Gorgeous Chocolate Cupcakes

It's my dear boyfriends birthday tomorrow! Very excited as we will be celebrating next weekend however he's having to go to work tomorrow rather than spending his birthday at home or out and about, so I thought as usual I would make him some cupcakes to take in to work! He works in a very masculine office, therefore I made some manly chocolate cupcakes, although I decorated them just the way I'd like them! 

Gorgeous Chocolate Cupcakes

Ingredients

300g self raising flour

300g granulated sugar

300g butter

2 tbsp. Baking soda

3 tbsp. Cocoa

4 eggs

Splash of milk

300ml double cream

250g cream cheese

200g icing sugar

1 sachet chocolate angel delight.

Method

1. Preheat oven to 200oc

2. In a large mixing bowl, cream together the sugar and butter until light and fluffy.

3. Using an electric whisk, gradually add one egg at a large.

4. In a seperate bowl, combine the flour, baking soda and cocoa, then gradually add to the wet ingredients. If the cake batter is a little stiff, add a splash of milk.

5. Load into cupcake cases (24) and bake for 12-15 minutes.

6. Whilst the cakes are baking, it's time to whip up the icing. Using an electric whisk, combine the cream and icing sugar until it starts to thicken, now add the cream cheese and whisk.

7. Add the sachet of chocolate delight, then load into a piping bag ready to decorate.

8. Once cool pipe the icing onto the cakes and decorate!!

Enjoy!

Crumpets

Such an amazing recipe, a recipe which is so under-rated, however the results are fabulous and scrummy!

Crumpets

Ingredients

225g Strong plain flour

1 tsp. salt

1 tbsp. yeast

1 tsp. sugar

275ml milk

55ml water

Method

In a small saucepan heat up the milk until it is slightly warm.

Then add the water, then the yeast. Leave for 15 minutes until the yeast mixture is froffy.

In a large mixing bowl, combine the dry ingredient's and make a well.

When the wet ingredient's are ready, gradually add to make a batter.

Once combined, leave for 1 hour.

Well grease your crumpet rings and heat a saucepan with a small amount of oil of a medium heat.

Add 2 tbsp. of mixture to each ring and cook for 4-5 minutes.

Flip the crumpets once they have had adequate time.

Cook for 1 minute. Remove from pan.

Cheats Butterscotch & Cashew Mille Feuille

This recipe is the ultimate cheat recipe, its a little bit naughty but I was in desperate need of a dessert to take to a girls dinner party which was arranged very last minute and being the baker of the group it was down to me to supply something naughty and delicious. I had been planning on experimenting with Mille Feuille, which I still did but I did take a couple of shortcuts involving puff pastry! Ooops!

Butterscotch & Cashew Mille Feulile

Ingredients

Just Roll Puff Pastry

300ml double cream

250g cream cheese

100g icing sugar

1 packet Butterscotch Angel Delight

50g Cashews

Garnish of choice

Method

Start by preheating the oven at 200oc and lining 2 baking trays with grease proof paper.

Dust the work surface with icing sugar and roll out the pastry ever so slightly, then cutting out equal rectangles, then transferring to the baking tray.

Once you've cut out all of the rectangles, dust well with icing sugar. Bake for 15 minutes.

Whilst the pastry is in the oven: in a large mixing bowl, combine the cream, cream-cheese and butterscotch Angel Delight, then load into a piping bag, if that is the effect you intend for.

Once the pastry is cooked and cooled, pipe the filling onto the pastry and layer. To finish I gave the Mille Feuille a dusting of crushed cashews and freeze dried raspberries for colour.

Enjoy!

Triple Chocolate Peanut Cookies

Another immense cookie recipe... I swear they just keep getting better!

Triple Chocolate Peanut Cookies

Ingredients

1 cup peanut butter

100g white chocolate chunks

100g dark chocolate chunks

100g milk chocolate chunks

2 tsp. baking powder

1 cup granulated sugar

2 eggs

Method

Preheat the oven to 200oc and greaseproof 2 baking trays.

In a large mixing bowl, whisk the eggs, then add the sugar and baking powder until combined.

Add the peanut butter and ensure it is incorporated well before adding the chocolate chunks. Place the mix in the freezer for 15 minutes, then using teaspoons or an ice cream scoop, place 6 lumps of dough on each tray before baking for 12 minutes in the oven.

Leave the cookies to cool on the tray for 10 minutes before removing them.

Dark Chocolate Peanut Butter Cookies

Cookies are my partners favourite and as I have mentioned before, he is a big lover of peanut butter, so seeing's as I'm the best girlfriend, I decided I would whip him up a mid-week batch. I usually experiment and play around with the flavours and these ones contain dark chocolate and some sea-salt to bring out those rich flavours!

Dark Chocolate Peanut Butter Cookies

Ingredients

1 cup peanut butter

2 tsp. baking powder

2 eggs

1 cup granulated sugar

3 tbsp. cocoa

1 tsp. sea-salt

100g dark chocolate chunks

Method

Preheat the oven to 200oc and greaseproof 2 baking trays.

In a large mixing bowl, whisk the eggs, then add the sugar and baking powder until combined.

Add the peanut butter and ensure it is incorporated well before adding the cocoa and chocolate chunks. Place the mix in the freezer for 15 minutes, then using teaspoons or an ice cream scoop, place 6 lumps of dough on each tray before baking for 12 minutes in the oven.

Leave the cookies to cool on the tray for 10 minutes before removing them.

Dark Chocolate and Raspberry Tart

Dark chocolate and raspberries are such a magical combination, they work so well: delicate sweet raspberries paired with bitter yet brilliant, smooth dark chocolate, definitely a match made in heaven, without a shadow of a doubt. I would recommend using fresh raspberries so that you get a real moistness about the raspberry layer.

Dark Chocolate and Raspberry Tart

225g plain flour

110g butter (room temperature)

80g sugar

1 egg

1 Punnet of Raspberries

300g Dark Chocolate

300ml double cream

Cocoa for dusting
Freeze Dried Raspberries

Method

Start by making the pastry: place the butter and flour in a food processor and whizz until the mixture resembles bread crumbs.

Add the sugar and whizz again until incorporated.

Crack the egg into the food processor to bring the pastry together. If the pastry is too crumbly, add a splash of milk to moisten.

Once a dough is formed, place in the fridge for 10 minutes, then well oil a pastry case.

Roll out the pastry to a 1cm thickness and lay into the pastry dish. Ensure the pastry is pressed into the case firmly and bake with baking beans for 20 minutes until light brown in an oven heated to 190oc. Once baked allow the pastry to cool completely.
On a medium heat, heat the double cream until it starts to bubble, whilst its heating up, break the chocolate into chunks in a medium bowl. Pour the heat cream directly over the chocolate and stir continuously until the chocolate is entirely melted.
Place the raspberries in a bowl and lightly mash, then line the bottom of the pastry case.
Then directly pour the chocolate ganache over the raspberries and place in the fridge to set. Once firm, dust with cocoa and freeze dried raspberries.

Seeded Challah Bread

Adore this recipe, now an even better seeded version! This was a recipe I found on Pintrest originally, It is one which I have adapted and made easier over time. If you are looking to bake a bread which is gorgeously crusty on the outside and beautifully soft inside, this is one for you. This recipe is easy to follow and the result is absolutely delicious, this bread is visually pleasing, with a shiny and crisp crust. Challah bread is a special Jewish braid bread eaten on Jewish holidays. This bread is perfect for a celebration. 

Challah Bread

Ingredients

3 cups all-purpose flour, plus more for dusting work tops
1 sachet of  instant dried yeast
1/4 cup granulated sugar
1 1/4 teaspoons salt
3 large eggs & 1 egg yolk (don't throw away the left over white!)
4 tablespoons unsalted butter, melted
1/2 cup water, at room temperature

50g Mixed seeds or seeds of choice

In a bowl combine all of the dry ingredients and mix thoroughly.

In another bowl combine 2 of the eggs and the egg yolk, mix thoroughly with the water and the melted butter.
Gradually add the wet ingredients to the dry, stirring constantly. If the mixture becomes too sticky, add up to 1/4 cup of flour to even it out.
On a lightly floured surface, start to knead the dough until it the dough is smooth and elastic. Aim to knead the dough for about 5 minutes.
Shape the dough into a ball, place in a bowl and cover. Let the dough rise for 1.5-2 hours, at least until it has doubled in size. Meanwhile stir the left over egg white in a bowl and place in the fridge.
Once the dough has doubled in size, press on the dough and deflate, then allow to double in size again for 40-60 minutes.
Take the dough out of the bowl and roughly divide into 3 portions (one should be larger than the other two. I divide the dough into 4 then combine 2 of the portions).
You will repeat this next part of the recipe with all 3 portions: Take a portion and divide into 3 again. Roll the dough in your hands until you create a 12-16 inch sausage, repeat 3 times. Create a plait with the 3 sausages by pinching the dough together at the top, plaiting then pinching the bottom to seal. Place on  tray.
Repeat this with the smaller portions of dough, then drape the smaller plaits over the larger one. This creates a more beautiful and visually interesting bread design.
Brush the bread with the egg white and sprinkle evenly with seeds.
Bake at 180oc for 30-40 minutes until golden brown.

Cupcake Bouqet- The Perfect Gift

It was my mother in laws birthday coming up and we were already stumped as to what to get her for her birthday, so whilst I left the gift idea to my boyfriend, I did a little research on cupcake bouquets as I had come across a couple of different images before and its something I have been waiting to give a go. The cupcakes are the easy bit, I shall out some links to my cupcakes at the bottom of the post, but its the structure which is the tricky bit.

Start by investing in your basic materials, so you need a plant pot, standard sized plant pot, or you could use a small metal bucket.
I got two packs of tissue paper: green to go around the cupcakes to act as leaves and a pink tissue to go around all of the cupcakes.
You'll need scissors obviously and a pretty ribbon to go around the pot.
Either online or in any good cook shop store, you will need a polystyrene dome, you can get them on eBay, it doesn't matter if they are slightly too small to fit the top of your plant pot, as you can fill out the top with tissue paper.
Lastly you need cocktail sticks to puncture the polystyrene dome and then to attach to the bottom of the cupcake's. I had 5 large cupcakes in my bouquet, but obviously the bigger pot you get the more cupcakes that will fit!

http://buttonsbaking.blogspot.co.uk/2015/11/carrot-walnut-cupcakes.html


http://buttonsbaking.blogspot.co.uk/2015/11/reeses-cups-cupcakes.html


http://buttonsbaking.blogspot.co.uk/2015/11/coffee-and-chocolate-cupcakes.html

Malteser Fridge Cake

Sometimes its nice to have something sweet, tasty and indulgent but quickly, and that can be the only downside I find when you're baking, the waiting. Luckily I do have a couple of recipes I turn to when I need something quickly, and one of those being my Malteaser Fridge cake, which is sweet, chewy and the texture of it is absolutely delectable if I do say so myself. I also find that they are a bit of a winner when I need something to take into work and keep everyone going.

Malteaser Fridge Cake

Ingredients

300g Chocolate Digestives

100g Malteasers

100g Butter

3 tbsp. Golden Syrup

100g Dark Chocolate

2oog Milk Chocolate

Method

Start off by placing the digestives into a food processor or a food bag and bashing into crumbs. Try and allow for some bigger bits and having variations in size of biscuits as it enhances the texture well. Then place half of the Malteasers in a food bag and lightly bash, allowing the variations in size once again. Prepare a cake tin with cling film or greaseproof paper to set your fridge cake.

In a saucepan on a medium heat, melt the butter and the dark chocolate. There is no need for a bain-marie here as you have the butter in with the chocolate. Once melted, add the golden syrup and stir with a wooden spoon. Take off the heat and add the biscuits and Malteasers. Then pour the mixture into the pre-prepared tin and flatten. Then place in the fridge.

In the microwave or in a glass bowl over a pan of boiling water, melt the milk chocolate, then pour over the cake and spread out evenly. To finish the cake I crumbled the rest of the Maltesers over the top.

Enjoy!

Banoffee Pie

Good afternoon to you all. Its been almost 2 months since I last wrote up one of my recipes or any of my latest cooking/baking ventures, which is a shame as I have been in the kitchen as always, but I have found myself rather busy lately and therefore my admin commitments to the blog have gone a little down hill, however I am back in business and firstly I had to upload my recipe for Banoffee Pie!
Banoffee Pie is my brothers absolute favourite and as he has been working so hard recently and lacking in the free time department I told him I would make him a massive fudge cake to make him feel better, and he said 'Nope, Ill have a Banoffee Pie please'. So luckily for him, it was May half term last week and I had time to spare!
This recipe is a real simple one, but effective and tasty: you can choose to have either a pastry base or a biscuit base, however for me I stick with the classic pastry base. I also insist on making my own pastry and although its not for everyone I make it into a little bit of a mission for myself, however you can buy a ready made pastry case to save yourself time and effort!

Banoffee Pie

Ingredients

225g plain flour

110g butter (room temperature)

80g sugar

1 egg

2 ripe bananas

397g Carnation Caramel Tin

300ml double cream

Cocoa for dusting

Method

Start by making the pastry: place the butter and flour in a food processor and whizz until the mixture resembles bread crumbs.

Add the sugar and whizz again until incorporated.

Crack the egg into the food processor to bring the pastry together. If the pastry is too crumbly, add a splash of milk to moisten.

Once a dough is formed, place in the fridge for 10 minutes, then well oil a pastry case.

Roll out the pastry to a 1cm thickness and lay into the pastry dish. Ensure the pastry is pressed into the case firmly and bake with baking beans for 20 minutes until light brown in an oven heated to 190oc. Once baked allow the pastry to cool completely.

Dice the bananas into thin disks and arrange at the bottom of the pastry case, evenly.

The beauty of the Carnation caramel is that it has already been done for you, so spoon out the caramel and smooth down with a spatula.

For the cream I hand whisked it, as you don't want to over whisk it, you want it to be silky smooth rather than airy. Whish until the cream leaves a trail, then spoon the cream directly onto the pie in the middle and spread out a little, however I left space between the edges and the cream so that you can see the contrast in colour and the caramel.

To finish I gave the pie a dusting of cocoa, however you can also grate chocolate to go on top!

Enjoy!

Ombré Monster Chocolate Cake

Morning all! I am so excited to share my latest creation with you: a completely over the top ombré chocolate cake, it was so much fun to make and it is so delicious!! Yesterday afternoon, I really fancied making something which challenged me but is also a lot of fun so this was what I endeavoured to create. Ombré really is the in-thing at the moment, it's everywhere, clothes, hair, decor and now cake! It may look tricky but if you tackle it bravely you will be absolutely fine! 

This cake is a one bowl wonder, however I would advise that you use an electric whisk in order to combine all ingredients. 

Ingredients

300g Self Raising Flour

300g Granulated Sugar

300g unsalted Butter

4 Eggs

4 tbsp. Milk

1 tsp. Baking Powder

1 tsp. Vanilla Essence

3 tbsp. Cocoa powder

400g Butter

500g Icing Sugar

1tsp. Vanilla

200g Nutella (to add gradually)

Oreos

Wither Original Toffees

2 Reeses cups

Chocolate of choice (middle)

Method

1. Start by cracking all of the eggs in the mixing bowl and whisking for 3-4 minutes until double in size. Then pour into a jug and set aside.
2. Preheat the oven to 180oc and prepare 2 tins with greaseproof paper
3. In the mixing bowl whisk the butter and sugar until pale and fluffy, then gradually add the eggs in, vanilla essence, cocoa and the baking soda.
4. Gradually add the flour in to the mixture, then add the milk.
5. Divide the mixtures between the two tins, smooth and place in the oven for 25-30 minutes. Use a cocktail stick or a knife to check the sponges are cooked. Do NOT over cook!
6. Once the sponges are cool: use the electric whisk to combine the butter, icing sugar and vanilla: at this point your icing will be yellow. Now add 1 tsp of Nutella.
7. Spread 2tbsp of butter cream onto the bottom sponge and then sandwich the two together.
8. Now using a pallette knife, spoon one large tbsp of icing to the top of the cake and the top third of the side of the cake. 
   9. Now add 1 tsp of Nutella to the icing, this will make it slightly darker, Hse your knife to cover the second third of the sides of the cake.
   10. Finally add one large tbsp of Nutella to the icing, then use the pallette knife to the last third of the sides of the cake.
   11. You should have enough icing left to either pipe some icing around the sides of the top of the cake or use a knife to smear icing around the sides. 
   
   
   Decorate the top of your cake however you please, I used Oreos, toffees and reeses cups, however it is completely up to you! Enjoy!! 

Giant Black Forest Cake

Okay, today's challenge was to make a giant Black Forest cake and I tell you what, I have absolutely smashed it, if I do say so myself! It is delicious and looks massive and over the top, so for me this couldn't be any more of a success. 

My boyfriend was also pretty chuffed that he gets to take a good chunk of this to take into work tomorrow. Obviously I cheekily made out I slaved over this cake all day but I tell you what it's simple and a real crowd pleaser!!

Ingredients

300g Self Raising Flour

300g Granulated Sugar

300g unsalted Butter

4 Eggs

4 tbsp. Milk

1 tsp. Baking Powder

1 tsp. Vanilla Essence

5 tbsp. Cocoa Powder

5 cups of mixed frozen forest fruits (defrosted)

600ml Double Cream

200g Icing Sugar

5 tbsp. of Raspberry Jam

Method

1. Start by cracking all of the eggs in the mixing bowl and whisking for 3-4 minutes until double in size. Then pour into a jug and set aside.
2. Preheat the oven to 180oc and prepare 2 tins with greaseproof paper
3. In the mixing bowl whisk the butter and sugar until pale and fluffy, then gradually add the eggs in, vanilla essence and the baking soda.
4. Gradually add the flour and cocoa in to the mixture, then add the milk.
5. Divide the mixtures between the two tins, smooth and place in the oven for 25-30 minutes. Use a cocktail stick or a knife to check the sponges are cooked. Do NOT over cook!
6. Once the sponges are cool: whip the double cream and add the icing sugar.
7. Spoon the jam into a bowl and mix to loosen.
8. Spread the jam onto the bottom sponge, spoon half of the cream and 3 cuts of fruit, then place the second sponge on top.
9. Dollop the remainder of Cream and Fruits on top to finish.

No-Bake Healthy Brownies

I am obsessed with this reciepe, it is amazing!

I am on a health kick at the moment, I can currently on a Ketogenic Eating Plan, which is basically a carb free/sugar free diet. However I am having massive chcocolate cravings, which is hardly surprising as I do have such a sweet tooth. I can across a reciepe, which gave me an idea for this one. It was a recipe for no-bake flapjacks, and as much as I like flapjacks, I love a brownie, as you can tell from the amount of brownie recipes I have on here!

Anyway, I have fiddled and brewed up the perfect recipe, for healthy, dairy free, gluten free, Paleo and Keto, no-bake brownies! 

I must mention, they are freezable so if you don't think you'll manage them all at once then you can freeze them! Happy days!

Ingredients 

2 1/2 cups Sultanas

1 1/2 cups flaked almonds

1/2 cup salted peanuts

10 tbsp cocoa powder

2 tbsp water

1/4 cup honey

2 tbsp vegetable oil 

4 tsp vanilla 

Method

1. Arm yourself with a food processor: whizz the sultanas, almonds, 6 tbsp cocoa, 3 tsp vanilla, 2 tbsp water, the ingredients will be sticky and clumpy, but don't worry, it's meant to look like that!

2. Prep a tin with cling film: I use a loaf tin, then flatten the mixture into the tin, press hard to flatten, then place in the fridge.

3. In a bowl, mix the 4 tbsp. cocoa, 1. Tap. Vanilla, honey and oil, until combined. Pour over the base of the brownies, then place back in the fridge for 2-3 hours. 

4. Slice to serve.

Easter Treats: Peanut Butter Chocolate Slab

Happy Easter to all! Last year I had the ingenious idea of buying a plain Easter egg, which I carefully split into two, filled with peanut butter and nuts, I then stuck it back together, wrapped it up and gave it to the other half for Easter. Peanut butter and chocolate is his favourite, however it was a little bish bash bosh, so this year I wanted to top that! It was delicious so I had to think carefully about how I was going to create something delicious and visually impressive. I did some research and I must say, the chocolate bark and slab ideas just look amazing and it is so nice to give someone something home made for any occasion, so I thought I would give it a go. I had to get mini eggs on board as my boyfriend loves them, which was easy enough as they are everywhere, obviously, right now. I made a cute little label, got some ribbon, made it look cute and lovely and boom, he's happy and munching on it right now! Give it a go, make a homemade chocolate treat this Easter, or perhaps for your next occasion- they look really impressive and these chocolate slabs allow you to get creative and use as many or as little ingredients as you desire, all you really need is chocolate to melt and you're half way there!!

Ingredients 

250g Milk Chocolate

250g Dark Chocolate

4 tbsp. Smooth Peanut Butter

Small pack of Milk Buttons

Medium bag of Mini Eggs

Method

1. Prepare a round cake tin with cling film and lightly butter it to avoid any sticking.

2. Break up the chocolate, keep them in separate bowls. I melt mine in the microwave but you can melt it on the job if you prefer.

3. Pour the dark chocolate into the Tim, then the milk, use a spoon to marble the two.

4. Place the peanut butter in a small bowl and melt slightly. Pour on top of the chocolate and marble with a spoon.

5. Leave to stand for a couple of minutes . Put the buttons and the mini eggs into a food bag and bash with a rolling pin.

6. Scatter the buttons and eggs over the chocolate, then place in the fridge for 2-3 hours.

Get creative!! Enjoy!

3 Ingredient Ice-Cream

This recipe is absolutely amazing, its so easy, so quick, inexpensive and absolutely delicious. I am an absolute ice-cream monster, I love it, and I love ice-cream which has big bits of stuff in it (you know what I mean). I love Ben & Jerry's Ice-Cream, as they are so delicious, with lots of yummy brownies and cookies inside, however, now I have discovered this recipe, I have been experimenting my hear tout and trust me once you've made it once, you'll never buy any again!
The best thing about this recipe is that it can be any flavour you want, you could have 5 different flavours running through your ice-cream. I really cant rave about it enough.
This recipe was shown on Saturday Kitchen, by James Martin: I almost didn't try it- im so glad I did!

Ingredients

600ml Double Cream

8 tbsp. Honey

100g Icing Sugar

Filling Ingredients: I used Peanut M&M's but you can literally use anything.

Method

1. Pour the cream into a bowl and using an electric whisk, thicken the cream for 1 minute.
2. Add the honey to the bowl and whisk for another minute.
3. Add the icing sugar and your filling of choice and combine.
4. Pour into a Tupperware box and place in the freezer to harden for 3-4 hours.

You can add flavours to your ice-cream, such as vanilla or even swirl into some peanut butter!

Have fun with this recipe.

Pesto, Parma Ham & Mozzarella Pizza

It was pizza night once again on Friday Evening. This time however, we decided we would channel our longing to visit Italy, into a delicious Friday Night Dinner. I must say, these ingredients and flavours are pretty much perfect when they are sat on top of a crispy, doughy base- Divine!

Ingredients

2 cups strong white bread flour

1/2 tsp. salt

1/4 cup Olive Oil

2 tsp. baking powder

3/4 cup warm water

1 Small Tin Tomato Puree
1 Small Jar Green Pesto
5 Slices of Parma Ham
1 Mozzarella Ball
Handful of Spinach

Method

Start by making the dough: place the flour in a mixing bowl, add the salt and the baking powder and mix.

Gradually add the water to the bowl, then add the oil.

Flour the work surface, then turn the dough out and knead for 5 minutes.

Use a rolling pin to roll out the dough to a 0.5cm thickness. Place a dinner plate upside down over the dough and press down. The circular outline will have been transferred to the dough and you can now assemble the round shape.

Transfer to a pizza tray and bake in the oven at 200oc for 8 minutes.

Now to prepare the toppings: place a frying pan on a medium heat. Add a little oil to the pan and fry the bacon pieces with the chopped spring onions and the crushed garlic, once the bacon has brown set to one side.

Once the base has been part baked, dollop amount desired of tomato puree in the middle of the base and using a spatula spread the puree onto the base, ensuring you don't go right up to the edge of the pizza, leave a 1cm gap..

Arrange the meat and cheese onto the base, then dollop the desired amount of pesto in blobs onto the pizza. Give a sprinkling of parmesan for added flavour

Place in the oven for 12 minutes.

Once removed from the oven, place a handful of spinach on top of the pizza and serve.

Enjoy!

Giant Victoria Sponge Cake

Easter is approaching, so if that isn't a good enough excuse to start baking excess amounts of cakes and chocolatey things, I don't know what is! My mum told me yesterday that she was in desperate need for a good, moist, sweet and large slice of cake, she had been raving for days. She also told me that rather than buying her an Easter Egg this year, a giant Victoria Sponge would more than suffice!
Obviously I have the perfct recpe to prodce this for her, I must say, this recipe is one which I adore, it is also a recipe which can be transformed into a chocolate sponge by simply adding 3 tbsp. of cocoa powder! This cake is incredibly soft, mosit, and large. The rise is really good on this cake, its also one which is incredibly easy to make I find, as the ingredient measurements are all pretty much the same, easy to remember as well as being an easy method. This cake is a one bowl wonder, however I would advise that you use an electric whisk in order to combine all ingredients. You can fill the cake with butter cream or fresh cream, I tend to stick to fresh cream as with this type of cake I prefer it.

Ingredients

300g Self Raising Flour

300g Granulated Sugar

300g unsalted Butter

4 Eggs

4 tbsp. Milk

1 tsp. Baking Powder

1 tsp. Vanilla Essence

300ml Double Cream

200g Icing Sugar

1 Jar of Raspberry Jam

Method

1. Start by cracking all of the eggs in the mixing bowl and whisking for 3-4 minutes until double in size. Then pour into a jug and set aside.
2. Preheat the oven to 180oc and prepare 2 tins with greaseproof paper
3. In the mixing bowl whisk the butter and sugar until pale and fluffy, then gradually add the eggs in, vanilla essence and the baking soda.
4. Gradually add the flour in to the mixture, then add the milk.
5. Divide the mixtures between the two tins, smooth and place in the oven for 25-30 minutes. Use a cocktail stick or a knife to check the sponges are cooked. Do NOT over cook!
6. Once the sponges are cool: whip the double cream and add the icing sugar.
7. Spoon the desired amount of jam into a bowl and mix to loosen.
8. Spread the jam onto the bottom sponge, spoon on the cream, then place the second sponge on top.
9. Dust icing sugar on top to finish.

Gluten Free Healthy Cake Cookies

At the moment I have trying a ketosis diet, which cleanses you of sugar and carbs and ultimately leaves you feeling cleansed and healthy however my sweet cravings are coming out and I need something sweet and chocolatey! Now lest me tell you, this reciepe has well and truly hit the spot, and I feel much better with cravings at bay!

Another plus for this reciepe is that fact it only requires 3 ingredients, good for your diet as well as good for the bank and your time.

This recipe only requires a blender or food proccessor, another plus! It's all done in one device, then all you need to do is spoon it out on to the pan and bake! 

All round simple!

Ingredients 

3 ripe bananas

1/2 cup peanut butter

1/2 cup cocoa powder

Sprinkle of sea salt (optional)

Method

Preheat the oven to 200oc

Prepare a baking tray with greaseproof paper

Load the bananas into the food proccessor and whizz into a purée.

Add the peanut butter bad whizz again.

Add the cocoa powder, whizz again.

Spoon the mix in tablespoons onto the tray, flatten with a fork.

Place in the oven for 10 minutes.

Enjoy!

4 Ingredient Chocolate Muffins

If you hadn't guessed already, my baking is totally experimental and I really enjoy testing different theories and recipes. When I found this recipe, it was amongst my research of gluten free baking recipes. However this recipe is totally golden and the result is amazing. When I found the recipe it was a 3 ingredient Muffin recipe, however I added an additional ingredient and quite frankly I am glad I did. This recipe is also very easy, and quick in terms of time, so if time is a lacking and you want a healthier cake then this one is for you. These muffins also have a bonus of being better for you than regular cake as the sugar is lower and there is no flour or gluten.

One thing t note about this recipe, is due to the lack of rising agents and flour in the recipe, therefore when you fill the cupcake cases to be baked you need to fill them 3/4 of the way up. The recipe only makes 8 Muffins, however you can always double the recipe if you need too.

Ingredients

1/2 cup Nutella

1/4 cup cocoa powder

4 eggs

100g dark chocolate chips

Method

1. Preheat your oven to 200oc and line a cupcake tin with 8 cases.
2. In a large mixing bowl, mix the eggs with an electric whisk for 2-3 minutes.
3. Gradually add the cocoa powder until smooth, then add the Nutella until well combined.
4. Pour into the cases. 3/4 of the way full.
5. Place in the oven and bake for 15 minutes, or until firm on top. 

These cupcakes are divine- but be careful not to over bake as they are gorgeously moist, but if over-baked they will be very dry.

Enjoy! 

Marshmallow & Creme Egg Cupcakes

One of my colleagues is leaving today (sad times) so I thought it only too appropriate to make sure I bring something sweet and scrumptious in to work this morning in order to soften to terrible blow.

Easter is approaching and fast, so with the temptation of Crème Eggs and Easter Eggs absolutely everywhere I had to get some, and instead of eating them I baked them, perfect.

I must warn you, a lot of prep can go into these cupcakes but they are delicious, and they allow you to be creative with decoration that's for sure. I stuck to yellow icing, but I dusted with cocoa powder and gave a drizzle of caramel dessert sauce-not that they need sweetening but they look good!

Ingredients

Cake:

2 bags of mini crème eggs

4 oz Self Raising Flour

4 oz Caster Sugar

4 oz Unsalted Butter

1 tsp. baking powder

2 tbsp. cocoa powder

1 tbsp. Vanilla Extract

2 Eggs

Icing:

500g Icing Sugar

6 oz Unsalted Butter

Yellow Food Colouring

300g Marshmallows Melted

1 tsp. Vanilla Extract

Splash of Milk

Method

Preheat the oven to 200oc and prepare a cupcake tray with cupcake cases.

In a large mixing bowl, combine the butter and sugar until fluffy. Gradually add one egg at a time and combine well.

Gradually add the flour, cocoa powder, vanilla essence and baking powder.
Divide the mixture equally into 12 cases.
Whilst they are baking unwrap 12 mini Crème Eggs.

Bake for 10 minutes, remove from the oven and poke the crème eggs into the sponge until halfway down. Place in the oven for another 7 minutes or until cooked.

For the icing, combine the butter and the sugar until fluffy, then incorporate the food colouring.
Place the marshmallows in a heat proof bowl and microwave for 45 seconds, then mix the melted marshmallows into the icing until well incorporated.

Pipe onto the cakes when cool, and decorate.

Peanut & Crunchie Bar Cupcakes

I made these last night as a treat for my boyfriend who is feeling a little under the weather at the moment but also I had a massive urge to make cupcakes. I used to make cupcakes all the time and recently I have been concentrating on other areas of baking, so I haven't really given it much attention.

However, I absolutely love Crunchie bars and they were on offer in Sainsbury's so that was my excuse I suppose. The sponge of these cupcakes was absolutely divine, however the icing is an absolute winner. This recipe incorporates my cheat icing recipe, basically this icing is made with Nutella which adds to the already divine clear and nutty dimension of these cupcakes!

Have a go and let me know what you think!

Ingredients

4oz Self Raising Flour

40z Caster Sugar

40z Unsalted Butter (cake)

6oz Unsalted Butter (icing)

2 Eggs

1 tsp. Baking Powder

2 tbsp. Peanut Butter

3 Crunchie Bars, blitzed

2 tsp. Cocoa Powder

1 tsp. Vanilla Essence

Handful of Peanuts

500g Powdered Sugar

200g Nutella

Makes 12

Method

Preheat the oven to 200oc and prepare a cupcake tray with cupcake cases.

In a large mixing bowl, combine the butter and sugar until fluffy. Gradually add one egg at a time and combine well.

Gradually add the flour, cocoa powder, vanilla essence and baking powder.

Add the peanut butter to the mix and fold in. Make sure you avoid lumps of peanut butter!

Use 2 of the Crunchie bars for the sponge, smash with a rolling pin in a food bag or use a food processor. The pieces of Crunchie need to be very fine, especially for the sponge.

Mix the mixture a final time, incorporating the Crunchie, then spoon into the cases, divide the mixture equally into 12 cases.

Bake for 15 minutes or until cooked.

For the icing, combine the butter and the sugar until fluffy, then incorporate the Nutella until smooth.

Pipe onto the cakes when cool, sprinkle with Crunchie bars and peanuts.

Banoffee Cheesecake

This recipe is so easy, I promise and absolutely delicious. A take on the classic Banoffee dessert comes by cheesecake edition. Its easy quick and a total crowd pleaser. Amazing, give it a go! The best bit of this recipe is the sneaky cheat of using angel delight to achieve the creamy banana filling which takes centre stage of this cheesecake.

Banoffee Cheesecake

Ingredients

300g digestive biscuits

50g unsalted butter, melted.

300g cream cheese

300ml double cream

1 sachet banana angel delight

50g toffee sauce

80g milk chocolate, melted

20g milk chocolate, grated

Method

Start by blitzing digestive biscuits in a food processor until they are crumbs. Add the melted butter and blitz until combined.

Prepare a tin for your cheesecake, butter the sides then fit with greaseproof paper.

Pour the crushed biscuits into the tin, then press into the tin. Place in the fridge meanwhile.

In a large mixing bowl, combine the cream cheese with the angel delight sachet.

Gradually stir in the double cream until smooth.

Take the tin out of the fridge, pour about half of the cream cheese mixture into the tin and smooth down until firm and flat.

Melt the chocolate the add to the cream cheese mixture until combined.

Smooth the mixture as another layer on top of the banana layer.

To garnish add the grated chocolate and squeezing of toffee sauce.

Refrigerate for about 3 hours until firm, remove from the tin and serve.

Enjoy!

...Its Nutty Professor Granola

I'm on a health kick at the moment, as well as having a love of Granola, It is absolutely delicious with some natural yogurt or coconut yogurt, topped off with some berries, delicious. Granola, for me, is the best was of starting the day, recharging midday and a healthy alternative to dessert: you don't have to be limited to breakfast. The only problem with granola, is that it can be expensive, the reason for this, is the amount of seeds, fruits and all round super foods you can pack into granola. Less expensive options lead to a packed full of sugar, high in fat Granola, which is a shame as this can be misleading if you are trying to lead a healthier life.

...Its Nutty Professor Granola

Ingredients

200g Oats

2 tbsp. honey

1/2 cup desiccated coconut

1 tbsp. vanilla essence

1 tbsp. warmed smooth peanut butter

50g crushed peanuts

100g raisons

100g mixed nuts (walnuts, pecans, cashews)

Method

1. Begin by giving the peanuts and the mixed nuts a good blitz in a food processor or putting the nuts in a food bag and giving them a pummelling with a rolling pin, either or.
2. Weigh out the oats, add the honey, coconut and vanilla, then combine.
3. Place the peanut butter in a heat proof bowl and microwave for 1 minute on a medium heat, just to loosen it up.
4. Add the warmed peanut butter and combine.
5. Add the nuts, place on a baking tray, then placed in an oven heated at 130oc for an hour.
6. Once the granola is completely cooled, removed from the tray into a large bowl, then add raisons. Combine and store.

Serve with yogurt and mixed berries.

Enjoy

Carbonara Pizza

This recipe is one which was born Saturday night, we had a crazy craving for pizza, and my boyfriends favourite is one available from Pizza Express. It is a Carbonara pizza with an egg in the middle and he absolutely loves it, so i had a go of recreating it. So if you like pizza, Carbonara or want to learn how to make a pizza dough, then this is one for you!

Carbonara Pizza

Ingredients

2 cups strong white bread flour

1/2 tsp. salt

1/4 cup Olive Oil

2 tsp. baking powder

3/4 cup warm water

1 jar carbonara sauce

100g bacon pieces

100g cooked chicken breast

3 cloves of garlic, crushed

300g cheddar or mozzarella, grated

4 spring onions, chopped

1 egg

Method

Start by making the dough: place the flour in a mixing bowl, add the salt and the baking powder and mix.

Gradually add the water to the bowl, then add the oil.

Flour the work surface, then turn the dough out and knead for 5 minutes.

Use a rolling pin to roll out the dough to a 0.5cm thickness. Place a dinner plate upside down over the dough and press down. The circular outline will have been transferred to the dough and you can now assemble the round shape.

Transfer to a pizza tray and bake in the oven at 200oc for 8 minutes.

Now to prepare the toppings: place a frying pan on a medium heat. Add a little oil to the pan and fry the bacon pieces with the chopped spring onions and the crushed garlic, once the bacon has brown set to one side.

Once the base has been part baked, dollop amount desired of carbonara sauce in the middle of the base and using a spatula spread the sauce onto the base, ensuring you don't go right up to the edge of the pizza, leave a 1cm gap.

Sprinkle a little cheese on top of the sauce.

Now empty the bacon mixture and arrange evening, then add the chicken and the remaining cheese.

Place in the oven for 12 minutes.

The egg is optional but if you do want the egg in the middle, after 12 minutes in the oven, crack the egg directly into the centre and place back in the oven for 4 minutes.

Enjoy!






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