Spicy Gingerbread Muffins

It's that time of the month again, Visiting Teaching time. I just love visiting with the sisters in my care and helping them when and where I can.



I also never like to go empty handed. I usually have a handout to give to them that may or may not correlate with the month's message, and I usually bring a goodie to share. Today I had made them bookmarks to go with the newest handbook which we were given last month.



I also baked them some of these delicious Spicy Gingerbread Muffins. I don't know anyone that doesn't love themselves a bit of Gingerbread.



It just ain't human ya know! Ok, so maybe there are a few people who might not like Gingerbread . . . I just don't happen to know any.



These muffins are fabulous. They look really plain and simple . . . humble even, but it's the plain and simple things in life that are often the nicest things in life. You just have to dig a little deeper than the surface to find them.



These are moist and spicy and oh so scrummy.



Especially when slathered with fresh Lemon Curd. 'Nuff Said.



*Spicy Gingerbread Muffins*
Makes 12 large muffins
Printable Recipe

Huge and moist and chock full of the spicy gingerbread flavour that we all love so much!

170g of dark brown sugar (1 cup packed)
370g of plain flour (2 1/2 cups)
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground cardamom
1/2 tsp salt
1 large free range egg
125ml of mild molasses ( 1/2 cup, or a mixture of dark and light treacle to make up the same)
250ml of buttermilk (1 cup)
4 ounces of butter (1/2 cup)

softened butter or lemon curd for spreading

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 12 cup large muffin tin, or line with paper liners. Set aside.

Place the butter and molasses into a small saucepan and heat over gentle heat until the butter has melted and the two are amalgamated. Set aside.

Sift the flour into a bowl. Whisk in the sugar, soda, cinnamon, ginger, nutmeg, cloves, allspice, cardamom and salt. Whisk the buttermilk and egg into the molasses mixture. Add this all at once to the dry ingredients. Fold together to just moisten. Spoon into the prepared muffin cups, filling about 3/4 full.

Bake for 20 to 25 minutes until well risen and the tops spring back when lightly touched or a toothpick inserted in the centre comes out clean. Let stand in the muffin cups for about 5 minutes before removing to a wire rack. Serve warm with butter or lemon curd for spreading.



My offering over in The Cottage today, Pork Chops Romano. Delicious!

Rolo Pretzel Turtles

Don't you just love it when all your ducks line up in a row. This is something that I have wanted to make for a very long time, but I just never happened to have all the ingredients in the house at the same time.



I had some rolo's leftover from my Pampered Chef Party last month and I wanted to use some of them up. We are invited out for supper tonight so I thought that if I made some Rolo Pretzel Turtles I would have something really scrummy and homemade to bring as a hostess gift.



I never like to go visiting empty handed, do you?

Oh my . . . these are sooooo yummy. And so very easy to make! Almost too easy. They're too easy to eat as well . . . so I think I'm taking some flowers instead of . . . um . . . Rolo Pretzel Turtles. Gifts you make for other people don't have any calories in them . . . right?



Don't judge me. Sigh . . . I am so wicked, and I have zip willpower. Obviously!




*Rolo Pretzel Turtles*
Makes as many as you have pretzels, rolos and nuts to make
Printable Recipe

This recipe is a doddle and oh so scrummy. Dangerous.

Rolo chocolate candies
mini salted pretzels
toasted whole pecan nuts



Preheat the oven to 180*C/350*F/ gas mark 4. Lay out your pretzels on a lightly buttered baking sheet. Top each pretzel with a rolo candy, top side up. Bake in the oven for 3 to 5 minutes. You want the rolo to be soft, but not melted. Remove from the oven and immediately press a toasted pecan nut onto the top of each, squashing the rolo down a bit. Don't be too heavy handed though as you don't want the goodness to squish out the bottoms. Eat warm. Eat cold. Just EAT! Yummo!

Cranberry Pecan Loaves

One thing that I really miss these days, with not having a large family around, and being so far away from the family we do have . . . is all the baking at Christmas time. I always used to do lots of it. I'd start back in October and by the time Christmas rolled around the freezer would be filled with lovely treats and goodies.



There is just Todd and I now . . . and we can only eat so much. I shouldn't really be eating it at all . . . and in all honesty, as thin as he is, neither should Todd. I do love to bake though, and I especialy love it at Christmas.



The solution is to make lots of goodies to gift our friends and neighbours with. Everyone wins!



I get the joy of baking. Todd and I each get a little taste. Our friends get a little bonus, which is especially welcome at this time of year and to be honest . . . I've never had anyone turn any of it down yet!



These are lovely little loaves that make beautiful gifts. You don't have to use Cranberry Sauce if you don't want to. They also work out beautifully with other flavoured jams . . . such as black current, or raspberry . . . strawberry is especially nice. Apricot, cherry or peach jams are also quite lovely!



You get a nice and moist cake . . . with the added pleasure of sweet fruit and crunchy nuts running through it and on top . . . and a sweet drizzle glaze is it's crowning glory.



Pretty to look at too. You can buy small cardboard loaf pans, just right for gifting at Lakeland. I chose the other day to make a small one for us and a larger one to give away . . . It was most welcome.



*Cranberry Pecan Loaves*
Makes 4 mini loaves for gifts (5 3/4 by 3 inch mini loaf pans)
or two medium loaves (8 by 4 inch pans)
Printable Recipe

Tender and moist and filled with the flavours of cranberry and toasted nuts!

4 ounces (1/2 cup) butter, softened
7 ounces caster sugar (1 cup)
2 large free range eggs
8.5 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 ounces of sour cream (1 cup)
1 tsp almond extract
1 tsp vanilla extract
16 ounces of cranberry sauce (2 cups)
3.75 ounces toasted pecans, chopped coarsely

Almond Cream Glaze (see below)

Preheat the oven to 180*C/ 350*F/ gas mark 4. Butter the loaf tins and line with parchment paper. Butter again.

Cream the butter and sugar together in a large bowl, until creamy. Beat in the eggs one at a time. Whisk together the flour, baking powder, soda and salt. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Stir in the extracts.

Spoon about 4 ounces of batter into each loaf pan. (1/2 cup) Top with 3 TBS of cranberry sauce, spreading lightly to the edges. Sprinkle with 2 TBS of pecans. Repeat the layers in each pan, using the rest of the batter, cranberry sauce and nuts.

Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool in the pans on a wire rack for about 15 minutes before removing from the pans and cooling completely. Drizzle the cooled cakes with the Almond Cream Glaze. Allow to set before wrapping for gift giving.

*Almond cream Glaze*

6 ounces of icing sugar (3/4 cup)
2 TBS whipping cream
1/2 tsp almond extract.

Whisk all the ingredients together until smooth and drizzable, adding more cream if necessary.

On a funny side note - these are the loaves that almost weren't!! I took them out of the oven and set them on top of the stove while I wemt to get my cooling rack out. I also had a pot of water on to boil. The flames under the pot of water lit the baking parchment, which was hanging over the ends of the loaf tins on fire. A little bit of dancing and a lot of shouting ensued, and my hero had to come in and put it out . . . all without damaging the cakes!

Whew! Crisis averted!!!! Just goes to show though how just a little thoughtlessness can create a lot of havoc in a kitchen . . . even in The English Kitchen!

Note in answer to reply from E-mail. Unfortunately I am unable to reply because of some technicological reason. ??? (Computers!!)

Hi Melanie. Many thanks for your e-mail, your lovely comments re The English Kitchen and the nod to your friend. Have looked at her page and it's fab!! Nows for your question. You can make Yoghurt cheese as long as the yoghurt you are using doesn't have any gelatin in it. Just line a strainer with a coffee filter or some paper toweling, place over a bowl, and then dump your yoghurt into the lined strainer. ( If you use nonfat yoghurt, then you end up with a very low fat mixture) Cover tightly with cling film and place in the fridge for about 12 hours, discarding any liquid that drains off the yoghurt (called the Whey) every so often, so that the yoghurt doesn't end up sitting back in it. (Not a problem if you use a deep bowl)

Here's a good recipe for a filling using about 8 quarts of yoghurt that you have done this with. (just use your favourite cheesecake crust mixture to line the bottom of a 9 inch springform pan.) Beat the yoghurt cheese together with 1 1/2 cups of sugar and 3 medium eggs. Whisk in 1/4 cup of flour, 1 tsp vanilla and 1 tsp lemon zest. Pour this into your prepared crust (whichever kind of crust you like) and then bake it in a 450*F oven for 10 minutes. Reduce the oven temperature to 250*F and bake for about an hour or until set. The centre should barely jiggle when you shake the pan. Cool slightly, then refrigerate for several hours before serving. You can cut this into slices. It is enough to make a 9 inch cheesecake. (spring form pan) I loosen it a bit by running a thin sharp knife around the edges before undoing the spring.

I hope this helps! Let me know how you make out!

Sugar Plums

Twas the night before Christmas
and all through the house . . .
not a creature was stirring,
not even a mouse!
The children were nestled,
all snug in their beds . . .
While visions of sugar plums,
danced in their heads . . .

"A Visit From Saint Nicholas" by Clement C Moore, has long been a favourite Christmas verse of many. I had a little Golden Story Book, beautifully illustrated, of the poem when I was a child, and one year I memorized the whole poem to recite during our local village's Christmas Pageant.



I can still remember how excited I felt about that . . . I did put my whole heart and soul into it. 'Twas a wonderful experience indeed! I was no Shirley Temple, but I did my bes



I was never quite sure what Sugar Plums were back then . . . but I kinda thought they were candies and such. Sweet Treats that Santa was sure to leave for all the good boys and girls in the world!



These infamous sugar plums that filled children's heads in Clement Moore's time were actually sugar coated coriander, a treat that offered a sweet start and then a spicy burst of flavor. Later the recipe included small bits of fruit and nuts, becoming the confection we know today.


Tasty little balls of dried fruit, nuts, jam and spices, their name comes from the prunes or "dried plums" which you find in the recipe.

I have chosen to use dates and cranberries along with the "plums" in mine, but there is no reason why you could not substitute them with other fruits, such as dried apricots, or cherries. All would give a pretty jewel like appearance.



Of course you could make these extremely healthy by rolling them into chopped nuts or dessicated coconut instead . . . but it is Christmas after all . . .

It just wouldn't be the same without an indulgence here and there! The Toddster just loves these!



*Sugar Plums*
Makes 18 to 2
Printable Recipe

These keep for weeks in the refrigerator. The perfect gift when presented in pretty litte paper cups and a lovely gift tin!

3 ounces (1/2 cup) chopped pitted dates
3 ounces (1/2 cup) chopped toasted walnuts
1 ounce (1/4 cup) dried cranberries
1 ounces (1/4 cup) chopped pitted prunes
1 ounce (1/4 cup) chopped toasted hazlenuts
2 TBS fruit jam
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3.5 ounces (1/2 cup) granulated sugar

You can do this by hand, but a food processor does a quick and easy job of it.

Begin by placing the chopped dates, walnuts, cranberries, prunes and hazelnuts in the bowl of a food processor. Pulse until everythig is chopped very small and they begin to clump together a bit. Add the jam and spices and pluse until it all begins to come together. (when you press some of the mixture between your fingers it should hold itself into a ball. Don't over process, so keep checking. You want to see individual pieces of the fruit and nuts, not a paste.

Place the granulated sugar in a bowl. Take out tablespoons of the fruit mixture and shape into balls by rolling it in the palms of your hands, Drop the balls into the granulated sugar and give them a good coating. Place into little paper cups. Repeat until all of the mixture is used up. Store in the refrigerator in an airtight container.

Almond Florentine

You can't get much easier than this deliciously tasty cracker snack! Seriously! I was so excited to find these Italian Crackers over here, coz it meant that I would be able to make one of my favourite Christmas Treats!



You can have it made and cooling in less than 15 minutes! This is a recipe that I got years and years ago from one of my father's friends and it's soooo delicious. I had been longing for it and despairing of being able to have it . . . until I found these crackers. They are just like the Saltine Soda Crackers from back home . . . or pretty close anyways!



Using simple ingredients and not a lot of skill, this is recipe is a real winner all round. I have a meeting to go to tonight and I thought I'd gift the ladies with this delightful treat!



And you know . . . there's no calories in gifts are there . . .



Shhh . . . don't burst my bubble!



Crispy, salty, buttery and sweet. M-O-R-E-I-S-H-L-Y unbelievably scrummily and dangerously addictive!! (Don't say I didn't warn you!!)



*Almond Florentine*
(i.e.Cracker Candy!)
Makes one baking sheet full
Printable Recipe

Easy peasy lemon squeezy!

Italian crackers
8 ounces butter (1 cup)
170g of light brown muscovado sugar (1 cup packed)
100g flaked almonds (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 5. Line a baking sheet (with sides) with some aluminum foil. Butter the foil well. Lay out enough of the crackers in a single layer to completely cover the bottom of the baking sheet. Set aside.

Place the butter into a saucepan. Melt. Whisk in the brown sugar and heat over medium heat for 5 minutes without boiling, whisking until completely amalgamated and the sugar is dissolved. Pour this mixture evenly over top of the crackers. Sprinkle the flaked almonds evenly over top.

Bake for 7 minutes. Turn the oven off. Crack the oven door open and allow to sit for 3/4 to 1 hour in time. Cut into squares while still warm. Store in an airtight container.

If you like you can drop some chopped milk chocolate over top of the mixture, while it is still hot and spread it out to cover.

Cashew Nut Brittle

Around this time of year my mind turns to the art of making delectable homemade Christmas treats and gifts! Wrapped up in pretty packages and bows, they are a wonderful way to share the joys of the Christmas season.



I start in late November, so that by the time the week before Christmas rolls around I have a beautiful assortment ready to give to my friends. You'll find that most things can be quite easily frozen in airtight containers.



This helps to spread the expense and the work throughout the month, and helps to keep me in a Christmassy mood the whole month through.



I just love this exercise. I think it goes back to the times when I had a large and growing family. I always baked tons and tons for our Christmas holidays . . . with the size of our extended family and all of our friends, doing so just made sense.



I've never had anyone turn down a gift of a delicious homemade treat yet!



This tasty nut brittle makes the perfect gift. Not only is it quick to do, but it's also very easy. I do not recommend doubling the recipe. I always make it in single batches. It's so easy and quick though, that's not a problem really.



Buttery, crunchy and absolutely filled to the hilt with lovely buttery salty cashew nuts. This is everyone's favourite! The only problem you will have with this is to keep from eating it all yourself! Seriously!



*Cashew Nut Brittle*
Makes about 1 pound
Printable Recipe

Sweet, crunchy and buttery . . . and just stogged to the hilt with salty cashew nuts!! Quick and easy in the microwave!

7 ounces of caster sugar (1 cup)
4 fluid ounces of golden syrup (1/2 cup, can use light corn syrup)
8 ounces of whole salted cashews (2 cups)
(crush them a bit with your hands so that some are whole and some
are broken)
1 tsp unsalted butter
1 tsp vanilla extract
1 tsp bicarbonate of soda

Butter a large shallow baking tin and set aside.

Place the sugar and golden syrup into a deep 2 litre glass casserole dish. Stir together with a fork. Place in the microwave, uncovered. cook on high for 4 minutes. Remove from the microwave and stir in the cashew nuts. Return to the microwave and cook on high for 3 to 5 minutes. The time depends on the strength of your microwave. The nuts should only be light brown. Remove from the microwave and stir in the butter and vanilla. Return once again to the microwave and cook on high for 1 to 2 minutes longer, again this timing depends on the strength of your microwave. Remove from the microwave and carefully stir in the soda, mixing it in well. Pour onto the prepared baking sheet, spreading it out thin with a fork. Allow to cool and harden for about 60 minutes before breaking into pieces. Store in an airtight container.

NOTE - DO TAKE CARE WHEN HANDLING HOT SUGAR MIXTURES!!! They are very hot and you can get a really nasty burn!

This recipe can be easily varied by using different nuts, or a mixture of nuts, adding coconut, etc.