BakingBoutique!: #guyfawkesnight

Hello everyone!

First of, thanks so much for reading last week's post! I still can't conceptualize it's been two years since it all began. I apologize the pictures for latest week's post have taken forever to upload-parent's evening is right around the corner and I'm striving to receive a good report from ALL my teachers.

Moving swiftly, onto this week's post this recipe originates from Mary Berry's set of easy cake recipes(I'll leave the link to the ORGINIAL recipe at the end). I chose this recipe for two reasons : One of which is it's super easy for all you guys at home to try. That and the fact that it's not as sweet and caloric as my usual sweet cakes. I hope you enjoy and let's jump right into the recipe!

250g of self-raising flour

100g of caster sugar

2 large eggs

150g of melted butter

1tsp of baking powder

2 s,mall,peeled,cored and chopped apples

175g of fresh blueberries

75g of sifted icing sugar.

Method:

Pre-heat the oven to 170℃/325F/ Gas Mark 3.

Place the self-raising flour into a bowl with the baking powder,caster sugar,eggs and melted butter. Beat with an electric whisk until smooth.

Fold in the chopped apples and fresh blueberries.

Grease a 20cm(8in) SQUARE cake tin,lining with baking paper. Spoon the mixture into the tin for...1 to 1hour and 25 minutes until golden brown and firm to touch.

Cool in the tin for 10 minutes,eventually turn out & leave to cool completely.

Mix the icing suagr with 2-3tbsps of warm water to make smooth icing. SPread this over the cake and leave to set.

Cut into 12 squares and serve as desired.

Snapshots:

Prior to this post ending:

Happy Bonfire Night!

Advent calendar unboxing already?!

It's exactly 50 days until Christmas!

How regular household products can make skin glow

Book of the month

It sounds great!

The ORIGINAL recipe

Last week's post: BakingBoutique's 2nd birthday+ Pumpkin&Caramel Cake PHOTOS

Photography club Photos:

Song of the month: Bohemian Rhapsody -Queen

See you soon!

#sweetreats xx

Hiya!

Firstly, thank you ever so much for your comments on last week's post. It's not everyday you stumble across a post based on the blogger's 1st birthday so thank you for reading.

Secondly, in honour of Bonfire Night, I'm making Brownies. If I'm being honest, Brownies aren't exactly an typical Bonfire Night recipe. However, brownies are best suited to ANY season really and whenever you feel like it!

In order to make the BEST BROWNIES EVER, you'll require:

185g of unsalted butter

185g of the best dark chocolate

85g of PLAIN flour

40g of cocoa powder

50g of white chocolate (as I don't like white chocolate,obviously, I skipped this ingredient; this may be different for you).

50g milk chocolate

3 large eggs

275g of golden caster sugar

Method:

Firstly, cut the butter into small-ish cubes ,tip into a medium sized bowl. Break your dark chocolate into fragments, dropping into the bowl with butter.

With that done, fill a small saucepan, up to about a quarter full with hot water, afterwards sitting the bowl on top of the saucepan. Leave the chocolate and butter on a low heat until melted, stirring occasionally. Leave the chocolate to cool to room temp.

In the meantime, turn the oven onto fan 160C/ conventional oven 180C/ Gas Mark 4. Using a shallow 20cm square tin of non-stick baking parchment to line the base.

Tip the plain flour, cocoa powder into a medium sized bowl using a sieve.

With a large sharp knife (if underage, ask an adult to do this step), chop the white chocolate as well as the milk chocolate into chunks.

Crack the eggs into a large bowl, followed on by the golden caster sugar. With an electric mixer (handheld or free-standing), on a maximum speed, whisk the eggs and sugar together until they look thick and creamy like below, in similarity to a milkshake. This may take up to 3-8 minutes.

Pour the now cooled chocolate over the "eggy mousse", gently folding together with a rubber spatula using the "figure of eight". If unsure, type of the figure of eight mixing method.

Using a sieve once more, re -sift the cocoa and flour mixture, once again gently folding into the mixture, doing the figure of eight action as before.

Pour the brownie mixture into a prepared tin, scraping every bit out of the bowl with a spatula,ensuring the mixture meets all the tin's corners,leveling equally. Set your timer for 25 minutes, checking onto the brownies every 10 or so minutes.

When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares,which I prefer. But if you like cutting your brownies into triangles, you can.

According to the recipe, you can keep the brownies in a airtight container for at least two weeks or in the freezer for up to a month. That won't be necessary for me as I'll probably eat THEM all without any trouble!

So, the verdict- are these the best ever brownies? I definitely think it should be up for appeal against the fudge-like brownies and cake like brownies. These are a combination of the two!

Photographs of brownies...

"Eggy mousse"

Decorated brownies with this pretty pink bunting in celebration of Bonfire Night

Prior to ending this post...

I had taken some aesthetic photographs of a couple pathways I walk up when I'm on my way to school and can't be bothered to catch a bus.