Cookies and Cream Fudge Oreo Brownies. (aw, yeah.)

Oh my goodness, guys. Congratulations.

No. Seriously. If I could, I'd give you a massive bear hug right now.
You've made it through another week.
And even though you've probably suffered some bumps and bruises along the way (metaphorically of course. However, if it applies to you literally, I wanna know what happened. You obviously had a crazier week than me.) it's finally Friday evening. And you're alive.

Go and get yourself a cup of tea. You so deserve it.

The weeks seem to be whoosing past us at a pretty unnerving rate, right now, don't they?

In fact, their whooshing has been so fast, that I'm all disorientated. And I completely forget what time it is, what day it is, even what month it is.

Marty Mcfly. I know how you feel. I've got your back.

Unfortunately though, not everyone's problems can be solved with a flux capacitor.
Even if you have it on a t-shirt.
Though... I wouldn't mind a beat up DeLorean. That would be kinda cool.

And if you're at school/college right now, you'll know what I'm talking about when I say:
"okay, you lot. These next couple of months are the most important months of your lives..."

Let's face it. They say it every year. But I guess it still matters.

For those who haven't quite cottoned on yet?
It's code. It's school code. It's school code for "This shizz is serious. Get your game-face on. It's exam time."

And in amongst all the revision, staying late after school, doing homework, re-doing homework (worst. thing. ever.) it gets pretty darn difficult to find time for yourself, for your friends, for a book, for a bake.

And, well, these brownies are a kinda great excuse for making up for lost time.
For having a break in between writing an essay on Frankenstein, and doing French grammar.
Or for inviting a friend over, having a baking afternoon. Feeling great 'cause you've already finished writing about  Shakespeare's Original Performance Conditions.

And c'mon. They have oreos in them.
Surely you're just sold on that, right? Yeah. I know you.

My situation was a little different, however. I've been making this recipe for god knows how long, and I've been desperately wanting to share it!
I baked this for a meeting at school. Cake was demanded. Brownies of epic proportions were delivered.

I don't think anyone complained.

Fudge-y. Goo-ey. Oreo-y. Nom. Nom. Nom.

Please, for me. If you do anything for yourself this weekend. Let it be setting the time aside to bake these little beauties. You owe it to yourself.
(and if you want my honest opinion, I'm sure ol'Billy Shakespeare will let you off.)

 P.S. just a big wave and hello to Jenni, Elizabeth, Jenny, Agnes, Katie, Harry, Tom and all the other wonderful people munching on these at the meeting this week. Your support is amazing and I have a feeling the next school year is going to be a good'un! :) mwah. x

P.P.S. if you're not following me on twitter yet. Where have you been? Haven't you heard? I'm technological now! x

Makes 19 bite size pieces. (means I'll be having 4, then.)
Ingredients
165g butter
200g dark chocolate, (about 70% cocoa solids works best) finely chopped
3 free-range eggs
2 free-range egg yolks
2tsp vanilla extract
165g soft, light brown sugar
2tbsp plain flour
1tbsp cocoa powder
pinch salt
154g pack of oreos, broken into quarters

Method
Preheat the oven to 180 degrees
Grease and line a 20cm/8in square baking/brownie tin
Melt the butter in a pan over a medium heat
When melted, remove from the heat and add the chocolate, leave to stand until the chocolate melts, then stir together
Whisk egg yolks, eggs and vanilla together in a large bowl until it gets light and fluffy
Add the sugar in two additions, whisking between each (when adding the sugar, make sure you pour it around the side of the egg mixture, so as not to knock the air out)
Keep whisking on a high speed until the mixture becomes thicker
Then, pour the chocolate into it, again around the sides
Add the cocoa powder, flour salt and 1/3 of the biscuits
Mix together until combined (you really start the smell the chocolate at this point. Deeeee-lish)
Spoon the mixture into your lined pan
Plop the remaining pieces of biscuit on the top of the mixture and press in slightly
Bake on the middle shelf of your oven for about 25-30 mins
The middle should be still goo-ey.
Leave to cool.

Salivating yet? You should be. x

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Analogies and Cinnamon Cookie Cakes of Deliciousness

Can we start with an analogy here?

I like analogies. They're sorta, your own tiny little parable, right? Always with a cute meaning at the end.
Sometimes. Most times.

And that is why we're beginning with one.

Do you like analogies?
Oh, you do? Fab.

O.K. Let's go.

So, I kinda hate being late. You know, just anywhere.
I'm pretty conscious about getting places on time, be that a train/bus/spinning session (yeah, really.) or anything that involves me looking like a complete and utter stupid-person when I finally turn up.
Like running between platforms,
or shaking my fist at the bus driver as he smugly chugs into the distance,
or trudging in reluctantly and getting the last bike left. Which is always that damned wobbly one.

But the worst, for me, is being late at school.
I mean. Being in 6th form, it's not such a scary prospect now but...
Ugh. You get my drift.

(guys, bear with me. I am totally going somewhere with this.)

You know the feeling, when the bell has long gone, and you're huffing and puffing your way through school, knowing that somewhere, there is a very quiet class and an even quieter teacher (they're always the worst) waiting for you with a stony, you're-going-to-die-because-you're-late-to-my-lesson sort of glare on their face.
And you're still running. Kinda sweating a little with fear and a need-to-go-to-gym-more mentality. Maybe if you just slink in quietly, nobody will notice?

What a joke.

You get to the door, deep breaths.
You peep your head around the side (you may have got the wrong classroom, happens to everyone)
and walk in. The personification of humiliation. With added beetroot face.

And that, my friends, is how I'm feeling right now.

Picture it.

Me. Red. Sweating. Humiliated... (okay. don't. please.)

But, why? Well, because I haven't kept to my one post a week rule.
I am that late student.
Give me as many detentions as you wish.
I am truly sorry.

But, I have made you these.
As a make-up kinda present.

I've named them 'Cookie Cakes' because I changed the original recipe and added muscovado sugar, just to give it that wholesome, hearty-cookie sorta edge.
And the almond milk? Well... I didn't have any vanilla essence on me.
Are you cool with that?

I think you'll like them.

P.S. The original recipe is in cups. I've done some rough conversions, so they may not be completely exact. Bear that in mind, my lovelies! 

Ingredients

2 cups/256g plain flour

2 teaspoons bicarb of soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger 

6oz/170g unsalted butter, softened

11/4 cups/275g muscovado sugar

1 teaspoon almond milk

1 large egg

handful (or 2.. or 3) chocolate chips (optional)
handful (or 2.. or 3) chopped almonds (optional)

Method

Preheat oven to 180 degrees and line two baking trays with greaseproof paper

In a bowl, whisk/mix together the flour, baking soda, salt cinnamon and ginger

Beat the sugar and butter in a separate bowl until light and fluffy

And egg and almond milk, beat again

Add the previously mixed together dry ingredients at once, and beat slowly until it forms a dough

Drop the dough in tablespoon size balls onto the paper
Bake for about 10 minutes, or until browning

Cool on the pan for 5 minutes, then transfer to a wire rack

[adapted from Joy The Baker- she is amazing!)

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