Friday, 8 July 2016

Fat Friday #51 Vegan Chocolate Chip Cookies

Happy Friday everyone! I can't get enough of cookies! There have been so many cookie recipes lately. I can't really get enough of them, however I never thought to do a traditional cookie but make it vegan friendly. If you aren't vegan then that's ok, you can use unsalted butter and regular chocolate chips instead of margarine and dairy-free chocolate. 
Also, I have to say these cookies are very...cake-like. So they will be a nightmare to get off the baking sheet. Be patient and just make sure that you wait until the tray goes cold, then remove them.

Recipe: Makes 24 cookies (Adapted from Mom on Time Out)
Ingredients:
  • 240g flour
  • 1 tsp baking soda
  • 1 tbsp of cornflour
  • Pinch of Salt
  • 2 ripe bananas
  • 120g golden caster sugar
  • 50g caster sugar
  • 180g dairy free chocolate chips* (or regular chocolate chips)
  • 50g margarine (or unsalted butter)

*I couldn't find dairy free chocolate chips so I chopped up a slab of chocolate into chunky bits.

Equipment:
  • Bowl x 2
  • Wire rack
  • Handwhisk/Wooden spoon
  • Baking sheets lined with silicone paper x 4 (Or just use two and wait for each sheet to cool down)
  • Fridge
1)Place all of the dry ingredients in a bowl and set aside.
2)Cream the margarine, bananas, and sugars together and super light and fluffy.
3)Stir in the dry ingredients into the creamed mixture until just combined.
4) Add the chocolate and pop in the fridge for about 30 minutes or until firm. 
5)Preheat your oven to 375f/GM 5/190C
6) Roll the dough into 1 inch little balls and place on a baking trays.
7) Bake for 10 minutes or until they turn a light brown.
8) Let the cookies cool on they tray for about 15 minutes and then transfer to a wire rack.
9)Eat like a boss. 

Happy Friday Peeps!



Bake On! Penny x

Friday, 17 June 2016

Fat Friday #50 Peanut Butter Oreo Brownie

Happy 50th Fat Friday! This is now one of favourite recipes and its such a unique way of making a brownie. The bottom layer is a peanut crumble layer, the middle is a layer of oreos and top layer is a chocolate brownie layer. Its worth the extra effort and can be served, with some clotted cream, as a dessert too.

Recipe (adapted from Primrose Bakery Everyday by Martha Swift)
Peanut Butter layer ingredients:
225g plain flour
3/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon salt
170g golden caster sugar
115g dark brown sugar 
75g milk chocolate chips
125g unsalted butter
250g chunky peanut butter
1 large egg
1 tablespoon milk
2 x packets of Oreos

Equipment:
Brownie tin (33x23cm) greased and lined with silicone paper
Sieve
Bowl
Wooden spoon/Handheld whisk

Method:
1)Preheat oven to GM 4/180C/350F.
2)In a bowl, mix throughly the flour, bicarbonate of soda, baking soda, salt, sugars and chocolate chips.
3)Add the butter and peanut butter into the dry ingredients and mix until it becomes crumbly.
4)Mix the egg and milk into the crumbly mixture, until a dough forms.
5)Tip the dough into the lined brownie tin and spread with your (clean) hands until the base is completely covered.
6)Arrange a nice layer of oreos on top of the peanut butter. Put to once side.

Brownie Layer ingredients:
160g golden caster sugar
60g dark chocolate chunks
125g milk chocolate chunks
25g cocoa powder
100g plain flour
200g unsalted butter, melted
2 large eggs

Equipment:
Bowl
Hand whisk/wooden spoon

Method:
1)Tip the sugar, chocolate chunks, cocoa powder and plain flour into a bowl. Mix well.
2)Add the melted butter, followed by the eggs and mix until combined.
3)Spread the brownie mixture on top of the oreos in the brownie tin.

To finish:
1)Bake for 35-40 minutes or until the top is firm, but still a little soft in the middle. Don't over bake or this brownie will dry out.
2)Allow to cool completely before cutting into squares and consume. Life is good. 

Happy Friday everyone!
Bake On! Penny x

Friday, 10 June 2016

Fat Friday #49 Natural Red Velvet Cupcakes


I've always loved the look of red velvet cakes and cupcakes. I've made them before but was always a little off put by the amount of red food colouring. I stumbled across this recipe in one of my favourite books and wanted to try it for a group of friends who were coming over for afternoon tea. Its made with beetroot and raspberries (there is a little food colouring to add a rich colour but you can omit this if you like) so its as natural as it can get. 

Recipe Adapted from Primrose Celebrations by Lisa Thomas and Martha Swift
Beetroot Puree :
  • 1 raw beatroot
  • 35g frozen raspberries
  • 1/2 tablespoon apple cider vinegar 
  • 1/2 tablespoon cold water

Equipment:
  • Blender
  • Chopping board
  • Knife
  • Peeler
  • Bowl
Method:
1) Peel and chop the beetroot into cubes. Place in the blender with the other ingredients.
2)Whizz for 5 minutes, scraping the sides from time to time to make sure that the puree is really smooth.
3)Once smooth place in a bowl to one side. 

Buttercream Ingredients:
  • 80g unsalted butter
  • 160g cream cheese
  • 2 tsp lemon juice
  • 560g icing sugar

Equipment:
  • Handwhisk
  • Bowl

Method:
1)Place all the ingredients into a bowl and mix with a hand whisk until light and fluffy.

Cupcakes Ingredients:
  • 185g self-raising flour
  • a pinch of salt
  • 30g dark chocolate
  • 60g unsalted butter
  • 150g golden caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 55ml milk mixed with 1 teaspoon lemon juice
  • 1 teaspoon natural red food colouring
  • 115g of the beetroot puree

Equipment:

  • Cupcake tray lined with cupcake liners
  • Wire rack 
  • Bowl x 2
  • Hand held electric whisk
  • Saucepan filled with hot water with a heatproof bowl on top/Microwave
  • Sieve


Method:
1)Pre heat oven to GM 4/350f/180c.
2)Sift the flour and salt together in a bowl. Set aside. 
3) Melt the chocolate either in the microwave or on the heatproof bowl with hot water in a saucepan. Make sure the chocolate doesn't burn.
4)Place the butter, sugar, eggs and vanilla in another bowl and mix until light and fluffy. 
5)Add the melted chocolate to the egg and sugar mixture, and whisk again.
6)Pour in the milk and lemon liquid and food colour and mix on a low speed. Then add the beetroot puree and mix again!
7)Add the dry ingredients to the batter, mix and divide into the cupcake cases, filling them about 2/3 full.
8)Bake in the oven for 15-18 minutes. Leave to cool on a wire rack.

Once cool you can decorate as you like! I like to use a palette knife or a piping bag fitted with a circle nozzle. Of course sprinkled with some cute little sprinkle thingies too. 
Happy Friday! 
Bake On! Penny x

Friday, 3 June 2016

Fat Friday #48 Laura's Vegan Banana Cake


Many thanks to friend and worker Laura who gave me permission to pop this recipe on the blog. She's constantly baking vegan friendly sweet-treats for us girls at work and she made this amazing banana cake! I needed the recipe in my life! It turns out that this is an all in one recipe, so its minimal effort.

Recipe  Vegan Banana Cake-kindly provided by Laura (Many thanks):

  • 100g Vegetable spread (such as flora)
  • 10ml sunflower oil
  • 200g golden caster sugar
  • 200g self raising flour
  • 2 bananas 
  • A handful raspberries
Equipment:
  • Bowl
  • Wooden Spoon
  • Loaf tin greased and lined with silicone paper
  • wirerack 
Method:
1)Pre-heat oven to GM 4/ 180c/350f. Grease and line the loaf tin. 
2)Throw all the ingredients into a bowl and mix until all combined together. Seriously, thats it!
3)Pour the batter into the loaf tin and pop in the oven for about 50 minutes or until the top is golden or until you can put a toothpick into the centre, so it comes out clean. 
4)Let this cool on a wire rack until completely cold.

Thank you again for letting me post this recipe Laura. Happy Friday Folks!



Bake On! Penny x

Wednesday, 25 May 2016

Penny Reviews: Tearooms-Vernon Cottage

Oh I do love a good tearoom. Especially when its on a bright and sunny afternoon. My family and I went to Vernon Cottage located in Shanklin on the Isle of Wight. I've been to this tearoom many times and have always had a good experiences with the food.

You find your table and make a note of the table number and order at the bar area inside the cottage. I was meeting up with some friends and they had ordered already, so I went straight to the bar to order a cake and a cup of tea.

As I approached the staff member behind the counter, he was polite to begin with but that changed when I wasn't sure of the table number. He rolled his eyes and tutted at me and told me to point to the table were I was sat. I did so and was a little taken back. "Table 38 then? So what do you want?" I was a little shocked at the change in behaviour, and answered just as rudely with "lemon cake and apple crunch tea, please." We exchanged money and I sat back down with my friends and explained what had happened. They agreed with me, that he was rude. 

When the cake came over by another member of staff, who was very polite. The cake was light, fluffy and really lemony and the buttercream was the just the right amount. It was a beautiful sponge with a tangy buttercream that I would definitely recommend. 

When the waiter gave me my tea and cake, my friend ordered a

coffee in a cup rather then a mug. He said that its only one size as the coffee is from a machine. She said that should be fine. The rude staff member brought over the coffee with the receipt. Awkward to say the less, he mentioned the 'cup' situation and again shrugged it off and said "Its a machine, so yeah, nothing I can do." and simply walked off. 

Overall, I would come in for the nicer staff members and the delicious pastries and cakes but this time, the rude member of staff really made the experience uncomfortable. There were other members of staff who were pretty nice, so it could be a one off.  



Bake On! Penny x

Wednesday, 18 May 2016

Penny Reviews:Restaurant-Lakeside Park

As a belated birthday gift my granparents took me to a restaurant that I've always wanted to go to. Lakeside Park, located on the Isle of Wight, is known for its high class restaurant and spa facilities. Its located in Wootten Bridge, near a lovely and scenic lakeside. The restaurant is presented in a modern, clean and crispy white decor. 


When entering the restaurant we were welcomed warmly and shown to our booked table. We were read the specials and explained that we could order from the fixed menu or the a la carte menu. I ordered a Kir Royale, cause it was my (belated) birthday and cause why not. Drinks came promptly after we ordered them. We were left alone to decide what we would like and after about 5 minutes we ordered.


For my starter I ordered the scallops with pork belly, cauliflower puree and mango puree. The presentation was incredible! Art on a plate or slate rather. I'm not fussy on slates for plates but the black against the cauliflower and scallops, it really popped. The saltiness pork against the fishy scallop then partnered with the fruity mango was balanced well with a number of different flavours and textures. 

Main course was also beautifully presented, I did feel it need a little more colour however. It was a fillet of halibut served with Parisian potatoes, curly kale and braised red cabbage. The halibut was perfectly cooked but I did find 2 thin bones-it happens with fish- and perfectly seasoned too. The potatoes and curly kale were also perfectly cooked, however the red cabbage was bitter and I felt that it was a little out of place on the dish.


Now dessert took ages to order. With the restaurant filling up, our waitress was a little flustered and passed us a number of times before we had to ask for a dessert menu. The Lakeside 'Toffee Crisp' looked interesting, so I ordered that! Dessert was hand prepared, so it did take a little while, but it was worth the wait. The dessert itself was made up of a blood orange sorbet, chocolate popping candy 'soil', a dark chocolate cup filled with a caramel sauce and a chocolate mousse topped with crispy oranges. One of the best desserts I've ever had!

Overall, the whole experience was amazing. The menu is pricey, so its worth a visit for a special occasion. The staff were kind if a little over flustered and familiar, some of the staff were a little unprofessional by stating that my Nan was 'doing a runner' when she was just going to use the restroom. Which made us a little uncomfortable. But other then that, both the waiter and waitress were nice enough. 

Bake On! Penny x

Friday, 13 May 2016

Fat Friday #47 Cookie Dough Cupcakes


Oh yeah! Cookie dough! One of my guilty pleasures. I never eat cake batter or biscuit doughs as I want to eat the baked product. But cookie dough is another thing, if there isn't enough to make a full cookie, I will eat it. When I saw this recipe for cookie dough inside a cupcake, it was definitely one for a Fat Friday.  Although, you'll need to start the day before to make the cookie dough so they have enough time to freeze. 

Recipe (Adapted from Primrose Bakery Everyday by Martha Swift
Cookie Dough Ingredients:
  • 50g unsalted butter
  • 75g golden caster sugar
  • 75g flour
  • 30g dark chocolate chopped into pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
Equipment:
  • Electric hand whisk/Wooden spoon
  • Freezer friendly plate or tray
  • Bowl
Method:
1) Place all the ingredients into a bowl and mix until combined
2) Using a set of scales (hopefully you used some to weigh out the ingredients!) weigh out 20g of cookie dough and roll into balls. (Note: they maybe a pain to roll but its worth it)
3)Put in the freezer to freeze overnight. 

Cupcake Ingredients:
  • 170g unsalted butter
  • 170g golden caster sugar
  • 3 large eggs
  • 170g self raising flour
  • 45ml milk
  • 1 teaspoon vanilla extract
Equipment:

  • Electric hand whisk/Wooden spoon
  • Cupcake tin lined with 12 cupcake liners
  • Bowl
  • Wire rack
Method:
1) Preheat the oven to GM 4/180c/350f. Line the cupcake tin with cupcake wrapper.
2) Cream the sugar and butter until light and fluffy. 
3) Add the eggs in one at a time and mix until incorporated. 
4) Throw in the flour, milk and vanilla extract and beat again until no flour lumps are present.
5) Spoon the batter into the cupcake cases until they are 2/3 full.
6) Grab the frozen cookie balls that you made the day before, and place one ball in each of the cupcakes. You won't need to press them in, the batter should bake over them. 
7) Bake for 20-25 minutes or until the cakes are golden brown on the top. 
8) Leave in the tin to cool for 10 minutes and then transfer to a wire rack to cool completely. 

Buttercream Ingredients:
  • 150g unsalted butter
  • 350g icing sugar, sieved
  • 100g golden caster sugar
  • pinch of salt
  • 60g sour cream
  • 1 teaspoon vanilla extract
  • 35g dark chocolate pieces, chopped
Equipment:

  • Electric hand whisk/Wooden spoon
  • Sieve
  • Bowl
  • Piping bag fitted with a large circle nozzle/ palette knife
Method:
1) Place all the ingredients in bowl and beat until combined.
2) Once the cupcakes have cooled down, pipe a swirl on top or use a palette knife to spread onto each cupcake. 

Happy Friday!
Bake On! Penny x
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