ROTD: Double Chocolate Chip Cookies

Afternoon all.

Last night I was sat watching cheesy chick flicks on TV. I'd had a healthy dinner and I was still starving. Nothing goes better with watching cheesy chick flicks than eating something a bit naughty. So I went and did some baking. Yes it was also 9pm and yes I was the only one home to eat them but I don't see either of those things as a negative. I also have a theory that if you eat one of the cookies after midnight it counts as the next days calories...

I had a hunt around in my cupboards for some inspiration. I came across a barely touched bar of dark chocolate that I had needed for Dads birthday cake. Chunks of chocolate I thought, well yes, cookies are the best way to make the most of these.

This recipe creates a lovely soft cookie, that is almost brownie like in the centre. Especially when eating slightly warm from the oven...

Ingredients

350g dark brown muscavado sugar

225g butter (I normally use salted, if you use unsalted then add a pinch of salt)

350g plain flour

50g cocoa powder (not drinking chocolate)

2 tsp bicarbonate of soda

2 eggs

1 tsp vanilla extract

150-250g dark chocolate, chopped into chunks (amount depends on how 'chunky' you want your cookies)

Method

Pre-heat the oven to 180 (fan)

1) Cream the butter and the sugar. You can do this either with an electric hand whisk, in a food processor or by hand.

2) Add the eggs, it is best to do this one at a time so that the mixture doesn't go too 'sloppy'

3) Add the vanilla and keep mixing!

4) Add the flour, bicarb and cocoa. By this point your mixture will become more dough like (this is the bit thats good to eat on its own). When it is all incorporated and even in colour add the chopped up bits of chocolate

5) Put blobs of cookie mix, slightly smaller than a squashed looking golf ball onto a greased and lined baking tray.

6) Cook in the oven for 10 minutes. Leave on the tray for a couple of minutes then transfer them to a wire cooling rack. Wait about 5 minutes until they are touchable and eat as many as you can with a large cup of tea/coffee/hot chocolate/wine!

Enjoy! 

ROTD: Apple Blossom Cupcakes

This recipe is from the latest Hummingbird Bakery book 'Cake Days'. Oh my, this...book...is...incredible! Page after page after page of mouth watering cakes, biscuits and muffins. My first try from this book were the Chocolate Orange cupcakes. They were quite possibly, the best cupcakes I have ever had. I'll do another post next time I make them. I can assure you it will not be long.

I made these when we were having a bit of a return of summer (if we actually had one to begin with) and this recipe really is perfect for sunny days. I can imagine eating them on a sunny spring day with a small group of your closest girlfriends while gossiping and drinking fresh lemonade or tea.

Makes 12-16 cupcakes. I usually end up with more than 12.

For the sponge:

4 tbsp apple iced-tea powder (I used apple and white cranberry instant tea from Whittards)

3 tbsp just-boiled water

80g unsalted butter

280g caster sugar

240g plain flour

1tbsp baking powder

1/4 tsp salt

200ml whole milk (I have used semi-skimmed before, shhh don't tell anyone!)

2 large eggs

For the icing:

4 tbsp apple iced-tea powder

50ml whole milk

500g icing sugar

160g unsalted butter. 

Method:

* Preheat the oven to 190C/375F/GM5 and line a muffin tin with muffin cases. 

* Place the apple tea powder in a bowl and add the just-boiled water, allow to dissolve completely. Using a hand held electric whisk or electric mixer, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs. 

* Place the milk and eggs in the bowl with the apple tea and whisk together by hand. Add 3/4 of this to the dry mix and whisk using the electric whisk, increase the speed and add the remaining milk mixture. Continue to mix until smooth. 

* Divide the batter between the cases, fill them to two-thirds full. Bake in the oven for 18-20 minutes. Leave to cool slightly before removing from the tin, then place them on a wire rack to cool completely.

* To make the frosting dissolve the apple tea in the milk. Whisk the icing sugar and butter until no lumps of butter remain and then gradually add the apple milk. Once this has all been added increase the speed and whisk until light and fluffy.

* Top each cake with a generous spoonful of frosting and smooth with a palette knife. Decorate. I used edible glitter. Enjoy...

ROTD: Lemon Trickle Cake

Todays Recipe Of The Day is an absolutely delicious Lemon Trickle Cake. This recipe was my first attempt from Hugh Fearnley-Whittingstall River Cottage 'everyday' cookbook. I do get excited about a new cookbook and having watched the River Cottage series on the television I was very keen to try out some of the recipes for myself. This was of course made all the more exciting by the fact that WH Smith are currently selling 'everyday' for £9.99 instead of £25. You can't beat a new cookbook, unless it's a bargain cookbook.

My mouth was watering just reading the recipes let alone getting a taste of them in real life. So if this is how the other recipes in this book are going to turn out then I cannot wait to try out some of them.

The recipe was simple and easy to follow. I really don't think you could go that wrong with it. As Hugh states in the book 'It is essentially a victoria sponge mix flavoured withe lemon zest and drizzled with lemon icing'. What's not to like!?

This is meant to serve 10, but if your friends and family are anything like mine it won't make it that far. We like our portions big.

Here is the recipe, or you can head over to the River Cottage page and order a copy of the book.

• 175g unsalted butter, softened
• 175g caster sugar
• Finely grated zest of 3 lemons
• Three medium eggs
• 175g self-raising flour
• A pinch of sea salt
• A splash of milk (optional)
• 200g icing sugar
• 75ml lemon juice

Grease a large loaf tin, 1 litre capacity, and line the base and sides with baking parchment. Put the butter and sugar in a large bowl and beat together with a hand-held electric beater, or using a freestanding electric mixer, until very pale and fluffy – at least 5 minutes; up to 10 if you can manage it. This makes all the difference to the lightness of the finished cake. Add the grated lemon zest and then beat in the eggs, one at a time, adding a spoonful of flour with each (to help prevent the mixture curdling). Sift the remaining flour and salt into the mixture and fold in lightly using a large metal spoon. Add a little milk, if necessary, to achieve a good dropping consistency – i.e. the mixture should drop fairly easily off a spoon when you tap it on the side of the bowl. Spoon the mixture into the prepared tin, smooth the top gently and place in an oven preheated to 170°C/ Gas Mark 3. Bake for 45–50 minutes, until a skewer inserted in the centre comes out clean. Put the icing sugar in a bowl, add the lemon juice and stir together until smooth. Leaving the hot cake in its tin, use a fine skewer to make lots of holes all over the top of the cake, going quite deep, but not right through to the bottom. Spoon the lemon icing slowly over the cake so that it all soaks in. Leave in the tin until cool, then turn out and serve in slices

I cannot wait to try out some more recipes from this fabulous book. Of course I'll let you know when I do...

Ready, Set...BAKE!

Ah, the Great British Bake Off is over for another year (apart from the master class with the legend that is Mary Berry). Congratulations to Jo who is the 2011 GBBO champion. Her final 3 petit fours looked absolutely delicious and have really inspired me to delve into the idea of miniature bakes. I have a particular idea for a cake in my head that I think I am going to have to try out, although I will need a mini muffin tin first *brings up John Lewis website*. I'm not giving away any ideas though-don't want anyone else beating me to it!

The reason for my post is that once the credits had rolled after the GBBO final there was an advert inviting people to apply for the next series. Oh, oh, now that has got me thinking. Could I do something like that? Could I put my hard earned and well loved bakes out there for criticism by the terror that is Mr Paul Hollywood? Seriously, that man frightens me, first off that cannot be his natural skin colour. To me baking is such a personal thing. I for one, put my all in when I bake, or cook. It is a labour of love. Ok so sometimes it might be a bit wonky or they may be slightly different sizes, but if it tastes good does all of that really matter? When the judges were trying to decide who was going to be the winner between Jo and Holly they made a comment about whether it was going to be based on technical perfection or taste and flavour. To me that is obvious. Flavour should win every time. I'm not saying that presentation isn't important, no not at all. If that were the case then I certainly wouldn't have a cupboard full of edible glitters, sprinkles, ribbons and other such finery for decorating with. I just felt that sometimes on the show there was too much focus on how uniform everything should be.

I suppose that every time we make something we are offering it out there for criticism. Especially if we take the plunge to start selling our goods and subjecting them to the general public. I have always had good feedback on my various baked goods from friends, family, friends of friends, colleagues. I think, or at least I hope, that they aren't just being nice. I would like to think that if that were the case that they wouldn't be quite so enthusiastic with their compliments.

I have just finished reading a brilliant book called 'Meet me at the cupcake cafe'. I loved it. It was like reading into a little bit of my own soul. It followed the story of a young woman who is made redundant from her city job and decides to take the plunge and open up a cupcake cafe. Oh, to dream that dream. I've been baking and cooking since I was about 5 and I enjoy the fact that baking is currently so 'en vogue', although a little part of me feels a bit now that because 'everyone is doing it' it's losing its speciality. If I took the plunge and decided to follow it as a career now would it work or would I just be yet another girl selling pretty cakes to the world?

I guess what it all boils down to is confidence. Not in your abilities but in yourself. From being judged live on television to being judged by strangers on the street. Could I cope being told that something I absolutely love doing, just isn't good enough. Or is being told by your loved ones that you have created something delicious good enough. For the moment, yes. I love seeing peoples faces when they try something I have made and they love it. I'll still keep that application form up on the computer though...it doesn't have to be sent in until the end of the year...

October Wish List

The new fashion season is well and truly upon us and so I thought I would share with you a few things that I am lusting after at the moment. I may be naughty and use a wee bit of my student loan to give in to some of these beauties when it comes through next week.

This dress from Oasis comes in purple and red. I STILL cannot decide which one I love more. £45

I think this Oasis dress has a real retro feel to it and is super feminine. £60

This Oasis top isn't available in my size anymore but I'm hoping to find it in a store. Especially as it's been reduced from £40 to £25.

I LOVE this coat. I think I try it on every time I go into Topshop, it's so cosy and warm. £89.

I have to admit I find the bunny a bit scary but I like the owl and the fox on this Accessorize ring £9.

I am limiting myself to show you just this ONE item from River Island, their new season range could cover multiple blog posts!

I love her shows and having tried and tested a few of her recipes I can not wait to get my hands on the books.

Those are my main objects of desire for this month. What are you after?

Baking, Baking, Baking

On Friday one of the teachers at school was leaving to go on maternity leave and we were having a little bit of a tea party at lunch. All of the staff contributed something and to get into the school spirit I did a little bit of baking. I made my usual brownies, but plain this time (omit the raspberries and white chocolate), banana bread with blueberries and cranberry and white chocolate cookies.

They were all a huge hit in the staffroom and I have been told that I have to now stay at the school, instead of going back to Uni, to provide baked goods on a regular basis.

Here are some pictures and the recipes:

White Chocolate and Cranberry cookies

Makes 30 approx

Ingredients

150g plain flour

½ tsp baking powder

½ tsp salt

75g rolled oats (not instant)

125g soft butter

75g dark brown sugar

100g caster sugar

1 egg

1 tsp vanilla extract

150g dried cranberries

150g white chocolate chips

Preheat the oven to 180oC/ 350°F/gas mark 4.

Method

Put the butter and sugars into a bowl and beat together until creamy then beat in the egg and vanilla.

Beat in the flour, baking powder, salt and oats and then fold in the cranberries and chocolate chips.

Roll tablespoonfuls of dough into a ball with your hands, and then place them on a lined or greased baking sheet and squish the dough balls down with a fork. You may need two baking sheets or be prepared to make these in two batches.

Cook for 15 minutes; when ready, the cookies will be tinged a pale gold, but be too soft to lift immediately off the tray, so leave the tray on a cool surface and let them harden for about 5 minutes. Remove with a spatula to cool fully on a wire rack.

Recipe courtesy of Nigella Christmas slightly adapted

Banana Bread with Blueberries

Ingredients
9oz plain flour
3 mashed bananas (these are best if they are a bit brown)
2 fl oz natural yogurt
4oz caster sugar
4oz butter
1 tsp baking powder
1/2 tsp salt
2 eggs
4oz blueberries

Preheat the oven to 180oC/ 350°F/gas mark 4.

Method

Cream the butter and the sugar together, then add the banana, yogurt and eggs. Mix well.

Next add the flour, baking powder, salt and mix.

Then add the blueberries and mix.

When all mixed together pour the batter into a loaf tin.

Cook in the oven for 50 minutes, the top should be golden brown.

Leave to cool in the tin for 15 minutes, then remove and finish cooling on a cooling rack.

Happy Baking!

A Right Royal Weekend

Ok, so I am a little late for my bank holiday review, but I spent yesterday frantically trying to get my Uni work done for today that I hadn't had time to fit in to my lovely weekend, as you will see shortly.

As I was on holiday I didn't get to take advantage of the double long weekends with my friends, so this last one was jam packed of fun things. I was also very happy that we managed to have glorious weather on all 4 days.

Friday


Along with most of the nation I spent Friday feeling very British. I spent Thursday evening doing some baking for a Royal Wedding BBQ I was going to at a friends house.

My patriotic cupcakes. Vanilla base with white chocolate icing

Oreo Brownies...these did not last long, a favourite with the boys!

 I arrived at 10.30 just in time to see the Bride make her entrance and to open the first of many bottle of champagne. Wow! She looked Beautiful (with a capital B!)

I want a tiara this pretty!

 I had expected her to be quite demure and elegant in her choice of dress, due to her new role and also getting married in such a prestigious religious venue it was unlikely that she would be flaunting cleavage or such like. I thought that the dress was stunning, perfect for a future Queen. She also looked unbelievably happy, they both did. I felt like a lot of the focus was on her, poor Wills, he was getting married too! Although it seems that little Pippa stole a lot of the show in her McQueen number. I've not spoken to a single male I know, including my boyfriend, who isn't now lusting after the youngest Middleton.

The Bride and her sister

I was also impressed that Kate was reported to have done her own make up. A brave choice for any Bride, let alone one getting married in front of billions of people. She looked natural, even with a slightly heavier hand on her eye make up than normal and had the perfect bridal 'glow'. I am lusting after her colour of lippie, I did, however, find myself getting distracted by her eyebrows...

Saturday


Saturday day was spent lazing around town and in the sun. My friend Louise wanted to do some shopping and did very well picking up 2 pairs of chinos in H&M and 2 skirts in Zara. She then decided to do a reorganise of her wardrobe so I did a little lounging in the garden to try and top up my rapidly disappearing tan. It was then time for my second wedding of the weekend! It was our friend Beccas, little sister this time. We were only evening guests and by the time we arrived everyone was well on the way to wedding drunkeness. Becca was maid of honour and looked lovely in a full length royal blue strapless gown, the girl is blonde and minute and looks good in everything, cow! The bride looked really happy and was sporting a simple strapless sweetheart dress with a full skirt with gathering details.

The Bridal Party

It was also the first outing for my French Connection dress! Unfortunately I forget to get a full outfit shot and the only full length picture is of me in the background and it's not a great shot! Here is the top half though...

Sunday

On Sunday I had a family BBQ and made a rather yummy marinaded chicken. We stayed outside for as long as possible before the wind forced us inside. 

In the evening I went out in Reading for one of the boyfriends friends birthdays. Having started drinking at the BBQ at 3pm it was quite a merry affair. It was nice to see all of the boyfriends friends as it had been a while with holidays and various other things going on. Even though it was a bank holiday things were pretty quiet, but that did not stop us having lots of fun.

Monday

As it was another lovely sunny day on Sunday I wanted to make the most of it. The boyfriend and I went to Windsor for the day. We had lunch at the Cattle Grid, he had a burger and I had a lovely grilled steak caesar salad. We then decided to go to the Long Walk and ended up walking along the whole thing. It is a straight road lined with trees that runs from Windsor Castle to a big bronze statue of King George III.

 

View from the statue...Windsor Castle is down the end somewhere...

There it is!

It is 2.6 miles in length, so doing that and back, plus a look around the shops, we walked about 6 miles. The walk was lovely though, when you get to the hill with the statue you can see for miles on a clear sunny day, we saw Slough, Heathrow, Wembley and a little bit of London. 

The Bronze Horse

Having a rest before walking back

On the way back we stopped at a lovely little old pub for a well deserved drink. 

Lovely little pub

I may have also treated myself to a new dress from Topshop and a basic jumper from Zara, blogs to follow! I hope you all had equally lovely weekends and enjoyed the good weather.

What is your favourite way to spend a sunny bank holiday?

xx

Raspberry and White Chocolate Brownies

As promised, a review of my raspberry and white chocolate brownies:

They went down a treat! We ate them pretty much warm from the oven while watching The Social Network. I really need to invest in a slightly smaller baking tray for my brownies, as the recipe I use makes slightly less than is enough to fully fill the tin and give the brownies a good depth. I may also try doubling the ingredients as I don't think this would make too much mixture for the tin. I had wanted to use freeze-dried raspberries but Waitrose had sold out and as fresh ones are a little beyond my budget at the moment I used tinned! They didn't look too appealing but actually worked quite well. My only issue was that because they were so soft they sort of disintegrated into the mix, this meant that you got little surprise bursts of raspberry every now and then. Next time I will aim for freeze dried to make the raspberry more obvious. For the white chocolate I used Waitrose 'cooks ingredients' white chocolate chunks. I'm a big fan of their 'cooks' range, they also do fudge chunks which is used to make apple and fudge muffins. You get a tub of little chunks of chocolate or fudge that are the perfect size for baking. I was actually using the left overs from when I made some of Nigellas white chocolate and cranberry cookies (yum!!) over Christmas and I could have done with having some more, lesson learnt for next time!

Here is what they looked like:

We didn't eat all of them so I took the leftovers with me on the Eurostar on Friday morning for the girls and I to eat on the journey. Everyone seemed to enjoy them. I'll def be making these again.

Here is the recipe should anyone wish to try them out:

200g dark chocolate (try and use a high cocoa solid e.g 75%+) broken into chunks

175g unsalted butter

130g plain flour

325g caster sugar (I use golden)

3 eggs

200g white chocolate chunks

150-200g raspberries 

Pre-heat oven to 170C/325F/Gas Mark 3

1. Place a bowl on to a saucepan of water, you only need about an inch or 2 of water in the pan, turn onto a medium to low heat and melt the chocolate and the butter. Do not let the water boil.

2. When the butter and chocolate are melted remove from the heat (be careful-the bowl will be hot!) and mix in the sugar.

3. Once the sugar is mixed in add the flour and mix well, then add the eggs and mix well. 

4. When the batter is fully mixed add the chocolate and the raspberries (leave a few of both to sprinkle on the top)

5. Place the mixture into a greased and lined baking tray (apprx 33x25x5cm) and cook for 30-35 minutes. Normally the top of the brownies will have developed a 'crust' that will crack when touched. The brownies should still feel  a little bit springy when you touch then. You don't want dry brownies.

6. Remove from the oven and leave to cool before cutting into squares. Or if like me you cant wait, eat them warm, maybe with vanilla ice cream melting on top.

The basis of this recipe is from the Hummingbird Bakery cookbook, an absolute favourite of mine for fail safe baking.