An interview with McVitie's: The Royal Wedding reception cake

ganache stuffed chocolate chip cookes

This is one heavenly sandwich cookie .....and I need them like I need a whole in  the head....but the weather is miserable on Portland Oregon and we all need a little cheering up....!!

Cookies.
1 cup plus 2 tbsp plain flour.
1 teasp baking soda
1/4 teasp salt
1 stick butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teasp vanilla extract
1 egg
1 cup chocolate chips

Ganache.
4 oz bittersweet chocolate, chopped
5 tbsp heavy cream
2 1/2 tbsp light corn syrup

To make the cookies,  first preheat your oven to 375. Cream the butter and sugars in a standing mixer fitted with a paddle, for about a minute.
    Beat in the egg ,then add the flour, baking soda, and salt. Add the chocolate chips.

Spoon level tbsps of the dough onto an ungreased baking sheet and refridgerate for about 20 mins until firm

Meanwhile make the ganache.  Put the chopped chocolate in a bowl. In a saucepan,bring the cream and corn syrup to the boil and pour over the chocolate. Whisk until smooth. Put this into the fridge too and leave until its thick and spreadable, about an hour.

Bake the cookies for 12 minutes, until golden, let cool on the baking sheet for 2 mins ,then transfer to a rack to cool completely .

Sandwich the cookies with the ganache ,and kiss goodbye to wearing a bikini this summer.....!!

Sticky toffee banana pudding

The English Sticky toffee pudding has to be my most favorite dessert of all time......I will always order that over anything else on a menu. Always.  We visited the English village of Cartmel a few times where a very delicious S T P is made....they even present half marathon finishers with a pudding in that town. Maybe I could be persuaded to run???  In fact Travelling man made one for me once, and that's a big feat for him. This is a variant on the theme, and was enjoyed by us all......

For the toffee sauce
11/4 cups heavy whipping cream
1/2 cup brown sugar
1/2 cup dark corn syrup
1/4 cup unsalted butter

For the cake
2 cups flour
11/2 teasp baking powder
11/2 sticks butter
2/3 cup brown sugar
2 large eggs
2 large very ripe bananas
11/2 teasp vanilla extract


For the toffee sauce, bring the cream,brown sugar

corn syrup,butter and 1/8 teasp salt to the boil in a pan,stirring until the sugar dissolves. Reduce the heat and continue to cook until the sauce has thickened and reduced a bit. This can be made ahead...if you dare.....

For the cake...
  Oven at 350. Grease an 8 x 8 metal baking tin.  Whisk the flour,1/2 teasp salt and the baking powder together. In a mixer, beat the butter and sugar together until well blended,then add the eggs, one at a time. Add the mashed bananas and vanilla, then add the dry ingredients slowly.

Spread the batter into the tin and bake for 30 minutes or until a tester inserted into the middle comes out clean. Spread 1 cup toffee sauce evenly over the cake and continue to bake for another 5 minutes,when the sauce will be bubbling thickly.  

And there it is. The rest of the toffee sauce can be served along side.   Even more decadence would be achieved by also serving some sliced bananas on top.

    I know this the first day of Lent, so bad timing on my part for some, but try this one when you can!!

Squash casserole

This is yummy.....I could eat this just by its self without anything else.....in fact I did. And its simple ......and smells fantastic when its cooking.

1 whole garlic bulb
2 tbsp olive oil divided
1 medium butternut squash ,cut into 1 inch pieces
2 red peppers cut into 1 inch pieces
1 large red onion cut into wedges
1/4 cup dry breadcrumbs
3 tbsps minced fresh parsley
1 1/2 teasp chopped fresh rosemary
 1 teasp salt
1/2 teasp pepper
1/2 cup grated Parmesan cheese

Remove papery outer skin from the garlic clove - do not peel or separate the cloves - cut the top off and brush with 1/2 teasp oil. Wrap the bulb in foil and bake at 425 for 30 - 35 mins or until softened. Reduce heat to 400. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash.
   Meanwhile, in a large skillet ,saute squash in a tbsp oil until golden brown.....took about 15 minutes, transfer to a large bowl.

In the same skillet, saute the peppers and onion in the remaining oil until crisp-tender. Add to squash.

Stir in the tomatoes ,garlic ,bread crumbs,parsley ,rosemary and salt and pepper. Transfer to a greased 13 x 9 inch baking dish,sprinkle with cheese and bake ,uncovered for 30 - 40 mins or until the squash in tender.