White Chocolate Oat Cookies.Soft chewy chocolate cookies, but the recipe could be adapted to use whatever you have in the cupboard- an combination of chocolate, dried fruit, nuts. Makes 24. Ingredients: 110g butter, softened, or baking margarine 110g caster sugar 85g light soft brown sugar 1 egg 1 tsp vanilla extract 150g plain flour ½ tsp baking powder 180g porridge oats 200g white chocolate chips Method: 1. Preheat the oven to 170c fan oven or Gas Mark 5. 2. Line a 2 or 3 baking trays with non-stick baking paper. 3. Cream together the butter, caster sugar and light brown sugar. 4. Add the egg and vanilla extract and beat into the mixture. 5. Mix in the flour, baking powder and the oats. 6. Pour in the chocolate chips, or whatever you are using, and mix until well combined. 7. Roll into balls about 1 1/2″ diameter and place well spaced out on the tray. 8. Bake for about 10-12 minutes until they are just starting to turn golden. 9. Take out of the oven and leave to cool slightly and firm up a bit on the tray. 10. Transfer to a wire rack to completely cool. 11. Enjoy! If you make this recipe, let me know how you get on!
Banana Muffin Recipe
I have constantly got over-ripe bananas in my house, that get chucked into the freezer for using on a later date. Time to get using some! Hence the next recipe for the Bakehouse Blog!
200g self raising flour
pinch of salt
3 large bananas, mashed
150g caster sugar
75g butter, melted
1. Preheat the oven to 180 C. Place 12 paper baking cases in a muffin, or cupcake, tin.
2. Put the flour and salt in a bowl, then set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl.
4. Fold in flour mixture, and mix until just smooth- don’t over mix.
5. Spoon evenly into baking cases in muffin tin.
6. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
These muffins will freeze well, but they also last for at least three days after baking too. I’m going to play with this recipe and add oats, cinnamon etc, and play about with reducing the amount of sugar too.
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It’s not often I get free reign on a cake, or the chance to make a really pretty girly one. Most of my cake orders involve modelling of some description, but not sugar flowers. I’ve also been itching to make some edible lace but haven’t had an order that has required it yet. So edible lace and pretty flowers were the order of the day for this cake.
For the edible lace I used Claire Bowman Cake Lace. I have to say it was straight forward to use and I would highly recommend it if you are thinking of having a go. I also used the lace in the name plaque to tie it in with the rest of the design.
I really enjoyed making the flowers. This is about the fourth time I’ve achieved roses I would say had a ‘real’ look to them, and I really like the dusky pink tones in these roses. I added carnations as a contrast and then used gooseberry and lilac shades in other wired flowers to complete the look.
All in all, I was really pleased with the way the cake turned out, and my Gran was too, which was definitely the desired outcome!
In case you are wondering the top tier was lemon cake, with lemon buttercream, and white chocolate and lemon ganache, and the bottom tier was rich chocolate mud cake with chocolate flavoured buttercream and milk chocolate ganache. Two of my favourite flavours 🙂
I’m looking forward to the next pretty cake I can make!