I think we can all agree that no one is counting calories at the minute. I’m trying to fill my time and decided to try blondies (the chewy caramely cousin of the brownie).
This is based on a Simply Recipes version, they used white chocolate chips. I didn’t have these, so I improvised my chopping up orange flavoured chocolate (if the manufacturer would like to send me some samples that would be great, just saying)
You can also use chopped nuts or even cubes of apple. These freeze well, but realistically won’t last long enough.
FYI, your kitchen will smell amazing.
115 Grams Butter
220 Grams Dark brown sugar
1 Tsp Vanilla extract (option)
1/2 Tsp Baking powder
1/2 Tsp Salt
125 Grams Plain flour
60 Grams Chocolate (chopped)
Preheat your oven to 180 degrees, and grease and line a 21cm x 21cm brownie tin with baking parchment
Melt the butter and add to the sugar and vanilla extract and whisk, when the mixture has cooled a little whisk in the egg
Add the flour, salt, and baking powder and mixture thoroughly. Fold in the chocolate, before transferring to a lined baking tin
Bake for 25 minutes, and allow to cool in the tin for 20 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
These were inspired by the great minds at Thug Kitchen, these food writers like myself, try to stay healthy and are prone to saying f*ck quite a lot. You can also use vegan dark chocolate if that’s your thing.
Gorgeous on a hot day, or my own guilty pleasure is to have them while sitting on the sofa with a cup of coffee. But f*ck it, eat them how you like.
6 Lollipop sticks
100 grams Dark chocolate (you can use vegan chocolate if that’s your thing)
1 Tsp. Coconut Oil
50 grams chopped almonds (peanuts,
or hazelnuts also work really well)
Line a baking sheet or plate with grease proof paper.
Toast the nuts in a dry pan, and set to one side. (It’s worth taking the time to do this, as it really improves the flavour).
Chop the chocolate and put in a bowl over a pot of barely simmering water, and allow it to melt. You can also try melting this in the microwave, by give it blasts of 30 seconds at a time. Once the chocolate has melted, stir in the teaspoon of coconut oil.
While the chocolate is melting, peel the bananas and cut width ways. Stick the lollipop stick up the middle of the banana from the flat end.
When the chocolate is melted dip the banana in it, using a spoon to cover any bits that aren’t covered.
Sprinkle the chocolate covered bananas with the nuts, place on the grease proof paper and put in the freezer for 2 hours.
When frozen if you aren’t going to eat these immediately, but them in freezer bag.