Cookies and Cream Fudge Brownies

I found this mouthwatering recipe on Lucy's blog, GRAZED KNEES!

165g/5½oz butter, plus extra for greasing

200g/7oz dark chocolate, grated or finely chopped

3 free-range eggs

2 free-range egg yolks

1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)

165g/5½ oz soft light brown sugar

2 tbsp plain flour

1 tbsp cocoa powder

pinch salt

154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters

icing sugar, for dusting

Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.

Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.

Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.

Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

I got this recipe from BBC Food

White Chocolate and Raspberry Trifle

This is my favourite all-time Dessert! I absolutely love this and could pretty much eat the whole thing to myself.

Scroll down to see the recipe

Tips: 

- It says it serves 6 but there's always a lot left over, perhaps make smaller versions in small glass bowls

- For the topping, once the raspberries are washed, leave them to dry on a kitchen towel, this prevents soggy trifle

- Use any fruit you like, but I always prefer raspberries!



SERVES 6
Prep - 15 minutes

You will need
225g/8oz white chocolate
4 egg yolks
50g/2oz sugar
300ml/half pint of milk
300ml/half pint of double cream
1 large Swiss roll
2 tbsp Kirsch (a fruit brandy)
450g/1lb raspberries
8 tbsp raspberry coulis, from a jar

Instructions

1. The day before, put 50g white chocolate in the fridge to chill, then roughly chop the rest of the chocolate.
   Cream together the egg yolks and sugar until pale.
   Put the milk and cream into a clean pan and bring almost to the boil, then pour this onto the egg mixture, stirring all the time.
   Put the mixture back into the pan and stir with a wooden spoon on a low heat until it thickens.
2. Take the pan from the heat and add the chopped chocolate.
   Stir in to melt, the leave the custard to cool.
   Cut the Swiss roll into finger-thick slices, place them around the edge and base of a serving dish and sprinkle with Kirsch.
   Cover with 300g of fresh raspberries and the raspberry coulis, then pour over the cooled custard and leave to set.
3. When ready to serve, decorate with the remaining raspberries, then take the 50g of white chocolate from the fridge and grate it over the raspberries.
4. Bon Appetit!

Vanilla and Lemon Icing Cupcakes



Vanilla Cupcakes - This recipe makes 12

5oz (150g) lightly salted butter, softened
5oz (150g) caster sugar
6oz (175g) self raising flour
3 eggs
1 teaspoon vanilla extract
1 tablespoon of (hot or cold) water

Pre-heat oven 180 degrees (350 F), Gas Mark 4.

- Line the bun tray with paper or cake cases
- Mix the unsalted butter until white and fluffy
- Add the sugar
- And eggs
- Sieve the flour into the cake mix
- With a spoon, mix the flour in with the cake mix so far. If you use an electric mixer, the flour will fly into the air and create a mess..
- Add Vanilla Extract and Water
- Make sure the contents are all mixed together well
- Devide the cake mix between the paper/cases
- Place in pre-heated oven for 20 minutes

For Lemon Icing

5oz (150g) unsalted butter, softened
8oz (250g) icing sugar
1 and a half tablespoons of lemon juice
1 tablespoon of grated lemon zest (not compulsory)

- Mix unsalted butter until light and fluffy
- Sieve icing sugar into the bowl
- Mix icing sugar with spoon
- Add lemon juice and zest
- If you find the contents to be too liquidy, add more icing sugar
- If you find contents too solid, add more juice/water

Then decorate to your hearts desire!

 They really did taste as good as they looked! And I found that using Muffin trays instead of the ordinary baking trays, made the cupcakes more shapely and light to eat.

Give it a go, and tell me what you think...

Vintage Yumminess

Went to a Vintage Fashion Fair today and would have taken my SLR but didn't know what it would be like... I saw lots of beautiful things; dresses, jewellery, handbags, records, radios... The list goes on.

I saw this necklace and knew I had to get it, and for £4 pound, I can't help but think it was a bargain (but I may be mistaken)...

Pearls - Grandmother's
Chain with pearls and beads - Accessorize £12 (2 years ago)
Beaded necklace - Vintage Fashion Fair of Brighton £4