Obsession

When you need chocolate, brownies are the answer. This one makes a relatively conservative amount. Perfectly acceptable to eat an entire tray by yourself and as an added bonus, it's ridiculously easy and you don't have to wait for the butter to soften because you just melt it! I usually don't buy brownies because usually they're disappointing. I have two exceptions: A place in Chapel Allerton near Leeds (way too far to go back to) and Konditor and Cook's Boston brownies, but specifically from the Chancery Lane branch. Don't ask why, the other branches don't get it right. The Konditor and Cook Boston brownie is squidgy with cranberries, and as much as I've tried the recipe from their book, it doesn't come out right. Therefore we go back to my favourite recipe from Katherine Hepburn which basically goes, less flour the better. Ingredients: 60g (1/2 cup) cocoa powder 113g unsalted butter 120g (3/4 cup) caster sugar 2 eggs 30g (1/4 cup) pl

We have some leftover apples and they remain one of my favourite ingredients even though I'm supremely lazy and hate prepping them. This one is heavily adapted beyond recognition from one of my favourite cupcake books Divine Cupcakes (Tamara Jane). The original makes 24 Orange and Poppy Seed Cupcakes... neither are a featuring ingredient! Makes 12 mini loafs (Lakeland mini loaf pan) or 12 cupcakes. Ingredients: 150g plain flour 1 1/2 tsp baking powder 125g unsalted butter zest of one lemon 112g caster sugar 2 eggs 125g ground almonds 1/4 cup milk 1/4 cup apple juice 1 peeled and diced apple Optionals: - scattering of flaked almonds or pine nuts - apple juice (half cup or so) - mascapone frosting (below) - sliced apple dipped in lemon juice to decorate Method: Cream butter, zest and sugar together. Add the eggs gradually (and add spoons of flour to prevent curdling.) Fold in ground almonds. Add flour and milk and apple juice in turn

There's no reason to call this a Chiffon bread other than it's baked in a tin typically used for Chiffon cake. Chiffon cake is significantly more popular in Asia and you can see these cakes in supermarkets, typically with this chimney shape and often flavoured with Pandan. I digress. This bread is very similar to a panettone, it's sweetened with condensed milk which is a popular choice in Asia and a somewhat frustrating choice in the UK where you have to come up with ways to use the rest of the can (key lime pie, fudge) whereas in Asia it's a popular choice to spread straight on toast or can be used for bubble tea. Source recipe video is here , I've adjusted it a little and written out as below. Some people like adding some honey and as the bake is not too sweet, you could even decorate it with a drizzle of icing. Other than that, this is a really easy recipe with a little bit of entertainment as you arrange the dough pieces at the end in the 6inch chiffon pan w