Light & Delicious Ginger Cake

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So I know there seems to be an excess of ginger related recipes happening now but I have a tin of treacle that’s about to run out and a tub of bicarbonate of soda that has a “use before” date drawing near so I’m using them up with my ginger recipes. If you don’t like ginger, I apologise in advance 😉

This is a light and moist ginger cake which is just so delicious. It’s made in a brownie tin or you can make it in a 2lb loaf tin, with a few tweaks in baking time. Oh did I mention no mixer? Yes I love a recipe that just literally needs mixing and no equipment.

Oh the smell in the house! Seriously, the smell was heavenly and just full of comfort. It was like Christmas was bottled and let loose at ours.

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Spiced Fruit Biscuits

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I’m still on my biscuit baking drive and thought these looked perfect to have with my cup of tea. I love using spice in baking (and cooking) and was expecting these biscuits to be a spicy bite but instead I discovered a recipe that is very, very close to the traditional McVitie’s Fruit Shortcake biscuits. I kid you not! They are way too good and were a huge hit with everyone. Wrapped with pretty ribbon, they are a really great gift to give and will be very much appreciated.

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Raspberry Lemon Muffins

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Muffins must be one of the easiest things to make once you stick to the rules. It’s a basic method of dry ingredients whisked, then wet ingredients whisked, next add them together and here’s the key …. don’t over mix! That’s the one.  🙂

These muffins are probably a bit more for adult tastes as they are a low sugar recipe or kids who don’t like particularly sweet things (do they exist??). They’re not really sweet and the lemon adds a nice touch so if you are making them for little people, you could leave out the lemon and add some vanilla extract.

There’s no special equipment needed for these muffins. I love that!! Just my whisk and large spoon. Hurray!!

 

 

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Gluten Free White Bread Recipe

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After the success of the Gluten Free Brown Bread Recipe, link here: https://www.cozebakes.com/2019/08/24/gluten-free-brown-bread/  I decided to try a white bread one. I’m not a fan of white bread and rarely eat it. The highly processed and additive full versions add nothing to a healthy diet so why include it?

Then I found this recipe, also from the folks at Doves Farm for their white bread recipe and thought it was worth a try. I’m converted! Plain and simple, totally converted! It is so delicious and cuts so beautifully, plus I know exactly what the ingredients are. I had no bloating or feeling of being unwell after eating it which was a very pleasant surprise.

Honestly I spent that much time just looking at the results of this recipe, it’s crazy but I couldn’t believe that gluten free white bread could turn out so beautifully, cut so well, taste so good and keep longer than a lot of other gluten free breads I’ve made in the past.

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Trio Chocolate Cookies

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I’m always trying out chocolate cookie recipes to see if I can better the ones I already have listed here. I can’t say I find better ones, just different. Different is good and I have very willing testers!

Here are the other recipes for you to try: https://www.cozebakes.com/2016/07/19/soft-chewy-chocolate-chip-cookies/ 

Gluten Free: https://www.cozebakes.com/2018/03/06/gluten-free-chocolate-chip-cookies/

This latest one is a basic cookie dough recipe and you can add any mixture of what rocks your boat to make them special.

I’ll list some options in the recipe for you to choose from … or try them all 😊

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Gluten Free Digestive Biscuits (Dairy Free included)

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I regularly make my Chocolate Digestive recipe and they are always a big hit. They’re really good and recently made another batch and as they cooled, my husband walked into the kitchen and said the smell was great and could he have them? He’s a coeliac and I felt really bad having to say no, these are not for you 🙁

So the hunt began to find a workable recipe for gluten free digestive biscuits and this is a combination of two I found and together, they worked perfectly. I also like that the ingredients were ones most coeliacs or gluten intolerant bakers would have at home. You will find this recipe along with some other great biscuit and cookie recipes in my Gluten Free Baking from the Heart Recipe Book (available here) 

There was one ingredient that did surprise me – Chinese Five Spice! Yep I know it gives a little heat at the back of the throat. Perfect! You can smell the spice while the biscuits are baking but it’s not identifiable once baked. You could replace the Chinese Five Spice with some Mixed Spice if you prefer.

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Honey & Orange Drizzle Cupcakes – Gluten Free

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Decided to try out these little beauties as I am a fan of honey in baking and they sounded lovely with the sweet, sticky topping and the mix of honey, cinnamon, spices and orange. They are so light and delicate and full of delicious flavours. Definitely worth making!

You can make them dairy free too by using a dairy free spread of your choice. You can choose to use walnuts as per the recipe or substitute with pecans or pistachios. All work really well.

They are perfect for taking on picnics, for a packed lunch and would be great sellers at a cake sale or charity event. The smell though …. oh the smell is simply divine!

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Gluten Free Brown Bread

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I recently found brown bread flour from Doves Farm. I use their flours in most of my gluten free baking. The quality is always excellent.

To make gluten free brown bread, it requires a mix of a few different flour types with lots of trials so to find one that’s been created, tested and is successful is such a joy! It’s great they have taken all the hard work out of trial and error with different flour blends and found the perfect combination!

You can find the complete Freee range from Dove’s Farm here: https://www.dovesfarm.co.uk/ 

The first time I made this recipe, I followed it to the letter and it resulted in a totally delicious and authentic brown bread. Such happiness ensued I can’t tell you! After that, I started to add my own twists and each loaf has been perfect.

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Cherry & Almond Cookies – Dairy Free version included

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I think practically everyone loves a Bakewell Tart and I’m as big a fan as the rest! These cookies have all those amazing flavours with only a little effort and you can make the dough ahead of time and keep in the fridge till it’s needed.

They contain ground almonds and almond extract to give that delicious Bakewell flavour and the recipe called for glace cherries  but as it’s the season for fresh and sweet cherries, I used half and half and it worked out really well.

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Strawberry Blondies

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Blondies to me are like the little sister of Brownies – basically the same but without the cocoa powder and chocolate.

They are buttery, soft, chewy and very simple to make with no mixers needed – always a nice thing!

Blondies are the perfect bake for cake sales, charity bakes and perfect to transport. What’s not to love!

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Gluten Free Vanilla Cupcakes

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Sometimes you don’t need extravagant, fancy bakes. You just want something simple that’s perfectly delicious without too many additions. These Vanilla Cupcakes fit the bill. I used vanilla bean paste rather than vanilla extract to get that rich vanilla flavour and as there’s so little else in the recipe, I felt it was right to get the best of the basic ingredients.

The recipes uses oil instead of butter and this gives them a great softness once baked and if you follow the instructions, then they will be perfect for you! I made a simple vanilla glaze just to spoon over the top as I didn’t want to cover them in buttercream, but for a special occasion, a whirl of buttercream will be perfect!

I’ll put the frosting recipe at the end for you 🙂

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French Strawberry Cake

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I love a recipe you make all in one bowl which is quick and easy and then ends up delicious. While away in the US, I bought a home style magazine and saw this recipe. It’s perfect for the summer when we are lucky enough to get such sweet strawberries.

I used a 9″ springform tin as this cake has a very soft layer in the centre and using a smaller tin might result in the top baking and the centre not quite baking through so the result is not a very high cake but every cake doesn’t have to be high like a Victoria Sponge.

It’s worth making and needs very little other than an optional dusting of icing sugar to serve. Of course if you have an occasion, why not pile some fresh strawberries in the centre and serve with a dollop or two of fresh cream 🙂

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