Wednesday 29 August 2012

British Slutty Brownies


A fab girl once suggested to me that I have a go at baking these so called 'slutty brownies' ... what are slutty brownies you may ask me?! Google the two words separately and you have a derogatory word and a word that either describes a rich chocolate cake or a girl belonging to the junior branch of the Guide Association. The combination of the first definition and the latter is not a combination that heralds great images. However, the combination of these two words in cake terms heralds a magnificent image and an even better taste! 


                  (magnificent image...)

Clearly the concept of layering three quite adequate bakes together comes from the big U.S.A. I thought that I would adapt the sluttiness slightly to British standards and remove the layer of Oreos, replacing them with a scattering of dessicated coconut and adding in some white chocolate chunks to the brownie mixture & of course basing the recipe on my two previous Perfect Bake recipes of Cookies & Brownies

I urge you to bake these ... they are a delight, a treat, easy to bake and quite frankly will impress parents, friends, family members, work colleagues, loved ones, ones you want a favour from, ones you want to give a present to or just anyone who is lucky enough to get their paws on you if you don't eat them all to yourself first of all!

The middle of your brownies will sink when you remove them from the oven but don't fret ... this just means you've done a good job on your brownie mix and it they will be nice and gooey (it is due to your cookie base layer) 

Makes 32
Pre-heat the oven to 180°C
Bake to perfection for 22 minutes

You will need the following:

Cookie layer
185g Butter
100g Caster Sugar
85g Brown Sugar 
(if you don't have Brown Sugar just use 185g Caster Sugar)
225g Self Raising Flour
1tsp Vanilla Extract
75g of Chocolate Chunks
1pinch of salt

1Tbsp Dessicated Coconut (optional)

Brownie layer
225g Granulated Sugar
100g Dark Chocolate
75g Self-Raising Flour 
½ Tsp Baking Powder 

100g Butter
½Tsp Salt
2 Eggs
1Tbsp Water

Method:
To make the cookie layer melt the butter and mix with the sugar, vanilla extract & flour

Add the chocolate

Push into the base of two greased square tins that are 8x8 inches

Now start on the brownies by melting the butter and mix with the flour, salt & sugar

Add in the eggs

Then melt the dark chocolate and combine

Finally add in  the baking powder and water

If you fancy add the coconut ... I made one tin with coconut and one without, personally I preferred the coconut but its not for everyone so I understand if you want to leave it out

Now add in the white chocolate chips to the brownie mix

Pour the brownie mix over the cookie base

It should look like so ... bake to perfection

Cut each tray into 16 squares 

 Enjoy ...

&
I guess its a huge thanks to Sophs Wilson that I am posting this today





    Thursday 23 August 2012

    Oozy Chocolate & Pear Pudding



    Having watched the Great British Bake Off this week I felt the need to share a delicious recipe on my blog. When I was away on holiday in Devon with my family we had the Kirk family division of the large family clan round for dinner. I opted to make my favourite sharing pudding that I have made countless times at home. It is a favourite in the Page household and was discovered when I was given Nigella's 'Kitchen' for Christmas a couple of years ago. It is simply divine; perfect for an indulgent & comforting pudding and even better served with a vanilla ice cream. In the many times I have baked this recipe, I have adapted it from the original slightly.

    The weather in Devon was not ideal, in actual fact it was torrential gale force wind & therefore a warming pudding was in high order. This is so so easy to make & bake. The pears create a guaranteed gooey centre   to your cake, which makes you look like a pro with incredibly little effort!

    Serves 8-10
    Pre-heat the oven to 200°C
    Bake to perfection for 35 minutes

    You will need the following:

    8 Pears, halved 
    or 
    if you want to cheat use 2 Cans of Pear halves
    175g Butter
    150g Caster Sugar
    175g Self Raising Flour
    3 Eggs
    50g Cocoa Powder
    1Tsp Baking Powder
    2Tsp Vanilla Extract

    (I forgot to take a photo of the pears before putting them in the pudding so consequently there are no pears in the photo...apologies!!!!)


    Method:

    Combine the butter, sugar & cocoa powder together 

    Add the eggs one at a time 

    Sift in the flour 

    Then add in the baking powder & vanilla extract

    Line your oven proof dish with the pears ... I used a rectangular one approx 28cm x 20cm 

    Spread the batter over the pears

    Bake to perfection for 35 minutes

    Serve straight out of the dish to your guests ... portion size is entirely at your discretion!
    I guarantee you that they wont be small!

     Serve with lashings of ice cream

    Enjoy ...

    Sunday 19 August 2012

    Summer Pavlova


    Back from a lovely week of holiday in Devon at Upcott Farm  and back to reality at home. I had my sister's 20th Birthday lunch and have been busy looking for jobs, catching up with friends & earning some pennies.  With the weather pretty darn fine at the moment I've made this pudding two weekends in a row now. Last weekend for my sister's birthday & this weekend for a dinner party at home. It is a fab summer pudding for two reasons ... Firstly, for the maker it is not a taxing or hot bake to make in the heat. Secondly, for the eaters it is not a heavy pudding to manage & perfect after a barbecue banquet! I somehow always manage to find room for pudding ... the cream filling alternative (I'm not cream's biggest fan) is a much fresher option. So if you have an occasion coming up & you need an impressive but simple pudding ... opt for this! 

    Serves 10-12
    Pre-heat the oven to 150°C
    Bake to perfection for 40 minutes 
    Cool in the oven for 1 hour

    You will need the following:

    4 Egg Whites
    225g Golden Caster Sugar

    500g Fromage Frais
    200g Marscapone 
    400g-ish Strawberries (as many as you like really)

    Method:

    Separate your eggs & place the whites in a bowl ... whisk!
    Start on a low setting for the first 2 minutes then whack up to the highest speed setting for a good 3 or 4 more minutes

    You want to whisk the egg whites until they form soft peaks, stick with it, be brave, it will take a while. 

    When it looks like this spoon in the sugar, one spoon at a time, whilst continuing to whisk the meringue mix

    Continue on for another couple of minutes until all of the sugar has been mixed in and the mix forms stiff peaks. 
    You should be able to tip your beaters & the mixture stay still on the beaters

    Line a baking tray with baking parchment & then grease the baking parchment with butter ...

    Form the base of the pavlova by dolloping 2 heaped tablespoons of the mixture the baking parchment & spread it out into a circle using the back of a spoon


    The base will be roughly 1cm in depth

    Like in my meringue recipe make dollops of mixture around the edge of your base.
    You want to make sure the dollops are half on the edge of the base and half off the edge of the base
     

     Before putting your meringues into the oven turn it down to 140°C
    Bake to perfection in the oven for 40 minutes. 
    When you reach this time turn your oven off and leave your meringues inside to cool down 

    Mix together the fromage frais & marscapone


    Then pour it into the centre of the meringue

    Top with strawberries & any other fruit of your choice 

    Tuesday 14 August 2012

    Birthday Cake


    It was my little sister Flo's birthday on Sunday. 20 years young & so it was time to make a fab birthday cake. She had a very long celebratory lunch with her friends and so I wanted to make a cake that would impress & be enjoyed by all. This is a fool-proof birthday cake that is easily rustled up & will impress and be appreciated by all! 

    Reasons why ...

    1. it is chocolate
    2. it is layered with a dark chocolate & white chocolate icing
    3. it is topped with a thick layer of white chocolate icing
    4. it is finished off with a glut of strawberries, shavings of white chocolate & gold dust on top 

    ... do I need to go on?!

    Serves 12
    Pre-heat the oven to 180°C
    Bake to perfection for 22-24 minutes

    You will need the following:

    Cake
    225g Butter
    225g Caster Sugar
    225g Self Raising Flour 
    4 Eggs
    50g Coca Powder
    50g Good Quality Dark Chocolate 
    1Tsp Baking Powder 
    1Tbsp Milk

    Dark Chocolate Icing
    50g Good Quality Dark Chocolate 
    50g Butter
    275g Icing Sugar
    1Tsp Plain Yoghurt

    White Chocolate Icing
    75g Good Quality White Chocolate 
    50g Butter
    275g Butter
    1Tsp Plain Yoghurt

    Decoration
    Edible Gold Dust
    Strawberries

     


    Method:
    Cream together the butter & sugar

    Add the eggs in one at a time

    Sift in the cocoa powder

    Tip: fold in gently ... you'll be covered in cocoa powder if you don't! 

    Next sift in the flour

    Melt your chocolate & stir it in

    Grease two cake tins

    Now add in the baking powder

    Finally add the milk

    Quickly pop in the oven & bake to perfection

    Whilst the cake is cooling make the two batches of icing 

    Melt the chocolate & combine with the butter 
     

    Add in the icing sugar 

    Combine until smooth 

    Now build your birthday cake in seven steps ... 

    1. Even out your bottom layer with a knife if your cake has slightly domed
    2. Spread a layer of the dark chocolate icing on the bottom layer
    3. Add roughly 2 heaped tablespoons of the white icing mix ...

     & spread out

    4. Add your second layer

    5. Then spoon the rest of your icing onto the top of the second layer & using the back of the spoon spread the icing around the cake 

    6. Chop your strawberries in half and pile on top of the cake

    7. Add edible gold dust & finely grate a cube of white chocolate 

    (close up arty farty photo of the strawbs)

    & Ta daa ..

    Enjoy ...