Who wants the last piece of Chocolate Chip Scone left on the plate? Just take a look at those chocolate chips melting in there …. mmm mmmm!
This quick bread recipe is the perfect breakfast item, but I prefer to make it as a tea time snack as that’s when I crave for something sweet. It can be made in all kinds of flavours, and I had given Mr. Bakealogue two options to choose from today … Chocolate Chips or Blueberries! As he contemplated over the choices given, I just stood there trying to use telepathic powers to make him say ‘Chocolate Chip!’ … and failed miserably … kinda! He actually said ‘blueberries’ and then just as I made my way to the kitchen, heard him say ‘lets just have chocolate chips instead!’ … woohoo! Thank God it was a quick recipe to make before he changed his mind again … haha! The most important thing to be careful of while baking these scones is to avoid over-mixing the dough. To help achieve that, avoid using an electric mixer or food processor for the very final step (have marked that out in the recipe), and just use your hands instead.
Chocolate Chip Scones
The original recipe belongs to ‘Joy of Baking’ Website. But I have re-written the recipe in my own way.
Recipe as follows:
All Purpose Flour: 2 cups
Caster Sugar: 1/4 cup
Unsalted Butter (cold and cut in small cubes): 113 grams
Baking Powder: 1 and 1/4 tsp
Baking Soda: 1/4 tsp
Vanilla Essence: 1 tsp
Buttermilk: 1/2 cup – 1 cup
Chocolate Chips: 1/2 cup
Pre-heat your oven at 200 degrees Celsius. Line your baking tray with parchment paper.
In a bowl, sift and add all the dry ingredients i.e all purpose flour, sugar, baking powder and baking soda.
Add the cubed butter to the dry ingredients and mix with either your hands or in a food processor until it resembles bread crumbs. I always do this step in a food processor as it’s much quicker and consistent throughout.
Add the chocolate chips to the above mixture and mix with the help of your hands.
Mix the buttermilk and vanilla essence in a cup.
Final step: Slowly add to the dry ingredients a little at a time until all the ingredients are well-combined and form a dough.
Add a little flour to the counter top, and place the dough on top. Roll out the dough into an approximately 8″ circle. Cut into equal wedges.
Transfer the wedges to your baking tray. Brush the top of each scone with milk.
Bake in your pre-heated oven at 200 degrees Celsius for approximately 20 minutes or until a skewer inserted in the centre comes out clean.
Transfer the scones to the cooling wire rack after they have baked and allow to cool slightly.
Congratulations! Your Chocolate Chip Scones are ready to add to todays calories! 😀
Whose ready to have some Banana & Blueberry bread with a cup of tea? This just happened by chance today, as I had some over-riped banana’s and blueberries left to use … so put it all together with a few other ingredients and what do you get? Ta-daaa ….
Banana & Blueberry Bread
The original recipe belongs to ‘Joy of Baking’ website. But I have tweaked it a little bit to suit my own taste and re-written it my own way.
Sliced Banana & Blueberry Bread
All Purpose Flour: 1 & 3/4 cups
Baking Powder: 1 tsp
Baking Soda: 1/4 tsp
Caster Sugar: 1/2 cup
Brown sugar (packed): 1/4 cup
Cinnamon Powder: 1 tsp
Bananas (mashed): 2 (large)
Eggs: 2 (large)
Unsalted butter (melted): 1/2 cup
Vanilla Essence: 1 tsp
Blueberries (fresh): 1/2 cup
Walnuts (chopped): 1/4 cup
Pre-heat your oven to 180 degrees Celsius. Line the base of your loaf tin with parchment paper and grease the sides.
In a bowl, mix together all the dry ingredients i.e. all purpose flour, baking powder, baking soda, caster sugar, and cinnamon powder. Add the blueberries and mix together with the help of a spoon or spatula.
In another bowl, add and mix all the wet ingredients i.e. mashed bananas, eggs, unsalted butter and vanilla essence.
Carefully add the dry ingredients to the wet ingredients bowl. Fold the mixture with the help of a spatula just until all the ingredients are well-combined. Be careful not to overmix.
Pour the batter in to your loaf tin, and bake in your pre-heated oven at 180 degrees Celsius for approximately 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Allow the bread to cool completely before removing from the loaf tin.
Congratulations! Your Banana & Blueberry bread is now ready to be enjoyed with a cup of tea. 🙂
Yesterday was one of those days where I was quite organised about everything and was done with all chores beforehand and a free evening to enjoy until ……. I switched on a cooking channel and the lady was baking Focaccia bread! Just couldn’t resist and had to bake it the very same evening! This has got to be one of the easiest and quickest bread to bake. My fave part is how it involves very little work and the entire process is done in the baking dish itself! So this recipe is certainly for keeps!
Ingredients for the dough:
All Purpose Flour: 3 cups
Olive Oil: 1/4 cup
Active Yeast: 2 and 1/2 tsp
Sugar: 4 tsp
Salt: 1 and 1/2 tsp
Water: approximately 1 cup or as required to get all the ingredients to bind together.
For the toppings:
Green Pepper (sliced): 1
Onion (sliced): 1
Tomato (sliced): 1
Italian Herbs Seasoning: to sprinkle
More alternatives you would like to use can be olives, jalapeño, or even cheese!
In a bowl, knead together all the ingredients for the dough. Grease your baking dish. Spread your dough evenly throughout the dish.
Cover the baking dish with a cling film and keep in a warm place for approximately 1-2 hours or until the dough doubles in size.
Meanwhile, chop all the desired vegetables you wish to add as the topping and set aside.
Once the dough has doubled in size, then gently form dimples throughout the dough using your hands.
Add approximately 2 tbsp of Olive Oil on top of the dough, followed by the toppings of your choice.
Pre-heat your oven at 200 degrees Celsius, and bake your bread for approximately 10 – 15 minutes or until golden brown.
Congratulations! Your Focaccia Bread is ready to be served! 🙂
Dates & Walnut Bread … this is a recipe I have been waiting to try out for quite some time now. But figured the best time to try it out would be after Ramadan ends as most of us are left clueless about what to do with all the leftover dates! Well now you can try this wonderfully moist and flavoursome bread too and make sure nothing goes to waste 🙂 … Hope all of you are having a great summer! More from me soon …
All Purpose Flour: 2 cups
Light Brown Sugar: 1/2 cup
Unsalted Butter (cold and cubed): 113 grams
Baking Powder: 1 and 1/2 tsp
Baking Soda: 1/2 tsp
Dates (pitted and coarsely chopped): 1 and 1/2 cup
Walnuts (roasted and coarsely chopped): 1/2 cup
Egg: 1 (large)
Vanilla Essence: 1 tsp Read the rest of this entry
Every now and then I tend to go over some of the old recipes to make sure I’ve explained the steps clearly and not missed out on any ingredient! This week, it was time to re-visit one of the most feared upon recipes… Chocolate Eclairs! I have no idea why some people run away from baking these,assuming it would be complicated. But trust me, it’s nothing of the sort … I can tell you from experience now, all you need are the following 3 essentials and I guarantee you’ll get perfectly baked eclairs:
1. A really well pre-heated oven. It is essential this is done at least 30 minutes before baking, as the oven needs to be really hot when the Eclairs go in… All the magic happens within the first 15 minutes!
2. An electric beater. I have tried this recipe using a hand whisk before. And yes, although it’s a great arm workout, but the results are brilliant if you leave the machine to do all the mixing for you.
3. Patience and Perseverance. Yes, your Eclairs may not necessarily look great the first time you make them, but don’t let that stop you from trying again. The more you practice, the more you’ll get the hang of it! Trust me, as I talk from experience here …. in fact my husband can now tell they are Eclairs without asking ‘What is this supposed to be again?’ 😀 …
I’ve added a few steps to the recipe card just to make it more elaborate and easier to understand. So don’t let the length of the recipe scare you, coz you’re definitely going to find a few ‘DUHH I KNOW THAT!’ steps in there too. All geared up to give it a try now? Lets go then ….
Serving: Makes approximately 24 mini-eclairs
Ingredients for the choux pastry:
All purpose flour: 1 cup
Caster Sugar: 1 tsp
Unsalted Butter: 1/2 cup
Eggs (at room temperature): 4
Salt: 1/4 tsp
Water: 1 cup Read the rest of this entry
When you work on something that you’re passionate about, then you automatically start relating everyday life to it as well. The same happened with me yesterday as I was chatting with my niece who was telling me about new braided hairstyles in fashion. And during our chat, I started thinking about how cool it would be if I could braid something in baking as well! That reminded me about a ‘Braided Bread’ recipe I had been meaning to try for a long time. Finally got around to doing that today and trust me it’s not as hard and complicated as it seems. The only challenging part for me was to hold the camera in one hand and braid with the other in order to get step-by-step pics to make it easier to understand! :). The result is a wonderfully soft and flavoursome bread. So make sure you practice this lots, as not only is it a creative way to present bread, but is also the first of many such bread tutorials on The Bakealogue 🙂 ….
Braided Bread Ring
Bread Flour: 3 cups
Unsalted Butter: 1 tbsp
Sugar: 1 tbsp
Active Yeast: 1 tsp
Milk: 1/2 cup
Warm Water: 1/2 cup
Garlic Butter: as required to brush on top
In a bowl, add the warm water, yeast and sugar. Allow to sit for a few minutes.
Add the milk and unsalted butter to the above and mix.
Add the bread flour a little at a time and continue to mix until it forms a dough like mixture.
Depending on the size of the ring you want, form dough balls.
Braid your bread as follows: Read the rest of this entry
My idea of a perfect weekend? It’s the one where I can put my feet up and enjoy a nice cup of tea with some baked delicacy and a good book to read! And todays snap will tell you that’s exactly what I’ve planned for today! 🙂 … This delicious and moist Banana Bread makes a great breakfast item and is the perfect way to use those over-riped banana’s which often leave us clueless! The recipe is really quick to put together, so you won’t be spending too much time in the kitchen either! 😉 By the way, if you are out of reading options, then you should get this book “What would Mary Berry Do?” by Claire Sandy … it is such a good laugh, and if you bake then you would be able to relate to it recalling all those disastrous baking attempts we’ve all had at some point! So on that happy note, time for me to sign off and enjoy the weekend! Hope you have a great one too! 🙂
All Purpose Flour: 180 grams
Unsalted Butter (melted): 80 grams
Brown Sugar: 200 grams
Bicarbonate Soda: 1 tsp
Ripe Banana’s (standard size): 2
Vanilla Essence: 1 tsp
Egg: 1 Read the rest of this entry