Guest blog post number one.

So, yesterday was spent with my gorgeous friend Queenie & today I bring you her recipes for our bake off! Enjoy.

Blondies (from Bea’s bakery recipe book, with amendments)
Ingredients
480g good quality white chocolate chopped into pea-sized pieces
(we actually used cheap white chocolate which worked almost as well and just broke it into its little square segments)
320g unsalted butter
(we only used about 200g of butter I think and this was probably still a little too much)
2 eggs
1 teaspoon vanilla extract
250g plain flour
A pinch of salt
Brownie pan

How to
• Preheat the oven to 170 degrees
• Put the chocolate in a medium bowl. Put the butter in a saucepan and bring to a boil. Pour the butter immediately over the chocolate and stir with a wooden spoon until well combined.
• Put the eggs, sugar and vanilla extract in a large mixing bowl and whisk together.
• Pour the warm chocolate mixture into the egg mixture and stir. Add the flour and salt and mix until just combined.
• For magical looking ‘golden’ blondies I randomly added some edible gold dusting and this actually worked rather well.
• Transfer the mixture into the brownie pan (we used Annie’s magic baking sheets for this and it worked amazingly well, though it did end up dripping in butter after the brownie was tossed out!)
• Bake for about half an hour – should be golden brown on top AND STILL GOOEY IN THE CENTRE. I highlight this last bit because failure to notice this final piece of guidance meant that we ended up with blondies that looked more like black brownies. It’s a learning curve and we were all to blame on so many levels).

They are extremely rich so it makes at least 12, but I would cut the pieces small. You MUST wait until the blondie has cooled, preferably in the fridge for an hour or so, or it won’t survive the carving process.

Nutella cupcakes (so good but massively sticky)
Ingredients
I used my standard plain sponge recipe:
100g stork
100g caster sugar
100g self raising flour
A very generous few sprinklings of baking powder
2 eggs

How to
All the ingredients are mixed together in an electric mixer and baked at 180 degrees for 15 minutes. This made about ten largish cupcakes.
When the cakes where cooled, I scooped out some of the centre, taking care not to cut to deep and filled the hole with nutella. It had grown nice and warm in the cupboard so this was easy. I then replaced the chunk of cake which had been extracted and liberally spread (and tried to swirl as best I could) nutella all over the top. To finish, I sprinkled mini-smarties across the top. Not too shabby.

I loved the Nutella cupcakes! The sponge was so light & moist & the amount of Nutella was perfect.

Enjoy!

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