Gingerbread Stained Glass Cookies

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Something about these cookies just screams christmas.  The gingery taste, the glitzy stained glass filling, what more could you need to adorn your Christmas tree?!  Not only do they look spectacular while your fairy lights twinkle behind the 'glass', but they taste great too. Just make sure you make some extras so your tree isn't purged before the big day.

Stained glass cookies perfect for hanging from your Christmas tree





If you'd like to hang these yummy trinkets from your tree, just pop a little hole in the top of the cookie using a straw. Once baked, thread some string through the gap and you're ready to hang.

Stained glass cookies perfect for hanging from your Christmas tree



When filling the festive holes in your cookies, remember the more is more.  The first time I made these I was a little scarce with my sweet filling which left a thin, brittle and dull glass window.  Make sure the little gaps are completely filled with hunks of boiled sweet and you should be fine.  I really love how the childhood sweets melt into these little windows, it's like Christmas alchemy.

Stained glass cookies perfect for hanging from your Christmas tree



Gingerbread Stained Glass Cookies

Ingredients:

350g plain flour
1tsp baking powder
3tsp ground ginger
120g butter
200g light brown sugar
1 large, free range egg
4tbsp black treacle
Multi coloured boiled sweets, crushed keeping colours separate

Method:

Preheat the oven to 170C and line two cookie sheets with baking paper.

Mix the flour, baking powder and ginger together in a bowl and set aside.  In the bowl of an electric mixer whisk together the butter and sugar until light and creamy, add the egg and golden syrup before adding the flour mixture.  Mix until just combined.

Turn the dough out onto your kitchen counter and flatten into a round patty.  Wrap in cling film and chill in the fridge for an hour.

Once the dough is chilled roll it out to 1/4" thick and stamp out your cookies using festive cutters.  Fill each hole with your crushed sweets and bake for 12 minutes until the biscuits are just beginning to brown.

Allow your biscuits to cool completely.  If you've made a hole in the top to hang from your tree make sure it's still open by pushing a straw through while the cookie is still warm.  Once cool, gentelly remove from the tray and enjoy.





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A Typical Sunday with Travelodge

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When Travelodge got in contact asking me to share my favorite things about Newcastle, my mind went into overdrive.  There are so many awesome aspects of the city that I call home, I had the hardest time narrowing my favorite parts down.  Saying that, I've cheated a little bit and shimmied out of Newcastle to one of my most loved destinations, Tynemouth.  



I'd say about eight out of ten Sundays (depending of severity of hangover) I can be found elbow deep in boxes of junk at the beloved Tynemouth Market.  Located in the Tynemouth Metro Station it's a very simple hop and jump from Newcastle City Centre, just one short train ride and you'll be stepping out onto a platform filled with eager bargain hunters and a plethora of adorable dogs.




You can find anything from vintage records to handmade sausages to antique trinkets, the market is a treasure hunters dream come true.  I can lose hours among the bric a brac, happily hunting out the perfect addition to my ever growing collections of 'old tat' as my boyfriend like to call it.




There's always a bit of nostalgia at Tynemouth Market, no matter what your age is. I had to drag myself away from the selection of 1980's My Little Ponies, and I may have found myself ferreting around in a box of Teenage Mutant Ninja Turtle figures.  The 80s man, what a time to be alive!

Tynemouth Market

Tynemouth Market

Tynemouth Market

Tynemouth Market

Tynemouth Market

If you're a bit of a dog person you won't be disappointed.  The amount of adorable hounds, big and small, is just unbelievable.  You won't get more than two steps without a scarf wearing whippet snuffling at your feet, or a pampered Chihuahua all wrapped up in a fur lined parka giving you the eye. I always leave with the overwhelming urge to run to the dog shelter and rescue a Jack Russell, then I remember I have two cats who will simply pack their bags and move out if I dared turn up with a new canine addition to the family.

Tynemouth Market

Tynemouth Market

Tynemouth Market

Tynemouth Market

Once we're finished with our bargain hunting there's only one place I want to go, Longsands Fish Kitchen.  I first discovered this place when we couldn't get a table in nearby café Dil and the Bear, and I couldn't be happier that I did.  These are the best fish and chips that I've had in my life, but the real star of the show is the curry sauce.  Oh man, that stuff could end wars. I have intense cravings which  have to be fulfilled on the weekly.  My usual order is fish chips and mushy peas (side order of curry sauce, obvs) but today I went a bit fancy and opted for the tiger prawns with chilli jam. 

Longsands Fish Kitchen, Tynemouth

Longsands Fish Kitchen Tiger Prawns

Finally, no day out is complete without us heading back into Newcastle and straight to our favorite cafe, The Wild Trapeze.  Located in the heart of Heaton, this is the only place I'll frequent for tea and cake, other than my own shop of course.  Family run and so damned adorable I cannot recommend this place highly enough, I just love it.  If you do decide to go, order the London Fog Latte, there really is nothing better.

Wild Trapeze Carrot Cake


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Rum and Raisin Cupcakes

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Rum and raisin is one of those flavours that comes with age, much like olives and blue cheese.  Things you physically couldn't let near your mouth as a child are relished as an adult.  I remember a time I despised all three of these things, now I'm dangerously close to getting gout from over indulgence.

Rum & Raisin Cupcakes. A fabulous adult treat for the festive season.

So what do I do, I take some raisins that I've let soak in spiced rum overnight and ram 'em in some fluffy cupcakes.  Who can't get behind this? You'd have to be some kind of monster to refuse such a treat.  Remember this is a no kids allowed treat, unless you're anything like my mother who'd dip my dummy in whiskey so I'd sleep soundly.   But hey, I turned out OK *glances over at my heaving booze trolley*. 

Rum & Raisin Cupcakes. A fabulous adult treat for the festive season.

Rum & Raisin Cupcakes
Makes 14

Ingredients:
200g raisins
100ml spiced rum
250g unsalted butter, softened
200g caster sugar
150g light brown sugar
4 large free range eggs
350g self raising flour
1tsp baking powder
3tbsp whole milk

125g unsalted butter, softened
500g icing sugar
2tbsp spiced rum
2-3tbsp whole milk (you may need slightly more or less)

Method:
The night before you want to make you cupcakes pop the raisins in a bowl and cover with the rum.  Leave to infuse overnight.

Preheat oven to 170C and line two cupcake trays with 14 cases (you may have slightly more or less batter)

In the bowl of a stand mixer cream the butter and sugars together until light and fluffy, around five minutes mixing should do it.  slowly beat in the eggs, mixing well after each addition.  Add the flour and baking powder to the bowl and mix carefully till combined followed by the raisins, any remaining rum and the milk.  Stir through till evenly distributed.

Using an ice cream scoop fill each cupcake case to 2/3 full and bake for 22 minutes, till golden on top and springy to the touch.  Allow to cool in the tins for five minutes before transferring to a rack.

Once cool beat together the icing sugar, butter and rum.  Add the milk a tablespoon at a time until you reach a good piping consistency.  Fill a piping bag with a closed star nozzle and pipe a swirl atop each cake. Top wth sprinkles and enjoy. 


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Chocolate Peanut Butter Doughnuts with Sriracha Glaze

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In our house we're a big fan of chilli sauces, our cupboards are heaving with dozens upon dozens of bottles.  Only one brand makes it out of the cupboard and into the counter top collection, you guessed it, sriracha.  We're obsessed, a little too obsessed, we even have the hoisin sauce variety.

Peanut butter doughnuts with a hot sauce glaze. Hawt Damn!

It was only a matter of time before I found away to incorporate sriracha into my baking.  After contemplating a few different ideas I finally settled on doughnuts.  I mean, what doesn't go well in a doughnut?!  

Peanut butter doughnuts with a hot sauce glaze. Hawt Damn!

What can I say about these babies, these little doughnuts don't half pack a punch.  We all know peanut butter and chocolate are a match made in heaven, but once you add a spicy element into the mix then you're really onto something special.  I know they might sound a little out there but once you try them you'll never look back!

Peanut butter doughnuts with a hot sauce glaze. Hawt Damn!

Chocolate Peanut Butter Doughnuts with Sriracha Glaze
Makes 24 mini doughnuts

Ingredients:
150g plain flour
50g cocoa powder
1/2tsp baking powder
100g light brown sugar
120ml buttermilk
1 large free range egg
50g butter, melted

Peanut butter glaze:
125g chocolate flavoured peanut butter
175g icing sugar
4tbsp whole milk

Sriracha drizzle:
4tbsp sriracha hot sauce
100g icing sugar

Method:
Preheat the oven to 170C and grease the hollows in two mini doughnut pans (spray release is awesome for this).  Set aside.

In a large bowl mix together the dry doughnut ingredients, in another bowl stir together the wet ingredients.  Pour the wet over the dry and fold together until combined, making sure there's no lumps of flour.  Fill each hollow until around 2/3 full, I like to do this with a disposable piping bag filled with the batter.  Bake the doughnuts for 10 minutes until springy to the tough.  Allow to cool for five minutes before turning out onto a cooling rack.  

Once the doughnuts are cooled make the glaze.  In a bowl above a pan of simmering water melt the peanut butter together with the icing sugar.  Stir through the milk one tablespoon at a time until you reach a good dipping consistency.  

For the sriracha drizzle stir the hot sauce and the icing sugar together, if it's a little too thick add a teaspoon of milk.  

Dip each doughnut in the peanut butter glaze and place on a cooling rack till the excess drips off.  Fill a disposable piping bag with the sriracha drizzle and pipe it over the glazed doughnuts.  Let the glazes set for ten minutes and enjoy.

Shared with Fabulous Foodie Fridays







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Fig & Pistachio Baked Bean Tin Christmas Cakes

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Christmas cake is a little bit like marmite, you either love it or you hate it.  Personally, I absolutely love it.  There's nothing better than sitting down to a slab of Christmas cake and a hunk of crumbly cheese (don't knock it till you've tried it!), utter bliss.  Unfortunately, in my family I'm a minority.  There's only two of us that partake in the fruity number, often meaning a full cake goes to waste.  

Fig and pistachio Christmas cakes baked in baked bean tins.

That's where these adorable little buggers come into their own.  Not only do you get a super cute Christmas cake to enjoy, sans waste, but you also get a handful to give away as gifts.  Talk about your win win situation. 

When Waitrose contacted me, asking me to put a fun spin on a traditional Christmas cake recipe I just knew I had to bust out the baked bean tins.  

Fig and pistachio Christmas cakes baked in baked bean tins.

All you need to make these little cakes are eight mini bean tins, empty of course.  Any Christmas cake recipe will work for this method but I've included my favorite below.  There's just something about the combination of fig and pistachio that just gets me salivating. 

Fig and pistachio Christmas cakes baked in baked bean tins.

If you'd like to try out any more fun Christmas baking ideas why not check out Waitrose, Christmas puddings with a twist.

Fig & Pistachio Baked Bean Tin Christmas Cakes
(Makes 8)

Ingredients:

For the fruit base:
75g dried apricots, chopped
75g medjool dates, chopped
250g mixed dried fruit & peel
125g dried figs, chopped
100g glace cherries, halved
Zest and juice of an orange
50ml spiced rum

For the cake:
150g unsalted butter, softened
150g dark brown sugar
3tbsp honey
2 large eggs
100g pistachio nuts
225g plain flour
1tsp cinnamon
1/2tsp mixed spice

Method:
The night before you bake your cake prepare the fruit.  Place all of the dried fruits and cherries into a large bowl along with the orange zest, juice and rum.  Give it a quick stir before covering with cling film and setting aside overnight.  By the next day all the liquid should have been absorbed and the fruit nicely plump with booze.

Preheat the oven to 150C and line your mini bean tins with baking parchment, make sure the paper comes a few inches above the rim of the tins.  

In the bowl of an electric mixer cream the butter and sugar together till light and fluffy.  Add the eggs one at a time, mixing well between each addition then pour in the honey.  Mix in the flour and spices followed by the soaked fruit and pistachio nuts until evenly distributed.  Fill each tin to just below the rims and bake for 1hr 30mins until dark brown and firm to the touch.  Allow to cool in the tins.

Once cool tip the little cakes out of their tins, drizzle a teaspoon of spiced rum over each cake before wrapping them in a layer of baking paper followed by a layer of tin foil.  Keep in a dark place, feeding with half a teaspoon of rum per cake until ready to decorate.

To decorate your cakes simply level with a bread knife and top with a thin layer of marzipan and fondant icing.  Jazz them up with some cute Christmas decorations, wrap with cellophane and ribbons and spread the joy.





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Mars Bar Stuffed Cookies

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If there's one thing that owning a bakery has taught me it's that there isn't anything quite as satisfying as stuffing sweet treats inside bigger sweet treats.  It's a madness really, is there anything that won't go inside a cookie? I'm dying to find out.

What better way to indulge your sweet tooth than stuffing a mars bar into a chocolate chip cookie.

If you haven't tried a hot Mars Bar you seriously haven't lived.  When I was young I'd often be found melting the chocolate bars in the microwave and slobbering over a spoon of molten caramel and nougat.  I've never forgotten how utterly amazing it tasted and since I no longer own a microwave I figured stuffing them into cookies and eating hot from the oven is the next best thing.

What better way to indulge your sweet tooth than stuffing a mars bar into a chocolate chip cookie.

Now I've gone and rammed a chocolate bar into a cookie, my brain is working overtime on new combinations.  Snickers in a peanut butter cookie, a brownie in a chocolate cookie.  The possibilities for me getting fatter are endless. 

What better way to indulge your sweet tooth than stuffing a mars bar into a chocolate chip cookie.

Mars Bar Stuffed Chocolate Chip Cookies
Makes 12

Ingredients:
275g unsalted butter, softened
225g light brown sugar
1tsp vanilla extract
2 large eggs
250g plain flour
200g chocolate chips
3 Mars Bars chopped into quarters

Method:
Preheat oven to 175C and line two baking sheets with parchment.

In the bowl of an electric mixer whip the butter and sugar together until light and creamy.  Add the eggs and vanilla extract, mixing well between each addition.  Add the flour and mix until combined, stir through the chocolate chips.

Roll the cookie dough into 24 equal balls, around the size of a walnut.  Press a piece of Mars Bar into one of the balls, top with another ball and encase the Mars Bar in dough.  Flatten sightly and place on the prepared baking sheet, do the same with the remaining dough ensuring to leave enough room between the cookies to allow for spreading.

Bake for 15 - 18 minutes until starting to turn brown around the edges.  Allow to cool for five minute before pouring yourself a glass of milk and digging in.

What better way to indulge your sweet tooth than stuffing a Mars Bar into a chocolate chip cookie

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Dairy Free Pumpkin Chocolate Chip Cookies

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Dairy free pumpkin chocolate chip cookies

Regular readers of this blog will already know of my love for all things cookie related (here, here & here are some favorites).  I almost always have a stash of frozen dough in my freezer for whenever I fancy a warm and gooey treat, imagine my horror when I went hunting for such a thing and found my freezer drawers cookie-less!

Dairy free pumpkin chocolate chip cookies

After an initial strop and stamp I thought I'd rectify the situation and restock.  As if to add insult to injury, upon opening the fridge I was found to be missing a couple of key ingredients ... eggs and butter.   I was convinced the day couldn't possibly get any worse, that was until I came across a stash of coconut oil and a tin of pumpkin puree hidden in a cupboard.  I've read about coconut oil being a good substitute for butter in baked goods and I'm sure we've all eaten eggless cookie dough in the past, why can't the two work hand in hand.  You know what, it bloody did!

Dairy free pumpkin chocolate chip cookies

These cookies are fabulous, and I'm pretty convinced they're much healthier than the variety I'm used to going to town on.  Don't quote me on that though .....

Dairy Free Pumpkin Chocolate Chip Cookies
Makes 12

Ingredients:
150g solid coconut oil
200g light brown sugar
50g caster sugar
4tbsp pumpkin puree from a can (why not use the rest in this)
1/2tsp cinnamon
1/4tsp ginger
1/4tsp mixed spice
200g plain flour
150g dairy free chocolate chips

Method:
Preheat the oven to 170C and line two cookie sheets with baking paper.

Mix the butter and sugars together in a stand mixer until light and creamy, add the pumpkin and mix till combined.  Add the flour and spices and mix slowly until the dough comes together, stir through the chocolate chips.

Drop rounded tablespoons of dough onto the prepared sheet allowing space to spread between each cookie.  Bake for 13 - 15 minutes until lightly coloured and puffy.  Allow to cool slightly before enjoying with a nice cold glass of (almond) milk!
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Apple & Blackberry Crumble

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Tis the season for a crumble, fa lalalala la la lala.  Honestly, comfort food season is my absolute favorite.  The second I feel a chill in the air, boom I'm in the kitchen grating a mountain of cheese and stewing fruit.  For someone who lives to eat, there really is no better time of year. 

Apple and Blackberry Crumble

A few weeks ago I decided to take advantage of the tumbling blackberry bushes which align my walk to work and stock up on free berries.  I filled a bag, washed my little beauties of bugs and dirt before freezing them for future use.  They probably lasted around two days in the freezer before the urge to crumble them up took over.  I grabbed a few apples from the fruit bowl and away I went.

Apple and Blackberry Crumble

You can't really go wrong with a crumble, so simple yet so delicious. Especially when served with a creamy vanilla custard.  So, don your slippers, prepare a blanket covered space on the couch and get your crumble on.  Autumn won't know what hit it.

Apple and Blackberry Crumble

Apple & Blackberry Crumble
serves 4

Ingredients:
50g unsalted butter
50g light brown sugar
3 large eating apples, peeled and chopped into bite sized pieces
200g blackberries
1/2tsp cinnamon

For the crumble:
150g rolled oats
100g plain flour
1tsp cinnamon
100g butter, chilled and cut into small cubes
75g light brown sugar


Method:
Heat the oven to 170C and prepare a large ovenproof dish.

In a medium saucepan melt the butter and sugar together. Add the apples and cook for 10 minutes until the apples become tender.  Add the blackberries and cinnamon and cook for another 5 minutes.  Transfer to the ovenproof dish, ensuring the mixture covers the bottom.

While the apples are cooking, make your crumble.  Put the flour, cinnamon and oats in a large mixing bowl and mix together.  Add the cubed butter and lightly rub together, add the sugar and rub together again until combined.  Sprinkle over the apple and blackberry mixture and bake for 20 minutes until the crumble is golden and the filling is bubbling.  Serve with vanilla custard.
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Candy Corn Giant Cookie

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What's better than a cookie? A giant cookie of course!  Throw some candy corn into the mix and we've hit a whole new level of deliciousness.  There's just something about a slice of cookie that feels so much naughtier than just a cookie, let's make a meal of this.

Candy Corn Giant Cookie Cake

I have to admit that I could not find an ounce of candy corn in Newcastle, believe me I tried! Not even the American sweet shops that were popping up everywhere carried the most obvious of Halloween candy. In the end I just ordered a bag online, Newcastle you've let me down.

Candy Corn Giant Cookie Cake

If, like me, you can't find candy corn for love nor money, you can just substitute the little sweeties for more chocolate chips or M&Ms.  Just let your imagination run wild.  I'm absolutely going to give this a go with chopped Reeses peanut butter cups.  Ooof!

Candy Corn Giant Cookie Cake




 Candy Corn Giant Cookie

Ingredients:
150g unsalted butter, softened
150g light brown sugar
1 large, free range egg
1tsp vanilla extract
200g plain flour
1tsp baking powder
1tbsp cornflour
100g chocolate chips
150g candy corn, plus extra to decorate

50g unsalted butter, softened
300g icing sugar
2tbsp cocoa powder
2tbsp milk

Method:
Preheat your oven to 170C and line a 9" spring form cake tin with baking paper.

In the bowl of a stand mixer cream together the butter and sugar till light and fluffy, add the egg and vanilla and mix.  Pour in the flour, baking powder and cornflour and mix on a low speed until everything is combined.  Stir through the chocolate chips and candy corn.

Press the dough evenly into the prepared tin and bake for 20 - 25 minutes until golden.  Allow to cool completely in the tin before removal.


For the frosting whip the butter, icing sugar and coco powder together.  Slowly add the milk until you get a good piping consistency.  You may not need to use all of the milk or you may need a splash more.

Transfer frosting into a piping bag fitted with a closed star tip and pipe swirls around the edge of your cooled cookie.  Decorate with the remaining candy corn.

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Tuesdays with Dorie BCM: Tiger Cakes

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When I first started blogging, way back in 2008 I was all about baking groups.  I joined up to every club going and posted my completed recipes week in week out.  There was one group, however that I wasn't a member of, Tuesdays With Dorie.  Oh how I wanted into this exclusive club, baking their way through the books of American sweetheart Dorie Greenspan.  Sadly, back in the day, this was a closed group with a waiting list of bloggers eager to join in the fun.  I was one of them, waiting for my chance to bake.  Time went on and I forgot about the club, I got busier and busier with work and fell out of touch with the organised nature of the baking groups I frequented.  

Tiger Cakes - Katiecakes, Newcastle Based Food and Lifestyle Blog

I was reminded of Tuesdays with Dorie upon clearing out my cookbook collection and wondered if they were still going.  A quick google told me they were indeed still going and guess what, it was a free for all. No more exclusive membership holding me back. 2008 Katie was thrilled, bought the book Baking Chez Moi and jumped right on in.

Tiger Cakes - Katiecakes, Newcastle Based Food and Lifestyle Blog

My first post seemed to be a bit of a winner.  My favorite thing about baking groups is being encouraged to make something I may have overlooked, and these little cakes are something I probably would have flicked right past.  Tiger cakes, named because of the flecks of chocolate striping the sponge, are the lightest and tastiest little morsels I have baked in a long time.  The subtle hint of almond pared with a dark chocolate ganache makes them the perfect accompaniment to an afternoon coffee.  The recipe makes 24 little muffins which freeze perfectly, I love to have cookies and cakes in the freezer in case of unexpected guests. Domestic goddess points right there!

For the recipe see Baking Chez Moi and check out the TWD blogroll to see how everyone else got along.
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Pumpkin Spice Granola

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I told you I was on a bit of a pumpkin kick at the moment, didn't I?  This time I've added my favorite vegetable to my breakfast routine, pumpkin spice granola.  I make my own granola quite regularly, there's something about the process I really enjoy.  I have to admit, I think this one is my very favorite.

Granola Recipe, coconut oil

When the lovely people at Vita Coco offered to send me out a few samples of coconut oil I thought I'd incorporate this good-for-you fat into my recipe instead of my usual rapeseed oil.  It gives a wonderful nutty taste you just don't get using oil, this is a swap for life.

granola recipe, coconut oil

 The best thing about making your own granola is how unbelievably easy it is, and it gives you a sense of smug satisfaction every morning knowing exactly what has gone into your breakfast.  Extra kudos if you eat breakfast at work and can brag about your morning achievement.  "Oh, I see you admiring my delicious granola.  I made it myself!" Self high five!

granola recipe, coconut oil

Keep your eyes peeled for more pumpkin themed treats over the next few weeks.

Pumpkin Spice Granola
Makes around 10 servings

Ingredients:
300g rolled oats
150g pecans, chopped
50g pumpkin seeds
3tbsp brown sugar
2tsp cinnamon
2tsp ground ginger
1/2tsp alspice
1/4tsp nutmeg
2tbsp coconut oil
75ml maple syrup
100g pumpkin puree

Method:
Preheat the oven to 170C.

In a small saucepan set over a low heat melt the coconut oil, maple syrup and pumpkin puree together.  Set aside.

Mix the oats, pecans, seeds, sugar and spices together in a large mixing bowl and pour over the wet ingredients.  Stir till everything is coated with the pumpkin syrup and spread mixture over two baking trays.  Bake for 30-35 minutes until golden.  Stir the granola around half way though the baking process, you can leave it quite chunky or break it up depending on how you like it.

Allow to cool completely before transferring to a large jar.
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Pumpkin Pie Bars

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It's finally October! Autumn is my favorite time of year, both sartorially and culinary. The month of cosy jumpers without the need for a coat, cute ankle boots with thick black tights and wide brimmed hats. I love it

Pumpkin, Pie, Bars, Spiced, Autumn, Halloween

 More than that, it is finally season appropriate to start putting pumpkin in everything.  From drinks to cakes to a hearty risotto, there's barely a meal goes by in my home that doesn't feature those sweet orange gourds.  I can't be the only one, right?!

Pumpkin, Pie, Bars, Spiced, Autumn, Halloween

Pumpkin pie bars are the perfect way to ease you into the season. Soft and delightfully spiced with a nip of dark rum, these cosy bars will have you dreaming of orange leaves and crisp afternoon air.

Pumpkin Pie Bars

Ingredients:

Base
140g light brown sugar
100g rolled oats
120g plain flour
150g unsalted butter, cold

Topping
1 can of pumpkin puree (I used Libby's)
2 large, free range eggs
110g caster sugar 
30g self raising flour
1tsp ground nutmeg
1/2tsp ground cinnamon
1/4tsp ground cloves
1/2tsp ground ginger
1/2tsp salt
50ml dark rum
1tsp vanilla extract
flaked almonds

Method:

Preheat the oven to 160C and grab a 33x23cm disposable foil tray (try these

To make the base place the sugar, oats and flour in a large bowl and stir together.  Add the butter in and rub together with your fingertips till the mixture resembles breadcrumbs.  Press this mixture into your tray and bake for around 18 minutes, until golden brown.  Set aside to cool while you make the topping.

To make the topping put all of the ingredients, except the almonds, into a large bowl and beat until combined and smooth.

Pour the pumpkin mixture on top of the cooked and cooled base, spreading it out into an even layer and sprinkle with a handful of flaked almonds.  Bake for 20 - 25 minutes, until firm to the touch.  Leave to cool completely before cutting into bars and serving.

I'm submitting this recipe to Lavender & Lovage and The Hedgecombers October Tea Time Treats

 
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