Wagon Wheel Brownies

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Were you even a British child in the early 90's if you didn't open your lunchbox to reveal a delicious chocolate Wagon Wheel sitting beside your sweaty cheese sandwiches?  They were the golden child of the school diners, kids would try and swap their whole lunch for a Jammy Wagon Wheel. Who wants a pink wafer when you can have the bad boy of the biscuit world.  Fast forward 23 years and I'm still partial, even though I'm pretty sure they have gotten significantly smaller. That or it's just my hands have gotten bigger, who knows.

Chocolate brownie swirled with marshmallow fluff, raspberry jam and studded with chunks of jammy waggon wheel.
 
After the success of my Jammy Dodger Blondies I've been on the lookout for more treats I can splice up into my baked goods.  When I saw the recipe for Wagon Wheel Brownies in Olive Magazine I just had to give it a go and cursed myself for not thinking of it first.  

Chocolate brownie swirled with marshmallow fluff, raspberry jam and studded with chunks of jammy waggon wheel.

Chocolate brownie swirled with marshmallow fluff, raspberry jam and studded with chunks of jammy waggon wheel.

Brownie batter, swirled with lashings of marshmallow fluff and raspberry jam with the periodic hunk of Wagon Wheel. What could go wrong?!  This is a brownie fit for a queen. Turn up anywhere with a tray of these babies and you'll make friends for life. Just don't blame me when they follow you around demanding more.

Chocolate brownie swirled with marshmallow fluff, raspberry jam and studded with chunks of jammy waggon wheel.


Wagon Wheel Brownies
( Based on a recipe from Olive Magazine)

Ingredients:
  • 375g unsalted butter
  • 375g good quality plain chocolate
  • 6 large, free range eggs
  • 350g golden caster sugar
  • 225g plain flour
  • 5tbsp marshmallow fluff
  • 5tbsp raspberry jam
  • 3 Wagon Wheel biscuits, roughly chopped
Cooking Directions:
  1. Preheat oven to 170°C and line a 33x23 brownie tin with baking parchment.
  2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. Mix the eggs and sugar together in a large jug and pour into the melted chocolate, mix till combined. Add in the flour and stir until just combined, take care not to over mix at this point.
  3. Pour the batter into the prepared pan and smooth out. Spoon blobs of marshmallow fluff and raspberry jam over the brownie batter and marble with a knife. Poke chunks of Wagon Wheel throughout the brownies. Bake for 25-30 minutes or until there is just a slight jiggle in the centre of the pan. Leave to cool completely, preferably overnight in the fridge. Cut into squares and enjoy.
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Newcastle Eats - Zucchini Pasta Bar

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There's been a wee bit of a buzz about Newcastle newcomer Zucchini since it opened a few month ago. Normally, I'm not one to give into blogger hype, despite being one myself.  I tend to rely on word of mouth, or simple proximity to where I am, at the moment hunger strikes.  For Zucchini, I had to make an exception as it just looked too good to ignore.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

I dragged Kris for a blustery walk into Newcastle after work one Saturday, with the lure of all the pasta he could eat and if he was good, a cake and beer too.  Zucchini is located on the 55° North roundabout, tucked away from the hustle and bustle of Newcastle City Centre. 

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

The restaurant has a wonderful chilled-out vibe. Minimal decor with clean open spaces gives Zucchini a total relaxed atmosphere. I could very easily see me whiling away a couple of hours with a selection of nibbles and a chilled bottle of wine without a care in the world.  It's been a long while since I dined alone but I could absolutely see myself feeling very comfortable as a solitary diner here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

We started out with a few sides, a beer and a glass of white wine.  In my humble opinion every meal should be accompanied by some sort of bread and oil, and this sourdough was just the ticket.  The thick, chewy crust was a thing of wonder. I would have liked a trickle of balsamic but that's just me being a bit finnicky.  I chose the Grissini nduja with creamy Gorgonzola, I mean do I even need to say anything more?! I have the biggest soft spot for nduja and if I see it on any menu, I just have to order it.  Many times I've been disappointed by my choice, faced with either low quality or chilli flakes masquerading as nduja (I'm looking at you, Zizzi) but not today.  Look at that hunk of sexy, spicy sausage hiding under the crisp grissini. I was on cloud nine!  The best part about it, the sides were all a mere £2 each. I'm kicking myself for not ordering more.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

On to the star of the show, the fresh pasta; which is made and hand rolled on site, may I add.  I went for the Pappardelle Amatriciana (Guanciale, tomato, white wine & pecorino) which was delicious.  The pasta was perfect, with just the right amount of bite. The chunks of Guanciale hidden within the folds of pasta made a wonderful change from the usual piggy suspect, pancetta. 

Kris chose the simple Tagliatelle Cioa E Pepe (parmesan, pecorino & black pepper).  It was rich, creamy and deliciously decident.  I love pepper and it really was the star of this dish, adding a slight heated punch to every bite.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Newcastles finally has a decent pasta bar, read all about my visit here.

Despite being absolutely fit to burst, I just couldn't turn down a desert. At just £3 a pop, I'd be daft not to indulge.  I've heard amazing things about their Tiramisu, but sadly it sits right atop my most hated sweets list, so that was out of the question.  Instead I opted for the chocolate mint truffles which came with a cute little hairpiece, which upon closer inspection turned out to be a chocolate mint candy floss.  What a neat little addition.  

All in, our bill came to £22.80.  I simply cannot believe the amazing value that Zucchini is knocking out.  If you consider that only a few days previous I was in Unos (out of necessity, I was on the quayside and hungry for pasta) and paid £25 for two bowls of pasta and two Pepsis. Needless to say, I'll be back to Zucchini, time and time again.  Mine's a white wine and a chunk of nduja, if you please.

Zucchini
55° North
Pilgrim Street
Newcastle Upon Tyne
NE1 6BL









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Confetti Birthday Cake

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One thing about being a baker is whenever a birthday or special occasion arrises, all eyes fall on you. Not that I don't love showering my loved ones in sweet treats, there's nothing more satisfying that watching someone you love enjoying something you've created. Ocassionally, it becomes a bit of a chore, a busmans holiday if you will. Then you remember you bloody love making cakes, and making people happy is awesome, so you whip up a ridic cute and ridic easy confetti cake. Take a bow, you're the confection queen (or king) once more.

This super cute confetti cake will be the belle of any ball.

Confetti cakes are so easy to make, it's simply a vanilla cake with a tonne of rainbow sprinkles baked into the batter to give a glorious, speckled surprise.  Sadly, the majority of British rainbow sprinkles are a bit rubbish, we can't use all the fun colours found in American sprinkles you see.  If you can, get your mitts on some super bright confetti sprinkles. TKMaxx is a great place to find imported ones.  Unfortunately, I couldn't get my little hands on any pots of fun so my cake is a little subtle. The brighter the sprinkle, the brighter the final result.

This super cute confetti cake will be the belle of any ball.

If you're feeling super lazy, or super chill, you can always utilise a box mix and stir in a few handfuls of sprinkles.  I promise I won't tell.


This super cute confetti cake will be the belle of any ball.

This super cute confetti cake will be the belle of any ball.


Confetti Cake


Ingredients
  • 350g caster sugar
  • 350g unsalted butter at room temperature
  • 6 large, free range eggs
  • 350g self raising flour
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 4tbsp whole milk
  • 150g rainbow sprinkles

  • For the frosting :
  • 250g unsalted butter at room temperature
  • 450g icing sugar
  • 1tsp vanilla extract
  • 4tbsp whole milk
  • rainbow sprinkles to decorate
Cooking Directions
  1. Preheat the oven to 170C and line 3 9" cake tins with baking paper. Place the butter and sugar in the bowl of an electric mixer and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully Incorporated add half of the flour and mix to combine, add the milk and vanilla extract followed by the remaining flour and mix again. Stir through the confetti sprinkles.
  2. Pour the batter into the prepared baking tins and bake for 35 minutes until golden brown and the cake springs back when you touch it. Allow to cool in the pans for 20 minutes before removing them and placing on a baking rack to finish cooling.
  3. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add the rest of your milk. You may find you need a little more, just go steady until you reach a nice spreadable consistency.
  4. Spread the frosting on top of your first cake, top with the next cake and repeat. Pop your top layer on and spread the remaining frosting on top and bring the excess down the sides of the cake. Once you've covered the cake in a layer of frosting, grab a bench scraper and hold it against the cake, pressing firmly drag the scraper around the cake to remove the excess frosting and reveal the cake layers for a semi frosted look. Pile a little more frosting on top of the cake and make a nice little swirl. Sprinkle with a few more confetti sprinkles and enjoy.
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Classic Hummus

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Sometimes the simplest meal is the best, when Summer rolls around I can happily sit in the garden and devour a tub of hummus with a loaf of crusty bread.  I could eat gallons of the stuff, plain or flavoured, I'm an equal opportunity hummus lover.  I have to admit, usually I'm fairly lazy and just treat myself to a premade pot whenever I'm at the supermarket but when the weather is nice and I have an afternoon free to relax with a good book I like to make my own.  I really have no excuse, it's so very easy and much more delicious than the store bought version. 

Once you've mastered this classic hummus you can start experimenting with flavours.

Once you've mastered this classic hummus you can start experimenting with flavours.

Once you've mastered this plain, no frills hummus you can start experimenting.  Add in all kinds of weird and wonderful flavours to your pot of loveliness.  My favourite is red pepper and jalapeno or sweet potato, utterly devine.

Once you've mastered this classic hummus you can start experimenting with flavours.

Once you've mastered this classic hummus you can start experimenting with flavours.

If you prefer a creamier, smooth hummus you can peel your chickpeas.  This adds about 20 minutes to your preparation but results in the silkiest hummus around.  I rarely do this, but sometimes it is nice, as a treat.

Once you've mastered this classic hummus you can start experimenting with flavours.




Classic Hummus

Ingredients
  • 1 400g tin of chickpeas
  • 2tbsp olive oil
  • 2tbsp tahini
  • 1/4tsp ground cumin
  • 2 garlic cloves, peeled
  • 1tsp salt
  • paprika and olive oil for sprinkling
Cooking Directions
  1. Pop all of your ingredients in the bowl of a food processor and blitz into a smooth paste. Scoop your hummus out and into a bowl, swirl the top with a spoon for a bit of jazz then drizzle with a little extra oil and sprinkle with paprika.
  2. Serve with veggies, flat breads or whatever you have around.
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Beer and Bacon Cookies

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Fathers Day is right around the corner, the shops are full of novelty socks and hilarious mugs sporting Darth Vader's face. If, like me, it makes your skin crawl to purchase such throwaway tat, then I've got you covered with a bad ass way to show your beloved dad the appreciation he deserves.  Take a simple chocolate chip cookie and pack it full of candied bacon and beer.  

Forget about the usual boring pair of socks, treat your dad to these beer and bacon cookies this Fathers Day.

It might sound like a bit of a strange combination, but trust me, these cookies are just amazing.  The beer keeps the bite light and chewy while the bacon adds the most delicious salty kick you've ever tasted.  I must have munched my way through a good four cookies before they even had a chance to cool down.

Forget about the usual boring pair of socks, treat your dad to these beer and bacon cookies this Fathers Day.

Forget about the usual boring pair of socks, treat your dad to these beer and bacon cookies this Fathers Day.

You might be tempted to skip the overnight chilling, but don't.  These cookies really benefit from that time in the fridge.  Without their little night time chiller session your cookies will come out mega flat and crispy. Not what you want at all. Keep em chewy and chill that dough.  Don't forget, as usual the dough can be frozen and stored in your freezer for 6 months. Freezer cookies are everyone's best friend.

Forget about the usual boring pair of socks, treat your dad to these beer and bacon cookies this Fathers Day.

Forget about the usual boring pair of socks, treat your dad to these beer and bacon cookies this Fathers Day.

Beer and Bacon Chocolate Chip Cookies
(Recipe slightly adapted from Donal Skehan)


Ingredients
  • For the candied bacon :
  • 250g smoked, streaky bacon
  • 4tbsp light brown sugar

  • For the cookie dough :
  • 275g light brown sugar
  • 225g caster sugar
  • 250g unsalted butter, at room temperature
  • 2 large, free range eggs
  • 1tsp vanilla extract
  • 4tbsp dark stout, I used a coffee porter
  • 475g plain flour
  • 1tsp baking powder
  • 300g dark chocolate, chopped
  • sea salt for sprinkling
Cooking Directions
  1. To make the candied bacon, preheat your oven to 200°C and line a baking tray with parchment paper. Sprinkle with 2 tablespoons of brown sugar. Lay the smokey bacon on top and cover with the remaining brown sugar. Place in the oven for 20 minutess. Allow to cool completely and, slice into 2cm pieces and set aside.
  2. In the bowl of an electric mixer beat the sugars and butter until light and pale. Break in the eggs one at a time, mixing between additions and pausing to scrape down the sides with a spatula. Mix in the vanilla extract and stout. Add the flour and baking powder and mix until just combined, mix through the chocolate chunks and bacon pieces. Bring the dough together and split into two chunks. Place each half on a sheet of cling film, roll up and form into a thick sausage shape, sealing the ends.
  3. Pop your sausages into the fridge and allow to chill overnight. The following day, take the dough out of the fridge, unwrap and slice each sausage into eight pieces. Place the slices onto a lined baking sheet, allowing room for spreading and sprinkle each cookie with a little sea salt.
  4. Preheat the oven to 180°C and bake for 20 minutes or until they are golden brown on the edges and ever so slightly pale in the centre. Allow to cool slightly before transferring to a wire rack to cool completely.
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Caramac Cupcakes

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As a child of the 80's I have eaten more than my fair share of Caramac bars.  The caramelised white chocolate candy was a bit of a sweetheart during the decade and you could find the iconic red and yellow packaged bars on most sweetshop shelves. Fast forward to 2017 and the beloved Caramac is almost unheard of. A retro treat reserved for people over the age of 30. Well guys, I'm here to tell you it's flipping delicious and you should hightail it to your local supermarket and treat yo'self to this sweet and caramelly delight.

A retro treat turned cupcake, Caramac's have never tasted so good.

As you've probably noticed by now, I enjoy transforming my favourite flavours into cute cupcakes, so of course Caramacs were always going to get the same treatment.  I've used a simple vanilla cupcake as the base with a simple switch, light brown sugar for caster.  This gives the most subtle caramel flavour, perfect when paired with the velvety Caramac frosting.

A retro treat turned cupcake, Caramac's have never tasted so good.

If you decide to give these, or any other of my recipes a whirl be sure to tag me in any photos you post. I love to see what you guys whip up.  Find me at Instagram Katie_Petlamb, Facebook and Twitter.  

A retro treat turned cupcake, Caramac's have never tasted so good.


Caramac Cupcakes

Ingredients:
  • 175g (1 1/2 sticks) unsalted butter, at room temperature
  • 175g (3/4 cup) light brown sugar
  • 3 large, free range eggs
  • 175g (1.5 cups) self raising flour
  • 1tsp baking powder
  • 50ml whole milk
For the frosting:
  • 125g (1/2cup) unsalted butter, at room temperature
  • 300g (2 1/3cups) icing sugar
  • 100g Caramac chocolate
  • 1tbsp whole milk (if needed)
  • Caramac buttons to decorate
Cooking Directions:
  1. Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside.
  2. The the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour and the baking powder. Mix till combined the mix in the vanilla extract.
  3. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
  4. To make the frosting first melt the Caramac chocolate in a heatproof bowl set over a saucepan 1/4 full of simmering water. Set aside. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the melted Caramac. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash of milk until you reach a nice piping consistency.
  5. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the Caramac frosting and pipe a cute swirl on each cake. Top with Caramac buttons or sections of the Caramac bar.
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Stove Top Vegetarian Lasagna

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I'm always on the search for a good, simple weeknight meal that can be knocked up in less than no time. This Stove Top Vegetarian Lasagna certainly falls into that category, you'll never believe how easy it is to make.  You'll have this piping hot dish on the table in less than 40 minutes and feel super smug at the mountains of veg hidden within the folds of pasta.  The best thing about this dish, is it's cooked entirely on the hob.  No baking for hours on end, just 30 minutes on the gas burner and you're good to go. What a treat!

A fantastic, quick midweek meal made without even switching on an oven.

I absolutely love making this lasagna, it's such an undemanding dish and can be customised with whatever veg you have lying around.  My favourites are mushroom, peppers, courgettes and aubegine. 

A fantastic, quick midweek meal made without even switching on an oven.

If, like me, you have a bit of a weakness for crispy cheese, you can pop the lasagna under the grill for a few minutes before serving but it's completely up to yourself. There's no need to turn the oven on at all. Perfect for when the nights get warmer and the thought of switching on the oven fills you with dread.

A fantastic, quick midweek meal made without even switching on an oven.


Stove Top Vegetarian Lasagna
(Recipe addapted from Two Peas and their Pod)


Ingredients
  • 1tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 courgette, chopped
  • 250g mushrooms, sliced
  • 1 aubergine, chopped
  • 4 cloves of garlic, finely chopped
  • 1/2tsp dried basil
  • 1/2tsp oregano
  • 5 lasagna sheets
  • 2 tins of chopped tomatoes with herbs
  • salt and pepper to taste
  • 125g ricotta cheese
  • 150g mozzarella
  • 25g Parmesan, grated
Cooking Directions
  1. In a large casserole dish with a lid, heat the olive oil over medium-high heat. Add onion, pepper, courgette, mushrooms and aubergine, and cook for 10 minutes or until the vegetables are just tender, stirring occasionally. Add the garlic, dried basil, dried oregano, salt and pepper.
  2. Snap the lasagna sheets into large pieces and fit them into the casserole dish, overlapping and piling them up a bit. Pour tomatoes over the pasta sheets making sure all the pasta is covered with the sauce. Reduce the heat to medium and cover the dish with a lid. Cook for 25 minutes.
  3. Remove the lid and dot ricotta cheese around the dish, cover with torn chunks of mozzarella and replace the lid and cook for a further 5 minutes until the cheese has melted. If you like a crispy top pop the dish under a preheated grill for 5 minutes until the cheese is bubbling and delicious. Serve piping hot with grated Parmesan cheese.
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Double Chocolate Banana Bread

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Banana bread is one of life's great pleasures. I love everything about this simple little loaf cake, the intoxicating fug it creates while baking is enough to make me weak at the knees.  I'm guilty of buying bananas with the sole purpose of allowing them to go black and gooey, just so I can mash em up and bake them into my absolute favorite cake. There's a reason we rarely serve up a banana bread in Pet Lamb, it's because I'll eat it all. No lie!

Double Chocolate Banana Bread, the best way to use up over ripe bananas.

There are so many versions of this cake all over the internet, it's amazing how versatile banana bread can be. This double chocolate version is so totally indulgent and rich that I only try to bake it on special occasions, I seriously have no control when it comes to this baby. 

Double Chocolate Banana Bread, the best way to use up over ripe bananas.

This particular loaf was whipped up so I could have an extra naughty birthday breakfast of dippy eggs followed by a slab of double chocolate banana bread, heated up in the oven of course.  Get that chocolate all nice and melty, it's no fun unless you get it all over your chops.  The perfect fuel for a busy day.

If you're a banana bread addict like me, check out my other favorite incarnation Hazelnut Chocolate Chip Banana Bread. It's a more sophisticated take on this loaf but equally as delicious!

Double Chocolate Banana Bread, the best way to use up over ripe bananas.



Double Chocolate Banana Bread

Ingredients
  • 50g (1/4cup) Butter, melted and cooled slightly
  • 60ml (1/4cup) Sunflower oil
  • 3 Over ripe bananas, mashed with a fork
  • 150g (3/4cup) Light brown sugar
  • 1 Large, free range egg
  • 1tsp Vanilla extract
  • 125g (1cup) Self raising flour
  • 60g (1/2cup) Cocoa powder
  • 1tsp Baking powder
  • 1/2tsp Salt
  • 150g (1cup) Chocolate Chips
Cooking Directions
  1. Preheat your oven to 175C and grease a loaf tin and line with baking parchment.
  2. In a large bowl mix together your mashed bananas, melted butter, oil, sugar, egg and vanilla extract until combined. Sift your flour, cocoa powder, baking powder and salt over the wet ingredients and stir until just combined. Stir through 3/4 of the chocolate chips and pour the batter into the prepared tin. Sprinkle over the remaining chocolate chips and bake for 60 minutes until a skewer inserted into the center of the cake comes out mostly clean. Remember there are chocolate chips in there so you may have to test the cake in a few places to ensure you're not just hitting melted chocolate.
  3. Allow to cool in the pan for 20 minutes before removing from the tin and placing on a wire rack to finish cooling. Slice while still warm and sticky, enjoy and try not to eat the whole thing.
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Nutella Swirl Cookies

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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.
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Vegan Chocolate Raspberry Cake

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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.
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Creme Egg Milkshakes

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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. 

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