Tag Archives: preserves

getting ahead of myself..

I’m heading off on holiday to France tomorrow (er.. in about 5 hours..), and since I may not have access an internet connection – let alone an oven –  I’ve done my SMS baking (and eating!) in advance because I would’ve hated to miss out on this week’s chewy peanut butter cookies chosen by Stephanie of Ice Cream Before Dinner.  So I thought I’d just put down a few comments now and try to post the pics etc on Sunday along with all the other lovely SMS bakers, if I can get myself connected somehow..

So. I love peanut butter – peanut butter sandwiches, peanut butter cups, peanut butter frosting, and peanut butter off a spoon.. that’s the worst, give me an inch and I’ll eat the whole jar.. And although my all time favorite is still this version posted by Bakingblonde, I have to admit that Melissa’s Chewy Peanut Butter cookies were good. really good.  try ’em. seriously.  I’ll comment more on the recipe when I post (hopefully) but for now:

I took the opportunity to use up last week’s gorgeous strawberry grapefruit preserves by making PB & Jam cookie-sandwiches.  The combo turned out to be really popular, so if you’ve got any preserves on hand, give it a go (because that’s just 2 cookies for the price of 1.. bonus!)

Having made peanut butter cookies quite a few times, I also tried mixing things up a bit with a chocolate peanut butter filling I found here on Bakingbites site.  I’ve been drooling over this recipe since stumbling across it about 6 months ago, and seeing as I’ve just munched 5 giant stuffed cookies (the guilt has already hit and indigestion is soon to follow after I scoot off to bed in a minute..doh) I’d say they turned out pretty well.  The one criticism raised was my fault I think – basically, in contrast to the cookie, the filling tasted a bit salty, which some people didn’t love – although I actually found it madly addictive…  This was all down to the PB I used (regular, smooth, Waitrose own brand because I’m posh innit).. Bakingblonde doesn’t specify salted or unsalted, but I might try it again with unsalted to see whether that pleases the critics more..
And as for aesthetics: I had rolled the filling into balls and chilled them before moulding the cookie dough around them (also chilled), but because the cookies spread during baking while the rebellious little filling balls refused to budge, I ended up with mini volcanos.  So I might try smooshing ’em down first.

All in all this was a great recipe and I’m so glad to be baking along with the other SMS bloggers!! You’ll be able to find the recipe on Stephanie’s site from Sunday and see what all the other lovely bakers have come up with on the SMS blogroll.

Right. My sugar levels are finally starting to dip (hopefully) and I’d better be off.

Hope everyone else enjoys this week’s recipe!! I’m crossing my fingers that I’ll be able to post the pics with you all on Sunday! xx

Advertisements

1 Comment

Filed under sweet melissa sundays

SMS: We’re jammin we’re jammin we’re jammin we’re jammin…

This is my first post for Sweet Melissa Sunday and I’m so glad I got the chance to take part in this one!  I’m not a big fan of preserves generally – mostly because I rarely bother to grab brekkie before work in the morning, and if I get the chance to indulge in a leisurely breakfast, my choice will always be big fat American-style pancakes with buckets of syrup (forget the wimpie crepes)..  But this recipe for Strawberry Ruby Grapefruit Preserves was definitely a tasty suprise, so big big thanks to Margot from Effort to Deliciousness for choosing it! I made a half-batch and the whole process probably took about an hour, so I’ll definitely have a go with some of the other versions in the Sweet Melissa book – can’t wait to see how the Strawberry Rhubarb version that Hanaa made turned out.  The grapefruit added a lovely zing, and seeing as my boyfriend gave it a thumbs up, it must be good – I’ve never seen him eat jam or preserves before and as I’ve already mentioned, he generally avoids anything without salt, chilli or cheese in it.  But he dug into this stuff..!

Strawberry Ruby-grapefruit preserves with scones and cornish clotted cream

Strawberry Ruby Grapefruit preserves with scones and cornish clotted cream

I opted to make Dorie’s Cream Scones as an accompaniment, which was also a new one for me, and bought some Cornish clotted cream just to add a few thousand calories more… Well worth it.  You can find the scone recipe on this lovely blog.  I left out the suggested raisins and baked one round of 6 scones last night.  I froze the second round and baked that this morning.  I chose to limit the baking time to about 18-20 mins, and both the fresh & frozen batches turned out moist on the inside with nice golden crusts.

IMG_1086

I’ve only had the traditional scones & cream once before – on holiday in North Devon with my boyfriend and his family. In my opinion, these turned out much better..! If you can get your hands on Cornish Clotted cream, make the jam & scones and load up.

IMG_1070

Thanks again to the SMS bakers for letting me join in on the fun and offering such a warm welcome!  Check out the SMS blogroll to see their interpretations of this week’s recipe!
IMG_1093

p.s.  MASSIVE THANKS to my brother for his jammin’ tips…

8 Comments

Filed under sweet melissa sundays