Tag Archives: brownie

Chocolate Pistachio Brownie Cookies

28 Aug

A mouthful to say, but worth it to eat! These cookies are a delicious mix of salty and sweet, soft and chewy. This is the first recipe I attempted from my fave new cookbook, the Honey & Co: Baking Book. I’m so glad this is the recipe I chose as it was totally delicious, and definitely one of the best recipes I’ve ever made!

IMG_1153

IMG_1156

I also made some with just chocolate chips for the non-nut lovers! I also doubled the recipe below to make WAY MORE. Because, cookies.

Ingredients:

  • 250g dark chocolate
  • 50g unsalted butter (I used margarine and it was fine)
  • 2 eggs
  • 60g white bread flour
  • 175g light brown sugar
  • 1/2 tsp baking powder
  • 200g chopped pistachios (I coated mine in a tbsp of olive oil, salted, then roasted for 10 mins)
  • 200g choc chip of choice if desired

Method:

  • Pre-heat oven to 180oC
  • Cover baking trays in baking parchment or use silicons cookie mats
  • Melt the chocolate and butter (or marg) in a bain marie
  • Whisk the eggs and sugar until light and fluffy
  • Fold the melted chocolate (once cooled) into the egg & sugar mixture
  • Add the flour, baking powder and salt and fold until just incorporated.
  • Put mixture in fridge for 15 mins (30 if mixture doubled.)
  • Lay the pistachios or chocolate out on a tray
  • Use a cookie/ice cream scoop to scoop balls of the dough into your hands and then roll in your nuts of chocolate
  • Place on tray and flatten slightly.
  • Place about 3 cookies per baking tray
  • Bake for 12 mins at 180oC
  • Wait until cooled to lift off trays and serve!

Olive Oil Brownies

9 Jun

Brownies just got better. Yup, you’re reading that right! These brownies merit a LOT of your attention. Upon tasting them, a pastry chef friend exclaimed to me that my brownies were better than his. Life=made (if you’re reading this Bobby, here’s the recipe!)

 

 

Ingredients:

  • 185g dark chocolate
  • 185g olive oil
  • 250g caster sugar
  • 3 eggs
  • 85g plain flour (If using gluten free, also use 1/2 tsp xanthan gum)
  • 40g cocoa powder
  • 50-100g dark, milk or white chocolate chips

Method:

  • Melt chocolate in a bain-marie
  • Mix in olive oil and leave to cool
  • Whisk eggs and sugar together until thick and frothy
  • Pour in cooled chocolate & olive oil
  • Sift flour and cocoa powder over the top and mix until just combined
  • Stir in chocolate chips
  • Pour mixture into well-greased tin (I use a square tin)
  • Bake for 25 mins on 185oC
  • Leave until totally cooled then cut into squares and stuff your face!

I served mine as dessert to a BBQ as well as to feed my friends the day after!

Chocolate Oreo Cake – Dairy Free!

20 Oct

When your little brother turns 21… you have to make him something yummy right?! Even when he doesn’t want a party and only wants a family BBQ you of course have to make the best chocolate cake ever. So that’s how this fudgy, soft chocolate oreo cake came to exist.

 

Chocolate Oreo Cake

Chocolate Oreo Cake

 

To make it dairy free, I created a ganache of dark chocolate with my new favourite dairy substitute: Oat Cream! It has the added bonus of some super lovely packaging:

Screen Shot 2014-10-17 at 11.23.05

 

Chocolate cake, ganache and oreos. Perfect combination. So happy (belated) 21st birthday to my little bro (even though you’re way taller than me!)

Screen Shot 2014-10-17 at 11.29.45

 

Brownie Cookie Dough Cupcakes

15 Jan

My two favourite things. Brownies & cookie dough, brought together… In a cupcake. OMFG get in my face now!

Sumptuously tempting

Sumptuously tempting

These are crazy easy to make in just one evening with all the ingredients in your cupboards, and taste ridiculous. There’s a heft to them, they’re like a mini meal! Not for the faint hearted…

Don't eat all the cookie dough now!

Don’t eat all the cookie dough now!

Getting ready to frost

Getting ready to frost

The finished deal!

The finished cupcake!

I based my cupcakes on this recipe from Sally’s Baking Addiction. Quantities below make 20 cupcakes.

Ingredients:

  • For the cupcakes:
  • 225g dark chocolate chips or chopped up
  • 225g unsalted butter
  • 500g caster sugar
  • 1 tsp vanilla bean paste
  • 6 large eggs
  • 190g plain flour
  • Sprinkle of salt
  • For the cookie dough topping:
  • 225g unsalted butter
  • 330g soft & light brown sugar
  • 1 tsp vanilla bean paste
  • 320g plain flour
  • Sprinkle of salt
  • 235ml milk 
  • 150g milk chocolate chips

Method:

  • For the brownie cupcakes (mix by hand):
  • Melt the dark choc and butter in bain marie, set aside to cool.
  • When choc mixture has cooled, mix in sugar and vanilla.
  • Mix in eggs one at a time, until well incorporated
  • Sift in flour and salt and mix together until you have a thick, glossy batter.
  • Spoon into cupcake cases and bake on 180oC for 20-25 mins.
  • For cookie dough frosting (with hand or stand mixer):
  • Whisk together butter and sugar until light and fluffy
  • Add in vanilla and sift in flour
  • Add in milk to create a gooey cookie dough
  • Mix in chocolate chips by hand
  • When cupcakes are cooled, spoon on your frosting and fluff it up to look enticing! Decorate with smarties or sprinkles if you wish!

 

Brownies Galore!

15 Jan

I love being asked to make goodies for someone’s special day, and it means even more when I know that person… because I want more than anything to make something amazing! When a colleague of mine asked me for simple brownies and snacks for a post-wedding brunch, I knew I just couldn’t make something simple! I decided to do brownies… 4 ways!

I made:

  • Classic triple chunk brownies
  • Oreo Brownies
  • Salted Caramel brownies
  • Cookie dough brownies

Whew! I tried 4 different recipes as well as making the salted caramel and cookie dough from scratch of course! I also made my more-ish sweet n salty pretzel bites as well.

Oreo brownies

Oreo brownies

Cookie Dough brownies

Cookie Dough brownies

Just look at that thick topping!

Just look at that thick topping!

For the Classic triple chunk brownies and Oreo brownies I used my best brownie recipe – for the Oreo variation I left out the chocolate chips and instead pushed broken up oreos into the batter before baking.

For the Cookie Dough Brownies I used this recipe – I only wish I got to taste them!

I used Edd Kimbers recipe, but for the caramel I used Nigella’s method. These kinda went everywhere but tasted damn good! To make again, I would probably use this recipe!

So… I’m all brownie-d out!

 

Holiday Baking

3 Jan

Happy 2014! Sorry guys i’ve been way too quiet the past month, even though the truth is i’ve been making and baking more than ever. I’ve found my new favourite snack… sweet n salty pretzel bites:

crunchy and delicious!

crunchy and delicious!

They are so addictive! I made a NYE bundt cake too… marbled, sparkly, and looks just like fireworks! (Well I hope so anyway!)

IMG_4896

 

I stayed in this NYE and made homemade pizzas and pasta for dinner – and watched the fireworks of course!

Happy New Year and here’s to 2014!

Moustached Movember Baking

15 Nov

Movember… thats right. Raise money by growing a moustache (if you’re a guy) or raising money by baking if you’re me!

Tash with a 'tache...

Tash with a ‘tache…

This week we had a Movember Bake Sale at work, so obviously I baked!

Lots of shortbread cookies...

Lots of shortbread cookies…

Vanilla shortbread, chocolate shortbread, dipped in milk and white chocolate, and liberally sprinkled with pistachio… YUM!

IMG_4644Get your ‘tache on a stick!

Girls bringing the 'tache back!

Girls bringing the ‘tache back!

Cookie close-up!

Cookie close-up!

I used my fail sale vanilla shortbread recipe by Lily Vanilli, and a batch of chocolate shortbread.

Chocolate Shortbread Recipe

Ingredients:

  • 180 grams unsalted butter
  • 90 grams caster sugar
  • A sprinkle of salt
  • 1 tsp vanilla bean paste
  • 240 grams plain flour
  • 30 grams cocoa powder
  • I egg yolk

Method:

  • Sift together flour and cocoa powder
  • Add in the sugar, salt and vanilla and mix all dry ingredients together
  • Rub in butter until the dough looks like breadcrumbs
  • Add in the egg yolk and incorporate until dough begins to come together
  • Roll out dough to 1cm thickness and cut into whichever shape you fancy!
  • Refrigerate for at least 2 hours
  • Bake for 15-18 mins approx at 165oC
  • Take out and leave to cool
  • Dip in melted chocolate and sprinkle over pistachios, or whichever topping you choose

 

ENJOY! Are you doing Movember?!

Kladdkaka Brownie Cake

4 Nov

I LOVE chocolate. Did you guess? Were the chocolate overload cupcakes a clue?!

Well this weekend, I did lots of entertaining, from a girly lunch on saturday to tea on Sunday. So that meant I did a LOT of baking. Of course!

First up Kladdkaka, a Swedish sticky brownie-type cake from one of my favourite places, Scandi Kitchen. They’ve been handing out recipe cards so naturally I had to grab them all. This is one of my favourite cakes, so easy to make and even easier to eat! It’s rich but definitely addictive!

Kladdkaka Cake

Kladdkaka Cake

It doesn’t rise but does puff up slightly to create the cracked texture. It will be crisp and chewy on the outside and deliciously gooey near the centre!

Recipe

Ingredients:

  • 100g unsalted butter
  • 2 medium eggs
  • 300g caster sugar
  • 150g plain flour
  • 4 tbs cocoa powder
  • 1 tsp vanilla bean paste
  • Grated dark chocolate (extra – not necessary but i found it gave a good depth of flavour)

Method:

  • Melt butter and set aside to cool
  • Whisk together eggs and sugar until pale and fluffy and whisk in vanilla paste
  • Sift in flour and coca powder and fold together
  • Mix in butter and grated chocolate
  • Mix together until just combined
  • Pour into greased 20cm round tin
  • Bake on 180oC for approx 20 mins
  • Cake is ready when you push down and the top cracks slightly
  • Leave to cool in tin for an hour
  • dust with icing sugar and serve

Everyone LOVED this cake, half of it’s in the freezer for the next rainy day and this is definitely one I’ll make again for tea! Enjoy cake snobs x

A thin but extra gooey cake!

A thin but extra gooey cake!

Chocolate Overload Cupcakes

29 Oct
Overloaded with chocolate!

Overloaded with chocolate!

These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

I’m drooling just thinking about them…

Recipe:

Cake:

  • 200g plain flour
  • 2tbs baking powder
  • 40g cocoa powder
  • 250g caster sugar
  • 80g unsalted butter, at room temperature
  • 240ml whole milk
  • 2 eggs
  • 1tsp vanilla bean paste

Buttercream:

  • 280g butter, softened
  • 100g cocoa powder
  • 400g icing sugar

Caramel Sauce:

  • 75 grams best-quality unsalted butter
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml double cream
  • 1 teaspoon fleur de sel

Method:

  • For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
  • Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
  • Mix until all combined well
  • Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
  • For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
  • If needed add some milk or double cream to loosen the mixture.
  • Pipe onto cupcakes once cooled
  • For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
  • Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
  • Stir with a wooden spoon and let cook for a minute or so more
  • Decant into a jug, and once cooled, drizzle over your cupcakes
  • Top with your favourite chocolate bar and serve
  • Eat. Immediately!
Cupcake gloriousness!

Cupcake gloriousness!

Another Bake Sale

21 Oct

Another weekend, another bake sale! Hi bakers, cakers and foodie fanatics. I’ve now fully moved into my new place, and after a couple of baking trial runs, I was ready for a MAMMOTH day of baking, in aid of my mum’s 115km trek for charity (for amazing kid’s charity One to One.)

For this occasion, I baked:

One very berry Victoria Sponge (with homemade berry coulis of course!)

One very berry Victoria Sponge (with homemade berry coulis of course!)

Melt in the mouth chocolate chip shortbread

Melt in the mouth chocolate chip shortbread

Pink vanilla cupcakes

Pink vanilla cupcakes

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

As well as some gorgeous gooey salted caramel brownies (not shown as they were gobbled up before I even got to take a picture!) We also had a velvety cheesecake, soft white choc and raspberry cookies, passion walnut cake, gluten free cupcakes, gingernut creams and a fabulous marble bundt cake!

Everyone had a brilliant time, and we raised nearly £350 for charity

Lots of other yummy bakes too!

Lots of other yummy bakes too!

Everyone loved the brownies and the choccy cupcakes, so i’ll be posting a recipe for those soon! What baking did you get up to this weekend?