The Great British Bake Off

Posted on September 1, 2017 in Uncategorized

 

 

The Great British Bake Off returned to our screens on Tuesday evening with 12 new, fresh faces.  They will be putting their artistic and baking skills to the ultimate test, satisfying consumer fascination with soggy bottoms, fancy biscuits and showstopper cakes.   I can’t wait to see how they get on…

Such is the power of the bake off effect over sales, that UK’s eBay (one of my favourite online marketplace’s) spared no expense in making sure they are fully geared up to meet demand.  After the ‘Bake Off’ advert launched, searches for mixing bowls and cake tins almost doubled and searches on cake decorating reached 22 per hour!  Their brilliant marketplace visitors, whether aged 16 or 60, have revealed that baking and cooking are now the nations favourite thing to do across generations, expressing individuality and personality. 

Below are a number of my favourite online eBay deals that would be perfect additions to your baking equipment.

 

Master Class Steel Baking Cooking Copper Effect Measuring Cup Set – 4 Piece 

£8.49

 

KitchenAid Artisan 5KSM150PSBIC 4.8 L Tilt Head Stand Mixer – Ice Blue£249.00

 

 

KitchenAid KHM512PK 5-Speed Ultra Power Hand Mixer, Pink £29.01

 

 

Horse Unicorn Cookies Cutter Mold Cake Biscuit Pastry Baking DIY Tool Decor Mold £1.39

 

Mary Berry is still Britain’s favourite cooking and baking show judge, with more than 400 Mary Berry related items sold on the online marketplace since the new ‘Bake Off’ advert aired. That’s one every hour, and more than double the amount of items sold related to Paul Hollywood and Prue Leith put together in the same time period.

 

I received compensation in exchange for writing this blog post. Although this post is sponsored, all opinions are my own.

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Marshmallow Mateys Rice Krispies

Posted on August 1, 2017 in No Bake Recipes

I love these Marshmallow Treats, because they’re crunchy, so buttery, and there are TWO kinds of marshmallows! What more could you want?

Four ingredients and less than 10 minutes = easiest, marshmallowiest and most fun colourful treat ever.

All you need is marshmallow cereal, butter, and marshmallows! Then all you do is melt butter in a large saucepan, stir in the marshmallows until they melt, and then stir in the  cereal. Pour it in a pan, gently press down, and that is it. 

So easy. So marshmallowy. So delicious.

 

Marshmallow Mateys Rice Krispies
Serves 16
It’s a twist on my very favorite Rice Krispie Treats!
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Prep Time
10 min
Cook Time
20 min
Total Time
35 min
Prep Time
10 min
Cook Time
20 min
Total Time
35 min
92 calories
18 g
7 g
3 g
0 g
2 g
25 g
18 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
25g
Servings
16
Amount Per Serving
Calories 92
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 7mg
2%
Sodium 18mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 0g
0%
Sugars 13g
Protein 0g
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* 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. 50g butter
  2. 200g white marshmallows
  3. 150g Marshmallow Mateys cereal
Instructions
  1. Grease a 9x9 pan with cooking spray.
  2. Melt butter over low heat in a large saucepan.
  3. Once butter has melted, stir in the white mini marshmallows.
  4. Stir constantly until melted.
  5. Once the marshmallows have melted, remove from heat and stir in cereal.
  6. Stir gently so you don’t crush the cereal.
  7. Pour mixture into prepared pan and GENTLY press in evenly.
  8. Allow to cool completely before cutting into squares.
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calories
92
fat
3g
protein
0g
carbs
18g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Dr. Oetker Chocolate Chip Cookie Bowls

Posted on July 24, 2017 in Desserts

These cookie bowls are absolutely perfect for serving mini ice cream sundaes when entertaining!

The bowls are made from a buttery chocolate chip cookie dough that is more delicious than any ice cream cone I’ve ever had – and they are a fantastic way to serve up your favourite ice cream  or any other dessert for that matter. It’s a dessert within a dessert.

The key to perfect cookie bowls is for them to be soft and chewy but still able to stand up to whatever you fill them with. The best part is when you finish all of the ice cream and realize there is still a big, fat, soft, gooey chocolate-chip cookie waiting to be devoured!

The bowls can be baked well in advance and they’ll stay fresh for at least two or three days after baking if they are stored in an airtight container. They can be frozen and defrosted at room temperature.

All you’ll need is some cookie dough, a 12-cup muffin tin, ice cream and endless toppings of your choice.  I prefer colored sprinkles, chocolate chips and chocolate fudge sauce.

Dr. Oetker Chocolate Chip Cookie Bowls
Serves 6
Make your bowl of ice cream even better with these edible chocolate chip cookie bowls!
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Prep Time
30 min
Cook Time
14 min
Total Time
45 min
Prep Time
30 min
Cook Time
14 min
Total Time
45 min
514 calories
66 g
89 g
25 g
7 g
15 g
137 g
184 g
29 g
1 g
9 g
Nutrition Facts
Serving Size
137g
Servings
6
Amount Per Serving
Calories 514
Calories from Fat 222
% Daily Value *
Total Fat 25g
39%
Saturated Fat 15g
73%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 89mg
30%
Sodium 184mg
8%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
10%
Sugars 29g
Protein 7g
Vitamin A
13%
Vitamin C
0%
Calcium
11%
Iron
7%
* 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. Dr. Oetker Muffin Cases
  2. 100 g Unsalted Butter (3 1/2 oz)
  3. 75 g Caster Sugar (3 oz)
  4. Egg Yolk (x1 medium egg yolk)
  5. 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
  6. 125 g Plain Flour (4 1/2 oz)
  7. Dr. Oetker Baking Powder Sachet (1 sachet, 5g or 1 tsp)
  8. Dr. Oetker Milk Chocolate Chips (x1 pack 100g)
  9. 200g Vanilla Ice Cream
  10. 140g Dr. Oetker Surprise Inside Cupcake Centres Rich Chocolate (x1 sachet or 140g chocolate sauce)
  11. Dr. Oetker Bright and Bold 4-Cell Sprinkles or sprinkles of your choice
Instructions
  1. Line a large baking tray with baking parchment. Turn 6 x 150ml (1/4pt) pudding basins upside down on a baking tray and place a Muffin Case over each. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Extract.
  2. Sift the flour and Baking Powder on top and add half the Chocolate Chips. Mix together to form a slightly firm dough.
  3. Divide the dough into 6 pieces and flatten each piece into a round approx. 8cm (3 ¼ inch diameter). Turn your muffin tray upside-down and fit evenly over the tops of the Muffin Cases so that the dough just hangs over the edges. Chill for 30 minutes.
  4. Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the cookie bowls for 12-14 minutes until firm and lightly golden. Leave to cool on the tins for 10 minutes, then gently remove the biscuit cases. Cool on a wire rack then carefully peel away the Muffin Cases.
  5. Due to the nature of the chocolate chip cookie dough there may be a few holes in the finished bowls. If preferred, use melted Milk Chocolate to patch up any holes. You can also paint melted chocolate round the edges of your cookie bowls and then dip them into sprinkles.
  6. Just before serving, place small scoops of ice cream in each cookie bowl, drizzle with Chocolate Surprise Inside and sprinkle with Bright and Bold 4-cell mix. Your edible cookie bowls are now ready to serve along with the mini cookies. Enjoy!
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calories
514
fat
25g
protein
7g
carbs
66g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Lucky Charm Marshmallow Brownies

Posted on July 20, 2017 in Brownies

These super chocolatey brownies are topped with pastel coloured lucky charm marshmallows which add a contrast of color and texture.

Nothing quite gets the stomach rumbling like the smell of freshly-baked, gooey chocolate brownies. 

And while a standard recipe often suffices, there are plenty of ways to jazz up a chocolate brownie. I decided to keep it simple yet fun. And what better than to use lucky charms! 

So you don’t have to use lucky charm marshmallows, if you’d rather be classy and just serve the chocolate brownie smothered in a thick layer of ganache or add chocolate chips, be my guest.

Personally I love marshmallows, on the rare occasion that we would have a box in the house I would pick out the marshmallows and put the box of remaining cereal back into the cupboard. 

These brownies are super fudgy, rich and intense. you won’t be able to resist, trust me!

Lucky Charm Marshmallow Brownies
Serves 16
Fudgy Marshmallow Brownies. Soft, Chewy Brownie Topped with Lucky Charm Marshmallows
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Prep Time
35 min
Cook Time
25 min
Total Time
1 hr 50 min
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr 50 min
296 calories
34 g
62 g
17 g
4 g
10 g
66 g
34 g
26 g
0 g
6 g
Nutrition Facts
Serving Size
66g
Servings
16
Amount Per Serving
Calories 296
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg
21%
Sodium 34mg
1%
Total Carbohydrates 34g
11%
Dietary Fiber 2g
8%
Sugars 26g
Protein 4g
Vitamin A
8%
Vitamin C
1%
Calcium
4%
Iron
9%
* 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. 50g white chocolate
  6. 50g milk chocolate
  7. 3 large eggs
  8. 275g golden caster sugar
  9. 30g lucky charm marshmallows
Instructions
  1. Cut 185g of the butter into small cubes and tip into a medium bowl. Break the dark chocolate into small pieces and drop into the bowl.
  2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan.
  3. While you wait for the chocolate to cool turn the oven on to fan180C.
  4. Using a shallow 20cm square tin, line with non-stick baking parchment . Tip the plain flour and cocoa powder into a bowl.
  5. Break the eggs into another large bowl and add the golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
  6. Pour the cooled chocolate mixture over the hick and creamy egg mixture, then gently fold together with a rubber spatula until the two mixtures are one and the colour is a mottled dark brown.
  7. Hold the sieve over the bowl of chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side. Gently fold in this powder until the mixture looks fudgy.
  8. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Add your Lucky Charm marshmallows and put in the oven and set your timer for 25 mins.
Notes
  1. You could use regular marshmallow however be carful they don't burn, you may want to add regular marshmallows half way through the baking time.
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calories
296
fat
17g
protein
4g
carbs
34g
more
Forever Baking . . . http://www.foreverbaking.co.uk/
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Brownie Bites with Cornflake & Pretzel Crunch

Posted on June 27, 2017 in Brownies

These brownie bites are the perfect mix between super fudgey, decadent brownie and crunchy salted pretzel crumbs. The two textures work so well. These brownie bites make the perfect gift packaged in little bags. 

You’ll never believe it, but the brownies’ chocolate flavor is JUST from cocoa powder, how amazing! These little beauties are super easy to make and produce great results. 

 

Fudgy Brownie Bites rolled in a Pretzel and Cornflake Crunch
Serves 16
Fudgy brownie squares rolled in a pretzel and cornflake crunch.
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Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
20 min
Total Time
1 hr 40 min
332 calories
39 g
58 g
18 g
3 g
11 g
71 g
252 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
71g
Servings
16
Amount Per Serving
Calories 332
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 58mg
19%
Sodium 252mg
11%
Total Carbohydrates 39g
13%
Dietary Fiber 2g
6%
Sugars 21g
Protein 3g
Vitamin A
10%
Vitamin C
21%
Calcium
24%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the berry brownies
  1. 150g butter, cubed
  2. 200g Caster sugar
  3. 65g Coco powder
  4. ¼ teaspoon. Salt
  5. 1 teaspoon Vanilla extract
  6. 2 large eggs
  7. 65g Plain flour
For the Pretzel & Cornflake Crunch
  1. 100g butter, melted
  2. 65g Self rising flour
  3. 55g Packed brown sugar
  4. 100g Crushed pretzels
  5. 100g Cornflakes
To Decorate
  1. 200g dark or Milk chocolate
Instructions
  1. Preheat the oven to 160C. Grease and line an 8×8 inch square baking tin with baking paper. Set aside.
  2. Combine the butter, caster sugar, coco powder, and salt in a heatproof bowl over a pan of simmering water. Stir until the butter is fully melted and incorporated. Remove the bowl from the heat and set aside to allow the mixture to cool down, about 5 mins. Next stir in the vanilla. Add the eggs one at a time, whisking well after each addition. Once the batter looks thick and shiny, add the flour and whisk until just combined. Try not to over mix. Spoon into the prepared baking tin and spread out evenly. Bake in the pre-heated oven for around 18-20 minutes, or until a skewer inserted comes out slightly moist with crumbs and the center does not jiggle. Let it cool for about 5 -10 minutes, then place it in the freezer for about 30 mins or until fully cooled and set. Once set, cut the brownie into 16 equal squares. Set aside whilst you make the pretzel crunch.
  3. To make the pretzel and cornflake crunch, whisk together the melted butter, flour and brown sugar in a medium bowl until combined. Add the crushed pretzels and cornflakes and mix to combine . Sprinkle onto a baking sheet lined with baking paper and bake in the pre-heated oven for around 10 minutes, or until golden brown. Remove from the oven and leave to cool. Once cooled, crumble into a medium bowl and set aside.
  4. To decorate the brownies, dip half of each brownie square into the melted chocolate, making sure to let any excess chocolate drip off. Roll the two sides of melted chocolate in the pretzel crunch and place onto a chopping board. Leave to set in the fridge. Once set, store in a airtight container in the fridge.
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calories
332
fat
18g
protein
3g
carbs
39g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

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Summer Strawberry and Cream Layer Cake

Posted on June 22, 2017 in Cakes

 

This summer showstopper is the perfect centrepiece for your barbecue, picnic or garden party. It’s refreshing, full of strawberry deliciousness, and has the perfect balance of sweetness.  This tall layer cake is made with layers of vanilla sponge cake,  whipped cream, meringue kisses, shortbread biscuits, white chocolate and fresh ripe strawberries.

Summer is one of my favorite times of year. There are fresh berries galore. This stunning Summer Strawberry layer cake recipe is the perfect way to celebrate seasonal berries. There is nothing more delicious than a freshly picked, sun-warmed strawberry. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.

Strawberries and cream are, quite simply, a match made in heaven. The crisp yet gooey meringue strawberry kisses are not only gorgeous to look at but also sumptuous to eat.

The beautiful striped effect is achieved by painting stripes of gel food colouring down the inside of a piping bag before you fill it with the meringue mixture. I used this Americolor red colouring but you can go for any colour you like.

The cake is also topped with buttery shortbread biscuits and white mini chocolate bars, which are made with another fantastic mould by Silikomart.

One of my favorite looks for a cake is the naked look. I love being able to see the pretty layers and it’s even easier to put together, as you don’t have to worry about icing it.

This is a great cake for sharing with friends and family. It makes a statement of it’s own and is a light treat that’s perfect for the warm weather.

Summer Strawberry Layer Cake
Serves 20
This Summer cake has a combination of all my favourite summer ingredients: strawberries, Victoria sponge, meringues, fresh cream, white chocolate and buttery shortbread.
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
540 calories
59 g
143 g
32 g
6 g
20 g
198 g
156 g
36 g
1 g
10 g
Nutrition Facts
Serving Size
198g
Servings
20
Amount Per Serving
Calories 540
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
98%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 143mg
48%
Sodium 156mg
7%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
7%
Sugars 36g
Protein 6g
Vitamin A
21%
Vitamin C
52%
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.
For the Cake
  1. 300g salted butter
  2. , at room temperature
  3. 300g golden caster sugar
  4. 1 tbsp vanilla bean paste (or the seeds from 2 vanilla pods with 2 tsp vanilla extract)
  5. 6 medium eggs, lightly beaten
  6. 300g self-raising flour
For the Meringue Kisses
  1. 75g icing sugar
  2. 75g white caster sugar
  3. 2 tsp strawberry jam
  4. red food colouring gel
  5. 3 medium egg whites, at room temperature
For the Shortbread biscuits
  1. 150g Plain Flour
  2. 100g Butter
  3. 50g Sugar
To decorate the cake
  1. 900ml double cream
  2. 1 heaped tbsp icing sugar
  3. 2 tsp vanilla bean paste
  4. 300g good-quality or homemade strawberry jam (see tip)
  5. 1kg strawberries, chopped into even slices for neat layers (save 8 to decorate)
Instructions
  1. Heat oven to 180C/160C fan. Grease and line two 23cm tins with baking parchment. Beat the butter, sugar and vanilla in a tabletop mixer until the mixture is very light, pale and fluffy.
  2. Gradually mix in the beaten eggs, scraping down the side of the bowl after each addition, until fully combined. If using a mixer, on slow, add the flour until just combined - don't over-beat as it can make the sponge heavy. If you're not using a mixer, fold in the flour with a large metal spoon.
  3. Divide the mixture between the tins and bake in the oven for 30 mins or until the cakes come away from the side and the skewer inserted into the centre comes out clean. Remove and cool in the tin for 5 mins. Turn out onto a wire rack and remove the parchment to allow the steam to escape and the cakes to cool.
  4. Meanwhile, make the decorations.
  5. For the meringue kisses, line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
  6. In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
  7. Heat oven to 120C/100C fan. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
  8. Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
  9. Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.
  10. To make the shortbread biscuits, preheat oven to 150 degrees celcius.
  11. Put butter, flour and sugar in the mixing bowl.Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs. Then use hands to squeeze mixure together so that the mixture looks like a dough.
  12. Roll out the dough with a rolling pin on a lightly floured surface.Cut out the shapes using your chosen cutter. Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
  13. Now assemble your cake. Before you split the sponges, trim the domed tops off each cake with a bread knife. Use the same knife or a cake wire, to split each sponge horizontally, so you're left with four sponge layers. A good tip is to cut a marker line on each sponge using a bread knife, so that once you've cut the sponges and filled them, you can use the line to put them back together in the right place. That way, if your cutting was a little wonky, it won't make the cake uneven.
  14. Whip the double cream with the icing sugar and vanilla until light and fluffy, and just holding shape. Put the bottom layer on a cake stand or board. Spread with a thin layer of jam, then spread or pipe on a good layer of cream. Arrange an even layer of strawberries neatly round the edge, then dot the middle of the sponge with more fruit. Repeat with two more of the cake layers.
  15. For the top layer, add the sponge and jam, but neatly pipe the cream over. Gently press on the strawberries, a few meringues and some of the chocolate bark.
  16. Arrange the chocolate-coated strawberries on top of the creamy sponge, then nestle in shards of bark, meringues and biscuit. Finish with a sprinkling of crushed meringue. Serve and eat within a few hours.
Adapted from The BBC Food
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calories
540
fat
32g
protein
6g
carbs
59g
more
Adapted from The BBC Food
Forever Baking . . . http://www.foreverbaking.co.uk/
This recipe is adapted from BBC Good Food 

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