Well I have done it – sent my Halloween recipe book called “Baking at its best: Halloween Recipes for All the Family to Enjoy” to be published on Amazon. It is now available as a  paperback but once reviewed it will be an e-book which will be free with the Kindle Lending Library. (Link below).

Next on the recipe book front will be to combine all the smaller books into a recipe book for all seasons but there is one season I have not written about yet and that is winter so I need to set to work preparing recipes which I love to bake at Christmas time. I love baking at Christmas time but I won’t just be baking sweet things I will include some savoury bakes too.

Now I have the Halloween book published, I can concentrate on adding some more recipes to my blog as I have so many photos of different bakes which I have made over the last few weeks but with the changes to my blog and so on I have not been able to add them. This weekend I will be focusing on adding some new recipes and trying out my recipe plugin on my blog to see if I can add more than one recipe to a post.

Also, I need to keep working on the images on my blog posts as a lot of them still need resizing. Whilst doing this job I can check the links on the posts to make sure they all work. “Killing two birds with one stone” as it were.

Last week, I baked a trial of gluten free products to try them on the children. I took the same recipe for brownies and I baked one lot as normal and the other batch had gluten free plain flour in it. The first batch had dark chocolate in it (so they were Brownies) and the other batch were made with white chocolate (so they were Blondies). Although the resultant bakes turned out okay and the family enjoyed them (couldn’t tell the difference) there is still some work I need to do with the recipe before I share it.

Brownies and Blondies

In the mean time, I mentioned Singin’ Hinny – a Northumberland bake – a little while ago so I am going to share this recipe today as it was so easy to make, I used the ingredients for flavours which I had in the cupboards, I used Trex instead of lard (just because I am a vegetarian), I cooked the bakes in a frying pan (as I don’t have a griddle) and finally the family ate the whole lot within one day. A definite hit in my household. Basically I improvised the whole recipe  as I read the basic recipe whilst flicking through a recipe book looking for inspiration and decided I could make the “Singin’ Hinny” as it is something I haven’t had since I was a little girl when my own Nana used to make it – in a frying pan.

[lt_recipe name=”Singin’ Hinny with Lemon Caramel Sauce.” servings=”6″ prep_time=”10M” cook_time=”15M” total_time=”25M” difficulty=”Easy” summary=”You can use what ever flavours you like when making these bakes. Nutritionally, one portion contains 255 calories, 10.4g total fat (13% daily total fat), 35.5g total carbohydrate (13% daily total carbohydrate), 1.2g fibre (4% daily fibre) (based on a 2000 calorie diet).”  print=”yes” image=”https://www.love-to-bake.uk/wp-content/uploads/2017/10/singinghinny1.jpg” ingredients=”For the dough:;6oz plain flour;1/2 tsp baking powder;1.5oz Trex;1oz flaked almonds;1oz crystallised ginger;100ml milk;For the caramel sauce:;1 lemon; 4 tbsp caster sugar;” ]In a mixing bowl, weigh out the ingredients for the dough and mix together with a wooden spoon to form a dough.;Divide into 6/8 pieces and roll out thinly.;Place 2/3 in the frying pan at a time and cook for 2-3 minutes each side to brown and cooked through.;Place on a serving plate whilst you make the sauce.;For the sauce:;Add the juice of 1 lemon and the caster sugar to a pan.;Leave to caramelise without stirring for 2/3 minutes.;Serve the Singin’ Hinny with a drizzle of the sauce.[/lt_recipe]

This recipe is egg free. It can be nut free and gluten free just by removing the flaked almonds and using gluten free flour. I think the caramel sauce adds to the recipe and as the word “Hinny”  is a loving term “Honey” from where I come from then the caramel sauce resembles the honey. I would describe the bake as flat scones as they are thin to cook quickly on the frying pan or griddle and they are a great quick dessert to make which all the family enjoy. I don’t think I would use chocolate in the recipe as when you cook them in the frying pan the chocolate may burn. Other ingredients which would work would be currants (as the original recipe suggested) but you could add dried apricots, glace cherries, Nutella? Something sweet as the recipe does not have any sugar in it or you could add some sugar to sweeten the bake a bit. This is why I made the caramel sauce as I knew it would sweeten the bake up without having to add sugar to the recipe.

The calories and fat are low making this a healthy snack/dessert. The sugar comes from the caramel and crystallised ginger in the recipe but if you were to change the recipe and remove the caramel or ginger there would still be some sugar in the recipe as you need the Singin’ Hinny to be sweet, for example, adding currants.

This is a recipe which can be messed around with and altered in so many ways and is definitely one which I will be going back to in the future.