We who run according to the academic calendar are limping towards the end of the year with relief and exhaustion in equal measure. This means a few celebrations are in order, and I decided to bake for my team. I wanted a fairly simple recipe and decided on muffins. I had a chocolate and cream cheese recipe that I’ve had pinned for a while in mind, but then my uncle requested blueberry and I decided to go with that.
I’ve never made blueberry muffins before so I just googled a recipe and this one was very well reviewed. I made no changes except being very generous with the fruit. I used £5 of blueberries in 14 muffins. That’s the equivalent of nearly $1! I think it would also be wonderful with fresh blackberries.
I found the sponge a little dry. Although it was hard to notice because of the juicy fruit, I might try a recipe with buttermilk next time.
I should have filled the liners up more (I got three extra cupcakes from the mix) but I was scared they would overflow. I needn’t have worried.
I choose to believe it was the delicate scent of freshly baked muffins that enticed an exotic visitor to join our party.
I wanted to make something very quick last week, for a cool reason and definitely not for a Quidditch match in the HPKCHC, and I decided I would finally extend my crochet skills for making amigurumi. If you’ve ever seen cute crocheted toys, they are probably amigurumi, which I think is a Japanese technique. I made two simple stuffed golden balls. No sniggering in the back!
Each sphere probably only took half an hour. I learned how to do a single crochet, and how to increase and decrease single crochets. My crocheting really is incredibly basic and they were very simple techniques to learn. I stuffed them with old tights to make them more animal friendly. Here they are being played with by an adorable puppy.
The pattern is available for free on Ravelry, and is actually a Golden Snitch pattern, but I couldn’t be bothered making the wings.
Yarn: Some cheap acrylic DK from my stash
I’ve had an awful lot of baking to do recently and so I’ve been focusing on recipes that are very quick and simple, such as this rich, light cake smothered with chocolate ganache. The cake is really quick to put together. It was out of the oven and cooling within an hour of my arriving at home after work. Please excuse how it looks, I foolishly rushed my ganache and it split, though it still tastes great.
Makes one 8″ square cake
- 1 cup sugar
- 1 egg
- 6oz/ 2/3cup Greek yoghurt or sour cream- full fat
- 1/4cup light olive, coconut or nut oil
- 1 1/2tsp vanilla extract
- 1/2cup filter coffee, cooled, or water
- 1/2cup cocoa powder
- 1 cup plain flour
- 1/2tsp salt
- 1/2tsp baking powder
For the ganache
- 9oz/250g plain chocolate
- 3/4cup/170ml double cream
- 1tsp vanilla extract or other flavouring of your choice
- Preheat oven to 350° F/180C
- Put your coffee on to brew if it’s not already made
- Grease and/or line an 8×8 or 9×9 inch square baking pan
- In a large bowl combine egg, sugar, yogurt, oil, vanilla, and mix until smooth and combined.
- Add coffee, cocoa powder and stir vigorously until batter is smooth and free from lumps.
- Add the flour, baking soda, baking powder, salt, and mix vigorously until batter has just combined, about 1 minute. The coffee can be any temperature other than very hot so you don’t scramble the egg. I put a couple of ice cubes into the measuring cup and the poured the hot coffee over.
- Pour the batter into the prepared tin and bake for 20-25mins, until the top is set and the cake passes the toothpick test.
- Leave to cool in the tin on a wire rack. The cake must be completely cool before topping with ganache.
- For the ganache, finely chop the chocolate and put into a heatproof bowl
- Put the cream into a small saucepan and bring to the boil. Pour over the chopped chocolate. Leave for 30s, then stir until smooth.
- Pour the ganache over the cold cake and leave to set before cutting.
I fancied a quick knitting project last week as a break from the intense concentration of my Rock Island Shawl. I had half a ball of Debbie Bliss Baby Cashmerino left over from the baby blanket I made, so I decided to put it to good use. I was pretty anxious that I wouldn’t have enough yarn, but I think it’ll be okay.
I’ve been freestlyling/winging this little hat, which I think the recipient would approve of. I might even write up the pattern. I think the star decrease on the crown looks pretty good.
I think I’m going to add some little ears to the top. What do you think, panda or polar bear?
Yesterday I found myself with a need for sweet, but it was far too cold for me to venture to the corner shop. I thought I had the ingredients for gingerbread, so I merrily mixed the butter, sugar, golden syrup and egg. And then realised I had no plain flour. I’ve been quite strict recently as I’m planning to move house soon and I’m trying to empty my overly full food cupboard, hence this uncharacteristic oversight. I couldn’t waste that bowl of ingredients, so I made a last minute substitution and went for flapjacks instead. Egg is not a traditional ingredient, but it was too late so I had to hope that it wouldn’t ruin them.
- 120ml (1/2 cup) golden syrup
- 100g (1/2 cup) sugar (I used half dark brown and half granulated, or demerara would be good)
- 125g (1/2 cup) butter
- 250g (2 1/2 cups) oats
- Preheat the oven t0 180C. Grease an 8 inch square baking tin. I used a loose-bottommed one, which made removing the flapjack easy even though some of the caramel leaked during baking. I think it would be a good idea to line the tin with baking parchment. If your tin isn’t loose-bottommed, leave an overhang on two sides that you can use to lift the flapjack out at the end.
- Combine the butter, sugar and syrup in a small saucepan. Cook over a low-medium heat until all of the sugar is completely dissolved and the mixture is uniform (and delicious).
- Stir in the oats, and mix until well combined.
- Transfer the mixture to your prepared baking tin. Smooth the top down using a wooden spoon.
- Bake for 20-30 mins, until the edges are golden and the flapjack appears set.
- Remove from the oven onto a wire rack and leave to cool in the tin. If you want, you can mark out your bars after 5 mins to make cutting easier.
- Once cool, remove from tin, cut to size and consume.
I want to make it a thing to call a portion of this cake an ‘applie’. Essentially, this is a very simple cake laced with chunks of spiced apple. You can have it ready in around an hour, for all those occasions where you need cake at the last minute. The recipe I based these on was for ‘Apple brownies‘, which is extremely misleading as they contain no chocolate of any description and have a light texture quite unlike the dense gooiness of a decent brownie. This cake freezes really well too, so I might start freezing squares to take as my work snack. So domesticated.
- 1/2 cup melted butter
- 1/2 cup sugar (you will need about 1/4 cup more if your apples are tart)
- 1 egg
- 3 medium eating apples, thinly sliced or chopped. Peel if you’re feeling fancy.
- 1/2 cup (or more) chopped walnuts
- 1 cup plain flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- About 1/2 tsp nutmeg, freshly grated if you can
Variations: Try throwing in a cup of fresh berries, or 1/2 cup of dried fruit or seeds.
- Preheat oven to 175 C
- Butter a 20x20cm (8x8in) tin, ideally loose-bottomed.
- Beat together the butter and sugar. Add the egg and mix for a few minutes until fluffy.
- Fold in the apple and nuts.
- Sift the dry ingredients into the bowl
- Stir until just blended. The mixture will be very thick and seem to be almost all apple.
- Spread evenly in the tin.
- I sprinkled a tablespoon of caster sugar over the top as I tasted the batter and worried it wouldn’t be quite sweet enough.
- Bake for 25-45mins, until a knife inserted into the centre of the cake comes out clean.
- Allow to cool in the pan for a few minutes before turning out to cool on a wire rack.
These are tasty hot or cold.