and just tuck in
So when I’m ill and bored I like to bake.
And this weekend I’ve been stuck at home with a virus. So out came my baking things and I looked in my cupboards as to what I could use for my creation.
My favourite type of cooking is finding things in your cupboard/fridge and making something delicious with it.
I decided I needed something chocolate and I like cupcakes as you can have just one (or three) and not feel guilty as they are so bitesize. This is what I came up with.
Nom nom nom…..
This was my first ever attempt at making fudge- and I think it turned out very well. Took it into work and tried it out on them- they are my guinea pigs for food. It went down very well with most people coming back for seconds, which I took to be a positive sign!
Cherry Chocolate Cheesecake Brownies.
Now that’s a mouthful! These brownies are much lighter than most other brownie recipes this means that just one piece isn’t enough- even more than usual! You could substitute cherries for nuts if you prefered, or even other fruit, but I think cherries work the best.
I was really pleased with how these turned out. It was my first time using one of those re-usable silicone baking mats and I found it worked really well. No sticking to the bottom of the tray for me.
I made about half as much mixture as last time and made them into considerably smaller balls.
I took them into work and they were all gone within about half an hour! Which is good going even for my office.
I find that my cookies don’t seem to come out of the oven the same shape that they went in- they often seem to merge into each other and look a little bit like squares- but if you cut them into slices no-one would ever know and they actually look quite reasonable. As often is the case with my food it tasted a lot better than it looks, and as always with cookies tasted best when fresh out of the oven.
This recipe is basically the same as the cinnamon and raisin scones that I posted last month, except using cheese and tomatoes it gives it such a differnet flavour. I think I actually prefer savoury scones to the sweet ones- apart from if the sweet ones have dolops of clotted cream on them!
This was made from ingredients that I happened to have in my fridge. It’s so easy but tastes amazing.
I sliced the top off the tomato and scraped out the inside into a bowl- this reminded me of when doing pumpkins at Halloween just without the funny faces on the front.
I made the cous cous with some fresh mint and seasoning and then mixed in the tomato pulp. I then added some extra tomato puree and some chopped red onion.
Finally I added some ricotta cheese that I had left over from last week lasagne.
I put this cous cous mixture into the empty tomatoes and then sprinkled some grated cheddar cheese on the top and put the lids back on.
Then bake in the over for about 25-30mins.
And voila!
I really like it because it’s so refreshing with the tomato- it keeps it moist inside. You could put anything with the cous cous really, but I found this worked quite well as it didn’t overpower any of the other flavours.
Abandon Spoon! 