Chocolate Brownie Raspberry Cheesecake

Chocolate Brownie Raspberry Cheesecake. Whipped mascarpone cheese with fresh raspberries over a deep, chocolate ganache topped brownie base.

If I had known you were coming I would have made this elegant Chocolate Brownie Raspberry Cheesecake.

Chocolate Brownie Raspberry Cheesecake
Chocolate Brownie Raspberry Cheesecake

How pretty does this cheesecake look?

You too can make it, with the help of an IfIKnewYouWereComing Artisan Chocolate Brownie Baking Box!

A slice of Chocolate Brownie Raspberry Cheesecake
A slice of Chocolate Brownie Raspberry Cheesecake

Look at the gorgeously dense and fudgey brownie base to this cheesecake. Chocolate and raspberry flavours work so well together and this Chocolate Brownie Raspberry Cheesecake really is a dream dessert.

Recently our youngest daughter revealed that she really didn’t like the traditional biscuit that usually is on the base of a cheesecake. She does however, love the creamy, top part. So this cheesecake was made with her in mind.

She absolutely loves brownies (as do the rest of us) and I wondered what she would think, of a cheesecake made with a brownie base. I decided to add a layer of deep, dark chocolate ganache to the top of the brownie base, primarily to stop the base from becoming soggy, but also to add an extra layer of chocolate to this cheesecake.

Each ingredient comes in a separate package all I neede to do was add butter and eggs and follow the recipe!
Each ingredient comes in a separate package all I needed to do was add butter and eggs and follow the recipe!

I was impressed with the ingredient packaging and the instructions provided with the Artisan Chocolate Brownie Bake Box. Baking these brownies was very similar to making my own homemade brownies, except someone had already weighed the ingredients out for me! All I needed to do was add butter and eggs.

Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.
Chocolate Brownie Raspberry Cheesecake fudgey chocolate base covered in light raspberry mousse cheesecake.

This Chocolate Brownie Raspberry Cheesecake is utterly stunning to look at and even more delicious to eat.

The whipped, mousse like, raspberry cheesecake layer, isn’t overly sweet. With an added splash of raspberry liquer and vanilla notes of white chocolate, this dessert is an awesome combination of flavours.

Layered together, with a final swirl of the best quality dark chocolate, this cheesecake may be my favourite dessert yet?!!

Recipe: Chocolate Brownie Raspberry Cheesecake serves 10-12

1 Brownie Bake Box from IfIKnewYouWereComing

(alternatively use half of my Chocolate Fudge Brownie Bites) recipe

115g Unsalted Butter

2 Large Free Range Eggs

300g/Raspberries I use frozen Raspberries from Waitrose when they are out of season

4tbsp Caster Sugar

2tbsp Framboise – raspberry liquer  – can be substituted for fresh apple juice

150g Dark Chocolate

300ml Double Cream

500g Tub Mascapone Cheese

100g White Chocolate

Method: Preheat the oven to 200C/180C fan, gas mark 6

Making the Brownie Base:

  • Line the base of a 10″ (25cm) Springform cake tin with the parchment backed, tin foil provided.
  • Follow the recipe card provided to make the brownies.
  • Pour the brownie mixture into the springform tin and tap against the work top twice to release any trapped air bubbles.
  • Place the tin in the oven and bake according to the instructions – my brownie base took 15 minutes to bake.
  • Once baked remove the tin from the oven and place on a cooling rack. Allow to cool completely.
Delicious brownie base studded with dark chocolate chips.
Delicious brownie base studded with dark chocolate chips.

Making the Chocolate Ganache:

  • In a heatproof bowl add 100g dark chocolate and 100ml of double cream.
  • Place the bowl on top of a small saucepan that contains approximately an inch of barely simmering water – this is called a double boiler.
  • Stir the chocolate and cream together until the chocolate has completely melted and the mixture is thick and glossy.
  • Pour the chocolate ganache over the cooled brownie base.
  • Smooth to an even layer using the back of a metal dessert spoon.
  • Place in the fridge until the ganache has set.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.
Glossy chocolate ganache not only adds an extra layer of deliciousness, but also stops the brownie base from becoming soggy.

Making the Raspberry Cheesecake layer:

  • Place the raspberries, caster sugar and framboise (or apple juice) into a blender.
  • Pulse until you have a smooth, deep cerise, thick raspberry coulis. Set to one side.
  • Break up the white chocolate and place into a heatproof microwaveable bowl.
  • Zap for 20 seconds at a time, stirring in between, until the chocolate has almost melted.
  • Remove from the microwave and continue stirring until completely melted. Set to one side.
  • In a large bowl add the tub of mascarpone cheese and 200mls of double cream.
  • Using a hand mixer, whisk until fully combined.
  • Pour the raspberry coulis into the cheesecake mix and whisk until fully incorporated.
  • Next pour in the melted white chocolate.
  • Whisk all of the cheesecake ingredients together until light and creamy.
  • Spoon the raspberry cheesecake on to the cold, set, chocolate ganache covered brownie base in the springform tin.
  • Smooth the top of the raspberry cheesecake to ensure a flat, even finish.
  • Cover the cheesecake with cling film and place in the fridge for at least 2 hours to allow to set.
Once you have smoothed the top of the cheesecake you can lick the spoon 😉
Once you have smoothed the top of the cheesecake you can lick the spoon 😉

Decorating the Cheesecake:

  • Remove the cheesecake from the fridge.
  • Run a palette knife between the outside edge of the cheesecake and the iside of the springform tin.
  • Place the springform tin centrally on a large tin of beans (or something equally as sturdy).
  • Release the springform catch and gently encourage the sides of the tin to fall away from the base.
  • Place the Chocolate Brownie Raspberry Cheesecake on to a serving plate or cake stand – the base will still be attached, don’t worry that’s fine.
  • Use a palette knife, that has been kept in a jug of boiling water, to smooth the top and sides of the cheesecake.
  • Melt 50g of dark chocolate in a microwaveable, heat proof bowl, as before.
  • Pour the melted chocolate into a small, disposable piping bag.
  • Snip off the very end of the piping bag to create a small hole.
  • Pipe swirls of chocolate all around the edge of the cheesecake and larger loops in the centre. Continue piping over the swirls around the edge until the chocolate is all used.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.
Chocolate Brownie Raspberry Cheesecake so beautifully decorated and yet so easy to achieve.

Now stand back and look at the beautiful Chocolate Brownie Raspberry Cheesecake that you have made and decorated.

Such a simple piping technique and yet incredibly elegant. This cheesecake is perfect for adding the wow factor to any dinner party or celebration. Pale pink and chocolate brown are a classic colour combination, ensuring this dessert looks elegantly appetising.

The taste and texture of the brownie base was perfect, just like homemade. I would definitely recommend it, especially if you bake only at weekends or for special occasions. As all the ingredients come pre-weighed, you can easily make and bake brownies in under 30 minutes!

If you have enjoyed this Chocolate Brownie Raspberry Cheesecake then you may also like these recipes:

White Chocolate Strawberry Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
White Chocolate Strawberry Cheesecake.

Strawberry Chocolate Cheesecake

FF Chocolate Brownie Raspberry Cheesecake
Strawberry Chocolate Cheesecake.

I like to make cheesecakes all year round. Frozen raspberries ensure that a glimpse of Summer can be seen and enjoyed, in the midst of the colder months.

Whatever you are making and baking in your kitchens, have fun feasting on all your creations.

Sammie xx

IfIKnewYouWereComing supplied me with the Artisan Chocolate Brownie Bake Box for this recipe. All opinions and views are my own. Please see my Disclosure Policy.

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Raspberry Chocolate Ice Cream Sundae

Every time I look at the colour of this Raspberry Chocolate Ice Cream Sundae it makes me smile.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this dessert is big time wow!

The colours are bright, summery, vibrant and let’s face it beautiful!

Just wait until you taste this!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae this is a party in a glass!

Ok, let’s clear one important matter up – this Raspberry Chocolate Ice Cream Sundae does NOT have to only be eaten on Sunday’s!

I know, I can feel your relief 😉.

Great vanilla ice cream, draped in tart raspberry coulis and delicious, soft, chocolate meringue all layered in a tall sundae glass. An incredible flavour combination where every ingredient is distinct, yet each works in total harmony as a whole.

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae as delicious as it is beautiful.

You are so going to love this recipe. Apart from making the deeply chocolate meringues, there is no other baking involved!

Yippee!

As much as I love baking, I really, really do – sometimes it’s nice to pull together a fabulous dessert where very little effort.

In fact this Raspberry Chocolate Ice Cream Sundae came about by accident. Having baked the chocolate meringues I was hoping to make an Eton Mess type dessert. The cream, which was well within it’s use-by-date had gone off, the strawberries were past their best. The whole Eton Mess thing just wasn’t happening – don’t worry it will be made!

Instead I improvised. Typically, when I wing it the result is either amazing or revolting! Fortunately the combination of flavours in this incredible dessert totally, utterly and completely worked.

I mean really, really, really worked!

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae share this with everyone.

Don’t you just love it when things turn out better than you could of ever hoped?

Recipe: Makes 6 Raspberry Chocolate Ice Cream Sundaes

For the chocolate meringues:

Note: for photos showing step by step pavlova instructions, please see here

3 Large Egg Whites

125g/4.5oz Cater Sugar

50g/2oz Cocoa Powder

1/2tsp Corn Flour

1/2tsp Vanilla Extract – I use Nielsen Massey

1/2tsp White Wine Vinegar

For the raspberry coulis:

300g/11oz Raspberries – I used frozen raspberries from Waitrose

1tbsp Caster Sugar

Juice of a Lemon

Ice Cream – 750ml Vanilla Ice Cream – really good quality ice cream or you can use my recipe for Very Vanilla Ice Cream

Method: Preheat the oven to 160C/140C fan, gas mark 3

Making the meringues:

  • Line a baking tray with baking parchment.
  • In a large bowl add the 3 egg whites and whisk until they can hold a stiff peak.
  • Continue whisking and addding in the caster sugar one tablespoon at a time.
  • Keep mixing until the egg whites are glossy and the caster sugar has been incorporated.
  • Add the vanilla extract, vinegar, corn flour and sift in the cocoa powder.
FF Raspberry Chocolate Ice Cream Sundae
These meringues are intensely dark and chocolatey.
  • Gently fold the ingredients into the meringue.
  • Dollop 6 clouds of chocolate meringue onto the baking sheet.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate Meringue Clouds ready for the oven.
  • Place the chocolate meringues into the oven an immediately turn the oven temperature down to 140C/120C fan, gas mark 1.
  • Bake the meringues for 40 minutes and then switch off the oven, allow the meringues to cool completely in the oven – this is how they will obtain their brownie like texture.
  • Once completely cooled they can be used straight away, or stored in a tin, separated by baking parchment, where they will keep for 5 days.
FF Raspberry Chocolate Ice Cream Sundae
Chocolate meringues that taste like the best brownies!

Making the raspberry coulis:

  • Place the fresh or frozen raspberries into a medium bowl.
  • Sprinkle over 1 tablespoon of caster sugar.
  • Cover and leave for at least an hour.
  • Tip the raspberries, sugar and juice of a lemon into a blender.
  • Blitz in the blender until you have a super smooth purée.

Assembling the Raspberry Chocolate Ice Cream Sundae:

  • Remove the vanilla ice cream from the freezer 20 minutes prior to assembling the sundaes.
  • Place a scoop of ice cream into each sundae glass.
  • Pour over some raspberry coulis, ensuring that you have a little left for the tops of the sundaes.
  • Add another scoop of ice cream to each sundae glass.
  • Break two thirds off of the chocolate meringue, break up and add on top of the second ice cream layer. Repeat for each sundae.
  • Add a third and final scoop of ice cream on top of the crumbled chocolate meringue.
  • Finish with a final drizzle of raspberry coulis and the final third of the chocolate meringue.
FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae ready to be eaten and enjoyed.

Serve with a long sundae spoon so that you can reach right down to the very bottom of your sundae glass. You are not going to want to waste any of this utterly luscious, refreshing dessert!

I bought these sundae glasses a couple of years ago, in Asda for £1.50 each. I had been wanting some for ages and as a rather clumsy person at times, I needed something sturdy that could withstand me and be used for smoothies, milkshakes and of course sundaes. Plus if I do break one it is cheaper to replace.

We all enjoyed these Raspberry Chocolate Ice Cream Sundaes for dessert today and were amazed a not only the awesome flavour combo, but also how refreshing they are. These are a massive hit and will be enjoyed on many more occasions throughout the warmer months.

Each Raspberry Chocolate Ice Cream Sundae has a 50g serving of raspberries and fresh lemon juice in it – they are virtually a health food 😉

FF Raspberry Chocolate Ice Cream Sundae
Raspberry Chocolate Ice Cream Sundae add spoon and devour.

In the photo above you can see how gloriously dark the inside of the chocolate meringue is – yummy!

Also, true to my promise, I am including more desserts on here – it’s a tough job……

If you have loved this recipe for Raspberry Chocolate Ice Cream Sundae here are a few more you may like too:

Blackberry Chocolate Chunk Ice Cream

FF Raspberry Chocolate Ice Cream Sundae
Blackberry Chocolate Chunk Ice Cream

Strawberry Chocolate Cheesecake

FF Raspberry Chocolate Ice Cream Sundae
No Bake Strawberry Chocolate Cheesecake

Lemony Strawberry Pavlova

FF Raspberry Chocolate Ice Cream Sundae
Lemony Strawberry Pavlova

I never really urge you to try any particular recipe, but in this instance I am. The theme of Feasting is Fun is sharing and I’d be crazy not to encourage you to try these Raspberry Chocolate Ice Cream Sundaes at least once!

The meringues can’t fail as they aren’t meant to be light and fluffy, rather more like a dense brownie texture. Ice cream can be bought and the raspberry coulis is a whizz – literally.

Ooh I should also mention that this is a fab recipe if you have a sore throat – three of us here have sore throats at the moment and this cool, refreshing sundae really soothed.

Whatever you are making and baking in you kitchens this weekend I really do hope you have fun creating a feast to be share.

Sammie xx

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Strawberry Chocolate Cheesecake

Summer is near, not that you’d know it, with certain parts of the country blanketed in snow and with it heralds the start of the soft fruit season. I do like all fruit, but soft fruits are my favourites; strawberries, raspberries, peaches, nectarines, apricots and plums, as well as many others. To celebrate this I have made this utterly divine Strawberry Chocolate Cheesecake.

Strawberry Chocolate C\heesecake
Strawberry Chocolate Cheesecake the perfect no bake dessert.

No bake cheesecakes are incredibly easy to put together. So whether you’re an experienced home cook, or just starting out, I can guarantee that you can make this Strawberry Chocolate Cheesecake.

All you need, aside from the ingredients is a 10″ (25cm) springform cake pan.

Strawberry Chocolate Cheesecake
A slice of delicious Strawberry Chocolate Cheesecake?

Oh yes please!!

As promised, I am making a conscious effort to include more desserts on Feasting is Fun. I have been making cheesecakes for many years and the recipe has adapted over time. When I was younger I would whip vanilla angel delight into mascarpone and single cream. It makes an utterly delicious cheesecake, however, I can no longer find angel delight in the shops.

This has been a good thing! As good as the cheesecake of years passed was, this Strawberry Chocolate Cheesecake is better!

Whipping melted chocolate into cream cheese and cream gives this cheesecake a wonderful lightness. This Strawberry Chocolate Cheesecake is perfect to serve at any time, however, it is beautifully light after a large Sunday Roast Dinner like my Redcurrant Glazed Roast Lamb.

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake a delightfully light dessert.

One of the most important parts of a cheesecake to me, is the crust. I don’t want some flimsy – can barely hold it together, low carb nonsense – I need a thick, crunchy base, that is delicious and contributes to the cheesecake as a whole. Digestive biscuits are the answer! Not too finely broken up either. A few small chunks makes for incredible texture against the smoothness of the softly whipped cream cheese and cream.

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake ooh look at this layer – delicious!

The crunchy, crumbly, golden base also gives this Strawberry Chocolate Cheesecake a very slight, salty hit. Not as salty as pretzels, just enough to balance out the sweet tang of the chocolate cheesecake that covers it. To conclude, this cheesecake is more than the sum of it’s individual parts. Eating a little of each layer together will give your taste buds a flavour party like never before!

Before we start, I should mention that there are a few hours chilling in the fridge required, so it’s best to plan for that. If this cheesecake is needed for the same day, start the base in the morning, if you have a little more warning, I suggest making the base the night before. Actual time spent hands on making this cheesecake is very little, but it’s worth knowing about the chilling times before you start.

Recipe: Makes one Strawberry Chocolate Cheesecake serves 8-10

300g/11oz Digestive Biscuits – Graham Crackers can be used as an alternative

150g/5oz Unsalted Butter

560g/2 tubs Philadelphia Cream Cheese

600ml/1 pint Double Cream

2tsp Vanilla Extract – I use Nielsen-Massey

200g/7oz Milk Chocolate – at least 35% Cocoa – or use plain chocolate if you want a richer chocolate flavour

1tsp Caster Sugar

10 Strawberries – or more

1tsp Icing Sugar to finish

Method: Line the base of a 10″ – 25cm Springform Pan with aluminium foil.

  • Place the digestive biscuits into a freezer bag and whack with a rolling pin until they are almost completely broken up. You can also you a food processor to blitz them, I’m just too lazy to get it out for a few biscuits 😉.
  • In a medium sized saucepan gently melt the butter. Note: if you melt the butter too fast it could spit and burn you, also the butter may burn. I have learnt this from experience!
  • Once the butter is melted, remove the pan from the heat and add the crushed biscuits to the melted butter.
  • Stir well, ensuring all the biscuit crumbs are covered in melted butter.
  • Tip the butter slicked biscuit crumbs into your foil line springform pan.
  • Press the biscuit crumbs into a uniform layer using the back of a metal spoon.
  • Cover the pan with cling film and place into the fridge to chill and set the biscuit layer – I actually made the base the night before – a couple of hours should be sufficient to set the base.
  • Once the base has set the cheesecake layer can be made.
  • Break or chop up the chocolate and place into a heatproof microwaveable bowl.
  • Zap for 30 seconds at a time stirring in between. When almost melted remove from the microwave and keep stirring until completely melted. Set the chocolate to one side.
  • Into a large bowl add the cream cheese, 200mls of double cream and 1tsp of vanilla extract.
  • Whisk until light and creamy – approx 3 minutes.
  • Next, whist whisking add the melted chocolate to the cheesecake mix – it helps if you have someone to hold the whisk whilst you add the chocolate, alternatively add the chocolate in thirds, whisking well after each addition.
  • Spoon the chocolate cheesecake mix on to the biscuit base. Smooth the surface with the back of a spoon.
Strawberry Chocolate Cheesecake
Once you have smoothed the top of the cheesecake lick the spoon!!
  • Cover the pan with cling film and pop back into the fridge for an 2 hours. This allows the chocolate to set the cheesecake layer. The cheesecake layer does not set to a firm consistency, rather it is able to hold its shape and support the whipped cream a strawberries on top.
  • When set and ready to decorate, run a palette knife that has been dipped in very hot water, between the pan and the cheesecake. Place the springform pan on to a large can (of beans or whatever you have in the cupboard) and release the spring latch. Allow the sides of the pan to drop down.
  • Place the cheesecake – still on the foil covered pan base – on to a cake stand or serving plate. Note: I have never successfully transferred an entire cheesecake off of its base, so I cover the base in foil to protect it from knife marks and keep the cheesecake on the pan base!
  • Into a large bowl add the remaining 400mls of double cream, 1tsp vanilla extract and 1tsp of caster sugar. Whisk until the cream holds its shape.
  • Fit a large piping bag with a large star tip – I use Wilton #1M.
  • Fill the piping bag with the whipped cream.
  • Pipe swirl roses – start piping the letter e and continue round – around the outside edge of the cheesecake. Fill in the empty spaces with simple piped stars.
  • Place a strawberry on each of the piped swirls – I removed the green stalks for these – and place three strawberries, with their stems still on, in the centre of the cheesecake.
  • Dust the Strawberry Chocolate Cheesecake with icing sugar – I use a clean tea strainer – and serve.
Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake a fantastically easy, yet sensational dessert.

How enticing does this Strawberry Chocolate Cheesecake look?

It is said that we eat with our eyes first. Well this is certainly a feast to be gazed upon – and then eaten 😉.

This cheesecake travels well too. Simply prepare the cheesecake without the whipped cream and strawberries, take to your destination and complete the decoration there!

Once fully decorated this cheesecake is best eaten straight away, although it will keep for up to two days wrapped in cling film, or stored in an airtight container, and placed in the fridge.

Cheesecake for breakfast anyone??

I hope that you have enjoyed this Strawberry Chocolate Cheesecake recipe, here are some others you may like too:

 

White Chocolate Strawberry Cheesecake

FF Chocolate Strawberry Cheesecake
White Chocolate Strawberry Cheesecake

 

Lemony Strawberry Pavlova

FF Chocolate Strawberry Cheesecake
Lemony Strawberry Pavlova

 

Strawberries and Cream Cake

FF Chocolate Strawberry Cheesecake
Strawberries and Cream Cake

 

Thank you for all your lovely comments, please keep them coming I love reading your views on what I am posting. Again it is wonderful to see so many of you cooking and baking my recipes and popping a photo on Twitter or Instagram. I always feel genuinely honoured that you have chosen to make one of my recipes.

I am working hard to balance Feasting is Fun with a few more savoury recipes. Is there anything you would particularly like to see more of on here?

Have fun making and baking in your kitchens and enjoying the memories that you are making whilst feasting together with friends and family.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

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Feta Cheese Herb Muffins

Oh wow, these Feta Cheese Herb Muffins certainly have a taste of the Mediterranean about them.

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins perfect for eating any time of the day!

Sorry, I know I usually write a little intro, but these Feta Cheese Herb Muffins are so, so good I wanted to tell you about them straight away. Like an excited child with news of their day at school, I am literally bursting with excitement over how good these are.

Salty feta cheese, that almost melts, in a slightly healthier muffin – I’ve added in some wholemeal flour, without any added heaviness – accompanied by the delicate onion flavour of fresh chives and just the teeny tiniest hint of fresh mint!

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins delicious warmed for brunch.

Having first made my friend, Jackie Heaton aka The Baking Nanna’s Cheese Bacon Breakfast Muffins which are absolutely delicious, I have loved coming up with different variations of the muffin.

Today I wanted to see if I could add wholemeal flour to the muffins, without making them heavy. So I replaced one third of the flour with plain, wholemeal flour. I increased the baking powder and hoped that the balance would work. It totally did.

The wholemeal flour adds a subtle depth of flavour that completely works with the salty feta cheese. I thoroughly enjoyed a late breakfast this morning feasting on these flavour packed morsels.

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins so good and so easy to bake.

Freshly cut from the garden, both the chives and the mint add a subtle brightness to the Feta Cheese Herb Muffins. None of our children noticed the mint, I was a bit worried thinking that might be the deal breaker! There are only three mint leaves in the whole recipe, yet they provide a fantastic, fresh flavour, without making the muffins taste like toothpaste!!!

If you don’t have fresh herbs in your garden, they can easily be grown on a window-ledge. I buy mine growing in pots, from the supermarket. Woody herbs such as sage, thyme, oregano and rosemary grow in the garden, as do the chives, which have recently started to sprout. Mint I grow in a tub, as it can be a bit of a thug if planted in the open ground, rapidly spreading and smothering other plants.

There is a place for both fresh and dried herbs in my kitchen. In this recipe however, I would only recommend using fresh herbs. Look out for upcoming posts where I will share tips and recipes on the vegetables and herbs I grow.

FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins delicious, healthier and low in fat.

Recipe: Makes 12 Feta Cheese Herb Muffins

200g/7oz Plain White Flour

100g/4oz Plain Wholemeal Flour

3tsp Baking Powder

200g/7oz Feta Cheese – drained

1tbsp Chopped Fresh Chives – plus extra to garnish – I use scissors to snip the chives

3 Fresh Mint Leaves – finely chopped

200ml Whole or Semi-skimmed Milk

2 Large Free Range Eggs

2tbsp Vegetable Oil

2tbsp Extra Virgin Olive Oil

Approx 1tsp Freshly Ground Black Pepper – or less if desired

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Line a 12 cup muffin pan with muffin cases
  • Measure the milk into a jug. Crack in the 2 whole eggs and add the oils. Stir with a fork to combine – wet ingredients.
  • Into a large bowl add both the flours, the crumbled feta cheese, black pepper finely chopped mint and chives. Stir with a fork ensuring all the pieces of crumbled feta are coated in flour – dry ingredients.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients into it.
  • Stir lightly with a fork until almost combined. Note: lumpy batter ensures tender muffins, if you over mix the muffins will be tough!
FF Feta Cheese Herb Muffins
Here is good, lumpy batter.
  • Divide the batter equally between the 12 muffin cases.
  • Place the muffin pan into the preheated oven and bake for 15-20 minutes (mine took 17 minutes).
  • The muffins are cooked when the are starting to turn golden brown and are firm to touch.
  • Once baked remove the muffins from the oven.
FF Feta Cheese Herb Muffins
Feta Cheese Herb Muffins hot straight from the oven.
  • Allow the Feta Cheese Herb Muffins to cool slightly on a cooling rack.

Serve the delicious Feta Cheese Herb Muffins warm with an extra sprinkling of freshly cut chives.

Store in an airtight container for up to 3 days. To refresh pop in a medium heated oven for 5 minutes and they will regain their freshly baked flavour.

These Feta Cheese Herb Muffins are the perfect addition to any packed lunch or picnic. They are a perfect, portable, fairly healthy snack and great for sharing. Long days at the office? These take barely 30 minutes to make and bake and then you have breakfast/lunch sorted for a few days!

I love coming up with easy to make, nutritious food, that means you always have something delicious to fall back on instead of always reaching for a chocolate bar or packet of crisps. With food made at home, you know exactly what has gone into it and it always tastes so much better than anything you can buy.

Loved these Feta Cheese Herb Muffins? Here are some other easy, food on the go recipes you may like to try:

Chorizo Goats Cheese Muffins 

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins utterly delicious.

Coconut Almond Date Flapjacks

VC Coconut Almond Date Flapjacks
Coconut Almond Date Flapjacks a slow release energy bar wherever you are.

Cranberry Walnut Flapjacks

BN Cranberry Walnut Flapjacks
Cranberry Walnut Flapjacks – perfect for sustained energy release.

Are you good about eating breakfast and taking a packed lunch to work, or do you grab a sweet muffin with your morning latte?

Hopefully I’ve given you some tips to make mornings less stressful on some days? There are always going to be days when you oversleep, or no matter what you do, you’re running late. If you can plan just a little bit, then a bad start to the day needn’t set the tone for how the day pans out!

Thank you for taking the time to leave a comment. I really enjoy reading them. Likewise for all of you who have posted your makes and bakes on Twitter and Instagram. I love seeing how my recipe turns out in someone else’s kitchen!

Have fun making and baking your feast.

Sammie xx

 

 

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Garlic Rosemary Roast Potatoes

Let’s talk potatoes, the staple of many a British meal, yet often assigned the side role when it comes to dinner time. I will never be a fan of plain, peeled, boiled potatoes, yet give me a healthy serving of Perfectly Mashed Potatoes and I’m likely to forget the sausages on the plate! These crunchy Garlic Rosemary Roast Potatoes are so full of flavour and enhance any meal that accompanies them.

FF Garlic Rosemary Roast Potatoes
Garlic Rosemary Roast Potatoes a delicious accompaniment to any meal.

Having won some Albert Bartlett Rooster Potatoes a while ago, I wanted to create a delicious roast potato recipe that included the gorgeous red Rooster skin. Not only does the skin have a fantastic flavour, it is also good good source of fibre. Potatoes also contain Potassium, Vitamin C and Iron and are low in fat – unless you fry them or smother them in butter 😉.

All things in moderation eh?

FF Garlic Rosemary Roast Potatoes
Garlic Rosemary Roast Potatoes golden and crunchy.

I apologise for not posting this recipe earlier, however, as today is #National Garlic Day, I thought it would be rather appropriate. Personally I love garlic and have used quite a bit in this recipe, you can add as much or as little as you like. Same with the Rosemary. I couldn’t resist a final sprinkling of freshly chopped Parsley, which gives the finished dish a burst of colour and flavour. Again this is optional!

FF Garlic Rosemary Roast Potatoes
Garlic Bulbs and Fresh Rosemary complete with flower!

When I picked the Rosemary for these Garlic Rosemary Roast Potatoes, it still had some beautiful blue flowers on it. These can be eaten along with the finely chopped thick leaves.

Recipe: Garlic Rosemary Roast Potatoes serves 6

2kg/4.5lb Red Potatoes – such as the Albert Bartlett Rooster Potatoes I’ve used

2 tablespoons Olive Oil

4-5 Bulbs of Garlic

Small Handful Fresh Rosemary Stems

Sea Salt and Freshly Ground Black Pepper

Optional – handful of chopped fresh parsley to finish.

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Wash and thoroughly dry the potatoes. I place them onto a clean tea towel and place another tea towel on top to absorb all the moisture – dry potatoes = crunchy potatoes!
  • Chop the potatoes into 2″-3″ sized chunks and place onto a baking sheet.
  • Strip the Rosemary leaves from the stem and finely chop.
  • Finely chop/mince the garlic, removing the papery skin.
  • Drizzle the Olive Oil over the potatoes, then sprinkle over the garlic and chopped Rosemary.
  • Add 1/2tsp of sea salt and some freshly ground pepper.
  • Using clean hands toss all the ingredients together on the baking tray, ensuring each potato chunk is slicked in oil.
FF Garlic Rosemary Roast Potatoes
Garlic Rosemary Roast Potatoes ready for the oven.
  • Place the baking tray into the preheated oven and bake for 1 hour – 1 hour 15 minutes.
  • The potatoes are cooked when they are golden brown and tender all the way through – test with a knife if unsure.
  • Once cooked remove the potatoes from the oven,
FF Garlic Rosemary Roast Potatoes
Garlic Rosemary Roast Potatoes they sell amazing!!
  • Place the Garlic Rosemary Roast Potatoes on a serving platter and sprinkle over a handful of chopped Parsely.
FF Garlic Rosemary Roast Potatoes
Garlic Rosemary Roast Potatoes – dinner time!!

Almost certainly you will not have to call everyone to tell them dinner is ready! These potatoes smell as good as they taste. I like to serve them with everything from grilled salmon, chicken, to a fully roasted beef joint for Sunday dinner. It’s nice to ring the changes on week nights and weekend dinners.

This is a much requested dish in our house and we quite often have them with cold meat and salad, during the warmer summer months.

If you have enjoyed these Garlic Rosemary Roast Potatoes you may also like these other recipes:

Baked Garlic Herb Potato Wedges 

FF Baked Garlic Herb Potato Wedges
Baked Garlic Herb Potato Wedges

Tangy Lemon Potato Salad

FF Tangy Lemon Potato Salad
Tangy Lemon Potato Salad

Perfectly Mashed Potatoes 

FF Perfectly Mashed Potatoes
Perfectly Mashed Potatoes creamy and delicious.

 

Sometimes the simplest recipes are the tastiest.

Whatever you are baking and making in your kitchens, have fun!

Sammie xx

 

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Double Chocolate Chip Loaf Cake

Whilst I love a beautifully decorated cake, sometimes a delicious cut-and-come-again cake is what I crave. This delicious Double Chocolate Chip Loaf Cake certainly delivers on flavour. Packed full of chocolate chips and made with sour cream, it is utterly yummy!

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake simply really good cake!

This delicious cake however, was made at the request of our eldest daughter. Chocolate cake with chocolate chips and NO icing. In all fairness she has never been a lover of anything creamy, so I was more than happy to oblige and decided to make a Double Chocolate Chip Loaf Cake.

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake fancy icing not needed.

This cake may have a simple recipe but boy does it win in the flavour votes. It is a really chocolatey, chocolate cake. In fact served warm with custard, ooh and a scoop of Very Vanilla Ice Cream and this would make rather a delicious pudding.

I just love it when a cake can be dual purpose!!

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake however you eat this cake it is utterly yummy!

After making yesterday’s Coffee and Walnut Cake  I was really regretting not making an extra cake for us! The smell of the coffee cake cooking and the walnuts toasting, had my tummy rumbling. In truth it would only have been Hubby and me that ate it. Coffee cake is not our children’s favourite – although two of them will eat Tirimasu???

Without further ado, let’s get to the recipe so that you too can bake this delicious cake!

Recipe: Makes one Double Chocolate Chip Loaf Cake

175g/6oz Unsalted Butter – at room temperature

175g/6oz Soft Light Brown Sugar

1tsp Vanilla Bean Paster -can be substituted with vanilla extract

3 Large Free Range Eggs

150g/5oz Sour Cream – I find it easier to measure by weight

1/4tsp Salt

125g/4.5oz Plain White Flour

50g/2oz Good Quality Cocoa Powder

2tsp Baking Powder

200g/7oz Milk Chocolate Chips/Chunks – use dark/white if preferred

Method: Preheat the oven to 155C/140C fan, gas mark 2

  • Grease and line the base of a 2lb loaf tin with baking parchment.
  • Add the butter and sugar to a large bowl.
  • Whisk/beat until pale and creamy.
  • Add the 3 eggs and vanilla bean paste and whisk for a further 5 minutes until all the ingredients are fully combined.
  • Add the sour cream and sift in the flour, cocoa powder, baking powder, salt and add the chocolate chips.
  • With a spoon fold all the ingredients together until just combined.
  • Spoon the cake batter into the prepared loaf tin.
  • Place into the middle of a preheated oven and bake for 45-50minutes.
  • The cake is baked when it is firm to touch. I don’t suggest inserting a skewer, as if it goes through a warm chocolate chip you may think that the cake is still uncooked.
  • Once baked remove the Double Chocolate Chip Loaf Cake from the oven.
FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake don’t work about the crack on top – it proves its a good homemade cake!
  • Allow the cake to cool in the tin until it is warm, or preferably cold.
  • To remove from the tin, gently go around the outside edge, between the cake and the tin with a palette knife. Place a plate or cooling rack on top of the tin and flip over. The cake should release easily.
FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake sliced and ready to be eaten!

In complete honesty, I must say that the cake was still warm when removed from the tin. Such was our eagerness to taste it!! My family have got used to waiting for the blog photos to be taken. Two minutes after the above photo was taken, the slices of cake you see were plated and dished out with forks.

Still slightly warm, with nuggets of semi melted chocolate chunks throughout, this cake made for very nice elevenses with a cup of tea!

We seem to have got into a habit of having cake or a sweet treat such as my Lemony Strawberry Pavlova on a Sunday, not necessarily a bad thing I think!

This cake, should there be any left, will keep for 4 days in an airtight container. Actually from experience it tightens up a bit on the second day and is not only easier to cut, but also improves in flavour – I’ll leave it up to you to decide whether to wait 😉.

FF Double Chocolate Chip Loaf Cake
Double Chocolate Chip Loaf Cake

This delightful cake is perfect for picnics, afternoon tea, or elevenses in the garden, when the sun is shining as beautifully as it is today! I’m not a big fan of taking iced cakes on picnics, as the extra sugar seems to be a magnet for bugs!

Do you enjoy eating outside when the weather is nice? Do you have a favourite bake that you always make before a trip to the seaside, or picnic in the park?

Asking these questions reminds me of mug Grandma, who always spent the day before a family outing baking. The only thing I consistently remember her baking was Rock Buns. I’ll have to dig out a recipe – for those of you who aren’t familiar with them, they are fruit filled buns, halfway between a cake and scone. Any tips please let me know in the comments section?

If you have enjoyed this Double Chocolate Chip Loaf Cake here are a few more recipes you may like to try:

Glazed Orange Bundt Cake

FF Glazed Orange Bundt Cake
Glazed Orange Bundt Cake perfect for afternoon tea.

Cherry Almond Sandwich Cake

FF Cherry Almon Sandwich Cake
Cherry Almond Sandwich Cake with pretty feathered icing.

Chelsea Buns

FF Chelsea Buns
Chelsea Buns easy to make and easier to eat! www.feastingisfun.com

Whatever you are making and baking in your kitchens today, make each mouthful a feast and have lots of fun.

Sammie xx

 

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Glazed Orange Bundt Cake

There is something about the colour orange that I am drawn to. Orange can be warm and vibrant, bright yet soft. My first bedroom, when I was a little girl was orange, I loved the colour then and 40 years later I still love it. Especially when it is the gorgeous orange of the navel oranges used in this recipe for Glazed Orange Bundt Cake.

WB Glazed Orange Bundt Cake
Glazed Orange Bundt Cake so vibrant and full of orange flavour.

Orange also happens to be Peeta’s favourite colour in the Hunger Games Trilogy, not the bright orange of Effie’s hair, but the colour of a sunset.

No apologies, I’m a huge Hunger Games fan, although very few, if any,  of the citizens of District 12 would have had the luxury of eating cake. Never mind this totally delicious Glazed Orange Bundt Cake.

If you have absolutely no clue as to what the last few lines mean, don’t worry – just know that I love the colour orange in all its shades!

WB Glazed Orange Bundt Cake
Glazed Orange Bundt Cake perfect for afternoon tea.

Our son adores oranges and he is going to be absolutely thrilled, when he gets in from school tonight and sees that I’ve made another Orange Cake. Using Wright’s new Orange Cake Mix to make this beautiful loaf, makes baking this cake so easy. From opening the packet to popping the cake into the oven takes less than 10 minutes.

10 minutes – yes I’m repeating it because the reward for a few minutes measuring and mixing is massive. This delicious cake has such a tender crumb and is packed  full of dried fruit. The orange glaze further enhances the tangy orange flavour. Baked in my pretty Citrus Bundt Tin from Nordicware, the detailed markings are clearly visible through the glaze.

WB Glazed Orange Bundt Cake
Glazed Orange Bundt Cake baked in the Citrus Bundt Tin with it’s beautiful markings.

After making the Chocolate Orange Citrus Bundt I immediately wanted to make this Glazed Orange Bundt Cake. Since I had made a Glazed Lemon Bundt Cake I knew an orange glaze would also showcase this wonderful cake.

This new Orange Cake Mix from Wright’s has received a massive thumbs up from both my family and our neighbours. I do like to share!!

If you are not a fan of cake mixes, try this one and I bet you will change your mind? This is the second time I have baked with it and it is consistently good. Perfect for keeping stashed in the cupboard for when the urge to eat cake hits, or when unexpected visitors arrive. I am sure that they would be delighted by a slice of this Glazed Orange Bundt Cake and a hot drink.

Recipe: Makes one Glazed Orange Bundt Cake serves 10

1 packet of Wright’s Orange Cake Mix

4tbsp Vegetable Oil – as directed on the packet

200ml Water – as directed on the packet

Cake release spray if baking in a Bundt tin, alternatively use a loaf tin which has been greased and lined with baking parchment.

200g/7oz Icing Sugar

1 Orange – you will need the juice of half

Edible glitter – optional

Method: Preheat the oven to 165C/150C fan, gas mark 2.

  • Spray the Bundt tin with Cake Release Spray.
  • Make up the cake batter according to the packet instructions.
  • Pour the orange cake batter into the Bundt tin.
  • Place the tin in the middle of the preheated oven.
  • Bake for 45-50 minutes.
  • The cake is cooked when it is a golden colour and an inserted skewer comes out clean.
  • Once baked remove the cake from the oven.
  • Allow to cool for 10 minutes in the tin before turning out onto a cooling rack.
WB Glazed Orange Bundt Cake
Beautiful Orange Cake.
  • Allow the cake to cool completely before decorating.

To make the glaze:

  • Sift the icing sugar into a bowl.
  • Add the juice of half an orange – the glaze should be thick, but still drip from the spoon.
  • Place the cooling rack on top of a clean baking tray – this is important as the glaze that drips through will be used to cover the sides of the cake.
  • Spoon the orange glaze over the top of the cake.

WB Glazed Orange Bundt Cake

    Spoon the glaze over the top of the cake and allow it to gently drip down the sides.
  • Allow the glaze to drip down the sides of the cake.
  • Ensure the entire top of the cake is covered in glaze.
  • Carefully lift the cooling rack a little and scoop teaspoons full of glaze, from the tray underneath. Use this to cover the sides of the cake.
  • When the cake is completely covered in glaze leave to set.
  • Transfer the Glazed Orange Bundt Cake to a serving plate.
  • Sprinkle with edible glitter if desired.
WB Glazed Orange Bundt Cake
Glazed Orange Bundt Cake utterly delicious.

Slice and serve the cake with a lovely cup of tea or coffee, ooh and guests. I always think cake should be shared!

If you have enjoyed this Glazed Orange Bundt Cake then you may like these other fruity bakes:

Chocolate Orange Citrus Bundt

WB Chocolate Orange Citrus Bundt
Chocolate Orange Citrus Bundt easy to make and easier to eat!

Glazed Lemon Bundt Cake

FF Glazed Lemon Bundt Cake
Glazed Lemon Bundt Cake

Mini Lemon Drizzle Bundt Cakes

FF Mini Lemon Drizzle Bundt Cakes
Mini Lemon Drizzle Bundt Cakes full of lemon zest and juice.

I hope that sharing some quick, easy, yet still completely delicious bakes helps you in your kitchen?

I would love to know your thoughts and really appreciate you taking time to leave comments.

Have fun while you are feasting!

Sammie xx

 

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Chorizo Goats Cheese Muffins

I love a recipe that is versatile, which is exactly what the Cheese Bacon Breakfast Muffins recipe is. So I took that recipe, fiddled a bit and the result was these utterly delicious Chorizo Goats Cheese Muffins!

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins perfect warm from the oven.

I had ordered the ingredients with last weeks shopping, intent on making them during the week. Somehow I got distracted by other things, until today. Boy was I glad I waited. The cupboards, well fridge are always fairly bare on a Saturday as that’s the day our shopping is delivered. Having Hubby here to unpack and put things away, saves me from spending the following day in bed!

I kid you not see Living With Seizures if you’d like to know more.

Both our girls were out late, last night at a concert in London, so I knew the house would be fairly quiet this morning as they snoozed away upstairs. Little man was getting hungry and I suddenly remembered what I had stashed in the fridge. Phew!

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins perfect for breakfast or brunch.

I made these Chorizo Goats Cheese Muffins in less than 10 minutes, they cooked in 15 minutes AND I had enough for my photo shoot to let our little man munch happily away, whilst I snapped a few shots.

Oh my, these are good – I mean really, really, pass me another one good. The Chorizo could make them taste a bit like pizza, nothing wrong with that – but breakfast, hmm not so sure. That’s where the goats cheese kicks in and completely rounds out the flavours, bringing it back to breakfast, brunch time.

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins a great way to kick start the day.

Brain is ticking now – watch this space for pizza style muffins!!

Back to the Chorizo Goats Cheese Muffins – I cooked the chorizo first so that it would start to release it’s red paprika juices when mixed into the batter. Just a quick word, as my friend Liz from Teta Lizza’s Kitchen also emphasises, when making muffins don’t over mix the batter. A few floury streaks are ok. The best, lightest, yummiest muffins come from just mixed, lumpy batter. It is true.

It’s definitely worth checking out Liz’s blog, she’s an amazing cook and baker, whose food is so mouth wateringly good. I should know I made her Carrot Soup! She’s a great girl with a wicked sweet tooth, balanced by lots of healthy, beautifully presented recipes. Pop over to Teta Lizza’s Kitchen and say hi.

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins utterly delicious.

Before you visit I’ll show you how these fantastic, lazy weekend, Chorizo Goats Cheese Muffins are made 😉

Recipe: Makes 12 Chorizo Goats Cheese Muffins

100g/4oz Sliced Chorizo

150g/5oz Goats Cheese

200ml Whole Milk

2 Large Free Range Eggs

4tbsp Vegetable Oil

350g/12oz Plain White Flour

2tsp Baking Powder

Good grinding of black pepper – to taste

1/2tsp Cayenne Pepper – plus a little extra to sprinkle on the baked muffins

Method: Preheat the oven to 200C/180C fan, gas mark 6

  • Chop or dice the chorizo into 1cm pieces.
  • Cook in a dry frying pan until the chorizo starts to release its delicious paprika juices.
  • Remove and put on a plate to cool slightly.
  • Measure the milk into a jug. Add the 2 eggs and vegetable oil. Stir to combine – wet mixture.
  • Into a large bowl add the flour, baking powder, cayenne pepper and black pepper. Use a whisk to stir and combine.
  • Chop or crumble up the goats cheese into roughly the same sized pieces as the chorizo.
  • Add the chorizo and goats cheese to the flour mixture, stir to distribute – dry mixture.
  • Make a well in the centre of the dry mixture and pour the wet mixture in.
  • Stir with a fork until just combined.
FF Chorizo Goats Cheese Muffins
Lumpy muffin batter makes the lightest muffins.
  • Line a muffin/cupcake tin with muffin cases – and yes I found mine!
  • Divide the batter equally between the 12 cases – ideally an ice cream scoop can be used – I forgot!!
  • Place the muffin tin in the centre of the oven and bake for 15-20 minutes.
  • Mine took 15 minutes.
  • The Chorizo Goats Cheese Muffins are baked when they are firm to touch and golden on top.
  • When baked remove from the oven and place on a cooling rack.
  • Sprinkle the top of each muffin with a little bit of cayenne pepper.

These delightful Chorizo Goats Cheese Muffins are best served warm and eaten on the day they are made. However, they can be stored in an airtight container for up to 2 days and refreshed by warming in the oven. They also make a great addition to packed lunches, as a change from sandwiches or wraps.

Now that Spring is firmly here and warmer weather is in sight, I will definitely be making these for picnics, perfect eaten alongside some cherry tomatoes and cucumber sticks.

FF Chorizo Goats Cheese Muffins
Chorizo Goats Cheese Muffins perfect to pack up for picnics.

Do you enjoy eating outside?

I must admit I’m yet to be converted to barbecues, yet I love nothing more than throwing a blanket on the lawn, or on rare good days, going to the seaside or park and having a picnic. Some of our best picnics have actually been in the rain, children sitting, welly boots on, on the flat boot of our car munching on scotch eggs, olives, carrot sticks and crisps. These Chorizo Goats Cheese Muffins will be a new and very welcome addition to our picnic outings!

If you enjoyed this recipe for Chorizo Goats Cheese Muffins you may like these too:

Cheese Bacon Breakfast Muffins

BN Cheese Bacon Breakfast Muffins
Cheese Bacon Breakfast Muffins utterly delicious warm from the oven.

Super Light Scones

Cookies Super Light Scones
Super Light Scones

Toffee Banoffee Waffles

FF Toffee Banoffee Waffles
Toffee Banoffee Waffles serve straight away.

Whatever you are making and baking have fun and remember that food always tastes better when it’s shared.

Sammie xx

 

 

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Chocolate Toffee Crunch Bundt Cake

Does anyone still have chocolate left over from Easter? If so I have the perfect way to make it go further AND taste even more yummy. Meet my Chocolate Toffee Crunch Bundt Cake.

WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake such an easy, yet beautiful cake.

The utterly mouth watering combination of Chocolate and Toffee all in one cake. If you enjoyed my Rolo Chocolate Cookies I’m pretty sure you’ll love this cake!

She is a beauty isn’t she?

This Chocolate Toffee Crunch Bundt Cake is baked in the Nordic Ware blossom Bundt tin, so I decided that this cake is a girl. Well female….. oh dear it’s late, I’ve gone off on a tangent and I’m waffling again!!

WB Chocolate Toffee Crunch Bundt C
Chocolate Toffee Crunch Bundt Cake topped with milk chocolate and bronze crunch.

The blossom Bundt tin is one of my favourites. The melted chocolate and bronze crunch on this Chocolate Toffee Crunch Bundt Cake look amazing, but if you were pressed for time, a dusting of icing sugar and this cake would still win hearts – and tummies 😉

So what is it that makes this cake so easy??

Wright’s Baking Chocolate Fudge Cake Mix and their Toffee Cake Mix, combined.

The gorgeous fudgey chocolate works so well with the toffee, I honestly can’t believe that I didn’t think of it sooner.

WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake would like a slice – or two?

Having already explained my stance on having a few, good quality packet mixes in the kitchen, whilst writing up my Chocolate Orange Citrus Bundt, no further mention is needed. This cake came about as I had 3/4 of a packet of each of the mixes left after testing their suitability for waffles. Only the Toffee Cake Mix made it through as my Toffee Banoffee Waffles 

  1. So you have a choice: weigh out 3/4 of each packet mix (375g) add together and make up according to adjusted packet instructions: 150ml per mix = 300ml of water and 3 tablespoons of oil per mix = 6 tablespoons.
  2. Or mix both whole packets together and make up according to double the packet instructions. So 400ml of water and 8 tablespoons of oil. Fill the Bundt to the desired level and use the leftover batter to bake some cupcakes.
  3. Altenatively, a 10″ springform cake tin would be the right size to bake 2 complete packets of mix made up as per option 2.

So many choices!!! I would like to add that investing in one Bundt tin is worth it, especially if cake decorating skills are not your strongest gift. The tins really do make any cake look beautiful, including this Chocolate Toffee Crunch Bundt Cake.

Recipe: Chocolate Toffee Crunch Bundt Cake serves 10

1 Chocolate Fudge Cake Mix from Wright’s Baking

1 Toffee Cake Mix from Wright’s Baking

8tbsp Vegetable Oil (6tbsp if making option 1)

Water

Cake Release Spray – I use Wilton’s OR butter and baking parchment for greasing and lining a 10″ cake tin

150g/5oz Milk Chocolate

Toffee Sprinkles or the Bronze Crunch which I bought from Waitrose – or a Crunchie bar broken up.

Method: Preheat the oven to 155C/140 fan, gas mark 2

  • Decide which option you will use to bake your cake.
  • Prepare the Bundt by spraying with cake release. Alternatively grease and line a springform cake tin.
  • Into a large bowl add the required amount of water and vegetable oil.
  • Add both the chocolate fudge and toffee packet mixes – remembering to weigh out 375g ONLY, from each packet if using Option 1.
  • Whisk according to packet instructions.
  • Pour the chocolate/toffee cake batter into the prepared tin. The Bundt tin should be no more than two thirds full.
WB Chocolate Toffee Crunch Bundt Cake
Ready for the oven.
  • Place the Bundt tin in the middle of the oven and bake for 45-50 minutes – note: the baking time will be longer if using more cake batter.
  • The cake is cooked when an inserted skewer comes out clean.
  • Remove the cake from the oven.
WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake beautifully baked.
  • Allow the cake to cool in the Bundt tin for 10 minutes.
  • Place a cooling rack on top of the cake and flip over.
  • Remove the Bundt tin and admire the beautiful cake!
WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake the blossom revealed.
  • Allow the cake to cool completely before decorating.
  • Break up the milk chocolate and place into a heatproof, microwaveable bowl.
  • Zap for 30 seconds at a time in the microwave, stirring after each zap!
  • When the chocolate is almost melted, remove from the microwave and keep stirring, until it is completely melted.
  • Use a spoon to drizzle the chocolate over the Bundt cake.
  • Finish with some delicious sprinkles. Crushed up Crunchie bars would work beautifully with this cake.
WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake topped with chocolate and crunchy sprinkles.

Allow the chocolate to almost set before serving. The combination of toffee pieces and the delicious chocolate fudge work together so well in this Chocolate Toffee Crunch Bundt Cake.

Have you caught the Bundt bug?

This Chocolate Toffee Crunch Bundt Cake is so easy to make. Here are some other Bundt recipes for you to try:

Chocolate Orange Citrus Bundt

WB Chocolate Orange Citrus Bundt
Chocolate Orange Citrus Bundt easy to make and easier to eat!

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake NW
Lemon Blueberry Bundt Cake with lemon glaze.

Chocolate Fudge Bundt Cake

Flurries Chocolate Fudge Bundt Cake
Put the kettle on and enjoy every single bite of this Chocolate Fudge Bundt Cake.

The Chocolate Toffee Crunch Bundt Cake was given to very dear friends, who had just lost a loved one. Simply making and giving a cake, during a time of grief, is one way to show you care. Nothing can replace their loss, or mend their heartbreak, but taking time to bake a cake, which they can then share with visitors, brought a smile to our friends face when it was delivered.

Do you bake for others to show your love?

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking provided the cake mixes for this recipe. All opinions, content and photographs are my own. Please see my Disclosure Policy.

 

 

 

 

 

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Perfectly Mashed Potatoes

Thank you for stopping by to read this post and find out how to make Perfectly Mashed Potatoes.

If you are curious as to why I should post such an easy recipe here’s my answer.

Everyone has to learn the basics. I did. I wasn’t born with the knowledge of how to cook a roast, boil an egg or mash potatoes. I learnt, mostly, from watching my Grandma, whilst I was growing up.

FF Perfectly Mashed Potatoes
Perfectly Mashed Potatoes no fancy equipment needed!

Always an inquisitive child, I literally hung around her apron strings and learnt how to cook, bake, make preserves, prove bread and much more. My earliest memory is standing on a stall, shucking peas that my Grandad had freshly picked from the garden.

So a love of cooking, indeed, more being in the kitchen and making something, was present from a very early age. At home, I recall asking if I could peel some potatoes. I was given a bowl, full of cold water, to wash off the dirt, potatoes didn’t come pre-washed in the 1970’s and a small vegetable peeler. An hour had passed and I still hadn’t finished! That didn’t matter, I was learning.

FF Perfectly Mashed Potatoes
Perfectly Mashed Potatoes creamy and delicious.

In today’s world of convenience food and £1 packets of ready mashed potatoes available from the supermarket, learning how to cook basic recipes, isn’t always taught at home, in the way I learned. So yes a recipe for Perfectly Mashed Potatoes, is here, because who doesn’t love mash???

Most kitchens will have a potato masher utensil in them, if not they can be picked up, fairly cheaply, from any shop that sells kitchenware. I will not be using a potato ricer, hand whisk, kitchen stand mixer or any other contraption to make these Perfectly Mashed Potatoes, simply a potato masher. It is what most people have to hand and in my opinion, produces the best mashed potatoes!

So the only equipment you will need to make your mash is:

  • A sharp knife
  • Saucepan
  • Colinder
  • Potato Masher
  • Optional – vegetable peeler

Most kitchens will be equipped with this equipment, if not, each item can be bought inexpensively as mentioned above.

Recipe: Perfectly Mashed Potatoes serves 6-8 adults

2.5kg/5lbs Potatoes suitable for mashing – I used Albert Bartlett Elfe Potatoes – these have a particularly creamy texture and buttery taste, Rooster potatoes are also good for mashing. Any potato that is described as floury, suitable for mash can be used. However for the best mash I’ve tried I do recommend Elfe potatoes.

75g/3oz Butter

100mls/4fl ozs Whole Milk

Sea salt and freshly ground pepper to taste

1/4 tsp Ground Nutmeg – freshly grated is even better.

Method: Half fill a large saucepan with cold water

  • Using a vegetable peeler or small paring knife peel the potatoes.
  • Cut them into 5cm/2″ chunks as you go and immediately place in the pan of cold water.
  • NOTE: If peeled potatoes are left out of water they will start to turn brown.
  • Once all of the potatoes have been peeled and cut up, top up the pan with cold water, so that the potatoes are just covered.
FF Perfectly Mashed Potatoes
The potatoes are prepared and ready for cooking.
  • Turn the heat onto high on the hob and bring the potatoes up to a boil.
  • As soon as they are boiling turn the heat down and let the potatoes simmer for 15 minutes.
  • To test if the potatoes are cooked, insert a sharp knife into a couple of chunks, there shouldn’t be any resistance and the potato chunk may well break in half.
  • Once cooked drain the potatoes in a colinder and allow to steam dry for 5 minutes.
FF Perfectly Mashed Potatoes
Allowing the potatoes to steam dry makes better mash!
  • Empty any water from the saucepan the potatoes were cooked in.
  • Add the butter and milk to the pan and heat until the butter is melted.
  • I add 1/2tsp of sea salt, a good grinding of black pepper and the ground nutmeg to the milk/butter at this stage.
  • Take the pan off of the heat and add the cooked potatoes.
FF Perfectly Mashed Potatoes
Time to get mashing!
  • The next step is simply to plunge in with the potato masher and keep mashing until all the potatoes have broken down and you have smooth, creamy, Perfectly Mashed Potatoes.
  • I quite often get the children to mash our potatoes and yes, it does require a bit of elbow grease and effort (which with my back I’m not able to apply).
  • The potatoes are so beautifully soft and creamy, that they break down easily.
  • Serve the potatoes straight away onto dinner plates, or for special occasions, pile into a serving bowl, dot with a little extra butter and a light sprinkle of nutmeg.

Yes it really is that simple!

FF Perfectly Mashed Potatoes
Utterly delicious Perfectly Mashed Potatoes every single time.

Perfectly Mashed Potatoes are the perfect accompaniment to so many meals, made well they are delicious just on their own, perhaps with a little grated, sharp cheddar to top!

If you have enjoyed this recipe for Perfectly Mashed Potatoes, here are some other potato recipes you also may like:

Leek Colcannon

FF Leek Colcannon
Sautéed leeks and savoy cabbage mixed with mashed potatoes.

Baked Garlic Herb Potato Wedges

FF Baked Garlic Herb Potato Wedges
Baked Garlic Herb Potato Wedges

Tangy Lemon Potato Salad

FF Tangy Lemon Potato Salad
Tangy Lemon Potato Salad

Were you taught to cook at home, or are you just learning?

Thank you for all of you lovely comments, I get such a thrill knowing you have baked and enjoyed one of my recipes, please keep them coming.

Also it is great seeing all the pictures of your makes and bakes on Twitter and Instagram. Please keep them coming, tag me in and I’ll be sure to give you a shoutout or retweet.

Are there any other basic recipes that you would like to see on Feasting is Fun? Let me know and if I can, I will post them for you.

Remember, everyone has to start at the beginning, the fun is in the journey and we are all here to support each other as we learn.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

The Albert Bartlett Elfe potatoes were won in a competition. All opinions and views are my own, as is the content of this post. Please see my Disclosure Policy

 

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