Cookies

So these are the cookies the only good thing my StepMonster ever gave me, sorry but it is true!

Like the Hummingbird Brownies, these can be added too and adapted and that’s why I make them so much.

So here is the Recipe

This recipe makes 18 and they keep better than normal cookies….  So firstly preheat the oven to 180’c (350’F) Gas Mark 4

Line 2 baking sheets

Ingredients

  • 125g White Chocolate
  • 125g Plain Chocolate
  • 125g Unsalted Butter (Soft)
  • 125g Caster Sugar
  • 1 Egg
  • 125g Porridge Oats
  • 150g Plain Flour
  • 2.5ml/ 1/2 teaspoon Baking Powder
  • 1 teaspoon Vanilla Extract

Method

  • Chop the chocolate and pop to one side
  • Cream together the Butter and Sugar, until pale and creamy
  • Add the Egg, Extract, Oats, Flour and Baking Powder and mix
  • Stir in the Choc or if you like add what you want from peanuts to mars bars to walnuts to raisins
  • Place dessert spoon sized dollops onto the baking sheet and cook until light brown (12 mins)
  • For triple choc replace 15g of flour with 15g of cocoa powder.

Brownies – Hummingbird Bakery Recipe

So I tend to use the Hummingbird Bakery Cookbook Frosted Brownie recipe the most as its a bit cheaper and gives a good bake.  It also lends itself to change which is perfect as I do like to add things in like Marshmallows or Maltesers.

So on to the recipe:

5 Eggs

500g Caster Sugar

120g Plain Flour

100g Cocoa Powder

250g Unsalted Butter (Melted)

30g Walnuts and 30g of Dark Chocolate – This is where I add what I like….

Preheat the oven to 160’c in the book it says 170’c (325’F) Gas Mark 3 but I have a fan oven and over time I have realised most Hummingbird Recipes need the 160’c temp.

Anyway Melt the Butter

Beat the Eggs and Sugar together until light and fluffy. I use a hand held mixer by Kenwood

Add the Flour and Cocoa Powder and mix until just combined.  It gets really messy at this point due to flour/cocoa dust so I mix it first then turn the mixer on.

Add the Butter and mix again, then pour into a prepared tin and I use a 33 x 23 x 5cm baking tin for browines and traybakes, lined with baking parchment.

This is when you add the extra yummy bits and then bake for around 25-30mins until the top is firm but the centre is soft.

Cool in the tin and then pop in the fridge to firm up.

Easy Ice Cream

Yep this is a post on easy Ice Cream and it is the easiest and simplest Ice Cream recipe ever and I love it.

I have an Ice Cream Machine but since I have discovered this I have rarely used it as this recipe does not need churning at all, which saves a lot of time.  However the advantage with my Ice Cream Machine is it freezes it and you can eat it within 30mins if you want and this recipe requires it to freeze in the freezer first.

As I have said this is the easiest recipe on the face of this earth for Ice Cream and I highly recommend making it, not only is it simple it is easy to adapt and you can put anything in it from Vodka to Banana to Crisps if you wanted too..

 

So here is the Basic Recipe:

300ml Double Cream

284ml of Condensed Milk – So a can’s worth

Whip it together until thick and then add what you want..

 

I’ve added Banana’s (3) mashed up and changed the Condensed Milk to Caramel Condensed Milk and then for crunch and so it tastes a bit more like Banoffee Pie I have added slightly crushed biscuits.

For the Coffee one, I have added cooled coffee made with warm milk and then I tipped a big slug of Baileys type liquor in.  The beauty of adding alcohol is that it defrosts a bit quicker.

You can also added melted choc any type and maybe some raspberries yum or how about peanut butter, ready salted peanuts and dark chocolate chips…

Really the list is end-list and please email me if you have any questions

 

Thanks for reading

Tx

 

Cupcakes for a Play Date

A week ago, yep I know I am late writing this but, I’ve been waiting for inspiration and then realised actually I should post a blog about Cupcakes a great Cricket Tea item but also a great treat to take to a Play Date too..

So last week my oldest Pixie was invited to her school friends for tea and I suggested bringing cupcakes.. So that day, before I started work at 8am I had baked 12 cupcakes, oh did I mention Chocolate Cupcakes too and from my favorite cook book as well – Hummingbird Bakery and I will post pictures to show how much its been used too at the end of this post.   I have tried many cupcake recipes over the years and I always come back to this one.  Its easy to follow and the ingredients are what you have around if you like a touch of baking.

I will post the recipe at the end of this blog too but before I discuss the ingredients I am going to share some tips when you follow the method.   It says to add the flour, sugar, cocoa powder, baking powder and marg/butter at once and mix until it turns to sand, and you really must do this stage as it produces a lovely light sponge.  Then it says to add the egg in batches, then the milk and vanilla. To be honest I lightly whisk the egg in to the milk and vanilla and then add gradually.  I don’t mix for long probably 30 secs once its all in and then using an ice cream scoop I dish it into the cases.    I also cook these at 160c for 19mins but it depends on your oven and I have a fan oven.

To the icing, which is another recipe I use from the Hummingbird book and I add all the ingredients in one go and first mix lightly with a spoon to get the icing sugar covered before the mixer goes on as I don’t like the cloud of icing sugar it produces.  Anyway I mix on a very low speed in my Kenwood for around 10mins and it goes light and fluffy.

Once the cupcakes are cooled I use a bag and pipe and make what I call a ‘Mr Whippy Swirl’ see in the picture above.  Please note on these cupcakes I ran out of time as I only had 5 mins to complete them and did not have time to whip the butter icing…

Anyway did they go down well I hear you ask, well yes they did its a fab recipe, very easy and very effective too.   I can not recommend enough…

So to the Recipe:

So it states its a devils food cake recipe in the book and it also says don’t over beat which I completely agree with.  I almost treat it like a muffin when I am mixing it.

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 teaspoons of baking powder

a pinch of salt

40g of unsalted butter at room temp / I have been known to use marg

120ml of milk and it states whole milk, however I do use semi skimmed sometimes

1 egg

1/4 teaspoon of vanilla extract

For the Frosting:

300g of icing sugar

100g of unsalted butter

40g cocoa powder

40ml milk

I don’t sift anything by the way and it makes no difference.

Right so there you go a great recipe and for more information please head too Hummingbird Bakery

The mixer I use – Kenwood Prospero

Thanks for reading

Tx