Very Chocolatey Beetroot Brownies

Hi all,

My mum is currently on the hunt for the ultimate chocolate brownie recipe, and we recon that she has gotten close with the most recent recipe she tried. It has a little ingredient call beetroot in it. I had never had beetroot in a baked good, but I have to tell you...its amazing. The beetroot doesn't bring too much flavour to the brownies, but what it does bring is an intense gooeyness and moistness, which combined with the chocolate just melts in the mouth.

If you want to have a try of these scrummy brownies then follow the recipe below.

Very Gooey Chocolate Beetroot Brownies

Ingredients:

• 275g (10oz) beetroot, leaves removed
• 250g (9oz) dark chocolate, in drops or broken into pieces. (or more if your a real chocoholic)
• 250g (9oz) butter, softened, plus extra for greasing
• 300g (11oz) caster sugar
• 3 eggs
• 75g (3oz) plain flour
• 50g (2oz) cocoa powder
• 1/2 tsp baking powder
• Pinch of salt

You will need a 20cm (8inch) square tin, with 5cm (2inch) sides.

Method:

Prepare the beetroot by trimming the stalks back to about 2cm (3/4inch) from the end, was them carefully under a cold tap. Do not scrub them - simply rub off any dirt with your fingers. You don’t want to damage the skin or tails otherwise the beetroot will ‘bleed’ while cooking.

Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover with a lid and continue to simmer for between 30 mins and 1 hour, depending on the size and age of the beets. They are cooked when their skin rubs off easily and a knife can easily be inserted into the centre of each beet.

When cooked, rub off the skins and discard, then cut into chunks. Place in a food processor or blender and whiz for a few mins to form a smooth purée. Set aside.

Preheat oven to 180 C (350 F), gas mark 4. Butter the sides of the tin and line the tin with baking paper. 

Place the chocolate in a heatproof bowl and set over a saucepan of simmering water. Leave till just melted, stirring occasionally. Remove from heat and set aside.

Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. 

Whisk eggs together in a small bowl for a few seconds until mixed, then gradually add these to the creamed butter mixture, beating all the time. Beat in the purée beetroot and melted chocolate, then sift in the remaining ingredients, fold these in until fully combined.

Pour the batter into the prepared tin, smooth the top with a palette knife or spatula. Bake in the oven for 30 - 35 minutes, or until the middle of the cake is almost set but still wobbles when you gently shake the tin. Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the brownies, and cutting into squares to serve.

They will keep in an airtight container for a few days (if they last that long!)

xox Niamh xox

Blueberry Pancakes

Hi all,

Sunday morning breakfast this weekend took a change from the waffles that we normally make. We made blueberry pancakes! I used Martha Stewarts American Foods book which has a buttermilk blueberry pancake recipe. This was my first attempt at them, and they turned out really well! Drizzled with a little maple syrup with a side of bacon, yum!

Blueberry Pancakes

From Martha’s American Foods

Ingredients

• 1 3/4 cups all pupose flour (plain flour)
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon course salt
• 1 1/2 cups buttermilk
• 2 large eggs, room temperature
• 1 teaspoon unsalted butter, melted, plus more softened, for skillet and serving
• 2 tablespoons plus 2 teaspoons neutral tasting oil, such as sunflower
• 1 cup fresh blueberries (or frozen that have been fully thawed)
• Pure maple syrup for serving

Directions

• Sift together flour, sugar, baking powder, and salt. 
• In another bowl, whisk buttermilk, eggs, vanilla, melted butter, and 2 tablespoons oil to combine.
• Whisk into the flour mix, do not over mix, the batter should be slightly lumpy.
• Fold in the blueberries
• Heat 1 teaspoon softened butter, and remaining 2 teaspoons oil in a large nonstick skillet over medium heat.
• Working in batches, pour 1/3 cup of batter per pancake.
• Cook until small bubbles form on the surface, about 3 mins
• Flip, cook until underside is golden brown, about 3 mins.
• Enjoy

Makes 10

xox Niamh xox

Chocolate Fudge Cake

Hi all,

I have been doing more baking now that college has finished and I am going to share these things with you. First off a very decadent chocolate fudge cake which I made for my mums bookclub. (Its good to have a reason for baking, otherwise I always end up bringing it to my neighbours!)
The recipe used for the cake is from Rachel Allen cake.

I decorated the cake with two different things. The chocolate ganache which I coated the cake with was from Martha Stewart, and the chocolate frosting used in the cake and decorative swirls was from William Sonoma Baking book. Oh and the typical sugar paste flower (which I haven't made for a while)

So if you want to give this cake a go then see the recipes below:

Chocolate Fudge Cake

From Cake by Rachel Allen

Ingredients

• 225g dark chocolate, in drops or broken into pieces
• 225g butter, plus extra for greasing 
• 325g caster sugar
• 6 eggs, separated
• 200g ground almonds
• 75g plain flour, sifted
• 1 tsp baking powder
• 2 tsp vanilla extract
• Pinch of salt

Directions

• Preheat the oven to 160c, (325f), gas mark 3, then butter the sides of the cake tin and line the base with a disc of baking parchment. You need a 25cm diameter spring form or loose bottom cake tin with 6cm sides.
• Place chocolate in a heat proof bowl set over a pan of simmering water. Leave just melted, stirring occasionally, then set aside.
• Either in a large bowl using a wooden spoon or in the bowl of an electric mixer using the paddle beater, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Add the egg yolks one at a time, beating well between each addition. Mix in the ground almonds and the melted chocolate, followed by the flour, baking powder and vanilla extract.
• Tip the egg whites into a separate bowl, add a pinch of salt, and beat until stiff but still smooth in appearance -  do not over-beat. Fold the egg whites into the cake mixture and then pour mixture into the prepared tin.
• Bake for about 1 hour or until a skewer inserted into the center of the cake comes out clear but moist. Leave in the tin for 20 mins, then loosen the edges of the cake using a small, sharp knife and remove the sides of the tin before carefully transferring to a serving plate to cool.

Chocolate Ganache Icing

From Martha Stewart

Ingredients

• 9 ounces bittersweet or semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream

Directions

• Place chocolate in a medium heatproof bowl.
• In a small saucepan, heat cream until bubbles begin to appear around the edges
• Pour the cream over the chocolate
• Let stand for 5 mins, then stir until smooth.
• Set aside at room temperature until cool but pourable, stirring occasionally

Makes about 2 cups

Chocolate Frosting

From Williams-Sonoma The Baking Book

Ingredients

• 4oz bittersweet chocolate, finely chopped
• 2 oz unsweetened chocolate, finely chopped 
• 1 cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar (icing sugar), sifted
• 3 Tbsp light corn syrup (or Golden syrup)
• 1 tsp pure vanilla extract
• Pinch of salt

Directions

• In the top of a double boiler, or in a heatproof bowl, combine both types of chocolate. Set over barely simmering water and stir occasionally until melted.
• Let the melted chocolate cool slightly
• In a large bowl, using an electric mixer on medium speed, beat together the butter and confectioners’ sugar until smooth and fluffy.
• Beat in corn syrup, vanilla and salt.
• Continue to beat while gradually pouring the melted chocolate into the butter-sugar mixture.
• Beat until smooth

Makes enough frosting for one 9-inch cake

xox Niamh xox

Berry Crumb Bar

Hi all,

Another baking post here on a truly scrummy recipe that I found on the Martha Stewart website. The recipe is a rhubarb crumb bar, which was exactly how I made it the first time round. I have now started to expermient a little bit, by changing up the rhubarb for mixed berries and apple, and adding nuts and oats to the struesel topping for even more crunch. The icing sugar in the base makes it really smooth and gives it a melt in you mouth kind of texture.

And now for the photos...

Want to give it a go? Here is the recipe:

INGREDIENTS

For the Streusel

• 6 tablespoons (85g) unsalted butter, melted, plus room temperature butter for pan
• 1 cup plain flour
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• optional chopped nuts and oats (1/4 cup)

For the cake

• 1/2 pound rhubarb, cut into 1/2 inch pieces (or equivalent in other fruit)
• 1 tablespoon light-brown sugar
• 1 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, room temp.
• 1 cup icing sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract

Directions                 

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium mixing bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkles with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45-50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars. 

xox Niamh xox

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Melon Ice Cream

Hi all,

So, as it is now May, the sun is shining and the temperature is finally picking up (although we still have our heating on) I decided that it would be time to make some ice cream!

I am trying out a new flavour today... Melon. I have been making ice cream for a few years now, and the book I use for most of my recipes is the Ben and Jerry ice cream book. I initially got it as my friend who is allergic to nuts couldn't have most of the Ben and Jerry flavours, so I made them nut free. It is a great book as it has lots of their much loved recipes, but it also gives you bases for creating your own flavours (I am planning on making lots this summer)

Hope you give this a try. It tastes really nice, very refreshing. Like a ice cream sorbet

xox Niamh xox

Weekend Waffles

Hi all,

I thought today I would share with you our weekend breakfast that we have on Sundays. We make homemade waffles at home using our waffle maker, and a really straight forward recipe. If you want to give them a go here is how...

What you need (this makes about 7 full waffles) :

- A waffle maker (we go ours from John Lewis)

- 200g Plain flour

- 1 tsp baking powder

- 50g caster sugar

- 2 eggs

- 100g butter (or marg.) melted

- 300 ml milk

(1-2 tsp vanilla optional)

Our method to make the batter is simple. Put everything into a liquidiser (or mix by hand) If you are using a liquidiser then put the liquids in first, then the dry ingredients, otherwise they are likely to get stuck at the bottom under the liquids.

Let your waffle maker heat up, then pour in the batter and allow it to cook to the waffle makers instructions. Ours goes beep when its done.

Now the waffles are ready you can finish them with maple syrup, or whatever you fancy.

We have ours with a side of bacon, fruit salad and yogurt.

Hope your having a great weekend!

xox Niamh xox

Christmas Cake

Hi all,

HAPPY CHRISTMAS EVE! (just one more sleep!!!)

So this is our christmas cake of 2012. This year was the first year that I was completely in control of what the aesthetics of our cake would be. I thought that it would be fun to do holly leaves and berries, kind of cascading over the cake.
My mum made the cake, a 10 inch square traditional fruit cake. She also put almond paste on it, and from there on out it was my time to go crazy.

I used royal icing to make the holly leaves and berries, as the floral paste was too thin, and I wanted a more cartoony effect. I used gel colouring (christmas tree for the green, and claret for the berries) The only other thing I added was gold edible glitter which I mixed with water to form a wet paste, and then I painted it onto the leaves and berries to make them look kind of vintagey and sparkly.

Here it is...

I have no idea how we are going to eat all of it 

(I think I may be delivering it to some of our neighbours)

xox Niamh xox

Gingerbread Men

Hi all,

So, around Christmas time I bake Gingerbread men. I usually only bake them this time of year, so they are extra special. I found this recipe a few years ago on the BBC website, and it has been my fail safe recipe. The gingerbread (people) always come out crispy on the outside and gooey on the inside, which is how I like them. They are really quick and easy to make, and if you want to you can go all out decorating them too. (I did this with a group of kids at my old school and they really enjoyed it)

So read on to find out how to make these delicious christmas treats...

Ingredients:

1. 350g plain flour
2. 1 tsp ground ginger
3. 1/2 tsp ground cloves
4. 1/2 tsp ground cinnamon
5. 1 tsp bicarbonate of soda
6. 100g butter
7. 175g soft brown sugar
8. 1 egg
9. 4 tbsp Golden Syrup

I have all of my ingredients ready!
 Pre-heat the oven to 180°C/gas mark 5.

1. Mix together the flour, spices and bicarbonate of soda. (I am using a food mixer, but you can easily make them with a wooden spoon!)

 2. Rub in the butter until it looks like breadcrumbs.

3. Add the sugar.

4. In a separate bowl mix together the egg and golden syrup then add to the dry ingredients. (or just put them straight into the bowl with your dry ingredients, it saves washing and tastes exactly the same!)

5. Mix together until it forms a dough. Tip out onto a clean, floured work surface and knead for a minute or two until it is smooth. 

6. Roll out the dough to the depth of a pencil (approx 5mm) and cut out shapes with cookie cutters. If you want to hang them on tree remember to use a straw to punch a hole in the top. (If you have any problems with the dough sticking, just use a little more flour on the surface)

7. Lay the biscuits on a greased baking tray (or a baking tray with baking paper on) and bake for 10-15 minutes until golden brown. (This is how I space them out.. too close together and they end up holding hands.. and heads.. and feet...)

Now your gingerbread people are ready to be decorated... or not if you don't have time because your too tempted to eat them!

Hope you enjoyed and that you give these ago

xox Niamh xox

Apple Cider Cinnamon Rolls

Hi all,

So last year when we went to New York, in the airport returning home my mum picked up Taste of Home Fall Baking magazine. There are some really delicious recipes in it, and we promised ourselves that we would make them when we got home.... so 1 year later I finally got around to making some things from it. I started with the Apple cider cinnamon rolls (pictured on the front of the mag) they turned out sooo good!! They are seriously delicious! I had to stop myself from eating them all. They are not too heavy, and not sickly sweet. (Mmm, mouth watering...)

I didn't put the glaze on them, because the filling went all caramel-like and made them sticky enough. I guess I also cheated as we have a bread maker at home, so it made the dough for me (so I didn't have to spend a while kneading it)

So here is what they "looked" like:

I will definitely be making these again (maybe adding raisins aswell). So below find the recipe so you can try to make them yourself:

Hope you enjoyed

xox Niamh xox

Birthday Cake (Granny)

Hi all,

So today is my Grandmothers 78th birthday (happy birthday granny!) She asked me to make a cake for her to share with her friends. She gave me absolutely no instructions on what she wanted, so I decided to make flowers (big shock!!!) I think it turned out quite well, as before with the sugar paste flower bouquet it does get quite tricky to put them together. I took it around to her yesterday and she really liked it. I hope it all gets eaten :) The cake is a sponge cake with a little lemon zest to give it some flavour.

xox Niamh xox

Worlds Best Chocolate Chip Cookies (in my opinion)

Hi all,

So has anyone tried making chocolate chip cookies? Silly question : ) Well I went on the hunt for the perfect recipe, and I am pretty sure that this is it. The cookies are gooey on the inside, with a slight crispness around the outside.

Here is the recipe (give it a try if you don't trust me!):

Ingredients

Serves: 18

1. 250g plain flour
2. 1/2 teaspoon bicarbonate of soda
3. 1/2 teaspoon salt
4. 170g unsalted butter, melted
5. 200g dark brown soft sugar
6. 100g caster sugar
7. 2 teaspoons  vanilla extract
8. 1 egg
9. 1 egg yolk
10. 325g chocolate chips (you can also make up the weight with combined chocolate, raisins, dried fruit and nuts) 

Preparation method

Prep: 10 mins | Cook: 15 mins

Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.

Sift together the flour, bicarb and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 1-2 desert spoons  of dough . Do not flatten the dough. Cookies should be about 8cm apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

These make a really great gift for a friend or a teatime treat. Just try not to eat them all at once! :)

xox Niamh xox

Sugarpaste Flower Topper

Hi all,

I woke up this morning with butterflies in my stomach. (adrenaline) I now only have 4 days until my textiles A level exam (ahhh!) I hate the nervous feeling, I am usually fine on the day, but about 4-3 days before it always kicks in. I wish they could just tell me what is going to come up on the paper now. (life isn't that easy!)

Anyway, enough about my butterflies. I had an order put in for some sugar paste flowers, Yay (well it was one of my neighbours but still its a start) She wanted them to top a cake for a 90 something birthday party. So I made them during the breaks in my revision. It was the first time I put them together into a bouquet style, which was kind of tricky but I think it turned out ok.

Hope you like it :)

xox Niamh xox

Jubilee Cake

Hi all,

So with the Queens jubilee weekend upon us I decided the best way to celebrate the occasion was to make a cake. We are spending the weekend with some of our friends, so there will be plenty of people to eat this cake. I had a very specific idea in mind of what I wanted to do decoration wise. But I should know that when I have a really specific idea its probably not going to come out exactly like how I envision it. There were a few unseen hurdles to be faced! I decided that I wanted to incorporate the union jack into the cake, and also some red and white roses. Well first off the 'red' food dye only managed to tint the sugar paste a pale shade of pink, so I had to physically paint them with the dye to try to get them red (I felt like the Queen of hearts!), and then the blue didn't come out the shade I wanted. (ah well)
I kind of got a bit carried away with the brush and food dye then, painting strips on the cross of the union jack :)
Here is the cake...

Cake time!!! Hope you all have a great Jubilee weekend :)

xox Niamh xox