I know, I’m becoming obsessed with blondies during the lock down, but they are so easy and so versatile.
I wanted something delicious and had run out of chocolate. After a quick scan though my cupboards and my favourite recipes, I settled on this recipe based on one from Cafe Sucre Farine. I like these with a cup of coffee, but they’re also great with a big glass of ice cold milk, or for dessert served with ice cream.
I actually used lingonberry jam (usually served with meatballs at a large Swedish furniture store), because it was all I had, and it worked fine. You can use whatever flavour of jam/jelly you want or have at home. This is a pretty simple recipe so is probably ideal if you have little hands to keep busy, kids love dolloping on and swirling the pb & j.
For the blondies
120 Grams Butter
60 Grams Peanut butter
125 Grams Light brown sugar
1/2 Tsp Baking powder
1/4 Tsp Salt
200 Grams Plain flour
For the topping
80 Grams Peanut butter
80 Grams Jelly/Jam
Pre-heat your oven 180 degrees, and line a 8in x 8in baking tin with baking parchment
Melt 60 Grams peanut butter and butter together in the microwave. I usually give it 30 seconds blasts so as not to burn it, and obviously use a microwave safe bowl
When the peanut butter and butter have melted allow to cool a little add the sugar, salt and baking powder, stir in a beaten egg and then the flour.
Mix until thoroughly combined, and transfer the mix to your lined baking tin
For the topping in two separate bowls add the jam and peanut butter, and microwave each for 30 seconds to soften. Dollop spoonfuls of each across the top of the blonde mix. Then smear with the back of a spoon to give a marbled affect.
Pop in the oven for 30 minutes, and allow to cool in the tin for 10 minutes
Christmas eve is a strange day, and kids especially are over excited and bored. A bit of Christmas baking keeps them occupied. Even if you don’t have kids, it’s a nice way to get into the Christmas spirit, and your house will smell fabulous.
Many years ago I lived in Germany, where I was introduced to the crack cocaine of all Christmas baking, the snickerdoodle.
These are soft, chewy, buttery little cookies that are rolled in sugar and cinnamon before going to the oven. While in the oven the sugar and cinnamon melts and crisp up around the already delicious cookie.
I sincerely apologise in advance for any weight gained as a result of these cookies. I know there is a lot of butter and sugar, but it is Christmas after all ( these are delicious at any time of year though, and work really well as a base for a scoop of vanilla ice cream too)
Please do try them though, they smell absolutely heavenly, and you can always off load the extras (as if), on friends and family. These live very happily in an airtight container for up to 5 days.
For the cookies
370 Grams Plain flour
2 Tsp Baking powder
230 Grams Butter
1/2 Tsp Salt
300 Grams Caster Sugar
For the coating
50 Grams Caster sugar
1 Tbsp Ground cinnamon
Add the flour, salt and baking powder to a bowl
In a separate bowl beat the softened butter, and sugar for 2 minutes or until light and sluff
Add the eggs one at a time, and the vanilla, then add the flour mix gradually.
When all the ingredients have been thoroughly combined, chill in the fridge for an hour to allow the dough to firm up
After an hour take mix out of the fridge, and mix the sugar and cinnamon for the coating together in a small bowl
Make small balls of cookie dough about the size of a walnut. Roll in the sugar mix
Place the balls if cookie dough on baking parchment on a cookie sheet for 8-10 minutes in an oven preheated to 200 degrees. Make sure to give them plenty of room to spread od else they stick together
Remove from the oven and allow to sit on the baking sheet for another 10 minutes
I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.
All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.
315 Grams Butter
350 Grams Self raising flour
120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)
120 Grams Corn flour
1/2 Tsp Salt
1 1/2 Tsps Cinnamon (optional)
Preheat your oven to 140 degrees
Melt the butter in a pam over a low heat, or in a microwave in short bursts
Weigh out all your other ingredients in a bowl and add the melted butter
Mix until it is a soft dough, making sure there are no floury bits
Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people
Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.
For the brownies
260 Grams White sugar
180 Mil Vegetable oil
1 Tsp Vanilla bean paste
200 Grams Cocoa powder
1/4 Tsp Salt
60 Grams Chocolate chips (or chopped chocolate)
For the topping
180 Gram Bag of mini marshmallows
250 Grams Chocolate
160 Grams Peanut butter
75 Grams Butter
400 Grams Rice crispies
Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
The marshmallows should have melted and be looking slightly toasted around the edged
Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
When melted, add the rice crispies and mix until they are fully coated
Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
I had heard about this from a friend and was a bit dubious, but OMG, this tastes so good. I used strips of chicken, but you can use whole chicken breasts or make chicken nuggets. If you have little mouths to feed, these are so easy to make that kids can help. For those who eat a gluten free diet and miss fried chicken,this is a great alternative. Personally I love them with salad and a cold beer.
400 Grams Chicken Breasts
100 Grams Rice Crispies
3 Tbsp Mayonnaise
1 Tsp Smoked Paprika
1 Tsp Salt
Slice the chicken into the desired size. Preheat the oven to 200 degrees and grease a baking tray
Put the mayonnaise, smoked paprika, and salt into a bowl and mix
In a separate bowl add the rice crispies, and then crunch the cereal with your hands (this is surprisingly satisfying)
Coat the chicken in the mayonnaise mix, and then coat with the crunched up cereal
Place on the baking tray, and bake for 30 minutes, turning half way through
This is a really quick and tasty tray bake, and is always a
It’s also a good recipe to make with kids, if you can stop them eating all the honeycomb and have no moral objection to fighting a small child to lick the spoon.
600gm Chocolate (I use a mixture of dark and milk chocolate)
2 Tbsp. Golden syrup
125gm Ginger nuts
125gm Honeycomb (I use honeycomb bars available in
Break the chocolate into small pieces, add to the
butter and golden syrup in a glass bowl placed over a pan of simmering water
until melted, making sure the bowl doesn’t touch the water (you can melt this
in a microwave if you prefer, I’d recommend giving the mixture blasts of 30
seconds and checking so as not to burn the chocolate)
Break the honeycomb and ginger biscuits into
chunks (I prefer these on the chunkier side, this works best if these pieces
aren’t too fine)
Line a 12cm by 12cm dish with parchment paper
Add two thirds of the chocolate mix to the
honeycomb and biscuits and mix well, spread this mix even in the dish lined
with parchment paper
Spread the rest of the chocolate mix on top and smooth out. Allow the chocolate to set, and then cut into slices