ENGLISH PANCAKES WITH LEMON & SUGAR

I have lovely memories of eating English pancakes as a child, particularly on Shrove Tuesday, more commonly known as Pancake Day. My mother would be flipping these pancakes on that special Tuesday morning for breakfast before my sister and I went off to school. Pancake Day was always something we looked forward to and Lemon and sugar was always the traditional topping of choice.

For me that special Tuesday defined the beginning of spring time: the smell of sweet lemon in the air, the sun shining brightly into the kitchen, and snowdrops propping up like lamp posts in the garden.

I remember making English pancakes for my American husband for the first time. He of course grew up eating fluffy American pancakes with blueberries and had never experienced Pancake Day. I'm happy to say now that his pancake of choice is the English and like me, he looks forward to that special Tuesday in the early spring.

English pancakes are thicker than the French crepes and the lack of sugar in the batter makes them very versatile and can be used as a sweet or savory pancake. The traditional way to serve these is with sprinkled sugar and lots of freshly squeezed lemon, I have always preferred it this way, however any kind syrup, fruit compote, chocolate, cream, or anything that takes your fancy would be lovely.

English Pancakes with Lemon & Sugar 
(makes approx 8)

• 1 egg,
• 1 egg yolk
• 1 cup flour
• 1 1/4 cups of milk
• 1/8th teaspoon salt
• 1 tablespoon melted butter
• White sugar
• Lemons

Sift the flour in a bowl with the salt.

Make a well in the middle and add the eggs and half the milk, whisking.

Then add the rest of the milk and melted butter, whisk well.

Heat an 8-inch frying pan until hot and then reduce to medium.

Add a very small knob of butter to the pan, spread it around and let it sizzle.

Pour approx 2 tablespoons of batter into the frying pan, tilting the pan swirling the batter to cover the round area of the pan.

Cook the pancake for approx 30 seconds per side.

On a plate sprinkle plenty of white sugar and freshly squeezed lemon juice on each pancake and roll it up.

Squeeze extra lemon over the pancakes before eating.

Take in the smell of the beginning of Spring :)

   To see what else I'm up to, follow me on Twitter, Pinterest and Instagram

M&M COOKIES

The hubby and I have been going through an M&M phase lately. I bought a bag of them back in December thinking I would use the red M&M's for the nose in some Rudolph Christmas cookies that I actually did not end up making. The bag of M&M's was ripped open one night when only chocolate would do and over the course of January we had eaten the whole bag. I hadn't had M&M's in a long time and I forgot how addictive they are.

The other week the husband came home with yet another bag! Oh dear... This time I decided to spin straw into gold and make M&M cookies.

I always loved cookies made with Smarties when I lived in the UK and these are just like them: fun and incredibly tasty. I made a big batch for a baby party I went to recently; they're so colorful and cute.

These cookies are lovely and chewy which complements the chocolatey crunch you get from the M&M's. 

A bag of peanut butter M&M's mysteriously appeared in the apartment this week...

M&M Cookies: 
(makes approx 30)

• 3/4 cup light brown sugar
• 3/4 cup white sugar
• 1 cup butter (room temperature)
• 2 eggs (room temperature)
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups of M&M's

Cream the butter and sugar together.

Add the vanilla and eggs and beat well.

Add the flour, salt and baking soda, blend well.

Add a cup of M&M's and mix in.

Drop tablespoons of dough onto a cookie sheet, separated well from each other.

Cover each drop of dough with more M&M's on top.

Bake at 350F for 10-12 minutes (depending on how you like them).

   To see what else I'm up to, follow me on Twitter, Pinterest and Instagram

CHOCOLATE VALENTINE CAKES

I love making a cake for Valentine's Day; its pretty much the only time of the year when everything can be red, pink and heart-shaped with a huge dose of lovey-doveyness. Last year's rose petal cake was so delicious and romantic that I actually thought about making it again this year. In the end though, I decided to not even make one big cake, but rather little cakes with lots of chocolate and some cute decorating.

The red cakes ganache is made with white chocolate and red food coloring and the others have a dark chocolate ganache.

Heart shaped chocolate cupcakes:
(makes 18-24)

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 eggs
• 3/4 cup lukewarm water
• 3/4 cup buttermilk
• 3 tablespoons pure coconut oil 
• 1 teaspoon pure vanilla extract

Ganache icing:

• 200g good dark chocolate or white chocolate
• 1 cup of heavy cream
• 1 tablespoon butter

Pre-heat oven to 350F.

Sift together all the dry ingredients in a large bowl.

Whisk in the eggs, lukewarm water, buttermilk, oil and vanilla until smooth.

Fill heart shaped cupcake liners 3/4 full with the batter (I used heart shaped silicone molds).

Bake for approx 20 minutes at 350F.

Allow to cool completely and then remove them from the liners and refrigerate while you make the ganache.

Chop all the chocolate up into very small pieces and put in a large bowl.

In a pot heat the heavy cream and butter until boiling.

Quickly pour the boiling cream over the chocolate and whisk until melted and smooth.

Put the cakes on a cooling rack with a baking pan underneath.

Immediately pour the ganache over the cakes and allow to drip down on a cooling rack.

Decorate as you like :)

   To see what else I'm up to, follow me on Twitter, Pinterest and Instagram

PUMPKIN WHOOPIE PIES

The first whoopie pies I ever made were red velvet last Christmas. What could be better than red velvet whoopie pies? Pumpkin ones! Everyone loves pumpkin this time of year. The maple cream cheese filling really completes the flavors of these delicate pumpkin delights. How could I resist not taking these to Thanksgiving this year?

I have only celebrated three Thanksgivings in my lifetime; being an American holiday, we don't celebrate it back home in the UK. Christmas is the only day we bring out the grand turkey, so it was a little disorientating for me the first time. It felt too much like Christmas. Thanksgiving definitely feels different to me now. The abundance of all things pumpkin is surely something that helps separate the holidays and sweet potatoes with marshmallows on top are not something you would find on the Christmas table. Thanksgiving has become an autumnal celebration of food that I just could not live without now.

Pumpkin Whoopie Pies: (makes 36)

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 cup unsalted butter (softened)
• 1 cup white sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 and 1/2 cups pureed pumpkin
• 1 teaspoon vanilla extract
• 1 and 1/2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8th teaspoon ground cloves
• 1/2 teaspoon salt

Maple Cream Cheese Filling:

• 3 cups powdered sugar
• 8 ounces cream cheese (room temp)
• 5 tablespoons butter (softened)
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Preheat oven to 350F.

Cream together the butter and sugar well.

Whisk in the eggs, vanilla, salt and pumpkin.

Sift in the flour, baking powder, baking soda and spices.

Mix until well combined.

Scoop teaspoons of the batter on a parchment lined cookie sheet.

Bake for 10-15 minutes at 350F.

Allow to rest on a rack until completely cooled before assembling.

For the filling whisk all the ingredients together until very smooth.

Turn one cookie upside down and add a teaspoon of the frosting and add another cookie on top.

Continue until all your whoopie pies are assembled.

THE PERFECT CHOCOLATE CHIP COOKIE

As we near towards the holidays I often start to think about my favorite cookies. Everyone has their favorite Christmas cookies, but what's everyone's favorite cookie of all time? Is there really a cookie out there that is better than the classic chocolate chip cookie? For me there's just nothing I like more than a warm chocolate chip cookie fresh out the oven and dunked in a cup of tea.

Every person will always claim that their favorite chocolate chip cookie recipe is the best in the world. It all comes down to the fact that there actually is no such thing as the world's best chocolate chip cookie. Rather, it seems to come down to personal preference; the best chocolate chip cookie in ones own opinion. 

My mother in law makes what I would call the best chocolate chip cookies. She gave me this recipe years ago and I just haven't found another that turns out more perfect. Slightly crisp on the outside, soft and chewy on the inside with an overload of chocolate chips.

Chocolate Chip Cookies: 

(makes 24)

• 2/3 cup butter (softened)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract (I added another teaspoon...)
• 1 and 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cup semisweet chocolate chips

Preheat oven to 375F.

Cream the butter and sugar together. mix in the egg and vanilla.

Sift in the flour, baking soda and salt.

Add the chocolate chips and combine well.

Scoop teaspoons of the cookie dough and spread out on a un-greased cookie sheet.

Bake at 375F for 8-10 minutes.

Remove when the cookies are still soft.

APPLE & CINNAMON MUFFINS

As soon as we enter fall, I always find myself at the farmers' market every Sunday without fail, even if there's nothing particular that I need. There's something very comforting about an Autumn farmers' market; it brings out the homely side in me.

Buying produce closest to their natural state seems more rustic and appropriate now that it's fall. Brussels sprouts: do I want to buy them loose and cut off from their stem? No, it's much more fun bringing the whole stalk home or a large bunch of carrots with their lengthy leaves still intact. I also find these vegetables being showcased more in the fall. The usual carrots chopped up and thrown in the microwave to steam rather become carrots braised in fresh thyme and beef stock or roasted along with a medley of other seasonal root vegetables such as butternut squash and parsnips with sage and butter.

Autumn seems to have that magic touch that transforms any of our everyday ruts to blissful comfort goodness. Oatmeal becomes spiced pumpkin oatmeal with maple syrup. Apple juice becomes warm apple cider with cinnamon. Our everyday coffee becomes a gingerbread or pumpkin latte and a blueberry muffin is now a warmly spiced apple muffin with almonds.

The best item of all to buy at the farmers' market this time of year is most certainly apples. We might eat them year round but never do they taste the same as freshly harvested fall apples. Honeycrisps are my favorite in particular; they're fantastically crunchy, sweet and juicy. I have used Honeycrisp apples in this muffin for a bite of luxurious sweetness, but any fresh Autumn apple will taste beautiful in these muffins to be truthful. My favorite muffin of the season...so far!

Apple and Cinnamon Muffins: Adapted from Nigella Lawson's Nigella Kitchen
(makes 12)

• 2 of your favorite apples (peeled, cored and diced small)
• 1 3/4 cups spelt flour or all-purpose flour (I used all-purpose)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 2/3 cup light brown sugar
• 1/2 cup honey
• 1/4 cup plain yogurt
• 1/2 cup flavorless vegetable oil (like canola)
• 2 eggs
• 1/4 cup raw almonds (roughly chopped)

For the topping:

• 4 teaspoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup raw almonds (roughly chopped)

Preheat oven to 400F.

Measure all the dry ingredients in bowl. Add the chopped almonds.

In another bowl add the brown sugar, honey, yogurt, oil and eggs.

Fold the dry ingredients into the wet along with the chopped apples. Don't over mix.

In a small bowl mix together the ingredients for the topping.

Spoon the batter into muffin cups/muffin tin and then sprinkle on top of each with the topping mixture.

Bake for 20 mins until risen and golden.

PUMPKIN, PECAN & CHOCOLATE CHIP MUFFINS

Happy Fall! I'm now Mrs. Bowl of Mush ;) Our wedding was everything I ever hoped it would be and the cake was SO delicious!

Now that I'm all settled down and there's no more crazy wedding plans to take care of I can finally get back to blogging! This is my favorite season for baking. It's a time for warm, comforting, Autumn flavors.

These muffins are so delicious and very fitting to the season. They smell incredible. Originally they started out as pumpkin pecan muffins but this time I added chocolate chips and I was in heaven.
Pumpkin, Pecan & Choc Chip Muffins:
(makes 12)

• 2 cups flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup vegetable oil (like canola)
• 2 large eggs
• 1/4 buttermilk
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• pinch of ground cloves
• 1/2 cup chopped pecans
• 1/2 cup semi-sweet chocolate chips

Pre-heat oven to 350F.

Mix together the dry ingredients in a bowl. Set aside.

Mix together the wet ingredients and then add to the wet mixture.

Add the chopped pecans and chocolate chips.

Be careful not to over mix the batter for a lighter muffin.

Bake at 350F for 25-30 mins.

PLUM CAKE

I watched Amelie last weekend; it's one of my favorite movies. I love escaping into Amelies magical, quirky world of cracking crème brûlées and skipping stones. There is a scene near the end where she begins to make a cake while day dreaming of her crush running in the rain outside, tracking down yeast for her "famous plum cake" and every time I see this I dream of eating plum cake in France. Well I'm not in France...but I did make a plum cake! Amelie made a Kouign-amann cake, which is quite a bit different to mine, there is no yeast in it, but it turned out to be a very moist and delicious plum cake.
Last week, the company Oh! Nuts sent some bags of nuts my way to use for recipes. Of course, I was delighted! They sent me some unshelled pistachios, macadamia nuts and almond flour. So I would like to say a big thank you to Oh! Nuts. I'm very keen to make some macadamia nut cookies and lots of things using the pistachios. I decided to begin with the almond flour for this plum cake and turn it into a plum and almond cake. The almond flour will also come in very handy when I finally attempt to make macarons!
Plum + Almond Cake:
(9" by 9" square pan)

• 3-4 firm, sweet red plums (quartered and stone removed)
• 3/4 cup butter (softened)
• 1/2 cup + 2 tablespoons sugar
• 3 eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 cup almond flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 tsp salt
• pinch of nutmeg
• 2 tablespoons milk

Pre-heat oven to 350F.

Cream the butter and sugar together, beating for about 3 mins.

Add the eggs, orange zest, almond extract and vanilla extract and beat well.

Then add the almond flour, all-purpose flour, baking powder and salt followed by the milk.

Combine well.

Pour the batter into a 9" by 9" square baking pan, or a 9" round pan if you prefer.

Arrange the plum quarters on top of the batter.

Bake at 350F for 30-40 mins until golden.

Allow to cool for at least 10 mins before serving. Sprinkle with powdered sugar.

CHERRY CLAFOUTIS

I can't believe how much work goes into planning a wedding!! Especially when you're having it back home in Scotland and you live in New York City! I thankfully have a fantastic family who are actually the real reason any of it is coming together...

Anyway, summer is finally here and I've got cherries on my mind. I love it when all the summer fruits are in season; raspberries, strawberries, mangoes, peaches and cherries are some I've been buying this month.

Before making this one, I had never had a cherry clafoutis or any other kind of clafoutis before, but I was always curious about it. My first testing of this recipe went horribly wrong and was more like an omelet but then after a lot of tweaking, I think I finally found the perfect cherry clafoutis. I don't have anything to compare it to, but it tasted amazing! I loved the custardy flan texture, the cherries were sweet and delicious and it had this lovely golden sponge covering it.

It has definitely become one of my favorite summer desserts. It's lovely warm out of the oven, or even cold. Makes a great brunch as well as a dessert!

Cherry Clafoutis:

• 1 1/2 cups fresh cherries (pitted)
• 3 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• pinch of nutmeg
• 1/2 cup sugar
• 2 tablespoons melted butter
• 3/4 cup all-purpose flour

Pre-heat oven to 375F. Butter a 9" pie dish and set aside.

Pit the cherries. I just cut them in half and took the stone out. 

Whisk the eggs in a bowl for about 2 mins until they begin to turn pale. Add the cream, milk, vanilla, nutmeg, sugar and butter. Mix well.

Sift in the flour and mix until very smooth.

Pour the batter into the pie dish and then evenly spread out the cherries.

Bake for 30-40 mins until golden.

An inserted toothpick should come out clean and it should be firm inside.

Allow to sit out of the oven for 20 mins before serving.

LEMON POPPY-SEED COOKIES

Lemon plays an important role in almost everything I bake. It always adds that much needed kick in every recipe; including everyday savory meals (I know you are all surprised to hear that I don't actually eat cake for dinner...). A squeeze of lemon and a pinch of zest will liven up any dish.

Lemons are actually a really great way to alkalize and balance your body's natural PH, so it's always great adding it to your water, squeezing it in salad dressings or marinades, or of course, adding it to your cookies and cakes for a vitamin C boost. ;)

My favorite desserts always seem to be the lemony ones. After making the lemon-syrup tea cake, my appetite for lemony treats will forever be incurable, but these cookies have thankfully kept me going.

If you're passionate for all things lemon, you will love these. These cookies are perfectly sweet, crisp and delicate with a wonderful zesty tang. The poppy seeds add a lovely crunch and finish off the cookie very well.

This dough is a lot wetter than most cookie dough. I think it may help to refrigerate the dough for a couple of hours before rolling into balls. I didn't do that, I just worked gently with it using a cookie scoop and dropping the dough in the sugar mix and gently rolling it around.
Lemon Poppy-Seed Cookies: (adapted from Martha Stewart Living, August 2004)
(Makes approx 30)

• 1/4 cup fresh lemon juice
• 3 1/2 teaspoons lemon zest
• 1 cup unsalted butter (2 sticks)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 tablespoon poppy seeds (plus extra for sprinkling)

Pre-heat oven to 375F. Bring the lemon juice to a simmer in a saucepan until reduced by half. Add 1/2 cup (1 stick) of butter, stir until melted. Set aside.

In a large bowl, cream together the other 1/2 cup (stick) of butter with 1 cup of the sugar with an electric mixer. Add the egg and melted lemon butter. Whisk for about 3 minutes until it becomes pale. Mix in the vanilla and 2 teaspoons of the lemon zest.

Sift in the flour, baking powder and salt, fold gently and then add the poppy seeds.

In another bowl, stir together the remaining sugar and lemon zest. Take spoonfuls of the cookie dough and roll it in the sugar/zest mix. Place 2 inches apart on a parchment lined baking sheet. Press each cookie flat with the flat side of a glass dipped in the sugar/zest mix. Sprinkle with more poppy seeds.

Bake in the oven for 10-11 minutes at 375F until the bottoms have browned lightly.

Allow to cool fully on a rack.

Check out some of my other Lemony Posts:
Lemon Cream Cake
Lemon Tarts
Lemon-syrup Tea Cake