Delicious, easy-to-make After Eight mint chocolate muffins!
My only tip for this recipe would be to make sure to keep some chocolate out of the mixture and pop it on top of each muffin before they go in the oven. Most of the chocolate will sink to the bottom of the muffin, so don’t skip this step if you want a better distribution of After Eight mint chocolate and some on the top.
Ingredients (makes 12 After Eight mint chocolate muffins)
Wait! There’s more. Click for the recipe and more photos!
Not bad for a first attempt at baking something bready!
After my attempt to make bread a few months back was fairly successful, I returned to The Big Book of Bread to find a finger bun recipe. They didn’t have one, so I used the one for “Devonshire splits”, figuring that a sweet bun recipe is just that and I could roll the dough into long shapes rather than rounds.
All-in-all I was pleased with the results although, when I make these again, I think I’ll leave the dough to prove for even longer because I’d like the end result to be a little lighter.
Ingredients (makes 10-12 finger buns depending on how big you make them)
Rather than post a new recipe this week, here’s a round-up of a few recipes which are ideal for Easter and/or to celebrate the arrival of spring.
Click on the recipe title or any of the images to go to the recipe.
Continue reading for more baking pics!
These lemon drizzle cupcakes are just about perfect.
These lemon drizzle cupcakes are light and fluffy while also moist and tangy. They’re just about perfect and very easy to make.
I adapted the recipe from Mary Berry’s lemon drizzle traybake recipe. So if you want to make a bigger cake, you might want to take a look at Mary’s original recipe.
- 4 oz / 115 g butter at room temperature or baking margarine straight from the fridge
- 4 oz / 115 g caster sugar
- 2 eggs
- 2 tbsp milk
- Finely-grated zest of 1 lemon
- 1 level teaspoon baking powder
- 5 oz / 140 g self-raising flour, sifted
For the glaze
- Juice of 1 lemon
- 3 oz / 85 g granulated or caster sugar
Wait!There’s more. Click for the rest of the recipe and more lovely pics!
If you’re looking for a sugar rush, these raspberry and white chocolate blondies are for you!
I got this recipe from the latest edition (March 2017) of Tesco Magazine. These blondies have a long cooking time, but if you’re looking for the ultimate sweet treat, it’s worth it!
Wait! There’s more. Click for the recipe and more pics!
Spring is officially here. Why not celebrate with chocolate nest cupcakes with chocolate buttercream and chocolate eggs? (Unless you’ve given up chocolate for Lent, in which case I apologise. Perhaps save this recipe to use in a few weeks’ time?)
In my family this recipe is known as “THE” chocolate cake recipe. I think my Mum found it ages ago in a copy of Good Housekeeping. The oil and golden syrup in the recipe makes the chocolate cake dense, moist and close to a fudge cake.
I made a large sandwich cake version of this recipe last year with Cadbury’s mini eggs – you can check that out here.
As these chocolate cupcakes are smaller, I used “micro” chocolate eggs this time (yes, that’s what they were called on the packet).
This is a great recipe if you don’t have the luxury of an electric mixer to help you. As long as you sift the dry ingredients, it’ll all very easy to stir by hand without having to worry about lumps.
Ingredients (makes 18-24 chocolate cupcakes)
Continue reading for the recipe and more lovely pics!
Crunchy hazelnut brittle, dipped in rich dark chocolate.
After making chocolate, almond and white chocolate brownies last week, I’m staying with the same cookbook this week for these chocolate hazelnut snaps – Chocolate (Australian Gourmet Traveller).
I’m not going to lie to you, these aren’t the easiest things to make. Putting together the ingredients is simple, it’s the baking stage where things get tricky. Make sure you have plenty of greaseproof baking paper ready, cut into sheets the size of your baking trays.
That said, the end result it worth the effort. The lattice structure looks impressive, but it develops in the oven. All you have to do is drop balls of the mixture onto a baking tray… chemistry does the rest!
Ingredients (makes approx. 40 chocolate hazelnut snaps): Continue reading
Chocolate, almond and white chocolate brownies: for when one type of chocolate in your brownie just isn’t enough!
I haven’t made brownies for ages. I found this recipe in one of my cookbooks: Chocolate (Australian Gourmet Traveller). I followed their recipe pretty much to the letter, but have given the quantities in different measurements to make things easier for those not using the metric system.
Ingredients (36 small servings… or fewer larger ones!)
The fluffy goodness of a blueberry muffin, large enough to share!
I found the original recipe for this blueberry muffin cake over at Fine Cooking. I made a couple of small changes to the recipe and converted the weights so hopefully you’ll all be able to use them whatever measurement system you use. I also added a step if you want to make sure you get a crunchy, genuine muffin top on the cake.
Cute Valentine’s Day chocolate biscuits from only four ingredients!
A quick search for easy chocolate biscuit recipes turned up this one over at allrecipes. The original recipe suggested rolling the dough into small balls and pressing them down with a fork before baking. I went a little fancier in my decoration in honour of Valentine’s Day. But whether you make your chocolate biscuits heart-shaped or not, you’ll only need four ingredients.
Ingredients (makes approx. 12 biscuits – double up if you have hordes to feed!)