Chocolate Yogurt Muffins

The kids wanted muffins a couple of weeks ago and I wanted to bake something.
I had chocolate chips in the pantry and a big tub of plain yogurt in the fridge.
So I found a recipe which incorporated both!

This is a very easy recipe and the muffins turned out very tasty.

Here is a link to the recipe on allrecipes.com and here is a copy:

Ingredients:

 2 cups all-purpose flour
 1 cup white sugar
 3/4 cup chocolate chips
 1/2 cup unsweetened cocoa powder
 1 teaspoon baking soda
 1 teaspoon vanilla extract
 1 egg
 1 cup plain yogurt
 1/2 cup milk
 1/2 cup vegetable oil
 1/4 cup chocolate chips (I left this out since I ran out of chocolate chips!)

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.

Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.

Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

I made 24 regular muffins but it depends on the size of your muffin tin!

Chocolate Brownies

I went on a baking spree for the girls' birthday party. At the last moment I decided to bake brownies, you know, just in case the rest of the cakes were not enough... so off my husband went to buy more eggs and I found a Jamie Oliver recipe that looked perfect.

As usual I adapted the recipe and let me tell you I was very happy with the result! The brownies were rich and sticky and every so decadent. Definitely a winner.

So if you need something sweet for your new years eve (or any other day of the year) then make these brownies!

I found the recipe on jamieshomecookingskills.com which I must admit is a very user friendly website with lots of step by step instructions and photos.

You can find the original recipe on the website above. Here is my version with the modified ingredients:

Ingredients
• 200g good-quality dark chocolate (I used 100gram 71% cocoa solids and 100gram 80% cocoa solids)
• 250g unsalted butter
• 100g walnuts, roughly chopped (optional)
• 100g chocolate chips (optional)
• 80g cocoa powder
• 65g plain flour
• 1 teaspoon baking powder
• 350g caster sugar (I used 150 gram light brown sugar and 200 gram caster sugar)
• 4 large eggs

Method
Preheat your oven to 180ºC/350ºF/gas 4
Line a 20 x 30cm rectangular baking tin with greaseproof paper
Smash up the chocolate into small pieces
In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth
Add the nuts, if you’re using them, and stir together
In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar
Add this to the chocolate and nut mixture
Stir together well
Beat the eggs and mix in until you have a silky consistency and lastly add chocolate chips (if using)
Pour your brownie mix into the baking tray, and place in the oven for around 25 - 35 minutes
You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean
The brownies should be slightly springy on the outside but still gooey in the middle
Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares

Deep Dark Chocolate Brownies

I should never ever ever ever make these brownies.

I just shouldn't.

Whenever I do I tend to eat way too many of them. Like at least half the batch.

But they are so good!! 

Even the kids could not resist the dark, rich, chocolate indulgence.

The recipe comes from King Arthur Flour which I discovered via Joy the Baker.

I last made these brownies about a year ago... how time flies. 

If you are going to bake these I suggest reducing the baking time by 5 minutes, I kind of wish I did with these just to have them a little softer in the middle.

Chocolate Cake with Chocolate Buttercream

I wanted a slice of chocolate cake.
It haunted me for days until finally I baked one.

After a quick search I decided on a Donna Hay recipe since it looked simple and didn't require any fancy ingredients. Plus I like the fact that her recipes give measurements in grams and cups. I recently 'lost' my 1/4 cup measure and you will not believe how many recipes call for a 1/4 cup of everything!

Here is a link to the recipe and here is a copy:

Ingredients:
Cake
 170g butter, softened
 1½ cup (265g) brown sugar
 2 eggs
 1½ teaspoon bicarbonate of (baking) soda
 1½ cup (375ml) milk
 2¼ cups (335g) plain (all-purpose) flour, sifted
 3 teaspoons baking powder, sifted
 ½ cup (50g) cocoa, sifted

Chocolate butter cream
 250g butter, softened
 2 cups (320g) icing sugar mixture, sifted
 ½ cup (50g) cocoa, sifted
 ¼ cup (60ml) milk

Method:
Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy. Gradually add the eggs and beat well. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8.

Easter Egg Nest Cake

We were invited for an Easter brunch that turned into an Easter lunch because we had some trouble getting up in the morning. And I decided to bake a cake.

To be specific, it is called an Easter Egg Nest Cake from a recipe by Nigella.

Clearly I did not have all the right ingredients... well, actually I just missed one ingredient and that was the sugar coated Easter eggs. I figured I can improvise with some chocolate Easter eggs that we had in the house.

Did I mention that this recipe does not actually contain any flour?

It was quite a mission whisking all the eggs but in the end it was well worth the effort. This cake is simply delicious, with or without Easter eggs!

Here is a link to the original recipe from Nigella's book called Feast.
Here is a copy:

For the cake
250 gram(s) dark chocolate chopped
125 gram(s) unsalted butter softened
6 medium egg(s) 2 whole 4 separated
175 gram(s) caster sugar 75g for yolk mixture 100g for whites
1 teaspoon(s) vanilla extract

For the topping
125 gram(s) dark chocolate chopped
250 ml double cream
1 teaspoon(s) vanilla extract
1 packet(s) egg(s) (small)

Method

Preheat the oven to gas mark 4/180°C.
Line the bottom of a 23cm springform cake tin with baking parchment, or better still, Bake-O-Glide but do not grease the sides of the tine.
Melt the 250g chocolate with the butter in either a double boiler or a microwave and then set aside to cool slightly.
Whisk the 4 egg whites until firm, then gradually add the 100g of sugar and whisk until the whites are holding their shape and peak gleamingly - but not stiff.
Remove this bowl and set aside while you whisk, in another bowl, the 2 whole eggs and 4 yolks with the 75g of sugar and the vanilla extract, and then gently fold in the chocolate mixture.  Lighten the mixture with some egg whites - just dollop a large spoonful in and stir briskly - and then fold in the rest of the whisked whites gently, in about three goes.
Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly on the surface.  Cool the cake in its tin on a wire rack;  the middle will sink as it cools and the sides splinter.  You want this to look like a cake with a crater in it, so do not panic at the vision of imperfection in front of you.  That's one of the reasons this cake is so unstressful to make.
To finish the cake, carefully remove it from the tin and  place it on a plate or cake-stand, not worrying if bits fall off here and there.  Put them back in a loose fashion.
Melt the chocolate for the topping and leave it to cool a little.  Whip the cream until it is firming up and aerated but still soft, and then add the vanilla and fold in the melted chocolate.  Fill the crater of the cake with the chocolatey cream, easing it out gently towards the edges of the cake with a rubber spatula, and then arrange the little sugar Easter eggs on top.

Divine Chocolate

You cannot go wrong with a chocolate that has 'divine' written all over it.

Talk about heavenly dark chocolate.

Samoa M&M Blondies

Did I tell you that I went to join the gym?
Yes, I made it all the way to reception.
There they told me that unfortunately the system was down, I should come back some other day.
Seriously?

So instead of joining the gym I continue to bake.
It's kind of my own very special exercise.
Let me tell you that baking with two small children has its challenges...

I decided to bake Samoa M&M Blondies, but I did not have all the ingredients so mine turned out looking more like brownies.

They were pretty good.
Very, very, very sweet and unfortunately very addictive.
I'm definitely still thinking about joining the gym.

Here is a link to the recipe on Eat at Allies blog. Go and check out the original recipe.

Here is my improvised recipe with the ingredients I had available and I converted everything into metric measurements.

Note: I improvised extensively and I will probably never be able to recreate it exactly as it was today!! Also it is best eaten on the day you bake it.

Ingredients:

281 gram unsalted butter
350 gram packed brown sugar
112 gram granulated sugar
2 large eggs
4 teaspoons vanilla extract
1/2 teaspoon salt
375 gram all-purpose flour
100 gram desiccated coconut (Next time I will add more)
250 gram M&Ms (with a few reserved for the top)

Method:

Preheat oven to 180 degrees C. Line a 9×13 inch pan with baking paper.
Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn). Allow the butter to cool slightly.
In a large mixing bowl, combine the browned butter and sugars.
Stir in eggs, vanilla and salt.
Add the flour and stir just until combined.
Add  the coconut and M&Ms and stir to combine.
Pour the batter into the prepared pan and smooth the top with a rubber spatula.
Sprinkle a few additional M&Ms on top.
Bake for 25 to 30 minutes.
Let the blondies cool completely before turning them out onto a cutting board and slicing into squares.

Enjoy!

Banana, Oats and Chocolate Chip Cookies

Yes, I was thinking about posting a weekly menu, but then at the last moment I couldn't resist sharing this cookie recipe with you. Have a look at the photo... I am practicing my 'food photography' skills!

Once again I found myself with one very ripe banana.
Only one.

I decided that this one banana will be used in cookies.
Banana and Oats cookies seemed like a good idea, although the recipe called for two bananas.
One worked fine. Of course one mustn't forget the chocolate chips!

It was a hit with the kids and grown ups alike, and very easy to make. In fact, Heidi did most of the work ;-)

Here is a link to the original recipe and here is a copy of it, converted to metric measurements:

Ingredients:

227 gram porridge oats
2 ripe bananas (I used only one)
227 gram brown sugar
1 tsp baking powder
1/4 tsp salt
113 gram margarine
1 beaten egg
(optional - 28 gram dark chocolate chips)

Method:
Mix dried ingredients together.
Mash the banana.

The bananas form PART of the 227 gram of sugar, they aren't in addition to it! So you place the 2 bananas on the scales and then make up the weight to 227 gram with brown sugar. (I used only one banana so I had to use a little more sugar)

Melt margarine in a saucepan and add to dry mix. Blend thoroughly.

Use a teaspoon to drop walnut size blobs onto a greased baking tray (I use greased greaseproof paper as well), allowing space for cookies to run. Bake in middle of moderate oven (190 Celsius) for 20-30 minutes until golden brown.

Chocolate Chip Cookies

Who can resist a chocolate chip cookie?
I ask you.
Who?

Certainly not me, or my children, or it turns out my team at work.

My husband actually found the recipe and then baked the cookies.
A Martha Stewart recipe was bound to be good.
Oh yes.

Here is the recipe, copied from Martha Stewart's website:

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks or 230 gram) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions:

Preheat oven to 350 degrees (180 degrees Celsius). In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaped tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the centre, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Notes:
I turned up my oven after the first batch to 190 degrees Celsius and then 10 minutes worked perfectly.
My batter yielded 45 delicious cookies :-)

Deep Dark Chocolate Brownies

Yes, these brownies are glorious.

They are absolutely perfect.

Delicious.

I made them as a treat for my team at work.

But if I could have, I would have eaten them all myself.

Here is the recipe which I found on the back of a bag of cocoa from King Arthur Flour:

2/3 cup (3 ounces) Double-Dutch Dark Cocoa

1 1/2 cups (10 1/2 ounces) granulated sugar 

1/2 cup (2 ounces) confectioners’ sugar 

3/4 teaspoon salt 

1 cup (4 1/4 ounces)King Arthur Unbleached All-Purpose Flour 

1 tablespoon espresso powder 

1 cup (4 ounces) toasted walnuts, diced (optional) 

1 cup (6 ounces) semisweet chocolate chips (optional) 

3 large eggs 

1/2 cup (3 1/2 ounces) vegetable oil 

2 tablespoons(1 ounce) water or brewed coffee

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, nuts, and chips. Add the eggs, oil, and water or coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8" or 9 x 9" square pan, smoothing the top.

Bake the brownies in a preheated 350°F (180 degrees Celsius) oven for about 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. 

Yield: 16 rich brownies.

Star Cookies

Sometimes I just want to bake.
Usually on a Saturday afternoon.
My focus has been on cookies lately.
Probably because it is something that is a lot of fun to do with Heidi.
Rolling out the dough, cutting out the shapes and eating the dough.

I think that I stumbled across the best sugar cookie recipe ever.
It is from a children's cookbook and it is really easy!

Ingredients:

125 gram soft unsalted butter
125 gram sugar
1 egg
250 gram flour
100 gram dark chocolate (melted)

Method:

Beat the butter, sugar and egg until light and creamy.
Add the flour and mix with your hands until you get a soft dough.
Place on a lightly floured surface and knead into a smooth dough in about two minutes.
Cover in plastic foil and refrigerate for 30 minutes.

Preheat the oven to 180 degrees celsius.
Grease an oven tray.
Roll out the dough to about 5mm thick by placing it between two sheets of baking paper.
Use a star shaped cookie cutter and cut out as many shapes as you can get out of the dough.
I used a small one and managed 40 little stars.
Bake for about 15 minutes, until the cookies are golden.
Let them cool and melt the chocolate.
Place half a teaspoon of melted chocolate on the back of half all the cookies. The place the other half of the cookies on top and sandwich them together.

Now drizzle some melted chocolate on top of the cookies and dip them into hundreds and thousands for a bit of colour.

Yummy!

Salted Caramel Millionare's Shortbread

You might think I am a little silly, but the main reason I made this dessert was because I had a can of condensed milk in the cupboard. I typed 'condensed milk' into the BBC Food web page and did a search.

Salted Caramel Millionaire's Shortbread came up.

It seemed like the perfect dessert for a picnic.

Two things to note...
1. I have never made shortbread.
2. I have never made caramel.

Did that stop me? No, no, no.

Here is a link to the recipe.

I followed it to the letter. However, there were some problems.
The caramel wasn't quite as simple to make as I had hoped... in fact, it was a bit of a disaster!

It split. I mean the condensed milk mixture totally separated from the butter.
I thought I was going to have to just throw it all away, but miraculously I managed to save it. I got rid of the butter, and transferred the remaining caramel to a cold ceramic bowl. Then I stirred it until it became a lovely smooth caramel which was just right in the end.

The shortbread turned out beautifully. All in all it was a bit of a learning curve for me but the dessert was excellent.

It is not called Millionaire's shortbread for nothing - it is very rich so you only need a little bit at a time.

Chocolate Muffins - a Delicious Magazine Slimmed Down Version

I stumbled across a 'slimmed down' chocolate muffin recipe in the delicious magazine and I've been looking for an excuse to try it out. So when my friend Alida stopped by for coffee it seemed like the perfect occasion for some muffins.

There is no oil or butter in the recipe, instead they used beetroot and low fat yogurt.

It was pretty easy to make and quite delicious. The beetroot has a very subtle earthy taste. It requires some effort to grate raw beetroot... use a food processor if you have one and try to grate it as finely as possible. Last but not least, watch out for stains on your hands!

Here is the recipe straight from the pages of the magazine.

Ingredients:
3 medium free range eggs
175g soft light brown muscovado sugar
150g fresh beetroot, peeled and finely grated
175g self-raising flour
50g good quality cocoa powder
1 tsp baking powder
100ml low-fat natural yogurt
1 tbsp vanilla bean past (I used vanilla essence)
100g plain chocolate (70% cocoa solids), chopped

Method:
Preheat the oven to 180 degrees Celsius
Line a muffin tray with paper cases
In a large bowl, whisk the eggs and sugar together for 10 minutes until the batter is light and fluffy and has expanded in volume. Whisk in the grated beetroot.
Sift the flour, cocoa and baking powder, then carefully fold into the mixture. Fold in the yogurt, vanilla paste and chocolate.
Spoon the batter into the muffin cases until they are three quarters full, then bake for 15-20 minutes.
Remove the muffins from the oven and allow to cool slightly in the tin. When they are cool enough to touch, remove to a wire rack to cool completely.

Enjoy!!