Sweet and Simple Bakes: Cranberry, Pecan and White Chocolate Cookies

And here you go with the Sweet and Simple bakes recipe. We are spoiled and the recipe is a hit as usual !!

My following batch coloured a bit more (I got there just in time !) but I really enjoied the toasted flavour ! My only change was substituting almonds for pecans.

Recipe

Cranberry, Pecan and White Chocolate Cookies

Makes 30

Ingredients
150g plain flour
½ tsp baking powder
½ tsp salt
75g rolled oats (not instant)
125g soft butter
75g dark brown sugar
100g caster sugar (superfine)
1 egg (large)
1 tsp vanilla extract
75g dried cranberries (or dried fruit of choice)
50g pecans, roughly chopped
150g white chocolate chips (or chocolate of choice)

Preheat the oven to 180oC/ 350°F/gas mark 4.

Measure out the flour, baking powder, salt and rolled oats into a bowl.

Put the butter and sugars into another bowl and beat together until creamy — this is obviously easier with an electric mixer of some kind, but you just need to put some muscle into otherwise — then beat in the egg and vanilla.

Beat in the flour, baking powder, salt and oat mixture and then fold in the cranberries, chopped pecans and chocolate chips.Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.

Cook for 12 to 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

Sweet and Simple Bakes: Snow-Flecked Brownies

This month this is the wonderful recipe Maria and Rose chose for us.

You can be sure that their recipes are as the group's name implies: in fact they are a joy to bake even if you do not have time !!

Even if Maria warned us not to I split the recipe and diminished the sugar a little bit the results are fantastic !

Please visit the site from the 2nd to see more brownies !

here is the recipe :

Snow-Flecked Brownies

Ingredients
375g best quality dark chocolate
375g unsalted butter at room temperature
1 tablespoon real vanilla extract
6 eggs (large)
350g caster sugar (superfine)
1 teaspoon salt
225g plain flour
250g white chocolate buttons or chips, or white chocolate chopped into chunks (or your own choice of chocolate)
2 tsp icing sugar, for dusting

Tin measuring approx 33cm x 23cm x 5.5cm

Preheat the oven to 180C/Gas 4/350F.

Line the sides and base of a 33 x 23 x 5.5com baking tin with foil or baking parchment.

Melt the butter and dark chocolate together in a large heavy based pan.

In a bowl or wide mouthed large measuring jug, beat the eggs together with the caster sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or choped white chocolate. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for 25 minutes, You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gungey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with icing sugar pushed with a teaspoon through a small sieve.

Sweet and Simple Bakes: White Chocolate and Orange Cookies

Here is this month's Simple Bake and I must warn you : they are too good ! Andrea told me not to make them again !!! The best part is that they are extremely easy to bake so even if you do not have lots of time you can enjoy them !

Please visite Sweet and Simple Bakes for more cookies !

Recipe

Makes 2 dozen

Ingredients

115g unsalted butter, softened

200g caster sugar (superfine)

1 egg

Grated zest of 1 orange (2 to 3 tsp)

1 tsp vanilla extract

200g plain flour

½ tsp bicarbonate of soda

¼ baking powder

¼ tsp salt

225g white chocolate chips (milk or dark chocolate)

Preheat the oven to 190oC/170oC fan oven/375oF/Gas mark 5.

Beat the butter and sugar. Add the egg, orange zest and vanilla extract.Sift together the dry ingredients.

Stir the dry ingredients and chocolate chips into the butter mixture and combine.

Roll into balls. Use your fingers to flatten onto a non-stick baking sheet 5cm/2in apart. Bake for 8-10 minutes. Cool for five minutes and transfer to a cooling rack.

When cool, store in an airtight container for up to four to five days.

Sweet and Simple Bakes: St Clement's Drizzle Muffins

I'm a bit ashamed of showing you the disaster muffins I made for Sweet and Simple Bakes this month but I intended to make them again but time was gone.... They tasted very good and I'm sure will taste even better with the new oranges, so please don't look at my monsters and go visit the blog for the real one !

Here you will find the recipe.

Sweet and Simple Bakes Jammy Doughnut Muffins

And here you go with another sure fast and good recipe from Rosie and Maria !!

I made the filling with cut apricots and a little blueberries jam and these muffins are so good I suggest you try them even without the topping !! Please visit the site tomorrow for the round up. Go here for the recipe and try it it is so quick you wouldn't believe it !!

SSB Lemon Curd Muffins

And here is another very nice and simple recipe from Maria and Rosie of Sweet and Simple Bakes. The recipes they choose are always a hit at our house. My muffins didn't rise much but nobody complained !! I made the lemon curd in the microwave so I must say it took me less than an hour to bake and (almost) enjoy these muffins !!
Please visit the site and join us next month !!

Lemon Curd Muffins

Makes 12 Muffins

Ingredients
200g/7oz self-raising flour
100g/3 ½ oz golden caster sugar
1 large egg
75ml/3fl oz sunflower oil
150ml/5fl oz milk
½ tsp vanilla extract
60ml/12 tsp lemon curd

For the sugar coating:
60ml/4 tbsp lemon curd
50g/2oz golden caster sugar

Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases.

Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture.

Bake for 10-15 minutes until risen and firm.

For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on top of each muffin and dip the tops of each one in sugar to coat the tops.

SSB Vanilla Cupcakes

This month our hostesses (?) Maria and Rosie chose for us these very nice and tasty cupcakes. They come together in a breeze and I loved their texture .
To decorate them I didn't use a buttercream but a glaze of egg whites and confectioner's sugar ( I hope it's OK !).
Please visit the Sweet and Simple site to check all the other beautiful cupcakes and what waits for us next month !

SSB Oatmeal and Chocolate Chips Cookies

This month Rosie and Maria of Sweet and Simple Bakes ofered us a wonderful and healty...recipe !
I substituted millet for oats but the result was good anyway, the cookies are, as promised, sweet and simple !!

Oatmeal and Chocolate Chip Cookies

Ingredients
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft brown sugar
1 egg
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats (rolled oats)
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) chocolate chips, raisins or chopped nuts

Preheat the oven to 180oC (350oF), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

SSB Cherry Bakewell Cake

The monthly bake this time is this wonderful cherry/lemony cake which I haven't tried yet but soon will ! My cakes didn't rise close to the ones Maria and Rosie baked and my glaze came out transparent but I used less powdered sugar so maybe this is the reason.
Please visit Sweet and Simple Bakes to see other cherry cakes and to join next month !!

SSB Banana and Chocolate Loaf

This is the wonderful loaf we super easily baked this month with Sweet and Simple Bakes.
For me baking means relaxing but when it comes to SSB it's more than that: their recipes are so fast and with wonderful results that is magic !!
What I really loved was that subtle orange flavor coming from the zest.

Banana and Chocolate Loaf

Serves 10-12

Ingredients

250g (9oz) self-raising flour
Pinch of salt
1 tsp baking powder
150g (5oz) caster sugar
100g (3 ½ oz) butter, softened
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange
475g (17oz) whole bananas (about 4 small ones), peeled
75g (3oz) dark chocolate chips

13 x 23cm (5x9in) loaf tin *I used a 900g (2 lb) loaf tin*

Method

Preheat the oven to 170°C /325°F/ Gas mark 3. Lightly butter and line the loaf tin with parchment paper. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, and then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Please check Sweet and Simple Bakes to see all the loafes !!

SSB Christmas Morning Muffins (italiano a seguire)

This is the December project for Sweet and Simple Bakes and as always the recipe is simple and very tasty enriched with the wonderful clementine rind !
Please check the roundup to see all the others muffins !
Thanks to Rosie and Marie !

Christmas Morning Muffins ~ adapted from Nigella Christmas Book

Makes 12

Ingredients
250g (9 oz) plain (all-purpose) flour
2½ tsp baking powder
½ tsp bicarbonate of soda
100g (4 oz) caster (super fine) sugar
1 tsp ground cinnamon
Good grating of fresh nutmeg (or ¼ tsp ground nutmeg)
2 Clementine’s or Satsuma’s *see notes*
Approx 125ml (4 fl oz) full-fat milk
75g 3 oz) vegetable oil (or melted butter, left to cool slightly)
1 egg
175g (6 oz) dried cranberries
For The Topping
3 tsp Demerara sugar *see notes*

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6. Line a 12-bun muffin tin with muffin paper cases.

Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the Clementine’s/Satsuma’s over and combine.
Squeeze the juice of the Clementine’s/Satsuma’s into a measuring jug, and pour in the milk until it comes up to the 200ml (7 fl oz) mark.

Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.

Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins; a lumpy batter is a good here.

Fold in the cranberries, then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top.

Bake in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean. The muffins are ready to eat now either plain or broken up and smeared with butter and marmalade.

Ciao ! Questi muffins sono veramente semplicissimi da fare e molto profumati grazie alla scorza e al succo di clementine

SSB Chocolate Christmas Cake (italiano a seguire)

This month Sweet and Simple Bakes really conquered me ! Rosie and Maria , chose a christmasy (not only though) recipe that really is one I want to make more and more !I suggest you to visit them and if not join them at least try this recipe !


Chocolate Christmas Cake
(recipe from Sweet and Simple Bakes )

Preparation time: 20 minutes + cooling
Cooking time: 1¾ -2 hours

Ingredients

150g (5oz) soft butter
150g (5oz) light muscovado sugar or soft brown sugar
2 eggs, lightly beaten
185g (6½oz) self-raising flour
40g (1½oz) cocoa powder
400g jar of luxury mincemeat (recipe follows)
80g (3oz) each of sultanas and raisins
50g (2oz) blanched almonds, chopped
100g packet of white chocolate chips

For decoration (decorate as you wish!)

Preheat the oven to Gas Mark 3/electric 160ºC/fan oven 140ºC. Line a 20cm (8inch) cake tin (see below for instructions).
Lining the cake tin: One of the keys to success when baking a fruit cake is the preparation of the tin before you start mixing the ingredients. Because of the length of cooking time, you need to use two sheets of greaseproof paper or baking parchment inside the tin.

Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the center comes out clean. You will probably need to cover the cake with foil towards the end of cooking to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

I didn't decorate it because it was so beautiful already !

Vegetarian Mincemeat
check here for the original recipe.

Torta di Natale al cioccolato

Questo mese la ricetta del gruppo Sweet and Simple Bakes mi è proprio piaciuta tanto! Rosie e Maria Hanno scelto una ricetta natalizia ( ma direi piuttosto invernale) che di sicuro ripeterò. Vi consiglio di visitare il sito e quanto meno di provare questa torta !

Ricetta (da Sweet and Simple Bakes )

Preparazione: 20 minuti
Cottura: 1¾ -2 ore

Ingredients

150g burro temp ambiente
150g zucchero di canna
2 uova leggermente sbattute
185g farina 00
40g cacao amaro
400g mincemeat (la ricetta a seguire)
160g uvetta
50g mandorle sbucciate tritate
100g pezzetti di cioccolato bianco

decorazione a piacere

Preriscaldare il forno a 160°. Foderate una tortiera da 20cm con un doppio strato di carta forno.
Montare il burro e lo zucchero e poi unire tutti gli altri ingredienti. Versare nella tortiera e foderarla con un giornale (come nella foto). Cuocere per un'ora e tre quarti /2 ore o fino a che uno stecchino non esca pulito.

Il Mincemeat

Ingredienti

450g frutta secca mista (io ho usato datteri, prugne e albicocche)

100g burro liquefatto

100g mela grattugiata

100g zucchero scuro

50g -100g noci o mandorle tritate

100g (4oz) ciliege candite (o sostituire il peso con altra frutta)

100g (4oz) scorze candite

1 cucchiaino da te di scorze di limone grattate

1 cucchiaino da te di scorze di arancia grattate

2 cucchiai di succo di limone

1 cucchiaino da te di spezie miste

1/4 / 1/2 cucchiaino da te di cannella

1/4 / 1/2 cucchiaino da te di noce moscata

4 cucchiai di brandy

Unire tutti gli ingradienti e lasciar riposare tutta la notte coperto con un panno. Mescolare tutto con un grosso cucchiaio e lasciar riposare altre 24 ore mescolando ogni tanto il giorno succesivo mettere in barattoli e sterilizzare (io ho fatto delle dosi da 400 gr e le ho surgelate).

SSB Spooktacular - Halloween Cupcakes

Here comes a vessel full of spooky ghosts (and a princess) !!!
This month we had lots of fun with the Sweet and Simple Bakes ! We started from a simple and delicious recipe for cupcakes ( I added some chocolate chips) you can find the recipe and then freely decorated them. We made the decorations with sugarpaste and marshmellow paste, I'm very curious to go and check all the others creations ! Happy baking !

SSB Vanilla Apple Cake

This month we baked this wonderful apple cake. It 's moist, rich, full of flavor and very easy !
Thanks Rosie and Maria for all the sweet and simple bakes you find for us !



Vanilla Apple Cake

Ingredients
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz golden caster sugar (or normal caster sugar)
4 eggs, beaten
250g/9oz self-raising flour
1 vanilla pod, split, seeds removed and reserved (or 1 tsp vanilla extract)
3 small Bramley apples, peeled, cored and cut into wedges (or any other type of cooking apple, if not apple of your choice)
2 tbsp Demerara sugar
¼ tsp ground cinnamon

Heat the oven to 180C/fan 160C/gas 4. Butter a 20cm/8inch springform tin, then line the base with baking paper.

Beat the caster sugar and butter together until the mixture turns pale and fluffy. Add the eggs, flour and vanilla seeds, then beat together quickly to make a smooth batter. Tip into the prepared tin, then lay the apple wedges on top, poking them halfway into the mix. Don’t worry if the apples appear crowded – they’ll shrink as they cook. Sprinkle with the Demerara and cinnamon, then bake for 1 hour 5 mins, or until a skewer inserted into the centre of the cake comes out clean and the sponge is risen and golden.

Leave to cool for a few mins, then release the tin and cool the cake completely on a wire rack.

SSB Victoria Sandwich cake

Hello ! here is the Victoria cake. I tried the version with the buttercream but put a cream cheese cream instead and I liked it. I'm not writing much because I' leaving for the holidays. You can find the recipe here sweet and simple bakes . Ciao!

banana chocolate muffins

And after the db challenge comes the "sweet and simple bake" one! Usually the recipes are very good and , as the name says, very simple, making you feel you want to repeat them over and over (in italian we say they can became "your battle horses" cavalli di battaglia) The same happened with the muffins. Thank you Rosie and Maria providing us with all these goodies.

and here is the recipe ! Enjoy !

Banana Chocolate Chip Muffins

Ingredients

3 very ripe bananas
125ml vegetable oil
2 eggs
250g plain flour
100g caster sugar
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
150g dark/milk chocolate (white chocolate or butterscotch chips/morsels)

Preheat the oven to 200ºC/180ºC fan oven/gas mark 6 and line a 12-bun muffin tin with muffin papers.

Mash the bananas and set aside for a moment.Pour the oil into a jug and beat in the eggs.

Put the flour, sugar, bicarbonate of soda and baking powder into a large bowl and mix in the beaten-egg-and-oil mixture, followed by the mashed bananas.

Fold in the chocolate morsels, then place equal quantities in the prepared muffin tin and bake in the oven for 20 minutes.