Nutella and Salted Caramel Cookies Recipe

The Great British Bake Off is back on! Whoo! Who watched it the other night, I'm excited about this series. This makes me want to get baking again, so I found this recipe and I just had to make them because of how amazing they looked. Nutella and caramel two of my favourite things so why wouldn't you want them in a cookie. This recipe is super easy as I've changed it from the original so instead of making the caramel you just simply pop a Rolo in the middle of them - simple.

Ingredients 
110g Butter
350g Light brown sugar
2 Eggs
55g Cocoa powder
260g All-purpose flour
3/4 tbsp Baking Powder
100g Chocolate chips
8 tbsp Nutella
Caramel filled chocolate
Pinch of Salt

Method
1. Preheat your oven to 180ºC.
2. In a medium heat pan, melt the butter. Remove from the heat and stir in the brown sugar and eggs.
3. Then add the cocoa powder and tiny pinch of salt and baking powder. Stir until all is combined.
4. Sift in the flour and stir until there are no lumps. Add the chocolate chips.
5. On a baking tray take a heaped tbsp of the dough. Make an indent with your finger and spoon in the Nutella then add a piece of chocolate to the top. To the top add a piece of flattened dough and press down to seal the edges. Then sprinkle some salt on top.
6. Bake in the oven for around 8-10 minutes.

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Penut Butter and Caramel Slices Recipe

I can't remember the last time I baked something, it was probably my creme egg brownies, I had some free time recently so I thought I'de bake these Peanut and caramel slices. I never use to be a big fan of Peanut Butter but over the past couple of months, I've started to really enjoy it. I found this recipe and thought they sounded so delicious so I had to attempt to make them. This does seem like you need a lot of things and a long recipe but it's actually really easy to make.

Ingredients: 

For the base: 

200g Plain Flour

1 tbsp Cornflour

100g Golden Caster Sugar 

170g Unsalted Butter

1/4 tsp Salt 

For the middle

60g Unsalted Butter

55g Brown Sugar 

400g Condensed Milk 

3 tbsp Golden Syrup 

2 heaping tbsp Smooth Peanut Butter

For the chocolate top:

160g Milk Chocolate Chips

160g Dark Chocolate Chips

50g Unsalted butter

2 tbsp Smooth Peanut Butter

Method:

1. Preheat the oven to 180ºc and grease and line a square tin
2. Put the flour, salt, and sugar and keep adding the butter into a bowl and combine until the mixture is breadcrumb like. (You can do this by hand or using a food processor)
3. Put the breadcrumbs into the tin, make sure they are flat and in each corner. Bake for 35-40 minutes then leave to cool completely, may need to be put in the fridge.
4. Making the caramel - put the butter, sugar, and golden syrup into the pan and melt over a medium heat. Add the condensed milk then bring to the boil and stir constantly. Reduce to a medium-low heat and stir for a further 5 minutes until thickened. Then turn the heat off.
5. Warm the peanut butter in the microwave for around 10-20 seconds until slightly melted and stir into the caramel sauce.
6. Roughly chop the peanuts and spread them evenly over the shortbread base.
7. Pour the caramel over the peanuts and shortbread and leave to cool in a fridge.
8. Making the chocolate top - melt half the chocolate chips in a pan and then add the remaining chocolate chips and butter and continue to melt them. Melt 2 tbsp peanut butter in the microwave for 20 seconds.
9. Pour the melted chocolate over the caramel and level out. Add 3 parallel lines of peanut butter with a spoon then turn the tray 90º and with a skewer draw lines to create a marble effect.
10. Put in the fridge for about an hour until set. Then remove, cut and enjoy.

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CREME EGG BROWNINES RECIPE

Easter is the perfect time to bake so delicious treats. For many years, I've been seeing this recipe pop up on social media but I've never got round to actually making them and I always remember about it after Easter when all the creme eggs are also sold out. After making them I was like 'why haven't I made these before?' because they are delicious. Also, if you gave up chocolate for lent this could be the perfect treat to celebrate your achievement - congrats if you have, I could never.

Ingredients:
185g Dark Chocolate
185g Unsalted Butter
85g Plain Flour
40g Cocoa Powder
3 Eggs
275 Caster Sugar
6 Creme Eggs

Method:
1. Preheat the oven to 180ºc or Gas mark 4
2. Melt the butter and chocolate, works best if you do it over a pan of hot water then set aside
3. Crack the eggs into a bowl then add the sugar and mix together (until moose like)
4. Pour the chocolate into the mixed eggs and butter and gently fold it together until it's combined
5. Gently fold in the flour and cocoa powder into the mixture
6. Pour it into the tin and cook for 15 minutes
7. Take the brownies out of the oven then add the halved creme eggs and put back in the oven for another 5 to 10 minutes
8. Let the brownie cool then cut and enjoy

Have a wonderful Easter!

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Victoria Sponge Cake | Spring Collab with EmilyRose

After chatting with Twitter, Emily from www.emlaff.blogspot.co.uk/ and I decided to team up together and bring you a collab, we are both very excited as it's our first. We came up with the subject

of spring baking, Emily has decided to make some Scones. Where on the other hand I've gone for a classic victoria sponge with a filling of raspberries and cream - in my opinion, the raspberries make it healthier!

The recipe is below,  in case any of you want to have a go! Also, make sure you go and check out her blog, as it's lovely and leave her some nice comments! 

Ingredients

4 eggs

225g Caster Sugar

225g Self-raising flour

2tsp Baking powder

225g Soft margarine 
Your choice of filling (Double cream and Raspberries) 

Method: 

1. Preheat the oven to 180ºc/Gas mark 4 and grease 2 sandwich tins. I can also be a good idea to line them with baking paper, so they have less chance of sticking. 

2. In a large mixing bowl add the eggs. Then mix the sugar, flour, margarine and baking powder. 

3. Make sure everything is well mixed, with either a wooden spoon or electric whisk. 

4. Split the mixture and put into the tins. 

5. Place the cakes into the oven and cook for 25mins (try not to open the door until the end). 

6. Once golden take them out then place on a cooling tray, and leave until cold.

7. With one cake, fill the top with whatever you like. Some good fillings include Jam and whipped cream, strawberries and cream. I filled it with raspberries and whipped the double cream and dusted with icing sugar. 

** Please excuse the very flat top, it's because I left it in the oven for slightly too long, so had to put it on upside down!


Make sure you go and check out Emily's Scones!

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Banana Bread Loaf | Recipe

With everyone loving The Great British Bake Off at the moment, I thought it was about time I did another baking post. I had never made banana bread before so I thought it was a time I made some, I
have to admit it's become one of my new favourite cakes. This recipe is very simple to make, just add all the ingredients in a bowl and cook! 

The best time to make this is when you have some bananas that are starting to go brown. You could also try adding chocolate chips inside or chocolate on top. 

Let me know if you try it!

Ingredients 

225g Self-raising flour 

225g Caster sugar 

100g Soft margarine 

3 eggs 

1/2 tsp Cinnamon 

3 Bananas

Method 

1. Preheat the oven to 180ºC / gas mark 4. Also, grease a loaf tin and fill with baking paper.

2. In a large bowl mix together the flour, sugar, eggs and margarine, beat together using a wooden spoon or an electric whisk. 

3. Mix the banana in a bowl then add to the mixture also adding cinnamon into the mixture. 

4. Pour into the loaf tin and bake for 50 minutes (if you find the top is burning but the middle isn't cooking cover the top with tin foil).

What's your favourite cake or biscuits? 

Have you been watching The Great British Bake Off?

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Blueberry Muffins | Recipe

I love muffins especially blueberry ones but I've never actually made them myself before, I've baked cakes and cupcakes but never muffins. I do have to admit for my first time I am very proud and

pleased with my results. They are super easy and quick to make and taste really good, especially for breakfast!

If you don't like blueberries you could replace them with other fruit or chocolate. 

Let me know if you try them!

Makes 12 large muffins

Ingredients

375g Plain flour 

4 tsp Baking powder

100g Brown sugar 

100g Caster sugar 

2 eggs

1tsp Cinnamon (optional)

200ml Milk

1tsp Vanilla Extract

125ml Vegetable oil

350g Blueberries (fresh or frozen, I used frozen)

Method

1. Preheat the oven to 220ºc / 425ºF / Gas mark 7 and place muffins cases into a tray 

2. In a bowl mix the eggs and sugar together, then add the milk, vanilla and oil. 

3. Add the other ingredients into the wet mixture and fold in. Don't over mix otherwise they will go tough. To your mixture add 3/4 of the blueberries and fold in carefully otherwise they will get squashed. 

4. Spoon the mixture evenly into the cases and add the leftover blueberries to the top. 

5. Place in the oven and leave for 5 minutes on 220ºc. After 5 minutes turn the temperature down (with the muffins still in the oven) to 180ºc and leave to cook for a further 25-30 minutes until they are golden brown and look yummy to eat. 

What's your favourite flavour of muffin?

Are there any other recipes you would like me to try?

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