How to: make chocolate chip and peanut butter cookies!


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The other day I made cookies for 20-30 people and needed to think up a recipe which was quick and yummy because I didn’t want to spend hours making them! I made a batch of white chocolate chip, milk chocolate chip and peanut butter! And my brother gave me the idea to mix the peanut butter and milk choc chip together for a unique flavour! This is perfect for people who want to make a quick treat whilst the kids are on a break from school!

Makes 12-14 cookies
Ingredients:
1/2 cup room temperature butter
3/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 & 1/4 cup plain flour
1/2 teaspoon of baking soda
2 tablespoons of peanut butter
100g chocolate chunks

Always start by preparing the oven and lining the baking tray with paper. Gas mark 5 for today’s treats!

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You then want to get your butter (if its cold out the fridge, put it in the microwave for 10-15 seconds)

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Add 3/4 cup of sugar

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And very lightly cream together- you don’t want it to be smooth but just ensure all the mixture is combined. Over mixing will leave the mixture too runny and we’re looking for more of a dough as a harder dough cooks better biscuits.

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Pop in your egg

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And vanilla extract. I don’t like using vanilla essence as it’s often artificially flavoured and doesn’t taste as good

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Add in 2 tablespoons of peanut butter but of course you can add as much as you like depending on what your taste preference is. I’m using a chunky peanut butter with nuts for an extra crunch

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Bit by bit, add in your flour and mix the mixture in

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Add in your chocolate chips/ chunks/ pieces.. Whatever you like!

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Add in your bicarbonate of soda and mix this in well and evenly

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Your mixture will resemble this

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And that’s when you can scoop your mixture, a tablespoon at a time, into a heap. I managed to make 12

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You’ll need to leave them in the oven for around 20 minutes but don’t be afraid to take then out and lightly feel the centre of them.. If its too soft, give them another 5 minutes. And when you’ll take them out, they’ll look like this.

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How to make a red velvet cake.. Differently!


For my second post I thought it’d be nice to give you a good option as its half term (spring break) for the kids and it’s such a lovely day in London, this one is perfect for picnics!

Ingredients:
125g butter, softened
300g caster sugar
63eggs
1 tablespoons red food colouring
1 & 1/2 tablespoons best quality cocoa powder
180g plain flour
250ml buttermilk/milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon bicarbonate of soda
2 bars of chocolate

Always start your baking by preparing the things you will need at the end of your mixing so have your cake tin lined with baking paper (I put something inside the tin to keep the paper weighed down).

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Preheat the oven to Gas Mark 3/ 170 C

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Whenever there is butter and sugar in a recipe, be sure to use room temperature butter because you’ll have to cream them together and having a softer butter makes this easier.

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You then want to add your eggs in one at a time and mix well after each one

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And your mixture will begin to look like this

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Add your cocoa powder and food colouring and mix until it begins to look a vivid red colour! I used a food colouring powder as that’s all I had

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Add your salt, vanilla extract and bicarbonate of soda to the mixture

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Then add a little of your milk/buttermilk and flour alternately, mixing well between each addition

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Pop the mixture into your cake tin and put in the preheated oven

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I left my cake in the oven for over an hour (it is quite a low heat, though)

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When you take the cake out, it’ll be a gorgeous bake with a few cracks on the top if its anything like mine. Stick a clean knife in and out and if the knife comes out clean, your cake it ready!

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Because I’m a chocoholic, I melted 2 bars of chocolate (I used Galaxy cookie crumble and plain Dairy Milk). I then carved a hole in the middle of the cake and poured the melted chocolate within the whole and spread the other bar of chocolate all over the top. To help the chocolate set, I put the cake in the fridge using a bowl to prop it up so that the chocolate in the middle didn’t pour out.

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And you can then enjoy…

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How to bake something in the oven without the nappies.. CUPCAKES!!


You want to always measure your ingredients beforehand when making yummy food for baking! I like to pre-measure and weigh because you can’t help be like.. YEAH! When you pour in that ready-to-use-flour!

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You will need:
• 110g (1/2 cup) butter (room temp so pop in the microwave for 10-15 seconds)
• 110g (1/2 cup) Sugar (they always say caster but I just use granulated)
• 110g (1/2 cup) Self raising flour
• 1-2 tablespoons of milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Marshmallow fluff
• Flavourings (I used powdered coconut, strawberry flavouring, lemon flavouring and marshmallow fluff).
• Decorations

You want to put the cake cases in the cupcake tray

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And pop the oven on to 180C/350F/Gas 4

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Grab the butter and put it in a bowl

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Grab your sugar and add that to the mixture and stir in together..

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.. Until it look like this..

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..You want to then get your vanilla extract and add this in

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In a separate bowl, whisk not one but two eggs..

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Add this into your mixture..

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.. Until it looks like this..

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Grab your flour and sieve this in as well as the milk..

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And the mixture will look like this..

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You then want to grab an empty clean bowl and the mixture..

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And grab your flavouring (I’m using coconut powder first) which, I’ll stir in (I used 2 teaspoons)

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Stir this in well and make sure it’s not lumpy and then pour into your cupcake cases

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Grab the rest of your flavourings and do the same

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For the marshmallow fluff I added about a heaped tablespoon and although its squire clumpy, remove most of the clumps using the back of the spoon

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Pop the whole tray in the middle shelf of the oven..

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The recipe I was following said 12-15 minutes but mine took around 20mins to bake

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Remove them when they look like this. The marshmallow fluff ones will feel very soft but they’ll set

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For an extra bit of something, I dug out the centre of a few with a sharp knife, filled it with marshmallow fluff and decorated

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THEY TASTED DELISH

How to make beautiful scones!


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After my brother and I had tea at the Ritz, he’s been begging me to make scones! So I found an amazingly quick and delicious recipe that’ll have your family mmming and aaaahhing over!!!

Recipe makes: 10 scones (enough for 2 scone lovers like me and my brother)
Preparation time: 10 mins
Baking time: 10-12 mins

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Ingredients:
• 225g or 1 and 2/3 cups of self raising flour and a little extra for dusting
• 75g or 5 tablespoons of room temp butter (just bung it in the microwave for 10-15 seconds)
• A pinch of salt
• 40g or just under 3 tablespoons of caster sugar (I used brown because I’m healthy.. YEAH RIGHT.. It’s all I had)
• 1 large egg
• 2 tablespoons of buttermilk and a little extra for brushing over scones at the end
• Cranberries, raisins or any dry fruit you like
• The normal condiments to scones such as clotted cream and jam etc

Always start by preparing your ingredients and preheating your oven! The hotter the oven, the quicker and evenly your treats bake! We need the oven at Gas mark 7 or 425c

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FIRE!!!!

And I like to prepare my baking trays as well so just line with baking paper and pop to the side ready for later

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Grab your mixing bowl and sift in your flour

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Then pop in your room temp butter

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And mix them together to make a breadcrumb consistency (use your fingertips to do this.. Like a fairy)

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It should look like this

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Add in your pinch of salt

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Then your sugar

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And mix with a small wooden spoon

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In a separate bowl (I just used the bowl I warmed my butter in to save washing up), get your buttermilk

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And get your egg

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Crack that baby in

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Then whisk together so it looks like this

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Then just pop the wet mixture into the dry

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And mix together

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And it will all come together and end up looking like this

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At this point, when it’s this consistency, get your hands involved

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I find it best to move one edge of the dough

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To the opposite side and repeat this quickly

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The dough will form a ball

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And smack that ball onto a floured surface

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Flatten the ball with your hand

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And you can use a rolling pin to spread out

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The dough should be no smaller than inch thick

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At this point, grab your cookie cutter or whatever you have that is between 2-3 inches wide

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In a swift motion, press down and cut

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You’ll have a lovely round shape

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And just pop this out

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Of course.. I forgot to add the dried fruit so I chose cranberries and just mixed them into the dough and repeated the cutting process

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And it looked like this

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So then just pop them onto your baking tray, gathering the dough each time and cutting again

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Cut off any excess baker paper from the edges

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With a tissue or a brush if you have one, brush a little buttermilk on the top of the scones

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Then dust with flour

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And you can pop them in the oven!

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Don’t forget to make a note of the time!

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And then you need to take care of the mess you made.. ARGH!

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Leave them in the oven for 10-12 minutes until they’re golden brown..

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LIKE THIS!!

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Then just pop them on a cooling rack

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And they’ll look lovely like this!

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Now.. DEVOUR!
Try with Nutella and enjoy with tea!

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Say CHEESE- cake


So I’ve attempted to make cheesecake quite a few times and have failed in trying to do so a few times too. Until TODAY! Everything fell into place!! I found a fantastically easy recipe and having made it wrong a few times, i learned the error of my ways today.. UNDER- WHISKING!

So the general mix of a cheesecake is cream cheese and a man with a strong right arm.. Unfortunately he lives 112 miles away so I’ll have to make do with an electric whisk!

So here’s the ingredients:

  • 8 digestive biscuits
  • 50.0g butter , melted
  • 600g cream cheese
  • 2 tbsp plain flour
  • 175g caster sugar
  • vanilla extract
  • 2 eggs , plus 1 yolk
  • 142ml pot soured cream
  • 300g raspberries
  • icing sugar

Please do not limit yourself to raspberries and the only reason I used them was because my mum bought some from the market recently and they tastes DELICIOUS! Remember not to choose a citrus fruit such as mango, peach or orange cause we all know what happens to your bowel motion when you mix dairy and citrus :) However, if you want to use lemon you can do so which I’ve never understood cause thats a citrus, right?

Any who heres the recipe:

  1. Heat the oven to 180C/fan 160C/gas 4. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
  2. Beat 600g cream cheese with 2 tbsp flour, 175g caster sugara few drops of vanilla extract2 eggs, 1 yolk and a 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
  3. Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

HOW QUICK WAS THAT? This recipe has over 600 recommendations!

Here’s my tips:

  • Instead of using a square tin to bake it in, use a round tin and if you don’t have one, go get one cause i find that baking cold-based products always present themselves better in it. If you do use a square tin, ensure it isn’t a bread loaf or lasagne tin as the cheesecake just won’t cook.
  • For the whisking, it takes around half an hour in total. This may be because i used the lowest setting on my whisk to ensure the cake was extra light and fluffy because once this baby sets, It’ll be extremely heavy if not beaten well. This is the part where you zen in the kitchen and let the hum of the whisk, scent of the mixture and smooth motion, calm your mind.
  • Instead of using an icing sugar mixture, why not melt some white/ milk chocolate and add a little milk to make the chocolate a little more runny and less rich, then put the raspberries in the chocolate and pour over the cake. As a form of decoration, you could even use a jug, gravy boat etc and poor the chocolate in there and garnish the top with some raspberries and a sprig of mint so those who wish to indulge, can.
  • Remember, cheesecake likes being made love to softly and gently, unlike cake which kind of likes it rough. The smoother you are, the easier the cake will set through to the middle, unlike many of my previous attempts :(

Have fun ladies and gentlemen! To all my fellow Muslims.. If Iftaar is around 9, start making this around 6 and leave in the fridge until after you open your fast and it should be PERFECT! What a perfect treat to open your fast with! WOOOOOOOOHOOOOOOOOOO!

Baking!


I LOVE BAKING!

I baked a cake last week and I think there’s nothing more therapeutic! Enhanced by the fact that my mum loves it too and joins me to create a wonderful mess of what was a nice clean kitchen!

Some of you may ask some of my baking tips:

  • Use olive/ vegetable oil to grease your Tins in order to give your cake a more crispy outer shell
  • when making a chocolate cake, use as much chocolate as you do dry mix to ensure your cake tastes like chocolate
  • use a bread baking for your cake bakingbecause your cake bakes evenly! Not too good for birthday cakes etc. but makes your everyday delights, delectable!
  • when your cake seems slightly moist in the middle (insert a knife in the middle of the cake, pull it out and I’d it is clear with a few crumbs, the cake is moist. If the cake has lots of mixture, it’s not ready), take it out of the oven.
  • get a friend! There’s nothing better than baking with someone! Not only do two minds create an oven but you’ll have a lot more fun and loads more ideas for baking and decorating!
  • I like to think as myself as more of a baker than a cook! Much to the dismay of my likes-to-think-he’s-a-food-critic other half :)

    Remember to enjoy yourself! I made two cakes today an burnt one! WOOHOO! Mistakes happen and I burnt about 30 cakes before I made one remotely edible..

    But when you do make a good ‘un, there’s no going back!

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