Lucky Charm Brownie Cheesecakes

Posted on October 9, 2017 in

Fudgy brownie muffins swirled with a creamy cheesecake that taste incredible! 

This recipe is a delightful combination of a brownie layer baked under a vanilla cheesecake layer; do I have your attention yet?!

If you have yet to try the combination of chocolate and cream cheese then trust me, you are missing out!

These pretty looking muffins not only have an amazing combination of flavors but also textures—fudgy and creamy, cakey and tender—all in every single heavenly bite.

There are 2 batters to make, but both of them are simple and quick to prepare. The cheesecake batter literally takes two minutes to mix.

Lucky Charm Brownie Cheesecakes
Serves 12
A delightful combination of a brownie layer baked under a vanilla cheesecake layer with a light cream cheese icing topped with lucky charm marshmallows!
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Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 55 min
Prep Time
30 min
Cook Time
25 min
Total Time
1 hr 55 min
583 calories
61 g
135 g
35 g
8 g
21 g
149 g
222 g
49 g
1 g
12 g
Nutrition Facts
Serving Size
149g
Servings
12
Amount Per Serving
Calories 583
Calories from Fat 314
% Daily Value *
Total Fat 35g
54%
Saturated Fat 21g
106%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 135mg
45%
Sodium 222mg
9%
Total Carbohydrates 61g
20%
Dietary Fiber 3g
11%
Sugars 49g
Protein 8g
Vitamin A
19%
Vitamin C
1%
Calcium
11%
Iron
14%
* 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 for brownie layer
  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
Ingredients for Cheesecake layer
  1. 227 g full fat cream cheese, at room temperature
  2. 50 g granulated sugar
  3. 1 large egg, at room temperature
  4. ½ teaspoon pure vanilla extract
Ingredients for the Cream cheese icing
  1. 100g very soft butter
  2. 100g icing sugar
  3. 200g full fat cream cheese
Decoration
  1. Lucky charms Marshmallows
Instructions
  1. Cut 185g of butter into small cubes and tip into a bowl. Break 185g 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 so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted. Remove the bowl from the pan.
  3. While you wait for the chocolate to cool, turn the oven on to fan 180C.
  4. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl to get rid of any lumps.
  5. 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. They will look thick and creamy, like a milk shake. This can take 5-8 minutes. 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 eggy mousse, then gently fold together with a rubber spatula.
  7. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold in the flour and coco powder. The mixture will look dry and dusty at first but if you keep going it will end up looking fudgy.
  8. Pour the mixture into the bottom of 12 cupcake cases about 1/2 way. Then sprinkle a few white chocolate chip on top of the brownie mixture. Put in the oven and set your timer for 15 mins.
  9. Next make the cream cheese filling. In a medium bowl, mix together cream cheese and sugar, then stir in the egg and vanilla extract until completely smooth. If the batter isn’t smooth enough, use an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Don’t over-mix or the cheesecake will crack during baking. Set aside until your brownies come out the oven.
  10. Pour the cheesecake mixture over your half cooked brownies and sprinkle some Lucky charm cereal on top. Put back into the oven for 10mins. Once cooked remove from the oven and set aside to cool completely.
  11. While cooking make your cream cheese icing. Put your softened butter into a electric mixer and beat to get it to a very flexible and even consistency.
  12. Then add the icing sugar and beat that into get a very soft buttercream icing.
  13. Add the cream cheese in one go. It absolutely must be full fat and carefully blend this in. Do not beat it, just slowly mix it in with a wooden spoon.
  14. Fill a piping bag with your cream cheese icing and pip swirls on top of your brownie cheesecakes and top off with some more Lucky Charm cereal.
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calories
583
fat
35g
protein
8g
carbs
61g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

 

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Toffee Apple Cupcakes

Posted on September 28, 2017 in

Celebrate the upcoming turn of the season and give your cupcakes an autumnal feel by making these easy and impressive toffee apple cupcakes. A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.

This recipe makes 12 delicious cupcakes in just under an hour. They are just perfect for sharing, as a gift for special occasions or even for Halloween parties.

Toffee Apple Cupcakes
Serves 12
A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
772 calories
121 g
108 g
30 g
9 g
15 g
240 g
508 g
58 g
1 g
13 g
Nutrition Facts
Serving Size
240g
Servings
12
Amount Per Serving
Calories 772
Calories from Fat 268
% Daily Value *
Total Fat 30g
47%
Saturated Fat 15g
76%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 108mg
36%
Sodium 508mg
21%
Total Carbohydrates 121g
40%
Dietary Fiber 4g
16%
Sugars 58g
Protein 9g
Vitamin A
15%
Vitamin C
2%
Calcium
16%
Iron
14%
* 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 Cupcakes
  1. 125g self-raising flour
  2. 1/4 teaspoon bicarbonate of soda
  3. 125g caster sugar
  4. 125g unsalted butter (softened)
  5. 2 large eggs
  6. 1 tablespoon black treacle
For the Buttercream
  1. 180g soft butter
  2. 260g icing sugar
  3. 1 tablespoon of salted caramel
For the Toffee Apple Slice
  1. 1 apple
  2. 220g caster sugar
  3. 235ml water
Equipment
  1. A 12 hole muffin tray
  2. 12 cupcake cases
  3. A piping bag fitted with a 5mm star nozzle
  4. 100g salted caramel
Instructions
  1. Preheat the oven to 170C or 375F/Gas 5. 

For the cupcakes add the sugar and softened butter and beat for 5 minutes until light in colour and fluffy. Add the eggs, black treacle, flour and bicarbonate of soda and mix until well combined. 
Scrape down the sides of the bowl with a spatula and then give it a final blast to make sure it’s all incorporated. 

Fill the paper cases two-thirds full with mixture and bake for 15 minutes or until they spring back when touched. Leave to cool on a wire rack.
  2. Meanwhile, make the buttercream. Beat the butter with an electric mixer for 5 minutes until pale and smooth. Sift the icing sugar in the bowl with the butter. Slowly beat together. Once combined add the tablespoon of salted caramel to the icing sugar mixture. Give it a final blast for 1 minute. 


Once the cupcakes are cool put the buttercream into a piping bag and pipe a swirl on top of each cupcake. Drizzle with salted caramel.
  3. For the topping slice an apple into thin slices cutting through the stem and the bottom end using a sharp knife or a mandolin. Bring the sugar and water to a boil in a saucepan over a medium heat.
  4. Add the apple slices and cook for 10-12 minutes or until the apples are slightly translucent and the syrup begins to thicken. Remove from the heat and remove the apples from the syrup and place on a wire oven rack.
  5. Bake the apples at 180C fan assisted/ 356F/ Gas4 for 10-15 minutes or until golden. Remove from the oven and transfer apples to the baking paper. Cool completely for 10 minutes. The apples will crisp as they cool, until they're ready to be popped on top of your cupcakes. Sprinkle with a little edible glitter for some added fun and enjoy!
beta
calories
772
fat
30g
protein
9g
carbs
121g
more
Forever Baking . . . https://www.foreverbaking.co.uk/

 

Unicorn Biscuits

Posted on September 11, 2017 in Biscuits

On last weeks episode of the Great British Bake Off (week 2) we saw an emotional signature challenge and an oriental technical. And, a Bake Off first – spectacular showstopping biscuits that are good enough to eat and play!

Here’s a recipe to give you the chance to become the star baker of your household.

Love unicorns and sweet treats? Well you’re in luck!

These unicorn cookies are adorable and so easy for anyone to try at home. They would make a perfect party favour! You can also flavour your cookie dough and royal icing to make it even more delicious.

Unicorn Biscuits
Serves 24
Add some magic to your baking game with these Unicorn biscuits!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
293 calories
61 g
19 g
5 g
3 g
3 g
80 g
52 g
45 g
0 g
1 g
Nutrition Facts
Serving Size
80g
Servings
24
Amount Per Serving
Calories 293
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 19mg
6%
Sodium 52mg
2%
Total Carbohydrates 61g
20%
Dietary Fiber 1g
2%
Sugars 45g
Protein 3g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
3%
* 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. 350g plain flour
  2. 100g self-raising flour
  3. 125g granulated sugar
  4. 125g salted butter softened, diced
  5. 125g golden syrup
  6. 1 teaspoon of vanilla bean paste
  7. 1 large egg lightly beaten
  8. 4 egg whites
  9. 900g icing sugar
Instructions
  1. Sift the flours together into a mixing bowl, add the sugar and mix well with an electric mixer..
  2. Add the butter and beat until the mixture resembles bread crumbs.
  3. When all the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and the egg.
  4. Mix well and stop as soon as a ball has formed.
  5. Roll out the dough evenly and use your unicorn cutter to cut the shapes out. Place on to a prepared baking sheet.
  6. Bake in the oven for 15-20 minutes at 170°C, or until golden brown.
  7. While the biscuits cool start to make the icing.
  8. Combine all the ingredients in a mixing bowl, starting with the liquids first. Add the dry ingredients and whisk or beat for about 5 minutes if using an electric beater or whisk.
  9. Continue whisking until the ingredients form a thick, smooth paste that is bright white in colour and has the consistency of toothpaste.
  10. If you are not using it immediately, cover the surface of the icing with cling-film to stop it drying out and refrigerate.
  11. You will need two types of icing. Line icing which should be the texture of toothpaste. This is used to out line your cookie. Flood icing which is a little runnier than the line icing (just mix in a few teaspoons of water) - this is used to fill the biscuit.
  12. When making the outline to fill with flooding icing you need to make sure that you join up your trail to form an unbroken wall around the shape of the unicorn. If there are any gaps the flood icing will flow through.
  13. Colour some line icing pale pink and outline the unicorn biscuit. Then flood the biscuits with the same colour icing which you can water down a little. You then need to leave to dry. While the biscuits are drying colour your remaining line icing a deep pink, orange and leave some white. Pipe a flower head band onto the unicorn using different start nozzles. Using the white icing pipe on the mane and the horn. When all icing is completely dry paint on the unicorns nose and horn with gold paint. You can then used a black food pen to draw on the eyelashes. You could make your unicorn even more magical with a touch of glitter or pearl decorations. Leave to dry before devouring them, if you can wait that long!
Notes
  1. You'll need a unicorn cookie cutter for this recipe.
Adapted from Biscuiteers
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calories
293
fat
5g
protein
3g
carbs
61g
more
Adapted from Biscuiteers
Forever Baking . . . https://www.foreverbaking.co.uk/

Three top tips for icing:

1. Be well equipped-You can only pipe prettily with the right equipment so make sure you have a unicorn cookie cutter, icing bags, nozzles, gel colours and edible paint (Lakeland or Amazon is great for all of thesethese)

2. One batch of icing
You don’t even need to make more than one batch of icing for this design. You can simply adapt each stage from your original white ‘line’ icing, adding water and colouring to the remaining mixture as required. Simple.

3. Buy a biscuit recipe book

If you need more help/ideas with your icing skills, get yourself a copy of this brilliant book by my fave biscuit company Biscuiteers.

 

Ginger and Lime Loaf

Posted on September 4, 2017 in Cakes

On Tuesday night, “The Great British Bake Off” returned to our screens for its first episode on Channel 4. As the dark evenings begin to creep in, it’s the perfect show to make us feel all warm and fuzzy.  Since last year’s series there have been some major changes, Paul Hollywood and the Bake Off tent have moved to Channel 4 and there are some new faces too. Prue Leith will be replacing Mary Berry as a judge, whilst Sandi Toksvig and Noel Fielding will be taking over the hosting duties from Sue Perkins and Mel Giedroyc.

The series kicked off with Cake Week as always. The new bakers were put through their paces with three challenges including a ‘fruity’ task, a children’s tea party favourite and an illusion cake.  So this week I’m having a go at making a fruit cake. Below is a recipe for a ginger and lime loaf.  The combination gives the classic drizzle cake a modern twist and is one of the easiest cakes to whip up.  Well worth making if you’re in the easy baking mood.

The sponge is sticky (which is absolutely what you want in a ginger cake) but it’s still light and fluffy. There is a real punch flavour-wise with the ground and fresh stem ginger, muscovado sugar and hint of lime, and a little drizzle topping adds extra sweet-sharpness.   

The sweet heat of the ginger and the zingy lime work together effortlessly.  I added a touch of vodka to the mixture but if you wanted to have a non-alcoholic cake, you can totally swap it out for milk. You don’t really taste the vodka, so it’s cool either way.  Perfect with a cup of afternoon tea.

This is a simple cake to make, but incredibly satisfying, best enjoyed with a cup of tea. Because it is so moist it keeps incredibly well, and actually even tastes better after it has had a couple of days to mature.

 

Ginger and Lime Loaf
Serves 10
You'll love this zingy citrus twist on a ginger cake!
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
348 calories
39 g
117 g
18 g
5 g
11 g
91 g
38 g
21 g
1 g
6 g
Nutrition Facts
Serving Size
91g
Servings
10
Amount Per Serving
Calories 348
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 117mg
39%
Sodium 38mg
2%
Total Carbohydrates 39g
13%
Dietary Fiber 1g
5%
Sugars 21g
Protein 5g
Vitamin A
12%
Vitamin C
3%
Calcium
5%
Iron
8%
* 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. Zest and juice of 2 limes
  2. 200g butter, softened
  3. 200g light brown sugar
  4. 1 tsp vanilla extract
  5. 4 eggs
  6. 200g self-raising flour
  7. 1/2 tsp baking powder
  8. 1 1/2 tsp ground ginger
  9. 50ml vodka or swap with 50ml of milk
  10. 2 balls of stem ginger
  11. 2 tables dark brown sugar
  12. 30g crystallised ginger to decorate
Instructions
  1. Preheat the oven to 180C. Grease and line a 900g loaf tin. Zest the limes and put to one side. In a large bowl beat the butter and light brown sugar until light and fluffy. add the eggs one at a time and beat until all combined. Slowly add the flour, baking powder and ground ginger a spoonful at a time. Add the vanilla extract, justice of both limes and the vanilla extract, followed by the chopped stem ginger. Mix until evenly distributed. Spoon the mixture into the tin and sprinkle with a little dark brown sugar. Bake for 50-55mins oe until a skewer inserted into the centre comes out clean.
  2. While the cake is baking, make the syrup. Put the 2 tbsp of dark brown sugar, 2 tbsp of water, 3/4 of the lime zest and 3 tbsp of the stem ginger syrup into a pan and put it on a low heat until the syrup becomes dark, thick and sticky. Once baked leave the cake in the tin and set on a wire rack. use your skewer and prick all over the loaf and drizzle the syrup over. Leave the loaf to completely cool. Turn out onto a plate or board and top with the remaining lime zest and the crystallised ginger.
Adapted from Good Housekeeping
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calories
348
fat
18g
protein
5g
carbs
39g
more
Adapted from Good Housekeeping
Forever Baking . . . https://www.foreverbaking.co.uk/

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.
beta
calories
92
fat
3g
protein
0g
carbs
18g
more
Forever Baking . . . https://www.foreverbaking.co.uk/
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