Tag Archives: jack daniels

Evolution Bakery: Jack Daniels Fudge Cookies

18 Aug

Making double the amount you need as you know you’ll eat half the dough isn’t good Mykie…shame on you!

I instructed the bakery elves to make some baked goods for tomorrow.  As usual, spare egg yolks in the fridge from macaroon frenzy that could be put to good use.

  • 255g soft, unsalted butter
  • 255g caster suger
  • 2 egg yolks
  • 225g plain flour
  • seeds of a vanilla pod
  • 110g rolled oats
  • 120g Jack Daniels fudge cut into small chunks
  • 1/2 tsp salt
  • tsp bicarbonate of soda

Pre-heat the oven to 170°C and line a baking tray with greaseproof paper.

Beat the butter and sugar with an electric whisk (or wooden spoon if you want to work off some of the cookies that will be devoured).  Whisk in the vanilla and yolks, throw everything else in and mix together.  Pinch off  pieces of the sticky, sweet dough and roll into balls (testicle sized works), space on the baking sheet leaving room for them to spread.

Bake for about 15 minutes until golden, but still soft.  Leave to cool before taking off the baking tray or eating (if you can).

These are divine!  The oats give a nice crunch yet the cookie still has a slight chew to the middle.  The chunks of JD fudge take them from “nice with a hot drink” to “holy Jebuddallah! Sitting in a wardrobe with a plate full, cramming them into your mouth until you can’t breathe whilst furiously masturbating”.

Cookie success!  Let’s see if any remain tomorrow.

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Evolution Bakery: The Malteser Pleaser

10 Aug

Who doesn’t like cake? Who doesn’t like chocolates? Who doesn’t like a secret ingredient?

As our name suggests, here at Evolution Bakery we tinker with things and change things over time.  These were inspired by a recipe I came across whilst blog surfing (if you can call something that requires “a box of chocolate cake mix” a recipe).

We took the basic idea but developed a decent muffin-based cake to compliment the malty decadence of the icing.


The Malteser Pleaser (makes 12)

Cakes

  • 200g Plain Flour
  • 150g Caster Sugar
  • 50g Horlicks Powder
  • 1 Large Egg
  • 50g Melted Butter (cooled)
  • 225ml Whole Milk
  • 3tsp Baking Powder
  • Pinch of Salt
  • 100g Quality Milk Chocolate smashed up into small morsels (we used Menier Swiss Milk)
  • SECRET INGREDIENT: 160g Jack Daniels Fudge (chopped into little cubes)

So simple as it’s a muffin based cake. Pre-heat the oven to 180°C.  Mix the milk, egg and butter together (make sure the butter isn’t so hot it cooks the egg). Put the dry ingredients into a bowl and stir in the wet mixture.  Fold in the chocolate and fudge pieces.  Divide between 12 muffin cases and pop in the oven for around 20 minutes until golden in colour, firm and springy when poked.

Icing

  • 200g Soft Butter
  • 50g Horlicks Powder
  • 20g Cocoa Powder
  • 50g Icing Sugar

Just beat the lot together.  It should be smooth, thick and creamy, and taste like a Malteser cloud…so delicious…you should have more than enough to ice the cakes so dig in, indulge, fuck the arc of shame.

When the cakes are cool pipe a big swirl of icing (if you have any left) onto each one.  Sprinkle with cruched Maltesers and pop a whole one on top.

These are the culinary equivalent of hot, dirty sex;  Naughty, sticky, surprising, wildly enjoyable and fuelled by JD.  The cake is not too sweet so balances the super saccharine of the icing well.  The sticky nuggets of Jack Daniels fudge add a grown-up element to an otherwise enjoyably juvenile treat.


I’m pleased with the bakery elves for now.  I think I’ll let them out of their cages for a day or two to visit their children.  Don’t judge me, they signed the contract.