Caramel Apple Oaties

I wanted to bake some cookies to take to church for the young Missionaries this week.  I thought they might really enjoy a change from the usual chocolate chip ones and so I baked htem some Caramel Apple Oaties.  These are like all that is good about autumn stogged into a delicious cookie!




I really wanted to bake them a delicious treat to show them how very much I appreciate all that they do and the time we get to spend with them.



These lovely soft cookies are full of harvest flavours  . . .  soft and caramelized buttery sweet apple bits . . .

 

Cinnamon and oats . . .  almost like an apple crisp . . .  except they are nice and soft and chewy.



There is a nicely flavoured cinnamon spiced glaze drizzled over top also . . .

 

I really hope that they enjoy them.   This is the perfect recipe as well because it makes just enough for me to split them into three lots . . .  one for each couple.



We have two lots of Elders and one lot of Sisters.  So 36 cookies is the right amount for me to bring them in one dozen each.    I do love to spoil them a bit.

*Caramel Apple Oaties*

Makes about 36

Printable Recipe 

These are soft oatie cookies stogged full of delicous caramelized apple bits and topped with a cinnamon sugar glaze.  They scream autumn!

For the caramelized apples:

2 medium eating apples, peeled and cut into bits

2 tsp butter

4 tsp soft light brown sugar

For the cookie dough:

210g of plain flour (1 1/2 cups)

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

225g of butter, room temperature (1 cup)

190g soft light brown sugar (1 cup packed)

45g of granulated sugar (1/4 cup)

2 large free range eggs, at room temperature

2 tsp pure vanilla

240g of rolled oats (3 cups)

For the glaze:

130g of icing sugar, sifted

few drops vanilla

1/2 tsp cinnamon

water to thin 

First make the caramelized apples.  Place the butter, sugar and apple into a large skillet.  Cook, stirring, over medium high heat, until the apples are tender and golden.   Set aside to cool completely.

While the apples are cooling make the dough.   Cream together the butter and sugars until light and fluffy.  Beat in the eggs, one at a time.  Beat in the vanilla and salt.   Sift together the flour, soda and cinnamon.   Stir this into the creamed mixture to combine.  Stir in the oats.   Finally, fold in the cooled caramelized apples to combine.  Cover and chill in the refrigerator for one hour. 

 

Preheat the oven to 180*C.350*F/ gas mark 4.   Line several baking sheets with baking paper.  Lightly spray the paper with low fat cooking spray.  Scoop out tablespoons of the dough and place onto the baking sheets, leavign 2 inches in between each.

Bake for 12 minutes, until the edges are golden brown.  The centre should be soft and unset.  (this makes them fudgy)  Allow to cool on the baking sheets for five minutes before lifting off to wire racks to cool completely. 

 

Whisk the icing sugar and cinnamon together.   Whisk in the vanilla and just enough water to give you a thin drizzle icing.   Drizzle this over the cookies with a small spoon.   Allow to set before serving.



Sorry my photos are not so great today.  The lighting was very poor when I took these.   That's the one bad part about Autumn . . .  I like to take photos in natural light and it's really poor.

Wholemeal Pumpkin Pie Rolls

I've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . .  it seems that when you take the sugar and fat out of things . . .  and pile in fibre, the results have been largely nothing to write home about.  One exception has been these lovely wholemean pumpkin pie rolls!



I've seen all kinds of pumpkin pie rolls on the net, and they all look very good, but being high in sugar and fat, they are not for me . . .  sadly.   I decided one day this week that I was going to try to create one that I could enjoy, albeit in limited amounts . . .  I still have to watch my carbs.   And . . .  gosh darn if I didn't crack it!

 

This recipe makes a dozen wholemeal scone type of buns, filled with a delicious virtually sugar free filling of  spiced pumpkin.  'Tis the season for pumpkin and all that!



There is only 60g (1/4 cup) of butter in the whole recipe, and 1 tsp of molasses in the filling, which you add along with splenda sugar substitute.  There is sugar in the glaze . . .  you can't get around that, but with only 1/2 cup of icing sugar, spread over 12 rolls, even that is not an incredible lot of sugar.

 

It adds just a tiny bit of extra sweetness, which was just enough to satisfy my longing sweet tooth.   The filling is nicely spiced with cinnamon, nutmeg, ground cardamom, ginger and cloves!  Nice, nice!



The glaze has just a touch of butter and spice also.  I used a low fat spread instead of butter.  Of course you could use regular and regular brown sugar in the filling as well, if you are not trying to cut back on your sugar intake.  In either case, low sugar and fat, or not . . . I think you will find these really, really enjoyable with a nice hot cuppa on one of these cool autumn mornings!  

*Wholemeal Pumpkin Pie  Rolls*

Makes 12

Printable Recipe   

A quick and healthy version of a favourite cinnamon roll.  High in fibre and low in fat.  If you really want to cut down on the sugar, omit the glaze.   These were a delicious alternative to a regular cinnamon bun. 

For the roll base:
280g of whole wheat flour (2 cups)
1 TBS sugar (I use 1/4 tsp truvia, stevia sweetener)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
60g of cold unsalted butter, cut into small bits (1/4 cup)
90g of plain yogurt (3/4 cup)
60ml of milk (1/4 cup)
unbleached flour for handling 

For the filling:

90g of pumpkin puree (1/2 cup)

1 TBS low fat evaporated milk

6g of splenda sugar substitute, plus 1 tsp of molasses (1/4 cup of splenda, or if you are not bothered

about sugar, you can just use 1/4 cup of soft light brown sugar, packed)

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cardamom

pinch ground cloves

pinch ground ginger 

To glaze:

65g of icing sugar, sifted (1/2 cup)

1 tsp soft butter

1 TBS milk

pinch each cinnamon, nutmeg, ginger, and cardamom

Preheat the oven to 220*C/425*F/ gas mark 7.  Lightly butter a 9 by 13 inch glass baking dish.  Set aside.

Whisk all of the ingredients for the filling together in a small bowl.  Set aside.



Whisk the flour, sugar, baking powder, soda and salt together in a bowl.  Drop in the butter and cut it into the flour mixture until the mixture resembles coarse crumbs.    Measure the yogurt into a glass container and whisk in the milk to combine well.   Make a well in the dry ingredients and add the wet all at once.  Stir with a fork to make a soft dough.  If it is still dry and clumpy, add a bit more milk.  It is better if it is a bit damp than it be dry.   Tip out onto a lightly floured surface.   Knead a couple of times then then pat out to an 6 inch by 12 inch rectangle.  Spread the pumpkin filling over the dough, to within 1/2 inch of the edges on three edges of the rectangle and all the way to the edge on one long side. Place that long side away from you.   Roll up, working towards you from that edge.  Pinch the long edge together.   Using a sharp knife, cut into 12 slices and place them, cut side down, into the prepared baking dish.

Bake for 15 to 18 minutes until risen and golden brown.   Remove from the oven.   Whisk together all of the glaze ingredients, only adding enough milk to give you a smooth drizzle.   Drizzle this over the warm rolls.   Serve warm.  Store any leftovers in a tin and use up within a couple days.  Alternately freeze, wrapped separately in an airtight container.   Remove and reheat briefly to serve.

 

Calories (Using sugar subs):  167 per roll

Fat: 4.6g

Carbs: 27g

Sugars:  8.2g

Fibre:  0.9g

Protein:  3.2g




Who ever dreamed that healthy, low fat, high fibre and low sugar could taste so good!  I am very pleased with these quick and tasty little rolls, and Todd enjoyed them also! 

Orchard Pan Roast with Sausages

There is nothing the Toddster enjoys more than a good British banger.   They are not something we eat really often, but when we do we tend to opt for a quality banger . . .  something which is meaty and well flavoured . . .  without a lot of fillers and ingredients that are questionable, and if they are wheat, gluten and dairy free, so much the better!  I like knowing exactly what is in my sausage!

 

debbie&andrew's award winning Perfect Pork and  Perfect Cumberland sausages are now being made  wheat gluten and dairy free!  I was recently sent a package of each and I can tell you from experience that they are delicious.  Losing the wheat and the dairy hasn't made a difference in their wonderful flavours!  Made with the best cuts of British Pork chosen to creat really succulent, meaty sausages, these sausages are real winners, and for those who are wheat and dairy intolerant, it's nice to know that there are some delicious alternatives out there to choose from, without compromising either quality or flavour!



In this delicious one pan dish, both tart and sweet orchard apples provide the idea partner to their spicy Perfect Cumberland sausages and are made even more toothsome with the addition of a maple/mustard mix!

 

Pork sausages, onion wedges and garlic are drizzled with a bit of olive oil and roasted in a hot oven before adding not one but two kinds of apple wedges . . .  both eating and a cooking apples . . .



A tasty drizzle of whole grain mustard and maple is poured over top  . . .  and a few sage leaves are scattered, altogether creating a one pan meal which is toothsome, hearty and delicious!

 

I also added a few potato wedges, which really came out lovely.  You could use another flavour of debbie&andrew's as well . . .  try using their latest caramelised red onion pork sausages and adding pears for a really autumnal feel.  (Also wheat, gluten and dairy free!)



This made for a reyally delicious meal!  All I needed to add on the side was some mash (For the mashed potato lover in the house) and a green vegetable!  This went down a real treat!

*Orchard Pan Roast With Sausages*

Serves 4

Printable Recipe 

A delicious pan roast of sausages with apples, onions and garlic.  All you need to make it a complete meal is to serve some mash and a green vegetable on the side.  Delicious.  From Debbie & Andrew's.

1 pack debbie&andrew’s perfect cumberland sausages (400g or a scant pound)
1 large onion, peeled and cut into wedges
A drizzle of olive oil
1 bulb garlic, unpeeled and halved lengthways
1 TBS wholegrain mustard
1 TBS maple syrup
2 dessert apples, sliced (eating apples)
1 cooking apple, sliced
6 fresh sage leaves



1. Preheat your oven to 200ºC/400ºF/Gas Mark 6. Place the sausages in a roasting tin along with the onion wedges and garlic bulb halves and drizzle with olive oil. Roast for 20 minutes and remove from the oven.


2. Mix together the mustard and maple syrup and pour over the sausage mix. Add the apple pieces and sage leaves and return to the oven.


3. Roast for a further 20 minutes then divide up the roast garlic and serve the whole lot straight from the tin, with mashed potatoes and buttered cabbage.



I was also sent a pack of debbie&andrew's perfect pork sausages, which we really enjoyed.  I was supposed to make some Sausage and Cheddar Pin Wheels with them, for a delicious holiday starter, but I chose to do something completely different with them.  You know me  . . .  a bit of a rebel.   The Sausage and Cheddar Pin Wheels looked really tasty . . .  but this Sausage Cassoulet looked even better!

 


I do love hearty meals in the autumn when the temperatures begin to drop, and I thought that this tasty casserole would make the perfect supper for Bon Fire Night on November 5th!



It was really easy to make and used things I always have in my larder and cupboards . . .  celery, onions, carrots, sweet potatoes, garlic  . . .

 

Good tinned tomatoes, honey and tinned beans.  The recipe called for cannellini beans, which I didn't have, but I did have tinned haricot beans, and that is what we would use back home so I went with it.



It also called for half a bottle of red wine, which I didn't have, but I  used a combination of chicken stock and some balsamic vinegar which worked very well!  With it's toasted crumbs and torn sage on top and flavourful pan juices, this was delicious!



It was hearty and filling and made for a nice change!  If you aren't worried too much about gluten you could serve a crusty loaf on the side to sop up all the lovely pan juices.   A salad also goes nicely with this!

 

*Sausage Cassoulet*

Serves 4

Printable Recipe  

A delicious casserole that makes good use of store cupboard ingredients.  It's simple to throw together and really tasty!  You will want to crack out the crusty bread to enjoy with this one!  Recipe adapted from the People at Debbie & Andrews. 

Ingredients:
1 Pack of debbie&andrew’s perfect pork sausages (400g/scant pound)

2 (TBS olive oil
200g smoked bacon lardons (1/2 pound)
1 brown onion, diced
2 carrots, diced
2 celery sticks, diced
1 sweet potato, cubed
2 cloves garlic, minced
10 sage leaves - roughly chopped
1/2 bottle of red wine
400g can cannellini beans - drained and rinsed (14 ounce)
400g can of chopped tomatoes (14 ounce)
2 TBS honey
50g gluten free breadcrumbs (about 1/4 cup)



1. Preheat oven to 200*C/400*C/gas mark 6.


2. Use a large, stovetop and oven friendly dish. On a medium/high heat, fry off the lardons, onion, carrot, sweet potato, celery and sage in the olive oil until golden brown - about 10 minutes. Add the garlic and red wine and cook out for 5 minutes until reduced by half.


3. Add your tomatoes, cannellini beans, honey and season with salt and pepper to taste.


4. Place the  Pork Sausages carefully on top being careful not to fully submerge as you want the sausages to get a lovely golden brown colour.


5. Sprinkle with breadcrumbs, drizzle with a little extra olive oil and lay a few extra whole sage leaves on the top.


6. Place in the oven and bake for 40 minutes. Serve hot with crusty gluten free bread.



These are "welly" good sausages and we really enjoyed both flavours.    They have also developed a delicious Christmas selection of sausagey delights that you simply bake and serve which they will be rolling out to the public at the BBC Good Food Show  Winter in Birmingham from the 26th to 29th of November.   From chipolatas to bacon wrapped cocktail sausages, the team at debbie&andrew's has made Christmas entertaining easy and delicious!

As ever they offer "A Real Taste of Country", which means that they use only the most succulent cuts of pork (from British Red Tractor Farms, of course).  As an extra bonus and to remove the need to cook a separate meal for people with food intolerances, this range is also wheat gluten and dairy free!  It's all about making your life simmple, so that you can serve deliciously meaty treats without a second thought!

Do hop along to the BBC Good Food Show Winter to check out their booth and all the goodies!

In the meantime be sure to check out their website  where you can find all of their products and a delicious assortment of recipes.  You can also find their products in ASDA, Morrisons, Sainsbury's, Tesco and Ocado.

Follow them on Facebook
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Many thanks to debbies&andrews for sending me these lovely sausages to try.  Although I was sent the sausages free of charge, as usual, any and all opinions are my own.  I quite simply loved them!

Celebrating Autumn with Rachel's Yogurt

Halloween is upon us and the people at Rachel's Organic  has kindly shared some tasty recipes with us for helping to celebrate this holiday with your family in the most delicious way using their delicious organic yogurt!

Rachel Rowland is the owner of Rachel's Yogurt.  Her mother  Dinah was one of the first people to sign up to the Soil Association and her farm, Brynllys in Wales, was the first ever certified organic dairy farm in the UK. In 1966 Rachel and her husband Gareth took over the helm.  In 1982 the local area was hit by freak snowstorms, which meant they were unable to get the milk tankers off the farm and were forced to find new ways of using milk.

They started producing butter and cream to distribute as emergency supplies in the local shops, and the products became an instant - success leading us to discover a new product for dairy fans.  Their first yogurts were created in 1984 by experimenting with a recipe in her grandmother's recipe book. The same year Rachel's dairy was officially founded and it wasn't long before supermarkets such as Sainsbury's, Waitrose, Tesco and Morrisons were stocking Rachel's yogurts nationwide.  The demand for the delicious yogurts from UK retailers grew so much that in 1992they had to build a new purpose-built dairy in Aberystwyth - and the dairy is still based there today.

First up some tasty and creepy Chocolate Spider Cupcakes!  BOO!

*Spider Cupcakes*

Makes 12

Printable Recipe

Cute cupcakes to treat the children with on Halloween!  From Rachel's Yogurt.

Ingredients for Cakes:
 100g plain chocolate (3.5 ounces)
150g unsalted butter, softened (2/3 cup)
150g caster sugar (3/4 cup)
20g cocoa, sifted (3 TBS)
3 eggs, beaten
125g self raising flour (3/4 cup plus 3 TBS)
1 ½ tsp baking powder
2 tbsp Rachel’s Greek Style natural yogurt
 Ingredients for Frosting:
 4tbsp golden syrup
80ml double cream (1/3 cup)
100g milk chocolate (3.5 ounces)
100g plain chocolate (3.5 ounces)
3 TBS Rachel’s Greek Style natural yogurt
 Ingredients for Decoration:
 Chocolate sugar strands Smarties or similar sweets (for the eyes)
Liquorice laces or Catherine wheels


1.  Pre-heat the oven 180°C/350*F/Gas Mark 4 and line a muffin tray with paper cases.

2.  Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.

3.  In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined.

4.  Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.

5.  Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny.

6.  Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect.

Next up a delicious Pumpkin Pie which has a delicious topping of Apple Cinnamon Yogurt!

 

*Rachel's Pumpkin Pie*

Serves 6 - 8
Printable Recipe

This sweet and tempting pie is perfect for an autumnal treat.  From Rachel's yogurt.

Ingredients:
320g ready to roll short crust pastry (enough for one 9 inch deep pie)
425g canned pumpkin, we used Libby’s (14.5 ounce tin)
140g caster sugar (3/4 cup)
½ tsp ground nutmeg
½ tsp ground cinnamon
2 eggs, beaten
25g butter, melted (5 1/4 tsp)
100g Rachel’s Greek Style Low Fat Yogurt (6 1/2 TBS)

Topping:
200g Rachel’s Greek style Apple & Cinnamon Yogurt (generous 3/4 cup)
A sprinkle of ground cinnamon

1.Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).

2.Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

3.In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.

4.Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.

5.Leave to cool then remove the pie from the tin.

6.To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.

Finally some really delicious Chocolate Pots which make for the perfect ending to any get-together!

*Pot Au Chocolate*

Makes 4 servings
Printable Recipe

Rich and decadent, these chocolate desserts are a magnificent finish to your dinner party.  Simple and easy to make.  From Rachel's yogurt.

Ingredients:
200ml double cream (7.5 fluid ounces
130g dark plain chocolate (minimum 70% cocoa solids) (4 ounces)
70g milk chocolate (2.5 ounces)
2 tbsp liquid glucose
2 egg yolks
20g butter (1 1/3 TBS)
100g Rachel’s GREEK STYLE natural yogurt (6 1/2 TBS)
To Decorate:
150g whipping cream, whipped (2/3 cup)


1. Heat the cream, do not allow it to boil.

2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there
is a smooth consistency.

3. Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the
chocolate mixture.

4. Fold in the yogurt and then pour the mixture into the glasses and refrigerate for a couple of hours before
serving.

5. Decorate with a rosette of cream and decorate with shavings or grated chocolate.




Rachel's Organic Yogurt is available in a wide variety of flavours as well as Seasonal inspirations.  they can be purchased at ASDA, Booths, The Co-operative, Morrisons, Sainsbury's, Ocado and Waitrose.

To learn more and check out their other delicious recipes you can check out their tasty website.  

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Spider Dip . . BOO!

I wanted to share this tasty dip with you before Halloween.  I made it for the Missionaries the night of the party we had for them.  It's a variation on my Mexican dip, with the main variations being in how you layer everything in the dish and in presentation.




Everyone always enjoys this dip . . .  spiders or not!  It's a delicious layer of refried beans, salsa, cheese, guacamole, sour cream, cream cheese, spices, and of course toppings . . .  spring onions, black olives, lettuce and tomatoes if you so choose.



This time I put the grated cheese layer in between the quacamole and the salsa . . .  and then I piped the sour cream/cream cheese layer on top in a spiral.

 

You need only then gently pull a skewer or a toothpick through the spirals from the inside out at intervals to create the spiderweb look . . .  the spiders are halved ripe black olives, with some sliced olives cut in half for legs . . .



The lettuce and spring onion are sliced very thinly and sprinkled around the edges so as to resemble grass or bushes, etc.   Altogether the end result is something which is titillatingly spooky . . . . feel the shivers  . . .  and quite, QUITE delicious!  This is sure to be a big hit at any Halloween get-together you might host! (Or as a covered dish to take to a party)

*Mexican Spider Dip*
Serves 12 to 16

Printable Recipe 

This is my very popular mexican dip dressed up for Halloween.  The layering is slightly different for this so that you can make it look like a spider's web.  People just love it!   

1 can (28 oz) refried beans (2-425g tins)
1 pkg. (8 oz. or 250g) cream cheese, softened
1 cup (250ml)of sour cream
1 TBS ground cumin
1/2 tsp ground coriander
1 tsp chili powder
1 cup guacamole
1 cup chunky style salsa (small jar)
1 cup finely shredded lettuce (a really large handful)
1 cup shredded cheddar cheese (4 ounces)
1/4 cup thinly sliced  green onions (2 to 3)
2 Tbsp. sliced pitted black olives
several whole pitted black olives
1/4 cup chopped and seeded tomatoes, optional (about 1 medium tomato)

lightly salted tortilla chips for dipping






Spread refried beans onto bottom of large quiche dish.   Layer on the salsa, spreading it to cover the beans.  Sprinkle most of the cheese over top. (reserve a bit for the garnish)  Carefully spread the quacamole over the cheese to cover.   Mix cream cheese, sour cream and seasonings together until well blended. Put into a piping bag.  Snip the end off and then pipe into a spiral swirl beginning at the centre of the dish and working towards the outer edges.  If you have any left, pipe ia all around the edge to use up.   Take a toothpick and working from the centre out to the edge, gently pull lines out to resemble a spider's web.

 

Cut several of the whole olives in half and then place onto the "Web."  Cut the sliced olives into "legs" and place them around the olive halves to look like spiders.   Chop the remainder of the olives.  Sprinkle the remaining cheese around the edge of the dish. Sprinkle on the chopped olives.  Top with the finely shredded lettuce and the spring onions.  If you are using chopped tomatoes, do likewise. Cover tightly with plastic cling film. Refrigerate several hours or until chilled.  Serve with lightly salted tortilla chips for dipping.

Calories Per serving,

(based on 16 servings):  198

Fat:  13.9g

Carbs: 12.4g

Fibre: 3.7g

Sugars: 0.8g

Protein: 6.9g