{"id":1090,"date":"2016-10-07T23:11:38","date_gmt":"2016-10-07T22:11:38","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=1090"},"modified":"2016-10-07T23:11:38","modified_gmt":"2016-10-07T22:11:38","slug":"blondie-cappuccino-squares-with-coffee-cream","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=1090","title":{"rendered":"Blondie Cappuccino Squares with Coffee Cream"},"content":{"rendered":"

\n\tIng<\/strong><\/span>\"chef02\"redients<\/strong><\/span><\/span>\n<\/p>\n

\n\t250g softened butter,+ extra for greasing<\/span>\n<\/p>\n

\n\t1 x 200g pkt pecan halves<\/span>\n<\/p>\n

\n\t500g light muscovado sugar<\/span>\n<\/p>\n

\n\t4 large eggs, lightly beaten<\/span>\n<\/p>\n

\n\t2tbsp coffee extract<\/span>\n<\/p>\n

\n\t300g plain flour<\/span>\n<\/p>\n

\n\t50g white chocolate, in pieces<\/span>\n<\/p>\n

\n\tCoffee Cream <\/strong><\/span><\/span>\n<\/p>\n

\n\t300ml double crean<\/span>\n<\/p>\n

\n\t3 tbsp icing sugar<\/span>\n<\/p>\n

\n\t1 tbsp coffee extract<\/span>\n<\/p>\n

\n\tPreheat oven to 180 C. Grease and line a 20cm x 30cm, 5cm deep baking tray. Scatter the pecan halves on a baking tray and toast in the oven for about 8 – 10 min, set aside to cool, Beat the butter and sugar in a mixer until combined, add the eggs a little at a time, continue beating, then the coffee extract, Next add the flour and a pinch of salt, roughly chop the pecans and add to the mixture. Mix to combine. Pour the mixture into the tin, smooth the top, bake in the oven for about 35 – 40 mins. (35 mins will be squidgy, 40 mins more cakey blondie.) For the coffee cream, whisk all ingredients together in a bowl until thickened, chill in fridge. Melt the white chocolate in a bowl over a pan of simmering water. Using a spoon drizzle the melted chocolate over the top of the cooked cake while still slightly warm. Serve warm with the cream or leave to go cold. YUMMY<\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n\t \n<\/p>\n

\n\t \n<\/p>\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 250g softened butter,+ extra for greasing 1 x 200g pkt pecan halves 500g light muscovado sugar 4 large eggs, lightly beaten 2tbsp coffee extract 300g plain flour 50g white chocolate, in pieces Coffee Cream 300ml double crean 3 tbsp icing sugar 1 tbsp coffee extract Preheat oven to 180 C. Grease and line a 20cm x 30cm, 5cm deep […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-hA","jetpack-related-posts":[{"id":10807,"url":"http:\/\/wenvoe.org.uk\/?p=10807","url_meta":{"origin":1090,"position":0},"title":"Baileys Cheesecake","author":"Alan Williams","date":"13th December 2021","format":false,"excerpt":"Baileys Cheesecake With the flavours of a coffee liqueur, the creamy Baileys mixture topped with a thin intense layer of black coffee jelly, a must to finish a Christmas meal. 11g pack powdered gelatine, plus 1 tsp 175g shortcake biscuits, crushed to crumbs 85g butter, melted 250g tub quark 250\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10408,"url":"http:\/\/wenvoe.org.uk\/?p=10408","url_meta":{"origin":1090,"position":1},"title":"World\u2019s Biggest Coffee Morning","author":"Alan Williams","date":"13th October 2021","format":false,"excerpt":"\u00a0 WORLD\u2019S BIGGEST COFFEE MORNING, WENVOE 2021 \u00a0 Macmillan has been organising coffee mornings to raise funds for their support with people with cancer since 1990.The first nationwide coffee morning took place in 1991 with 2,600 supporters participating. 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