So a few of you may seen today on facebook that I had a few cake orders to do and with the left over cake batter and icing, I made the tribe a chocolate tray bake. (for those of you whom didn't see, the pictures are at the bottom of this blog- pure food porn) I promised to post the recipe on here in the evening.... henceforth here I am, you're welcome!
As always with me, pure laziness as I cannot be faffed measuring out and weighing ingredients, its all cup measures I use. Just a standard brew cup (not a mug) and use the same cup throughout. I promise though as easy as the recipe is, it'll make the nicest moist chocolatey sponge you've ever tasted!
1 1/2 cups of plain flour
2/3 cup of cocoa powder
1 Tbsp baking powder
1/2 tsp of salt
1 1/2 cups granulated sugar
1/2 cup butter or margarine softened
2 large eggs
1 tsp vanilla
1 cup of milk
all my baking is done using a mixer
Cream together butter and sugar,
Mix eggs, vanilla and milk together in a jug and add to the butter mix (and mix)
Add cocoa powder, salt and baking powder (and mix)
Then finally add the flour.
Once thoroughly mixed (it should be pourable consistency) you can pour it into your desired baking trays depending on what you're using this mix for.
As a guideline its will make either ONE of the following...
A 25 x 25 lined cake tray. Bake in the oven for 50-60 minutes @180
20 cupcakes. Bake in the oven for 15-18 minutes @180
15 muffins. Bake in the oven for 20 minutes @180
2lb loaf tin. Bake in the oven for 50-60 minutes @180
250g block of butter
500g icing sugar
4 tbsp. milk
100g dark chocolate melted
1/2 cup cocoa
Soften butter in mixing bowl
Add Icing sugar
Add melted chocolate and mix thoroughly
One of my personal favs to make when I'm having a cheat day, going to the fridge each time with a spoon and sneaking bits! Nom nom nom nommage!!
Okay so absolutely no messing with the scales, who's got time for that shit when you're dying for a cheeky treat and the kids are having a melt down in the next room over who's turn it is next on fortnight!? Not me that's for sure! I find baking very relaxing and therapeutic, however throw a set of scales at me and a load of numbers, it suddenly turns into my worst nightmare.
Again with all my recipes so far, theres always variations on them for different taste sensations, which I will add at the bottom of this post. However the standard recipe will be my no1 fav cheesecake of white chocolate and raspberry.
2 200g tubs of soft cheese (I use asda or aldis own)
500ml tub of double cream
1 cup of icing sugar
Roughly 3/4 of a 400g pack of digestives (300g)
4 Tbsp. butter
1 tsp vanilla extract
300g white chocolate (this can be expensive so I buy aldis own which is only 33p a pack!)
5 Tbsp raspberry jam
150g punnet of raspberries
2 hours beforehand take your cream and cheese out and let them warm up to room temp.
1) Blitz the biscuits in a blender until they resemble crumbs.
2) Melt the butter in the microwave then add to the biscuits and mix thoroughly.
3) Line the bottom of your baking tin ( I use 25x 30 rectangle one) with greaseproof paper as it makes it much easier to portion out once set, then evenly spread your biscuit mix all alone the lined base. Once completely covered use the bottom of a glass tumbler to press the mixture down so its a flat even surface.
4) Melt your chocolate in a large microwavable bowl in the microwave, take care to keep checking on it and giving it a mix, do not let it burn. Once melted put to one side to completely cool but not set.
5) Whisk the cream, vanilla, soft cheese and the cooled melted white chocolate together until thick and fluffy.
6) Add your icing sugar and mix thoroughly.
7) Pour cheesecake mixture on top of your digestive mixture, spread out evenly ensuring all the biscuit mix is completely covered. Level the top with a fork.
8) Melt your Raspberry jam in the microwave, keeping a close eye on it so it doesn't burn. Once it resembles a runny texture, using a tablespoon drizzle it all over the top of your cheesecake, then scatter on your raspberries.
9) Leave to set in the fridge for at least 2 hours, then enjoy!!!
SALTED CARAMEL & BISCOFF.
Swap out the digestives for lotus biscoff biscuits.
Swap out the raspberry jam for salted caramel sauce.
Swap out the raspberries for broken up biscoff biscuits.
Swap out the white chocolate for 100g milk choc 2x terrys chocolate oranges. (1 1/2for the cheesecake mix and 1/2 for the topping)
Swap out the rapberry jam for chocolate spread.
Swap out the raspberries for broken up terrys chocolate orange.
Swap out the white chocolate for 300g of milk chocolate.
Swap out the raspberry jam for salted caramel sauce.
Swap out the raspberries for 2 packs of rolos or one sharing bag. Chop rolos in half and sprinkle on top of cheesecake mix.
Swap out white chocolate for 300g of dark chocolate.
Swap out Vanilla extract for 2 tsp of Mint flavouring.
Remove raspberry jam from recipe.
Swap out the raspberries with chopped up after 8s and 1 whole after 8 per slice.
Enjoy Lovelies!! Feel free to email me pictures of your makes, I will try to upload as many as I can to the blog.
Feedback is also always welcome.
Again as with all my recipes, easy peasy lemon squeezy!! No need to mess around with weighing scales and all that bollocks.
These are a favourite with the tribe. A batch makes 16 squares and there's never any left the next day haha frustrating but rewarding at the same time.
1 1/2 CUP OF PLAIN FLOUR
3/4 TSP BAKING POWDER
200G DARK CHOCOLATE
1 1/4 CUP OF CASTER SUGAR
1 TSP VANILLA EXTRACT
8 TBSP BUTTER
1) WHISK EGGS AND SUGAR UNTIL WHITE AND FLUFFY WITH LOTS OF BUBBLES.
2) MELT CHOCOLATE IN MICROWAVE, REMEMBER TO KEEP CHECKING ON IT AND STIRRING ANY LUMPS OUT, YOU DONT WANT IT TO BURN.
3) MELT BUTTER
4) ADD MELTED CHOCOLATE, VANILLA AND BUTTER TO EGG MIX ADD BLEND AGAIN.
5) COMBINE FLOUR AND BAKING POWDER, GENTLY FOLD INTO THE WET MIX USING FIGURE OF 8 MOTIONS. YOU DO NOT WANT TO BE ROUGH, TRY TO KEEP AS MANY BUBBLES IN YOUR MIXTURE AS POSSIBLE.
6) PLACE MIXTURE IN YOUR LINED BAKING TRAY, I USE A 25X25 TRAY, I SPRAY FRY LIGHT ON MY TRAY THEN I PLACE BAKING PAPER ON TOP.
7) BAKE AT 180 FOR 25-30 MINUTES, KEEPING A CLOSE EYE ON THEM TOWARDS THE 20 MINUTE MARK. DO NOT OPEN THE OVEN UNTIL THEYRE DONE OTHERWISE THEY WILL COLLAPSE IN THE MIDDLE.
VARIATIONS OF THIS RECIPE...
DO STEPS 1-5 AS ABOVE.
BEFORE PLACING YOUR MIXTURE IN THE BAKING TRAY DO THIS, THANK ME LATER.
I USE A PACK OF READY MADE BECAUSE I'M LAZY. ROLL OUT AND LINE THE BOTTOM OF YOUR BAKING TIN WITH CHOCOLATE CHIP COOKIE DOUGH.
THEN PLACE ON TOP OF YOU COOKIE DOUGH, LINES OF EITHER REESES PEANUT BUTTER CUPS OR OREO BISCUITS.
THEN PUT YOUR BROWNIE MIXTURE OVER THIS AND COOK AS ABOVE.
THESE ARE JUST TOO NAUGHTY HAHA HIDE THEM FROM THE KIDS!!!
WE'VE MADE THE SLUTTY BROWNIES (WITH THE REESES) IN MUFFIN CASES TOO AS IT'S EASIER TO FREEZE/PORTION AS YOU'RE NOT CUTTING THROUGH THE GOOEYNESS AND CONSTANTLY WIPING YOUR KNIFE CLEAN!
Welcome to my recipe page....
I have a massive sweet tooth, I'm usually the girl checking out the dessert menu in the restaurants first and fock it lifes to short!! Anyone who knows me knows I love to cook/bake so on here I'll be sharing my recipes with you guys. My staple bakes are....