Its been a while since my last post.
That feels so much like a confession! Not being a natural writer and trying to find something vaguely interesting to write about, is something I work hard at. Although I have found that the more time to think about something the harder it becomes to write something. Whilst having just a header can actually be more productive.
Its been an odd last few weeks. The school summer holidays have now been and well and truly gone. In the main it felt like we were all apart for the best part of 4 weeks! With the length of the school holidays it becomes almost a military exercise in precision organisation, so that we don’t pay over the odds for child care. Work holiday time, does not equal school holiday time, which has meant we spent a couple of weeks apart. It’s how it is and we just get on with it, perhaps not ideal but we make it work 😀 We almost began to forget who we were!
Then before we knew it, there was the last-minute rush to get everything together for the first day back at schools. Noah’s first day back was the easier option as he has moved up one year in the same school. His sister however, has now started senior school! Which has been a HUGE learning curve for us all after week one. It’s meant getting a bus to school – with a bus pass! Organising her own school meals and getting herself around a huge school, roughly twice the size of her junior school. It’s been a huge thing. It feels like, just overnight she has had to grow up so quickly. From being taken to school, to getting herself there. From being cooked for at home, to preparing her own snack when she comes back from school (of course she has had some excellent tuition on that front 😀😀). She has taken it all in her stride of course and we are very proud of her.
Fancy some quick cake to celebrate and to celebrate the start of the new series of The Great British Bake Off on Channel 4 😄? Oh and the continuing twitter bake of challenges of the #gbbotwitterbakealong run by the @thebakingnanna1 and @Rob_C_Allen The weekly challenges follow the 3 bakes of the GBBO series and everyone can enter, pop over to twitter to find out more.
Preheat the oven to gas 3, 150c fan, 170c and line a small brownie tin (c24cm long, 15cm wide)
– 170g soft butter
– 160g caster sugar
– 3 eggs
– 100g ground hazelnuts
– 90g gluten free self raising flour
– 30g Cocoa
– 160ml milk
Very easily place all the ingredients into a mixing bowl and whisk (either using a stand mixer or hand held electric mixer) until fully blended and it becomes light and fluffy – about 5/6 minutes.
Pour the batter into the cake tin and bake for 25-30 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool.
Meanwhile you can make the ganache topping.
– 150ml double cream
-130g cooking chocolate, broken into small pieces to ease melting
– 2 tablespoons of chocolate hazelnut spread
Place the chocolate pieces and chocolate spread into a glass bowl.
Heat the cream in a saucepan, stirring continually, until just before it comes to the boil. Pour the hot cream on top of the chocolate, leave for about a minute and then stir the mix until the chocolate has melted and you get a lovely, silky smooth paste, then pour this on top of the cooling cake. Allow to cool completely and for the ganache to set before removing from the tin and cutting into equal pieces.
I’ll be watching bread week on the GBBO with interest and the longing of kneading bread.
