Snapshots from my week

Happy Friday, friends! How are you doing?

I wanted to update you on our cake sale for children in need last Friday – we made over £100! I baked chocolate and vanilla cupcakes with chocolate cream cheese frosting which turned out really yummy. I decorated them with a 2d nozzle – you can easily do either a pretty swirly swirl or a rose swirl with it, so it’s super handy to have one if you want to make pretty cupcakes. You can get them for about £3 online.

On Saturday I went to a blogger meet up in Nottingham, organised by Hannah and Emma and held at the Ned Ludd in Nottingham. I had a fish finger sandwich for lunch which was really poor so I wouldn’t recommend it for food, but the staff were lovely so a nice place for a Christmas cocktail!

The event was mainly fashion or beauty bloggers (I was the only food blogger!). We got a chance to mingle and talk, and heard from a few different brands. Lush also came along to show us how to make a bath bomb! I made a big blue, and I have to say mine looked pretty much the same as the picture online, so go me!

I found the process of making one really cool, but I have to say I still hate the smell of the bombs and most Lush products – they’re far too strongly scented for me! And I hate baths. But their range of natural bar shampoos looked interesting. 

The girls were lovely enough to pull together a goody bag for us all too. My highlights were this eye primer which I used massively skeptically but have been really impressed with (eyeshadow that stays where it should be!) and the hello fresh breath spray which I find really useful because I don’t really like mints or gum, so this will be handy to put in my handbag.

AND all the participants were also matched to buy secret santa presents for each other! I got my girl a gift set from Lush (different strokes and all that!) and some homemade chocolate dipped marshmallows – I hope she liked them! I received some lovely presents, including these festive sprinkles – what a perfect present for me!

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A lot of evenings this week have been spent at the vets, trying to get some answers for our seven month old kitten Brownie. She’s now been diagnosed with a life-threatening disorder and is having treatment in the pet hospital at the vets. It may or may not work, and if it doesn’t we’re going to have to say goodbye to her. 

I am so sad that such a little kitten has spent part of her life feeling ill, but it’s just bad luck.  Thankfully Bella is doing fine.

  • Currently reading: Stone Mattress, a new collection of short stories by Margaret Atwood
  • Currently listening to: 1989 by Taylor Swift. Some of the songs are insanely catchy!
  • Currently lusting after: some ankle boots (flat, black or brown, comfy!). I’ve resisted the trend for many years but I think it’s finally time to embrace them! I tried on every pair they had in new look but they all looked a bit odd on me – my legs are pretty skinny! Any recommendations?

My goals for the next week are to continue to eat pretty healthfully and make time to try to de-stress. Various things have been causing me a lot of anxiety lately, and things have been really bad in the last couple of weeks since our kitten Brownie got really sick. I’m also going to be starting to put up some christmas decorations (gasp) and sort out my festive songs!

It is generally beginning to look a lot like Christmas around here – Nottingham’s Winter Wonderland is open, my nails are Christmas party-ified and my advent calendar is ready to go for December 1st! Do you have one? This year Cadbury had two dairy milk versions – a regular sized one with 90g of chocolate and a jumbo one with twice as much! Of course I went for the bigger one!

This weekend I’m going to re-make my Millie’s Cookies recipe and take (hopefully) some better photos for you! People LOVE the recipe (who doesn’t want to make Millie’s Cookies at home?!) but the pictures are a bit dreadful, which is a shame as the cookies taste so good! 

What do you have planned this weekend? Do you have any goals for the next week that you’d like to achieve?

 

x Kerry

 

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How to make your own Cake Flour

How to make your own Cake Flour - It's SO easy! | kerrycooks.com

 Oh hey, you can totally make your own cake flour! But wait, what is cake flour and why should you bother?

Cake flour, also sometimes called sponge flour, is a finely milled flour with a low protein content. It’s often used in cakes and pastries to give them a soft and light texture, such as in American baking classics like chiffon cake and angel food cake. If you want your cake to be ultra fluffy for a special occasion, you need homemade cake flour!

I also LOVE using it in cookies to ensure that they are thick, puffy and chewy. Like my perfect chocolate chunk cookies, which are about 2 centimetres tall! You can’t beat a thick cookie where the middle is basically cookie dough!

The cake flour we’ll be making isn’t exactly the same as what’s available in the US, which is bleached flour with a reduced protein content. Instead, we’ll combine plain flour and corn flour, which gives us a more tender flour with less gluten. We’ll also sieve it several times.

 How to make your own Cake Flour

How to make your own Cake Flour

 You’ll need:

  • 300g plain flour
  • 4 tablespoons corn flour
  • two large bowls
  • a large sieve

Measure out your flour, and then measure four tablespoons of flour back into your container or packet. Add the cornflour and then sieve the flour and cornflour together. Five times, back and forth in your bowls. I know! But we have to make sure the mixture is perfectly light and aerated. Trust me, it’s worth it!

Use the cake flour in place of plain flour in your special cake or cookies! I usually make it at the point I want it rather than in advance.

Happy festive baking!

 

x Kerry

 

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Cranberry, Pistachio and White Chocolate Cookies

Ease into the festive season with these gorgeously soft and chewy cranberry, pistachio and white chocolate cookies! Delicately spiced with a little ginger and cinnamon, they’re incredibly moreish and a little bit Christmassy!

Cranberry, Pistachio and White Chocolate Cookies

Cranberry, Pistachio and White Chocolate Cookies

Cranberry, Pistachio and White Chocolate Cookies

Well it’s officially past mid-November, is it almost acceptable to get my Christmas decorations out yet? I’ve always held off until December in previous years, but I have to say, it seems harder this year. Anyone else finding that?

These cookies are absolutely yummy! I made them for a family lunch and my husband ate at least five of them, which is weird because he doesn’t normally eat cookies, or really anything sweet, which is highly inconvenient for me. I love the combination of pistachio and cranberry, as well as looking holiday-appropriate, the tart cranberries and crunchy nuts are delicious. Melty white chocolate buttons and festive cinnamon and ginger make these cookies even more addictive.

You may notice how I’m sneaking gradually towards out and out FESTIVE SPIRIT. These cookies are a little way in for you so you don’t have to stop pretending to be a total grinch who definitely won’t be entertaining anything Christmassy until at least December the first.

From next week though, I’m afraid all bets are off. We’re going all out Christmas around here!

Cranberry, Pistachio and White Chocolate Cookies
Yields 21
Ease into the festive season with these gorgeously soft and chewy cranberry, pistachio and white chocolate cookies! Delicately spiced with a little ginger and cinnamon, they're incredibly moreish and a little bit Christmassy!
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
350 calories
46 g
43 g
17 g
5 g
8 g
80 g
27 g
26 g
0 g
8 g
Nutrition Facts
Serving Size
80g
Yields
21
Amount Per Serving
Calories 350
Calories from Fat 148
% Daily Value *
Total Fat 17g
26%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 43mg
14%
Sodium 27mg
1%
Total Carbohydrates 46g
15%
Dietary Fiber 2g
9%
Sugars 26g
Protein 5g
Vitamin A
7%
Vitamin C
1%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cookie dough
  1. 230g | 2 sticks unsalted butter
  2. 175g | 1 cup brown sugar
  3. 100g | 1/2 cup caster sugar
  4. 2 large free range eggs
  5. 1 tbsp vanilla bean paste
  6. 1 tsp ground cinnamon
  7. 1 tsp ground ginger
  8. 450g | 3 cups plain flour
  9. large pinch salt
  10. 200g | 1 cup dried cranberries
  11. 200g | 1 cup shelled pistachios
  12. 200g | 1 cup white chocolate buttons or chips
For the cookie dough
  1. Preheat your oven to 160C/gas mark 5/350F and prepare three large baking trays with non stick baking mats or greaseproof paper.
  2. Combine the unsalted butter and sugars in a bowl and mix together with a spatula - your butter needs to be very soft! Beat in the two eggs, salt and vanilla, and then measure out the dry ingredients. Reserve a handful each of the cranberries, pistachios and white chocolate, and stir the rest into your dough.
  3. Finally, sift in the plain flour, quickly incorporating it into the cookie dough. Use a small cookie scoop to scoop balls of dough onto your tray, at least 3 inches apart. Use the reserved cranberries, chocolate and pistachios to decorate the top of the cookies. Bake for a scant 9-11 minutes, removing from the oven before they start to brown. Let them cool and firm up completely on the counter before you attempt to move them.
Adapted from Diethood.com
beta
calories
350
fat
17g
protein
5g
carbs
46g
more
Adapted from Diethood.com
Kerry Cooks http://kerrycooks.com/
 edited3

Cranberry, Pistachio and White Chocolate Cookies | kerrycooks.com

Cranberry, Pistachio and White Chocolate Cookies | kerrycooks.com

 Have I mentioned the importance of ice cream scoops to your baking before? I have two, a small one and a large one. The small one is invaluable for perfectly round and even balls of cookie dough, and the large one is perfect for making cupcakes – you use the scoop to measure out the batter, so all the cupcakes turn out exactly the same size!

If you’re a serious cookie baker, I’d also really recommend picking up these non-stick re-usable baking mats from Lakeland – I was skeptical at first, but they’re fantastic! Absolutely nothing sticks to them – so you never need to fear making delicious cookies that you can’t prise off the tray again!

I hope you love these!

x Kerry

 

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Snapshots from my week

Milo says happy Friday, friends. I’m not sure I’ve ever been more happy to see the end of a week!

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 Last Friday we tried Oscar and Rosie’s pizza for the first time (at Das Kino in Nottingham). We had a frenchman pizza, with a garlic base and goats cheese and beetroot on top. It was SO yummy! Das Kino was a somewhat weird place to hang out on a Friday night though with very loud DJ music from 6pm! We felt somewhat odd stuffing our faces with pizza! I would definitely go back at lunchtime though, and the cocktails were delicious.

 I also did some baking – some cookies and some homemade marshmallows that I’ll be sharing with you in the next few weeks! Bella enjoyed the box of goodies that Lakeland kindly sent me too! They sent me some awesome stuff that I’ll share in the next few weeks, including chocolate for my homemade marshmallows (yum) and metallic sharpies (life made).

I had the idea to make these Christmas tree cut out cookies when I was at a gig with Lee that was not my tupe of music… boredom is excellent for creativity as it turns out!

On Sunday I headed to the park to hang out with some friends and their little boy – it was such a beautiful and warm autumn day to be outside! Not at all like November – the upside to global warming!

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 This week’s City WI was a fun one – we made Christmas table centrepieces! Using spruce, holly, ivy and other festive bits and bobs.

It was really cool, apart from getting stabbed by holly continuously!

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 This is mine – what do you think? It should hopefully last until Christmas if I keep it watered. 

Today at work I’ve organised a Children in Need Bake Sale! I’ve made about 35 vanilla and chocolate cupcakes with delicious dark chocolate sour cream frosting and pudsey spotted sprinkles! Fingers crossed we raise lots of money for charity!

Last week I started reading Amy Poehler’s book Yes please. It’s a little difficult to read on an ereader (the pictures!) but I’m enjoying it!

What new autumn tv shows should I be watching? I’m rewatching Gilmore Girls at the moment (the BEST) and we’re also watching Orange is the New Black and Sons of Anarchy. Anything else awesome I should see?

Oh, and of course, I can’t go without my daily Barefoot Contessa fix! Please tell me you’ve seen it so we can talk about it!

x Kerry

 

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Five Easy Tips to Instantly Improve your Baking

Five Easy Tips to Instantly Improve your Baking
Frustrated by cakes that get stuck to the tin, biscuits that run together and cupcake frosting that won’t swirl? Read on for my Five Tips to Instantly Improve your Baking!

I’m really lucky in that most of my bakes turn out really well (not that I haven’t had a few memorable disasters!), but I know that lots of people struggle with their baking. Even though what you make may already taste delicious, these little steps will add polish and that extra oomph to really take your baking to the next level.

Use good quality chocolate and vanilla (skimp on everything else)

I am a HUGE advocate of using cheap ingredients in my baking – on the things where it doesn’t matter. Here’a s run down of what I use. 

  • Value unsalted butter (sometimes Tesco or Sainsburys, sometimes Lidl, never over a £1)
  • Value plain flour (did you know you can make your own cake flour? Just replace 2 tbsp of flour of every 23og your recipe needs with corn flour and whisk)
  • The cheapest caster / golden caster sugar – usually Tate and Lyle or supermarket own brand. Buy a tin of treacle and you won’t need to spend money on dark muscavado / dark brown sugar or light muscavado / light brown sugar – you can make your own! Oh, and it tastes SO much better and keeps your baked goods moist!
  • Good quality chocolate – this doesn’t necessarily mean expensive. I often use tesco everyday value plain chocolate in my baking which at 55% cocoa solids does a great job in brownies and chocolate frostings. And its 30p per 100g. Where you want a more intense chocolate hit (75% cocoa solids), I’ll often go for a supermarket version too (about £1 per 100g) – why spend £3 on a small bar of fancy chocolate when it’ll end up tasting the same? 
  • Free range eggs – here’s where it does matter. Never use value eggs. If the cost on the shelf is super low, the chicken has probably paid the price. I use local free range eggs that are sold by someone I work with, or happy eggs are good too
  • Vanilla – okay, here’s where you can’t skimp. My favourite vanilla is vanilla bean paste – it’s like extract but it’s full of vanilla bean seeds for an intense flavour and that gorgeous speckled look that tells you it’s really got vanilla in it! My favourites are Neilsen Massey and Steenbergs. Tesco and other supermarkets occasionally do a baking 3 for 2 which is the time to stock up as they’re £7 a bottle. A bottle lasts me a few months of baking though, and I’m guessing I do more than most people! Given how much I use it, it might be better for me to buy it in bulk really!

Five Easy Tips to Instantly Improve your Baking

Coffee and vanilla make chocolate flavours sing

For a really decadent and delicious chocolate cake or cupcake, include a hefty dose of vanilla bean paste, and coffee too. I like to use a little brewed strong espresso in my cakes or frostings – just a couple of teaspoons is enough to make the chocolate flavour even more chocolatey, without making it taste like coffee – you won’t even know it’s there!

Salt makes cakes, cookies, and breads better

Never skip the salt! Salt wakes up all the other flavours and bring them together – it is so important in your baking, and not just in sweet/salty desserts like my chocolate peanut butter pretzel brownies! I like to use unsalted butter, since it means I can control the amount of salt in my baked goods, but be sure to add a pinch to cake and cookie batter, and even frostings too – it helps balance and cut through the sweetness and make things even more delicious. Sprinkle a little sea salt on top of just baked melty cookies too – sooo good!

Include sour cream, greek yoghurt, or buttermilk in your cupcakes and cakes to keep them moist

Cakes and cupcakes just taste better when they’re moist and packed with flavour! Look for recipes with sour cream, yoghurt or buttermilk and your cake will be amazing and stay moist for days too. I love Annie’s chocolate cupcakes with sour cream, and this lemon drizzle loaf with greek yoghurt. Give it a try!

Five Easy Tips to Instantly Improve your Baking

Invest just £5 in icing nozzles for awesome cupcakes

Want to do a really impressive rose or swirly swirl? You need just two types of nozzle and your cupcakes will look pretty forevermore! A 2d nozzle for a rose swirl, and a star nozzle for the prettiest classic swirl. I also have this great set with seven different nozzles which has come in really handy over the last few years.

Oh, and you’ll also need some piping bags – I love these ones from Lakeland. They’re disposable, because life’s too short to wash out a piping bag!

 

 

 x Kerry

 

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Reese’s Chocolate Peanut Butter Cup Fudge

The most decadent and delicious Reese’s Chocolate Peanut Butter Cup Fudge! The silkiest, chocolatiest fudge mixture is mixed with Reese’s Mini Peanut Butter Cups, peanut butter swirls, and topped with sea salt. The best news? You won’t need a sugar thermometer with this easy cheat’s fudge!

Reese's Chocolate Peanut Butter Cup Fudge | kerrycooks.com

Reese's Chocolate Peanut Butter Cup Fudge | kerrycooks.com

Of all the things that I’ve ever stuffed Reese’s Peanut Butter Cups into (my mouth being probably the number one destination), I think this is the best so far. I LOVE my easy fudge. It’s one of my favourite, most versatile recipes on my blog. I’ve used it to make bounty fudge and S’mores fudge (oh my god) – in short, you can use it as a base to hold your favourite ingredients!

When I came back from honeymoon with a stash of peanut butter chips and peanut butter cups I knew I had to make this fudge. If you’re addicted to the whole sweet/salty chocolate peanut butter combo (1. and who isn’t? 2. you must make these brownies), you will love these! The other great thing about them is that they make the perfect gift for anyone who loves chocolate. Whip up a big batch of this fudge, package the squares up in some pretty presentation bags, tie with ribbon, and you’ve got yourself some gorgeous homemade Christmas presents.

I always pick up my mini Reese’s Peanut Butter Cups from Asda because they’re so much cheaper than other supermarkets (maybe the walmart thing?) and you can get white and milk ones too – so handy for baking delicious treats (or just eating from the bag). If you’re in the UK you probably won’t be able to get your hands on any peanut butter chips except online, but that won’t make much difference at all – this fudge will still be loaded with yummy chocolate peanut butter flavour. (My thoughts on peanut butter chips – they’re handy and quite tasty but they aren’t the healthiest – they contain hydrogenated oils). But don’t worry, you can easily substitute them with some good old peanut butter!

If you’ve ever been apprehensive about making homemade fudge, this easy version is for you! There’s no soft ball stage, no sugar thermometer’s, and no worry that it will possibly go wrong – it simply turns out perfectly every single time! It’s so easy to make from ingredients you may have on hand too – just a tin of condensed milk, and dark chocolate, which are heated in the microwave. You won’t believe how good it tastes! Just have your greased pan and mix-ins or toppings ready to go, because once the condensed milk and chocolate are melted, the mixture starts to firm up quickly!

A little friendly warning – this addictive stuff takes about 4 minutes to make and has only 4 ingredients!

Reese's Chocolate Peanut Butter Cup Fudge
Yields 16
Write a review
Print
Prep Time
15 min
Prep Time
15 min
355 calories
44 g
10 g
18 g
6 g
8 g
77 g
122 g
38 g
0 g
6 g
Nutrition Facts
Serving Size
77g
Yields
16
Amount Per Serving
Calories 355
Calories from Fat 160
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 10mg
3%
Sodium 122mg
5%
Total Carbohydrates 44g
15%
Dietary Fiber 3g
12%
Sugars 38g
Protein 6g
Vitamin A
7%
Vitamin C
1%
Calcium
10%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g plain chocolate (55 - 70% cocoa solids)
  2. 1 397g can condensed milk
  3. 100g peanut butter chips (or substitute with peanut butter, swirl about three tablespoons into the chocolate fudge when it's just melted)
  4. 240g peanut butter cups (equivelant to 12 large cups, chopped into small (1cm ish) pieces. (Reserve 80g to decorate the top)
  5. Sea salt
Instructions
  1. Let's begin! First, prepare a 8 x 8" pan by greasing it with vegetable oil, and cut up your peanut butter cups and prepare your peanut butter or peanut butter chips.
  2. Next, break up your chocolate into small chunks, and pop into a medium-large heatproof bowl. Heat on high at 30 second intervals until it's almost melted. Stir between each interval to ensure it doesn't burn.
  3. Add the can of condensed milk to the chocolate, stir well and then return to the microwave for 15 seconds to warm it through. Using a large spatula, quickly stir most of the cut up peanut butter cups into the fudge (reserving the rest for the top), along with the peanut butter chips or 3 tablespoons of peanut butter. Working quickly, scoop the whole mix into the 8 x 8" tin, using the spatula, or clean hands greased with a little vegetable oil, to push the mix down evenly into the corners of the pan. Quickly press the remaining peanut butter cups into the top and sprinkle with sea salt.
  4. Leave to set in the fridge for 30 minutes, then remove, loosen from the edge of the pan using a metal palette knife warmed with very hot water, and cut into large pieces.
  5. The fudge will keep in an airtight container in the fridge for a week to ten days, but it won't last that long!
beta
calories
355
fat
18g
protein
6g
carbs
44g
more
Kerry Cooks http://kerrycooks.com/
Reese's Chocolate Peanut Butter Cup Fudge | kerrycooks.com

Reese's Chocolate Peanut Butter Cup Fudge | kerrycooks.com

 I hope you love this fudge! Feel free to cut into smaller pieces, for special gifts I like to cut into mammoth chunks – all the better to indulge people with!

Oh and I’m entering this fudge into November’s Treat Petite challenge! It’s a challenge hosted by Cakeyboi and my friend The Baking Explorer (check out her blog!) to make individually portioned sweet treats (like my recipe for just two chocolate chunk cookies!). 

NEW LOGO

 x Kerry

 

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Snapshots from my week

 Happy Friday, friends! How has your week been?

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 Last Friday was Halloween! I made a buttermilk chocolate bundt cake and took the kitties to get spayed. They’re 100% fine and didn’t seem to realise they’d even had a major operation! They were still jumping around like crazy!

 On Friday night we had a Halloween party! I spent most of the day getting the house and food ready. I bought some delicious french and english cheeses from Lidl (if you’ve never tried their french goats cheese, OMG) and some freshly baked ciabattas too – SO good! We also had meats, olives, and roasted veggies.

It wasn’t a costume party to start with, but it kind of became one (don’t know how that happens!) so I went as a cat!

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 There was also a pumpkin, Tin Tin, a Black Swan, a zombie/ghoul and a group of vampires!

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 Bella was so sweet (as she always is with new people), making friends with everyone. She is SUCH a confident kitty! She climbed onto Lucy’s lap and let her little boy Rory stroke her which was just so adorable!

As well as the chocolate cake, we enjoyed some cornbread made from a mix I brought back from our honeymoon (from Trader Joe’s) which was DEELICIOUS! There was also plenty of Halloween candy around (including candy corn!). We got SO MANY trick or treaters – what about you? They were all pretty adorable.

This week I also popped into the weekly Country Market in Beeston, which is run by the Women’s Institute. I picked up some local vegetables, plus some marmalade and blueberry jam – all homemade and such good value. Oh, and the best marmalade and jam you’ve ever tried! Country markets are put on around the country, so check if there’s one near you!

Last weekend I went to visit my family – there was some swing action (SUCH fun!) and a delicious autumnal pie. This week has been pretty quiet – the cats were back at the vets again for vaccinations and I also took part in a focus group at a local restaurant which was fun – and I got a £20 voucher! 

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And Lee bought me flowers! It doesn’t happen very often but I appreciate that he remembers sometimes :) Tonight we’re heading out for the evening into the city to try a new restaurant!

What are you up to this weekend?

 

x Kerry

 

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Stop what you’re doing and look at this!

Happy Bonfire Night! Are you celebrating or going to a fireworks display tonight?

 

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Dorothy at Crazy for Crust made this absolutely gorgeous looking Pecan Pie! I really want to make chocolate pecan p ie soon!

Classic-Pecan-Pie-4-of-11w

 

 

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Baked Chocolate Doughnuts with Honeycomb Crumble

Gorgeous soft baked Chocolate Doughnuts are topped with a silky chocolate glaze and smashed up Crunchie bars for a deliciously Bonfire-Night appropriate treat!

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

Good morning and happy November! I hope you had a fabulous Halloween? We had a really fun party – I was a cat (the lazy girls costume). And we got loads of Trick or Treaters too – mainly little kids, which was super cute!

These Baked Chocolate Doughnuts with Honeycomb Crumble are a fantastic baked afternoon treat! You don’t need a stand mixer or any unusual ingredients to make these deeply chocolatey doughnuts, but you will need a doughnut pan. Do yourself a favour and get one – they’re super cheap and your life will have more doughnuts in it! This is the one I have - I’d really recommend it – the doughnuts come out super easily!

I love baked doughnuts (you might notice I’ve made quite a few this year!) because they are fun and cute (like fried doughnuts) but you don’t get that greasy aftertaste like with fried doughnuts (unless you’re going to make and eat them immediately – in which case, do that!).

The doughnut batter is made simply with cocoa powder, flour, rising agents, and melted chocolate which makes it even more decadently chocolatey. In the place of buttermilk, milk with some added vinegar give these doughnuts a tangy moistness while making them easier to make with the ingredients you have in your cupboard right now! 

Once cooked, we top the doughnuts with a ridiculously simple and yummy chocolate glaze, then sprinkle over a topping of your choice. I had fun bashing up a couple of crunchie bars (an excellent way to work out pent up aggression!) for a Bonfire Night honeycomb version, but these doughnuts are also so adorable with brightly coloured sprinkles on top, or even just left plain.

The only downside to these doughnuts is that you will want to make them all the time. They’re SO easy and ready to eat in about 45 minutes!

 If you don’t have a doughnut pan (although one will change your life for the better for just a tenner from ebay), you can make these delicious doughnuts into chocolate muffins, and top with the same glaze. They’re so moist and the glaze helps to keep them delicious for a few days.

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

Chocolate Fudge Cake Doughnuts with Crunchie Topping
Yields 16
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
286 calories
42 g
42 g
12 g
5 g
7 g
84 g
119 g
25 g
0 g
4 g
Nutrition Facts
Serving Size
84g
Yields
16
Amount Per Serving
Calories 286
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 42mg
14%
Sodium 119mg
5%
Total Carbohydrates 42g
14%
Dietary Fiber 3g
13%
Sugars 25g
Protein 5g
Vitamin A
5%
Vitamin C
0%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the doughnut batter
  1. 100g / 2/3 cup cocoa powder
  2. 250g / 1 3/4 cups plain flour
  3. 260g / 1 1/4 cups light brown sugar
  4. 1 tsp baking powder
  5. 1 tbsp espresso powder
  6. 1 tsp bicarbonate of soda
  7. large pinch salt
  8. 150g / 1 cup plain chocolate chips
  9. 2 large eggs
  10. 180ml / 3/4 cup milk
  11. 2 tsp white wine vinegar
  12. 2 teaspoons vanilla bean paste
  13. 115g / 1/2 cup melted butter
For the chocolate glaze
  1. 100g plain chocolate
  2. 3-4 tbsp milk
  3. To top: 2 x Crunchie bars, or sprinkles of your choice
For the doughnuts
  1. Preheat your oven to 160C/gas mark 4/350F and prepare your doughnut pan by greasing each doughnut hole with some kitchen towel saturated with vegetable oil.
  2. Next, in a large bowl, measure out all your dry ingredients and whisk them together to remove any lumps. Set aside.
  3. In a large measuring jug, measure and then whisk the milk, eggs, vanilla and vinegar together. Melt the butter in the microwave and then pour into the jug with the other liquid ingredients.
  4. Melt the chocolate (I like the use the same mug that I melted the butter in) in the microwave, on 30 second intervals, stirring between each interval.
  5. Finally, add the liquid ingredients to the dry ones, stirring just to combine - the mixture will resemble cake batter. Pour in the melted chocolate, and fold in until it's just combined.
  6. To fill the doughnut rings, I like to use a tablespoon, although a piping bag would work really well too. Simply put a tablespoon of batter into each third of the ring, and then use the tip of your spoon to even it out. Don't overfill - as the doughnuts will rise and you want them to be nice and even.
  7. Bake for 12-15 minutes on the top shelf of the oven, until the tops of the doughnuts spring back when pressed. Get a cooling rack ready, and give the doughnut pan a sharp rap on the counter top before turning it upside down and upending the doughnuts onto the cooling rack.
  8. To make the glaze, melt the chocolate in the microwave and then stir in the milk with a wooden spoon until you've got a thick but liquid consistenty. I like to glaze the doughnuts while they're still very slightly warm. Simply dip the doughnuts into the bowl of glaze and give them a swish around before leaving to set - I do it on the cooling rack over some tin foil or a baking tray for minimised mess. Crumble over crunchies, sprinkles, or whatever you want.
Adapted from King Arthur Flour
beta
calories
286
fat
12g
protein
5g
carbs
42g
more
Adapted from King Arthur Flour
Kerry Cooks http://kerrycooks.com/
Baked Chocolate Doughnuts with Honeycomb Crumble | kerrycooks.com

You can get pretty bright sprinkles like these from cake decorating shops, or failing that – ebay!

If you do decide to get a doughnut pan, you have to make my cinnamon sugar baked doughnuts! SO good for breakfast. And cinnamon’s totally a superfood, so…. healthy, right?

 I’m entering this recipe into November’s Tea Time Treats, hosted by The Hedge Combers and Lavendar and Lovage - the theme this month is Bonfire Night. 

lavenderandlovage_teatime

 x Kerry

 

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Snapshots from my week

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Happy Friday and Happy Halloween, friends! Are you celebrating All Hallows Eve or are you holing up inside with the lights turned off?

I know some people feel annoyed by Halloween, as they resent an American holiday coming over here and getting our kids all hopped up on sugar (not a valid point of view anyway as it completely ignores the fact that Halloween was a Celtic import to the US, not the other way around!). But I think there’s something really special about it, and I love getting adorable little trick or treaters coming to my door – they’re so cute!

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 Last weekend I headed to the Bramley Apple Festival in Southwell, a quaint town about 45 minutes away from Nottingham.

It was such a beautiful autumnal day! The bramley apple was invented (well, first propagated!) in Southwell which is why the town has the annual festival.

A food and drink market is held in Southwell Minster, with lots of delicious foods on offer from local producers. I picked up some challah bread and a delicious chocolate fudge brownie.

The shops in Southwell compete for the best apple-themed window display. They’re always absolutely amazing and this year was no exception – meet Bramleyasaurus! She actually moved around!

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There’s also a competition for Bramley king and queen, which is a costume competition for little kids (well, their parents!). The costumes this year were incredible!

 Finley had a great time and has mastered clapping – he spent the whole time applauding the winners!

 We headed over to Lucy’s house for a spot of lunch – she made us delicious butternut squash soup, as well as leek and potato! They were both SO good!

 I did A LOT of baking last weekend! I made pumpkin chocolate chip muffins, homemade oreo’s, and cinnamon rolls with cream cheese glaze! I was really happy with how they all turned out – I finally feel like I really mastered cinnamon rolls properly – they turned out great!

The cinnamon rolls were for the Halloween edition of Cake Club Notts! It was SUCH a good one. There were less (even none!) chocolate orange cakes this year – people had diversified a bit with sticky toffee cakes, pumpkin cakes, and even a massive S’mores cake! Everything was delicious but I went for an oatmeal creme pie (actual recipe here!) and a slice of sour cherry and chocolate bread – sooo good!

I did also have a pumpkin cupcake with cream cheese frosting which I took home with me, but sadly I left it unattended in my kitchen and the kitties nobbled it! Naughty kitties!

On Monday I headed out for cocktails to say goodbye to our friend Trista who’s moving to Sweden for six months! We’re going to miss her lots. We went to Revolution for their happy hour cocktails and half price food (on Monday’s). I have to say the food there is pretty tasty for a chain!

 Speaking of autumnal/halloween things – here are my autumn/halloween decorations! I’ve got a pumpkinny mantlepiece and quite a few decorations for my party tonight. My lovely friend Emma also brought me back some candy corn from the US – my first time trying it! It has an interesting flavour (not like corn!).

I was pretty proud of myself this week for managing to change my flat tire on my bike! It might seem unimpressive but I haven’t had a flat for a couple of years and had almost completely forgotten how to do it! Go me!

Happy Halloween weekend friends! Are you celebrating this weekend?

 

 x Kerry

 

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