Fancy trying out some new recipes?
There are lots of different recipes online now that you can access and I shall be trying a different baking recipe that I will share with you.
Chocolate Chip Muffins
As I'm not in school this week, it's back to baking with Millie, Jacob and Declan. This week we'll be baking chocolate chip muffins (I think somebody really loves chocolate!) so, if you fancy having a go, here are the ingredients and the recipe that you'll need.
- 250g self-raising flour
- 25g cocoa powder
- 2tsp baking powder
- 175g caster sugar (or 125g caster sugar and 50g muscovado sugar)
- 175ml milk
- 2 large eggs, beaten
- 100ml mild olive oil (or you can use sunflower oil if too strong-flavoured)
- 75g plain chocolate chunks
- 1-2tsp vanilla extract
Preheat the oven to 170C, gas 5. Line a 12-hole deep muffin tray with paper muffin cases.
Sift together the flour, cocoa and baking powder. Stir in the sugar. Add the remaining ingredients and mix lightly together.
Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave to cool completely.
Last week, I baked these Chocolate Brownies with Millie, Jacob and Declan. They were absolutely delicious so I can highly recommend you give them a try!
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275 golden caster sugar
1. Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
3. Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/ 160C fan/ gas 4.
5. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
6. Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
7. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
8. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
9. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
10. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.
11. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
12. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
13. Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
14. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
Triple Chocolate Chip Cookies
- 150g smooth dark chocolate, broken up
- 150g unsalted butter, softened
- 100g light brown soft sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 1 medium free-range egg, beaten
- 175g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 150g smooth milk chocolate, chopped into chunks
- 150g smooth white chocolate, chopped into chunks
- Preheat the oven to 180°C/gas mark 4. Line 2 baking trays with baking parchment.
- Place the dark chocolate in a heatproof bowl over a pan of simmering water (make sure it's not touching) until melted. Leave to cool slightly.
- Using an electric mixer, whisk together the butter, light brown sugar, caster sugar and vanilla extract until creamy. Whisk in the melted dark chocolate and egg.
- Stir in the flour, cocoa powder and baking powder, until well combined. Stir in the chocolate chunks. Spoon rounds of the mixture on to the trays and bake for 12 minutes.
- Leave to cool for around 15 minutes before tasting! They’re delicious whilst they’re still warm and a bit gooey!
A great and easy recipe for when you have some bananas that look a little brown and unappealing. This is when they are best for banana bread. You can add lots of different things to the recipe too to make it a little different. I made one with almonds in the other day but I've put some links below for a simple banana bread and one with chocolate chips! Check out our blog for pictures of my weekend baking!
Simple Banana Bread Recipe: Click here
(I didn't bother with the dried banana chips as they are only for decoration)
Banana and Chocolate Chip Cake: Click here
IMPORTANT: I have always found that Banana breads/cakes always take longer to cook than the time stated on the recipe. Always check the middle of the cake with a knife or skewer. If it comes out clean then the cake is done. If it doesn't then put it in for another 5 minutes and then keep checking until it does come out clean.