Some say a cuppa T solves anything.
The soothing power of a humble mug of English tea (PG Tips plz, thx) is like no other. It brings people together to mull tings over, reflect and chat about life and all the ups and downs that comes with it. Obviously cake thrown in the mix helps too.
When tough times come round people need to pull together and support each other, ‘tis the key. For exactly that reason, each year Macmillan throw the worlds biggest coffee morning up and down the country. People stop what they’re doing for a few moments to sip tea/coffee/bev of choice, nibble cake and chat to each other. Ain’t that a beautiful thing?
Whether it is spent with your gal pals, family or the entire office clan, organising a way to bring everyone together to bake, eat and raise some dollar for an incredible cause is always a wonderful idea.
A few weeks ago, I went along to a baking masterclass with the Macmillan clan and the absolute babe Charlotte White the Burlesque Baker (she is as sassy as she sounds/looks). We drank champers, used ALL the edible glitter and had a go at some baking /decorating in prep for September 30th.
M&S are the official partner of coffee morning and they have some awesome bits and bobs you can either whip in 10 mins or that you can just crack open and decorate, simples. It was fun and if ya aren’t too keen on the ole baking, it is perf.
The only problem is that are V limited gluten free options, so thought I would whip up a quick and easy recipe for a delish, beaut alternative so no one misses out on the fun.
Autumnal flavours are my FAVE, so as we are pretty much there I thought I would go for a maple and pecan cheese cake.
A base of blitzed pecans mixed with a glug of coconut oil and maple syrup make a beaut GF alternative, topped with maple cream cheese and shards of pecan brittle to jazz it up a little. Obviously you can pecan choose whatever you like, but I thought this looked pretty sexy. Teehee.
It is easy and SO tasty, it went down a right treat.
Here’s what you will need…
2 tbsp coconut oil
2 tbsp pure maple syrup
1/2 tsp cinnamon (optional)
2 x 180g Philadelphia cream cheese
1tsp vanilla extract
100g icing sugar
450ml double cream (ALL THE CREAM)
3 tbsp pure maple syrup
100 grams white caster sugar
100 pecans (roughly chopped)
Let’s start with the base.
If you have a food processor / blender this will be a HUGE help, if not, freezer bags and a rolling pin it is!
Pop your 300g of pecans in and whiz / bash till you have a lovely fine crumb. Chuck in your coconut oil, maple syrup and cinnamon n blend some more. Once lavely and combined, spoon into your tin and press down.
The cheesecake part is super easy, just throw all your ingredients together, mix then gently whip till the mixture holds nicely. Pour over your pecan base and smooth over, cover and leave it in your fridge over night. Lick the bowl n have a cuppa T.
Onto the brittle. This is also easy as ya like, just keep a close eye on that molten sugar, s’aall about timing!
On a low heat, pour in your caster sugar. Shake the pan around as the sugar starts to melt, then grab a wooden spoon and mix until you reach a lovely deep golden colour. As soon as this happens, chuck in your crushed pecans, quickly mix and pour onto a baking paper covered tray and leave to set over night.
In the morning, transfer your beaut cheesecake onto a plate, chop up your brittle and assemble.
Either keep it in the fridge until your coffee morning (it will stay good for 3 days) or have a slice for breakfast (best kinda breakfast) and feed to your chums.
Are you off to a Macmillan coffee morning this next Friday? I reckon we should organise a mass blogger / cake lover coffee morning next year. What d’ya think?