White Chocolate and Cranberry Matcha Tea Trees for The Great Food Blogger Cookie Swap

Despite the lack of activity this year I knew I wasn't going to miss out on the Great Food Blogger Cookie Swap.  I had so much fun doing it last year that as soon as applications opened, I signed up. The fact it is for charity is just a bonus really.

"The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.

This year we are again excited to be partnering with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against paediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause."

If you are interested in taking part next year you can sign up to be notified when next year's cookie swap opens.

Now (some of) you know me: I like to get inventive for this.  I also like to get festive.  Hence why last year was a take on a classic Christmas flavour (gingerbread) mixed with a little extra of what reminded me of the start of the season (cola).  This year was going to be no different.  I wanted something different from the usual chocolate chip, shortbread or gingerbread (not that I would complain if I received any of those myself).  I cannot remember what got me on to looking at matcha tea as an ingredient but once I had it I wondered about adding more Christmassy ingredients to it, namely cranberries and white chocolate (a popular combination with the Hubby).  And since matcha is green, I thought it would be so cute to make them look like Christmas trees!

The main research for this went into finding a recipe that used matcha and produced a cookie that would hold it's shape by baking.  Of course, I started early in case this bizarre idea turned out to be a disaster.  I required the Hubby's approval and was really unsure if I would get it with these.  Matcha is a bit out there.  I made up a small batch of the recipe I found and conveniently it made exactly one dozen cookies.  I used the tree cutter I had at the time but ended up buying a new one specially for the final ones because the shape looked too much like a holly leaf.  I tentatively offered one to the Hubby, saying I wouldn't be offended if he didn't like it.  As you've probably guessed though, he did like it.  In fact, he loved it and scoffed my whole batch!

I needed to be prompt with getting my cookies done and sent.  December is a busy time at school, even if I'm only working part-time.  I had to prepare my dough on a Sunday, cut and bake 3 dozen on the Monday after I got in from work and then finally photograph and package them on Tuesday, ready for the Hubby to take to the Post Office on Wednesday.  I really had to be strict with myself.  There were several moments where I wanted to just curl up on the couch and sleep.  I also annoyed my cats by shutting them in the hall so I could do my photography.  It is a bit of a problem living in a small flat with two nosy kittens who want to climb on your equipment.  Even more so when there are pretty ribbons all over the place!

Worth it though! I loved how my cookies turned out and I'm really hoping Claire (Clairey Fairy's Cooking), Alicia (Beef and Brioche) and Laura (Foodie Laura) enjoyed them!

I know I have been enjoying what arrived for me not long after: 

Soft Ricotta Cookies with Almond Icing from Iris at Whatever Gets You Through The Day	Chocolate and Candycane Cookies from Karen at Yankee Doodle Paddy	Mint Chocolate Snowball Cookies from Marsha of Marsha's Baking Addiction

The Hubby and I have been steadily scoffing our way through all these delicious bakes from three lovely ladies.  We also took some to share when we went to dinner at the in-laws and they very much appreciated it.  The Hubby says the cookie swap makes this the best time of year!

Recipe - adapted from Just One Cookbook

Makes 36 cookies

• 360g/12.5oz plain flour
• 22.5g/0.8oz matcha tea powder (green tea powder)
• 225g/8oz unsalted butter
• 195g/7oz icing sugar
• Pinch of salt
• 3 egg yolks
• 150g/5.5oz white chocolate chips
• 100g/3.5oz dried cranberries

1. Sift the plain flour and matcha into a bowl.
2. Cream the butter, icing sugar and salt together until pale and fluffy.
3. Add the egg yolks and beat in well.
4. Add the flour and matcha mix gradually to the butter.  Beat mixture until a soft dough forms.
5. Fold in the chocolate chips and cranberries.
6. Shape the dough into 3 equal rounds and wrap in clingfilm.  Chill in the fridge overnight.
7. Line a few baking trays with baking parchment.
8. On a lightly floured surface, roll out the dough to a thickness of 7mm/0.25inches and cut into Christmas tree shapes using a cutter.  Place the cookies on the tray.
9. Put the cookies in the fridge while you preheat the oven to 150C/300F/Gas Mark 2.
10. Bake for about 20-25 minutes.  Allow them to rest on the tray for a couple of minutes after removing from the oven before transferring to a wire rack to finish cooling.

Toffee Apple and Pumpkin Gingerbread Cake

We had quite a lovely autumn this year.  The colours of all the trees around here were just stunning!  I really wish I had thought to get a picture of the view coming into the village before the truly horrible weather set in.  It was seriously pretty with the trees and the church and the local restaurant lit up with its fairy lights.  Especially when the sun is giving off that nice warm glow you only get when it's low in the sky.  Ah well.  It didn't occur to me until too late and now everywhere is wet and grey and most of the leaves have been blown off the trees.

Anyway, since it's autumn I felt like baking with some autumn flavours.  I was determined to include pumpkin, as I have several tins of it in my cupboard from bulk buying it last year.  However, I then started going a bit mad with wanting to add all sorts of flavours so I also ended up using apples, toffee and ginger.  I used a combination of two recipes for my autumnal experiment.  Well, actually, I used three as originally I was going to include cinder toffee too.  I scrapped that, though not until after I made it.  The cinder toffee turned out well but tasted ever so slightly burnt so it left a bitter after taste.  I didn't think that was right so I figure I'll try that again another day.  The cake was fine without it anyway. 

I made this cake twice as the first one did not turn out the way I wanted.  It was far too dense in the middle.  It still tasted good but it annoyed me because I knew it should have been more cake-y.  Turns out I over mixed it.  I got too carried away with my lovely mixer.  Oops.  So the second time around I made sure to do the barest minimum of mixing for each stage and folded in the flour.  The result was much better so I was happy.

It's not the most attractive looking cake.  But I think that seems to be common with fruit baked on the top.  I never think upside-down cakes look particularly appealing unless you've used pineapple.  Cooked toffee and fruit and dark cake can look overdone, even though it isn't.  It probably would look a bit better if my apples were a bit more evenly cut.  Ah well.

This cake was scrummy.  Nice and moist with a distinctly apple taste and a ginger note at the end.  Drizzled with leftover toffee sauce is a necessity and this would go well with warm cream. 

Recipe - inspired by Sophie Thompson (via A Mummy Too) and Very Best Baking by Nestle

Toffee Sauce:

• 100g/3.5oz butter
• 100g/3.5oz muscovado sugar
• 150ml/5fl.oz double cream

Cake:

• 245g/8.5oz plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1.25 tsp ginger
• 1/2 tsp pumpkin pie spice (see here to make your own)
• 1/4 tsp salt
• 115g/4oz butter
• 115g/4oz granulated sugar
• 45g/1.5oz brown sugar
• 2 large eggs
• 1/2 a tin of canned pumpkin (about 215g/7.5oz)
•  3-4 large green eating apples (like Granny Smith)
• 60ml/2fl.oz treacle 

1. Start by making the toffee sauce.  Put the butter, sugar and cream in a saucepan together and set over a low heat.
2. Stir the mixture until it is bubbling and golden.  Remove from heat and set aside to cool.
3. Line a 23cm/9inch round, spring-form or loose bottomed cake tin with greaseproof paper and preheat the oven to 180°C/350°F/Gas Mark 4.
4. In a large bowl mix together the flour, baking powder, bicarbonate of soda, ginger, pumpkin pie spice and salt.
5. Cream the butter and the sugars together in a separate bowl until fluffy.
6. Add the eggs one at a time and beat in after each addition until just incorporated.
7. Peel and grate half an apple and add it, the pumpkin and treacle to the mix.  Beat in.
8. Gradually fold in the dry ingredients.
9. Spoon half the cake batter into the prepared tin and smooth out.
10. Peel half of the remaining apples and cut into thin slices.  Arrange the slices in a spiral pattern inside the tin.
11. Drizzle with about 1/3 of the toffee sauce.
Repeat steps 9-11 with the remaining batter, apples and toffee sauce (you should have some sauce left over for serving).
12. Bake the cake in the oven for just over an hour (a skewer inserted through the middle of the cake should come out clean).
13. Allow cake to cool in the tin for at least 45 minutes before unmoulding then finish cooling on a wire rack.
14. Serve with remaining toffee sauce. 

Carrot and Orange Cupcakes with Orange Brown Sugar Buttercream

So right now I am in the middle of sorting out my job.  It's been frustrating but at last we seem to be getting there.  It should mean that I'll be properly employed as a supply teacher in time for the start of the winter term.  I've already got some days lined up too, I just need to make sure I'm on the register.  I should have been, and I have done work based on that should have been, but I've stopped temporarily until it is properly sorted.  Don't want any legal repercussions happening if something goes wrong.

But, as I said, I have done some supply work.  The other week I was invited back to cover a class at the school I did my probation year in.  It was nice seeing everyone again and I was excited because there was going to be a bake sale.  Since I wasn't going to be working the day before, I figured I would bake something to take in.  I wanted something that felt a bit autumn-y and involved orange in some way.  I was originally going to do chocolate and orange but ended up changing to carrot and orange.  The vegetables made it feel more appropriate to the season.  Adding brown sugar to the buttercream was a random decision that I thought I would try.  It apparently works well with vegetable cakes.  I had to make the recipe for that up with a little trial and error but it worked.

Well, these never made it to the bake sale.  The staff paid for and ate them all at break time!  I was rather amused and very flattered.  It is nice when your work is appreciated.  They were very complimentary too.  They are rather refreshing thanks to the orange, and the addition of orange in the cake means it melds together well with the buttercream.  I made them again the following week for the Hubby and his family and they were also scoffed rather quickly.  His Mum had two helpings of cake with ice cream she liked them so much!  I've also been asked to make a large version as a birthday cake for Friday.

Recipe - Makes 12 large cupcakes
 

Cakes - adapted from Mary Berry's Baking Bible : 

• Zest of 1 large orange
• 150g/5oz butter
• 150g/5oz light muscovado sugar 
• 175g/6oz grated carrot
• 2 large eggs, beaten
• 200g/7oz self-raising flour
• 1 tsp baking powder
• 1/2 tsp ground mixed spice
• 1 tbsp orange juice

Orange and Brown Sugar Buttercream:

• 100g/3.5oz butter
• 60g/2oz brown sugar
• 225g/8oz icing sugar
• Juice of 1 orange
• Orange food colouring (optional)
• Zest of 1 orange (for decorating)

1. Preheat the oven to 180C/350F/Gas Mark 4 and line a 12 hole muffin tin with large cupcake cases.
2. Put all the ingredients for the cake except the orange juice into a mixing bowl and beat together until well blended and smooth.
3. Add the tablespoon of orange juice and mix.
4. Split the mixture evenly between the cases.
5. Bake for about 20 minutes, or until cakes are risen and springy, and a skewer inserted into the centre comes out clean.
6. Remove from the tray and leave to cool whilst you make the buttercream.
7. Beat the butter in a bowl until it is smooth and creamy.
8. Add the icing sugar, brown sugar and half the orange juice and beat together to incorporate.
9. Add the rest of the orange juice gradually, mixing after each addition until you get an icing which is smooth, holds its shape but still pipeable.  If you make it too runny, firm it up with a bit of extra icing sugar.  If adding colouring, add a few drops at this stage and mix in until evenly coloured.
10. Put the buttercream into a piping bag fitted with a large, round nozzle.
11. When cakes are cool, pipe a swirl onto each , starting on the outside and working in.
12. Grate the zest of the orange over the buttercream to decorate.