Cooking With Charl

Amateur home cook, with a love for baking and all things garlic :)

Chocolate chip cookies

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These chocolate chip cookies are really quick to make and are packed full of chocolate! They also double up as a great DIY cookie mix gift, by layering up the ingredients inside a lock tight jar tying with ribbon and placing the method on a tag. Fantastic as a last minute gift or to bake when friends come over, they don’t stick around for long!!!

Ingredients

115g butter
115g light brown sugar
1 egg
100g porridge oats
1 tbsp milk
125g plain flour
1/2 tsp baking powder
170g plain chocolate
170g milk chocolate

Method

– Preheat oven to 180c/ gm 4, line and grease 2 baking sheets

– Mix softened butter and sugar together until well combined and paler in colour.

– Add the egg, mix well and add the oats and milk.

– When mixed together add the flour and baking powder and mix until all the ingredients come together.

– Place chocolate into a bag and smash with a rolling pin until broken into pieces. I like to leave it fairly chunky.

– Stir in the chocolate and place tablespoon size dollops of the mixture onto baking sheets. Wet hands and gently press the down slightly.

– Bake in the oven for around 15-20 mins depending on how dark you want them. They will still be quite soft when cooked and will harden when cooled.

– Leave to cool for at least 5 mins as the melted chocolate will be molten!

This is the gift I made my friend with the addition of cocoa powder 🙂

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Happy baking 🙂

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S’mores Brownies (chocolate marshmallow)

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This recipe is not one for the faint hearted! Very calorific but very worth it! 🙂 it’s based on the American pop tart variety s’mores. Which is filled with melted chocolate and marshmallow. Enough said.
All it took was a mention of brownies from my friend and that was it, these s’mores brownies were born! They have a buttery biscuit base with gooey chocolate brownie with chocolate chunks and almond pieces topped with toasted marshmallow 🙂 enjoy 🙂

Ingredients

Biscuit Base

160g digestive biscuits
30g melted butter
2 tbsp caster sugar

Brownie

150g dark chocolate (70% cocoa)
130g milk chocolate
280g unsalted butter
3 eggs
280g caster sugar
125g plain flour
40g cocoa powder
85g milk chocolate (broken into pieces)
85g white chocolate (broken into pieces)
50g dark chocolate (broken into pieces)
50g almonds (broken into pieces)
Almonds optional and other nuts can be used.

Toasted marshmallow top

100g white marshmallows

Method

Line a 23cm square baking tin and grease well. Preheat oven to 180c/gm4.

Smash the biscuits until they resemble breadcrumbs, this can be done in a food processor but a great job for kids or friends that linger in the kitchen!

Combine the melted butter, sugar and biscuits in a bowl until well combined.

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Place the biscuit mix into the baking tin and press down with a spatula, trying to make sure it’s even in the tin.

Bake in the oven for 20 mins until golden brown.

While the base is cooking, melt the dark and milk chocolate together with the butter in a bowl over a pan of simmering water, making sure not to let the water touch the bottom of the bowl! Then leave to cool slightly.

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(I had to improvise with a pirex baking dish as I didn’t have a glass bowl!)

In a separate bowl whisk the eggs and sugar until pale and frothy and add the cooled melted chocolate and gently mix together

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Sift in the flour and cocoa powder and gently combine. When mixed add the broken mixed chocolate and almonds.

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Pour the brownie mixture ontop of the cooled biscuit base, I decorated with white chocolate buttons but its not really needed as the marshmallow will cover the brownie.

Bake in the oven for 40-50 mins depending on how gooey you like your brownies!

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Yoshi’s back in the kitchen with Kay unfortunately this is most definitely not doggy friendly!!!

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When baked cover the top of the brownie with marshmallows and place under a medium low grill to melt and toast slightly, this does not take long so keep an eye on it!

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This can be very difficult to cut so as tempting as it is leave to cool completely and gently cut with a serrated knife.

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Although very sickly these are absolute heaven! Even better if slightly warmed in the microwave! But make sure you cut them small as you can always go back for more!

Happy baking 🙂

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Carrot Cake Muffins with Cream Cheese Filling (a mary berry adaptation)

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I absolutley love carrot cake, but its something i rarely bake myself as i can never get my cream cheese frosting just right, but i came across these little lovelys in the new good food magazine. originally from a feature on Great British Bake Off for Comic Relief by Mary Berry.

Now im not one to ever tamper with any of Marys recipes but i struggled with the ingredient ‘shredded bran cereal’ that she uses, as this could be a number of things, and we are not ceareal eaters in the house, and i wanted to make these quickly so i subsituted for porridge oats which i love in muffins anyway, so really this was nothing more than an experiment, which thankfully worked in my favor 🙂

Ingredients

(makes 12)

For the filling

  • 150g cream cheese
  • grated zest of 1/2 orange
  • 2 tbsp caster sugar

For the muffins,

  • 50g porridge oats
  • 225ml milk
  • zest of 1/2 orange
  • 150g grated carrot
  • 125g light brown sugar
  • 200g self raising flour (if using plain flour add 2 tsps baking powder, 3 in total)
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 eggs
  • 4 tbsp sunflower oil

Method

  • Preheat the oven to 220c/gm7, place 12 muffin cases in muffin tins and set aside.
  • Place porridge oats in a bowl, cover with the milk and add the zest of half an orange, leave to sit for 5 mins.
  • In a large bowl add the light brown sugar, carrots and the porridge mixture and give it a good mix.
  • Sift the flour, baking powder, cinnamon and ginger into the bowl but DO NOT MIX.
  • Break the eggs into a measuring jug with the oil and mix together until the eggs are properly broken up. Add this to the large mixing bowl and combine everything together.
  • Mix together the cream cheese, caster sugar and 1/2 orange zest in a small bowl and set aside.
  • With a tablespoon place a dollop of the batter in each muffin case, making sure to cover the bottom of the case, then add a teaspoon of the cream cheese filling in the centre of each muffin.
  • Use the rest of the batter to spoon over the filling making sure all cakes are evenly filled.
  • Bake in the over for 15-20 mins until the cakes spring back when touched and are golden brown in colour.
  • Leave to cool on a wire rack and eat within 1 day.

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I was quite impressed with my experiment and I think the porridge gives the cakes a nice texture 🙂 and after having friends over there are only 2 left!

If you want the original recipe you can find it through the Great British Bake Off for Comic Relief’s website.

Happy baking 🙂

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