Vintage Glory!

It is easily overlooked that what is now called vintage was once brand new.

Tony Visconti

I think I've mentioned a few times my great love affair with vintage doodads (don't you just love that word?) and this doesn't cease when it comes to my kitchen.

One day, I dream of having a 1950's inspired kitchen, with raised counter tops just like Julia Child had because I happen to be a bit taller than the standard counter accommodates. I want a lovely old Libra cast iron scales. My mam has these and I adore them so much, sure they aren't as accurate as the modern digital ones but isn't that some of the charm?

I also dream of a gorgeous 6 burner stove, oh how I'd bake the hell out of one of those babies!

If this were a 6 burner I would be in heaven!

Even the aprons I adore, I personally think they looked better and covered better, after all - isn't that their purpose anyway?

Obviously this kitchen of mine is still a dream, for now at least, but I do have some cute little knick knacks already stashed away waiting for the day when we have our very own place and I can go nuts in the kitchen! For an example (and one I'm very proud of) of my knick knacks, here's my salt and pepper shakers...well not my actual ones, but I have the exact same set :)

Aren't they adorable?

I know, I know, I'm making you all jealous so I won't put any more examples up or tell you how devilishly difficult it was to source them or the good deal I got on them when I did find them...Ok! You bent my arm! It was £15! How good was that?!

Anyway, I digress, my main point of this article is to ask if I should post more vintage recipes on here? What do you guys think? And also to tell you I have started another blog Vintage Daub to get some of my addiction out of my system. I hope that you go check it out and look out for the vintage kitchen paraphernalia reviews and tips!

Happy Baking!

Related articles

• WIAW 11.28.12 [Inspiration from Julia] (lifesabowl.com)
• Vintage ventures 3 (themuseumgirl.com)
• On Classics Of The Kitchen (alwaysyum.wordpress.com)
• Country Roads Christmas (cubbyholes.wordpress.com)
• vintage ornaments, love. (abiteast.typepad.com)

The trouble with a baking addiction is...

It's an addiction... and addiction is something I should know something about.

Keith Richards

I am, totally, unequivocally, absolutely a baking addict. It started when I was pretty young and has just got stronger as time goes by.

I first started out, like most people, being taught how to bake by my mum. She used to bake so much! Cakes, pies, yorkshire puddings, biscuits, breads etc etc. Anything she could bake at home, she would. I love this about her and have carried it on, not only does it save you a lot of money (sometimes!) but also it tastes better and is so much fun.
When I first started I wasn't very good - no surprise there. It took me some time to get used to the baking terms and ingredients (and I'm still always learning) but I got the handle on it eventually. So I started trying more and more difficult recipes and that progressed into me starting to create my own recipes.

The thing about this addiction, like any other, is it can be debilitating. For instance, when you're not selling your creations (as I am currently unable to, not through lack of trying but location) you're spending money but not getting anything back. Sure you're making lovely biscuits and desserts but all you get out of that is holes in your teeth and a wider waistline every day.

The other thing is saturation - with this I mean you still love the process of baking, the weighing of ingredients, mixing, folding, sieving etc, but the end result loses more and more of the excitement it once held. You want the process without the outcome or the resulting food that needs to be eaten. Also, tied in with this part of the problem is saturating your friends and family...there's only so many people you see regularly enough to give your baked goods to and they can only enjoy them for so long too.

Today was hard for me to resist baking some more biscuits (my own recipe) as I'd baked peach cupcakes only last night...it's only because the peaches were turning bad....I promise that was the reason ;)

So what did I do instead? Sadly, the answer is nothing. I sat in front of my laptop and played silly Facebook games, talked to a couple of friends back in the UK and tried to waste the hours until I can go to sleep. It's not a great way to spend a day and half of me feels worse for doing it...as if sitting here and avoiding the kitchen has made me more unhealthy and lazy - totally guilt ridden.

It's still too early (and too hot) to go to sleep, so now what do I do? To that, I have no answer but I thought sharing this and the physical act of typing it might take up some time and bring a solution possibly.

The conclusion for this post is - I'm still working on it. I even got fed up with writing my recipe book, I love to type but sometimes there's nothing that'll satisfy you other than doing exactly what you want. Right now I can't do or have anything I want - food, baking and cigarettes - so needless to say, life is annoying lately.

Anyone else have a baking addiction? Or anything similar? How do you deal with it?

Happy baking to anyone able to bake today :)

A really depressing development

It's 2:17am here, I'm too hot to sleep and I'm trying to keep my mind off of wanting a cigarette or those nice biscuits I baked earlier that are sitting in the fridge.

So, what do you do in these times? Trawl the internet of course! After all, isn't that what it's for?

As I do so I keep returning to food and baking sites (I did try to be all organised and started looking into wedding prep but to no avail) along with some awesome blogs about these subjects and I realise a recurring, but utterly depressing theme - stealing of others stuff. Or should I say, people reporting when people's things have been stolen. Then I come across a recipe of mine which I posted a few weeks ago...on someone else's blog and they're claiming it to be theirs! Of course, this has upset me quite a bit, I created this recipe, I took the time, effort (and the calories to my hips) and used my knowledge to make it work and someone else goes and nicks it.

I've been warned a few times of putting up my creations, especially since I'm working on my own recipe book but I didn't want to listen or believe people could be so devilish.

I love making these new creations, and when I add them to this blog I love seeing the response I get from them...but this has really darkened the joy I find in it all. I have no other option than to protect myself feeling like this again, so I will be taking down all my own recipes from this blog and won't be sharing anymore (until I finish my recipe book).

I will, however, still be posting classic recipes that I use constantly (or ones I have tweaked) and recipes I try for the first time from other sources.

I hope you can all understand this decision, and still find my blog interesting and useful.

But let's not dwell on such dark things or pathetic people, let's look on the bright side - this is a very good reason for me to try out other classic recipes and post the results and mouth-watering photos here for you all to enjoy and recreate yourselves!

As always, happy baking...

Red velvet cupcakes

 

Friendship is Sharing a Sweet Cupcake.

Marie Williams Johnstone

An American friend of mine gave me this recipe about 9 years ago and only last year did I manage to get round to baking it. It's quite popular that side of the pond and once you've baked this, had the aroma fill your kitchen and dipped your finger in the wonderful cream cheese frosting you'll realise why!

Ingredients:

310g plain flour
45g cocoa powder
1 tsp baking soda
1/2 tsp salt
225g butter (or margarine), softened
400g caster sugar
4 eggs
230g sour cream
120ml milk
28g red food colouring
2 tsps Vanilla Extract

For the Cream Cheese Frosting:
224g cream cheese, softened
55g butter, softened
30g sour cream
2 tsps Vanilla Extract
450g icing sugar

Method:

1. Preheat your oven to 180 degrees.

2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

3. Beat the butter/margarine and sugar in large bowl until light and fluffy.

4. Beat in your eggs, one at a time.

5. Now mix in the sour cream, vanilla, milk, and the food colouring.

6. Gradually add to the flour mixture, beating until just mixed together, make sure not to over do it!

7. Spoon batter into 30 paper-lined cupcake cups, filling each cup 2/3 full.

8. Bake for about 20-25 minutes or until springy and a toothpick comes out clean.

9. Leave to cool in the pan for a couple of minutes, then remove (leaving them in their paper cases) to a wire rack for about 5 minutes.

10. Now remove from their cases to cool completely.

11. For the frosting: Beat the cream cheese, butter, sour cream and the vanilla extract in large bowl until light and fluffy. Slowly and gradually beat in the icing sugar until smooth.

12. Top with the cream cheese frosting.

Enjoy and I hope to see your versions of these soon

Happy baking!

 

Gorgeous Custard Creams recipe!

 

I don't think anyone can say no to these little naughty treats once they've tried them, I know I'm a total addict!

This is exactly why I had to hunt for a recipe to make them at home. Let's face it, if you love to bake and love any certain baked product then of course you're going to have to find out how they're made!!!!

So here's the recipe I used (from the BBC Good Food website with some tweaking by myself)

Ingredients:

For the biscuit:
100g margarine/butter
100g flour
50g caster sugar
50g custard powder
few drops of vanilla essence
For the filling:
150g icing sugar
75g margarine/butter
20g custard powder

Method:

1. Preheat your oven to 180c-200c

2. Cream sugar and margarine, then fold in your flour, custard powder and vanilla essence until the dough is firm and roll-able.

3. Lightly flour a clean surface and roll out the dough to roughly 1/2 cm thickness. Then cut out with a cookie cutter, making sure to have an equal amount of cut outs.

4. Place shapes on a baking tray covered in grease proof paper (or lightly greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated).

5. Bake for 10 minutes, or until golden brown.

6. Remove from the oven, don't remove from the tray for a few minutes as they'll be very soft. Then cool on a wire rack.

7. Now mix the icing sugar and margarine until smooth, then add the custard powder.

8. Fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of one biscuit, then put the bottom of the first biscuit's pair onto this. Don't force together as this'll just make the filling spill out.

Let me know how this works for you

Happy baking!

Related articles

• Custard Biscuits (gwenacaster.wordpress.com)


• Karpatka: Polish Vanilla Custard Slice (wholesomecook.wordpress.com)


• caramel fig cake (cakenationaus.blogspot.com)

 

Basic biscuit dough recipe

[caption id="" align="aligncenter" width="300"] (Photo credit: Wikipedia)[/caption]

This is a great little recipe to keep handy as you can adapt it completely to whatever type or flavor of biscuit you'd like.

Ingredients

250g butter, softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour

Method

1. Mix the softened butter and caster sugar in a large bowl with a wooden spoon.

2. Add the egg yolk and the vanilla extract and briefly beat to combine.

3. Sift your plain flour and stir until the mixture is well combined, if it's not coming together, this is your chance to get all sticky and dirty just like when you were a kid! Put your hands in there and give it all a good mix and press the dough together firmly.

Note: Now, you'll notice I didn't give an oven temperature or time, this is because it all depends on what you add onto this basic recipe...for that your imagination is the limit! I usually say about 150c-170c is a good basis for about 10-15 minutes.

Let me see and know about your concoctions :)

Happy baking!

Related articles

• Yesterday's invention - Vanilla & Chocolate Piscuits (no that's not a typo) (carucakes.wordpress.com)


• My version of digestive biscuits (carucakes.wordpress.com)


• Walnut And Pecan Biscuits-Galletas De Nueces Y Pacanas (mariposaoro.wordpress.com)

Peanut butter gluten free cookies - yum!

Man cannot live by bread alone; he must have peanut butter.

James A. Garfield

My lovely fiancé is seeming to get worse with his (what was a slight) gluten intolerance and of course this bothers me...who else do I subject to testing new inventions?!

Now I have to invent new gluten-free versions of recipes! Woohoo a genuine excuse to bake? I'm all over it.

So my first go at this is peanut butter cookies.

I hope you enjoy these as much as he seemed to!

Ingredients:

2 cups of peanut butter (smooth or crunchy - your choice)
1 cup of dark brown sugar
1 cup of caster sugar
1/2 chocolate chips

Method:

1. Preheat your oven to about 150c

2. Beat the peanut butter with a wooden spoon until it softens up some more and gets a bit creamier

3. Add the dark brown sugar and cream it with the peanut butter

4. Now add the caster sugar in bits, creaming as you go.

5. Finally, add your chocolate chips and you're done!

6. Bake on a grease proof paper lined baking tray for about 10 minutes or until golden brown

7. Let the cookies cool a bit on the grease proof paper and then transfer to a wire rack to cool completely

8. Store in an air tight container and (if they're not all eaten at once) they should last 5 days

Note: They will spread quite a bit during baking so give a lot of space around them!



Enjoy and let me see your versions of these.

Happy baking!

Dieting starts again tomorrow

Where's the place to put your refrigerator so it causes most problems while still being useful? Right next to the sofa

me

I should probably explain the above 'quote' (if you can call it that).

When we moved, we found a gorgeous 1 bedroom apartment here. Nice flowing layout to it - i.e the kitchen/dining room is sort of attached to the living room.

Originally, our sofa wasn't too near the kitchen but my fiancé wasn't happy with it and kept moving things around (as he always does) until he felt everything was perfect. Now, I love this quality about him, I truly do, but this time there was a slight error in judgement on his part - the fridge is now next to our sofa - where I sit to write this blog a lot of the time!

This would be fine and is fine most of the time if it wasn't for those moments of craving a cigarette, so you reach for the grapes instead and this sometimes works for me totally but sometimes grapes aren't...naughty enough and that's when the fridge is dangerous. You don't have to walk far or even get up to delve into its shelves and splurge out on those last 5 cookies you were saving, that giant green apple or even some of that cookie dough that's yet to be cooked! Agh!!!

I think I should also clarify the other reasons to diet.

I'm not fat and haven't really ever been big, usually weighing in around 56/57kg (and I'm tallish - yep I'm truly lucky, or at least I WAS). however, since moving to such a hot climate AND quitting smoking my metabolism has slowed so badly that I've gain 11kgs in 5 months and I hate it.
I haven't really been over eating all the time we've been here but I admit I have my moments like anyone, and usually it doesn't make a difference, but here, it's like the gravity has been increased and everything contains more calories and fats or something! It's too hot to do any real vigorous exercise so all I get to do is a hour power walk in the early morning and some exercises in front of the air con after that which isn't really enough to get rid of the weight and kick start my metabolism again. So this is why the diet.

I lost 3kgs with the first go at it, have had my recommended break and now I need to go back on it if I want to lose at least a good deal of this weight before going on my holiday back to the U.K.

Now you see the full problem of having our fridge near my comfy blogging seat? Yep, thought so, so this one is coming to you from our balcony instead (Although I'd love to have a ciggie in hand right now as I type).

So once again I'm sorry to say that from tomorrow until Wednesday I won't be creating new recipes. It's too hard not to taste as I go and this diet is too strict for that to be allowed. Instead I'll share other favourite and well practised recipes I already have.

Hope you enjoy it still the same and keep all fingers crossed for me to shift that other 8kgs!

Happy baking!

Hot cookies

The failure or incomplete success of a recipe often depends upon some little detail that has been misunderstood or overlooked in the preparation.

'A Book for a Cook' The Pillsbury Co. (1905)

Do you have problems with your dough spreading before going in the oven or your cookies/biscuits coming out thin, flat and too hard?

Don't worry, so did I when I first got back to baking them over here. Back in the U.K of course I didn't have to worry too often about humidity and although my kitchen did indeed get quite hot when the oven was on (it was a small kitchen), the rest of the house was cooler so it wouldn't ever run as hot as it does here.

Another HUGE  difference here is the oven I'm using. It's quite an old (and well used) one, with a door that doesn't shut totally, wonky shelving and not very specific temperature gauge. However, it was free so I'm not moaning - just stating a fact that it's another learning curve.

I've compiled a list of some tricks I've worked out, always done but had to adjust, or been told to try here for you all to give a go. I hope they help you and your baked goods as much as they've been helping me.

• First of all, something I shouldn't need to say and you probably all do anyway - make sure you always measure your ingredients properly. If you don't add enough flour your little bakes will be flat and hard.


• Chill your biscuit dough if it's a dough to roll out. The exception to this rule is oatmeal cookies - all types should be refrigerated for at least 2 hours before baking but preferably overnight.


• After rolling out and cutting (or if not a rolled dough type of biscuit/cookies - after you've spooned out enough mix) your biscuits/cookies, put any unused mix into the refrigerator.


• Try chilling your oven tray before you even put anything on it.


• With biscuits/cookies like Sugar cookies you should also refrigerate the cut out cookies for about 10 minutes on the baking tray before putting them in your oven - this means they will keep their shape


• Don't spoon out or add cut biscuits/cookies to a warm oven tray, this will make them spread


• Make sure your butter/margarine isn't too soft before adding it to your sugar. If your recipe calls for blending/creaming the fat and sugar together, your fat should be soft enough to bend but not dripping or soggy.


• DO NOT oil or grease in any way your baking sheets/grease proof paper - they're fine the way they are!
  


• If you're not using baking sheets or grease proof paper, only use a tiny bit of oil/butter/margarine to grease your oven tray - too much fat will add to the mix and make your biscuits/cookies dense and flat.


• Try transferring the cooked biscuits/cookies from the warm baking sheet/grease proof paper to a clean, fresh piece.


• DO NOT mix your batter/dough too much. If you incorporate too much air into your mixture your biscuits/cookies will rise well in the oven and flatten dramatically once removed. Also this causes the butter/margarine to change consistency - making it melt which we don't want.


• Make sure that if you're using baking powder or baking soda that it's not out of date.


• Also, relating to the baking soda - using too much will cause flat, dark biscuits/cookies


• If you're using a standing mixer or hand mixer and are adding such things like chocolate chips or nuts etc - always mix these in by hand.

I hope this helps any of you out there with the same problem :)

Happy baking!

My new creation for today - Granola bars

My granola bars before cutting

So I'm one of these people who absolutely loves oats in pretty much any form you can serve them to me - cookies, bread, porridge, savoury dishes and of course, breakfast bars.

I think this endless love comes from my Grandad, who used to, without fail, eat a bowl of porridge every morning. My favourite memories of him are mostly of me dutifully bringing up his bowl of porridge to him in bed and sitting there talking (more than likely complete rubbish) to him until he was finished.

It was thus inevitable that I'd create my own recipe for all the above (still a work in progress to do the whole list so stay tuned).

Here is my granola bar recipe :)

Ingredients:

160g butter, softened
160g packed brown sugar
2 tablespoons caster sugar dissolved in 1 tablespoon boiling water
About 400g rolled oats

(Optional but oh so good)
1 mashed banana
Bittersweet/dark chocolate chips
Any other fruit and/or nuts you wish

Method:

1. Preheat your oven to 180c.

2. Lightly grease a square tin (about 8x8 or 9x9,no bigger) as you can see in the photo, I had to use my loaf tin which made them too dense and a bit too soft so they were more like flapjacks.

3. Cream your butter and sugar together, mix in the sugar/water combination.

4. Add in your oats (and banana and chocolate if you want too, plus any other fruit or nuts you want). Mix well.

5. Bake for about 20 minutes.

6. Cut into pieces of desired size while still semi warm and leave in the tin to cool completely.

As always let me know what your experiments with this come out like.

Happy baking!

A shout out

Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.
Ruth Reichl

We all know life's better when we share and recently i had some time to peruse and explore the endless amount of wonderful blogs around the net.

I found so many pretty, interesting and informative blogs that I just had to share some of them with you here. I will be doing this every month to add new ones I find or get directed to, and this way you're not bombarded with too many links :)

*My favourite baking/cooking blogs:

Note: these are in no particular order.

Quête Saveur - A lovely blog, covering many types of cuisine and just like me, they bake to relieve stress.

The Faux Martha - This blog ranges through all types of food, with some random thoughts and tips.

My Dear Bakes - Lovely creations for themed cakes. One very talented individual.

Cookie Talk - This blog is so nice because it gives great help, tips, links, recipes and books for you to check out.

Darla Cooks - This is a lady after my own heart haha. We have much in common (not just baking but both having previously been Yoga instructors). She posts gorgeous recipes with the mouthwatering photos to accompany them.

Lily Vanilli - If you don't know about this woman already you seriously have to check her out. She's become a big celebrity baker back in London and her amazing concoctions are definitely worth a try.

Baking Mum - A gorgeous gallery blog showing this mum-of-two's baking creations, very inspiring!

If you have, or know of, a baking/cooking blog that I've missed and should check out, let me know!

Enjoy checking these out and happy baking!

My favourite GLUTEN FREE brownie recipe

As I promised earlier this week, here is my favourite gluten free brownie recipe. It's also lovely and quick and tastes just as good as any other brownie recipe I think.

Ingredients:
100g Butter
150g Dark Chocolate
100g Gluten Free Plain Flour
200g Sugar
3 Eggs
1 tsp Baking Powder

Method:

1. Preheat your oven to 180c

2. Gently melt together the butter and chocolate

3. In a separate bowl mix together the flour, baking powder and sugar

4. Beat in the eggs followed by the melted butter and chocolate mixture
(if you want to add something like nuts or extra chocolate, nows the time people)

5. Pour into 150 x 200mm/6"x8" oiled and lined baking dish

6. Bake in a pre heated oven for 35/40 minutes.

Now enjoy and as always let me know how it turns out for you plus any wonderful substitutes you may have used.

Happy baking!

Freedom to bake!!

Yes! I am free again to bake! Yesterday was my last diet day (for now) and I have to say a big thank-you to everyone who has been giving me encouragement and keeping their fingers crossed for me. It worked for sure! 3 big fat kgs are gone! Woohoo! :D

I start the evil (but working!) diet again on Monday, let's hope I lose the same amount again.

Right, back to the much more interesting task at hand.
In my absence from baking we had a slight hiccup - our oven broke...well actually it was that the socket it was plugged into started to smoke, not good.

Thankfully our lovely landlord soon had it fixed but it did get me thinking of different ways to cook my creations.

Now I'm not one for boiled cakes or other baked goods (not that I'm knocking them but really how can a 'baked' anything taste good being boiled? The clue is in the name haha) so how else to cook biscuits/cookies?

Well we have a toaster oven and a microwave so lets find out shall we?

I was going to have fun playing with the notion today until my lovely fiancé said he's taking me to see a movie and to go to a restaurant tonight (after taking our little Nalu to the vets of course) so I'm afraid I'll have to refrain from that type of fun until tomorrow so I can have fun with my man instead...I'm sure you all understand :)

*Random thought time: imagine what baking would have been like before we had temperature controlled ovens? Interesting to say the least* 😉

I'll post a well loved recipe today and my experiment tomorrow.

Happy baking!

Chocolate Chai Snickerdoodles

I found this recipe a while ago on a website (I think it was recipes.com) and thought it sounded so interesting and tasty that I had to recreate it!

(the snickdoodles are the ones at the front on the left)

Ingredients:

Should make about 42.

2 1/4 cups (411g approx) sugar
1 teaspoon ground cinnamon
1 teaspoon ginger
1 teaspoon cardamom
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 cup (30g approx) cocoa powder
1 cup butter (226g approx),room temperature
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups (293g approx) all-purpose flour
1 1/2 teaspoons baking powder

Method:

1. Preheat your oven to 180c

2. In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside.

3. Add butter to mixing bowl and cream with sugar until light and fluffy.

4. Beat in cocoa powder, followed by the eggs and vanilla.

5. Stir in flour and baking powder by hand or at low speed.

6. Form dough into 1-inch balls and roll in reserved sugar mixture.

Note: I like leaving these more as little truffle ball looking things but if you like, flatten them at this point.

7. Bake at 180c for 12-15 minutes or until edges are firm.

8. Cool on wire rack and enjoy!

Let me know what you think.

Happy baking!

Icing in the heat

If the theory turns out to be right, that will be tremendously thick and tasty icing on the cake.

Brian Greene

Working with icing of any type can prove problematic, even back in the U.K I would sometimes have problems (a still warm oven and hot hands are not good for working with fondant!), but here it proves even worse to deal with!

A few weeks ago I made a gluten-free chocolate cake for my fiancé's sisters birthday.
I decorated the cake with fondant roses in blue (her favourite flower in her favourite colour - I wasn't being depressing I promise!), and a horse (yep, you guessed it, her favourite animal...this wasn't in blue obviously).

Everything was going well at first but then my creations started to melt and sweat! (I later found out that the humidity that day was 98%!) and no matter what I did I couldn't seem to make them any better.

This prompted me to search for solutions.

A quick solution if you're doing any buttercream icing, add some cornflour to your mix, but be careful of the amount and only use in buttercream frosting, otherwise it'll make other frostings taste gritty.

As for our enemy fondant (or sugar paste/sugar dough depending on what you prefer) - try some CMC (if you can find it, sometimes it's called supergum or CMC gum) powder, working it well into your fondant.

Adding more icing sugar works for some (although I tried this on aforementioned cake and, as you can see, it didn't work).

Now every cake decorator knows not to put fondant in the fridge and in the U.K. I agree, although here its pretty much a must.

What I've done is refrigerate my cakes for about 10 minutes at a time so not to dry out the cake itself.

Yes, you'll see condensation spots form on your icing but if you're careful and don't touch them at all (it's hard to resist I know) they will disappear in an hour or less.

Have you any more tips or tricks for getting round this problem? If so please comment below or send me a message and I'll update this page, giving whoever provides the tips with full credit.

Happy baking!

My favourite brownie recipe

Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.

Audrey Hepburn

Who doesn't love a big, gooey (yep, I use this word a lot - I love it), chocolatey piece of brownie?
I'm certainly not one who can refuse it and one of my favourite things about brownies is if you cook it for slightly too long you still get a wonderful chocolate cake! Perfect.

I've written down here my favourite brownie recipe. Now this is sadly not one I created but unfortunately I don't remember where I found it so can't give credit. Also with this recipe it's easy to tinker with some of the ingredients, you can easily add more chocolate chips, add nuts or even fruit so you can really personalise it.

Ingredients:
185g butter/margarine
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate chips
50g milk chocolate chip
3 large eggs
275g caster sugar

Method:

1. Position your shelf to the middle of your oven. Preheat to 160c (fan assisted or 180c no fan).

2. Cut your butter/margarine into smallish cubes and put into a medium microwave safe bowl. Break your dark chocolate into small pieces and drop into the bowl with the butter.

3. Cover loosely with cling film and put in the microwave for 2 minutes on full power.

4. Leave mix to cool to room temperature.

5. Prepare your brownie tin with lining it with grease proof paper.

6. Break eggs into a large bowl and add the sugar. Whisk (on high-speed if using an electric whisk) until its thick and creamy. It should double in size.

7. Gently fold in the cooled chocolate butter mixture but go slow.

8. Now add the cocoa powder and flour (at the same time) by sieving and folding in.

9. Stir gently in the white and milk chocolate chips.

10. Pour into your prepared tin and cook for approx. 25 minutes or until the top has a shiny crust and the sides are pulling away.

Let me know how this turns out for you and what new yummy additions you make!

I'll be posting a gluten-free version in the next few days so stay tuned.

Happy baking!