Salted Caramel Brownies

Posted on March 28, 2015 in Brownies


Ive found it, the most delicious, fudgy, indulgent and gooey brownie. Remember my Bisscoff Brownies, well these are a very close resemblance to those yummy treats. However instead of the yummy biscuit spread these are loaded with salted caramel goodness.


I’ve eaten a lot of brownies in my life and I can honestly say these salted caramel brownies are absolutely amazing! I adapted the recipe from the famous Good Food Magazine, so it’s no wonder they’re delicious!


Brownies should be full of chocolate, good quality chocolate. In this recipe I used 100g of 70% Dark chocolate and 100g of 50% Sea salt dark chocolate. 


Please DO NOT OVER BAKE! This is crucial to your brownies being the best and to achieving that perfect texture. They need to firm up on the outside yet have the moist indulgent centre. 


I’ve baked these brownies more than once already and I absolutely love, love, love them.  The caramel and sea salt work so well with the ridiculously gooey brownie!

Salted Caramel Brownies
Serves 16
Indulgent, fudgy chocolate brownies taken to the next level with a layer of salted caramel running through the centre of each bite.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
307 calories
40 g
70 g
16 g
4 g
9 g
80 g
2648 g
31 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 307
Calories from Fat 138
% Daily Value *
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 70mg
Sodium 2648mg
Total Carbohydrates 40g
Dietary Fiber 1g
Sugars 31g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 200g unsalted butter
  2. 100g dark chocolate, 70% coco solids
  3. 100g dark sea salt chocolate, 50% coco solids
  4. 397g can Carnation caramel
  5. 1 tsp sea salt
  6. 200g golden caster sugar
  7. 4 medium eggs, at room temperature
  8. 100g plain flour, plus 2 tbsp
  9. 50g coco powder
  1. Heat oven to 180C.
  2. Grease then line a 23cm square traybake tin with baking parchment.
  3. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the chocolate to melt.
  4. In a small bowl, mix 175g of the caramel with 1 tsp sea salt, set aside.
  5. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric mixer or with a balloon whisk until combined.
  6. Whisk in the chocolate and butter.
  7. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth. Do not over mix.
  8. Pour half the brownie batter into the tin and level it with a spatula. Spoon the salted caramel on top of the batter layer. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
  9. Bake for 25-30 mins or until risen all the way to the middle with a firm crust around the edges yet when you shake the tin the brownie should jiggle a little in the centre.
  10. Let it cool completely in the tin, then cut into squares.
Adapted from Good Food
Adapted from Good Food
Forever Baking . . .


Mini Egg Rocky Road

Posted on March 24, 2015 in No Bake Recipes

IMG_9159So its nearly that time of year again. Easter is slowly creeping up on us. So I’d though I’d share this easter inspired recipe which has been slightly adapted from one of Sainsbury’s home made by you recipes. I only made minor changes to the recipe by adding in one of my favourite childhood biscuits of all time. Pink wafers!!! This recipe though is one that you could add anything and everything that appeals to you. Nuts, cereal, pretty much any type of dried fruit. Its delicious, easy to make and more importantly you can use any leftover biscuits, sweets, fruit you have leftover in your cupboards. 

IMG_9132Don’t worry if your not an experience cook, this recipe is SUPER easy, tasty and lots of fun. You could always get the kids involved too. These little rocky road treats could be made and wrapped up to for a lovely easter home made gift or of course like me you could just eat them all yourself! 

IMG_9154I can’t get over how quick, easy and rewarding it is to make these colourful rocky road bites. 



Mini Egg Rocky Road
Serves 20
Colourful and decadent white chocolate rocky road bars filled with fruity marshmallows, crunchy digestive and wafer pink biscuits and mini chocolate eggs.
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Prep Time
5 min
Cook Time
3 hr
Prep Time
5 min
Cook Time
3 hr
152 calories
18 g
32 g
8 g
3 g
4 g
38 g
62 g
15 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 152
Calories from Fat 70
% Daily Value *
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg
Sodium 62mg
Total Carbohydrates 18g
Dietary Fiber 0g
Sugars 15g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 400 g white chocolate, broken into pieces
  2. 100 g plain digestives, broken into pieces
  3. 100 g pink wafer biscuits broken in half
  4. 100 g mini marshmallows
  5. 150 g mini eggs
  1. Line a square 18cm x 18cm cake tin with clingfilm.
  2. Put the white chocolate in a heatproof bowl and place over a pan of simmering water. Stir until the chocolate is completely melted.
  3. Remove the bowl from the heat and stir in the broken digestives, broken pink wafer biscuits, mini marshmallows and 100g of the mini eggs – keeping the rest to decorate.
  4. Pour the chocolate mixture into the prepared tin and push down with the back of a spoon. Place the remaining mini eggs on top of the mixture.
  5. Chill in the fridge for 3 hours. When set, cut into small squares.
Adapted from Slightly adapted from Home Made by You
Forever Baking . . .

Fudgy Biscoff Brownies

Posted on February 25, 2015 in Brownies


These are probably the best brownies that I have ever made. They are thick and rich and fudgy and moist, everything that a brownie should be. The buttery, brown sugar and spice-flavored cookie biscoff just takes them to a whole new level! Not familiar with this yummy treat? Biscoff Spread is a cookie butter made from Biscoff Cookies. Besides it being totally delicious, the spread is vegan and nut-free. I love it on toast, in sandwiches or its just as delicious right out of the jar.


170g brown sugar

110g granulated sugar

230g Choclate chips

110g butter

3 eggs

1 teaspoon vanilllia extract

140g plain flour

175g Crunchy or smooth Biscoff Spread

6 Biscoff Biscuits


Preheat oven to 170C.

Line a 8 x 12-inch brownie pan with greaseproof paper, leaving at least 1 inch hanging over the sides. Spray with nonstick cooking spray or lightly grease with butter.

Place both sugars into the bowl of your mixer, Set aside.


Melt chocolate and butter over low heat.


Once melted, add the Biscoff spread and stir until the speed has melted and mixed in with the chocolate.


Remove from heat and pour into bowl of your mixer with sugar and begin mixing on low speed.


Add eggs, vanilla, and salt. Add flour, a spoonful at a time until fully incorporated.


Pour into prepared baking pan. Break the biscoff biscuits and sprinkle them over the brownies.


Bake 35-40 minutes.


Allow to cool before you cut into squares.




Coffee and Walnut Cake

Posted on February 23, 2015 in Cakes

047Who doesn’t love a slice of coffee and walnut cake with a cup of tea or coffee. Coffee and walnut cake is one of those flavours that’s seriously underrated and usually forgotten but this traditional cake never fails to please; its bitter-sweet flavours make it one of my all-time favourites. This classic coffee and walnut cake is topped with an easy espresso-infused buttercream icing.

Ingredients for the sponge:

50g walnut pieces

225g caster sugar

225g soft unsalted butter

200g plain flour

4 tsp instant espresso powder

2 ½ tsp baking powder

½ tsp bicarbonate of soda

4 eggs

1-2 x 15ml tbl milk

Ingredients for the butter cream frosting:

350g icing sugar

175g soft unsalted butter

2 ½ tsps instant espresso powder dissolved in 15ml boiling water

25g walnut halves to decorate


Preheat the oven to 180 degrees. Butter the two sandwich tins and line with baking parchment.  Place the sugar and walnut pieces into the food processor and mix until it becomes a fine powder.


Add the butter, flour, espresso powder, baking powder, bicarbonate of soda and eggs and beat to a smooth paste.  Add the milk by pouring slowly with the motor running. This should loosen the mixture.

Divide the mixture between the two sandwich tins and bake in the oven for 25 minutes until the sponge has risen and the tops feel springy.


Cool the cakes in their tins for approximately five minutes then remove to a wire rack.  Gently peel off the baking parchment.


Whilst the cakes are cooling you can begin to make the butter cream. Place the icing sugar and butter in the food processor and wiz until smooth.

Dissolve the espresso powder in the boiling water and add to the icing mixture while still hot and blend.


Place one half of the cake onto a plate, spread half of the icing mixture on top and spread evenly.  Place the other cake on top and place the rest of the butter cream on top.  Decorate with walnut halves.


Crepes With Lemon And Sugar

Posted on February 16, 2015 in Breakfast Recipes


Lemon sugar crepes are as simple and easy to make as you can get. They’re not difficult to make – just your basic crepes – and you can fill them however you like.  I have to have mine as I always did as a child, sprinkled with granulated sugar and squeezed with lemon juice. There is something very special about a soft crepe, crunchy granulated sugar drizzled with sour lemon juice .


30 grams unsalted butter melted (plus more for frying)

150 grams plain flour 

325 ml milk 

large egg

The best thing to have to make proper crêpes is a copper crêpe pan, but they are rather expensive and you probably would only use it once or twice a year so a normal frying pan will do the job just as well.

Melt the butter in the frying pan and then turn off the heat and let it cool a little.


Put the flour into a bowl, whisk the egg and milk in a jug and then combine together wishing gently to get rid of any lumps.





Just before making the crêpes, add the melted butter.


Heat a frying pan and ladle 2–3 tablespoons of batter into the pan then quickly swirl so that the batter forms a thin pancake covering the base of the pan.


This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side.


Put onto a plate and drizzle some lemon juice and a sprinkle of sugar or onto some baking paper while you continue with the rest of the batter.




Raspberry and White Chocolate Cupcakes

Posted on February 12, 2015 in Cupcakes


These little gems are absolutely gorgeous! These raspberry filled cupcakes, topped with dreamy white chocolate buttercream, have a surprise in every bite. This recipe post is for Valentines day and trust me, your other half will be made up with these!

Ingredients for the vanilla cupcakes:

110g unsalted butter (at room temperature)

225g caster sugar

2 large eggs

150g self-raising flour, sifted

125g plain flour, sifted

120ml semi-skimmed milk (at room temperature)

1 teaspoon of good quality vanilla extract

65g Raspberry Jam

12 raspberries

10g dried raspberries ( stocked in Waitrose)


Ingredients for the buttercream:

115g unsalted butter, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

225g icing sugar

85g melted white chocolate

Preheat the oven to 180°C and line a 12-hole cupcake tray with cupcake cases. In a freestanding mixer with a paddle attachment cream the butter and sugar until the mixture is pale and smooth, this should take about 3-5 minutes.


Combine the two flours in a separate bowl.


Put the milk, eggs and vanilla extract in a jug and gently whisk.


Add one third of the combined flour to the butter creamed mixture and beat well, then pour in one third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added.


Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.


Bake in the oven for about 20 minuets. Remove from the over and allow the cupcakes to cool in the tin for 10 minutes before you move to a wire rack to cool completely.


While the cupcakes are cooling you can make your buttercream. Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency. If it is too stiff, beat in a little extra milk.


Melt the white chocolate in the microwave or using a bowl over a saucepan with boiling water.


Once the chocolate as melted leave to cool for a few minutes then add to the buttercream and beat for a good 2 minutes until the chocolate is incorporated.


Once your cupcakes are completely cool you can start to add your raspberry jam filling. To do this I use a apple corer to make a small hole in the middle of the cupcake, alternatively you can simply use a sharp knife to make a hole.

Then pipe or spoon the jam filling into the hole. You can then pop a little of the cake sponge on top so the jam is hidden.


Top the cupcake with your vanilla buttercream using a round tip within a piping bag.

IMG_6780Place a raspberry on top of the cupcake and either sprinkle the dried raspberries pieces or stick round the edge of the buttercream.



IMG_6800Yummy raspberry centre with a smooth white chocolate buttercream!



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