Easy like a Sunday morning.

These Fall Cinnamon Persimmon Pancakes are a perfect morning treat in the lead up to Christmas.

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Easy, peasy, persimmon squeezy – they can be made in a matter of minutes, and are so simple you’ll probably wonder why you have never tried it before.

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Using a basic pancake recipe, adding some slices of persimmon and a sprinkle (or a dash, depending on preference) of cinnamon; voila, you have pancakes with a very wintery twist.

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Using cups and spoons only to measure the ingredients, it requires no messy weighing of all sorts:

  • 2 tablespoons white sugar
  • 1 cup all-purpose flour
  • One persimmon (at least)
  • Ground Cinammon
  • Maple Syrup (to serve!)

In a bowl, mix the flour, sugar, salt and baking powder. Make a ‘well’ in the centre and pour in the milk, oil and egg. Combine, mix and stir until smooth!

Now, slowly add as much ground cinnamon as you wish…

Slice the persimmon into thin slices (aim for no bigger than half a cm really), and heat a lightly oiled frying pan over a medium heat.

Place one slice of the persimmon in the middle of the pan and flip a couple of times for about 20 seconds maximum, before scooping one spoonful of batter onto the pan, on top of the persimmon. Brown on both sides and serve up hot with maple syrup! This recipe gave me the chance to use my mouth-watering Maple syrup from Maine…

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The holidays are here!

I have felt exhausted the past week from coming home from London to my parents house, and jumping straight into more work. Because I have been so busy, I have had to squeeze in some blog-happy things to do in my (very rare) spare evenings.

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This post is all about the amazingly easy fudge I made recently. So cheap, easy and quick – it is a must do for any sweet toothed person.

Perfect for nibbling on whilst watching a Christmas movie, or even as a Christmas present.

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INGREDIENTS: (Only four!!)

White Chocolate (I used about three cups/3 family bars)

Dulce De Leche (I used a whole tin of Carnation Caramel as a slight substitute)

Milk Chocolate Chips (I used a small bag and a half)

Salt

METHOD:

Melt all of the white chocolate in a pan over a VERY low heat. This is so it does not burn, and melts into a smooth liquid.

Mix in the Dulce De Leche/Carnation Caramel until the mixture is smooth, a beige/caramel colour and quite thick.

Pour the mixture into a dish, I used a square dish which was about 8×8 inches and it was perfect.

Smooth the top down so it is as flat as possible, and then begin to melt the chocolate chips in the microwave or over a low heat.

When fully melted, pour the chocolate over the top of the fudge mixture.

Now, this is all you have to do! The rest is a waiting game – either leave it at room temperature for a few hours (although I did not try this) or put in the fridge for about 1 hour. I prefer using the fridge.

 

TaDa! That is all you have to do. Simple. A perfect Christmas treat. Go on, treat yourself.

 

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If you know me then you’ll know I have a real sweet tooth. Consequently, I love desserts almost as much as I like breakfast meals.

However, this new recipe I have stumbled upon can be used for both breakfast and dessert, hot or cold.

Similar to the old bread and butter pudding favourite, (but much yummier, I believe) this creamy, fruity pudding is one to try for sure!

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YOU WILL NEED:

1. About 8 small or 3 large croissants, cut up (about 6 cups)

2. 1 cup fresh blueberries

3. (8 oz.) cream cheese, softened

4. ⅔ cup sugar

5. 2 eggs

6. 1 teaspoon vanilla

7. 1 cup milk

METHOD:

Firstly, preheat oven to 180 degrees Celsius. Place the cut up croissant pieces in a 9 inch circular (or square) pan then sprinkle with blueberries.

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Beat the cream cheese, sugar, eggs and vanilla together in a separate bowl, until blended, adding the milk as you go. Pour evenly over the croissant pieces and then either leave to set for 20 minutes or so, over even overnight.

 

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Bake at 180 degrees Celsius for 35 to 40 minutes or until set slightly in the centre and golden on top. You may want to cover it with foil for the last 10 minutes, I wish I had done this myself as unfortunately mine had slightly burnt parts on top! Best served warm.

 

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I am a great lover of baking cakes, and when I am sat at home on a spare afternoon I often find myself looking for recipes to experiment with. I have more of a sweet tooth than savoury and so the best bit can usually be the tasting part…

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As soon as I came across this recipe I knew straight away I had to try it out; with minimal ingredients and a fruity, summery twist, I couldn’t resist! The recipe was perfect because it really is one of those cake recipes that you can find all of the ingredients left over in the kitchen somewhere.

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YOU WILL NEED:

1. Measuring cups

2. A 9-inch deep baking dish

INGREDIENTS:

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons sugar, separate
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • A bunch of strawberries

Firstly, whisk together the flour, baking powder and salt then set aside.

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In another bowl, beat the butter and 1 cup of sugar until pale, light and fluffy. Slowly beat in the egg and the vanilla until all well combined. Alternating with the milk, gradually add the flour mix into the other ingredients.

Transfer the thick mix into the greased pan or dish and flatten down with a spatula.

Cut the strawberries into halves and arrange them on the top of the batter.

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Sprinkle the remaining spoons of sugar over the strawberries, then bake for ten minutes at 175 degrees Celsius. Turn the heat down to 160 degrees Celsius and then continue to bake until a golden brown and until baked throughout.

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And there you go! It really did taste great, and I served it up as a dessert after a weeknight dinner this week.

I shall credit the website www.onceuponachef.com for the original recipe!

Lots of love,

Bethany xx

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