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!)
This marble cake is a tasty mixture of chocolate and vanilla with the bonus of a pretty swirl.
I found this recipe for chocolate and vanilla marble cake here, on Pretty. Simple. Sweet (thank you!). The pictures over there are a heck of a lot better than mine! It’s been dark and gloomy round these parts recently, which doesn’t make for good photos.
I used a loaf tin, but there’s no reason you couldn’t use another shape of baking tin.
Ingredients: Continue reading
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)
Delicate, fluffy lemon cupcakes with lemon buttercream icing.
Still avoiding chocolate in the post-festive period, this week I’ve made easy lemon cupcakes. These are so simple to make using the most basic of sponge recipes plus some lemon zest. The buttercream swirl helps to make them a little more exciting! Perfect for every occasion from afternoon tea to the school bake sale. Wait! There’s more. Click for the recipe and more lovely pics!
Buttery, rich pound cake with a burst of blueberry and a zing of lemon.
Guessing that a lot of my readers may have consumed more than enough chocolate over the festive season (although that could just be me!), I went on an internet hunt for cake recipes which were “light”. And by light I don’t mean low calorie, but rather “refreshing” or “not sickly”. I came across the original recipe for this pound cake here, on Fine Cooking. I just converted the weights of the ingredients and made another couple of small tweaks.
If this is the first time you’ve heard of pound cake, it’s a close-textured, rich, moist sponge. This cake has a long baking time, but it’s worth it.
Ingredients: Continue reading