Chocolate Chunk Cookies

There is something so homely and warm about classic chocolate chip cookies. I think the scent of vanilla mixed with butter and of course chocolate sets an unmistakable calming atmosphere that I dare anyone to resist. I say to use Nestle chocolate drops here only because I feel they are the perfect size and they seem to maintain their shape when baked (obviously use whatever chocolate you like, however).

Preheat oven to 190 degrees C.

1 1/4 cups plain flour

1/2 tsp baking soda

1/2 tsp salt

120g butter

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 tsp vanilla

250g Nestle chocolate drops

In a medium bowl sift the flour, baking soda and salt, then mix together and set aside.

In a large bowl, cream the butter and sugars together until you have a soft creamy paste. Beat in the egg and then the vanilla.

Fold in the dry ingredients and then the chocolate drops.

Using an ice cream scoop, distribute even mounds of cookie dough onto a baking sheet and bake for 10-12 minutes.

Set aside to cool for 5 minutes then transfer to a wire rack to cool completely.

Recipe from Good Housekeeping

Chocolate Pear Cake

I just can't explain how much I love the marriage of pears and chocolate. There is something about the rich depth of the dark chocolate combined with the sweet nursery taste of the pears that brings instant satisfaction. This is somehow both light and dense at the same time, which makes for one unctuous pudding - sure to be a regular crowd pleaser.

cake

150g dark chocolate

4 tbsp milk

2 tins halved pears

1 tbs lemon juice

400ml water

90g butter, softened

1/2 cup soft brown sugar

2 medium eggs

3/4 cup self-raising flour

3 tbs ground almonds (or plain flour)

chocolate sauce

50g dark chocolate

25g butter

Gently melt the 150g chocolate and milk in a double boiler and set aside to cool. 

Drain the pears but reserve the juice/syrup. Put the pears aside and in a pan bring the juice/syrup to a boil with the lemon juice and 400ml water, stirring occasionally. Add the pears and simmer gently for 5 minutes. Spoon pears out on to a plate and leave to cool. Keep the syrup in the pan on  a low simmer.

Arrange the drained pear halves, cut-side down, in the bottom of a 20cm round cake tin.

Beat the butter and sugar until light and fluffy. Gradually beat in the eggs.

Beat in the melted chocolate, and gently fold in the flour and almonds. 

Smooth the mixture over the pears and bake for 40-45 minutes.

Keep stirring the syrup while the cake is baking. The syrup should have reduced now to a thick glossy consistency. When the cake is fresh out of the oven and still in the tin, skewer holes through it and pour over the syrup. Leave for 1/2 hour to cool.

Turn out pudding, pear side up. Pour over the chocolate sauce. Serve warm with good vanilla ice cream.

Serves 10-12

Apple & Cinnamon Quick-Bread

This was adapted from Dean Brettschneider's recipe for basic quickbread, which is also delicious.

Filling

200g diced stewed apple

1 tsp vanilla extract

50g Softened Butter

1 tbs Cinnamon

Scone Dough
380g plain flour
30g caster sugar
25g baking powder
good pinch salt
60g butter, softened
1 egg
190ml milk

1. Using a large sieve, sift the flour, sugar, salt and baking powder into a large mixing bowl. Add the butter and rub into the flour using your finger tips until it is evenly mixed in.

2. In a jug, whisk together the milk and egg and pour into the dry ingredients. Using a wooden spoon mix together until you have a soft dough, then tip it out onto a floured bench and knead for 10 – 20 seconds, however don’t over-knead otherwise it will become too elastic.

3. Take the dough and shape it into a square shape. Then using a rolling pin, roll out the dough on a lightly floured bench to a square measuring approximately 25cm by 25cm.

4. Whisk the egg and water together to make an egg wash.

5. Spread the filling evenly on top of the dough sheet, leaving about 1cm free at the bottom edge.

6. Brush the bottom edge with the egg wash, then tightly roll up the dough sheet, starting at the top to achieve a swiss roll or pinwheel shape log, 25cm in length.

7. Using a sharp large chef’s knife or dough scraper make a single lengthways cut down the middle, right the way through.

8. Take the two strands, one in each hand, with the cut side of each strand facing towards you, twist them around each other, press the ends firmly together so they do not unwind during the baking process. Place the plait onto a baking tray lined with non-stick baking paper.

8. Brush the plait with egg wash and allow to rest for 10 minutes on the bench before baking.

9. Bake in a preheated oven set at 170 - 180ºC and bake for approximately 35 minutes, turning the tray half way through baking to ensure an even colour.

Chocolate Cake

There are few pleasures more welcoming than a freshly baked chocolate cake waiting to be sliced and devoured. The beauty of this, Nigella's Old-Fashioned Chocolate Cake is that it is so ridiculously quick and simple to make. Everything goes in the one processor at the same time and then it's straight into the oven. Absolute perfection and undoubtedly the ideal addition to a summer picnic in the park.

for the cake:
1 1/2 cups plain flour
1 cup castor sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup best quality cocoa
175g softened butter
2 large eggs
1 tbs vanilla extract
2/3 cup sour cream

for the frosting:
6 ounces semi-sweet chocolate
100g softened butter
2 cups icing sugar
1/2 cup sour cream
1 tsp vanilla extract
sugar flowers to decorate

Begin with all ingredients at room temperature and preheat the oven to 180 C.

Add all cake ingredients into a food processor and blitz for 1 minute, scrape down the sides and blitz for another 15 seconds. Poor into 2 greased and floured cake tins and bake for 25-30 minutes, or if baking in one tin only, then 45-50 minutes.

Allow to cool slightly on a wire rack then remove the cakes from their tins and allow to cool completely.

To make the frosting, put all the frosting ingredients into the food processor and blitz for 1 minute, scrape down the sides and blitz for a further 15 seconds. Spread 1/3 of the mixture on the bottom cake, place the other cake on top and push down to 'sandwich' them together.

Spread another 1/3 of the frosting on the top of the cake and then the remaining 1/3 around the sides. Adorn with sugar flowers or whatever you have that fits the mood.

Serve with creme fraiche or vanilla ice cream.

Banana & Walnut Bread

170g Unsalted Butter (room temp)
200g Cream Cheese (room temp)
2 cups granulated sugar
3 eggs, beaten
1 tsp Vanilla extract
1 1/2 cups mashed banana (about 4 medium)
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped toasted walnuts

extra walnuts for topping
2 tbs shredded coconut for topping
2 tbs raw sugar for topping

Preheat oven to 180 C. Grease and line two loaf tins.

In a large bowl cream the butter and cream cheese until soft and combined, then gradually beat in the sugar. Add the eggs and vanilla and mix again to combine. Stir in the mashed bananas.

Sift the flour with the baking soda, baking powder and salt.

Add in the flour mixture spoon by spoon until it has all been incorporated. Then add the toasted walnuts.

Poor into loaf tins, sprinkle with coconut, press in extra toasted walnuts and top with raw sugar.

Bake for 60 minutes or until a skewer inserted into the loaf comes out clean.
Serve with natural or fruit yoghurt.

chocolate hazelnut cheesecake

If there was a way to bring peace to the world and wipe out war, I think this would be it. This is essentially Nigella's recipe for Chocolate cheesecake with some Hazelnuts thrown in for good measure. But I make no apologies, whatever it's so beautiful anyway.


It's really difficult to cook a chocolate cheesecake perfectly. Be mindful of how long it has been in the oven for and I always feel it's better to undercook it slightly than to overcook it. Every time I bake one it takes a different amount of time in the oven!

Cheesecake base:

1 1/4 cups malt biscuit crumbs
1/4 cup chopped hazelnuts

50g butter

1 tablespoon cocoa

Cheesecake filling:

150g bittersweet chocolate chopped small

2 1/2 cups cream cheese at room temp

3/4 cup castor sugar

1 tablespoon custard powder

3 large eggs

3 large egg yolks

2/3 cup sour cream at room temp

1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water

1 tablespoon Frangelico or Hazelnut liqueur

Sauce:

75g bittersweet chocolate, finely chopped

1/2 cup heavy cream

1 teaspoon golden syrup

Preheat the oven to 180 degrees C.

Blitz the biscuits and nuts in a food processor to make rough crumbs and then add the butter and cocoa. Blitz again until it makes damp, clumping crumbs and then tip them into the cake tin. Press the crumbs into the bottom of the pan to make an even base and stash in the freezer while you make the filling and put a kettle on to boil.

Melt the chocolate and set aside to cool slightly. Beat the cream cheese well in the same food processor (clean the bowl first) just to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water, melted chocolate and Frangelico and mix to combine.

Take the spring-form cake tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of tin foil over that. This will protect it from the water.

Sit the tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cake should be set, but the underneath should still have a wobble to it.

Remove the wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Remove from the fridge about an hour before unmoulding.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake. Serve with fresh raspberries and mint.

come and play...

Everyone needs a moment or two when they can fall back into their childhood and just have fun in the kitchen! I did that today and made Sesame Street cupcakes!

I feel there is never a more fun task in the kitchen than decorating a cupcake. It's the one place where you can never have too much colour or imagination...and yeah, I went a bit crazy