When you look outside on a sunday morning, and fairy-sized flakes of silvery snow fall like tears on the icy pavement, you really need some chocolate to cheer you up. This is especially relevant if you have seen Les Miserables … Continue reading
So my friend Aanya and I try to bake once a week together, and this was the first time in a while. We made these cookies, which tasted divine. This mixture is delicious and makes the softest, butteriest cookies with … Continue reading
Bread is probably not the best word to describe this thing of beauty, however, it does give an excuse to eat lovely thick slices of it warm out of the oven. Normally I bake it in a 1kg/2lb loaf tin, however here, I have made it into little buns for mes amies in my french class. This is my favourite cake. Hands down. I kid you not – try it and you will see why. The soft bananary sponge, with melting chocolate chips is a taste of heaven. I challenge anyone who does not want a second slice! It is perfect for those manky bananas that have gone brown and shrivelled, which no one wants to eat – they work the best here. I beg you to try this and you will be hooked, especially as all the ingredients are chucked in at once (last minute baking – hello?).
Banana Bread
You need:
2 bananas (overripe – most definitely NOT green)
4oz/100g butter
4oz/100g sugar
2 eggs
8oz/200g self raising flour
1 tsp bicarbonate soda
3oz/75g chocolate chips/chopped chocolate
1) Preheat the oven to 160°C/145°C fan. Mash the bananas into a pulp.
2) Chuck all the ingredients into a large bowl and mix them thoroughly.
3) Spoon into cupcake cases and bake for 30 minutes or a lined/greased loaf tin and bake for 1 hour.
That is literally it. Three simple steps, so simple that a 5 year old could do it and the great thing about it is that is that there are fewer places to go wrong! This is one of those staple recipes that doesn’t need meddling with, and will never fail to please. If you have time, bake it now and have it tomorrow for breakfast – WARNING: It may all be gone – have fun and if you have any recipes you’re not sure about, please comment or tweet, as I am very happy to feature one in my blog. Must dash, as my family seem to be taking all my cake and there will be none for my friends tomorrow x
I made these for all my lovely friends on my birthday and they seemed to go down well. I give full credit to the amazing Mary Berry for this recipe, but wanted to publish it on my blog, because they are so easy and I know several of my friends want to make them.
Birthday Chocolate Cookies
Makes 30
200g/7oz dark chocolate
50g/2oz butter
397g/14oz can of condensed milk
225g/8oz self-raising flour
75g/3oz white chocolate chips or buttons
1) Line 3 baking trays with greaseproof baking paper. In a large pan, melt the chocolate and butter until it’s all melted. Take off the heat and stir in the condensed milk, cool.
2) Mix in the flour and chocolate buttons (don’t panic, the mixture is meant to become stiff), then preheat the oven to 180°C/160°C fan.
3) Put large teaspoons of mixture on the trays, well space out. Flatten slightly into a disc shape. Bake for 15 minutes (no more – you have been warned) although they are soft when they come out the oven, they will firm up quickly. Cool them on a cooling rack.
This recipe easily doubles, and as I found, works well when you are baking for obscene amounts of hungry teenagers. Careful not to eat half the mixture before it reaches the oven, and maybe nab a cookie or two before everyone gobbles them all – greedy.
There is nothing more satisfying than sinking your teeth into gooey, chocolatey brownies… I like them with a rich flavour, but not too sickly sweet. My recipe is so easy – and just one pan, spoon and tray is involved … Continue reading
confessions of a teenage baking queen 