Blog Challenges

Day 5 – Blog Challenge – Favourite Recipes

2

About three or four years ago, I started attempting baking cakes, biscuits, muffins and meals, and have now got a few under my belt, which I regularly make each month. By making my own biscuits, muffins and cakes, I get to keep a tab on what goes into my food, as well as being able to save money in the long run.

Here are a few of my favourite recipes!

Chocolate Chip Cookies

Ingredients:

  • 175g plain flour sifted
  • 1 teaspoon baking powder
  • 125g margarine or butter
  • 85g light brown sugar
  • 55g caster sugar
  • 1 egg
  • 125g chocolate chips (or any other additions)

Method:

  1. Pre-heat oven to 190 (fan oven) and line 2 baking trays with grease-proof paper.
  2. Place all ingredients in a large bowl and beat until well combined.
  3. Place a teaspoon of mixture, well spaced, on to the tray – *TIP: To have the same shaped cookies, you can use a small ice cream scope to put the mixture on to the tray*.
  4. Bake in oven for 10-12 minutes, or until the cookies look golden brown (this would be based on your own judgement).
  5. Leave to cool on wire rack for a few minutes and store in an airtight container. These cookies will last up to 14 days.

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Chocolate Muffins

Ingredients:

  • 300g plain chocolate
  • 175g butter or margarine
  • 100g plain flour
  • 1 teaspoons of baking powder
  • 225g caster sugar
  • 3 teaspoon milk
  • 3 eggs
  • Icing sugar to decorate

Method:

  1. Pre-heat oven to 190C, and line 12 hole muffin tin with muffin cases.
  2. Break up the chocolate and place in a bowl with the butter. Melt in the microwave.
  3. Sift flour and baking powder into a large bowl, stir in the sugar.
  4. Add the milk and eggs to chocolate mixture and stir to combine.
  5. Pour the liquid ingredients into flour mixture, stir to combine.
  6. Divide the mixture evenly between the muffin cases.
  7. Leave to cool on a wire rack. Dust with icing sugar once cooled.

Chocolate Cake

Ingredients:

  • 225g plain flour
  • 350g caster sugar
  • 85g cocoa powder
  • 1 1/2 teaspoon of baking powder
  • 1 1/2 teaspoon of bicarbonate of soda
  • 2 eggs
  • 250ml milk
  • 2 teaspoon of vanilla extract
  • 250ml boiling water

Method:

  1. Pre-heat oven to 180C. Grease and line two 20cm sandwich tins.
  2. Place all cake ingredients, except the boiling water, into a large mixing bowl. Beat mixture until smooth and well combined.
  3. Add the boiling water, bit by bit, into the mixture, until smooth. The mixture will become very liquidy at this stage.
  4. Divide the mixture evenly between the two sandwich tins.
  5. Bake in the oven for 25 to 35 minutes, or until the top of the cake is firm to touch.
  6. Place cakes (still in tins) aside, and allow to cool before removing the tins and icing the cake.

Happy Reading 🙂

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