Fat Friday #52 Hot Cookie Dough Dessert

Note: This recipe is to share, however you will be temped to eat the whole thing. You have been warned.

Happy Friday! I love cookies. There have been multiple recipes on this blog dedicated to cookies.
This is some next level cookie-ness! Quite honestly I was just sick of paying for cookie dough desserts, and not really knowing what ingredients go into them. So this recipe now gets made when "cookie munchies" hit. 

Enjoy. You are welcome. 

Recipe (Adapted from Nadia's Kitchen by Nadia Hussain) Makes 1 large cookie Serves 2 generously or 1 Penny Serving. 

Ingredients:

• 125g plain flour
• 1/4 teaspoon bicarbonate of soda
• 85g salted butter, softened
• 150g golden caster sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 100g dark chocolate chips
• 100g milk chocolate chips
• Optional: Vanilla ice cream to serve

Equipment:

• Bowl x 2
• Sieve
• 8 inch/20cm tart dish 
• Wooden Spoon

Method:

1) Sieve the flour and bicarbonate of soda into one bowl and set aside.

2) In another bowl, mix the sugar, butter, vanilla and the egg until its completely combined. 

3) Add the dry ingredients into the wet mixture and mix to create a dough. Mix in those yummy chocolate chips

4)Press the dough into the tart dish to cover the bottom. Place in the fridge for 15 minutes. (Note or do what I did and bake it the next day)

5) Preheat oven to 190c/170c/Gas Mark 

6) Bake in the oven for 12 minutes. 

7) Remove the dish from the oven carefully. The dough will be very soft but its a cookie DOUGH dessert... so thats what you would expect.

8) Serve with ice cream or eat as is! 

Have a great weekend!

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!

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!

Fat Friday #42 Chocolate Banana Loaf Cake

Happy Friday everyone! This week is another fail-safe recipe that is excellent for snacking on while revising or hosting a party. Actually, what made me make this recipe was a lazy attempt to make some for a D and D party. *Thats Dungeons and Dragons to you non-players* We play with a group of friends wanting to be hero's for the evening. If you want more information on it I can pop that in the another post. 

But we're focusing on this super easy banana cake which is very more-ish and was loved by the whole group during our D and D quest for the evening.

Recipe: Makes one loaf cake (Adapted from The Primrose Bakery Cookbook by Martha Swift and Lisa Thomas)

Ingredients:

• 125g unsalted butter, at room temperature (plus a little extra to grease the tin)
• 250g caster sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 250g plain flour
• 2 teaspoons baking powder
• 3 bananas, the riper the better
• 175g of dark chocolate, chopped into thick chunks

Equipment:

• Large loaf tin, greased and lined with a little butter
• Bowl x 3
• Chopping board
• Knife
• Masher or a fork
• Electric hand held whisk/wooden spoon
• Wire rack 

 Method:

1.Preheat the oven to 180c/350f/Gas Mark 4. Grease and line the loaf tin.

2.Cream the butter and sugar together until light and fluffy. 

3. Add the eggs, one at a time mixing very well after each addition.
4. Mix in the vanilla extract, then the flour and baking powder. 
5.Mash up the bananas in a separate bowl and add then to the cake batter.
6.Add the chopped up dark chocolate and beat briefly.
7. Pour the mixture into the prepared loaf tin and bake in the centre of the oven for 50 minutes or until the cake is completely cooked through. 
8.Leave in the tin to cool on a wire rack. 
9. Serve warm or cold along with a D20 dice and, if your lucky, an D10 inspiration dice!

Have a great weekend!  

Great Autumnal Recipes

If your looking for recipes to try during this season of change, or if you want to try something fun when the nights are drawing in, try these fun cakes and bakes.

Apple Juice Cupcakes

Pizza Chunk Biscuits

Banoffee Cupcakes

Pissaladiere

 Apple Cake

Soda Bread

Dutch Apple Tart

Chocolate Orange Tart

Salted Caramel Hot Chocolate

Pumpkin Bakes

Need that hit of pumpkin now that autumn has hit? Check out our list right here!

1.Pumpkin Spice Syrup- Because we need this in every hot drink for the rest of autumn!

2.Horror Film Gory Cupcakes-These cupcakes are both adorable and horrific at the same time.

3.Pumpkin Pecan Bars-These always go down well at parties and are so moist. 

4. Pumpkin and Cheese Muffins- We needed a savoury one right?

Great for a snack or a super light lunch. 

Fat Friday #34 Hot Cross Cupcakes

Its not long until Easter creeps up on us and there's a number of treats that you bake at this time at year. In this case, hot cross buns are a well known Easter time treat. This recipe was designed to put all the flavour of a hot cross bun into a cute cupcake. Its a fairly easy recipe to master as well!   

Cupcakes Makes 12 Cupcakes (Recipe Adapted from The Cake Book by Jemma Wilson):

• 12g currants
• 50ml orange juice
• 125g self raising flour
• 100g caster sugar
• 25g soft dark brown sugar 
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon mixed spice
• 20g mixed peel
• 135g unsalted butter
• 2 eggs
• 1 1/2 tablespoons whole milk 
• 1/4 teaspoon golden syrup
• Chocolate Buttercream recipe here or Vanilla Butter Cream recipe here

Equipment:

• Muffin tin lined with muffin cases
• Piping bag
• Bowl x 2
• Jug
• Sieve
• Wire Rack
• Whisk
• Pastry brush
• Scissors

Method: 

1.Preheat oven to 170c/375f/gas mark 5.

2.Soak the currants in the orange juice for 30 minutes, then drain.

3.Put the dry ingredients into a bowl and stir to combine. Add the currants when drained.

4.Cream the butter and sugars together. Then add the eggs and beat to combine.

5.Add the milk and golden syrup to the sugar mixture, then whisk for 20 seconds, or until well combined. Then add the dry ingredients and mix again until incorporated.

6.Fill the papercases about 2/3 full with the cupcake batter mixture. 

7.Bake for 20 minutes. Leave to cool on a wire rack.

8. Meanwhile, warm the marmalade up in a saucepan and brush the tops of the cupcakes with a pastry brush.

9.Once cooled completely, decorate with a cross of vanilla (or chocolate) buttercream, using a piping bag.

 

Have a great weekend!

Home-made Raspberry Pink Lemonade

In the last two days its been really hot and humid here in the UK. I was going to do some baking but I found it so stifling and after a day's work, heat can make you so lazy. Instead of cooking, I made lemonade, for the first ever time! I've never thought to make it before! It was a good opportunity and why not? 

Also, I've been super busy planning my graduation ball (party time! woo!) and my actual graduation. I'm so excited and I can't believe its finally happening!! About damn time! I'll be posting pictures on instagram and will maybe do a vain follow-up post for it :D . In the meantime, put your feet-up, relax and sip this easy to make summer drink. 

Recipe:

Makes 4 glasses  (Recipe Adapted from Peggy Porschen Boutique Baking ) 

·      100ml fresh lemon juice

·      100g caster sugar

·      500ml spring water or filter water

·      60g fresh raspberries  

·      Ice cubes

·      Lemon or lime slices

 Equipment:

·       4 glasses plus pretty straws

·       Juicer

·       Saucepan
·       Sieve

·       Spoon

·       Jug

·       Saucepan

·       Bowl

1. Place the lemon juice, sugar and water into a saucepan and bring to the boil. 
2.Simmer until all the sugar has dissolved and set aside to cool.

3. While the lemon liquid is cooling, place the raspberries into a sieve, with a bowl underneath, and pass through using a spoon. You should have a fresh raspberry juice. 

4.Add the raspberry juice to the cooled lemon liquid, mix and serve in glasses with ice and lime. Drink.  

iI'm just so in love with the colour of this. Its bright and vibrant. Perfect summer cooler drink. 
I hope you all have a great weekend in the sun! I'll see you after I graduate WOOO!!!

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)

Red Velvet Cake with Blue Lace Butterfies

"Remember, Sofia has no idea about this birthday meal. Keep it quiet! So I'm thinking red velvet cake?" I read the message that my friend sent and was like: "Yessss!! Cake commission!!"

This particular cake was for a good friend who I've made birthday cakes for in the past.   

Red velvet is one of those cakes that has that luxury feel, and it wouldn't be the same without a white icing but trying to incorporate blue, (which is Sofia's favourite colour) was tough. But after a great deal of thinking, inspiration came in from an insect form. 

I was waiting for the bus when a butterfly flew past me and as I got home I was reading my cookery books for inspiration and a royal icing tutorial jumped out at me and guess what? It featured butterflies. Clearly a sign right? Or maybe just an odd coincidence? Whatever the case, the end result was worth the extra effort. 

I was very please how this cake turned out. Not because it was tasty and super sugary (because that's what you need after a heavy meal...), but more because my best friends was thrilled with the cake. 

I hope that we made your birthday really special Sofia.

These delicate butterflies are just that, DELICATE! Make extra because there will be causalities but there worth the effort in the end as they look so pretty. You have to leave these to dry overnight, so do these before you bake the cake. 

Recipe: Lace Butterflies (Adapted from Divine Cupcakes by Tamara Jane)

Ingredients:

·       1 egg white

·       Ice blue colouring paste

·       300g icing sugar

·       ½ teaspoon lemon juice

Equipment:

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 1

·       Baking paper

·       Foil

·       Paper

·       Pencil/pen

·       Edible glitter in pink

·       Disposable piping bag

·       Scissors

Step 1. Beat the egg white

1.    Beat the egg white with an electric mixer until foamy.

2.    Add the icing sugar gradually beating well after each addition.

Step 3. Colour the icing

3.    Icing is ready when peaks appear and holds shape. Beat in lemon juice and food colouring. 

Step 4. Trace a butterfly template

4.    Trace a butterfly template (use a simple one as a complex template will be tricky) onto paper and place the baking paper on top.

Step 5. Fill the piping bag

5.    Fill the bag with royal icing and cut the point off the bag so there is a 1mm diameter.

Step 6. Pipe the thin line to create the butterfly

6.    Pipe a thin line over the template. Once finish sprinkle with edible glitter and allow to dry overnight.

Step 7. Place on decorated cake 

7.    Peel off the paper and use to decorate the cake by placing around the sides of the cake.

8.    With the remaining icing pipe your message on top of the cake.

Recipe: Red Velvet Cake

·       75g unsalted butter, softened (plus a little extra for greasing)

·       300g caster sugar

·       2 eggs, beaten

·       1 teaspoon vanilla extract

·       225g plain flour

·       3 tablespoons unsweetened cocoa powder

·       1 ½ teaspoon red food colour paste

·       125ml buttermilk

·       1 tablespoon white vinegar

Equipment:

·       Wilton Tasty Fill cake pan

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 2

·       Tablespoon

·       Teaspoon

1.    Pre heat the oven to 180c/350c/ Gas mark 4. Grease and flour cake tins.

Step 2. Sift all dry ingredients together

2.    For the cake, cream the butter and sugar together in a bowl, then beat in the eggs and vanilla extract. Sift the flour, cocoa powder, bicarbonate of soda and salt into a separate bowl. Stir in the food colour paste into buttermilk.

3.    Alternately add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. Pour the mixture into the prepared tins, dividing it evenly. Bake in the oven for 30-35 mins or until firm to touch. Cool in the tins for 10 mins, then turn out onto a wire rack and leave to cool completely.

Recipe: Bulk Vanilla Buttercream frosting (Adapted from Divine Cupcakes by Tamara Jane)

·       200g unsalted butter, softened

·       125ml milk

·       1 tablespoon vanilla extract

·       2kg icing sugar, sifted

Equipment:

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Bowl x 1

        Palette knife

       Optional piping bag fitted with a nozzle

1.Using a large mixer, cream the butter for 1-2 minutes.

2. Add the milk, vanilla and half the icing sugar and beat for 3 minutes or until light a fluffy.

Step 3. Beat until spreadable

3. Add the remaining icing sugar and beat for a further 3 minutes or until it is a spreadable consistency.

Step 4. Spread  the buttercream into the middle of the cake.

4. Once the cakes are completely cooled you can start putting some of the buttercream into the middle of the cake. 

5. Spread the rest of the buttercream over the top and sides of the cake using a palette knife ensuring it is as smooth as you can get it. 

6. If you have any leftover buttercream (depends on how thick you like it on your cake), you can place some in a piping bag fitted with a star nozzle to swirl around the edges. 

Its not as hard as it looks and is worth the effort and the smile on peoples faces when they see a 3-D cake.