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!
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!)
Soft, chewy biscuit with a soft heart of chocolate hazelnut cream. Delicious!
I found the recipe for these delicious treats at Sweetest Menu, which has loads of great recipes and is well-worth checking out. However, while the original recipe is to make 12 cookie cups using a muffin tin, I decided to use a mini muffin tin and so get 24 cookie cups from the same amount of ingredients.
So the size of your cookie cups is up to you!
Ingredients (makes 24 mini Nutella cookie cups or 12 large cookie cups)
Friday is usually the day for a new recipe. But, for my last post of the year, I thought I’d revisit the five recipe posts which proved most popular in 2016.
Counting down to the most popular…
5. Shredded Wheat chocolate nests – with golden syrup and mini eggs!
Continue reading for more baking pics!
Cute marshmallow penguins: sweet all year round and not just for Christmas!
Firstly I have to thank Louise at Pink Pear Bear for featuring this idea on her blog. I saw it on her Facebook feed and knew I had to give it a go. The original recipe and instructions comes from Grace at Eats Amazing. I had to change a couple of points in the instructions because I couldn’t find suitably shaped marshmallows and had to improvise and make do!
Ingredients (for 12 penguins)