Lemon, Olive Oil and Poppy Seed Muffins.

I LOVE olive oil a lot. It is one of the many reasons I am 100% sure that something went majorly wrong with the whole being born in England thing. The other major one being my love of the sun and being hothot, as in the sweat drippy kind. Yep the Med calls to me and my misplaced genes really very loudly....especially in February.

So to make up for my very British and sub 20°c existence, I immerse myself (not literally...unless I'm on some particularly extreme beauty kick) in the green grassy liquor. I love it so much that I would not be disappointed if my last meal were a bottle of the good stuff, some fresh bread, proper tomatoey tomatoes and salt and pepper....ow and cheese, got to have cheese.

It's really just a happy coincidence that it's all good for you and whatnot...it's one of those good fats that I think of as giving my insides a wash. Useful, given that those unhealthy buttery fats would be included in most other versions of my last meal.

You can replace butter with a healthier fat consistently in baking, but that's not what's going on here. Here the olive oil and fresh lemonyness is the point...for deliciousness, not anything else. If you were a real connoisseur you could seek out a particularly lemony olive oil, because they do vary greatly in flavour notes and all that jazz, though I used a cheap, not overly flavourful extra virgin here because it's what I had (read: I am not a connoisseur). I hope you make them so you can accompany on my imaginary trips to the sparkling sea-ed home land. 

What would your last meal be? 

Lemon, Olive Oil and Poppy Seed Muffins.

A few notes:

• The secret to good muffins is speed; have everything ready so that as soon as the mixture is ready...bosh, in the oven.
• If you want to get fancy, you know, like me, you can make your own muffin cases out of greaseproof paper. It's simple, cut 15cm-ish squares, fold in half, fold in half again, then make a final fold by bringing the two folded sides together making a point with the centre of the square. Open in out and squodge into your muffin tray. If that makes no sense at all maybe have a look at how these overly cute kids do it.
• I LOVE olive oil and so was happy to use extra virgin to get as much flavour as poss, but if you're less of a fan, do feel free to substitute virgin which will be a less distinct taste.

Makes 12

You will need

a 12 hole muffin tray, lined with cupcake cases

200g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

150g caster sugar

pinch salt

1 tbsp poppy seeds

juice and zest 1 lemon 

about 120ml milk

1 egg

60g olive oil (see note)

For the syrup

2 tbsp lemon juice

2 tbsp caster sugar

• Preheat that old oven of yours to 200°c.
• In a large mixing bowl combine the flour, baking powder, bicarb, caster sugar, salt, poppy seeds and lemon zest.
• Pour the lemon juice into a mixing jug, then pour in milk until the combined mixture reaches the 200ml mark....it will look disgustingly curdled but that's ok.
• Whisk in the egg and olive oil followed by the dry ingredients and mix until just combined.
• Divide the mix equally between your cupcake cases and get in the oven asap.
• Bake for 20-25 minutes, or until gold and firm.
• Meanwhile make the syrup by gently heating the lemon juice and sugar in a small saucepan until the sugar has dissolved, then let it bubble for a minute or 2 before removing from the heat.
• When the muffins are baked, let them cool for a few minutes in the tin before moving to a wire rack.
• Poke the muffins all over with a skewer or piece of uncooked spaghetti to make little holes for the syrup to soak down into.
• Pour spoonfuls of syrup over the muffins and let it soak it while the muffins cool.
• Breakfast sorted.

Peanut Butter Cinnamon Swirls.

I don't really have anything much to say today, apart from OH MY GOOD GRACIOUS ME DROP EVERYTHING (unless maybe you're holding a baby or something) AND MAKE THESE IMMMMEDIATELY. 

Unless you're a peanut butter hater, in which case, I think you've taken a wrong turn somewhere, there is NOTHING to not LOVE about these swirly chaps. It might sound a bit weird having PB IN your bread, but oh no, weird is so far wrong.

But maybe you've never made anything bready or yeasty before and you're thinking, 'hang on now, this all looks a bit too extreme for me'. Well it's a good job I'm here to tell you...WRONG, you're WRONG. They're easy as long as you follow along, step by step, and you don't really need anything (HA, geddit, KNEAD joke), no loaf pans or extract of parrot or whatever some actual hard and extreme recipes require.

So pleaseplease make these, if only so that you can actually see how incredibly off the charts yumsters they are in real life and you'll realise that I'm really not a raving loony, they are just that good. Please. With Love and Cake.

Peanut Butter Cinnamon Whirls.

Adapted from my Skillingsboller recipe

A few notes:

• For lots of handy tips which apply to pretty much all things bready and yeasty, check out my White Bread post from last year.
• You don't neeeeed to ice these, but when has need ever come into it?
• My favourite ever peanut butter in this one. So good.

Makes about 10

You will need

2 tsp dried, fast acting, yeast

200ml milk, luke warm

350g strong white bread flour

2 tbsp caster sugar

pinch salt

1 egg, lightly whisked

1 tbsp smooth peanut butter

For the filling

2 tsp cinnamon

2 tbsp caster sugar

2 tbsp smooth peanut butter

For the icing

1 tbsp cream cheese

1 tbsp smooth peanut butter

150g icing sugar

2 tbsp milk

• Firstly, mix together the yeast and the milk and let them get acquainted for 5 minutes or so.
• In a large mixing bowl combine the flour, sugar and salt and make a well in the centre.
• Add the egg and peanut butter to the well, followed for about 3/4 of the milk/yeast mix.
• Time to get your hands in there and bring everything together to a soft dough, adding more of the milk if you need.
• Turn out onto an oiled surface and knead for 5 minutes, or until the dough is shiny and springy.
• Pop the dough back in his bowl and leave somewhere cosy for an hour or until just about doubled in size.
• Meanwhile make the filling by mixing the cinnamon and sugar together.
• Turn the dough out onto a clean floured surface and roll or press out to a rectangle of about 40 x 25 cm.
• Spread peanut butter over the rectangle and roll up from one of the long ends, like a Swiss roll.
• Cut, with a nice sharp bread knife, every 2.5 cm and lay each bun, swirl side up/down onto the baking tray with a couple of cm gap between each one.
• Now leave them to rise back in the cosy place for another 30-45 minutes while you preheat the oven to 200°c.
• When the buns have puffed up a bit, pop them in the oven for 15 minutes, until they look golden and beautiful.
• Allow to cool completely while you make the icing.
• Beat together the cream cheese and peanut butter until well combined and smooth.
• Add the icing sugar and beat gently so that when everything's well mixed, you have a fairly loose and oh so delicious paste.
• Slather over your buns and thank me after devouring. 

Grasmere Ginger Shortbreads.

So Grasmere, for those that don't know...because that little map thingy that tells me where people are reading this blog from tells me that there's people from quiiiite far away stopping by sometimes...is a very lovely village in the very lovely Lake District of England...a, you know, district of lakes (and mountains).

As well as Wordsworth, the Lakes can lay claim, if somewhat controversially, to Sticky Toffee Pudding and, very un-controversially, Kendal Mint Cake. It's one of those places where each little nook has it's own strong sense of identity......and confectionery.

This Grasmere based chap though, hasn't quite reached the dizzy heights of fame as it's sticky pudding neighbour and it's kind of hard to work to out what it's actually supposed to be. I think, really, it's supposed to just be bought from the very old Grasmere Gingerbread Shop and not questioned any further, but unfortunately that's quite far away from North Fife...so I had to have a bash at creating it for my greedy self. Fingers crossed no one is overly offended.

And if they are, they can blame it on Delia because it is her guidance I followed, despite the fact that her recipe refers to it as a shortbread, which I imagine may be a bit cheeky....not sure if the Cumbrians or the Scots would really enjoy that. So anyway...Delia's version is like a cross between shortbread and flapjack and is very crumbly and buttery. There are other recipes around which I imagine would make for a more chewy and substantial biscuit. Please correct me if I'm talking nonsense...but either way these are very yummy...and go mightily well next to a mug of coffee. With Love and Cake.

Grasmere Ginger Shortbreads.

Adapted from a Delia recipe found in Delia's Cakes

A few notes:

• So I am lazy and got my food processor out for this one. If you don't have one, Delia says you should coarsely grate the butter into the dry ingredients and then get your hands in there to run it all together so you get a sandy mixture before putting in your tin.

Makes 8-10 wedges

You will need

1 x 20cm loose based round cake tin, greased and base lined

110g plain flour

110g fine oatmeal

110g soft brown sugar

1 heaped tsp ground ginger

1/4 tsp baking powder

150g butter, chilled

• Preheat your oven to 180°c.
• Pop the dry ingredients into your food possessor (see note if you don't have one) and pulse to combine.
• Cut the butter into small cubes and whizz into the dry ingredients until you have a consistent sandy texture.
• Tumble the mixture into your cake tin and press it down lightly with your fingers or a spatula.
• Bake for 35-45 minutes until deep gold all over.
• Leave to cool in the tin for 5 minutes before gently removing the sides of the cake tin.
• Leave to cool completely on the base of the cake tin before turning out and cutting into wedges.

London Cheesecake

Is cheesecake a summery thing? It definitely feels like it. Not that I don't love a crazy rich, super indulgent cheesecake in January, but there's something about a plain white cheesecake, all sharp and creamy, that seems to sit well with summer.

The oooonly thing about this one was, I made it to take to a barbecue. A barbecue on the beach which a friend and I had planned while we were sat in the garden in superdooper hot afternoon sun the day before.

It was going to be soooo hot we would probably swim in the (North) sea.

Turns out though, we chose the worst day of the week to do the actual bbq. It didn't help that I didn't change my weather checking info from Somerset to Scotland after I tool a little trip there last week, 20° it told me....WINNNN. In actual Scotland though, it was prrrrettty chilly and my bikini remained firmly in my bag. Good job the sun came out in force the next day, you know, when no bbq was on the horizon.

But while a steaming hot sponge pudding and custard may have felt more appropriate, the cheesecake did go down a storm, and added to the illusion that we didn't in fact have freezing toes in St Andrews, Fife, but were on some balmy coast of, I don't know, the Riviera. Ahhh next time. With Love and Cake. 

London Cheesecake.

A recipe from Nigella's How to be a Domestic Godess

A few notes:

•  As with most cheesecakes, I have specified the use of a springform tin, you know, one of those ones that you clip open. This is just so you don't have to drag the sides of a normal loose bottomed tin down the sides of your cheesecake which will probably muss it all up a bit. However, if it's only a loose bottomed one that you have, don't be put off, it will cook just as yummily.
• You could of course dress this up to the nines, it would look fabby covered in a tumble of summery berries and a good sprinkling of icing sugar.

Serves 8-10

You will need

1 x 20cm springform tin

foil

a roasting tray, large enough to hold the cake tin

For the base

150g digestive biscuits

75g butter, melted

For the filling

600g cream cheese

150g caster sugar

3 eggs

3 egg yolks

1 1/2 tbsp vanilla extract

1 1/2 tbsp lemon juice

For the topping

145ml sour cream

1 tbsp caster sugar

1/2 tsp vanilla extract

• First we make the base by processing the biscuits in a food processor until they look nice and sandy (or you can put them in a double layer of plastic bags and bash them with a rolling pin, then transfer to a bowl).
• Add the butter and pulse (or stir) in.
• Press the mixture into the bottom of your cake tin to create a firm, even layer and transfer to the fridge to set.
• Preheat the oven to 180°c.
• Now to make the filling. Beat the cream cheese lightly so it becomes smooth, then beat in the sugar.
• Next beat in the eggs and egg yolks, followed by the vanilla and lemon juice.
• Fill the kettle and turn it on to boil.
• Now we have to wrap the base of the cake tin in foil to stop any water leaking in as we bake, so sit the tin in the middle of a big piece of foil and scrunch it up the sides of the tin.
• Do this a second time, so you're double layered.
• Put the cake tin into the roasting tray and pour the cream cheese mixture over the biscuit base.
• Pour water from the recently boiled kettle into the roasting tray, so it comes about half way up the side of the cake tin.
• Carefully transfer everything to the oven and bake for 45 minutes, or until the cake is set but maintains a bit of healthy wobble.
• Whisk together the topping ingredients.
• Pour the topping over the cake and spread out evenly.
• Bake the cake for a further 10 minutes.
• Take everything out of the oven, remove the cake tin from the roasting tin, take off the foil and carefully remove the edges of the tin.
• Leave to cool completely before chilling in the fridge. 

Spiced Coffee Loaf.

This is the PERFECT cake for a Sunday when you have a million things you want to get done; most of them fun, but including the time consuming task of painting your living room, lots of washing and a run because it's too sunny not to....and you want to not have to get up at 5am.

I wouldn't usually factor baking in on a day like that but I needed a cake for a coffee morning (yes, I woke up one day and I had turned 65) the next day, so I scoured my book shelf for a super speedy low maintenance sort of recipe.

This one turned out to be just the thing, and I made it even easier by chucking everything in my wondrous Magimix and letting that do all the work. It honestly came together in moments...and I'd so much rather make a super easy, unfancypants cake than not make a cake at all.

 It's also a cake rather well suited to the whole coffee morning thing...not a dessert thing that feels wrong at 11 in the morning, not too flavour packed to sit next to coffee and nice and sturdily easy to transport. SO I'd thoroughly recommend it for a busy day that still requires cake, and I'd definitely recommend coffee mornings...coffee, cake and conversation? Winner. With Love and Cake.

Cinnamon Coffee Loaf.

Adpted from a recipe in The Hamlyn All Colour Teatime Favourites

A few notes:

• You could add a whole manner of scrummy things to this...dried fruit, chopped walnuts, different spices. 
• I didn't try it this time round but I'm sure this would be lovely a few days old, toasted, so the butter goes alllllll melty. Yum.
• I'm afraid I whizzed everything up in my food processor to make it extra easy, however, if you don't have one, run the butter into the flour with your finger tips, and stir in the rest of the ingredients with a wooden spoon....still pretty easy.

Makes 1 loaf

You will need

a medium loaf pan (1 lb), greased and lined

225g self-raising flour

100g butter

100g dark muscovado sugar

3 tbsp strong black coffee

2 eggs

1 tsp ground cinnamon

grated zest 1 lemon

• Preheat your oven to 180°.
• Put the flour and butter in your food processor and whizz until the mixture has the look of fine breadcrumbs.
• Add the rest of the ingredients and whizz to combine.
• Pour the mixture into your prepared loaf tin and bake for about 1 hour, though check after 45 minutes to see how it's getting on....you want it risen and firm and deep bronze.
• Remove from the tin as soon as it's cool enough to handle and cool on a wire rack.....or slice and spread with too much butter.

Peanut Putter Granola.

Feeling preeeeetty proud of myself with this one. I didn't really mean it to be anything fancy or 'write home' worthy. I just saw the words 'peanut butter granola' on Pinterest and knew I had to get me some of that....asap.

In fact it isn't fancy at all; a handful of store cupboard ingredients and a bit of stirring and you honestly can have this come together in less than 30 minutes, and not in a Jamie Oliver way. It's one of those recipes that you want to show people that don't cook and can't be bothered to learn and go "LOOK, it's SOSO easy". As well as easy, it's also soso good; one of those recipes whose equation doesn't make sense; you get WAY more pleasure out than the amount of effort and resources you put in.

Turns out it's also pretty great in terms of being something useful to eat...you're bod needs pretty much all of the things that it has to offer, and you can definitely count it as a contribution to my answer to your healthy snacks question (and my rant).

And one more thing to tell you...it's not all that sweet; sweet enough for me (sugar fiend), but I think lots of people are put off cereal type things like this because they think they are sugar laden and aren't ready for such a sweet hit first thing in the morning (WHY??). This is not like that; just mellow and peanut buttery. YUM. With Love and Cake.  

Peanut Butter Granola.

A few notes:

• If you don't have maple syrup, honey would work just as well I should think.
• As with all cereal thingys, add whatever you want to the final mix; dried fruit, nuts, spices, and serve with whatever you fancy. I love it plain and simple with milk though.

Makes 4 large servings or more snacky sizes

You will need

1 x baking sheet, greased

2 tbsp your fav peanut butter

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla extract

pinch salt

1 tbsp flavourless oil, like groundnut or vegetable

• Get that oven going at 150°c.
• Pop the peanut butter and maple syrup in a bowl and blast in the microwave for about 30 seconds; until the pb kind of melts and is easy to stir.
• Add the cinnamon, vanilla and salt and whisk to combine.
• Stir the mixture into the oats and give everything a really good mix to combine as best you can, though don't worry if you have a few dry oats floating around.
• Spread out on a baking sheet and bake for 20 minutes, redistributing about halfway through the cooking time.
• Leave to cool completely on the baking tray so it crisps up and you're left with some bigger clusters and smaller rubble.
• Store in a air tight jar and munch as desired.

Chocolate and Pecan Puffs.

These are the result of a little Twitter chat I had with a school friend who, until recently, I hadn't conversed with for YEARS (how can there be THIS many years between me and school....are you suuuuure I'm 25?).

He told me he and his lady friend had just eaten the most amaaazing pecan and chocolate puff and I must make it immediately. No picture, no description, just chocolate and pecan puff.

I love such cakey chat because it's a twist to how I usually approach this whole bakey thing. Usually I look at a recipe and it looks yummy so I make it, or I want a cheesecake, so I look up cheesecake recipes and twiddle with them until I have one that suits, or I have some really nice something that would go great in a something so I make it.

But this way it's sort of a puzzle. And everyone loves puzzles. There's no better game than squishing pastry and chocolate and nuts together and seeing what you can come up with. Come to think of it, maybe you should ignore my recipe and squish them together in your own way...it's fun. My recipe is reeeeeally good though, so either way. With Love and Cake.

Chocolate and Pecan Puffs.

A few notes:

• These are the sort of things that could happily be tinkered with in accordance with what you fancy or what you have in your cupboards...maybe no chocolate but lots of cinnamon, maybe no nuts, maybe different nuts....
• You could of course use your own homemade puff pastry. They might not be quiiiite as light and puffy, but your sense of pride might be.

Makes about 10

You will need

1 x baking sheet, well greased

150g pecans

175g butter, softened

100g soft brown sugar

pinch salt

500g block puff pastry

100g dark chocolate, chopped

• Preheat that oven of yours to 180°c.
• Lay out your pecans on the baking tray and bake for 10-15 minutes, until bronze and smelling yummmmy.
• When they're cool enough to handle, give the nuts a rough chop.
• Mix the butter, sugar and salt together to a smooth paste.
• Roll out the pastry on a clean floured surface to a large rectangle; about 30 x 50cm.
• Spread the butter mixture over the pastry, leaving a 1cm border.
• Sprinkle over the pecans and chocolate, saving back about a tablespoons worth of each for sprinkling later.
• Now roll up the pastry like a Swiss roll from one of the longer sides.
• Cut into 3cm-ish slices and lay each one flat on your baking tray with a few cm gap between each one to allow for them to expand. 
• Sprinkle a bit of the reserved chocolate and nuts over each slice
• Bake for 40 minutes, by which point they should be golden and crispy.
• A fair amount of buttery goodness may have leaked out and be sloshing around the pan. I just scooped it up with a spoon and gave everything a good baste.
• Transfer to a wire rack to cool.