Nutella Cookies

The OH thinks I have a problem…I can’t stop looking at pictures of food. Every spare minute I have he catches me looking at Pinterest, other food blogs, my food blog.

That's right dear, I only made four...

That’s right dear, I only made four…

So, yeh. I’m obsessed, so shoot me (ah, please don’t! At least not until you’ve tried these cookies?)

Nutella, flour, egg

Nutella, flour, egg

Three ingredients. That’s it. And one of them is Nutella. The other two are flour and an egg. That is it! As with the salted caramels I made for Christmas, this recipe has been floating about on Pinterest for ages and as I had a spare like, two minutes I decided to give it a whirl.

Nutella Cookies

1 cup flour, 1 cup nutella, 1 egg (that really is it…)

Mix it all together in a bowl. Make little balls about an inch across and press them flat-ish on a lined baking sheet. Even if you turn your oven on before you start it won’t be hot before these are ready to go in. They are so easy peasy!! Bake at 180 C for 7-8 minutes. They burn quick, don’t let your oven get too hot or leave them too long. Eat all of them, before the OH gets home so as to hide the evidence of your addiction…or share them, up to you.

p.s. I’m trying it with peanut butter tomorrow!

 

 

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Candied Peel

Last week I joined a gym. The owner is ex-military. He scares me a little. Before last week I had never been to a gym. Not once. He noticed me looking a little despairingly at the machines – which admittedly are ridiculously simple and I now feel fairly stupid – and helped me out with how to program them etc. If he thinks I’m going a bit easy on myself he does a casual wander over, peers at my screen and presses level buttons. It is only ever up. Its good for me, apparently.

What going to the gym has actually enabled me to do is eat cake guilt free and spend even more time thinking about food. As the calorie counter goes along I think, oo thats another biscuit gone from my elevenses, and the slice of the coffee cake I’m going to make when I get home. Oh and that delcious carrot cake the other half picked up yesterday. And so on.

This recipe was inspired by BBC Good Food and I am wholeheartedly supporting the come back of this slightly retro gift. By giving some to everyone.

Dip me in chocolate...

Dip me in chocolate…and roll me to the gym

Candied Peel

A selection of citrus fruits – two or three lemons or limes, grapefruit, oranges, or the Christmassy clementine, a one to one ratio sugar syrup made from 4 cups water and 4 cups of sugar, melted dark chocolate (optional)

Are you getting fruity with me?

Are you getting fruity with me?

 

Using a sharp knife, make 6 slits along curve from top to bottom of each citrus fruit, cutting through peel but not into fruit. Using your fingers, gently remove peel. Slice each piece of peel lengthwise into thin strips. Trim excess pith from each strip. Place peel in a large saucepan, and cover with cold water. Bring to a boil, then drain. Do this twice.

Bring equal quanities of sugar and water to a boil, stirring occasionally until sugar has dissolved. Add peel to the boiling syrup then reduce heat to medium-low and simmer gently, without stirring, until strips are translucent. This will take about an hour. Remove from the heat and let the strips cool in the syrup. Keep the syrup as it could also be used for a nice gift if you pop it into a pretty jar or bottle. It would taste great in cocktails or drizzled on ice cream or cakes as it is essentially a thick cordial.

Using a slotted spoon, transfer strips to a wire wrack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in more sugar. Arrange in a single layer on the wire rack, and let dry for at least 24 hours. At this stage you could dip a few of the orange ones in dark chocolate too. Candied peel can be stored in an air tight container at room temperature up to 2 weeks.

Eat them straight from the jar, add them to cocktails or pop them in a blender to make a citrusy sugar.

Pear and Chocolate Chip Loaf Cake

Named the official boat cake, I made this for elevenses one day and it all disappeared within five minutes of serving it. And to think, it was a complete trial and error made to try and make the most of some seriously squishy pears. The recipe is loosely based on my Nanny J’s banana bread recipe, but with a few changes based on the extra juicy nature of pears compared to the not so juicy banana. Excellent with a cup of tea, this cake is best served still warm from the oven (scorching hot if you just can’t wait that long!!).

A tasty pear

A tasty pear

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Heaven at Eleven

I love cupcakes. A whole cake is great for company, when you know everyone is going to have a slice. But for an elevenses treat, nothing beats a cupcake. No-one is going to notice if one cupcake is missing – where as a slice out of the perfect Victoria sponge is definitely going to raise eyebrows at tea.

Heaven at Eleven

Heaven at Eleven

And they are so versatile! You can literally put anything in a cupcake. Even bacon. Aaand, the recipe is super simple. Have I convinced you yet? There’s even a celebration of cupcakes, its this week. So you really have no excuse not to make them this weekend.

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Stuff-Your-Face Chocolate Brownies

Today I made brownies. After the disappointment of no butter to be had anywhere, not at any price yesterday, today I got butter and baked. I baked the best brownies I have ever made. They are awesome. I am eating them right now. Here’s the recipe so you can too. Because you have to.

Make them...NOW!

Make them…NOW!

Stuff-Your-Face Chocolate Brownies

300g dark chocolate, 100g butter, 3 eggs, 200g light brown sugar, 2 tblsp mascapone, 100g flour, pinch rock salt

Line a brownie tin with greaseproof paper and preheat the oven to 180 C. Put chocolate and butter in a heatproof bowl over a pan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Melt the butter and chocolate then turn off the heat. Meanwhile, whisk the eggs and the sugar together with the mascapone. Pour the melted chocolate into the egg mix, slowly folding it together with a big metal spoon. Add a big pinch of rock salt and stir it in. Fold the flour in and if you want extra chocolate chunks or nuts add them in too. Folding carefully allows air to become trapped in the mix giving the brownies a little rise without the aid of baking powder or soda. Pop the mix into the tin and then cook for 40 minutes, or until a cocktail stick comes out crumby not squishy (technical term…). Eat with ice cream while hot.