Bourbon Brownies

These little goodies are the perfect step up from your traditional brownie, especially if you are a biscuit lover like I am!

INGREDIENTS:

1/2 cup margarine (melted)

1 cup white sugar

2 eggs

1 tsp vanilla extract

1/2 cup all purpose plain flour

1/2 tsp baking powder

1/4 tsp salt

4 tbsp cocoa powder

HOW TO: 

Grease a baking tray with butter and line with grease proof baking paper.

Carefully half each bourbon biscuit in half.

Place bourbon biscuits onto the baking tray evenly spaced out.

Melt the margarine, add in the sugar, cocoa and eggs and mix well until smooth. Add in remaining ingredients and mix well until combined. This mixture is quite thick so can be tricky to work with!

Add the mixture carefully to the baking tray, trying your best not to move the bourbons too much.

Bake the brownies for 30 minutes at 180 degrees, and then leave to cool before removing from the tray and cutting into bourbon sized pieces.

 

Egg-travagent Shortbread

Happy Easter Weekend everyone!

I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.

IMG_0351

INGREDIENTS:

Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!) 

1/2 bar salted butter 

126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base) 

300g milk chocolate 

100g white chocolate 

1 tin condensed milk 

1 tbsp soft brown sugar 

DSCN0636

DSCN0641

METHOD: 

Line a baking tray with grease-proof paper.

Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.

Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.

To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.

Allow caramel to cool and set before adding the chocolate.

Melt the milk and white chocolate (I use a microwave,  however you can use a bowl over boiling water), and pour over the caramel layer.

Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!

DSCN0637

DSCN0646

DSCN0659

 

 

Blueberry Banana Bread Recipe

I love banana bread, especially when it’s freshly out the oven. I thought I’d give a little fruity twist on the classic recipe and add fresh blueberries. Let me know what you think!

 

INGREDIENTS: 

2 1/2 cups all purpose flour 

1/2 cup granulated sugar 

1/2 packed brown sugar 

3 1/2 tsp baking powder 

1 tsp salt 

3 tsp vegetable oil 

1/3 cup milk (I used semi-skimmed) 

1 egg 

2-3 bananas 

img_1500

METHOD:

Pre heat oven to 180°c. Line and grease a loaf tin and set aside. 

In a large bowl, mix together the flour, sugars, baking powder, and salt. 

In a separate bowl mash the bananas. Add in the egg, vegetable oil, and milk and mix until well combined. 

Add the liquid mixture to the dry ingredients and stir until a sticky dough forms. 

Add the blueberries and fold until well combined. 

Pour the dough into the lined tin and pop into the oven for 60 minutes, checking regularly, until golden brown and a metal pick comes out clean. 

Removed from oven and place on a wire wrack until cool. 

 

img_1502

signature

12 Days of Christmas Cookies: Day 12- Gingerbread Bears

Merry Christmas Eve everyone! I thought I would end my 12 Days of Christmas Cookies with how I started… Gingerbread! Gingerbread is so versatile, and you can be as creative as you like with different shapes and decorations. Today, I decided to make these cute gingerbread bears.

img_1117

Ingredients 

175g butter or margarine 

175g light muscovado sugar 

2 eggs- beaten 

450g plain flour 

2 tsp baking powder 

2 tbs ground ginger

2 tsp mixed spice 

Your choice of nuts. I used a mixture of almonds, walnuts, and hazelnuts. You need one for each bear that you make. 

Method

Pre-head oven to 180°c. Line a flat baking tray with grease-proof paper. 

Combine the plain flour, baking powder and spices together. In a separate bowl, cream the butter/margarine and muscovado sugar together, then add in the beaten egg, mixing well. Finally, add the dry ingredients into the butter mixture and stir until a soft smooth dough is formed. Wrap in cling film or grease-proof paper and refrigerate, or roll out on a floured surface straight away. 

Cut out the bear shape from the dough and place them onto the lined baking tray. Place the nut in the middle of the bear, and wrap the arms of the bear around the nut. 

Depending on the thickness of your gingerbread, bake for around 5 minutes, checking on the cookies. 

Once they are baked, remove from the oven and let them cool before decorating. 

I mixed up thick icing and piped eyes, ears and buttons onto the bears for a better effect. 

 

Enjoy!

I hope you all have a very Merry Christmas & Happy New Year!

Thank you for reading.

Lots of love,

Signature

 

12 Days of Christmas Cookies: Day 10- Sugar Cookie Ornaments

This recipe is super versatile. The dough can be used for a variety of cookies. Today I made the dough into Christmas ornaments, fit for your tree!

img_1088

Ingredients 

1 1/2 cups softened butter

2 cups caster sugar 

4 eggs 

5 cups plain flour 

2 tsp baking powder 

1 tsp salt 

Method 

Pre-heat oven to 200°c. Line a baking tray with grease0proof paper.

Cream the butter and sugar together, then beat in the eggs to the mixture. In a separate bowl combine the flour, salt and baking powder. Slowly add in the flour mixture to the liquid mix. 

Cover the dough and chill for at least an hour. 

Roll out the dough on a floured surface and cut your desired shapes. 

Bake for 6-8 minutes. Remove from oven and cool before decorating. 

Mix up your desired icing and decorate as you like! 

img_1081

img_1087

Signature

 

12 Days of Christmas Cookies: Day 8- Cranberry & Pistachio Biscotti

Biscotti are hard Italian biscuits. They are traditionally made with hazelnut and aniseed but can be flavoured with a variety of other nuts and fruit. Today I made festive biscotti, with flecks of green pistachios and red cranberries, with a sprinkle of icing sugar for added sweetness!

Biscotti are hard and crunchy because they are twice-cooked (‘bis’ is Italian for twice and ‘cotti’ for cooked).

Give them a go and let me know what you think!

 

Ingredients 

4 tbs olive oil 

150g caster sugar

2 tsp maple syrup 

2 eggs 

225g plain flour

1/4 tsp salt

1 tsp baking powder

Dried cranberries

Pistachios (shelled)

 

Method 

Pre-heat oven to 150°c. Line flat baking tray with grease-proof paper. 

Mix together the oil and sugar, then beat in the eggs and maple syrup. In a separate bowl mix together the plain flour, salt and baking powder, and then gradually stir into the liquid mixture. 

Once the dough is formed, divide in half, and then wet your hands with cool water, as this will make handling the sticky dough a bit easier. Mould the dough into two log shapes and place onto the baking tray. 

Bake for 35 minutes until golden brown. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 140°c. Use a sharp knife and cut the log into thick diagonal slices, and lay them on their sides. Place back into the oven for about 8-10 minutes to allow them to dry and crisp up. 

img_1048

Signature

12 Days of Christmas Cookies: Day 6- Grinch Cookies

I was so tempted to keep this recipe until Day 12, but I was far too excited to share my all time favourite Christmas movie inspired bake!

These Grinch green cookies are complete with a candy cinnamon heart that definitely is ‘two sizes too small’!

img_1007

Ingredients 

170g butter

170g plain flour 

57g icing sugar

57g custard powder 

green food colouring- I used a gel type so I didn’t need to use as much. (Add as much until you get the colour you like.)

icing sugar for dusting

small candy hearts (if you cannot get these then you can always make sugar paste hearts) 

 

Method 

Pre heat oven to 175°c. Line a flat baking tray with grease proof paper. 

Mix all ingredient together in a bowl. Roll the dough into small balls and place equally spaced onto the baking tray. 

Bake for around 10 minutes, checking frequently, or until golden brown at the edges (this may be difficult to tell due to the cookies being green!) 

Remove from the oven and allow to cool for a little bit before dusting them in icing sugar. Last, but not least, gently press the candy heart into the centre of the cookie.

 

Signature