Nutella Swirl Cookies

1 comment
A few weeks ago I was browsing the cookbook section of my local bookstore, something I do pretty damn often if I'm honest.  Normally I'll browse, fall in love with a book before dragging myself away, remembering I have a library of cookbooks at home sat begging to be used.  This time I caved, I'm a little embarrased to admit that the book that broke me was the baking book of world famous vlogger Tanya Burr, Tanya Bakes.  I felt like a thirteen year old girl handing it over to the casheer but I have to admit, some of those recipes are pretty amazing, and the one that really got my heart rate going was for these Salted Nutella Cookies. 

These giant salted nutella cookies from Tanya Bakes are the king of cookies.  Give them a try and see for yourself.

Let me start off by saying that these cookies are insane! Not only are they swirled with the godly nectar that is Nutella, but they're bloody giant.  I'm not kidding, these bad boys are two handers. In my eyes, that is never a bad thing.

The thing I love most about these cookies, more than the lashings of Nutella, is the fact the dough doesn't need to be chilled before baking.  That means you can have freshly baked cookies in he timne it takes to boil your kettle.  OK, I may be over exagerating there but you get the jyst, they're fast!

These giant salted nutella cookies from Tanya Bakes are the king of cookies.  Give them a try and see for yourself.



Salted Nutella Cookies


Ingredients
  • 200g unsalted butter, at room temperature
  • 300g soft brown sugar
  • 1 large, free range egg
  • 325g self raising flour
  • 200g Nutella
  • 1tbsp flaked sea salt
Cooking Directions
  1. Preheat your oven to 180°c and line 3 baking trays with baking parchment.
  2. In the bowl of an electric mixer cream the butter and sugar together until light and fluffy
  3. Scrape down the sides of the bowl and add the egg, mixing till combined. Add the flour and salt and mix into a crumbly dough.
  4. Marble the Nutella through the dough using a metal spoon and roll the mixture into 10 large balls and flatten slightly with your hands. Place the balls of dough on the baking trays leaving space for the cookies to spread. Sprinkle each cookeswith a little extra sea salt and bake for 13 minutes until set around the edges.
  5. Allow to cool on the tray for 10 minutes before transfering to a wire rack to finish cooling. Or eat them warm with icecream if you know what's good for you.
SHARE:
1 comments

Vegan Chocolate Raspberry Cake

4 comments
Vegan baking used to have such a stigma surrounding it.  People automatically assumed because a cake is vegan it wouldn't be good, they were constantly passed over in the bakery and always ended up in the bin. That was until I discovered this recipe, and oh my god is it good! You seriously need to try this vegan chocolate raspberry cake to believe it, so moist and gooey. It really is something else.

The best vegan chocolate cake recipe ever, give it a try and see for yourself.

I whipped up this cake and tested it out on the Pet Lamb counter and couldn't believe the response. Never has a cake sold as fast as this one. Everyone was obsessing over it regardless of their diet, in fact I think the majority of people buying slices were non-vegan.

The best vegan chocolate cake recipe ever, give it a try and see for yourself.

The best thing about this cake is there's no weird and wonderful ingredients that call for a trip to the local health food store, everything can be bought at any supermarket and if you enjoy baking you'll probably have most of the ingredients to hand anyway.  Make sure your spread is certified vegan, I used Pure but any brand will work perfectly, and you're ready to roll.

Let me know if you'd like to see more dairy free, vegan baking on here. I loved whipping this baby up!

The best vegan chocolate cake recipe ever, give it a try and see for yourself.


Vegan Chocolate and Raspberry Cake
Recipe adapted from Veggie Desserts

Ingredients
  • For the cake :
  • 600ml unsweetened soy milk
  • 1tsp lemon juice
  • 300g vegan spread
  • 125g golden syrup
  • 350g golden caster sugar
  • 550g self raising flour
  • 1tsp espresso powder
  • 60g cocoa powder
  • 1tsp baking powder
  • 100g raspberries

  • For the frosting :
  • 200g vegan spread
  • 450g icing sugar
  • 30g cocoa powder
  • splash unsweetened soy milk
  • raspberry jam
  • raspberries to decorate
Cooking Directions
  1. Preheat the oven to 175C and line two 9" springform cake tins with baking parchment.
  2. In a large jug combine the soy milk and the lemon juice, stir and set aside to curdle.
  3. In the bowl of an electric mixer whip the vegan spread, golden syrup and caster sugar together till nice and creamy. Turn the mixer down to the lowest setting and add in the milk, flour, cocoa, coffee and baking powder. Mix until fully combined, stir through the raspberries until evenly distributed.
  4. Divide the batter between the prepared tins and bake for 30-35 minutes and a skewer inserted into the cake comes out cleanly. Cool in the tins for 10 minutes before releasing and transferring to a wire rack to cool completely.
  5. To make the frosting whip the vegan spread, icing sugar and cocoa powder in the bowl of an electric mixer. Wrap a tea towel around the top of your mixer to stop the mess. If your frosting is too stiff add a tiny splash of soy milk to loosen.
  6. Spread a generous layer of frosting over one half of the cake followed by a good splodge of good quality raspberry jam. Top with the other cake, frost the top and decorate with fresh raspberries. 

I’m sharing this recipe with the blog challenge  #WeShouldCocoa with Tin & Thyme.
SHARE:
4 comments

Creme Egg Milkshakes

4 comments
Easter is right around the corner, and the iconic Cadburys Creme Egg is popping up in recipes all over the place and this blog is not one to buck the trend.  There's nothing I won't do for a creme egg, they're my absolute favorite Easter treat.  In fact, instead of an Easter egg I usually recieve a Costco-sized box of creme eggs to munch my way through.  I'd love to tell you they last longer than a week, but they rarely do.

This Creme Egg Freakshake is the perfect Easter treat.

These Creme Egg milkshakes are a super fun way to serve up my favorite Easter treat, and boy are they a piece of cake to make. Just throw everything in a blender, whiz it up and prepare to get messy.

This Creme Egg Freakshake is the perfect Easter treat.

I used Nutella to glue the mini eggs to the rim of my glass, but I'm sure melted chocolate will work just as well.  You don't have to go all out on the presentation, but look how fun they look!  When you're making milkshakes from Creme Eggs you may aswell go all the way.  Chocolate overload!

Still needing more Creme Egg action? Why not check out my recipe for Creme Egg Slutty Brownies. Man alive are they awesome!

This Creme Egg Freakshake is the perfect Easter treat.


Creme Egg Milkshake


Ingredients:
  • Jar of Nutella
  • Bag of Mini Eggs, chopped
  • 3 Creme Eggs
  • 450ml whole milk
  • 2 scoops of chocolate ice cream
  • Whipped cream
Directions:
  1. First of all prepare your glasses. Scoop out two table spoons of nutella into a heatproof bowl and microwave for 10 second bursts until it's melted and runny. Pour into a piping bag and pipe swirls of Nutella on the inside of your milkshake glass. Using a teaspoon paint a layer of Nutella around the rim of your glass and roll in the chopped Mini Eggs.
  2. To make the milkshake place the milk, ice cream and two of the Creme Eggs in a blender and whizz up until fully liquidised. Pour into your glasses and top with a big swirl of whipped cream and drizzle with the remaining Nutella. Cut the remaining Creme Egg in half and pop it on top of your masterpiece. 

SHARE:
4 comments

Peanut Butter Stuffed Chocolate Cookies

Leave a Comment
Do you like chocolate? Do you like peanut butter? Do you like them both together? If the answer to these three questions is yes, then you simply must make these cookies!

Deliciously chocolatey cookies stuffed with lashings of peanut butter. Get the kettle on.

It's been a while since I've filled my freezer with hidden treats, something that had to be rectified.  Knowing I can be munching on a warm cookie in as little as twenty minutes is the most comforting feeling ever. Plus you're always ready for those unexpected guests. My mam has a habit of just showing up unannounced, and woe betide the daughter that has no treats for her hungry mother.

Deliciously chocolatey cookies stuffed with lashings of peanut butter. Get the kettle on.

I absolutely love these cookies, they are utterly delicious warm or cold. I admit, they are a bit of a labour of love, but this recipe makes around two dozen so if you pop them in the freezer you can have a cookie a day for almost a month.  That's a pretty decent cookie pay off if you ask me.

Deliciously chocolatey cookies stuffed with lashings of peanut butter. Get the kettle on.



Peanut Butter Stuffed Chocolate Cookies


Ingredients:
  • 200g dark chocolate, chopped up
  • 80g unsalted butter at room temperature
  • 75g peanut butter, smooth or crunchie
  • 50g golden caster sugar
  • 200g light brown sugar
  • 3 large, free range eggs
  • 200g plain flour
  • 1tbsp cocoa powder
  • 1tsp baking powder
  • 100g plain chocolate chips
Cooking Directions:
  1. In a heatproof bowl set over a pan of barely simmering water melt the dark chocolate, stirring until completely melted. Remove from the heat and set aside while you make your batter.
  2. In the bowl of an electric mixer, cream the butter, 50g of the peanut butter peanut butter and both sugars until light and creamy. Add the eggs one at a time, mixing thouroghly between each addition, scraping down the sides of the bowl with a rubber spatula from time to time. Turn the mixer down to its lowest setting and slowly pour in the chocolate, mix until everything is incorperated.
  3. Add the flour, baking powder and cocoa to the wet mixture and mix until just combined then stir through the chocolate chips with a wooden spoon. Cover the bowl with cling film and chill in the fridge for 1 hour.
  4. Preheat the oven to 175 ̊C, line 2 large baking sheets with parchment. Roll walnut sized balls of the dough in your hands and using your thumb make a deep indentation in the ball. Fill the hole with 1/2tsp of peanut butter and take a small piece of the dough and cover the peanut butter, roll into a ball. Repeat until you've used up all of your cookie dough.
  5. If freezing, place all of your cookie balls on a lined baking sheet, making sure they're not touching, and place in the freezer for an hour. Once frozen the cookies can be transfered into a freezerproof bag and can be frozen for up to 3 month. If they even last that long. When cooking from frozen preheat the oven to 160 ̊C, arrange the cookies on a lined baking sheet lined with parchment, making sure there's enough room between them for spreading, and bake for 18-20 minutes.
  6. Arrange your cookies on the prepared baking sheets, allowing around 2" between each cookie to allow for spreading. Bake in batches for 15 minutes until cooked around the edges but still a little soft in the center. Cool for 5 minutes on the baking sheet before transfering to a wire rack to cool completely.
SHARE:
0 comments

Lemon Meringue Pie - Revisited

1 comment
Recently, on Facebook, I was asked to share the very first post I wrote for my blog. It was for a blogging group I'm part of and it was such fun to see how much everyone has changed over the years, especially me. Dark images taken at night on my little point and click digital camera, I truely had no clue. I bet you're desperate to see it, well here you go, Lemon Meringue Pie. My favorite dessert in the whole world and the very first recipe posted on this here blog.

Lemon meringue pie with a gingersnap crust.

When I looked back on this sad excuse for food blogging a thought hit me, I haven't made a lemon meringue pie since that day back in 2008! That is something I had to rectify immediatly.  One thing hasn't changed, I still prefer a buttery biscuit base, but this time I went for gingersnaps rather than digestives. The ginger crust is just the perfect acompanyment to the zingy lemon custard.

Lemon meringue pie with a gingersnap crust.

This recipe is addapted from Gorgeous Cakes, which is one of the very first baking books I ever bought and one I still refer back to today.

Lemon Meringue Pie with a Gingersnap Crust
Ingredients
  • For the crust:
  • 250g gingersnap biscuits
  • 110g unsalted butter, melted

  • For the topping:
  • Zest and juce of 4 lemons
  • 1 tin of condensed milk
  • 4 large, free range eggs seperated
  • 110g caster sugar
Cooking Directions
  1. Whizz the biscuits in a food processor untill finely chopped. Put the crumbs in a bowl, add melted butter and mix until the crumbs are evenly coated with the butter. Press the mixture into a 20cm tart tin with a removable base. Start with the sides then move onto the base, using your fingers to press the mixture down.
  2. Preheat the oven to 170C. Before juicing the lemons roll them on the counter to release as much juice as possible. Combine the zest and juice with the condensed milk in a bowl, whisking till you have a smooth cream. Now, whisk in the egg yolks and pour onto the biscuit base.
  3. In the bowl of a stand mixer whisk the egg whites until they rise to a froth. Sprinkle over the sugar 1tbsp at a time, whisking well with each addition until you have a stiff and glossy meringue.
  4. Mound the meringue mixture on top of the lemon cream, taking it to the edge of the tin. bake for around 30 minutes or until the surface of the meringue is lightly golden and crusty, and the custard set. Remove from the oven and leave to cool before removing it from the tin.
  5. The pie is best eaten on the day it is baked. 
Of course, if you decide to give this a go please do tag me in your instagram posts, I'd love to see. I'm over at Katie_Petlamb.


SHARE:
1 comments
Previous PostOlder Posts Home
PREMIUM BLOGGER TEMPLATES BY pipdig
.post-body img { max-width: 640px !important; height: auto !important; } .pinit-wrapper img { max-width: 125px !important; height: auto !important; }