Banana and Chocolate Loaf

I've pretty much spent this entire week in the kitchen. First of all we had a sudden crop of pears from the tree in the garden. It's the tallest pear tree I have ever seen, God only knows how many years it's been there but its been pear, after pear, after pear for the past couple of weeks and there really is only so many you can eat. But before I could decided what exactly to do with them, we had an abundance of overripe bananas to deal with first.

And there's only one thing meant for a bunch of overripe bananas in my house.

Banana and Chocolate loaf.

Ohhhhh yes catch a whiff of those bad boys and you'll be on the next flight to foodie heaven.

Banana Loafs are one of my favourite tea time treats. Especially in Autumn when they're served warm straight from the oven. 

To make enough for one 900g loaf tin you'll need:

250g plain flour
175g dark chocolate pieces (70% cocoa solids)250g caster sugar1 tsp vanilla extract2 eggs125g butter4 ripe bananas2 tsp baking powder

First get your oven heating up, set it to 180°C and grease a 900g loaf tin and line with baking paper. I decided to do two smaller loaves so I lined two 500g tins.

Start by creaming the butter and sugar until nice and fluffy. Add the eggs, one at a time and mix well after each one. Then add the vanilla extract and mix again.

Sift together the flour and baking powder then gradually add to the batter and beat well.

Mash your bananas and beat them into the mix too. 

Finally, stir in the chocolate pieces.

Once you're done, pour the mixture into the loaf tin and bake in the center of the oven for about 50 minues. 

I made two slightly smaller loaves and they took about 40-45 minutes, just keep your eye on them and take them out when they're golden brown and until a skewer inserted into the center of the cake comes out clean. 

Leave them in their tins to cool.

Or if you're as impatient as me, carefully take them out....

It's usually best to remove the baking cases before tucking in...

Et voila! Banana and Chocolate loaf at it's finest.
Sit down, grap a cuppa and get to munchin'.

Or if you're anything like my family, you'll have started to cut it before you've had a chance to sit down.

You can't leave them for 5 minutes. Absolute animals!

This Week I love...

You know when you're trying to save some pennies and limit your outgoings? Yeah, well despite my best efforts this week I've pretty much loved doing the opposite to that. Spending.

It all started when I tripped and fell into the make up department of John Lewis (when I say 'tripped and fell' I may mean that I walked in there entirely on my own account and should be held totally responsible for what happened next, but I'm still going to make you believe that I tripped, ok?) and I really did come out with more than just a damaged purse. I also seemed to have encountered the Bobbi Brown stall along the way, as when I got home I found a couple of glossy black boxes in my bag. Concussion from the whole ordeal must have been bad as I can't for the life of me think how they got there..

The contents of these black boxes were these little treats

Bobbi Brown Face Touch Up Stick in Warm Sand

and the Concealer Blending Brush.

Oops!

I had been meaning to refresh my concealer options for quite a while now, but it took for me to acquire the biggest and reddest spot ever known to man to appear on my face to give me the push I needed to finally choose one. The one I had previously been using had never really done the job, it was too cakey, wasn't the best colour for my skin tone and didn't give brilliant coverage. Not ideal when you've got a zit the size of Pluto on your chin! So I took the plunge and went to my go-to make up brand, Bobbi Brown who sorted me out good and proper with their Face Touch Up Stick. It's a really light, creamy consistency and will cover even the most angry of blemishes. I would show you the difference it made to mine, but I'm not sure I'm ready to share my massive mug with you all just yet, and believe you me, you're not ready to see it either!

The stick is a perfect size for popping in your handbag, making those touch-ups on the go so much easier. I've been using the Concealer Blending Brush from the range to apply it but if you're out and about and have left your brush at home *ahem* then you'll just about get away with using your fingers.

I've always been a huge supporter of the Bobbi Brown Brushes, they pretty much make up my entire collection at home and I absolutely swear by them. They're soft, feel amazing on your skin, are super easy to clean and most importantly the hairs don't fall out all over the place! They aren't the cheapest on the market but I honestly can't recommend them enough. This one is perfect for covering up blemishes/ spots and also does a great job of under the eyes. No one likes eye bags!

For now though, my spots are saved so I guess I'd better put lock my purse away. At least until next time...

Rocky Road

This weekend one of my closest friends from university made the trip from her home in busy London to vist me in the Northamptonshire countryside. It goes without saying that I couldn't have her come aaaalllll that way without a home-baked treat awaiting her in arrival could I? As that just wouldn't be right now, would it?! Afterall who needs a better excuse than a day date with their bestie to have a slab of something chocolatey to munch on?

And a slab of something chocolatey is exactly what it was. A big slab-shaped chunk of rocky road to be precise. 

Just look at it. Sitting there in all it's chocolatey glory. 

What's that? 

You want the recipe?

You greedy lot. 

But I suppose as I've shoved these pictures in your face, I'd better cough up. You'd better buckle up though, as it's gonna be a rocky road...

You'll need:

1.5kg Milk Chocolate 

100g Maltesers

8 standard size chocolate bars roughly chopped- (mars bar/snickers work incredibly well)

100g raisins

100g marshmallows

100g cornflakes

Firstly pop all your ingredients except the milk chocolate into a big bowl, 

Then line a deep, square baking tray with grease proof paper and set to one side.

Next break up your milk chocolate and set over a Bain Marie. It's best to leave it until its completely melted and is silky smooth, but the occasional stir wont hurt. 

Once it's all melted pour the chocolate over the ingredients and mix until all of the chocolaty treats are smothered in the melted chocolate. Once you're happy pour the ingredients into the baking tray and press down with the back of a spoon.

Once it' s completely cool pop it in the fridge for a couple of hours or ideally over night until it hardens completely. When it's ready it should look a little bit like this...

And we all know what comes next don't we? 

Ohhhhh yes, grab a knife as it's time to cut this glorious slab of sin.

I always find it much easier once it's been out the fridge for a while, otherwise you end up giving yourself a bit of a work out and lets be honest no one needs that after a strenuous afternoon of baking.

Once you're done it's time to sit back, put your feet up and tuck in to a generous sample of your fine handy work. And I can assure you that you won't be disappointed. 

This Week I Love...

Sneakers. To be very precise my brand-spanking new, beige, Isabel Marant Bobby Sneakers. Now, don't get me wrong I do feel a tad weird calling them a 'sneaker'- it feels a bit too American, yet calling them a trainer doesn't feel right either. I mean come on, they hardly look like a Nike air max do they? So you'll have to excuse me whilst I sound like some USA wannabe and continue to call them sneakers.

Anyway, whatever you want to call them they are quite possibly the dreamiest shoe I've ever owned and I think I might actually be in love. Yep, I said it, in love with a shoe. I'm a woman possessed. 

I had been lusting after a pair of these little beauties for a very long time but unfortunately the price tag was always too high for me to even consider purchasing a pair. So season after season I would find myself trawling through all the websites I knew to stock them hoping to find a pair at a more affordable sale price. I figured that every other Isabel Marant lover must have had the same idea as I never had any luck. UNTIL one weekend a couple of weeks ago I went to the one shop I know to stock them in my area only to find them over half price in their end of season sale. I couldn't believe it! Not only that but unbelievably they actually had a pair left in my size; luck was definitely on my side!

I knew that once I had tried them on there would be no going back and oh, shock horror I was right! Before I knew it they were in the bag and I was back home jumping around the house in them with a grin wider than the Cheshire Cat.

I've pretty much worn them non-stop since I got them, and this week in particular they've barely left my feet. I also found that they have been used in my place of work's (The White Company's) new season brochure too so I've been experimenting with wearing them with different pieces from our new collection as well. Our black woven or jersey joggers, a classic white tee and a snuggly snood is one of my favorites or alternatively some white jeans and a chunky knit works just as well.

They've got a hidden wedge in the sole which gives you a bit extra height but doesn't make them uncomfortable to wear and when you're only 5'4, as Tesco would say 'Every Little Helps!' I'm not going to lie they aren't the cheapest things I've ever bought but the way I see it they're a timeless classic which won't ever date and I'm already finding myself living in them. I really couldn't resist sharing them with you as they are just too beautiful to keep to myself! My finances may now be a little bit unstable but I definitely can't say the same about my feet!!

Sweet & Salty Chocolate Cake

As most of you who follow my baking obsession will probably know, if there is ever an excuse for a celebratory cake, i'll be the one to find it and with my brother having recently turned 20, I could think of no better occasion than to make a deliciously naughty, oh-so chocolatey, caramelly cake. 

When it comes to baking, I really do love a challenge which often means I'm drawn to the not-so simple recipes, leading to me creating havoc in the kitchen (sorry mum!). This time I picked a chocolate based recipe (always a winner for birthdays) with a salted caramel filling and frosting. And as if I didn't have enough work cut out for myself already I decided that it wouldn't be complete without making some homemade salty chocolate truffles for the top. Obviously. 

I'm no Mary Berry, but if you ask me that doesn't look too shabby for a 20th birthday cake, I don't think!


If you fancy having a go at making this monster this is what you'll need:


For the sponge:300g unsalted butter, softened300g caster sugar140g soft light brown sugar3 eggs100g cocoa powder160ml buttermilk1 tsp vanilla essence330g (11½oz) plain flour2 tsp baking powder1 tsp bicarbonate of soda½ tsp salt


For the salty caramel:200g caster sugar2 tbsp golden syrup120ml double cream60ml soured cream1 tsp fine sea salt


For the frosting:200g caster sugar2 tbsp golden syrup360 ml double cream450g dark chocolate (minimum 70% cocoa solids), chopped, plus extra to decorate450g unsalted butter, softenedSea salt flakes, for sprinkling

Ready?! Lets bake this bad boy!

1. First things first, make the salty caramel. In a small saucepan bring the sugar and golden syrup to the boil with 60ml of water, Let the mixture boil for about 10 minutes, it should become quite syrupy and a rich caramel colour.


2. Then, put the double cream, soured cream and salt in a separate pan and bring to the boil, then remove from the heat. The salt should have completely dissolve in the cream.


3. When the sugar syrup is ready, remove it from the heat and carefully add the hot cream. BEWARE it will bubble up as you pour in the cream, I had a liiiiitle bit of over spill as someone made a bad decision on the size of pot to use....but it will smooth out again quite quickly after that, becoming a creamier golden colour. Once it's calmed down pour the caramel into a small bowl and set it aside to cool while you make the frosting.


4. In a small, clean saucepan, bring the caster sugar and golden syrup to the boil with 60 milliliters of water, again letting this boil for approximately 10 minutes or until it is syrupy and caramel-coloured.


5. In a separate pan, bring the double cream to the boil. Carefully pour the hot cream into the caramel: as before, it will bubble up, but will settle shortly afterwards. Set this caramel aside to cool slightly too. Once it has cooled, get that chopped chocolate in there, Make sure you stir it constantly while it melts. Using a hand-held electric whisk, mix the frosting for about 10 minutes or until the bottom of the bowl feels cool. 


6. Add the butter to the chocolate caramel frosting and whisk together until the mixture is light and looks slightly whipped. Place the frosting in the fridge to cool and set for 40–50 minutes while you make the sponge.


7. Preheat the oven to 170°C/gas mark 3, and line the bases of the sandwich tins with baking parchment.


8. Then using a freestanding electric mixer with the paddle attachment, or a hand-held electric whisk, cream together the butter and both types of sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.


9. In a jug stir together the cocoa powder, buttermilk and vanilla essence with 60 millitres of water to form a thick paste. Sift together the remaining sponge ingredients, then add these in stages to the creamed butter and sugar, alternating with the cocoa powder paste and mixing thoroughly on a low-to-medium speed until all the ingredients are incorporated.

10. Divide the batter between the three prepared cake tins and bake for approximately 25 minutes or until the top of each sponge feels springy to the touch. Let he sponges cool slightly in their tins before turning out on to a wire rack and cooling completely before assembling.

11. When the sponges feel cold to the touch, place one on a plate or cake card and top with a couple to dollops of the salty caramel, smoothing it over the sponge using a palette knife. Top the caramel layer with a good few tablespoons of the frosting and smooth it out as before.


12. Keep repeating this until you have sandwiched together the other two sponges with the remaining salty caramel and a layer of frosting and leaving enough frosting to cover the sides and top of the cake. To finish, decorate the top with chopped chocolate and a light sprinkling of the sea salt flakes. OR if you're feeling extra naughty whack together a batch of chocolate truffles to pop on top. If you're going to do this, you'll be needing this....


Chocolate Truffles:
300g good quality dark chocolate (70% cocoa) 300ml double cream 60g unsalted butter 300g good quality milk chocolate 

Once you've conjured together all of this together it's time to get going...

1. Break up your chocolate & place it into a bowl.

2. Pop your butter & cream into a saucepan over a medium heat. Keep stirring & heat gently until the butter has melted.

3, Once combined, pour over your broken chocolate.

4. Stir gently until you have a smooth, glossy mixture. 

5, Chill it. Leave your mixture to cool and then pop it in the fridge for at least 3 hours, or overnight 9 if you can wait that long). When you get it out scoop out a a heaped teaspoon sized amount and roll it into a ball. It's easily to over scoop so go easy!

6. Place them on a baking tray lined with foil (this will help with cleaning later).

7.Once you've got the little lovelies on the foil roll them in the cocoa powder and voila! There you have it, some tasty little truffles to top off your salty caramel master peice!

 Mmmmm now, doesn't that just look scrumptious?!

All Calorie-free, obvs...

Reporting for Duty (Again)

Oh HIYA! It seems someone has managed to abandon their little old blog...again. 

So here I am dusting down the cobwebs covering my little corner of the internet after what's probably been a good year or so. You know what? This time I'm not even going to try and defend myself. Ok...I'm lying, I'm going to do that a liiiiitle bit. After all, is ploughing through a masters, graduating, moving home and job hunting not stress enough for a girl? Let alone trying to savour an already neglected blog?!! Well even if it isn't, I'm back and ready to report for blog attending duty, Sir! Yes, you heard it hear first, whatgilldid is back in business. Keep your eyes peeled for more baking than you can bear to look at as well as some more fashion and beaty related posts which last year were probably over taken by radio related updates, cake, cake and well lets be honest, more cake. I'm not gonna lie I can't promise this won't happen again, but I'll sure give it a go. 

Lets just see where this year takes us, who's in?

Baking On BIRSt!

As I document all of my baking experiments here on my blog, it felt only right that I too post all the details about my new baking radio show, Baking on BIRSt!

But what is BIRSt, I hear you ask?! BIRSt is the radio station run by us students on the MA Radio Production Course at Bournemouth University and this year we have worked super hard re-branding the station, introducing new shows and getting our name out there. You can check out our website right here.

One of the new shows that we have introduced is a baking show- something that has never been tried before on the station. In each episode we choose a different recipe, voted for by you- our lovely listeners which I bake alongside a special guest. What's more it's dead easy for you to bake along at home as we guide you step-by-step through the process. Simple!

The first episode is live on the site now, you can listen along right here. If you like what you hear then join our Facebook page right here, where you can download the recipes and see pictures of the products we make. You can also vote for and suggest future recipes!