Banana, chocolate and raspberry muffins

Banana, chocolate and raspberry muffins

Sometimes baking inventions come from slightly healthier intentions. We have been eating a lot healthier and going to the gym 4-5 times a week. We actually have a couple’s gym membership (although I categorically deny that we sit side by side on the exercise bikes!) As such, there has been a lot more fruit and vegetables in our shopping basket. Enter these muffins. I had some raspberries that needed eating and a hankering to adapt a tried and tested muffin recipe. After all life is about balance and a little of what you fancy does you the world of good.

To make 13 muffins you will need:

3 bananas (slightly overripe is best)

2 large eggs

113g butter, melted

150g caster sugar

230g self raising flour

150g raspberries (fresh or frozen)

150g milk chocolate chunks

 

Preheat the oven to 180°C. Line a muffin tray with cake cases. Mash your bananas and the eggs together until there are only small lumps of banana. Melt the butter and set aside to cool slightly. Add the sugar, flour and butter to form a nice batter. Once it is mixed in with no dry bits add the raspberries and chocolate.

Put the mixture into the lined cake cases. Bake for 20-25 minutes, or until a skewer comes out of your test cake clean.

Best enjoyed

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Healthy alternatives: wholemeal pizza bases

Healthy alternatives: wholemeal pizza bases

We love pizza in this house. Frozen pizza, takeaway pizza, proper Italian pizza, pizza when drinking, hangover pizza, this list goes on. However, I think its pretty common knowledge that pizza isn’t the healthiest option and anything that increases the nutritional benefits of our Friday night favourite has a big fat thumbs up from us.

On top of the nutritional benefits homemade pizza is an absolute steal compared with buying pizza from a takeaway or restaurant and taste better than supermarket pizza so it is better for household economising. It is also a fun thing to make with children as it would allow them to pick their own toppings so there are lots of benefits to making your own.

Pizza dough is so easy to make, even for notice bakers. The only advice I can give is to really follow the instructions about water temperature and yeast and also to allow plenty of time for the dough to rise.

We made steak and rocket pizzas, but obviously mix it up as you wish.

To make 4 pizzas you will need:

500g strong wholemeal flour

2 teaspoons of salt

25g butter, cut into small cubes

13g (1 sachet of dried yeast)

250ml tepid water

For the topping

Passata with garlic and herbs added

1/2 ball buffalo mozzarella per pizza

Parmesan cheese

1 sirloin steak per 2 pizzas or 1 frying steak per pizza

Rocket

 

In a jug, mix together the lukewarm water and yeast. To a large mixing bowl add the flour, salt and butter. Add the water and use your hands to mix this together into a rough dough. Once the flour and water is mixed, remove the dough from the mixing bowl and knead for 5-10 minutes until the dough is smooth and elastic. At this point you can half the quantity of dough if needed and freeze for a later date. Return to the bowl and least it rise for an hour, or until the dough doubles in size and springs back when poked.

Preheat the oven to 220°C. Split into 2 and roll out the dough so that it is about 1/2 cm thick. Top the dough with the passata and cheese and cook for around 15-20 minutes or until the base is cooked. While it is cooking grill or fry your steak. (Leave this to rest before cutting). When the pizza is cooked stop with the steak, Parmesan and rocket.

This pizza tastes delicious but is slightly more difficult to eat in slices so you may want to consider using a knife and fork.

Dane actually told me that this pizza was one of the best ones I have made for him, which is high praise indeed.

 

The Hobbit Themed Chocolate Birthday Cake

The Hobbit Themed Chocolate Birthday Cake

Hobbits are well known for their love of food. So is my family. As the Hobbit is one of my Dad’s all time favourite books it seemed pretty fitting to have a birthday cake themed around the part of the Hobbit; although the execution of it was something of a lucky fluke. Fortunately although it is not an exact replica of how Smaug or his hoard looking in the film, or how I imagined it in the book, it is a pretty good approximation.

This cake is a perfect birthday cake for any chocolate lover. You wouldn’t necessarily have to make this exact cake, you can adapt this around other themes as you wish.

To make this cake you will need:

170g caster sugar

170g butter

150g self raising flour

20g cocoa powder

3 eggs

For the filling

100g white chocolate

50g double cream

For the ganache topping

200g dark chocolate

200ml double cream

50g milk chocolate

To decorate

3-4 packs of chocolate fingers

Chocolate such as Malteasers, Minstrels or similar

Kinder Eggs (basically I wanted a Minion from one)

Gold lustre cake spray

Gold cake decorations

To make the cake preheat the oven to 180°C and line 2 medium cake tins. Whisk your eggs and sugar until light and fluffy so they leave a trail on the surface of your cake mix. Melt your butter and fold this into the mix, along with the flour and cocoa powder. Bake for around 12 minutes or until a skewer comes out of the cake clean and the cake is springy to touch. Once cooked set aside to cool down. It is nigh on impossible to decorate a warm cake.

While the cake is cooking make the chocolate ganache and filling. To make the white chocolate filling melt the white chocolate and cream together. Set aside to cool. Take the same approach with the darker and milk chocolate and cream to make the ganache topping. Melt the chocolate and cream together until thick and glossy and then leave to cool before putting on the cake.

Once the cake and ganache are cold sandwich together the 2 cakes using the white chocolate filling. Cover the cake and the sides with a smooth layer of ganache. Line up the chocolate fingers on the side of the cake (this looks attractive and hides the fact that decorating cake sides tidily is a chore). Half the Kinder egg and place on top of the cake as a cracked egg. Add the chocolates as treasure at random, however bear in mind that it doesn’t have to be perfect and most people will want a bit of chocolate topping on their cake. Spray with gold lustre spray and add your cake decorations.

Put in the fridge to chill to firm for several hours before serving. Add a dragon if one is available.

Serve as part of second breakfast, elevenses or similar. Hobbits need to know there is decent fare in the pantry at all times.

Fill n’ Flip Pan Review – Cheesecake brownie cake

Fill n’ Flip Pan Review – Cheesecake brownie cake

I admit I am a sucker for a baking gadget or novelty baking tin. As such I was delighted to try a Fill n Flip Pan from the Create and Craft company. I keep seeing all of these beautiful cakes with a deep layer of filling so I was keen to try a recipe for myself. For my first attempt I tried a brownie recipe – heavier cake recipes tend to work better in more unusual shaped tins. (Also, who doesn’t love cheesecake brownies?)

I know my cake isn’t the most well decorated masterpiece but I always like to think my baking is pretty rustic. Dane actually made a point to tell me how much he liked his cake and it was pretty popular when I took it into work – I think the deep fill means you can add contrasting flavours and really experiment with your baking. I found the cake tins so easy to use and my two cake pieces fit together really well. The tins themselves are incredibly well made. Although you need to grease them to make them non stick, the cakes come out really easily which I suppose is exactly what you want from a cake tin.

To make your cheesecake brownie you will need:

For the cake

4 eggs

315g soft brown sugar

125g cornflour

250g dark chocolate

150g butter

35g cocoa powder

1 teaspoon baking powder

Cake release spray or extra butter for greasing

For the filling

280g light cream cheese

50g icing sugar

1 vanilla pod or 1 teaspoon vanilla extract

1 tablespoon seedless raspberry jam

 

Grease your cake tins. Preheat your oven to 180°C. Beat your eggs and sugar together until fluffy and leaves a trail on top of the mixture. Use a sieve to add in your flour, baking powder and cocoa powder. Melt your chocolate and butter together and slowly fold into the batter.

 

Pour into the cake tins and bake for about 30 minutes until a skewer comes out of the thickest past of the cake clean. Remove from the cake tins and set aside to cool.

To make the filling beat together the cream cheese, icing sugar and vanilla. Spread a thin layer of jam onto the bottom layer of the cake. Add the cream cheese filling into the inner hole of the cake. Press together the two lake layers. Serve to anybody who deserves a treat (including yourself).

 

Thank you to Love Cooking for sending me such an amazing produce. I will definitely be using this again in further baking ventures.

The Fill n Flip Pan is available here.

I was sent the Fill n Flip Pan to review but all opinions are my own.

Love Food Boxes

Love Food Boxes

I was recently offered the opportunity to review a Love Food subscription box. The idea is simple in that you get sent ingredients to bake some seriously delicious (and instagrammable) treats in the exact quantities needed to prepare each recipe. You will, of course need to provide your own chilled ingredients such as eggs and butter. However, I find it a beautiful idea for people looking to start baking or for those who enjoy cakes fresh from the oven, but who want to make it a treat to have and really enjoy once in a while rather than a staple in their diets.

My box contained ingredients for S’mores Brookies. A brownie/cookie hybrid sandwiched together with melted chocolate and marshmallows. A most excellent way to end a busy Monday (and something nice to take into work on a long Tuesday). I found the recipe really easy for my tired brain to follow and I thought it was nice that it was something new and a bit different that I had not tried before.

I have actually has this box for a few weeks as I have been waiting for the perfect opportunity and you know what? I love them – as well as being simple for bakers of experience levels, the food looks so decadent and tastes amazing (I might be on something of a chocolate high right now). I can imagine the boxes being something you could make with your friends on a cosy night in, or give to an older child with minimal supervision. They’re probably also the sort of activity that some would find enjoyable as part of some sort of home based date night.

So here are the practical bits of information: when you subscribe the money will be take out of your account on the 1st of each month and the box will be delivered on 21st. The subscription can be cancelled at any time and the code FIRSTBOX  can be used to get 50% off your first box.

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I was sent a Love Food subscription box to review the service but all opinions are my own.

Giant scone cake

Giant scone cake

I’m ready to admit it. Blogging can be a funny business. While some people do really well cooking up elaborate meals and writing about them, I always find the most success in terms of number of visitors based on recipes that are straightforward to make at home with ingredients with easy to substitute ingredients; rather than the much more elaborate cooking I originally did when writing this blog.

On that note, I can spend hours making and decorating a cake and, yes, quite a lot of people will show interest. Then on another occasion I can make a giant scone cake due to burning something else, which takes all of 45 minutes to make, bake and decorate and it gets the most interest of any cake recipe I have made. You really cannot predict blog views!

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This cake recipe as mentioned before is really quick to make. Nobody expects a pretty scone so it doesn’t need hours of elaborate decoration. This recipe is also eggless, pretty low on sugar and can be easily adapted into a vegan recipe if you switch the milk and butter for non dairy substitutes and use this gem instead of whipped cream. Pretty much a winner for several dietary requirements then.

To make a large scone cake you will need:

450g self raising flour

100g salted butter

85g caster sugar

Approx 300ml milk

50g sultanas

2-3 tablespoons raspberry jam

200ml double cream

1 tablespoon icing sugar

Heat your oven to 200°C. Line 2 cake tins with grease proof paper. In a large mixing bowl use your fingers to rub the butter into your flour. Add your sugar and sultanas. Pour in about 2/3 of your milk and then gradually add the rest of your milk until just before the point when the mixture goes too sticky and soggy. If this happens add a little flour to stiffen up.

Diving your scone mix between the two cake tine and spread the mix to the edges as scones do not really spread during baking. Bake for about 11 minutes until the scones go golden brown. Allow the scones to cool.

To decorate whip the icing sugar and cream until thick and spreadable. Spread jam on one half of the scone and spread cream on the other half. Sandwich together et voila. A giant scone!

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This is a great crowd pleaser, especially amongst my Yorkshire friends. My grandma served this cake with champagne (this cake was a moving present for her and my grandpa) but it also goes really well with tea of coffee – as scones are traditionally served with tea.

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Quick banana and chocolate cookies

Quick banana and chocolate cookies

In some ways this cookie might be considered dangerous – it took me less that 20 minutes to whip up a batch. However, being able to create something so delicious in such a short time makes me feel something of a domestic goddess – these are perfect for those times when you need to produce baked goods at short notice (think work charity bake sale or mum’s coffee morning). They are also made from ingredients most people have in their cupboards – bananaphobes please note that you can substitute the banana chips for raisins should you wish to do so.

Anyway, the key with these cookies is to be cautious on the timing. Once the edges of these go golden brown remove them from the oven and allow them to cool, rather than letting the whole cookie brown, that way you have the nice contrast between crispy and soft in the cookie.

To make approx 26 cookies you will need:

1 mug soft brown sugar

125g salted butter, softened

1 egg

1 mug self raising flour

50g banana chips

2 tablespoons chocolate spread

Preheat the oven to 180°C and line 2 baking trays (you will probably still need to take the cookies in batches). Using an electric whisk, wooden spoon or food processor beat together the sugar and butter until it is thoroughly mixed. Beat in the egg. Add the flour and crumble in the banana chips. Last, whisk in the chocolate spread so that it has a marbled effect.

Using a teaspoon place small amounts of the cookie mix onto your lined trays. Make sure you leave room for the cookies to spread; even if you have to bake in batches.

Bake for around 11 minutes, until the cookies are golden. They will come out of the oven very soft so be careful removing them from the baking tray. Allow to cool so the cookies can harden.

These cookies can be kept for several days in an airtight container.