Baking Bo

Yesterday afternoon, I was in need of a slow, calm bake. I'd had a busy couple of weeks and just wanted to spend some time, weighing out my ingredients and methodically working through a recipe. I find it really helps me when I'm feeling anxious or overwhelmed. I'd had this recipe from Jane's Patisserie saved as one I wanted to try, so thought it would be perfect day to do it.  I have adapted the original recipe slightly. The original recipe has 250g butter, 1 tsp of almond extract, 250g jam and 50g flaked almonds which worked well when I first made them. But, when I've made them since, I use 1/2 tsp almond extract as the flavour is so strong. I use less jam on top as using the full 250g made them too sickly sweet. I think about 3 tablespoons would be plenty, swirled through the mixture. And, depending on how nutty about nuts you are, you could use less flaked almonds on top. Let me know if you give this a go!  Ingredients:  200g butter (melted) 125g granulated sug

If you have been following my blog for a long time, you will know that I have made macarons before. However, they became a real stumbling block and I haven't attempted them again for a really long time. While on the hunt for more ideas as to what to do with the surplus egg whites left over from the Portuguese Custard Tarts, they came up time and time again. So I thought it was time to bite the bullet and give them another go.  Ingredients: For the shells -  200g icing sugar  100g ground almonds 3 egg whites  75g caster sugar  Food colouring  For the filling- 50g butter  100g icing sugar  Food colouring  Method:  1. In a food processor, blitz the icing sugar and ground almonds together for a couple of minutes. Sieve the mixture into a large bowl and leave to one side. 2. Whisk the egg whites, using an electric whisk, until they are thick, foamy and forming stiff peaks. Add the caster sugar, one teaspoon at a time, until full incorporated. Once all the caster sugar is mixed in, conti

Anyone who knows me will know that I don't really know how to rest. I keep going and going and going until I burn out and have to stop. Today is one of those days. I've been spending the last couple of days exploring the countryside near where we live, going on long walks and days out with my boyfriend while he has some much deserved time off work. Last night, after we got back from exploring the coast down in Seaford, I couldn't settle and fancied something sweet to accompany my viewing of last years Bake Off. I am in denial that there won't be a series this year due to Corona so I'm re-watching last years to make up to it.  After the success of the Slutty Brownies I made from her site, I thought I would give this recipe from Jane's Patisserie a go. I didn't use as much chocolate in it though but they still came out deliciously gooey.  Ingredients: 200g plain or dark chocolate 200g butter 275g caster sugar 3 eggs 90g plain flour 30g cocoa powder 200g whit

What happens when I'm left alone for an afternoon? I bake of course! I found myself at a loose end this afternoon and as all the slutty brownies got gobbled up over the weekend, I thought I had better replenish our treats. These were recently posted over on Jane's Patisserie  and they are amazing! Ingredients: 125g butter 175g light brown sugar 1 egg 1 tsp vanilla extract  1 tsp cinnamon 150g plain flour 150g oats 1 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp salt 200g raisins  Method: 1. Cream together your butter and sugar until light and fluffy. Add your egg and beat again.  2. Add the vanilla extract and cinnamon. Mix thoroughly.  3. Combine your flour, oats, baking powder, bicarbonate of soda and salt. Add to your butter mixture and mix together to form a cookie dough. 4. Add the raisins. Divide into 10 balls, weighing 85g each. Pop in the freezer for 30 minutes or in the fridge for an hour.  5. Preheat your oven to 180c fan. Bake for 10-12 minutes. Leave to cool

This is another recipe I can take absolutely no credit for! I saw Zoe Sugg make these on her IGTV but the original recipe is from Jane's Patisserie.  I am not a HUGE fan of the name... but that's what they're called everywhere online! They are basically triple-decker-brownies! There's a cookie dough layer at the bottom, an Oreo layer in the middle and a brownie layer on top. More calories than I even want to THINK about but totally worth it.  Ingredients: For the cookie layer -  115g unsalted butter  125g light brown sugar  1 egg 1/2 tsp vanilla extract  225g plain flour  1/2 tsp bicarbonate of soda 1/2 tsp salt  1 tbsp cornflour  150g milk chocolate chips/chunks For the Oreo layer -  20-25 Oreos  For the brownie layer -  100g dark chocolate  100g unsalted butter  2 medium eggs  140g caster sugar  50g plain flour  25g cocoa powder  150g milk chocolate chips/chunks  Method:  For the cookie layer -  1. Beat together the butter and the sugar until light and fluffy.  2. Ad