Chocolate Orange Welsh Cakes

No that we’re officially a week into December (coupled with the fact that it actually snowed this morning!  Not for long… but still!) I declare it officially safe to bring on the Christmas baking.  I’m easing you in gently though with these Chocolate Orange flavoured Welsh Cakes.  I LOVE Welsh Cakes, not only because I’m Welsh and it’s practically criminal not to love them, but also because they’re so easy to play around with!  If you’re not a fan of the traditional mixed fruit filling, then just swap it out with something you fancy – like chocolate! 🙂

Bonus Bungle snap 😉  Isn’t he handsome?

Chocolate Orange Welsh Cakes

Ingredients

  • 225g self-raising flour
  • 1 tsp mixed spice
  • 50g caster sugar (+20g for dusting)
  • pinch of salt
  • 100g chopped pieces of orange-flavoured chocolate
  • 110g butter/margarine (+ a little extra to grease the pan/skillet)
  • 1 large egg
  • a splash of milk if the dough is too dry

1. Sift together the dry ingredients into a bowl, then rub in the butter/margarine (get in there with your fingers and rub until the mixture looks like fine breadcrumbs).
2. Stir in the chocolate.
3. Mix in the egg until the dough comes together (if it’s too dry, add a splash of milk).
4. Roll out and cut into rounds.
5. If you haven’t got a skillet, a greased, level frying pan will do; cook the cakes for 3 minutes on each side (low heat), or until golden brown.
6. While still warm, sprinkle with a little caster sugar and then scoff!

Have a great weekend everyone! x

What I did Last Weekend: My Birthday, Cosmeston, Milgi

Last Friday was my 32nd birthday (as you know if you caught last Friday’s post), and was one of those lovely crisp Autumn days (exactly the same as the day I was born according to my Mum and Dad when they regaled everyone with my birth story over dinner at the pub… thanks guys!), and started off – as most days do these days – with taking Bungle for a walk.  But instead of doing the usual stomp around the block, we hopped into the car and drove to Cosmeston, which was absolutely stunning in the morning Autumn sunshine.  🙂






It was a quiet one, but lovely all the same.  I opened presents, blew out candles and got stuck into a massive cinnamon bun, and then went to the pub for dinner with my family.


On Saturday I was invited down to Milgi on City Road to try out their breakfast menu.  As a restaurant that promotes themselves as being dedicated to “everyday plant-based eating”, this cheeky McDonalds, sticky cinnamon bun-scoffing gal wasn’t quite sure what to expect.  But I’d heard really good things, was excited to give it a try and you know what?  I loved every single bite and was stuffed by the time we left!

I had to try the Lavabread-fried Potatoes, complete with polenta toast, a fried egg and homemade ketchup.  It was absolutely massive, and even Sunny was surprised when I demolished the lot.  I also really enjoyed my cheeky Toffee Apple Collins and honestly was a little bit buzzed in the car on the way home (…which made getting stuck in match day traffic through Cardiff a bit more bearable!).


Sunny went for their Indian Breakfast which came with two massive Parantha and a hefty portion of Dal.  I couldn’t resist sneaking a bit of his Parantha – you guys know I cook a batch myself when the in-laws come to stay.  He went for their Autumn Garden Smoothie, with pear, banana, oats, cinnamon, vanilla and oat milk and I think even he was surprised how much he loved it.

If you’re looking for somewhere new for breakfast definitely give Milgi a try; I’m pretty sure a Saturday morning breakfast there could cure any hangover – not only are the portions massive, but the food’s tasty and pretty easy on the eyes too.  They serve breakfast on Saturdays and Sundays from 9am until midday.  😉

Happy weekend everyone!  x

Hot Choc-tails

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Let’s get things straight here; I’m a die hard tea drinker, but when the nights get a little colder and a little darker I ditch my past nine ‘o clock telly and tea for something a little… cosier cwtchier.  Nothing beats a cream-capped hot chocolate at this time of year, but sometimes it’s nice to mix things up a bit and ditch the usual recipe and get a little creative 🙂

“It’s not Terry’s, it’s mine”

Hot Chocolate Powder, a splash of Cointreau (or orange extract), Warm Milk, Whipped Cream and Grated Clementine Zest.

White Russian

Have you ever tried Whittard’s White Hot Chocolate?  OHMYGOD.  I usually have it with a little bit of cinnamon, but this time I mixed it with Raspberry Vodka (you could also use Chambord or Monin’s Raspberry Syrup), Hot Milk, Whipped Cream and some Freeze-Dried Raspberry or Pink Sprinkles to top.


Donut Knock it ’til You’ve Tried it

Did you know you can get donut-flavoured syrup?  Ho yes, and I can’t think of anything better to use it for than spiking hot chocolates.  🙂  Hot Milk, Hot Chocolate Powder, 1/2 Teaspoon of Cinnamon, Donut Syrup, Whipped Cream and a Mini Donut to garnish.

Christmas in the Tropics

One of my absolute favourite flavours to add to a bog standard hot chocolate has to go to coconut.  Malibu (Coconut Rum) has been my favourite spirit since I was teen and a splash of the stuff in your hot chocolate is a wonderful thing.  If you’re one of those people who hates Malibu (you’re weird), then a splash of coconut syrup will work just as well.

Fred and Ginger

Gingerbread Hot Chocolate isn’t an unusual hot chocolate flavour, but add a little Disaronno (Amaretto) and it becomes a little more lively.

Hehe, he looks like he’s taking a bubble bath 🙂

All the above were created using Whittard’s dreamy Luxury Hot Chocolate Range. What’s your favourite hot chocolate flavour/cocktail? 🙂

Dooooooooonuts

The toughest thing about making these ghoulish donuts was coming up with a name for them.  There are so many great spooky names for food this time of year (I still maintain that Cadburry’s Scream Eggs are even better than normal Cream Eggs), but when Sunny asked what the hell these were and I replied excitedly “Ghost-nuts!” (easy now…) I realised that it just wasn’t going to cut it.  I came up short and just settled on Doooooooooonuts instead.

Anyway, as I was saying, these mini donuts are easy peasy to make  – especially if you’ve got a bread maker at home – and would make a great little Halloween Party treat!  🙂


Dooooooooonuts (makes 9 mini donuts)

Ingredients

  • 125g strong white flour (and a little extra for dusting)
  • pinch of salt
  • 1/2 tsp of ground cinnamon
  • 20g caster sugar
  • 75ml of lukewarm water
  • 1 tsp of softened butter
  • Half a sachet of instant dried yeast
  • vegetable oil for frying (use a small, deep saucepan to save wasting too much!)
  • Black food colouring (I used one Dr Oetker gel tube)
  • Ready to roll white Royal Icing (you could probably make your own, but I wanted that smooth white finish for my ghosts)
  • Piped chocolate for the “eyes”
  1. If you’ve got a bread maker then you’re all sorted; put the water in first, then the dried ingredients and hit the dough program.  Easy!  If you’re a hand baker, then you’ll need to sift the dry ingredients into a bowl and then add the water, butter and yeast – gradually bringing the dough together.  Knead for 5 minutes, then cover with cling film and leave to prove somewhere warm.  Within about an hour the dough should have doubled in size.
  2. Knock back the dough and roll it out on a floured surface.  Use a cookie cutter to cut out your doughnut shape, and a smaller one to cut out the hole in the middle.
  3. Heat the oil in a deep pan on a medium-low heat.  You can use one of the doughnut holes to test whether it’s hot enough; if it puffs up quickly then you’re good to go.  Watch out though, due to the black food colouring it’ll be harder to tell whether your donuts are cooked so you’ll have to be extra vigilant when cooking them.
  4. With a spoon, dip each doughnut into the oil for about five minutes each – tipping  them over half way.  Dry them off on a plate with a paper towel and leave to cool.
  5. Use a large cutter to cut out the rolled icing, then place over each donut like a table cloth.  I used a piping nozzle to poke through each hole to create the “mouth”.
  6. Pipe on the eyes and then try not to laugh every time you offer someone a *spooky voice* doooooooooooonut.

Happy Halloween everyone!  (Calan Gaeaf Hapus!) 🎃

Leftover Pumpkin Traybake

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I finally got around to carving up my pale pumpkin today, and I was faced with that annual dilemma; what the hell do I do with all those pumpkin guts?  I’ve been guilty of just chucking it all in the bin many a time, until last year, when I blitzed it all into a puree and attempted to make soup and pumpkin risotto.  But both were a massive flop and ended up in the bin anyway!  So this year I decided to make something sweet instead and settled on this spiced pumpkin traybake with cream cheese frosting and roasted pumpkin seeds on top.  I’m pretty happy with how it turned out… which is good, because there’s a whole tub of pumpkin goo in the fridge to get though!  I think I’ll be making batches loooong after Halloween is over with!  🙂

Leftover Pumpkin Traybake

Ingredients

  • 100g Pumpkin Puree (just blitz or boil and mash your pumpkin guts)
  • 100g Roasted Pumpkin Seeds (I roasted mine with salt and cinnamon for 10 mins)
  • 100g Brown Sugar
  • 150g Butter
  • 100g Self Raising Flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 100g Cream Cheese
  • 200g Icing Sugar
  1. Grease and line a deep rectangular baking tray and set the oven to 180°.
  2. Cream together 100g of butter with the brown sugar, cinnamon and ginger, then stir in the pumpkin puree.  
  3. Whisk the eggs in a separate bowl, then stir into the main mix.
  4. Add the flour and baking power, then fold in to make a batter.  Spoon into your baking tray and bake for around 25 minutes (or until a skewer comes out clean).  Once baked, allow it to cool completely before removing from the tin.
  5. To make the cream cheese frosting, combine the cream cheese, butter and icing sugar and stir until smooth.  Spread over the top of the cake, then cut into equal squares.
  6. Sprinkle with chopped pumpkin seeds.  Yum!

Hope everyone’s having a good week!  🎃