Mojito Madness #sundayvibes

Hello People!

This last month has been interesting to say the least; I'm practising the art of focus rather than my usual mantra of 'Jack of all trades, master of some' (or was that master of none, I forget!)

It's amazing what you can do when you concentrate on one thing at a time. This is something that has honestly escaped me so far. I'm a person that wants to do everything well, and to do, have and be everything right now (please). 

No prizes for guessing how much trouble that has gotten me into!!

Whilst I can't say that I've totally given up on my old ways, for now I'm just enjoying the milder climes and embracing what the second half of this year has to bring for me. I started out with the motto; 'Love, Money and Happiness' and it's definitely time to see some manifestation up in here! :)

What better place to kick start the happy vibes than with chocolate? So join me as I share my latest creation/recipe-remix, inspired by mint choc chip ice-cream, overproof rum, my love of chocolate and the intermittent sunshine that I am oh so grateful for! 

These brownies are really easy to make & if you can't be bothered with the mint and rum (although I can't be sure why that would be the case), you can just leave them out and it's even quicker...

Stacks on stacks on stacks

Mojito Brownies

275g (10oz) softened unsalted butter

375g (13oz) caster sugar (I used Tate & Lyle's Golden Syrup sugar but caster sugar is fine)

4 large free range eggs

75g (3oz) cocoa powder

100g (4oz) self raising flour

100g (4oz) plain chocolate chips (I didn't have that many in my cupboard, so I grated dark chocolate until I got 100g worth)

7g very finely chopped fresh mint leaves (this works out to be about 20 leaves or something - it seems excessive but work with it!)

2 capfuls of overproof rum (clearly optional and I guess you can add to taste)

You will also need a 12 x 9" traybake or roasting tin.

1. Preheat the oven to 180oC/ fan 160oC/gas 4. Line the tin with greaseproof paper. 

2. Add all of the ingredients into a mixing bowl and beat until it's completely blended. Spoon the mixture into the tin, making sure that it is evenly spread and level at the top.

3. Bake in the pre-heated oven for 40-45 mins until the brownies have a crusty top and a skewer inserted comes out clean. Leave the brownies to cool in the tin and then cut into 24 squares.

Store in an airtight tin.

And there you have it; minty, chocolately buffness in a brownie shaped square. I took it upon myself to name them Mojito Brownies, as opposed to mint chocolate for obvious reasons... An excuse to add alcohol, (don't judge me!) 

Who said life wasn't awesome?

Peace & Love

xx

Pin It

Mint Choc Chip Cupcakes

Recently I've been hearing good news stories. Of course there is never a lack of doom and gloom but some people that I love are having cool things happen to them and it makes me so happy. I literally feel like it's happening to me. That's because we are all one and if it can happen to you, then surely it can, and is, happening for me.

Last week I met up with my old and good friend who recently had a beautiful baby girl and we hung out at Clissold Park (amazing). She is loving motherhood and it was such a joy to see! I know too much to get broody myself, but I was happy that she was happy :)

The sun was shining & the weather was sweet, but not quite not warm enough for ice-cream. Instead, I made some mint choc chip cupcakes in honour of my favourite flavour. This was a massive experiment (well massive-ish), because I was keen to use real mint as opposed to flavourings. I LOVE the taste of fresh mint, it's subtle and so sweet. I also wanted the cakes to taste creamy, so I went for a very creamy icing rather than buttercream. 

Here is the recipe;

Mint Choc Chip Cupcakes (makes 16)

Mint Choc Chip Icing

250g mascarpone cheese

100g icing sugar

150ml extra thick double cream

25 mint leaves very finely chopped (more or less to taste)

3 drops green food colouring (depending on how strong you want the colour to be)

40g chocolate flakes (approx)

Chocolate Cupcakes (adapted from the Hummingbird Bakery)

80g (3oz) unsalted butter softened

140g (50oz) caster sugar

140g (50oz) soft brown sugar

200g (7oz) plain flour

40g (1½oz) cocoa powder

80g (3oz) chocolate chips (optional)

1 tbsp baking powder

¼ tsp salt

240ml (8½fl oz) full fat milk

2 large eggs

1. Preheat the oven to 170°C (325°F) Gas 3 and line 2 muffin trays with cupcake cases. 

2. Put the flour, sugars, baking powder, cocoa powder, salt and butter together in a large bowl or food processor and mix until everything is combined and you get a sandy consistency. Gradually pour in half the milk and beat until the milk is just incorporated.

3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any stray ingredients from the side of the bowl with a rubber spatula). Add the chocolate chips and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

4. Fill the cupcake cases with the cake mixture until two-thirds full and bake in the preheated oven for 20–25 minutes. A skewer inserted in the centre should come out clean, or the sponge will bounce back when touched.

5.  Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely. 

While the cupcakes are cooking make the icing. Set aside approximately a tablespoon of chocolate flakes for the garnish. Mix together all of the ingredients until you have a smooth icing that is quite firm. Leave to cool in the fridge.

6. When the cupcakes are completely chilled, pipe the icing on top and sprinkle with the left over chocolate flakes.

The amount of mint leaves that you ought to use, really does depend on taste. When I first made them I didn't quite add enough to get the hit straight away. Also, I think that the cakes are best eaten when the icing is very cold, so perhaps aren't great for picnics on hot days. I spent the rest of the week loving them though. I warmed up the cupcake (10 seconds on full power) & added the icing afterward. 

One of my favourites this year I think, if you decide to give it a go let me know how you get on! Do you have any good news to share?


Peace & Love


xx

Pin It