British Jumbles

These cookies are so unique because of they way the batter is prepared. You mix everything together in a deep dish skillet/saucepan! They come together in a snap and bake up with another unique trait: the crust. It has a very flaky texture on top but the insides of these cookies are quite dense.

I flavored mine with chocolate chips and walnuts but I felt they lacked any true punch of flavor. Next time I would add 1/2 teaspoon of ground cinnamon (Saigon preferred for a good flavor kick) and up to 100 grams of raisins. Give this a shot if you decide to test out this recipe yourself.

Also, if adding chocolate chips, be prepared for melting. Just fold them in gently with a rubber spatula and then scoop up into drop cookies asap before they melt any further.

To get started you will need a fair sized deep dish skillet, saucepan (large enough to hold all the ingredients) or even a small dutch oven will do. I whisked in most of the ingredients initially with my wire whisk but once you add the flour you will need to switch over to a wooden spoon. Finally, switch over again to a rubber spatula when adding your fruits, nuts, chocolate, etc.



So let's get started !

RECIPE:
*source recipe : Jumbles, The Great British Book of Baking

WHAT YOU NEED

125 grams unsalted butter
100 grams fine granulated sugar
50 grams light brown sugar
1 medium egg
1/2 teaspoon vanilla extract
175 grams all purpose flour
1/2 teaspoon baking powder
up to 100 grams of flavorings: chopped chocolate, nuts, dried fruit, etc

MAKE IT

PREHEAT oven to 375F
LINE 2 cookie sheets with parchment paper
IN MEDIUM SKILLET with high sides, melt butter over NED/LOW heat
REMOVE from stove-top
WHISK in sugars
IN SEPARATE BOWL, whisk together egg and vanilla
ADD egg mixture to skillet and whisk until combined
WITH WOODEN SPOON, stir in flour and baking powder into skillet mix until thoroughly combined
FOLD in flavorings
DROP by tablespoon onto prepared pans leaving 1 inch space between cookies
BAKE 10-12 minutes
LET COOL in pan 3 minutes
MOVE cookies onto cooling racks and allow to cool completely
STORE in airtight container

ENJOY !

Also seen here:

Banana Sour Cream Muffins with Pecans

Unfortunately, my banana nut muffin post was lost in the Blogger mishap so I will re-post again with the hopes that you will see this in time to make a fresh batch of these lovely muffins for your weekend treat !

I decided to make these yesterday morning when I was again faced with one overly ripe banana on the counter; the only survivor of a bunch I purchased at the start of the week. Rather than adding to my growing stack in the freezer, I wanted a recipe where only one banana would suffice and muffins came to mind.

These muffins have several key ingredients to ensure optimum moisture: sour cream, milk, oil and of course, banana. The addition of nutmeg and cinnamon are wonderful complimentary flavors to banana in baked treats. These muffins have a soft, cake-like, consistency and are perfect plain, with butter, jam or even a smear of cream cheese.

Throw in some nuts during the final mixing stage to give them great crunch. Top them off with turbinado or demerara sugar right before baking. My girls love theirs with chocolate chips so just swap out the nuts for sweet little morsels of " I can't get enough" chocolate if you prefer.


LET'S GET STARTED!

RECIPE:

WHAT YOU NEED

2 cups all purpose flour
1/2 cup fine sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup (1 large) mashed banana
1/2 cup milk (I used 2%)
1/4 cup full fat sour cream
1/3 cup oil (a neutral flavored oil is needed. I use Becel)
1 egg, slightly beaten
1/2 cup chopped nuts

MAKE IT

PREHEAT OVEN to 375F
LINE 12 MUFFIN CUPS with paper liners

IN LARGE BOWL, whisk together first 6 ingredients
IN MEDIUM BOWL, whisk together remaining wet ingredients except nuts
ADD wet ingredients to dry ingredients folding in nuts at same time. Fold together just until combined
FILL muffin cups to the top (as they do not rise too high and won't overflow the tin).
BAKE 18-20 MINUTES or until toothpick inserted in center comes out clean

ENJOY !

Rocky Road Triple Threat Chocolate Chip Cookies

My second baking experience with a recipe found in The Pastry Queen's cookbook and it was a fantastic experience indeed.

These cookies are filled with nuts, 3 kinds of chocolate and mini-marshmallows. They almost have a meringue texture on the outside and are filled with richness and crunch on the inside.

They have minimum flour and use 3 eggs as the glue to keep all these lovely goodies together to form one gorgeous cookie.

LET'S GET STARTED !

The recipe can also be found in this amazing cookbook; page 128

To begin, you need to toast two kinds of chopped nuts in your oven:
walnuts and pecans for 7-9 minutes. Don't bypass this step.
Toasting the nuts adds such incredible flavor!

Now onto the chocolate! You need to have 3 types of chocolate on hand - chocolate chips, bittersweet and unsweetened. The chips are added at the last prep stage. The other 2 chocolates are melted together with butter before adding to the egg/sugar mixture.

While chopping your chocolate, go ahead and cut your mini marshmallows in half too.
The recipe calls for them to be quartered but I found they were too small.

This recipe makes quite a bit of cookies - I counted 24 large cookies
measured out with my cookie scoop.

The result: plump cookies with crackled tops.

RECIPE:

WHAT YOU NEED

2 cookie sheets lined with parchment paper then sprayed thoroughly with cooking spray
1 cookie sheet set aside for toasting nuts

1 cup chopped pecans
1 cup chopped walnuts
6 tablespoons unsalted butter
8 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet or milk chocolate chips
1 cup mini marshmallows, halved

MAKE IT

PREHEAT oven to 350F
SPREAD chopped nuts in a single layer onto an ungreased cookie sheet
TOAST 7-9 minutes until golden brown
SET aside and allow to cool completely

IN SMALL saucepan, combine chopped chocolate and butter
MELT over low heat , stirring constantly until fully melted.
SET ASIDE and allow to cool completely

IN A LARGE BOWL, combine eggs and sugar
WITH ELECTRIC MIXER, beat 3 minutes, MED speed
ADD vanilla and melted chocolate.
BEAT MED SPEED for 2 minutes
ADD flour, baking soda and salt.
MIX just until combined
STIR in chocolate chips and marshmallows
ALLOW dough to sit 20 minutes

PREHEAT oven to 350F
WITH cookie scoop or teaspoon, drop rounded mounds onto greased parchment-lined sheets
PRESS down tops of cookies slightly so they are not as peaked
COOK 11-12 minutes until cookies are no longer shiny and are starting to crack
LEAVE cookies on cookie sheet for 10 minutes then transfer with a spatula to cooling rack

Cookies are at their best if eaten within 3 days or they can be frozen, wrapped in plastic wrap then in foil, for up to 3 weeks.

ENJOY !

Pastry Queen's Jonnie's Breakfast Granola

I decided to make granola. Not because I am a die-hard cereal fan or love the taste of granola (though, don't get me wrong, I do) but because I recently bought the Pastry Queen's cookbook and this recipe caught my attention.

It was refreshing to see a granola recipe in a baking cookbook and I was up for the challenge. In the end, the challenge was non-existent. This is a very easy recipe and the results are taste-bud delightful. I have no doubt this will now become a breakfast staple in our home.

This is a wonderful cookbook and I highly recommend you pick up a copy. The recipes are both savory and sweet. I cannot wait to try her Apple-Smoked Bacon and Cheddar Scones next !

Now back to the granola: As the recipe in her book states, any dried fruit works; the choice is up to you. She prefers cherries and apricots but at times adds dried figs too. All sounds great to me ! After tasting my first spoonful thoughts of dried pineapple came to mind and will be an addition to my next batch.


The recipe calls for almonds. I substituted pecan pieces. And for the dried fruit I opted for dried, sweetened cherries. The original recipe also makes a boat load of granola so I halved the recipe and it turned out perfectly. I also found I needed to add a tad more bake time than recommended. For me, 23 minutes vs 20 minutes was the ticket to a golden, perfect granola.

Do not add the dried cherries, or any dried fruit,
until after the baked granola has cooled completely.

LET'S GET STARTED !

RECIPE:

WHAT YOU NEED

1/3 cup flavorless vegetable oil (canola or safflower work well)
1/4 honey
1/2 cup packed brown sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
4 cups old-fashioned rolled oats (not quick cooking)
1/4 shredded sweetened coconut
1/2 cup pecan pieces
1/2 cup dried sweetened cherries

MAKE IT

PREHEAT oven to 350F
IN LARGE SAUCEPAN, combine oil, honey, sugar and vanilla.
OVER MEDIUM HEAT, keep stirring until sugar dissolves, approx. 3 minutes
IN LARGE BOWL, combine all other ingredients EXCEPT dried cherries (or any dried fruit you prefer to use)
POUR sugar mixture over dried ingredients and stir well until combined
POUR onto 12 X 17 " cookie sheet. SPREAD out evening with back of a wooden spoon
BAKE 20 MINUTES, stirring occasionally
ALLOW to cool completely before adding dried fruit
AS the granola cools it will dry out and give you the crunch you want in a good granola. Break up any larger clumps with your fingers.
STORE in air-tight container

FANTASTIC with milk, yogurt or just on its own as a snack!

Old-Fashioned Banana Roll

Just like the banana roll I used to buy my Granny at Woolworths many, many years ago! This is a lovely light banana cake with a whipped cream icing.

What brought this on? As I walked into my kitchen to put on a pot of tea, I was greeted by the smell of an overripe banana. And sure enough, there it was. One lone banana overly ripe on the counter -- not enough for muffins or a quick bread. So now what? Freeze it for good use later? Or throw it out?

And then I remembered!



Like a candy-coated flashback, it all came back. Little me as a teeny-bopper picking up a sweet banana roll at Woolworths on my way home one Saturday for a weekend visit.
After that first purchase it became the norm - a banana roll was toted home
(along with my dirty laundry) each and every visit !

This brought back many fond memories. I hope it does the same for you.
And if not, well then you can bet it will create new superb memories
for you to enjoy in the future!

Rather than trying to put together a recipe from scratch with the hopes of mimicking the real thing, I figured there was no way I was the only person who loved and missed this little dessert. My Google research led me to find a recipe that I was sure was my ticket to recreating the Woolworths Banana Roll and I found it here at Tasty Home.
I did adapt this version though as I went along.

I am not a jelly roll superstar. To be honest, this is the FIRST one I have ever baked.
I am proud to say it came out perfectly!

LET'S GET STARTED !

To begin, I greased a cookie sheet (as I had no jelly roll pans hanging around)
and lined it with parchment paper with 2 inch overhang.
Then I greased the parchment paper too !


The batter was simple but beware, have 3 mixing bowls handy before you begin.
I smoothed it into the pan and hoped for the best.


10 minutes in the oven and out it came to be immediately transferred
to a tea towel which was pre-dusted with icing sugar.
Then I simply, and gently, rolled up the cake into a little log.
I let it sit for a good hour before icing.

Yes, there is a little jelly roll all tucked away in here.
I couldn't stop touching it while it was still warm and swaddled in the tea towel.
It felt like a kitten wrapped up in a blanket (and yes, in a GOOD way!!)


Let the icing begin !


So two amazing things occurred today:
I conquered my fear of jelly roll baking and I recreated a memory!
I brought the past into the present!

RECIPE:

WHAT YOU NEED

FOR THE ROLL

1 cup sifted cake flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup mashed ripe banana (1 large banana works)
1 tablespoon full-fat sour cream
5 1/2 tablespoons unsalted butter at room temperature
1/2 cup fine granulated sugar
1 large egg at room temperature

FOR THE FILLER ICING

3/4 cup heavy cream
2 tablespoons sour cream
1 tablespoon fine granulated white sugar
1 teaspoon pure vanilla extract
1 teaspoon banana extract
1 package of Whip It

MAKE IT

PREHEAT oven to 350F
GREASE a cookie sheet or jelly roll pan
LINE with parchment paper ensuring 2 inch overhang on all sides
IN MEDIUM BOWL, SIFT flour, baking soda, baking powder, nutmeg and salt.
IN SMALL BOWL, MASH banana and combine with sour cream.
IN LARGE BOWL, CREAM butter until it is smooth (1-2 minutes medium speed with hand-mixer).
ADD sugar and scrape sides of bowl if necessary.
CREAM SUGAR and butter for 2 minutes medium speed.
ADD egg and continue to beat 2 minutes.
SLOWLY add half flour mixture, then banana mixture and end with remaining flour mixture. MIX until smooth.
POUR batter into pan and use icing spatula or knife to spread evenly.
BAKE for 10 - 12 minutes until top starts to turn golden brown.

REMOVE from oven
LAY a tea towel on your work surface and dust with icing sugar
INVERT cake onto tea towel and ROLL up with towel.
ALLOW to cool for 1/2 hr.

MAKE ICING:

COMBING all icing ingredients blending at medium to high speed with a hand-mixer
until smooth and thickened.

ICE THIS BABY !!

UNROLL cake slowly (if it starts to stick gently pull towel off cake) and spread with 1/2 of icing
ROLL up slowly and cover with remaining icing
SPRINKLE top of jelly roll with chopped walnuts

ENJOY! This one is to remember!!

White Chocolate Pecan Banana Bread

Banana Bread - a childhood favorite. An adult favorite. Hey, it is an ALL TIME favorite!

This one is loaded with chunks of white chocolate and chopped pecans.

I grew up eating slices of banana bread topped with butter. There truly is nothing comparable.

HERE WE GO !

Some of your basic ingredients: overripe bananas, white chocolate and pecans

Rather than going with one large loaf pan I decided to use 4 small loaf pans.
When moving to smaller pans, I had to reduce the baking time
by approximately 10 minutes.

4 little loaves of delight cooling for a bit in their pans

Golden brown and baked to perfection. All it takes is a 350F oven for 35 minutes!

The sweetness of the white chocolate plus the crunch of pecans
make these little guys BIG WINNERS !

RECIPE:

WHAT YOU NEED

1 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 medium or 2 large very ripe bananas, mashed
2/3 cup fine white sugar
1/3 cup of vegetable oil (I use Becel)
2 large eggs at room temperature
1 teaspoon pure vanilla extract
3 squares of white baking chocolate, chopped
3/4 cup chopped pecans

MAKE IT

PREHEAT oven to 350F
GREASE 4 small loaf tins or one 8 1/2 x 4 1/2 inch loaf pan

COMBINE flour, baking powder, salt, baking soda and spices with whisk
MASH bananas
ADD sugar to bananas and stir with wooden spoon until well combined
STIR in oil, eggs and vanilla to banana mixture until well blended
ADD flour to banana mixture and stir just until combined. Do not overmix
FOLD in baking chocolate and pecans

DIVIDE batter between 4 loaf tins or one large loaf pan
RAP tins gently on counter to remove any air bubbles

BAKE for 35 minute if using 4 small loaf tins or 45 minutes (checking with a toothpick at 40 minutes)

ALLOW loaves to cool in tins on a baking rack for 5 minutes
REMOVE loafs from tins and let cool completely. Trying to slice a loaf while it is still too warm can result in one big mess!

HAUL out butter, spread on a nice thick slice and ENJOY !!