Tag Archives: Foodie

Snacks and Tracks- Peanut Butter and Chocolate Cookies

So exam season is upon is which means comfort food is definitely required. Today’s recipe comes with a free song to listen to (thats right, free!) so here you go, some snacks and a track…

Peanut Butter and Chocolate Cookies.

Ingredients.

300g plain chocolate

100g milk chocolate

100g light muscovado sugar

85g butter/margarine

100g crunchy peanut butter

1 egg

½ tsp vanilla extract

100g self-raising flour

100g salted roasted peanuts

Method


1)Preheat the oven to 180C/gas 4/fan 160C.

2) Chop 200g of the plain chocolate and all of the milk chocolate into small chunks for inside of the cookies.

3) Melt the remaining 100 grams of plain chocolate in the microwave (be careful not to burn it!)

4) Mix into the melted chocolate stir the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until its all mixed in.

5) Then stir in the flour, nuts, milk chocolate and half of the plain chocolate chunks.

6) Line a baking sheet with greaseproof paper, spoon on a tablespoon of the mixture at a time to form round blob shapes, make sure there is plenty of space between them so they have room to spread, I cooked mine in batches of four. Press two or three of the left over plain chocolate chunks into the top of the mixture so they are exposed. Cook on the top shelf for ten minutes, so the cookies are cooked around the outside but still gooey in the middle, they will harden once they have been left to cool. Leave on the baking sheet once you’ve removed from the oven for about 10-15 minutes,  the cookies will break if you move them straight away. Repeat with the rest of the batches.

Simples, Enjoy!

The ‘Track’

Peanut Butter reminds me of American Diners and American Diner’s reminds me of Buddy Holly, recently stumbled across this excellent cover of ‘Dearest’ by my current obsession The Black Keys.


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Happy T-easter!

The stage was set…

Happy T-easter y’all, which in the Moran Household, is a combo of Easter and Afternoon Tea (we love a good pun).  It has become  some-what of a tradition that every Uni holidays me and some B-town friends get together to eat cake and catch-up/spend a ridiculous amount of time mocking one another. So, following the success that was ‘Cakemas 2k12’, plans for an easter themed afternoon tea were put in place and people got their bake on. The success of afternoon tea is reliant on everyone bring something literally to the table, and my oh my did people deliver (well, one un-named friend baked a questionable sponge, half orange and covered with what looked like red candle wax and already licked mini eggs, but it’s the thought that counts…) I was pretty bad at snapping pics of what people baked but I have a few, the above picture shows the Carrot Cake (recipe below) and Mini-egg cupcakes I baked for the occasion. One thing I will remember for next time will be to shake it up with some savoury fare, eating 10 different forms of baked goods leaves you feeling remorseful and sick. Below is a cheeky pic of what people made, including some delish cupcakes, gingerbread with caramel frosting and strawberry ones, cookies- peanut butter and chocolate and some white chocolate and some home-made meringues and brownies. I certainly recommend adopting this tradition for yourselves!

Enjoy! (we certainly did)

Chocolate filigree’s on top of the Gingerbread Cupcakes, pretty swish!

Triple Layer Carrot Cake.


I can’t bake without some tunes on in the background, so I’m making a rule, you cannot bake this without listening to this song.

Ingredients.

For the cake:

300g plain flour

2 tsp cinnamon

1 tsp baking powder

½ tsp bicarbonate of soda

200g soft brown sugar

4 eggs

250ml oil

1 orange , zested

1 lemon , zested

200g carrots , finely grated

227g tin pineapple pieces (sainsbo’s is exactly 227g!)

For the filling and decoration:

200g unsalted butter

100g icing sugar

350g cream cheese

½ a zested orange.

Crushed walnuts for the topping

Drizzle of Honey on the top.

Method:

Into a large bowl, sift the flour, baking powder, bicarbonate of soda, brown sugar and cinnamon. Stir together, roughly, it doesn’t matter too much! In a separate bowl (or jug, probably easier) mix together the oil, eggs, lemon and orange zest. Then simply mix the dry ingredients and wet ingredients together. Finally stir in the grated carrot (make sure it’s finely grated) and pineapple chunks (you can leave this out, but they do make the cake more moist)

Line a cake tin with greaseproof paper, preferably a 10 inch, the smaller the tin, the taller the cake, the more layers you can cut. Simples. Then whack in a pre-heated oven at gas mark 2/150 degrees C for 1 hour 25, check after 1 hr 15 just to be sure, if you pop a skewer in and it comes out clean, it’s done!

Make sure you leave it to properly cool, it can’t be even slightly warm when you cut it, I left mine over night.

To make the frosting; beat together the butter, cream cheese, sugar and orange. Slice the cake into three layers and spread the mixture over, leave some for the top. Spread the remainder on the top and sprinkle with crushed walnuts (if you’re a fan) and a drizzle of honey, then finish off with a sprinkling of orange zest, et voilà a triple layer cake easy peasy.

Guest Blog- Twin Takeover

So I’ve been busy at home and lacking in inspiration for a real blog post (as much as I enjoy my study music posts, I need to provide you guys with some proper posts!) so I’ve handed my blog over to my sister for her first post… Enjoy!

Formal Hall at St.John’s College, Cambridge

For a ‘normal’ student I eat an extraordinary number of three course meals.  I think I probably average a good 1.75 a week over the course of a term. Last night, however, was slightly different affair as I dined at St. John’s College. Don’t get me wrong, Selwyn is lovely, and Formal Hall at Selwyn is no shabby affair. But Formal Hall at St. John’s has a slight edge. The Hall itself was built in the early 1500s and like most Cambridge buildings is at its finest when candlelit.  The real star of the show, apart from my glittering company obviously, was the food. Three courses in Cambridge can be fairly cheap, and so the standard sometimes drops, but the menu at John’s was one of the finest I’ve eaten and the best formal in Cambridge I’ve experienced.

The starter was by far my favourite course, it was the kind of salad your mum would order at a restaurant and then tell her friends about for days after. Not to sound too “masterchef” but the fig-pink grapefruit combination was a brilliant balancing of flavours with its sharpness really standing out against the chicory/fennel base. The main was similarly good. I went with white wine to go with the pork, breaking the rule of ‘red wine with red meat’, which, with pork, is a grey area anyway. Plus red wine makes me sleepy.  The meat was tender and the portion sizes perfect, which, being in a group of girls is always a concern calorie wise. The dessert was a baked chocolate fondant that was so good a fellow diner exclaimed that she would “be sad when it was over.”

We followed the meal with Cocktails at The Vaults, as no “Girls Night Out’ would be complete with fruity drinks, and who can resist a Happy Hour.  In Cambridge we have a saying – “I’d rather be at Oxford than St. John’s.” Well I’ve been to Oxford, granted I’ve only been to Wagamamma’s there, but still St. John’s definitely has better food on offer, so for now I think I’ll stay on the light blue side.

Baked Chocolate Fondant served with Cotes Du Rhone Blanc Guigal 2010 (the “less sleepy” wine option.)

Rachel. x