Firstly, may we take this opportunity to thank everyone for their patience and support during this difficult time. We have have just completed the first month of our baking subscriptions since the lockdown, so we thought it is a good time to give a little update on what we have been up to.

Reduction in Packaging

It has been a long term goal of ours to reduce the amount of packaging we use, in particular the plastic bottles. We have extensively tested our recipes which use these with alternative dry ingredients. We have therefore replaced the vanilla extract with pure ground vanilla pods, and this is now included within the flour mix. Although they have not completely gone away, we didn’t feel the alternatives for the orange extract and lemon extract were viable without impacting quality and taste.

We have also started using slightly smaller compostable bags for the smaller quantity items, which also fit in the box better.

Sourcing parchment foil

Unfortunately we have been unable to fully source the quantity of the parchment paper required for the brownies, blondies and caramel brownies. We have therefore taken the decision to not include these at the moment. We are planning to include them again in our baking kits in the very near future.

Christmas

Believe it or not, we have started the procurement and preparation for Christmas, which feels weird considering its been the hottest day of the year so far!

Take care and stay safe

Chris & Katie

***UPDATE, We are shipping again ***

Please visit our Amazon shop page

We are currently pausing shipping out all orders and subscriptions due to the current lockdown, we will still respond to messages on the contact us page, or facebook messenger in the speedy manner that we know many of our customers appreciate, and please continue to contact us if you feel the need to. We can still produce and email gift vouchers if required. We have sent extra stock to Amazon to cover this period, if you really can’t do without our baking kits.
Our hygiene always go above and beyond the standard requirement, and we will continue to keep up this high standard, including stringent hand washing and disinfection of surfaces. There is however no evidence to suggest that the virus can live on parcels for extended periods. Please see the royal mail website https://www.royalmail.com/coronavirus to see their guidance on parcel deliveries.

Our action plan for the following weeks:

• We can still email gift vouchers and voucher codes until normal service resumes
• Increase stock level of individual baking kits and hot chocolate at the Amazon fulfilment centres for Amazon prime orders. For individual kits and our deluxe hot chocolate, please visit our Amazon shop front
• We have recently increased out stock in raw ingredients to maintain baking kit and hot chocolate production until 2021.

Our Business

We are a husband and wife team in our 30’s with 2 small children at home. We work out of a designated production office in our home, which has received a 5 star Hygiene rating from our local council (Eden District Council). Katie produces all baking kits and is trained to Level 4 Food Safety which is the highest level of food safety training available. Chris is our website designer and provides customer support.

Storm Emma and the Beast from the East are in full sway, here at If I Knew You Were Coming, we love a snow day, it’s a chance to light the fire, put on warm PJ’s and bake!

Here are a couple of our go to easy baking recipes for those times you just don’t have a wide range of ingredients and need the comforting smell and taste of a delicious homemade bake!

Fairy Buns

Ingredients

• 100 g (4 oz)Margarine
• 100 g (4 oz)caster sugar
• 2 medium Eggs
• 100 g (4 oz) Self Raising Flour

Method

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Fill  a bun tray with 12 bun cases.
• Cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, adding a little flour with each.
• Gently fold in remaining flour.
• Spoon the mixture into pre-prepared bun cases and bake for around 15 mins.

We like to top with a delicious buttercream using 50g butter or margarine, creamed together with 100g sieved icing sugar, half a teaspoon of vanilla extract and a dash of milk. If you want a quicker topping melt 100g of milk chocolate in the microwave and simple spoon over the top of the fairy buns! Delicious and comforting for when you have returned from making a snowman!

Shortbread

Ingredients

• 125g/4oz butter
• 55g/2oz caster sugar, plus extra to finish
• 180g/6oz plain flour

Method

• Heat the oven to 190C/375F/Gas 5.
• Cream the butter and the sugar together until smooth.
• Stir in the flour to get a smooth paste, empty on a worktop and roll out until the paste is 1cm/½in thick.
• Cut into shapes and place onto a baking tray. Sprinkle with caster sugar and place in the fridge for 20 minutes.
• Bake in the oven for 15-20 minutes, or until pale golden-brown.
• Set aside to cool on a wire rack.

For those times when you want to bake something a bit different that you may not have the ingredients for, our baking kits and baking subscriptions hit the spot.  We have tasty recipes for Brownies, Cookies and Muffins. Yum!

Continuing on from our chocolate brownie cheesecake recipe, if are looking for something different to make as a Christmas dessert then this Caramel muffin chocolate Tiramisu is just what the doctor ordered!

Recipe: Chocolate Tiramisu
Serves 10-12
1 ‘If I Knew You Were Coming’ caramel & chocolate muffin bake at home mix
568ml double cream
250g mascarpone
75ml Tia Maria
5tbsp golden caster sugar
300ml coffee (made with 2 tbsp coffee granules)
2 tbsp cocoa powder
Method:

• Make the caramel muffins as per the instructions card included in the baking kit and leave to cool.
• Whisk together the cream, mascarpone, Tia Maria and caster sugar until it’s the consistency of loosely whipped cream.
• Make the coffee
• Once the muffins are cool, thickly slice and layer half of the muffins over the bottom of a serving dish
• Generously spoon half of the coffee over each slice of muffin and allow to soak in.
• Use half of the cream mixture and spread evenly over the muffin layer.
• Layer the remaining muffin slices over the top of the cream mixture and generously spoon over the remaining coffee.
• Add the remaining cream mixture over the top of the muffins and spread evenly.
• Put the cocoa powder into a sieve and dust evenly over the surface of the cream.

If you make this recipe, why not post it facebook or twitter and tag us in it?!

If you are considering baking something a bit different this Christmas, then this Cheesecake with a brownie base is just the ticket. This recipe is courtesy of Feasting Is Fun. Thanks Sammie!

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 ‘If I Knew You Were Coming’ Classic brownie bake at home mix
2 large free range eggs
300g fresh or frozen raspberries
4tbsp caster sugar
2tbsp Framboise – raspberry liquer – can be substituted for fresh apple juice
150g dark chocolate
300ml double cream
500g tub mascapone cheese
100g white chocolate

Method: Preheat the oven to 200C/180C fan, gas mark 6

Making the Brownie Base:
• Line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
• Follow the instruction card provided to make the brownies.
• Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
• Once baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.

Making the Chocolate Ganache:
• In a heatproof bowl add 100g dark chocolate and 100ml of double cream, place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water
• Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy, pour the chocolate ganache over the cooled brownie base and smooth to an even layer
• Place in the fridge until the ganache has set.

Making the Raspberry Cheesecake layer:
• Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
• Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
• Break up the white chocolate and place into a heatproof microwaveable bowl and zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
• Remove from the microwave and continue stirring until completely melted. Set to one side.
• In a large bowl add the tub of mascarpone cheese and 200mls of double cream, whisk until fully combined.
• Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
• Next pour in the melted white chocolate.
• Whisk all of the cheesecake ingredients together until light and creamy.
• Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin, smooth the top of the raspberry cheesecake to ensure a flat, even finish.
• Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.

Decorating the Cheesecake:
• Remove the cheesecake from the fridge.
• Run a palette knife between the outside edge of the cheesecake and the inside of the springform tin.
• Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
• Release the springform catch and gently encourage the sides of the tin to fall away from the base.
• Place onto a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
• Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.
• Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
• Pour the melted chocolate into a small, disposable piping bag.
• Snip off the very end of the piping bag to create a small hole, then pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.

If you make this recipe, why not post it facebook or twitter and tag us in it?!