Let’s all sing …
Happy 5th Blogiversary to A Merrier World,
Happy 5th Blogiversary …
Hmmm. Maybe not. It doesn’t quite scan, does it?
But it really is my blog’s 5th birthday (despite the fact that the Choc Chip Cookie Brownie Cake above has seven candles. I was never very good with numbers).
Five years ago today, I clicked ‘publish’ for the first time and held my breath as my chocolate brownie tentatively announced my new, official status of ‘food blogger.’ Since that day, I have discovered friendships among an online crowd of passionate food bloggers and bakers, I have entertained Rose Levy Beranbaum and her assistant, Woody Woolston at home and abroad, and even conjured up a surprise at Dart’s Farm for two of my most loyal readers over the years, Melinda and Jeannette. My Great Pumpkin Cake seems to have spread far and wide across the internet whilst my Rainbow Cake and Unicorns post has inspired other Mums looking for party ideas for their young children. And WordPress tells me that this is my 150th post (gosh, how did that happen? A nice round, significant number like that? )
To celebrate this milestone (and five years is not so very short a time in terms of internet history), I’m sending a wooden spoon off into the big wide world to stir up some trouble.
Here’s the plan …
A few weeks ago, I snail-mailed a wooden spoon to one of my first-ever blog readers, Melinda. She had very generously agreed to come out of blogging retirement to write a post on her own blog about the adventures this wooden spoon would have with her when she used it to bake a tasty, local treat. She had also agreed to hound down, pester, cajole or bribe another willing food blogger to accept this wooden spoon afterwards and to take it on a further baking spree.
True to her word (for which I will be forever grateful), Melinda has introduced my wooden spoon to the delights of a Lemon Blueberry Buckle, nostalgically reminiscent of her roots in Oregon. She has also coined a new word – spoonee. Thank you, Melinda, for being such a wonderful first spoonee! Next stop, Portland …
And so the wooden spoon’s adventures will hopefully continue, passing from baker to baker around the globe and whipping up a storm of regional specialities.
If all goes well, I will chart the Wooden Spoon’s Adventures here on A Merrier World by building up a page of links to all the delicious recipes the spoon has met on its culinary travels.
As for the lavishly-named, seven-candled Choc Chip Cookie Brownie Cake … here’s the recipe as a special birthday present from me to A Merrier World and its readers .
Choc Chip Cookie Brownie Cake
3 oz butter
2 oz caster sugar
2 1/2 oz light muscovado sugar
1/2 tsp vanilla extract
1 medium egg
5 oz plain flour
1/4 tsp baking soda
1/4 tsp salt
5 oz chocolate chips
Cream the butter and sugars in a large mixing bowl.
Gradually beat in the vanilla and egg.
Stir in the flour, baking soda and salt.
Stir in the chocolate chips.
Spread the cookie dough in the base of a 9″ springform pan. Put in the fridge while making the brownie batter.
3 oz plain flour
1/2 tsp salt
1 tbsp cocoa powder
5 1/2 oz plain chocolate
4 oz butter
1/4 tsp coffee granules
5 oz caster sugar
2 oz light muscovado sugar
2 large eggs
1 egg yolk
1 tsp vanilla extract
Preheat the oven to 180 degrees C.
Whisk together the flour, salt and cocoa powder. Set aside.
Melt the chocolate and butter together in a bowl over a pan of hot water. Stir in the coffee granules.
Turn off the heat and whisk in the caster and muscovado sugars until completely combined.
Take the bowl off the pan of hot water and whisk in 1 egg, the egg yolk and vanilla.
Whisk in the second egg, but be careful not to overbeat at this stage.
Sprinkle the flour mixture over the top and fold in with a spatula.
Pour the brownie batter over the chilled cookie base.
Bake for 25 minutes until the brownie is just setting. Leave to cool completely on a wire rack.