Midnight Macaroon Bars

10pm this evening. "Mum don't forget I have to dress up in World War 2 clothes and take in a World War 2 packed lunch and sweets tomorrow to school"
And incidentally, yes I had forgotton. I called my mum for a chat (which I have been meaning to do since the WW2 packed lunch idea was first mooted) and quizzed her about rationing and wartime food. And, other than nipping down to the shop for spam or corned beef, this was the best idea we came up with... and I am so glad we did.

These wee Scottish sweeties are made of mashed potato and sugar - basically it was a way to make a little bit of sugar go a long long way - then tossed in dark chocolate and finished by rolling in toasted coconut. A very special treat when there were few treats around but no less one today. These could easily become a staple with coffee after dinner. Apologies for the dodgy photographs but as I said - it is nearly midnight and I need them for school tomorrow.


Almost a recipe for Macaroon Bars
As much mashed potato as you have left over (at least 3 tbsp)
A big bag of icing sugar
A small bar of chocolate

Some dessicated coconut

Whisk the icing sugar into the mashed potato until you have a firm but pliable dough, don't be surprised that it goes almost runny before it starts to firm up, just keep adding icing sugar until it reaches the right consistency.

Shape into long thin bars or small squares.(squares are best to serve with coffee... bars are best as wartime snacks for hungry 10 year olds)

Chill in the fridge for 30 mins.

Melt the chocolate.

Toast the dessicated coconut under a grill for a few minutes until golden, watch it carefully as it burns very quickly.

Remove the squares of fondant from the fridge, coat in the chocolate and then roll in the coconut. This is a messy business, I found it helpful to have lots of spoons and a jugful of hot water to clean them off handy.
Chill for 30 mins till the chocolate sets hard.

Banana Cupcakes with Chocolate Fudge Frosting

I don't like big cakes. I've tried ordering slices of victoria sponge in cafes, or triple layer carrot cakes in tea shops but I simple can't get over the feeling that I am stealing a piece of someone else's cake. I like to have my own cake. I don't care if it's big or small as long as it is all mine. So after years of skirting around the issue, trying to persuade myself to eat slices of cake from dessert trollies, I have decided that from now on I will only be eating cupcakes and other individually packaged treats (obviously brownies and other tray-bakes are not included in this declaration, that would just be silly). 

So at the cafe, individual cakes are definitely the order of the day. We have already had lots of cupcake orders for children's parties (these banana cupcakes were for an 8 year old's birthday party) so my plan this summer is to expand my repertoire of cupcakes and get lots of practice at pretty decorative frosting. There are worse things that seeing the summer stretch ahead filled with piles of flavoured cupcakes: cappucinno and espresso, mojito and strawberry daquiri are just for starters.

Banana Cupcakes with Chocolate Fudge Frosting

Chocolate Fudge Frosting

25g butter

25g cream cheese

2 tbsp cocoa powder

200g icing sugar

1 tbsp milk

Beat the butter and cream cheese with a wooden spoon until soft. 

Sieve the icing sugar and cocoa powder into the butter mixture and beat until well blended.

Add a tablespoon of milk if necessary to reach a thick spreading consistency. 

Cover with clingfilm and place in the fridge until the cupcakes are cool. 

Banana Cupcakes

170g butter

170g caster sugar

170g self raising flour

1 tsp baking powder

1/4 tsp salt

3 eggs, whisked together

1 tsp vanilla extract

2 medium bananas, chopped 

Preheat the oven to 180C

With an electric beater, cream the butter and sugar together until light and fluffy.

Add a tablespoon of flour and fold in to the mixture.

Add the eggs and vanilla extract to the batter mixing well, then fold in the flour, baking powder and salt. 

Gently stir the bananas into the mixture

Line two muffin tins with 18 cases and divide the batter between them.

Bake for 18-20 minutes until the cupcakes are golden brown. 

Cool on a wire rack then top with chocolate fudge frosting and decorate with dragees, smarties or chocolate chips.