Lots of parties.

Almost into the third week so here’s two weeks in one before I have to do three weeks in one!

There was a fifth birthday in our house this week and lots of parties to celebrate so both weeks the baking in the house was cake. Last week I made pumpkin cupcakes which were also seasonal.

This week it was birthday cake.

This is just a regular sponge cake made with the same weight each of self-raising flour, sugar and butter or margarine as 3 eggs plus a teaspoon of vanilla essence. The batter was split into three bowls and each one coloured with a different gel food colouring. When baked and cooled it was iced with shop bought buttercream icing and covered in rainbow sprinkles.

Slice of rainbow cake with sprinkles on top

Pumpkins are in all the shops at the moment. It’s a bit soon for carving if you want them to be still fresh on Halloween though plus I hate all the waste so I’m always looking for ways to use what’s emptied out for carving. This recipe requires pureed pumpkin which can be made by baking the pumpkin then removing the seeds and skin or by removing seeds and skin and then boiling the chopped up flesh. It needs to be well strained to remove as much water as possible before being pureed.

I used this recipe which is easy to follow and required things that were already in my cupboard.

The wet ingredients are mixed in a food processor then added to the dry ingredients.

img_20171018_205223.jpg

I found it a bit of a liquid batter which made a challenge for getting into the cupcake cases. Best method seemed to be pouring from the bowl which also works your arm muscles! Which explains the messy cake tray.

img_20171018_211146.jpgI needed to make dairy free icing rather than cream cheese icing but apparently failed to photograph after I iced so this is the finished cupcakes. Without the icing, they were almost like muffins. The taste team approved as did the party guests. If I get time and another pumpkin I might try for a low sugar version.

 

 

Advertisements

Chocolate and rainbows

When you go through times when things happen that make you feel confused or frustrated or upset, when you struggle to see the good through all the pain it can sometimes feel like you’ll never feel joy again.

Sometimes we expect joy to fall on us with no effort and sometimes it does, seemingly out of nowhere in the laughter of our children or the hug of a friend. But sometimes it doesn’t sometimes you see glimpses of that joy without being able to let it soak in.

Today the weather has been a bit like that, sunny one minute pouring with rain the moment after then back to sunshine. My dog is feeling neglected because every time I say shall we go for a walk it pours with rain again and we don’t go. But eventually, we will have go, raining or not. We will have to find our moment of joy whether it’s raining or sunny we will have to work for it. The joy that we work for that we plan that we make positive decisions to seek out is just as real as the joy that comes by surprise and when there is rain and sunshine together it’s there you see the rainbow.

I may have mentioned before that much joy comes in my life from chocolate so today I took the flapjack recipe I’ve been working on and tried to make chocolate flapjacks.

No fruit at the request of the taste team so a little more honey and some molasses.

Melt:

50g Butter or coconut oil

4 Tbsps Honey

1 Tbsp Molasses

Mix in while melting:

50g Cocoa powder

Remove from heat and stir in

150g Oats

Optional 50 g chocolate chips or raisins or glacé cherries.

Bake in preheated oven at gas mark 6 for approx 20 minutes.

They don’t look brilliant but they taste amazing. Seriously considered eating the whole tray before anyone else could try them. Then my husband suggested we not offer them round anyone else after he tried them.