Chocolate Chunk and Marzipan Cookies

Amongst heaps of other festive foods, I absolutely love marzipan. I'll be the first to admit that I'm no Nigella and certainly have never made my own. There's been a supermarket box stashed away in my kitchen for some time. It did have grand expectations of making its way onto this year's Christmas cake, but that never happened. Neither did plan B, stollen bites. And so, when I finally decided I really ought to dust off my apron and get baking I opted for something far simpler and far quicker. You may not be a fan of marzipan, but I am fully confident that these guys will convert anyone.

These chocolate cookies are perfectly gooey in the centre, crisp on the edges and stuffed full with big chunks of dark chocolate and marzipan. I would say that I took some into the office for my colleagues like I intended, but its probably more honest to say that I demolished the lot myself. I intend to make a further batch to stash away in the freezer ready for boxing day or any cookie related emergencies in the next coming weeks, if I don't eat them first. If you wish to do so too, just form the cookie dough into a sausage and wrap well in cling film. From frozen, slice into half inch thick discs and bake for 12-14 minutes until crisp on the edges and wobbly in the centre. Otherwise just read on and follow the regular recipe.

C H O C O L A T E   C H U N K   &   M A R Z I P A N   C O O K I E S
(Makes 16 cookies)

125 unsalted butter, softened

200g soft light brown sugar

1 medium egg

2tsp vanila extract

175g plain flour

25 cocoa powder

1tsp bicarbonate of soda

100g marzipan, chopped into small cubes

100g dark chocolate, chopped into small chunks

• Beat together the butter and sugar until light and fluffy. Add the egg and vanilla extract gently until combined. Whisk together the flour, cocoa powder and bicarbonate of soda in a separate bowl to remove any lumps. Add to the butter mix and mix with a spatula until just combined. Fold in the marzipan and chocolate chunks and chill the cookie dough in the fridge for an hour.
• Heat the oven to 180 degrees and line two baking sheets.
• Use a tablespoon to dollop small balls of dough onto the prepared baking sheet, leaving plenty of room for them to grow.
• Bake for 11 minutes until crisp on the outside and soft in the centre. Leave to cool for at least 5 minutes on a wire cooling rack before serving.

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Spiced Pumpkin Swirl Brownies

We may well be fully in the midst of winter now but I'm still not completely done with Autumnal recipes. This week I've already eaten pumpkin soup, pumpkin pasta and now pumpkin brownies. The partnership of rich, dark and fudgey brownies goes brilliantly with a little swirl of spiced pumpkin. Trust me, give it a try.

S P I C E D   P U M P K I N   S W I R L   B R O W N I E S

Brownies:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (at least 70% cocoa solids)

175g plain flour

Pumpkin swirl:

1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp allspice
3 tbsp caster sugar
170g pumpkin puree

• Heat the oven to 180 degrees and line a 20cm square baking tray.
• Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.
• Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.
• Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine.
• Gently fold in the flour using a spatula, careful not to over mix.
• Mix together the pumpkin ingredients until smooth.
• Pour the brownie batter into the prepared tin. Dollop the pumpkin onto the top and swirl using a skewer.
• Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly. Serve from room temperature though to ensure the optimum level of fudginess.

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Salted Chocolate and Pistachio Rye Babka

Who doesn't love the combination of dark chocolate and pistachio? Whilst a babka is both messy and pretty timely to make I think the idea of this flavour combo wrapped up within a light and springy rye dough is the ultimate in indulgent weekend breakfast baking.

I know we're only on Thursday and a few more working hours away from the weekend, but hear me out. There's a trick to making this guy in advance. Make the dough and the filling on a Friday or Saturday, at the same time or day by day, and leave to prove in the fridge till you're ready. So long as you have the bulk of the work done, all you need to do is allow it to get to room temperature before baking.

I'm already looking forward to starting the next one ahead of this weekend to enjoy with a huge cup of black coffee in bed on Sunday morning. I recently gifted my giant coffee machine to my brother in exchange for an old school coffee dripper, and you know what? Its got me excited for lazy morning coffee rituals all over again!

S A L T E D   C H O C O L A T E   A N D   P I S T A C H I O   R Y E   B A B K A
Serves 6-8, recipe adapted from Olive Magazine

For the babka dough:

500g rye flour, plus extra for dusting

30g golden caster sugar

1tsp salt

7g dried fast action yeast

zest of 1 lemon

275ml full fat milk

75g unsalted butter

2 eggs, 1 beaten and one to glaze

For the filling:

75g unsalted butter

75g dark chocolate (at least 70% cocoa solids)

2tbsp icing sugar

2tbsp cocoa powder

75g blanched pistachios, roughly chopped, plus extra for decoration

1/2tsp sea salt flakes

Glaze:

75g golden caster sugar

1tsp vanilla extract

• To make the dough, place the dry ingredients including the lemon zest into a large mixing bowl. Put the milk and butter into a small saucepan and gently heat over a low heat. Along with the beaten egg, add the mixture to the flour mix and stir to combine. Using a dough hook on a stand mixer, beat for 5 minutes until a soft, sticky ball of dough has formed. Cover with a tea towel and leave to prove in a warm place for one hour, or until the dough has doubled in size.
• To make the filling, melt the butter and chocolate in small pan over a very low heat. Once fully melted, set aside to cool slightly, around 5 minutes. Add the icing sugar and cocoa powder and whisk together until smooth.
• Once the dough has doubled in size, tip onto a well floured surface and roll into a long rectangle about 1/2 inch in thickness. Spread the filling over the dough, leaving an inch around the edge. Scatter over the chopped pistachios and sea salt flakes. Fold in half lengthways and gently roll to seal the filling, until about the thickness of a pound coin.
• To shape the babka, slice the dough rectangle into 4 equal width strips. Then, slice each of the 4 strips into 'trousers', i.e. leaving around 1/2 inch at the top unsliced. For each of the 'trousers' individually, plait together the two 'legs' before finally plaiting each of the 4 strips together. Don't worry this can be rough!
• Place the dough plait into a grease round baking tin, about 8-10", tucking the loose ends underneath.
• Leave to prove once more for around one hour, until the babka has doubled in size again. Alternatively, leave to prove overnight in the fridge and remove at least 30 minutes before baking to allow it to reach room temperature.
• Brush the top of the babka with the remaining egg and bake in the oven for 20-25 minutes. Once cooked, a the babka will be golden, springy and a skewer inserted will come out clean.
• To make the glaze, boil 75ml of water with the sugar until dissolved and of syrup consistency. Remove from the heat before stirring in the vanilla, brushing the top of the cooked babka and topping with some extra chopped pistachios.

Stores well in an airtight container for up to 3 days. Gently warm before serving if you like.

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Hot Cross Bun Brownies

I interrupt the scandi centred recipes posted so far this year with a seasonal brownie recipe. Because when all else fails and you're lacking in baking mojo, revert back to basics. These guys are proof that a trusty brownie recipe has your back. Throw in whatever you fancy, something seasonal or something outrageous.

This is my traditional, failsafe brownie recipe pimped up with toasted hot cross buns, extra currants and some cinnamon, all topped with some crosses in true Easter fashion.

H O T   C R O S S   B U N   B R O W N I E S
(Makes 12-16 brownies)

Brownies:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (at least 70% cocoa solids)

50g currants

175g plain flour

1tsp ground cinnamon

3 toasted hot cross buns, cooled

Crosses (optional):

50g plain flour

50ml water

• Heat the oven to 180 degrees and line a 20cm square baking tray.
• Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.
• Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.
• Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine with the currants.
• Gently fold in the flour and ground cinnamon using a spatula, careful not to over mix.
• Tear the toasted and cooled hot cross buns and scatter over the base of the prepared baking tray. Pour over the brownie batter ensuring to fill all gaps and corners.
• Mix together the flour and water to form a paste. Pour into a piping bag with a small round nozzle. Pipe crosses over the brownies.
• Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly. 

Store brownies in an airtight container for up to 5 days. They can also be frozen if well wrapped for a few months.

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Daim Blondies

The days are finally getting longer, hurrah!

We made it through winter, ish, and here's to daylight a fresh new start. I always consider February as my new year, the rigmarole of January just feels like an extension of the festive season. I've been trying my very hardest to do some baking, but everything has flopped so far.

There's been a spiced pear bundt with whiskey caramel...that fell into pieces as soon as I upturned it from the bundt tin. A peanut butter and banana loaf...that was so totally over cooked it tasted rubbish. A cardamom, hazelnut and bourbon cake...that just did not quite work.

So you'll know by now that when all else fails, I always resort back to brownies. For brownies are kind and they are forgiving when you're in a baking funk.

This time blondies packed with my one true love, daim. The chunks of daim melt down to form the most fudgiest, toffee like base which lends itself perfectly to a blondie. My favourite thing to do is to dunk them in a steaming cup of strong coffee.

D A I M   B L O N D I E S
Makes 16

125g plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/2 tsp salt

240g, golden caster sugar

125g salted butter, melted

1 egg

1tsp vanilla extract

150g daim bars, chopped into rough chunks

• Grease a 20cm square baking tray with baking paper and heat the oven to 180 degrees.
• Whisk together the sugar, melted butter and egg together until light and creamy. About 5 minutes on a low-medium speed of a stand mixer.
• Gently beat in the egg and vanilla extract before folding in the remaining dry ingredients, including the daim bars, until just incorporated. 
• Pour into the prepared baking tray and bake for 25-30 minutes, until the centre starts to firm with a slight wobble.
• Remove from the oven and leave to cool in the tray on a wire rack. Once fully cooled, I like to chill in the fridge for at least a few hours to firm up in order to be able to slice the blondies neatly. You can keep them in an airtight container at room temperature afterwards for a few days.

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Salted Caramel and Chocolate Brownie Mini Trifles

I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.

An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.

You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.

S A L T E D   C A R A M E L   A N D   C H O C O L A T E   B R O W N I E  
M I N I   T R I F L E S
(Makes 6 generously sized mini trifles)

4 slices of my salted caramel stuffed brownies (approx 400g), recipe here

500ml chilled ready made vanilla custard

100g dark chocolate

250ml double cream

25g icing sugar

3tbsp strong baileys coffee

salted caramel sauce for drizzling round each glass

1 large bag of maltesers

• Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.
• Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.
• Whisk together the cream and icing sugar until soft peaks form.
• Crush the maltesers in the bag with a rolling pin.
• To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.

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Cornflake, Sultana & Chocolate Chunk Cookies

There's always time for cookies!

I've sort of had a love / hate relationship with baking cookies. Who would have thought there'd be such a battle to get the perfect texture, crisp on the outside and chewy in the centre. Not to blow my own trumpet but, ok maybe a little, these cookies have not only the best texture but the cornflakes are also a surprisingly great addition. I think I've cracked them!

Yeah oats would do, but cornflakes lend a great golden flavour and a good crunch alongside some super plump sultanas. And who doesn't love chocolate chunks too?

I'm most certainly baking these again on the weekend. If they've got cornflakes in then I'll be eating them for breakfast. All part of a balanced diet!

C O R N F L A K E   S U L T A N A   A N D   C H O C O L A T E   C H U N K   C O O K I E S
(Makes a dozen large or two dozen small cookies)

120g unsalted butter, room temperature

115g soft light brown sugar

1tsp vanilla extract

1 egg

150g sultanas

75g dark chocolate, chopped into chunks

145g self raising flour

50g cornflakes

pinch salt

• Heat the oven to 180 degrees and cover two cookie sheets with baking paper.
• Beat together the butter and sugar in a large bowl until light and fluffy.
• Add the vanilla extract and egg, and gently beat until combined.
• Add all of the remaining ingredients and gently fold together to form a dough.
• Tip out onto a lightly floured work surface and knead for a minute or two until smooth.
• Use a tablespoon to scoop a cookie at a time onto your prepared cookie sheet, or an ice cream scoop if you're making large ones. Place evenly spaced on the tray, leaving plenty of room between each.
• Bake for 12 minutes until golden, but soft in the centre. Remove from the oven and cool on a wire rack for 5 minutes.

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Christmas Canapés with John Lewis

So now we're in November I can talk about Christmas, right?

I'm not sorry to say that I'm fully in the festive spirit after John Lewis invited me to an evening of canapés and cocktails at the Waitrose Cookery School in Finchley.

The cookery school has long been one of my favourites in town - possibly because a selection of Christmas inspired cocktails were ready and waiting for us at the bar - but also because of the huge variety of classes they have on offer.

When I first heard we'd be making up to 5 different canapés in just a few hours I was pretty intrigued as to what was on the menu and how much cooking we'd actually do. I'm not one for fiddly bits and finesse but Chefs Gerry and Shauna expertly guided us through each step and added a whole heap of new recipes to our festive repertoire. So if you fancy some confit duck samosas with spiced pear puree or maybe parmesan risotto balls, I'm your girl. And cocktails? I'm a dab hand at a spiced gin and tonic and my new favourite, the spiced blackberry fizz.

I've decided to share my favourite recipes from the night because the best way to spread Christmas cheer is singing loud for all to hear! Especially as I've recreated them at home since the class and LOVE them.

S P I C E D   B L A C K B E R R Y   F I Z Z
(Recipe from Waitrose Cookery School, serves 1)

For the spiced blackberry cordial (easily doubles)

400ml water

200g caster sugar

1 cinnamon stick

peel of 1 orange

200g punnet of blackberries

• Bring the water, sugar, cinnamon and orange to a gentle simmer before adding the blackberries, cook for 5 minutes. Turn off the heat and allow to cool fully before straining the juice through a fine sieve, pressing out the juices from the berries.

To serve:

white/spiced/dark rum or vodka, your choice

ginger beer

tonic water or sparkling water

freshly sliced ginger

orange slices

fresh blackberries

• Fill your glass with ice and pour over a measure each of your preferred spirit and blackberry cordial. Top with equal amounts of ginger beer and tonic water. Add a slice each of ginger and orange and a blackberry to finish.

H A Z E L N U T  &   C H O C O L A T E   O R A N G E   B I S C O T T I
(Recipe from Waitrose Cookery School, makes up to 30 biscuits)

50g blanched hazelnuts

120g plain white flour

pinch salt

1/2tsp bicarbonate of soda

1/2tsp cream of tartar

35g dried cherries

25g orange dark chocolate, roughly chopped

1 egg

zest of 1/2 an orange

• Heat the oven to 180 degrees and line a baking tray with baking paper.
• Place the hazelnuts on a baking tray and toast in the oven for 5-10 minutes until just golden. Remove from the oven and leave to cool.
• Place all of the remaining ingredients into a large mixing bowl and mix to form a biscuit dough, adding a few drops of water if needed to bring the mixture together.
• Upturn onto a floured work surface and knead until soft. Roll out the dough into two sausages the length of your baking tray.
• Place the dough sausages on a tray spaced apart and bake for 15-20 minutes until firm to the touch, but still soft in the centre. 
• Remove from the oven and reduce to oven to 140 degrees.
• Leave to cool slightly before diagonally slicing into 1cm thick pieces. Place on the tray once more and bake for a further 12-15 minutes until crisp.
• Transfer to a wire rack to cool fully before serving.

And now we're all feeling super festive, I'm off to have a peak at John Lewis' Christmas gift inspiration. Thanks for inviting me guys, I learnt so much and would seriously recommend the cookery school classes to all.

I have not received payment for this post - just some canapés, which I greatly enjoyed. All opinions genuinely my own.

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Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake

The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.

Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.

These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.

I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!

B R O W N I E   B O T T O M E D   C O F F E E   M O U S S E   C A K E
(Makes 24 small, or 12 large servings)

For the brownie base:

3 eggs

275g caster sugar

175g salted butter

300g dark chocolate (70-80% cocoa solids)

pinch salt

175g plain flour

For the coffee syrup:

50ml strong hot coffee

25g caster sugar

For the caramel layer:

I halved this recipe

For the coffee mousse:

4 eggs, separated

150g golden caster sugar

4 gelatine leaves, soaked in cold water

2tbsp instant coffee

120ml hot water

220ml whipping cream, whipped to stiff peaks

• To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.
• To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.
• Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.
• To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.
• Serve with a dusting of cocoa powder and some cream.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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Bake Off Bake Along: Week 4 - Churros

I wasn't overly enamoured with batter week. So much so I didn't really want to bake/fry any of the challenges. I spent hours flicking through Pinterest and Instagram looking for some inspiration. I know you can always freeze batter, but its better fresh. With a home of two, there's only so many yorkshire puddings of lace pancakes you can make and that's just wasting food. I'm not sure taking cold leftovers into the office would have worked so well.

And so, begrudgingly I decided to make churros. I didn't expect that I'd be able to get regular churros to be uniform in size and to hold their piped ridges so I went for fewer and bigger doughnut sized churros. 

You know what? I'm so glad I did. These are super easy to make and can be great for desserts. Imagine them sandwiched between a big scoop of salted caramel ice cream or topped with fresh berries. A DIY churros dessert bar if you will. 

As I was home alone on a weekday day off, I decided to keep it simple. Ready made fancy salted caramel and super quick cheats chocolate dip were my choice of toppings. One for me, one for Matthew and the rest were packaged up in foil takeaway containers to keep warm and were sent off to my brother, his wife and brand new baby in hospital as a care package. 

G I A N T   C H U R R O S   W I T H   C H E A T S   C H O C O L A T E   D I P
(Recipe adapted from SBS, makes 6 large churros)

For the churros:

100g unsalted butter, room temperature

150g plain flour

1tsp ground cinnamon

pinch salt

3 eggs

Plenty of oil for frying

For the sugar coating:

100g caster sugar

1tbsp ground cinnamon

For the chocolate dip:

4tbsp nutella spread

1-2tsp whole milk

Salted caramel, ice cream, chocolate chips and anything else you fancy to serve.

• Bring 250ml of water and the butter to boil in a medium pan over a medium heat. This will melt the butter, so doesn't matter so much whether you've cubed it or not, or even forgotten to take it out the fridge in advance.
• In the bowl of a stand mixer, whisk together the flour, cinnamon and salt to remove any lumps.
• Once the liquids have come to the boil, pour in the flour mix and continue to cook over a medium heat whilst stirring continuously until the batter forms a smooth ball in the centre of the pan. Remove from the heat.
• Put the batter into the stand mixer's bowl (saving on washing up!) and mix with a paddle attachment on a low speed. Add in each egg one at a time, beating well after each addition.
• Once smooth and all the eggs are combined, leave the batter to rest for 10 minutes.
• Meanwhile, once the batter is ready everything will happen very quickly so prepare the next steps in advance. Cut 6 squares of baking paper. Prepare a disposable icing bag with a large star shaped nozzle. Line a tray with baking paper to blot the churros once cooked.
• After the batter has rested, spoon into the prepared piping bag. Pipe 6 equal discs of churros, starting from the centre and working out. Place the discs into the freezer to chill, this will help them keep their shape when frying.
• Bring a medium frying pan filled with 4cm of oil to the boil, or enough to cover a churros. Once the oil has reached around 180 degrees, a square of bread will turn brown within 45 seconds.
• Place the churros in one at a time, and cook for 2 minutes each side. I like to regularly check the oils temperature in order to maintain the same heat. Otherwise its likely to increase and you'll find your churros burning.
• Once golden, use a slotted spoon to upturn each onto kitchen paper to blot away any residue oil.
• Then dunk in the prepared cinnamon sugar ensuring to coat all sides, nooks and crannies.
• For the chocolate dip, add the nutella into a small bowl and add a dash of milk. Warm gently and slowly  in the microwave, 20 seconds at a time. You may want to add a few more drops of milk a little at a time to ensure the right thickness. Mix well before serving.

F O L L O W   M Y   B A K E   O F F   B A K E   A L O N G...

     

Week 1 - Jaffa Cakes
Week 2 - Iced Doughnut Biscuits
Week 3 - Chocolate Twist Babka
Week 4 - Giant Churros
Week 5 - Cherry Bakewell Tart
Week 6 - Brownie Bottomed Coffee Mousse Cake
Week 8 - Cherry, Marzipan and Cherry Cake

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