Peaceful Reading Vlog / Cozy Baking, Winter Reading and First Snowdrops!
In this cozy reading vlog, I'm sharing some small pleasures of January: the first snowdrops, a homemade tonic and a delicious crumble, as well as a great read. Mum and I enjoy a little spontaneous celebration, and I take you round a local Yorkshire village.
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BOOK CLUB: I host the Comfort Book Club with my Mum, and every month we pick a comforting read and discuss it on the last Thursday of the month. Everyone is very welcome to read along with us. Learn more about the Comfort Book Club (and see upcoming reads) here:
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LINKS:
(affiliate links used for Blackwells)
Blue Box Flower Company Paperwhites:
Wintercombe by Pamela Belle (available free on Kindle unlimited):
Tonics & Teas:
The Swinton Estate:
All Sorts of Lives by Claire Harman:
RECIPE:
Apple, Mincemeat and Blood Orange Crumble Recipe:
Ingredients:
8oz plain flour
4oz soft brown sugar
3oz butter, cubed
grated zest from 1 blood orange
juice from 2 blood oranges
1lb apples, peeled, cored and sliced
1lb mincemeat
Preheat oven to 165 ° C. Arrange apple slices in a baking dish and cover with the blood orange juice. Spoon the mincemeat over the apples. Make the crumble topping by mixing together the flour and sugar in a large bowl. Then rub in the butter until the mixture resembles fine breadcrumbs. Add the grated blood orange zest and mix. Spoon the crumble topping over the fruit mixture, spreading it out with a fork. Bake in the oven for 30-40 minutes until golden brown and bubbling.
MUSIC: all music in my videos is from Epidemic Sound or Artlist, to which I subscribe.
00:00 - Cosy Winter Morning
01:03 - A Surprise Delivery & News to Celebrate!
07:34 - Starting a New Book
10:22 - Making a Winter Tonic
15:28 - A Spontaneous Outing for Cream Tea
17:57 - Sampling the Tonic
20:31 - First Impressions of Wintercombe
27:03 - A Favourite Yorkshire Village
28:38 - Making Apple, Mincemeat and Blood Orange Crumble
FRUITCAKE GEMS RECIPE! A REALLY RETRO HOLIDAY!
Today I am going seriously retro and making fruit cake! Yes, I said fruit cake! What better way to usher in the holiday? I know that some people don't enjoy this regular holiday treat, but I feel like fruit cake gets a bad wrap so I am here to share with you what I dubbed the fruit cake hater's fruit cake! This has zero candied peel, no citron and no bitter flavor. What this does have is delicious, sweet fruit and lots of warm winter spice that will make you happy this holiday season. So forget what you know about fruit cake and let's take a walk on the retro side! #christmas #fruitcake #homemade #recipe #holiday #tradition
I did not ever like to eat fruit cake. My mom used to make it when I was a kid. I remember the tubs of gem colored fruit with their tiny dices of red, yellow and green. I remember thinking that this must taste good but it never did. It wasn't till I grew older and figured out what I didn't like that I decided to make my own version of this holiday favorite. This is definitely a fruit cake that can be enjoyed for its dense spicy goodness and fruit filled bounty.
This recipe is the same one I shared many years ago for a traditional fruit cake baked in a 10 inch tube pan. That is another great way to enjoy this recipe. However it takes a very long time to bake and then slicing and serving can be a task. So making this recipe in cupcake tins is a great alternative! Little individual fruit cake gems that can easily be shared in a box of four or six or more and keeping some for yourself. I love this way of doing it!
This cake is really a lot of fruit held together by a little bit of batter. The fruit consists of chopped dates, golden raisins, red and green glace' cherries and candied pineapple along with pecan halves. This is all held together by a butter cake batter made with butter, brown sugar flour and eggs, which, in this case act as the main leavener.
The batter goes together much like any pound cake batter and then the fruits and nuts are added and briefly mixed in. Then I divided the batter amongst 24 cupcake tins that were lined with regular paper liners. These baked in a 275 degree oven for 1 hour and 15 minutes or until a toothpick comes out clean and free of batter.
These will need to cool completely before icing. Icing is not required but I love it on this cake. It adds that special festive holiday touch and takes the flavor over the top. I like to allow these to cool overnight before icing. Additionally, you can choose to soak these cakes with brandy, rum, or vanilla simple syrup if desired right after they come out of the oven. .
The glaze for these is super simple powdered sugar glaze with a bit of cream and a bit of corn syrup. The latter helps the icing to be a bit glossy and set perfectly. I also added vanilla extract along with Fiore Di Scicilla which is a highly concentrated extract that is a blend of vanilla extract and orange oil. It really makes all the difference when flavoring this glaze. If you don't have the fiore, don't worry! You can add a bit of orange extract or a few drops of orange oil and get a similar result.
I topped each fruit cake gem with a bit of the icing and decorated with a pecan half along with two halves of red candied cherry and one quarter of a green candied cherry. It looks like a holly leaf and berry when finished. You can decorate yours any way you like. You can also leave them plain or sprinkle with holiday cake decs or even leave the icing off all together and serve them au natural!
No matter how you serve these, they are going to be enjoyed, even by people who think they don't like fruit cake. I promise these won't be reserved for door stops! They will be gone before you know it!
You can also make this recipe in a regular tube pan, in the cupcake tins, in mini cupcake tins, in loaf pans or in mini loaf pans. It will bake up perfectly any way you choose to do it. Refer to the recipe on my website for a full run down on baking times for each configuration of this fruit cake.
I hope you will give this a try sometime soon and I hope you love it!
Happy Holidays!
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Lemon Curd Cookies Recipe | Delish Lemon Butter Cookies | Fuzz & Buzz
Lemon curd cookies recipe | Delish Lemon Butter Cookies
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After the last few recipes, you already know by now that we love the sweet and tangy food combination :). These Lemon Curd Filled Sandwich Cookies are so lovable and almost addictive that once you start eating them you can't stop! Buttery, sweet, and tangy. You can make them with homemade or store-bought lemon curd.
How to make Lemon Curd at Home
No-Bake Lemon Cheesecake Bars
Recipe for about 15 cookies
Ingredients
7 oz (200 g) of unsalted butter (softened)
2 and 1/4 cup (270 g) of All-purpose Flour
3/4 cup and 1 tablespoon (100 g) Powdered Sugar
1 teaspoon of Vanilla extract
Zest of 1 lemon
Filling (about 15 Teaspoons) of Homemade or store-bought lemon curd.
Directions:
Before you start make sure you have softened butter.
1. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
2. In a separate medium bowl, whisk together the softened butter, powdered sugar, lemon zest, and vanilla extract until they are light and fluffy. Add the flour and mix the ingredients with a spatula.
3. Work the cookie dough with your hands until completely combined.
4. Divide dough in half and in half again and pat each half into a disc, it's easier to work with little portions when you are rolling and shaping cookies. Use plastic wrap for the portion that you keep in the fridge.
5. Roll out the cookie dough about 1/4-inch thick (6mm) Using a 3 inch ((7.5 cm) round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat until you have 15 pieces. Place the cut-out cookies onto a lined baking sheet about 1 and 1/2 inches apart.
6. Preheat the oven to 350°F (175°C) and put the cookies in the fridge to chill for 30 minutes.
7. While the first half of the cookies are chilling, cut 15 rounds from the remaining dough. Once you've transferred the cookies to a baking sheet, use your smallest cookie cutter (1 inch - 2.5 cm) to make a cut out in the center of each one of them. Chill for 15 minutes,
8. Bake in the preheated oven for about 10 minutes, depends on your oven. Make sure not to overbake the cookies.
9. Remove from the oven and cool on the baking sheet for about 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
10. Fill each cookie with 1 teaspoon of lemon curd jam and place the second cookie on top. Repeat until you have about 15 cookies.
Dust with powdered sugar. Enjoy!
How to make Lemon Curd at Home
No-Bake Lemon Cheesecake Bars
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Holiday Cookie Recipe Exchange 2021. The Italian Snow Ball cookie is a beauty and incredibly yummy!
I hope you all enjoy each and every collaborator today. Please feel free to tell me in the comments below about YOUR favorite Christmas Cookie and leave the recipe if you like. This cookie is light and crispy but buttery and smooth with the powdered sugar coating. Not too sweet, just right….ahhhh!!! Merry Christmas and Lord Bless, Darlene (Souper at 60). Enjoy!!
The Italian Snow Ball Cookie
Combine 3/4 c softened butter
with 5 Tablespoons of powdered sugar. Cream well.
Add 2 c lightly sifted or whisked flour
1 c finely chopped walnuts
1/4 to 1/2 c tiny semi sweet choc. chips
1 t water
1 t vanilla
Mix together well till it is all combined and you can clump it with your fist.
scoop out with small cookie scoop (do not mound high) leveled. Cookies will not spread.
Roll each cookie with your hand and press just slightly.
Bake in a 300 degree oven for 25 to 30 min. till just lightly golden.
Allow to cool completely.
Fill a ziploc bag with approx. 1 1/2c powdered sugar and place four cookies at a time inside. Roll over and toss cookies gently inside bag to
coat each cookie very well.
Dig each cookie out and keep doing this till you have done them all.
Enjoy!!! They melt in your mouth.
Holiday Cookie Recipe Exchange December 10th, 2021 !!!
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Stuffed Lemon Cookies | How Tasty Channel
How to make the most delicious Stuffed Lemon Cookies recipe chewy, soft and creamy inside filled with homemade lemon curd and slightly crispy at the edges.
Made only with fresh lemons and vanilla: NO artificial flavor!
????PRINTABLE RECIPE AND TIPS:
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