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
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.
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
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
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.