23 August 2017

Easy, Cheats Bake, Cinnamon Rolls

Sometimes being a grown up is hard. And baking like a grown up is even harder. There are those days where I am ready to just to give in because I don't want to be a grown up baker anymore.

But then you remember that you are an adult and get on with things. Do the short time, painful grown up responsibilities delegated to you, so you can be absolutely ridiculous and have cake for breakfast (or lunch or dinner). And even better have a cheats bake breakfast.. where you literally did the minimal amount of work for delicious results.

These Cinnamon Rolls aren't new, American's have been using Crescent Rolls in all sorts of cheats bakes for years, but they are a new one to me. All you need is a store bought pizza dough base and a handful of ingredients!

I genuinely think that this kind of bake was invented for those who like to eat their feelings and it makes them feel better. But be wise... they are full of calories so not for the super dieters. They need to be eaten in moderation I guess is what I am saying.

But you fine folk know that any way...

Cinnamon Roll Ups
1 pizza dough roll
125g butter melted
75g brown sugar
1 tbsp cinnamon
225g icing sugar
2 tbsp milk
1 tbsp maple syrup

Preheat your oven to 350F/180C/160C Fan or Gas Mark 4. Prepare a loaf pan with some parchment and leave to one side.

Combine, in a bowl. the melted butter, sugar and cinnamon.

Unroll the pizza dough and evenly spread the butter mixture all over.

Rolling on the long side, roll the dough back up into a roll. Chop the dough into ten equal pieces and place them beside each other in the loaf pan. Don't worry about gaps, they will spread while baking.

Bake for 15-20 minutes or until the rolls have puffed up and they are golden brown on top. While the cinnamon rolls are baking, make the glaze.

Put the icing sugar, milk and syrup into a bowl and mix until thoroughly combined. Leave to one side until the cinnamon rolls are cooked. Once cooked, allow to cool for 5 minutes, then, serve warm spooning as much icing as you want over each roll.

Did I tell they were easy or what? Soft, cinnamon-ey and gooey goodness all on your plate for breakfast! You will fake being a baker in style!!

20 August 2017

Olive Oil Cake- Gluten and Dairy Free

What a month it's been!

Can you believe school is back next week already.. I am not even prepared for that! But I am prepared for getting back into our aul' routine. And the kids not wanting to eat every hour of the day because they are bored, or it's rainy or they just plain don't know what to do with themselves.

I have pottered about this month. dipping in and out of social media, spending time with my babies and family and enjoying what's left of the summer. Though as I type this, Autumn is well on it's way and the blanket I have wrapped 'round my shoulders is doing it's best to keep the damp and cold at bay.

The cake I choose for this months edition of The Cake Slice Baker's almost resembles that feeling of the blanket. I adapted it to be gluten free and dairy free also as I am struggling with recipes for friends who are coming into allergies. While made with peaches in the book, I opted to leave them out. I am the only one in the house who likes peaches and to be honest, eating a whole cake by myself is not good for my health.


I know right!! Shocked me too!!

This Olive Oil Cake is a beautiful cake though. I photographed it early morning before anyone was up,  mug of coffee in hand nibbling on the crumbs as they fell off. Maybe I am biased but I was really in tune with the cake and the dawn chorus and I felt that next day charm worked had really worked it's magic on this cake.. once the crumb had settled it tasted so great.

Roger Pizey and his book World Class Cakes is just wonderful. I am really enjoying baking through with different skill levels catered for on every page. Although some of the timings have caused concern with some of the bakes, I think we all know our own ovens best and can alter as we see fit. It won't be long until the autumn will be here and our journey with Roger will come to an end!

Olive Oil Cake
adapted from pg 83 World Class Cakes
(regular recipe in brackets)

3 eggs
1 tbsp finely grated orange zest
300g caster sugar
125ml olive oil
125ml almond milk (125ml whole milk)
128g gluten free flour (128g plain flour)
125g ground almond flour (128g self raising flour)

Preheat the oven to 180C/ 350F or Gas mark 4
Grease an 8 inch spring form, round pan.
Beat the eggs together with the sugar and the zest until well combined.
Sift the flour with the ground almonds, removing and coarse bits.
Alternating between the wet ingredients and dry, add these to the egg/sugar mixture.

Spoon the batter into the prepared tin and bake in your preheated oven for 35-40 minutes.
Remove from the oven, allow to cool and then turn out onto a wire rack.

Before serving, sprinkle in icing sugar. Enjoy with your morning coffee or tea!

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