Gotta tell you guys, I’m surprised this traybake worked! I made this to take back up to Scotland for my sisters birthday. I always bake something for peoples birthdays! I wanted to make something with Oreos and I thought about a Rocky Road. Now, don’t get me wrong, I love a Rocky Road, but I find them quite firm if you know what I mean?! Like, there’s so soft squidginess to them, they’re almost a little crumbly. So I decided to go for something a little more along the lines of my Fudgy Easter Slice, by adding golden syrup and butter to the mixture. Hence why I wasn’t sure whether this would work!! White chocolate can be temperamental, especially when mixed with golden syrup and butter! It can split easier than milk or dark chocolate and I find it can burn quicker! But I was brave and it worked! I think the trick is to go slow and steady and take it off the heat for a little while if you feel it is thickening too quickly or feels like it’s going to burn. But if you’re a little apprehensive about this, then feel free to change the chocolate to milk or dark. Or take the butter and golden syrup out…though you may need to adjust the amount of other ingredients slightly!
Damn, these cookie bars are fiiiiine!! Literally the text I sent to Rhys when I tasted these bars! This was my second recipe attempt at cookie bars so I was pretty chuffed that it didn’t take me too many attempts to get a recipe that worked well! My first batch were lovely, but they had risen too much and didn’t have as much caramel chocolate chunks in them, therefore they were a little too dry. These ones are perfect however! Nice and gooey with plenty of soft squidgy caramely chocolatey gooiness! Can you tell I love these?! These are actually pretty simple to make and only require one bowl (you know how much I hate washing up!).
What’s better than one cookie? Two cookies. With frosting. Goodbye, waistline!! I’ve never actually had a cookie sandwich before, but since I’ve been testing out cookie recipes, I thought I’d give them a shot! I thought it might be a bit of a faff but, honestly, it’s just like baking a cake then icing it. And it takes even less work because you only see the edge of the icing so it doesn’t have to look perfect! These cookies were super soft chocolate cookies, with a subtle orange flavoured buttercream icing. Although they were so filling, me and Rhys actually had to share one sandwich whenever we wanted one because we couldn’t eat the whole sandwich (well, we could, we just felt horribly guilty afterwards!).
Hands up, who can’t get enough of Biscoff? I remember back in the day when it was just a simple biscuit the grannies used to love nibbling on with their steaming cappuccinos at the little coffee shop down the road. Now, it’s even a spread! I’m ashamed to say I had never actually tried the spread until this week and OH MY GOD. I could eat the whole tub, not gonna lie. I had some cream cheese sitting in the fridge that I still hadn’t used and decided I might try some white chocolate and Biscoff truffles! I did think about doing some Oreo ones because they are one of the best things in the world. But I decided to try something I hadn’t done before! And, horrifyingly, I had not yet baked with Biscoff. So a trip to Asda later and I was stocked up with biscuits, spread and chocolate!
Welcome to my first ever cookie recipe! Woo! I was super nervous about trying these because I have to admit that I am not the best cookie baker, even when following a recipe! But I’ve been doing lots of research into the ‘science’ behind the baking of cookies and have learned so much! So I thought the best way to put my new-found knowledge into practice was just to go for it! I spent a little bit of time going through each section from my notes and decided what I was using and how best to figure out how much of each I would need. It took me a while and I wasn’t 100% sure I was totally correct with what I was doing but I decided I would just have to try it and see what happened and then I could go from there! And they actually turned out really well! Read More
Is there any better combination that mint and chocolate? Personally, I really don’t think so. My granny used to always make us peppermint slice when I was younger and it was my favourite thing in the world! It’s something that I very rarely see in cafes nowadays, for some bizarre reason and, I’m not gonna lie, it upsets me very much. I was going to just make some of her peppermint slices when I came across recipes online for grasshopper brownies. Brownie base, with a mint icing topped with chocolate. I decided to give them a go! Although I left out the creme de menthe, because I was not prepared to buy an entire bottle of the stuff just for one bake. Read More
Who doesn’t love popcorn? I don’t have it very often but I do love treating myself to a bag of toffee popcorn every now and then while perched in front of the tv at the weekend! I’ve seen popcorn being made into bars made with chocolate and honeycomb which sounds amazing but I’ve never actually made before myself for some bizarre reason! So I decided to try my own but use some different ingredients! I like trying to use up whatever I have in the cupboards so this recipe was just a using-up day and thankfully worked out really well! Read More
More Easter baking! I can’t help myself. Although I haven’t managed to get near as much baking done this Easter as I would like! I wanted to make some Easter cupcakes this weekend but, as much as I love all of the usual suspects like the nest cakes and the grassy-topped cupcakes with bunnies bottoms sticking out, I decided I wanted something a little different and more subtle. I don’t know about you, but I always tend to think of pretty pastels when I think of Easter colours. So I decided to go for marbled pastel coloured cupcakes! These cupcakes are delicious! I generally just make the recipe my granny taught me, which is pretty much the pound cake recipe! I was taking these out to my fiancés granny’s house to have after our Easter Sunday lunch and she’s not too keen on strong flavours, so I decided to keep these quite subtly flavoured but it worked perfectly! The vanilla cupcakes paired well with the white chocolate buttercream and was not too sweet. Personally I actually love a plain vanilla sponge, there’s something about the simplicity and sweetness that I really love. Of course you can feel free to add in some flavourings if you wish! Add in the zest of two lemons to the sponge mixture and the juice from said lemons to the buttercream instead of the white chocolate for a zesty citrus cupcake! Or add in a few drops of strawberry flavourings to the cake mix for a strawberry and white chocolate creation! It’s entirely up to you! Don’t add any cocoa powder however, or you will lose the colours of the sponge and the buttercreams!
Baking for me is something I’ve done ever since I can remember. There’s photos of my sister and I sitting on the countertop in our old family home (when we were still small enough to both fit on and still fit a bowl in between us!) with chocolate and cake mix everywhere waving our wooden spoons around! I’ve baked so much in my spare time and tweaked so many recipes to suit the way that I want them to be, that I decided it’s about time to start being more adventurous and try making recipes on my own! So I thought I would start out quite basic with this traybake so I can start by getting used to figuring out ratios and writing relatively simple instructions! Read More
Pancake day is almost upon us! Ever since I was young, we’ve never failed to make a huge batch of pancakes and gorged ourselves after dinner. I’m not sure if it’s just my family that has them for dessert?! I think most people seem to have them for breakfast. Anyway. We tend to make crepes as opposed to pancakes. Don’t ask me why. We’ll just call it family tradition. Obviously you can’t really stack them unless you want to make one giant one, but you can roll them up or fold them over like an omelette! I always use this recipe from BBC Good Food for my crepes – super easy, just flour, eggs and milk and that’s it! The website says to lightly oil the pan with oil, but I prefer to use a small amount of butter as I find it doesn’t leave any flavour on the crepes.