OXO Good Grips Spatula Givaway!!!

Back in the day everyone baked with a wooden spoon. Today even if a recipe tells or suggests a wooden spoon I automatically grab a spatula.

No matter if you are baking by hand or with a stand mixer you will at some point need a spatula. They are perfect for scrapping down bowls and folding in egg whites! They are great to get every last bit of batter out of the bowl and they are even great for smoothing out batter in tins!

Spatulas are taken for granted, but all bakers and cooks need a good spatula. It’s even better when you have a trio of spatulas at your disposal!

OXO have given me the opportunity to giveaway 3 different sizes of there great spatulas!

Jar Spatula

– this is the spatula you need to get in the bottom of jars and scrapping off the last little bits on the mixers beaters!

Medium Silicone Spatula

– all around great tool! This is the one that will get the most use! It will be your best friend!

Medium Silicone Spoon Spatula

– this one is best used when spooning batter or food out of bowls when baking and cooking to make sure you get everything out and basically cleaning the bowl or pan!!

How to enter: Just follow the instructions below! You must be a UK resident with a valid UK address! Giveaway starts today 9^th of March 2015 and ends 23^rd of March 2015.

OXO Good Grips Spatula Giveaway

notes: In association with OXO, all opinions are my own for further information please see my contact/policy page in the above bar. 

No-Bake Chocolate Cherry Tart {Valentine's Day Dessert}

This weekend couples all over the world will be celebrating the ultimate day of love and romance, Valentine’s Day. (This Saturday if you didn't already know!)

Basically it started because of a guy named St. Valentine and apparently he married couples that were refused by the church. He was jailed for it, but while in jail he “healed” the jailer’s daughter. Before he was executed he gave her a card and signed “Your Valentine” as a way of saying goodbye. It wasn't until the High Middle Ages that the day became associated with “romantic love.” Courtly love was very popular then and it’s them we have to blame for the mushy over the top lovey dovey crap we see today.

By that last statement you may think that I am a bit of a cynic or something, but I do love the idea of a holiday that celebrates love. As Frozen has taught us love saves and heals us and that I think is worth celebrating!

Another thing that ‘heals’ people is chocolate. Chocolate is associated with many things and during this love holiday it’s a popular choice of gift and celebratory treat!

Why not wow your loved ones with this amazing No-Bake Chocolate Cherry Tart!

It’s easy and delicious and rich. All the things you want in a Valentine’s Day dessert. Chocolate pairs very well with most fruits and especially with red berries like strawberries, raspberries, and cherries.

Cherries can be a bit tricky because of their pits, but if you have a cherry pitter tool it makes pitting the cherries easy peasy lemon squeezy. OXO Good Grips sent me a cherry pitter to try out, along with a 3-piece Berry Bowl &Colander Set that came in handy when rinsing the cherries before placing them in creamy chocolaty ganche and I used my OXO Good Grips small silicone spatula when mixing my ganache. 

Wait no longer here’s how I made this rich Chocolate Cherry Tart!

No-Bake Chocolate Cherry Tart

419g of chocolate cream filled Oreo Cookies

100g butter, melted

200g dark chocolate, broken up

200g double cream

30-35 cherries, pitted and rinsed

Gently butter a 9 in or 22 cm tart tin and set aside. Place the chocolate biscuits (3 (UK) packages minus four cookies (to eat)) in a food processor and pulse until they look like breadcrumbs. Add the butter and pulse a couple more times until the crumbs and butter combine. Pour into the tin and press down and up the sides of the tin, try to even it out as best you can. I just used my hands it was the easiest way to get it pushed down.

Place in the fridge to cool while you pit the cherries and make the ganache. Pit the cherries according to the instructions of the pitter tool. In a heat proof bowl place both the broken up chocolate and double cream and set on top of a simmering pan of water. Gently stir with a spatula while it’s melting. Once it becomes a smooth shiny ganache pour into the tart tin and then add the cherries. Place in the fridge until ready to serve.

notes: In association with OXO, for further information see my contact/policy page and also check them out they have some great kitchen tools! Recipe is adapted from mowielicious blog. Also I did a short spontaneous video and I uploaded it here. It’s un-cut and I didn't know what I was trying to say half the time, but I thought I’d post it anyway! Let me know what you think!!

Chocolate Bailey's Nanaimo Bars

You know how one day you’re just living life and then something happens that changes your life forever? And it makes you wonder how you ever lived before?

That’s exactly how I felt after I tried my first Naniamo bar. How did I live before these bars came into my life? They are the best no-bake bars I have ever had.

If you don’t know what a Naniamo Bar is, it’s a bar that has a nutty, coconut, biscuit base topped with a creamy custard like filling and a layer of chocolate. They are named after a town in Canada. There is some debate about where they originated, but does it really matter after the first bite. All that matters is where and when you will get more!

When I went in search for a recipe most of the ones I found were in American cup measurements. It’s not a problem, but since I've been baking in the UK for some long I have just gotten used to using scales. For these no-bake bars cups just make sense as there is a lot of throw this or that together! 

OXO now have a 7 Piece Measuring Cup set available which is exciting to me because it includes a 1 and a ½ cup as well as a ¾ cup! They also have a matching 7 Piece Measuring Spoon set of measuring spoons. If you would like a chance to win a set of each including a Baking Spatula and a magic Baker’s Dusting Wand please follow the instructions in the widget below!

The best part of these bars is that the creamy custard middle can be adjusted in many ways. In this one I have added some Chocolate Baileys! They are one of the most addicting things I have ever made and here’s how I made them... 

Chocolate Bailey’s Nanaimo Bars

the base:

½ cup (114g) butter

¼ cup sugar

5 tablespoons cocoa powder

1 large egg, beaten

1 ½ cups rich tea biscuits, crushed

½ cup chopped mixed nuts

1 cup sweet and tender shredded coconut

Line an 8x8inch square pan with greaseproof paper. Make sure there is some over hang for easy removal. Melt the butter, sugar, and cocoa powder in a saucepan. Then add in the beaten egg and whisk quickly until it’s a thick glossy chocolate. Remove from the heat before adding in the crushed tea biscuits, chopped nuts, and coconut. Fold until combined and then press down into the prepared pan. Place in the fridge for at least 30 minutes. About 15 minutes in start the middle layer.

middle layer:

½ cup (114g) butter, softened

2 tablespoons & 2 tsp Chocolate Bailey’s

2 tablespoons custard powder

2 cups icing sugar

Beat the butter for a few minutes in a freestanding mixer until soft. Then add the Chocolate Bailey’s, custard powder, and icing sugar and beat until lighter in color and fluffy. It can take around 5 minutes. Then spread over the base layer, try to get it as flat as possible. Then chill while you make the top layer.

top layer:

114g dark chocolate

1 ½ tablespoons butter

Melt the chocolate and butter together in a heatproof bowl over a simmering pot of water. Once it’s completely melted very gently spread it over the middle layer. Place in the fridge for about an hour before cutting into squares.

NOW CLOSED

How to enter: 

OXO GOOD GRIPS Giveaway

notes: in association with OXO please see contact/policy page for more information. I bought the Bailey’s they are in no way promoting this post. Recipe adapted from Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson.

Udi's Gluten Free Chocolate Cupcakes

These are a batch of gluten free but oh so chocolaty cupcakes!

I made these with Udi’s Chocolate Flavour Cake Mix and topped them with Sugar and Crumbs gluten free Chocolate Milkshake natural flavored icing sugar.

I thought about putting “Frosting! A butt load of frosting!” (Vanellope von Schweetz) on these cupcakes, but I don’t always like that much frosting.

Sometimes you just want cake.

Plus I have this really cool Baker’s Dusting Wand that I have wanted to try out! It totally made me feel like a baking fairy! No lie.

Udi’s Cake Mixes are a great way for people with gluten sensitivities! Just because one cannot have gluten does not mean they should miss out on cake of any kind!

This is something I feel really strongly about. 

These cupcakes have a very rich chocolate flavour and were a perfect accompaniment to my coffee.

Udi’s Chocolate Cupcakes:

1 box of Udi’s Gluten Free Rich & Delicious Chocolate Flavour Cake Mix

Plus the ingredients on the back of the box

1 tbsp of Sugar and Crumbs Milkshake flavoured Icing Sugar

Follow the baking instructions on the box for cupcakes. Then fill the magic dusting wand with icing sugar and dust away! Enjoy! 

The back of the box also has some great suggestions on how to take these cupcakes from yum to yummy. Or something like that! So, if you or someone you love or at least like has gluten sensitivities then you should brighten up their day by bringing them some of these amazing cupcakes!! 

I had way too much fun with that dusting wand! Now I will have to think of something else to use it on! 

notes: Udi’s have a great range of Gluten-Free products they launched here in the UK earlier this year. Check out the first post I did for them here and here! Also check out my instagram as I try out some of their other products! All the products (cake mix, baker’s dusting wand, and flavoured icing sugar) were sent for my review please see my contact/policy page for more details. 

Caramel Apple Cupcakes {National Cupcake Week!}

The word on the street is that it’s National Cupcake Week. Technically it starts tomorrow. 

I just thought I would warn you now because it means all of us baking junkies will be posting cupcakes on all our social media sites. 

I am not an exception so be prepared to be cupcake bombed!

The best part of cupcakes is that they take like 20 minutes to bake. Then throw some icing on top and Wa-La! Cake!

Yes, there are more complicated cupcakes out there that have many components and steps, but those are for special occasions.

These are "just because" cupcakes. But not "all the time" cupcakes. 'Cuz you know the whole in moderation thing.

Moderation is good.

These cupcakes are good. 

See how it all works out?

I used my cool cupcake corer and cupcake icing knife that OXO sent to me to try out and then I tried Sugar and Crumbs flavored icing sugar.

I chose Green Apple flavor because I wanted to make Caramel Apple Cupcakes. I wanted to make Caramel Apple Cupcakes because in the USA there is this sucker/lolly that is called a Caramel Apple Pop and it’s so good and not available here in the UK.

Hence these cupcakes!

They totally reminded me of those suckers/lollies so I am happy!

Here’s how you can be happy too!

Caramel Apple Cupcakes:

120g plain flour

140g golden caster sugar

1 ½ tsp baking powder

pinch of salt

40g unsalted butter, room temp

120ml whole milk

1 egg

¼ tsp vanilla extract

10-12 tsp caramel

Heat the oven to 170C and line your cupcake pan with 10-12 cupcake cases. Beat the flour, sugar, baking powder, salt, and butter until it’s a bit crumby! Combine the milk, egg, and vanilla together before gradually adding it to the crumby mixture. Once combined beat on high for a minute or two to make sure there aren’t any lumps and the mixture is smooth.

Using a trigger scoop fill each of the cupcake cases just about half way. Bake for 20-25 minutes. A skewer should come out clean. Leave to cool completely before using the Cupcake Corer to take out the middles and add about a teaspoon of the caramel to the middles. Put the sponge bit back in and top with Green Apple Icing Sugar!

Green Apple Frosting

1 pkg of Sugar and Crumbs Green Apple Flavored Icing Sugar

125g butter, room temp

1-2 tbsp of milk

Follow the instructions on the packaging.

to finish:

20-24 Dark Chocolate chunks

caramel

Put two chocolate chunks together and place on top to act an apple stem before drizzling the caramel over the top. Place in a baggie and snip the corner, but make sure the hole is small. Then drizzle on top!

notes: In association with Oxo and Sugar and Crumbs! Please see my contact/policy page for more details! Find out more about National Cupcake Week! And if you need to know what Caramel Apple Pops are just look here. I am also entering these cupcakes in Betta Living’s Betta Bake a Cupcake Competition #bettabakeoff

Cookies & Cookie Dough Brownies

Today my girls went back to school and for the littlest one it was her first day of all day school.

I’m not going to lie there were tears. Not a lot and I made sure they were not in front of her. 

Then she went and told me she was going to miss me! I was strong though and I told her I would miss her too, but that she was going to have lots of fun in her new classroom and with all her new classmates!

If only I was starting in a new classroom with new classmates to distract me. Now I am sat here on my computer suppose to be writing up my CV for some part-time jobs I've been looking at. Instead I am here writing this post while eating one of these brownies to ease the temporary loss of my children.

You may just have to take my word on this one, but I do believe a combination of chocolate and sugar can help with the emotional stress of leaving your child at school for the first time.

Even if the first day of school has come around for you or you don’t have kids you should still try these brownies! Everyone has some sort of stress of everyday life. It's a fact.

Right before I left my parents house I discovered these Cookie Dough limited edition Oreos! I of course brought some back with me. And you wouldn't be reading this if I didn't use them to make brownies! Regular Oreos would work just as well in this recipe so don't worry if these limited edition ones aren't available by you!

First I made eggless cookie dough to add to the brownies, but the chunks that were thrown in the mixture just disappeared even though they were frozen when put in. So, you could leave this step out, but I would still want to sprinkle some on top! If you do make the cookie dough you have to freeze it so do this ahead of time! Here’s how I made it.

Cookie Dough:

50g chocolate chunks

160g plain flour

130g golden caster sugar

4 tablespoons of demerara sugar

170g unsalted butter, softened

2 tablespoons of soya yogurt

2 teaspoons of vanilla extract

1 tsp of fine salt

Place all the ingredients into a big bowl, I used my free-standing mixer and beat into a sticky dough. 

Place on cling film, wrap it up and then flatten it until it’s about 2 cm. 

Chill in the freezer for about 2 hours.

I couldn't find soya yogurt in a small tube, so I used the leftover to make a delicious fruit smoothie by throwing in some mixed frozen berries and an over ripe banana. Perfect breakfast!

You will have a lot left over of the cookie dough, that could be used in ice cream or cupcakes or whatever floats your boat!

Once it’s been sitting nicely in the freezer for about 2 hours you can get on with the brownies. I shared with you how I made the ones pictured; however I would add at least 50 grams more of crushed Oreos if not more!

Cookies & Cookie Dough Brownies:

150g dark chocolate, broken up

150g milk chocolate, broken up

250g salted butter

400g light brown sugar

4 large eggs

140g plain flour

50g Mortimer Pure Dark Chocolate Powder

120g Cookie dough (recipe above)

100g (7-8 cookies) Cookie Dough Oreos, smashed

Preheat oven to 180C/gas4 and line a brownie tin (8x11) or an 8in square pan with parchment paper.

Very gently melt both chocolates with the butter and sugar in a medium saucepan. Stir occasionally with a silicone spatula. Just before the chocolate is completely melted, take off the heat and gently stir until it’s completely melted.

Then add the eggs one at a time to the melted chocolate mixture. Sift the flour and cocoa powder into the pan and stir until just combined. Fold in half the cookie dough and half the smashed cookies.

Then pour the mixture into the prepared tin/pan. Scrap the bowl with your spatula to make sure you get all the batter in. Scatter the rest of the cookie dough and Oreos over the top of the brownies before baking in the preheated oven for 30 minutes. If you want them a little less gooey bake for 5 minutes more.

Cool completely before cutting into squares. When I bake them for only 30 minutes I tend to stick them in the fridge for 30-60 minutes before cutting just to get a cleaner cut.

last minute notes: I wish writing a CV was as easy as writing a blog post. I miss my children already; I actually like having them around! I must stop eating these brownies! 
Spatulas are from OXO, as a baker I tend to use spatulas a lot and I must say these are very sturdy and have fast become my favorite spatulas! They are perfect for scraping out sticky cookie dough and getting that last bit of chocolate brownie! They were sent to me to review.
Mortimer Pure Dark Chocolate Powder was given to me at Food Blogger Connect and I bought the Oreos while on holiday. Please see my contact/policy page for further information.
Cookie Dough recipe was adapted from Jamie’s Food Tube Cupcake book and the brownie recipe is one that I have used over and over from Good Food Bakes & Cakes Magazine Summer 2013 edition.

Turtle Cupakes {recipe}

In the USA we have this caramel pecan chocolate that is called a Turtle. It’s called a “turtle” because when DeMet’s Candy Company created the delicious chocolate treat one of the workers pointed out that it looked like a turtle!

I would have to agree it does sort of look like a turtle, but even if it doesn't look like a turtle or not it is irrelevant! Because the combination of chocolate, caramel, and pecans is amazing!

If you ever are in the Mid-West (where I am now!) and you are able to visit a Culvers they do a Turtle Sundae and it’s very good! It’s vanilla frozen custard topped with caramel sauce and chocolate sauce and topped with pecans!

I've based this cupcake on that. So, I have a chocolate cake, filled with caramel sauce, topped with vanilla buttercream, drizzled with caramel and chocolate sauce and pecans!

Seems like a lot, but it’s totally worth it! Trust me!

Turtle Cupcakes

100g plain flour

20g cocoa powder

140g golden caster sugar

1 ½ tsp baking powder

pinch of salt

40g unsalted butter, room temp

120ml whole milk

1 egg

¼ tsp vanilla extract

caramel

Heat the oven to 170C and line your cupcake pan with 10 cupcake cases. Beat the flour, cocoa, sugar, baking powder, salt, and butter until it’s a bit crumby! Combine the milk, egg, and vanilla together before gradually adding it to the crumby mixture. Once combined beat on high for a minute or two to make sure there aren’t any lumps and the mixture is smooth.

Using a trigger scoop fill each of the cupcake cases just about half way. Bake for 20-25 minutes. A skewer should come out clean. Leave to cool completely before using the Cupcake Corer to take out the middles and add about a teaspoon of the caramel to the middles. Put the sponge bit back in and top with the vanilla frosting!

vanilla frosting:

250g icing sugar, sifted

80g unsalted butter, room temperature

2 tbsp whole milk

½ tsp vanilla extract

100g pecans, chopped

chocolate sauce

caramel sauce

Beat the icing sugar and butter together until it's completely combined. Add the milk and vanilla extract and beat until smooth and at your desired constancy! Top each cupcake with the frosting before drizzling over the chocolate and caramel sauce and sprinkling the chopped pecans on top!

To help me make these cupcakes I used an OXO Good GripsTrigger Scoop to fill my cupcake liners, an OXO Good Grips Cupcake Corer to take out the middle of the cupcakes, and an OXO Good Grips Cupcake Icing Knife to ice my cupcakes!

If you would like a chance to win these items so you can make these cupcakes at home follow the instructions in the Rafflecopter below! Good Luck! I look forward to reading your comments!

a Rafflecopter giveaway *giveway closed 

notes: In association with OXO Good Grips, please see my contact/policy page above for further information! Recipe is adapted from the hummingbird bakery cookbook.