A Birthday Surprise and Cinnamon Roll Cake

I  am just back from spending a week in the US, celebrating my mum's 70th birthday. I was also able to see most of my kids and their families. My trip was a surprise to my mum and I am so glad we were able to make it happen. My uncle also surprised her by using his expiring air miles to come for the weekend. We had a great time together and a big thank you goes to all who had a hand in making it happen.

Me, my mum and my uncle.

One of my "must do" things, every time I go home, is to visit Tony's Pizza. A favourite hang out in my growing up years, it serves the best Italian Sausage sandwich around. They are also famous for their football (both in shape and size) pizza which feeds a crowd and one is recommended to serve 6-10 people! Having a meal there is never a disappointment. What is disappointing is realising that I am now the old people in the booth . . .

On another note, I have a great recipe for you today, it's not for the calorie conscious so beware! Make it when you are going somewhere so you don't eat it all yourself. If you have good self-control you can freeze it in portions and warm it up in the microwave before serving. I made this to take to work before I went off on holiday and unfortunately didn't take any pictures before it was demolished, sorry about that, maybe next time!

The measurements are US measurements so you will need to convert if you are making it elsewhere.

Cinnamon Roll Cake:

3 cups flour

1/4 teaspoon salt

1 cup sugar

4 teaspoon baking powder

1 1/2 cups milk

2 eggs

2 teaspoons vanilla

4 tablespoon butter, melted

8 ounces butter, softened

2 tablespoons flour

1 tablespoon cinnamon

Use an electric or stand mixer to thoroughly combine the first six ingredients. Slowly add the melted butter. Pour this batter into a greased 9x13" baking pan. In a large bowl mix the remaining ingredients until well combined. Drop by spoonfuls onto the top of the batter and then use a knife to swirl it into the cake batter. There is no right or wrong, the more you swirl the more evenly flavoured the cake will be, if you swirl less you will have "pockets" where the butter melts and leaves carmelised cinnamon sugar behind.  Bake at 350 (f) for 25 - 30 minutes or until toothpick inserted near the centre comes out nearly clean.

While the cake is baking make the frosting:

Cream Cheese Icing

2 ounces butter, softened
3 ounces cream cheese, softened
1 1/2 cup powdered (icing) sugar
1 teaspoon vanilla
1/8 teaspoon salt (or use salted butter)

Use an electric or stand mixer to combine all ingredients until smooth. Spread the frosting on the cake while it is still warm. I use half and freeze the other half for another time but feel free to use it all if you want, no frosting shaming here!

This cake is best served warm or room temperature, I just pop a piece into the microwave to warm it up before I eat it.

Where's the baby?

Look at those eyes!

Sixteen years ago today I gave birth to my youngest child. I can't believe how fast the time has gone! Being the youngest of a large group of (mostly) doting siblings, Connor was very spoiled. Despite the dire warnings and predictions of many, he has grown out of this and become a caring, sensitive and thoughtful young man. I am so proud of him. He has the best sense of humour and really enjoys a dry wit.  He has made me laugh so much, the best part is when he is making a joke but trying not to laugh himself, he cracks us both up.  He gets such a goofy grin on his face when he does that.

The Cheeto King
Connor would do anything for a Cheeto or two.

The (American) Football picture was taken in 2010 and the final picture was taken last November.  Quite a change . . .

                  

As mentioned in my last post, the birthday person gets to pick the menu for the day. Connor has chosen spicy chicken wings, baked potato salad and brownies. I am throwing in some salad (his choice) just to make the meal a bit healthier. As promised, here is the brownie recipe. These are thick and fudgey, not cakey, and are really yummy.

Fudge Brownies

Preheat oven to 350f or 175c

lightly butter an 8x8 or 9x9 tin

1/2 cup unsweetened cocoa powder

1 cup golden castor sugar (or regular white sugar is fine too)

1/4 cup (2 ounces) butter, melted, or oil

2 eggs

1 teaspoon vanilla extract

1 cup all purpose (plain) flour

1 teaspoon baking powder

1/4 teaspoon salt

In a medium bowl, stir together, cocoa powder, sugar and butter/oil. Add in eggs, one at a time, beating well after each. Add vanilla. In a small bowl sift together the remaining ingredients. Add to the bowl of liquids, stirring just until mixed in, do not over mix! Spread in prepared pan and bake for 30-35 minutes or until a tooth pick inserted near the centre comes out with just a bit of crumb and not wet. You can add chocolate chips or whatever you want to the batter, and/or top these with frosting or powdered sugar after baking, but Connor prefers them unadulterated, with a side of ice cream, and since it is his birthday, he wins. Also, this recipe is easily doubled and baked in a 9x13 baking dish, adding a few minutes to the baking time. 

Steak and Guinness Pie, Beer Bread and Snickerdoodle Blondies

Today is a grey, wet and dreary day. Or, as they say here in Scotland, it's dreich, pronounced dreek but with a very wet k sound from the back of your throat, like loch. So, we are having some lovely comfort food for tea.  Steak and Guinness Pie, Steamed Carrots and Beer Bread.  Dessert for the boys is Snickerdoodle Blondies with ice cream.  

Steak and Guinness Pie

Steak and Guinness Pie

Oil or butter for browning the steak and onions

750 grams (1.5 lbs) steak cut in chunks, cut off any large bits of fat

1/4 cup seasoned flour I used garlic and chilli seasoning in a grinder which has salt in it too.

2 medium onions, diced

3 beef Oxo (bouillon) cubes

500 ml boiling water

1 can Guinness or any strong flavoured beer

2 teaspoons thyme

1 teaspoon garlic powder

1 package all ready rolled puff pastry or your own recipe

corn starch and water or Bisto granules if desired to thicken gravy

egg wash for pastry

Dredge meat in the seasoned flour and brown in the oil or butter in a hot pan. Don't over crowd the pan or you will steam the meat instead of brown it.  I did mine in three batches.  Remove browned meat to slow cooker/crock pot. Brown the onions, adding more butter or oil if needed, then add to the meat. Pour the boiling water into the pan and add the Oxo cubes. Using a spoon or a scraper to get up all the lovely crispy brown bits, dissolve the Oxo in the water.  Pour over the meat and onions in the crock pot.  Add the beer and seasonings.  I added more chilli and garlic seasoning as well but you could add plain black pepper if that is more to your taste.  We like spicy.  Cook on high heat until the meat is fork tender, about five hours.  I start mine on high for about two hours and then put it on low to continue cooking for the rest of the day. When the meat is tender, thicken the gravy with cornstarch and water, or Bisto granules, if needed. 

There are two ways to finish off your pie.  I pour the hot beef and gravy into a baking dish and cover with pastry.  You can either put one big top on, cutting vents to release steam, or individual rounds of pastry, one for each person. Following the directions on the pastry package, brush with the egg wash and bake the pie in the oven until the pastry is done.  Or, if you want an easier way, cut the pastry into serving size pieces, brush with the egg wash and, again following the directions on the package, bake on a tray until done. Portion the beef and gravy onto plates and top with the baked pastry.  You may wonder why I used small rounds of pastry instead of covering the whole top of the pie. as most would.  Well, there are millions of calories in puff pastry and that is my way of cutting the calories down while still enjoying the pie.

Beer Bread

Beer Bread

375 grams (13 ounces) self-raising flour

3 tablespoons sugar

330 ml (12 ounces) strong flavoured beer of choice 

2 tablespoons butter, melted

Generously butter bottom and sides of a bread pan.

Mix flour and sugar together, add beer and mix until combined. I used a honey ale this time but often I use Guinness.   Pour into buttered pan and let rest for about 30 minutes.  Bake in preheated oven (375f/180c) until browned on top and tester comes out clean. About 50 minutes.  Once you have taken the bread out of the oven, brush with the melted butter while still in the pan. Leave in the pan on the cooling rack for about 10 minutes then remove from the pan and allow to finish cooling. Serve warm with honey butter for a real treat.

Snickerdoodles are just sugar cookies rolled in cinnamon and sugar before baking. I'm all for bars over cookies however and decided to try making Snickerdoodle Blondies.  The recipe and photo come from Lisa at My Own Sweet Thyme. They turned out great and we all loved them.  Very sweet though so if/when I make them again I might cut the brown sugar down just a bit.

Yoghurt and Parmesan Baked Basa and Iced Oatmeal Cookies

This week has had some easy meals, hamburgers with chips(fries) and salad, macaroni and cheese with chorizo sausage, beef and bean enchiladas with salad and apple slices, and oven baked Basa with roasted potatoes and carrots.  Dessert for the week is spiced iced oatmeal cookies with vanilla ice cream. The burgers and enchiladas were fast day meals so I skipped the bun, the chips and the tortilla.  I put my enchilada toppings on salad instead. Yummy!  

I'm going to share the recipes for the Basa and the cookies.  The original Creamy Crunchy Baked Basa recipe and photo are from Kara at Kara's Favourite Recipes.   Basa is a member of the catfish family and is very mild flavoured.  If you can't find it you could substitute regular catfish or any thin white fish fillets you prefer.

Photo credit to Kara Heald

I changed the recipe up a bit because I hate mayonnaise, which I may or may not have mentioned a time or two before.  Here is my version:

Yoghurt and Parmesan Baked Basa

1 pound/500 grams Basa fillets 

1/4 cup plain Greek yoghurt

1/4 cup freshly grated parmesan plus 1 tablespoon reserved

2 tablespoons softened butter, I used my homemade spreadable butter

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon black pepper, I used freshly ground

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon grated lemon zest

1/2 cup panko bread crumbs

2 teaspoons olive oil 

Preheat oven to 400f/200c

Line a baking dish or tray with foil.  Oil the foil using olive oil or pan spray. Lay the fish on the foil and sprinkle with salt and pepper.  I used garlic and chilli salt that comes in a grater and no extra pepper.  Mix the yoghurt, 1/4 cup parmesan,  butter, basil, garlic powder, black pepper, lemon juice and zest together.  Spread the mixture evenly over the fillets.  Sprinkle the reserved parmesan over the top.  Mix the bread crumbs with the olive oil and sprinkle evenly over the fish.  Bake in heated oven until fish tests done, about 15 minutes.  You can then place the pan under the broiler/grill for a few minutes if you want the crumbs crispier.  

Spiced Iced Oatmeal Cookies 

Preheat oven to 350f/170c

Cookies:

2 cups porridge oats

2 cups flour

2/3 cup dessicated coconut, medium

1 tablespoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 cup (8 ounces) butter, melted

1 cup sugar

1/2 cup packed brown sugar

2 large eggs, room temperature

Icing:
2 cups powdered/icing sugar
5 tablespoons milk (or enough to make the icing drizzleable . . . yes that's a word)
1 teaspoon nutmeg
1/2 teaspoon cinnamon

In a food processor, pulse the oatmeal until it is a coarse meal, not finely ground.   You want to be able to tell it's oats.  Mix the processed oatmeal with the flour, coconut, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.  In a large bowl, beat butter and sugars together until smooth. Add the eggs, one at a time, beating each addition until fully incorporated. Beat another couple of minutes until pale golden.  Beat in the dry ingredients. Drop rounded balls of dough, about a heaping tablespoon, onto a greased cookie sheet/baking tray.   I use a reusable liner instead of greasing the pan.  Leave plenty of room between the cookies as they will spread a lot.  Bake for 14-16 minutes or until lightly browned.  Let sit on the pan for a few minutes before removing to a cooling rack to cool completely. Once the cookies are done cooling you can ice them.  Don't overdo it, you just want a thin layer of icing that will harden.  Once the icing dries, store the cookies in an airtight container.  Because we like fresh cookies, and since I allow the boys only two a day (along with a scoop of ice cream), I usually bake up half the batch and freeze the rest of the dough for another time. Put the remaining icing in a separate bag in with the cookie dough.  Thaw completely before baking.

Fast day nine

Today is fast day nine and weigh in number five.  I'm down another pound so can't complain.  I've got chilli in the crock pot for dinner tonight and I'm making corn bread to go with it.  Corn bread is one of those comfort foods that brings back  fond childhood memories of family dinner.  This week's dessert is Peanut Butter Fudge Oatmeal Bars.  I won't have any today but am looking forward to having one tomorrow!  

Yesterday I made Chocolate Muffins, using all the ingredients this time, and the boys had them this morning for breakfast.  They were declared a success.  The photo and recipe are from Channel 4 Food.  Just FYI, the recipe says it makes 10 but I got 12 muffins and I had to fill the cups to the top.

Chocolate Chunk Muffins

I also made a loaf of Cinnamon bread for the boys to have for breakfast this week.  I used this recipe from a Whisk and a Prayer.  They will have it tomorrow so I'll let you know what they think.

Photo from A Whisk and A Prayer

Corn Bread  (Makes 8 pieces at 180 calories per piece)

Preheat oven to 400F/200C

2/3 cup all purpose flour

1/2 cup corn meal

3 Tablespoons sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1 egg

1/3 cup semi-skimmed milk

2 Tablespoons oil or melted butter

2 Tablespoons softened butter

2 Tablespoons honey

In a medium bowl combine first five ingredients and set aside.  In a small bowl combine the egg, milk and 2 Tablespoons of oil or melted butter.  Add liquid ingredients to dry ingredients and stir just until combined, batter will be very thick, do not over mix!  Spread into a lightly greased 8x8 baking pan. Bake in preheated oven for 20 minutes or until toothpick inserted into the centre comes out clean.  While the corn bread is baking, combine the remaining 2 Tablespoons butter with the honey. After you take the pan out of the oven, use your toothpick to poke holes all over the cornbread.  Spread the combined honey and butter mixture evenly over the top of the corn bread and let it soak in.  Cut into 8 pieces and serve.

Corn bread with honey butter glaze

Peanut Butter Fudge Oatmeal Bars

Preheat oven to 350F/170C  

Lightly grease a 9x13 baking dish

Crust Ingredients:

3 cups quick cooking oatmeal

2 1/2 cups plain flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 Tablespoon vanilla

Filling Ingredients:

14 ounce (standard size) can of sweetened condensed milk

5 ounces milk chocolate

5 ounces dark (plain) chocolate

1/3 cup peanut butter

1/2 Tablespoon vanilla

Combine first four ingredients in a medium mixing bowl and set aside.  In a large mixing bowl cream butter and brown sugar.  Add the eggs and vanilla and mix until totally combined.  Mix in the dry ingredients.  Press 2/3 of this into the baking dish.  In a small saucepan, combine the milk, the chocolate, peanut butter and the vanilla over medium heat.  Stir until the smooth.  Pour over the oatmeal layer.  Dot the chocolate layer with the remaining oatmeal mixture.  Bake in preheated oven for 30-35 minutes or until the top is golden brown.  Cool completely before cutting into bars.

Peanut Butter Fudge Oatmeal Bars

An addendum to the Peanut Butter Fudge Oatmeal Bar recipe, Connor has suggested it needs more peanut butter so next time I will use 1/2 cup and see how he likes that.