Parmigiana di melanzane!

A traditional Italian dish Melanzane with Edamame on the side! A yummy two dishes that oddly go very well together for a vegetarian light dinner! 

Love Cooking ♥ 

Chocolate Cinnamon Cookies

These are the amazing Chocolate Cinnamon cookies two flavors that love each other! Crunchy and soft everything is perfect in these lovely cookies! I must admit the first batch I switch the yolks with white of the eggs and it turned out so different still yummy though, it was a silly mistake but I really liked experimenting with how different effect each element does to the dough fantastic science :)

Love Baking ♥

Chocolate & Blueberry ... Make Wonders!

This is another delicious experience, I didn't quite understand the chocolate syrup on top, it made the muffins a bit soggy, still taste good! I am not sure if I applied them in the wrong way! But it's ok I guess it still my first time doing muffins!

  

Chocolate Blueberry Muffins

Paper liners not only make for easier washing up, but keep the muffins fresher.

Makes 12

Ingredients

115 g / 4 oz/ 1/2 cup butter

30 g / 1 oz bittersweet chocolate, melted 
90 g /3 oz  unsweetened chocolate chopped

200 g /7 oz / 1 cup granulated sugar

1 egg, lightly beaten

259ml/80 fl oz/ 1 cup buttermilk

10 ml/ 2 tsp vanilla essence

285 g / 10 oz/ 2 cups plain flour

5 ml/ 1 tsp bicarbonate of soda

170 g / 6 oz cup fresh or frozen blueberries, thawed

Preheat oven to 190C/375F/ Gas 5  1

In medium saucepan over medium heat, melt the butter and chocolate until smooth, stirring frequently. Remove from heat to cool slightly.

Stir in the sugar, egg, buttermilk and vanilla essence. Gently fold in the flour, bicarbonate of soda until just blended. (Do not overblend: the mixture may be lumpy with some unblended flour.) Fold in the berries.

Spoon batter into a greased or paper-lined 6 cm / 2 1/2in bun tray, filling to the top> Bake for 25 – 30 minutes until a skewer inserted in the centre comes out with just few crumbs attached. Remove muffins in their paper liners to wire rack immediately (if left in the tin they will go soggy). Drizzle with the melted chocolate and serve warm or cool. 

♥ Love Baking 

Orange Delight!

I like it when things come out good! From start to finish this cake is an absolute delicious experience! The fine aroma of fruits while baking this cake is extremely tantalizing! The taste is teasing to the senses, sweet and sour, moist and fluffy... It's a complete "YummmY" experience.

Orange Syrup Cake Recipe:

1 Orange

170g Butter at Room Temperature

140g Caster Sugar

3 eggs

140g Self Raising Flour

1/2 Teaspoon Bicarbonate of Soda

4 Tablespoon Ground Almond

Syrup:

Finely Grated Zest and Juice of 1 Orange

55g Caster Sugar

Preheat Oven for 190C, Grease round cake pan and line the bottom with greaseproof paper.

Finely grate the organs and set aside, Cut the peel and white pith from the orange, then roughly chop the flesh, removing all seeds Blend the flesh in the food processor, until smooth and set aside.

Beat together butter and sugar until pale and creaming, then beet in the eggs one at a time. Stir in orange Puree and grated zest, then sift the flower and baking social over the bowl and fold in. Then Fold in ground Almond. Pour mixture in the cake pan and bake for 25 to 30 minutes until risen and golden and the inserted skewer comes out clean. Leave to cool for 10 minutes.

Syrup: Put the Orange Juice and zest in a small pan with the sugar, warm gently stirring until sugar dissolves, Bring to vigorous boil then remove from the heat, Pour the syrup over the warm cake and leave to stand for at least 30 minutes before serving.

Tip: I served the cake with the syrup aside and each poured some of the syrup on their piece.

 Love Baking ♥