Cookie Dough Truffles

Posted on February 13, 2017 in No Bake Recipes

Oh. My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking.

I LOVE chocolate chip cookie dough.  It’s honestly the best thing ever. No shame that I eat it by the spoonful when I’m making cookies. So, I adapted my favourite cookie dough recipe for these truffles. 

These are easy enough to make. The starting point is not a whole lot different than whipping up a batch of chocolate chip cookie dough. Minus the eggs, and a few other changes to the proportion of ingredients, but it’s as easy as making cookie dough.

Just scoop it into small balls, freeze, then dip into melted chocolate and you’re done. Frozen cookie dough balls make for much easier dunking than non-frozen, which are basically impossible to work with! Also, remove only a few from the freezer at a time when you’re dunking them because they warm up pretty quick.

Basically, toss the cookie dough ball into a bowl of melted chocolate, one at a time, roll them around with a fork, scoop them out and tap off the excess. the chocolate dipping can be done with a fork. 

I used both dark and milk chocolate for dipping and drizzle.

Chocolate Cookie Dough Truffles
Serves 15
These bite-sized truffles make a wonderful gift or favour or even just to snack on! A chocolate chip cookie dough ball covered in milk chocolate and finished with a dark chocolate drizzle and red sugar heart.
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Prep Time
1 hr
Total Time
1 hr 30 min
Prep Time
1 hr
Total Time
1 hr 30 min
220 calories
28 g
18 g
11 g
3 g
7 g
48 g
88 g
15 g
0 g
3 g
Nutrition Facts
Serving Size
48g
Servings
15
Amount Per Serving
Calories 220
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 18mg
6%
Sodium 88mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
5%
Sugars 15g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 113g Unsalted butter at room temperature
  2. 45g Granulated sugar
  3. 90g Light brown sugar
  4. 2 tbsp Milk
  5. 2 tsp Vanilla extract
  6. 220g All purpose flour
  7. 1/2 tsp Salt
  8. 90g Mini chocolate chips
  9. 113g dark or milk chocolate
Instructions
  1. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Put in refrigerator for 15 minutes then stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
  2. Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.
  3. Melt chocolate for coating the cookie dough.
  4. Remove a handful of balls from the freezer at a time and dip in chocolate. Tap off any excess coating and place back on wax paper to set. Refrigerate in an airtight container for up to a week.
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calories
220
fat
11g
protein
3g
carbs
28g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Linzer Heart Sandwich Biscuits

Posted on February 12, 2017 in Biscuits

Nothing could be more appropriate for valentines day than a tray of these, buttery, confectioners’ sugar-dusted, jam-packed Biscuits.

Raspberries and almonds are a classic combination for a reason – they just work. The sweet raspberries accentuate the toasted almonds and brown sugar flavor of these traditional Austrian cookies.

Linzer cookies might look like another pretty sandwich cookie, but these sweet biscuits have a rich,  crumb, thanks to a nearly invisible ingredient.

Small dollops of fruit jam add an extra touch of sweetness to these moorish butter cookies.

These linzer biscuits are filled with sticky raspberry jam to make them extra tasty, kids and grown ups will love them! You can use a variety of different cutters, round cutters with a hole in the centre are used for traditional Jammie Dodger biscuits, or you could cut out eyes and a mouth to make smiley faces. 

What would normally be a fairly standard shortbread biscuit is instantly transformed by the presence of some jam and the lovely little love heart shapes.

What’s particularly great about this Linzer sandwich biscuit recipe is just how simple they are to whip together. The dough takes around 10 minutes to mix up, you’ll soon then have a batch of deliciously fresh Jammy biscuits for any occasion in no time at all.

Linzer Heart Sandwich Biscuits
Serves 12
This buttery shortbread sandwich is Britain’s answer to the Linzer cookie. Fill with homemade jam for a beautiful and delicious sweet biscuit.
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Prep Time
10 min
Cook Time
15 min
Total Time
30 min
Prep Time
10 min
Cook Time
15 min
Total Time
30 min
441 calories
40 g
49 g
30 g
7 g
13 g
87 g
6 g
19 g
1 g
15 g
Nutrition Facts
Serving Size
87g
Servings
12
Amount Per Serving
Calories 441
Calories from Fat 256
% Daily Value *
Total Fat 30g
46%
Saturated Fat 13g
63%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 49mg
16%
Sodium 6mg
0%
Total Carbohydrates 40g
13%
Dietary Fiber 3g
12%
Sugars 19g
Protein 7g
Vitamin A
11%
Vitamin C
1%
Calcium
7%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 275g unsalted butter, softened
  2. 130g caster sugar
  3. 250g sifted plain flour
  4. 250g ground almonds
  5. 100g raspberry jam
  6. 5 tablespoons icing sugar for decoration
Instructions
  1. Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour about 60g at a time, the almonds and continue beating until the mixture becomes a slightly stiff dough.
  2. Shape the dough into a ball, wrap it in cling film and refrigerate it for about one hour.
  3. Preheat oven to 170 C.
  4. On a lightly floured surface, roll the 1/2 of the dough into a sheet 3mm thick. With a heart biscuit cutter, cut as many hearts from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 3mm thick sheet. Cut out more heart shapes. You should now have about 12 heart shapes.
  5. Arrange them on an ungreased baking tray, leaving about 2.5cm of space between them.
  6. Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking tray, cut out the centre of each heart with a 1smaller heart cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rack for 20 minutes.
  7. Spread tops of the solid hearts with a thin coating of jam, lay a cutout biscuit on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each sandwich and sprinkle the tops with icing sugar before serving.
  8. NOTE: Keep dough as cold as possible for easier handling. You may have to chill it after rolling it out so that it will be easier to cut.
Notes
  1. If the dough is still a little sticky, chill it in the fridge for a little longer until firm enough to roll out. The dough can also be frozen for up to 1 month or kept in the fridge for 1 week. Once cooked the biscuits will keep for 3-4 days in a cake tin.
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calories
441
fat
30g
protein
7g
carbs
40g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
If the dough is still a little sticky, chill it in the fridge for a little longer until firm enough to roll out. The dough can also be frozen for up to 1 month or kept in the fridge for 1 week. Once cooked the biscuits will keep for 3-4 days in a cake tin.

Red Velvet Chocolate Chip Cookies

Posted on February 11, 2017 in Cookies

These lightly chocolaty, deliciously chewy, red velvet cookies are simply fantastic! Red velvet is an amazing combination of vanilla and chocolate, one shouldn’t really overpower the other.

Ive made red velvet cupcakes before which are perfect for  Valentine’s Day, but I have never tried to make red velvet cookies before. These Red Velvet Chocolate Chip Cookies are not very different from classic chocolate chip cookies. I used cocoa powder to have that nice velvety color. Without cocoa powder, the cookies would have a very bright red look and your cookies wouldn’t have enough chocolate flavour.

To give the desired chewiness to these red velvet chocolate chip cookies, I chilled the quite soft cookie dough for an hour. This is an important step you shouldn’t skip. Chilling the cookie dough is important. Not only will this extra step firm up the soft dough, it will help the cookie dough develop extra flavor. Plus, chilling cookie dough prevents cookies from spreading in the oven as they bake. 

Aside from refrigerating the dough, these cookies couldn’t be easier to make. These red Velvet Chocolate Chip Cookies would be the best gift for anyone you want to make happy. These are velvety, chewy and amazingly chocolaty. I even added a spoonful of Nutella in the middle of my cookies!!

Red Velvet Chocolate Chip Cookies
Serves 18
Soft, melt in the mouth red velvet chocolate chip cookies.
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
176 calories
25 g
24 g
8 g
2 g
5 g
42 g
79 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
42g
Servings
18
Amount Per Serving
Calories 176
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 79mg
3%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 16g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 190g all-purpose flour
  2. 20g unsweetened natural cocoa powder
  3. 1 teaspoon bicarbonate of soda
  4. 110g unsalted butter, softened to room temperature.
  5. 150g packed light brown sugar
  6. 50g granulated sugar
  7. 1 large egg, at room temperature1
  8. 15ml milk
  9. 1 tablespoon vanilla extract
  10. 1 Tablespoon red food colouring
  11. 160g semi-sweet chocolate chips (plus a few extra for after baking)
Instructions
  1. Whisk the flour, cocoa powder and bicarbonate of soda together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chocolate chips. The dough will be sticky.
  3. Cover the dough tightly cling film and chill for at least 1 hour. Chilling is very important.
  4. Preheat oven to 170°C. Line two large baking sheets with baking paper.
  5. Scoop 1.5 Tablespoons of dough and roll into a ball. Place 6 balls onto each baking sheet. Bake each batch for 10-11 minutes. As soon as you take the cookies out the oven stick a few chocolate chips into the tops of the warm cookies.
  6. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
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calories
176
fat
8g
protein
2g
carbs
25g
more
Adapted from Sally's Baking Addiction
Forever Baking . . . http://www.foreverbaking.co.uk/

Lemon Madelines

Posted on February 10, 2017 in Cakes

Who can resist French madeleine cakes? This recipe for madeleines is so simpl. The cakes are light and fluffy, buttery little bites of sponge flavoured delicately with lemon. They are totally irresistible. 

Madeleines are heavenly when they are hot just out of oven and I love the slight lemon flavor of them.

The drawback of these delightful little cakes is you need a specialist tin. I put off getting one for ages as it seemed a little indulgent getting a tin for just one type of little cake but Im so glad I gave in. The tin produces soft pillows of slightly lemony sponge with a slight crisp outer shell.

Freezing the prepared molds before baking plus chilling the batter for at least 3 hours in advance is important. Also so is to not spread the batter in the pan once you’ve scooped it in. If you have space in your freezer, you can put the batter in the pans and chill them all together.

Lemon Madeleines
Serves 15
Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert or tea-time treat.
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Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
152 calories
23 g
39 g
6 g
2 g
4 g
42 g
11 g
18 g
0 g
2 g
Nutrition Facts
Serving Size
42g
Servings
15
Amount Per Serving
Calories 152
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 39mg
13%
Sodium 11mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
1%
Sugars 18g
Protein 2g
Vitamin A
4%
Vitamin C
4%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large eggs
  2. 110 grams caster sugar sugar
  3. 95 grams plain flour, plus more for the madeleine tin
  4. 1 teaspoon baking powder
  5. 100 grams unsalted butter, melted and slightly cooled, plus more for the madeleine tin
  6. For the lemon glaze
  7. Zest and juice of 1 lemon
  8. 160 grams icing sugar, sifted
Instructions
  1. Put the eggs and the sugar in a large bowl and, using an electric mixer, beat until thick and pale, about 6 minutes. Put the flour and baking powder in a separate bowl and whisk together to combine. Sift 1/3 of the flour mixture over the egg mixture, carefully folding to combine using a spatula, then add the remaining mixture in 2 additions in the same way.
  2. Take a large spoonful of the batter and add this to a small bowl along with the butter, mixing them together to lighten the butter. Pour the butter mixture into the batter and gently fold together to combine. Press a sheet of cling film onto the surface of the batter, then put it in the fridge to chill for at least 3 hours before baking. (The mixture can be chilled for up to 2 days at this stage.)
  3. To make the lemon glaze put the lemon juice, zest, and icing sugar in a medium bowl and mix together using a wooden spoon until you have a smooth, pourable glaze. Add more lemon juice or sugar as needed. Press a piece of cling film onto the surface of the glaze until needed—this will help to prevent it from forming a crust.
  4. About an hour before baking, butter a madeleine pan very well and dust with a little flour, tapping out the excess. Transfer the pan to the freezer to chill.
  5. Preheat the oven to 220°C. When you are ready to bake, spoon the batter into the madeleine molds, being careful not to fill any of the molds more than 3/4 full. Bake until the cake is cooked through and the edges have started to brown, 8 to 10 minutes for full-size madeleines and 4 to 5 minutes for petite madeleines.
  6. Remove the pan from the oven and immediately turn the madeleines out onto a wire rack. Let cool for 10 minutes before dipping the madeleines into the glaze. Allow the excess glaze to drip back into the bowl before setting the madeleines on a wire rack set over a piece of parchment paper. Let the madeleines rest at room temperature until set, about 20 minutes. These are best served as close as possible to coming out of the oven and are spectacular the day they are baked.
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calories
152
fat
6g
protein
2g
carbs
23g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate and Custard Drip Cake

Posted on January 24, 2017 in Cakes

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Have you tried the latest cake craze yet? I can’t get enough of the colorful buttercream cakes with chocolate dripping down the sides- as you can probably notice from my Instagram. A drip cake is so versatile, fun and  tempting that it’s easy to see why everyone loves them.

There are classic chocolate drips to neon, those left rustic, natural, and beautiful to those covered in sprinkles, donuts, sweets etc.  Whichever style you choose, make sure your chocolate ganache isn’t too runny as it slides right off the sides and pools at the bottom of the cake stand.  Too thick, and you are trying to force your drips to look natural and not like blobs left on the side of your cake. 

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Make sure your cake is thoroughly chilled before applying your drippy ganache and make sure you work with confidence! Use a spoon to first add a few drips over the top edge of the cake. Next, pour more ganache on the top of the cake, pushing it just to the edge with a small offset spatula.

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A couple of tips when creating your drip cake:

Pick your palette.  For my cake I chose to stick with colors, textures, and chocolate related to the flavors and colors already occurring in my cake – chocolate and custard.

Add some height! One of the signature elements of this style of cake is a tall element backing the rest of the design.  Some use chocolate shards or chocolate “sails” or even just some buttercream swirls.

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Chocolate and Custard Drip Cakes
Serves 10
With its retro flavour combination, bold drippy icing and gold chocolates, this showstopping layered cake ticks all the trend boxes.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
1462 calories
207 g
265 g
69 g
16 g
33 g
407 g
900 g
155 g
2 g
31 g
Nutrition Facts
Serving Size
407g
Servings
10
Amount Per Serving
Calories 1462
Calories from Fat 607
% Daily Value *
Total Fat 69g
106%
Saturated Fat 33g
164%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 265mg
88%
Sodium 900mg
38%
Total Carbohydrates 207g
69%
Dietary Fiber 5g
20%
Sugars 155g
Protein 16g
Vitamin A
30%
Vitamin C
1%
Calcium
24%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chocolate Cake
  2. 100 g Vegetable Oil
  3. 340 g All-purpose flour
  4. 60 g Unsweetened Cocoa powder
  5. 2 tsp Baking powder
  6. 1 tsp Baking soda
  7. 400 g white sugar
  8. 8 Large eggs
  9. 280 g Buttermilk
  10. 280 g Hot Coffee
  11. 1 tsp vanilla extract
  12. 1 tsp salt
  13. Buttercream
  14. 450g soft butter
  15. 900g icing sugar
  16. 4 tablespoons milk
  17. food colouring
  18. custard flavouring
  19. Chocolate Ganache
  20. 100g dark chocolate chips
  21. 140ml double cream
  22. chocolates
  23. sprinkles
Instructions
  1. Preheat oven to 175°C. Grease and flour 3 cake pan of 6 inches diameter.
  2. Whisk buttermilk, oil, eggs and vanilla until smooth. Set aside. In the bowl of a stand mixer fitted with the flat beater, mix the flour, cocoa, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
  3. Pour buttermilk and egg mixture over dry ingredients starting from low speed and increasing slowly. Add hot boiling coffee and beat 1 or 2 minutes maximum or until you see no lumps. Scrape down the sides of the bowl. You can do this manually too using a whisk. Pour mix evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
  4. Cool the cakes in their pans on a wire rack for 20 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature.
  5. To make your buttercream place the soft butter in a free-standing mixer and beat for 6 minutes until pale. slowly add in the icing sugar a bit at a time alternating with the milk. Beat again for 10 minutes. Add in the flavouring and colouring and beat again until combined.
  6. Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of the custard flavoured buttercream over the cake. Then top with the next chocolate cake. Repeat until you have used all cakes.
  7. Use a small amount of buttercream to give the cake a crumb coat. Place the cake in the fridge for 30 minutes. Using the remaining buttercream cover your cake. Smooth the side’s and top with a cake smoother.
  8. To make the chocolate ganache break the chocolate and place into a bowl.Heat the double cream in a heatproof jug in the microwave for 1 minute.Pour the hot double cream over the chocolate and leave for a couple minutes.Then begin to stir until all the chocolate has melted.
  9. Once smooth pour over the cake and allow it to fall down the sides of the cake. Decorate with sprinkles and chocolates.
Notes
  1. Crumb Coat- A crumb coat is a thin layer of frosting that's spread over the cake first. If you've ever simply tried to frost a cake with just one thick layer of frosting, you know all too well that little stray crumbs usually get caught in it. A crumb coat prevents that. Think of it as a base coat; it latches onto these crumbs so that the second, thicker coat won't. Whether it's a tall birthday cake or a simple single-layer cake, a crumb coat is helpful when your goal is a perfectly frosted creation.
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calories
1462
fat
69g
protein
16g
carbs
207g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Mars Bar Rice Krispie Cups

Posted on January 17, 2017 in No Bake Recipes

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Chewy, chocolatey, caramely and crispy all in one bite- Do I even need to go on? A simple way to make chocolate treats – definitely NOT an every day indulgence!

Don’t skip by this, thinking that it’s only for children. Of course, children love it, but so does every grown-up I’ve ever given them too. This is a recipe that I’ve been making for years! Obviously this is a treat, both tasty, a little bit naughty and is highly addictive. 

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So what is it about Mars Bar Rice Krispie Cup’s that makes them sooooo dam good?

Firstly you don’t need many ingredients, they are super fast to make- perfect for when you have other important things to do!

You don’t even need to turn on the oven and they are so easy that you could virtually make them with your eyes closed. 

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The chocolate layer on top wants to be thick, hence the 300g in the recipe. Use proper butter not margarine or sunflower spread or anything else. When buying your chocolate use your favourite confectionary chocolate. To keep this recipe super quick use a user-friendly chocolate melting pot to melt the chocolate before pouring it over your mini Mars rice krispie cups. 

Mars Bar Rice Krispie Cups
Serves 10
Chewy, chocolatey, carmely and crispy all in one bite. Simple way to make chocolate treats.
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Cook Time
20 min
Total Time
30 min
Cook Time
20 min
Total Time
30 min
321 calories
32 g
27 g
20 g
4 g
12 g
59 g
82 g
20 g
0 g
6 g
Nutrition Facts
Serving Size
59g
Servings
10
Amount Per Serving
Calories 321
Calories from Fat 180
% Daily Value *
Total Fat 20g
31%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 27mg
9%
Sodium 82mg
3%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Sugars 20g
Protein 4g
Vitamin A
16%
Vitamin C
8%
Calcium
7%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g rice krispies
  2. 4 Mars bars
  3. 90g butter
  4. 300g milk chocolate
  5. 100g dark chocolate
Instructions
  1. Grease a cupcake pan with butter.
  2. Place the Mars Bars and butter into a bowl and melt for a few minutes until there are no remaining lumps.
  3. Add the rice krispies and mix for 15 seconds or until completely combined.
  4. Press the mixture into the prepared tin and place into the fridge.
  5. Place the milk chocolate into the melting pot.
  6. Melt on 50 degrees for 2-3 minutes.
  7. Pour the melted chocolate over the rice krispie cups and place back into the fridge to set.
  8. Meanwhile place the dark chocolate into the melting pot.
  9. Melt on 50 degrees for 2-3 minutes. Remove the cups from the fridge and drizzle the dark chocolate over the top of the cups. lace back into the fridge to set.
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calories
321
fat
20g
protein
4g
carbs
32g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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