Sugar Crust Blueberry Muffins

But listen to me: for one moment, quit being sad. Hear blessings drop their blossoms around you.

- Jalaluddin Rumi

This is a very apt quote from my new book 'A Treasury of Rumi', which seems particularly poignant during this unprecedented time. But I'm counting my blessings now more than ever and اَلْحَمْدُ لِلّٰهِ‎ I have an abundance of reasons to be grateful. I've been taking this time off to resurrect my love of reading and make a sizable dent in my ever-growing tbr list. It's kinda working and kinda not, I've started five different books (finished one) and succumbed to a few online book hauls. But I do have a newfound interest in reading poetry and history, which is so unlike me considering fantasy fiction is my all-time favourite genre. 

It's also currently Ramadan and this time off has been perfect to spiritually recharge, refocus on what's important and spend time with family.

We've had some glorious weather, the fruit trees have blossomed beautifully and I've been basking in the sunshine like a tortoise.

I've also been writing more and baking more than I have in quite a while. And speaking of writing and baking, if lockdown can't force me to get around to writing up a blog post then nothing can! 

But worry not because these incredible blueberry muffins have got me raring to go. I made them yesterday afternoon and we had them as a post-Iftar treat with tea.

I love this recipe because it is incredibly easy and yields the most delicious muffins; soft tender crumb, studded with blueberries, and with a crunchy sugar crown. 

So to make these Sugar Crust Blueberry Muffins begin by beating together 200g of granulated sugar and 115g of margarine (or softened butter) until light and fluffy. Add two eggs one at a time, beating well after each addition. 

Then add 240g of plain flour, 2tsp baking powder, and 1/2tsp salt. In addition to 120ml of milk and 1tsp vanilla extract and beat until combined. Finally, stir in 200g of fresh blueberries (or an equal quantity of frozen blueberries - do not thaw)

Spoon the mixture into muffin cases and add extra blueberries to the muffins that have less. Sprinkle some brown sugar on top and bake in a preheated oven at Gas Mark 4 for 30 minutes until golden brown and an inserted toothpick comes out clean.

Leave in the pan to cool slightly before transfer to a wire rack. 

😋

Enjoy!
Q x

Easy No-Bake Strawberry Cheesecake

Easy, no-bake, strawberry and cheesecake, oh what a lovely collection of words amirite? 

Truthfully I have a bit of penchant for cheesecake and there are certainly times when I think it is the most delightful dessert in the world. One such moment was yesterday morning, when I shoved down a few spoonfuls of this strawberry cheesecake before rushing out the door because I was almost late for work. Now I know that cheesecake for breakfast it slightly toeing the line, but in my defence I was concerned that by the time I'd get home late in the evening, the dessert loving residents of my house would have scoffed the whole thing.

I suppose the silver lining in that sordid scenario would be that this cheesecake is ridiculously easy to make - I whipped it together at 11pm at night when I was undeniably exhausted, but it was worth it because I got delicious homemade cheesecake for breakfast.

 Lil' life update - I started an extra job at the start of Feb working for a charity organisation and although I'm enjoying it الحَمْد لله  my schedule has become a whole lot more hectic. I'm still wanting to find time to bake and blog but it will definitely be more intermittent than ever. 

Now back to more important matters such as this delightful cheesecake, it is velvety smooth, creamy and indulgent. Sweet yet slightly tangy, made with whipped cream and soft cheese swirled with a strawberry conserve and spread on a crumbly, buttery biscuit base. Oh and decorate it with pink heart shaped jellybeans if you want because you deserve all the love, just saying (the jellybeans were actually part of a wedding favour - the bride made the cutest little sweet mason jars).

So to make this easy, no-bake strawberry cheesecake you will need the following ingredients: 

- Digestives biscuits

- Butter

- Brown sugar

- Double cream

- Soft cheese

- Icing sugar

- Strawberry conserve

 Begin by putting 100g of digestive biscuits (or other crumbly biscuit of your choice) and 35g of brown sugar into a ziplock bag. Using a rolling pin or other heavy item bash the biscuits until they resemble crumbs. An alternative option is to use a food processor. 

Melt 45g of butter then pour in the biscuits crumbs and sugar - mix until well combined.

Press the mixture into a 20cm circular cake tin with detachable base, lined with baking paper. Use the back of a spoon or you fingers to ensure that the mixture is compact. Place this is the freezer to set whilst you prepare the topping. 

For the topping whip up 250ml of double cream and 85g of icing until stiff. To this, beat in 80g of soft cheese and 6 tblsp of good quality strawberry conserve. Taste and adjust as you see fit i.e. add in more strawberry or icing sugar if necessary. If you want you can also reduce the cream to 200ml and use 130g of soft cheese for a tangier flavour.

Spoon the mixture over the cold biscuit base and smooth the top using a palette knife, then leave in the refrigerator to set overnight until firm, this step is required as we haven't used any gelatine or thickening agent. 

Once the waiting game is over, decorate with whatever you like (within reason!) - fresh fruit such as sliced strawberries or flowers like sprigs of lavender and baby's breath.

Or even jellybeans and love hearts! (p.s. this copy of Dracula from Roads is my absolute fave).

😋

Enjoy!

 Q x 

Cinnamon Pancakes with Caramelised Apple and Walnut

Today I woke up from the morning light coming through my window, the sun was up and I had weird shadows in my room. I dozed for a few more hours and had the strangest dreams but when I woke I could barely remember them, it was like trying to hold water in your hand but it just trickles out from between your fingers. This actually reminds me of a book I bought last year from the little bookshop under the bridge, it was called IQ84 by Haruki Murakami and it certainly helped me to while away a couple of spare hours between lectures. A particularly apt quote from it is 'time flows in strange ways on Sundays', I find this to be very true and its probably one of the reasons why I don't really like Sundays. Take today for example, its nearing the evening now and all I've done today is sleep, clean, watch the Winter Olympics (with awe and a little bit of jealousy) and brunch. This has included pancakes and copious amounts of tea in my London 2012 mug (does this count as vintage yet?).

Now at the risk of tooting my own horn these pancakes were niceee, fluffy and cinnamon-y with lashings of golden syrup and sweet caramelised apple and walnut. 

The recipe is simple enough with ingredients you most likely have to hand, perfect to make on a slow Sunday morning in your pyjamas. Or even a recipe to try on pancake day, yay for appropriately themed blog posts. Speaking of, I shared another pancake recipe this time last year (double yay for overcoming commitment issues and actually blogging for this long!).

To make these Cinnamon Pancakes begin by whipping up a simple batter:

Start by whisking together 1 cup of plain flour, 4 tblsp of sugar, 2 tsp of baking powder and 1 tsp of cinnamon.

Make a well in the centre of the dry ingredients and crack in 1 large egg, followed by 1 and 1/2 cups of milk and a dash of vanilla extract. Whisk together until well incorporated.

Meanwhile dice up one large apple, I opted for a 'Golden Delicious' for a sweet flavour but a tart Granny Smith is also a great option.

Add this to a saucepan along with 2 tblsp of salted butter, 2 tbls of soft brown sugar, and 1 tsp of cinnamon. Place this on a medium high heat and cook for a few minutes until the apples have softened slightly, don't overdo it as we want to retain some crunch and to not reduce the apples to turn to mush. Nearing the end of the cooking time stir in the desired amount of chopped walnuts. 

To cook the pancakes, in a small saucepan melt 1 tsp of butter then add in your pancake batter.

Wait until bubbles appear and the underside of the pancake is cooked, then flip. 

Cook up your stack of pancakes and plate up with a heaped pile of the caramelised apple and walnut.

Drizzle on a generous amount of golden syrup or maple syrup to serve.

😋

Enjoy!

 Q x 

Healthy Chocolate Chip Banana Bread

In my psychology class in college we studied sleep, it was mostly a dull yawn-worthy subject but I did learn that our bodies natural circadian rhythm determines if we're a night owl or a morning person. Judging from my moody morning state and hate for all things AM I'm pretty sure I know which category I fall into. Although this isn't from lack of trying I must say, I want nothing more than to wake up happy and refreshed at the crack of dawn, watch the sunrise, have some tea and an instagram-esque breakfast, listen to a relaxing playlist, do some yoga (lol) and be productive af basically, but alas it is not to be. 

This morning was as hectic as any other, but now its nearing midday I'm in my element. I have a hunk of soft banana bread, strong tea in pretty blue china and a decent book, so its all good (even though I do have a very long to-do-list to get through later).  

As for this banana bread, it is quite magnificent. Now I've never been one for bananas or breads I'll be honest but with an alarming amount of darkening bananas on hand I did have an issue. 

So yesterday I whipped up a super quick loaf and now I'm a die-hard fan, a fully fledged banana bread convert. The flavour is subtle and not too sweet with a toasty crust and soft middle, oh and the smell is insanely good, plus its healthy. Win-win-win.  

So to make this Choc Chip Banana Bread, you will need the following ingredients:

- Ripe bananas

- Plain flour / self-raising flour

- Sugar

- Sunflower oil

- Eggs

- Baking powder

- Bicarbonate of soda

- Ground cinnamon

- Vanilla Extract

- Milk

- Rolled oats

- Dark chocolate chips

Begin mashing up two large bananas until smooth and no lumps remain. An additional banana can be added if you want to enhance the banana flavour. 

In a separate large bowl crack in two large eggs, 60 ml of sunflower oil (or other flavourless oil), 75 ml of milk and 1 tsp vanilla extract - beat until until combined, then mix in the banana.

To this add 170g of plain flour, 55g self-raising flour, 1 tblsp cinnamon, 1 tsp salt, 1 and a 1/2 tsp baking powder, 150g caster sugar (or granulated) and 65g rolled oats. 

Using a spoon, mix until combined taking care not to overbeat as this can affect the texture of the bread.

Gently stir in the desired amount of dark chocolate chips, then pour the mixture into a lined loaf tin.  

Bake in preheated Gas Mark 4 oven for roughly 35-40 minutes or until an inserted skewer comes out clean. the exterior may look slightly dark but take care to check the skewer as there is a lot of moisture in the cake. 

Slice up and eat while warm or save for a delicious breakfast, this can be spread with soft butter or eaten as is.

😋

Enjoy!

 Q x

*recipe adapted from Bigger, Bolder, Baking

Chocolate Chip & Orange Cake

I have officially succumbed to my winter state (even though its still autumn) as we saw the first frost this morning and I also feel perpetually cold and so we bid adieu to all things summery and welcome in the knitwear and cosy baking season. I will say however I think its a little early to be putting up the fairy lights and Christmas tree, no joke but I know of more than a handful of people who have done so and that's not including the high-street shops, but I guess I excuse the rampant consumerism and excessive commercialisation of festivals because its adds to the fun.

Speaking of celebrations, remember remember the 5th of November, one of my favourite nights of the year. We had a big firework display in the garden and lots of people came round, there was a mini bonfire and popcorn, chips and pakoras oh and sparklers and cold noses and hot chocolate. The firework 'competition' with the neighbours and the noisy night and smog filled morning that follows - the usual traditions.

Unfortunately I didn't get round to baking anything, but if I had it would have been this chocolate and orange cake because what goes better with hot chocolate than a slab of warm, chocolaty, citrusy cake. This cake recipe is actually a spin of my usual lemon drizzle loaf which means its super fluffy and light but this time its loaded with chocolate chips and a subtle orange flavour. 

So to make this Chocolate Chip & Orange Cake you'll need the following ingredients:

- Butter or margarine
- Caster sugar
- Self raising flour
- Eggs
- Baking powder
- Milk
- Oranges
- Chocolate

Begin by creaming together 113g of butter/margarine and 113g of caster sugar until light and fluffy. Note that these amounts are suitable for a loaf cake, double up the recipe for a larger cake. 

Add in 2 eggs beating well after each addition, then grate the zest of one large orange and add this to the mixture.

Juice the same orange and stir this into the batter, in a pinch this can be substituted for pre-bought pure orange juice. 

Next sift in 138g of self raising flour and 1 tsp of baking powder along with 1 and 1/2 tblsp of milk. If wishing to omit the milk then just substitute for additional orange juice. 

Chop up a generous amount of chocolate (about 60g), if wanting more even sized chunks then opt for chocolate chips. Stir this into the cake batter but set some aside.

Spoon the batter into a lined loaf tin and top with the remaining chocolate chunks.
Place this into an oven preheated to Gas Mark 4 and bake for until golden brown and springy to the touch.

Once it comes out of the oven drizzle the top with some freshly squeezed orange juice and allow this to soak into the cake. 

 Serve with hot chocolate, orange slices and a good TV show (by the way, was anyone else disappointed with the GB Bake Off finale? I found it incredibly boring and that's not because I already knew who the winner was - thanks Prue!)

😋

Enjoy!

 Q x  

Peaches & Cream Cupcakes

In the food realm peaches and cream are a pretty iconic duo and rightly so as they compliment each other perfectly, but what's better than a duo? a trio, obviously. So I thought to add cupcakes into the equation, now I haven't ever tried adding moist fruit to cake batter before but I deemed it worth the risk as I'd already envisioned a pretty splendid scenario in my head. 
Involving an almost sound of music-esque scene, think grassy meadow, sunshine and of course peaches and cream cupcakes. Now although I'm very far from Salzburg, sunshine and Julie Andrews, the cupcakes turned out delicious and so it was worth it in the end. They're also perfect for a bank holiday weekend and an ode to spring even if the weather doesn't decide to comply.

In terms of moistness (undisputedly the grossest word ever) I decided to go all out and added peach syrup to the batter in addition to small peach pieces, all in all it was very peachy. The cupcakes themselves turned out so soft and light; I paired with some cream whipped to a ricotta like consistency and topped with a peach piece. I should also own up to the fact that I used canned peaches in fruit juice rather that their fresh counterparts, the reason being that I take easy over complicated when given the choice. However you can use fresh peaches and soak them for a few hours, but snobbery aside canned is preferred in this instance because it also comes with the peach syrup. 
I'm also very (peachy) keen on the recipe itself as its very easy and uses equal quantities of margarine, sugar and flour. 

So to make these peaches & cream cupcakes you will need a few ingredients:

1.   Margarine

2.   Caster sugar

3.   Self-raising flour

4.   Eggs

5.   Canned peach slices in light syrup

6.   Double cream

7.   Icing sugar  

To begin with, cream together 115g of margarine and 115g of caster sugar until light and fluffy, then crack in two medium sized eggs, one at a time beating well after each addition.

Then sift in 115g of self-raising flour and fold into the mixture (ensuring you don't make as much mess as I do).

Take around 250g of canned peach slices and chop them into pieces. Mix this into the batter along with 1 tablespoon of the light peach syrup.

Spoon the mixture into paper cases, about three quarters of the way full (these were actually muffin cases and so the cupcakes were slightly larger than they should be).

Bake in a Gas Mark 4 preheated oven for 25 minutes until golden brown. These cupcakes won't have as much of a rise or a domed appearance but thats expected because of the heavier ingredients.

To make the topping just whip 125ml of double cream and 1 tablespoon of icing sugar until the desired consistency is reached.
You can either either spoon or pipe this onto the cupcakes, then decorate with an additional peach slice.

These cupcakes make a very light fragrant dessert, meaning its so easy to eat more than one.
 😋

Enjoy!

 Q x