Tuesday, March 27, 2018

Pop-Up Rolls

These little rolls ~ Yorkshire Puddings,
 are light, crispy and golden brown.
Great with beef and gravy, 
or as a dessert with jam and sweets.

They can be made in a Pop-Up
 pan or a muffin pan.

My recipe is adapted from marthastewart.com.
There is no yeast/leaven used.
Although some people use self-rising flour.
This recipe works well for me and it's
magical to see them rise.


2 large eggs at room temperature.
1 cup milk at room temperature.
1 tsp granulated sugar
3/4 tsp salt.
3 tbsp butter.
1 cup all purpose flour.

    Preheat oven to 425 deg. F.
    The oven rack should be the 3rd lowest from the bottom.

    Place, 1/2 tsp butter in each cup, set aside.
    (I had a too much batter for the pans,
    so I buttered 2 small ramekins. )

    Whisk together,  eggs, milk, sugar, salt
     and 1 tbsp butter, 
    Mix in the flour and blend until smooth,
    with no lumps, set aside.

    Place the prepared pop-up pan (or greased muffin pan)
     in the oven with the butter in, and heat until 
    the butter sizzles, about 2-3 minutes.

    Pour in the batter 3/4 full.
    (Pour from a measuring cup)
    I place my pan on a cookie sheet,
    It makes the hot pan easier to handle.

    Return the filled pan to the oven.

    Bake at 425 deg. F. until the pop-ups are 
    puffed and tops are starting to brown, about 20 minutes.
    (Do not open the oven door)

    Lower oven to 350 deg., and bake for 15 mins.
    until the pop-ups are golden brown.

    Looking through the oven door.

    Amazing how they pop up.

     Nice, crispy and brown...

    Best served immediately while hot.

    Afternoon tea with butter and jam.

    Yorkshire Pudding with roast beef and gravy, 
    A traditional British meal, 
    made with beef drippings.

    The underside of my pan under.  
    I found it at a Thrift Shop.
    Value Village for $2.00

    This also the same as yorkshire pudding and is wonderful when served with roast beef and brown gravy. In our house we always have leftover beef but never any puddings.
    Thanks for your visit xo

    Monday, March 26, 2018

    Easter Cookie Bark

    This Easter Cookie Bark
    is very fast and easy to make.
    A no-bake sweet treat 
     with the combination of butterscotch
     and white chocolate chips.

    The ingredients I used.

    In a parchment paper lined pan 
    or cookie sheet, spread the Graham Wafers.

    Melt the butterscotch chip.
    I do it in the microwave at 30 seconds intervals.
    Spread in the butterscotch chips over the wafers. 

    Melt the white chocolate and
    spread lines over the butterscotch chips creating stripes.
    Drag a knife up and down pressing slightly
    to make a ripple effect.

    Add the candy sprinkles

    Place in the fridge to harden.

    When hardened, break or cut up

    I put them in little buckets for Easter giving.

    I added some chocolate hens to the buckets.

    Wrapped in Easter bags and ready to go....
    Easter buckets and bags available at the Dollarstore.

    A Stack..

    Thanks for your visit xo.

    Happy Easter

    Saturday, March 17, 2018

    Irish Apple Cake

    Today is St. Patrick's Day.
    I made this Irish Apple Cake for dessert.


    1 1/4 cups flour
    1 tsp baking powder
    1 tsp cinnamon
    1/8 tsp salt

    1/2 cup butter
    1/2 cup sugar
    2 large eggs
    4 tbsp milk or cream

    3 Granny Smith apples peeled
    and thinly sliced.
    Confectioner's/icing sugar for dusting.

    Streusel Topping Ingredients
    3/4 cup flour
    1/4 cup rolled oats
    1 tsp cinnamon
    1/2 cup brown sugar
    1/2 cup chopped walnuts (optional)
    6 tbsp unsalted cold butter, cut in small pieces.

    To make the streusel topping whisk the flour,
     oats, cinnamon, brown sugar and walnuts together.
    Blend in the butter.

    In another bowl, whisk together the flour, 
    baking powder, cinnamon and salt.

    With a hand mixer or stand mixer,
    cream together the butter and sugar,
    Beat in the eggs one at a time
    Add the milk.

    Combine the flour mixture with the egg mixture 
    and place in a greased pan lined 
    with parchment paper in the bottom. 
    A spring-form pan works well also.
    The mixture is thick.

    Prepare your apples.
    I have this fantastic machine that peels, 
    cores and slices apple in less than a minute.

    Place the sliced apples in the pan,
     on top of the batter

    Add the streusel topping on top of the apples

    Bake about 1 hr.
    Let cool.
    Dust with confectionary/icing sugar.

    Since, it's St. Patrick's Day,
    I topped it with 
    Mint Chocolate IceCream

    Happy St. Patrick's Day.
    May the luck of the Irish be with you!!

    Thanks for visiting my blog xo.


    Wild Blueberry Scones and a Pretty Plate.

    Lots of health benefits in these
    wild blueberry and almond milk scones.
    Packed with flavour, also light and delicious tasting.

    2 cups  flour
    1/4 cup sugar
    4 tsp baking powder
    1/2 tsp salt
    1 cup blueberries

    1/2 cup unsalted cold butter cubed

    3/4 cup almond milk or buttermilk.
    1 egg lightly beaten

    Heat oven to 425 deg.

    In a large bowl, whisk together flour, sugar, 
    baking powder and salt.

     Cut in butter until it resembles coarse crumbs.

    Stir in the blueberries
    I used frozen blueberries.

    Beat the egg in with 3/4 cup almond milk.

    Add to the flour mixture
    That's when everything turns blue...

    With an ice-cream scoop, place on a parchment lined cookie sheet.
    I had 14 scones all together.

    Bake 15-20 minutes or when a toothpick inserted, comes out clean.

    Decorated with glaze/icing if desired.
    They are delicious

    Great with a cup of tea

    This vintage plate has a Grist Mill scene.
    The set of dishes has 6 different scenes.
    "Currier and Ives"

    Circa 1950s

    Thanks for your visit xo