Tag Archives: comfort

The most chocolatey white and dark chocolate cookies for when it’s stormy and you want a chocolate hug

22 Feb

These cookies are an adaptation of the ‘Double Death by Chocolate Cookies‘ recipe from my bible, being The Great British Bake Off, How to turn Everyday Bakes into Showstoppers of course.

I made these cookies for Valentines day (a request haha!) However I was majorly craving them last night during one of Nice’s storms. I love them! The weather here is great, it hardly ever rains but when it does, it usually involves a storm. Films, tea and chocolate cookies are perfect for eating in bed, listening to the storm outside.

I modified this recipe from the Bake Off book as I had no cocoa powder. Instead, I melted some dark chocolate and reduced the amount of soft butter, I also added some extra flour to balance out the wet/dryness of the mixture. I also added quite a few more white and dark chocolate pieces to the cookies because I just love chocolate.

The first time I made these cookies I used the cheapest dark chocolate from Carrefour – they came out ok, however the high sugar content in the chocolate made them a little too sweet and not ‘chocolately’ enough. As a result, use dark chocolate of more than 70% cocoa solids, it is really really worth the extra few centimes/pence (even if you are a student!)

Makes 14 large, gooey cookies        IMG_20130221_225053

Ingredients:
175g self raising flour
Pinch of salt
Pinch of baking powder
95g golden caster sugar
100g very soft unsalted butter
1 large egg at room temperature
25g good quality dark chocolate, melted
100g good quality white chocolate, broken into chunks (personally, the chunkier, the better)
150g good quality dark chocolate, broken into chunks

Method:
1. Preheat your oven to 180C. Combine the flour, baking powder, sugar, salt in a large mixing bowl. In a smaller bowl, mix the melted chocolate and soft butter together then add to the dry ingredients.
2. Beat the egg until frothy then add to the dry ingredients along with your chocolate chunks. Mix until thoroughly combined.
3. Take a tablespoon of the mixture and drop it onto a baking tray lined with greaseproof paper. Repeat with all the mixture allowing space between each blob for the cookies to spread when cooking.
4. Bake for approximately 12 minutes. They should be firm but not hard, they carry on cooking for a while and harden up after you take them out of the oven, burnt cookies is not a good look, you want soft, chewy ones!

Leave to cool then eat

My ‘Couldn’t wait until pancake day oaty-cinnamony healthy pancakes’

7 Feb

I recently realised that I only knew when Valentine’s day was by the association of that it is two days after pancake day…

hmmm

I would imagine it is generally the other way round.

I love pancakes, traditional French crepes with Nutella and banana have become a little bit of a too common occurrence for breakfast recently.

I equally love an American-style buttermilk stack slathered with butter, maple syrup and scattered with blueberries. Oh I wish there was America’s IHOP (International House of Pancakes) in Europe. My dear old Nan thought it was a chain of Chinese restaurants when confronted with them in the States!

Anyway, I thought of making a bit of a healthier pancake for breakfast this week (an excuse to practice for next week no?) So I went about making American-style ones with made with 50/50 flour and rolled oats to give them a bit more fibre. They are surprisingly filling, and give off a more of a rich, nutty taste, perfect with honey and bananas! IMG_20130125_080905

Serves 2 for a big breakfast!

Ingredients:
130g plain flour
80g rolled oats (I used Quakers porridge oats – yes, it’s really popular here in France!)
1/2 tbsp baking powder
1/2 tsp salt
300ml milk
1 large egg
1tsp cinnamon

To serve:
Chopped banana & honey

Method:
1. Heat a large frying pan on a medium heat. Mix dry ingredients together and then the wet ingredients together in another bowl.
Slowly combine the wet to the dry ingredients.
2. When the frying pan is heated up, drop a tiny bit of butter onto the pan and gently tilt the pan so the surface is completely greased.
3. Use 2-3 tbsp of the mixture for each pancake. Drop onto the pan and flip when bubbles form on the surface.

Serve warm with juice and coffee, and read the paper whilst you’re at it!