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Tag Archives: white chocolate

Banana, cherry and white-chocolate cupcakes/muffins, by Nigella Lawson

First of all, sorry I haven’t put a post on for a while, I’ve been very busy what with some exams coming up. I eventually found the time to make these lovely cupcakes, there was a discussion as to whether they are cupcakes or muffins. I think they are a cross, cuffins if you like ! These were so easy to make, and yet so delicious. They taste so much of banana and then occasionally you get a lovely burst of white chocolate or cherry in your mouth! I think that cranberries would be good instead of the cherries too.

Ingredients

125g unsalted butter

200g cater sugar

1 tsp vanilla extract

3 ripe bananas

60ml (4 tbls) sour cram

2 large eggs

1 tsp bicarbonate of soda

1/2 tsp baking powder

300g plain flour

40g dried cherries, chopped

50g white chocolate, chopped, or buttons

12-bun muffin tin with paper cases (although, I managed to get a good 18 out of the mixture)

Recipe

1. Preheat the oven to 180 C/gas mark 4.

2. Melt the butter in a large saucepan, then, off the heat, add the sugar, vanilla and soft bananas, mashing them with a fork in the pan (or before they go in the pan). Stir in the sour cram and the eggs and, still using your fork or wooden spoon, beat to mix. Add the bicarb and the baking powder, and stir it in as well, finally stir in the flour, cherries and chocolate.

3. When the mixture’s just blended, divide between the 12 muffin cases and cook for 20 minutes or until golden and springy on top. Remove the cupcakes in their papers to a wire rack and leave to cool.

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

Chocolate digestive cheesecake with white icing

Another recipe that my Nan picked out over Christmas! This cake is very easy to make however, I have a few suggestions to make to Miss Lorraine. The biscuit base is very crumbly and she only puts it in a room to chill for 2 hours, which didn’t work. It was still quite runny and tasted too cheesy, but when I left the half that hadn’t been eaten in the fridge overnight the next day it was gorgeous! As you can see though the white chocolate design didn’t go as planned but I think it gives it a nice homemade look!

Ingredients

400g of chocolate digestives (I don’t think that 50g less would hurt though) crushed into fine crumbs

75g of butter, melted and cooled slightly

4 x 200g tubs cream cheese

icing sugar, to taste (I used about 25g)

400g milk chocolate (at least 35% cocoa solids), or a mixture of 300g milk and 100g dark chocolate (at least 70% cocoa solids)

1 tsp of vegetable oil

100g white chocolate

23cm springform tin

piping bag with a very small nozzle

Preperation

1. Mix the crushed biscuits with the melted and cooled butter squeezing them together with the back of a wooden spoon until everything is well incorporated. Put the biscuits in the springform tin and use something flat to make it nice and flat. (At this point Lorraine just leaves the biscuits but I think I would put them in the fridge while the filling is being made.)

2. Put the cream cheese and icing sugar together in a bowl and mix together gently. This should only take a few turns of the spoon.

3. Melt the chocolate in a heatproof bowl set over a pan of simmering water, make sure the bowl doesn’t toch the water. You can also simply melt the chocolate in the microwave. Pour about a quarter of the chocolate into a jug, add the oil and put to the side. Before this is used again put it in the microwave for 20 seconds to warm it up a bit again, if you don’t have a microwave put a tea towl over it to keep warm.

4.  Add a large dollop of the cream cheese mixture to the chocolate mixture and stir to combine. Keep adding the cream cheese mixture, one dollop at a time, mix it like mad until the mixture until the chocolate mixture begins to look smooth and silky. At this point, tip all of the cream cheese mixture into the chocolate mixture and mix together until everything is completely incorporated.

5. Tip the mixture on top of the biscuit base and smooth the top.  Put the cheesecake in the fridge for 20 minutes or until the chocolate at the top is beginning to firm up a little.

6. Five minutes before the cheesecake is ready, melt the white chocolate and make sure the jug of milk chocolate is nice and runny. Remove the cheesecake from the fridge and quickly pour the milk chocolate ontop of it until it is completely covered. Now drizzle white chocolate lines across the top about 2cm apart so you have a grid. Using a cocktail stick drag it across the white lines (this is how Lorraine does it but you can do whatever you want). Leave the cheesecake in the fridge for 2 hours.

Meggy x