. I am now called www.eggscreamhoney.com.

Did you see that? The little change. No more AND. Goodbye. It’s been real but we have to move on. That’s life. It’s not fair. I tell it to my children over and over. They hate it. I hate it. But it’s true.

AND now that it’s gone I might just have a little tinker here and there. Do some things I’ve always wanted to do like use hipstamatic instead of proper photos. Post things that don’t include recipes. Can’t say for definite, it’s all a mish-mash in my head at the moment.

One thing is for sure this is my last SRC post. Let’s face it schedules and rules, well, they aren’t my thing. I’ve hung on for a while there but the itchy scratchy feeling is getting stronger and stronger. So I am bound to completely mess it up sooner or later. That’s me out but thanks for the ride! Good luck to everyone else.

So please come and join me on this new adventure. And while you are at it could you spread the word? Oh and don’t forget the change of address.

Ta very much x

Pumpkin Chai Spice Loaf

This recipe was very much inspired by the blog The Jey of Cooking. Jey made a Chai Tea Bread and I made it exactly as her recipe specifies first time around. I then played with it a bit (see below). I can promise you both were yummy and the spicy aroma was pure heaven. Perfect with everything and anything. Just like good cake should be.

Ingredients
1 cup pumpkin puree
1/2 cup light oil (I used rice bran)
3/4 cup Sucanat
2 teaspoons vanilla
2 eggs
1/3 cup brewed black tea (cooled)
1/3 cup almond milk
1 cup plain flour
1 cup wholemean flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
3/4 teaspoon nutmeg

Preheat oven to 350f. Grease the bottom of a loaf tin.

In a large bowl ombine the following ingredients: pumkin, oil, sugar, vanilla, eggs, tea, milk until well mixed together.

In a medium-sized bowl combine the dry ingredients including all the spices.

Add to the pumpkin mixture. Stir until just combined.

Pour into the prepared loaf tin. Bake for 50 minutes. Cool for 10 and then empty on to wire rack. Eat warm plain or with butter if you dare!

1.

2.

Let freezing cold temps be a thing of the past and my days be filled with sun, sand and sea.

3.

Saw this movie today. You know sometimes they say “laugh out loud funny” while it applies here. Cheesy hollywood ending aside, a very watchable movie. Not something you can say very often these days.

4.

Manage to stick to this detox diet for a whooping 21 days. Quite an accomplishment for me. Suddenly I felt light again and less reliant on caffiene and sugar to lift my moods. It’s brought about a lot of change on how I see food and it’s influence over me.

5.

I’ve always had a bit of a thing for polka dots and no one does them better than my friend Sarah Hardaker. Dressed up as bags and cushions, they make the perfect gift or indulgence for yourself.

6.

It’s February half-term. No early mornings, no schedule, no school uniforms to wash or pack lunches to make. No grumpy kids! What’s not to love?

7.

Season 5 is back next month. About bloody time.

Oat Bran & Raisin Muffins

This blog post was inspired by the very lovely A Pretty Life in the Suburbs. Jo-Anna produces a regular post called “What I love Today” as well as blogging about recipes and crafts. When I first checked out her home page I stumbled across these but for some reason decided to make these:

Although served warm these muffins were not dry and heavy like a lot of bran/whole-wheat baking goods. They were soft and crumbly with just a little bit of crunch from the pumpkin seeds sprinkled on top. Coupled with a fruit smoothie they make a great start to your day or with a cup of tea the perfect afternoon pick-me-up.

Ingredients
1.5 cups bran (I used oat bran)
1.5 cups buttermilk
.5 cup oil (I used rapeseed)
2 eggs
.5 cup of white sugar*
.5 cup of brown sugar*
.5 teaspoon vanilla
1.5 teaspoon baking soda
1 teaspoon salt
.5 cup of raisins
1.5 cups of plain or wholewheat flour (I used wholewheat)
1.5 teaspoon baking powder
1-2 tablespoons of pumpkin seeds

* I wanted to slightly reduce the calorie intake on these so I used a quarter cup of splenda instead of white sugar. Also I have been using coconut palm sugar instead of brown sugar. Apparently it has a lower GI level (although this is being hotly debated on the Internet!).

Preheat oven to 350. Line muffin tin with 12 cases.

In a medium-sized bowl combine the buttermilk and bran and let it sit for 10 mins.

In a separate bowl beat together the eggs, oil and sugars. Then add the vanilla, baking soda, salt and raisins.

Add the bran mixture and combine.

In another bowl combine flour and baking powder. Add this to the muffin mixture and gently combine just until mixed.

Pour the mixture in the muffin cases. Sprinkle 4-5 pumpkin seeds on top.

Bake for 20-25 minutes. Leave to cool once done.

I am a member of the Secret Recipe Club. Look at the blog hop below to see all the other entries for this month!

If Santa asked, which I know he won’t, I’d like to be a super hero. Just for one day.

Can you wrap that under the tree? Probably not.

What would my magical powers be?

It might be cool to be invisible. Truly though, I think I’m past caring what people are doing/saying when I’m not there.

Is looking like Stacy Keibler considered a super power? Think it might be, if it means spending the night with George Clooney.

No no no. I guess I’d have to forego that kind of fun and be a bit more practical for my special day. Thoughtful even.

That would be pretty decent of me.

Let’s face it though, if Santa was real and super powers were presents he delivered, I am pretty sure world peace would be a given.

Or at least I’d like to think.

So I could be a little selfish. Make it about me.

But like wishes, if I tell you, it might not come true.

So here’s a clue. It’s in the title. The opposite of. And it’s nothing to do with cake. Begins with an “O” and depending on whether you’re English or American could possibly have an “S” or a “Z” in it.

Just for one day.

Last Minute Christmas Cake with Brandy Butter Icing

Yes I know there is only a few days left until Christmas. Three more sleeps as my kids would say. So this really is last minute. Apart from the soaking of the fruit, which does take a good ten hours if not over-night, everything can be done the same day. It’s moist, it’s fruity, it’s boozy. Everything a good christmas cake demands. It keeps for three weeks too so perfect for all the post-Christmas gatherings should you not get it out quite in time. (If like me you are also doing your Christmas food shopping tomorrow, then add the ingredients to your list. Everyone will be amazed at how organised you’ve been!)

Ingredients

For the cake:
175g raisins
175g pitted dates halved
175g currants and/or sultanas
45g mixed peel
85g dried pineapple chunks
85g dried chopped apricots
25g chopped candied ginger
50ml brandy
250ml ginger beer
200g butter
200g golden caster sugar
4 eggs
250g flour
1/2 teaspoon orange zest
1 teaspoon baking powder
1/2 teaspoon almond essence
1/2 teaspoon mixed spice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

For the icing:
2 tablespoons brandy
115g unsalted butter
60ml semi skimmed milk
1tsp Vanilla Extract
500g icing sugar

Combine the raisins, dates, currants, sultanas, mixed peel, pineapple chunks, apricots, candied ginger with the brandy and ginger beer in a large bowl. Cover and leave for at least ten hours but best over-night.

When you are ready to make, preheat the oven to 180c/gas mark 4. Grease a 20cm cake tin (9cm depth) and line the base with baking paper.

Cream the butter and the sugar in a bowl using an electric mixer until it is pale and fluffy. Add eggs one at a time and beat well after each.

Mix the flour and baking powder together into another bowl and stir into creamed mixture using a spoon.

Drain the dried fruit and discard the excess liquid. Add this to the mixture along with the orange zest, almond extract and spices. Mix until it is combined.

Spoon mixture in to the prepared cake tin and even out the top with a spatula.

Bake in the centre of the oven for 1 hour and 25 minutes. A skewer should come out clean when it is ready. Keep an eye on the top of the cake and if it begins to brown place a bit of baking paper over it.

To make the icing:  beat the butter, milk and vanilla extract together until light and fluffy. Gradually beat in the sieved icing sugar until you have a smooth, light and creamy mixture. Then add the brandy, adding more to taste if desired.

The cake must be cool before icing!

NB I used the same mixture to make a layer cake using 8″ and 6″ pans. I then doubled the amount of icing I made. You can frost the cake with a layer of marzipan and another of fondant icing if you want. Re the dried fruit. You can pick and choose on that as long as you stick to the overall amount. So feel free to use more of one thing and less of another or something new all together. Cranberries and blueberries are possible additions.

Happy holidays everyone! And a prosperous and peaceful new year.

Today there is another teenager in my house.

A male one this time.

That means funny smells, pimples, posters of scantily clad women on the walls, grunting where words would suffice, trousers half way down the butt and worse of all GIRLFRIENDS!

What will I do when he says “Mom, X and I are going to my room to hang out”?

Okay, I am slightly getting ahead of things. After all he’s only just 13. At the moment he’s still fresh-faced, clean and baby-boy smelling.

He even puts up with his parents, letting his Dad “chaperone” his friends and him to the new Twilight movie for his “party”. I knew he wanted to go solo but when Dad asked if he could come along, D didn’t have the heart to say no.

This morning he made his way into our bedroom, snuggled up between us, took our kisses and cuddles.

How long do we have? Until he’s just like “GET AWAY.” I want to believe it’s forever but I know better.

Anyway, he says he wants to be a professional football player when he’s older, be rich, marry a WAG. That’s not so bad. Don’t they always buy their parents a very big house with their first paycheck? I could live with that.

In the meantime I made him these.

Billionaire’s Shortbread. That’s millionaire’s shortbread but with white chocolate.

A little coconut added at his request. They were super sweet but oh so delicious! He’s got excellent taste my boy.

Coconut Caramel Shortbread with White Chocolate (or Billionaire’s Shortbread)

I found it hard to find an exact recipe for these. Some had white chocolate and some had coconut but with plain chocolate. So I had to use a few different recipes and improvise a bit here and there. Anyway, the result was delicious! Very sweet though, hence the small squares. They freeze well too should you want to save some for later.

Ingredients:
Shortbread
250g plain flour
75g caster sugar
175g butter, cold and cut into small squares

Topping
400g condensed milk
115g butter
115g caster sugar
toasted coconut
1 tablespoon golden syrup
100g shredded coconut, toasted
200-300g of white chocolate (depending on how thick you like it)

Preheat oven to 180c / 350f. Grease and line a baking tin approximately 20-23cm square.

Biscuit base: Combine the flour, sugar and butter in a food processor and blend until it resembles breadcrumbs (you can also do this part with your hands). Press the mixture in the bottom of your tin and bake it for 20-25 minutes until golden (but not brown!). Set aside to cool.

Caramel: melt the butter, milk, sugar and golden syrup in a saucepan. Simmer for 10 minutes stirring continuously. The stirring bit is important as it can burn very easily. When it is thick and brown take off the heat and add the toasted coconut. Pour it over the shortbread. Even it out with a spatula.

Chill for about an hour in the fridge until the caramel is set.

Chocolate topping: When the caramel is set, melt the white chocolate in the microwave. Do it in short blasts of about 40 seconds. When it is melted, stir it to ensure there are no lumps. Pour it over the caramel.

Chill again until the chocolate is firm.

A tip for cutting. When the chocolate is firm, lift it out of the tin. Place on a chopping board. Place a sharp knife in some boiling water. Cut straight down. You don’t need big squares because it’s so sweet!

Yesterday evening was November the 5th which is officially Guy Fawkes night. This is traditionally a time when bonfires are lit and fire crackers set off. Friends, family and local communities get together to enjoy the festivities eating sausage baps laden with fried onions while indulging in some local cider. My family attended a neighborhood gathering. This meant the children were playmates from the village school and they all had great fun lighting sparklers and playing games in the dark.

There was a buffet of hot and cold food to be enjoyed but the best part had to be the array of homemade sweet things that included candy apples, maple syrup fudge, sticky toffee pudding cake, marshmallows to cook on the bonfire and these chocolate chip cookies.

Chocolate Chip Cookies

1 cup unsalted butter, room temperature
1 cup tightly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
3 cups and 2 tablespoons plain flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups plain chocolate chips

Preheat oven to 350f. Line two baking sheets with parchment paper and set aside.

Cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.

Sift the flour, baking soda, and salt together in a small bowl. Add the dry ingredients to the creamed butter mixture and mix by hand until just combined. Fold in the chocolate chips.

Using a tablespoon shape the dough to the size of a large walnut and place them 2 inches apart on the baking sheets. Bake for 12-15 minutes depending on size (or until the tops are a light golden brown). If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely.

This post was inspired by Sweet As Sugar Cookies and is a part of the Secret Recipe Club. The blog showcases a total of 14 different Chocolate Chip recipes and I chose this one because it’s chewy and soft. I will definitely be trying some more!

Sunday mornings (aka pyjama day). Love ‘em.

Especially autumn and winter ones. No reason to leave the house when it’s cold outside.

Day of rest god said. And I take heed.

10am lay in. Cup of tea in bed.

Downstairs to lavish breakfast of eggs, bacon, sausage, grilled tomato, toast and orange juice. Speciality of the man in the house.

Homemade latte with the papers. That will be style, arts & entertainment, news review and maybe travel. Sports and money go to him.

A couple of hours whiled away catching up with “what I’ve taped over the week” television. Modern Family, X Factor USA, Glee.

No thinking involved there – perfect.

Kids might torture me with episodes of TOWIE, America’s Next Top Model, Wizards of Wizardly Place (depending on who’s there).

Perfect opportunity to escape back upstairs. Kindle in hand. Latest book.

Preparing our Sunday Dinner while kids do homework sprawled out on the kitchen table. Roast beef, lasagna, cottage pie are a few family favourites.

(Must be honest here, this stage can get a “bit shouty”. It’s hard to oversee geography, maths, science prep while chopping veg. Just a slight glich in an otherwise harmonious day.)

The all important “housekeeping” like sorting out clothes for the week and food for packed lunches. Slotted cosily in between the good bits.

All washed down with a late afternoon pick me up.

Pumpkin Spice Latte

These are available in Starbucks USA but not over here. England is not so big on pumpkin goodies or flavouring only just gotten in to carving them for Halloween. Finding canned pumpkin can be a challenge. My local waitrose carries it but only part of the year (I checked last week and still none in.) There are a few good online American food websites that carry it. What ever way you find it, best to buy it in bulk. Once you start using it in your baking, you won’t be able to stop! Pumpkin spice latte is the best place to start. It’s like someone has bottled autumn and poured it in your drink.

Pumpkin Spice Syrup
2 tablespoons pumpkin puree
1/2 cup sugar
1 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger (optional)
1/4 teaspoon ground cloves

Combine all the ingredients in to a small saucepan. Over a low heat simmer until all the ingredients are well mixed and the sugar is dissolved. Make sure you stir occasionally to stop the sugar from burning.

Cool for 10 minutes before pouring into an airtight container. Refrigerate and use within 3 weeks.

To make the pumpkin spice latte: combine 1 shot of hot espresso (or 2 ounces of hot coffee) with 5-6 ounces of steamed milk in a mug. Stir in 1-2 tablespoons (depending on how strong you want the taste to be) of the pumpkin spice syrup. Additional toppings: whipped cream and a sprinkle of cinnamon.

This post was inspired by Mom’s Fridge and is a part of the Secret Recipe Club. Thanks Barb for re-introducing me to the taste bud sensation that is a pumpkin spice latte!

If you were given the choice to spend £250 ($400) on one dress or £250 on one dress, a jacket, shoes and accessories what would you do?

Add to the mix that the money isn’t yours. In fact, not only is it not yours, it’s not anyone’s. That works because you are being given the items for free.

I had this dilemma last week and “umm”ed and “ahh”ed over it for enough time to drive everyone around me in the store a slightly bit crazy.

See I never have the chance to spend that much money on one item of clothing! I don’t even know what a £250 dress feels like…looks like…hangs like. No it never comes near my hemisphere.

Anyway you might be wondering how this dilemma came about.

This Friday evening is the MAD Blog Awards Ceremony in London. I am finalist in the Best MAD Family Food Blog category. As a finalist,  I was invited by John Lewis to spend a morning with one of their Fashion Advisers and given a sponsored outfit worth – yes you’ve got it – £250.

I can’t rave enough about what a pleasurable experience this was. My stylist, Debbie, talked with me about exactly what I was looking for and what I usually liked wearing. Thing was I really didn’t know what I wanted and as for what I normally wear, well let’s just not go there. So Debbie went off looking around the women’s department for a dress that might look good but also appeal. I was amazed at what she found. None of the dresses I would have chosen myself. Yet all looked really stylish and flattering! It’s definitely given me a whole new insight in to how I can improve my wardrobe in general. A bit more colour, a bit less oversized. Fitting can look good if it’s the right fit for you. (Thank you John Lewis! It was a really fantastic experience.)

As for the outcome of my dilemma. Well what do you think? All I’m saying is I now know what makes a £250 dress worth – yup one more time now – two hundred and fifty pounds!

Chocolate and Pumpkin Cupcakes with Chocolate Peanut Butter Icing

Sounds like a strange combination? Chocolate and pumpkin? Thing is you really don’t taste the pumpkin. It’s there to add moisture and a little bit of autumn to every bite.

Ingredients

For the cakes:
100g ground almonds
3 eggs
200g light brown sugar
200g tinned pumpkin
100g flour
40g cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt

For the icing:
100g smooth peanut butter
2 tablespoons icing sugar, sifted
2 tablespoons cocoa powder
5 tablespoons of boiling water

Preheat oven to 180c/350f/gas mark 4. Prepare 12 hole cupcake tin by lining with paper cases.

Whisk eggs and sugar for around 5 minutes until pale and fluffy. Add pumpkin, flour, cocoa powder, baking powder, salt and ground almonds. Whisk until all ingredients are well combined.

Spoon mixture in the cases and place in oven for 30 minutes. Remove from oven and allow to cool in tin for 10 minutes. Transfer to fridge and let cool completely.

Icing: combine peanut butter, icing sugar, cocoa powder with the back of a spoon to create a paste like mixture. Slowly add the boiling water one spoonful at a time while whisking the mixture. The paste should become smooth and spreadable. (If it’s too runny add a bit more sifted icing sugar or too thick add a tiny bit more water.)

When the cakes are completely cooled spread icing over them and decorate with some chopped peanuts or peanut butter morsels.

Second thing I saw was my OH spring out of bed, fumble around for some clothes (bizarrely a pair of plaid shorts and a checked long sleeve shirt??), run downstairs for his rain coat (did I mention it was pouring at the time), and make his way outside. What came next was a lot of shouting accompanied by wild arm movements and eventually some prodding involving a very long stick. They’re pretty bold these cows. I mean do they look at all contrite to you?

Thing about where I live is that cows are allowed to roam “free” from May to October as part of a tradition that goes back to Medieval times. They are released on to the common land that surrounds my village and pretty much stay on it until end of August/beginning of September. For some reason I have yet to discover (except perhaps they are simply bored) it is around this time that they begin to make their way on to the nearby roads and gardens.

This is the lane my house is on:

It’s one-car-only wide. Get a couple of cows on it and you are going absolutely nowhere. Of course it always happens the first thing in the morning when I am in a rush to get the kids to school. Good excuse though. “Sorry I’m late Sir. Cows got in the way.”

I am trying to be tolerant. Problem is I am cocky American trying to do quaint English. Double that with cosmopolitan city girl trying to do provincial country. You can see where tolerance might be a problem.

So I prefer to see the backside of them.

Yeah, off you go you cheeky cows. Go chew on someone else’s grass.

Fresh Raspberry Muffins

So really this post is not about cows, but my Secret Recipe Club contribution for September. I was matched with Vanderbilt Wife, or Jessie, a 23 stay at home mom, freelance writer and editor. She has been writing her blog since 2006 and started it as “a way to make myself write more regularly.”

I picked the muffin recipe because my neighbour had just given be a large bowl of fresh raspberries from her garden (luckily not savaged by the cows). Jessie’s recipe called for strawberries but I figured any berry would do!

Here’s the recipe. They are so easy to put together and make a perfect breakfast or late afternoon treat!

Ingredients

1/2 cup butter
3/4 cup sugar
1 egg
2 cups flour (plain, whole wheat or half & half)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries, raspberries, blackberries, blueberries etc
Cinnamon-sugar mix to sprinkle on top
Preheat oven to 400. Line a 12 hole muffin tin.

Back to school.

Three harmless words. Together, however, their alliance packs quite a punch.

I know the holidays can be hard for some. Working mothers have to fund potentially expensive
childcare or face being penalised for their absence. SAHMs with small children
are faced with endless hours of organised play which can be exhausting as well
as financially draining.

So I apologise immediately to the those that suffer through them day by day
wondering why September isn’t coming faster. But I am going to have to say it “I
LOVE THE SCHOOL HOLIDAYS.”

Shall I tell you why?

It’s the endless days of endlessly running late for everything and not having to be accountable to anyone for it.

It’s spontaneously deciding to do something completely out of the box and not having to worry about what it interferes with.

Running around in shorts, t-shirts and flips flops and not having to care about whether it’s washed, creased, matches or complies to school rules.

Dinner for lunch and breakfast for dinner, or nothing at all, just a bit of snacking and an ice cream cone at least every day.

Most of all though the freedom to just be ourselves! Yes that’s right. Me, Heather, and the kids just them. I’m not the mum who has to shout, or talk to the teacher, or listen to the playground woes or remind them over and over to turn off the tv, do their homework, practice the piano, get to bed on time.

Instead just a lot of days filled with laughter. Where I can just love them for all their foibles, their little quirks, their crazy ways. No one to judge or question their behaviour. Tell them they won’t fit in or keep it all together.

So that’s why I love the summer holidays.

I’m just me Heather. And they are just them. Hanging out and running free.

Lemon & Courgette Cupcakes (or Lemon Drops)

as adapted from Red Velvet & Chocolate Heartache by Harry Eastwood

Courgette in cakes is a fantastic way to serve your kids vegetables without them knowing. Something we all have to resort to from time to time. The most important thing to remember though is to peel them completely before shredding. Otherwise you will end up with green bits in your cake. Not a good look! And a sure way to make your kids say “GROSS!” These are bite size and so are also perfect for the lunch box or after school treat.

Cake
1 egg
50g caster sugar
100g courgette peeled and finely grated
25g flour
50g ground almonds
1 teaspoon baking powder
pinch of salt
zest of 2 lemons
1 teaspoon of lemon extract
a dash of lemon food colouring (optional)

Icing
150g icing sugar, sifted
2 tablespoons fresh lemon juice
a dash of lemon food colouring (optional)
100s and 1000s (yellow or multi-coloured)

Preheat oven to 160c/325f/gas mark 3. Line 12-hole muffin trays with cases.

Whisk together egg and sugar in a large mixing bowl for 3 minutes until pale. Add the grated courgette and beat again until mixed together completely.

Add the flour, ground almonds, baking powder, salt, grated lemon zest, lemon extract and food colouring (if using). Mix until incorporated.

Using a teaspoon put a small dollop of the mixture into each case. Bake for 15 minutes. Remove from oven and let cool before icing.

Icing: combine sugar and lemon juice with a fork until smooth. Run a little food colouring through it (if using) until you get a colour of yellow you like.

Once they are cooled ice them individually with a teaspoon with a layer about 2mm thick. Sprinkle with zest and decorations.

For some more great recipes using courgettes/zucchini (depending on which side of the pond you live on) in baking see the links below:

Zucchini and Carrot Cake Cupcakes
Zucchini Cookies
Whole Wheat Zucchini Banana Bread
Chipotle Zucchini Cheddar Biscuits
Healthy Chocolate Zucchini Muffins
Whole Wheat Courgette Buns
Zucchini Lemon Cookies
Zucchini Brownies (I actually made these last year and they are great!)

Summer Tea Parties

Summer’s here. Don’t tell the English weather though. As soon as it hears the rain will come. It’s like “hello July, hello torrential rain.”

So let’s talk hush hush.

I’ve got some great ideas for a summer’s day afternoon tea party. It’s the high-class picnic and all the better for it.

Once you say something’s a tea party, it means a lot less savoury and a lot more cream, scones and cakes. Since it’s summer and that means warm we are talking pimms and elderflower cordial for refreshments. Of course for the diehards hot tea will be served.

So let’s start with the Victoria Sponge. A fruity little number for sure.

Swiftly moving on to the all important scone. Traditional. Jam. Clotted Cream.

Or something a little more creative. That’s pumpkin and maple syrup scones. Butter. Marmalade.

Let’s not forget the under-18s. They tend to have a very strong preference for these.

Of course the over-18s hate them.

These chewy chunky blondies might also make a good addition. They have walnuts, coconut and butterscotch in them. In case you were wondering.

Add some latte cupcakes and throw in some cucumber sandwiches (no crusts please, we’re British) and I think you have an exceptionally memorable afternoon tea. The mad hatter might even turn up!

So where’s the chocolate and strawberry layer cake you’re asking. Well that’s best saved for a rainy day.

Chocolate and Strawberry Layer Cake

This cake was inspired by The Ginger Snap Girl, aka Gloria, and her dessert filled Mother’s Day “tea” party. Like me (and my family) nothing says I love you like something sweet. In this case Gloria took her mother’s love of chocolate and strawberries and turned it into a cake. I made her Sturdy Whipped Cream Frosting but decided to use my “go-to” the chocolate cake recipe that never lets me down. It’s from Dorie Greenspan’s Baking: From My Home to Yours.

Ingredients

For the Cake:

2 cups plain flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)

Preheat oven 350 degrees. Butter and line two or three 9 inch tins.

In a medium sized bowl combine the flour, cocoa, baking powder, baking soda and salt with a whisk.

Using a mixer, beat the butter on medium speed until soft and creamy. Add the sugar and beat for 2 minutes, until it is well combined.

 Add the eggs one at a time, mixing well after each.

Add the yolks one by one, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl as needed.

Beat in the vanilla.

Reduce to low speed and add the dry ingredients alternately with the buttermilk in thirds starting with the flour. Do not overmix at this stage.

Scrape down the bowl and, if using, add the melted chocolate, folding it in with a rubber spatula.

Divide the batter between the cake pans.

Bake for 26 to 30 minutes, or until the cakes feel springy to the touch and start to pull away from the sides of the pans.

Transfer the cakes to racks and wait for them to cool completely before taking them out of the tins.

For the Strawberry Filling:

16 oz of fresh strawberries sliced 1/4 inch thick, reserve 3 whole strawberries (each about the same size) for decorations

For the Frosting:

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups double cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large bowl and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

To assemble:

On the plate or cake stand you are going to use for serving, place a piece of parchment paper over it. This will serve as a protective covering for your serving dish while you decorate.

Place your first layer cake on top of the parchment. Spread the frosting on the first layer. Layer it with the cut strawberries. Place the next cake layer on top of the strawberries and repeat the frosting and filling instructions 1 or 2 more times depending on how many cake layers you have.

Once all the layers are assembled put a very light “crumb coat” of frosting on the top and sides of the cake.

Put the cake and remaining frosting in the refrigerator to “set” for at least an hour. Remove cake from the refrigerator and use the remaining frosting to generously cover the cake.

Carefully remove protective parchment from underneath the cake and top it with reserved strawberries.

Serve cake at room temperature.

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