Basic cookie recipe

'This recipe is the basis for many combinations. Experiment with ingredients - flavourings, dried fruits, nuts, spices and even herbs such as lavender - to find your favourite'

Rachel Allen, 'Bake', p14

Well, If you saw my last post you'll know that our house has been full of cake and naughty leftovers since Evan's birthday. Added to this, Nigel has decided he's on a health kick, so I'm not supposed to be indulging his sweet tooth. So, it's time to share my baking with other people (which, after all, is supposed to be a big part of this blog)

Well, a very good friend of ours moved house this week so I decided to bake some house warming cookies. She's a big fan of ginger, so I added chopped crystallised ginger and lemon zest to the basic mix. The dough felt slightly dry, so instead of water, I added some lemon juice. Very pleased with this combination, it had a real 'zip'.  

Feeling quite inspired by cookie making now, lots of scope to be creative with flavour combinations! Rachel suggests poppy seed; lemon; orange; white chocolate and orange; spices; ginger; double chocolate chip or white chocolate and dried cranberry. Got me thinking... how about banoffee; salted caramel or even Mars bar cookies! What do you think? If that's got you inspired, let me know! Pop your flavour suggestions in the comment box and who knows, I might have a go!

Thought you might like to see my cookie making assistant, of sorts! He's a boy after my own heart - helped me for about 5 minutes then said "I'll come back and lick the bowl, that's the best bit isn't it Mummy?!'

And who can argue with that?!

Sticky toffee pudding

'Moist, sweet, moreish and very straightforward to make, this is a guaranteed crowd pleaser.  It can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the fridge, or up to three months in the freezer.  Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen) 

Rachel Allen, 'Bake', p84

Well, my apologies for the lack of blogging recently. It's been a busy couple of weeks! Evan turned 4 a fortnight ago, and we had a lovely weekend with a party at a local soft play cafe on the Saturday, followed by a family tea party on the Sunday.  Unfortunately, between preparing for visitors; cardmaking; present wrapping and birthday cake making (sorry Rachel, not one of yours!) there wasn't much time left for playing around. I even - shock horror - had to buy cake for the tea party! And ever since, we've been polishing off the naughty leftovers.  To add to that, I've been celebrating St David's Day this weekend by baking heaps of Welsh cakes! 

Right, excuses out of the way. Last Sunday, Nigel had a rare Sunday off work, so we cooked Sunday lunch for his parents and Grandma. Cue excuse for a naughty pudding! I love sticky toffee, but had never tried to make it. I didn't realise quite how easy it could be! It basically entails boiling some chopped dates in tea to soften. You then cream butter and sugar and gradually beat in eggs, followed by mixed spice; vanilla extract; the date mixture; flour and bicarbonate of soda. Pour into a tin and bake. Easy peasy!

The real star of this recipe is the toffee sauce. Now, my intention with this blog has never been to reproduce all the recipes. However, this is such a yummy and versatile sauce that i thought I'd share it here. You just mix 110g butter; 250g soft light brown sugar (or half brown & half caster); 275g golden syrup; 225mls double cream and 1/2 tsp vanilla extract. Whack it all in a saucepan, put over a high heat and boil for 4-5 minutes, until thickened.  Rachel says that this will keep for weeks, even months in the fridge, so worth making a big batch! I think this would make a great sauce for ice cream, or maybe for waffles or pancakes.  Ooh, pancake day on Tuesday and I've got sauce left. I'll let you know how it goes!  Rachel also has a boozy version of this sauce, made with brandy and sweet sherry. I'll try that next time.

Back to the pudding... It would definitely feed a crowd. Although Rachel says it serves 6,  we fed 5 adults and a child initially. There was plenty left over - Nigel and I have had 2 portions each over the week. And none of us went for dainty portions!  Definitely a good recipe to have in my repetoire, and I love the fact that it can be mostly be prepared the night before. 

Ok, signing off for now but hope to be back tomorrow to tell you about some cookie baking. Goodnight, or as we're in a Welsh frame of mind, nos da!