Along the way other people have joined the challenge and last month she had 10 devoted movers and I was one of them. I am proud to report my total for the month was 112.9km. This was made up of 96.1km of walking and I ran 16.8km. The aim for May is to increase the running portion.

Do you think you could complete this challenge? It doesn’t have to be running, can be cycling, walking, jogging, swimming… whatever gets you moving! Use the hashtag #100kmMay on twitter to follow our progress, let us know how you are getting on and we can all encourage each other.

This felt like the perfect opportunity to share some of my snaps from my many walks this month, I’m cheating with the first one – it was taken on Easter Sunday! During a walk into central London we decided to cross Tower Bridge – we could’ve timed it a bit better!

One of my favourite ways of getting myself out on a walk, is the promise of booze & crisps at some point! These were at The Pembury Tavern in Hackney on Easter Monday.

Living so close to the River Lea has some massive advantages, the best being you can walk from Tottenham to Bow without needing a map. It’s also quite beautiful.

Oh look! A convenient drinking establishment – Crate Brewery.

Ballet pumps might look pretty but they are not suitable for long walks. I paid the price for these – a dodgy hip followed by a dodgy knee!

Breakfast for a long walk, including breakfast dessert too!

On Marathon day we walked from home, via mile 21 and then followed the course until the finish – all in all we walked just over 17kms. It felt like all of London were out to support the runners, more so than usual. Well done London, you did us proud and well done to all the amazing runners too. We past the supporters from the Run Dem Crew as the leaders from the women’s race came through mile 21. They were bursting with so much love it brought a little tear to my eye and that was before any of their runners had even been past, I can only imagine how crazy those scenes were!

I had a day in the office this month for training and walked home afterwards, taking advantage of the Regents Canal.

A short stroll to the shops in an April shower produces rainbows.

and running causes you to look pooped but that isn’t a reason to not run!

So join us in the 100 km challenge, make an excuse to get moving.

#100kmMay

All these pictures were from my Instagram feed, so apologies to those who have seen them already – they are really for my Mum!

To quote my idol, The Cookie Monster - ”C is for Cookie – that’s good enough for me“

Obviously there are billions of wonderful things that begin with C but why would you even need to think about them when you’ve got an awesome cookie in your hand. The problem with awesome cookies is that it’s really hard to stop at eating just the one, it’s also really hard to stop yourself from eating them directly from the oven. This is why half of this batch of cookies are currently hanging out in my freezer – I just simply couldn’t trust myself.

I’m looking at the tin right now, wondering what could possibly go wrong if I shelve my porridge today and just dive straight into the cookies. I can deal the inevitable sugar crash – I’m a grown up now!

Just as a heads up, these are no quick fix cookie, you need time – they are very easy to make but the mix is quite loose and requires 6 hours (or overnight) in the fridge to chill out. But once baked they remind me of the pure joy you get from a really good Brownie. Densely chocolatey, oozy and delicious – naughty through and through. The ingredients list make these an expensive choice but for a treat these are totally worth it and of course the dried cherries make them healthy, yes? But if cherries aren’t your thing you could sub them for dark chocolate chips or nuts – whatever you fancy, there are no rules!

Black Forest Chocolate Cookies
adapted from Baked: New Frontiers of Baking
makes 30-40 small cookies

63g / 2.2oz plain flour
¾ tsp baking powder
pinch of salt
340g / 12oz dark chocolate (60-72%) – roughly chopped
105g / 3.7g butter – cubed
4 large eggs + 1 yolk
190g / 6.7oz granulated sugar
150g / 5.3oz soft light brown sugar
¾ tsp vanilla extract
135g / 4.8g milk chocolate chips
135g / 4.8oz white chocolate chips
135g / 4.8oz dried cherries

In a small bowl mix together the flour, baking powder & salt.

Pop the dark chocolate and butter in a heatproof bowl and set it over a pan of simmering water. Stir until the chocolate and butter have completely melted and set aside to cool.

Whisk together the eggs and sugars on a high-speed, until the mixture is thick and pale – roughly about 5 minutes.

Add the cooled chocolate mixture and vanilla. Mix until just combined, scrap down the bowl and mix for just 10 seconds.

Add the flour mixture, combine gently at a slow speed.

Fold in the chocolate chips and cherries.

Cover the mixture with clingfilm and chill in the fridge for 6 hours or overnight.

Preheat the oven to 190°c / 375°f  / gas mark 5 and line two baking tray.

There are two techniques you could use here – either simply drop heaped teaspoons of the dough onto the tray, just over an inch apart OR you can scoop up a heaped teaspoons worth into your hand and roll it in a ball – then pop them on the tray also an inch apart.

The first technique creates little mess (but as I haven’t tested it I’m not sure what happens to the shape of the cookies) the 2nd technique made my hands all chocolatey and took me back to being 5 years old, making mud pies in my garden. I’m all for anything that makes me feel 5 years old again, those were awesome times.

Bake for 10-12 minutes – until the tops of the cookies are set but still soft – they will harden a bit once out of the oven.

Remove from the oven and allow to cool slightly.

Then do this…

I ran today because I can #prayforboston

— Roswen (@roswensian) April 16, 2013

(Sometimes there are more words to a tweet)

Today I ran because I can.

I thought about everybody in Boston.

I thought about those who lost their lives.

I thought about the injured.

I thought about why this happened.

I thought about the countries where this happens all the time.

I thought about the runners that trained for months to be there.

I thought about the runners who completed the race.

I thought about the runners who did not.

I thought about the people there to support loved ones.

I thought about the people there to be inspired.

I thought about the people who ran towards the explosions to help.

I thought about the runners that kept running to give blood.

I thought about the people in Boston who opened their homes to offer shelter.

I thought about all the runners training for London.

I thought about the worry of their loved ones.

I thought about what will happen because of it.

Put all my excuses into perspective.

I ran today because I can.

I’m seriously in love with scones at the moment, it’s becoming an obsession – have you noticed?

When I’m not searching for new stripey tops, watching Friends repeats (and still laughing) or thinking about what to have for dinner, I’m mostly thinking about scones and what I can do with them next. It’s been mostly about cheese scones to eat with soup recently but my sweet tooth was tingling and I wasn’t in the mood for a fruit scone.

AND THEN – people started talking about Carrot Cake. I love Carrot Cake but I have little reason to make a carrot cake for blogging purposes. The Leith‘s recipe I blogged 2 years ago, is still one of my most popular posts and then there is the Kitchen Sink Bundt Carrot Cake from Joy the Baker that I baked last year. I could’ve made cupcakes but to be honest I’m a little over cupcakes. I don’t begrudge anyone else for loving cupcakes and I’m not going to be a bore and bang on about them being last season and Macarons are the new cupcake because I don’t believe that. But my current feelings toward cupcakes right now, is that I could take em or leave em.

AND THEN the penny dropped – combine scones and carrot cake and I’d be laughing.

I took Smitten Kitchen’s recent Buttermilk Biscuits recipe (because I trust her to have perfected them) combine the flavours of the Leith’s Carrot Cake, used Pecans instead of walnuts, because Pecans are AMAZE. Decreased the amount of Buttermilk as the carrots would add moisture, added a bit more flour as I’d initially added too much buttermilk and then grated in some nutmeg. Oh and THEN, I brushed the tops with a mixture of milk & maple syrup (and drank what I didn’t use) You know, because Maple Syrup is the perfect partner to Pecans EVERYTHING. And if you might be missing the cheese, I stirred some maple syrup into some cream cheese and smeared that on them once bake.

Life in my kitchen right now is pretty awesome.

Carrot Cake Scones
makes 11 6cm scones
(let’s not talk about their pro points value)

330g / 11.6oz plain flour
2 tsp soft brown sugar
1 tbsp baking powder
¾ tsp bicarb of soda
¾ tsp salt
1½ tsp cinnamon
¼ freshly grated nutmeg
125g / 4.4oz unsalted butter, chilled & cubed
200g / 7oz grated carrots
85g / 3oz chopped pecans
100ml buttermilk

to top – milk & maple syrup

to serve – cream cheese & maple syrup

Preheat the oven to 200°c / 400°f / gas mark 6

In a large bowl mix together the flour, sugar, baking powder, bicarb, salt, cinnamon & nutmeg.

Using your fingertips rub the flour mixture with the butter – until it forms coarse breadcrumbs.

Add the carrots, nuts and buttermilk and using your hands (or spoon) mix together until a dough forms.

On a lightly floured surface, knead gently and pat out so it’s about an inch thick.

Using a 6cm round cutter, cut out scones and place them an inch apart on a lined baking tray.

Mix a tiny bit of milk with some maple syrup and brush the tops.

Bake for 12-15 minutes, until they are risen and golden.

Cool slightly, probably best served warm but the flavours seem to improve the next day – if you want them warm just pop them in the oven at 200°c for a few minutes.

I served mine with a little cream cheese mixed with more maple syrup – sinful but worth it!

Filed under: breakfast, recipe, Sweet, Treats, vegetarian Tagged: buttermilk, carrot cake, Carrot Cake Scones, carrots, Contains Nuts, cream cheese, Joy the Baker, Leiths, Maple Syrup, One of your 5 a day, pecans, Roswensian, scones, Smitten Kitchen ]]> http://roswensian.wordpress.com/2013/04/15/carrot-cake-scones/feed/ 7 Carrot Cake Scones roswensian Carrot Cake Scones Carrot Cake Scones 027 http://roswensian.wordpress.com/2013/03/30/hot-cross-brioche/ http://roswensian.wordpress.com/2013/03/30/hot-cross-brioche/#comments Sat, 30 Mar 2013 09:00:09 +0000 roswensian http://roswensian.wordpress.com/?p=1287 ]]>

HAPPY EASTER EVERYBODY.

It’s time to let the multi-coloured chicks out! They spend all year tucked in their little box in my baking drawer and they only get to come out once a year. It seems unfair to keep them there but their presence in any other photo would just confuse matters.

Let me tell you about this years Hot Cross Buns, well as you can see they aren’t really buns at all. Early on in March I decided I wanted to try to combine a Brioche Loaf with Hot Cross Bun flavour, when I mentioned it on twitter there was excitement and especially from Jen at Blue Kitchen Bakes who pointed me in the direction of her Classic French challenge which this month happened to be all about Brioche.

So that was the idea but how was I going to tackle it. As usual Pinterest was my first stop (Seriously if you aren’t on Pinterest yet you really should consider taking a look) I couldn’t see anything on there that was exactly how I envisage, which is always good to see as it means hopefully my idea was original(ish).

I decided to turn to everyone’s favourite Silver Fox (Unless you prefer George Clooney, Philip Schofield or Roger Sterling) Paul Hollywood. He had the perfect Brioche recipe in his How to Bake book and my experience of his recipes to date were all very easy to follow and successful. All I needed to do was adapt it with spices and dried fruit.

I’m really proud of how these turned out, the only problem I encountered was my dough taking ages to rise as my flat was really cold. Thankfully I had recently read that you can use your oven on its lowest temperature – which worked a treat.

If we have any left (We won’t, it’s too delicious) this could be made in to a superb Bread & Butter Pudding. The Littlest Bakehouse has a great recipe for a Spiked Hot Cross Bread & Butter Pudding and while you are there take a glance at her excellent super graphic skills – Conversions & Guides

Hot Cross Brioche
adapted from Paul Hollywood – How to Bake 

500g / 1.1lbs strong white bread flour (extra for dusting)
7g / 0.25 oz salt
50g / 1.7 oz caster sugar
10g / 0.35 oz yeast
140ml warm full fat milk
5 large eggs
250g / 8.8 oz unsalted butter, softened (extra for greasing)
2 tsp ground cinnamon
½ nutmeg – finely grated
140g / 5 oz mixed dried fruit
zest of 1 lemon & 1 small orange

flour & water for the crosses

I used a stand mixer fitted with a dough hook for this recipe, PH says it’s required as the dough is very wet but I know of people who have successfully made Brioche without one.

1. Put the flour in your bowl, then the salt and sugar to one side and the yeast on the opposite side. 
2. Add the milk and eggs and mix on a slow speed for about 2 minutes, increase to a medium speed and mix for 6-8 minutes – until the dough is soft, glossy and elastic.
3. Add the butter (I softened it by putting it in my back pocket – this stage is optional) the spices, dried fruit & zest and continue mixing for a further 4-5 minutes, scraping down the bowl now and again – until all the butter & bits are fully incorporated.
4. Tip the dough into a plastic bowl (I’m not sure why it has to be a plastic bowl – but I did as I was told & it worked) Cover with clingfilm & chill overnight or for at least 7 hours.
5. Wake Up & grease a 25cm springform cake tin.
6. Remove the dough from the fridge and tip out onto a lightly floured surface.
7. Knock the air out by folding it in on itself a few times and divide into 9 equal parts – roll into smooth balls. Place 8 balls round the outside of the tin and 1 in the middle.
8. Cover and leave to rise for 2-3 hours or until the dough has risen above the tin. At 2 hours mine had only risen a tiny amount so I popped them in my oven on its lowest temperature for just under an hour. Check them by pressing lightly with your finger, the dough should spring back – if the indent stays they need to be proved for longer.
9. Heat the oven to 190°c / 375°f / gas mark 5
10. Mix together some flour and water, so you have a paste that just holds itself. Using a piping bag, pipe on crosses or stars or hearts or whatever you fancy really.
11. Bake for 20-30 minutes. Because of the sugar and eggs the colour will change before it’s cooked – rotate it if one side is looking more toasty. The bread is cooked when a skewer comes out clean.
12. Remove the Brioche from the tin and allow to cool for a little bit on a wire rack, before you rip it open and eat the whole lot.

So far I’ve not needed butter or jam or nutella or cream – it’s good just the way it is.

I have entered this recipe to two challenges -

Jen’s Classic French where the theme for March is Brioche

Lavendar & Lovage and What Katie Baked‘s Tea Time Treats where this months theme is Ooh La La! French Tarts, Cakes, Bakes and Pastries and hosted by Lavendar & Lovage

So I thought about it, I perused Pinterest, I bought some Mini Eggs but I couldn’t decide what to make. The internet was already flooded with Hot Cross Buns, Chocolate Nests, Brownies bursting with Creme Eggs. Then it dawned on me that it wasn’t just Easter being celebrated but also Passover and this is when I thought about Coconut Macaroons. Not sure why I hadn’t thought of them before, they contain no flour and use egg whites so are basically perfect and coconut loves chocolate, so that can get bunged in to.

The first batch I made weren’t very photogenic, flat and brown – resembling tiny cow-pats! The recipe was more egg whites than coconut and there was too much mixture for my oven, so the leftover mixture split before I had time to bake them. I turned to Smitten Kitchen, who is known for her perfectionism – I knew a recipe she had written would work. I also thought about using my beautiful Madeline pan which I bought while in Paris last year and if that wasn’t enough I’d seen a Scandinavian recipe which used icing sugar – what could be the harm?

Pleased to report the 2nd attempt only needed one tweak, I’m really happy with the results and best thing about them – they don’t have to be exclusively for Easter.

One macaroon is worth 3 pro points but be warned, you’ll want to eat the whole lot and that’ll cost you 42 points!

Coconut Macaroons
adapted from Smitten Kitchen – Raspberry Coconut Macaroons
makes 12 - 3pp each

5g coconut oil, melted
135g / 4.7oz desiccated coconut
60g / 2oz icing sugar
2 large egg whites (80g / 3oz if using a carton)
pinch of salt
drop of almond extract

50g / 1.7oz dark chocolate

Preheat the oven to 150°c / 300°f / gas mark 2

Brush melted coconut oil in the holes of a Madeline pan (or bun tin)

In a food processor blitz the desiccated coconut, for about a minute.

Add the icing sugar, salt, almond extract and egg whites and blitz until it forms a paste.

Spoon into the Madeline pan and smooth down.

Bake for 22-25 minutes, until lightly golden.

Gently ease each macaroon out of the pan and on to a cooling rack. Leave to cool fully.

Melt the chocolate in a heatproof bowl over a pan of water.

Once melted, dip the macaroons into the chocolate or drizzle in chocolate – whatever takes your fancy.

Eat & Enjoy.

Still stuck on ideas on what to make this weekend, take a look at the Weight Watchers Easter recipes.

Gemma at Where are my Knees? has made a really useful list of Easter Treats and their pro points values.