Whether it is a brownie, a birthday cake or cookies, we all need to ‘go-to’ reliable recepies.
And please take note, there are hundreds (read thousands, or millions even) of cake recepies out there on the web that only serve the purpose of making one feel like an incompetent baker…or worse, like an incompetent human being.
But most of those recipes are just put together together for SEO purposes, not everyone who is sharing recipes are an experienced and passionate baker. And that makes a huge difference.
I am a daughter of a master baker, however, the baking “gene” somehow never passed to me. So I need to work really hard to bake something that turns out as it is meant to be…yes, really!!
Not delicious, sweet or tasty, as it is meant to be…haha.
And here are some of the fool proof cake recepies that I use, and they work…If they work for this incompetent baker’s daughter, they might work for you too…I so hope!
This brownie gives about 10 servings.
220g dark chocolate (chips or chopped)
180g sugar (I like brown sugar bets)
30g cocoa powder
1/2 teaspoon soda
1/2 teaspoon salt
1. Preheat oven to 160C. Place shelf in middle position. Prepare square or round 7-8″ baking tin – line it with baking paper.
2. In heatproof bowl over water melt chocolate and butter together. Set aside to cool a little.
3. Whisk eggs and sugar together with a mixer until pale and fluffy. Takes about 5-6 minutes.
4. Fold in melted chocolate until just combined.
5. Mix dry ingredients (flour, cocoa, soda, salt) and sift into the chocolate-butter-egg mixture. Fold in gently until combined evenly.
6. Pour into the baking tin, smooth top a little. Bake for approx. 25 minutes. At 25 minutes check with a toothpick. If toothpick is covered in batter still the brownie will be gooey, if it is covered in crumbed then the brownie will be more fudge like. Adjust baking time accordingly to your preference.
Cool brownie before removing and slicing. Enjoy!
Seedy Cookies You Can Trust (Vegan)
I love the name of these cooking…Seedy cookies! Yet, the recipe is so easy you can trust making them without messing up. So that is the contradiction – seedy but trustworthy… This recipe makes about 8 large cookies, or you can make them in any size you like.
100g fat (vegan block or for non-vegan option use butter)
2 tablespoon ground flax mixed with double amount of water (or 1 eggs for non-vegan option)
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
75g seeds (sunflower or any other will do)
- Use a stand mixer or hand mixer. Place room temp butter (vegan block or standard butter) and sugar in the mixer and mix until combined. Sugar will turn pale and fluffy. Might take about 10 minutes.
- Add the flax seed mix (or egg) into the mixture.
- Add the flour, soda, baking powder, salt and mix until combined.
- Add oats and seeds and mix with spoon and spatula.
- If the dough is rollable and keeps it shape then divide until 8, and roll into balls. If the dough is too soft and runny, then you can chill the dough for 30 minutes in the fridge. Then divide and roll into balls.
- Place the dough balls on the baking sheet, flatten with hand to approx 3″ width.
- Bake for 9 minutes in 160C.
- Remove from the oven and tap on a heatproof surface. This can be a large chopping board. Tap about 5 times.
- Place back into the over and bake for another 9 minutes.
- Remove from oven and cool.
- As with any recipe there is a bit of experimenting to find the best bake time and temperature for you. Depending if like your cookies soft and chewy or light and crispy.
Enjoy the baking, and let me know how it goes!
God bless, Jaanika