Chocolate Zucchini Yoghurt Cake

October 19, 2018

CZY cake
.

adapted from this recipe
.
So… some people think there’s no point in not having full-fat soft drinks if you’re having a non-diet meal. Why not? Why is it wrong to try to be a little bit less super unhealthy..? Have a real dessert!

Or take a bit of sugar out of the recipe and add frosting! Maybe even Kahlua frosting… (I had spare Kahlua… which was made (using this recipe) as I had spare vodka…. 20 year old me would never forgive myself). skip the Kahlua if you’re boring, or, like, underage, or something.

Anyway, this recipe is bloody simple. 1 bowl and pan for the cake, 1 bowl for the frosting.

Makes 1 cake 8×13 inches, or a shitload of cupcakes (probably)

INGREDIENTS

Cake
1 courgette/ zucchini
2 eggs
1/4 cup/ 60ml oil
1/2 cup/ 120ml yoghurt
1 cup/ 220g self raising flour, or plain flour
(if using plain flour, add 2 tsp baking powder)
1/3 cup/ 60g cocoa
1/2 cup/ 100g sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup nuts/ raisins

Frosting
2 tbsp Kahlua, or coffee or cocoa powder for a non-alcohol version
1 tbsp butter
1/2 cup/ 100g icine sugar

METHOD

Preheat oven 350F/ 175C.

Grease cake tin, line with baking paper if using.

Mix all ingredients in bowl until all are incorporated. If the mixture looks dry, add a touch more milk or yoghurt (about a tbsp at a time). If the mixture looks too wet, or curdles, then add a tbsp of plain flour.

Pour mixture into pan and level the surface.

Bake approximately 40-50 minutes. Roughly 20-25 minutes baking time if in cupcake form.

Allow cake to cool completely before frosting.

Ingredients

To make the frosting:

Cream the Kahlua and butter together until smooth.
Gradually mix in icing sugar until all is incorporated.
Add more icing sugar for a thicker frosting.

Spread frosting on the cooled cake.

Best accompanied by more Kahlua, either Brown Cow (1 part Kahlua, 2 parts milk, lots of ice) or Black Russian (1 part vodka to 1-2 parts Kahlua, even bigger lot of ice). Do not add cola to the Black Russians. Not for health reasons, it is sacrilege. Unless you’re running cheap drinks deals at a student club night, then it’s okay, I guess (damage limitation?).

Peanut Butter Chocolate Ginger cookies

November 23, 2015

peanutchoccookies

Working from a base recipe of 4-6-10 (butter:sugar:flour), 1 egg per 100g/ 4 fl oz butter, substituting approximately half the butter for peanut butter and adding stem ginger syrup (or possibly honey) to make the cookies extra chewy.

Baking at 140C/280F for 20 minutes, should make the cookies crispy yet also chewy/ melty on the inside. This will vary from oven to oven, but, hey, practice makes perfect (?) They’ll pretty much always taste good, no matter what you put in, even if they don’t turn out exactly as intended.

Ingredients
2 oz/50g butter
2oz/ 50g peanut butter (approx 2 tbsp)
6 oz/150g sugar (brown/ white/ mix, doesn’t matter)
1 egg
2 pieces stem ginger, finely chopped, plus syrup
10oz/ 225g plain flour
1/2 tsp baking powder (optional)
100g chocolate chips
nuts, raisins, whatever you feel like.

Method
Melt the butter in a large heatproof bowl over simmering water.
Add the peanut butter, stir gently until blended, remove from heat.
Mix in the sugar, and then the egg, and stem ginger and syrup.
Mix in the dry ingredients (flour and raising agent, if using), until a smooth, firm dough is formed.
Mix in the chocolate chips/ nuts/ raisins etc.
Form into balls using heaped teaspoons, arrange onto a greased, lined baking sheet, gently flattening them with the back of the spoon.
Makes about 20-30 cookies depending on size.
Bake 140C/280F for 20 minutes. For crisper cookies, bake approximately 160C/320F for 15 minutes.

nb. dough can also be frozen (up to a month)/ refrigerated (up to about 3-5 days) until required.

Cocoa Raisin Mochi

December 15, 2014
cocoa-mochi.v2

cocoa-mochi

Based on THIS recipe.
minor adjustments:
less sugar and more cocoa -> less sweet, more chocolate-y
no baking powder (to make the texture more mochi and less cake-y)
no coffee/ coconut/vanilla (I didn’t have any)
added raisins
substitute peanut butter for butter this also works (if you’ve, for example, run out of butter and can’t be bothered to put on outside clothes and go to the shop)

Recipe scaled down to 1/4 size as sticky rice concoctions don’t keep for long; about 2-3 days, after which they get kinda hard n nasty.
DO NOT REFRIGERATE!(see above – hard and nasty…)

Tastes like a chocolatey version of Soreen.

Makes a 7-inch round “cake”

1 cup/ 100g/ 4oz mochiko/ glutinous rice flour
1/2 cup/ 100g/ 4oz sugar (I used granulated, brown would give a deeper caramel flavour)
1/3 cup cocoa
1.5 TBsp melted butter
100 ml coconut milk
1 egg

Preheat oven to 170 C/ 350F
Grease and line a 7″ round cake tin

Mix the dry ingredients together
Beat the wet ingredients together
Then incorporate the wet into the dry bit by bit (to avoid it going lumpy)

Pour into the prepared tin and bake for 45 minutes

Cool completely before cutting into squares (which makes it easier to cut)
Or eat it from the tin. Whichever you prefer.

Easiest Brownies in the World

April 16, 2010
Best Brownies Ever

Image of Brownies

This is officially the easiest Brownie in the World…. EVER. Possibly the easiest baking, too. One of my favourite recipes since I was 10 years old, and I’ve tried many MANY recipes over the years. There’s v little washing up, and unlimited variations/ additions (look away if you’re a Brownie purist….). Everything is just measured out into the same bowl, so the hardest bit is just the baking itself. Being Brownies, the usual testing rule of ‘doneness’ i.e. insert a skewer/ sharp knife into the centre of the cake and see if it comes out clean, does NOT apply. The Brownies are supposed to be gooey – fudgy, chocolatey goodness.

Ingredients

100g chocolate
100g butter
2 eggs
100g self raising flour (or the equivalent of plain flour + 1 level teaspoon baking powder)
200g granulated sugar

Additions:

Nuts, dried fruit, cinnamon, ginger (dried or fresh grated if you fancy a lil kick) …. pretty much anything

Method

In a double boiler, or a large bowl placed over a pan of simmering water, melt the butter and chocolate.

Remove the bowl from the heat, and stir in the sugar.

Stir in the eggs, and beat until well mixed.

Stir in the flour and dry ingredients (e.g. spices) if using.

Add nuts/ fruits if using.

Pour mixture carefully into a prepared, greased and lined, 8 inch/ 20cm square baking tin.

Bake at approx. 180C/ Gas Mark 4 for 25 minutes.

Let cool completely then store in an airtight tin, or let cool for about 10 minutes then enjoy warm, maybe with ice cream 😉