My teapot!

OK, so this is the 3rd post and still no cakes! Sorry! Chocolate brownies is about the closest I've got so far, but I assure you there will be some cake based updates soon (and it really is a good brownie recipe).

Today I just wanted to share with you all a new teapot that I own!

Ta da! Isn't it lovely? Oddly it came with 5 saucers, 4 side plates, 2 larger plates and 1 bowl. Not entirely sure what I'll do with that combination of crockery, but I'm sure inspiration will hit me.

As you'll know if you've read the 'about me' bit (testing your loyalty now) my ultimate dream is to own a little tea shop where everything is served in vintage and mismatched crockery, but the garden will have to do for now.

Maybe some iced fairy cakes tomorrow to serve on those plates. Anyone for tea?



Chocolate Brownies

I've spent a while struggling to find a brownie recipe that works consistently, is straight forward and of course results in perfect chocolate brownies! This is the best I've found so far, not too gooey and not too cakey and more or less bang on in the chocolatey stakes. It makes about 12 decent sized brownies, or more if you want to cut it into little bites. The baking tin I use is 20cm by 30cm, but a slighter smaller tin would be fine too, it would just give you thicker brownies that take a bit longer to cook (see advice at the bottom on how to tell when the brownies are done). Oh, and it tastes especially brilliant just out the oven with a good scoop of ice cream :)

75g Margarine (butter works too, but it does take longer to melt)
340g dark brown sugar
2 large eggs, beaten
165g self raising flour
65g cocoa powder
1 tsp vanilla essence (almond essence also tastes good)

• Preheat oven to 170c
• Melt the margarine in a pan over a low heat, remove once all melted
• Using a wooden spoon stir in the sugar
• Stir the beaten egg and vanilla essence into the mixture
• Gradually stir in the flour and cocoa powder, taking care to avoid lumps
• Pour into a baking tin (no need to grease or line) and spread out evenly
• Cook for 30 minutes (see below)
• Cut up and remove from tray whilst still warm

The real trick when it comes to telling if the brownies are cooked is in my experience the 'talking' and the wobble tests. When you take the tray out of the oven, carefully tilt it from side to side. If it still looks like it's moving under the surface then it probably needs longer. Also, hold it up near your ear (carefully, singed ear doesn't do much for the flavour) and if you can still hear the mixture 'talking' it isn't quite done yet.

The hearts on the borwnies in the picture were owing to a charity event I baked them for and were simply drawn on using a glitter icing pen.
Happy baking!