[Photo Gallery]: Macarons Attempt #1

Macarons have become increasingly popular recently. They are a sweet treat I love and had always wanted to make but never done so. Finally I tried them out! 

I used a recipe by Youtuber Topless Baker - his recipes are super easy to follow and produced some amazing results!

Check out my first attempt at macarons below. I'm pretty pleased with how they turned out, so a photoshoot of them was completely necessary!

Oh-So-Delectable Squares

Everyone loves chocolate - unless you're one of those unfortunate few who happen to be allergic to chocolate. I feel for you... I really do. 

There are endless amounts of brownie recipes out there, but after having tried this recipe out I will not be turning to anything different. These oh-so-delectable squares of chocolatey goodness are super gooey and super chocolatey. They come with a warning: HIGHLY ADDICTIVE & NOT RECOMMENDED IF DIETING. However, if you are pregnant, heart broken or simply a chocoholic, these are perfect! 

Here's the recipe:

100g unsalted butter

200g dark chocolate

4 eggs

250g golden caster sugar

100g plain flour

1tsp baking powder

30g cocoa

100g chocolate chips

1. Preheat oven to 180C. Grease and line square baking tin. 
2. Melt butter and dark chocolate over a double boiler (bowl over pan of simmering water). Once melted set aside to cool.
3. Whisk eggs and sugar together until light and fluffy. Mixture should have doubled in size.
4. Fold chocolate mixture into the egg mixture, making sure to keep as much air in as possible. Sift in flour, baking powder and cocoa and fold mixture until fully incorporated. 
5. Gently stir in chocolate chips and poor into baking tin. 
6. Bake for 25-30 minutes. Brownie should be cracked on the top and the middle just set. 
7. Cool completely before removing from tin. Cut into pieces, serve and enjoy.

When cutting the brownies, I found them to be super gooey to handle. All you need to do is pop them back in the tin and into the fridge for a few hours to allow it to set up a bit, then they'll be easier to cut.

You can also add different ingredients in, instead of chocolate chips, to change up the recipe. White chocolate, roasted hazelnuts, mini marshmallows, or even do a caramel layer before baking! If you do give this recipe a go, let me know and tag me in any pictures you post on instagram: @sarasbakingworld

Enjoy!

Meet The Brookie

The latest bake this week has been an experimental creation that I had seen it floating around the baking internet. 

It solves the age old and difficult decision of: Cookie or Brownie? 

What would you go for?

Well now you no longer have to settle for just one, as this recipe combines to two to make the Brookie. 

Here's the recipe

For the Cookie:

Cookie Recipe

For the Brownie:

6tbsp unsalted butter

1/2 cup dark chocolate

1 cup plain flour

2tbsp cocoa powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

1/2 cup dark brown sugar

1/4 cup caster sugar

1tsp vanilla extract

1 egg + 1 egg yolk

3/4 cup chocolate chips

1. Preheat oven to 180C and line 2 large baking sheets.
2. Prepare cookie recipe as instructed and chill in fridge for around 30-40mins.
3. Melt butter and dark chocolate over a double boiler. Once fully melted, remove from heat and ensure completely smooth.
4. Add sugars and vanilla extract to chocolate and mix until well combined. Add in egg and extra yolk and beat. Add dry ingredients (flour, cocoa powder, bicarbonate of soda and salt) and beat until fully combined. Fold in chocolate chips.
5. To assemble: use and ice cream scoop to portion out cookie dough onto baking sheet. Use a table spoon to portion out brownie batter and combine into ball with cookie dough, to remove gaps between the two. 
6. Bake for around 13mins, until golden around the edge of cookie, and centre looks slightly underdone. 
7. Leave to cool on baking sheet, as they will be soft. Once harden slightly they can be transferred to wire rack to fully cool down.
8. Serve and enjoy!

A sweet tooth is needed for these decadent and delicious cookie brownie combo. Best served slightly warm.

Give these a go and let me know what you think!

If you do try any of these recipes, you can tag me on instagram @sarasbakingworld. I would love to see your bakes!

Enjoy!

Blueberry Twist

A popular choice of muffins, besides the classic chocolate chip, has to be the blueberry muffin. So today's recipe is a blueberry muffin with a hidden twist.

The inclusion of rolled oats give that cross between an oath breakfast baked good and the classic blueberry muffin. 

The recipe is built upon the all-in-one cake recipe by Mary Berry which you can find here, with the inclusion of the following ingredients:

All-in-One Cake Mix

170g blueberries

1-2 handfuls rolled oats

2tbsp milk
1/2 lemon zest

1. Prepare the all-in-one cake recipe as follows. Then fold in blueberries, rolled oats, milk and lemon zest. 
2. Transfer into lined cupcake/muffin tins, best and easiest way is using an ice cream scoop. Bake at 180C for 20 mins, until golden brown and cake springs back when lightly pressed.
3. Leave to cool and serve.

You could definitely add a few white chocolate chips to make these a little more tea time and less breakfast snack. As a tip, when incorporating either dried fruit or berries into a cake mixture, dust them in some of the flour your using before hand. It will stop them all sinking to the bottom during baking. 

Give these a try and tell me what you think, and any other combinations of fillings you try.

Enjoy!