Page 31 – Izy Hossack – Top With Cinnamon

Triple Lemon Swirly Scones

I have to confess that I’m obsessed with lemon. It’s sweet and tart at the same time: magical.

These scones were originally supposed to have a maple-currant filling which is totally cool, but I said scrap that, I want me some lemony scones!

Triple. Lemon. Swirly. Scones.

Nothing bad about that. These scones are crisp on the outside and fluffy in the center. They go well with raspberry jam, but only unicorns could make them any better.

There’s a Triple in their name for a reason:

These scones start off with a dough infused with the zest and juice of 1 lemon. That’s 1,

then there is the filling, using more lemon zest and juice…2.

Lastly there’s the tangy lemon glaze with more lemon juice. Three.

Congratulate yourself once you make these, by eating a scone *cough* or three *cough *

Soft Baked Chocolate Chip Cookies

They have 3 pretty weird awesome things in them which make them so good:

yeast – weird, I know, I’ve seen it in a few other cookie recipes before. They give the cookie an extra flavor dimension, not a bread-like, yeasty flavor, just something I can’t really describe. You can leave it out if you’re too weirded out 🙁

browned butter– this improves the texture of the dough, and the cookie whilst adding buckets of flavor

gram flour– optional, but I’ve found it gives the cookie a softer texture. Umm, there is one thing though, it also makes the dough taste like peas… yeah. For me, it’s a good thing as it stops me eating the cookie dough, and I promise that the pea flavor ( :S ) will be gone once your cookies are baked!

Samoas Cupcakes

A year or so ago, I found the recipe for samoas and samoas bars on Baking Bites and subsequently added them to the already full list of bookmarked recipes. I had heard of girl scout cookies, but never new what the actual flavours were. Samoas seemed like the perfect cookie for me as I love love love coconut (and chocolate!). So finally, me an a friend decided to make the bar version. As we don’t really have soft caramels here, making them was a bit more of trek than the original recipe. I’ve since lost the caramel recipe 🙁 . But anyway, the bars were really good…

So this year, the same friend requested I make her birthday cake. After seeing a few recipes for samoas cupcakes online, I thought they would be perfect. I didn’t follow any specific recipe, just different ones for the different components in the recipe.

They are vanilla cupcakes filled and thinly covered with chocolate buttercream frosting, then topped with coconut caramel and drizzled with semi-sweet chocolate.

Pancakes

Last year on a trip to the states, I went with my family to a café one morning with the intention of having pancakes. After waiting for 45 minutes to get in, we were all starving! I felt a bit let down when I looked at the menu, it said that you could either get a short stack (1 pancake) or a tall stack (2 pancakes). I mean who only eats ONE pancake? But alas I ordered the short stack (while putting on an american accent in order to avoid the confused look the waitress would give me if I used my usual British accent!). So the pancakes arrived. Yeah, they were huge (about 12″x6″) and like an inch thick. I think the pancake probably consumed more maple syrup than me, we had to have the jug re-filled around 3 times. But seriously I only managed to eat 3/4 of it in the end, even though by then it was about 10.30 by then.

At home, we normally use Aunt Jemima’s Pancake Mix which we always stock up on whenever we do go to America. But one morning, after finding buttermilk in the supermarket the day before (a rare find in the UK), I decided to make pancakes from scratch. I know it’s not anything particularly special, but for me it was quite a significant experience. Ever since, I’ve used this recipe whenever that pancake craving arises or that certain best friend pokes my shoulder and looks at me with sad eyes until I cave in, not that I need much persuasion…

Chocolate Fudge Brownie Ice Cream

Swedish Chocolate Cake

Okay this cake is too good

The only way I can think of describing it is what would happen if a brownie and a molten chocolate cake produced offspring…a whole cake’s worth of offspring…with a melty middle…mmmm it makes me smile

I know right, it sounds seriously good doesn’t it? Almost too good to be true. Well it’s about to get better!

This cake only uses cocoa powder (chocolate chips can be spared for cookies yesss!),

is made all in one pot, you can keep it in the fridge for about 2 days until you want to bake it (as you will want to serve this cake warm)

and requires minimal effort (no separating, whisking or folding in of eggs in this recipe, and little washing up)

Oven Baked Zucchini Chips

Yeah, I’m still going with the whole zucchini thing, more were brought home yesterday but this recipe is a delicious way to use a lot of zucchini in one go (especially the really big ones which usually don’t taste so good). You can use the same method for sliced eggplant which is how my mum had made it in the past. They are seriously good, and go especially well with ketchup… 🙂

They require a little extra effort to make but are definitely worth it!

I sliced the zucchini and left them on a clean kitchen towel for about 15 minutes while I prepared the other ingredients.

They are ridiculously moreish and I think I probably ate close to a whole tray of them…meh oh well, at least they’re kinda healthy

Zucchini Bread

It seems like during the summer months any one who grows vegetables (or knows someone who does) is overloaded with zucchini and summer squash. I happen to have parents who are very keen gardeners and have planted a few too many zucchini and pattypan squash plants. We were all quite tired of just having them fried with garlic as a side dish so I thought it would be the perfect opportunity to make zucchini bread!

This was a first time thing for me. I thought that the idea of zucchini in a quick bread sounded kinda gross. But then I started reading a few recipes and realised that it was a bit like a carrot cake, and seeming as carrot is a vegetable and carrot cake is freaking delish then why wouldn’t zucchini bread work?

So anyway, I made the bread and guess what?… zucchini + cinnamon + walnuts + currants = amazing

I also added streusel because…well streusel is tasteh and belongs on this cake, so don’t leave it out!
The recipe suggested topping with powdered sugar so I thought why the heck not and coated that cake with it warm from the oven (although I do advise removing the bread from the tin before doing this, it makes life easier and a lot less messy…this is something I forgot to do in my excitement and meant I had to do some extra sugar sprinkling later)