Monday, 22 September 2014

SRC: Easy Peanut Butter and Banana Flan

It's Secret Recipe Club Group D reveal day again. This month has gone particularly quickly probably because I've been so busy. If you need a quick reminder, Secret Recipe Club is a fun blogging challenge where each blog is paired with another blog in secret. You are given your assigned blog well ahead of time and the idea is you make something from that blog and everyone reveals what they've made on the same day! 

This month my assigned blog is Confessions of a Cooking Diva written by Julie. She lives in Utah, loves food, Basset Hounds and the colour pink. She's addicted to TV shows and is scared of spiders! She loves creating her own recipes as well as discovering new ones and she certainly has lots of great recipes on her site. 

As I was busy packing to move house when I got my assignment I knew I had to choose a relatively simple recipe, preferably a no bake recipe. I shortlisted her Strawberry Cream Pie and Easy Frozen Peanut Butter Banana and Chocolate Pie. However, if I had all my regular baking equipment, I really want to try her Key Lime Bundt Cake and Apple Pecan Cheesecake
This really is a very simple, no bake recipe with great results. I made a few minor changes as I had absolutely no equipment and minimal ingredients. Unfortunately the supermarket had run out of ready made pie crusts so I bought a flan cake instead and it worked quite well. I don't have a microwave in my new house and I haven't unpacked the pots and pans so I left out the chocolate drizzle. I did however have some mini peanut butter cups that I was given as a birthday present which was perfect to decorate this pie/flan with.

Recipe adapted slightly from Confessions of a Cooking Diva

1 ready made pie crust/flan cake
1 banana, sliced
200g cream cheese
300mls double cream
100g sugar
250g smooth peanut butter
Mini peanut butter cups to decorate.

  • Whisk the cream until stiff then place in a bowl.
  • Whisk the peanut butter, cream cheese and sugar until smooth.
  • Stir in the whipped cream.
  • Place the flan case on a cake tray or plate.
  • Place a layer of sliced bananas on top as shown.
  • Fill with the cream cheese/peanut butter filling.
  • Decorate with mini peanut butter cups.
  • Chill overnight before serving.

Friday, 19 September 2014

Blackberry, Lemon and Vanilla Cheesecake

J's favourite fruit is blackberries and he is always asking for a blackberry dessert. Luckily I had a large box of blackberries from my colleague's garden in the freezer. I've made numerous crumbles with them but this time I wanted to make something a little special. J also loves cheesecake hence this blackberry, lemon and vanilla cheesecake. The inspiration for this recipe was a lovely two layer cheesecake but unfortunately mine looks nothing like that! However, it tasted heavenly and that's what really counts. I made a vanilla layer using vanilla extract and vanilla bean paste and a blackberry & lemon layer. The blackberry layer was a little tart and paired perfectly with the sweeter vanilla layer. 

I'm sending this to  Four Seasons Food hosted by Louisa from Eat Your Veg and co hosted by Anneli from Delicieux. The theme this month is "getting fruity".

It also fits in to Shop Local hosted by Elizabeth from Elizabeth's Kitchen Diary. This challenge was created to highlight produce from local sources. The blackberres in this recipe came from a colleague's garden. 

 digestive biscuit base 

  blackberry mix on the left and vanilla mix on the right 

 ready to go in the oven 

 after baking for about 25 minutes 

 adding vanilla mix on top which mostly sunk to the middle, pushing the blackberry layer to the outside 


Recipe adapted from
40g butter
300mls sour cream
18-20 digestive biscuits
900g cream cheese
2 tablespoons vanilla extract
1 teaspoon vanilla bean paste
220g caster sugar
180mls milk
4 eggs
360g frozen blackberries
zest and juice of 1 lemon

  • Preheat the oven to 180C. 
  • Melt the butter in the microwave or in a small saucepan.
  • Blitz the digestive biscuits in a food processor and stir in the melted butter. 
  • Press into the bottom of a lined 23cm springform tin making sure that the biscuits also go partway up the sides of the tin.
  • Place in the fridge to chill whilst you make the filling. 
  • Beat the cream cheese and sugar until combined. 
  • Add in the milk then beat in the eggs, one at a time.
  • Add in the sour cream and continue mixing until smooth.
  • Divide the mixture evenly between 2 large bowls. 
  • In a food processor, puree approximately 300g of the blackberries with the zest and juice of 1 lemon. Pour into 1 of the cream cheese mix and stir in the whole blackberries.
  • In the 2nd cream cheese mix, add the vanilla extract and vanilla bean paste and mix well.
  • Pour the blackberry filling on to the biscuit base and bake for approximately 25 minutes  (recipe said 10 minutes but even 25 minutes was not enough for me - it probably needs 35-40 minutes) 
  • Remove the cheesecake from the oven and pour the vanilla filling on top.
  • Return to the oven and continue baking for another hour or until the top is set.
  • Chill in the fridge before serving. 

Tuesday, 16 September 2014

Banana and Berry Loaf

Apologies for the long absence, September has been a really busy month as I was away celebrating my birthday and moving house in between! I then got a bad chest infection/sore throat which meant no unpacking, no baking or blogging! Anyway I am just about back on my feet so I thought I'd share this recipe with you quickly. I baked this back in August before moving house as I had leftover ingredients to use up. It's a really quick and simple bake and tastes amazing!! I really loved the chocolate chunks with the berries and bananas. 

I'm sending this to the No Waste Food Challenge run by Elizabeth from Elizabeth's Kitchen Diary. This month it's guest hosted by Mireille from Chef Mireille's East West Realm. I used up leftover fruit and half a bag of chocolate chunks for this recipe.

Similarly it's suitable for Credit Crunch Munch hosted by Sarah from Maison Cupcake for Helen and Camilla.

It's also perfect for the Vegetable Palette hosted by Shaheen from Allotment 2 Kitchen. The September challenge is purple and blues. The blueberries are blue but they look purple after baking! 

Finally to Four Seasons Food hosted by Louisa from Eat Your Veg and co hosted by Anneli from Delicieux. The theme this month is "getting fruity" and there's plenty of fruit in this!

 I like adding chunks of banana rather than completely mashing them up 

 adding sour cream 

 lovely fresh berries 

 leatherwood honey - a really fragrant solid honey from Australia 

 chocolate chunks for extra indulgence


An original recipe by bakingaddict 

220g flour
1/2 teaspoon baking powder
115g brown sugar
1 tablespoon Leatherwood honey
80mls vegetable oil
2 eggs
125mls sour cream
1/2 teaspoon vanilla extract
2 bananas, cut into large chunks
blueberries,raspberries and a handful of chocolate chunks (I forgot to weigh the berries but just throw in what you have)

  • Preheat the oven to 180C.
  • Whisk the sugar and vegetable oil together then add in the eggs and continue whisking. 
  • Stir in the mashed bananas followed by the sour cream .
  • Gently fold in the berries by hand.
  • Add the flour and baking powder to the mixture.
  • Stir in the honey.
  • Mix briefly being sure not to overmix.
  • Finally stir in the chocolate chunks and pour into a loaf tin. 
  • Bake for approximately 50minutes - 1 hour or until a skewer inserted into the centre comes out clean. Check at 45 minutes as you will need to cover the top with foil if it's too brown. 

Monday, 1 September 2014

AlphaBakes Sep 2014

Welcome to September's AlphaBakes. It's a very exciting month for me as it's my birthday month and I am moving house! If you haven't seen last month's round up of P entries on Caroline's blog, do head on over and check them out.

As it's a celebration month for me, I thought it would be nice to share the love so I've lined up an exciting prize for one lucky winner selected at random which is kindly sponsored by DotComGiftShop. It's a set of 6 pantry design spice tins which will brighten up any kitchen. You have to have a valid UK address to be eligible for the prize - please let me know in your email if it's not clear where you are based on your blog.

All you need now is the letter for this month which is ....
Please remember to email your entries to by 25th September 2014. A quick reminder of the rules...

1. Post your recipe on your blog and link it to The More than Occasional Baker and Caroline Makes, stating the relevant month's host. If you do not have a blog, email us a picture and a brief description of your entry which we will include in the round-up at the end of the month.

2. You can use your own recipe or someone else's recipe. The recipe can be sweet, savoury or a mixture! Anything goes as long as the random letter is predominantly featured in the recipe as one of the main ingredients or flavours or in the name of the bake itself (i .e . not as a garnish , or using 'flour' for the letter F!) You can also republish old posts/recipes but you must include the information for this challenge as stated in these rules.

3. Add the logo to your post and add 'alphabakes' as a label to your post.

4. Email your entries to by midnight (GMT) 25th of each month. Please include:
  • Your name (that you want included in the round up or we will use the name of your blog)
  • Your blog post URL
  • Recipe title
  • Photo of recipe (to be included in the round up)5. You can submit as many entries as you like.
5. You can submit as many entries as you like.

6. You do not have to participate every month to join in.

7. You may submit your entry to other challenges as long as it complies with their rules.

8. If you use twitter, please use the tag #alphabakes and mention @bakingaddict and @Caroline_Makes. We will retweet all those that we see.

9. Have fun! :)

Saturday, 30 August 2014

Apple, Plum and Almond Crumble Cake

My colleague brought in a huge basket of plums to work from her garden. We ate some of it but there was so many left I decided I'd take some home and bake something with it. I started thinking about flavour combinations and in the end decided on this apple, plum and almond crumble cake. The cake was declared one of the best bakes of the year. 

The cake is lightly spiced with chunks of apple which added a lovely freshness to the cake. The crumble topping added a lovely layer of texture and flavour with the ground almonds and oats. The plums were tart but still retained their shape and moisture after baking and paired well with the toasted almond flakes. The cake is delicious on its own but would go well with some custard or cream. 

I'm entering this to several blogging challenges this month. Firstly to the Rix Aga Inspired Recipe Competition where the theme is plums. 

Simple and in Season hosted this month by Elizabeth from Elizabeth's Kitchen Diary for Ren from It's definitely plum season as these came fresh from my colleague's garden.

Shop Local hosted by Elizabeth from Elizabeth's Kitchen Diary. This challenge was created to highlight produce from local sources. The plums in this recipe came from a colleague's garden. 

The No Waste Food Challenge which is run by Elizabeth from Elizabeth's Kitchen Diary. This month, it's guest hosted by Laura from I'd Much Rather Bake Than... The plums were bountiful and would have gone to waste otherwise.

 adding chunks of apple to the batter 

 place the cake batter in the tin 

 top with the crumble 

 arrange the sliced plums on top 

 after baking for about 40 minutes - the middle will still be wobbly 

 add a sprinkle of almond flakes and continue baking until brown 

 fresh from the oven 

 you can see the chunks of apple at the bottom of the cake on the right side 


An original recipe by bakingaddict

For the cake
4 eggs = 259g (use the same amount of butter, flour and sugar) 
259g butter
259g caster sugar
259g self raising flour
2 red apples - peeled, cored and chopped
1.5 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg

For the crumble topping
90g butter
90g plain flour
90g light brown sugar
50g ground almonds
60g oats
1 teaspoon ground cinnamon

For the topping
Handful of plums - cored and sliced
approximately 35g almond flakes

  • Preheat the oven to 180C.
  • Cream the butter and sugar until pale and fluffy.
  • Add the eggs, one at a time, mixing well between each addition.
  • Sift in the flour and mix well.
  • Stir in the apple chunks by hand and pour into a 23cm round cake tin which has been lined. 
  • Make the crumble topping by rubbing the butter and flour together with your fingertips until it resembles breadcrumbs. 
  • Stir in the sugar, ground almonds, oats and ground cinnamon.
  • Pour the crumble topping on top of the cake batter and smooth the top with a spatula.
  • Arrange the plum slices on top of the cake.
  • Bake for approximately 40 minutes then remove from the oven - the middle will still be wobbly at this point but the outside of the cake should be cooked.
  • Sprinkle the flaked almonds on top of the cake and bake for another 15 - 20 minutes or until the almonds are toasted and a skewer inserted into the centre of the cake comes out clean. 
  • If the almonds brown quickly, cover with foil and continue cooking until the cake is cooked.