Another week, another Cakes & Bakes chocolate recipe. But not just any old chocolate, but TRIPLE chocolate chip cookies!
These are truly blow the diet, straight up delectable. Chock-full (see what I did there?) of dark and white chocolate chips, cocoa powder and sugar.
If you’d prefer you can make tiddly little ones using teaspoons of cookie dough rather than dessertspoonfuls. That way, you’re only having a little morsel at a time. Me? I prefer my cookies soft, chewy and the size of frisbees!
Justin tends to prefer savoury snacks to sweet ones, but even he’s contributing to the rapid disappearance of this particular batch.
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Preheat the oven to 180ºC/350ºF/Gas mark 4
Grease a baking sheet or line it with a parchment paper
In a small mixing bowl sift together the flour, baking powder, cocoa powder and salt
In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
Beat in the egg and vanilla extract
Add the flour mixture and beat well on a low speed
Using a wooden spoon, stir in 70g of the dark chocolate chips and 70g of the white chocolate chips
Drop dessertspoonfuls of the cookie dough on to the prepared baking sheet and lightly press each with the back of a spoon. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
Dot the top of each cookie with 3 or so of the reserved dark & white chocolate chips pressing lightly into the dough
Bake for 10-12 minutes
Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
Store in an air-tight, lidded container for up to 3 days
H is for Home Harbinger http://hisforhomeblog.com/
Each Easter I like to make a dish that’s traditional for the celebration. Last year, I made a hot cross loaf; the year before that, a crescia and this year I’ve made simnel cupcakes.
A simnel cake is a fruit cake with a middle layer of marzipan and another layer on the top. Since Victorian times, the cake has been decorated with 11 or 12 little balls of marzipan. It was traditionally eaten on the middle Sunday of Lent – the 12 balls representing Christ and his 11 apostles (minus the 12th, Judas).
I have a confession to make, I’d never actually eaten a simnel cake until I made these. What have I been waiting for? They’re easy to make from scratch and are delicious! The idea of cooking them in used food tins is ingenious. A word of caution, however, try not to use ring-pull tins. They have a lip at the top that makes it difficult to ease the cake out after baking. I had to open the other end of the tin to get them out!
Even though I used small tins (150g Morrison’s own brand sweetcorn… around the size of small Heinz baked beans ones), we shared half a cake each.
About a month ago we were watching an episode of Food Unwrapped where they investigated the benefit of prunes in keeping you… ahem, ‘regular’.
The presenters did a little compare & contrast experiment where, each day, one of them drank a glass of prune juice, another ate a couple of plums and the third ate a few prunes. The last proved to be by far the most effective way of upping your fibre intake.
The programme took a trip to Agen in France which apparently produces the best prunes in the world. That was it, I was straight online to order myself a bag of Agen prunes.
They didn’t lie, Agen prunes put all other prunes in the shade when it comes to taste and size. I’ve begun eating 3 prunes each morning and I can attest that the workings of my alimentary canal are markedly smoother than previously!
I searched through all my cookery books looking for a tempting recipe to try so as to mix my prune intake up a little. Eventually, I came across a prune and almond tart with Armagnac in Rick Stein’s French Odyssey. I don’t think I’ve not previously posted any of his recipes despite the fact that we love a lot of the food he makes.
We’re not big brandy drinkers and I couldn’t find anywhere that sold miniatures, but decided to invest in a bottle of Armagnac for this and future recipes – it’s often called for in both sweet and savoury dishes.
Stein’s instruction is to soak the prunes for an hour prior to using them. However, I think a more extensive soak (overnight / 8 hours or so) would improve matters.
Not that the tart wasn’t incredibly good anyway – believe me, it was! Pairing it with a dollop of crème fraîche really works too.
Are cupcakes still all the rage? I never really got that into them, perhaps because I’m terrible at decorating them. The icing has to be perfect for me to really enjoy them. Crunchy icing puts my teeth on edge. It needs to be a sweet, flavoursome butter cream or cream cheese.
These jam-filled pound cupcakes don’t need any topping because the interest is all in the middle. I used some of my home-made mixed berry jelly from last autumn – there are always a few jars in the store cupboard. You can use any fruit jam, marmalade or lemon curd instead. Or what about a spoonful of Nutella? Mmmmmmmm…
I used a pound cake recipe I found in Marvellous Mini-Cakes – a little book full of teensy sweet & savoury cakes. I used to think a pound cake was a cake that weighed a pound! In actual fact, it’s a cake traditionally made with a pound each of its four main ingredients – butter, sugar, flour and eggs… so I guess it’s really a 4lb cake!
As tempting as they may be, please don’t attempt to eat these straight from the oven. The hot, molten jam will scald the roof of your mouth!
One of the features they did from there was the annual Bonnag World Championships – which, last year, was won by 11-year-old Tom Keig.
Bonnag is a traditional Manx bread which, it is believed, has been around for hundreds of years. It can be ‘plain’ as I’ve made here or can be sweet with the addition of dried fruit such as currants, raisins, candied peel and mixed spice.
I went in search of a recipe but could only find ones with sketchy quantities and instructions. I guessed at the consistency and wetness of the dough. I thought it would be really similar to Irish soda bread in its ingredients and method. Anyway, it turned out really well. It was delicious straight from the oven with a smearing of butter!