Fresh mint chocolate chip loaf

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I just love mint and chocolate together! especially as a mousse (which I’m hoping to make soon) but in the mean time I remembered I still had some mint left over from my friend’s garden so I thought!…ummm why not put fresh mint in my chocolate chip loaf? So I did!  

The mint oil has really latched onto this cake batter and works incredibly! Different types of chocolate from cocoa to plain to white chocolate really makes this a chocoholic’s dream!

Thank god my little ones are napping at the moment or I wouldn’t have been able to take any pictures of a whole cake to show you but I would just have had a picture of the crumbs!!! Lol.

A very simple recipe to do when you’ve got some friends coming round for a coffee and thanks Anussha once again your mint has really transformed this cake! Come round I’ll have the coffee ready x

I’m also taking a few cakes to the Fiesta Friday over @ The Novice Gardener…where all of us get together and bring lots of delicious food, come on over!

INGREDIENTS

150g unsalted butter softened
170g granulated sugar
Handful of mint leaves and stems
Pinch of salt
140g self raising flour
1/2 tsp baking powder
3 eggs
100ml milk
4 1/2 tbsp cocoa powder
50g chocolate chips
4 squares of white chocolate melted
4 squares of plain chocolate melted

METHOD

1. Preheat oven to 160ºc/325ºf/gas mark 3. Blend the butter, sugar,salt and mint together until nice and creamy

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2. Mix in all the ingredients apart from the chocolate chips. Make sure everything is combined

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3. Fold in the chocolate chips and transfer batter to a lined and greased loaf tin and level out

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4. Bake in the oven for 50-55 minutes until poked skewer comes out clean

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5. Let the loaf cool in the tin for a while and then transfer onto a large plate. Using a tablespoon drizzle the white and plain chocolate separately to create decoration.

Try and wait until the chocolate topping sets and then slice up yourself a big chunk and DEVOUR!!!!

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I couldn’t help myself!!!

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No not really 😉 ~

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My Not So Funfetti Cake For Easter

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It’s Good Friday and I bring you a lemon butter cream topped cake with white pearls. The other element of the coloured balls within the sponge dissolved into the soft batter whilst being baked! So no “Fun-fetti“ effect 😦 But I achieved a crumbly soft sponge with an extremely pretty butter cream topping, so I was happy 🙂 *Lesson for next time…buy really good quality coloured sprinkle balls!

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I hope you are all having a relaxing Easter break, ours was packed with fun at the farm. Which we thoroughly enjoyed in this lovely Spring weather and the countryside air has re-energized me! Enjoy lots of food and eat as much chocolate as your heart desires. Happy Easter to you all! I will see you very soon…
Much love D x

INGREDIENTS
For the cake

130g butter softened
150g caster sugar
2 large free range eggs
Zest of 1 lemon
1/4 tsp vanilla essence
175g self raising flour
1/2 cup coloured sprinkles
4 tbsp milk

Lemon butter cream topping
100g butter very soft
Juice of one lemon
1/2 tsp lemon extract
3-4 cups icing sugar

METHOD

● Preheat oven to 180°c, grease and line a long loaf tin

● Cream the butter and sugar in a mixing bowl or food processor, add the zest and vanilla extract..combine well

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● Fold in the flour, stir in the milk. Throw in the coloured sprinkles and mix

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● Empty the batter out into the greased loaf tin and bake for 35-45 minutes…or until a skewer comes out clean when poked

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● Leave to cool in the tin. Meanwhile get your butter cream ready

● In a food processor, whizz the softened butter with the lemon juice, extract and 2 cups of icing sugar. Once all creamy, gradually add the rest of the icing sugar. Taste and adjust accordingly so that it spreads well when topping the cake

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● Using a spatula, dollop the butter cream onto the cooled cake. Use a fork and make swirly wave patterns for effect

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● Carefully place pearl ice balls onto the butter cream for the added finish

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Entering into the Pink Whisk and Two little fleas baking competition

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Soda bread

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Now the time has come to start experimenting with different breads.  This is my very first time at making soda bread so I used a Hugh Fearnley Whittingstall recipe that I knew would not fail me.  I was right.  The bread went really well with the pistou soup I had made (a taste of Provence ~ pistou soup) but I do recommend that the bread is eaten on the same day as it is truly fresh and tasty!

I feel so sleepy as I woke up really early again, however I have to complete some posts as my kitchen will be out of action for the next couple of days as we are re-freshing with a new lick of paint.  I can’t wait to have my kitchen back and looking brand new…it’s amazing how you get attached to a particular room in the house.  All my creations have been concocted in there and my passion has ever increased with each dish I make.  I hope your enjoying the recipes I’m posting as much as I love making and writing them for you all x

INGREDIENTS

500g plain flour
2 level tsp bicarbonate of soda
1 tsp salt
400 ml yoghurt
A little milk if needed

METHOD

• Preheat oven to 200°c/400°f/gas mark 6. Mix the flour, salt and bicarbonate of soda together, slowly add the yoghurt to bring the dough together

• Turn out dough onto a floured surface and kneed gently for 1 minute to get the dough into a rough ball shape. The ball surface does not have to be smooth

• Flour a baking sheet and place dough on top, mark it by cutting ⅔ down into quarters and heavily flour

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• Bake for 40-45 minutes or until the loaf is hollow when the base is tapped. Serve warm with some sumptuous butter

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