Fat Friday #45 Chewy Chocolate Chip Cookies

I've finally sorted out my recipe book and finally found an old recipe I've never tried before. A cookie recipe that I found jotted down on a sticky note was hidden in the recipe book page. If its worth writing down, then its worth a try, right? It actually worked out really well. The perfect cookie, just chewy in the middle and crispy around the edge. Great to start a weekend, or ruin a diet. 

Recipe: Chewy Chocolate Chip Cookies
Makes 12-15 cookies (Found in my recipe book, not sure where it came from) 

Ingredients:

• 250g plain flour
• 2g baking powder
• 170g unsalted butter
• 220g brown sugar
• 100g caster sugar
• pinch of salt
• 1 egg yolk
• 1 egg
• 1 teaspoon vanilla essence
• 335g chocolate chips (I used a mix of white, dark and milk chips)

Equipment

• Baking sheets lined with baking parchment x 2 
• Sieve
• Bowl x 2
• Microwave
• Wooden Spoon
• Wire Rack 

1. Preheat the oven tp 325f/165c/ Gas Mark 3. Grease and line the cookie sheets. 
2. Sieve the flour, baking powder, and salt into a bowl. Set aside. 
3. In a separate bowl, melt the butter in the microwave until a liquid. 
4. Add both sugars to the melted butter and mix throughly. 
5. Beat in the egg, the egg yolk, vanilla extract until fluffy.
6. Mix into the dry ingredients into the batter until combined. 
7. Stir in the chocolate chips by hand.
8. Flour your hands a little, then roll the batter into 1 inch balls. Space them 3 inches apart on the baking sheet. 
9. Bake for 15-17 minutes in the oven or until the edges are lightly toasted. The middle should be soft but not gooey. 
10. Once you remove the baking sheets from the oven, leave the cookies to cook for a further 10 minutes before transferring to wire racks to cool. 

Happy Baking!

Fat Friday #43 Olive Oil Bread

I'm not sure if olive oil bread really counts as a Fat Friday, tastes amazing though. Its been very busy here in the world of Penny, so I stuck with something easy to make, if a little time consuming, but the proofing time, provided me extra time to do other bits and pieces. (I'm still gutted that my camera isn't working so sadly, no picture.) 

As I said this olive oil loaf isn't hard but is a little time consuming, with the proofing and all. It uses olive oil to knead the dough rather then lots of flour.

Bread dough (Recipe Adapted from The Great British Bake Off Showstoppers by Libby Collister):

·500g strong white flour
·2 teaspoons sea salt flakes, crushed
·1x7g fast action yeast
·350ml lukewarm water
·3 tablespoons olive oil, plus extra for kneading
·100g green olives, drained
·50g manchego cheese, diced

Equipment:

·Baking sheet lined with baking paper
·Doily
·Bowl
·Clingfilm
·Sieve
· Roasting tin

Method: 
1.Mix together the flour, salt, and dried yeast in a bowl.
2.Add the water and work with your hand to make a soft looking dough. Cover with cling film and leave to rest for 15 minutes.
3.Turn out the dough on an oiled surface, oil your hands and knead the dough for 4 minutes. Cover the dough with clingfilm and leave to rest for 20 minutes and knead for another 4 minutes.
4.Combine the olives and cheese, then work into the dough. The dough should be soft but not sticking to your hands.
5.Transfer the dough to the baking sheet and pat out until an oval shape (1.5 cm thick and about 20cm wide). Cover with cling film and leave in a warm place for 40 minutes or until doubled in size.
6.Towards the end of the rising time, preheat the oven 230c/450f/ Gas Mark 8. Place the baking sheet and roasting tin into the oven. Place the dough onto baking paper.
7.Uncover the dough, dust a little flour on top to decorate, or place a doily on top and dust a little flour on top with a sieve.
8.Carefully pull the baking sheet out of the oven, and slide the dough onto the baking sheet and put into the oven.
9. Pour some cold water into the roasting tin to create a burst of steam and close the oven door fast.
10.  Bake the loaf for 20 minutes until golden brown. Cool on a wire rack and eat the same day, warm.
Have a great weekend!

Homemade Granola

Nothing like the a good breakfast to kick start the day! This is the first ever granola that I actually enjoy eating. This also makes a great gift to give and it take 30 minutes to prep and cook. I don't know why everyone doesn't make their own granola, its so easy! If you want to make it dairy free omit the dark chocolate or use dairy free chocolate. Making it gluten free? Use gluten free oats (yes, they do exist).

Recipe: Makes 10 servings (Recipe is from my recipe book and I didn't note down where its from so if you know please message or comment below!) 
Ingredients: 

• 340g oats
• 200g cherries
• 250g Mixture of almonds, cashews, dark chocolate chips and sunflower seeds
• 130g maple syrup 
• 130g coconut oil

Equipment

• Baking sheet
• Mixing bowl
• Wooden Spoon

Method:

1. Preheat oven to 350f/180c/Gas Mark 4

2. Mix all the ingredients together in a bowl. 

3.Spread in a baking sheet and bake for 25 minutes.

4. Wait until the granola has completely cooled and store in an airtight jar. 

5. Or eat it all in one big go!

Insta-Salmon! (Easy Salmon Dinner with green beans, spinach and white wine)

This meal is very easy to make and its suitable for freezing. Just ensure that you get the meal out from the freezer, in the morning and leave in the fridge to defrost for the day. You can serve with cooked new potatoes or fries, if you want to be really naughty.

Recipe: Serves 1 hungry student (Student Cookbook by Sam Stern)

• 1 fillet of salmon weighing 225g
• 2 cloves of garlic, diced
• 6 black olives
• 4 cherry tomatoes
• (Optional: 2 tablespoons white wine) 
• Pinch a of salt and pepper
• 1 Tablespoon lemon juice
• Olive oil
• 50g Spinach
• 50g Green beans

Equipment:

• Foil
• Oven
• Tablespoon
• Chopping board
• Knife
• Baking Sheet

1. Chop the garlic and cherry tomatoes.  
2. Cut one piece of foil per fish meal. It needs to be large enough to take all the food items plus a little extra.
3. Lay the foil out on a baking tray.

4.Scrunch the edges up slightly and place the fish in the middle.Season.

5.Cover with the garlic, lemon juice and oil.

6.Arrange the potatoes, spinach, green beans, olives and tomatoes around the fish.
7. Drizzle over a little wine if using or more lemon juice and olive oil.
8.Pull the foil up and over the meal. Pinch the edges firmly to close.

9. Put in fridge for later or bake in the oven at 200c/ 400f/Gas Mark 6 10-15 minutes.

Baking Basics 101 Creaming Butter and Sugar

Hello and welcome to the first Baking Basics 101! This week we're focusing on the method of creaming.

Creaming is used in most cupcake and cake recipes. It's the method of mixing a fat and sugar together until the the mixture turns really light and fluffy. Nowadays everyone uses electric hand whisks, but it can be achieved with a classic wooden spoon. 

Unsalted butter and caster sugar are the most commonly used in cakes. But other types of fat can be used such as margarine, or lard. The same goes for sugar, sweetener, and other varieties of sugar can be used.

Equipment Needed:

• Bowl
• Wooden Spoon/Electric Hand-Whisk
• Micro-wave

Step by Step Example: Caster Sugar and Unsalted butter

Step 1. Warm Unsalted Butter

 Step 1. Place your unsalted butter in a microwavable bowl. If the butter is still fridge cold, pop it in the microwave for 20 seconds. It should be warm because this way it's easier to work with. 

Step 2. Caster Sugar in the same bowl as the Unsalted Butter

Step 2. Next place the caster sugar in the same bowl and begin to beat with a wooden spoon or an electric whisk until the mixture changes to a light yellow. 

Step 3. Your looking for  a colour change and a fluffy texture.

Step 3. When all the sugar and butter has been thoroughly combined. Your looking for a lighter colour and for a fluffy texture. 

That's all there is to creaming! There are so many recipes that this can be used in. Go over to the Recipe Index to see them all but here are some of my favourites that use the creaming method:
50 Cupcakes for a 50th Birthday (Chocolate and Lemon Cupcakes)
Valentine Heart Biscuits
Red Velvet Cake with Blue Lacy Butterflies

Join us next time for Baking Basics 101
If there's a method you'd like to learn and want me to write about, please comment below or let me know on facebook or twitter with the hashtag #bakingbasics101

Chunky Chocolate Cookies

Last week I posted Raspberry and Chocolate Chip Cookies recipe up and not realising I didn't put up the recipe for traditional chocolate chip cookies. Opps my bad. I use two different types of roughly chopped chocolate to add texture and flavour to the cookies. 

Recipe: Makes 14 cookies (Recipe inspired by Cookies Galore Book)

        150g white chocolate, roughly chopped into chunks 
        150g dark chocolate, roughly chopped into chunks

         200g unsalted butter, at room temperature

·       150g golden caster sugar

·       1 egg

·       200g plain flour, sifted

·       1 teaspoon baking power

·       1 teaspoon of vanilla extract

Equipment:

·       Electric hand-mixer/Wooden spoon
        Bowl x 3 

        Sieve

·       Teaspoon

·       Tablespoon

·       Chopping Board
        Knife
        Baking Sheet x 2 lined with baking paper/silicone paper

1.  Pre-heat the oven to 180c/350f/Gas Mark 4 and grease the baking sheets with the light oil spray/butter and line with silicone paper.

2.  Chop up all the chocolate into chunks. Set aside. 
3.Cream the butter and sugar together until pale and fluffy.

4. Beat in the egg and vanilla to the creamed mixture.

5. Sift the flour and baking power together and then beat to the cookie batter. 

6.  Add the chocolate chips and mix well into the cookie batter (try not to eat at this stage). Drop rounded tablespoons onto the baking sheets. Make sure sure you space the cookies well apart or they will cook together and stick.

7. Bake in the oven for 15-20 minutes. Leave the cookies on the baking sheet for about 3 minutes and remove to a wire rack. 

Happy baking and have a great weekend! 

Caramelised Onion Tart (Pissaladiere)

Traditional, a pissaladiere is pizza-like based caramelised onion tart, topped with anchovies and olives, which is often served in Italy and France. The tart itself makes an excellent packed lunch or dinner (served with a salad). All I'm saying is give it a try, I know caramelised onions sounds like it will take ages to cook, and yes it does when you're starving, and the end result is worth the effort.

Serves 2 (or one greedy person-like me) (Recipe Adapted from Little Book of Lunch)

• 1/3 sheet puff pastry, you can used pre-made or make your own (if using pre-made puff pastry, remove from the freezer a day before)
• 3 tbsp olive oil
• 2 large onions, thinly sliced
• knob of butter (about a 1 tbsp)
• 1 large tbsp. dark brown sugar
• 2 spring thyme
• 6 anchovies
• 6 black olives
• A little milk for brushing
• a glass of water
• salt and pepper

Equipment Needed:

• Baking sheet lined with baking paper
• Frying Pan
• Wooden Spoon
• Pastry Brush
• Small bowl
• Glass
• Rolling Pin
• Fork
• Chopping board
• Knife

1.Turn the oven to 400f/200c/Gas Mark 6 and remove the pastry from the fridge. Grease and line your baking sheet.

2.Add the oil to the frying pan, place on medium heat and add the onions. Stir occasionally.
3.Add the butter, sugar, salt and pepper to the onions. Add the water to create a saucy consistency and to prevent burning.
4.Add the thyme and leave to cook for 15-20 minutes. Keep topping up the water occasionally and adding it to the pan.

Once the butter, sugar, salt and pepper has been added, the colour should start changing:

 

After 6 minutes

After 15 minutes

After 20 minutes

Ta-Duh! Done! Brown colour and soft onions that have reduced in size.

5.Meanwhile, roll out the puff pastry to fit your baking sheet. Trim or cut to fit. Place on the baking sheet and fold over the sides about 1cm to create an edge. Prick (or if you want to be all expert and pastry about 'dock') the base with a fork to let the steam out and prevent rising.
6.When the onion are soft and a dark brown colour (as seen in the last onion picture), take off the heat and spoon the mixture onto the pastry base taking care no to go over the 1cm edges. Smooth this with a knife.

7.Place the anchovies on top with a criss-cross pattern and add the olives in the middle of the pattern.

8.Brush the edges (with a pastry brush, not an old paintbrush. Don't worry its my version of a pastry brush so its clean.) with milk for a nice colour and bake for 12 minutes, until the pastry is crispy and golden.

Variation:

Ok if you're not a fan of anchovy or olives then that's fine. You can make a nice alternative by skipping out the thyme during cooking and crumbling over 50g feta cheese and THEN adding the thyme by sprinkling it on top.

Dangerously Addictive Salted Caramel Brownies

Now watch your waistline. These brownies are addictive. I mean these are totally worth the extra effort and make a great snack when you're studying. 

I just about got a piece, before my boyfriend ate about 3/4's of the whole brownie on his own! I nearly lost a finger. Yes these brownies are dangerously addictive. Eat at own risk. 

Seriously though, these brownies are easy to make and earn you, dare I say it?, extra brownie points! The brownies I did wrestle out of Robs greedy salted caramel fingers were brought into work and people had an "Ahh this is good" moment. 

Also with a little cream these brownies make an excellent dessert. So take a break from revision, just like I did and bake these worth it squares of salted caramel heaven.

Recipe: Salted Caramel Brownie (Adapted from The Little Book of Lunch) 

For the Brownie Mix:

·       350g dark chocolate (I used leftover Easter Eggs so any chocolate will do!) 

·       200g unsalted butter, softened (plus a little extra for greasing)

·       450g golden caster sugar

·       4 eggs

·       100g plain flour, sifted

For the Salted Caramel:

·       75g unsalted butter

·       50g soft light brown sugar

·       50g caster sugar

·       50g golden syrup

·       125ml double cream

·       1 tsp Maldon sea salt

Equipment:

·       23cm square cake tin, greased and line with greaseproof paper

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Heatproof Bowl

·       Saucepan x 2

·       Bowl

·       Knife

·       Tablespoon

·       Teaspoon

1.    Pre heat the oven to 170c/325c/ Gas mark 3. Grease and line the tin.

2.    In a heatproof bowl placed over a very small amount of boiling water in a saucepan, melt the chocolate and butter.

3.    While the chocolate is melting, make the salted caramel. To do this you need to put the butter, sugars and golden syrup in another saucepan and place on a low heat until it melts. Leave to bubble gently for 4 minutes, stirring occasionally. Take off the heat and stir in the cream, then return to the heat and cook for another 3 minutes. Take off the heat again and add the sea salt. Taste, but make sure it’s cool first, and add more salt if needed. Leave to one side. Caramel done.

4.    For the brownie, in a bowl beat the eggs and sugar until creamy and shiny. Gently mix in the melted chocolate and butter mixture and fold in the sifted flour.

5.    Drizzle 1/3 of the caramel mix into the brownie batter, mixing roughly so its not completely combined.  

6.    Spoon ½ of your remaining caramel into the cake tin then pour over the brownie mix. Top with the last of the caramel and smooth with a knife.

7.     Bake for 50 minutes until shiny and crispy on top. To make sure the brownies are cooked, stick a sharp knife in. If it comes out clean-ish then it’s ready. Leave to cool.

Rob ate more than 3/4 of the whole thing!

8.    Cut into small (but indulgent) squares. If your transporting in a cake tin line with greaseproof to prevent the squares from sticking. 

Put your feet up and relax with a cup of tea and a warm salted caramel brownie. Ahhh....

(P.S Don't forget to fill out the bigger, better blog survey before the end of the month here)

Simnel Cake aka Easter Fruit Cake

I know what some of readers are thinking:

• "Where have you been?"
• "What on earth have you been doing to not publish on this blog?!"
• "Where did I put my sandwich?"

Well in order:

• In classrooms, at work or eating.
• In the world of revision and university coursework. Its not a good holiday destination. 
• I most likely ate your sandwich because of all the revision and travelling I've been up to. 

I've been darting back and forth to London, to celebrate my friends birthday and my own birthday as well. I've also been doing revision for the ridiculously hard last year of university. So excuse my blogging absence for the next few weeks. There will be some pictures, tweets and the occasional facebook update but until the exams are completely over! Woo!! So onto this weeks recipe post:

(PS there is a serious lack of pictures-This is due to me not being at my home computer. My bad! UPDATE: pictures have been added) 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Its nearly Easter again, where chocolate officially is on the menu. As much as stuffing your face with chocolate is possibly the best thing in the world, its sometimes best to step away from the cocoa. 
Instead why not try and bake this fruity alternative to chocolate?

This traditional light fruit decorated with marzipan. This Easter cake originated in the UK, which is served at the end of Lent. At times the marzipan balls (make your own jokes) are toasted using a blowtorch. There are 12 marzipan balls to represent the 12 apostles and Jesus minus Judas. 

Recipe: Simnel Cake

·       75g sultanas

·       185g currents

·       75g glace cherries (chopped)

·       75g mix peel

·       75g steam ginger (finely chopped)

·       2 lemon zested and juiced

·       1 orange zested and juiced

·       165g strong flour, sieved

·       2 tsp ground cinnamon, sieved

·       2 tsp ground nutmeg, sieved

·       1 tsp ground ginger, sieved

·       30g ground almonds

·       130g light brown sugar

·       130g soft unsalted butter

·       2 eggs

·       1 egg yolk

·       pinch of salt

·       (A little bit of milk, if necessary)
·       Marzipan 
·      Food Colouring (optional to colour the marzipan)

Equipment

·       Chopping board

·       Large knife

·       Grater or zester 

·       Bowl

·       Small Bowl

·       Electric hand held whisk/spatula

·       7 inch cake tin lined with silicone paper

·       Sieve

·      Fork
·       Rolling pin
·       Flower cutters/bunny cutters/ other Easter decorating cutters

1.Combine all the flour, spices and ground almonds in a bowl.
2.Beat the eggs and the egg yolk in a small bowl with a fork.

3.Cream butter and sugar with an electric mixer until light and

  fluffy. Beat the eggs slightly and add gradually to creamed mix.
4. Fold in the dry ingredients using a spatula and mix until just combined.
5. Fold in fruits, zests and orange and lemon juice. (Add milk if needed to dropping consistency.)
6.Bake at 300f/150c/Gas Mark 2 for 45 minutes in the lined cake tin. Insert a cake skewer into the middle of the cake, if it comes out clean then its done. 
  7. Once the cake is completely cool cut in half.

Step 8. Cut a circle of marzipan for the middle layer

Step 8.Middle layer

  8. Roll out marzipan and cut into a circle that's large enough to cover one layer of the cake.

Step 9. Make indents for decoration

  9. Roll out another circle of marzipan and make small indents

around the edges. This is for the top of the cake. 

  10. Decorate as desired: Bunnies, chicks and flowers are excellent! I made flowers using coloured marzipan. 
Have a fab Easter!