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!)
- 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
- 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!
Crunchy. Salty. Sweet. Spicy. Moreish.
This is the popcorn that my friend said I should sell. Maybe now I will. Popcorn is so easy to make yourself at home… so I did! Let me introduce you to salted caramel popcorn with a hint of cinnamon. Your new best friend on Saturday night… or for that matter any night! Make this on the weekend for a lazy evening of TV and nosh.
Salted caramel popcorn
- 1/2 cup popcorn kernels
- 225g unsalted butter
- 1/2 cup golden syrup
- 440g soft brown sugar
- 1/4 teaspoon bicarbonate of soda
- 1 tsp maldon sea salt
- 1 tsp cinammon
- 1 dollop vanilla bean paste
- Pop your popcorn kernels, or get your pre-popped plain popcorn ready.
- Preheat to the oven to 120oC
- Mix the butter, golden syrup and sugar in a very large heavy bottomed pan
- Bring to the boil on a medium heat.
- Leaving bubbling away for 3-4 mins without stirring
- Add the bicarb, cinammon, salt, and vanilla and mix.
- Stir in the popcorn til it’s coated all over in the delicious caramel mixture.
- Line 2 deep baking dishes with greaseproof paper
- Bake for about an hour, and stir halfway.
- Remove, let cool and serve!
A summery update on the usual pineapple upside down cake, this cake was made dairy and gluten free for a special person’s birthday, although of course it works just as well with butter and plain flour! I underestimated the amount of fruit i’d need as well, so i’ve updated the recipe accordingly!
Upside down goodness
- For the topping:
- 100g softened butter
- 100g light soft brown sugar
- 2 punnets fresh raspberries
- For the cake:
- 150g softened butter (or margarine for dairy free)
- 150g golden caster sugar
- 150g plain flour (if using gluten free, please add 1 tsp xanthan gum)
- 1.5 tsp baking powder
- Squirt of golden syrup
- 1 tsp vanilla bean paste
- 3 eggs
- Heat oven to 160oC. Grease and line tin with parchment paper.
- For the topping, beat the butter and sugar together until creamy. Spread over the base of the tin and up the sides.
- Scatter raspberries on top.
- Sift in flour, xanthan gum if using and baking powder, and add in rest of cake ingredients.
- Mix together by hand or electric whisk until all ingredients are combined.
- Spoon the mixture on top of the raspberries and smooth out so it’s level.
- Bake for approx 45 mins. Leave to stand for 5-10 mins, turn out onto plate and serve!
Recipe adapted from BBC Good Food
Perfect for a spring or summer afternoon tea party!
Morning Cake Snobbers! It’s official… the holidays are OVER! 😦 Don’t cry just yet though, I have the perfect thing to lift your spirits… a spot of brunch!
I definitely overindulged this weekend (diet starts today right?!) by cooking and baking some yummy dishes that will definitely be repeated.
First up: kick off your day with this Shakshuka-style dish of eggs, perfect for picky eaters (like myself!)
My take on Shakshuka
I’m not a fan of all the veggies etc that go into these dishes usually, so I made my own version! (Feeds 2 very hungry people!)
- Garlic (2 cloves)
- Mushrooms (optional)
- Carton of Passta (I like the garlic+herb one)
- Fresh or dried parsely
- Mixed herbs
- Sriracha or other hot sauce (optional)
- 4 eggs
- Handful or your favourite grated cheese
- First, drizzle a generous amount of olive oil in a heavy bottomed pan
- When hot, crush garlic and fry til brown
- Add mushrooms and fry over
- Add in passata, herbs, paprika, a drop or two of hot sauce, and parsley
- Add a good squeeze of honey, a dash of salt, and mix!
- Simmer for 10/15 mins until mixture has slightly reduced
- Crack in your eggs and add another sprinkling of parsley
- When your eggs are nearly done, sprinkle your cheese over and let it melt!
- Serve immediately in the pan, with some fresh bagels or pita bread
Brunch for 2 hungry people… DONE! (And it’s even kinda healthy too!)
Next time i’d add in some spinach for added iron!
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
I’m drooling just thinking about them…
- 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
- 280g butter, softened
- 100g cocoa powder
- 400g icing sugar
- 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
- 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!
This weather means summer is officially over, and Autumn in London can begin! Hopefully soon we’ll see orangey brown leaves falling and foods filled with delicious spices!
To celebrate Autumn in London, I made this Honey Pumpkin Cake (adapted from Sally’s Baking Addiction) with it’s warming spices and heady aroma, it disappeared very quickly!
A slice or two for me and you!
Another slice? OK!
- 60 grams plain flour
- 60 grams unsalted butter, cold
- 100 grams dark brown sugar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 250 grams plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp mixed spice
- 245 grams pure pumpkin puree
- 100 grams dark brown sugar
- 120 ml sunflower oil
- 85 grams honey
- 120 ml milk
- 120 grams icing sugar
- 2 tbs brewed coffee
- Preheat oven to 180oC
- Make the crumb topping first by rubbing cold butter into the dry ingredients until nearly combines, then mix the rest by cutting the mixture with a knife. Set aside.
- for the cake, mix all the dry ingredients together in one bowl, and then mix all the wet ingredients together in another until just combined.
- Then pour the dry mixture into the wet mixture and beat until just combined. Don’t over mix!
- I then poured the mixture into 2 loaf tins, and generously pressed the crumb topping onto both loaves.
- I baked for about 35 mins in my oven, but bake until a toothpick comes out coated with just a few crumbs
- Remove from oven and leave to cool.
- Make the glaze by sifting icing flour and whisking with coffee. Drizzle over the cake when slightly warm
- Best eaten warm, with a cuppa coffee of course!
Enjoy this one, its just made for those crisp autumn days, perfect with a coffee for elevenses!
12 hours of baking, 3 hours of eating and one very long day! Yesterday saw my first ever charity bake sale, and boy was it a good one!
Vanilla and Chocolate cupcakes
Lemon poppyseed loaf
Giant Red Velvet Cupcake
Choc Chip Shortbread
The whole spread!
I made Blueberry Bundt cake, chocolate, vanilla and guinness cupcakes, chocolate chip shortbread, red velvet giant cupcake, lemon poppyseed loaf cake, dairy and gluten free peanut butter caramel cookies, and brownies! I also had lots of help, with carrot cake, victoria sponge, cheesecake, teacakes, jam tarts, lemon meringue and cookies donated!
Thanks to everyone who came and raised over £200 for a great cause!
A very happy customer (boyfriend!)