Well it’s been a tough first week or so of the school holidays. It’s not much fun hobbling around with an equaliser boot when you have an active seven year old wanting to get out and do things. Fortunately we’ve had some mixed weather here so we’ve had to stay in and concentrate on indoor activities.
I felt quiet good today so decided we could spend some time in the kitchen making some yummy treats to share with friends and family. So we started with our trusted all-in-one sponge recipe from Delia Smith, to which we added some raisins, chocolate chips, cocoa powder and mini marshmallows.
We didn’t have any golden syrup or chocolate digestives so we couldn’t make any rocky road tray bake, so these mini cakes made up for it and are our version of a rocky road style muffin! They certainly tasted chocolatey and went very nicely with a cup of tea.
Wile these were cooling we decided to make some scones and biscuits. The simple Easter biscuit recipe was brought out and modified slightly as I didn’t have any lemons to zest. I rolled out the dough a bit thicker than normal, so it made a few less biscuits than usual, but they tasted great straight from the oven and only took nine minutes!
I thought it would be nice to make some chocolate chip scones too as they didn’t take very long and could be ready to go in the oven by the time the biscuits had baked. Not a big batch, only eight this time, but again lovely with some butter and a cup of tea.
All-in-all a good afternoon’s work and very tasty. Time for a cuppa and a cake with a rest with my foot up now I think.
Just as I was starting to feel relatively back to normal, my daughter gets sent home from school! Coinciding with the hot weather too. So I have spent the last few days looking after her and worrying. It turns out she had a virus and she’s pretty much back to normal again now. So, to cheer me up a bit, I thought I’d do some baking for a change.
With not being able to have any fat in my diet for quite a while, I haven’t done any baking in ages. And as it’s almost time for the local community group summer fair again (this Saturday coming) I needed a baking fix.
I decided to make some scones. As we had some cheese left over in the fridge, I used that to make these delicious little cheddar cheese scones.
Then I thought I needed a sweeter fix too, and I found some chocolate chips in the baking cupboard.
As the scones take so little time to make, I started to hunt through the recipe books and came across a recipe to use up over-ripe bananas. I have an old recipe for a banana and bran loaf which is fabulous, but I didn’t have any bran in the cupboard, so I thought I’d try another recipe, this time for a banana and walnut loaf. I was given this recipe by someone at Bury Council Recycling Team and it’s quite different to any other cake I’ve made. I’ve never added bicarbonate of soda to warm milk before – great scientific experiment!
The loaf took only 40 minutes to bake and is so light and moist. It may take over as my new favourite way to use over-ripe bananas.
The house smelt amazing after that little baking session, although as there’s only 3 of us at home I think I may have overdone it a bit!! At least I have something in if I get any surprise visitors.
My husband has kindly said I will make the scones for the cream teas at the summer fair on Saturday, so it’s time to make sure I have enough ingredients in. If you have a cream tea do you prefer plain or fruit scones?
In homage to the Great British Bake Off, I decided to do some baking today.
The cupboards were well stocked with chocolate chips and raisins, so it was time to make some scones again. I used my old recipe and made mixed fruit scones, chocolate and raisin scones and sultana scones. Plenty to keep us going for while!
Such a lovely treat after tea!
I can’t wait for bake off now.
Tomorrow is the summer fair and although I’m going to be attending as a community member, I am also doing my bit by baking for the cream teas and cake stall.
So today I have a list of plain, sultana and chocolate scones for the cream teas and a batch of biscuits for the cake stall. It’s a busy morning for me in the kitchen then! I’m just hoping I don’t run out of milk, butter and flour, or I’ll be on an emergency trip to the shop.
I love making scones and in particular the chocolate ones are so delicious. The recipe I use is on a previous blog post and I would recommend you give it a try. It’s a simple recipe and always goes down well at the local fundraiser (and at home). My only problem is that I have to give myself a talking too so I don’t eat any. What I want to know is, why, no matter how big I make the scones, do I always get left with a tiny piece of dough? Is it a subconscious decision I make so that I have to have a bit to try?
Well I ‘ve got all my ingredients out ready for the scones. I can’t decide whether to make lemon and fruit biscuits or ginger biscuits, so I’ll have to see how I feel when all the scones are made.
Time to get baking!
I haven’t done any baking for a while and thought I would have a go at something a little different for a change. I like to make scones. They’re quite simple and quick to make, as well as being totally delicious – especially warm with a little butter on the top. I love the recipe that my Mum uses, it’s over 50 years old but tastes great. Although I am starting to find cream of tartar more difficult to locate in the shops, and it’s this that makes the difference I think.
Anyway, I thought I’d have a go at a batch of scones, but this time I added chocolate raisins. It seemed a logical progression as I’ve made chocolate chip scones and fruit scones, why not combine them?
My daughter helped with the measuring and mixing and we watched the lovely scones rise in the oven together, mouths watering.
They turned out pretty well. My daughter and I loved them. They were soft and light. Some had full chocolate raisins in the centre, whilst others had bits of chocolate and raisins. Delicious and a great experiment. It’s certainly got me thinking about what other ingredients I could add next time.