Monthly Archives: November 2013

Chocolate Peanut butter fudge.

peanutfudge4

Liz. She’s my best friend. And flatmate. And the only person I know that has a sweeter tooth than me.

peanutfudge2

Queue a present that she can really get on board with: Peanut butter and chocolate fudge squares. This is a really rather easy, no baking required recipe which I think makes a really good, simple home made gift. At least for Liz anyway. I’ve slightly adapted the recipe from one of Nigella’s. I found that when I made it the first time the fudge was too crumbly.

peanutfudge3

So go ahead, try out this recipe, skip out the gift part and eat the whole tray yourself!

Ingredients:

Base:

7oz Smooth peanut butter

7oz Icing sugar

2oz Softened butter

50z Reese’s pieces

Top:

7oz Milk chocolate

3.5oz Plain chocolate

1 tbs Butter.

Directions:

1. Line and 8×8 inch square tin.

2. Place Peanut butter, softened butter and icing sugar in a mixer and blend until the mix is evenly combined. Then Stir in the Reese’s pieces.

3. Tip the mixture into the tin and smooth it out packing it quite tightly.

4. In a bain-marie melt both chocolates and the butter. Even spread over the peanut butter base and place in the fridge until set.

5. Remove from the fridge and cut into squares.

peanutfudge5

Notes:

-The fudge will be easier to cut if you turn it upside down first.

– You don’t need a blender to make the base, it will work just as well with a bowl and a spoon. (Just a little more elbow grease is required!)

Advertisements
Tagged , , , , , , , , , , , , , , , , ,

Hot chocolate pear puddings

Yield: 4 Ramekins

Image

Whilst it isn’t the first flavour pairing (sorry, I couldn’t help it) that comes to mind, it is a sweet and subtle one that should probably be used more often.

These little desserts are sweet and warming, especially as the weather cools down. The softened pear and gooey chocolate will not disappoint you.

Image

Ingredients:

3oz Butter

3oz Caster sugar

2 eggs

1oz Cocoa

3oz Self-raising flour

¼tsp baking powder

4 small pears

Icing sugar for dusting

Directions:

1. Preheat oven to 180ºC/350F

2. Lightly butter four ramekins.

3. Cream together butter and sugar until blended. Beat in the eggs in slowly a little bit at a time. Then add the cocoa and beat again.

4.Quickly fold in flour and baking powder.

5. Divide mixture between the four ramekins.

6. Finally Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes.

 

Tagged , , , , , , , , ,

Bad ass banoffee.

Banana and toffee. Let’s jam some other words together. Rasty… Really Tasty. Er… So good- Sood.

What am I doing? I’m clearly not very good at this. I’m better at actually making a banoffee pie.

banoffeepie

This recipe is a combination of a few I have used in the past. And it has definitely been my best attempt to date. Most recently made for a person who claims that it is their all time favourite dessert. Oh look well now the banoffee pie and myself are precariously balancing on a pedestal. I think we are managing to both stay perched there, at least for now.

The only downside to this dessert is the fact that it doesn’t seem to really lend itself to being aesthetically pleasing. But holy crow does it taste good!

Ingredients:

Base:

7 oz digestive biscuits

3.5 oz melted butter

Filling:

3.5 oz butter

3.5 oz soft light brown sugar

A can of condensed milk

300ml double cream, whipped

2 ripe bananas

Chocolate and banana to decorate.

Directions:

1. Crush biscuits until them resemble crumbs

2. Melt the butter and stir into biscuits. Mould the mixture into a 8inch spring from tin, ensuring that you work the mix up the sides. refrigerate the crust until firm.

3. For the filling, melt the butter and sugar until the sugar has dissolved. Add the condensed milk and heat on a rolling boil for 1 minute. MAKE SURE YOU USE A NON STICK SAUCE PAN.

4. Place the filling in the crust and  place sliced banana on top. Then return the pie back to the fridge until the caramel has set.

5. When you are ready to severe your banoffee pie, remove it from the spring form tin and cover the top in whipped cream.

6. Finally decorate with chocolate shavings and banana.

Notes:

-make sure you do boil the caramel for a minute, otherwise it won’t set.

-to keep your banoffee pie looking fresh, decorate the top with crushed banana chips as opposed to fresh banana.

Tagged , , , , , , ,

Rhyme or Raisin

Raisin Cookies

Image

I’m currently working in a preschool class. Every time the pupils have to perform any collective task they all sing it to the tune of Frere Jaques. Its slowly driving me around the twist. Not that that particular venture has anything to do with this post, I’m just a sucker for a pun.

In other, not such irrelevant news, here’s a recipe for raisin cookies. Its particularly lush because I soaked the raisins to prevent them burning in the oven.

Image

Ingredients:

4oz Butter

4oz Brown sugar

2.5oz Caster sugar

6.75oz Plain flour

1 tsp Baking Powder

1/4 tsp Salt

1 Egg

Drop of Vanilla extract

6oz White chocolate chips

Directions:

1. In a pan heat the butter until it has all melted.

2. Remove from the heat and whisk in both the sugars until no lumps remain.

3. Let the butter/ sugar mixture cool for 5 minutes before beating in the egg and vanilla extract.

4. Then, combine the dry ingredients and add them to the warm mix.

5. Once the mixture has cooled, add the chocolate chips and refrigerate.

6. When the dough has firmed up slightly, use a cookie scoop to create balls of dough, then freeze them.

7. Preheat the oven to 180C/ 350F. Line the cookie balls on the sheet and bake from frozen until the edges are golden brown. (About 10mins, but check after 8)

8. Allow cookies to cool for at least 10 minutes on the baking sheet before transferring to a cooling wrack.

Image

Enjoy!

Tagged , , , , , , ,

Flapjacks.

Image

Chocolate, coconut and sultana flapjacks to be more precise.

I don’t really have a passion for food via a plethora of nostalgic memories of cooking with my mother or grandmother (not that they aren’t sterling chefs), that’s just not how I got the baking bug. I’m no Nigel Slater when it comes to toast, I prefer it slightly burnt and occasionally cold. Having said all that, flapjacks are one of my earliest food memories, or rather there being not enough chocolate and too many sultanas on the ones I was presented with. So in later life I learned how to appreciate mass amounts of dried fruit and made sure I made up for the lack of chocolate in my early years. Thus coming up with this flapjack recipe of my own.

Image

Ingredients:

1. 7oz Butter

2.7oz Soft light brown sugar

3. 2tbs Golden Syrup

4. 12.3oz Porridge oats

5. 3.5oz Dark chocolate, roughly broken in to small pieces

6. 3.5oz Sultanas

7. 4tbs desiccated coconut

Directions:

1. Line a 8×8 baking tin with parchment paper and preheat the oven to 180C/ 350F

2. Melt the butter in a pan and then add the sugar and golden syrup. Keep on a medium-low heat until the sugar has fully dissolved.

3. Place the oat in a large bowl and stir in the sugar mixture. Leave to cool for 10 minutes to ensure the chocolate does not melt.

4. Fold in the chocolate, sultanas and coconut.

5. Place the mix in your baking tray and press down slightly (this will ensure the flapjacks will hold their form when you cut them).

6. Place in the centre of the oven and bake until the edges turn a golden brown colour (15-20 mins).

7. Remove from oven and let cool slightly. Then cut the flapjacks into squares or rectangles and leave to cool fully in the tin before you remove them.

Tagged , , , , , , ,

White Chocolate chip Cookies

Yield: Approx 2 dozen

Cookies, Millie’s cookies to be precise, are the best cookies in existence. There’s no ‘in my opinion’ need in that statement. It’s pretty much gospel. So obviously being able to recreate them in your own kitchen makes you saint.

Image

The recipe for these cookies are slightly unconventional is the fact that there is no creaming method when it comes to the sugar and butter, but this works… awesomely.

Image

Ingredients:

4oz Butter

4oz Brown sugar

2.5oz Caster sugar

6.75oz Plain flour

1 tsp Baking Powder

1/4 tsp Salt

1 Egg

Drop of Vanilla extract

6oz White chocolate chips

Directions:

1. In a pan heat the butter until it has all melted.

2. Remove from the heat and whisk in both the sugars until no lumps remain.

3. Let the butter/ sugar mixture cool for 5 minutes before beating in the egg and vanilla extract.

4. Then, combine the dry ingredients and add them to the warm mix.

5. Once the mixture has cooled, add the chocolate chips and refrigerate.

6. When the dough has firmed up slightly, use a cookie scoop to create balls of dough, then freeze them.

7. Preheat the oven to 180C/ 350F. Line the cookie balls on the sheet and bake from frozen until the edges are golden brown. (About 10mins, but check after 8)

8. Allow cookies to cool for at least 10 minutes on the baking sheet before transferring to a cooling wrack.

Notes:

– the cooler the dough the more successful your cookies will be

– if you are baking your cookies in batches then make sure the baking sheet is completely cool for every batch you cook

– try adding something other than chocolate chips, try soaked raisins, or m&ms.

 

Raspberry and Vanilla Ripple Cake

Image

Yield: 2 6-inch cakes

Made this cake for a friends birthday. She’s a girl. This cake is pink and sparkly. But don’t go thinking this cake is pink and sparkly because its for a girl. This is the 21st century don’t be so backwards. I just think it looks kick ass.

Image

The recipe for the sponge is a butter cake came from the Miette recipe book. Its a really useful book and goes into great detail with out overwhelming the reader. Skipping back to the book every 5 seconds is not a problem with this book.

The only downside with Miette is the fact that recipes for the cakes usually make 2 smaller 6 inch cakes as opposed to an 8 inch one. This probably isn’t the book to use if you’re baking for a crowd, or a gaggle, or a colony.

Image

The inspiration for the icing came from this website, I feel that I am baker is a lot better at explaining the method, so I will leave it with her! In fact all of her tutorials are awesome, so check them out!

Butter Cake Sponge:

Ingredients:

8 oz Plain flour

2 tsp baking powder

3/4 tsp salt

7 oz unsalted butter, at room temperature

7 oz sugar

10 large egg yolks, at room temperature

2/3 cup buttermilk

1 tsp vanilla extract

Directions:

1. Grease and line the bottom of two 6 inch cake pans. Preheat the oven to 180C/ 350F

2. Sift the flour, baking powder and salt into a bowl.

3. Place the butter and sugar in a bowl (you can use a stand or hand mixer) and beat until its pale and fluffy. (About 10 minutes)

4. Add the egg yolks bit by bit, making sure the mixture has fully emulsified after each addition.

5. Combine the buttermilk and vanilla.

6. Add the flour mix to the creamed mixture in additions, alternating with the buttermilk.

7. Make sure the batter is completely combined (be careful not to over mix)

8. Divide between the two pans and bake in the middle of the oven until a skewer inserted comes out clean. (About 30- 40 mins)

9. Remove from oven and allow the cakes to cool in tins slightly before removing them from the pans.

10. Allow to cool completely before layering them.

Frosting:

Ingredients:

17oz Icing sugar

5.5 oz butter, room temperature

50ml whole milk

few drops of vanilla

Directions:

1. Beat the softened butter

2. Add the icing sugar in stages

3. Ad the milk and vanilla bit by bit

4. Add any desired colour.

Finish the Cake however you like, to get a design similar to mine divide the cake in to layers, placing frosting between the layers and once you have given the cake a crumb coat and iced the top follow the I am Baker Link above.

Image

Tagged ,

Halloween Cupcakes.

HAPPY HALLOWEEN FOLKS. For about the sixth time I’ve decided blogging is a good idea, so here goes nothing

Love or hate Halloween, who cares. Everyone loves chocolate… and cake so shut up.

Chocolate Buttermilk Cupcakes with Vanilla Buttercream:

Yield: 24 cupcakes

Image

Eat them like a greedy witch!

Image

Ingredients:

Cupcakes:

4oz butter

10.5 oz caster sugar

2 eggs

1 tsp vanilla extract/ 1/2 a vanilla pod

6.75 oz plain flour

1.5 oz cocoa powder

1 tsp bicarbonate of soda

1/4 tsp salt

1/2 cup buttermilk

1/2 cup water

Directions:

1.Preheat the oven to 190C/ 375F and line 2 muffin tins with cupcake liners.

2. Beat the butter until it is pale and then add the sugar and continue to beat for 2 minutes. (Hand or stand mixer, both work well)

3. Beat the vanilla into the eggs and slowly add them about 1 teaspoon at a time.

4. Sieve the flour, salt, cocoa powder and bicarbonate of soda into a bowl

5. Combine buttermilk and water in a jug.

6. Add dry ingredients a little at a time, alternating with the buttermilk mixture.

7. Once everything has been combined, fill each liner until they are 2/3s full. (You may get less than 24 cupcakes)

8. Place in the oven and bake for 15-20 minutes.

9. Remove from the oven and let the pan cool for ten minutes before transferring to a wire rack.

Buttercream:

Ingredients:

12oz icing sugar

8oz softened butter

1-2 tbs whipping cream

vanilla extract

Directions:

1. Beat the butter until light and fluffy

2. Slowly add the icing sugar

3. Add vanilla and whipping cream. (you may not need all of it, add it until your desired consistency.

Image

Notes:

1. I used sugarflair colours in my icing and petal paste decorations. But sprinkles would also work well.

2. To ice your cakes like mine follow this tutorial: http://iambaker.net/rose-cake-tutorial/

Halloween

Tagged , ,