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

  • 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.

Vegan Chocolate Raspberry Cake

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

  • 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.

Creme Egg Milkshakes

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

  • Jar of Nutella
  • Bag of Mini Eggs, chopped
  • 3 Creme Eggs
  • 450ml whole milk
  • 2 scoops of chocolate ice cream
  • Whipped cream
  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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