Cinnamon Sugar Pretzels – (with a savoury variation too)

I’ve always meant to make pretzels but never got round to it, until now! I’m doing a lockdown cookbook challenge lockdowncookbookchallenge on Instagram whereby one of us picks a random cookbook from the shelves and I have to cook at least two recipes from it. Why don’t you join? it’s really fun, a great way to get inspiration and the nudge you need to dip into some of those less used cookbooks.

One of the recent picks was Scandilicious by Signe Johansen, its a cookbook I really like but one that I haven’t picked up in years. By dipping in I can immediately remember recipes I’ve tried and see the ones I’ve page marked but never got round to trying. It’s a great way to fire up that imagination. Pretzels was just one of those and so here is my adapted recipe, made into a sweet sugar and cinnamon coated creation to bring a smile to everyone’s face. Think the taste of a doughnut but in a healthier, slightly chewier format – delicious!

I’ve added a tip at the end to make savoury pretzels too – I made a batch of 12 and had 4 sweet, 4 salty and 4 coated in poppy seeds – combining a sweet treat with some lovely fresh rolls and freeze brilliantly – win win! ūüôā

Cinnamon Sugar Pretzels

(dairy-free, egg-free, nut=free, soya-free, sesame-free, vegan and vegetarian)

makes 12

500g strong bread flour

1 tsp salt

1 tbsp fast action dried yeast

2 tbsp maple syrup or golden syrup

1 tbsp oil

250-300ml water

2 tbsp bicarbonate of soda

2 tbsp dairy-free margarine, melted

3 tbsp caster sugar

2 tsp cinnamon

(for savoury, generous sprinkling of crystal sea salt or a  handful of poppy seeds)

  1. Pour the flour and salt into a bowl, add the yeast.
  2. Pour in the syrup, oil and 250-300ml water, bring together to a soft but not sticky dough and then knead until silky smooth and bouncy. This will take up to 10 minutes. Cover and leave to prove. You want the dough to double in size and this will take 1-2 hours.
  3. Preheat the oven to 200 degrees Centigrade fan/220 degrees non fan
  4. Divide the dough into 12 even pieces roll into loose balls, cover and leave to rest for 10 minutes.
  5. Take each ball, roll into a sausage shape and then twist into a pretzel knot. Keep the made knots covered with a tea towel.
  6. Bring a saucepan of water to the boil, pour in the bicarb and then add the pretzel knots in threes cooking for 30 seconds on each side. Remove from the pan with a slotted spoon and place on a baking sheet. Continue until all the knots have been boiled in the bicarb mix.
  7. For savoury pretzels sprinkle them whilst they are still damp with the salt and/or poppy seeds. For sweet leave ungarnished.
  8. Bake for 12-15 minutes until they have risen and have a lovely burnished bronzed appearance.
  9. Remove from the oven and cool on a wire rack.
  10. To make the sweet pretzels: mix together the sugar and cinnamon. Brush each cooled pretzel with melted margarine and then roll in the cinnamon suagr until they are completely coated. Eat as soon as possible and try not to lick your lips!

 

Devil’s Food Cupcakes

img_0829Have you ever tried my Devil’s Food cake aka the best chocolate cake in the world? If you haven’t you are seriously missing out, it is so delicious that everyone asks for more! It’s deep, dark and chocolatey with an out of this world silky yet fudgy icing. Honestly, it’s totally divine ūüôā

Anyway, these cupcakes are inspired by that cake and also by a fond childhood memory. We didn’t often have shop bought cakes at home, but sometimes I’d go to a friend’s house and they would serve up these little shop bought chocolate cupcakes with this fudgy, set icing. The kind of icing that was way nicer than the cake and also when you peeled off the liner, you were left with a zigzag imprint in the edge of the icing. There was something really pleasing about that! For some bizarre reason I was thinking about that icing the other day and how it would be really convenient for when you need to transport cupcakes; buttercream is just a nightmare if you’re putting the cakes in a box to take elsewhere. I’d always wondered how to make that icing and then it came to me – my wonderful Devil’s Food Icing sets beautifully and would be pretty awesome on a cupcake. Who’s going to say no to a rich chocolate cupcakes topped with out of this world fudgy icing?

Check out my YouTube video if you’d like to bake along ūüôā ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†Devil’s Food Cupcakes

 

Devils Food Chocolate Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes 12-18

150g self-raising flour

100g caster sugar

50g cocoa powder

200ml sunflower oil

150ml dairy-free milk

1/2 tsp lemon juice

1/2 tsp bicarbonate of soda

pinch of salt

1/2 tsp vanilla extract

  1. Preheat the oven to 180 degrees centigrade/Gas Mark 5
  2. Mix together the dairy-free milk, lemon juice, vanilla and oil. Set aside.
  3. In a separate bowl, sift together the flour and salt. Stir in the sugar.
  4. Add the bicarb to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry and gently mix to thoroughly combine.
  6. 2/3 rds fill the cupcake cases and bake for 15-20 minutes or until a knife comes out clean.
  7. Cool on a wire rack.

Devils Food Icing

(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, vegetarian and vegan)

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enough to cover 12 cupcakes

2 tbsp dairy-free spread

1/2 tbsp dairy-free milk

1/2 tbsp golden syrup or maple syrup

1/4 cup icing sugar

50g dairy-free dark chocolate

  1. Melt together the icing ingredients and simmer for a few minutes until thick and glossy. Let cool.
  2. Spread over the cupcakes and leave to set.

Perfect Double Chocolate Cookies

How are you getting on in lockdown? Firstly, I hope you are safe and well, your loved ones are well and safe. Are you struggling, feeling anxious and restless with having to stay in? Or are you enjoying the chance to slow down and spend time at home? I have to admit I’m quite liking it – i love spending time tinkering around with recipes in the kitchen, so it’s the perfect excuse to cook more than usual! But I am missing seeing my family and friends in person, and the usual freedoms we enjoy.

I’d really recommend trying these cookies; not only are they a doddle to make but they also give perfect results – crispy edges, chewy centres and bags of chocolate flavour. I’d say they’re a great big bear hug of a biscuit; we all need a big reassuring hug right now but we’ll have to do with a cookie shaped one instead!

If you’d like to cook along or would like further instructions check out the video on my YouTube channel perfect double chocolate cookies

Perfect Double Chocolate Cookies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 12-18

30g soft brown sugar (1/4 cup)
150g caster sugar (2/3 cup)
150ml cup sunflower oil, or other flavourless oil (2/3 cup)
60ml dairy-free milk (1/4 cup)
1 tbsp cornflour
190g cups plain flour (1 and 1/2 cups)
25g cup cocoa powder (1/4 cup)
1/2 tsp bicarbonate of soda
Pinch of salt
50g cup dairy-free choc chips (1/3 cup)

  1. Preheat the oven to 160 Degrees Centigrade/Gas mark 3. 
  2. Whisk together the oil, milk, sugars, and cornflour. It will combine to form a smooth caramel.
  3. Sift in the flour, cocoa, bicarb and salt. Mix well.
  4. Fold in the chocolate chips
  5. Roll into tbsp sized balls, place slightly apart on the baking sheets and flatten a little.
  6. Bake for 10 minutes
  7. Let cool on the baking sheets for a few minutes before moving to a wire rack.

Incredible Triple Chocolate Brownies

At times like this where everything is so odd and uncertain, there is one thing for sure and that’s that we need comfort, joy and chocolate!

These triple chocolate brownies really are incredible. Made with only a little flour so you can eek out your supplies and just a few cupboard essentials, meaning that you should be able to create this chocolatey hug without having to venture to the supermarket . Really the supermarket is a mission that I really wouldn’t recommended right now, not only does it take twice as long due to quests to get in and also pay but why are there so many people who seem to think they’re immune to social distancing. I seriously feel stressed out and a little traumatised by my visit this week!

So my advice is; stay in, stay safe and make these brownies and for a little while everything might feel right with the world ūüôā

Incredible Triple Chocolate Brownies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegan and vegetarian)

makes 9 large brownies

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

70g dairy-free chocolate, melted

50g dairy-free chocolate chips, or equal amount of chopped chocolate

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer and far richer)
  5. Stir in 2/3rds of the chocolate chips
  6. Transfer to the lined brownie tin and level off.
  7. Sprinkle over the remaining chocolate chips
  8. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

Savoury Scones

I don’t know about you but rather than stockpiling I’m just trying to have enough food in the house at all times to cover all meals and snacks everyday (wow, there is a lot of cooking and eating going on!) as well as having some essential free-from ingredients available should we go into a two week isolation. There are a few products such as dairy-free milks and margarine that we would really struggle without, so I’m making sure I’ve got a few on standby.

It really is amazing the difference it makes with all family members eating all meals in the house everyday. I normally make most things from scratch, but I’m still finding it hard to keep coming up with interesting and exciting free-flowing meals, snacks and puddings!

Snacks are always difficult when living with a restricted diet, there are so many everyday items that are out of bounds and you can’t just live on crisps! These tangy scones are deliciously savoury and are perked up with marmite, nutritional yeast, and herbs. Pow! Flavour punch. Need a savoury bite fill empty tummies or to accompany that steaming bowl of soup? These fit the bill nicely.

Savoury scones

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) NB Contains gluten.

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makes 10

200g plain flour (1 3/4 cups)

1 1/2 tsps baking powder, levelled off

40g dairy-free spread

1 tbsp marmite mixed with 1 tbsp boiling water

1 tsp oregano

1 tbsp nutritional yeast

120 ml oat milk

glaze: 1 tsp marmite mixed with 1 tsp boiling water and 1 tbsp oat milk

  1. Preheat the oven to 200 degrees Centigrade/Gas Mark 6. Oil and flour a baking sheet.
  2. Sift the flour and baking powder into a bowl. Stir in the oregano and the nutritional yeast.
  3. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
  4. Pour in the dairy-free milk and watery marmite mix. Bring together to form a soft dough.
  5. Turn out and very lightly knead. A light touch is essential for light and fluffy scones.
  6. Press out the dough to 2 inches high and cut out circles with a cookie cutter.
  7. Place on the baking sheet and brush with the glaze.
  8. Bake for 20 minutes until the scones have risen and golden.
  9. Cool on a wire rack.

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Chocolate and Vanilla Yo-Yo Cookies

What crazy and unpresidented ¬†times we are living through! I don’t think that even a few weeks we could have imagined lock down, and certainly not lock down for 1/4 of the world’s population. We didn’t know what social distancing meant, loo roll and pasta shortages were something we couldn’t imagine and coronavirus was nowhere near home. At times it seems like we’re living through a badly written disaster movie, if only a super hero would come and save us all. Although on this occasion the super heroes will be the medical staff who are looking after the sick and putting their own health in danger.

A few days ago I was reading the news all the time and feeling pretty anxious, upset and overwhelmed about the whole situation. It all looked so bleak. Now, I’ve decided to step away from the news, just dip in occasionally and instead focus on cooking. I’ve certainly got enough time to develop those recipes that have been on the back burner! I also have lots of ideas for using simple store cupboard ingredients to make delicious tasty meals, so keep tuned for some exciting cooking and baking ideas.

But first, I think we need some sweet luxury, something pretty, tempting, and delicious to add a ray of sunshine into the otherwise bleak outlook.

These Chocolate and Vanilla Yo-yo cookies are not only as pretty as a picture, but sweet and crumbly with a super rich chocolate filling. The sort of cookie to give a metaphorical hug (just what we need right now) whilst having a hot drink. Do be careful with Bird’s custard powder, some is safe and some contains milk. If you can’t find the safe one just sub for cornflour.

Stay safe everyone x

Chocolate and Vanilla Yo-Yo Cookies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegan and vegetarian)

makes about 20 sandwich biscuits

150g dairy-free margarine

65g icing sugar, sifted

1 tsp vanilla essence

pinch of salt

55g custard powder or cornflour

175g plain flour

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 4
  2. Line 2 baking sheets with parchment
  3. Beat together the margarine, sugar and vanilla until light and fluffy.
  4. Sift in the flours and salt to form a very soft, but not sticky dough.
  5. Make large marble sized balls and place on the baking sheet (try to make an even number). Flatten with the back of a fork.
  6. Bake for 12 minutes until only a hint of colour on the edges
  7. Cool on the baking sheet for a couple of minutes before moving to a wire rack.
  8. Once completely cool, sandwich together with the chocolate cream.
  9. Dust with icing sugar if desired

Chocolate Cream

(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

60g dairy-free margarine

200g icing sugar

1 tsp dairy-free milk (if needed)

25g melted dairy-free chocolate

    1. Whisk the margarine  with the icing sugar until it is all incorporated, adding the milk if the mixture is too stiff. Stir in the melted chocolate.