Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Showing posts sorted by relevance for query brownies. Sort by date Show all posts
Morrisons has come up with a new and scrumptious range to their Market Street Cake Shop! From extra chocolatey Brownies to Fresh Cream Strawberry Sundaes, there is sure to be something to please anyone's sweet tooth.
The new and improved range includes Cherry and Raspberry Tarts, Chunky All Butter Shortbreads, Loaded Raspberry and Cream Cake and many more to choose from!
In all over 65 new and improved scrumptious cakes!
I was recently given an assortment to taste including . . .
Fresh Cream Strawberry and Custard Tarts. The Toddster does love a good Custard Tart, and with the addition of strawberries and sweet whipped cream, what's not to like?
Lemon and Raspberry Sponge Tarts . . . tarts filled with raspberry jam topped with a sponge cake filling, along with the addition of lemon curd, whipped cream and white chocolate curls on top. Lemon is my only weakness and these look fabulous. Lemon and jam, and cake in a tart and topped with whipped cream. Scrummy yummy!
The piece de resistance . . . a delicious looking Loaded Raspberry and Cream Cake . . . Raspberry blondie sponge puts a tasty twist on the classic cream cake! It’s baked and hand-finished in store for that deliciously fresh taste. Also available in chocolate caramel brownie.
Mmmm . . . decadent.
There is also a packet of Double Chocolate Brownies, but they'll hold so we're indulging ourselves in them tomorrow.
Whether you’re looking to impress party guests or fancy a nibble to accompany your cuppa, why not head on over to Morrisons cake counter for a tasty treat. Go on spoil yourself. Expert approved, most of these cakes have been in-store baked and hand finished. Just look out for the stamps to find out each one.
And while we are talking sweets . . .
They also have a broad line of retro sweets for you to indulge your sweet tooth in as well . . .
With White or Banoffee Chocolate Eclairs, Giant Strawberries, Fruit Pop Favourites, Jelly Dominoes, Fizzy Pops, Flying Saucers and a really cute assortment of mini jelly characters (Orange Bunnies, Apple Cubs, Black Pups, and a mixed Groovy Gang) to choose from you are really spoilt for choice!
I confess I had never seen a Flying Saucer before and I just had to try one. Interesting. Colorful Sherbet filled Wafer discs. Quite good actually. I liked them! And only 66 calories for a18g pack!
These goodies are all available in 343 Morrisons stores nationwide, excluding M Local stores.
Now if I could only teach the Toddster to carry things home from the grocery store without crushing them. Oh well . . . he's pretty good at lots of other things! I cannot complain about a few crushed cakes!
Chocolate cake is not something you will see in my house very often. I just adore chocolate myself, but Todd is not fond of it at all. He likes chocolate bars and chocolate candy, but he absolutely abhors chocolate cakes, cookies and brownies.
I know!!! Hard to imagine eh? I, on the other hand, love chocolate cakes, brownies, cookies, puddings, candies, bars . . . probably too much if I want to be truthful, so it's not something that I have in the house very often . . . as I just can't trust myself not to over do it.
On New Years day we were having people over for dinner so I made a lemon tart and then this fabulous chocolate cake. (Todd doesn't like lemon anything either, so he was out of luck! He didn't really mind because he loves Christmas Cake and there was still lots of that about!)
I just love this cake. It's moist and deliciously chocolatey. The icing and cake alone are just wonderful, but when you serve it with the addition of some mini marshmallows and this delicious chocolate sauce . . . well, this takes it to fabulous!
It is the combination of several of my favourite recipes, all rolled into one.
Well, if you're in for a penny, you're in for a pound, right? (I have tried to give the measurements in North American measurements as well, as closely as I can)
*Chocolate Cola Cake*
serves 8
A deliciously moist chocolate cake with a chocolate cola buttercream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.
For the cake:
250g butter (1 cup plus 2 TBS)
250g self raising flour (1 3/4 cup)
300g golden caster sugar (11/2 cup)
3 heaped TBS cocoa powder, sifted
generous pinch of baking soda
200ml of cola drink (slightly more than 3/4 cup)
75ml milk (1/4 cup)
2 large eggs, beaten
1 tsp vanilla extract
For the buttercream icing:
60g butter, softened (4 1/2 TBS)
200g icing sugar, sifted (1 1/2 cups approx.)
2 to 3 TBS cocoa powder, sifted
2 TBS cola drink
For the sauce:
4 ounces heavy cream (1/2 cup)
3 Tbsp butter, cut into small pieces
70g caster sugar (1/3 cup)
60g dark brown sugar, firmly packed (1/3 cup)
pinch salt
60g sifted cocoa powder (1/2 cup)
To serve: Mini marshmallows
Pre-heat the oven to 180*C/350*F. Butter a 9 inch loose bottomed round cake pan. Set aside.
Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla.
Mix gently but thoroughly. Pour into the prepared pan.
Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.
Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.
To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.
Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.
I am really behind on my cookery book reviews and I thought I would get the first one in today. I received this book back in February, We Love Kale, over 100 Delicious & Healthy Hand-Picked Recipes. This book is really different in that it was written by food bloggers, some of whom I know personally and who are my friends. Lucky them to get to participate in such a wonderful opportunity as co-authoring a cookerybook! I guess you can add the title of cookery book author to their cv's!
It is no secret that I have a chocolate cake hating husband. He hates chocolate flavoured anything . . . well except for candy bars. Those he doesn't seem to mind.
As a result of this . . . I only ever very rarely bake anything chocolate.
I am always trying to watch what I eat, and the danger of having a chocolate creation in the house, with me being the only one who will be eating it is just too horrific to imagine!
Occasionally though, I succumb to desire and just have to bake a chocolate cake or brownies for myself. A girl just has to do what a girl has to do!
This is one of my favourites.
Dense and fudgy with a fabulously scrummy frosting.
Thank goodness for friends who happily accept the leftovers. And my husband???
Well . . . he had to make do with leftover Bun and Butter Pudding. He didn't seem to mind too overly much . . . poor dear
.
*Chocolate Fudge Cake*
Makes one 7 inch double layer cake
A rich fudgy cake, perfect for celebrations or just when you feel rather like indulging yourself.
3 ounces dark chocolate
2 TBS cocoa powder (not chocolate drink mix)
6 ounces of butter, softened (3/4 cup)
1 tsp vanilla extract
6 ounces soft light brown sugar
(3/4 cup packed)
3 large free range eggs, separated
6 ounces self raising flour (1 1/2 cups)
For the Frosting:
8 ounces plain chocolate
8 TBS double cream
8 ounces icing sugar, sifted (2 cups)
2 to 3 TBS recently boiled water
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and base line two 7 inch round sandwich tins. Set aside.
Place the chocolate, cocoa powder, butter and vanilla in a bowl. Place over a pan of simmering water. Heat and stir to melt. Whisk together until smooth. Allow to cool slightly.
Cream together the sugar and egg yolks until light and creamy. Fold in the chocolate mixture first and then carefully fold in the flour.
Beat the egg whites until they form soft peaks. Fold one tablespoon into the cake mixture to loosen and then fold in the remainder until the mixture is smooth and no white streaks remain.
Divide the mixture evenly between the two tins. Smooth over and then make a small hollow in the centre of each.
Bake for 30 to 35 minutes until risen and the tops spring back when lightly touched.
Remove from the oven. Leave in the tins for 10 minutes before turning out onto a wire rack to cool completely.
Place the chocolate and the cream into a bowl, again over a pan of simmering water. Heat and whisk until the chocolate has melted into the cream and the mixture is smooth.
Remove from the heat and then gradually beat in the sifted icing sugar, adding hot water as required if the mixture becomes too stiff. You want a mixture with a spreadable consistency.
Use a third of the frosting to sandwich the layers together and then use the remainder to frost the sides and top. Cut into wedges to serve.
Alternately you may bake the cake in one layer in a deep 7 inch tin. It will take 10 to 15 minutes longer to bake so adjust your times accordingly. In this cake just pile all the frosting on the top and sides.
I looooooove to bake!! (No surprise there!) And if there's anything I like more than baking it's watching a program on the telly about baking. I'm very excited to let you know that on the 5th of March, 2012 on Channel 4 at 12:05 pm the second Series of "Baking Mad with Eric Lanlard" begins!
This new series runs for four weeks, every week day and sees Eric . . . the guru of all things sweet, beautiful and baked . . . at home in his own kitchen creating quick baking recipes along side of his signature glamorous desserts. I think the new series will easily appeal to bakers of every kind from the novice to the expert.
Each episode is 30 minutes in length and will also feature three members of the public who will come to his cooker school, Cake Boy, to demonstrate their baking skills and take part in a "Bake Off!" (I cannot imagine the pressure they must be under!) It promises to be a beautifully produced series which balances inspiration with information, engaging the viewer to try new things to add to their baking repertoire.
This show is sponsored by Bakingmad.com, a wonderful online baking community of over 100,000 members sharing a wealth of information, recipes, hints, tips and advice on everything to do with baking!
I was asked ahead of time to take part in a special challenge. I was given the choice of one of the full collection of recipes that Eric will be making in the 20 episodes to bake at home myself! I did not need to think twice about accepting the challenge. I already own Eric's first book and know first hand how scrummy his recipes are.
I chose to bake the Peanut Butter Blondies recipe, which I baked today and boy oh boy, are they ever moreishly scrummy indeed! Just imagine it . . .
Moist blonde brownies . . . flavoured with chunky peanut butter . . . stogged full of white chocolate bits and toasted walnuts (my idea to toast them, coz well . . . toasted nuts just taste better in my opinion!) . . . and topped with more white chocolate bits, some more toasted walnuts and a drizzle of dark chocolate!
A delicious concoction that smells absolutely fabulous when baking . . . and is oh-so-difficult to resist sinking your teeth into once they come out of the oven . . . but do be patient . . . you will want to wait until you have dressed them with all of the extras!
I dare say I wouldn't have to ask one of you twice if you'd like one would I??? I thought not!!!
*Peanut Butter Blondies*
Makes 12
Printable Recipe
Adapted from a recipe from Baking Mad with Eric Lanlard.
100g unsalted butter, softened, plus extra for greasing the tray (7 TBS)
150g crunchy peanut butter (3/4 cup plus 1 TBS)
1 tsp vanilla extract
175g golden caster sugar (15 tBS)
1 free range egg
75g white chocolate, plus extra to decorate (1/2 cup chopped)
75g toasted walnut halves, chopped plus extra to decorate (2/3 cup)
125g plain flour (1 1/4 cup)
1 tsp baking powder
dark chocolate melted, to decorate
white chocolate chips to decorate
Preheat the oven to 170*C/ 325*F/ gas mark 3. Butter an 8 inch square tin with butter and line the base with baking paper.
Cream together the butter and peanut butter until creamy, using an electric hand whisk at medium speed. Beat in the vanilla, sugar and egg until light and fluffy. Chop the white chocolate and stir into the mixture along with the chopped walnuts.
Sift the flour and baking powder into the bowl and fold in using a large metal spoon. Spoon the mixture into the prepared baking tin, smoothing over the top.
Bake in the middle of the preheated oven for 35 to 40 minutes, until it has a nice golden crust but is still fudgy in the middle.
Allow to cool in the tin. Decorate with white chocolate chunks and walnut pieces and drizzle over some dark chococolate. Cut into squares to serve. Store in an airtight container.
If this fab recipe is any indication of the quality of baking which will be showcased during the airing of this series, I, for one, will be following along with great anticipation each week day for the duration of the series!
Here's a teaser! Some of the recipes that will be presented during this series are such delicious sounding concoctions as Blueberry Bakewell Tart and Key Lime Pie to name but two.
Don't forget to tune in on Monday, March the 5th at 12:05 PM on Channel 4 here in the UK. In the meantime why not check out Baking Mad.com.
You can also follow them on Facebook Twitter and YouTube.
Many thanks to Nancy and Baking Mad.com for affording me with this delicious opportunity!
The Maple Cream Cake recipe I am sharing with you today comes from a cookery book entitled "The Small-Batch Snacking Cake Cookbook" by Aimee Broussard. I wanted to make something for my father for a Father's Day dessert.
My father loves anything Maple. I share that same love. This simple cake was touted as a snack cake meant to be enjoyed for breakfast or brunch with a hot cup of coffee.
It smelled fabulous while it was baking. I admit my tastebuds were tingling while I waited for it to finish. I did turn the light on in the oven about halfway through the bake time and all looked well.
At the appointed bake time, however, it was still a bit wobbly in the center, so I popped it back into the oven for a further 10 minutes. I ended up repeating this step at least once more.
I thought, when it was done, that perhaps it hadn't turned out. There was no photos at all in the book. I have the kindle version so I am not sure if this is the case in the hard copy book or not.
It was not really puffed up like a regular cake, but then again, there is only 1/2 tsp of baking powder in the cake. It looked to be more dense like brownies when it was done. I went with it.
I mixed up the icing and slathered it over top of the warm cake. I let it cool completely and then lightly covered it with some aluminum foil and left it overnight.
I still wasn't sure if it had actually come out the way that it was supposed to. There is just as much sugar in the cake as there is flour. But who am I to quibble. This woman has a very reputable blog and following so I assumed this was as it should be and crossed my fingers.
It was hard waiting overnight. She didn't tell me to do that, but I wanted to do that. I wanted the cake to settle into itself before I cut into it.
I have to say this cake is more like a blondie or a brownie. It is not light and fluffy like a cake. But it IS incredibly moreish. It is dense and sweet. The perfect kind of cake to enjoy with a hot drink.
I also think it would be beautiful served with some tart berries to help cut some of the sweetness of the cake.
It has crispy and chewy edges, and a dense and buttery middle. That frosting settles into a lovely buttery maple coating on top of the cake that goes very well with the cake itself.
WHAT YOU NEED TO MAKE MAPLE CREAM CAKE
Other than the Maple Syrup, some pretty ordinary baking ingredients.
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
For the frosting:
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Do not be tempted to use maple flavored pancake syrup. You will need to use real PURE maple syrup to give an authentic flavor to the cake. The syrup I used is produced locally here in the valley that I live in in Nova Scotia.
As a Canadian I have a great love for Maple Syrup. I can remember as a child being able to get these little mini ice cream cones, perhaps only 2 inches in length, filled with pure maple syrup and topped with a maple icing to hold in the syrup. They were some good.
My father is from Northern Quebec and has a great love for Maple anything. I can remember going to visit my French grandmother in the summer and being treated to maple sugar candy.
There was also this delicious dessert they ate which was comprised of flaky buttery pastry topped with a very heavy thick cream with shaved maple sugar on top. It was some good.
HOW TO MAKE MAPLE CREAM CAKE
It is not usual in the method of making, but, if you follow the directions as written, you will end up with a deliciously edible result!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.
Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.
Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.
Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.
To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.
Cut into squares to serve.
The frosting/icing lends another beautiful depth of tasty maple flavor to the bake.
This cake really is more like a bar or a brownie/blondie. It is deliciously moreish. I think it would be lovely with some chopped toasted walnuts sprinkled over top of the cake before the icing sets.
I do enjoy a good snacking cake. Often meant to be eaten out of hand, they are great for picnics and school lunches. Also perfect for enjoying with a cold glass of milk or a hot drink. Some other snack cakes here in the English Kitchen that you might enjoy are:
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a really fabulous cake. Rich and delicious. Moist. Nice and peanut-buttery.
That frosting is delicious and both together are amazing. Perfect with a hot cuppa or an ice cold glass of milk. You could even serve squares of this cake with a scoop of ice cream on top. Yummy!
AIRLINE COOKIE SNACK CAKE - This cake has a lovely moist and dense consistency. It also has a really beautiful slightly caramel, lightly spiced flavor. Perfectly sized for the smaller family with a lovely frosting, and some crumbled crisp airline cookies sprinkles on top for a bit of a tasty crunch!
Maple Cream Cake
Yield: 9
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a super moist, dense, delicious snack cake. That buttery maple frosting is it's crowning glory.
Ingredients
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
For the frosting:
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.
- Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.
- Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
- Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.
- Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.
- To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.
- Cut into squares to serve.
All rights reserved The English Kitchen
Thanks so much for visiting! Do come again!
What do you call a tasty little brownie type of square that is oh so buttery, rich . . . and moist.
Sweetly moreish with the lovely taste of light muscovado sugar . . .
Studded with scrummy chunks of oozing dark chocolate . . .
Sweet creamy hunks of delicious white chocolate . . .
Crunchy bits of toasted walnuts . . .
Decadently moreishly scrummily ADDICTIVE!!! That's what!!!
Bet you can't eat just one! And if you can . . . you're a much better woman than I am!
These little babies have been my undoing . . . but what a way to go . . .
*Double Chocolate Chunk Blondies*
Makes 48
Printable Recipe
Butterscotch flavoured brownies, moist, delicious and stogged full of white and dark chocolate chunks, and toasted walnuts. Moreishly delightful!
140g of butter, melted (1/2 cup, plus 1 1/2 TBS)
400g light brown muscovado sugar (3/4 cup, plus 1 TBS lightly packed)
1 tsp vanilla extract
3 large eggs, beaten
300g plain flour (2 1/2 cups)
1 tsp baking powder
pinch of salt
50g of toasted walnuts, coarsely broken (1/3 cup)
50g of good quality white chocolate, coarsely broken (1/2 medium sized bar. I use Green and Blacks)
50g of good quality dark chocolate, coarsely broken (1/2 of a medium sized bar. I use Fair trade dark chocolate with 72% cocoa solids)
Preheat the oven to 180*C/350*F. gas mark 4. Line an 8 by 12 inch baking pan with foil. Lightly spray with cooking spray. Set aside.
Place the butter into a large saucepan and melt over low heat. Once melted stir in the muscovado sugar and stir in completely. Remove the pan from the heat and allow to cool for several minutes to lukewarm. Beat in the eggs and vanilla. Sift together the flour, baking powder and salt. Fold into the wet ingredients, mixing only until thoroughly blended. Do not beat or overmix. Spread the batter into the prepared pan. Sprinkle the nuts and chocolates evenly over top.
Bake for 25 minutes, until just firm. Remove from the oven and allow to cool in the pan for a few minutes. Lift out by the foil and allow to finish cooling on a wire rack. Cool completely before removing the foil and then cutting into squares. Store in a tightly covered container for up to 4 days.
Subscribe to:
Posts (Atom)
Social Icons