Where did Thursday go? It is the weekend again and I feel like I haven’t done anything substantial yet. However, I did wake up to a few webshop orders yesterday and I love when a day turns in to a baking session. There is nothing like a bit of pressure to get the adrenaline pumping even though you know it will be a breeze as I had worse days baking when I ran the market stall. I spent the morning baking and packing then took a little jaunt to the post office before returning to try and make some headway on the other jobs which I need to do. I am planning on a major creating session before this week ends so keep watching.
The majority of the afternoon was used up filling in paperwork, stocking up on printouts of the diary sheets and supplier sheets. Most of this was complete before school pick up time as I really don’t want to be on the computer when the children get home from school.
Friday was my creating day which is my fave thing to do as I don’t get enough time to create these days. My initial plan was to make some healthy No Bake Cookie Dough Bites but with a difference as I love mixing things up a bit. Although I cut the sugar content down on the recipe I then went and added sweets to the recipes, as well as, chocolate and sprinkles to decorate the top with. Talk about “robbing Peter to pay Paul” – all I did was reduce the sugar then make it twice as bad as it would have been had I just kept to the original recipe. I even added some leftover cake as a base for the cookie dough before smothering in chocolate. These will be a Friday Treat box on my Facebook page sometime in the near future.
Also, I baked some Savoury Scones using cheddar cheese with caramelised onion in it as I had some in the fridge just screaming to be baked with. I was going to use mushrooms too but changed my mind as they may be really soggy so it just depends what they look like after I have dry fried them. I din’t even try adding the mushrooms but I will add them next time as I think they will go well with this cheese. I added the cheese in chunks rather than grating it into the recipe and I used a bit of standard grated cheddar cheese to bulk the recipe out a bit more. These scones were delicious and I can’t wait to try another one today as my treat whilst waiting for my daughter to finish her dance class.
My other bake or rather no bake was some Nutty Fudge as it is “National Nutty Fudge Day” today but I want to make it with a twist too. I don’t know why I can’t just make the standard bakes today – think it is the creator side forcing itself out. Whilst stirring the pan with the ingredients bubbling away I added some cocoa and instant coffee and mixed them in. Once the fifteen minutes was up and the fudge looked ready I transferred to the tins and added the nuts/ peanut M&Ms and whole nut chocolate pieces. Two trays of fudge for my husband to take to work if he wants and share out there rather than leaving it here as it is too tempting and I am trying to be good. My husband thinks the fudge has a toffee texture to it but I am loving the coffee tang as it compliments the mixed nuts topping perfectly. I am finding that I struggle to remove the fudge from the tin so this is something I am working on in order to get some nicer photos of the end product. I will share this recipe later today.
This is the recipe for the Nutty Fudge if you want to give it a try today just in time for “National Nutty Fudge Day”. Hope you enjoy it!!
[lt_recipe name=”Nutty Fudge” servings=”16″ prep_time=”3H25M” cook_time=”0M” total_time=”3H25M” difficulty=”Intermediate” print=”yes” summary= “Nutritionally, one piece of this fudge contains 236 calories, 8.7g total fat (11% daily total fat), 39.1g total carbohydrate (14% daily total carbohydrate), 0.2g fibre (1% daily fibre) (based on a 2000 calorie diet).” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/05/nuttyfudge.jpg” ingredients=”1 can of condensed milk;450g demerara sugar;150ml milk;115g butter;1tbsp coffee;1tbsp cocoa;30g mixed nuts” ]In a pan, weigh out the sugar, condensed milk, milk and butter.;Bring to the boil, stirring constantly for 15 minutes.;Add the coffee and cocoa.;Remove from the heat and beat with a wooden spoon for 10 minutes.;Transfer to the tin and add the mixed nuts.;Allow the fudge to set in the fridge for several hours before cutting into bite size pieces.;[/lt_recipe]
You can flavour this basic fudge recipe with whatever you like and be adventurous as you like. I have made this fudge recipe several times and do not usually struggle to remove it from the tins but this time I have. I am putting it down to not beating it enough afterwards to be a fudge-like consistency rather than resembling toffee.
As you can see I have been fairly busy this last few days so I am going to try and relax a bit for the rest of today as I have a Mirror Glaze Cake to share with you and all the pros and cons about what I think about this technique. I am impressed with it don’t get me wrong but I don’t think it is something for me. I am thinking on it though to see what I can come up with. Bare with me on this one. 🙂