Snickers Brownies

Last weekend we were invited to a friends birthday party, these days I don’t bother with a gift as I know some form of cake goes down much, much better. When I asked our friends preference I was told chocolate, chocolate and more chocolate. This alongside my new found obsession with all things Snickers (who knows why) it didn’t take me long to come up with Snickers Brownies and here is how I made them:

Ingredients

  • 360g of Dark Chocolate
  • 300g of Butter
  • 240g of Sugar
  • 4 Eggs
  • 100g of Flour
  • 1 tsp of Baking Powder
  • 3 Snickers Bars
Snickers Brownies

Snickers Brownies

Method

  1. Start by greasing a baking tin and lining it with baking paper and preheating the oven to 180C
  2. The prepare the ingredients as it is easier to make with it at hand
  3. Sieve the flour and baking powder together and set aside
  4. In another bowl measure the butter and sugar out and also set aside
  5. Lightly beat the eggs and set aside
  6. Cut the snickers bars into small chunks for later
  7. Then start by melting the chocolate in a glass bowl over a saucepan of boiling water (do not let the bottom of the bowl touch the water)
  8. Once the chocolate has melted take off of the heat but leave over the water
  9. Add the butter and sugar and stir until it has all melted
  10. Take the bowl off of the water and onto a cool surface
  11. Leave to cool slightly before adding the beaten egg and mixing
  12. Then gently fold the flour into the chocolate mixture until thoroughly combined
  13. Lastly, add the snickers chunks and stir
  14. Pour into the baking tin and leave to level for a few minutes
  15. Then place into the preheated oven and bake for 20-25 minutes until it begins to firm slightly
  16. Take out of the oven and allow to cool in the tin
  17. Once cool you can remove the brownie and cut as desired
  18. Finally I dusted them with icing sugar to make them look pretty!

These Snickers Brownies were delicious but crumbly, extremely crumbly, a plate is always needed when consuming them, unless you want to shove a piece in at once, which you might when you taste them!

Micheladas!

Summer is definitely the time to enjoy yourself and relax. One way most of like to do that is with a beer or a cocktail but what if you could enjoy both? Enter the Michelada:

Ingredients

  • 1 tsp of Worcester Sauce
  • 1 tsp of Lime Juice
  • 2 Drops of Tabasco Sauce (or more if you like it hot)
  • 3 tbsp of Tomato Juice
  • 1 36cl Beer
  • Salt to decorate your glass
  • Ice
Michelada

Michelada!

Method

  1. Pour salt onto a plate and wet the top of your glass with lime juice
  2. Place the glass upside down in the salt to coat the rim
  3. Then put your desired amount of ice into the glass
  4. Add the Worcester sauce, lime juice, Tabasco sauce and tomato juice
  5. Then top up with the beer and serve cold!

The Michelada is my husbands favourite drink to enjoy (anytime really) but mostly in the Summer and he makes it on a regular basis at the weekends so I thought I would share his recipe with you.

This recipe is versatile as you can make just one or just increase the ingredients to make a jug when entertaining, no one is going to complain!

What are your favourite summer cocktails?

My Summer Favourites

I really haven’t been doing much baking recently, I think it is because it has just got really hot in Berlin and I just don’t fancy baking and having the oven on when it is upwards of 25C daily! So I thought that I would instead share with you a couple of things that I cannot get enough of this Summer. So here are My 2015 Summer Favourites:

Honeydew Melon

When we were in Mexico we were eating so much fresh fruit and I really enjoyed it, especially at breakfast time and this is one habit we haven’t changed since we got back. My favourite is Honeydew Melon as it is just so refreshing and hydrating which I find both great for breakfast and for hot days!

Honeydew Melon

Honeydew Melon

Snickers Ice Cream

My second favourite this summer is Snickers Ice Cream, seriously I just cannot get enough, probably too much! But sometimes, when it is hot you just want an ice cream and these are definitely my ‘go to’ this year.

Snickers Ice Cream

Snickers Ice Cream

These are My Summer Favourites, what are yours?

Triple Chocolate Cake

I have had my recipe for a Triple Chocolate Cake for ages and for some reason I have not yet put it up on the blog, so from the archives here is how I made it:

Ingredients

  • 200g of Sugar
  • 300g of Butter
  • 150g of Flour
  • 75g of Cocoa
  • 2tsp of Baking Powder
  • 1tsp of Bicarbonate of Soda
  • 4 Eggs
  • 75g of Icing Sugar
  • 150g of Milk Chocolate
Triple Chocolate Cake

Triple Chocolate Cake

Method

  1. Preheat the oven to 180C (fan)
  2. Cream the sugar and 200g of butter together until smooth
  3. Then sieve in the flour, 50g of cocoa, baking powder and bicarbonate of soda and mix until crumbly
  4. Finally, add the eggs and beat until the mixture is smooth and silky
  5. Then pour into a greased cake tin and bake for 25-30 minutes until cooked (you can tell by prodding the top of the cake, when ready it will bounce back)
  6. Get out of the oven and allow to cool
  7. Whilst cooling prepare the frosting for the middle
  8. To do this sieve the icing sugar and remaining cocoa into a bowl and add the rest of the butter
  9. Simply cream together until smooth
  10. Then carefully cut your cake in half evenly through the middle and slather the frosting onto the bottom half before popping the top half back on
  11. Set aside and melt the chocolate (either in the microwave or over a pan of boiling water in a glass bowl)
  12. Once the chocolate is melted pour is over the top of your cake for the third layer of chocolate
  13. Allow to cool and set before serving

Note: This cake was made in a 13″ tin

Now what I do remember is that this Triple Chocolate Cake tasted amazing, it was really rich and a little sickly so you had to have a smaller piece. The upside it lasts longer!

I have not been doing much baking so that is why I am sharing an old recipe and I have one or two more up my sleeve but I guess I better get baking before I run out of ideas!

Gordon Ramsay’s Chicken Stir-Fry with Rice Noodles

This recipe is a little different that my usual creations, firstly because my husband always makes it and secondly because it is a Gordon Ramsay recipe. However, I had to share it with you as it is one of my favourite things to have for dinner and when I do not have to cook, even better! Here is the recipe for Gordon Ramsay’s Chicken Stir-Fry with Rice Noodles:

Ingredients

  • 200g of Thick Rice Noodles (Egg Noodles also work)
  • 250g of Chicken Breast
  • 400g of Broccoli
  • 2 Garlic Cloves
  • 2tsbp of Soy Sauce
  • Salt and Pepper
  • 2 Eggs
  • Oil
  • 2 Limes
Gordon Ramsay's Chicken Stir-Fry with Rice Noodles

Gordon Ramsay’s Chicken Stir-Fry with Rice Noodles

Method

  1. Start by soaking your noodles in warm water so that they can soften for being added later, this takes 10-15 minutes
  2. Whilst the noodles are softening you should cut up the chicken into chunks and also cut the broccoli into individual stalks and peel and finely slice the garlic
  3. Then heat a wok over a high heat and add a dash of oil
  4. Season the chicken with salt and pepper and stir-fry until golden brown
  5. Add the garlic and stir-fry for 30 seconds
  6. Then add the broccoli and continue to stir-fry for a few minutes until tender
  7. Add the soy sauce to season
  8. When the broccoli is tender, put the contents of the wok into a bowl and set aside
  9. Add another dash of oil to the wok and drain the soaked noodles
  10. Beat the 2 eggs in a jog and add the eggs to the hot wok, season with salt and pepper and stir allowing to bottom of the egg to cook
  11. Add the noodles and toss well, breaking up the egg as you do so
  12. Return the chicken and broccoli mixture to the wok and heat through whilst stirring
  13. Serve the noodles with wedges of lime to squeeze on top

We actually usually use egg noodles not rice noodles when making Gordon Ramsay’s Chicken Stir-Fry with Rice Noodles as we think it has better results, because of course we know better than Mr Ramsay!

This recipe is from the Ultimate Cookery Course cookbook and I highly recommend trying it, or even better get your other half too!

White Chocolate Cupcakes with Lime Frosting and Coconut Topping

I have not really made anything ‘new’ or out of my comfort zone for a while, so I thought it was about time. To be honest, I am not sure where today’s recipe came from it just sort of was an idea I had, which is slightly odd as I REALLY hate coconut but I went with it anyway! Here is my recipe for White Chocolate Cupcakes with Lime Frosting and Coconut Topping:

Ingredients

  • 150g of Butter
  • 100g of Sugar
  • 100g of Flour
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 2 Eggs
  • 100g of White Chocolate
  • 100g of Icing Sugar
  • 1 Lime
  • 75g of Shredded Coconut
White Chocolate Cupcakes with Lime Frosting and Coconut Topping

White Chocolate Cupcakes with Lime Frosting and Coconut Topping

Method

  1. Preheat the oven to 180C (fan)
  2. Cream 100g of the butter and the sugar together in a bowl until smooth
  3. Then add the flour, baking powder and bicarbonate of soda and mix until crumbly
  4. Whisk in the eggs until smooth
  5. The melt the white chocolate (over boiling water or in the microwave) and add the cake mixture
  6. Combine thoroughly before evenly pouring the mixture into your cupcakes cases
  7. Put in the over for 10-12 minutes (you can tell when they are ready by pressing the top lightly and seeing if it bounces back to shape)
  8. Once baked, get the cupcakes and allow to cool
  9. Whilst they are cooling you can prepare the frosting
  10. Cream the remaining butter, icing sugar, zest of the lime and 2 tablespoons of the juice together in a bowl until smooth and creamy
  11. Use a palette knife to ice the cupcakes
  12. The pour the shredded coconut into a small deep bowl and dip the tops of the cupcakes in one by one
  13. Once this has been done to coat the frosting, refrigerate the cupcakes for 15 minutes before eating

Note: This recipe makes 12 cupcakes

Now, I did not try one of these White Chocolate Cupcakes with Lime Frosting and Coconut Topping as you can understand but I got extremely good feedback from them. I think that it might have inspired me to come up with a few more interesting flavour combination ideas for my future cupcakes!

I would love to hear your favourite combinations…

Banana Cupcakes with Chocolate Frosting and Hazelnut Topping

Banana bread/cake/cupcakes are always my favourite so when I wanted to make some fancy cupcakes for my husband to take to work I wanted to spice them up a little bit, the result was Banana Cupcakes with Chocolate Frosting and Hazelnut Topping and here is how I made them:

Ingredients

  • 175g of Butter
  • 100g of Sugar
  • 150g of Flour
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 2 Eggs
  • 2 Bananas
  • 100g of Icing Sugar
  • 25g of Cocoa
  • 75g of Crushed Hazelnuts
Banana Cupcakes with Chocolate Frosting and Hazelnut Topping

Banana Cupcakes with Chocolate Frosting and Hazelnut Topping

Method

  1. Preheat the oven to 150C  (Fan)
  2. Start by creaming 100g of the butter and the sugar together in a large bowl
  3. Once smooth, add the flour, baking powder and bicarbonate of soda and combining until the mixture is crumbly
  4. The add the eggs and stir until smooth
  5. Finally mash the bananas and add to the mixture
  6. Then pour evenly into your cupcake cases and put into the over for 20 minutes
  7. Once baked, leave the cupcakes to cool and start on your frosting
  8. Combine the remaining butter, icing sugar and cocoa in a bowl until smooth and creamy
  9. Then use a palette knife to ice the top of the cakes
  10. Once this has been done, pour the crushed hazelnuts into a small and deep bowl and dip each cupcake in so the top is covered in the topping (as pictured)
  11. Do this to each cupcake then refrigerate for 15-20 minutes to set before serving

Note: This mixture makes 12 cupcakes

I am pretty certain that you cannot actually go wrong with these Banana Cupcakes with Chocolate Frosting and Hazelnut Topping, they are super delicious and are definitely going to get you compliments on your baking but are surprisingly easy to make and are relatively fool-proof.

I know that I can always go to this banana cupcake recipe and it easily adapts into a cake or a loaf and goes with many different toppings making it a staple of my recipe book. What are your staple and adaptable recipes?

Introducing Spreadshirt

I was lucky enough to be contacted by Spreadshirt, a company specialising in custom clothing and items, and was offered to try an item from their site.

So Introducing Spreadshirt… After having a look online and being attracted to their clothing items I decided on a very audience appropriate apron. In reality this was quite an easy decision as I have always kind of wanted my own AllAboutChantelle apron but always thought that the designing and printing process would be far too complicated for a one off. I would possibly, in the future like to create my own brand of AllAboutChantelle baking supplies but for now, I am aware I am the only one that wants this!

Spreadshirt

Spreadshirt

Now, for me, this is really where Spreadshirt comes in, I could get exactly what I wanted online in like 10 minutes, perfect right? In honesty I was a little disappointed that you cannot print an image onto the apron as I wanted my exact logo, however there was a great choice of texts and colours so I was able to almost imitate my logo exactly without an image. However, should you have a more picture based logo this would not be possible for you onto the aprons. You could still have an image on a tank or a t shirt. After receiving my apron, I assume this must be down to the fabric quality as it is really thick and it feels like a restaurant kitchen quality apron.

Going back to the ordering process, navigating the site is really easy and it is very user friendly, providing instructions every step of the way. You start by choosing the product, then colour before you are able to then customise it as you choose with an image, text or by choosing a pre-designed options (which I love and will probably be ordering soon). You can move it around and adjust the design as you choose with a size guide at the bottom of the page assisting with the placement, I found this helpful for aligning the text with my boobs! Once you are happy with your design you proceed to the checkout, there are a few delivery options dependent on how quickly you want the item or if you are buying a few things at a time.

The delivery was really prompt and was with me in 3 business days, which is very important as I really hate waiting, it arrived looking lovely too, I do like nice packaging!

Lovely Arrival from Spreadshirt

Lovely Arrival from Spreadshirt

As I previously said, I was really pleased with the apron when it arrived, it felt like it was made of a high quality material and the printing on the design was really crisp and clear. Here you can see me proudly displaying my new personalised apron:

Wearing my new Spreadshirt Personalised Apron

Wearing my new Spreadshirt Personalised Apron

I am loving using my new apron and was really impressed after using Spreadshirt’s online designer and can see a few Christmas presents being ordered later in the year I think!

What do you think of my apron? Would you like to create your own blog related products? Let me know!

And just incase you do, Spreadshirt have an American and European sites so you can order from them wherever you are!

Gnocchi with Pesto and Pine Nuts

Last month I shared with you my Homemade Gnocchi Recipe  which is now one of my favourites and has been made several (probably too many) times since. The first time I made it, I made a Homemade Tomato Sauce to go with it and it was delicious but since then, I have found a new favourite way to eat it!

So my favourite dish at the moment is definitely Gnocchi with Pesto and Pine Nuts, to make it start out with the Homemade Gnocchi Recipe from my blog and continue with the following steps:

Ingredients

  • 250g of Gnocchi
  • 30g of Pine Nuts
  • 100g of Pesto
Gnocchi with Pesto and Pine Nuts

Gnocchi with Pesto and Pine Nuts

Method

  1. Whilst boiling the gnocchi put 30g of pine nuts into a dry pan and toast lightly
  2. The add the pesto and cook for 2-3 minutes
  3. Once the gnocchi is ready and has been drained add the the pesto and stir thoroughly
  4. Cook this for a further 2 minutes and serve (for 2/3 people)

As you can see making Gnocchi with Pesto and Pine Nuts and is definitely the best way to make the most of Homemade Gnocchi (I think)!

How do you like to serve your Gnocchi?

Lemon Cheesecake

This weeks recipe is sponsored by the the tub of cream cheese in my fridge that I had bought but not used and was coming close to its sell by date, and that means only one thing Cheesecake, but I didn’t really want to go and buy anything else so I decided on a Lemon Cheesecake as I always have lemon juice at home, this is how I made it:

Ingredients

  • 200g of Biscuits (I used Vanilla Shortbread this time)
  • 75g of Butter
  • 300g of Plain Cream Cheese
  • 2 Heaped Tablespoons of Icing Sugar (I didn’t measure this oops)
  • 4 tbsp of Lemon Juice
Lemon Cheesecake

Lemon Cheesecake

Method

  1. Start by bashing the biscuits in a bowl, I find it easiest to do this is a food bag first with my rolling pin then tip it into the bowl
  2. Then melt the butter in a pan and add to the biscuits
  3. Using a wooden spoon stir in the butter so all the biscuits are moist
  4. Then transfer into a spring form tin, I used a 13″ one for this
  5. Again using the wooden spoon press the mixture down until it is compact and has a level surface
  6. Pop into the fridge to set
  7. Whilst this is setting mix the cream cheese, icing sugar and lemon juice thoroughly in a bowl
  8. Then pour on top of your biscuit base and even the top
  9. Put back into the fridge and leave until it has set completely

Usually the cheesecakes I make only take a couple of hours to set but this Lemon Cheesecake did need to be left overnight (very sad times as I wanted to eat it right away) but by the next evening it was set as it should be. I think that this is a really refreshing dessert and it feels much lighter to eat than my usual chocolatey desserts. I think this will be the perfect thing to make as the weather gets hotter but you still fancy a treat!