Sweet and Savoury Sundays #97

Cupcakery
Welcome to week #97 of Sweet & Savoury Sundays!
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Welcome to yet another party guy’s, I hope you’ve all had a super week. Last Sunday our oven broke down, so I’ve been without an oven for a whole week! A new one is on it’s way and will be installed on Friday, let me tell you though I’m longing to bake!! I want to bake cake, cookies, bread, you name it, I want to bake it! I have however made some no bake s’more themed treats which will be on the blog during the week, I’d love for you to check them out.
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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Chocolate Peanut Butter Revel Bars by The Wordy Baker
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 Gluten-Free-Vegan-Peanut-Butter-Marshmallow-Tart
Gluten Free Vegan Peanut Butter and Marshmallow Tart by Gluten Free Vegan Love 
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peanut-butter-and-jelly-strawberry-jam-crock-pot-steel-cut-oats-11-682x1024
Peanut Butter and Jelly Slow Cooker Steel Cut Oats by The Gold Lining Girl
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Most viewed link this week
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Hot Chocolate Doughnuts by The Simple Sweet Life 
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Chocolate Chunk Shortbread #CreativeCookieExchange

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Chocolate Chunk Shortbread 1.jpg text


Shortly after these came out of the oven it stopped working! That sure didn’t make our day, but these buttery chocolate chunk stuffed shortbread made my partners.

Chocolate Chunk Shortbread 2

The theme for January’s #Creative Cookie Exchange is ‘Make Someone’s Day’ and naturally I wanted to make something special for my partner. Every time we go into Starbucks we always admire their chocolate chip shortbread so I planned to make a batch for him over the Christmas period but with mince pies, Christmas cake, snacks and chocolate we were a bit overwhelmed with food.

Chocolate Chunk Shortbread 3


I had been planning on making a batch at some stage and when this theme was announce I knew it was my chance to bake them. I’m so glad I didn’t miss out making these, they are perfect shortbread!

Chocolate Chunk Shortbread 4

After looking at a number of recipes I chanced upon a Starbucks copycat recipe, it seemed like a good one to start with and it’s almost identical to the coffee shop ones the only exception is it’s better! A million times better. The shortbread they sell in Starbucks may look nice but lack in flavour somewhat. I took this recipe added a splash of pure vanilla extract and a good helping of salt, both working wonders tremendously. I also doubled the chocolate content. More chocolate is always better and it was a good call as I like there to be an even ratio of shortbread and chocolate, which wouldn’t have been the case if I’d kept to the original quantity.

Chocolate Chunk Shortbread 5


These shortbreads are surprisingly easy to make and from start to finish it only took 3 hours! I’ve never made roll and slice cookies before and I love the idea! It’s so easy to be able to roll the dough up, chill it then slice it and bake, wonderful!

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My Chocolate Chunk Shortbread is everything a shortbread should be, buttery, crumbly and packed full of flavour and another things that’s even better than Starbucks, you’ll get an entire batch and not just one.

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Now what can I make that doesn’t require an oven!

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Now let’s see what the other bakers made for January’s #Creative Cookie Exchange

The theme this month is Make Someone’s Day Cookies! We chose someone in our lives that we loved and baked them cookies that they love! Maybe you will feel inspired to bake someone that you love a cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

 

 

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 Yields – 24 cookies

Ingredients

  • 280 grams (2 1/2 sticks) Unsalted butter at room temperature
  • 100 grams (1/2 cup) Caster sugar
  • 360 grams (3 cups) Plain flour
  • Big pinch of Maldon sea salt
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoons of water
  • 200 grams (7 ounces) Dark chocolate, 70% cocoa solids roughly chopped

Method

  1. In the bowl of an electric mixer fitted with a paddle attachment add the butter and sugar and cream until combine. Gradually add the flour and then the salt mixing until breadcrumbs have formed.
  2. Add the vanilla and water then the chocolate and stop the mixer as it comes together. You may need a little more water. Shape into two even sized logs, wrap in clingfilm and place in the fridge for 2 hours.
  3. Line two baking sheets with parchment paper and when you have 3o minutes left to chill the dough pre-heat the oven to 175C (350F).
  4. Slice the dough into 1/2 inch thick discs and place on the baking tray. Bake for 15 minutes or until lightly browned.
  5. Leave on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

Notes

* Recipe adapted from here.

* Store in a cake tin with a tight-fitting lid for up to 3 days.

* Keep in a cool, dry place away from direct sunlight.

Pain d’Epices #BreadBakers

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I’ve made one of these before and it didn’t turn out well. It was hard as a rock and not that flavourful, such a far cry from this sticky and intense Pain d’Epices.

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Over the holiday period I had intended to make gingerbread but never got around to it, so when I saw that January’s theme for #BreadBakers was Rye Flour, thoughts of gingerbread started to work their way forward. As I was searching for gingerbread recipes I can across Pain d’Epices. It’s a French gingerbread or quickbread meaning spice bread. Typical Pain d’Epices ingredients include rye flour, spices and honey. Finding out a traditional one contained Rye Flour sealed the deal, gingerbread it is.

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I feel in love with one recipe in particular, it was black almost and looked deep and rich with flavour, there was only one problem, it didn’t contain any rye flour. No big deal, I simply reduced the plain flour measurement by 30% therefor including 30% rye flour. Pain d'Epices 4

I wanted a deeply spiced, rich and sticky gingerbread and one that would last for day’s on end, getting better and better with each day that passed and that’s exactly what I’ve got here. I love my gingerbread to be molten brown in colour and intensely rich in flavour.

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You may think that you need a lot of ingredients to achieve this but you don’t. It’s depth of colour comes from molasses and dark brown muscovado sugar. Plenty of ginger is added along with cinnamon and cloves, this trio amps up the flavour nicely. This recipe yields 2 loaves which filled me with joy, I simply adore gingerbread so whilst I gave one loaf away to my partners co-workers we got to keep one to ourselves.

Pain d'Epices 6

As it keeps for so long it won’t spoil. A deep dark gingerbread like this is what I think is perfect for the long, cold and miserable winter days ahead. You need hearty food this time of year, something to bolster you and keep you going. A loaf like this will satisfy your cravings whilst seeing you through these chilly days.

Pain d'Epices 7



To see what the other #BreadBakers made for January’s Rye theme head to the bottom of the post.

Pain d'Epices 8

 

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Yields – Two, 1lb Loaves

Ingredients

  • 240 grams (2 cups) Plain flour
  • 100 grams (1 cup – 2 tablespoons) Light rye flour
  • 1 tablespoon Bicarbonate of soda
  • 1 tablespoons Ground ginger
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground cloves
  • Pinch of Maldon sea salt
  • 220 grams (1 cup) Dark brown muscovado sugar
  • 250 ml (1 cup) Blackstrap molasses
  • 185 ml (3/4 cup) Rapeseed oil
  • 1 Large egg
  • 310 ml (1 1/4 cups) Boiling water
  • Zest of 1 Lemon

Method

  1. Pre-heat the oven to 175C (350F) and great two, 1lb loaf tins with cake release spray, line with parchment paper leaving enough hanging over the sides making it easy to lift out. Set aside.
  2. In a medium bowl combine the plan flour, rye flour, bicarbonate of soda, ginger, cinnamon, cloves and salt, set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment mix the sugar on low to disperse of any clumps then add the molasses, mixing until smooth. Scrape down your bowl with a spatula.
  4. With the mixer still set to low gradually add the rapeseed oil then when mixed through add the egg. Add the flour mixture to the batter in two batches followed by the boiling water. Mix until you have a smooth batter.
  5. Remove the bowl from the mixer and fold the lemon zest through using your spatula.
  6. Pour the batter into the prepared loaf tins and bake for 50-60 minutes or until a cake tester inserted into the centre comes out clean.
  7. Leave to cool in the tin on a wire rack for 15 minutes before transferring to the wire rack to cool completely.

Notes

* Recipe adapted from Mission Food

* This will last for up to 5 days stored wrapped in clingfilm and stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

 

BreadBakers

 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Now check our what our bakers made for January’s theme of Rye flour

Tangzhong Rye Bread

by Stacy at Food Lust People Love

Sourdough Rye Bread

by Ansh at Spiceroots

Potato Onion Rye Meteil

by Karen at Karen’s Kitchen Stories

Swedish Rye Bread (Limpa)

by Nicole at The 2nd 35 Years

Rye Fennel Crackers

by Renee at Magnolia Days

Caraway Rye Crackers with Reuben spread

by Jenni at Pastry Chef Online

Artisan Dark Rye Bread

by Cindy at Cindy’s Recipes and Writing

Chocolate rye bread

by Rocio at Kidsandchic

Danish Rye Bread

by Wendy at A Day in the Life on the Farm

Hapanleipä – Finnish Sour Rye Bread

by Robin at A Shaggy Dough Story

Banana Rye Muffins

by Adam at Bakers and Best

Boston Brown Bread

by Holly at A Baker’s House

Rye and Whole Wheat Bread

by Kelly at Passion Kneaded

Slow Cooker Boston Brown Bread

by Mireille at Chef Mireille’s East West Realm