James Martin’s recipe is incredible:
James Martin’s recipe is incredible:
This cold January night calls for some double chocolate cookies. For anyone who’s doing a healthy new year thing, it’s worth scrapping it for this treat. You barely need any ingredients, it doesn’t break the bank (just good habits). To make these delicious beauts, you need:
Melt the chocolate and butter together and mix in the rest. I know. That’s it. Lazzzzzyyy. Place the mixture in the freezer for five minutes and prepare a baking tray with parchment. Make small balls with the mixture and pop on the tray with good spaces between them. The mixture tends to spread in the oven. I always put extra white chocolate buttons on top of each cookie. Gives a sense of occasion in my opinion. Bake for 15 minutes at 160 degrees. They are done when they have spread and sort of cracked. My advice is eat them warm with a blob of ice cream. Goodbye rubbish January.
Usually snowmen wear scarves but I thought this one looked a bit fannnncccy so I bobbed him in a bow tie. I love a good bow tie, I don’t know why we don’t all wear them more often! I rouged his cheeks to give the world inpression he’s had too much sherry. Well we’ll see how Jeremy goes down at lunch time (and yes I always name my snowmen … although most of time I make snow cats). Why hasn’t it snowed yet?!?!???
Nigella is the answer to all things naughty and chocolatey. Behold, my first Yule log in a very long while. I broke my hand mixer so it took me a lot longer than normal to whisk my egg whites. Check out Nigella’s website for the recipe:
The Yule log barely has any ingredients in it actually, it’s a flour free recipe so it makes a very light sponge. Be careful not to burn it because it doesn’t take long to cook in a shallow baking tin. Best to let the sponge cool too before adding the chocolate buttercream, otherwise you just end up with a lot of melted butter…
I haven’t had a great track record with caramel shortbread. I’ve burnt the caramel and struggled to get the shortbread off the tray etc. However. That time in my life is over and I now welcome my new and improved self. Behold, my successful caramel shortbread following James Morton’s recipe online. Dead simple and dirt cheap to make.
My tips for avoiding caramel shortbread disasters:
This recipe uses salted butter for the shortbread and the caramel- I have to say NOM! Wouldn’t be the same without the salt.
I’ve had a bit of a baking dry spell recently and Halloween was the perfect excuse to make a cake and dress up. My friends and I decided to dress up as the Scooby Doo gang. Jinkies!
I made a ghostly green lemon drizzle cake with purple icing. The drizzle syrup was dark green to make the sponge look particularly gruesome. I plonked a friendly little spider on the top. I’m not really a fan of scary things!
I covered the cake in purple icing and then piped a swirl of white icing on top. I used a cocktail stick to give it a webbed look by dragging it through the icing evenly.
Voila! That’s the only kind of spider I want to find in my kitchen….
‘Let’s do what we do best Scoob, eat’ – Shaggy
I have decided that coconut cake is now my favourite cake. All you do is mix the above together and bake at 160 fan until golden.
So so good! I slapped on the buttercream and sprinkled it with desiccated coconut. On nom nom. The batter makes 14 cupcakes or a small loaf. If I have a sad day… this is what I’ll be baking and eating.
Where are my fellow nerds out there? An old colleague of mine left her job today to become a biology teacher so I thought a biology themed cake was in order! I used lots of bright, fun colours and big shapes to create the intracellular components. Can you guess what each component is?
Good luck Molly, I’m sure you’ll make a fantastic teacher !!!! 🙂
Another rainy day. I don’t need to make anyone a celebration cake so I took the opportunity to make a delicious courgette cake for myself. I used a recipe from the BBC good food website and exchanged a few ingredients for different ones. It was more of a ‘best before’ cake than anything else really. Sometimes you just have to bake everything in your cupboard and start afresh!
I blended the sugar and butter together and then chucked the rest of ingredients into the bowl in no particular order. The cake mixture has an interesting texture, kind of sticky and not as dollopy as normal cake batter. I plopped it into a lined baking tin and baked for one hour on 160C fan. I poked it with a knife to check it was cooked and then let it rest. It’s important to let it cool because the courgette cake is delicate and can lose its structure and collapse. How I know this…. erm just a feeling really. Heh hem…
I made an 8 inch lemon drizzle cake with lemon buttercream and carved the middle out. I covered the well with grey icing and put some blue icing inside for the water. It took two hours to make the roof by laying sugar tiles carefully on some iced cardboard. I constructed pillars out of doweling and sugar and stuck the roof to it. The roof was quite heavy so I supported the structure with sponges whilst it dried. I made a bucket and tied it to some rope and placed it inside to finish it off.