So here is the recipe for chocolate chip brownie cookies from Two Peas and their Pod. You don’t need a happy mistake brownie to make these. Use your favourite brownie recipe or if you don’t have time to cook brownies from scratch use shop bought ones. Happy baking.
- 360g plain flour
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp sea salt
- 240g unsalted butter, at room temperature
- 100g granulated sugar
- 270g brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups brownie chunks (use white measuring cup)
- 1½ cups chocolate chips (use white measuring cup)
- Preheat oven to 170 degrees Celsius. Line 4 large baking with baking paper and set aside
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the brownie chunks and chocolate chips.
- Put cookie dough mixture in the fridge for 30 minutes to ‘set’ slightly.
- Weigh out 40-45g of cookie dough mixture and form into balls. Place eight to nine cookies on each of the prepared baking sheets, about 5cm apart. They can spread quite a lot.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown.
- When baked, remove from oven and let cookies cool on the baking sheet for 2-3 minutes.
- Transfer to a wire cooling rack and cool completely.
- The cookies will keep in an airtight container for 3-4 days.
Source: Two Peas and their Pod
Despite my good intentions of writing my blog while off work, I haven’t got around to it until now. It has been just over three weeks since I last wrote my blog and quite a lot has happened in the meantime. I am still largely off work. Although I had every intention to return to work in the the same capacity as I left it, after a week of being off work, I decided that it wasn’t fair on Lynwood & Co to say that I would return in the same capacity as I left as I am not a reliable employee at the moment. because of my health issues. I requested whether I could return in a part-time capacity, focusing on the cakes and doing customer orders and cover work. Although, I think the intention is for me to possibly do this sort of role in the future, the business is in a transition period at the moment, with the new cafe in Burford opening up in eight weeks, so am playing a waiting game at the moment.
I have been back to work, albeit on a very part-time basis. I first went back last Thursday evening to make hot cross buns for the Easter weekend. I ended up making 56 hot cross buns and some sable biscuits, shaped as eggs with an apricot jam ‘yolk’. The biscuits were supposed to be a joke for the Head Chef, following on from my heart shaped biscuits for Valentine’s Day, but he misunderstood my intentions and the biscuits were sold in the shop, without him trying them. By all accounts, they sold very quickly. I also tried to make a Cadbury’s creme egg cake – a chocolate cake with creme eggs in the middle, but it didn’t work as depicted in the photo of the recipe. Rather than having a lovely core of eggs in the centre of my cake, the centre of my cake was a gooey mess and when I went to move the cake (which I think I did prematurely) the cake fell apart, despite the fact that the chocolate cake mix around the gooey mix was well baked. You live and learn. Actually, I did learn something after the event – if you freeze the creme eggs for a couple of hours before baking them in the cake, they are more likely to remain intact.
I then went back into work on Saturday to do the weekend baking, as well as make 36 hot cross buns for the investor for a party they were having on Sunday. All was going to plan with the bake until I put them in the oven to cook. I noticed quite early on in the bake that a few of the hot cross buns were splitting against the cross. As this had never happened to me before, I was quite surprised and concerned as to remake the hot cross buns would take another three and a half hours. Not happy with about half of the hot cross buns, when they came out of the oven, I decided to start again. This was three o’clock in the afternoon. At 6.30pm on Saturday evening (having been off the clock since 3 o’clock), I finally left Lynwood & Co with 36 decent hot cross buns made. The only thing which I think could have resulted in the split hot cross buns was that I forgot to cover the hot cross buns in the second prove, which resulted in the surface of the hot cross buns drying out and splitting in the bake.
Jo, who had come to rescue me from my woes ran home with me – 6.2 miles to Coln St Aldwyns. We consoled ourselves with a glass or two of red wine.
On a plus side, the rest of my baking went fine on Saturday and the Head Chef even said that my white chocolate and macadamia cookies were the best ones I had made to date. These were the first ones I had baked since the ones I made on the night I went off sick as despite my intention of baking cookies during my time off, I heard via the grapevine that the Manager wasn’t too happy for me to go in on my own to bake, albeit that later I was advised that any concern she may have had got lost in translation.
I should also say that they did manage to sell most of the dud hot cross buns at the cafe on Sunday, toasted with butter and jam. I also heard via the grapevine that the hot cross buns went down fine at the party. They obviously were well enough received as I was asked to go back into work yesterday and then hopefully again on Saturday. I am still wanting more hours as still going spare at home.
In addition to Easter bakes, which I should perhaps mention also included baking a couple of Donna Hay’s hot cross bun loaves, I have also tried a couple of traybakes. The first was a gluten free coconut Bakewell slice with cherry jam, from The Complete Gluten Free Baker. The second was something I concocted on my own from a photo which the Lynwood & Co’s owner’s wife sent me, ginger, lemon and almond slice. The latter still needs a bit of tweaking to get the bake right and the balance of ginger and lemon correct, but otherwise it was a delicious bake. It deliciousness was helped by the fact that I finally got a decent recipe for lemon curd, thanks to the Head Chef at Lynwood & Co.
Although exercise was certainly out of the window in the earlier stages of my time off work, I have been managing to do more lately, including a few runs. I also completed my first OCR since July 2017 – a 5km Tough Mudder in London. It was good to be doing events again, albeit that it was not overly challenging. I managed to do the 12 swinging rings, which I wasn’t sure that I would manage. I was a little nervous on the walls, particularly because they were more slippery than I expected (I was wearing regular trainers rather than OCR shoes, as recommended by Tough Mudder) because of the recent rain.
The other day, I was sent a photo of a ginger, almond and lemon slice which my owner’s wife had seen at a cafe in the departure lounge of an Australian airport. I asked her if she had the recipe or the name of the cafe so that I could try to make the slice. She answered no to both. So, over the last couple of days, I have been trying to looked at various recipes to see whether I can come up with a similar slice. No recipe that I could find was the perfect combination of ginger, almond and lemon, so I decided to combine a couple of recipes (Scrummy Lane’s recipe for lemon Bakewell slices adapted from a BBC Good Food recipe and Lynwood & Co’s lemon curd recipe). My first attempt required some tweaking, but here is a recipe, which I feel provides a wonderful combination of ginger, almond lemon flavours.
Ginger crunch base:
- 250g packet of McVities Ginger Nut biscuits
- 1 tsp ground ginger
- 85g unsalted butter
- 3 eggs
- Zest and juice of 3 lemons
- 205g caster sugar
- 100g butter
- 100g unsalted butter at room temperature
- 115g caster sugar
- Zest 2 lemons (keep juice to make lemon syrup)
- 2 large eggs
- 45g ground almonds
- 225g plain flour
- Enough lemon curd to generously cover the ginger nut base,
- 5 tbsp flaked almonds
- Juice 2 lemons and 100g icing sugar for lemon syrup
Ginger crunch base:
- Pre-heat the oven to 180C.
- Blend Ginger Nut biscuits in food processor. When finely blended, add the tsp ground ginger and unsalted butter and blend together.
- Press into the base of a line d 20 x 20cm baking tin to create an even layer.
- Bake the biscuit base for 10 minutes and then allow to cool.
- Heat lemon, sugar and butter over a bain-marie.
- Whisk the eggs and then add to the mixture.
- Cook until it thickens (coats the back of a wooden spoon). Allow to cool.
- Beat together the butter, sugar and lemon zest in the bowl of an electric mixer until creamy.
- Gradually add the eggs and the ground almonds.
- Stir in any remaining ground almonds and flour.
- Squeeze juice from two lemons into a small pan.
- Add icing sugar and heat over a medium heat until the icing sugar is melted and the mixture becomes syrupy.
- Spread the lemon curd over the ginger nut base. Try not to go too close to the edges to stop the lemon curd sticking to the baking paper.
- Top with the almond filling and smooth over with a spatula. Scatter the almond filling with flaked almonds .
- Bake for 20 minute at 180C until the top is lightly golden.
- When baked, prick the top of the cake all over with a cake tester or wooden toothpick and spoon syrup over the top of the cake, ensuring an even distribution of syrup. Allow the cake to cool. When cool, cut into 8-10 slices.