Chai Masala Biscuits

Whilst making a cup of masala chai the other week I was thinking what a good idea it would be to put some of the masala into a batch of biscuit/cookie dough. I've made spiced cookies before, with a bit of ginger or cinnamon, and the punchy chai masala would probably work just as well. And I am pleased to say it did!

The masala mix is made up of cardamom, cinnamon, cloves, black pepper, ground ginger and nutmeg, I bought some back from India, you can either buy some from your nearest Indian supermarket, grind your own or use the individual spices in the cookie mix. Some larger Tesco stores might even stock it now too.

I used a basic cookie dough from BBC Good Food, which if you read my blog regularly you'll know is a site I use a lot, there are tons of recipes on there and their baking section contains lots of classic recipes - basic sponges, shortcrust pastry, fruit cakes, mince pies. Good stuff.

The biscuits are quite like shortbread, and the masala gives a nice little warmth. If you are a hardcore dunker (well done) I would suggest making them 1.5cm thick instead of 1cm as below.

Chai Masala Biscuits
adapted from BBC Good Food

Makes about 30 cookies, maybe more.I froze half the dough (wrapped in cling film and then put in a sandwich bag), my standard behaviour when making biscuits or cookies - so that I have a stash for when I really crave them.

250g softened unsalted butter
140g sugar
1 egg yolk
2 tsp of vanilla extract
295g plain flour (plus extra for dusting)
5g chai masala or mixed spices

Optional:
50g chocolate melted with 5g butter (to keep it shiny) for dipping
Extra sugar and chai masala for sprinkling on before baking / onto the chocolate

Preheat your oven to Gas Mark 5 / Fan 180 / Electric 190 
Cream together your butter and sugar til combined well and nice and fluffy.
Add in the egg yolk and the vanilla extract and mix in well.
Sift in your flour and masala, mix in - you'll need to get in with your hands here and knead to a dough. 
Add a tiny bit of water at a time if it seems a little dry.
Knead very briefly to a soft dough, wrap in cling film and chill for 20 minutes.

Roll out to about 1cm thick and cut into whatever shape you fancy, with a knife or cutters.
Lay on a baking tray lined with greaseproof paper. You can put them reasonably close together as they don't spread too much during baking.
Sprinkling the biscuits with a little chai masala mixed with sugar before baking gives a nice crunch when they are baked.

Bake for 10 - 12 minutes in the centre of the oven.
They can go from not cooked to brown in 30 seconds so keep an eye during the first batch, your oven may behave differently. 

Cool on a wire rack, you can either now eat them or dip them in melted chocolate and leave to set. 
I couldn't stop fiddling around with them and sprinkled the unset chocolate with a little chai sugar for extra spiciness.

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Ridiculously Good Oreo Fudge Brownies

Bet you are already thinking about when you can next bake.

I am very late to this party, I saw the brownies on Lorraine Pascale's show a few months ago (ok it was January, doesn't seem that long ago!) and ooohed over them and then never got round to making them, which is my usual trick. Ireena made them and so did Katie and I ooohed again.
I kept on buying oreo cookies and they'd get opened and suddenly there were no more oreos. So I bought a pack and hid them at the back of the cupboard for a few weeks, and finally today I made oreo brownies.

I make a lot of brownies but I think these might be the best. Rich, sweet and almost moussey in the middle (from whisking eggs, something I've never done for brownies) and very crispy on top - and then you get an oreo in there too - magic!

You should definitely try these, I think they'd be great in place of birthday cake or even for a dinner party. Or for, you know, eating two in a row. The brownie base itself without the cookies is a great one.

I made three alterations - I didn't include the 2 extra egg yolks - mainly because I didn't have enough eggs but really I felt it was a bit unnecessary. The chocolate was just broken into small pieces, I think grating chocolate would get melty and messy! And I had some fudge chunks lying around so I put those on top before baking, they melted into the batter and then when cooled became crispy and sticky, yum!

Recipe on BBC Food.

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Sweets & Chocolate

I love sweets. I do a lot of baking and whilst I appreciate freshly baked sweet treats there is something inside me that really loves the processed sugary wonderfulness that is sweets. And chocolate, I am a sucker for cheap sugary chocolate whilst also liking dark chocolate too.

Every day after school I used to go to the corner shop and buy a chocolate bar or a bag of 10p (20p if I was feeling rich) penny sweets. There was a brief phase of those sherbet sticks that you could buy for about 3p which everyone in school had and for some reason I remember them being of particular concern to teachers. Maybe because kids were pretending they were cocaine and snorting them, maybe that was it.

If you've read Stephen Fry's Autobiography (the first one) which includes a long section listing all the sweets he loved and loves that is just about how I feel about sweets too. Even though most of the sweets I used to eat still exist now there is always a heap of nostalgia associated with them.

Here comes the list, my favourites include: foam shrimps, lemon bon bons, apple laces, strawberry laces, sherbet dib dab, black jacks, fruit salad, foam mushrooms, foam strawberries, cherry lips, aniseed balls, fizzy cola, chewy cola, giant cola bottles, fizzy blue bottles (not the flies, the drink) coconut rolls, love hearts, foam teeth and toothbrushes, refreshers, drumsticks (one of my teeth came out because of a drumstick lolly), flumps, rhubarb and custard, Wham bars, candy sticks, candy necklaces, fried eggs.... the list is pretty much endless.

Although there are some sweets I don't like. I'm not a big fan of hard sweets save for bon bons and rhubarb and custard. And I never understood why people liked those white mice. I'm not a big chewing gum person although I did used to buy those long packs of bubblegum which were about 15p a tube. They never tasted sweet for very long so I could easily chew a whole pack in a couple of hours.

Chocolate wise the list is quite a lot smaller than the sweet side of things. At the moment I am favouring Galaxy over Cadburys - have Cadburys changed their recipe? I am inclined to blame Kraft Foods for the less chocolatey nature of their Dairy Milk lately. My favourites at the moment (which changes often!) are Galaxy Caramel, Galaxy Ripple, Wispa, Milky Bar and Crunchie. I am still mourning the loss of Kit Kat Peanut Butter which has been replaced by the rubbish Kit Kat Caramel - which isn't really caramel inside at all is it? Do we not get peanut butter as much in the UK as our American counterparts. There should be more peanut butter in confectionary in my opinion.

My favourite chocolate bar ever was the Cadburys Fuse bar, which was discontinued around the late 90s. It had basically everything going for it - chocolate, raisins, nuts, FUDGE PIECES and crispies. And the packet design was pretty cool too. I miss those.

So there you are, an essay from a sugar addict. I still do need to have at least one bar of chocolate a day, and it is a need, I think. I get a bit crabby otherwise. And you have no idea how glad I am that retro sweet shops have become popular again, Mr Simms Olde sweet shop in Cambridge is one of the best places to go for all kinds of sweets.

Now I am off to the shop for some sweets. I hope you enjoyed reading my post!


Sweetie images from Handy Candy - http://www.handycandy.co.uk and google image search

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Candied Ginger Brownies

You'd think I would have enough brownie recipes on here but I don't think there is such a thing as too many brownie recipes, or too many brownies!

Lately I have been more of a fan of brownies with things in them, before I was more of a chocolate nut and just wanted them to be as chocolatey as possible - which is obviously no bad thing either. But sometimes it is fun to experiment!

Spiced brownies are lovely and these candied ginger ones give you a good hit of ginger in each bite, and a bit of texture from the candied coating.

If you really like ginger I would make your pieces big but if you don't chop them up finer than I did, it will all work out fine either way. These are semi gooey brownies, with a nice crisp top.

100g good quality (70% cocoa or more) dark chocolate
70g butter
100g caster sugar
2 eggs
1/2 tsp of vanilla extract
75g self raising flour
1 tsp of baking powder
25g cocoa (or just use more flour)
100g candied ginger, chopped

Preheat your oven to 400f, 200c (180c fan) or gas mark 6

Break your chocolate into pieces and melt together with the butter in a bowl over a pan of simmering water, stirring frequently.
Take the bowl off the heat, leave to cool for a few minutes and then add in sugar and then your eggs one at a time.
Then add in the vanilla. Sift in the rest of the dry ingredients and fold together.
Then carefully fold in your chopped candied ginger, saving some for the top.

Pour into a non stick or greased and lined 9 inch square cake tin and sprinkle over the rest of the ginger. Bake in the oven for 15 minutes.

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Spiced One Bowl Brownies

I have encountered and made many brownie recipes, each one different from the next in technique and flavour. I like them with coffee, with nuts, even with bacon, but sometimes I want them to be quick and easy - because everyone needs brownies in a hurry sometimes.

These recipes require something which I don't normally ever use in baking - a microwave. The butter and chocolate is melted in the microwave for a couple of minutes and then the other ingredients stirred in one by one.

I've adapted the recipe to include some spices (something that feels very autumnal!) - ginger, cinnamon and smoked paprika - trust me the smoked paprika is good.

I much prefer very gooey brownies but my husband prefers his more like a moist cake - these are more of a cakey brownie with a lightly crisped top. If you like gooeyness then use about 50g less of the flour.

Spiced One Bowl Brownies
adapted from all recipes

NB  - I made this recipe again but with only 75g of flour and 25g cocoa powder, it gave a gooier brownie with a crisper top, good if you like them this way!

100g good quality dark chocolate (70%), broken in to pieces
70g butter
100g sugar
2 eggs
1/2 tsp vanilla extract
150g plain flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinamonn
1/2 tsp smoked paprika

Preheat your oven to 400f, 200c or gas mark 6

Put the butter and chocolate into a large microwavable bowl, microwave on high for 2 minutes.
Remove from the microwave and stir together til the chocolate is completely melted in with the butter.
Stir in sugar til combined.
Stir in your eggs one by one and then add in your vanilla.
Sift in your flour, baking powder and spices, fold in to combine.

Pour into a greased and lined, or non stick, square 9inch pan. Bake in the oven for 20-25 minutes until just done - your knife should come out with a few crumbs when inserted - the great thing about brownies is that it isn't a disaster if they are underdone because it equals more gooeyness!

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Chocolate Beetroot Cupcakes

I think my life may be complete, I have made a purple cake batter. Purple is my favourite colour, some of you may have realised this already - purple clothes, purple food, purple sheets ;)

I was given some beetroots from my colleague who grows them, I was a bit stuck for what to do with them in a savoury way. I remembered the lovely recipe featured on River Cottage for beetroot brownies. Instead I popped the nice fresh beetroot into a nice chocolate cake batter and studded it with blackberries and raspberries. Purple batter!

You can still taste the beetroot in this recipe, some people may not like this but I think it is unusual and very yummy. Beetroot is mainly used in cake and brownies for moistness, and that definitely was there too.

You can adapt this recipe and use courgettes as well, we have lots on our plant at the moment so this is something I am definitely going to try. Of course the batter won't be purple though ;)

Chocolate Beetroot Berry Cupcakes
makes 12 muffin/cupcake sized cakes

150g butter
150g brown or white sugar
2 large eggs
3 medium sized beetroots, peeled and grated
100g good quality cocoa powder
50g self raising flour
1 tsp baking powder
berries, about 2 or 3 per cupcake.

Cream together your butter and sugar then add in the eggs one at a time and beat until fluffy.
Sift in your cocoa powder, flour and baking powder. Then fold in your beetroot carefully.

Spoon one heaped tablespoon into each cupcake case, pop a couple of berries in and then spoon over another tablespoon of mixture. Add another berry on the top.
Bake in a preheated oven at gas mark 6 / 200c / 400f  for 15 - 20 minutes until cooked through.

These are gorgeous whilst still warm, very chocolatey, because they are fairly moist they don't keep for more than a few days, but I don't think that will be a problem in any household! ;)

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Monday Moodboard - Chocolate

Monday Moodboard - Chocolate, originally uploaded by lazygiraffe.

Scrummy yummy chocolateyness from the UK
Sweet Treats Bakery
WoollyDuck
TeaLovesCake
SweetMcBirdie

See more moodboards on Fleur Fatales Blog

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Cooking - Extremely Chocolatey Fudge Brownies

I love brownies. Who doesn't love brownies? Do you know someone that doesn't? If you do make them these and I assure you they'll love them.

These are proper fudgey dense chocolatey brownies, no messing about here.I like making brownies because my terrible oven can cook them properly, mainly because you don't need to cook brownies all the way through. I have trauma cooking cakes but brownies are a breeze.

I based them on this recipe on Joy the Baker, I swapped the walnuts for whole roasted hazelnuts (pop them on a baking tray in a medium hot oven for 10 minutes) because I think hazelnuts belong better in brownies. These may be the most chocolatey brownies I have made and it definitely helps that they are broken up by a few roasted hazelnuts.

1 2/3 cup granulated sugar

3/4 cup cocoa (yes it is a lot!) - I use Green and Blacks

3/4 cup unsalted butter

2 tablespoons of water

2 large eggs

2 teaspoons vanilla extract

1 1/3 cup plain flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup roasted hazelnuts

handful of chocolate chips or chopped chocolate to top

Preheat your oven to gas mark 4 / 350f / 175f

Add your cocoa powder and butter to a glass bowl and melt together over a pan of simmering water, stir frequently to combine. Add 2 tablespoons of water in when it is melted.


Whilst it melts cream together your eggs and sugar til light and fluffy. Add in your vanilla extract. Then slowly add in the chocolate/butter mixture til combined.

Then fold in your flour, baking powder and salt. Mix in your hazelnuts. Save a few for the top.

Add into a greased and lined tin, I used a 9 inch round cake tin, a square one would be better.
Sprinkle your reserved hazelnuts and chocolate chips on top.

Bake for 18-25 minutes. I go for the longer option because I like an extra chewy crispy top, this is the best bit!
Once it is baked leave to cool for a few minutes and as soon as you can turn out on to a plate, then cut into pieces.

I was going to Easter-fy them by topping them with mini eggs but the chocolate content was really quite enough by this point, and there wasn't much room for mini eggs.

These are best kept in the fridge and then brought back to room temperature for eating (if you can wait). They go a little too gooey and sticky if kept at room temperature all the time.

These are lovely warmed up a bit too and served with a dollop of ice cream or creme fraiche.

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Cooking - Double Chocolate Cupcakes

Things have really been busy on the food front lately, as you can see from the blog.
With it being Valentines day today and with me not needing any more excuses to make cupcakes, I made these for my husband (oh ok, and also for me...).

These are for the chocolate lover in your life, light and moist chocolate cupcakes topped with a beautiful and rich buttercream with extra dark 70% chocolate. I added a touch of golden syrup to my usual sponge recipe and it gave the cupcakes a lovely crisp top, a bit like a brownie.



For 12 cupcakes:

4oz / 100g butter
4oz / 100g caster or granulated sugar
2 eggs
2 oz / 50g self raising flour
2 oz / 50g cocoa powder (Green & Blacks is the best)
2 tsps golden syrup
1/2 tsp vanilla extract
optional - dried cranberries

Cream the butter and sugar til creamy, add in the eggs, vanilla extract and golden syrup. Combine. Then fold in your self raising flour and cocoa.

Spoon a generous heaped tablespoon into cupcake cases. Sprinkle with a couple of dried cranberries. Bake at gas mark 5 for 15minutes. Once baked allow to cool whilst you make the buttercream.

for the buttercream - thank you to Big Stove Year for the recipe, I reduced it for my cupcakes and it came out lovely!

100g butter, softened
100g icing sugar
tablespoon of milk
50g melted chocolate - 70% at least

*if you are really into your dark chocolate you could substitute a couple of tablespoons out of the icing sugar for cocoa powder for a proper chocolate kick.

Melt chocolate over a bain marie or bowl over hot water in a pan.
Cream butter and icing sugar together with the milk, use an electric whisk, this will really save your arms! Add a touch more milk if your icing seems a little dry.
Once combined add in your chocolate and whisk til very smooth.

Spread or pipe (I tried piping and it wasn't neat!) your icing over your cupcakes. Leave to set in the fridge until you can't bear it any longer and must eat one.

And obviously save one or two for the loved one in your life...

xx

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Chocolate Heaven

Double choc chip cookies, originally uploaded by lazygiraffe.

I am not responsible for any diets broken by this blog post.

Today I made double chocolate chip cookies, I have recently managed to perfect making brownies, after several failed attempts in the past, so I have been a bit brownie made recently and fancied a change.

I know these are still chocolate but cookies are something quite different :) They are much better with tea (or milk of course) too.

These are adapted from a Nigella Lawson recipe (I can't bear Nigella Lawson herself but she does have some great recipes) which was really really heavy on the chocolate. I admit to having to tone it down a little bit - for the sake of my health and the fact that I didn't have 500g of chocolate, which is what the recipe required. Instead I used 100g of chocolate and about 75g for the chips. I used chopped up dark chocolate rather than cooking chocolate chips as I prefer to use proper chocolate.

These are great soft cookies and they are so chocolatey but not too cakey and bakey so they aren't too dense. These are the best ones I've ever made. The only problem with these is that you have to wait at least 5 or 10 mins for them to crisp up a bit and the chocolate to set before stuffing your face.

If you have broken your diet with these, you probably won't care anyway because they are too good.

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