Browsing Tag:

baking

  • InRecipes

    Chocolate Chip & Walnut Banana Loaf

    It occurred to me the other day that I haven’t shared a recipe on my blog for weeks! I have in fact got a few recipe posts gathering dust in my drafts folder so hopefully I’ll get round to sharing those shortly. But in the meantime I thought I would share my Chocolate Chip & Walnut Banana loaf recipe which is definitely my current go to when I feel like getting my bake on lately. I totally believe that it should be law that ALL over ripe bananas have to be made into a banana loaf. Waste not, want not and all that jazz. By whipping up my favourite loaf cake using bananas that otherwise would have probably ended up in the bin, I feel like some sort of smug banana recycling domestic goddess! 😉 (I’m not even kidding…)

    Banana loaf really is such a classic bake and it is definitely a firm favourite in this family, with my lemon drizzle loaf cake being a pretty close second of course 😉  I have actually tweaked the original recipe slightly by adding in chocolate chunks and chopped walnuts and my goodness, it is HEAVENLY.

    This recipe is super easy to make and FYI toddlers make pretty good banana mashers! The kitchen mess is minimal as it only requires the one bowl and it also freezes really well, so if you have a few bananas you could make a couple and then stick one in the freezer to enjoy at a later date! Perfect to whip out for a last minute cake date and fool people into thinking that you totally have your shit together, even on days when you really don’t 😉

    Ingredients

    • 2 ripe bananas (peeled)
    • 2 tbsp of milk
    • 100g of Stork or unsalted butter
    • 150g of plain flour
    • 150g of caster sugar
    • 1 tsp of bicarbonate of soda
    • 1tsp of baking powder
    • 2 eggs
    • 100g dark chocolate chips
    • A generous handful of chopped walnuts (optional)

    Method

    1. Preheat the oven 160C/Gas 3. Grease and line a 2lb loaf tin with non-stick baking parchment or I personally cheat and use a loaf tin liner.

    2. Mash the bananas using a fork in a large mixing bowl. Add the remaining cake ingredients (except the chocolate chips & walnuts) and beat together using an electric hand whisk until combined and smooth.

    3. Fold in the chocolate chips and walnuts until evenly distributed.

    4. Spoon the mixture into the prepared loaf tin and level the top.

    5. Bake for 40-45 minutes or until well risen. When a skewer is inserted it should come out clean and your loaf should be golden-brown.

    6. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.

    7. Cut into generous wedges and enjoy!

     

    Happy Baking!
    Harriet xo

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  • InRecipes

    Triple Chocolate Brownies.

    When Wren Kitchens got in contact and asked if I’d like to share one of my favourite recipes as part of their ‘Little Kitchen’ campaign I immediately thought of my triple chocolate brownies which are dangerously tasty and perfect for making with your little ones.

    For Wren, the kitchen is the heart of the home. This is where families like my own experience some of their most memorable moments. Wren Kitchens’ new ‘Little Kitchen’ campaign aims to explore a number of different theories around ensuring the little ones are getting all the goodness they need. As part of this, I have been involved in the Little Kitchen e-book (going live in April) which contains a series of recipes, fun activities and presentation ideas for involving kids in the kitchen.

    Bella really enjoys helping me in the kitchen and I try to encourage her to get involved as much as possible. She insists on doing little things like buttering her own bread or pouring her own cereal daily and I think that its so important to teach children about how food is prepared from a young age.

    I love to bake with Bella at the weekends when we have a bit more time on our hands. She likes measuring out all the ingredients by herself and then helping me to stir the mixture. Her favourite part is definitely eating the ingredients as we go though I’m sure 😉

    This brownie recipe is my all time favourite and I have made this countless times over the years and trialled various different versions. Today I’m sharing my classic triple chocolate recipe which always goes down a treat but if you are feeling a bit more adventurous you can easily switch it up by a bit by adding in some of your favourite chocolate. Terry’s chocolate orange chunks or rolos are both super tasty 😉

    Ingredients

    • 200g dark chocolate, I normally use the supermarkets own brand
    • 175g unsalted butter
    • 325g caster sugar
    • 130g plain flour
    • 3 eggs
    • 100g milk chocolate, chopped into chunks
    • 100g white chocolate, chopped into chunks

    Method

    1. Preheat your oven to 170 degrees / gas mark 3 and line a 33cm x 23cm baking tray with parchment paper.
    2. Put the chocolate and butter into a heatproof glass bowl over a pan of simmering water and stir until melted and smooth.
    3. Remove from the heat and add in the sugar and stir until well combined.
    4. Stir in the flour and mix well.
    5. Add in the eggs one at a time and stir until thick and smooth.
    6. Finally add in your chocolate chunks and stir until they are evenly distributed through the brownie mixture.
    7. Pour your brownie batter into your prepared tin and bake in your preheated oven for around 40-45 minutes. Your brownie should be flaky on the top but still soft in the centre.
    8. Leave the brownie to cool completely in the tin before removing and cutting into chunks. Dust with icing sugar to finish!

     

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    Please make sure to send me a photo if you make them, I’d love to see!

    Thanks for reading
    Harriet xo

    This post is part of Wren Kitchens #LittleKitchen campaign. Please note that I was not paid for this post. You can view the Little Kitchen ebook here.

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  • InFamily

    The Ordinary Moments ’16 #8 | Letting Our Hair Down

    It’s been a hectic week in the Lee household. I worked an extra day in the office this week to try and make up some of the time I missed at work last week while Bella was unwell and I really missed my usual Wednesday at home with my little love.

    Josh has been super busy with work and I don’t think he’s gone to bed before 1am once this week. By the time Friday evening came around we were all shattered and so ready for the weekend!

    Our Saturday was spent in the kitchen baking and decorating a cake for my/our best friend Ellen’s leaving party as she is off on her travels at the end of the week and will be gone for a few months. I have baked a lot of cakes in my time, but never have I been brave enough to work with roll out icing, I’m more of a frosting kinda gal. But needs must, so we gave it a bash. Now, let me tell you, it’s SO much harder than it looks. Luckily for me my husband is a man of many talents and he got to grips with it much better than I did and between us we managed to pull it off. I was quite pleased with the outcome, I would say ‘we’ but Josh is a complete perfectionist and was convinced it looked rubbish 😉

    We enjoyed a lovely child free evening giving our bestie the send off she deserved. After a few too many drinks (or Mum Drunk as my friends like to call it!) at the party, we even ended up in town, which I had been adamant would not be happening. Alas, we had fun, and bumped into everyone we knew… Including Bella’s ballet teacher, who I didn’t even recognise at first! Total criiiiinge. Am I now that Mum!?

    It was really nice to let our hair down after a long week and actually act our age for once. Although it definitely won’t become a regular thing, hangovers with a toddler in tow? Yeah… not much fun! Although they do say Sunday’s are for snuggling, which is exactly what we did. 😉

    Here’s a few of my favourite (and a few blurry!) iPhone snaps from our Ordinary week and our not so Ordinary weekend.


      
      

      

    Linking up with Katie over at Mummy Daddy Me for #TheOrdinaryMoments

    Thanks for reading
    Harriet xo 

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  • InRecipes

    Lemon Drizzle Loaf Cake

    I absolutely love giving and receiving homemade gifts. I find it’s so much more personal and I always really appreciate the thought and effort that has gone into it. I’m a really keen baker and therefore love making baked goods to give to others. Today I’m sharing my lemon drizzle loaf cake recipe which would make a lovely gift for Mothers Day.

    I have made this lemon drizzle cake countless times before and it never lasts long because it’s seriously tasty. I always think that a lemon drizzle is very appropriate for Spring and it would be the perfect addition to a Mothers Day afternoon tea spread. If you really want to impress then you can top the loaf with lashings of cream cheese frosting, lots of fresh blueberries and a dusting of icing sugar.

    This recipe works just as well when doubled and baked in a round bundt tin if you have more mouths to feed or alternatively you can bake lots of mini loafs using cases like these which I have done previously and they were a big hit especially with the little ones!

    Ingredients

    • 225g unsalted butter, softened
    • 225g caster sugar
    • 225g self raising flour
    • 4 eggs
    • Finely grated zest & juice of 1 large lemon
    • Juice 1 1/2 lemons
    • 85g caster sugar for the drizzle topping

    Method

    1. Heat oven to 180C/fan 160C/gas 4.
    2. Beat together the butter and sugar until pale and creamy. I use my Kenwood K mixer for this but can be done with a hand mixer or even just by hand. Add in the 4 eggs one at a time, slowly mixing through.
    3. Sift in the flour then add the lemon zest and juice and mix until well combined.
    4. Either grease and line a loaf tin (8 x 21cm) or us a loaf tin liner. Spoon the mixture into the prepared tin and level the top with a spoon.
    5. Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin.
    6. Mix together the lemon juice with the 85g of caster sugar to make the drizzle topping.
    7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
    8. Leave in the tin until completely cool, then remove and enjoy served in thick slices with a dollop of cream or natural yoghurt and some fresh berries.

    *NOTE* – The loaf will keep in an airtight container for 3-4 days (I doubt it will still be around then 😉 ), or you can freeze it for up to 1 month.

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    This recipe is my suggestion as part of the Cotton Traders Mother’s Day Inspiration Guide. You can see some other ideas here.

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  • InFamily, Recipes

    Mars Bar Chocolate Muffins

    As promised in my last post, here is the recipe for the muffins Bella and I baked on Saturday. This is my usual chocolate muffin recipe but instead of the white chocolate chunks I normally use, I added in chunks of mars bar and let me tell you, they were incredible. After Christmas the only chocolates left in the celebrations tin were mars and milky ways so this was the perfect way to use some of them up!

    Bella absolutely loved helping me bake these and was ever so careful with each step of the recipe. Although I think she may have enjoyed scoffing the mars chunks and then the finished products even more 😉 We’re definitely going to try and do more weekend baking together as we both thoroughly enjoyed it.

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    Ingredients (Makes 12 muffins)

    • 200g caster sugar
    • 2 eggs
    • 130g plain flour
    • 50g cocoa powder
    • 2 tsps. baking powder
    • a pinch of salt
    • 160ml milk
    • 1/2 tsp of vanilla essence
    • 160g unsalted butter, melted
    • 200g chocolate chunks of your choice

    Method

    1. Preheat your oven to 170 degrees / Gas mark 3
    2. Put the eggs and sugar into a free standing mixer (I use my Kenwood K Mixer) and beat using the paddle attachment until pale and well combined
    3. In a separate bowl, mix together the flour, cocoa, baking powder and salt
    4. In a jug, combine the milk and vanilla essence
    5. Gradually add these two mixtures alternately into the egg mixture, little by little. Beat until all the ingredients are well combined
    6. Stir in the melted butter and mix well then add your chocolate chunks and stir until evenly dispersed through the cake batter
    7. Spoon the mixture into the paper cases until they are two thirds full then bake in your pre heated oven for around 30 minutes or until the sponge bounces back when touched.
    8. Leave the muffins to cool slightly in the tray before transferring onto a wire cooling rack to cool completely.

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  • InFamily

    The Ordinary Moments ’16 #3 | Saturday Baking

    I’m writing this on Sunday afternoon, I’m currently snuggled under a blanket on the sofa warming up after a frosty walk around Scotney Castle this morning. Josh is in the kitchen preparing vegetables for our roast dinner this evening and Bella is tucked up next to me watching a film looking like she may fall asleep at any moment. I’m totally contemplating joining her for a Sunday afternoon snooze.  Josh had to work yesterday which meant Bella and I got to spend an extra day just the two us. Whilst of course we missed Daddy I always try to soak up our one on one time together as much as I can. When we woke up on Saturday morning it was absolutely freezing and there was a beautiful frost covering the ground outside so we decided to stay warm and cosy and have a relaxed day at home. We’re always on the go, there is always somewhere we need to be and a million errands that need doing and this year I really want to try and embrace a slower pace of life. More time at home, more quiet days, more country dog walks and overall just less unnecassary stress.

    We had to pop out quickly in the morning so I could go for my weekly weigh in at Slimming World but then we headed home, put our slippers on and whacked the heating up 😉 Chilly winter days call for baking in our house so we decided to make some chocolate muffins with the leftover mars chocolates from the Christmas celebrations tin! They were clearly everyones least favourite this year along with the milky ways which have now been relocated into Bella’s treats tin. I’m personally all about the galaxy caramels, malteasers and snickers ones! I’ll be sharing my muffin recipe with a photo heavy post later on in the week if you’re interested.

    Being a working Mama, we don’t have much time in the week for activities like baking so it’s something special we save for the weekends. Bella absolutely loved putting all the cases into the muffin tray, helping me measure out the different ingredients, she then mixed the dry ingredients together and unwrapped all the chocolates while I cut them into chunks. Surprisingly she made little mess as she was being so careful, her concentration face is just the cutest. Bella was so excited and just kept looking at me and grinning which makes my Mama heart so very happy. I have always loved baking and I so hope that she will share my baking passion. When I was pregnant and found out I was expecting a daughter it was these little moments I dreamed of. Spending my weekends in the kitchen baking with my little girl.

    We had such a lovely day together and we both really enjoyed each others company. There were no toddler tantrums for a change and Bella couldn’t wipe the smile of her face. While our muffins were in the oven, we made our lunch together, Bella loves buttering her own bread and choosing what she’d like to eat, she really is such an independent little madam now. As silly as it may sound, its these little moments that I miss most when I’m at work. Eating lunch together at her mini table and chairs and chatting about our day and what we’re going to do next.

    I’m so glad I had my camera to hand and took some snaps of our cosy day at home together. My baby who’s really no longer a baby is growing into such a lovely little girl and I don’t want to forget these ordinary moments spent with her.

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    Thanks for reading
    Harriet xo

     

     

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