My friend Sam suggested I make these – so it’s all her fault! I used a recipe from Jane’s Patisserie. All Jane’s recipes are great. And if you’d find a recipe video helpful, there’s one on her site.
These are best served warm so the Kinder chocolate is slightly gooey.
Ingredients (makes 16 to 20 cookie bars)
A great classic dessert, perfect with ice cream: hot chocolate fudge pudding
This pudding bakes into a soft chocolate sponge bathed in a delicious hot chocolate sauce. Best served hot from the oven with a little vanilla ice cream.
This is another recipe from my mum’s recipe clippings (thanks, Mum!). Some of the quantities in the original recipe were a bit vague, so I’ve listed exactly what I used here and given the different measures.
Sorry my pictures are a bit rubbish!
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This chocolate tiffin is a classic family traybake recipe. I decided to decorate the top with sprinkles on one side for the kids and drizzles of white chocolate on the other for the grown ups. But decoration is optional!
If you love desiccated coconut and chocolate and are a fan of store-bought Bounty bars, then why not have a go at making your own?
Ingredients (makes 14-28 bounty bars depending on how big you choose to make them)
Method
So easy to make, this gluten-free almond and coconut cake is simply delicious
I found this recipe at Bake Play Smile. There’s a video there too if you’d like to check it out!
The texture of this cake is dense, chewy and just lovely. It slices well and the taste is somewhere between a macaroon and a macaron.
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A simple no bake chocolate cheesecake which should serve 12 comfortably. Mini eggs optional!
I adapted the recipe from one I found for individual mini chocolate cheesecakes.
You can use any crumbly biscuits you like for the base, even chocolate ones, but I find chocolate cheesecake so rich I think it’s better to have a plain base.
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Another easy recipe I found on GoodtoKnow which is very child-friendly.
The finished biscuit tastes a lot like a shortbread, although it’s not as crumbly and has a lovely chocolate hazelnut flavour. The chocolate buttons with sprinkles (also called jazzies, jazzles, freckles and the large white buttons I used are apparently called snowies) are optional, but do make the biscuit look more exciting!
A belated Happy New Year to you all!
My mum saved this recipe for tomato, basil and goat’s cheese loaf from the 2011 Good Food calendar. You could say it’s taken me a little while to get round to making it…
While it’s a loaf, the final texture is more like a scone than bread. It’s delicious and very easy to make. A great loaf to serve with soup and if you don’t like goat’s cheese you can use feta instead.
Ingredients (makes a loaf from which you can get about 10 decent-sized slices)
2. Brownie cupcakes with orange and green sponge
3. Chocolate fudge muffins with chocolate cobwebs
4. Mint millionaire’s shortbread with white chocolate cobwebs
5. Chocolate and mint layered fudge
6. Chocolate brownie and colourful sponge cake
I found the original recipe at A Baking Journey. I made a couple of ingredient changes to fit what I had in the cupboard/fridge.
It’s a very straightforward recipe and the muffins rise well and taste delicious – just be careful not to overbake them or they could be a little dry.
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Art and Soul 