Chocolate Chip Cookies

YAAAY! I'm back. I'm finally back on the baking track. The last few weeks have been so hectic I'm honestly sooo tired the whole time. I will admit that alcohol has a lot to do with it. If I go out on a Saturday night, I am not functioning properly until Wednesday, even Thursday and then another birthday rolls around on the Saturday! I'm  sooo old!

Anyway besides the birthday season kicking my ass, I've had a few baking disasters. One batch of burnt naan bread in the bin to be joined by a burnt batch of cookies a few days later. You know you are all over the place when you burn cookies. I have learnt to make my timer my best friend, I usually just guesstimate the time....ya lesson learnt!

By the way I must ask all you fellow bakers out there..... Does your oven smell of baked goods all the time? I LOVE IT! The other day G came home from work, the first thing he said was "hmmm what are you baking?" with a big smile on his face.........It was chicken! But my oven smells of baked goods all the time, Preheating my oven is like lighting a scented candle for me, crazy.....amm maybe :)

Chocolate Chip Cookies

 

Ingredients

 

• 2 1/4 cups of plain flour  
• 1 tsp baking soda  
• 1 tsp salt  
• 1 cup butter, softened  
• 3/4 cup sugar  
• 3/4 cup packed brown sugar  
• 1tsp vanilla extract  
• 2 large eggs  
• 2 cups chocolate chips

 

Instructions

1. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Mix in you chocolate chips.
2. Place your mixture on to some film and roll into a sausage shape. Wrap parchment paper around this and place into the fridge for at least an hour but preferably over-night. You can actually freeze this too and cook straight from frozen.
3. Preheat your oven to 180 °C. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I love the way the chocolate stays gooey and melted even when cooled, I did add some white chocolate chips as well but they don't stay in melty,gooeyness form. Delicious none the less :)

Enjoy!

Shirley

Chocolate Malteser Cupcakes

I think if you asked most people to name a few things they love about summer,the smell of cut grass would be in there. I love the smell of freshly cut grass and new flowers blooming, I basically love being in the garden but it does not love me!

Ahh-choooo.......Hay fever!

This morning I think I have sneezed 4 billion times, looked like a women who was crying while walking to the pharmacy and then coughed my way home. I detest taking antihistamines, they make me sooo sleepy even the apparent "non-drowsy" ones.

Dear Pollen count, Give a girl a break!

So what does one need when feeling rubbish........Cupcakes :)

 

Recipe for Chocolate Malteser Cupcakes

 

Ingredients

 

• 1/2 cup butter
• 2 heaping tbsp cocoa powder
• 1/2 cup boiling water
• 1 cup self raising flour
• 1 cup sugar
• 1/4 cup buttermilk
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda

Chocolate  Buttercream Frosting

• 1 cup unsalted butter
• 3-4 cup icing sugar
• 1 tbsp vanilla extract
• 3-4 tbsp milk
• 2 packets of maltesers

Instructions

1. Pre-heat oven to 180°C.
2. In a saucepan,gently melt the butter,add cocoa and mix. Carefully add the boiling water and boil for 30 seconds. Turn off heat and set aside. 
3. In a large bowl, mix flour and sugar. Pour in the chocolate mixture and combine.
4. In a separate bowl, combine the egg and buttermilk. Add the vanilla and baking soda.
5. Pour egg mixture to your chocolate/flour mixture and mix well. This is quiet a runny mixture so I transfer mine to a jug, which makes it easier to fill the cupcake cases!
6. Bake for 18-20 minutes or until a cake tester comes out clean.

Frosting

Beat butter until softened,add icing sugar and beat for 1 minute,add vanilla and milk and beat for 3-4 minutes. If too thick, add more milk until you get the desired consistency. Crush maltesers while still in package and add to butter cream,mix! If you plan on piping this butter cream make sure your maltesers are finely crushed!

I also snuck in a couple of maltesers into the bottom of some of the cupcakes, just to see if it would make them yummier and when it came to frosting them I couldn't remember which ones they were! So I'm nosy to test my palette and see if I can tell which ones are which ;)


Shirley x

Wholemeal bread

Bread! I cannot live without bread in my life, I honestly can't remember a day when I went without it. I have tried to cut back once or twice to realise I don't really eat much else. I love bread and as I started to bake more, I feel in love with even more breads. Seriously I have it with everything from soups to salads to pasta! I'm the kinda gal that needs bread at the end of a meal to mop up sauces with.

Hi My name is Shirley and I'm a breadaholic!

I have made bread a few times and it's not that difficult,you just need patience.

Recipe for Wholemeal bread.

 

Ingredients

• 375g strong plain wholemeal flour
• 75g strong plain flour
• 2 tsp salt
• 7g sachet fast action yeast
• 300ml lukewarm water

Instructions

1. Place both flours,salt and yeast in a large bowl. Using a dough hook mix on minimum speed,gradually adding the warm water to form a soft dough. I have also made this by hand,put your hand in a claw like position and gradually bring the dough together.
2. Knead for 4 minutes approx until smooth and elastic. This will take longer if your doing it by hand. Cover the bowl with oiled clear film and leave to rise in a warm place for about 1 hour or until it has doubled in size.
3. On minimum speed gently knock back the dough for 30-40 seconds.If doing it by hand be gentle no body wants tough as old boots bread! Transfer to a floured surface and shape into a ball. Knead from sides to the centre, then turn over and place on a floured baking sheet.
4. Cover with oiled clear film and leave to rise for about 30 minutes, until doubled in size. Sprinkle with flour. Meanwhile preheat your oven to 230°C.
5. Using a shape knife make 3 or 4 cuts across the loaf,then again at right angles. Bake for 10 minutes, then reduce oven to 200°C for 20 minutes, or until the bread sounds hollow when tapped on the base. Cool on wire rack.

Enjoy!

Shirley x

Apple Turnovers

I had loads of plans for this long weekend and here I am on a Monday evening with nothing done,I honestly don't know where the weekend went! I wanted to bake,hang pictures (Well boss G around,telling him where to hang the pictures) and get in shopping,you would think with three days I would have accomplished this no problem......ah no! But at least I got the baking in :)

It's like committing a crime calling home to my mom and dad empty handed on a Sunday Evening....."Did you not bring anything nice for the tea?"..... So I needed something quick and easy!

Recipe for Apple Turnovers

 

Ingredients

 

• 4 apples
• 2 tbsp butter
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp cornstarch
• 1 tsp water
• 1 package frozen puff pastry sheets, thawed
• 1 Egg,beaten
• Sugar for sprinkling

Instructions

1. Preheat the oven to 200°C.
2. Peel,core and slice your apples. If your an extra slow peeler like me and don't like the look of brown apples.Put the apples into a bowl of water with some lemon juice. I put 1 tablespoon of lemon juice to 2 cups of water. 
3. Melt butter in a large pan over medium heat. Drain the water from the apples and place them into the hot pan. Cook and stir for about 2 minutes. Add the brown sugar, and cinnamon, stirring, for 2 more minutes. Stir cornstarch with the 1 tablespoon of water and pour into the pan. Mix well. Cook for another minute, or until the sauce has thickened. Remove from heat to cool slightly.
4.  Unfold the puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon the apple mixture onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. 
5. Place the turnovers on a baking sheet and leave about 1 inch between them. Brush turnovers with egg wash and sprinkle with sugar.Bake for 25mins until the turnover is puffed up and a light brown.

I don't think these photos do the turnovers justice but they were really nice and went down well.

Has anyone ever made their own puff pastry? It is soooo time consuming!!I have no problem with using frozen puff pastry so I apologise if I've offended any fellow bakers out there :)

Shirley x