Tag Archives: gluten free

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

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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!

Salted Caramel Popcorn

16 Oct

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

Salted caramel popcorn

Recipe:

  • 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

Method:

  • 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!

Raspberry upside-down cake

20 Mar

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 downy goodness

Upside down goodness

Ingredients:

  • 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

Method:

  • 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!

Weekend Brunch

6 Jan

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

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!)

Ingredients:

  • Garlic (2 cloves)
  • Mushrooms (optional)
  • Carton of Passta (I like the garlic+herb one)
  • Fresh or dried parsely
  • Mixed herbs
  • Paprika
  • Sriracha or other hot sauce (optional)
  • 4 eggs
  • Handful or your favourite grated cheese
  • Salt
  • Honey

Method

  • 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!

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?

Honey Pumpkin Cake

26 Sep

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!

A slice or two for me and you!

 

Another slice? OK!

Another slice? OK!

 

 

The Recipe:

Ingredients:

Topping:

  • 60 grams plain flour
  • 60 grams unsalted butter, cold
  • 100 grams dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Cake:

  • 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

Coffee Glaze

  • 120 grams icing sugar
  • 2 tbs brewed coffee

Method:

  • 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!

The Great Bake Day

26 Jun

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!

Blueberry Bundt

Blueberry Bundt

Guinness Cupcakes

Guinness Cupcakes

Vanilla and Chocolate cupcakes

Vanilla and Chocolate cupcakes

Lemon poppyseed loaf

Lemon poppyseed loaf

Giant Red Velvet Cupcake

Giant Red Velvet Cupcake

Choc Chip Shortbread

Choc Chip Shortbread

Golden Brownies

Golden Brownies

 

The whole spread!

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!

Golden Teacakes

Golden Teacakes

Victoria Sponge

Victoria Sponge

Thanks to everyone who came and raised over £200 for a great cause!

A very happy customer (boyfriend!)

A very happy customer (boyfriend!)

Chocolate Masterclass

15 Apr

Morning Bakers, Makers and foodie in-takers! Hope you’re well on this lovely sunny morning. I’ve had a bit of a break the past few weeks due to some family stuff, but i’m back now (well at least until I jet off on holiday at the end of the week!)

I am part of the Lurpak #BakeClub and won last month’s chocolate challenge with my Speculoos Brownies, so my prize was to attend a chocolate masterclass with the lovely Lily Vanilli.

Me @ Lily's

Me @ Lily’s

We started off the day with a demo from Lily herself, how to make the filling to her delectable chocolate truffles.

Lily giving us a demo

Lily giving us a demo

We could choose to flavour the filling any way we wanted, with flavours ranging from boozy absinthe to delicate lavender. I went with a relatively simple filling, since I loved the array of toppings and wanted a filling that would go well with everything, so I ended up making a salted brown butter ganache. Whilst the ganache refrigerated  we sampled some toppings and asked Lily lots of questions as she baked us some of her fabulous chocolate cookies!

So many toppings!

So many toppings!

After waiting for what seemed like an age, it was finally time to coat and top our truffles! We scooped the truffles into little balls, and after a second batch of refrigeration, they were ready to coat and top with whatever we wanted!

Truffle madness!

Truffle madness!

We tried with some of Lily’s “I made it earlier” truffle balls first, then dived into our own. Whilst most people went for a uniform look for their truffles, I went slightly crazy and developed my own “Monster Truffles” as I named them! Large in size and covered in an array of glitters and toppings, I went for a mad eclectic look!

Monster truffles!

Monster truffles!

Edible silver

Edible silver

Mine... all mine!

Mine… all mine!

These were a resounding success and thoroughly enjoyed by all my family! A huge thanks to Lurpak and Lily for a brilliant afternoon and one I will remember for ages!