Strawberry Oat Crumble Cookies

I, as some of you may know, am a self confessed Cookie Monster. Since early childhood starting the day with a cup of tea and a biscuit has become a tradition. Something I have passed on to our children as well. As long as I’ve had my cuppa and biscuit/cookie I can face the day. Especially if I have to wait a while for breakfast. Oat and fruit cookies are among my favourites, obviously the children always prefer chocolate. Yet, after tasting these Strawberry Oat Crumble Cookies there were smiles all round and they received a big thumbs up.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

Since I discovered these baked strawberries from Urban Fruit I have loved adding them to bakes, such as my Double Strawberry Almond Muffins. Similar in texture to dried apricots, the baked strawberries are little pods of intense strawberry flavour. As well as being a delicious snack they are perfect for adding to bakes. Because fresh strawberries are so full of water they can be difficult to add to dry bakes. Whereas the chewy texture of the baked strawberries contrasts well in the oat crumble cookie.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

While I have used the snack pack strawberries from Urban Fruit I have also checked online and found similar products available to buy from both high street stores and online. I find it quite frustrating when wanting to try a recipe and it requires a specialist ingredient. Actually I bulk bought these baked strawberries from Amazon. 

 

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

 

Recipe: Strawberry Oat Crumble Cookies makes approximately 20

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

1/4tsp Sea Salt (halve if using table salt)

1 Large Free Range Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey 

100g/4oz Rolled Oats – not quick cook

175g/6oz Plain White Flour

90g/4oz Baked Strawberries – I use 1 packet from Urban Fruit

Method: Preheat the oven to 180C/160C fan, 325F, gas mark 3

Making the cookie dough

  • First of all line 2 large baking trays with baking parchment.
  • Into a large bowl add the butter, sugar and salt. Whisk together until pale and creamy.
  • Add the egg yolk and vanilla extract. Continue whisking until fully incorporated.
  • Next add the rolled oats.
  • Using a sharp knife chop the baked strawberries in half.
  • Add half of both the flour and strawberries to the bowl. Toss the strawberries around in the flour, this will stop them sticking together. Add the remaining flour and strawberries and repeat as before.
FF Strawberry Oat Crumble Cookies
Making the strawberry and oat cookie dough
  • Using a spoon mix the cookie dough together.
  • Place the cookie in the fridge for half an hour to chill and firm up.

Shaping the cookies

  • Remove a heaped teaspoon of cookie dough and roll into a ball. Place on the baking tray. Repeat until both baking trays are full.
  • Gently press down with your fingers to flatten the dough ball.
  • Note – I placed 8 cookies on each baking tray. After baking and cooling I flipped over the baking parchment, added the remaining 5 cookies and baked them.
FF Strawberry Oat Crumble Cookies
Shaping the cookies

Baking the cookies

  • Place the baking trays into the oven and bake the cookies for 20-25 minutes until golden brown.
  • As soon as the cookies are baked remove from the oven.
  • Leave to cool for 5 minutes on the tray and then transfer to a cooling rack.
  • Check the underside of the cookie is golden.
FF Strawberry Oat Crumble Cookies
The baked cookies.

Leave the cookies to cool before serving.

FF Strawberry Oat Crumble Cookies
Strawberry Oat Crumble Cookies

Who could resist a delicious crumbly, strawberry and oat cookie with a cup of tea? Not me!

Once cooled store the cookies in an airtight container and eat within 5 days.

If you have enjoyed this recipe for Strawberry Oat Crumble Cookies you may also like these:

Walnut Chocolate Chunk Cookies 

FF Strawberry Oat Crumble Cookies
Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies 

FF Strawberry Oat Crumble Cookies
Cherry Bakewell Cookies

Oat Chocolate Chip Cookies 

FF Strawberry Oat Crumble Cookies
Oat Chocolate Chip Cookies

I love baking cookies, especially to share with others. And while it would be a real stretch to call these cookies healthy, sneaking oats into the recipe does add extra goodness. Also, the oats give these cookies their delicious crumbly texture. The perfect cookie to bake and take to your workplace and share with colleagues. Because all food tastes better when shared.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Caramac Drizzle Rolo Caramel Brownies

I adore Brownies. In fact everyone here at Feasting headquarters loves them. There are numerous recipes on here for different types of delicious Brownies including these Chocolate Fudge Brownie Bites. Since they are so adored, I am always trying to create new flavours and textures. for that reason, these Caramac Drizzle Rolo Caramel Brownies are a complete delight. Fudgey chocolate brownies topped with chopped Rolos, Caramac drizzle and a sprinkling of honeycomb. In one word they are WOW!

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

While all of the brownie recipes I have are excellent, the addition of melted Rolos to the batter in these brownies sends them over the top. Since the actual brownie itself is more like fudge. Yet without the extreme sweetness that sets fudge apart. Also, I added a little extra salt to the brownie batter and this perfectly offsets the sweetness bringing balance to the flavour. If you like salted caramel, why not sparsely sprinkle with sea salt?

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Caramac love

Since I have had limited success when adding Caramac to a bake, as essentially it is caramel flavoured white chocolate, I tend to keep it as a topping. Because this way you end up with the exquisite caramel flavour and none of the bitter burnt Caramac in a bake. Also it works very well in a ganache such as these Salted Caramac Centre Toffee Cookies. Used here in these brownies it perfectly compliments the caramel flavour within the brownie.

 

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Because these Brownies are quite rich I have cut them into slightly smaller bars. Ensuring the there are plenty to share around! Also, I think the texture is improved when they are fridge cold. I find that the brownie itself pulls together and is firmer, although, like anything cold, the flavours are slightly muted. Finally, enough of me waffling, let’s get on to making these tasty treats.

Recipe: Caramac Drizzle Rolo Caramel Brownies makes 18

For the Brownies:

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

150g/ 3 tubes of Rolos

200g/7oz Unsalted Butter

1/2 tsp Sea Salt – I use Maldon halve the quantity if using free flowing salt

4 Large Free Range Eggs

200g/7oz Dark Brown Muscavado Sugar

1 tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Plain White Flour

To decorate:

110g/ 1 large bag Caramac Buttons

150g/ 3 tubes of Rolos

Optional – Honeycomb – I use Art of Mallow alternatively use a Cadbury’s Crunchie

Method: preheat oven at 180C/160C fan, 350F, gas mark 4

Note: you will need a 20cm x 28cm x 5cm / 8” x 11” x 2” Swiss roll tin, very lightly greased and lined with baking parchment.

Making the brownie batter

  • First of all, in a heatproof, microwaveable bowl add the butter, both types of chocolate and 3 tubes of  Rolos. Zap on medium power for 30 seconds at a time until the chocolate and butter start to melt. Remove from the microwave and stir continuously until everything is melted. Set aside to cool.
  • In a separate bowl add the eggs, salt, vanilla extract and muscavado sugar. Whisk with a balloon whisk until the sugar and eggs are completely combined.
FF Caramac Drizzle Rolo Caramel Brownies
Preparing the brownie mixture.
  • As soon as the chocolate mixture is at body temperature pour in the egg mix, stirring continuously as you do so.
  • Add the flour and fold carefully into the mixture ensuring there aren’t any lumps.
  • Pour the brownie batter into the prepared tin. Rap the tin against the worktop a couple of times to release any air bubbles.

Baking the brownies

  • Place the tin in the centre of the oven and bake for 10 minutes. After the initial baking time has elapsed, carefully, protecting yourself with oven gloves, rap the tin against the oven shelf as before. It may sound crazy, however the best brownies are dense and fudgey, the opposite of cakes which are light and airy.
  • Continue baking for 15-18 minutes. Total baking time 25-28 minutes.
FF Caramac Drizzle Rolo Caramel Brownies
Combining the brownie mix and pouring into a prepared tin.
  • The brownies are baked when the top is set and there is just a hint of a jiggle in the centre.
  • As soon as the brownies are baked remove from the oven and allow to cool completely in the tin.

Decorating the brownies

  • Once cooled the brownies can be decorated.
  • First of all, using the baking parchment and a palette knife, remove the brownie slab from the tin.
  • Peel away the sides of the baking parchment and run a palette knife between the base and the parchment to separate them.
  • Place the Caramac buttons in a heatproof, microwaveable bowl and zap for 20 seconds at a time. As soon as they start to melt remove and stir continuously until completely melted. Pour the melted Caramac into a disposable piping bag, or sandwich bag. Snip off the very end and pipe diagonally across the brownie, using approximately half of the Caramac.
  • Unwrap 3 tubes of Rolos and cut in half. Sprinkle the Rolos evenly across the brownie, making sure that some are cut side up so that the caramel inner can be seen. Now sprinkle over some crushed honeycomb.
  • Finally pipe the rest of the Caramac on top, in a diagonal style as before.
FF Caramac Drizzle Rolo Caramel Brownies
Decorating the Brownies with Caramac drizzle and Rolos.
  • Slide the decorated brownie slab on to a board and place in the fridge for 30 minutes to allow the Caramac to set.
FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Portioning the brownies

  • As soon as the Caramac has set you can cut the brownie into portions.
  • First of all cut across the width twice, dividing it into 3 separate pieces. Now cut down the centre dividing the brownie in half. Cut down twice on either side creating 3 sections on each side. You should have 18 equally sized brownie bars.
FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies
  • Each of the Caramac Drizzle Rolo Caramel Brownies has a little bit of everything, resulting in a lot of fabulous, fudgey,  flavour.
FF Caramac Drizzle Rolo Caramel Brownies
Caramac Drizzle Rolo Caramel Brownies

Serve each brownie with a smile. I enjoyed my first taste alongside a delicious hot latte. The perfect combination.

Store in layers, separated with baking parchment, in an airtight container. During warmer weather keep refrigerated. Eat within 5 days, if they last that long!

If you have enjoyed this recipe for Caramac Drizzle Rolo Caramel Brownies you may also like these:

Bakery Style Soft Triple Chocolate Cookies

FF Caramac Drizzle Rolo Caramel Brownies
Bakery Style Soft Triple Chocolate Cookies

Chocolate Fudge Double Hazelnut Brownies

FF Caramac Drizzle Rolo Caramel Brownies
Chocolate Fudge Double Hazelnut Brownies

Caramac Frosted Chocolate Cupcakes

FF Caramac Drizzle Rolo Caramel Brownies
Caramac Frosted Chocolate Cupcakes

Baking and cooking for others is my passion. Seeing eyes light up, big smiles and chocolatey faces appreciating what I’ve made gives me a warm feeling inside. Sharing and enjoying feasting with others makes eating an experience, not simply a fuel-stop function. While chatting, laughing and having fun also creates shared memories that knit us all closer together. As we head towards the bank holiday weekend here in England I hope that you will take every opportunity to have fun and enjoy feasting.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Bakery Style Soft Triple Chocolate Cookies

Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.

FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies.

Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.

FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

The perfect bakery chocolate cookie at home

While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.

FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.

Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20

175g/6oz Unsalted Butter very soft

100g/4oz Caster Sugar

200g/7oz Light Brown Muscavado Sugar

1/2 tsp Sea Salt (halve if using free flowing) – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1 Whole Large Free Range Egg plus 1 Egg Yolk

175g/6oz Plain White Flour

75g/3oz Good Quality Cocoa Powder – I use Callebaut

1/2 tsp Bicarbonate of Soda

200g/7oz White Chocolate Chips

200g/7oz Milk or Dark Chocolate Chips

Method: Preheat oven to 180C/160C fan, 325F, gas mark 3

Making the cookie dough

  • First of all, line 2 large baking trays with baking parchment.
  • Into a large, heatproof, microwaveable bowl add the butter, salt and both sugars.
  • Heat the butter and sugar on medium, in the microwave for 30-40 seconds, until the butter just starts to melt. Remove from the microwave.
  • Whisk the butter, sugar and salt together until smooth, pale and creamy.
  • Add the whole egg and extra yolk, plus the vanilla extract.
  • Whisk the ingredients together until fully combined.
  • Place a sieve over the bowl and add the flour, cocoa powder and bicarbonate of soda.
  • Add all of the chocolate chips to the bowl.
FF Bakery Style Soft Triple Chocolate Cookies
Making triple chocolate cookie dough.
  • Stir all of the ingredients together with a spoon until they are just combined.
  • Spoon a heaped dessert spoon of cookie dough on to the baking parchment.
  • Place 3 more scoops of cookie dough, spaced well apart, on to the same baking tray.
  • Repeat with the second baking tray.

Baking the cookies

  • Place the baking trays in the middle and lower part of the oven.
  • Bake for 14-16 minutes depending on cookie size. The cookies pictured below baked for 14 minutes.
  • During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.
FF Bakery Style Soft Triple Chocolate Cookies
Portioning and baking the cookies.
  • Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.
  • Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.
  • Continue until all of the cookies are baked.
FF Bakery Style Soft Triple Chocolate Cookies
Bakery Style Soft Triple Chocolate Cookies

Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!

Store in an airtight container and eat within a week.

If you have enjoyed this recipe for Bakery Style Soft Triple Chocolate Cookies you may also like these:

Sour Cherry Chocolate Chip Cookies

FF Bakery Style Soft Triple Chocolate Cookies
Sour Cherry Chocolate Chip Cookies

Oat Chocolate Chip Cookies

FF Bakery Style Soft Triple Chocolate Cookies
Oat Chocolate Chip Cookies

Caramac Caramel Cookies

FF Bakery Style Soft Triple Chocolate Cookies
Caramac Caramel Cookies

There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Chocolate Dipped Shortbread Heart Cookies

Valentines Day is only couple of weeks away. Yet, although it is nice to take one day out of the year to tell those you care about how much they mean to you, I don’t believe that should be kept for just one day. Showing people that we love and appreciate them should be an everyday occurrence. Not the insincere gushing of some, who say the word love too easily and yet have not the slightest comprehension of what real love truly is. No, showing love in a quiet, sincere way. A gentle loving way, so as not to embarrass those we care about. A few encouraging words, a hug, or a small token, such as these Chocolate Dipped Shortbread Heart Cookies.

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Since we are talking about love, did I mention how much everyone here at Feasting headquarters loves these cookies? Oh they do. Rich, buttery shortbread with thick, milk chocolate on one half. While these cookies are solid enough to be dunked in a hot drink, they also crumble beautifully on the tongue. Not just a Valentines Day bake!

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Since I couldn’t find my collection of different size heart cookie cutters, my dear, late friend Pat, was here to help me. Amongst the baking items I had been given by her family was a perfect sized heart. Smaller than I had initially wanted for this recipe, it turned out to be the perfect size. Each cookie being exactly the right size.

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Use whatever size cutter available to you. The recipe yielded 40 cookies using a 5cm x 5cm heart shape cookie cutter.

Recipe: Chocolate Dipped Shortbread Heart Cookies

100g/4oz Caster Sugar

200g/7oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

1 tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Corn Flour (also known as corn starch)

250g/9oz Plain White Flour – I use cake and pastry flour from Shipton Mill

300g/10.5g Milk Chocolate – I use 34% milk chocolate callets from Callebaut

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

  • First of all add the butter, caster sugar and salt to a large bowl.
  • Whisk together until fully combined, pale and creamy in appearance.
  • Add the vanilla extract and whisk again until combined.
  • Sift the plain flour and corn flour into the bowl together.
  • Using a spoon gently mix the ingredients until it comes together in clumps.
  • Wipe the worktop with a damp cloth and lay a large piece of cling film on to the damp surface; it will stick to the worktop.
  • With clean hands bring the dough together into a ball.
  • Place the shortbread dough on to the cling film and wrap into a disc shape.
  • Chill the dough in the fridge for at least 30 minutes.
  • While the dough is chilling line 2 large baking trays with baking parchment paper.
FF Chocolate Dipped Shortbread Heart Cookies
Preparing the shortbread dough.
  • As soon as the dough is chilled remove from the fridge.
  • Knead lightly and then roll out the dough between 2 pieces of parchment paper. Roll to a thickness of 5mm.
  • Using a heart cookie cutter cut out the first batch of cookies. Placing them carefully on to the baking tray.
  • Because the dough is cold the cookies do not spread on baking, so they can be placed close together on the baking tray.
  • As soon as the baking trays are full place them into the middle and lower shelves of a preheated oven.
  • Bake for 20-25 minutes until they are a pale golden brown. Baking time will depend on the size and thickness of the cookies.
  • While the shortbread is baking gather together any remaining dough, wrap in cling film and chill.
  • Once baked remove from the oven, allow to cool for 5 minutes on the tray and then transfer the shortbread hearts to a cooling rack.
  • Allow the baking trays to cool completely.
  • Flip over the baking parchment on each tray and using the chilled dough proceed to roll out and cut out the cookies as before. Laying them on the baking trays and baking as before.
FF Chocolate Dipped Shortbread Heart Cookies
Cutting out the shortbread hearts.
  • Cool the shortbread hearts completely before the next step.
  • Chop up the chocolate and place into a microwaveable, heatproof bowl.
  • Place in the microwave and heat on medium power for 30 seconds at a time, stirring after each burst. As soon as the chocolate starts to melt remove the bowl and stir continuously until all of the chocolate has melted. An extra burst of heat in the microwave may be needed to ensure the chocolate is completely smooth.
FF Chocolate Dipped Shortbread Heart Cookies
Dipping the shortbread hearts in melted chocolate.
  • Lay a long strip of baking parchment on to the worktop.
  • Take one shortbread heart at a time and hold on the opposite side that is to be dipped.
  • Carefully dip the shortbread into the melted chocolate, using a spoon (a long handled sundae spoon is ideal) to help cover one half of the cookie completely in chocolate.
  • Allow any excess chocolate to drip back into the bowl, then place the chocolate dipped heart on to the baking parchment.
  • Continue this process until all of the cookies have one half completely dipped in chocolate. If necessary, halfway through the process, place the chocolate back into the microwave for a 20 second heating burst, to ensure the chocolate remains fluid enough to easily work with.
  • Once finished leave the chocolate to set completely on the cookies.
FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies.
  • Store the finished shortbread hearts in an airtight container.
FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Share these cookies with those you love. Package a few in a small cellophane bag, tied with pretty ribbon and give as gifts.

Eat within 5 days, if they last that long!

If you have enjoyed this recipe for Chocolate Dipped Shortbread Heart Cookies you may also like these:

Chocolate Fudge Brownie Bites

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Fudge Brownie Bites.

Strawberry Topped Chocolate Heart Pavlova

FF Chocolate Dipped Shortbread Heart Cookies
Strawberry Topped Chocolate Heart Pavlova

Chocolate Heart Cookies

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Heart Cookies

 

Showing appreciation and love in a way suited to the recipient is a gift in itself. A small thank you, or a handwritten note, even a text, sent in love is how we share our feelings with others. While not done for our benefit, it is good for us too. Even when the emotion felt is gratitude, not love, it is good to express thanks. Surely the gift of love is the best gift ever? See Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Raspberry White Chocolate Chip Muffins

Coffee shop style muffins, it would seem, are here to stay. Big, light, tulip wrapped delights, packed full of chocolate or fruit. Why fight a trend that is clearly doing so well? Since we enjoy this style of muffin too, I have embraced everything about them and come up with my own recipes. These Raspberry White Chocolate Chip Muffins are utterly delicious.

FF Raspberry White Chocolate Chip Muffins
Raspberry White Chocolate Chip Muffins

While the texture has more in common with a cake, than a true muffin such as Cheese Bacon Breakfast Muffins , there is room for both in our home. Because not everyone is keen on whipped buttercream that tops most cupcakes, these light, raspberry filled treats are a great alternative. As well as being not-too-sweet, the raspberries on baking become jammy pods within the muffin.

FF Raspberry White Chocolate Chip Muffins
Raspberry White Chocolate Chip Muffins

White chocolate chips within and on top of the muffin, provide small, sweet burst of vanilla chocolate flavour. While balancing the slightly tart flavour given by the raspberries. Together they create a delightful flavour pairing within the lightest of muffins.

FF Raspberry White Chocolate Chip Muffins
Raspberry White Chocolate Chip Muffins

Baking the Raspberry White Chocolate Chip Muffins in tulip wrappers allows for a generously sized muffin. Also it adds to the coffee shop style of these muffins. If not using tulip wrappers to bake with, use the deepest muffin cases and fill two thirds full. As a result the baked muffins may bake over the muffin cases. If this happens, simply run a blunt butter knife between the muffin and tin to release.

FF Raspberry White Chocolate Chip Muffins
Tulip wrappers pull away easily revealing the baked muffin.

Recipe: Raspberry White Chocolate Chip Cookies makes 26-30

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

100g/4oz Full Fat Yoghurt – I use Yeo Valley

1tsp Vanilla Extract – I use Nielsen-Massey

1.5tsp Baking Powder

275g/10oz Plain White Flour

125g/4.5oz White Chocolate Chips

150g/5oz Raspberries – I used frozen

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

  • First of all line a 12 hole muffin tin with tulip wrappers or muffin cases.
  • Into a large bowl add the butter, sugar, salt and whisk until well combined.
  • Then add the eggs, vanilla extract and yoghurt. On top of these wet ingredients sift in the flour and baking powder. Finally add the raspberries and 100g/4oz of the white chocolate chips.
  • Using a large spoon gently fold all of the ingredients together until just combined.  Take care not to break up the raspberries.
FF Raspberry White Chocolate Chip Muffins
Making the batter for Raspberry White Chocolate Chip Muffins
  • Spoon the batter into the wrappers, dividing equally between them.
  • Finish by sprinkling over the remaining white chocolate chips on to the surface of the un-baked muffins.
  • Place the muffins into the centre of a preheated oven and bake for 25-35 minutes.
  • The muffins are baked when they are golden, just firm to touch and an inserted cocktail stick comes out clean, without any batter attached.
FF Raspberry White Chocolate Chip Muffins
Filling and baking the Raspberry White Chocolate Chip Muffins
  • As soon as the muffins are baked remove from the oven and allow to cool in the tin if using tulip wrappers. Otherwise, if using muffin cases, cool for 10 minutes in the tin then remove and place on a cooling rack to finish cooling.
FF Raspberry White Chocolate Chip Muffins
Raspberry White Chocolate Chip Muffins

I like to serve these muffins warm. While the chocolate chips are still slightly melted. Although they are fine to serve cold as well.

These muffins are best eaten within 24 hours of being made. Yet they can be stored in an airtight container for up to 3 days. During warm weather refrigerate.

 

FF Raspberry White Chocolate Chip Muffins
The whole raspberries distribute evenly throughout the muffin.

If you have enjoyed this recipe for Raspberry White Chocolate Chip Muffins you may also like these:

Double Strawberry Almond Muffins

FF Raspberry White Chocolate Chip Muffins
Double Strawberry Almond Muffins

Chocolate Madness Muffins

FF Raspberry White Chocolate Chip Muffins
Chocolate Madness Muffins

Double Cherry Drizzle Oat Bars

FF Raspberry White Chocolate Chip Muffins
Double Cherry Oat Bars

Since actually making these muffins took mere moments, why not try them yourself? Making use of frozen raspberries allowed the fruit to keep its shape more easily. Yet, if fresh raspberries are in abundance or growing in the garden absolutely use those. Deep blush streaked muffins, warm from the oven taste good any day of the year!

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Caramel Crunch Rocky Road Bars

As much as I enjoy baking, sometimes it is nice being able to whip up a sweet treat, without putting the oven on. Especially these Caramel Crunch Rocky Road Bars, That require nothing more than a spot of microwave melting and chilling before being ready to eat. Resulting in a perfect, last minute party contribution, or satisfying Saturday evening hunger fest.

FF Caramel Crunch Rock Road Bars
Caramel Crunch Rocky Road Bars.

Using two packs of the ‘relatively new’ digestive nibbles gives these bars a really satisfying crunch. While the addition of Rolo’s add a not too sweet caramel bite. Mixed with mini marshmallows and set within a delicious chocolate base, every possible texture pops in the mouth. Crunchy, chewy and melting. The combination of all of the ingredients is incredible. Finished with the perfect white chocolate drizzle.

FF Caramel Crunch Rocky Road Bars
Caramel Crunch Rocky Road Bars.

Quick and easy to make, perfect for sharing.

Recipe: Caramel Crunch Rocky Road Bars makes 12 large or 18 small

200g/7oz Milk Chocolate

100g/4oz Dark Chocolate

100g/4oz Unsalted Butter

2tbsp Golden Syrup

150g/5oz Mini Marshmallows

3 packs Rolos approximately 150g

2 Packs McVities Digestive Nibbles – 240g combined available from Waitrose, Sainsburys, Ocado, Tesco.

200g/7oz White Chocolate

Method:

Making the rocky road

  • First of all, line a 20cm x 28cm x 5cm tin (8″ x 11″ x 2″) with baking parchment.
  • Into a large, heatproof, microwaveable bowl add the butter and broken up milk and dark chocolate. Heat in the microwave, on medium power, for 30 second bursts. Stir after each heating burst. As soon as the chocolate and butter are melted remove the bowl from the microwave. Add the golden syrup and stir continuously until the mixture is fully combined and glossy.
  • Next add 2 packets of Digestive nibbles.
  • Follow by adding the marshmallows and Rolos.
  • Stir until everything is slicked in chocolate.
FF Caramel Crunch Rocky Road Bars
Combining ingredients for Caramel Crunch Rocky Road Bars.
  • Spoon the mixture into the prepared tin, taking care to fill evenly.
  • Now break up the white chocolate and place into another heatproof, microwaveable bowl. Again, heat on medium for 30 seconds stirring after each heating burst. Take care not to overheat the chocolate. As soon as it starts to melt remove and stir continuously until it is completely liquid.
  • Using a spoon, drizzle the white chocolate over the rocky road mixture in the tin.
FF Caramel Crunch Rocky Road Bars
Filling the tin and drizzling over white chocolate.
  • Place the tin in the fridge for 30 minutes, or until the chocolate has completely set.

Two portion sizes

  • As soon as it is set, remove the slab of rocky road from the tin using a palette knife to lift beneath the baking parchment.
  • Using a sharp knife cut across the width, creating 3 evenly sized portions. Then cut through the centre. For smaller bars divide each half into 9 squares, as on the left. Divide into 6, as on the right, for larger bars.
FF Caramel Crunch Rocky Road Bars
Slicing into bars.

If you are making these for a party, place in a baking parchment lined, airtight container and hide them!

During warm weather keep in the fridge. They will keep for up to one week, however I very much doubt, if you have children or teenagers around that you will have any left after 48 hours. I speak from experience.

FF Caramel Crunch Rocky Road Bars
Caramel Crunch Rocky Road Bars.

Incredibly delicious and surprisingly not overly sweet, these Caramel Crunch Rocky Road Bars are perfect for parties and family gatherings.

If you have enjoyed the recipe for Caramel Crunch Rocky Road Bars, then you may also like these:

Chocolate Fudge Double Hazelnut Brownies

FF Caramel Crunch Rocky Road Bars
Chocolate Fudge Double Hazelnut Brownies.

Multi Millionaires Shortbread Squares

FF Caramel Crunch Rocky Road Bars
Multi Millionaires Shortbread Squares.

Chocolate Vanilla Vienesse Finger Biscuits

FF Caramel Crunch Rocky
Chocolate Vanilla Viennese Finger Biscuits.

Over the years I have made many different versions of this recipe. Digestive biscuits work well, when broken up. Because their slightly salty, wholemeal flavour balances the sweetness from marshmallows and chocolate. Digestive Nibbles have that same quality. While they also bring a uniform shape to the cut bars, resulting in less crumbling when handled.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be replicated or copied without the written permission of the owner. Please see my Disclosure Policy.

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Caramac Frosted Chocolate Cupcakes

The popularity of cupcakes, since their meteoric rise to stardom, has not waned. Pinterest has thousands upon thousands of boards dedicated to these individual portion sized cakes. Type cupcake recipes into the browser on your computer/phone/tablet and you will find endless recipes, for every type of cupcake you could ever want. Or so I thought! While there are recipes for Caramac cupcakes, including a fantastic recipe by my friend Jane, there weren’t any chocolate/Caramac combinations. Resulting in the creation of these Caramac Frosted Chocolate Cupcakes.

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Caramac in itself is a lightly caramel flavoured white chocolate. While it is completely delicious, it tends to be rather sweet. Combining Caramac frosting with a dark chocolate cupcake balances both flavours out. Similarly, with the drizzle. Slightly bitter dark chocolate is enhanced by the sweet caramel from the Caramac. Resultying in a perfect flavour combination.

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Delicious and very more-ish. Could you stop at one?

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Pretty, individual portions of caramel and chocolate in a cake. These cupcakes are elegant enough to be served for dessert, or alternatively, handed around at a party.

FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes.

Recipe: Caramac Frosted Chocolate Cupcakes make 18

For the cupcakes:

175g/6oz Unsalted Butter at room temperature

1/8tsp Sea Salt – I use Maldon

175g/6oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

3 Large Ree Range Eggs

150g/5.5oz Plain White Flour

1.5tsp Baking Powder

30g/2.2oz Cocoa Powder – I use Callebaut

3tbsp Milk – whole or semi-skimmed

For the frosting:

275g/10oz Icing Sugar

125g/5oz Unsalted Butter at room temperature

1/4tsp Sea Salt Flakes

2tbsp Very Hot Water from a recently boiled kettle

110g Packet Caramac Buttons

1tsp Vanilla Bean Paste

For the drizzle:

110g Packet Caramac Buttons

100g/4oz Good Quality Dark Chocolate minimum 70% cocoa solids – choppedinto small chunks

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

You will need two, deep, 12 hole cupcake/muffin tins. Line one tin completely with cupcake cases and the central 6 holes in the other with cupcake cases.

  • In a large bowl add butter, caster sugar and sea salt. Whisk together until pale and creamy.
  • Sift in the flour, cocoa powder and baking powder. Then add the milk.
  • Whisk together until just combined. The chocolate colour should be uniform and no streaks or lumps present.
  • Scoop a heaped dessert spoonful of cake batter into each cupcake case. Do not worry if the batter doesn’t fill 18 cupcake cases. Mine stretched to 17. Most importantly, each cupcake case should contain equal amounts of cake batter.
FF Caramac Frosted Chocolate Cupcakes
Chocolate cupcakes ready for the oven.
  • Place both cupcake tins, evenly spaced, into the preheated oven. Bake for 20-25 minutes.
  • The cupcakes are baked when they are risen and spring back from a light touch.
  • When baked remove the cupcakes from the oven.
FF Caramac Frosted Chocolate Cupcakes
Baked Chocolate Cupcakes.
  • Leave the cupcakes to cool for a couple of minutes in the tin, then remove and place them on to a cooling rack to fully cool.
  • While the cupcakes are cooling, make the buttercream.
  • Place the Caramac buttons into a heatproof, microwaveable bowl. Heat for 20 second bursts, stirring between each one. Remove from the microwave once the Caramac is completely melted.
  • Into a large bowl add the softened butter, salt and icing sugar. Whisk, adding the hot water whilst the beaters are whisking. Continue whisking until the buttercream is combined, yet still thick in consistency.
  • Add the melted Caramac to the bowl and keep whisking until the mixture is smooth, light and creamy.
  • Into a large piping base fitted with a 1cm round nozzle tip ( I use Wilton number 12 carded round tip ), add the whipped Caramac buttercream.
  • Using both hands to guide, pipe a double swirl. Start in the centre of the cupcake, pipe one swirl, then pipe a second swirl on top. Press the nozzle down into the centre and pull away. Practice on a sheet of parchment paper first and then scrape the buttercream back into the piping bag.
FF Caramac Frosted Chocolate Cupcakes
Making the Caramac buttercream and icing the cupcakes.
  • While the frosting on the cupcakes sets, prepare the chocolate and Caramac drizzle.
  • Into separate heatproof, microwaveable bowls place the Caramac buttons and then the dark chocolate chunks.
  • Prepare 2 small, disposable piping bags, as seen in the photo. Open up each bag and place into a small tumbler, ensuring the edge of the bag folds over the side of the glass. Doing so makes pouring the melted chocolate/Caramac into the bags easy and reduces the risk of burning yourself with hot, melted chocolate.
  • Heat the chocolate and Caramac as for the frosting, stirring between each 20 second burst in the microwave. Once melted pour into the prepared piping bag.
  • Starting with the Caramac, twist the top of the bag and then snip the end of the bag off, leaving a small hole.
  • Pipe melted Caramac on to each cupcake using a zigzag pattern. Since this is a drizzle, melted Caramac (and also chocolate) can go over the sides of the frosting on to the cupcake.
  • Repeat the same process using the dark chocolate.
FF Caramac Frosted Chocolate Cupcakes
Double Drizzle on Caramac Frosted Chocolate Cupcakes.
  • No two cupcakes will look identical. Don’t worry, each cupcake’s individuality is part of its appeal and charm.
FF Caramac Frosted Chocolate Cupcakes
Piping the chocolate and Caramac drizzle on to the cupcakes.
  • Place the cupcakes somewhere cool to set. During warmer months pop in the fridge for a few minutes.
FF Caramac Frosted Chocolate Cupcakes
Caramac Frosted Chocolate Cupcakes

Invite friends over and serve these cupcakes with a smile and a hot drink. Alternatively, package some up in a box and take to work to share with your colleagues. Since these cupcakes are so delicious, it really would be a shame not to share them.

Store in an airtight container and eat within 5 days. During very warm weather store in the refrigerator.

If you have enjoyed this recipe for Caramac Frosted Chocolate Cupcakes you may also like these:

Black Forest Cupcakes

FF Caramac Frosted Chocolate Cupcakes
Black Forest Cupcakes

Raspberry Ripple Almond Cupcakes

FF Caramac Frosted Chocolate Cupcakes
Raspberry Ripple Almond Cupcakes

Gingerbread Frosted Ginger Christmas Cupcakes

FF Caramac Frosted Chocolate Cupcakes
Gingerbread Frosted Ginger Christmas Cupcakes

Since the flavour combinations are virtually endless and each cupcake is an individual portion size, it is easy to see how they have remained so popular. In addition, each cupcake, especially when homemade, is unique. Also, they are just so pretty. Whether embellished with sprinkles, drizzles, little figures, flowers or simply piped with buttercream, the appeal of having a cake all to ourselves is such fun. Resulting in the perfect feast.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this blog post may be copied or reproduced without the specific written permission of the owner. Please see my Disclosure Policy .

 

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Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

How do you improve on one of the best flavours of ice cream known to man? That’s right. You squish it between two incredible, homemade cookies! I bring you Reeces Peanut Butter Cup Ice Cream Cookie Sandwich. Oh yes people, this is the foodie equivalent of winning all the coins and one-ups in a Super Mario game and then some. Stick with me as I take you through an incredible ice cream journey.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich a real dessert treat.

First of all there is ice cream, packed with Reeces Mini Peanut Butter Cups. While some are mini cups are left whole, others are roughly chopped. Resulting in a peanut butter cup filled ice cream base. While dark chocolate ganache ripples through the vanilla base, with a hit of pure peanut butter in every spoonful. It’s okay. I undersrand if you want to think on that for a while?

FF Reeces Peanut Butter Cup Ice Cream Cookie Sandwich
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Complimenting such a flavour punched ice cream are Mega Toffee Cookies. A large, robust Cookie is the only way to go when sandwiching chunks of peanut butter cup ice cream. Since these cookies are double their usual size, they are perfect for creating an ice cream sandwich.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich

Completely sending this ice cream cookie sandwich over the top, is the customisation of the mega cookies. Dipped in dark chocolate and sprinkled with peanut butter chips, rather than contrasting, they compliment the flavours within the ice cream.

Recipe: Reeces Peanut Butter Cup Ice Cream makes 1L approx.

300mls Double Cream plus an additional 100mls for the chocolate ganache

300mls Whole Milk

6tbsp Caster Sugar

4 Large Free Range Egg Yolks

1tsp Vanilla Extract – I use Nielsen-Massey

1tsp Cornflour

100g/4oz Dark Chocolate minimum 70% Cocoa plus an additional 100g of Dark Chocolate for dipping the cookies

50g/2oz Peanut Butter

1 x 226g/8oz Reeces Peanut Butter Cup Minis – alternatively use the equivalent weight of regular Reeces Peanut Butter Cups roughly chopped

2 x Packets of Toffee Cookie Mix by Wright’s Baking, alternatively use this recipe here.

Method:

Ensure the freezing part/bowl of the ice cream maker has been in the freezer for at least 6 hours, ideally overnight, or according to manufacturer’s instructions.

Note: For step-by-step instructions, including photographs please see here.

  • First of all, Place the milk and cream into a heavy bottom saucepan over a medium heat. Heat the cream mixture to scalding point, little bubbles appear around the rim of the saucepan before the mix reaches boiling point. As soon as scalding point is reached, remove the pan from the heat.
  • While the cream mix is heating, place the eggs, sugar, cornflour and vanilla extract into a large heatproof bowl. Whisk together until the eggs have thickened.
  • With the whisk switched to slow, gently pour the hot cream mix into the bowl with the egg mix, whisking constantly. This creates the custard base for the ice cream.
  • Pour the custard base back into the saucepan, place over a medium heat and stir constantly. Cook until the custard has thicker and coats the back of a wooden spoon.
  • Remove the pan from the heat and pour the custard through a sieve, into a large heatproof bowl.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Leave the custard to cool a little before placing in the fridge to chill.
  • While the ice cream base is chilling, prepare the mini Reeces butter cups. Tip out on to a chopping board, roughly divide into two thirds which will be roughly chopped and one third, which are kept whole.
  • Also make the chocolate ganache, which will be swirled through the ice cream. Place 100g of chocolate and 100mls of double cream into a heatproof/microwaveable jug. Heat on medium for 30 second bursts, stirring after each heating session. As soon as the chocolate starts melting into the cream continue stirring until the ganache is smooth and shiny. Set to one side to cool.
  • Set the ice cream maker up as per manufacturer’s instructions.
  • Add the peanut butter to the ice cream base. Use a balloon whisk to break it up into small pieces within the ice cream base.
  • Pour the ice cream mixture into the already churning ice cream maker.
  • As soon as the ice cream is thickened and frozen stop the machine. Remove the paddle so the ice cream can be scooped out.
FF Reeces Peanut Butter Cup Ice Cream
The process of making Reeces Peanut Butter Cup Ice Cream.
  • Scatter a few chopped Reeces Peanut Butter Cup Minis in the bottom of the freezing container.
  • Scoop half of the ice cream on top of the peanut butter cups.
  • Add one half of the remaining chopped and whole peanut butter cups. Now add the remaining ice cream.
  • Using the handle of a wooden spoon, swirl the peanut butter cups through the ice cream using a figure of eight motion.
FF Peanut Butter Cup Ice Cream
Adding the chocolate ganache swirl to the Reeces Peanut Butter Cup Ice Cream.
  • Pour the cooled, yet still liquid, chocolate ganache on top of the ice cream. Again, using the handle of a wooden spoon swirl the ganache through the ice cream.
  • Snap on an airtight lid, or double wrap in cling film and place the ice cream into the freezer to firm up.
  • Leaving the ice cream to freeze overnight ensures the chocolate ganache fully freezes within the ice cream.
FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream ready to serve.

To serve, remove the ice cream from the freezer 10-20 minutes prior to scooping. Allowing the ice cream to soften slightly. Scoop two balls of ice cream and place on one large cookie, top with another cookie and press gently to form the ice cream cookie sandwich. Alternatively, scoop and serve in a bowl with additional Mini Reeces Peanut Butter Cups.

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream Cookie Sandwich using Wright’s Toffee Cookie Mix.

 

FF Reeces Peanut Butter Cup Ice Cream
Reeces Peanut Butter Cup Ice Cream served in a bowl.
  • Making the Cookies:
  • Wright’s Toffee Cookie Mix is a great flavour combination to pair with this ice cream. Alternatively if you are unable to buy this mix my Caramac Caramel Cookies recipe also works well.
  • Make the cookies as per instructions, however, for the Wright’s Toffee Cookies make them twice as big. You should get 10 mega cookies from 2 packets of mix.
  • Bake as directed, again the toffee cookies will take 18-20 minutes to bake as they are larger than usual.
  • Allow the cookies to cool completely on the baking tray.
  • Melt 100g of chocolate in a heatproof, microwaveable bowl, on medium setting, for 30 seconds at a time. Stir the chocolate after each heating session.
  • As soon as the chocolate is melted, dip each cookie into the chocolate, using a spoon to cover halfway across the top oven each cookie.
  • Place the chocolate covered cookies on to baking parchment and sprinkle Reece’s peanut butter chips over the chocolate covered half. Leave to set. In hot weather place in the fridge for a few minutes until set.
FF Reece's Peanut Butter Cup Ice Cream
Baking and decorating the toffee cookies for the ice cream sandwich.

 

FF Reeces Peanut Butter Cup Ice Cream
Creating the perfect Reeces Peanut Butter Cup Ice Cream Cookie Sandwich with Wright’s Baking.

Such an incredible ice cream deserves a cookie that enhances all of its qualities.

If you have enjoyed this recipe for Reeces Peanut Butter Cup Ice Cream Cookie Sandwich you may also like these:

 

Caramac Caramel Cookieswith Very Vanilla Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Caramac Caramel Cookies with Very Vanilla Ice Cream.

Rolo Chocolate Cookies with Chocolate Rolo Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Rolo Chocolate Cookies with Chocolate Rolo Ice Cream.

Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream

FF Reeces Peanut Butter Cup Ice Cream
Chocolate Monster Mini Egg Cookies with Smarties Chocolate Mini Egg Ice Cream.

Since all of the recipes shown can only be made at home, this emphasises the core beliefs of Feasting is Fun. Creating flavour combinations at home, should be fun. Each one of these examples is a feast in itself. Also, most importantly, invite your friends over to share these incredible ice cream cookie sandwiches. Finally proving that all food tastes better when shared.

Sammie xx

Wright’s Baking provided the Toffee Cooki Mixes used in this post. All recipe ideas are my own. No payment was received for the creation of this post. All views and opinions are my own. No part of this post may be reproduced without my specific written permission. Please see my Disclosure Policy.

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Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing, this Chocolate Biscuit Base Mini Egg Brownies bake is sure to bring about a smile.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies using Wright’s Brownie Mix.

The base of these brownies is a chocolate biscuit. More like a slightly harder version of the soft, squidgy brownie on top. The advantage being that, with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for packed lunches and picnics.

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s eggs, was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for celebrating.

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the Wright’s Brownie Mix, which takes seconds to make, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies. Complete fun!

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the Brownies

2 x Packets of  Wright’ Baking Brownie Mix – available online in the U.K. – if you are unable to obtain the Mix please use this recipe Chocolate Fudge Brownie Bites.  Leaving out the addition of chocolate chunks out of the recipe.

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Rainbow Dust Pink/Blue/Purple Candy Melts -available from Party Animal Online

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

Method: Preheat the oven to 180C/160C fan, gas mark 4

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

  • Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
  • Next add the egg and vanilla, continue mixing until smooth.
  • Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
  • Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
  • Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
  • While the base is baking, make the Brownie Mix, according to the packet instructions.
FF Chocolate Biscuit Base Mini Egg Brownies
Creating and baking the layers of the Chocolate Biscuit Base Mini Egg Brownies
  • The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
  • Remove the tin from the oven and allow to cool for 5 minutes.
  • Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
  • Follow by sprinkling 200g of mini eggs on to the brownie batter.
  • Place the tin back in the oven and bake for a further 20-25 minutes.
  • The brownie batter is baked when it has a sheen and does not wobble in the centre.
  • Remove the tin from the oven and allow to cool completely.
FF Chocolate Biscuit Base Mini Egg Brownies
Portioning and decorating the Chocolate Biscuit Base Mini Egg Brownies
  • Once completely cooled remove the entire bake from the tin and place on a solid surface.
  • Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.
  • Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
  • Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
  • Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
  • Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
  • Continue, in exactly the same way with the second colour.
  • Follow this by adding extra mini eggs or decorations, hold a few back.
  • Prepare and pipe the third colour, allowing some to cover the newly added eggs.
  • Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.
FF Chocolate Biscuit Base Mini Egg Brownies
Happy Easter!

Place to one side to allow the chocolate to set.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies Happy Easter.

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed the recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

FF Chocolate Biscuit Base Mini Egg Brownies
Golden Egg Chocolate Sponge Cake.

Chocolate Monster Mini Egg Cookies

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Monster Mini Egg Cookies

Smarties Chocolate Mini Egg Ice Cream

FF Chocolate Biscuit Base Mini Egg Brownies
Smarties Chocolate Mini Egg Ice Cream

 

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies. Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

Wright’s Baking gave me the Brownie mixes to create this recipe. All opinions, view, content and photography are my own. Please do not copy it. For your information please see my Disclosure Policy.

This month I am linking up with Stuart at Cakey Boi  and Kat at The Baking Explorer  who is hosting this month’s Treat Petite .

FF Chocolate Biscuit Base Mini Egg Brownies

 

 

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Maraschino Cherry Chocolate Drizzle Cupcakes

Who doesn’t love a cupcake? A beautifully decorated, perfectly portioned, whole cake to yourself. While I’m known for encouraging people to share, here on Feasting is Fun, that’s not a problem with cupcakes. Simply bake a batch and share them with whoever you want. These Maraschino Cherry Chocolate Drizzle Cupcakes are perfect for sharing.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes beautifully delicious.

Cupcakes are great for those who struggle to share. Indeed I used to not be as keen on sharing when I was younger. Nowadays, however, if you visit, knock on the door, clean the windows, etc I am more than willing to give you a cookie or cupcake. Since cupcakes come as a complete package, they are easier to share. Our window cleaners and post lady were very appreciative of these Maraschino Cherry Chocolate Drizzle Cupcakes that I gave them today.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes great with Afternoon Tea.

Light sponge tinged pink with chopped maraschino cherries, topped with a swirl of frosting and a whole cherry. Dark chocolate is drizzled over the frosting. Resulting in a perfect balance of flavours. The dark chocolate tempers the sweet frosting and compliments both the cherry and almond flavours.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes so cheerful.

The unique flavour of maraschino cherries can be tasted through every single bite of these cupcakes. Adding almond extract to the frosting emphasises their flavour too. Substituting glacé cherries wouldn’t give the same result. Maraschino cherries are easily found in the supermarket. Usually near the alcoholic drinks section.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes pretty perfect!

Since these cupcakes are each topped with a bright red cherry, they would also make a great ‘Red Nose Day’ bake!

Recipe: Maraschino Cherry Chocolate Drizzle Cupcakes makes 12

125g/4.5oz Unsalted Butter softened

125g/4.5oz Caster Sugar

1tsp Vanilla Extract

2tsp Liquid from the maraschino cherry jar.

1/4tsp Salt – I use Maldon

50g/2oz Maraschino Cherries plus 12 whole cherries to top the cupcakes

150g/5oz Plain White Flour

1.5tsp Baking Powder

For the frosting and decoration:

400g/14oz Plain White Icing Sugar

200g/7oz Unsalted Butter softened

1tsp Almond Extract – I use Nielsen-Massey

2tbsp Very Hot Water – from a recently boiled kettle

50g/2oz Dark Chocolate minimum 70% Cocoa

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

  • First of all, line a cupcake or muffin tin with 12 cupcake cases.
  • Remove 12 nicely shaped, maraschino cherries from the jar and place on to kitchen towel to drain. Weigh out slightly more than 50g of cherries and place into a bowl. Tip away any excess liquid that collects in the bowl. Follow, by cutting the cherries in the bowl into small pieces and set to one side.
  • Next, into a large bowl add the sugar, butter and salt. Beat until pale and creamy.
  • Add the vanilla extract and 2 teaspoons of liquid from the cherry jar. Now beat these into the mixture.
  • Using the ‘all in one’ method, add the eggs to the bowl and then sift in the flour and the baking powder. Finally add the chopped cherries and gently mix the ingredients together until they are combined.
  • Fill each cupcake case with one dessert spoonful of cake batter.
  • Place the tin into the centre of the preheated oven and bake for 25-30 minutes.
  • The cupcakes may look a little darker than usual. This is due to a combination of the cherries in the batter and the liquid from the jar added to the cake batter.
  • They are fully baked when the sponge springs back from a light touch, or an inserted toothpick comes out clean.
  • Once baked remove the cupcakes from the oven.
  • Remove the cupcakes from the baking tin and place on a cooling rack.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Making the batter, filling the cases and baking the cupcakes.
  • While the cupcakes are cooling make the buttercream frosting.
  • Into a large bowl add butter and then sift in the icing sugar.
  • Next add the hot water and almond extract.
  • Start whisking on a very slow speed, until the butter and icing sugar have combined. Then gradually build up the whisking speed to high. Continue whisking until the frosting is pale and fluffy.
  • Spoon the frosting into a piping bag that has been fitted with a large star tip. I use a Wilton #1M.
  • Starting at the outside edge, on the top of the cupcake pipe a complete swirl. As the next swirl overlaps, lift the piping bag to bring the swirl inwards. Continue piping in swirls, finishing in the centre, by pulling the bag away. Similar to piping a Mr Whippy ice cream.
  • Continue until all of the cupcakes have been piped with frosting. Do not worry if there is a little buttercream left in the piping bag.
  • Next place a cherry on top of each cupcake.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Making the frosting, piping and decorating the cupcakes with maraschino cherries.
  • Allow the icing to set on the cupcakes.
  • While the cupcakes are setting, make the chocolate drizzle.
  • Break up, or chop the chocolate and place into a small, heatproof, microwaveable bowl. Heat for 20 seconds at a time, in the microwave. Making sure to stir the chocolate after each heating. When the chocolate has completely melted pour into a small, disposable piping bag.
  • Snip the very end of the bag off and drizzle chocolate over each cupcake.
FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes melted dark chocolate drizzle adds the finishing touch.

Finally, allow the chocolate to set before serving these Maraschino Cherry Chocolate Drizzle Cupcakes.

FF Maraschino Cherry Chocolate Drizzle Cupcakes
Maraschino Cherry Chocolate Drizzle Cupcakes

These cupcakes will last for 5 days if kept in an airtight container. However, it is doubtful, once shared that they will last that long 😉.

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FF Maraschino Cherry Chocolate Drizzle Cupcakes
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FF Maraschino Cherry Chocolate Drizzle Cupcakes
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Sharing baked goodies, not only makes others happy, but also keeps waistlines from expanding! While selling my own bakes is not something I ever wish to do, sharing them allows me to follow my real passion. Since that is recipe development, mixing flavours, textures, being creative, giving away baked treats actually helps me. Resulting in smiles all round!

Do you enjoy baking for others?

Sammie xx

 

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