Bonfire Bakes

This was another online challenge where the theme was to bake anything that reminded you of autumn. Star Baker was Jia with her Bonfire Pie! Here are some of the recipes and pictures

Maebh’s Marshmallow Brownies

Ingredients:

240g butter

150g dark chocolate

60g cocoa powder

150g plain flour

500g caster sugar

5 eggs, beaten

150g marshmallows, chopped

Method:

Heat the oven to 190C/fan 170C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.

Melt the butter and chocolate together very gently.

Mix the cocoa with the flour and sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows.

Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20mins. Allow to cool and slice

Katie’s Caramel Apple Cake

Ingredients:

500g Bramley cooking apples, peeled and chopped into 2cm pieces

Zest and juice of 1 lemon

225g soft unsalted butter

225g caster sugar

3 large eggs, lightly beaten

200g self raising flour

2tsp baking powder

50g ground almonds

1tsp mixed spice

Apple crisps, to decorate (optional) – see tip

2tbsp fudge pieces, to decorate (optional)

For the caramel buttercream:

100g soft unsalted butter

200g icing sugar, sifted

2tbsp caramel

1tbsp semi-skimmed milk

For the caramel icing:

75g unsalted butter

75g icing sugar

1tbsp caramel

Method:

Preheat the oven to 180C/fan 160C/gas 4. Grease and line 2 x 20cm loose bottomed round sandwich tins.

Toss the apple pieces in the lemon juice and put to one side. In a large bowl, beat the soft butter, sugar, and lemon zest, then gradually add the eggs, mixing well between each addition. Fold in the flour, baking powder, almonds, and mixed spice.

Drain the apple pieces and stir into the mixture. Divide equally between the tins. Bake for 25-30 mins.

Remove the cakes from the oven and leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.

To make the caramel buttercream, beat all the ingredients together until combined.

To make the caramel icing, put all the ingredients into a pan and stir until melted and smooth. Transfer to a bowl then leave to cool for 10 mins.

To assemble, spread the buttercream evenly over one of the cakes, then top with the other cake. Spoon over the icing so it dribbles down the sides. Decorate with apple crisps and fudge pieces, if you like.

Tip:

To make apple crisps, cut a pink lady apple across the middle into 20 paper thin slices and place on a lined baking tray. Mix ½ tbsp each of lemon juice and clear honey and brush over both sides of the slices. Bake at 140C/fan 120C/gas 1 for 50-55 mins, until lightly golden and dried, leave to cool.

Jodie’s Cinnamon Roll Muffins

Ingredients:

For the cinnamon crumb:

200g dark brown sugar

1 tbsp cinnamon

42g melted butter

For the batter:

420g all purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

300g buttermilk, room temp

113g unsalted butter, melted

200g caster sugar

2 large eggs, room temp

60g sour cream, room temp

40g canola oil

1 tbsp vanilla extract

For the cream cheese glaze:

85g cream cheese, softened

40g icing sugar

¾ tsp vanilla extract

2-3 tbsp milk

Method:

Line a 12 cup muffin tray with muffin cases. Preheat the oven to 220C/fan 200C/425F.

In a small bowl, combine the brown sugar, cinnamon, and melted butter until combined and crumbs form. Chill in the freezer until ready to use.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large mixing bowl, whisk together the buttermilk, melted butter, sugar, eggs, sour cream, oil, and vanilla.

Whisk the dry ingredients into the wet ingredients until almost combined, with some flour streaks still remaining.

Reserve ½ cup of the cinnamon crumb for the tops of the muffins. Fold the rest of the crumbs into the batter until just combined.

Scoop about 1/3 cup of the batter into each muffin case. Evenly sprinkle the rest of the crumb topping on the tops of each muffin.

Bake at 220C/200C fan/425F for 8 mins, then decrease the heat to 180C/160C fan/350F and continue baking for another 14-18 mins, or until a toothpick inserted into the centre comes out clean.

Once cool, combine the icing sugar and cream cheese until smooth. Whisk in the milk and vanilla extract until the glaze is thick but pourable.

Drizzle the cream cheese glaze over the tops of the muffins and enjoy!

Jia's Bonfire Pie