Blondies with White Chocolate and Cranberries

Amongst my usual tasting crowd there are a few folk who don’t like dark chocolate. Last week I re-made my Marbled Cheesecake Brownies for them, so this week, I’m using white chocolate.

Adam Byatt’s Cranberry Blondies recipe from the Great British Chefs website was a great starting point; I’ve made them gluten-free and added a few spices and darker sugar.

Makes: up to 30 depending on size
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Frozen Berry and Frangipane Tart

I’ve described why I like using frozen fruit in my Lemon & Frozen Berry Cake recipe. Although I have a Cherry Frangipane Tart, tis not the season for fresh berries so I’ve revamped that recipe.

Here, a layer of defrosted frozen berries hides under the cake-like frangipane filling, with a suggested garnish of berries to show what goodies are underneath.

Serves: 12-16 depending on portion size
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Toffee and Chocolate Bites

My 24-hole canapé tin gets pulled out whenever I want to do something elegant and special. Some supermarkets offer Toffee Bakewell Tarts and that got me going to develop this recipe.

Gluten-free shortcrust pastry with chocolate ganache and toffee will always be a winner. Garnish with whipped cream for an extra indulgence, although these are mighty rich as-is.

Makes: up to 60 bite-sized canapés (see Kit footnote for larger sizes)
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Coffee and Hazelnut Chiffon Cake

This is adapted from Delia Smith which means I quiver at changing it. But I can’t slice round cakes in half horizontally to save my life (see Layers footnote); I had cream cheese not mascarpone; and I do like hazelnuts more than walnuts.

This GF cake was very highly rated by my tasters (who’ve all made a fair few Coffee ‘n Walnut cakes in their lives!).

Serves: 12 – 24 depending on tin/portion size
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Stollenkonfekt – Stollen Bonbons

It may be a few months until Christmas, but Luisa Weiss’s Classic German Baking Stollenkonfekt (p257) are easy-to-make, mini-cake bonbons which are spicily delicious any time of year.

I’ve made them gluten-free and suggest yoghurt for the original quark. They taste best when stored a few days before serving (but if you can’t wait – serve immediately!).

Makes: 2 dozen bonbons

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Canine Peanut Butter Crunchies

Wanting another crunchy biscuit for dogs in my repertoire, I reviewed Dog Treat Kitchen’s recipe. However, several people told me their dogs can’t digest oats, so I substituted dried carrot. My recipe uses GF flour but you could use regular.

These are minimal fuss but definitely crunchy, peanutty, & delish (for both man and beast!).

Makes: 2-3 dozen cookies depending on size

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