Toffee Cinnamon Bites:
Here's a really quick recipe for a really quick snack.  The sweet version can happily join in with morning coffee, afternoon tea, or movie-time munchies.  The savoury version I've included at the end of the recipe is a great accompaniment for drinks whether it's civilised cocktails with the girls, or beers with the boys!  Excluding the time it takes to pre-heat the oven, I made both versions (which gave me 32 pieces) in 15 minutes.  If you're feeding a larger number of people just double or triple the quantities.

For Cinnamon Bites:
1 sheet frozen puff pastry - thawed
2 tblspns caster or superfine sugar
1/2 tsp cinnamon

1. Preheat the oven to 200 C / 400 F.  Remove the plastic sheet from the back of the pastry, lay it on the bench and place the pastry back on top.
2. Mix together the sugar and cinnamon in a small bowl.  Sprinkle evenly over the surface of the pastry then press into the surface lightly.
3. Roll each side of the pastry sheet in towards the middle, keeping the plastic backing on the bench.  When the two sides nearly meet, fold the along the central gap so that you have a long narrow log shape.  
4. With a sharp knife cut off any ragged edges at the top and bottom of the log, then cut approximately 15 or 16 slices from the log.  Lay the slices on a lined baking sheet leaving space between for expansion.  Bake for 10 minutes or until puffed and golden.  When you bring them out of the oven immediately remove them from the baking tray with a spatula or palette knife and place on a cooling tray.  The reason for this is that the melted sugar will spot weld the bites to the baking tray if allowed to cool!

For Parmesan Bites:
1 sheet puff pastry - thawed
1/4 tsp chilli powder
2 tablspns freshly grated parmesan - or Grana Padano, whichever you prefer.

1. The method is identical, just mix the cheese and spice together in step 2 then proceed with the rest of the steps.

Deci-Dela-Delicious
Many years ago, when dinosaurs roamed the earth, I used to wear a perfume called Deci Dela.  And (call me an Ad Man's dream) I originally bought it because I LOVED the packaging, there's a link to it here so you can see - a hot pink matte glass bottle with gold embellishments.  And there was a hot orange matte bottle too...but I don't remember what the differences were between the two options.  Anyway, I have always carried the design around in the junk drawer that is my right brain.  Today, I opened the junk drawer...and some decorated cookies fell out!  Now, the cookies themselves are truly delicious, you could easily enjoy them without the decoration.  But I can't leave well alone and had to whip up a batch of royal icing.  I'm including the cookie recipe today and will endeavour to blog the royal icing bit tomorrow...or the next day.  Believe me, it's important to be precise with the icing part so I'd rather devote a whole post to it!  It's perfectly OK to allow these cookies to sit in a tin for a few days (or the freezer for a few months) before you decorate them, so there's no rush to complete them all in one go.  Oh, and the smell of these cooking is divine.  Divine I tell you.  Try it, and tell me I'm wrong!

Orange Nutmeg Cookies:
120g / 5oz unsalted butter, softened
100g / 4oz Trex or Cookeen or Shorteen or Crisco (butter flavour is the best option)**
250g / 10oz caster or superfine sugar
1 large egg
1 tblspn runny honey
Zest of 2 medium oranges (use a microplane, and only get the orange part)
1 nutmeg grated (or 1 tsp of ready ground)
3 cups plain or all purpose flour + 1 tsp baking powder

1. Beat together the butter, shortening and sugar until it is very light and fluffy - about 3 minutes.
2. Add the egg, honey, orange zest and grated nutmeg.  Beat again for about 1 minute until everything is very well combined.
3. With the mixer on slow, gradually add the flour and baking powder.  Mix only until everything is combined and the dough starts to clump around the paddle.
4. Divide the dough into 2 pieces, wrap each piece in cling wrap, squash down into a fat disc shape, then refrigerate for at least 30 mins.
5. Preheat the oven to 170 C / 350 F.  Line at least 2 baking sheets, maybe 3 with baking paper or parchment.  Remove the dough from the fridge and its wrapping.  Scatter some plain or all purpose flour on the kitchen bench. Knead the dough lightly but firmly.  This will be tricky at first and the mixture may be quite crumbly.  Don't worry, keep going until everything comes together.  
6. Roll the dough out until it is roughly half a centimetre / quarter of an inch thick.  Using your cutter of choice (mine are eggs because it's nearly Easter and that cutter was on the top of the pile!!) cut out as many shapes as you can from the first piece of dough.  Lift them onto the baking sheet with a bench scraper or palette knife.  
7. Wrap the dough scraps in a piece of cling wrap and set aside.  Repeat steps 5 and 6 with the second piece of dough.  Now, combine both lots of dough scraps, lightly knead them together, re-roll and cut out as many shapes as you can.  Any scraps left over from this cutting should be binned, the dough will be too tough if you roll and cut it again.  Bake the trays of cookies for 10-15 minutes depending on your oven, the cookies should be just golden around the edges.
8. Allow them to cool on the baking sheet for about 5 minutes then transfer to a cooling rack to cool completely.  They can be stored in an airtight tin for a week quite happily in their un-iced state, though if it's going to be longer than a week before you get to them I would recommend that you wrap them in cling wrap (in little piles of 5 or 6) and freeze them.

**  Since moving to Australia I haven't been able to find Trex, Cookeen, Shorteen or anything similar...until...I found Crisco in the USA Foods shop.  Can you hear angels singing??  No...it's just me then.  Finally my cookies are light and crisp, just as they should be.  USA Foods offer a delivery service, and the website can be found here.

Warmly Spiced Plum Cake
If you need a cake for afternoon tea, or just as a stand-by in the cupboard, this one couldn't be easier.  It can be served in slices (as below) or in thicker wedges with a little plum compote and cream on the side - perfect as a pudding!  In this case I've added plums, but almost any seasonal fruit could be substituted.  It tastes soft and almost autumnal - and fills the house with such a warm comforting aroma it's worth making it as a room fragrancer!

Ingredients:
2 large eggs
100g butter (softened)
100g caster (or superfine) sugar
130g plain (or all purpose) flour
1 tsp baking powder
1 tsp ginger
1/2 nutmeg - grated (or about 1/2 tsp of ground nutmeg)
3 dessert plums - 1 sliced into 8 segments, the other chopped
2 tsps "coffee sugar"** granules, or a couple of sugar cubes broken in a mortar and pestle.

Method:

1. Preheat your oven to 160 C / 350 F.
2. Either grease and flour a large loaf tin, or use a pre-formed loaf tin liner.
3. You can use a free standing mixer or a large bowl and wooden spoon.  Either way the order of ingredients is the same.  For a mixer:  using the paddle attachment, place the softened butter, sugar and eggs in the bowl of the mixer.  Stir on low to combine, then switch up to medium and beat for 2 minutes.  Switch off the mixer.  Add the flour all in one batch with the baking powder and spices.  Beat very slowly to combine, then give it a burst on medium to ensure it's really well mixed.
4. Remove the bowl from the mixer, stir in the chopped plums then turn the mixture into the prepared cake tin.  Level the top of the cake then hollow it slightly (and only slightly) in the centre.  Arrange the slices of plum in a line down the centre of the cake.  Sprinkle over the sugar granules, then bake in the centre of the oven for approximately 35 minutes - it may take a few minutes longer depending on your oven.
5. Allow to cool in the tin for 10 minutes, then transfer to a cooling rack.

If you're planning to keep this cake for a few days wrap it in greaseproof (parchment) paper then foil.  I find that it keeps quite happily for up to 5 days if wrapped carefully.
** Coffee sugar is like a Demerara sugar but the crystals are bigger.  They don't melt into the cake batter during cooking which gives the crust a lovely crunchy texture.  If you can't get coffee sugar just place a couple of sugar cubes (brown preferably) in a mortar and pestle and give them a bit of a bash!