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

Saturday, 8 August 2015

Whoppie Pies With Chocolate Buttercream Filling

So I was in Sainsbury's recently and found this cookbook. It was only 99p,bargs! It has hundreds of recipes in it including Whoopie pies and macaroons. I decided to try out a few of the recipes so in this post I decided to try out Whoopie pies and put my own butter cream in them.
So if anyone has this book I used the recipe on page 9. It is just a basic Whoopie pie recipe,if not then continue reading. So this is the ingredients you will need to make these and the chocolate butter cream. 


110g Butter,softened 
110g Sugar
2 Eggs
225g Self raising flour
2 Tsp Vanilla Extract

4oz Butter,softened
7oz Icing Sugar
1oz Cocoa Powder

So start by turning on your oven to 180C. I then started by placing the butter and sugar into a bowl and creaming them together. Then add the vanilla extract and eggs and beat together,next add the flour and that is it.

So next you will need to use a tablespoon to spoon the mixture onto a baking tray. Make sure they are all roughly the same size and spaced apart (oh and also you have an even amount to sandwich them all together later on). Place in the oven for 10-15 minutes depending on how fast your oven cooks them. 

While they are cooling completely you need to make the chocolate butter cream.
You will need to cream the butter for 4-5 minutes or until it starts looking pale. Then start adding the icing sugar and cocoa powder bit by bit making sure it is mixed well.
Now the Whoopie pies have completely cooled you can spoon some of the butter cream on the flat side of a whoopie pie then sandwich them together.

So that is it, for my first time making them it was a very easy recipe to make. 
If there is anything you want me to make, let me know x

Monday, 27 July 2015

Sultana Scones

So last August I went to Cornwall for a week and pretty much had a scone every day. If I had my own way I would go back to Cornwall every week for a scone (and Cornish Pasties). Ever since then I've wanted a scone with a nice coating of jam and lashings of clotted cream but they do a lot of damage to the waste line so until now ive fought off the urge to make them. They are so easy to make! Best time to eat them is when they have cooled down just a little bit so they are still warm...mmmmm.
So here is how to make them:


50g Butter,cold and cubed
25g Sugar
225g Self Raising flour
120ml Milk
50-60g Sultanas
Pinch of salt

Clotted Cream
Strawberry Jam

So you start off by rubbing the butter and flour between your fingers to make fine breadcrumbs, do this until all of the butter has gone. Add the pinch of salt,sugar and sultanas,give it a quick stir then add the milk. Mix it all together until it makes a dough then knead it. Next roll the dough out of a floured work surface until it's roughly 2-3 cm thick. Using a circle cookie cutter cut out your scones and place them on a baking tray,brush with milk and place in a preheated oven for 12-15 minutes. Leave them to cool for 5 minutes.
Easy as that. Now just add the jam and clotted cream as  you like it, nom nom nom.

Enjoy x

Monday, 15 June 2015

Nutella cookies

So this might be the shortest and easiest recipe I have ever and will ever do. It's 3 ingredients, that's it.


280g Nutella 
140g Plain flour 
1 Egg 

So all you need to do is mix all the ingredients together until it makes a dough. Roll into evenly sized balls, place on baking trays spaced apart. Make sure to press them down slightly and place in the oven at 180c for 10 minutes. When you take them out the oven they will still be soft so you need to let them cool completely. 

And that's it, so simple but so delicious.

Enjoy x

Monday, 1 June 2015

Blueberry Muffins

So I've made muffins before for a Easter post, click here if you want to see that.
I started running out of ideas of what to cook. I wanted to cook something involving some kind of fruit and I've always loved blueberry muffins. Admittedly they aren't my first choice of muffin when choicing but when I do I always enjoy them. 
So this is how I made mine. 


300g Self raising flour 
1 tsp baking powder 
50g Butter 
90g Sugar 
2 eggs 
225ml Milk 
1 tsp Vanilla extract 
150-200g Blueberries (I used frozen) 

I measured out the flour,sugar and baking powder into a bowl. I then added the butter,milk, 2 eggs (slightly beaten) and the 1 tsp of vanilla extract then whisked it all together. Just until it is all mixed together (it does not matter if there is lumps of flour). I then added the Blueberries and gave it a quick mix together. 
I then filled the 12 muffin cases 3/4 full and placed them in the oven for 20 minutes then turned the whole tray round and do for another 5 minutes to get the right colour. 
Finally just leave to cool.

Enjoy x

Sunday, 24 May 2015

Frozen Birthday Cake

So it was my little sisters birthday on the 3rd April (I know its a bit late posting this),she loves frozen. She even put in a request for a frozen cake (cheeky). But by this time I had already started planning it. I ordered the little statues off the internet and bought the blue icing back in january! 
I done a 2 tier cake. The bottom layer was a simple chocolate sponge with a thin coating of vanilla buttercream over it for the fondant icing to stick and the top tier was a chocolate chip sponge. 
The tiers was then put together and I used a frozen themed ribbon to put round both layers. Next I rolled out some white icing a used a snowflake cutter and cut out several different sized snowflakes to place all over the cake. Finally I placed the statues on top of the cake. 
This was only a short post simply to share a picture of my sisters birthday cake I made her.


Wednesday, 20 May 2015

Homemade Quiche

So I was reading through one my many cookbooks I got for Christmas last year and in one of them there was a recipe for a Quiche. I had always wanted to attempt to make one but I had never had to correct tin to use but I had recently invested in a heavy gauge decent one from sainsburys (in the sale) and I thought this was the perfect time to try it. Not something I normally do on this blog but I really wanted to test it out. As far as I can see and taste it has turned out perfectly. I didn't actually use the recipe from the book but it inspired me to look around online at a few other recipes and take pieces from each and I kind of made it up as I went along. So here is how I made it. 


1 Block of Shortcrust Pastry
5 Eggs
300ml Double Cream
130g Unsmoked Pancetta
150g Double Gloucester Cheese
Salt & Pepper

So I began by giving the tin a quick grease (even though it's non stick you can never be too careful) and rolled out the pastry just big enough to fit the tin. I rolled the pastry back over the rolling pin to be able to pick it up easily enough without breaking it. I laid it over the tin and pushed it in careful. I cut off the excess and laid some baking paper over the pastry, put some rice on the baking paper to hold it down and baked for 10 minutes on 220C fan. 
While it was cooking I fried off the pancetta until it started to brown. Then I simply poured the cream in a measuring jug, added the eggs, salt & pepper, cheese and pancetta. I gave it a quick whisk and that was it for that part. 
After the 10 minutes were up, I took it out the oven and took the baking paper off (with the rice still on it) and put it in the bin. You can reuse the rice for future recipes like this where you need to blind bake pastry but I just chose not to this time. I then places the tin back in the oven on a shelf in the middle of the oven and then poured the mixture into it. I cooked it on 160C fan for 30 minutes or until it does not wobble in the middle.
That's it, very simple I think. I got it out the of tin quite quickly and just let it cool down. 

Enjoy :) x

Monday, 11 May 2015

Rocky Road

I love Rocky Road. I've only ever had it with milk chocolate though and dark chocolate is my favourite so I decided to make it with dark. They turned out amazing. So now lets get to the making of them. 


100g Unsalted Butter
300g Dark Chocolate
4 tbsp Maple Syrup 
250g Cookies (I used Maryland)
100g Marshmallows 
Icing Sugar to dust over

I began by placing the butter,maple syrup and the chocolate in a saucepan and stirring it over a low heat until it is completely melted. Make sure you stir it constantly so the butter does not burn on the bottom of the pan. Once its melted take it off the heat and let it cool for 5 minutes. While it is cooling down you can begin crushing up the cookies. I chose to do it in a bag with a rolling pin, I left a few chunks of cookie so it will give the rocky road the rocky effect. I then added the marshmallows and stirred it all together. Previously I had lined a square tin with baking paper so I just poured the mixture in the tin and smoothed it out evenly. You can then place it in the fridge overnight or I placed mine in the freezer 1-2 hours (because I could not wait overnight). 
Lastly I took it out the freezer, dusted it with icing sugar and cut it in half then into about 5-6 slices. 

Enjoy :) x

Wednesday, 6 May 2015


I think the last time I made flapjacks was about 5 years ago when I started to experiment cooking a bit but they turned out badly wrong. Rock hard and possibly a bit burnt, so when I decided to try again after all this time I was a bit wary but according to my family they were actually nice. So here is how to make them!


125g Butter
250g Rolled Oats
125g Sugar
3 tbsp Golden Syrup

So a recipe that I originally looked at online said to put everything in a food processor and blitz it until it all came together but I prefer chunky oats in my flapjacks so I just put it all in a bowl and mixed it together. I then lined a brownie tin with butter then grease proof paper and put it all in there. Next I pressed it all down with a back of a spoon and put it in the oven (200C) for 30 minutes. When I took it out of the oven, I then left them to cool for 15 minutes then I cut it into sections. I chose to cut them into bite sized pieces. Simple as that,buttery,creamy and sweet. yummy!

Saturday, 2 May 2015

Giant Double Chocolate Cookies

So I come across a recipe for these cookies a long time ago but they had 3 types of chocolate in them and where more chunky. I adapted the recipe by only using dark chocolate (my favourite) and not adding any milk. 
This a really easy recipe to follow and you can be eating your cookies within the hour with a nice cold glass of milk. So all you will need is:


200g Unsalted Butter, softened 
300g Caster Sugar
1 Egg
275g Self Raising Flour
75g Cocoa Powder
1 Big bar of Plain Chocolate

Start by turning the oven on to 200C and line 2 trays with greaseproof paper. Put the softened butter and caster sugar into a bowl and cream it together. Next add the egg and fix until its just come together. I then put in the flour and cocoa powder and just worked the mixture for a good 2 minutes with a wooden spoon. Once it had come together I added the chocolate.
I then rolled out a handful of mixture into a ball and put it on the tray. They went in the oven for 15 minutes and went from this....

To this!

Leave them to cool for 30 minutes (if you can wait that long). 

Enjoy x

Friday, 20 March 2015


So to make this you will need:

225g Unsalted Butter (I used margarine and it worked perfectly) 
110g Sugar 
225g Plain Flour 
110g Cornflour 

Begin by creaming together the butter and sugar until light and creamy. 
Sieve the flour and cornflour so there is no lumps and pour into the butter and sugar and stir until a dough is formed. 
Line a tray (I used a brownie tray) with cling film and press the dough into the tray,roughly an inch thick. 
Then cover with clingfilm so it does not dry out and chill in the fridge for 20 minutes or so. 
Remove from the fridge and cut in to any shape you want, I done hearts.Cook for 20-25 minutes depending on colour. 
When you remove it from oven sprinkle them with a bit more sugar. And then leave to cool completely.

Enjoy x 

Monday, 16 March 2015

Easter Muffins

You will need:

2 eggs 
200g sugar 
200ml milk 
125ml melted butter 
400 g plain flour 
3tsp baking powder 
1tsp salt 

If you want to make chocolate muffins then substitute 100g flour for 100g cocoa powder.

Begin by turning your oven to 180c. 

Then beat the milk,eggs and butter together and whisk in the sugar until it's fully dissolved. 

Next you need to sift in the dry ingredients and stir until it is all just come together,you want it to be a tad lumpy. At this point you then add anything extra you want like chocolate chips or nuts. 

Fill the cases 2/3 of the way and cook for 25-30 minutes depending on the colour. 

So when they have completely cooled I went ahead and decorated mine Easter style. 
I melted 150g of plain chocolate in the microwave, 20 seconds at a time until it is completely melted. 

I then took 2 'pillows' of shredded wheat and crushed them and mixed them in with the melted chocolate.
I then went onto cutting off the very top of the muffins and made a little birds nest with the chocolate shredded wheat and then sat 3 mini eggs on top of each muffin. 

An easy Easter treat.


Wednesday, 11 March 2015

Harry Potter Sorting Hat Cake

I stressed a lot over this cake because I've never done a themed cake before without buying a printed cake topper to put on top.Also it was for a party so people would actually see it (panic station),so automatically I was stressing. 
I done a mini version a few days before just to be able to work with the icing to make sure I was confident enough. 
So when it came round to cooking it I cooked 6 layers in a Victoria sponge tin and just left to completely cool. I then stacked them all up with chocolate ganache inside each layer, then I just started carving. I had a picture up on my iPad so I could keep referring back to it for the shape and position of the eyes and mouth. I'm not going to lie it was challenging but I think it turned out quite well. I used cocoa powder when rolling out the icing instead of icing sugar so it did not discolour the icing. I did find this to dry the icing out a bit but in the end it just added to the effect of a old hat.