Fudgy chocolate cupcakes

It's been a month since Christmas and the looming presence of a gigantic bag of sweets is still hanging over us. No matter how much I eat, give away or bake into cakes, the bag just isn't getting any smaller. I believe the bottom is actually an undiscovered void, a tear in the space time continuum leading into an alternative universe containing nothing but candy! I may well alert this to the attention of Stephen Hawking, I'm sure he'd be veeery interested. But, as grand as this may sound, you don't half get sick of curly wurlys and milky ways fast!

In an effort to get rid of a small portion of this never ending confectionery I decided to make some fudgy cupcakes. Not only do I rid myself of that huge hamper of fudge, but I delight some friends in the process. Nobody is more welcome in a home than the person clutching a tin of freshly baked cupcakes. In fact, I had to abandon the tin as everyone refused to let me leave till every last cake was gone. Poor tin.

I adapted a recipe I found on Waitrose.com, I increased the amount of syrup in the cakes and whipped up a simple chocolate icing to mix things up a little.

Fudgy chocolate cupcakes:

100g soft butter
100g light brown soft sugar
1 tsp ground ginger
1 tsp vanilla extract
25g golden syrup
100g self raising flour, sifted
2 medium eggs, beaten

Chocolate icing:

125g good quality dark chocolate
25g golden syrup
35g unsalted butter

Preheat the oven to 180C fan/200C. Place paper cake cases in a 12-hole bun tin. Beat the butter and sugar together with an electric whisk or wooden spoon for 2-3 minutes until pale and creamy. Beat in the ginger, vanilla and golden syrup until combined.


Gradually add a little flour and some of the egg, beating well after each addition. Repeat until all the flour and egg has been added. Spoon into the paper cases and bake in the oven for 15-20 minutes until golden and well risen. Place on a wire rack to cool.


Make the icing just before you are ready to ice the cakes. Melt the butter and chocolate in a bowl set over a pan of simmering water (making sure the bowl doesn't come into contact with the water). Once melted stir in the golden syrup and leave to harden slightly, making it easier to work with. Spread the icing over the cakes and decorate with chunks of fudge, or crystallised stem ginger.


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Obsessed with beets

I actually think I'm obsessed with beetroot! I eat it morning noon and night, pickled, boiled or mixed in cake, I love it! Imagine my delight when, a few month ago, the lovely Hugh Fearnley-Whittingstall featured a recipe for beetroot brownies on his show River Cottage Autumn. I'd already accustomed myself to the beetroot chocolate relationship so it didn't come as much of a surprise to see the two living in such close proximity, but Hugh's recipe was so much simpler than the beetroot cake I usually make. I had to try it!

Not only was this incarnation much easier to produce but it was so much tastier too. I had to bake my brownies for a bit longer than Hugh recommends as the tray I used was slightly smaller than the one in the recipe but they were so moist and, well, I can't even describe the taste, you'll just have to try them for yourself. Trust me, you won't be sorry.

They were so tasty, I even had to half a square with my cat, Marmalade. By the look on his face, I think he enjoyed it :)

You can find the recipe for Chocolate Beetroot Brownies here.
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Midweek fun

What a hectic few days we've had up here in good old Newcastle, all thanks to a tiny beast named Muffin!

There's one thing in domestic life that I just can't stand doing, washing, there's something about the washing machine that just makes me irate. I hate it so much, so much so I've actually made a deal with Kris wherein he commands authority over all things laundry and is exempt from any kind of bathroom cleanage, that's how much I despise it. I'd rather have my hand half way down a toilet than deal with soggy clothes! So, a few days ago, Kris was dealing with the ever mounting pile of dirty clothes while I sat, tea in hand, watching Come Dine With Me, lovely! All was fine and dandy till in walked lady Muffin with a washing tablet bag in her greedy mouth. You see, Muffin was purchased from a lady who I believe was experiencing her first day on Earth! The poor beggar was fed upon open packets of ham/chicken/whatever else was lying around from being a tiny kitten, so now she assumes everything left upon the floor is fair game. Anyway, at first I laughed 'Oh how cute' I exclaimed while watching her trot across the floor with the tiny bag in tow, till she dropped it and started gnawing upon the tightening string. I leapt up to retrieve the bag but it was too late, she'd already nommed off a good few inches of it and a little of the rubber stopper as desert! Now, I've had cats my whole life and I know they usually bounce back from the stupid little things they do, so I tapped her bot and sent her to the water dish to try and flush the daft get out.

A couple of days passed and everything was normal, cats kicking hell out of each other at all hours of the day and night, just another day in Bittern Close. This continued until yesterday when we noticed Muffin struggling to, how do we say, relieve herself. Our minds instantly flashed back to the string and a horror story our friend had told us about the time her cat ate a bobble and got it wrapped around it's intestines. Oh no!! A few furious google searches tell me what I already know, get the cat to the vet ASAP! Of course, I start crying and following her around making sure she doesn't just drop where she stands while I wait for Kris to return from work. May I add that Muffin was perfectly fine through all of this, she just lacked to ability to poop, no sickness, no lethargy, no anorexia, I'm just a massive panic junky! Eventually, Kris arrives home and we bundle the little terror to the vets, me full of tears, Kris worrying his head off, Muffin absolutely fine. An hour later and £30 down the vet tells us the cat has absolutely nothing wrong with her and there was no need for my huge over reaction. Phew. If this is what I'm like with the cats, what am I going to be like when I have kids. Dear lord!

After our little ordeal the last thing I wanted was to be cooking up a big, complicated meal so threw together an improv chicken chow mien using random stuff I had in the kitchen. Perfect end to a perfect day.


Chicken Chow Mein:

2 chicken breasts, cooked and shreaded
2 carrots thinly sliced (I grated mine)
1 bag of beansprouts
handful of mushrooms, sliced
1 onion, thinly sliced
2 cloves of garlic, minced
knob of ginger
pinch of thai five spice
glug of dark soy sauce
glug of rapeseed oil
a bag of fresh egg noodles

Fry the ginger and onions in the oil till soft

Add the rest of the veg, garlic and five spice, stir and fry for another few minutes.

Add the cooked chicken and noodles and fry till the noodles are heated through.

Remove from heat and add soy sauce to taste.
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No such thing as too far

Is 100 miles too far to drive for tea and scones? Is an hour too long to spend in the car just for the purpose of purchasing fancy cakes? Kris believes it is, I on the other hand, would gladly travel three times the distance for something special on my plate.

Harrogate is around 100 miles from us, and an hour or so drive which normally wouldn't matter but other than pretty views the village doesn't really offer much else in the name of activities. Because of this, my bi-monthly requests to be taken to Betty's Tea Rooms is usually answered with a resounding 'No!' Luckily for me (but unluckily for him), the drummer in my lovely fiancee's band has just made the move back to the land of the parents after graduating university. Where do his parents live? That's right, Harrogate. So now, every time the poor soul ventures back up to my neck of the woods, which is quite often, I request he comes bearing a different cake from good old Betty's.


The marzipan cauliflowers are my very favorite.
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Whiskers on kittens...

Certainly are one of my favorite things.

Marmalade McTiddlesworth

Muffin McTiddlesworth

Sure, they're A LOT bigger now, but this pair of terrors can elevate my mood instantly with a simple twitch of their cheeks. Without them I don't know what I would do. It's funny how animals can develop their own little personality, each totally different from the other. Marmalade is my tiny prince, spoilt, fussy and stubborn. Want a big cuddle? Well, you're looking at the wrong cat..unless he wants one, of course. Muffin on the other hand is a cuddly, loving little monster. Probably the most ungraceful cat I have ever met, but boy is she adorable. Put them together, however, and you have a kitty whirlwind of naughtiness. But it's a whirlwind I couldn't live without.

Another of my favorite things is banana bread. Oh, how I love banana bread, the taste, the smell, the way it looks, all sultry sitting there in its tin. And luckily for me, I always have a few over ripe bananas knocking around my kitchen. Add chocolate and I'm yours forever, this cake is like a giant moist hug every morning and it only gets better with age. I often make a loaf at the beginning of the week and see how long it can last for a beautiful breakfast time treat.




Chocolate Banana Bread, adapted from Olive Magazine:

Ingredients:

100g plain chocolate
150g unsalted butter
175g golden caster sugar
3 eggs, beaten
175g self raising flour
1 level tsp baking powder
25g cocoa powder
2 ripe bananas, mashed (I used 3 small bananas)

Recipe:

Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 1kg loaf tin with baking parchment. Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat.

Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.

Pour mixture into lined tin and bake for about 1 hour or until a skewer inserted in the middle comes out clean. Cool on a rack, then wrap in baking parchment or foil.


The original recipe calls for 2 smaller loaf tins and to bake them for 45 minutes. I only have a larger tin so I increased the baking time by 15 minutes which seemed to work perfectly. Just make sure you keep and eye on it after the 45 minutes are up. You can find the original recipe here, on
BBC Good Food.
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