Afternoon tea darlings?? I'm a sucker for a good scone (pronounced scone as in gone!!) with some clotted cream and raspberry jam. My ultimate fav scones to bake are cherry scones. I just cannot get enough of them and my best friend jade is a fellow cherry scone lover and is always made up when I've baked a batch. Though it has been a while. What is your favourite flavour scone?
Now have you ever tried a savoury scone? This time of year, everybody seems to be making homemade soups. And what a better partner to go with a nice bowl of wonderfully warming soup, than some freshly made cheese scones? Trust me, they're cheesy peasy to make too! A good one to get the little ones involved with as it requires a lot of handy work. So is great for kids who like to get messy and will really help them to develop their fine motor skills whilst having fun too.
225g of self raising flour.
120g grated mature cheese.
1 Tsp of cayenne pepper.
1 Tsp of baking powder.
55g butter sliced into chunks.
90ml of milk. Plus 1Tbsp for glazing.
1) Mix all dry ingredients together in a bowl and then add the cheese. Mix cheese through, thoroughly.
2) Add butter. I'm lazy so didn't chop mine as such but instead put it in, in blobs! As shown in picture below. Using your fingers rub the butter in with the flour mix until the mixture resembles bread crumbs.
3) Add Milk 45ml at a time taking care not too over mix. Your mixture should come together at this point to form a nice dough.
4) Sprinkle some flour onto your work surface and roll your dough out to about an inch thickness and then using a cutter or glass rim, cut out your circles and place on a baking tray lined with baking paper.
5) Brush the top of each scone with a little milk and then sprinkle a tiny bit of cayenne pepper on the top of each one, before placing in a preheated oven at 180 degrees for 15 minutes until well risen and slightly golden on top.
Viola!! Perfect fluffy savoury scones with cayenne and cheese. Yum Yum Yum.
Nutritional info as below per scone. This recipe made 7.
So the clock's have gone back an hour and the evenings have just as suddenly, become that little bit darker, and that little bit colder. We are starting to see the appearance of "dragon breath", my little ones call it, with every exhale in the cooler outdoors. This time of year seems to really bring out the inner baker in me. I bake more often than I normally would, the baking tins are a forever alternating splendour of culinary delights.
The usual Tribe's favourites of flapjacks, gooey chewy cookies and school cake, are joined by an autumn crumble topped banana loaf, carrot cake muffins and spiced oatmeal cookies to name a few. Today I am going to share my spiced cookie recipe with you all. Soft chewy, cinnamon infused cookie goodness, perfect with a pumpkin spiced latte and paired with a good book and some cosy socks, sat in front of the fire.
I'm giving you an easy to follow recipe, that the children will love giving a hand with. The recipe makes roughly 20 nice sized cookies of pure yumminess that can be enjoyed by the whole family or beautifully stacked in 5s and gift wrapped in baking paper and twine to be given as gifts.
100g Light soft brown sugar
25g Granulated sugar
1Tsp Vanilla Extract
90g Plain flour
Line two baking trays with baking paper.
1) Cream together butter & Sugars
2) Add egg, vanilla, cinnamon & raisins. Mix all the ingredients together thoroughly.
3) Add plain Flour & Oats. And thoroughly mix to create your finished cookie dough.
4) Using a large teaspoon for size. Scoop a portion of dough using your teaspoon and roll in between your hands to create a ball shape. Place your balls evenly spaced on your baking tray to allow for some spreading during cooking. Flatten each ball slightly and bake in the oven for 10-12 minutes until the edges are just turning golden brown. Remove from oven and allow to cool before enjoying. If you're impatient like me, these can be eaten warm too and are delicious!
On a personal note this is one of my favourite recipes to bake for myself, to fill my own treat tins. Not only do they taste like autumn/winter cram packed into a delicious cookie, but they're relatively low in calories too! So as always, I have provided you lovely people with the nutritional information below.
As with all my recipes, please feel free to send me pictures of your bakes. I absolutely love seeing my recipes being brought to life in other people's kitchens and enjoyed by other people's Tribes. Stay safe and much love, Steph x
Today I will be taking you all on a trip down memory lane, to a little slice of my childhood that I love and adore. Exploring the origins of my love of baking.
My grandma's kitchen was a small L shaped kitchen. That had a sink in the bottom left hand corner of the L with a little window above it overlooking the back garden. The back garden was a triangle shaped concrete garden that had bird feeders hanging on the washing line at the top point of the garden. I would stand on a chair at that sink many a time as a child watching the blue tits coming and going, pecking at the peanuts.
The bottom right hand of the L was where the baking cupboards were and on the work surfaces where we would mix our ingredients were cake tins. There was two cake tins on a regular basis, one containing a plain sponge loaf cake and the other containing a mixed dried fruit sponge loaf. These were my Grandma's staple bakes that I would always help her mix and cook. I would always have a slice of the plain loaf, either spread with butter or strawberry jam.
I adored the smells that poured out of that kitchen on a regular basis. I loved the process of baking, the measuring, the weighing, cracking the eggs. The best bit was, and still is, licking the spoon and mixing bowl clean, if you don't do that, we just can't be friends. I lost my way a little on the journey and became someone whom I was not for a short period, but since getting out of that situation, I have rediscovered many old loves and hobbies, of which one of them was baking.
I love experimenting and trying my hand at new recipes or flavour combinations. I try my best to make the majority of my recipes easy to follow and with minimal prep, mainly focusing on the busy mum factor. As it's always lovely to have freshly baked goods readily available for the children, but understandably we as mum's are always super busy. Hence forth having a simple, quick, easy to follow recipe is like gold dust to us.
I'm sure this year the majority of us are in the same boat financially right? In that a large amount of us have been made redundant or have had to temporarily close our businesses to abide with government rule. And unfortunately there are those of us who's businesses simply haven't survived the pandemic. Those of us whom are self employed have had to rely on savings to get by or a reduction in income.
Times have not been easy of late have they? So with this in mind, all my recipes posted on the blog throughout the month of November, are going to be ideal as Christmas gifts. What better way is there to express your love for a friend or relative (except paying a bill! haha) than to give them a lovely box of goodies, home baked with love? Keep your eye out for recipes such as festive Oreo's, ginger breadmen, iced shortbread stars, various flavours of truffles, minced pie bars, and traditional fudge amongst others.
These are honestly quite easily, the most moreish things I've ever baked. Seriously that good guys!!
Plus they're actually super easy to make for grown ups and little helpers too. There is no set ingredient to put in to make them "loaded" Its basically my gooey cookie recipe mix with all your favourite chocolate treats thrown in and rather than portioned into cookies, you put the whole mixture in a lined 20x20 baking tin. Super simple seriously good food porn going on here. FYI these are perfect with a nice brew after getting pissed wet through on the dreaded autumn school run!!
115G LIGHT SOFT BROWN SUGAR
110G CASTER SUGAR
1 TSP VANILLA EXTRACT
220G SELF RAISING FLOUR
100 MILK CHOCOLATE CHIPS
100 DARK CHOCOLATE CHIPS
2 CADBURY SHARING BAGS OF CHOCOLATE
( I USED OREO BITES AND FUDGE BITES FOR ONE RECIPE, THEN WHITE CHOCOLATE SMARTIE BUTTONS AND TWIRL BITES FOR THE OTHER AS THEY ARE OUR TRIBES FAVS!)
1) CREAM TOGETHER BUTTER & SUGARS
2) ADD EGG & VANILLA AND MIX THROUGH
3) ADD FLOUR AND MIX THROUGH TO MAKE YOUR COOKIE DOUGH
4) ADD CHOCOLATE CHIPS AND MIX THROUGH YOUR DOUGH
5) ADD YOUR LOADED CHOC GOODIES AND MIX THROUGH
6) PLACE MIXTURE IN A LINED SQUARE 20X20 BAKING TIN ENSURING IT IS SPREAD RIGHT INTO CORNERS. (YOU WILL HAVE A SMALL AMOUNT OF MIXTURE LEFT OVER, SO EITHER EAT IT WITH A SPOON OR SHAPE IT INTO COOKIES TO COOK.... I ALWAYS GO FOR THE SPOON OPTION-YOLO!)
7) BAKE AT 180 DEGREES C FOR 25-30 MINUTES UNTIL GOLDEN ALL AROUND THE EDGES, THE CENTRE MAY STILL BE A BIT SOFT BUT ITS OK AS IT WILL SET ONCE COOLED BUT STILL BE A TINY BIT GOOEY. LEAVE TO COOL FULLY BEFORE PORTIONING INTO 6 RECTANGLES OR 9 SQUARES.
Welcome to my recipe page....
I have a massive sweet tooth, I'm usually the girl checking out the dessert menu in the restaurants first and fock it lifes to short!! Anyone who knows me knows I love to cook/bake so on here I'll be sharing my recipes with you guys. My staple bakes are....