Double Chocolate Cookie Recipe

Just before Christmas it was my Husbands birthday, normally I like to surprise him with a cake, however, this year it was not going to be that simple. My toddler is not a great assistant in the kitchen and so I would need him to watch her whilst I baked. So I thought I would leave it up to him to choose what he wanted for his birthday and he chose cookies:

Ingredients

• 200g of Plain Flour
• 50g of Cocoa
• 1/2 tsp of Baking Powder
• 1/2 tsp of Salt
• 170g of Butter
• 200g of Brown Sugar
• 100g of Sugar
• 1 Egg
• 1 Egg Yolk
• 400g of White Chocolate Chunks

Double Chocolate Cookies

Method 

1. Preheat the oven to 170C
2. Line a baking tray with baking paper
3. Sift the dry ingredients together and set aside
4. In a bowl cream together the butter, brown sugar and caster sugar
5. When smooth beat in the eggs until light and creamy
6. Mix in the flour mixture gradually and combine together
7. Finally add the white chocolate chunks and mix through
8. Spoon dough onto the baking tray – I used a heaped tablespoon for each – do not flatten
9. Make sure that each cookie is a few centimetres apart to allow for baking as they will spread
10. Bake for around 13-15 minutes
11. Once cooked take out of the oven and leave on the baking tray to cool

I made these and one other type of cookie, I will share that recipe next week, totally almost 70 cookies! It would have actually been quicker and easier to bake a big cake I think. Although I liked the impact of how that many cookies looked in the tin. I thought the other combination of flavours that I made would be my favourite, however I was pleasantly surprised with how these turned out, they were really delicious.

What is your favourite type of cookie? Let me know in the comments.

Chantelle x

Banana Cake Recipe with Chocolate Chips and Walnuts

From time to time I do actually get  little bit of time to do some baking, more often than not, when we have black squidy bananas! I have made this recipe more than anything else since Tabitha was born and it is pretty fool-proof so should you have to comfort the crying baby or get distracted cleaning up some spit up (random daily events of a mother) the cake can handle 10 extra minutes in the oven, which makes it the perfect cake right? Here is how you do it:

Ingredients

• 285g of Flour
• 1 tsp of Bicarbonate of Soda
• 1/2 tsp of Salt
• 110 g of Butter
• 225g of Sugar
• 2 Eggs
• 4 Bananas – Mashed
• 85ml of Buttermilk
• 100g of Chocolate Chips
• 120g of Crushed Walnuts

Banana Cake

Method

1. Preheat oven to 180C (Fan)
2. Start by sieving the flour, bicarbonate of soda and salt into a bowl and set aside
3. In a separate bowl cream the butter and sugar together until the mixture becomes light and fluffy
4. Add the eggs, mashed banana and buttermilk to the mixture and stir thoroughly
5. Then fold in the flour mixture until mixed well
6. Then add the walnuts and chocolate and stir in
7. Grease a cake tin, line the base with baking paper and pour in the mixture
8. Bake in the oven for 45 minutes or until risen and brown
9. Remove from the oven and allow to cool before serving

It is delicious every time I make it and I love the fact that it does not need to be frosted or iced because if it did, it might just not get done in this household.

Please remember that this one is not baby friendly! But let me know your favourite (non-baby friendly) cakes in the comments below.

Chantelle x

Lemon Cupcake Recipe with Fondant Decorations

I had some fondant icing in the cupboard that was about to go out of date and I couldn’t just let it get thrown away so I had to do some baking. After a look through the shelves I decided on Lemon Cupcakes with Fondant Decoration:

Ingredients

For the Cupcakes

• 100g of Sugar
• 100g of Butter
• 1tsp of Baking Powder
• 1/2tsp of Bicarbonate of Soda
• 100g of Flour
• 2 Eggs
• 5tbsp of Lemon Juice

For the Buttercream Frosting (used a glue)

• 75g of Icing Sugar
• 35g of Butter
• 4tbsp of Lemon Juice

For the Decoration

• 75g of Blue Fondant Icing
• 75g of Yellow Fondant Icing

Lemon Cupcakes with Fondant Decoration

Method

1. Start by making your cupcakes by preheating the oven to 180C (Fan) and putting your cupcake cases into your tin
2. Cream the sugar and butter together in a bowl until smooth
3. Sieve in the baking powder, bicarbonate of soda and flour and mix until crumbly
4. Add the eggs and lemon juice and whisk until you have a smooth and even cake batter
5. Then evenly pour your cake mix into your cupcake cases
6. Bake in the oven for 12-14 minutes until golden
7. Set aside and allow to cool
8. Once cool you can begin the decoration
9. To do this, start by making the buttercream
10. Sieve the icing sugar into a bowl and add the butter and lemon juice
11. Whisk together until smooth and fluffy, set aside
12. Then you can roll out the fondant icing on a surface lightly dusted with icing sugar and cut any shapes you like
13. Once this has been done you can put the cupcakes together
14. Dollop a teaspoon full of the lemon buttercream onto each cupcake as glue for the fondant that then goes on top, as I used 2 thin layers of fondant icing I also used the buttercream between these to make sure they stuck together, but you can do this however it suits the decoration you have created!

Note: This recipe makes 12 cupcakes

These Lemon Cupcakes with Fondant Decoration were light and fluffy and looked kind of cool. But I definitely think I need to invest in some more crafting tools for cake decorating as I used a cookie cutter and it was a little on the large side.

So if you have any product recommendations, please let me know!

Banana, Chocolate, Walnut and Marzipan Muffin Recipe

Somehow we end up with quite a lot of brown bananas in this house, to some, a waste, to me, time to make Banana Bread again! But this week I felt like doing something a little different, so with the help of my usual, what is in the baking cupboard I decided on Banana, Chocolate, Walnut and Marzipan Muffins. And here is how I did it:

Ingredients

• 285g of Flour
• 1 tsp of Bicarbonate of Soda
• 1/2 tsp of Salt
• 110 g of Butter
• 225g of Sugar
• 2 Eggs
• 4 Bananas – Mashed
• 85ml of Plain Yoghurt
• 100g of Dark Chocolate Chips
• 100g of Crushed Walnuts
• 100g of Marzipan Chunks

Banana, Chocolate, Walnut and Marzipan Muffins

 

Method

1. Preheat oven to 180C (Fan)
2. Sift flour, bicarbonate of soda and salt into a bowl and set aside
3. In a separate bowl cream the butter and sugar together until the mixture is smooth
4. Add the eggs, mashed banana and yoghurt to the mixture and stir thoroughly
5. Then fold in the flour mixture gradually until it is all well combined
6. Then add the chocolate, walnuts and marzipan and stir to spread through the mix
7. Grease your tin, I used my cupcake tin without cupcake cases to make individual muffins
8. Then evenly pour in the mixture
9. Bake in the oven for 20 minutes until risen and brown
10. Remove from the oven and allow to cool
11. Then enjoy!

Note: This recipe made 20 muffins

Quite honestly there is not much to say, this recipe is pretty foolproof and results in yumminess every time and these Banana, Chocolate, Walnut and Marzipan Muffins were no exception! I am already looking forward to my next lot of brown bananas!

White Chocolate Cornflake Nest Recipe with Dark Chocolate Drops

I have been baking a lot this week and when I am in the mood I just cant stop, however I am sometimes hindered by a lack of ingredients. So this recipe for White Chocolate Cornflake Nests with Dark Chocolate Drops is based on ‘stuff I had leftover in my cupboard’ which is sometimes the best way:

Ingredients

• 200g of White Chocolate
• 200g of Cornflakes
• 75g of Dark Chocolate Drops

White Chocolate Cornflake Nests with Dark Chocolate Drops

Method

1. Start by putting your cupcake cases into your tin (12)
2. Then melt the white chocolate in a glass bowl over a pan of boiling water (or a microwave if you have one)
3. Once the chocolate has melted, take off of the heat but leave over the boiling water
4. Add the cornflakes gradually whilst stirring to ensure that they all get covered in chocolate
5. Then divide evenly into your cupcake cases and gently push down
6. Sprinkle the chocolate drops over the top of each
7. Place into the fridge to set for 1 hour
8. Once set, enjoy!

Note: This recipe makes 12  nests

As always these White Chocolate Cornflake Nests with Dark Chocolate Drops were super easy to make but they are always super yummy so who cares?  (no one, if you were unsure), and the plus side, I still have some cornflakes left….

Apple and Cinnamon Cupcake Recipe Topped with Marzipan

Happy 4 Year Anniversary to AllAboutChantelle!

I am celebrating by finally sharing a well overdue recipe for Apple and Cinnamon Cupcakes Topped with Marzipan. I originally wanted to make these at Easter (vaguely inspired by a Mary Berry fruit cake with marzipan) but I was too sick. However, now I am feeling better I finally got around to trying it out this week and this is how:

Ingredients 

For the Apple Base

• 1 Apple (Peeled and cut into small chunks)
• 1 tsp of Cinnamon
• 2 tbsp of Sugar
• 1 tbsp of Lemon Juice

For the Cake Batter

• 100g of Butter
• 100g of Sugar
• 1/2 tsp of Bicarbonate of Soda
• 1tsp of Baking Powder
• 100g of Flour
• 2 Eggs

For the Topping

• 80g of Icing Sugar
• 40g of Butter
• 100g of Marzipan

Apple and Cinnamon Cupcakes Topped with Marzipan

Method

1. Start by putting all of the ingredients for the apples into a pan and simmering for 4-5 minutes, this should be done on a medium heat until the apples start to soften and caramelize
2. Once ready, pour into a bowl and set aside to cool
3. Now preheat your oven to 180C (fan) and put your cupcake cases (12) into your tin
4. To make the cake batter cream the sugar and butter together in a bowl until smooth
5. Then sieve in the bicarbonate of soda, baking powder and flour and combine until crumbly
6. Finally, add the eggs and whisk until smooth
7. Now evenly divide the apple mix into the bottom of each of your cupcake cases before adding the cake mix on top
8. Place into the oven and bake for 12-14 minutes (you will know when the cupcakes are ready by gently pressing the top, the sponge should spring back)
9. Set the cupcakes aside and allow to cool
10. Once cool you can prepare the topping,  start by sieving the icing sugar into a bowl
11. Add the butter and cream until smooth, set aside as this will be used as a ‘glue’ for the marzipan
12. You can then roll out your marzipan, I used baking marzipan in a black so did this by dusting a surface with icing sugar, I decided to go for discs and then a ball on top to use up the remainder and add an extra touch but you can use whatever design you like
13. Once you have 12 of the design you like, you can put the cupcakes together, I topped each cupcake with a thin layer of buttercream then placed the disc on before dipping my ball in the buttercream and sticking to the top
14. Repeat 12 times and enjoy!

Note: This recipe makes 12 cupcakes

These Apple and Cinnamon Cupcakes Topped with Marzipan came out exactly as I had hoped, I have relative faith in my baking ability but sometimes I get it wrong. Luckily, this was not one of those cases! The cinnamon flavour really compliments the marzipan and although made on a Wednesday, they have a certain Sunday Roast Day taste to them, so they would have been perfect for our Easter (if it had happened).

Fruit Basket Cupcake Recipe

Sadly I have been sick so that is why I have been lacking in both the baking, and writing about it departments. But I am now feeling better so thought it was about time I started making my way through my list of ideas.

I saw something similar to this a while back so when we bought a lot of lovely looking fresh fruit with our weekly food shop, I knew it was time to make my version of them. So here is my recipe for Fruit Basket Cupcakes:

Ingredients

• 150g of Sugar
• 250g of Butter
• 1/2 tsp of Bicarbonate of Soda
• 1 tsp of Baking Powder
• 150g of Flour
• 3 Eggs
• 150g of Icing Sugar
• Kiwis
• Strawberries

Fruit Basket Cupcakes

Method 

1. Preheat the oven to 180C (Fan) and put your cupcake cases into the tray
2. Then sieve your sugar into a bowl and add 150g of the butter
3. Cream them together until smooth
4. Sieve in the bicarbonate of soda, baking powder and flour and combine until crumbly
5. Add the eggs and whisk until you have a smooth batter
6. Divide evenly into your cupcake cases
7. Bake in the oven for 12-14 minutes (you can tell when they are ready by gently prodding the top, the cake should spring back)
8. Allow to cool
9. Once cool sieve the icing sugar into the remaining butter and combine until smooth
10. Then you can use an icing bag or pallet knife to decorate the top of your cupcakes
11. Finally decorate with the fruit as you want before enjoying!

Note: This recipe makes 12 cupcakes

I think these Fruit Basket Cupcakes just look adorable and are so perfect in the springtime as they are fresh and colourful as the sun shines outside. And they have fruit so you can eat two right?

I will be back soon with another fruit based recipe that I was too ill to make at Easter as planned so will be making this week, with a spring, instead of Easter twist!

White Chocolate Cornflake Nest Recipe

Whilst I was making the milk chocolate version of these, I noticed some leftover white chocolate in the cupboard and thought as I was in the flow, I should make a few more, so my second Easter themed recipe is White Chocolate Easter Nests and here is how I did it:

Ingredients

• 100g of White Chocolate
• 100g of Cornflakes
• Mini Eggs (I used 2 per nest)

White Chocolate Easter Nests

Method

1. Melt the chocolate in a glass bowl over a pan of boiling water
2. Once melted take off the heat but leave the bowl over the pan
3. Then gradually add your cornflakes whilst stirring to make sure they all get covered in chocolate
4. Spoon out evenly into your cupcake cases before adding the mini eggs to decorate
5. Pop into the fridge for an hour before enjoying

Again, these White Chocolate Easter Nests are so easy to make but so much fun and who doesn’t love them? We are fans of white chocolate in this house so these went down very well!

I love Easter time and the baking that comes with it, so look out for the rest of my recipes over the next few days!

Milk Chocolate Cornflake Nest Recipe

For me, Easter is about Family and Chocolate and there is nothing that used to combine the two better than the day we made Chocolate Cornflakes Easter Nests. So with Easter just around the corner, it was about time I made them and here is how I do it:

Ingredients

• 300g of Milk Chocolate
• 300g of Cornflakes
• Mini Eggs (I put 2 on each nest)

Chocolate Cornflakes Easter Nests

Method

1. Melt the chocolate in a glass bowl over a pan of boiling water
2. Once melted take off the heat but leave the bowl over the pan
3. Then gradually add your cornflakes whilst stirring to make sure they all get covered in chocolate
4. Spoon out evenly into your cupcake cases before adding the mini eggs to decorate
5. Pop into the fridge for an hour before eating

These Chocolate Cornflakes Easter Nests are super simple but always make me think of Easter Time, especially making them with my family when I was little. In fact, I think this is the perfect recipe to make at home with kids to get them involved!

Tomorrow I will be sharing my second version of these!

Banana, Walnut and Chocolate Bread Recipe

What do you do when the world gives you brown bananas? You make Banana Bread!

I have shared this recipe on here before but not for almost 4 years and actually I haven’t made it for a while either. However, I do often make banana cake/cupcakes/oatcakes regularly but this week when I had some bananas at the end of their shelf life, there was only one thing I wanted, so here is a flashback to my Banana Bread Recipe:

Ingredients

• 285g of Flour
• 1 tsp of Bicarbonate of Soda
• 1/2 tsp of Salt
• 110 g of Butter
• 225g of Sugar
• 2 Eggs
• 4 Bananas – Mashed
• 85ml of Buttermilk
• 100g of Chocolate Chips
• 120g of Crushed Walnuts

Banana Bread

Method

1. Preheat oven to 180C (Fan)
2. Start by sieving the flour, bicarbonate of soda and salt into a bowl and set aside
3. In a separate bowl cream the butter and sugar together until the mixture becomes light and fluffy
4. Add the eggs, mashed banana and buttermilk to the mixture and stir thoroughly
5. Then fold in the flour mixture until mixed well
6. Then add the walnuts and chocolate and stir in
7. Grease a loaf tin and pour in the mixture
8. Bake in the oven for 45 minutes or until risen and brown
9. Remove from the oven and allow to cool before serving

As always the Banana Bread came out moist and so more-ish, in fact a little too more-ish!

I think the best thing you can do as a home-baker is to build a collection of your best and favourite recipes and keep making them until you perfect them. I think this Banana Bread Recipe will be one of mine for years to come!

What are your fool-proof/favourite recipes?