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Recipes

The most amazing Peanut Butter Cookies you’ll EVER eat!

We were going on a picnic with some friends and were in charge of sweet treats, panic struck when I realised I needed to make something Gluten Free! I’ve heard horror stories of cakes not rising or being stodge so Google to the rescue… I typed in Gluten Free Baking and to my surprise lots of fairly simple recipes popped up. I chose to go for Gluten Free Peanut Butter Cookies, not only because I love Peanut Butter but they also sounded so easy to make – maybe even a little too good to be true!

They require just four ingredients! –

200grams of Peanut Butter (Crunchy or Smooth – I chose crunchy)

175 grams Golden Caster Sugar

1/4 tsp of fine salt (I went for a pinch)

1 large egg

Pre-heat your oven to 180C/160C fan/gas 4

That’s it, that’s all you need!

To make the cookie mixture all you need to do is place in a bowl all of the ingredients apart from the egg and give it a good old stir until it’s all combined. Once it’s mixed together put in your egg and mix again until you’ve formed a dough, albeit a fairly sticky dough.

Break off cherry tomato size chunks and place on a baking tray quite far apart so they have space to spread and press them down lightly with the back of a fork. Pop them in the oven for 10-12 mins or until they start to go a little golden round the edges but are paler in the middle. Take them out of the oven and leave to cool for a little while before transferring to a wire cooling rack.

Enjoy with an ice cold glass of milk, yum yum!

Recipe from BBC Good Food

Chewy Chocolate Chip Cookie Recipe

Sometimes there’s only one thing to do on a lazy Sunday afternoon and that is to get your bake on. Dave is always going on about making cookies that are as squidgy as the ones you buy in the supermarket so when a link went up on BuzzFeed for ‘The Best Chewy Chocolate Chip Cookies Ever’ it prompted me to give them a try!

I gathered my ingredients, turned the oven on to pre-heat (then turned it off again after I realised the dough would need to cool in the fridge for at least 30 mins) and began my baking mission!

For these cookies you will need the following –

½ cup sugar

¾ cup brown sugar

1 teaspoon salt

½ cup butter, melted

1 egg

1 teaspoon vanilla extract

1¼ cups plain flour

½ teaspoon baking soda

4 ounces milk chocolate chunks

4 ounces dark chocolate chunks (or your preference)

Preheat oven to 350°F/180°C/Gas Mark 4

Being an American recipe all the measurements were in cups which worked fine for me as I have measuring cups, however if you don’t you can simply look up the conversions online.

In a large bowl, whisk together the sugars, salt and butter until a paste has formed with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.

Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to over mix. This will cause the gluten in the flour to toughen which will result in cakier cookies.

Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex the flavour will be.

Scoop the dough with an ice cream scoop onto a grease-proof-paper baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.

Bake for 12-15 minutes, or until the edges have started to barely brown.

Cool completely, and enjoy with an ice cold glass of milk or a lovely cup of tea!

They even got Dave’s approval, hoorah!

This recipe is courtesy of BuzzFeed

Mars Bar Cornflake Cakes – Something simple for Easter

I know this is a very simple recipe but I love it and thought you might like to try a slight twist on the normal crispy cake recipe. It’s also a great one for the kiddies to try while they’re off at Easter (with adult supervision of course!)

For this recipe you will need the following –

150g cornflakes

70g of unsalted butter

3 tablespoons of Golden Syrup

6 Mars Bars – chopped into small pieces

Some kind of chocolate eggs for the top

Cake tin lined with cases

First boil the kettle and pour a little bit of water into a sauce pan with a glass bowl on top, make sure the water isn’t touching the bottom of the bowl, heat the water gently.

Weigh out your butter and place in the bowl with the golden syrup stir until it has melted together.

Once it has melted add in your chopped mars bars and continue to stir until it has melted, it will take a little while so be patient

After it has all melted add in your cornflakes and give it a good stir. Once incorporated spoon the mixture into your cases.

When you have spooned all the mixture into your cases add your chosen topping and leave to harden for an hour or so, then see how long they last before they all get eaten! Mine sure didn’t last long.

Enjoy!

 

 

Chocolate Fudge Cake Recipe – Approach with caution!

I woke up on Sunday with an urge to bake something… a chocolate fudge cake in particular! After a quick search online I soon found recipe. I raided the cupboards to see what I did and didn’t have and made a quick trip to our local Tesco to pick up some bits.
I tied up the strings on my Cath Kidston apron (bought for my by my lovely friend Jade a couple of Birthdays a go) and got to work.
I set out all the ingredients I needed on the side to make it easier to find what I needed

For this recipe you will need the following ingredients –
For the Cake:
175g Self-Raising Flour
2tbsp of Dark Chocolate Cocoa Powder
Dr Oetker Bicarbonate of Soda Sachet
150g Caster Sugar
30ml (2 tbsp) Golden Syrup
2 x Medium Eggs Beaten
150ml Sunflower Oil
150ml Milk

For the Icing:
75g Unsalted Butter
175g Icing Sugar
3tbsp of Dark Chocolate Cocoa Powder
30ml (2tbsp) Milk or Warm Water

You will also need to Pre-heat your oven to 180c/350F/Gas Mark 4 and grease and line (I just greased mine) two 18cm (7 inch) sandwich tins.

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I started off by sifting the flour, Cocoa Powder and Bicarbonate of Soda into a bowl.

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Next I added in the sugar and mixed well. You then need to make a well in the centre and add the syrup, eggs, oil and milk. Beat well until smooth.

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Once it’s smooth you’re ready to spoon the mixture into your tins.I gave mine a little bash on the side to try and get rid of a few air bubbles.

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You then need to bake them for 25-30 mins depending on your oven. Once it has risen and is firm to touch you can take it out. I normally poke a skewer in mine just to be sure, if you pull it out and it’s clean you are done! Remove from the tins and leave to cool before icing. I think mine were a little too high in the oven and cracked a little.

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We made double the amount of icing as one lot wasn’t enough.                                                To make the icing place the butter in a bowl and beat until soft.
Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable. Sift and beat the Cocoa powder in to the icing

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Sandwich the two cakes together with butter cream and then cover the sides and the top of the cake with more buttercream icing and use a pallet knife to create swirls or whatever pattern you would like.

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Enjoy with a lovely cup of tea and a big dollop or cream or ice cream!

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Recipe courtesy of Dr Oetker

Chocolate Chip Banana Cake Recipe

This is one of my favourite go to recipes and one that my sister in law gave me a few years ago, I make it so much I now know the recipe off by heart.  If you are anything like us we always have a couple of spotty brown bananas left over at the end of the week, these are the perfect ingredients for this simple banana cake recipe.

To make this lovely moist *shudder at that word* spongy cake, you will need to following few ingredients –

8oz Self Raising Flour

6oz Sugar

4oz Butter

2 Eggs

2  Ripe Bananas

*Chocolate Chips and Vanilla Essence optional

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First of all put the butter and sugar in a bowl and cream it by giving it a good old mix until the sugar and butter are creamed and light and fluffy.

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Next you need to crack the eggs into the mixture, one by one, giving the mixture a good stir each time. If it looks like it’s starting to curdle add a little bit of flour and mix it in.

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Next you need to peel the bananas, break them up into a little bowl and mush them with a fork until they look like the picture below

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Add the mushed bananas to the butter, sugar and egg mixture. At this stage you can add anything else you’d like, I normally add 50 grams of milk chocolate chips but you can add anything you like really, fudge pieces are also one of my faves!

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I also add a few drops of vanilla essence too

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Mix it all together so its all combined

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Finally add the flour and stir until it’s all mixed in

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Line a bread tin with some grease proof paper and add the mixture to the tin

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Pop in the oven on the middle shelf at 180 degrees (Gas Mark 4) for 40 minutes, then turn down to 150 degrees (Gas Mark 2) for a further 30 mins.

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Once the time is up remove from the oven and place on a wire cooling rack… after it’s cooled down pop the kettle on and enjoy with a nice cup of tea

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Simple Pizza Breads

I’ve never written a recipe post before so thought I would give it a try, hopefully you will find some of them useful. The husband and I were after something quick and easy to make in between visiting family etc over Christmas. We had a few things left to use up so decided on Pizza Breads.

You will need the following –

Part baked bread (we always seem to have some in the freezer)

Tomato Puree or Tinned Tomatoes

Cheese

And anything else you want to use as a topping.

We used a part baked roll and cooked it in the oven for about 10 mins (following the instructions on the packet).

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When it had cooled a little we cut them in half and spread a bit of Tomato Puree on the top

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Added some cheese

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and some left over meats we had over Christmas

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Placed them on a baking tray and cooked them in the oven for about 10 mins at gas mark 7 (220c) until the cheese had melted and the meats were a bit crispy 24050067851_8424ddfd84_o

Simple! Not sure how healthy they are for you but we enjoyed them and a quick little lunch using left overs!