This weekend was mad in the kitchen. This weekend I baked two dishes and neither. one. had. chocolate.
It is not even a case of rustling up a one person dish for myself like my last post which was exploding chocolate-y goodness. I just did not bake with chocolate, my melts resting comfortably away in their pantry instead of screaming and running amuck like usual. Not that I would know of course
And what is even more astounding that the cookie batch and the mini cakes batch would be perfect for a tea party. You know what else goes well with tea/hot chocolate, oh whoops there I go again, chocolate!
I feel my temperature running high, my head starting to spin – I simply must have been quite delusional as to do this to myself and to my family (who actually sacrilegiously prefer it this way!)
Calm. Breathe. Relax. Eat a Lindor ball. All better
Now as I flick through my photos, maybe it is not such an insane idea to have a chocolate-less weekend (once every couple of months of course )
I mean, the colours are so light and pretty (the chocolate side argues this is possible with white chocolate)
And the fruit popping out of the cake are so fragrant and cute (chocolate dipped strawberries…)
And the raisins are the most perfect golden against the buttery yellow of the cookie, their chewy to crumby textures so perfectly matched (melted chocolate ganache is the smoothest texture of all)
Wow. Obvious it will be a hard battle, head against heart. I. Can. Do. This.
Or simply bake with chocolate and without together
(but chocolate always comes first)
So let us get to these beautiful recipes then shall we and leave my Gollum-style schizophrenia behind (my precious…) because let me be honest, my obsession is beginning to scare me
And I really do not want to end up as a hunched back, skinny twig, balding, luminous eyed freak. Who is rather sweet though when he is Sméagol. I am just saying
Anyway on to the recipes being featured today (they should be crushed, removed, given to the dogs…) – please excuse my hyperactive imagination, chocolate is not evil, it is sweet and a little controlling, that is all…
1. Lemon Polenta Golden Raisin Cookies
Wow these were good. And small. And round. And so so cute
They were like little sun disks (maybe you could offer them to Horus?) which were buttery, crumby and delicious, offset by the delicious taste of mini golden raisins. I want another one right now
And I love using polenta! Do you remember these cookies? These taste a little like them but I prefer this recipe, though those were fantastic. I don’t know why (I have a thing for raisins – so biased!)
Anyways, the polenta gave it a little gritty (good gritty) crunchy taste in each bite while the cookie itself was slightly chewy and very soft – a perfect combination
I got this delicious recipe off Milk and Cookies, a decadent blog with pictures to die for though unfortunately, I do believe she [Jen] stopped blogging 3 years back
At least we can continue her legacy
Here are my suggestions and changes to this awesome taste bud thrilling (non-chocolate!) recipe
- I used lemon juice instead of lemon zest (1- 1 1/2 tsp) – add in some lemon or even lime or orange zest as well into the cookie for a citrus-y treat!
- I increased the polenta to 3/4 cup and decreased flour to 1 cup
- I used a VERY generous 1/2 cup of raisins (close to 3/4 cup) – greed is good
- When kneading the dough, be gentle and patient – though the mixture seems crumby I assure you it will come together
- Make the whole batch. Otherwise you will regret it (bringing out my inner Trelawney – I saw it in your teacup!)
And now presenting recipe nombre deux!
2. Tropical Citrus Berry Yoghurt Mini Bundt Cakes
A mouthful right? In more ways than one I promise. These cakes are gorgeous because
a) They are small and small things just make me go ‘awww’
b) They are soft, light and very very fluffy
c) They have berries in them – win
d) They make your house smell like spring while baking (though I am actually in Autumn now…)
e) The batter is exquisite – do not do what I did and reserve some for ‘tasting and making sure it’s ok’ (can you really beat a brownie batter?)
I got this recipe from the divine A Spicy Perspective blog. Thankfully, I do believe Ms Sommer is still blogging
Here are my changes to this yummy cake
- I made it in mini bundt tins (EEK!) and I loved them in there (TOO CUTE!) – it took 18-20 minutes of baking time
- I used frozen raspberries in the batter since strawberries are in short supply (gasp) but added 1 tsp strawberry essence with the lemon juice – feel free to add any combo of berries!
- I used orange zest in my cake to get double citrus combo
- I decreased the flour to 1 3/4 cup while adding in 1/2 cup desiccated coconut
- I used Greek yoghurt for it’s gorgeous tang but would definitely try a berry yoghurt next time (cutting the sugar to 1 3/4 cup probably)
- I ignored the icing – this cake is so moist it is so independent
So go now and enjoy this Mad Hatter Tea Party, only due to the lack of chocolate. I guess after writing this post and fighting my conscience with an imaginary light saber/wand/whatever I want, I truly believe this weekend did deliver some decadent treats!
No you don’t.