Chocolate and Walnut Cookie Recipe

As promised, here is the second recipe for the cookie I made before Christmas, Chocolate and Walnut Cookies:

Ingredients

• 250g of Plain Flour
• 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
• 200g of White Chocolate Chunks
• 200g of Walnuts (crushed up)

Chocolate and Walnut 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 chocolate chunks and walnuts 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

If you are a fan of cookies, these were also really yummy, the best thing about these recipes is that you can actually freeze the batter too. Just roll it into a tube and wrap in cling film, then when you want a cookie of 5, just cut it into slices and bake as above, isn´t that just a genius idea?

It was really nice to be baking again, I really need to find time to do it more this year, maybe I will get the baby involved too! Is there anything you would like to see me do? As always, 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

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!

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?

Cream Cheese Frosting Recipe

Last week my husband had a few days off of work so we had some extra time to relax together, one of his requests was that we make a Carrot Cake with Cream Cheese Frosting. So of course I had to oblige, usually I am lazy and top my Carrot Cake with Buttercream so I had to go in search of a Cream Cheese Frosting recipe and here is what we used:

Ingredients

• 300g of Icing Sugar
• 50g of Butter
• 125g of Cream Cheese

Method

1. Sift the icing sugar into a bowl
2. Add the butter and beat together until the mixture is combined and smooth
3. Add the cream cheese and beat until combined
4. Then beat quickly for a few minutes to make the mixture light and fluffly
5. Finally use to top your cake

We used this Cream Cheese Frosting to top my Carrot Cake (recipe can be found here) which is the best combination and was as delicious as we expected it to be, I must not be lazy in future and always make this frosting for it!

Christmas Tree Pavlova Recipe with Pistachios and Chocolate Baubles

I saw a form of this on a Christmas baking programme and just thought the idea looked great especially as I love making meringue since being taught by my Mother-In-Law (the queen of pavlova) but maybe it was a chance to make my own unique version. So here it is, my attempt at a Christmas Tree Pavlova with Pistachios and Chocolate Baubles:

Ingredients

• 4 Eggs Whites
• 8oz of Sugar
• 1tbsp of Lemon Juice
• 2tbsp of Cornflour
• 200ml of Cream
• 50g of Finely Chopped Pistachios
• 15-20 Chocolate Balls

Christmas Tree Pavlova with Pistachios and Chocolate Baubles

Method

1. Firstly you want to draw your Christmas Tree onto a piece of baking paper, I just did this free hand as you are looking for a rough shape and not anything exact!
2. Then flip the baking paper over and use to line a large baking tray (pencil down) also preheat your oven to 150C (fan)
3. To start on your meringue separate 4 egg whites into a clean, dry large bowl, this is very important as it will ensure the pavlova holds its shape
4. Then whisk (electrically or by hand if you have the courage) until the egg whites are stiff and forming peaks
5. Sieve in the sugar then cornflour gradually whilst continuing to whisk
6. Finally add the lemon juice and give the meringue a final whisk whilst ensuring it is still a stiff mixture
7. Then using a spoon spread onto your Christmas tree outline carefully, building it up around the edges until you have your final shape, try to handle the mixture as little as possible so that the air stays inside
8. Place carefully into the oven and turn down to 130C (fan) and cook for 45-55 minutes
9. Turn the oven off and leave the pavlova to cool inside, usually around 4 hours but can be made the night before and left until morning
10. Once cool whisk your cream and use to spread over the top of your pavlova
11. Then spread the pistachios all over and add the chocolate baubles as desired

I was so happy at how my Christmas Tree Pavlova with Pistachios and Chocolate Baubles turned out, I was prepared for a potential disaster (which is OK, then you can make some type of Eton mess) but it was just as I wanted it and very very festive. It also must have tasted good as the whole thing was eaten by 4 people in one sitting after a starter and roast dinner!

I know Christmas has passed but I didn’t make this until our second Christmas with friends on Boxing Day so it may be one to store away for next Christmas. I am also thinking of adapting it for other times of the year, perhaps a heart at valentines day or a sun in the summer… If I do, I will be sure to share them with you!

Chocolate Tiffin Bar Recipe

So it is now 2016 and there is probably no Chocolate Tiffin Bar left from Christmas but I still wanted to share this recipe, firstly because it is one of my favourites and secondly because something about it screams Christmas to me (probably that it has like a million calories and we all know those don’t count at Christmas). I have shared this recipe a long time ago, but it is a good’un so why not share again!

Ingredients

• 200g of Digestive Biscuits
• 200g of Milk Chocolate
• 100g of Walnuts
• 100g of Almonds
• 65g of Ready Made Meringue
• 150g of Unsalted Butter
• 100g of Mini Marshmallows
• 1tbsp of Golden Syrup

Chocolate Tiffin Bar

Method

1. Firstly line a large plastic container (around 20cmx30cm) with cling film, leaving plenty of extra film around the edges to help turn out your tiffin when its set
2. Break the biscuits up into small pieces in a large bowl
3. Add the walnuts, almonds and marshmallows and mix together
4. Put the chocolate, butter and broken up meringue into a glass bowl and put on a low heat over a pan of simmering water until the butter and chocolate are almost melted
5. At this point add the golden syrup and stir until thoroughly melted
6. Combine the biscuit/nut mix and the chocolate and stir thoroughly ensuring that all ingredients are covered in chocolate
7. Pour the mixture into the line plastic container and push down to form a solid bar
8. Place in into the fridge until it has set
9. After it is completely set turn the tiffin out of the container onto a plate and slice into chunky slices ready to serve

I do not really need to say much about this recipe for Chocolate Tiffin Bar except that it is blooming lovely and will last in the fridge for 10 days (if it lasts that long) and is a great treat when you are lounging about this festive season, or in any season, just make it and eat it!

If you want to see this original post click here.

Ferraro Roche Cupcake Recipe

For me, Christmas just screams Ferraro Roche, I know that they are available all year round but there is just something about December that makes me want them. So when I was dreaming up Christmas baking ideas I just knew I had to include them somewhere and I did, in my Ferraro Roche Cupcakes and here is how you can make them too:

Ingredients

• 100g of Sugar
• 150g of Butter
• 1/2tsp of Bicarbonate of Soda
• 1tsp of Baking Powder
• 100g of Flour
• 2 Eggs
• 12 Ferraro Roche
• 75g of Icing Sugar
• 25g of Cocoa
• 100g of Chopped Hazelnuts

Ferraro Roche Cupcakes

Method

1. Preheat your oven to 180C (Fan) and put your cupcake cases into the tin
2. Start to make the cupcakes by creaming the sugar and 100g of the butter together in a bowl
3. Once smooth, sieve in the bicarbonate of soda, baking powder and flour in and combine thoroughly
4. Then add the eggs and whisk until you have a smooth batter
5. Divide the batter equally into your cupcakes cases
6. Before placing into the oven place one Ferraro Roche into the centre of each cupcake (the top will show)
7. The bake in the oven for 10-12 minutes
8. Once baked, take the cupcakes out of the oven and allow to cool
9. Whilst the cool you can prepare the topping
10. To do this, sieve the cocoa and icing sugar into a bowl and add the remaining butter
11. Cream until smooth then use a palette knife to spread over the top of each cupcake
12. Once you have frosted each one you can top with hazelnuts, to do this pour the hazelnuts into a bowl, carefully hold the cupcake upside down and dip into the nuts so they stick to the frosting
13. Repeat with each before serving

Note: This recipe makes 12 cupcakes

The best thing about these Ferraro Roche Cupcakes is not telling anyone what is inside, then they look like your average nut covered cupcake and the recipient has a pleasant surprise. Now these cakes were DELICIOUS, the Ferraro Roche melts slightly so you have the goey centre, crispy bits and the light sponge, just divine and for me, the epitome of Christmas time!

Pistachio Christmas Tree Shortbread Recipe with White Chocolate Snow

Christmas is approaching, possibly my favourite time of year and this one is even better so I have decided (not officially knowing me I will not stick to it) that I am going to do a whole lot more baking this year.

So up first Pistachio Christmas Tree Shortbread with White Chocolate Snow:

Ingredients

• 125g of Butter
• 55g of Sugar
• 180g of Flour
• 35g of Chopped Pistachios
• 100g of White Chocolate
• 1 Christmas Tree Shaped Biscuit Cutter

Pistachio Christmas Tree Shortbread with White Chocolate Snow

Method

1. Mix the butter and sugar in a bowl until the mixture is smooth
2. Begin to stir in the flour in stages through a sieve and continue to mix together thoroughly
3. When you sieve in the last of the flour also add the chopped pistachios before combining for the final time
4. At this stage the mixture turns from a paste to a crumbly mixture so use your hands to create a ball with the mixture
5. Dust a dry and clean surface with flour and roll the mixture out to 1cm thick – Make sure you also dust your rolling pin
6. Cut out your shapes and place on baking paper on a baking tray (you may have mixture left over, keeping rolling our until you use all of the mixture for the shapes)
7. Put the shapes into the fridge for 20 minutes and preheat your oven to 180C (Fan)
8. Put into the preheated oven for 10-12 minutes until golden
9. Leave to cool
10. Once the biscuits are cool, melt the white chocolate and one by one dip half of the biscuit into the chocolate and place on a tray covered in baking paper
11. Once all of the biscuits are done put into the fridge for 30 minutes until the chocolate has set
12. Then enjoy!

I am so pleased with how my Pistachio Christmas Tree Shortbread with White Chocolate Snow both in how they look and how they taste, they are definitely festive and a great snack to offer to visiting friends or family (or for yourself/husband).

If I keep this up, my husbands colleagues will love me!

Peanut Butter Cheesecake Recipe

So, usually a favourite week on The Great British Bake Off – Week 4: Desserts left me wondering what to make, I do not really like Creme Brulee and I do not like baked cheesecake either. So this weeks creation was more inspired by rather than something that could have been made on TGBBO. This week I made Peanut Butter Cheesecake (no-bake so a little cheating):

Ingredients

• 200g of Chocolate Digestives
• 50g of Butter
• 200g of Cream Cheese
• 2tbsp of Smooth Peanut Butter
• 2tbsp of Icing Sugar
• 150g of Milk Chocolate
• 75g of Reeses Pieces

TGBBO Week 4: Peanut Butter Cheesecake

Method

1. Start by crushing your biscuits into crumbs, I do this by putting them into a food bag and beating with a rolling in before pouring into a large bowl
2. Melt the butter and add to the biscuit crumbs and mix until the mixture is moist
3. Then tip into a spring form and use a wooden spoon to push down and smooth the biscuit base
4. Place into the fridge to set
5. Whilst this is setting mix the cream cheese, icing sugar and peanut butter together until light and fluffy
6. Then tip this on top of the biscuit base and smooth
7. Place back into the fridge
8. In a heatproof bowl, melt the chocolate over a bowl of boiling water
9. Once melted allow to cool slightly before pouring on top of the cheesecake and turning the tin so that it is evenly covered
10. Finally add the Reeses Pieces to the top before placing back into the fridge
11. Once fully set the cheesecake can be eaten

Note: I used an 11″ spring form tin and this will serve 8 portions

So my TGBBO Week 4 may not have been exactly on topic and didn’t really involve any baking but I do not really care because this Peanut Butter Cheesecake was scrumptious, rich so only a small piece was needed but scrumptious nonetheless.

I am looking forward to thinking up something ‘free from’ for my next recipe!