Sunday, 5 July 2015

Creamy Oreo and Chocolate Chip Cookie Squares


When I saw these on this blog I knew I had to try them. Extremely unhealthy but I just couldn't resist, and seeing as I'm on my holidays I saw no reason not to indulge! Chocolate chip cookies covered in oreo cream and topped with chocolate. I'm not lying when I say these are absolutely amazing. Very indulgent and obviously to be eaten in moderation, but I will definitely be baking again. You won't regret making these!




Recipe

115g unsalted butter, softened
65g granulated sugar
100g light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon bicarbonate of soda
190g plain flour
1/4 teaspoon salt
350g chocolate chips
30 Oreo cookies
100g cream cheese

Cream butter and both sugars together until smooth. 

Add the egg and vanilla extract and mix to the butter/sugar mixture.



Add the flour, bicarb of soda and salt and gently fold into mixture until combined. 



Mix in 150g of chocolate chips, I used a bar of chocolate and cut it into chunks (buying the chips is so much more expensive!)


Pour into the prepared/greased tin (about 8 by 8 square tin). Chill in the fridge for about 15 mins.


Cook on 180c for about 20 minutes until golden brown on top. 


Whilst that is cooling, break up the oreos and add the cream cheese. Mix together until creamy and smooth. 



Add this to the cooled cookie. Let this cool in the fridge for about half an hour, then melt the remaining 200g chocolate and add this on top. 


Let this set for about half an hour in the fridge, and then cut into around 16 squares. Enjoy!




Liddie x

Lemon Drizzle Cake

We've had gorgeous weather here in England this week and I really wanted to bake something summery. I love lemon flavoured things and so I was instantly drawn towards lemon drizzle cake, a really light and lemony cake that you feel like eating in hot weather. This recipe just uses a basic cake recipe and is drizzled with a simple lemon sugar mixture. Perfect for a summer time treat! 


Recipe
4 eggs
225g self raising flour
225g margarine
225g caster sugar
Zest of 2 lemons
For the drizzle
85g caster sugar
Juice of 1 1/2 lemon


Preheat the oven to 180/160c fan. Firstly, cream together the margarine and sugar until creamy.
Add the eggs and whisk into the butter/sugar mixture until combined and smooth. 


Add the flour and gently fold into the mixture. 

Finely grate the zest of 2 lemons and add to the mixture. 


Add to a prepared loaf tin and bake for about 40 minutes until golden brown and a skewer comes out clean.


While the cake is still warm, make the drizzle by combining the lemon juice and sugar. Pour all over cake. 



Enjoy!




Liddie x

Monday, 22 June 2015

Chocolate and Salted Caramel Cake

This was my first attempt at this flavour combination but I have always liked the sound of it - I just needed the excuse to make a big cake! When my friend announced she was hosting a dinner party I jumped at the chance to make a dessert; and this is the cake I chose to make. I decided to make it in a bundt tin and so chose a recipe especially designed for this cake, so it would be easier to get out of the tin. Although the cake did end up sticking to the tin anyway, it's the sort of cake you can cover up with the icing and it tasted delicious despite this! Definitely worth a try. 


Recipe (from The Pink Whisk)
Cake
  • 185g butter, softened
  • 330g light muscovado sugar
  • 3 eggs, large
  • 230g plain flour
  • 70g self-raising flour
  • 80g cocoa powder
  • 1 tsp bicarbonate of soda
  • 250ml milk
  • 2 tbsps vinegar (malt or white wine)

Salted Caramel Icing
  • 70g caster sugar
  • 25g light muscovado sugar
  • 45g golden syrup
  • 100ml double cream
  • 25g butter, diced
  • 1/2 tsp vanilla
  • 1 tsp sea salt
  • 175g icing sugar

Method

Preheat the oven to 160c(fan)/180c. Measure the milk for the cake and add vinegar, setting it aside for now. 


Grease the tin, and then cream together the butter and sugar. 


Beat in the eggs, one at a time.


To finish, add the flours, cocoa, bicarb of soda and the milk/vinegar mix. Fold together gently until everything is combined. Transfer to the tin.


Bake for around 45 minutes until a skewer comes out clean. Leave to cool for around half an hour and then transfer onto a wire rack. 


To make the salted caramel sauce, heat together the sugars and syrup until the sugar is melted.



Add the butter, cream and vanilla and stir until combined. Bring it to the boil and simmer for 1 minute. 



Take off the heat and stir in the salt. Add to the icing sugar and mix well. Keep stirring to cool & thicken if it is too runny. However I had the opposite problem, and stirred it for too long meaning it hardened up and was difficult to drizzle neatly. I wish someone could have warned me about this so I will warn you! Drizzle the icing onto the cake and finish with chocolate shavings, I used crumbled up toffee crisp. Enjoy!





 Liddie x


Monday, 18 May 2015

Banana Bread

I'm not the biggest fan of bananas but I always buy them in the hope of being healthy and eating them as a snack instead of cake or chocolate. However, they always end up sitting there for too long and becoming overly ripe. So I decided this time, instead of chucking them away I would make some banana bread. My first attempt was just using a basic cake recipe with 2 banana's, however I adapted this recipe by adding less sugar but 1 more banana, and increasing the flour.  I also added chocolate chips to this recipe to add a little surprise. It turned out beautifully, very soft and light and a bit too moreish! 




Recipe

140g softened butter
90g caster sugar
180g self raising flour
1 teaspoon baking powder
2 eggs
3 mashed bananas

Method

Firstly, preheat the oven to about 150'c fan. Whisk together the butter and sugar until light and creamy.




After this, mix in the eggs. Then slowly fold in the flour, baking powder and then the mashed bananas. 

Pour this mixture into a loaf tin that has been greased and prepared with baking powder. Bake for about 40-50 minutes until a skewer comes out clean and it is golden brown on top.





Enjoy!

Liddie x








Thursday, 30 April 2015

Raspberry and White Chocolate 'Blondies'

I'd never heard of a 'blondie' before, but after a bit of research I found out they are like a white chocolate or vanilla version of brownies. I love brownies but I don't often do much chocolate baking, although I love chocolate I never feel like baking with it! So I thought these sounded perfect for me. Especially with my favourite combination of raspberry and white chocolate. I'm just obsessed with raspberries at the moment! These are definitely worth a try, they have a texture similar to brownies and it's hard to describe what they taste like - not really like cake at all, but delicious, you'll have to try them to find out!

 Recipe (from here)
  • 115g baking margarine / butter
  • 115g caster sugar
  • 2 medium eggs
  • 125g plain flour
  • 200g white chocolate, chopped
  • 115g fresh raspberries, washed
Firstly, preheat the oven to 190'C or 170'C fan, and grease a square tin.

Melt the butter with 100g of the white chocolate, I used a microwave but kept a good eye on it. 


Beat together the eggs with the sugar for about 5 minutes until its thick and pale.



Mix the flour gently into the egg mixture, and then mix in the melted white chocolate mixture.


Stir in 50g of the white chocolate and half of the raspberries.


Pour into the tin, and then place the remaining chocolate and raspberries on top. Bake for about 30 minutes until golden brown on top and when a skewer comes out clean. 



I added a few extra raspberries on top when they had come out of the oven, you can also sprinkle with icing sugar (which I forgot to do - oops!).


Enjoy!  

Liddie x











Sunday, 5 July 2015

Creamy Oreo and Chocolate Chip Cookie Squares


When I saw these on this blog I knew I had to try them. Extremely unhealthy but I just couldn't resist, and seeing as I'm on my holidays I saw no reason not to indulge! Chocolate chip cookies covered in oreo cream and topped with chocolate. I'm not lying when I say these are absolutely amazing. Very indulgent and obviously to be eaten in moderation, but I will definitely be baking again. You won't regret making these!




Recipe

115g unsalted butter, softened
65g granulated sugar
100g light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon bicarbonate of soda
190g plain flour
1/4 teaspoon salt
350g chocolate chips
30 Oreo cookies
100g cream cheese

Cream butter and both sugars together until smooth. 

Add the egg and vanilla extract and mix to the butter/sugar mixture.



Add the flour, bicarb of soda and salt and gently fold into mixture until combined. 



Mix in 150g of chocolate chips, I used a bar of chocolate and cut it into chunks (buying the chips is so much more expensive!)


Pour into the prepared/greased tin (about 8 by 8 square tin). Chill in the fridge for about 15 mins.


Cook on 180c for about 20 minutes until golden brown on top. 


Whilst that is cooling, break up the oreos and add the cream cheese. Mix together until creamy and smooth. 



Add this to the cooled cookie. Let this cool in the fridge for about half an hour, then melt the remaining 200g chocolate and add this on top. 


Let this set for about half an hour in the fridge, and then cut into around 16 squares. Enjoy!




Liddie x

Lemon Drizzle Cake

We've had gorgeous weather here in England this week and I really wanted to bake something summery. I love lemon flavoured things and so I was instantly drawn towards lemon drizzle cake, a really light and lemony cake that you feel like eating in hot weather. This recipe just uses a basic cake recipe and is drizzled with a simple lemon sugar mixture. Perfect for a summer time treat! 


Recipe
4 eggs
225g self raising flour
225g margarine
225g caster sugar
Zest of 2 lemons
For the drizzle
85g caster sugar
Juice of 1 1/2 lemon


Preheat the oven to 180/160c fan. Firstly, cream together the margarine and sugar until creamy.
Add the eggs and whisk into the butter/sugar mixture until combined and smooth. 


Add the flour and gently fold into the mixture. 

Finely grate the zest of 2 lemons and add to the mixture. 


Add to a prepared loaf tin and bake for about 40 minutes until golden brown and a skewer comes out clean.


While the cake is still warm, make the drizzle by combining the lemon juice and sugar. Pour all over cake. 



Enjoy!




Liddie x

Monday, 22 June 2015

Chocolate and Salted Caramel Cake

This was my first attempt at this flavour combination but I have always liked the sound of it - I just needed the excuse to make a big cake! When my friend announced she was hosting a dinner party I jumped at the chance to make a dessert; and this is the cake I chose to make. I decided to make it in a bundt tin and so chose a recipe especially designed for this cake, so it would be easier to get out of the tin. Although the cake did end up sticking to the tin anyway, it's the sort of cake you can cover up with the icing and it tasted delicious despite this! Definitely worth a try. 


Recipe (from The Pink Whisk)
Cake
  • 185g butter, softened
  • 330g light muscovado sugar
  • 3 eggs, large
  • 230g plain flour
  • 70g self-raising flour
  • 80g cocoa powder
  • 1 tsp bicarbonate of soda
  • 250ml milk
  • 2 tbsps vinegar (malt or white wine)

Salted Caramel Icing
  • 70g caster sugar
  • 25g light muscovado sugar
  • 45g golden syrup
  • 100ml double cream
  • 25g butter, diced
  • 1/2 tsp vanilla
  • 1 tsp sea salt
  • 175g icing sugar

Method

Preheat the oven to 160c(fan)/180c. Measure the milk for the cake and add vinegar, setting it aside for now. 


Grease the tin, and then cream together the butter and sugar. 


Beat in the eggs, one at a time.


To finish, add the flours, cocoa, bicarb of soda and the milk/vinegar mix. Fold together gently until everything is combined. Transfer to the tin.


Bake for around 45 minutes until a skewer comes out clean. Leave to cool for around half an hour and then transfer onto a wire rack. 


To make the salted caramel sauce, heat together the sugars and syrup until the sugar is melted.



Add the butter, cream and vanilla and stir until combined. Bring it to the boil and simmer for 1 minute. 



Take off the heat and stir in the salt. Add to the icing sugar and mix well. Keep stirring to cool & thicken if it is too runny. However I had the opposite problem, and stirred it for too long meaning it hardened up and was difficult to drizzle neatly. I wish someone could have warned me about this so I will warn you! Drizzle the icing onto the cake and finish with chocolate shavings, I used crumbled up toffee crisp. Enjoy!





 Liddie x


Monday, 18 May 2015

Banana Bread

I'm not the biggest fan of bananas but I always buy them in the hope of being healthy and eating them as a snack instead of cake or chocolate. However, they always end up sitting there for too long and becoming overly ripe. So I decided this time, instead of chucking them away I would make some banana bread. My first attempt was just using a basic cake recipe with 2 banana's, however I adapted this recipe by adding less sugar but 1 more banana, and increasing the flour.  I also added chocolate chips to this recipe to add a little surprise. It turned out beautifully, very soft and light and a bit too moreish! 




Recipe

140g softened butter
90g caster sugar
180g self raising flour
1 teaspoon baking powder
2 eggs
3 mashed bananas

Method

Firstly, preheat the oven to about 150'c fan. Whisk together the butter and sugar until light and creamy.




After this, mix in the eggs. Then slowly fold in the flour, baking powder and then the mashed bananas. 

Pour this mixture into a loaf tin that has been greased and prepared with baking powder. Bake for about 40-50 minutes until a skewer comes out clean and it is golden brown on top.





Enjoy!

Liddie x








Thursday, 30 April 2015

Raspberry and White Chocolate 'Blondies'

I'd never heard of a 'blondie' before, but after a bit of research I found out they are like a white chocolate or vanilla version of brownies. I love brownies but I don't often do much chocolate baking, although I love chocolate I never feel like baking with it! So I thought these sounded perfect for me. Especially with my favourite combination of raspberry and white chocolate. I'm just obsessed with raspberries at the moment! These are definitely worth a try, they have a texture similar to brownies and it's hard to describe what they taste like - not really like cake at all, but delicious, you'll have to try them to find out!

 Recipe (from here)
  • 115g baking margarine / butter
  • 115g caster sugar
  • 2 medium eggs
  • 125g plain flour
  • 200g white chocolate, chopped
  • 115g fresh raspberries, washed
Firstly, preheat the oven to 190'C or 170'C fan, and grease a square tin.

Melt the butter with 100g of the white chocolate, I used a microwave but kept a good eye on it. 


Beat together the eggs with the sugar for about 5 minutes until its thick and pale.



Mix the flour gently into the egg mixture, and then mix in the melted white chocolate mixture.


Stir in 50g of the white chocolate and half of the raspberries.


Pour into the tin, and then place the remaining chocolate and raspberries on top. Bake for about 30 minutes until golden brown on top and when a skewer comes out clean. 



I added a few extra raspberries on top when they had come out of the oven, you can also sprinkle with icing sugar (which I forgot to do - oops!).


Enjoy!  

Liddie x











 

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