Tuesday, 11 August 2015

-Fudgey Brownies-

Brownies, sound delicious? what about fudgey brownies, yes sound even nicer.Here is my easy peasy, even I could do it, recipe for my favourite brownies.



150g of soft Butter210g of Chocolate, melted 225g of caster Sugar2 tsp of Vanilla Extract¼ tsp of Salt1 Tbsp Cocoa Powder2 Eggs150g plain Flour


1) Preheat oven to 170. Prepare your baking tins, line with grease proof paper.

2) In a bowl cream together the sugar and butter until fluffy (pale in colour). Add the eggs one at a time and vanilla extract. Mix together until completely combined.

3) Add the melted chocolate and whisk, add into the sugar mix and gently whisk everything together until it’s incorporated but don’t over mix.

5) Pour batter into your prepared pan and bake for about 40 or until when a skewer inserted in the middle comes out clean and wet batter.

6) Cool for about 10 minutes in the pan and then transfer them to a cooling rack to cool completely.

Dust with icing sugar, cut into squares and enjoy ♥

This is my favourite brownie recipe, its simply delicious.
I hope  you enjoy these brownies as I do.
Feel free to comment any recipes you'd like to see.

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Contact alimccann1995@gmail.com 

Monday, 27 July 2015

Easy Chocolate Cake,

Today I thought I would share my all time favourite cake to bake, Chocolate birthday cake. Its perfect for birthdays, afternoon tea or even just to bake on a lazy Sunday afternoon. It keeps for at least 5 days in a covered cake stand, but in my house is usually gone within 2. The recipe is partly taken from Rachel Allens favourite food at home cookbook and partly from my own experimenting.
 Enjoy ♥

What you will need:  

2 baking trays same size
grease-proof paper
Electric mixer (I use the Kitchen aid)
measuing spoons
weighing scales
measuring cup
extra bowls

For the cake 

100g or 4oz of butter, softened,
350g or 12oz of caster sugar,
2 medium eggs
225g or 8oz of plain flour
50g or 2oz of cocoa powder
1tsp of baking powder
1/4tsp of bicarbonate of soda or bread soda
250ml of buttermilk (I use easy alternative)*
1+1/2tsp of vanilla essence or extract

*If you cant easily get buttermilk pour required milk into cup and place in 2 tsp of lemon juice. This curldels the milk slightly leaving you with buttermilk. I add in 1/2tsp extra to mask lemon scent*

Preheat the oven to 180*c (350*f). Line the bases of  your 2 pans with the grease proof paper.

Put the butter in a large bowl, add the sugar and using the electric mix beat until light and fluffy (until it turns a pale cream colour).

Add in the eggs one at a time, beating well in-between.

Sieve the dry ingredients into a bowl (flour, cocoa, baking powder and bicarbonate soda) into sugar mixture.

Pour in milk mixture and vanilla into the mixture and mix well until a smooth batter.

Divide the cake between the two tins and place in oven.

Its recommended that this cake cooks for roughly 20 minutes but I found it cake take up to 30. Keep checking it with a clean skewer. If the cake is cooked  then the skewer when inserted into the cake should come out clean.
Leave to cool on wire rack.

For The Icing

 285g of icing sugar
2tsp of cocoa powder
3- 5 tsp of melted butter
boiling water as needed

sieve the icing sugar and cocoa together then beat in butter as needed.
I noticed this can be still to thick and lumpy, for more of a creamy texture at in roughly 4 tsp of boiling water.
if you want more of a runnier icing ad in roughly 6 tsp of boiling water.

Add icing to top of one cake and sandwich the second on top of it.
Spread the reaming icing all over the top of the cake and down the side.

As an extra garnish use any chocolate sweets as you please. Mine are chocolate fingers, crispy m&ms or maltesers.

Leave me comment about your favourite dessert.
or email me on polaroidprincess10@yahoo.com