These Chocolate chip and Walnut cookies are a go-to bake of mine. They are easy to make, and so very yummy. The recipe is one I have from my mum, I’m not sure where she got it from. I believe it was once compared to the Nestle Cookies from on of my favourite US TV shows “Friends” – you know the episode where Monica tries to recreate the famous cookie supposedly made by Phoebes great grandma, but as it turns out it was actually “just” the brand Nestles recipe. I love that episode. Anyway, sorry got sidetracked, I have no clue how those cookies taste, but I can vouch for these! They are very yummy, and if allowed, they can last in a sealed cookie jar for up to 4 weeks.
As has become tradition my little assistant acted as taster! I think we can conclude that these Chocolate chip and Walnut cookies has got Elliot’s stamp of approval.
Chocolate Chip & Walnut Cookies
- 350g plain Flour
- 1/2 tsp Salt
- 1 tsp Bicarbonate Soda
- 1/2 tsp baking powder
- 200g brown Sugar
- 200g caster sugar
- 250g soft butter
- 2 tsp vanilla powder
- 2 large eggs
- 350g dark chocolate (preferably 70%)
- 200g lightly chopped Walnuts
Preheat the oven to a 190 C. Add flour, salt, Soda and baking powder to a large bowl. Set aside. Whip the butter soft, add brown – and Caster sugar. Whip until the mixture is even, add vanilla and 1 egg at a time while still whipping the mixture. When evenly mixed, add the flour mix and the chopped chocolate/walnuts. Mix it all. Set aside in the fridge for 1/2 an hour.
Roll the dough into walnut sized balls, put them on a baking tray (put baking sheet on the tray). Lightly press each ball with your forefinger. Remember to have some space between each cookie, as they will “melt” in the oven and take up a fair bit of space.
Place the tray mid-oven and bake for about 10 minutes or until the Cookies start to be light brown on the edges.
Take out cookies and leave on rack to cool. The cookies are very frail and soft while they are still hot, so it’s important to leave them on the rack until they have cooled completely. Continue the above until your out of dough. Place the cooled cookies in a cake tin, store at room temperature and dry.
It’s time for a weekly bake! This one is again nice and easy to make, like last weeks Cinnamom cake, and some might say even a little healthy! After all it contains one of your five a day. Now we always endeavour to have fresh fruit in the house, just the usual Apples, oranges and Bananas. Now personally I prefer my Bananas on the green side, and as soon as they go super ripe – you know yellow with brown dots kinda ripe, I really don’t like them, except if I use them for baking!
It was a bit of a “spur of the moment” bake. You see if you want to bake using bananas as an ingredient, whether it be banana bread or in this case Banana cake, ripe bananas are the best for the job. Thus I found myself “forced” to bake a cake the other day as the fruit bowl was filled with overly ripe bananas – oh the heartache!
Banana Cake w Chocolate
- 4 eggs
- 250 g Sugar
- 1 tsp Powdered vanilla/ vanilla essence
- 150 g Plain Flour
- a pinch of salt
- 1 tsb Baking powder
- 150 g melted butter
- 2-3 Bananas, mashed
- 100 g Dark Chocolate
- 25 g Soft Butter
- Hazelnut Crunch sprinkles (optional)
Turn oven onto 180 degrees C (160 fan) Melt Butter, set aside to cool. Add eggs and Sugar to a mixing bowl and whisk until the mix is light and fluffy. In a separate bowl mix flour, salt and Baking powder. Sift it into the Egg/sugar mix, and gently stir together until mix is even. Add the melted Butter, gently mix, finally add Vanilla and mushed Bananas, gently stir til mix is uniform. I used a round baking tin (approx 22 cm) lined with baking paper, pour the mix in and bake for approx 30 min. To test if cake is done use a fork or a trussing needle, stab the middle of the cake, when it comes up clean the cake is done.
chop the chocolate and melt. Once melted take of the heat and add the butter (diced) Mix until the butter has dissolved. Leave the mix to cool for a 2-3 min. Now apply it to top of the cake and leave to set. Sprinkle with Hazelnut crunch, chopped almonds, pistachios or whatever else you could fancy!
TIP when you add the butter to the chocolate you end up with a thick soft chocolate “icing”, but you can skip the butter and just cover the cake in melted chocolate, then you’ll get a hardened finish once it’s cooled, but still very tasty!
I’m a firm believer in having a good few baking stables! You know Go-to bakes, when you want to make a tasty treat and be sure that it’s a success without too much faff! First on my list is my go-to Tray-bake: Cinnamon cake with Chocolate Icing. It’s super easy, few ingredients and it tastes amazing!
Now it comes as no surprise that I LOVE baking if you’ve been following my blog, there has been quite a few cakes since I began my blogging adventure last year. At the beginning of January I made this alternative take on the classic Cinnamon Swirl and last week I ventured in to the savoury kitchen and made Baby approved Savoury Muffins, in an attempt to encourage the little guy to eat more independently, and they where definitely a hit – with grownups too. Last weekend was no exception, me and my little assistant got busy baking on Saturday, whilst daddy was of working. J was the one that had requested this specific cake, as he is positively addicted to it!
I’m not kidding when I say this is super easy, me and the little guy whipped this cake up in less than 30 min + baking time. The cake is really moist and can easily be enjoyed for several days without going dry, I just make sure it’s either in a sealed box or wrapped in clingfilm! We managed to make this cake last 3 days before we’d consumed it all. Elliot is also quite the fan!
Cinnamon Cake with Chocolate Icing
- 125g melted butter
- 400g sugar
- 400g plain flour
- 4 tsp Cinnamon
- 2 tsp Bicarbonate Soda
- 500 ml Butter Milk
- 50g melted butter
- 250g icing sugar
- 1 tsp vanilla essence
- 1 tbs cocoa powder
- 4 tbs hot coffee
Turn oven on 200 degrees c (180 fan) and line a baking tray with baking paper. Melt butter, set aside. Mix together dry ingredients. Add wet ingredients and whisk until mix is uniform. Pour into baking tray and bake for approx 30min. When cake is baked leave to cool slightly whilst making the icing. For the icing simply mix all of the ingredients together. While the cake is still warm pour on icing and voila the cake is done. Hope you enjoy!
TIP When applying the icing whilst the cake is still cooling the icing will “melt” onto the cake creating a nicer finish. I add coffee to the icing as it gives a really nice flavour, it’s not a dominant coffee taste. If you’re worried about the caffeine, simply use decaf.