Revisited Chocolate Guinness Cake

Sorry for my lack of blogging, I've been unwell with a dreadful cold (3rd one this year and better be the last) and my hubby went on a back to back business trip to Buenos Aires and New York. So not much baking has been done, except for some cookies and muffins for my son and his friends. My hubby arrived back from New York early on St Patrick's Day so I was pleased to have an excuse to bake our favourite Chocolate Guinness Cake again. After 10 days of dining out everyday he was very happy to come home to my home-baked goodies.


Chocolate Guinness Cake

Ingredients
For the cake
250ml Guinness
250g unsalted butter, cut into pieces
75g cocoa
400g caster sugar
142ml sour cream
2 eggs
1 tbsp vanilla extract
275g plain flour
2 ½ tsp bicarbonate of soda

For the topping
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
edible green glitter or shamrock sprinkles

Preheat the oven to gas mark 4/180˚C/fan oven 160˚C. Line a 23cm/9inch springform tin. Start by pouring the Guinness into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the flour and bicarbonate of soda.

Pour the cake batter into the prepared cake tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it's quite a damp cake.

When the cake's cold sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.

Ice the top of the black cake so that it resembles the frothy top of the famous pint. Sprinkle with edible green glitter or shamrock sprinkles.

Cranberry Jam

This Cranberry Jam is another seasonal favourite that I make every year. This has to be one of the easiest jams to make and only has 2 ingredients, cranberries and caster sugar. In our home we love this jam spread over hot buttered toast, a perfect way to start the day!


Cranberry Jam

Ingredients
350g/12oz cranberries
350g/12oz caster sugar

Put a film of water in the bottom of a large saucepan and add the cranberries and sugar. Stir patiently over a low heat to dissolve the sugar; this will take a little while. Turn up the heat and boil the pan rapidly until setting point is reached, about 7 minutes. (Alternatively it will have reached a jam-like consistency.)

Pour the jam into a sterilized jar (s) and seal immediately.

Makes approx 350mls.

Fruit Tea Loaf

My hubby has been under the weather this week with a cold and what better way to cheer him up than with one of his favourite cakes. I've baked this fruit tea loaf many times and it is so easy to make and keeps well. It is moist and full of flavour and hubby loves it with a thick layer of butter and a cup of tea.

Fruit Tea Loaf

Makes approx. 10 slices

Ingredients
1 x 250ml cup tea
375g mixed dried fruit
125g dark brown sugar
250g plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
pinch of ground cloves
1 egg

Make the cup of black tea (just using a tea bag), and pour it into a bowl with the dried fruits and sugar; stir well, then leave to macerate overnight.

Preheat the oven to 170oC/fan oven 150oC/ gas 3. Line a 900g loaf tin with a paper liner or butter the tin and line the bottom with baking parchment.

Beat the flour, baking powder, bicarbonate of soda and cloves into the tea-soaked fruit, and then beat in the egg. Spoon and scrape into the lined loaf tin, and bake for 1 hour - or until cooked - before letting the cake cool it its tin on a rack.

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Chocolate Chocolate-Chip Muffins

My hubby has been in Madrid on business for a week but his back tonight, yay, I've missed him! He did however have 2 days free and took a short flight to Alicante to visit my parents, sister and nephew. I was sad that I couldn't be there too but I was happy he got to see them all and have a nice time. This morning I decided to do some baking for my hubby's return and made these Chocolate Chocolate-Chip Muffins from Nigella Lawson's cookbook Feast. These double chocolate muffins with their light and fluffy sponge are very yummy and will no doubt be a hit!

Chocolate Chocolate-Chip Muffins

Ingredients

250g plain flour
2 tsp baking powder
½ tsp baking soda
2 tbsp best quality cocoa powder
175g caster sugar
150g dark chocolate chips, extra for sprinkling
250ml milk
90ml vegetable oil
1 large egg
1 tsp pure vanilla extract

Preheat the oven to 200oC/180oC fan oven/Gas mark 4. Put the flour, baking powder, baking soda, cocoa, sugar and chocolate chips into a large bowl and mix well.

Pour all the liquid ingredients into a measuring jug and mix well. Mix the dry and wet ingredients together with slow and gentle strokes. Stop stirring once the last traces of flour disappear. Do not overmix. A lumpy batter will ensure the muffins stay moist and fluffy.

Spoon the batter into paper muffin cases. Sprinkle with extra chocolate chips on top and bake for 20 minutes or until the muffins are dark, risen and springy.

Easter Chocolate Guinness Cake

This Chocolate Guinness Cake is always a favourite in our home and I love any opportunity to bake it. I tend to make this cake for St Patricks Day but this is the second year I have made the decadent and luscious cake for Easter. I think it looks really pretty with the mini eggs dotted on top and I was lucky to find packs of teeney weeney mini eggs in my local supermarket which I thought would look cute. The cake delivered as usual, being a big hit with my family on Easter Sunday and my in-laws taking a big chunk of it home with them. I am entering my cake into Julia's 'Easter Cake Bake 2011' over at 'A Slice of Cherry Pie'.


This weekend will have been the last time I will get to sample such delights for some time. As I am getting serious about losing weight and Weight Watchers isn't doing it for me anymore. From yesterday I am embarking on the Neris and India's Idiot-Proof Diet, which is a high-protein low-carb diet. I have read great reviews about this diet and how much weight you can lose. I am excited and looking forward to seeing the results and being slim again! This does not mean I won't be baking for hubby but I also plan on blogging some of the recipes from the diet cookbook. Wish me luck!


Easter Chocolate Guinness Cake

Ingredients
For the cake

250ml Guinness
250g unsalted butter, cut into pieces
75g cocoa
400g caster sugar
142ml sour cream
2 eggs
1 tbsp vanilla extract
275g plain flour
2 ½ tsp bicarbonate of soda

For the topping
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream
Mini eggs

Preheat the oven to gas mark 4/180˚C/fan oven 160˚C. Line a 23cm/9inch springform tin. Start by pouring the Guinness into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the flour and bicarbonate of soda.

Pour the cake batter into the prepared cake tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it's quite a damp cake.

When the cake's cold sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.

Ice the top of the black cake so that it resembles the frothy top of the famous pint. Sprinkle with mini eggs.

Spaghetti alla Carbonara

Friday night = Spaghetti alla carbonara, voddy & tonic and Lost, after a long but lovely day of baking for a family gathering tomorrow. I’m supposed to be counting points but at times you need comfort and nothing is more comforting than a plateful of spaghetti carbonara, I swear I could eat this every night! I’ve tried a few versions of carbonara but this recipe by Nigella Lawson wins hands down, it’s absolutely divine! I halved the recipe as I felt the quantities were too much for just hubby and me (I can be greedy but Nigella is known for her huge portions). Normally I would use dried pasta but hubby suggested we try out the fresh spaghetti pasta and I have to say it worked wonderfully, delivering what seemed to be a creamier finished dish. If it’s comfort food in a hurry that you’re craving, look no further, I can guarantee you will want to eat this every night too!

Spaghetti alla Carbonara

Serves 2

250g spaghetti, dried or fresh
275g pancetta or lardons
1 tsp olive oil
30ml dry white wine or vermouth
2 eggs
30g Parmesan, freshly grated
Black pepper
30 to 50ml double cream
Freshly grated nutmeg

Put a large pan of salted water on to boil for the pasta. Fry the pancetta cubes in the oil until crispy but not crunchy. Chuck over them the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream and some pepper. Cook the pasta more or less according to the packet instructions. Put the other pan, the one with the bacon cubes, on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Grind over some more pepper and grate over the nutmeg. Sprinkle with more grated parmesan.

Banana Breakfast Ring

Looking for another recipe to use up those ripe bananas? Look no further! You have to try this Banana Breakfast Ring from Nigella Lawson’s book Feast. This recipe couldn’t be more easy and quick; all you need is a bowl and fork or for more ease a mixer (I used my trusty and beloved kitchenaid). This plain pale cake makes for the perfect breakfast, especially eaten whilst still warm with some maple syrup drizzled over or smeared with lashings of nutella.

Banana Breakfast Ring

Ingredients
450g (3 medium) bananas
60ml corn oil or other oil
3 eggs
zest and juice of ½ lemon
1 tsp real vanilla extract
200g caster sugar
325g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda

Preheat the oven to 180C and oil a 24cm, 1.5 litre ring mould. (I used my silicone Bundt pan)
Mash the bananas, and add the oil, eggs, lemon juice and zest, vanilla and sugar. Whisk everything together and then fold in the flour, baking powder and bicarbonate of soda. Pour into the oiled tin and bake for 40 minutes. Let the ring sit for about 5-10 minutes before turning it out.

Chocolate Guinness Cupcakes

I could never celebrate St Patrick’s Day without this heavenly Chocolate Guinness Cake recipe but this year I decided to make cupcakes instead. I’ve been making this recipe for years now and it’s definitely one I will bake for many more years to come. In our house this is in our top 10 list of favourite cakes and one my boys and I love eating! These dark cupcakes have a dense, moist sponge that oozes the flavour of the chocolate and subtle undertones resonating from the Guinness. The frothy topped pint of Guinness is replicated here with the creamy exuberance of cream cheese frosting. My hubby is taking some into the office today to share with his co-workers, that should keep them happy and fatter than me (yep I’m back on Weight Watchers, so none for me, boo hoo). Wishing everyone a Happy St Patrick’s Day!!

Happy St Patrick's Day!!

Chocolate Guinness Cupcakes

Makes 24

Ingredients
For the cupcakes
250ml Guinness
250g unsalted butter, cut into pieces
75g cocoa
400g caster sugar
142ml sour cream
2 eggs
1 tbsp vanilla extract
275g plain flour
2 ½ tsp bicarbonate of soda

For the topping
300g Philadelphia cream cheese
150g icing sugar
125ml double or whipping cream

Preheat the oven to gas mark 4/180˚C/fan oven 160˚C. Line 2 muffin tins with muffin paper cases.

Start by pouring the Guinness into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the flour and bicarbonate of soda.

Pour the batter into the muffin cases ¾ of the way up and bake for 18 to 20 minutes. Leave to cool in the tins for 20 minutes and then cool completely on a cooling rack.

When the cupcakes are cold get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.

Ice the top of the black cupcakes so that it resembles the frothy top of the famous pint. Sprinkle with shamrock sprinkles or green glitter or sugar (optional).

Fruit Tea Loaf

What could be better than a thick slice of buttered fruit tea loaf with your cup of tea? This traditional teatime favourite is really easy to make, moist and full of flavour. I’ve made this recipe countless times and it will always remain a firm favourite in our home, especially with my hubby!

Fruit Tea Loaf

Makes approx. 10 slices

Ingredients

1 x 250ml cup tea

375g mixed dried fruit
125g dark brown sugar

250g plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

pinch of ground cloves

1 egg

Make the cup of black tea (just using a tea bag), and pour it into a bowl with the dried fruits and sugar; stir well, then leave to macerate overnight.

Preheat the oven to 170oC/fan oven 150oC/ gas 3. Line a 900g loaf tin with a paper liner or butter the tin and line the bottom with baking parchment.

Beat the flour, baking powder, bicarbonate of soda and cloves into the tea-soaked fruit, and then beat in the egg. Spoon and scrape into the lined loaf tin, and bake for 1 hour - or until cooked - before letting the cake cool it its tin on a rack.

Recipe from Feast by Nigella Lawson

Rigatoni Al Forno

When the weather is cold, wet and miserable I take comfort in my kitchen making winter-warming food for my family. I love making meals that we all look forward to after a long day at the office or college and this pasta dish is comfort food at its absolute best. I was thinking about what to make for dinner when I remembered this pasta recipe that I used to make often and was a favourite of ours. My boys actually got excited when I told them what I had made for dinner and there wasn’t a scrap left on any of our plates. This is definitely one that all you pasta lovers out there should try!

Rigatoni Al Forno

Serves 6

Ingredients
For the meat sauce
1 onion
2 carrots
2 sticks of celery
2 cloves of garlic
50g unsmoked streaky bacon or pancetta
50 g butter
2 tablespoons olive oil
500g minced beef
400g can chopped tomatoes
2 tablespoons tomato puree
250ml red wine
2 bay leaves
200ml water, swilled in the tomato can

For the béchamel
85g butter
50g plain flour

500ml milk
Salt or stock granules to taste
Freshly grated nutmeg

1 x 500g pack Rigatoni pasta

25g Parmesan, freshly grated (I also used cheddar)

Roughly chop the peeled onions, peeled carrots, the bacon or pancetta and the celery. Peel the garlic clove and put them along with the chopped veg and bacon into a food processor and finely chop. Or chop finely by hand. Heat the butter and oil in a large pan and fry your bacony vegetable mush gently for 10 minutes or until soft.

Add the minced beef and fork it through until it browns in the pan as much as possible. Pour in the chopped tomatoes, puree, red wine, bay and tomatoey water. Stir well and bring to the boil, then turn down the heat, partially cover and let cook gently for 2 hours.

To make the white sauce, melt the butter in a saucepan then add the flour and stir and cook together to make a roux. Take off the heat briefly, and whisk in the milk – just using a hand whisk – then put back on the heat and, stirring all the time, let the sauce come to boil and bubble away for a few minutes to get rid of the floury taste. Season with salt and pepper (or you could use some crumbled stock cube or bouillon concentrate). Turn down the heat slightly and cook until slightly thickened, though this needs to be liquid-y enough to coat the pasta easily. After turning off the heat stir some freshly grated nutmeg through the sauce.

Preheat the oven to 200˚C/fan oven 180˚C/gas 6 and put the water on for the pasta. When the water comes to the boil, add salt and cook the pasta until its al dente.

Drain the pasta and, while still a little wet, put it back into the saucepan and pour the white sauce over, mixing well. Add the meat sauce and mix again, until the pasta is covered in both. Tip the sauced pasta into a large buttered roasting or oven-proof dish, cover the top with grated parmesan and cook for 30- 40 minutes or until the top is crispy and golden.

Recipe from Feast by Nigella Lawson

Pasta with Ham, Peas and Cream

This pasta dish is a monthly if not weekly staple in our home, my boys can't get enough of it. It is so easy and quick to make and in less than 20 minutes you have what I can only describe as pure comfort on a plate.

Pasta with Ham, Peas and Cream

This recipe serves 2

Ingredients
200g farfalle or other short pasta
100g frozen peas
150ml double cream
150g diced ham
2 tablespoons grated Parmesan

Cook the pasta according to packet instructions in plenty of salted boiling water, and then after 5 minutes add the peas to the pasta water.When the pasta is cooked, drain with the peas. Put the dry pan back on the heat with the cream, ham and Parmesan and warm it through. Add the pasta and peas back to the pan, tossing everything together well.