Recipe: Honey and Whisky Cake

Hi Friends,

As I begin to write this post, I have Eileen Barton’s cute 1950 hit song stuck in my head – “If I Knew You Were Comin’ I’d’ve Baked a Cake”. Go ahead. YouTube it. I dare you. 😀

Today I want to share a recipe for Honey and Whisky Cake. I got the recipe from a little book I purchased a few weeks ago in Scotland. This cake is quick and easy to make and really delicious. It’s moist, not overly sweet, and the grated orange rind is a wonderful addition.

Enjoy!

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Recipe: Scottish Teatime Cupcakes

Hi everyone. Welcome back!

I was poking around on the internet recently in search of recipe ideas for this blog and I happened to come across one that really grabbed my attention. It is a recipe for Scottish Teatime Cupcakes, published by a food blogger named Katie on her web site Butterlust. It looks like a great site. Check it out. This particular cake recipe combines two of my favorite Scottish foods – tea and shortbread – into one delectable treat. What’s better than that?! These were a big hit with Mr. C who said they taste like expensive boutique cupcakes. I’d say that’s a win! So without further ado, here’s the recipe.

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Recipe: Sticky Toffee Pudding

Hello again, Friends.  Guess what…it’s recipe day!  Since I haven’t done any holiday baking thus far (cause my thighs are big enough already), today I’m going to do just that.  I’ll be trying my hand at Sticky Toffee Pudding, a recipe by my blogging friend and fellow lover of Scotland, Cristine Eastin.

To we Americans, Sticky Toffee Pudding is not a pudding as we know it.  It is actually a date cake topped with a delicious toffee sauce.

Cristine is a sweet and talented author who has published two works of fiction as well as a book of Scottish recipes – A Wee Scottish Cookbook (all available on Amazon).  It was in her cookbook that I found the recipe for Sticky Toffee Pudding.  As Cristine points out, this dessert is a relatively new concoction.  And although its origination may have been in England, the Scots have embraced it as a holiday tradition as well.

Click on any of the links above and you’ll be redirected to Cristine’s beautiful blog.  I hope you’ll check it out!

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Recipe: Whisky Balls

Hi, Friends!  Welcome back.

Last week I mentioned to you that I had a guest blogger lined up for this week, but due to unforeseen circumstances (tell you about it later), I had to mix things up a bit.  So…we are going to cook today instead!

If you stopped by last week, then you know that Mr. C and I recently took a trip to Lexington, Kentucky to celebrate our anniversary.  During our visit, we toured three different bourbon distilleries (Buffalo Trace, Maker’s Mark, and Woodford Reserve).  Each of the tours concluded with a tasting and we were offered a bourbon ball made with whiskey from that particular distillery.  All were delicious but Mr. C and I both agreed that the bourbon balls at Buffalo Trace were AH-MAZING.  I did a little poking around on the internet when we got back and found a recipe that is supposed to be very similar to the candies invented in 1938 by Ruth Booe, the founder of Rebecca Ruth Candy Factory in Frankfort, KY.  This is the candy company that today makes the bourbon balls for purchase at Buffalo Trace.  Perfect!

Because I write a blog about Scotland and not about Kentucky, I decided to give these a try using Scotch rather than bourbon (whisky with a “y” as opposed to whiskey with an “ey”).  Mr. C suggested that I use BenRiach 10 year old (a Speyside Scotch) which I discovered was an excellent choice given that it is aged in ex-bourbon and ex-sherry casks, lending it the perfect sweet flavor.

Who’s ready to cook?  Let’s give it a go!

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Recipe: Scottish Shortbread With Ginger

Hi everyone.  Glad you stopped by!

Anyone have a sweet tooth today?  Because if you do and are looking for something tasty to satisfy it, then you’re in the right place.

From Lorna Doone’s to the Girl Scout’s trefoils to the distinctive red, plaid boxes of Walker’s, there are many pre-packaged shortbread options from which to choose.  My personal favorite happens to be made by Shortbread House of Edinburgh – particularly the biscuits (cookies) with warming stem ginger.  Mmm mmm good.  Today I’m going to attempt to make my own version of their yummy treats.

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If you live in the U.S., these biscuits (cookies) can be purchased from Amazon and sometimes can be found in local shops.  Recently, I was thrilled to find a display of them for sale at World Market.

Once a luxury to the every day people of Scotland, shortbread began with medieval “biscuit bread” – that is, bread made with leftover biscuit dough.  Over time, the yeast in the bread was replaced by butter and eventually evolved into shortbread as we know it today.

Shortbread is traditionally made in three shapes:  a large circle divided into segments called shortbread petticoat tails, a rectangle cut into strips or bars called shortbread fingers, and round biscuits (cookies) called shortbread rounds.  I’m going to be making the rounds today.

Let’s begin!

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Recipe: Scones

Welcome back friends,

I feel like I can genuinely say that now.  I have connected with some of the nicest folks on here.  I’m so enjoying getting to know you through our shared interests and through our writing.

So, feel like cooking today?  After a hearty Thanksgiving dinner followed by a hearty post-Thanksgiving dinner of leftovers, I’m surprised that I do.  But all you have to do is say the word scone and I’ll start digging for my sieve.

The recipe that I’m using today is from a wonderful site I discovered a couple of years ago,  Eating For England.

Even though technically eat for Scotland, you will find that scones are an important component of tea time no matter which side of the border you find yourself.

Pronounced to either rhyme with ‘tone’ or ‘gone’, depending on one’s country and region, British scones are a completely different affair than what we commonly find in coffee shops and bakeries here in the United States.  Whereas our scones are triangular and tend to be very sweet and somewhat cake-like, British scones more closely resemble in appearance what Americans call biscuits.  However, even those two things are quite different. Our biscuits are rich and buttery and are often enjoyed with breakfast.  British scones are lighter, flaky, and have a touch of sweetness.  Sometimes they include fruit such as raisins or currants.  And sometimes they are savory, such as those made with cheese.  Scones are a basic staple of afternoon tea in England and Scotland.  They are truly delicious and I promise that if you give this recipe a try, you will not be disappointed.

Let’s get started, shall we?

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Wendy Tackles the Sponge (Recipe)

Umm, the cake.  I’m talking about the cake.  Why? What did you think I was talking about?  (chuckle chuckle)

I have long wanted to try my hand at a Victoria Sponge.  First, because I brake for cake.  Second, it is just so quintessentially English (although it is common to find this cake at eateries in Scotland as well).  It’s strange, but in all the times I have dined in Scotland, I never once ordered a slice of Victoria Sponge.  We’re going to remedy that today.

I researched several different recipes and it seems that each are pretty consistent, with just some minor variations among them.  Equal parts butter, sugar, and flour seems to be the common thread.  For my cake today, I decided to try a recipe by BBC Good Food (I chose a different mixing method and also chose a different filling).

https://www.bbcgoodfood.com/recipes/1997/classic-victoria-sandwich

Let’s get baking!

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