As promised, here is the second recipe for the cookie I made before Christmas, Chocolate and Walnut Cookies:
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 Yolk
200g of White Chocolate Chunks
200g of Walnuts (crushed up)
Chocolate and Walnut Cookies
Preheat the oven to 170C
Line a baking tray with baking paper
Sift the dry ingredients together and set aside
In a bowl cream together the butter, brown sugar and caster sugar
When smooth beat in the eggs until light and creamy
Mix in the flour mixture gradually and combine together
Finally add the chocolate chunks and walnuts and mix through
Spoon dough onto the baking tray – I used a heaped tablespoon for each – do not flatten
Make sure that each cookie is a few centimetres apart to allow for baking as they will spread
Bake for around 13-15 minutes
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.
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:
285g of Flour
1 tsp of Bicarbonate of Soda
1/2 tsp of Salt
110 g of Butter
225g of Sugar
4 Bananas – Mashed
85ml of Buttermilk
100g of Chocolate Chips
120g of Crushed Walnuts
Preheat oven to 180C (Fan)
Start by sieving the flour, bicarbonate of soda and salt into a bowl and set aside
In a separate bowl cream the butter and sugar together until the mixture becomes light and fluffy
Add the eggs, mashed banana and buttermilk to the mixture and stir thoroughly
Then fold in the flour mixture until mixed well
Then add the walnuts and chocolate and stir in
Grease a cake tin, line the base with baking paper and pour in the mixture
Bake in the oven for 45 minutes or until risen and brown
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.
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!
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
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
Break the biscuits up into small pieces in a large bowl
Add the walnuts, almonds and marshmallows and mix together
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
At this point add the golden syrup and stir until thoroughly melted
Combine the biscuit/nut mix and the chocolate and stir thoroughly ensuring that all ingredients are covered in chocolate
Pour the mixture into the line plastic container and push down to form a solid bar
Place in into the fridge until it has set
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!
This Christmas I wanted to add an extra special touch to my presents so I decided to make Homemade Christmas Chocolates for all of us to enjoy on Christmas Day. I made 2 different types of chocolate, the first was chunks of Chocolate Tiffin Bar, perfect for this purpose and the rest can be enjoyed too!
The second were Chocolate Almond Truffles and here is how I made them:
200g of Dark Chocolate (at least 75% cocoa)
200ml of Double Cream
35g of Butter
2 tbsp of Almond Essence
Break the chocolate up into a bowl and set aside
Put the butter, cream iand almond essence nto a saucepan and heat gently until the butter has melted and the cream begins to simmer
Then pour the cream mix over the chocolate and stir until the mixture is combined and smooth
Place the mixture into the fridge and leave to cool for around 4 hours
Once cool you can make your truffles
To start placed all of your toppings onto plates so the truffles can be easily rolled
Take a teaspoon of the mix and gently roll into a ball using your hands (you may want to wash your hands in very cold water before doing this)
Then roll your truffle in your chocolate vermicelli until it is well covered
Then place them in a tin one by one until all of the mixture is gone
I would recommend cooling them for a further 30 minutes or so as they get quite sticky when being rolled
I then packaged them with the Chocolate Tiffin into a clear bag adding a Christmas ribbon to present to our guests!
My Christmas Chocolates were well received and I thought they were the perfect extra touch to make a truly special gift.
Note to my friends, watch out 2015 maybe the year that you get chocolates for all of your special occasions!
As my new favourite low calorie, feel naughty snack I have been experimenting with my recipe for Banana Oatcakes over the past week. This time my experiment included the addition of walnuts, so here is my recipe for Banana Oatcakes with Walnuts;
100g of Rolled Oats
50g of Crushed Walnuts
Banana Oatcakes with Walnuts
Preheat the oven to 180c
Mash the bananas in a large mixing bowl
Add the oats and walnuts and stir until thoroughly mixed
Using two spoons create mini cakes with the mixture and place on a lined baking tray
Bake in the oven for 15 minutes
Allow to cool on a rack before enjoying
If it is possible these Banana Oatcakes with Walnuts were even better than before and it is so amazing to be able to eat them guilt free, unless you eat them all, which I usually do!
Tonight’s addition is almonds! I will be sure to let you know how they taste!