Leftover Lover #2

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I finally found something to do with that big bag of fresh cranberries which had remained in the fridge after New Year’s Dinner:-Donal Skehan’s White Chocolate and Cranberry Muffins. I love the zesty tang of these yummy little treats.

You’ll Need:

Makes 8-12 Muffins

  • 100g of butter, melted
  • 200ml of buttermilk
  • Zest of 1 orange
  • 2 large free range eggs
  • 150g of caster sugar
  • 250g of self raising flour
  • 250g of fresh cranberries
  • 200g of white chocolate, roughly chopped(I used Milky bars – yummy)

Method:

Preheat the oven to 175oC. Line a muffin tray with paper cases. In a bowl, whisk together the butter, buttermilk, orange zest and set aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the butter mixture and whisk until combined. Gently fold in the flour until just combined. Stir through the cranberries and white chocolate until combined. Be sure not to over mix the batter.

Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes until brown on top. Remove from the oven and place on a wire wrack to cool.

When It’s 1am And You Really Need Cake

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These things will happen over the Christmas break and happily they are even more delicious the next day.

You’ll Need:

 

  • 10 oz (280 g) bittersweet chocolate (70% cocoa)
  • 4/5 cup (180 g) butter
  • 8 eggs
  • 1+¼ cup (275 g) sugar
  • 1+¼ cup (140 g) all-purpose flour

Method:

Preheat oven to  180 deg C.

Grease 10 large muffin tins or cups; paper muffin bake cups can also be used.

Break the chocolate into small pieces and melt it with butter over hot water.

Beat the eggs with sugar and mix with flour.

Slowly fold in the melted butter and chocolate.

Bake at 180 degrees for only 8-12 minutes; the outer part should be cooked and the inner part slighly gooey.

Serve with  whatever you can get your hands on. In this case, some Ben & Jerry’s Chocolate Fudge Ice-cream which had been hiding out in the freezer.

These also work well as mini cup-cakes. Simply cook them for a shorter period of time.

Stealsies: Donal’s Auntie Ann’s Banana Bread

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Banana bread, just out of the oven, smothered in butter and accompanied by a big cup of tea. Is there anything better? And as it’s made of Bananas it’s totally healthy and, ahem, good for you. That’s my story and I’m sticking to it.

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Makes 8 mini  or 2 larger loaves.

Prep Time: 15 minutes

Cooking Time: 50 minutes

You’ll Need:

110g butter
190g caster sugar
2 large eggs
240g self raising flour
1 teaspoon baking soda
1/2 teaspoon of vanilla extract
3 large bananas

Directions:

1.     Preheat the oven to 180oC.

2.     Cream the sugar and the butter in a bowl with a hand held mixer until light & pale. Add in one egg & a little flour and mix through, repeat with the other egg & the rest of flour and baking soda, until everything is mixed through & smooth.
3.     Peel the bananas & mash them with the back of a fork.  Add them to the bowl with the vanilla extract & mix through.
Pour the mix into a well greased loaf tin & place in an oven for approximately 50 minutes. Cover it with tinfoil after 25 minutes to stop it browning too much on top if you need to.

4.     Insert a metal skewer into the centre of the loaf & if it comes out clean the banana bread is ready.  Remove from the loaf tin & place on a wire rack to cool.

Recipe pilfered from The Good Mood Food Blog.

Easy Peasy Banoffee Split

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The problem with this recipe is not only that it’s so easy and tempting but that ingredients are always to hand when a late night sugar pang attacks.

You’ll Need: (serves 2)

*     2 Bananas

*     Handful of Raisins

*     1 Tbsp flaked almonds

*     125 ml Double Cream

*     Vanilla Ice-cream

*     A few squares of Dark Chocolate

*     Splash of dark rum

*     Toffee sauce (The M&S toffee sauce is brilliant for this) More

Super Decadent Chocolate Cake

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You’ll Need:

*     3 – 100 gram, 60% cocoa milk chocolate bars (60% cocoa is good for this)

*     1 ½ cups of caster sugar

*     110g Butter

*     A pinch of salt

*     5 eggs

Instructions:

*     Pre-heat the your oven to 180 degrees.

*     Melt the chocolate in a glass bowl over some simmering water.

*     And sugar, salt and butter to the melted chocolate.

*     When smooth, remove from heat and let cool for a couple of minutes.

*     Meanwhile, beat the eggs.

*     When the chocolate has cooled slightly, fold the eggs in and pour into an 8 inch greased cake pan.

*     Bake for 35-40 minutes, or until a fork inserted comes out pretty clean.

*     Let cool for a few minutes and serve still warm with s scoop of vanilla ice-cream & a few raspberries.

I can vouch that while it doesn’t look the best, seconds were requested.