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Tag Archives: Brownies

Blondies, by Nigella Lawson

You may have been expecting a Valentine’s day recipe but, due to my boyfriend not being on school holidays yet, I am celebrating it next week instead and I will be cooking a 3 course meal and lots and lots of cakey snacky things to eat in front of a nice romantic film. Be sure not to miss that future post, either everything will go wrong or only a few things will.

These little treats are simply divine. Think of a brownie, then imagine it not brown and with oats et voila! Les Blondies! Nigella Lawson says that she came up with the name after baking some brownies then, a few days later, some of these. When I first made these we were amazed at how tasty they are, they’re everyone’s favourite cakey snack, even better than brownies! I have been meaning to show them to you, dear readers, for a while but I kept getting sidetracked. Once, I even got all the ingredients out and started weighing them, before realising that I was 150 grams short of oats. So FINALLY I have managed to make a batch, I highly recommend these to everyone, they are just so gorgeous.

Ingredients

200 g of oats, not instant

100 g of plain flour

1/2 teaspoon of bicarbonate of soda

150 g of soft, unsalted butter

100 g of light muscovado sugar

1 x 397 g of condensed milk (my boyfriend has a strange fetish for this ingredient and insists on licking the can out when I’ve finished with it, which I find quite disgusting as condensed milk is good but mixed with other things, not by itself)

1 egg

1 x 170 g packet dark choccy chips

Recipe

1. Preheat the oven to 180C/gas mark 4 and line a 23 cm cake tin or a foil tray, approximately 30 x 20 x 5 cm with foil.

2. Combine the oats, flour and bicarbonate of soda in a bowl.

3. In another bowl, beat or mix the soft butter with sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour and bicarb mixture.

4. When these are well mixed, beat in the egg, then fold in the choccy chips.

5. Pour, or spoon, the mixture into your tin or tray and smooth it down. Cook in the pre heated oven for about 35 mins. When it’s ready it will be dark gold around the edges and coming away from the tin. It might seem squidgy underneath but fear not, this is normal. Leave in the tin until it’s firm then put it on a wire rack to cool. When it’s cool cut it up into squares, then devour it.

By the way, this lovely cake stands can be found on the Etsy shop Tour de Force, click on the link or on the button in my sidebar.

Meggy x

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Rice Krispie brownies

My friends 18th birthday was on friday and naturally I was excited for her, though she didn’t seem to be. She doesn’t have many friends and is an orphan that lives with her boyfriend so she wasn’t really expecting much out of it, although she did say she was  going to go hunting and then have a birthday dinner with the hunters which, by the way was not invited to (the dinner, not the hunting) even though I am one of her closest friends which everyone else found very strange but I’m sure she had her reasons. Anyway, bad luck struck and she injured her knee in our sports class and ended up with a cast around her knee so the hunting trip was nearly canceled, but she went and ended up lying in a bush with a gun for the entire thing. I felt sorry for her because you’re supposed to have a fuss made of you for your 18th so I asked our friends at school if they wanted to throw a little surprise party. Our master plan was that on monday when we came in to school we would pretend to forget it had been her birthday and act like normal then, at lunchtime, we go outside and surprise her with a cake, sweets and “Champomi” (fake champagne for kids, basically fizzy apple juice). I was of course in charge of the cake and I wanted to make a batch of Blondies, brownies but made with condensed milk and oats instead of chocolate, but unfortunately we had not got enough oats… What had we got then? Well my mum had bought 2 huge boxes of Rice Krispies even though no one in the house likes them and so I decided to some classic Rice Krispie Brownies.

Ingredients

100g unsalted butter

5 x 15ml tablespoons (75g) golden syrup

150g good quality milk chocolate, chopped

50g good quality dark chocolate, chopped

150 g Rice Krispies

150g milk chocolate morsels or chips (or use half dark and half white choccy chips)

1 x 23cm square cake tin or 1 x foil tray approx 30 x 20 x 5cm

Preperation method

  • Line your tin with foil or get out a barbecue foil tray
  • Put the butter, golden syrup and chopped chocolates (not the chips) in a heavy based and fairly wide saucepan and melt over a low heat
  • Stir to mix the glossy mixture, take it of the heat, then quickly, pour and stir in the Rice Krispies
  • Still off the heat, quickly stir in the chocolate chips (I realised that you needed to do this very quickly so that they didn’t melt) and spoon the mixture into the tin.
  • Put in the fridge to set for about 4 hours before cutting

I didn’t have all the right chocolate for this but it was still absolutely gorgeous. I used 100g of dark chocolate, 100g of milk choccy chips, 100g of white choccy chips and some cocoa powder (not too much though I was scared it would make the mixture dry).

Everything went brilliantly until the next day when I triumphantly took the cake into school and then received a message from the birthday girl saying that she wasn’t coming in… Luckily I had put it in a Tupperware container but I was still worried as the Rice Krispie brownies should really be kept in the fridge. I left it in the locker overnight and the next day it was still there and hadn’t melted, but the (by now pretty annoying) birthday girl still wasn’t there, another day went by and in the end we decided to eat the cake and drink the fake champagne before they spoilt. Needless to say that my friend wasn’t very happy when she found out but hey, she shouldn’t’ have skipped school!

Meggy x

Saying goodbye with Brownies

I have been doing some work experience in an office in my town, I’ve been there for 7 weeks and today was my last day! I was very sad to leave, I had thoroughly enjoyed my time there, everybody had been really nice and I learned more than I think I would have at school! This will sound quite childish but I don’t want to go back to school!!! I haven’t been to school since the week before the october holidays and when I go back it will be the New Year, because of my work experience,  so I’m going to need some time to adjust to the getting up at 6am, getting on the bus, having horrible school dinners yuck yuck… Anyway, to say thank you to my “tutrice”, who took me under her wing while I was in the office, I have bought her a box of Quality Street (the perfect gift), which she loves and I also made A LOT of brownies for everybody in the office.

This is a recipe from Chocolate : Best Kept Secrets of the Women’s Institute, I wanted to use a Nigella Lawson recipe but I had the most horrible shock when I took a packet of flour out of the cupboard… Loads of tiny little mites were crawling around inside! It was so disgusting! My mum and I checked all the other packets of flour and they were all infected except one, which hadn’t been in the same place in the cupboard as the others. Luckily my neighbours lent me some flour, not the right kind for Nigella unfortunately, but I’m not complaining as everything was very rushed. Once the mixture was in the oven it took a lot longer to cook than it said in the recipe too so I was worried about that, but it turned out very nice.

This is a photo of the brownies that I finally managed to take into work, they were a big hit, everybody loved them and lots of people asked for the recipe! The gorgeous cake stand that I have used to model the brownies is a Vintage cake stand for sale on the Etsy shop Tour de Force http://www.etsy.com/shop/TourDeForce?ref=ss_profile just in case you are interested!

Ingredients :

150 g butter

50 g plain choc

200 g molasses sugar

2 eggs

A few drops of vanilla essence

Sift together 50 g of plain flour and a tsp of baking powder

150 g milk chocolate chopped into chunks

This makes 10 – 12 slices but I cut it up into chunks.

Method :

1. Preheat the oven to Gas mark 4/electric oven 180/fan oven 160

1. Melt the plain chocolate and the butter in a metal bowl over a pan of simmering water

2. In a seperate bowl, mix the molasses sugar, eggs and vanilla essence together until foamy.

3. Add the plain flour and baking powder to  the mixture, mix, then stir in the plain chocolate

4. Fold in the milk chocolate chunks then pour the mixture into a 900 g loaf tin (Save the mixture left in the bowl as a chefs perk because it is delicious!) and put the tin in the oven for 4o to 55 minutes.

5. Take it out of the oven, leave it in the tin for 10 minuted then transfer it to a cooling rack.

6. Enjoy!

Meggy x