Please come join me ☞ Sweet Life
These delightfully soft, chewy and indulgent cookies are any chocolate lovers dream! They are wonderfully comforting on a cold Autumn/winters night with a glass of milk, especially still warm and fresh out of the oven.
You can find the recipe below that I followed just using half the quantities for a smaller batch of goodies. http://www.averiecooks.com/2015/11/hot-chocolate-cookies.html
I only used dairy milk chocolate instead of the recommended dark chocolate in the centre,which I advise you using as the dairy milk seems to stay solid so you don’t get the lovely ooze of chocolate in the middle.Although the marshmallow did suffice this time thankfully ☺ .
My top tip for this recipe would also be to only bake the cookies for ten minutes instead of fifteen. Adding the chocolate piece & marshmallow middle, half way through cooking time.
You could also make cookie cups using a patty tin and the same principles as before unless you’d like to fill them with milk or something afterwards in which case omitt the center goodness. I topped mine with walls soft scoop vanilla ice cream which made a lovely cute little desert.
I will definitely be making these cookies again and I highly recommend you giving them a go! There much easier than you think to make.The only problem is leaving the cookie dough chilling in the fridge for so long the suspense in unreal! 😂
Ttfn my fellow little cookie monsters
These cute spooky creations make perfect little halloween cupcake toppers or could be used as part of a terrifyingly tasty Eton mess come witching hour. They are also scarily fun and easy to make!
You only need these 3 ingredients to make 10-12 meringues:
2 large egg whites
2 oz caster sugar or icing sugar ( I used a combination of both)
Black fondant icing to decorate.
1. Pre-heat oven to 100°c & place the rack in the middle of the oven. line or grease a baking sheet. Have a piping bag ready with a plain tip in.
2. In a bowl (and electric mixer works best for this job) whisk egg whites until white & they hold soft peaks. Gradually add sugar a bit at a time and beat until the meringue holds very stiff peaks.
3. Transfer the meringue into piping bag and holdingredients the bag vertical pipe high mounds.
4. Bake for 1-1 1/2 hours until dry and crisp to the touch. Leave meringues in the oven to cool properly for at least a few hours.
5. To decorate roll out fondant thinly &cut small circles out for the eyes and carefully stick them on with a very small dab of sugar glue or water.
I dare anyone not to like these sweet ghosties!
Booo for now
It feels like forever since my last post! Guess I haven’t felt like writing much recently. It’s that time of year again where all I want to do is hibernate. However with hibernation unfortunately not being an option, I’m here to write about these luxurious viennese whirl biscuits.
175g (6 oz) margarine
50g (2 oz) Caster sugar
175g (6 oz) self raising flour
Few drops of vanilla essence
Difficulty : hard
1. Preheat oven to 160°c & grease a baking tray.
2. Cream sugar & fat very thoroughly, stir the essence and flour in.
3. Put the mix in a piping bag with a star nozzle and pipe whirls onto baking tray. Bake for about 20 minutes.
4. When cooled, sandwhich together with jam and buttercream, then finish with a light dusting of icing sugar.
You could also make fingers by piping lengths onto tray then once baked & cool sandwhich together with jam or buttercream and dip both ends in melted chocolate.
Perfect served with a cup of tea or posh coffee!
Who else is looking foward to but also dreading the thought of watching the last great British bake off as we know it this Wednesday?
I regularly bake alsorts of biscuits, with my son usually, when we’ve ran out of bought ones&inbetween shopping trips.
I tend to use anything we have left in the cupboards and determine what to make from there. This certain week we had quite a bit of ground oats left, when the idea of old skool melting moments popped into my head. I already had the recipe for them in my old Be-ro book. You can find the same online version here : http://www.be-ro.co.uk/recipe/showrec25.html?rec=25
As you can see I added a little twist to my version with some small pieces of caramilised apple instead of the usual glace cherry in the middle. The apple added a sweeter& softer center to the traditional cherry one.
These are ideal biscuits to eat at breakfast time with a quick cup of tea if your in a rush and don’t have time for nothing substantial while lunch. Have some of these on standby for the next time you accidently lay in or can’t get motivated to make that porridge!
If like me you were glued to the TV during the great British bake off last night you will have noticed next week is biscuit themed, even more motivation to russel up a batch of these beauties 😘
Remember an apple a day keeps the doctor away sweeties
One of my favourite things in the whole wide culinary world is simply a cold glass of milk and a couple of chocolate chip cookies, preferably right before bed time. It’s a combination I’ve loved for years, since I was a very young child and that’s probably one of the reasons I like it so much! That was the main inspiration behind making this cake anyhow.
Although I am obsessed with cookies in many different forms/varieties such as, Ben & Jerry’s cookie dough ice-cream, millie’s bakery chewy white chocolate cookies, Maryland double chocolate chip cookies and of course oreos that’s just to name a few! You can find the recipe for my soft style chocolate chip cookies here; http://wp.me/p6UAuA-38
As you can see I’m a cookie fiend & if you feel the same way about the rich biscuit too be sure to try out this cake recipe, I can guarantee you won’t be disappointed!
For the cake;
100g/4oz Caster sugar
100g/4oz self raising flour
50g/2oz melted milk chocolate
2 crushed cookie biscuits
100ml freshly whipped sweetened double cream
50g/2oz melted milk chocolate
3 chocolate chip cookies
- Cream butter and sugar until light and creamy.
- Add a little flour with each egg and stir until everything’s combined.
- Gently mix in melted chocolate and pour mix into a cake tin.
- Crush the cookies on top of the cake mixture. ( This way they won’t all sink to the bottom of the cake which tends to happen if you stir the cookie pieces into the cake mix itself)
- Put in the oven and bake for around 20-25 minutes in a preheated oven at 180°c/160°c fan/gas 4.
- Once baked, remove from oven and leave to cool before removing cake from the tin.
- Once removed, slice cake in half and spread/pipe the bottom layer with the whipped cream. Cover the top half with melted chocolate then sandwhich the two halves together.
- Decorate the top with a few cookies.
Bobs your uncle, you have a simply delicious cookie & cream cake the whole family will enjoy no matter what their age!!
Be sure to tune into bbc 1 at 8pm this week, gbbo is finally back & its cake week!!!
cooking time 30-45 minutes
Serves/makes 6-8 small tarts
The combination of almond and apricot is heavenly and this recipe showcases both of them at their very best!
60z of sweet shortcrust pastry either shop bought or you can find my trusty recipe I always use here; http://wp.me/p6UAuA-6Z
Almond filling: 4oz butter, 4oz Caster sugar,3 eggs,4oz ground almonds,few drops almond or vanilla extract,apricot jam.
Decoration: ripe apricots stoned & halved, apricot jam,icing.
- Preheat oven to 190°c/170°c fan/gas 5.Get a flat baking tray.
- Make pastry & chill.
- Roll out the pastry on floured worktop and use to line the tart tins. Prick the bases lightly with a fork then chill in the fridge for 10 minutes.
- Bake pastry cases blind for about 10 minutes or until pale brown.
- Put the fat and sugar in a mixer,food processor or bowl and beat until creamy. Add eggs then ground almonds, extract and mix until it’s all incorporated.
- Spread a little apricot jam over the Base of the tarts and spoon the frangipani mixture on top. Bake for 20-30 minutes until the filling sets. Take out of oven and cool.
- Meanwhile, gently poach the apricot halves in water until tender then put aside to cool.
- Arrange the apricots on top of the tarts. Warm some of the apricot jam. Brush the jam over the apricot halves to glaze. Drizzle or swirl with the icing to finish.
Serve tart cold with a warm drink or hot with custard/ice cream for a fruity & comforting dessert this summer.