The Only Brownie Recipe you will ever need! (Raspberry & Toffee Brownies)

I have been blogging for a long time and at one point it was almost an obsession. But blogging was easy because I loved everything to do with what I was blogging about - baking.

I still enjoy baking and I still love reading cookbooks - it's why you still see quite a few book reviews on here - I even enjoy writing and taking photos, but my life now has limited extra time for those things, I have different priorities, hence why my frequency of posts has dropped so dramatically.

The one thing I don't enjoy is the stress and anxiety of social media. So, I have found a platform I enjoy (instagram) and use it as and when I get an opportunity I go on twitter and facebook and update things, but I no longer stress about how many likes or retweets I get.

I was asked once why I blogged and I answered mostly for me. And for my love for baking, reading, writing, photography etc.... blogging was and is my creative outlet and if I get a few loyal readers or lots of people dropping by great! But it's not why I blog.

The internet is a hard place to live in and understand.

These brownies are a recipe that I have tried and tested over and over again and thankfully aren't that hard to understand. I originally got this recipe from a BBC Good Food Magazine and the other day I opened up one of their issues and it was in there again, because it is literally that easy and good.

It has been adjusted over and over and to be honest this batch of brownies I couldn't even tell you what I put in them exactly. I just sort of threw it all together. But if you want to throw a batch together this is how you could do it.

Brownies: raspberry & toffee

200g dark chocolate chips
100g milk chocolate chips
250g salted butter
250g light brown sugar
150g dark brown sugar
4 large eggs
140g plain flour
45g cocoa powder
10g espesso powder
100g fresh raspberries
100g toffee, chopped

Preheat oven to 180C/gas4 and line a brownie pan or 8in square pan with parchment paper.
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, cocoa powder and espresso powder into the pan and stir until just combined.
Gently fold about half of the raspberries and toffee into the mixture, pour into the prepared pan and sprinkle the remaining raspberries and toffee over the top.
Bake in the pre-heated oven for a minimum of 35 minutes. If you are using the 8 inch square pan you may want to give them an extra 5 minutes, if you are using a brownie pan or a 9 inch pan then I would still closer to the 35 minutes.
Cool completely before cutting into squares and eating!

As mentioned the original recipe was not mine own, however this recipe only resembles the original, as was modified to fit what was in my cupboards! 

If try these out let me know how you adjust them in the comments below, I am always looking for ways to make the different! 

Here are a few of the adjustments I have made over the years: (Each one is linked to the relevant post if you want to see pictures!)

Oreo Brownies

Snickers Brownies

Bribe Worthy Brownies

Peanut Butter Brownies

Nutella Brownies

Chocolate Chip Brownies

Raspberry Strudels - with cream cheese & orange zest

Raspberries and orange are one of my favorite flavor combinations. Especially during the summer and especially during a cold and rainy summer like this one. In the winter when it's cold and rainy all I want are warm comforting foods. However, when it's the summer all I want are fresh comforting food that brings a little of the brightness missing from the days.

A lot of things I bake these days are inspired by something I've read or seen. These were just inspired by a craving. A craving, as I said above, to fill my day full of something fresh that would brighten the dreary day!

These were a bit on the tart side, so if you have a sweet tooth I would consider adding a little more sugar to the cream cheese to balance it out. Or add a sweet syrup or some ice cream or custard if you live in England to them. They are definitely better warm, in my opinion, but can be eaten cold!

Raspberry Strudels: 

makes 3
about 100g frozen raspberries
12 filo (phyllo) pastry sheets
about 100g unsalted butter, melted
280g cream cheese, whipped with 1 tablespoon sugar and zest of 1 orange

Heat oven to 200C and line a baking sheet with greaseproof paper. Cover the pastry sheets with clingfilm and a damp towel. On a work surface lay the first sheet of pastry with the short side facing you, brush with the melted butter. Lay a second sheet on top and brush with butter before laying a third and fourth sheet on top. Gently spread 1/3 of the whipped cream cheese on top leaving a decent border around the edges. Then place a handful of the frozen raspberries in a couple of lines along the short end of the pastry. Fold the short end of the pastry nearest you up and then fold in the sides before rolling up. Lay seam side down on the prepared baking sheet. Repeat again until all the pastry sheets are used will make 3 in total. Use the leftover melted butter on the top and sprinkle a little sugar on top of each. Cut 2-3 slices into each as a vent before baking in the preheated oven for 15-20 minutes.
Enjoy warm with some ice cream!

How to roll: 

*check out my recipe for Blueberry Cheesecake Strudels! 

*or check out my recipe for Orangey Orange Cupcakes with Raspberries

*or check out my recipe for Orange & Raspberry Muffins

Orangey Orange Cupcakes with Raspberries

I baked in my new cooker! They (the mystical beings from wherever) say that all cookers temperatures can vary by 5 or 10 degrees one way or the other. The only way to find out how my new oven's tempted swayed was by baking in it!!

It sways on the side of being a bit hotter then the temperature says, but now that I know that I can either adjust the temperature or the cooking/baking time!

One never stops learning things. Like that your boiler needs to be switched on to work. That was a fun visit from the boiler man. He solved my problem with a sharpie marker. He wrote boiler on the plug base thing for me. Just to inform everyone that it's the boiler and it should be switched on.

(For my American friends and family and readers all the electric sockets have switches on them and can be switched off and on. Very useful if you ask me.)

Needless to say this last month has been a learning curve. Now that things are slowly settling it was good to get back to baking! I have a plan to share at least one bake a week. We will all see how that goes....

Anyhow to the cupcakes! These are very orangey with orange zest in the sponge and frosting and raspberries dotting around in the sponge and as decoration! So, I called them orangey orange cupcakes with raspberries!

My flat sits on top of a business and so when I took some of these beauties down to share with them and they all had nothing but praise for how good they were! I was even called to say that they were amazing! That made my day and a good testament that you should try them out!

Orangey Orange Cupcakes with Raspberries

225g unsalted butter, softened
225g caster sugar
a pinch of salt
2 oranges, zest of
4 medium eggs
225g self-rising flour
250g (about) raspberries

Heat the oven to 175C and line two 12 cup muffin tins with cupcake cases.
Beat the softened butter, sugar, salt and orange zest together until light and fluffy. In a separate bowl/jug gently beat the eggs together. Gradually add the beaten eggs to the butter mixture, scraping down the sides when necessary. If it starts to separate or curdle add 1 or 2 tablespoons of the flour (from the 225g) to bring the mixture back together and then continue to add the egg until it's completely combined. Sift in the flour and gently fold in until just combined. Place 1-2 dessert spoons into each case and place 1-2 raspberries on top of the batter! (Be sure to save some for decoration!) Bake for 20-22 minutes depending on your oven. After 10 minutes I rotated my pan to ensure a more even bake. They should be golden brown and springy to the touch, if not sure use the skewer test to ensure they are completely baked.

While they are baking make the cream cheese frosting

Orange & Cointreau Cream Cheese Frosting 

250g full fat cream cheese
250g unsalted butter
625g icing sugar
2 oranges, zest of
2-3 teaspoons of Cointreau, (orange liqueur) optional

Bring the cream cheese out of the fridge when you are ready to start making the frosting, I would suggest doing so while the sponge is baking.

Beat the butter and 200g of the icing sugar together until combined, then add another 200g and beat until smooth, repeat one last time with 225g sugar until it is smooth and fluffy. Add the slightly softened cream cheese, orange zest, and Cointreau if using to the mixture and beat until combined, scraping down the bowl as needed. Put in a piping bag if using and place it in the fridge for about 30 minutes or until it's firm enough to pipe. If not piping I still suggest leaving it in the fridge for a while to firm up.

By this time the cakes should be out of the oven and cooling. Pipe on top of the cooled cakes and add a raspberry (from the cake ingredients) to complete the look!!

more fruity cupcakes:
Salted Caramel Apple Cupcakes from Farmersgirl Kitchen
Diamond Jubilee Cupcakes from Fab Food 4 All
Dark Chocolate & Passion Fruit Cupcakes from Supper in the Suburbs
Orange & Beetroot Cupcakes from Tin and Thyme

notes: recipe was adapted from Peggy Porschen cupcakes - my review is here! FYI I do know that boilers need to be switched on, but I wasn't sure which switch was which and I didn't want to just start flipping switches everywhere and accidentally break something else in the process of trying to turn the boiler on! Just thought I should clarify that!

Orange & Raspberry Muffins: Inspiration

When one ventures into a creative field, occupation, career, hobby or whatever you want to call it inspiration is pretty crucial to success. If creativity is forced it’s hardly ever good, sometimes it’s good if you know what inspires you. Some people have a “muse” that brings endless inspiration and others, like myself, have it smack them in the face from unexpected places.

Perhaps this wasn’t as unexpected as I perceived it to be at the time, however at the time it was a bit like a light bulb moment. First I should explain about this stuff called “squash” or “cordial” depending on what part of the UK you are from. Growing up in America the only thing I can compare it to is possibly Kool-Aid and that’s a bit of a stretch. Squash is a concentrated flavored liquid that is diluted by water.


It’s alright. I don’t personally rate squash as anything special. It is a suitable alternative to carbonated fizzy drinks and can be a change from water if needed. Anyway after trying a new flavor of orange and raspberry I had the light bulb moment! One word came to mind “muffins!” Orange and raspberry muffins to be exact.

Muffins are one of the easiest things to bake. It’s mostly a case of mixing dry ingredients in one bowl and the liquid ones in another before mixing together. No complicated instructions here! These turned out better then I expected and I already have added raspberries to my shopping list so I can make them again!!

It’s one thing to be inspired by something, but when it’s made into something all your own it’s even better!!

Orange & Raspberry Muffins

125g fresh raspberries
icing sugar, to coat raspberries
250g plain flour
2 teaspoons baking powder
150g golden caster sugar
1 orange, zest & juice
1 large egg
250ml milk
50g unsalted butter, melted

Heat the oven to 200C and line a muffin tin. Coat the raspberries in a dash of icing sugar (you don’t need much to cover them.) Zest the orange, cut it in half and juice only half the orange.
Whisk the flour, baking powder, and sugar together before folding in the zest and raspberries.
Mix the egg, milk, melted butter, and the orange juice.
Make a well in the dry ingredients and pour in the egg/milk/butter/juice mixture. Stir until just combined. Using a medium ice cream scoop, scoop the batter into the muffin cases.
Bake in the preheated oven for 15-20 minutes… it’s easy to know when they are done by the amazing smell that will fill the kitchen. Leave to cool slightly before sampling and finishing them off!

Tip: mix the dry ingredients the night before and then when you get up in the morning heat the oven add the wet ingredients and bake for a great breakfast treat!

Other Fruity Muffins: 

blueberry crumble muffins

blueberry muffins

strawberry & cream muffins

apple & cinnamon crumble muffins

notes: inspired by a recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bob

Raspberry Lemon Yogurt Popsicles

This this summer is different from most summers for our family. I am working part time so I only have 2 says a week to bake & do other leisure day things. It's hard to believe we are already into week two of summer vacation!! 

The kids love to help try new things in the kitchen. So, when I was out the other day, I saw these Popsicle molds at Bed, Bath, & Beyond. I remembered that we always talked about wanting to try different types of Popsicles. So, I picked them up and searched for a recipe. We tried these... 

Raspberry Lemon Yogurt Popsicles aka Ice Lollies: 

¼ cup granulated sugar
1 tablespoons (approx. 1 lemon) lemon zest
½ cup (approx. 2 lemons) fresh lemon juice
1 ½ cups plain yogurt
6 ounces fresh raspberries

Divide the raspberries between ice pop molds. Cut the raspberries in half if needed. Set aside while you combine the lemon zest and sugar by smooshing it together with a fork. Add the lemon juice and yogurt - stir until combined and pour into the molds with the raspberries. Last but not least put the stick/lids on and freeze for at least 4 hours, possibly longer depending on your freezer.

My kids loved them. They are very lemony...sour yet sweet from the raspberries. My oldest loved how creamy they are because of the yogurt. The kids want to try them with blackberries, blueberries and strawberries next. 

We can't wait! :-) - Janet 

 recipe adapted from www.theslowroasteditalian.com

If you liked this try these Mango Ice Lollies: 

or these Strawberry & Coconut Ice Lollies: 

You Can Take the Girl out of America, but...

Recently I have been told that I occasionally sound British. More specifically strangers have said to me that they weren't sure about my accent as I said something that sounded American, but then I sounded British.

I’m not sure what that means. Nor am I really sure how I’m suppose to feel about that?

Maybe that’s why I get mistaken as Irish sometimes. An American accent with a British accent twang perhaps? American accents are actually closer related to the Irish/English then the English/English.

I don’t actually know if that is true, I was just told that by a fellow American Expat. She has been mistaken as Irish before too. One very nice Irish twitter friend I tweet occasionally told me she gets mistaken as American.

Crazy. I suppose I should have expected after 8+ years that I would pick up on the British ways of saying things. It’s not a bad thing, but I like sounding like an American. It’s a part of me, ya know?

I will get used to it, just like I had to get used to my last name when I married.

However just because the girl has been taken out of America does not mean the America has been taken out of the girl! Here are some Peanut Butter Thumbprint cookies filled with a raspberry jelly!

And yes I used cups!! You know what else? I use an American laptop because I can’t type on a British keyboard! You didn't need to know that random fact, but I felt it’s about time I confessed.

Don't be put off by the cups because these cookies are yummy! They are great as an after school snack or just because you like peanut butter and jelly!

Peanut Butter & Jelly Thumbprint Cookies

1 1/3 cups unbleached all-purpose flour (plain flour)

½ tsp baking soda (baking powder)

1 tsp flaky sea salt or ¾ tsp fine sea salt

8 tbsp (1 stick (114g)) unsalted butter, melted

½ cup packed light brown sugar

½ cup golden granulated sugar

1 large egg

1 tsp pure vanilla extract

1 cup natural smooth peanut butter (stir well to blend the oil before measuring)

Mix the flour, baking soda, salt and then set aside. In another bowl mix the sugar and melted butter, before whisking in the egg, vanilla, and peanut butter. Fold in the flour mixture until just combined. Cover the cookie dough and refrigerate for an hour. Don’t worry if you need to leave it for longer, you can leave it over night if you must!

Preheat the oven to 325F/160C/gas3 and prepare two baking sheets. The recipe makes about 4-dozen cookies.

Shape the dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Bake the cookies for 15-18 minutes, until lightly colored on top and underneath, one cookie will need to be sacrificed to check the bottom. Because the cookies are soft to the touch as they come out of the oven when you turn one over it will most likely crumble.

Which is okay as they firm up while they cool. Which is why when they come out of the oven you need to put the “thumbprint” in the cookies before they cool. I used the bottom of my silicone pastry brush to make a hole in the middle to hold the jelly a bit better. When making the “thumbprint” you need to be very gentle as the cookies are sensitive.

to finish

3-5 tbsp Jelly/Jam of any flavor 

Before serving fill the “thumbprints” with jelly! Then Enjoy!

notes: I did try to hunt down some Grape Jelly as is traditional in PB & J, however I didn't want to pay the extortionate shipping fees for one jar of jelly! Natural Peanut Butter & Co. comes in 340g(12oz) tubs that equals one cup. I bought all the ingredients for this recipe. When I say I can’t type on a British keyboard I mean I won’t. I get really frustrated without my American keyboard! O_o Recipe is slightly changed from Alice Medrich's recipe in Chewy Gooey Crispy Crunchy Melt-in-your-Mouth Cookies.

I made these for Treat Petite Baking Blogging Challenge hosted by The Baking Explorer (this month's host) and CakeyBoi! This month’s theme was America! Can’t wait to see what next month’s theme is! 

Bribe Worthy Brownies

My own two feet have been my mode of transport for the last 8 years, well really my whole life… anyway when I moved to the UK I choose not to convert my drivers license. So, I mainly walk everywhere, grab a bus when needed, or make my husband take me places.

I made that decision for various reasons. First off we couldn't afford to buy or run a second car when I first moved over, then I didn't know I could actually drive with my American license for a year, and lastly I was scared I was going to kill myself by accidentally driving on the wrong side of the road.

Now that I have been taking a few lessons to learn how to drive a manual, because I’m starting to miss the freedom driving would give me, I realize the only thing I should have been scared about was roundabouts!!

I mean you slow down and have to decide do I go? Do I stop? I would think all those rolling stops at stop signs I used to do when I was in the states would have prepared me for roundabouts, but no.

Also after driving around them as a passenger for so many years I should really be used to them by now. Everyone else makes it looks so easy. They probably are, but in the mean time I’m starting to wonder if I should bribe my driving test examiner with these amazing Chocolate Raspberry Brownies!

They are super simple to make, as brownies generally are, and they are one of the best recipes I have ever tried. I would definitely pass me if I gave these brownies to me.

Chocolate Raspberry Brownies

200g dark chocolate, broken up

100g milk chocolate, broken up

250g salted butter

400g light muscovado sugar

4 large eggs

140g plain flour

50g cocoa powder

200g raspberries

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. 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 raspberries.

Then pour the mixture into the prepared tin/pan. Scatter the rest of the raspberries over the top of the brownies before baking in the preheated oven for 35 minutes. If you want them a little gooier only bake them for 30 minutes.

Cool completely before cutting into squares. They are good for 3 days in an airtight container not that they will last that long!

notes: It is totally illegal to do rolling stops at stop signs, please do not do this if you are currently living in the states or if you ever visit there! I also think it’s illegal to bribe driving test examiners with brownies. You can’t blame a girl for trying right? Learning to drive a manual car with my left hand, driving on the wrong other side of the road, with roundabouts everywhere is a bit scary, but I hope to have it mastered by the end of the year! This recipe was adapted from Bakes & Cakes Magazine Summer 2013 (BBC Good Food Mag)

Cranachan Cupcakes!!

If you follow me on twitter or Facebook you will know why it's been so quiet on my blog lately, I am visiting my in-laws in Scotland. They live just outside of Inverness and the girls and I have been having a great time! Tomorrow we take the long journey home!

I have visited a few bakeries and have tried different food and I even managed to bake these cupcakes inspired by the traditional Scottish dessert Cranachan.

Unless you have been to Scotland or have a tie to it in other ways you may not know what Cranachan is. Today it is generally made with whipped cream, whiskey, honey (heather honey, preferably), and fresh raspberries, with toasted oatmeal soaked overnight in a little whiskey. Put together a bit like an ice cream sundae or Eton Mess.

I decided to make it into a cupcake by making honey oat cupcakes topped with a layer of raspberry jam, whipped cream, and fresh raspberries. If they weren't for my girls I would have added a little whiskey to the whipped cream. Or maybe even soaked the oats in a little whiskey before making them. These were inspired by Cranachan ice cream I tried at a sweet shop.

Cranachan Cupcakes:

100g porridge oats
100g self-rising flour
45g dark brown muscovado sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 medium egg
160ml milk
80ml vegetable oil
60ml honey

If you aren't using cupcake/muffin liners: lightly grease the muffin tin with a little extra oil, dust with flour and tap 
out extra flour. Pre-heat oven to 200C.

Mix the dry ingredients (oats, flour, sugar, baking powder, and salt) in a large bowl. In a separate bowl gently whisk the wet ingredients (egg, milk, oil, and honey) together.

Make a well in the dry ingredients and add the wet mixture and gently fold together until just combined.

Spoon into prepared tin 3/4 full and bake for 15-20 minutes turning the tin around half way through.

to finish:

Mackays Raspberry Preserves
300ml whipped cream + 1tbsp of caster sugar
1-2 tbsp of whiskey (optional)
6-12 fresh raspberries
pink sparkly sprinkles (optional)

Whip the cream with caster sugar and whiskey (if using). Spread a layer of jam on each of the cupcakes and pipe the whipped cream on top. Just put in a plastic bag and snip a corner off. Top with 1-2 raspberries and sprinkles (if using). Done!

notes: These cupcakes are my entry for rangecookers.co.uk Cupcake Creative Competition. #bakingwithMackays; Mackays Raspberry preserve; Cranachan; visit Scotland

2 dozen Vegan Cupcakes & a dozen Gluten-Free!

School is almost out for summer! Finally. You know how when you’re young you can’t wait to finish school. Well, what no one tells you is that when you have kids and they are in school it’s like being in school again.

I get up early every morning for “the school run” and stress about everything I don’t have ready or forgot to do the night before. Then I do “the school run” again in the afternoon just to be overwhelmed by the homework and other stuff the school requires of me.

To say the least I am as much ready for summer vacation (summer holiday’s) as my daughter is! Every time something ends it’s a little bittersweet isn't it? I’m thrilled at how much my girls have grown and also a little sad as they will never again be how they are right now.

Baby Baker is going to nursery in the fall and last week was her last day at the toddler group I have taken her to for the past year. It was party day and her good friend is a vegetarian but his mom is vegan. So, to ensure that she could join in the party food I made vegan cupcakes from the infamous Ms. Cupcake’s book The Naughtiest Vegan Cakes in Town!

I was just going to make a batch of the Mint Chocolate Chip ones at my friend’s request. However, a few nights before party day at toddlers, my friend texts to say it’s her boss’s birthday and he can’t have dairy and is a celiac. I was like how convenient. So, I decided to make the Bakewell Tart Cupcakes as well and then divide them each so each party had a variety.

However I didn't fully understand that celiac meant no gluten. So, the night before I had 2 dozen cupcakes baked and ready to be frosted when we concluded my friend’s boss wouldn't be able to have the cupcakes, as I didn't use gluten-free flour.

I wasn't going to let that stop me. So, I made a 3^rd batch of cupcakes that were dairy (vegan) and gluten-free! And it all worked out in the end!

I received very positive reactions to these cupcakes! Here's what they had to say... 

“Possibly one of the nicest cupcakes I have ever had! And I've eaten a lot of cake! Thank you so much for sharing with me!” ~ Lauren {Mint Chocolate Chip Cupcake}

“Ummm, so good!” ~ Bex {Bakewell Tart Cupcake – took one home for her husband}

“Best cupcakes I have ever had!” ~ Rebecca {my vegan friend who took all the leftovers home!} Her husband said, “Mm, they’re pretty good actually” which according to her is high praise indeed! ;0)

“Best cupcake I have ever had! I wouldn't have know they were vegan.” ~ Molly’s Mum {Mint Chocolate Chip Cupcake}

“A huge huge thank you to @unitedcakedom fantastic gluten free cakes amazballs as my boss says. Star baker for def” ~ Louise via twitter {friend who requested gluten and dairy free cupcakes for her boss’s birthday}

Who knew vegan cupcakes would be so popular? Well, Ms Cupcake obviously did! I will definitely be making a trip there next time I am in London. The book isn't all cupcakes there are many other type of bakes that are all dairy free and she does tell you how to make them gluten free if need be!! 

notes: Ms Cupcake: The Naughtiest Vegan Cupcakes in Town byMelissa Morgan; visit Ms Cupcake in Brixton