White Chocolate And Raspberry Fridge Cake.

It’s been nearly two weeks before I broke up for the summer holidays but it’s taken me ages to get round to blogging this recipe.  My White Chocolate and Raspberry Fridge Cake turned out to be a real experiment.  It was the last day of term in the school I’d been working in on a long term supply placement.  I’d come home the night before wanting to bake two or three really gorgeous layer cakes for the staff to share.  By the time I’d got myself sorted I couldn’t face icing the cakes so I just thought of quick things that people would like. I’d originally wanted to bake a white chocolate and raspberry cake topping it with some Lind’t Dor White Chocolate and Strawberry balls. I had 12 in my baking stash, bought with 12 mint chocolate balls and 12 caramel ones from the Pick n’ Mix in the Lindt shop at the York Designer Outlet. But all my plans were also scuppered when I found 3 strawberry ones missing and 4 caramel ones had gone!  Both my children swore blind they hadn’t eaten them and I must be senile because I hadn’t counted them properly! One of these days I’ll get some chocolates made with disgusting flavours in the centres and trick them!

So, what could I bake instead that wouldn’t take long to prepare?  I thought about a no bake cake as that could just set in the fridge while I baked something else.  I had white chocolate, Cadbury’s White Chocolate Fingers, digestive biscuits, double cream and a punnet of raspberries.  I had forgotten about the unopened pack of digestive biscuits lurking in the back of my baking cupboard from the last time I made Rocky Road.  Then the idea of a White Chocolate Fridge Cake came to me as soon as I saw the digestive biscuits.

WHITE CHOCOLATE AND RASPBERRY FRIDGE CAKE

Ingredients:

500g good quality white chocolate (I use Green and Blacks or Lindt)

3 large packets of Cadbury White Chocolate Fingers

400g Digestive biscuits

200ml double cream

250g raspberries

200g dark chocolate (good quality)

First, weigh out all the ingredients.

Then find a 20cm x 30cm traybake tin, preferably with a loose bottom and line it with cling film.  Make sure the cling film overhangs the sides of the tin.

When you have done this, melt the white chocolate over a pan of barely simmering water or in the microwave.  If you are melting the chocolate in the microwave, put the chocolate in for a minute on high, then take out and stir. Repeat for another 20-30 seconds then take out and then continue stirring until the chocolate has completely melted. Allow to cool for a little.

Stir in the double cream.

Break up the Digestive biscuits and the white chocolate fingers into small pieces. Don’t crush them completely but leave them in little pieces to add texture.  Stir into the melted cream and chocolate mixture.  Fold in the raspberries.

Tip the mixture into the prepared traybake tin and spread out with the back of a wooden spoon or a potato masher.  Put in the fridge to set for a couple of hours.

Later on, if you want to have a topping on your fridge cake melt 200g of dark chocolate in the same way as the white chocolate.  Leave to cool slightly, then snip a tiny hole off a disposible piping bag.  Pour the melted dark chocolate into the piping bag then drizzle chocolate over the top of the fridge cake.

Put back into the fridge to set for another half an hour.  When set, remove the fridge cake from the tin and slice into 16 pieces.  Best kept in the fridge until needed, though but I can guarantee it won’t last long.

 

Happy Baking!

Love Sam xx

My Favourite Brownie Recipe

I just love baking brownies and they’re one of the first things to go when I have a stall.  Not that I’ve done many stalls recently.  My family love my brownies and they’re always popular when I’ve taken them into schools where I teach in the past.  I still laugh my head off from the marriage proposal I got once from a man who bought a pack of my brownies from my stall.  He came back about half an hour later having eaten the brownies, bought another pack and asked if he could marry me!  Sorry, but I’m already taken!

Anyway, it’s always fun baking brownies and I bake loads of different versions.  My most popular varieties are the plain ones, my Maya Gold ones and the Oreo cookie ones.  I experimented with using Green and Blacks Maya Gold chocolate in them a couple of years back and loved the taste.  I now have a baby niece called Maya so one day maybe I can teach Maya to bake them!  The Oreo cookie ones are so naughty but nice as well, though.

SmartCookieSam’s Favourite Brownies

100g  good quality chocolate of your choice

150g unsalted butter

125g plain flour

15g cocoa powder

300g soft light brown sugar

1 tsp vanilla extract

1 pinch of salt

1/2 tsp baking powder

2 large, free range eggs

100g chopped nuts/ chocolate chips/ dried fruit, Oreo cookie pieces/ Smarties or similar.

This recipe is so adaptable.  For instance if you want to have mint brownies, use a good quality bar of mint chocolate.  I recommend Lindt Intense or one similar where the mint flavour comes from crispy bits, not fondant like an After Eight Mint.  Instead of vanilla extract, use a good quality peppermint extract. Just remember to keep the quantities the same.  Let your imagination run wild!

Preheat the oven to 180oC/ 350oF/ Gas 4.  Grease and line the base of a loose bottom square baking tin (mine is about 8″ square). I swear by Wilton Cake Release available from Lakeland to help here!

Break up the chocolate into squares and add the butter in cubes. Melt the butter and chocolate over a saucepan of barely simmering water or if you prefer use the microwave.  I must admit I use the microwave. I put the chocolate to melt for 1 minute, then take it out, stir it and put it back in for 10 second intervals. Works for me.

Allow the chocolate to cool slightly and then sieve the cocoa powder, plain flour, baking powder and salt into another mixing bowl.

In yet another mixing bowl, beat the eggs and add the brown sugar in, along with the vanilla extract.  Stir the ingredients together but until they are just combined. Make sure there isn’t any flour visible.

Finally, fold in the melted chocolate along with any additional ingredients, such as Oreo cookies.

Spoon the mixture into the prepared tin and bake in the centre of the oven for about 20 minutes.  Brownies should be chewy and gooey inside, so don’t overbake them.

Let the brownies cool in the tin before you cut them into squares.  I usually get 16 squares from a batch.  Now try to keep them from being scoffed all at once!

Happy Baking.

Love Sam xx

My Favourite Cookies.

Back in my favourite place.

Well hello everyone!  I’m back on my blogging after a break.  I’ve been teaching full time and there’s been no time at all to get jobs done at home, let alone having time to bake.  I really missed baking though, as that’s definitely my chill out and relax go-to activity. I broke up for the summer holidays yesterday and that means more time to bake.  Yayyy! Though my waistline won’t thank me for it!

On Sunday afternoon, though I had time to bake for the first time in a month at least. I baked cookies as an end of term treat for the class I’ve been teaching for the past few weeks. We had watched a DVD and half way through before playtime.we had a cookie break. I baked three types of cookies so they had a choice. The leftovers went into the staff room.

I’m sharing my fool-proof recipes for my cookies here.  They’re the recipes I always swear by and I always get compliments about them.

Chocolate Chip  or White Chocolate and Cranberry Cookies

Ingredients:

100g softened, unsalted butter

100g each of caster sugar and soft, light brown sugar

1 large egg

1 tsp vanilla extract

175g plain flour

1/2 tsp baking powder

1/2 tsp salt

100g dark or milk chocolate chips (whatever you prefer)

For the Cranberry and White chocolate cookies, add 100g of chopped white chocolate and 50g of dried cranberries into the mix instead of the dark chocolate chips.

Preheat the oven to 180oC/ 350oF or Gas Mark 4.  Line 3 baking trays with non- stick baking parchment.

In a large bowl, weigh out the butter in small cubes. To this, weigh out both sugars, the baking powder and the plain flour. Rub the mixture together until it resembles breadcrumbs.

Break the large egg into a cup and beat it. Add the beaten egg and the vanilla extract to the cookie dough and bring it all together with a blunt knife.  When the dough is nearly together, throw in the chocolate chips and cranberries, if using them.

If you wish, you can chill the dough in the fridge for about half an hour before baking the cookies.  I didn’t have time for this, though.

If you have one, use a cookie dough scoop to place the mixture on to the baking trays so that they are spaced evenly.  These cookies grow enormously, so I tend to only have 6 cookies on a tray. I usually get about 18 cookies out of a batch.  My cookie scoop broke so I use a tablespoon now to get evenly sized cookies.

Put the cookies into the oven. Depending on the size of your oven you might need to bake them in two goes. (I do, I would love to have a massive oven where I could bake hundreds at a time!)

Bake for about 12-15 minutes.  About half way through cooking, take the cookie tray out of the oven and give it a sharp bang on the top of the cooker.  This flattens the cookies out. A wonderful tip picked up from Great British Bake Off 2011 winner, Jo Wheatley.  Then return the cookies to the oven for the final 7-8 minutes.  The cookies should still be slightly soft and chewy. Don’t be tempted to move them straight off the baking tray as they’ll fall apart. Give them 5 minutes or so and then move them onto a wire rack to cool.

 

Chocolate M&M Cookies

The recipe above can also be adapted to use Smarties or M&Ms in.  I love M&Ms, especially the mint and the peanut butter ones.  The link to the mint recipe can be found here: Mint M&M Cookies

I chose to bake a plain version using an adaptation of the recipe above.  To bake them, this is what you need to do:

  • Instead of 175g plain flour, use 150g plain flour and 25g cocoa powder.
  • Substitute the chocolate chips and cranberries, etc. for a large “sharing” resealable type bag of M&Ms.  By the way, these bags make me laugh, Chocolate manufacturers know us only too well, once you open the damn things, that’s it!
  • I put half the quantity of M&Ms in the actual dough. Then halfway through baking when I tap the cookie tray on the top of the cooker, I stud about 3 or 4 extra M&Ms on the top of the cookie before returning them to the oven for the rest of the baking time. This makes sure the M&Ms don’t burn or split open and also ensures you get a good selection of colours on one cookie.
Baking chocolate chip, white chocolate and cranberry and M&M Cookies.

Hoping to share some more favourite cookie recipes with you over the summer.

Happy Baking!

Love Sam xx