Triple Chocolate Cookies


Hey everyone, how was your weekend?

Anybody else find something so relaxing about baking? Folding the ingredients into one and watching the bakes rise into soft, warm puddings. I have been baking pretty frequently since lockdown – most of you will have already seen my bakes if you follow me on Instagram. Over the weekend, I decided to make some triple chocolate cookies which I first found years and years ago when I used to watch Tanya Burr when she shared the recipe! When I baked these at the weekend, I received a lot of messages about how to make them and so I decided to post the recipe on here!

(oh and believe me when I say these cookies are the chocolatiest, softest and gooiest cookies you will ever make – they’re so good to eat, especially when they’re warm! The chocolate chunks delicately melt in the mouth as the chocolate cookie crumbles – they’re just delicious!)

You will need:

200g butter, 300g caster sugar, 1 egg, 275g self-raising flour, 75g cocoa powder, a bar of Cadburys milk chocolate, a bar of white chocolate and a baking tray

Method:

Put the oven on 200ᵒC. Soften the butter and mix it with the sugar. Add the egg and mix again. Then sift the flour and the cocoa powder. The mixture will not be runny – it should be relatively ‘firm’ and easy to mould! (Shown in the images below.) Then, break the chocolate bars into smaller pieces (I usually just half the segments so the chocolate pieces are quite big.) Mix and voila! Roll the mixture into balls, flatten them slightly once they’re on the baking tray and pop them in the oven for literally 7-9 minutes! They don’t look ready as soon as they’re out the oven but don’t be fooled!

So, there’s the recipe! It’s super simple and it makes the most delicious cookies – I swear by them! It’s pretty flexible too, you can add whatever chocolate bars you like, however, I do just stick to the standard Cadburys and white milky bar.

I hope you’ve enjoyed this post and let me know how you get on with the cookies, I’d love to see how they turn out!

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Lots of love,
Somewhat Perfect xxx

Homemade Banana Bread


Hi guys, how are you doing? I hope you are all safe and well.

From spending all this time at home, I have begun to appreciate the comforting scent of a freshly baked cake straight out the oven. Baking has always been a hobby of mine – there’s something so satisfying about turning a buttery, sugary mixture into a fluffy sponge of goodness. Last week, I was passing time and decided to bake a banana bread. I followed an old recipe from ‘River Cottage,’ but I altered it a little bit. It turned out super delicious and so I thought I’d share it with you!

You need:
100g unsalted butter (I used salted and it was fine!)
125g light brown sugar
2 eggs
2/3 ripe bananas
100/125g raisins/apricots/chocolate (anything you fancy, really!) – measurements are quite general for this because, in my opinion, it’s up to you how much filling you want to put in. I used raisins as we didn’t have any apricots in
200g self-raising flour
Lemon/orange (for the zest – not essential!)

Method:
Method is super simple!
Begin by mixing the butter (softened) and sugar in a bowl to form a creamy mixture. Then, crack the eggs into the bowl and mix again. Then, mash the banana’s into a paste and also add them into the mixture. Follow this by adding the raisins/apricots/chocolate (whichever filling you prefer) and mix well. Then, grate the lemon or orange zest into the bowl and mix! Then, it’s time to sift the flour and mix again. Pour the batter into a prepared tin and place in the oven for about 50 minutes (keep an eye on it though) on 160ᵒC.

Its really easy and it’s absolutely delicious – I’ve used the same recipe since I was young, and it’s never failed me!

Let me know how you get on, and don’t forget to subscribe for more content!

Lots of love,
Somewhat Perfect xxx

Vegan Pancake Recipe


Hey guys! How are you doing today?

The rain here has plummeted down constantly this week, falling from the grey clouds and spitting on the ground – not ideal! However, we can’t forget that Pancake Day is soon approaching! A few months ago, I tried out a vegan pancake recipe and I absolutely loved it. From the powdery flour to the sugary vanilla extract, this recipe requires minimal ingredients and is super easy to make! So, today I thought I would share it with you! I don’t know about you, but nothing feels better than sipping a hot cup of tea under a soft blanket on a cold Sunday evening. So, get cosy and I hope you enjoy the post!

I’m pretty sure I found this recipe on the BBC website, but there are plenty of other vegan pancake recipes on the internet! All you need is:

300g self-raising flour, 1tsp baking powder, 1 or 2 tbsp sugar, vanilla extract, some cooking oil, 400g plant-based milk (I used oat milk), a mixing bowl, whisk/spoon and a frying pan!
I added 2 tbsp of sugar because I wanted them sweet!
Canola oil and light olive oil are good to use!

Throw them into a mixing bowl and give the mixture a whisk to create a smooth batter! Once smoothened and thick, scoop a portion of the mixture onto the frying pan, wait a few minutes and flip! It’s so satisfying to hear the mixture sizzle, as the creamy batter turns to golden baked circles of fluffiness.

To decorate, I drizzled the pancakes with maple syrup, pleasantly watching the syrupy liquid glaze over the freshly baked batch. I also sliced a fresh banana which added extra flavour (as well as adding a healthy twist!) But obviously there’s plenty of alternative options such as lemon, sugar, strawberries and chocolate (if you aren’t vegan) etc!

I hope you enjoyed reading and let me know how you get on with your pancakes! Have a fantastic week and a great Pancake Day!

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Lots of love,
Somewhat Perfect xxx