Microwave Choc Chip Cookie

Microwave Choc Chip CookieLast Christmas I was bought possibly the greatest cook book in the history of the world. I won’t lie, it’s also likely the most dangerous cook book in the world for your waistline, but my oh my is it amazing!

Microwave Choc Chip Cookie Mug CakesIt’s this delightful Mug Cakes cook book. I have since tried quite a few recipes from it and have genuinely not been disappointed once. This particular recipe however, is not actually a cake. It’s a cookie. A single serve, deep dish, chocolate chip cookie to be precise. And it’s made in just 1 minute in your microwave. I mean seriously, I can’t possess this recipe and not try it out right? That would be a crime against baking!

So here is what you will need to make 1 deep dish chocolate chip cookie.

  • 1 tbsp (15g) Unsalted Butter
  • 1 tbsp Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 Egg Yolk
  • 1/4 tsp Vanilla Extract
  • 3 tbsp Plain Flour
  • Pinch of Salt
  • 2 tbsp Chocolate Chips
  • A Scoop of Your Favourite Ice Cream, Optional to Serve

Essential Equipment

  • A Small Mug or Large Ramekin*

* I used a 10cm Ø x 4cm deep ramekin

Right, on with the show! No need to preheat an oven or prepare any baking sheets.

Take your ramekin or mug & add in the butter. Pop it in the microwave for 15 secs until melted. (You may need another 5-10 seconds if your butter is really cold. But take it out, swill it around then put it back in or it could explode a little bit…)

Microwave Choc Chip CookieAdd in the caster sugar, brown sugar & egg yolk and stir until smooth with a fork.

Microwave Choc Chip CookieAdd in the vanilla extract, flour & salt and mix until combined and no more flour can be seen.

Microwave Choc Chip CookieNow fold through the chocolate chips, making sure to sprinkle some over the top.

Microwave Choc Chip CookieCook in the microwave for:

600W – 1 min 10 secs

800W – 1 min

1000W – 50 secs

If you have the patience, leave to stand for 10 minutes or so.

Microwave Choc Chip CookieWhen it’s cooled slightly, top with a scoop of your favourite ice cream (I think simple vanilla works great with this) and dive into heaven!

Microwave Choc Chip CookieI can’t believe I went over 6 years of my life not owning a microwave. If I knew I could make stuff like this, I would have bought one years ago! I was genuinely surprised at how good this tasted, especially considering it was made in the microwave in 1 minute. It’s perfect for those times when you really fancy a home baked cookie but really can’t be bothered to go to the effort of making a whole batch.

I sincerely urge you to get that book if you don’t already own it. It’s packed full of crazy delicious cakes & treats that are all made in or around the 1 minute mark. Absolute genius!

*Disclaimer: I will not be held responsible for your weight gain after reading this post!

Until next time lovelies 🙂

Miss KitchenMason

 

Advertisements

Ice Cream Cake

Ice Cream CakeThis weekend I hosted a dinner party for close friends and I needed a really simple, make ahead pudding to take the stress out of it all. Then I came across this…

Hand on heart, It’s the most incredibly easy, quick and down right dirty & delicious showstopping dessert I have ever made in my entire life! It’s sheer amazingness literally needs no further introduction. So here is what you will need to make 1 x 20cm cake. (Serves 8-12 depending on how greedy!)

(Recipe adapted from Nigella Express)

The Cake

  • 1.5 litres Good Quality Vanilla Ice Cream
  • 2 x Cadbury’s Crunchie Bars
  • 100g Honey Roast Peanuts
  • 150g Chocolate Hobnob Biscuits
  • 200g Milk Chocolate Chips

Butterscotch Sauce

  • 45g Light Muscovado Sugar
  • 2 tbsp Golden Caster Sugar
  • 150g Golden Syrup
  • 30g Unsalted Butter
  • Pinch of Salt
  • 125ml Double Cream
  • 1/2 tsp Vanilla Extract

Rich Chocolate Sauce

  • 75g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Instant Coffee, dissolved in 2 tbsp water
  • 1 tbsp Golden Syrup

To make the cake, take the ice cream out the freezer and allow it to soften at room temperature. (Takes about 10-15 minutes on a warm day.) Then line a 20cm spring form baking tin with cling film.

Ice Cream CakeTip the softened ice cream into a large bowl and mix until smooth.

Ice Cream CakeStill in the wrappers – bash the Crunchie bars to break them up.

Roughly chop the peanuts.

In a bag – bash the Hobnob biscuits using a rolling pin.

Reserve 50g of Hobnob biscuits & 50g of chocolate chips. Then tip all the remaining ingredients into the ice cream.

Ice Cream CakeGive it a good mix to ensure even distribution.

Ice Cream CakePour this into the prepared tin, cover with cling film then pop into the freezer to set. (I made mine the day before the dinner party to 1. make sure it would set and 2. decrease stress on the day.)

Ice Cream CakeButterscotch Sauce

To make the butterscotch sauce, tip the sugars, golden syrup, butter & salt into a large saucepan.

Ice Cream Cake Butterscotch SauceOver a relatively high heat, melt the ingredients and boil for 5 minutes.

Ice Cream Cake Butterscotch Sauce

Ice Cream Cake Butterscotch SauceWhen the 5 minutes are up, turn off the heat the stir in the double cream and vanilla extract.

Ice Cream Cake Butterscotch SaucePour into a jug and allow to go cold before using. (Or it will be far too runny.)

Rich Chocolate Sauce

Break up the chocolate & put it in a saucepan along with all the other ingredients.

Ice Cream Cake Rich Chocolate SauceOver a gentle heat, melt the ingredients together stirring constantly so it doesn’t catch on the bottom.

It will look very ‘dotty’ at first but have patience, it will come together.

Ice Cream Cake Rich Chocolate SauceOnce everything has melted together, take the pan off the heat, give it a good stir – then pour into a jug and allow to cool before using.

Back to the cake.

When you are ready to serve, take the cake out the freezer and remove from the tin. Carefully peel away the cling film and set on a cake stand.

Allow to sit out for 5-10 minutes until soft enough to slice.

Serve wedges smothered in lashings of butterscotch & chocolate sauce.

Ice Cream CakeCome on, is that not one of the most beautiful things you’ve ever seen? I mean, I think it should be considered as the 8th wonder of the world! Hang on, lets get a closer look…

Ice Cream CakeIf you’re not salivating over that – you need to see a doctor. There’s something seriously wrong with you!

It’s definitely safe to say this was a huge hit with my guests. I nearly didn’t have to wash the desserts plates they were that clean! And the butterscotch sauce was my absolute favourite. It was so good, I actually drank some. Yeah – I said that out loud. I drank some. There’s gotta be some perks to having a food blog though right?! Hehehe.

And on that shameful confession, I bit you farewell until next week lovelies!

Miss KitchenMason

 

 

 

Dinner Party!

Me and the other half decided to throw a dinner party for some close friends this weekend. It was a lovely & stress free one too as I had the week off work before hand… plenty of easy going prep time!

This was the menu that we decided on.

Starter

Pizza Bites with Home Made Marinara dipping sauce

Main

Chicken stuffed with Cream Cheese, Spring Onion, Chorizo, Basil & Parsley wrapped in Puff Pastry

with a side of Home Made Crispy Chips

Dessert

Home Made Chocolate Chip Cookie & Vanilla Ice Cream Sandwich

With warm Chocolate Fudge Sauce

So I’ll begin with the starter, Pizza Bites. Although these can be a little fiddly & time consuming to make they are definitely worth it & a guaranteed crowd pleaser. The recipe is another I found using the legendary Foodgawker website. Its from a blog called Chaos in the Kitchen.

(Makes approx 24)

What you will need:

Bites:

  • 3 Packs 145g  pizza dough mix
  • 225g Mozzarella Cheese
  • 1 Pack sliced pepperoni
  • Italian Seasoning/Olive oil (easily made with whatever you have in your cupboards)

Marinara Sauce:

  • 500g Carton of Tomato Passata
  • 2 Cloves Garlic
  • Basil
  • Parsley
  • Salt & Pepper
  • 1 tsp Sugar

Firstly you need to make the pizza dough following the packet instructions.

Whilst you wait for the dough to rise, slice your mozzarella into cubes & your pepperoni slices in half. (Dependent on the size you bought.)

Make your oil  coating by mixing together a little olive oil along with dried herbs from your cupboard. I used oregano, chives & a little salt. This will be brushed on the tops of the bites before freezing/cooking.

When your dough is ready, pull  off  a walnut sized piece and roll out. Then put a couple of pieces of pepperoni and a cube of mozzarella in the middle and roll up. Place on a baking tray seam side down. Rinse & repeat.

When you have used up all your ingredients, brush the tops of the bites with your oil mix. If you are freezing them, cover the trays with cling film & freeze at this point. If you are going to bake them straight away, preheat your oven to 200°C and place in the middle for 15-20mins.

To make the marinara sauce, simply chop the garlic finely & fry in a little oil in a saucepan for about a minute. Then add the tomato passata. Bring to the boil and then reduce the heat to a simmer. Add some salt & pepper to taste & the teaspoon of sugar. Allow to reduce for about 5-10 minutes then remove from the heat & stir in the chopped parsley & basil. Either use straight away or allow to cool & store in the fridge until needed. Simply reheat in a saucepan.

Onto the main, Stuffed chicken & home made crispy chips.

Serves 6

What you will need:

  • 150g Philadelphia Cream Cheese
  • 5 Spring onions, chopped
  • approx 40g Chorizo, chopped
  • Fresh Basil, chopped
  • Fresh Parsley
  • Salt & Pepper
  • 1 block Puff Pastry
  • 6 Chicken Breasts
  • 8 medium Potatoes

For the stuffed chicken, simply mix together the cream cheese, spring onions, chorizo, basil, parsley & salt & pepper in a bowl. Carefully slice the chicken through the middle to create “pockets” then stuff as much filling in as you can. Roll out your block of pastry & divide into 6 rectangles. Place each stuffed chicken breast on a pastry rectangle and season with salt & pepper. Then wrap them up making sure to seal the edges well. Brush the tops with beaten egg . Put in the middle of a 200°C oven for about 30mins, or until the pastry is golden on top &  the chicken is cooked through.

For the chips, peel the potatoes and chop into fairly chunky sized chips. Heat a decent amount of rice bran oil in a wok & preheat your oven to 180°C. I use rice bran oil due to its high smoke point, meaning you can get the oil really hot without it smoking out your kitchen or bursting into flames! When the oil is hot (hot enough that when you put a chip in it sizzles instantly) carefully put the chips in the wok. Stir them occasionally and keep cooking until they are just starting to crisp on the outside & turning slightly golden. Drain on kitchen towel & put on a baking tray in the preheated oven for 20 mins. When this is done, fry them in the wok again until they are golden brown and crispy.

At this point I should mention I can’t take credit for how nice these chips come out. Big shout out to my foodie Dad for teaching me how to make these perfect chips!

Now onto the best bit. The chocolate chip cookie & Vanilla ice cream sandwich with warm chocolate fudge sauce.

The cookie recipe I used is the House Warming Cookies from a couple of months back. I made a batch of these a few days before the dinner party so as to spread out the workload!

As for the ice cream, I used the recipe Real Vanilla Ice Cream from the BBC Good Food website. I didn’t make any changes to the recipe and it worked & tasted a treat! … hmm, well, except for the bit where I scrambled the eggs so I had to start all over again, haha woops! We live and learn : D When it came to slicing the ice cream into discs, that was interesting! I froze the ice cream in a cylindrical plastic tub. Once completely frozen, and with some resistance, I managed to remove the ice cream from the tub. I then got some boiling water & a sharp knife and began the frustrating & very messy task of slicing ice cream. But it was worth the effort! I placed each ice cream disc on a sheet of greaseproof paper to keep separate & popped back in the freezer until needed.

For the fudge sauce I used a recipe from The Cookie Shop.

(Makes about 400ml)

What you need:

  • 50g Butter
  • 170g Milk Chocolate
  • 180ml Double Cream
  • 3 tbsp Golden Syrup
  • 2 tbsp Sugar
  • 1/4 tsp Salt

First, melt the chocolate and the butter in a glass bowl over simmering water & set to one side. Next in a heavy saucepan mix the double cream, golden syrup, sugar & salt and bring to the boil. Let boil for 1 minute & remove from the heat. Then pour the cream mix over the chocolate in thirds, mixing thoroughly until smooth each time. If, like me, you want to make this ahead & store until needed, allow the sauce to cool & store in the fridge. Just reheat in a pan over a low heat until it’s back to a “pourable” consistency.

Once you have all the components made, assembly is very quick and easy which is ideally what you want in a dinner party pud so you can spend more time with your guests.

All in all, thanks to the help of the prep & the lovely guests of course, it was a success! My only criticism is that the pudding was a little on the large size! So I would make these smaller if I made them again.

Thank you so much for reading guys! If you would like to receive an e-mail telling you when there is a new post so you don’t miss any, click the “sign me up!” button on the right of the screen.

Miss Kitchen Mason

Plum Madness!

Since we’ve been in the new house a mysterious friendly neighbour keeps dropping large bags full of plums on our doorstep. I have absolutely no idea where they are coming from but simply consider myself very lucky! With them piling up quickly I thought that I had better do something with them before they take over my fridge! So I looked around for some nice recipes and these are the three I came up with. Plum Pie, Plum Ice Cream & Plum Jam.

Plum Pie

I started with the Plum Pie courtesy of James Martin on the BBC Good Food website. I started by making the pastry using a recipe I have previously recommended. Rachel Allen’s shortcrust pastry. I made double the recipe & instead of salt, added sugar to make it sweet as opposed to savoury. When the pastry was chilling in the fridge I started on the filling. Once all the plums were pitted & chopped (which I found to be strangely therapeutic!) I popped them in a pan along with the sugar & ground cloves. I only used half a tsp here as cloves can be very overpowering. When the sugar had dissolved I took a little of the juice and mixed in 1 heaped tsp of corn flour. I then mixed this in thoroughly with the plum filling and removed it from the heat once it was thickened. It was then just a case of putting it all together after that. Once my pie was assembled I put it in a 200°C oven for 30mins.

And this is what came out. I’m glad I only used half a tsp of ground cloves as they are still a very prominent flavour in the pie, any more would have been too much. The overall flavour of the pie is quite satisfying although a little more patience on my part could have avoided it collapsing on me when I tried to remove it from the tin! Oh well, lesson learnt.

Plum Jam

Next I moved on to the jam. I went with this recipe from Sally Pasley. I made a much smaller batch than the recipe called for though, here are the quantities I used:

  • 855g Plums
  • 425g Sugar (I used golden caster)
  • 1 lemon, zest & juice

In most cases, making jam is actually a very simple process but you must make sure you follow a few basic rules. Firstly, always use the widest pan possible to allow for maximum evaporation/reduction. Secondly, always use good preserve jars that have been sterilised in the oven to get rid of any bacteria. Thirdly, enjoy it!

After enjoying pitting what felt like a bazzilion plums, I put them in a wide pan along with the lemon (juice & zest) & the sugar. Once the sugar has dissolved, you bring it to a rolling boil & allow to reduce until it’s jellying point. This is easy to test for. Once the jam starts to thicken, pop a plate in the freezer. When you think your jam might be ready, take the plate out the freezer & put a dollop of jam on the plate. Put it back into the freezer for about a minute, then remove the plate and pull your finger through the middle of the jam. (Then lick it, obviously!) If it wrinkles & the gap doesn’t close quickly, your jam has reached its jellying point. After all that, simply pour the jam into the sterilised preserving jar(s), seal the lid, and you’re done!

Plum Ice Cream

This was the one I was looking forward to the most. Ice cream. I mean, who doesn’t love ice cream??  Now there was some stiff competition for which recipe to use but i narrowed it down to this one courtesy of Josie at Pink Parsley. Once again, it’s american measurements. So here are the conversions that I used.

  • 450g Plums
  • 80ml Water
  • 170g Sugar (I used caster)
  • 240ml Double cream
  • 1 x Lemon, zest & juice

The recipe called for some almond extract or kirsch, but I had a spare lemon so thought I would use that instead. So, back to the pitting again. After chopping all the plums required, I put them in a pan along with the water & the lemon. I covered and cooked for about 8 mins, stirring occasionally. After removing from the heat, I added in the sugar and the cream then blitzed in a blender. Once that was done, I poured the mixture through a sieve to remove any bits and then left to cool for a little while. When the mixture was cool, I poured it into  my ice cream maker and left to churn until thick enough to freeze.

I was pleasantly surprised with the results. It’s a very sharp but very flavourful ice cream. I think a scoop of this would go lovely with a scoop of creamy vanilla to cut through the sharpness.

Well that’s it for my kitchen adventures this weekend folks! Hope you enjoyed reading my post. Don’t forget, if you like what you see click on the “sign me up” button at the top of the home page to subscribe to my blog. See you all next week!

Miss Kitchen Mason