Charis Shepherd - My "125 Lemon Sponge Cake"

 Hi Everyone,

 My sister who does the amazing photography for my blog JacobandJamie submitted this awesome Lemon Sponge recipe for you guys to make and enjoy. I absolutely love it so I know you will!

 "This is a delicous, super easy, light and fluffy, Lemony Sponge cake that I know you'll love! Everything used it is in 125 grams so it's real easy to remember. The more you enjoy making it, the better it tastes so don't forget to have lots of fun." 

 Time: Roughly 35 minutes

 Serves: 8-10

 RECIPE:

 1) First you'll need to preheat your oven to 180ºc and grease your tin. (I like to butter it and then sprinkle some flour around evenly, just to be sure that it doesn't stick to the bottom.) Put 125g of lightly salted butter in a bowl with 125g of golden caster sugar and place it in the microwave for 30 sec. until it's a yummy, gooey, melted mess. (You could do it in a saucepan over the hob.)  Once that's done stir it around (use a whisk if you can, it's much easier and makes the sponge fluffier too.) 

 2) Then add the lemon rind of two lemons and mix it all together. Add an egg (organic if you can!) stir, then add another and mix again. Sieve in 125g of self raising flour and mix it all together. Now, you can add the lemon juice of 1 and a half lemons and stir that well. 

 3) Pour the mixture into your already greased tin (if you're like me and just want to get to making that cake, it's time grease your tin now!) Leave it to cook for 15-20 minutes or until it's a lovely golden brown colour and firm to touch. If your still not sure if it's done, do the plastic knife/toothpick trick. 

 "And there you go, your cake's done! If you want a two tier cake, simply double this recipe."

 "For decoration, a pretty little dusting of icing sugar on top works, or make a simple butter cream icing and add the other half of your lemon juice to it and the rind. Make sure the cake is good and cooled down before you ice it though!

 For extra deliciousness, make a sweet and sticky lemon topping.

 Grab another small bowl and pour in the other half of your lemon juice and a nice sprinkle (around two tbsp. more if you fancy being naughty) of golden caster sugar. Mix them both together and pour this all over the cake while it's still hot, then serve. This makes the cake a bit gooey-er rather than the fluffier version but you can try both and see what one you prefer.

With Love,

Charis

 Thanks so much, Charis, brilliant post and recipe! If you are reading this and know of a recipe that you would like to share then write to me at onedeliciousman@gmail.com right now for your very own post right here on YourBlog!. This is an online food community for everyone to be a part of so get in your kitchens; I know you are all out there and that you are capable of more than you make yourself believe!

God Bless!

"To glorify my Savior, Jesus Christ, the Creator  

of the universe and spread further abroad His glorious gospel." - Yours Truly

Rosie's Crazy Chewy Cookies

COOKIES! And are those green 'Smarties'...

 Hello Food Lovers,

 My friend Rosie sent me her own super easy, half-a-dozen step recipe for some super delicious cookies. It's riddled with humour, fun and plenty of room for personalisation (it works fine gluten-free too) so read on, get in your kitchen and prepare for gooey, chewy indulgence!

  Here's my recipe:  

 1) Preheat the oven to 200^oC (or that’s 180^oC for a fan oven) and put some sheets of baking paper on at least two baking trays.

 2)First of all you need to sieve 250g/9oz of flour in a spare bowl. Then melt 170g/6¾oz of butter over the hob or in the microwave. If you use the microwave try not to make my mistake of pressing 30 MINs instead of 30 SECs - oops.

 3) Now that the butter is melted add 185g/6½oz of Light Soft brown sugar and 110g/3¾oz of caster sugar. So at this point, if you melted the butter good and proper, the whole thing with the sugar added will look like a right disaster but, trust me, it’ll be OK. Just pop it in the fridge for 10mins to help it solidify a little.

 4) In a small spare bowl, whisk together 1 egg and 1 tsp. of vanilla essence. Take the melted butter mix out the fridge and add the flour to it.  Mix it together with a wooden spoon (if you use a mixer you’ll just end up with paste) and splat in the egg, add the vanilla, and stir again.

Cookie mixture ready for baking

 5) Here comes the best part: adding all the sweet bits! I used fudge, Smarties, and Minstrels, but you could add Crunchie, Maltesers, nuts, raisins or a blob of peanut butter. Once you’ve achieved your perfect mixture, and balance of sweets and cookie, you can scoop the mix onto the baking trays in about tablespoon size blobs, allowing for the fact that they will expand to about 4 times that size once cooked.

 6) Pop them in the oven for 17-19mins and eat all the left over chocolates while you’re waiting, why not?

 "Once they’re done, leave them on the trays, but put the whole tray on a cooling rack, and leave them to settle as long as you can. If you leave them overnight covered with a tea towel, they will become even chewier - that is if you can wait that long!"

Tadah! And enjoy...

"Gimme da cookie!"

 Thanks so much, Rosie. I can't wait to give this amazing recipe a go very soon! 

 If you're reading this and know of a recipe or cooking related story that you might like to share then write to me right now at onedeliciousman@gmail.com. Go on, send it in, I'd love to hear from you.

God bless!

And because I have a bizarre sense of humour...

"To glorify my Savior, Jesus Christ, the Creator

of the universe and to spread further abroad His glorious gospel." - Yours Truly

Joseph Carter - "Classic Rhubarb Crumble"

Joseph's older sister, Jasmine. That is some awesome looking rhubarb!

 Joseph Carter tells us how to make a classic, British dessert, rhubarb crumble. I love crumbles (and, even Jamie Oliver himself will agree, cold pre-made custard!) but the best bit about this post for me was that the rhubarb was from their own garden. Just look at the size of it! Home grown stuff is so much better and gives you such a sense of satisfaction. I certainly recommend you guys trying it sometime. Have a read of this and don't forget to comment below!

 "The other day we made rhubarb crumble using some rhubarb grown in our garden. Here is a picture of my sister with our freshly picked rhubarb. Everyone in our house loves rhubarb especially rhubarb crumble. Below is how we made it."

This you've got to try...

1. First we heated the oven to gas mark 5. 
2. Then we washed and chopped the rhubarb and placed 350g of sweetened rhubarb in to a ovenproof dish. 
3. Next we rubbed 100g of butter into 200g of self raising flour until it resembles breadcrumbs. 
4. Then we added 100g of sugar and 50g of oats and mixed it thoroughly, spreading it evenly over the rhubarb. 
5. We baked it for about 30 minutes until rhubarb was cooked.

 Thanks so much Joseph, it sounded absolutely delicious! Keep the recipes coming...

 If you have tried something from my blog "Jacob and Jamie", have a recipe of your own or anything food related that you would like to share with us or simply some questions/suggestions then don't hesitate to contact me; this right here is an online community for food lovers. Write to onedeliciousman@gmail.com right now! I can't wait to hear from and promise to do my absolute best to get back to you as soon as possible.

"To glorify my Savior, Jesus Christ, the Creator

of the universe and to spread further abroad His glorious gospel." - Yours Truly

Jasmine Carter - J&J "Diner Style Baked Potatoes."

Jasmine's superb creation. I wish I'd been there to sample...

Jasmine Carter from Southampton decided to have a try at the recipe "Diner Style Baked Potatoes" from my blog Jacob and Jamie. Read her account below and be sure to comment!


 "I’ve wanted to try one of the recipes from this blog for a while, but am not a great cook so didn’t want to try anything too hard! (Well not yet anyway) I just loved the idea of the Diner Style Baked Potatoes as they were relatively simple, yet different, and was something my family would love. So when we got some potatoes I decided to try it. 

 "Since we’ve just moved house we didn’t have a lot of the ingredients, so we bought some of them, but I forgot others, like lemon juice and paprika. That was ok for the first time doing it because my brothers are not great fans of either, but I can see they would make the meal much tastier for next time round. For once I wasn’t too distracted while in the kitchen and could follow the recipe properly and everything went smoothly.  I also discovered that we had basil in our kitchen to go in the filling which I didn’t know about. I then had to go and look up all the things it was useful for later on after being told it was good for digestion. ;) Um yeah burning the basil plant wards off mosquitos apparently! Random.

"I just loved the idea of
Diner Style Baked Potatoes..."

 "Apart from the ingredients I didn’t have, the recipe was followed and it turned out well. Unfortunately as I was taking the potatoes out of the oven after filling and topping them I got a phone call to remind me that I was late for my baby-sitting job so I had to rush out of the house! Lol, I’d tasted enough of the filling throughout so I didn’t feel hungry anyway!  I got told that it was very nice and everyone enjoyed it.  So that was very good and they had left some for me to re-heat. I’m pretty pleased with it and will definitely be trying some of the other recipes here as well. Because I love Jacob’s blog, it’s so well done, and everyone ought to end their entries with that note." ;)

 A huge 'thank you' Jasmine for your brilliant story and fine recreation. You even taught me something as I had no idea about burning basil leaves! If you have something you would like to try from this blog, your own recipe or story then do not hesitate to write to me at onedeliciousman@gmail.com right now. 

 P.S. If you want to see Jasmine's blog click here.

"To glorify my Savior, Jesus Christ, the Creator

of the universe and to spread further abroad His glorious gospel." - Yours Truly