Chocolate chip fairy cakes

This recipe is super cheap, quick and easy with minimal washing up and minimal effort. It’s for those times when you want to have  homemade cake but not spend an eternity making it.

Total time: 35 mins (15 mins prep, 20 mins baking)

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Makes 12 fairy cakes

Ingredients:

  • 125g Butter or 125ml oil
  • 125g sugar ( may need to be reduced)
  • 125g Self raising flour
  • 2 eggs, beaten
  • 2 tablespoons of milk
  • 50g milk chocolate chips

Method:

1. Preheat your oven to 180° and line a bun tine with fairy cases

2. Cream the butter and sugar together in a mixing bowl until pale, light and fluffy. ( When I am feeling lazy I do this with a wooden spoon)

3. Then add the eggs one at a time until fully incorporated

4. In another bowl weigh out the flour then sift this into the creamed butter and sugar. Fold it into the mixture with a tablespoon.

5. Add 2 tbsp of milk to the mixture and finally add the chocolate chips. Mix in the chocolate chips so that they are evenly distributed in the mixture. Then put into the preheated oven to bake for 20 mins. After 15 mins turn the tray around so thay all bake evenly.

6. You will know when they are baked as they will have a golden brown colour and spring back when gently touched

7. Eat warm straight from the oven or leave to cool on a cooling rack and then transfer to an airtight box to store.

These taste better the longer you leave them.

Chocolate & Raspberry Roulade

 

Ingredients:

For the cake

  • 175g dark chocolate
  • 6 eggs separated
  • 175g Caster Sugar

For The Chocolate Buttercream

  • 150g butter
  • 50g icing sugar
  • 200g dark chocolate

To fill

  • 1 carton of double cream
  • 1 punnet of raspberries

Method:

To make the Buttercream

  1. Beat the butter and icing sugar together and fold in the melted chocolate. Leave until cool enough to spread.

Making the cake

  1. Lightly grease a 34 x 24 x 2cm (13″ x 9″) swiss roll tin with sunflower oil.
  2. Melt the chocolate in a bowl and leave to cool
  3. Combine the egg yolks and sugar in a large bowl and whisk together until light and creamy. Add the cooled chocolate and stir to blend evenly
  4. In a spearate bowl whisk the egg whites until stiff but not dry. Carefully fold into the chocolate mixture.
  5. Turn the chocolate mixture into the tin, tilting it so that the mixture spreads evenly into the corners. Bake in a preheated oven at 180)c for 20 mins or until firm to the touch
  6. Remove from the oven. Place a clean, dry tea towel on top of the cake and on top of this lay another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place.
  7. Remove the tea towels from the sponge and turn it out onto a piece of baking parchment that has been liberally sprinkled with sifted icing sugar . Peel the Lining paper over the cake .

To Assemble

Spread the preprepared buttercream in an even layer on top of the cake. On top of this add a layer of whipped cream. For the final layer sprinkle over the raspberries.

Roll up the cake from the long edge, using the sugared paper to help lift the cake and roll it forward

Dust with more icing sugar before serving

Recipe taken from James Martin

 

 

Cheesecake in a glass

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Ingredients:

1 packet cream cheese
1 cup Nutella
1 packet Oreo Biscuits
2 tablespoons Butter
200 grams Condensed Milk
1 teaspoon Vanilla Extract

For the Nutella Ganache
150 grams Cream
3 tablespoons Nutella

Method:

Crush the biscuits into fine breadcrumbs

Melt the butter then add to the crushed biscuits, mix altogether then spoon into serving glasses. Press down with  glass then place in the fridge to set for 15 mins

Mix together the cream cheese and condensed milk in a bowl, then add the nutella and mix. Using an icecream scoop, place the chocolate cream mixture into the glasses ontop of the biscuit mix. Give the serving glass a tap to level out the mixture.  Leave to set for one hour.

After the cheescake has set, it’s now time to make the ganache. Melt the nutella and cream together in the microwave until combined. Spoon over the cheescake mixture and leave to set for 2 hours. Once set, garnish with a fererro Rocher chocolate

Video recipe here: 

Chocolate and Orange Cheesecake

This cheesecake is light and airy and has an almost mousse like texture. The chocolate and orange flavour combination is always a winner and did I mention it’s a no bake recipe!

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Recipe taken from Anthony Worral Thompson

Ingredients:

For the biscuit base:

  • 75g butter
  • 150g digestive biscuits crushed

For the filling:

  • 25g butter
  • 110g orange flavoured chocolate
  • 1 tablespoon cocoa powder
  • 1 tablespoon of powdered gelatin
  • 200g cream cheese
  • The zest of one orange
  • 4 tbsp granulated sugar , or more depending on your taste
  • 2 eggs, separated

Optional: Double cream to decorate

Method:

For the biscuit base, crush the biscuits in a bowl then in another bowl melt the butter in the microwave. Add the melted butter to the crushed biscuits and mix until thoroughly combined. Pour the biscuit mixture into a 20cm loose bottomed cake tin and spread the mixture out evenly. Pat the mixture down to flatten. Place in the fridge to chill whilst you make the filling.

Boil the kettle

For the filling, melt the chocolate, butter and cocoa powder in a medium sized bowl in the microwave. Cool slightly. Now it’s time to prepare the gelatin, add 75 ml just-boiled water to a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear and all the granules have fully dissolved.

In a large bowl beat the cream cheese to soften it then mix in the orange zest, sugar and 2 egg yolks. Stir in the cooled chocolate mixture

In another bowl whisk the egg whites until stiff. Using a large metal spoon fold them into the chocolate mixture, then fold in the gelatin liquid. Pour over the biscuit base and chill for 2-3 hours until firm.

 

Giant Iced Millie’s Cookie

Here’s my first attempt at the Giant Iced Millie’s Cookie. For those of you overseas not familiar with Millie’s cookies it’s a bakery chain here in the UK. One of their signature products are the giant cookies that they do for special occasions and as you can see from the picture below it’s like a giant skillet cookie. It’s really simple to do and is a nice twist on the traditional chocolate chip cookie. Mine says congratulations as it was baked in celebration of my sister getting into uni. Just use your favourite chocolate chip cookie recipe (or you can use mine) Chewy Chocolate Chip Cookies,  bake it in a cake pan for around 40 mins (depends on the thickness), cool then ice and you’re good to go!

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Pizza Hut à la Maison

You know when you’re really craving something to eat but don’t know exactly what it is that you want to eat. Well this is the result of that. Quick and easy to make,made with  store cupboard ingredients and uses up left overs. You can thank me later !

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Ingredients:

  • ½ tbsp tomato paste

  • 1 round flatbread (pita, tortilla, etc.)

  • 1 oz grated mozzarella cheese

  • ¼ bell pepper cut into thin strips

  • 1 black olive cut into slices

  • 1 pinch of oregano

(n.b I used whatever I had in the house so you can see I’ve used a tortilla wrap, cheddar cheese, and jalepenos instead of olives . You could use leftover meat as well)

Method: 

  1. Place the flatbread in the skillet and cook over low heat.
  2. Spread the tomato paste over the flatbread.
  3. Add the mozzarella cheese (or cheddar ), peppers and olives.
  4. Add a pinch of oregano, cover the skillet and cook over low heat until the dough is crisp and cheese is melted.
Video link to recipe: https://www.tastemade.com/videos/skillet-pizza 

 

And for Dessert……

Cookie dough of course

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Ingredients:

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet(milk) chocolate chips

Method:

  1. Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugars on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.
  2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
  3. Put the mixture into an oven dish and bake for around 20-30 mins or until just golden on top.
  4. Serve with vanilla icecream drizzled caramel sauce and some grated dark chocolate.