Time to Bake – Treat Recipes from Eloise Head

WITH AN EXTRA long St. Patrick’s Day weekend this year, and hopefully the weather improves somewhat, it can be a great time to cook at home and enjoy the sweet taste of treats from your own oven. .

Now that everyone is back and seeing loved ones, why not visit friends and family with a delivery of desserts you made yourself? Here are three recipes from Eloise Head’s new book to help you:

Receipts

Easy 3 Ingredient Pancakes

Source: Shutterstock/Vlada Tikhonova

These 3 ingredient pancakes are a staple in my house. They’re cheap and easy to make, and you can dress and flavor them however you like. Perfect for lazy weekend breakfasts, the whole family will love them.

FOR THE CREPE BATTERY

  • 10-40 minutes (depending on the number of batches)
  • 2 large eggs
  • 250 ml (1 cup) milk
  • 300g (21/3 cups) self-rising flour

METHOD

Place the eggs and milk in a medium bowl and mix with a balloon whisk until fully combined.

Add the flour and mix until the dough is smooth.

Heat a large nonstick skillet over medium heat and spray with cooking oil or add a knob of butter.

Pour about 60 ml (¼ cup) of batter into the pan and cook for 1-2 minutes until bubbles appear on top.

You can cook them one at a time or in batches if you have a griddle or larger frying pan.

Using a large spatula, flip and cook on the other side for 1-2 minutes, until golden brown.

Repeat with remaining batter to make 10 pancakes.

Serve each pancake immediately, with your favorite toppings (see below for suggestions).

Try these delicious combinations of toppings: butter and maple syrup, lemon and sugar, berries and yogurt, fresh fruit and whipped cream, or chocolate-hazelnut spread or speculoos (cookie butter).

Cookie Dough Brownies

Cookie Dough Brownies

Source: Eloise Head

When you can’t decide between cookies and brownies… These brownies are thick, fudgy and chocolatey, filled with big chunks of cookie dough and lots of chocolate chips.

Brownie batter and cookie dough are super quick and easy to make, just mix them together. It’s one of my most popular recipes and it’s one of my favorite baked goods.

50 minutes + 2 hours of refrigeration

FOR THE BROWNIE DOUGH

  • 170g (6oz) unsalted butter, melted and cooled
  • 250 g (11⁄4 cups) powdered sugar (superfine)
  • 2 large eggs
  • 125 g (4.5 oz) dark chocolate (at least 50% cocoa/cocoa), melted and cooled
  • 100 g (3⁄4 cup) plain flour (all purpose)
  • 30g (6 tbsp) cocoa powder
  • 1 teaspoon of salt
  • 80 g (6 tbsp.) milk or dark chocolate chips

FOR THE COOKIE DOUGH

  • 70g (5 tbsp) unsalted butter, softened
  • 90 g (just 1⁄2 cup) light brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 80g (just 2⁄3 cup)
  • plain flour (all purpose)
  • ½ teaspoon baking powder
  • 70 g (1⁄3 cup) milk or dark chocolate chips + extra for garnish

Preheat the oven to 190°C (170°C fan)/375°F/thermostat 5 and line a 20 cm (8 in) square baking pan with non-stick parchment paper.

First, prepare the brownie batter. Place the melted butter and sugar in a large mixing bowl and beat together with an electric hand mixer until completely blended.

Add the eggs and continue beating until the mixture is very thick, frothy and pale, and has at least doubled in volume. Stir in melted dark chocolate until blended.

Sift the flour, cocoa powder and salt, then stir in with a wooden spoon or rubber spatula until just combined.

Stir in chocolate chips until evenly distributed. Set aside while you prepare the cookie dough.

Place the softened butter and sugar in a large mixing bowl and beat together with an electric hand mixer until light and fluffy.

Add egg yolk and vanilla extract and beat until just combined.

Stir in the flour and baking powder with a wooden spoon or rubber spatula until only a few streaks of flour remain, then stir in the chocolate chips until evenly distributed.

Pour the brownie batter into your prepared pan and smooth it evenly with the back of a spoon.

Take about half a tablespoon of cookie dough and roll it into a small ball with your hands, then repeat with the rest of the dough. Arrange the balls randomly on top of the brownie batter, leaving spaces in between.

Sprinkle with additional chocolate chips.

Bake for 30 minutes until the edges are cracked and the cookie dough is golden brown and no longer wobbles in the middle. Let cool completely in pan.

Chill in the refrigerator for at least 2 hours, or overnight, if possible, for a firmer texture and a cleaner cut. Cut into 16 squares and enjoy!

Store in an airtight container at room temperature or in the refrigerator for up to 1 week.

Lemons

Lemons

Source: Eloise Head

Gives 16

These lemons have all the gorgeous, zesty flavors of lemon cake with a melty texture. They’re bursting with tart lemon, with a cool, sweet glaze on top, which is definitely a must for me when it comes to lemon.

They are easy to prepare and bake, and ideal for a relaxed, sunny day. Enjoy them at an afternoon tea or picnic, or even put them in lunch boxes. Everyone will love them, so you might want to consider hiding them if you want them to last!

45 minutes

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FOR THE DOUGH

  • 215g (15 tbsp) unsalted butter, softened
  • 180g (3/4 cup + 2 tbsp) granulated sugar
  • 1 large egg + 1 egg yolk 60 ml (1/4 cup) fresh lemon
  • juice (about 1½ lemons) 300g (2 cups + 5 tbsp)
  • plain flour (all purpose)
  • ½ teaspoon baking powder
  • ½ teaspoon of salt
  • Grated zest of 1 lemon

FOR THE GLAZE

  • 250g (2 cups) icing sugar (powdered)
  • 5 to 6 tablespoons of lemon juice

01 Preheat the oven to 170°C (150°C fan)/340°F/thermostat 3½ and line a 20 cm (8 in) square baking pan with non-stick parchment paper.

02 Place the butter and sugar in a large mixing bowl and beat together with an electric hand mixer until light and fluffy.

Add egg, egg yolk and lemon juice and beat until just combined. Sift the flour, baking powder and salt, then fold in with a wooden spoon or rubber spatula. Stir in lemon zest (batter should resemble thick cookie dough).

03 Pour the batter into your prepared pan and smooth all the way to the edges, then bake for 30 to 35 minutes until the top is crispy and lightly browned.

04 Meanwhile, prepare the icing. In a small bowl, mix the icing (powdered) sugar and lemon juice until liquid and smooth.

05 Remove the lemongrass from the oven and immediately pour it over the glaze, then let cool completely in the pan. Cut into 16 squares and enjoy!

06 Store in an airtight container for up to 5 days

picture003(2)

Source: Eloise Head

Cook easily by Eloise Head/Fitwaffle is out now.

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