We Should Cocoa – The Jam Round-up
Well it seems jam isn’t as popular as I’d thought it would be – either that or you’ve all decamped to the beach to enjoy the rather brilliant September weather we’ve been having in the UK this year. So here goes with the small but very select number of We Should Cocoa entries this month. Please share the love and visit the blogs to find out more.
Hannah from Honey and Dough is hosting next month, so do pop along to her blog tomorrow to see what challenge she’s set.
Janine over at Cake of the Week was doing a tour of friends and family early in the month and made some blackcurrant macarons to take along with her. Filled with a ganache made from white chocolate and blackcurrant jam, I’m feeling rather sorry I wasn’t one of the lucky people being visited.
Suelle over at Mainly Baking always comes up with a real treat and having seen her hazelnut, apricot and chocolate tart, I am smitten. Inspired by the much beloved Bakewell tart Suelle has used foraged hazelnuts instead of almonds with apricot jam and chocolate of course.
Jam ganache seems to be particularly popular this month and Dom from Belleau Kitchen tried some out to top his beautifully marbled mini white chocolate and raspberry jam loaf.
I am super impressed with Kate’s mixed berry “jaffa’ cakes over at The Gluten Free Alchemist. They look just as they should I reckon, only much much better. The base is made from a sticky rice flour and the jelly is made from Kate’s own autumnal berry jam.
September is such a wonderful month for nature’s bounty and fruit in particular. Alida over at My Little Italian Kitchen has used pears for her entry in this chocolate and pear cake. She has been rather clever with her use of jam which isn’t at first very obvious.
A beautiful stack of pancakes comes next, made my Johanna of a Green Gourmet Giraffe with help from her daughter, Sylvia. Layered with chocolate, jam and bananas, these wonders are entirely vegan.
Huckleberry jam sounds very exotic to my English ears, but over in the States it’s a little more familiar. Rebecca from BakeNQuilt has used it to very good effect in these mini huckleberry white chocolate cheesecake parfaits.
Next up is this spectacular tunnel of jam chocolate bundt cake from Laura of I’d Much Rather Bake Than … Laura has become a little obsessed with Bundt tins and this is her latest. As you cut into it, you’ll find a layer of her homemade blackberry jam sitting just under the surface – mmm.
In a bid to use up some lingonberry jam, Katie over at The Perfect Brownie decided that taking part in this month’s challenge was the way to go. This delicious sounding lingonberry jam cheesecake brownie was the result.
And just in time Jill from Lapin D’Or and More got in with her exotic white chocolate and cardamom rice pudding with rose and raspberry sauce. Creamy rice pudding with a pool of red sauce made with rose petal jam sounds like it would satisfy my inner child as well as my more sophisticated adult self.