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)
These cute reindeer biscuits are a great example of simple, yet effective decoration. An easy way to bring some festive cheer to your baking!
Back to biscuits this week. I got the idea for the reindeer decoration from here, but the recipe is my easy vanilla biscuits recipe. While I was at it, I also decided to use my Christmas tree biscuit cutter to make a few trees.
Ingredients (makes 30 – 40 biscuits depending on how big you cut them)
Red velvet cake, chocolate brownie and cheesecake in a single traybake. It must be Christmas!
No, I haven’t messed with the colour in these photos. The red is just that red!
After the success of last week’s red velvet mini bundt cakes, I was keen to continue the red velvet theme. I came across this recipe for red velvet swirl brownies here on the Food Network website. I’ve made a few little tweaks to the recipe and converted all the amounts for UK readers and other bakers who don’t follow the US cup measuring system.
Already looking for festive baking ideas? These red velvet cakes are bright, fun and delicious!
I’ve made a circular, two-layer red velvet cake before. Unfortunately I used ordinary red gel food colouring from the supermarket and the result was a cake with a red tinge, rather than the deep red I was hoping for. So this time I’ve taken a tip from Jane over at Jane’s Patisserie and invested in some Sugarflair Extra Red colouring.
Ingredients (makes approx. 10 mini bundt cakes as long as you don’t over-fill your mould)
One bowl. No scales. No mess. And delicious results!
You can use any flavour yoghurt (or yogurt, depending on how you prefer to spell it) for this recipe. I used strawberry because it’s what I had in the fridge. Large pots of fromage frais also work with this recipe.
This is a reworking of a recipe I previously featured as a loaf cake.
Ingredients (makes 12 cupcakes)
Wait! There’s more. Click for the rest of the recipe and lovely pics!