Banana Bread

More baking! 

This time it’s banana bread; the second loaf I‘ve made this week… is that a good thing or a bad thing? I couldn’t say… :s

Anyway, it really does taste (and smell) great, and the walnuts add a nice extra texture.

Now that it’s coming into winter (Christmas soon!) I thought something sort of rustic and autumnal would be a nice, cosy idea. It’s especially nice when eaten warm.

Unfortunately I don’t have any pictures, because I didn’t have a camera to hand when I was baking. Sorry! But it’s really quite simple, and you’ll just have to believe that it’s a beautiful golden brown loaf cake that rises a fair amount :P 

Ingredients

125g butter/marg

¾ cup brown sugar

¼ cup or 4 tbsp golden syrup

2 cups flour

2 tsp baking powder

1 tsp ginger

1tsp cinnamon

2 eggs

2 ripe bananas, mashed

Handful of chopped walnuts (optional)

Method

Put butter, brown sugar and golden syrup in a saucepan and stir over a low heat until the butter has melted, then leave the mixture to cool for 5-10 minutes.

Sift all the dry ingredients into a bowl and make a well in the middle and then pour in the butter mixture, eggs, banana and walnuts. Mix until just combined and nice and smooth.

Pour the mix into a greased loaf tin (you’ll need a fairly large one) and pop into the oven for 45 minutes at 180⁰. You’ll know it’s done when you insert a butter knife and it comes out clean.

 Let it rest for five minutes before turning it out of the tin and onto a cooling rack. 

It should end up lovely and moist but pretty sturdy. It actually tastes really nice if you spread a slice lightly with cream cheese as well.

So, I hope you all have lots of good, autumnal fun trying this recipe out, and I’ll type to you later. Let me know how it goes if you make it yourselves. Bye!

Love,

  Georgia

Snickerdoodle cookies

I dun gone made some tastiness.

Haven’t written in a while have I? Ah well, to the biscuits.

This is the second time I’ve made this recipe (twice in one week… oops) and they’ve come out really well both times! (yay) 

I’ve been eyeing them up since I got the book the recipe is in; the hummingbird bakery cake days book. However, I had never tried them anywhere else (as in, made by any other fair hands except my own). But you’re just gonna have to trust me on this one guys… they be delish.

Another beauty of the snickerdoodle (we’ll get to baking in a mo, I promise) is that their ingredients are pretty simple as their only major, important flavouring is cinnamon, something most bakers (ok, pretty much ALL bakers) have in their cupboard anyways.

To the cookie creation! You’re going to need:

For the dough:

60g butter/marg

160g sugar

¼ tsp/1 drop vanilla essence

1 egg

240g plain flour

1 heaped tsp baking powder

1 tsp ground cinnamon (more/less depending on your taste buds)

For the coating:

1 ½ tbsp sugar

1 tbsp cinnamon

Cream together the butter, sugar and vanilla until light and fluffy. (If you have an electric whisk/mixer great, but I just used a fork) then add the egg and combine fully.

Sift together the remaining dry ingredients and mix them gradually in to the butter mixture until you’ve got a soft dough. (Make sure the cinnamon is evenly distributed, not too streaky)

Cover your mixing bowl with cling film and pop the dough in the fridge to rest. The book says 40 minutes, but I got impatient and that didn’t hinder me, so leaving them in there until the oven’s heated up and the trays are ready, etc. is fine.

Preheat the oven to 170⁰C and line two trays with grease proof paper. 

Mix together the sugar and cinnamon for the coating in a small bowl (like cereal bowl size is fine). 

Take the dough out of the fridge and break off small pieces (approx. a large teaspoonful), roll them into balls, roll them in the cinnamon-sugar mixture and pop them on the baking tray, no need to flatten them.  Allow a bit of space around each one for spreading whilst they cook.

Bake for about 12 minutes.

Once they’re out of the oven, let them cool for a bit on the parchment before putting them on a rack.

 

Look, mine look not dis-similar from the ones in the picture! Hurra!

And there you have it! Le snickerdoodle cookies. I’m sure I’ll be whipping them up again soon. Will you? 

The second time round, I added vanilla cream cheese icing and sandwiched some of them together, which tasted great however they completely stand alone as well. They would actually make a neat gift, wrapped in a box or cellophane; that is if you can keep from eating them all yourself… 

I hope you enjoyed this! Maybe I’ll write again next time I bake… who knows. I’m like a kitchen enigma! One minute I’m there, Imparting my culinary successes, the next I‘m gone; leaving only the virtual smell of warm biscuits (or muffins or cake or bread) behind me… and probably a line of crumbs…

Let me know how your snickerdoodles turn out, won’t you and I’ll see you never, but talk at you soon.

Love,

         Georgia

P.S. Has anyone got any idea why these biscuits have such a funny name?