Hello friends! Welcome back me.
Firstly I cannot believe I’ve allowed myself to get sucked into not blogging since January. Oops! I made a pact with myself on the creation on this blog that I wouldn’t dwindle away, stray from blogging or just generally not blog for any time longer than 2 weeks. Yeah right, well.. I’m sorry inner conscience. People out there, take note of my perfectly named blog, for reality these last few months is the excuse for my absence. I’ve actually barely baked. I wanted to, I’ve thought up a million bakes in the depths of my mind and ill admit I’ve drooled over the bakes of many a blogger on WordPress – but that is as far as its gone. This makes me very sad! *Deep Breath* Diving in..
Dark Chocolate & Hazelnut Cookies
yields 12 cookies
I really wanted to bake some form of cookies with hazelnut. I’ve always been a nut and chocolate fan. Always. I needed simple and quick as my baker in training toddler was all hands on deck to get stuck in, of course. She wanted dark chocolate, yes she’s one of those kids. I think, given a line up, she would possibly now opt for the darkest chocolate she could over it’s milk or white variant. Shame her taste buds can’t opt for the grown up stuff at mealtimes but that’s a progressing work right there – in my flipping dreams!
You will need;
A Sturdy Bowl.
A Wooden Spoon.
A Optional Toddler.
A Whacking Instrument rolling pin.
150g Softened Butter.
120g Light Brown Sugar.
30g Dark Brown Sugar.
1tsp Vanilla Extract.
300g Plain Flour.
1/2tsp Baking Powder.
100g 70% Dark Chocolate.
100g Whole Hazelnuts.
Wire Cooling Rack.
First off, set your oven to GM5/180 Celsius. You need to start by creaming the butter and sugar together until light and fluffy, followed by the egg until fully incorporated. Next add the vanilla extract and give it a little mix. At the point you need to set the bowl aside. Now this is where the optional toddler has fun, and becomes frankly armed and dangerous. Pop your 100g bar of finest quality dark chocolate and all the hazelnuts into a sealing freezer bag, pass the rolling pin (or such whacking instrument) to the toddler and tell them to let loose. Anger management! Allow toddler, or yourself 2 minutes of fun until you have your desired chunk sizes. I had crumbs, boulders, whole nuts, half nuts, slabs of chocolate. Prize said whacking instrument out of the hands of the user and calmly put away. Enough is enough. Chuck the bags contents into the bowl of mixture along with half the flour and the baking powder. Once it’s all combined add the remaining flour until that too has become engulfed in the batter. Spoon desert spoon size dollops onto the baking sheet and bake for 12-15 mins. Leave to cool. Enjoy!
I think I dreamt about these last night, during the tossing and turning, added to the toddler kicking me after howling to get in our bed early morning *yawn*. To keep her entertained today we baked – together. She always loves to get involved where blueberries are concerned. I’m suprised she hasnt turned into a blueberry, the rate she gets through them. Im also suprised there were some left in the fridge to do this bake. What a suprising day! Wish I could call these muffins, but im afraid that would be baking fraud. The rise and texture isnt in keeping with a muffin although you rarely seen fruit in a cupcake. But im not going to commit a crime and call this a muffin, maybe a muffin recipe to follow in the coming weeks. To bake this yummyness, follow the steps below..
Blueberry & Marshmallow Cupcakes
You will need;
A large mixing bowl.
A wooden spoon.
A toddler – optional.
12 deep muffin cases.
12 hole baking tray.
250g of salted butter.
250g of caster sugar.
220g of self raising flour.
1 tbsp of pure vanilla extract.
4 tbsp of milk.
blueberries – preferably fresh, but frozen would be fine id imagine – amount optional
mini marshmallows – amount optional
a few pinches of dark brown sugar
To start preheat your oven to gas mark 4/180 celcius. In your mixing bowl cream your butter until smooth, then beat in the sugar until fluffy and fully incorporated. Mind toddler fingers (!), if using, they like to dip and lick already. For the next stage I like to add 1 egg and 1/4 of the flour together and incorporate in batches, repeat until youve added all your eggs. After measure out your milk and vanilla and gently fold into the mixture. Add the desired amount of blueberries and marshmallow and set bowl to the side. Be quick here, if using optional toddler, they will take handfuls when your back is turned. Place each muffin case in the allocated slot for baking. Fill each one 3/4s full, allow a little space for a rise. WARNING – dont be a spoil sport, allow the toddler to get its head in the bowl and clean it for you! My daughter told me off for using all the mixture in all the cases and demanded some was put back into the bowl. Beggar! Sprinkle each cake with a pinch or 2 of dark brown sugar for a nice crunchy top and golden colour. Throw in the oven for between 30-40 minutes until risen and golden, or until cake tester comes out clean. Leave to cool for 15 minutes or so and enjoy with a nice cup of tea, I like earl grey with blueberry, lovely!
Hope youve enjoyed todays bake, I know we have. Try it, its beautiful. So beautiful infact they probably wont last very long at all, even in a household of 2 or 3. I might even suggest doubling the measurements for a household of over 4, they deserve it! Please feel free to follow, comment and share on..