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.

Raspberry and Chocolate Chip Cookies

Its been a little difficult to do some baking at the moment as I'm still getting settled into London again but I really wanted to bake some snacking cookies with a difference. Its a twist on a traditional chocolate chip cookies. With the addition of raspberries into the batter gives the cookies a sweeter Summer taste. 

Recipe: Makes 15 cookies (Recipe inspired by Cookies Galore Book)

        100g white chocolate chips
        100g milk chocolate chips
         150g raspberries 

         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

·       Masher
        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.  Take 100g of raspberries and mash them in a bowl until a pulp. Set aside. 
3. Roughly chop up the rest of the raspberries (50g) and set aside. 
4.Cream the butter and sugar together until pale and fluffy.

5. Beat in the egg and vanilla to the creamed mixture. Add the raspberry puree at this stage and mix well. 

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

7.  Add the chocolate chips and roughly chopped raspberries and mix well. Drop rounded tablespoons onto the baking sheets. Make sure sure you space them well apart as they will expand.

8. Bake in the oven for 30 minutes. Leave the cookies on the baking sheet for about 3 minutes and remove to a wire rack. 

Your cookies should have still be a little soft but not raw. If you do find they are a little raw, don't freak out like I did when I first made these cookies. Simply pick them up carefully and place them back on a baking tray and into the oven for 5 mins. Keep an eye on them because cookies are temperamental and them will burn. 

Gluten-Free Chocolate Formal Suit Birthday Cake

University is finished for me, and as from yesterday, I'm officially not a student anymore (No more student discounts nooo!!!).  Now its time to play the waiting game for results. 

Lets start with good news, including my first official job as a pastry chef in London (wooo! Yes you can applaud). I can't say where I'm working at this stage, but its super fantastic, but because I'm an enigma I keeping it quiet. However, I am sad to leave my current job. All the people I was working with made it feel like it wasn't work but it was a playground of chocolate and discussing odd customers. Thank you all for making the time more fun and special.

Also, I'm doing another patisserie course in September, so by a technicality, I'll be a student (again!!) and I'll be living the grand student life, with my other half. That's right totally living the dream. So now that university is over I can focus loads more on the blog. So watch this space baking lovers!

But enough about that, how are you? I hope that you've been enjoying the summer so far. This weeks cake is a gluten-free 2 tiered cake with decorated to look like a suit. Its kind of my second attempt ever on making a novelty cake and the first time making this cake design. The cake was designed for my friend Zoe, who requested it for her boyfriend Scott, who likes a little bit of luxury in life. A guy who is smartly dressed and has good taste (especially in cake). 

So here it is, Scott's Gluten Free Chocolate Birthday Cake. 

Scott, I hope you enjoyed your birthday and you had an excellent time. Hope you enjoyed the cake. You have a lovely girlfriend who deserves a great big hug and thank-you for all her effort for organising your birthday bash!

Recipe: Makes 2 gluten free cakes with  2 layers in each cake.

·       

        460g dark chocolate at least 70% cocoa solids

·       240g unsalted butter, at room temperature

·       700g golden caster sugar

·       6 large eggs, separated

·       740g Doves Farm Gluten-Free Plain flour, sifted

·       4 teaspoons gluten free baking power

·       3 teaspoons gluten free bicarbonate of soda

    1 teaspoons salt

·       1litre semi-skimmed milk, at room temperature

·       4 teaspoons of vanilla extract

Chocolate Buttercream

·       175g dark chocolate, at least 70% cocoa solids

·       225g unsalted butter

·       1 tablespoon semi-skimmed milk, room temperature

·       1teaspoon vanilla extract

·       250g icing sugar, sifted

Decorating:

·       200g  Midnight blue sugar paste

·       Edible glue

·       500g white sugar paste

·       500g grey sugar paste

Equipment:

·       Electric hand-mixer
        Bowl x3

·       Mixer/wooden spoon

·       Measuring Jug

·       Sieve

·       Teaspoon

·       Tablespoon

·       20cm/ 8 inch square cake tin x 2

·       15cm/ 6 inch square cake tin x 2

·       Palette knife

·       Light oil spray/butter for greasing the tin

·       Silicone paper

·       Heatproof bowl

·       Saucepan filled with water

·       Metal spoon

·       Scissors

·       A4 paper

·       Pen

·       Ruler

·       Small sharp knife

·       Grey ribbon

·       Double sided tape

·       Silver board

·       Cake smoother
        Large serrated knife

For the Cake (Recipe adapted from Cupcakes from Primrose Bakery):

1.    Pre-heat the oven to 170c fan/190c/375f/Gas Mark 5 and grease the tins with the light oil spray/butter and line with silicone paper.

2.    Break the chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set aside to cool.

3.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric mixer. Put the egg yolks into the creamed mixture and beat well.

4.    Add the melted chocolate to the creamed mixture and beat well.

5.    Combine the flour, baking powder, bicarbonate of soda and salt in separate bowl all sieved together. 

6.    Combine the milk, and vanilla extract in a jug.

7.    Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk has been added.

8.    Clean your whisk!

9.    In a clean bowl whisk the egg whites with a clean whisk, until soft peaks form.

10.Carefully fold the egg whites with a metal spoon into the cake batter.

11.Divide the mixture between the two cake tins and bake for 30 minutes. Insert a skewer in the centre of the cake and if it comes out clean it’s done.

12. Remove from the oven and leave the cakes in their tins for about an 1 hour  before carefully placing on a wire rack to cool. Once completely cool, you can ice the cake.

13. If you need to trim the tops of the cakes to make them flat do so at this stage when completely cooled. 

For the Buttercream (Recipe adapted from Cupcakes from Primrose Bakery):

1.    To make the chocolate buttercream, melt the chocolate as in step 2 of the cake recipe. In a large mixing bowl beat the butter, milk, vanilla extract and the icing sugar until smooth-this can take several minutes using an electric hand mixer. Add the chocolate and beat until all of the chocolate has been incorporated. 

2.    To assemble use a palette knife to spread the icing into the middles of each cake and around the outside of the cakes.

To Decorate (Adapted from My Cake Decorating Magazine):

1.    Roll the white icing to cover the bigger cake, trim as needed and

place on the silver board. Then roll out the grey icing to cover the smaller cake. Set both cakes aside for now.

2.    Measure the height and width of the bottom tier of the cake and,

 using these measurements as a guide, draw a triangle on a sheet of A4 paper-So one side should be the height of the cake and the other should be the width of the cake. Cut out this triangle.

3.    Knead a section of the midnight blue paste and roll out thinly. Place the triangle on top of the paste and, using it as a template, cut around it with a small knife. Repeat this until you have 8 triangles. Set aside.

4.    Roll out the midnight blue paste again and cut out 2 circles for the buttons.

5.    Roll out the midnight blue paste again. Using a cake smoother, cut a strip of paste roughly 20cm long and 6cm wide. Fold the two ends of the strip over to meet in the middle and stick them down with edible glue. Pad out the loops with kitchen paper, then pinch the strip in the centre to make realistic-looking creases.

6.    Cut a second shorter (7cm long and 4cm wide) and wrap it around the front of the bow, using edible glue to stick two ends of together at back. Allow your bow to dry or it is going to melt!

7.    Attach the midnight blue triangles to the bottom tier using edible glue-This is of course is the jacket of the suit.

8.    Using the previous triangle temple make a lapel shape. Roll out the midnight blue taste (again!!) and cut out the lapel shape. Brush with edible glue and place onto the front of you cake.

9.    Stick on the buttons that you did in step 4.

10.  Take the grey ribbon and wrap around the base of the top tier and seal with double sided tape.

11.  Carefully place the top tier onto the bottom tier with edible glue (or any leftover buttercream).

12. Finally, brush the bow tie with edible glue and stick it to the front of the top tier. Hold in place for a couple of minutes. 
13. Optional, you can pipe a birthday message or the birthday boys initials, if you like by using vanilla buttercream icing or premade icing.  

I hope you've been enjoyed reading and what's your favourite gluten free recipe? Leave a comment to let us know!

10 Bits of Advice to Think About During Revison

I'm smack right in the middle of revising for my final ever exams and it sucks. 

I (hopefully), will never have to take an nail biting, sleep depriving and nerve racking exam again. Or at least I don't plan too after these final university exams! I was doodling on my revision book I was studying extremely hard, when I got to a point when I thought: 

"Sod it. I can't take in anymore rubbish about critiquing a 'Blue Ocean Strategy'. 

That's where the inspiration for this post popped up. Revision sucks. We all know it. It bloody well sucks! It can cause the most calmest to freak out, but sadly, it has to be done. In fact this post is dedicated to all those people who are revising and studying hard (or at least pretending to) with my own tips to getting through this stupidly hard and annoying time. 

1. Don't waste your time with revision timetables. You'll waste time making them and you'll feel bad for not following it. Don't waste precious study time on what you should be studying on Monday between 11am-1pm. Just get studying!

2. Eat and stay hydrated! I can't tell you how many times I've been in the 'study zone' and haven't had a drink for about 4 hours. DONT LET THIS HAPPEN! You need to eat. You need to drink. Your brain can't work if its not fuelled. So fuel it when needed.

3. Distractions will find you. Oh I've got to clean my room before I can start revision... I can't work without my highlighters being a straight line. We all have an excuse not to revise but try to push past it.

4. Worrying will not get you anywhere. It won't get you high marks, so try and stay calm and focused. 

5. Have a support network. If you've got friends who are willing to do a study session or revise together then use this opportunity. Your weaknesses in a subject might be a friends strength and visa versa. 

6. Give yourself a break. If your brain has stop taking information in then you are allowed a break. Might I suggest baking these amazing Salted Caramel Brownies for ideal snack during revision?

7. Set a stop time. Whether its after you've finished a topic or at a certain time make an agreement with yourself to stop. 

8. Make a check-list for exam day and pack the night before. So that you don't forget anything- That means your stationary, student I.D etc. With details where you need to be on the day and at the right time. Nothing worse then turning up on the wrong day. This will also put your mind at rest the night before.  

9. Don't bother comparing with others. You can only do the best you can do. When you start comparing with friends and classmates, it will add to the pressure of the exam and who needs that when your trying to figure out the difference between Discourse Lens and Experience Lens in that first exam you've got?

10. Aim for that goal. Having something to look forward to after the exam period is done and over-with. Whether it's a holiday or a meal with friends. 

I hope that this has helped dealing with exams. If this hasn't helped then just think in a month this will all be over and done with!

and remember:

Good luck to everyone doing exams! (including myself yikes!)

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)