Saturday, 23 July 2016

Chocolate Chip Cornflake Cookies

I'm back again with another Tanya Bakes recipe. I can't seem to put this book down, I just keep flicking through looking at all the delicious cakes and cookies. This week I baked these cookies with my little sister, they were so easy, we just put everything into my mixer and turned it on. 
Just on a side note this recipe states it makes 12 large cookies but when we made them it made 24 decent sized cookies. So this is what we used:


200g unsalted butter,softened
300g granulated Sugar
1 large egg
300g self-raising flour
200g milk chocolate chips
80g cornflakes
Pinch of sea salt

Like I said above me and my little sister just put all the ingredients into my mixer and mixed for a couple of minutes. If you don't want to do this method or do not have a stand mixer then start off by creaming the butter and sugar together. (In the recipe in the book it said to use golden caster sugar but I didn't have any so I used granulated). Then add the egg and give it a quick whisk. Next add the rest of the ingredients, give it a good whisk and that is the mixture complete. I ended up using 4 baking sheets for my cookies, 6 balls per tray so it gave them enough space to spread when baking without touching. Bake for 15 minutes in a pre heated oven (180c).
Lastly let them to cool down on the baking sheet for 10 minutes then transfer to a cooling rack for 20 minutes.
That's it, I hope you enjoy making this and I'll be back next week!
Enjoy x

Saturday, 16 July 2016

Bourbon Cupcakes

Bourbon biscuits have always been a favourite of mine so I thought why not put them on top of a cupcake.


6oz Butter
6oz Sugar
2 Eggs
4oz Self Raising Flour
1oz Cocoa Powder
1oz Oats
1tsp Baking Powder
2tsp Vanilla extract

5oz Butter
9oz Icing Sugar
1oz Cocoa Powder
Dash of milk

Bourbons to top 

I added the butter and sugar into my food mixer to cream together,then added the eggs and vanilla. Mix for a minute or so until it is full mixed together well. 
Slowly add the dry ingredients, if needed then add a dash of milk to get the right consistency. 
Bake at 180c for 20 minutes then leave to cool for 1 hour. 
Next is to make the buttercream icing. Cream the butter for 2 minutes then slowly add the icing sugar and cocoa powder. 
Spread the icing sugar on the cupcake with a spatula,cut a bourbon in half and place on top.
There you have it, Bourbon Cupcakes.

Enjoy x

Saturday, 9 July 2016

Mary Berry's Chocolate Fork Biscuits

I've been engrossed in my new baking book 'Tanya Bakes' wanting to bake and eat everything in it! So I thought I would start off with something quick and easy. 

100g Softened unsalted butter 
50g Caster sugar (I used granulated)
150g Self raising flour
25g Cocoa powder
Splash of milk 

So in this recipe it tells you to cream the butter and the sugar together,doing it step by step but I wanted to try it different. I put all of the ingredients (except the milk) into my electric mixer and turned it on starting it off slow. Easy as that. It came together into breadcrumbs then I added the milk and it formed the dough. 
Next I formed it into 15 small balls and placed them onto a baking tray. I then flattened them with the back of a fork,put them into the oven (180c) for 10-12 minutes. I left them in for the full 12 minutes,took them out and let them rest on the baking tray for 5 minutes then transfer them to a cooling rack until completely cool. 
Easy isn't it ?

Thursday, 26 November 2015

Gooey Brownies

I was recently requested to make brownies for a fireworks party that my boyfriends parents had. I have always been wary of making brownies, the last time I made them they did not turn out well but that was years ago so it was always worth another shot.
Gorgeous smell, gooey and moist. What more could you want ?! They actually turned out alright this time!
So lets get into it.


185g Unsalted butter
185g Dark Chocolate
85g Plain Flour
40g Cocoa Powder
3 Large Eggs
275g Caster Sugar
50g Milk Chocolate Chips

Optional: Mixed Nuts


I used my stand alone mixer for this because the eggs and sugar will need a lot of beating together, I also preheated the oven to 180C.
So to begin with i added my eggs and sugar into my mixer and turned that on a medium speed for at least 5 minutes,you need to have the mix double in size so just keep going until it has because this will give you your volume in the brownies. While these are beating together I melted the chocolate and the butter in a bowl sat on a saucepan with a small amount of water in. Once this has melted and cooled down I slowly added it into the egg mixture while the mixer is on a slow speed. Once you have added this you with need to sieve in the Cocoa Powder and Plain Flour. 
I then took the bowl off of the mixer and folded in the chocolate chips and nuts (I just bought an already cut and mixed nuts bag from the supermarket).
Line a square brownie tin with butter and then grease proof paper, pour in the brownie mixture and place on a middle shelf for 30-40 minutes.
Bring out the oven to cool down for 15 minutes then cut into squares and leave to cool completely.
Not too hard,even without a stand alone mixer you can do this (you will just need muscles!)


Friday, 6 November 2015

Gingerbread Cookies

So this is a tiny bit late for Halloween but better late than never aye ?
Since last Christmas I have wanted to attempt at making gingerbread but never found the time and when I did it was not the right time of the year (I'm a very seasonal baker}. So now it is that time of year again I decided to take full advantage so expect a couple of posts towards Christmas ;). 
So let me get into the recipe.


100g Butter
350g Plain flour
175g Sugar
5 Tsp Ground Ginger
1 1/2 Tsp Ground Cinnamon
1 Tsp Bicarb
4 Tbsp Golden Syrup
1 Egg

To begin with I sieved all of the dry ingredients together in a separate bowl.  
I then used my stand mixer and whisked together the butter,egg and golden syrup. 
Next I started by adding the dry ingredients in steps, each time turning the mixer up to a medium speed and giving it 30 seconds each time to mix together. 
These measurements gave me a perfect consistency. I then rolled the mixture out on to a floured surface and then cut out gingerbread men (you can cut what ever shapes you want to). With it being Halloween at the time I done a gingerbread man and icing skeletons (attempted to anyway) onto them. 
Place on a baking sheet and place into a preheated oven (180C) for 15-20 minutes. 
I recommend taking them off the baking sheet after cooling for 5 minutes and place them on a cooling rack to finish cooling. 
Then proceed to decorate how you wish. 

I hope you all had a marvelous Halloween with all of the trick or treating and if any of you had parties.
Hopefully I will be back to blogging regular soon.


Wednesday, 19 August 2015

Homemade Peanut Butter Cups

I love Reese's chocolate, I even made cookies with them see here and everyone seemed to love them so I thought I would attempt at making peanut butter cups myself and by the look of them they have actually turned out OK! The thing that I would do different next time is coat the whole cases (by the way I used the silicon reusable ones, so much easier) with chocolate instead of laying because when you go to eat them the peanut butter squashes out. But who am I kidding either way it tastes just as delicious! so let me tell you how to make them, its very easy!


300g Plain Chocolate
1 tub of Peanut Butter
6 Silicon Cupcake Cases


Start by breaking the chocolate up and melt it slowly over a saucepan in a glass bowl. You need to melt it slowly otherwise it will go lumpy and nasty. So once you've melted it you need to put a layer of chocolate at the bottom of each case then freeze for 10 minutes. 
Once you take them out the freezer you need to add roughly a teaspoon full of peanut butter on top of the frozen chocolate and spread it out. Then to finish them off all you need to do is put some more melted chocolate on top, you can either freeze them now or just leave them in the fridge for a couple of hours. 
And that is it,very simple really but so so tasty. 
Enjoy x

Wednesday, 12 August 2015

Carrot Cupcakes

So I wanted to make a carrot cake but did not have the time so I decided to make it into cupcakes. They take less than half the time but taste exactly the same and you're able to take sneak more without noticing the huge slice of cake missing.
So let me tell you how to make these babies.  


150g Melted Butter
50g Sultanas
2 Eggs
140g Sugar
170g Self Raising Flour
2 tsp Cinnamon 
1 tsp Bicarbonate Soda
140g Carrots
50g Walnuts

200g Soft Cheese
50g Softened Butter
85g Icing Sugar

So you need to start off by preheating your oven to 180c then melting the butter in the microwave 10 seconds at a time until its melted. In another bowl add the flour,cinnamon,bicarb,sultanas and walnuts. Into the melted butter you need to add the sugar and the eggs and give it a quick mix together then pour into the dry ingredients and whisk until there are no lumps. The last step you need to do is grate the carrot into the mixture and give it a quick mix. I know there is a lot of mixing but trust me it will be worth it in the end! So once you've done this you need to fill cupcakes cases 3/4 full the put them in the oven for 20 minutes. 

While they are cooling down it is time to make the cream cheese icing. All you need to do is whip the soft cheese and butter together for roughly 5 minutes or until it is a light,creamy colour. Then bit by bit add the icing sugar,sieved to remove any lumps of icing. When the cupcakes have completely cooled then spread a spoonful of icing on top of the cakes. That is it for the making of them. A lot to follow but it is pretty simple. If you have any questions or any requests feel free to leave a comment,thanks :) x