Bourbon Brownies

These little goodies are the perfect step up from your traditional brownie, especially if you are a biscuit lover like I am!

INGREDIENTS:

1/2 cup margarine (melted)

1 cup white sugar

2 eggs

1 tsp vanilla extract

1/2 cup all purpose plain flour

1/2 tsp baking powder

1/4 tsp salt

4 tbsp cocoa powder

HOW TO: 

Grease a baking tray with butter and line with grease proof baking paper.

Carefully half each bourbon biscuit in half.

Place bourbon biscuits onto the baking tray evenly spaced out.

Melt the margarine, add in the sugar, cocoa and eggs and mix well until smooth. Add in remaining ingredients and mix well until combined. This mixture is quite thick so can be tricky to work with!

Add the mixture carefully to the baking tray, trying your best not to move the bourbons too much.

Bake the brownies for 30 minutes at 180 degrees, and then leave to cool before removing from the tray and cutting into bourbon sized pieces.

 

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Tea & Cake at Eteaket

What’s better than a cuppa and a piece of cake on a Saturday afternoon? I can’t think of many things to be honest!

Last weekend my Sister, Fiona, and I were browsing the shops in Edinburgh, and decided to stop for a little break, but we didn’t want to go to your usual chain coffee shop (as much as I like them) so we decided to head just off of George Street to Frederick Street to Eteaket, the ‘leaf tea experts’! I had never been there before, but Fiona had heard really good things about them.

They offer more than just hand crafted leaf teas, you could have a spot of lunch, tea infused cocktails, which I am definitely going to try next time I’m not driving! As well as a selection of home made cakes (they also have gluten free and vegan cake options).

We decided to go for a classic option of English Breakfast tea, and since we were so indecisive we ordered a scone with fresh clotted cream & raspberry jam, and a slice of lemon sponge to share. For the tea they gave you an egg timer that timed how long to brew your tea for. They recommended that after the 2 minutes were up, you’d have the perfect brew! (and it really was!)

 

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The staff were so friendly and welcoming, despite them being ran off their feet because it was so busy. I will definitely be going back to try the rest of their menu, and I can see it becoming a favourite!

For more info visit  Eteaket‘s website. 

 

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Ultimate Chocolate Cake

You might think I’m a bit of a chocoholic- and I’m not going to deny it- as so far the only recipes I’ve posted on my blog have been cocoa filled. But who can blame me? Chocolate is the best thing ever, but I do promise I’ll begin to share a wider variety of recipes!

I just had to write about this recipe I stumbled across years ago, I made some minor changes to it as I found it a bit bitter at first, but every time I make it, the cake turns out perfectly! I find that adding coffee to the batter really brings out the cocoa and intensifies the taste of the sponge, so please don’t be put off if you aren’t a coffee lover.

You can make a full cake with this recipe, or evenly divide the mix into muffin cases if you fancy. The choice is yours!

As for decorating- you can go simple with a nice frosting or glaze, I’d recommend a nice lemon icing. Or you can go all out with it.

So, here’s the recipe: 

Pre-heat oven to 180 °c.

Line and grease baking tins or place cases in a baking tray.

In one bowl, combine the dry ingredients.

In a separate jug or bowl, place the dark chocolate and then pour the hot coffee on top, stir until the chocolate has melted fully, then add in the cocoa powder. Mix until it is a smooth paste, and then slowly add in the milk and vegetable oil. Once this mixture is cooled, gently beat in the eggs and then add in the vanilla extract.

Combine the dry and liquid mixes together until smooth.

Pour the batter into baking tins or cases.

Bake for around 30 mins- keeping a close eye on it!

To check if the cake is ready, insert a metal skewer or ‘cake tester’, and if it comes out clean, it’s ready.

Ingredients: 

2 cups plain flour

1 tsp salt

2 tsp baking soda

3/4 cup cocoa powder (unsweetened)

Half a medium size bar of dark chocolate

2 cups caster sugar

3/4 cup vegetable oil

1 cup hot coffee

1 cup milk

2 eggs (large)

1 tsp vanilla extract

 

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