Cookie Dough Brownies

Posted on May 16, 2016 in Brownies
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I’m back with another ultra chocolatey recipe. These are not only ridiculously delicious, they are also very easy to make!  You can make the brownies from scratch or just start with a boxed mix as the base, then top them with a yummy chocolate chip cookie dough filling, and finally a silky chocolate ganache topping!  These are just out of this world! 

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I’m a person who loves cookies, but is all over the dough first. Just give me a bowl and let me eat to my hearts content.

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Just take a look at this photo and everything will become clear. Black layer of brownies mix full of melted chocolate, decadent layer of Cookie Dough in which I threw in chocolate chips, and simple, but always tasty chocolate ganache!

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Cookie Dough Brownies
Serves 9
Rich and fudgey brownie topped with chocolate chip cookie dough and thick layer of chocolate ganache.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
1167 calories
117 g
211 g
75 g
11 g
46 g
254 g
63 g
81 g
2 g
24 g
Nutrition Facts
Serving Size
254g
Servings
9
Amount Per Serving
Calories 1167
Calories from Fat 667
% Daily Value *
Total Fat 75g
116%
Saturated Fat 46g
229%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 21g
Cholesterol 211mg
70%
Sodium 63mg
3%
Total Carbohydrates 117g
39%
Dietary Fiber 7g
27%
Sugars 81g
Protein 11g
Vitamin A
35%
Vitamin C
0%
Calcium
12%
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. 185g unsalted butter
  2. 185g best dark chocolate
  3. 85g plain flour
  4. 40g cocoa powder
  5. 3 large eggs
  6. 275g golden caster sugar
  7. 230g butter, softened
  8. 100g sugar
  9. 130g brown sugar
  10. 4 tablespoons milk
  11. 190g flour
  12. 100g mini chocolate chips
  13. 280g dark chocolate chopped into small pieces
  14. 250ml heavy cream
  15. 21g butter
To make the brownie layer
  1. Preheat the oven to 160C and grease a 20 cm square baking tin.
  2. Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
  3. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it's ready when the mixture becomes really pale and about double its original volume.
  4. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
  5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
  6. Pour into the baking tin and cook for 30-40 minutes or until the toothpick comes out almost clean (do not overbake). Remove from the oven and cool.
To make the cookie dough layer
  1. Mix the butter with white and brown sugar until it’s light and fluffy, then mix in milk.
  2. Add in flour a bit at a time until fully incorporated, then stir in chocolate chips with a spoon and spread mixture over cooled brownies.
To make the ganache layer
  1. Bring heavy cream and butter just to a boil and pour over chopped chocolate and let sit a few minutes without stirring, then stir until it’s silky.
  2. Spread over the cookie dough layer ( if you want to keep the ganache shiny then let it cool at room temperature , then refrigerate to set).
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calories
1167
fat
75g
protein
11g
carbs
117g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Carrot Cake Cupcakes

Posted on April 19, 2016 in Cupcakes
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Spring is in the air! Okay, I know we’ve still got a ways but it’s been starting to warm up at last! So whats better than to make cupcakes, carrot cupcakes!! 

Today I’m going to share my super quick and easy carrot cupcake recipe. I’ve been making these cupcakes for a while and they have never failed once!

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These are the easiest cupcakes you’ll ever baked. You don’t even have to whisk them! The only step that might slow you down is grating the carrots but I decided to grate them in the food processor. I have a grating attachment on my kitchen aid, but if you don’t have it you can dice them real tiny or just use a ordinary grater. 

They’re sweetened with golden syrup, which helps keep them moist and adds to the warm flavor.

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Carrot Cake Cupcakes
Serves 10
This recipe for moist carrot cupcakes is made even more delicious with a topping of light and fluffy cream cheese icing. You can also buy little carrot cake decorations to add on top!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
346 calories
54 g
67 g
13 g
4 g
8 g
120 g
94 g
38 g
0 g
5 g
Nutrition Facts
Serving Size
120g
Servings
10
Amount Per Serving
Calories 346
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 94mg
4%
Total Carbohydrates 54g
18%
Dietary Fiber 1g
6%
Sugars 38g
Protein 4g
Vitamin A
113%
Vitamin C
3%
Calcium
6%
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. 3 medium carrots, peeled and grated
  2. 100g soft light brown sugar
  3. 80g unsalted butter, softened
  4. 80g Golden syrup
  5. 2 medium eggs
  6. 150g self-raising flour
  7. ½tsp bicarbonate of soda
  8. 1tsp ground cinnamon
  9. 50g unsalted butter, softened
  10. 110g low-fat cream cheese
  11. 225g icing sugar
  12. 1tsp vanilla extract
  13. Carrots made of icing or chocolate
Instructions
  1. Preheat the oven to 180°C. Line a cupcake tray with 10 cupcake cases.
  2. Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Transfer to a mixer and beat until you have a smooth batter.
  3. Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean. Remove when ready and allow to cool on a wire rack.
  4. Meanwhile, make the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk for 6 minutes until smooth. This may seem a while to beat the icing but this is what makes it so light and fluffy.
  5. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Place a sweetie/chocolate or icing carrot on top.
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calories
346
fat
13g
protein
4g
carbs
54g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Easter Fridge Cake

Posted on March 23, 2016 in Traybakes
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So 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 my Splodge recipe. 

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Forget the oven and make a fridge cake instead! This is such a simple and quick recipe which results in the most amazing fridge cake!  Fantastic for Easter weekend, kids parties or even just for tea.  

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So easy, stress free and can be done far in advance.   Make sure you grab a piece as once the family know about it, it will be gone in a jiffy.

Easter Fridge Cake
Serves 12
A quick and easy fridge cake perfect for Easter Weekend!
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
837 calories
89 g
86 g
50 g
11 g
28 g
186 g
344 g
58 g
1 g
18 g
Nutrition Facts
Serving Size
186g
Servings
12
Amount Per Serving
Calories 837
Calories from Fat 444
% Daily Value *
Total Fat 50g
77%
Saturated Fat 28g
140%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 86mg
29%
Sodium 344mg
14%
Total Carbohydrates 89g
30%
Dietary Fiber 5g
19%
Sugars 58g
Protein 11g
Vitamin A
16%
Vitamin C
2%
Calcium
29%
Iron
24%
* 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. 550g digestive biscuits
  2. 275g unsalted butter
  3. 275g good quality dark chocolate
  4. 275g raisins
  5. 300g condensed milk
  6. 500g good quality milk chocolate
  7. 50g of mini easter eggs
  8. sprinkles
Instructions
  1. Line the base and sides of a 24cm x 34cm baking tin with greaseproof paper. Place the digestive biscuits in a large bowl and break them up into small pieces with the end of a rolling pin.
  2. Melt the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.
  3. Once melted remove the bowl from the pan and stir in the raisins and condensed milk.
  4. Fold in until the broken biscuit pieces are incorporated.
  5. Press the mixture into the tin, making sure to press it into all the sides and corners.
  6. Try to get it as flat and even as possible. Place in the fridge for 20-30 minutes to set.
  7. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water.
  8. Then pour it over the fridge cake, spreading it evenly and neatly.
  9. Place your mini eggs on top and add your choice of sprinkles.
  10. Put it back in the fridge for 20-30 minutes until set. Cut the fridge cake into bars.
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calories
837
fat
50g
protein
11g
carbs
89g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Mini Egg Cupcakes

Posted on March 22, 2016 in Cupcakes
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These cute Easter cupcakes are fun to make and eat, with buttercream grass and topped off with chocolate mini eggs.

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These cupcakes are amazingly fluffy, moist, and vanillay. to make the grass icing you will need a special piping tip. Instead you can just swirl on some buttercream using a regular piping tip. 

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Easter Mini Egg Cupcakes
Serves 12
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
384 calories
56 g
72 g
16 g
4 g
10 g
101 g
21 g
38 g
1 g
5 g
Nutrition Facts
Serving Size
101g
Servings
12
Amount Per Serving
Calories 384
Calories from Fat 145
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg
24%
Sodium 21mg
1%
Total Carbohydrates 56g
19%
Dietary Fiber 1g
2%
Sugars 38g
Protein 4g
Vitamin A
11%
Vitamin C
0%
Calcium
3%
Iron
2%
* 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. 110g unsalted butter (at room temperature)
  2. 225g caster sugar
  3. 2 large eggs
  4. 150g self-raising flour, sifted
  5. 125g plain flour, sifted
  6. 120ml semi-skimmed milk (at room temperature)
  7. 1 teaspoon of good quality vanilla extract
  8. 115g unsalted butter, at room temperature
  9. 2 tbsp milk
  10. 1 tsp pure vanilla extract
  11. 225g icing sugar
Instructions
  1. 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.
  2. Combine the two flours in a separate bowl.
  3. Put the milk, eggs and vanilla extract in a jug and gently whisk.
  4. 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.
  5. Repeat these steps until all the flour and milk have been added.
  6. Carefully spoon the mixture into the cupcake cases, filling them about two thirds full to allow the mixture to rise when cooking.
  7. 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.
  8. 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.
  9. 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. Now add a few drops of green food colouring.
  10. Once your cupcakes are completely cool you can start to pipe your grass. Using a grass piping tip (which can be found on amazon) gently pipe out grass onto the top of the cupcakes using a sweeping motion. Top with three mini easter eggs.
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calories
384
fat
16g
protein
4g
carbs
56g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Salted Caramel Cornflake Clusters

Posted on March 1, 2016 in Cupcakes
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These salted caramel cornflake clusters are really easy to make (and eat!). Kids love them and they can make these with minimal help. And they are easily customised for Easter.

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I could honestly eat them, on and off, all year round. These ones are crunchy, chewy, sticky and the perfect size for a gorgeous, indulgent treat. 

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These babies are pretty popular in my family, they certainly don’t last long.

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And I know there’s always rice crispy treats, but I think these are definitely more yummy. All super quick and easy yet tasty and elegant.

 

Salted Caramel Clusters
Serves 8
These little clusters of ooey gooey salted caramel cornflake goodness are delicious, and can be whipped up in a matter of minutes!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
281 calories
35 g
41 g
16 g
1 g
10 g
66 g
384 g
32 g
0 g
5 g
Nutrition Facts
Serving Size
66g
Servings
8
Amount Per Serving
Calories 281
Calories from Fat 143
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg
14%
Sodium 384mg
16%
Total Carbohydrates 35g
12%
Dietary Fiber 1g
2%
Sugars 32g
Protein 1g
Vitamin A
9%
Vitamin C
0%
Calcium
3%
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. 200g granulated sugar
  2. 90g salted butter
  3. 120ml double cream
  4. 1 teaspoon salt
  5. 3 tbsp golden syrup
  6. 150g cornflake
  7. 50g dark chocolate
Instructions
  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted.
  5. Very slowly, drizzle in the cream while stirring.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down.
  8. Once your salted caramel is cool slightly add the golden syrup and then gently mix in the cornflakes. Spoon into cupcake cases and the put in the fridge to set. Melt the dark chocolate in a microwave safe bowl. place in to a piping page and drizzle over the chilled cornflake clusters.
  9. Top with any chocolate eggs of your wish. I used galaxy golden eggs.
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calories
281
fat
16g
protein
1g
carbs
35g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

Blueberry Muffins with White Chocolate Ganache

Posted on February 27, 2016 in Muffins
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This is the best muffin I have ever, ever tasted. I’ve always been a sucker for the creamy sweetness of white chocolate. And, when it’s mixed with the tangy burst of blueberries – it’s sheer genius.

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Bursting with fresh blueberries with a tender, cakey crumb and sugar crust, these really are the best blueberry muffins. 

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I’m really not sure you can beat the combination of blueberries and white chocolate when it comes to desserts.

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This recipe produces the most fluffy, cloud like muffins. White chocolate is melted with some double cream to create a smooth ganache and the blueberries are softened to make a fruity syrup. Make sure you top it with some extra blueberries as they add lovely bursts of freshness to every mouthful!

Blueberry Muffins with White Chocolate Ganache
Serves 12
Big, bakery style Blueberry Muffins topped with a smooth white chocolate ganache, blueberry compote, white chocolate shards and sugared blueberries.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
417 calories
53 g
78 g
21 g
5 g
13 g
150 g
191 g
35 g
0 g
7 g
Nutrition Facts
Serving Size
150g
Servings
12
Amount Per Serving
Calories 417
Calories from Fat 185
% Daily Value *
Total Fat 21g
32%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 78mg
26%
Sodium 191mg
8%
Total Carbohydrates 53g
18%
Dietary Fiber 2g
6%
Sugars 35g
Protein 5g
Vitamin A
11%
Vitamin C
7%
Calcium
11%
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. 250g all-purpose flour
  2. 2 teaspoons baking powder
  3. 3/4 teaspoon salt
  4. 110g unsalted butter, softened
  5. 200g granulated sugar
  6. 2 large eggs
  7. 1 teaspoon vanilla extract
  8. 125ml milk
  9. 500g fresh blueberries
  10. 2 tablespoons demerara sugar
  11. 175g white chocolate chips
  12. 240ml double cream
  13. 50g white chocolate
Instructions
  1. Preheat the oven to 180°C. Line a 12-cup muffin tin with muffin cases.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract.
  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add 300g of berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the demerara sugar evenly on top of the muffins.
  6. Bake for about 20 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes.
  7. To make the white chocolate ganache heat ½ the cream and the white chocolate chips in the microwave for 45 seconds. Stir well and then heat again for 20 second intervals until the chocolate is completely melted. Cool to room temperature then refrigerate for an hour.
  8. Once the white chocolate ganache is chilled, beat with an electric mixer on low speed and gradually working up to high speed until the ganache is light and fluffy. Pour in the remaining cream and beat on low speed working your way up to medium-high speed until soft peaks form and the whip cream holds it's shape on the whisk. Put your white chocolate ganache into a piping bag and pipe and large blob on top of each cooled muffin.
  9. Next tip the remaining 200g of blueberries into a pan with 1 tbsp lemon juice and gently poach until the blueberries have softened and are tender, but still holding their shape. Cool the compote in the fridge.
  10. Meanwhile cut your white chocolate in to small shards. Once your compote has cooled you can drizzle a teaspoon over the ganache on each muffin. Top with white chocolate shards and a few blueberries.
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calories
417
fat
21g
protein
5g
carbs
53g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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