Snicker (stuffed) Brownies

You are only as old as you feel.

One of those sayings that is suppose to give hope to people who are afraid of getting old that if you are 50 odd it doesn't matter if you still feel 25! However, there are times that it could mean the opposite. I am going to be 33 in about a week and right now at the moment I feel like I'll be turning 53! Maybe 103?

I feel like I've lived a million lifetimes and I could do with a good nap.

Then after my nap I'll get up and binge watch the new series of TMNT with my girls, maybe thrown in a bit of My Little Pony Friendship is Magic and feel about 8 again!

Anyway, May is a busy month of birthday's not only do I have a May birthday it was a good friend's birthday last week. He loves Snickers and I had all these ideas and thoughts on how I was going to make him a Snicker like cake.

Then I just thought you know what brownies taste great with chocolate bars in them so that's what I did and I was right. It's not very often that happens, me being right about something, especially at the moment, but this time I can definitely say I got it right.

I have made these brownies a million times in a million different ways and they have turned out great every time. The recipe originated from a special edition of a Good Food magazine a few years back and the caramel sauce comes from the Outsider Tart Baked in America cookbook.

Snicker (stuffed) Brownies: 

150g dark chocolate, broken up
150g milk chocolate, broken up
250g salted butter
400g light muscovado sugar
4 large eggs
140g plain flour
50g cocoa powder
8 Snicker bars

Preheat oven to 180C/gas4 and line an 8in square pan with parchment paper. Line the 8 Snicker bars on the bottom. I didn't want mine touching so spaced them out a bit. But line them up however you want!
Very gently melt both chocolates with the butter and sugar in a medium saucepan. 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.
Gently pour the mixture over the Snicker bars and bake in the pre-heated oven for a minimum of 35 minutes. As these are bit fatter they may need an extra five minutes. Up to you though! Leave to cool as you make the caramel sauce.

Caramel Sauce

225g sugar
120ml water

120ml double cream

60g butter

100g salted peanuts, chopped

Combine sugar and water in a heavy saucepan. Gently whisk before placing the saucepan on a low heat. Once it is on the heat it is important you do not stir it. Swirling the pan is okay, just don't put a spoon in and stir. As the mixture heats brush with a wet pastry brush to remove any crystals that have formed. 

When making caramel it's important to stay close by as it go from clear, to a beautiful amber color, to burnt in a matter of seconds. I suggest keeping it on a low heat which means it can take about 20 minutes or so. Once the mixture takes on an amber/caramel color take it off the heat and add a little bit of the cream and whisk it in. It will bubble up so be careful! Then continue to whisk the cream in little by little until combined. Add the butter and whisk until smooth. Cool slightly before pouring on top of the cooled brownies. Sprinkle over the chopped peanuts and leave to cool in the fridge for about an hour.

For more treat filled brownies check these out: 

Rolo Brownies from Penne For Your Thoughts

Peanut M&M Brownies from Emily's Recipes and Reviews 

Rolo Stuffed Brownies from Supper in the Suburbs 

Slow Cooker Crunchie Brownies from BakingQueen74
Caramel Egg Brownies from Lovely Appetite 

Chocolate Truffle Muffins - To Heal Broken Things

Update time. A week ago I missed the last step at the bottom of our stairs which I have done before and been fine. This time I feel straight down and made a noise that at the time I thought came from somewhere or someone else! Turns out I rolled my foot in such a way it swelled up and turned my toes purple. Yay!

Been hobbling around for about a week now and it’s slowly getting better. I am still working and chasing after my girls, but resting it as much as possible! It’s not like me to take things easy. It was all my sisters fault anyhow. Both of them were talking about their injuries and after chiding them for not being more careful I went and hurt myself. Typical!

So, to cheer myself up I made these chocolate truffle muffins. I mean how better to heal your foot by standing on it baking? Lucky for me muffins are super easy and quick and a great place to start baking. Forget cupcakes/fairy cakes when baking with kids get them to make muffins! In fact it’s a great idea for when hobbling about on a strained (possibly broken) foot.

Chocolate Truffle Muffins

200g dark chocolate
200g unsalted butter
200g self-rising flour
1/4 teaspoon baking powder
2 tablespoons Food Thoughts cocoa powder
150g caster sugar
150ml milk
3 eggs
chocolate caramel bar (Mars) 4 snack size or 1 large, cut into 12 pieces

Heat the oven to 180C and line a muffin tin. Melt the dark chocolate and butter together in a small saucepan. Stir until melted and take off the heat. 
In a large bowl dry whisk the flour, baking powder, cocoa powder, and sugar together. In a measuring jug gently beat the eggs in with the milk using a fork until just combined. Pour into the dry ingredients along with the cooled chocolate mixture and stir until just combined. Using a medium ice-cream scoop, scoop the batter into the lined muffin tin. Place a piece of chocolate bar in each one and gently press down with a spoon or something until submerged. Just don’t push too hard or it will sink to the bottom. Bake for 18-20 minutes. Leave to cool slightly before eating so you don’t burn yourself on the melted chocolate middle.

notes: Food Thoughts sent me a sample of their finest organic 100% cocoa to try. Cocoa powder is something I always keep on hand in my baking cupboard as a baking staple! All opinions are my own, no other payment was received please see my contact/policy page for more information. Recipe inspired by Felicity Barnum-Bobb’s 100 Magnificent Muffins & Scones.

Most Expensive Brownies Ever {aka Amazing Brownies}

With a title like that you may be thinking that these brownies are made with gold or silver. Close, but no they are made with raw coconut oil, coconut sugar, ground almonds, and avocado.

All those ingredients are a little on the pricey side. Now before I made these I had a few questions.

First, do I spend the extra money on trying them out? Second, will they be as good as promised therefore making them worth the effort and the money? And third, what the heck is coconut oil?

The answers? Clearly I decided that I would dish out the cash to try them out and yes they are as good as promised and worth the effort and money. And coconut oil is a substance that has many uses. You can eat it, but it’s also a great way to keep your hair and skin healthy. Apparently. Who knew, right?

The brownies are expensive to make therefore I wouldn't be making these everyday however for a special almost healthy treat I would totally make these again. They are also a great way for those who gluten intolerant. To make it dairy free use dairy free dark chocolate!

Expensive Brownies:

100g coconut oil

300g dark chocolate

290g coconut sugar/nectar

100g ground almonds

1 tsp baking powder

1 avocado, smooshed

pinch of salt

1 tsp vanilla extract

3 eggs

Heat the oven to 180C and line an 8 in/20 cm square pan with greaseproof paper. Melt the coconut oil and chocolate together in a large saucepan. Take it off the heat and allow to cool slightly before adding in the rest of the ingredients. It does make it easier if you gently beat the eggs and vanilla together before adding in. Fold it all together until just combined. Pour into the prepared tin and bake for 26-30 minutes. The less you cook them the gooeier they are and the more you cook them the more cake like they are. These need to be cooked for a minimum of 26 minutes. The top should have a nice shine, but it will be a bit wobbly if shook. If you cook it for a little longer then it won’t be noticeably wobbly. Cool for at least 20 minutes before serving up! You could top with yogurt, fruit, ice cream, crème fraiche, whipped cream, or a drizzle of caramel sauce?

notes: recipe adapted from Love, Tanya by Tanya Burr. Please see previous post for the book review! I am complaining about the cost, it's just not every day I fork out 6 GBP for 1 ingredient (coconut oil) and the other ingredients aren't necessarily cheap either. Therefore these are the most expensive brownies I have every made! 

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!!

Gooey Clusters (Homemade Goo Goo Clusters)

Raise your hand if you like chocolate, caramel, marshmallow fluff, and salted peanuts! If you enjoy all of those ingredients separately be prepared to love them all together! (you can put your hand down now) 

These Gooey Clusters are a simple and easy treat to throw together to impress friends, family, and a load of internet people you don’t know!

I need to say the sentence above in your best announcer’s voice. That’s how I hear it being said out loud!

See, it totally sells them when you’re saying it in an announcer sort of way. An announcer voice can get people to do anything. Including making sweet chocolate treats! 

Or you just write a blog and get people to put their hands up and talk in announcer voices and to make cake! 

Back to the Gooey Clusters! These babies don’t require any fancy gimmicks to get someone to make them. They sell themselves! The only words you need to make these are:  chocolate, caramel, marshmallow fluff, and salted peanuts  … plus you need to know how I did make them! The recipe is as follows….

Gooey Clusters

150g Dark Chocolate

12 tsp salted peanuts

12 tsp caramel sauce

12 tsp marshmallow fluff

Melt the chocolate in a heatproof bowl over a simmering pot of water, make sure the bowl doesn't touch the water.

Once it’s melted place 12 teaspoons of the melted chocolate in the bottom of 12 fairy cake cases lined in a muffin/cupcake tin. Then add a teaspoon of peanuts, caramel sauce, and marshmallow fluff to each case before topping again with a tsp of dark chocolate. Leave to set in the fridge for 2-4 hours. If they aren't all gobbled up right away store in the fridge. Also the caramel sauce and marshmallow might leak out of holes, but that’s okay!

notes: Gooey Clusters are inspired by a popular candy (chocolate) bar called a Goo Goo Cluster, that is very popular in parts of southern America: the base is a marshmallow-y nougat base topped with a layer of caramel and peanuts and completely covered in chocolate. The recipe/idea was inspired by The Chew Food. Life. Fun. 

Brazil Nut Chocolate Cookies

I like chocolate covered Brazil nuts. It was only natural that I should then make chocolate cookies and put Brazil nuts in said chocolate cookies.

I know I am not the first person to think of putting Brazil nuts in chocolate cookies. However it was the first time I put this combination together and it was delicious!

There seems to be a lot of stresses on being the first to do something. It starts at such a young age. Not that long ago I had my youngest throw a tantrum because her sister went down the stairs first.

This was first thing in the morning and I was standing in the bedroom door half awake trying to reason with her that it doesn't matter who is first because the end result will be the same. They will both be down the stairs.

Whatever logic I was trying to instil in her that morning wasn't working. My patience having reached its limit, I yelled to her sister get up here and walk down with her. The reasoning being that that way they would both be “first.”

It’s kinda like that with these cookies. Someone else may have made chocolate cookies with Brazil nuts before me AKA going down the stairs first. However once the cookies were baked the end result was the same we had cookies! AKA we all ended up at the bottom of the stairs.

So that we are all at the bottom of the stairs here’s how I made these cookies…

Brazil Nut Chocolate Cookies 

200g dark chocolate

100g butter, room temperature

100g caster sugar

150g light brown sugar

2 large eggs

130g plain flour

50g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt

100g dark chocolate chunks

150g brazil nuts, chopped

Heat the oven to 160C fan/180C/gas mark 4 and line 2 baking trays with greaseproof paper. Melt the chocolate in a heatproof bowl over a simmering pot of water. Leave to cool.
Beat the butter and sugars together until light and fluffy. Add the eggs one at a time and beat until just combined. Sift the flour, cocoa powder, bicarb, and salt together before adding half to the butter mixture. Once it’s incorporated add the rest of the flour mixture. Once it’s all combined mix in the melted chocolate, before folding in the chocolate chunks and brazil nuts.

Using an ice cream scoop scoop out the batter and place them on the baking sheets. Bake for 15 minutes or until the edges get a little crispy. Allow to cool for at least 5 minutes before cooling completely on a wire rack. Enjoy!

notes: Today is the first of a new year for all of us! I still like to go on social media at midnight to tell my friends in America that the New Year has arrived. It’s my way of bragging that I am in the New Year first! This recipe is adapted from The Boy Who Bakes by Edd Kimber. AKA or also-known-as.

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.

Pumpkin Spice M&M Cookies

Every year stores bring out holiday things early. Every year people, including myself, complain about this.

Yet, I have been thinking, since the stores do it every year, they must find it beneficial. There must be people out there already stocking up on Christmas stuff.

Who are you people?!? 

I would actually like to know.

To me it seems completely absurd. Well, I did…. 

See this summer I was at my parent’s house in Minnesota and if it weren't for stores bringing out autumn-y food and decorative stuffs then I wouldn't have been able to make these cookies.

Then the answer to my question is that I am one of those people. Who knew I would ever lump myself with that sort of crowd? I sure didn't.

These cookies turned out a little gooeier then I wanted, but that is just because I should have given them a little bit more time in the oven.

Besides that they turned out super pumpkin spicy and autumn flavored. The flavored M&M’s really didn't add too much to the over-all flavor so regular M&M’s could be substituted. 

Pumpkin Spice M&M Cookies:

280g plain flour

1 tsp baking powder

1 ½ tsp cornflour

2 tsp pumpkin spice

½ tsp salt

170g butter, melted

150g light brown sugar

100g sugar

1 medium egg

1 egg yolk

2 tsp vanilla

80g dark chocolate chunks

90g Pumpkin Spice M&M’s

Line 2 large baking sheets with grease proof paper. Mix the flour, baking powder, cornflour, pumpkin spice and salt together and set aside. Whisk both sugars with the melted butter until it thickens to a paste like substance. Then add the egg and whisk until just combined, then add the egg yolk and vanilla and whisk until just combined. Fold in the chocolate chunks and M&M’s.

Keep in the fridge for at least 2 hours.

Take the cookie dough out and set the oven at 170C/325F. When the oven is almost at temperature take about 2 tablespoons of cookie dough and roll into an oblong ball and place on a lined cookie sheet. You should be able to get 8 on each sheet, so a total of 16. Bake for 12-15 minutes depending on how soft you want them. They will look pale and under cooked, but if you leave them on the baking sheet for 10 minutes or more after taking them out of the oven they will set. Don’t fret!

notes: If you can’t find Pumpkin Spice try making your own: 1/3 cup ground cinnamon, 1 tablespoon ground ginger, 1 tablespoon ground nutmeg or mace, 1-1/2 teaspoons ground cloves, 1-1/2 teaspoons ground allspice. 

Ginormous Jaffa Cake Cake

Until I moved to the UK I had never heard of Jaffa Cakes.

I can’t recall the exact moment I tried a jaffa cake for the first time, but I do remember thinking they were a bit odd.

The thing was I couldn't quiet decide what it was.

We, us humans, like things to be defined. We feel safer when things make sense or fit into a category. That way we can say we understand it because it fits into something we already know.

Jaffa cakes didn't really make sense to me and I wasn't sure I liked them or not. Even though I have a love of orange and chocolate. 

Then there was a new tax on chocolate covered biscuits. Which then began the whole debate on if a jaffa cake was in fact a cake or was it a biscuit.

Finally we would know where the jaffa cake stood and by knowing that we could sleep better at night.

It was decided they were more cake like and therefore wouldn't be taxed. They proved their point by making a large jaffa cake and I would like to think it was a bit like this one.

Ginormous Jaffa Cake Cake

orange jelly

juice of 4 large oranges

100g golden caster sugar

6 gelatine leaves

Line a 8in/20cm round cake tin with clingfilm. Before juicing the oranges, zest them and save it for cake below. Once zested juice the oranges and place in a saucepan with the sugar. Gently stir to dissolve. While that’s doing that, place the gelatine leaves into cold water to soften. Once soft, squeeze any excess water out before placing in the warm orange juice/sugar mixture. Gently stir until the gelatine is completely melted, then pour into prepared pan and set for 4 hours or more in the fridge.

cake cake:

250g unsalted butter, room temperature, cubed

300g golden caster sugar

4 large eggs

100g full fat natural yogurt

300g plain flour

2 tsp baking powder

zest of 4 large oranges

Line a 10in/23cm round cake tin with greaseproof paper and grease with a little butter. Place all the ingredients into a large bowl or the bowl of a freestanding mixture and beat until everything is combined. Pour into the prepared pan and bake for 55 minutes or until springy to the touch and a skewer test comes out clean. Leave to cool in the tin until the tin is cool enough to handle. Finish cooling completely before placing the jelly circle in the middle of the cake.

chocolate ganache

284ml double cream

150g milk chocolate, broken up

150g dark chocolate, broken up

Place all the ingredients above in a heat proof bowl and set on top of a simmering pan of water. Once the chocolate starts to melt gently whisk in the middle of the bowl in tiny circles. It just slowly mixes the chocolate and the cream and it always gives a smooth silky ganche. Cool slightly before pouring on top of the jelly topped cake.

notes: For further information the jaffa cake tax decision look here and/or here. Recipe is adapted from BBC Bakes & Cakes Magazine Spring 2014 edition 

Ice Cream Dessert Tacos in two flavors

It’s that time of year when the weather keeps teasing us. One day it’s sunny and my family and I are rocking our sandals and short sleeves. The next day we’re in wellies and fleece lined raincoats!

It’s not just our wardrobes that reflect our anticipation for warmer days. Our taste buds have definitely left behind comfort puddings and spiced desserts! We are ready for light fruity cakes and … this is the big one ice cream!!

Ice cream is, hands down, the ultimate summer treat!

There are so many ways to serve ice cream. In a cone or bowl, with or without sauces, nuts or sprinkles whatever you want! Ice cream is also great in a sandwich or in taco shells.

That's right an ice cream taco! In the USA you can an ice cream taco right next to your ice cream sandwiches and other ice cream treats!

I thought I would have a go making them at home since I cannot recall ever seeing one here in the UK. 

It’s basically a very sweet pancake lined with melted chocolate and ice cream. Yum!

The next thing I had to decide is what flavor of ice cream I wanted to fill my taco shells with. I decided on Sainsbury’s Taste the Difference Cherry & Amaretto Dairy Ice Cream and Toffee & Honeycomb Dairy Ice Cream.

The Cherry & Amaretto tacos I didn't add any sprinkles or anything, but you could easily add small dark chocolate chips, you can never have too much chocolate!

The Toffee & Honeycomb tacos I added some honey comb pieces to the top for fun! You could line these tacos with a homemade toffee instead of the dark chocolate for a different twist!

The taco shells are the only tricky part of these and if you can make pancakes you can make these!

Ice Cream Dessert Tacos

2 large eggs

100g granulated sugar

57g unsalted butter, melted

2-4 tbsp double cream

½ tsp vanilla extract

¼ tsp almond extract

50g plain flour

¼ tsp salt

100 ml vegetable or sunflower oil, more or less

150g dark chocolate, melted

Sainsbury’s Taste the Difference Dairy Ice Cream(s)

Sprinkles or Honeycomb pieces

Gently beat the eggs and sugar together until frothy; add the melted butter, 2 tbsp of the double cream, vanilla and almond extracts, and salt and beat until smooth.

The batter needs to be just right. Not to thick, but not too thin. If it isn't pourable then add an extra tablespoon of double cream until you get a desirable consistency. I used 4 tbsp in total, but just judge it as you whisk it.

Heat a nonstick pan over a medium heat. Very lightly coat the bottom of the pan with the oil, drain off an excess. Keep the oil near by because you may need to oil the pan as you go on.

Place a heaped dessertspoon of the batter in the middle of the pan and gently swirl it around so it spreads out to be about a 12cm circle. Once the edges start to come away from the pan slightly check to see if it’s browned properly then, the tricky part! Flipping it! Flip it over and fry for a few more minutes until browned.

Place the taco shell over a wooden spoon handle or a Scottish porridge stirring stick like I did to cool while you get on with the next taco shell. Once the next shell is ready to rest on the wooden spoon move the other to a cooling rack with half a tooth pick propping up the shell in a U shape. Repeat until all the shells are made.

While they are cooling melt your dark chocolate, if you do it in the microwave be sure to do it in 10-20 second bursts so you don’t seize it up! Otherwise use the bain-marie method.

Coat the inside of each shell with the melted chocolate, leave to harden on the cooling rack I re-used the toothpicks to keep a couple of them from sticking together.

Then fill with the chosen ice cream and toppings! Enjoy right away or wrap in greaseproof paper and place in a freezer storage box to freeze for another day.

It took me a few tries to get the shells right, so I ended up with 7 tacos but the batter could have made a possible 10. So, I would say allow for a couple of them to tear or not flip properly! I finished frying them up anyway and munched on them while I got on with it.

I was also thinking that instead of cooling the shells on a wooden spoon they could be gently pressed into a muffin tin to make ice cream bowls. I will be trying that next, after I practice my flipping skills! The picture below illustrates a failed flip. 

notes: this post was written in association with Sainsbury’s, please visit one of their locations for the full range of Sainsbury’s Taste the Difference Dairy Ice Creams! All opinions are my own for further information please see my contact/policy page above. The recipe was adapted from CakeSpy presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson. This post is full filling day 12 of the Blog Every Day in May challenge #BEDM.

Cherry Garcia Cake

Usually I get an idea for a cake and by the time I actually make it, it is something completely different.

The theme for this month’s Clandestine Cake Club in Reading was cakes inspired by Ben & Jerry’s ice cream flavors. I wanted Peanut Butter Cup, but it was already taken. 

I couldn't decide between Chunky Monkey and Cherry Garcia so I gave the decision to another and she said I should go with Cherry Garcia!

Originally I wanted to make this cake as a cherry chocolate chip layer cake, with cherry buttercream and a ganche topping.

However this is what I made instead! I had decided that I didn't want to do a layer cake and at first I thought of making it in a loaf tin, but then after talking to another cakey person online settled on a tube pan.

Also, since it was based on an ice cream flavor, I wanted to replicate ice cream cakes I had from Dairy Queen in my childhood. They had like a cookie crumb middle layer that I loved.

That’s why I attempted to add a streusel in the middle and top. It just sort of baked into the cake so it didn't give the affect I was after, but it still turned out amazing!

I’m going to apologize for the inconstancy in the recipe I used a base American recipe that used cups, before adding in and adjusting it in grams. Then my littlest person messed with my timer so I had to guess a little bit on how long it was in the oven. I explain more below!

Cherry Garcia Cake:

1 ½ sticks or 171g unsalted butter, room temp

1 ½ cups sugar 

3 large eggs

1 ½ tsp vanilla paste

1 ¼ cups of cherry yogurt

2 ½ cups of cake flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

50g dark chocolate, chopped

½ cup frozen cherries, chopped (keep them frozen)

Preheat the oven to 190C/375F/gas5 and grease the tube liberally with butter before lightly dusting it with flour. Tap out the excess flour.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each time they are completely incorporated. Then add the vanilla, before adding the cherry yogurt.

Sift in the flour, baking powder, baking soda, and salt into the bowl and mix until just incorporated. Then fold in the dark chocolate and frozen cherries.

Dark Chocolate Cherry Streusel

¼ cup light brown sugar

½ cup plain flour

50g dark chocolate, chopped

½ cup frozen cherries, chopped (keep them frozen)

85g cold unsalted butter, chopped

In a bowl rub the sugar, flour, and butter together until it resembles breadcrumbs then fold in the chocolate and cherries.

Place half of the batter into the prepared pan, then sprinkle over half of the streusel before topping with the rest of the batter and rest of the streusel.

Bake for 50-60 minutes. I set my timer for 45 minutes because I always check my cakes 5 minutes before the recommended time. But my time was tampered with, so I had to guess when 45 minutes had passed. I think my cake was in for at least 60 minutes if not five minutes more.

Cool in the pan for about 30 minutes before removing it, however my pan was a spring release so I released mine after about 10 minutes and making sure the cake wasn’t stuck to the sides. Then carefully transfer to a wire rack

While it’s cooling make the ganche:

100g of dark chocolate

½ cup of double cream

Melt the chocolate and cream in a bowl over a simmering pan of water. Gently stir it while it’s melting until it becomes think and glossy.

Once the cake is cool, pour over the cake and use a spatula to smooth it out. 

notes: See what my fellow cake clubbers made! How I convert butter and how I make cake flour!

Chocolate Beetroot Cake for Clandestine Cake Club!

This is the first cake I have made in over a month! For real.

I don’t know what’s wrong with me? I still have lists of things I’d like to try to make and bake. I just don’t know where I used to find the time!

I have wanted to try a chocolate and beetroot cake or brownies for a long while now. 

Then the theme for this month’s Clandestine Cake Club was “Healthy Start” I thought why not give it a go.

I had several recipes to choose from in various books, but I thought I would try Marian Keyes version in Saved by Cakes as it used already cooked beetroot. 

Which I have no idea what the difference is, I have never tried either raw or cooked beetroot cake before.

Just because a cake has vegetables in it doesn't make it healthy so I lowered the amount of sugar as well.

The cake was very chocolatey and I didn't notice any strong beetroot flavor. It was crumby, but not dry. Again I don’t know if that is normal?

Chocolate Beetroot Cake:

250g cooked beetroot

100g dark chocolate

125g unsalted butter

125g dark muscovado sugar

100g light muscovado sugar

3 large eggs, lightly beaten

225g self-rising flour

30g cocoa powder

Preheat the oven to 180C/350F/gas4 prepare a 23cm circle or square cake tin.

Grate the beetroot and leave to the side. Melt the chocolate carefully in the microwave in 10sec bursts, stirring until completely melted. Leave to the side and beat the butter and sugars together until light and fluffy. Slowly add the eggs, until completely incorporated. Sift in the flour and cocoa together and add to the butter mixture. Fold in the grated beetroot and melted chocolate.

Pour into the prepared tin, it is thick so get a spatula and scrape the sides. Spread the batter as evenly as possible. Bake for 35-45 minutes until a skewer comes out clean when inserted in the middle. Cool in the tin until you can touch it, remove the cake and cool completely.

to finish:

100g golden icing sugar

2-3 tbsp milk

Red food coloring paste

Sprinkles

Gently whisk the icing sugar and milk together. Add 2 tbsp and if it’s too thick add the third, but be wary you don’t want it too runny. Add a toothpick point of red food coloring paste and mix well. If you want it darker add a little bit more. Then pour over the cooled cake and sprinkle with whatever sprinkles you want!

Enjoy! Here are the rest of the cakes: 

Louise our group organizer made an Apple Spice Cake that was full of apples and reminded me of an apple pie.

Clare made a Pecan and Butternut Squash Cake that had no sugar in it. It was very sweet and soft I couldn't believe it didn't have any sugar!

Joanna made a Low Sugar Carrot & Pecan Cake. I love a good carrot cake and once again the lower amount of sugar was unnoticeable.

Jen, fellow blogger at Blue Kitchen Bakes, made a delicious Courgette & Chamomile loaf cake! The tea flavor was definitely noticeable, but not overwhelming.

Charlotte made us a Banana & Strawberry Tea Loaf that was a bit different, but in a good way!

It was an unusually quiet night. It’s a limited space group so usually there are at least half of us “regulars” and always a few new people. I always have a good night when I go and I always look forward to the next meet up! Especially this month as it has gotten me back into baking again. Something I desperately needed after the last month I had!

notes: Clandestine Cake Club; recipe adapted from Saved by Cake by Marian Keyes; make sure your cooked beetroot is in natural juices; melting chocolate in a microwave can be the tricky as it will easily seize up if over heated so stick to 10 sec bursts or use your preferred method; have a read of Jen’s blog here! 

Christingle Ice Cream

In Christmases past, the ones with my family in the USA, my mom always put a chocolate orange in my stocking.

It was the best part of my stocking.

In the USA they were only available during the holiday season, so it was weird when I moved to the UK and I could have a chocolate orange whenever. However I still only ever buy them during the holiday season.

Lucky for me it I the holiday season!

When I was given an opportunity to create a Christmas inspired ice cream I had so many ideas, but didn’t know if I should go traditional Christmas flavors or go with something a little more personal.

I settled on personal and made a Chocolate Orange Ice Cream. It’s smooth, creamy, and delicious. It reminds me of Christmas!

I named it Christingle Ice Cream after the traditional “Christmas Orange” and because it makes is sound more Christmasy!

Christingle Ice Cream

175g Terry’s Milk Chocolate Orange

55g Terry’s Dark Chocolate Orange

375ml double cream

375ml whole milk

150g sugar

generous pinch of salt

4 egg yolks

120g Terry’s Dark Chocolate Orange, chopped

Make sure you’re ice cream maker pot has been in the freezer for at least 24 hours and don’t take of the freezer until you are about to use it. Always follow the manufactures instructions. Prepare an ice bath.

Melt the milk and dark chocolate with the double cream in a bowl over a simmering pot of water. Gently stir until melted and set aside.

In a saucepan warm the milk, sugar, and salt. In a separate bowl whisk the egg yolks together. Once the milk mixture is warm slowly pour over the egg yolks, whisking the whole time. Pour back into the saucepan and stir continuously until the custard coats the spatula and you can run a finger through it and it leaves a line.

Pour the custard through a sieve into the melted chocolate mixture. Place the bowl in the prepared ice bath and stir until mixture is cool.

Chill the mixture thoroughly in the fridge, before freeing in the ice cream maker according to the ice cream makers instructions! Towards the end of churning add the chopped dark chocolate.

Eat right away or place in a container and freeze until ready to serve!

notes: I was sent the Kenwood Ice Cream Maker to use in this blogging Challenge hosted by Curry’s. Information on Christingle found here. A couple holiday seasons ago I made Chocolate Orange Brownies! Yum! The recipe is adapted from The Perfect Scoop by David Lebovitz. Buy 1 milk and 1 dark chocolate orange and you have enough chocolate to make this ice cream, switch them around however you want. Or use all dark or all milk? Whatever suits your tastes!

X3 Chocolate Muffins for the Indecisive

My mom friends and I regularly meet for coffee at each other’s houses at least once a week. I find it the perfect opportunity to bake something to share. Although sometimes it’s way too early for proper cake it’s never too early for muffins.

Clearly muffins are breakfast food.

Even if you add chocolate to them, they are still acceptable as a breakfast food. The big dilemma is how much chocolate does one add? 

We go through life having to make a million little decisions or choices. Such as what socks to wear and what to have for breakfast, then there are the big decisions like what to do with your life?

I have come to a point where I am not really sure what to do? I have some decisions and choices to make and I'm finding myself being very indecisive about all of it. 

Sometimes I find it easier to think about what I don't want compared to what I do want. And what I don’t want is to have to make any decisions right now. 

When it came to adding the chocolate to these muffins I thought just throw it all in and not worry about it. I wish making the big life decisions were as simple as throwing everything in and knowing that no matter what it was still going to taste good!

These muffins were the perfect amount of chocolate and paired perfectly with my cup of coffee. So, sometimes making a decision to not make a decision turns out okay in the end. 

X3 Chocolate Muffins:

300g plain flour

1 tbsp baking powder

3 tbsp cocoa powder

150g caster sugar

75-80g dark chocolate chips or chunks

75-80g while chocolate chips or chunks

2 medium eggs

125ml soured cream

100ml milk

85g lightly salted butter, melted

Preheat 200C/gas 6 and line a muffin pan with paper cases.

Sift the flour, baking powder, cocoa powder, sugar together before coating the chocolate in the mixture. Save a small handful of the chocolate to sprinkle on the top.

Gently beat the eggs, cream, and milk together until smooth then add the melted butter a little at a time so it doesn't curdle.

Fold the wet mixture into the dry until just combined. I use an ice cream scoop to divide the batter into the muffin pan, but whatever way find it easiest divide the batter as evenly as possible.

Top the muffins with the chocolate chips or chunks and bake for 20 minutes until firm to the touch. Check about 5 minutes before and after depending on your oven.

Leave to cool in the pan until you can touch them and move them to a rack to cool. However muffins are always best when slightly warm so I wouldn't blame you for not waiting until they cooled. But hot melted chocolate can burn so please be careful!

notes: I look forward to my Friday morning coffee with my mom friends, it sometimes is the only proper adult conversation I get all week, so please don’t judge! The recipe for these muffins was adapted from Baking Magic by Kate Shirazi