Chocolate Orange Ice Cream

Yay Summer is finally here. Long may the sun shine and any necessary rain fall at night! I’m loving using my new Which Best Buy Andrew James Ice Cream Maker  to create as many different flavoured ice creams as I can think of. There are lots of them. This Chocolate Orange Ice Cream is my son’s idea of food heaven.

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream bursting with flavour.

Our not so little man, more teenage strapping lad, adores Jaffa Cakes, so when Sugar and Crumbs sent me some of their Jaffa Twist Icing Powder with an order I’d placed I knew exactly what I was going to make with it. Can you imagine how great it felt to have my son hug me and say “Mum this ice cream tastes just like Jaffa Cakes”?

He had absolutely no idea what ingredients I’d used, which is rare as he loves being in the kitchen cooking alongside me. So 10 out of 10 for Sugar and Crumbs in the flavour department. I also used a Lindt Intense Orange Chocolate Bar to create a chocolate ganache ripple that runs through the Chocolate Orange Ice Cream.

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream just add a spoon 😉

Making the chocolate orange custard was simple, I simply switched the caster sugar for Jaffa Twist Icing Sugar. Churning the Chocolate Orange Ice Cream in an ice cream maker ensures that the finished product is silky smooth, the result of smaller ice crystals forming during the churning process. For around £25 it really is a worthwhile investment.

I am thrilled with the Which Best Buy Ice Cream Maker from Andrew James. It’s really straightforward to use & more importantly, from past experience, clean! It’s actually faster at freezing the ice cream than my old model & the freezing bowl takes up very little space in our freezer. If you are looking to purchase an ice cream machine, I thoroughly recommend this one.

FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream elegant enough for entertaining.

If you wanted to add a splash – tablespoon or two of your favourite orange liquer, the result would be a slightly softer set ice cream that is perfect served in pretty bowls, for dessert, when entertaining. Or alternatively you could reserve the chocolate ganache and pour whilst still warm over the cold Chocolate Orange Ice Cream. See with homemade ice cream the possibilities really are limitless!

FF Chocolate Orange Ice Cream

    Chocolate Orange Ice Cream delicious decadence.

Served in bowls or scooped into cones this Chocolate Orange Ice Cream is sure to be a huge hit with all Chocolate Orange lovers.

Recipe: Makes 750ml Chocolate Orange Ice Cream

400ml Double Cream

300ml Milk – whole or semi-skimmed

4 Large Free Range Egg Yolks – the whites can be frozen for 1 month – ideal to make my Lemony Strawberry Pavlova

6tbsp Jaffa Twist Icing Sugar by Sugar and Crumbs

1tsp Corn Flour

1/2tsp Vanilla Extract – I use Nielsen-Massey

100g Bar Lindt Intense Orange Chocolate Bar

Method: Place the freezing compartment of your ice cream maker into the freezer 24 hours prior to making this recipe.

Note: For photographic step by step instructions please see Very Vanilla Ice Cream

  • In a large heavy bottomed saucepan add the milk, 300mls of the double cream and the vanilla extract. Heat on medium until the milk is scalded – it has not yet boiled and little bubbles appear around the rim – remove from the heat at this stage.
  • In a large bowl whisk together the egg yolks, flavoured icing sugar and corn flour, until pale and thickened.
  • Once the cream mixture has reached scalding point, with the whisk running on low, pour the hot cream slowly into the egg mixture. Continue whisking until everything is combined. This is now a custard base for the ice cream.
  • Pour the custard base back into the saucepan and heat on low, stirring continuously until the custard has thickened and coats the back of a wooden spoon.
  • Remove the saucepan from the heat and pour the custard, through a sieve into a large bowl.
  • Cover the custard with with cling film to stop the surface forming a skin.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream made with Jaffa Twist icing sugar.
  • Set the custard to one side to cool and then place in the fridge to chill completely.

Making the Chocolate Ganache:

  • Set a small saucepan with 5cm/1″ of water on to a medium heat.
  • In a heatproof bowl add 100mls of double cream and the chocolate orange bar, broken into pieces.
  • Place the bowl on top of the saucepan ensuring that the base of the bowl does not come into direct contact with the water – this is called a double boiler.
  • Stir the chocolate and cream continuously until the chocolate has completely melted and mixed in with the cream.
  • Remove the bowl from the saucepan and set to one side to cool.
FF Chocolate Orange Ice Cream
Chocolate orange ganache – the chocolate bar has bits in it which add texture to the finished ice cream.

Churning the Ice Cream:

  • Set your ice cream maker up according to it’s instruction booklet.
  • With the Andrew James Ice Cream Maker, as with my previous model, the machine must be started prior to pouring the custard in – this prevents a thick layer of un-churned ice cream immediately freezing on contact with the freezer container.
  • Transfer the custard to a jug and then, with the mixer stirring pour through the open spout.
FF Chocolate Orange Ice Cream
Pouring the custard through the spout into the churning ice cream maker.
  • Churn the ice cream until it is a thick, but still slightly soft ice cream.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream ready to be decanted into a freezer container.
  • Turn the power off on the machine and at the plug. Remove the cover and then the paddle, scape as much ice cream off of the churning paddle as you can and then lick the rest off 😉.
  • Using a soft silicone spatula transfer the ice cream to a suitable, freezer proof tub.
  • Pour over the cooled chocolate ganache.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream ready to be rippled!
  • Using the handle of a wooden spoon, or indeed the other end of the silicone spatula ripple the ganache through the Chocolate Orange Ice Cream.
  • Pop the lid on, label and place in the freezer to finish freezing.
FF Chocolate Orange Ice Cream
Chocolate Orange Ice Cream smooth and indulgent.

Serve scooped into bowls or cones. This is one very delicious and creamy ice cream, that should be savoured.

If the children are noisy during the summer holidays, give them a scoop full of this Chocolate Orange Ice Cream, not forgetting 2 scoops for yourself and buy yourself 10 minutes peace and quiet. Honestly nobody makes a sound when savouring this delicious treat.

Also, being homemade, you know exactly what ingredients have gone into your ice cream. In a consumer society that is increasingly interested in what goes into our food, making ice cream yourself removes any worries.

If you have enjoyed this Chocolate Orange Ice Cream Recipe, here are some others you may like too:

Strawberry Ripple Ice Cream

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream

Blackberry Chocolate Chunk Ice Cream

FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream

Very Vanilla Ice Cream

FF Chocolate Orange Ice Cream
Very Vanilla Ice Cream

Ice Cream is such a wonderful year round treat, yet during the Summer heat it is also very cooling. When it is very hot I quite often have just a cone with a couple of scoops of homemade ice cream. Knowing I have used fresh produce, including fruit, I am happy with my choice.

I do not and never have believed in ‘good’ and ‘bad’ food. A balanced diet, with a heavy emphasis on homemade food, has ensured that over the years, not withstanding medication, my weight has always been fairly stable.

Do you struggle with guilt about food? I know a lot of people do and I am absolutely not here to judge you.

Enjoy the sunshine while it lasts, maybe with a delicious homemade ice cream!

Sammie xx

Andrew James provided me with this ice cream maker for the purposes of a review. All opinions, views, content and photography is my own. Sugar and Crumbs sent me a free sample of their Jaffa Twist Icing Sugar with an order that I paid for. I have not been paid or reimbursed for writing this post, please see my Disclosure Policy.

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Strawberry Ripple Ice Cream

I love ice cream. In fact I love it so much that I really enjoy making my own. There are endless flavour possibilities and combinations AND it’s made with real cream. No extra additives needed. Today I bring you Strawberry Ripple Ice Cream.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream perfect on a hot sunny day.

Dreamy, creamy strawberry ice cream, with an intense strawberry syrup rippled through. This isn’t any ordinary ice cream, this is THE best Strawberry Ripple Ice Cream you could ever imagine.

And you too can make it at home. It’s really easy!

You make a vanilla custard, make a strawberry coulis, mix, freeze and that’s when the magic happens!

Ok so there’s a tiny little bit more to it than that, but preparation time for this delicious ice cream is about 15 minutes.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream you know you want to dig in?

I love properly churned ice cream, by that I mean ice cream that is mixed whilst it freezes. It allows the ice crystals to stay really small and results in the creamy texture we all associate with ice cream.

As our old ice cream maker is literally on it’s last legs, I have a new one from Andrew James it can be found here and has won a coveted Which Best Buy Award. Having said before that any new piece of kitchen kit needs to earn it’s place in my kitchen, I’d say if you love ice cream, it definitely worth buying an ice cream maker. They are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

FF Strawberry Ripple Ice Cream
Bring out a tub of this Strawberry Ripple Ice Cream and see the smiles appear!

The ice cream custard base pretty much stays the same and then you can add whatever flavours – you just wait until I start making chocolate versions 😉.

So having an ice cream maker in our kitchen is essential. For those of you on a gluten free diet, ensure the corn flour that you but is certified gluten free, then you can happily make these delicious, dreamy treats. Everyone should be able to enjoy ice cream, so for those of you with lactose/dairy/egg intolerance I will be working on some extra recipes so that you too can enjoy this delightful, cooling treat during the summer.

There is one thing that I do feel passionately about and that is good quality, seasonal produce. If you grow your own fruit even better! Using British frozen fruit, which I do often during the colder months is a great alternative, as is using tinned fruit. I use tinned peaches to make my Peach and Banana Smoothie in the winter and it tastes utterly delicious. That doesn’t mean I don’t eat some imported produce, but here in the UK we have incredible ‘Pick Your Own’ farms, farmers markets and even some supermarkets that stock local produce.

I guess what I’m saying is, life is about balance. If we can support our Britsh farmers and even grow some of our own fruit and veg (watch out or an exciting new gardening diary, coming soon on this blog) we are not only getting the freshest produce, picked at it’s peak, but also supporting our farmers and local producers too.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream

Recipe: Makes 1 litre Strawberry Ripple Ice Cream

400g British Strawberries

2tbsp Framboise – raspberry liquer – substitute with apple juice if preferred

1tbsp Fresh Lemon Juice

8tbsp Caster Sugar

300ml Double Cream

300ml Milk – whole or semi-skimmed

1tsp Corn Flour (also known as corn starch)

4 Large Free Range Egg Yolks – the egg whites can be frozen for up to one month  (perfect for making Lemony Strawberry Pavlova)

1tsp Vanilla Extract – I use Nielsen-Massey

Method: Ensure the ‘frozen’ part of your ice cream maker has been in the freezer for at least 24 hours – or according to manufacturers instructions.

Making the Ice Cream Custard Base:

For step by step photographs of how to make the ice ceram custard base please see here

  • Place the milk and cream into a heavy based saucepan over a medium heat.
  • In a heatproof bowl add the egg yolks, 6 tablespoons of caster sugar, vanilla extract and corn flour. Whisk until pale and frothy.
  • When the cream/milk in the pan has reached scalding point – small bubbles appear around the edge of the milky liquid, but it has not boiled – remove the pan from the heat.
  • With the whisk on slow speed gently pour the hot milky liquid into the bowl with the whisked egg yolks.
  • Once combined tip the whole mixture back into the saucepan and cook over a low heat until the custard thickens and covers the back of a wooden spoon.
  • Pour the hot custard into a heatproof bowl, through a fine sieve.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Allow the custard to cool slightly before placing the bowl in the fridge to chill.
FF Strawberry Ripple Ice Cream
Ice Cream base ready to be covered in cling film.

Making the Strawberry Coulis and Sauce:

  • Wash the strawberries and pat dry with a clean tea towel.
  • Remove all of the green stems (hull) and place the strawberries into a blender.
  • Add 1 tablespoon of caster sugar, the framboise and lemon juice.
  • Pulse and then blend on a high speed until you have a very smooth purée.
FF Strawberru Ripple Ice Cream
Fresh strawberry coulis.
  • Pour half of the strawberry coulis into a small saucepan and add 1 tablespoon of caster sugar.
  • Cover the other half with cling film and place in the fridge.
  • Gently bring the strawberry coulis in the saucepan up to a boil and continue to let it bubble until reduced by half. You will be left with an intensely strawberry, jam like syrup. Pour into a bowl to cool.

Churning the Ice Cream:

  • Set your ice cream maker up as per the instruction manual.
  • Pour the non concentrated strawberry coulis into the custard base and stir.
  • Pour the strawberry ice cream base into the machine maker and churn until you have a thick, but not solid, ice cream. Mine took approximately 20 minutes to curn to a thick, yet still soft, ice cream.
  • Stop the ice cream maker and remove the lid.
FF Strawberry Ripple Ice Cream
Creamy, thick strawberry ice cream.
  • Remove the plastic churning paddle and lick off all the soft ice cream to ensure it tastes good!
  • Using a silicone spatula transfer the ice cream to a suitable, freezer proof, ice cream tub.
  • Pour over the concentrated strawberry syrup and using a wooden spoon handle, ripple the intense strawberry syrup through the ice cream.
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream such an intense strawberry colour.
  • Place the Strawberry Ripple Ice Cream into the freezer to completely firm up, 4-8 hours.
  • To serve, remove the ice cream from the freezer 10 minutes before serving. The small amount of alcohol added, stops this ice cream from setting completely solid.
  • Scoop into a waffle cone or bowl and enjoy!
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream creamy, with an intense ripple of strawberry running through!

Ice Cream has to be right up, at the top, on my list of summer comfort foods. Whether it’s a sweltering hot day and I just want to cool down, or Wimbledon is on telly and I’m dragging out dinner, because the match is too good to miss. A cooling scoop of ice cream, in a cone, hits the spot.

If you haven’t tried making ice cream before, yet love it as much as I do, why not get an ice cream maker? You can play around with flavours, textures and make whatever combination you like!’

If you’ve enjoyed this recipe for Strawberry Ripple Ice Cream here are a couple of other recipes you might like too:

Blackberry Chocolate Chunk Ice Cream

FF Strawberry Ripple Ice Cream
Blackberry Chocolate Chunk Ice Cream a great flavour combination.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Ripple Ice Cream
Raspberry Chocolate Ice Cream Sundae can be eaten any day of the week 😉

Very Vanilla Ice Cream

FF Strawberry Ripple Ice Cream
Very Vanilla Ice Cream great for sandwiching between two cookies!

 

Ice Cream is such a great dessert option for summer barbecues, where people have feasted on deliciously cooked fish and meat. It is portable in cones, and brings out the kid in everyone.

Let’s hope that the unpredictable British weather gives us a few good weekends, where we can have fun in the sun and enjoy the great outdoors.

Sammie xx

Andrew James UK Ltd provided me with this ice cream maker, for the purposes of review. All opinions, views, content and photography are my own. I was not paid to write this post. Please see my Disclosure Policy

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Blackberry Chocolate Chunk Ice Cream

Today was so beautifully warm and sunny, I simply had to make this Blackberry Chocolate Chunk Ice Cream.

Blackberry Chocolate Chunk Ice Cream - ice cream taken to another level!
Blackberry Chocolate Chunk Ice Cream – ice cream taken to another level!

Made with frozen blackberries from last year, this ice cream delivers massively on taste.

To quote Jennifer Aniston “Here’s the science bit”, when eating very cold food, such as ice cream, the flavours are dulled, due to the cold temperature. If you think of strawberries eaten straight from the fridge, they will never taste as good as those that have been left out to warm up a bit, or better, plucked straight from a sun warmed plant.

So when making ice cream, even simple Very Vanilla Ice Cream, the flavours need to be more pronounced so that you taste them.

Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.
Blackberry Chocolate Chunk Ice Cream all that is needed is a spoon.

With this creamy, sharp, sweet, tangy Blackberry Chocolate Chunk Ice Cream, you taste every bit of the beautiful blackberries. Sousing them in sugar and lemon juice encourages each berry to release it’s maximum, ripe berry flavour. On it’s own the blitzed blackberry sauce would be too tart and the berry flavour would be overwhelming, yet mixed into a delicate vanilla ice cream custard and churned until it becomes ice cream, the flavours mellow and meld together, creating one of the most exciting flavoured ice creams ever.

Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!
Blackberry Chocolate Chunk Ice Cream THE dessert to serve your future mother-in-law!

Studded with chunks of deep, dark, chocolate that lend not only a slight bitter flavour but added texture this Blackberry Chocolate Chunk Ice Cream becomes complete. Elegant enough to be served in pretty bowls at the end of a meal with nothing else to accompany it. This ice cream deserves to be savoured unaccompanied.

One thing is certain – this ice cream is certainly up there with the best ice creams I have ever tried!

Recipe: Makes approx 1 litre Blackberry Chocolate Chunk Ice Cream

300ml Double Cream

300ml Whole/Semi Skimmed Milk

4 Large Egg Yolks – I always use free range eggs

1tsp Vanilla Extract – I use Nielsen Massey

7tbsp Caster Sugar

Scant pinch of salt – less than 1/4tsp

1tsp Cornflour

Juice of 1 Lemon

300g Blackberries – I used frozen but use fresh in season

100g/4oz Good Quality Dark Chocolate minimum 65% Cocoa solids

Method: Ensure that the freezing part of the ice cream maker has been in the freezer for at least 24 hours.

Please see Very Vanilla Ice Cream for step by step photographs, showing how to make the ice cream custard.

  • Place the cream, milk and vanilla extract into a saucepan over medium heat.
  • Add the egg yolks, sugar, salt and cornflour to a large heatproof bowl. Whisk until pale and creamy.
  • The milk/cream needs to reach scalding point. This is when little bubbles appear around the edge of the liquid.
  • When the milk/cream has reached scalding point remove the pan from the heat.
  • Whilst whisking the egg mixture, pour the hot milk/cream into the bowl – do not stop whisking.
  • Once combined tip the custard mixture back into the same saucepan, cooking over a low heat and constantly stirring, until the custard has thickened and coats the back of a wooden spoon.
  • Place a sieve over a clean, heatproof bowl and pour the custard into the bowl, through the sieve.
  • Place cling film directly over the top of the custard so that is touches it. This will prevent a skin from forming.
  • Allow to cool and then place into the fridge to chill.
  • Place the blackberries into a bowl and add the juice of one lemon and one tablespoon of caster sugar. Cover and set aside for 30 minutes.
  • Place the blackberry mixture into a blender and pulse until you have a smooth purée.
  • Pass the blackberry purée through a sieve to remove any seeds.
  • Once the ice cream base has chilled remove the cling film and add the blackberry purée.
This ice cream really does have the most beautiful colour.
This ice cream really does have the most beautiful colour.
  • Mix briefly, don’t worry too much as it will be well mixed in the ice cream maker.
  • Transfer the custard mixture to a jug.
  • Pour the blackberry custard into the ice cream maker (for mine it has to already be churning – check your instructions).
  • Whilst the ice cream is churning chop the dark chocolate into 1cm-ish sized chunks.
  • Churn the Blackberry Ice Cream until it is a thickened, yet soft ice cream.
Beautifully soft whipped Blackberry Ice Cream.
Beautifully soft whipped Blackberry Ice Cream.
  • Using a soft rubber spatula decant the softly whipped ice cream into a suitable, freezer safe, plastic tub.
  • Add the dark chocolate chunks to the blackberry ice cream once it is in the freezer container.
Blackberry Chocolate a Chunk Ice Cream such a delicious combination.
Blackberry Chocolate Chunk Ice Cream such a delicious combination.
  • Stir the dark chocolate chunks through the ice cream so that they are evenly distributed.
FF Blackberry Chocolate Chunk Ice Cream
Blackberry Chocolate Chunk Ice Cream ready for the freezer.
  • Clip on the lid, label and place the Blackberry Chocolate Chunk Ice Cream into the freezer to finish freezing.
  • To serve, remove this ice cream from the freezer a full 30 minutes before serving – unless it really is an extremely hot day, then 20 minutes should suffice.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.
Blackberry Chocolate Chunk Ice Cream a delicious and elegant way to finish a meal.

I honestly cannot explain just how good this Blackberry Chocolate Chunk Ice Cream is. Whilst it may look a little more like a sorbet it is in fact delightfully creamy, with a deep berry flavour to match its beautiful colour and studded with dark chocolate crunch that adds another heavenly level of flavour and texture. It cleanses the palette and refreshes, whilst ensuring that you know you have eaten dessert.

In essence it is truly sublime. A million miles away from mass produced, sweet gloopy ice cream, this is the dessert to serve those you truly want to spoil. Not that it is expensive to make, simply that it is an ice cream worth lingering over and savouring.

If you have enjoyed this Blackberry Chocolate Chunk Ice Cream recipe, here are a few others you may enjoy:

Lemony Strawberry Pavlova

Lemony Strawberry Pavlova
Lemony Strawberry Pavlova

Very Vanilla Ice Cream

Very Vanilla Ice Cream
Very Vanilla Ice Cream

Strawberry Chocolate Cheesecake

Strawberry Chocolate Cheesecake
Strawberry Chocolate Cheesecake

Having an ice cream maker definitely makes the process of creating ice cream easier. It results in a much creamier, less icy, softer on the palate, cooling treat.

Unfortunaley whilst making the Blackberry Chocolate Chunk Ice Cream another little piece of the plastic on our ice cream maker broke off – it really is on its last legs. Fortunately however, I will be reviewing a brand new model by Andrew James  over the coming few months, so expect lots of chilled recipes through the summer months.

It really gives me such a thrill reading your comments and I appreciate you taking the time to leave them. Likewise seeing my recipes being baked on Twitter and Instagram literally makes my day. Sharing is the heart of this blog and seeing you share your bakes with me always gives me a boost. Thank you.

Whatever you are making and baking in your kitchens, have fun and enjoy every feast that you create.

Sammie xx

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Caramac Caramel Cookies

Hello and thank you for stopping by. I may have a huge teeny tiny confession to make. I love Caramac! Nothing wrong in that except after I’d seen some some amazing Caramac Cupcakes over at Janes’s Pattiserie I asked my Hubby to pick up a few bags of Caramac buttons for ‘baking’ – then after I’d eaten all of them my friend bought me some more AND I ate those!! So you can imagine my family’s relief when I finally got around to baking these oh-so-good Caramac Caramel Cookies.

FF Caramac Caramel Cookies
Caramac Caramel Cookies perfect for sharing.

If you haven’t tried Caramacs before, they are a bit like white chocolate with a hint, just a hint of caramel flavour. When I was younger and even still today, I had to be careful how much chocolate I ate as it triggers migraines in me. Caramac bars were my go-to alternative. I had ‘almost’ forgotten about them, until Jane posted her cupcakes!

Buttons!! You can buy Caramac buttons now??!!

And the rest as they say is history. Everyone knows chocolate buttons taste better than a bar. They fit so nicely in my mouth and are just the best with a hot cup of tea. So now you know how I became hooked on Caramac again!

FF Caramac Caramel Cookies
Caramac Caramel Cookies creamy, chewy and addictive.

Actually I used Caramac bars to melt and drizzle over these utterly perfect Caramac Caramel Cookies. I simply couldn’t bring myself to use the buttons, I will do, just taking things one step at a time 😉.

FF Caramac Caramel Cookies
Caramac Caramel Cookies it might be worth buying a few extra Caramac bars!

These light, chewy cookies are a caramel lovers dream. The brown sugar in the cookie dough, along with the butterscotch chips, give these cookies an underlying caramel flavour, will bursts of absolute caramel. Melted Caramac drizzled on top adds an extra creaminess that completely rounds the flavours out and makes these Caramac Caramel Cookies so good.

Absolutely perfect for Caramac lovers, chocolate haters/avoiders and Cookie Monster’s like me!!!

Recipe: Makes 20 Caramac Caramel Cookies

225g/8oz Soft Light Brown Sugar

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

275g/10oz Plain White Flour

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Toffee/Butterscotch baking chips

120g 4 X Caramac Bars for the drizzle – use can use buttons if you prefer

Method: Preheat the oven to 165C/150C fan, gas mark 3.

  • Line 3 large baking trays with baking parchment.
  • Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
  • Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
  • Sift in the flour, bicarb. and salt.
  • Add the toffee/butterscotch chips.
  • Fold all the ingredients together until you have uniform cookie dough.
  • Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.
FF Caramac Caramel Cookies
Space the cookie dough balls apart as they spread whilst baking.
  • Using clean, slightly wet hands squish the cookie dough balls fairly flat. They should be about 1cm thick.
FF Caramac Caramel Cookies
This ensures that they bake evenly as they spread.
  • Place the baking trays in the middle and lower parts of the oven and bake the cookies for 15 minutes exactly.
  • After the baking time has elapsed remove the cookies from the oven and allow to cool completely on the baking trays.
FF Caramac Caramel Cookies
Caramac Caramel Cookies still soft when baked, they firm up on cooling.
  • Once the Caramac Caramel Cookies have cooled they are ready for their Caramac drizzle.
  • Break up the Caramac bars and place in a heatproof, microwaveable bowl.
  • Zap the Caramac in 30 second spurts until it starts to melt, stirring in between each zap!
  • When the Caramac is half melted (mine took just over 1 minute), remove from the microwave and stir until it is all melted.
  • Drizzle the melted Caramac over the cookies.
FF Caramac Caramel Cookies
Caramac Caramel Cookies I do love a production line!
  • Leave the cookies to set.

These Caramac Caramel Cookies will keep for 5 days in an airtight container – if they last that long 😉.

FF Caramac Caramel Cookies
Caramac Caramel Cookies the perfect treat for those who don’t like chocolate and those who do!

Caramac bars and buttons are available in most supermarkets and local grocery shops. I know the buttons were bought from Asda. This IS NOT a sponsored post I just want to make sure that you can get hold of these delicious buttons to try – I take no responsibility for anyone who becomes hooked on them – they are very more-ish!!

We always have cookies in our house. I start most days with a cup of tea and a cookie, if I am late eating breakfast or miss it completely (I do try not too), then I have enough energy to keep me going. It is nice to always have something on hand to offer visitors when they pop in.

Are you a Cookie Monster? Do you have a favourite cookie recipe?

If you happily munched your way through this recipe for Caramac Caramel Cookies, here are a few more you might like to try:

Chocolate Monster Mini Egg Cookies

FF Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies perfect for every Cookie Monster, including me!

Cherry Bakewell Cookies

R Cherry Bakewell Cookies
Cherry Bakewell Cookies if you fancy a change from chocolate?

Rolo Chocolate Cookies

FF Rolo Chocolate Cookies
Rolo Chocolate Cookies soft and chewy bites of chocolate heaven.

If you you do have any favourite cookie recipes, please share them in the comments section and I’ll give them a try!

Reading your comments is one of the greatest pleasures of having this blog. Thank you for taking the time to write them and please keep them coming? Don’t forget to tag @sammiefeasting in on Twitter/Instagram with your makes and bakes? Another great part of having this blog!

Have fun cooking and baking in your kitchens and remember food always tastes better when it’s shared.

Sammie xx

FF Treat Petite

 

These Caramac Caramel Cookies have been entered into this month’s Treat Petite challenge hosted by Stuart at http://www.cakeyboi.com next month it will be hosted by Kat at The Baking Explorer

 

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Ginger Date Hot Cross Buns

Oh boy do I have a treat for you. With Good Friday being tomorrow I decided to create one more recipe, a twist on the traditional Hot Cross Buns that we all love to eat this time of year. May I present my Ginger Date Hot Cross Buns!

RT Ginger Gate Hot Cross Buns
Ginger Date Hot Cross Buns a complete taste sensation.

Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. It only occurred to me today to use them in these Ginger Date Hot Cross Buns. How glad am I, that I had that moment of inspiration!

Now there are dates and there are medjool dates from Jordan. Once you have tried these medjool dates it is impossible to use any others – well for me it is! Big, sweet, but not tooth achingly so, good for you and they taste amazing. Whilst I have been cooking and baking with them a few, maybe more than a few have been eaten along the way.

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns brushed with warm ginger syrup.

Knowing I had ordered some stem ginger in syrup from Waitrose a couple of weeks ago, instead of opting for crystallised ginger, I used their stem ginger. Finely diced it is the only ginger in the Ginger Date Hot Cross Buns. Using warm syrup from the stem ginger jar, to glaze the buns, still hot from the oven is the final touch.

These Ginger Date Hot Cross Buns are so utterly delicious eaten just as they are, sliced and buttered, or toasted and buttered. They make a fantastic alternative to traditional Hot Cross Buns and are great for those who dislike raisins/sultanas, or cinnamon.

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns perfect buttered with a hot cup of tea.

I love baking our own hot cross buns for Good Friday. We always have them toasted, with butter and large cups of tea or coffee. For our family it is the start of Easter. The day we remember that Jesus Christ gave His life for us all on the cross at Calvery. In fact I’ve always wondered why it is called Good Friday? As truly thinking about what Jesus went through, for me, brings me to a place of deep conviction – please see Important Stuff if you’d like to know more.

Recipe: Makes 12 Ginger Date Hot Cross Buns

500g/1lb 2oz Strong White Bread Flour

140ml/scant 5fl oz Whole Milk – slightly warmed (body temp)

120ml/4.5fl oz Water – slightly warmed (body temp)

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g/ approx 1tsp Salt

50g/2oz Unsalted Butter at room temp.

150g/5oz Medjool Dates – pitted and chopped to medium dice

2 Balls of Stem Ginger – removed from the syrup and finely diced

1/2tsp Freshly Grated Nutmeg

For the crosses:

50g/2oz Plain white flour

50ml/2fl oz Water

Approx 30mls of syrup from the stem ginger jar to glaze the baked buns

Method:

This method is for use with a bread maker or stand mixer, if you wish to make by hand, I suggest you look to the original recipe in Paul Hollywood’s book ‘How to Bake’ ISBN 9781 4088 19494.

The ‘bowl’ refers to the bowl of a stand mixer or the mixing compartment of a bread maker.

  • Add both the milk and water to the bowl.
  • Next add both eggs, the honey and yeast.
  • Swish about with clean fingers to mix.
  • Now add the flour on top of the liquid mixture.
  • Place the salt and butter on top of the flour.

For a bread maker, set the cycle to dough and press start. When prompted by the machine, or 5 minutes before mixing stops, add the chopped dates, finely diced stem ginger and nutmeg. Allow the bread maker to complete the dough cycle.

When the bread maker has completed the dough cycle, ensure the dough has doubled in size, if not wait until it has. Then re start the dough cycle for 2 minutes, this will ‘knock back’ the dough for you.

For a stand mixer attach the dough hook. Start mixing on a low speed. Once the contents of the bowl resemble dough continue to mix on medium/slow speed for 5 minutes. Stop the mixer. Scrape all the dough, from the hook, into the bowl. Add the chopped dates, finely diced stem ginger and nutmeg . Lower the dough hook and mix on medium speed for a further 5 minutes.

After the 5 minutes mixing is complete, stop the mixer. Scrape all the dough back into the bowl, it will be very sticky – don’t worry. Cover with a damp cloth and leave in a draught free place until doubled in size – 1 – 1 1/2 hours.

Once the stand mixer dough has doubled in size, lower the dough hook and mix on medium speed for 2 minutes, this will ‘knock back’ the dough for you.

Shaping the Ginger Date Hot Cross Buns – grease a large baking tray with butter – see Hot Cross Buns for full step by step pictures.

  • Tip the dough out onto a lightly floured surface.
  • It will be quite sticky, so ensure you have floured your hands well.
  • Cut the dough in half and then cut each half into 6 even pieces.
  • Shape each piece into a ball and place on the baking tray – the dough was very sticky so some of my balls weren’t perfect!
RT Ginger Date Hot Cross Buns
Once shaped place each bun in rows of 3 on the baking tray.
  • When all 12 buns have been shaped, cover the baking tray with a clean tea towel.
  • Leave the buns in a warm, draught free place, until doubled in size.
  • Whilst the buns are proving, make the flour paste for the crosses. Add the water to the flour and mix until you have a smooth paste.
  • Place in a small, disposable piping bag and secure the top with an elastic band.
  • 10 minutes before the buns are ready to bake preheat the oven to 220C/200C fan, gas mark 7.
RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns doubled in size and ready to be piped.
  • Snip the end off the piping bag, so there is a small hole.
  • Pipe down the line of buns and then across the line of buns.
RT Ginger Date Hot Cross Buns
Perfectly crossed buns, ready for the oven.
  • Place the Ginger Date Hot Cross Buns into the middle of the oven and bake for 20 minutes. They are baked when they are golden brown and sound hollow when rapped on the base with your knuckle.
  • Remove the buns from the oven.
  • Take the buns off of the baking tray and place onto a cooling rack.
  • Remove approx 30mls of syrup from the stem ginger jar.
  • Place into a microwaveable bowl and heat for 20 seconds.
  • Brush the warm syrup over the buns whilst they are still hot.
  • Leave to cool until at least warm.

 

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns glazed with syrup.

Biting into my very first, warm, Ginger Date Hot Cross Bun is an experience I will never forget!

RT Ginger Date Hot Cross Buns
Ginger Date Hot Cross Buns look how light and fluffy they are inside.

So tomorrow morning, Good Friday, we have a choice of traditional Hot Cross Buns which I also baked today, or these delicious Ginger Date Hot Cross Buns.

Breakfast will truly be a feast, as much as making these has been fun!

If you’ve enjoyed these Ginger Date Hot Cross Buns you may also want to try these other recipes:

Hot Cross Buns

RT Hot Cross Buns
Traditional Hot Cross Buns.

Wholemeal Hot Cross Buns

RT Wholemeal Hot Cross Buns
100% Wholemeal Hot Cross Buns.

Cherry Bakewell Hot Cross Buns

RT Cherry Bakewell Hot Cross Buns

Whatever you make or bake this Easter, I wish you a very happy time. I love seeing your bakes, so please pop a pic onto Twitter or Instagram and tag me in.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Medjool Date Co. provided the dates for this recipe. All opinions, content and photographs are my own. I did not receive payment for writing this recipe. Please see my Disclosure Policy.

I have entered these Ginger Date Hot Cross Buns to the March Tea Time Treats Linky Party hosted by The Hedge Combers and Lavender and Lovage

Tea Time Treats Linky

 

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Chocolate Mini Egg Brownies

Easter is nearly here and the shops are filling up with all sorts of chocolate goodies. Chocolate bunnies, Easter chicks and eggs in every size, shape and colour. I decided to have some fun and make Chocolate Mini Egg Brownies.

Smartie Chocolate Mini Egg Brownies
Chocolate Mini Egg Brownies being guarded by two Smartie hens!

I used Smartie mini eggs as their gorgeous colours show up so well on top of the brownies. There are also Smartie mini eggs hidden with the brownie, which kept their shape and crunch during baking.

These Chocolate Mini Egg Brownies are deliciously fudgey as you bite into them, with extra crunch and chocolate when you find a hidden egg. Utterly scrumptious!

Smartie Chocolate Mini Egg Brownies
Each of these Chocolate Mini Egg Brownies is like an Easter Egg Hunt Adventure.

Ever since our children could walk we have made up an egg hunt for them. Sometimes friends and cousins get involved too, now they are a bit older. What never ceases to amaze me though, is the sharing that happens after the egg hunt is finished.

The children and sometimes adults, sit down with their spoils from the hunt and make sure everyone has the same number of eggs. This rarely happens, as I can never remember where they were hidden, so the numbers aren’t always even! So a good tip is to have a few eggs stashed in the cupboard, ready to even out the numbers so it’s fair.

And, if they do manage to find all of the eggs, you’ve got a secret stash of chocolate hidden away 😉.

Smartie Chocolate Mini Egg Brownies
Chocolate Mini Egg Brownies perfect for the adults whilst the children hunt for eggs!

Whilst we celebrate Easter for it’s true Christian meaning, see Important StuffI’ve never found being a Christian to be boring.

We certainly have lots of fun in our home and making these Chocolate Mini Egg Brownies, really is good fun! I had specific instructions from one daughter to make them larger than the Chocolate Fudge Brownie Bites and I had the idea to bake them with whole, Smartie mini eggs, hidden inside.

Each Chocolate Mini Egg Brownie is drizzled in white chocolate before topping with more Smartie mini eggs. Easter is most definitely not the time in our house, for chocolate restriction!

In fact I’m not sure there ever is an appropriate time for that – but that’s a whole different subject!

Recipe: Makes 16 Chocolate Mini Egg Brownies

200g/7oz Plain Chocolate – minimum 70% Cocoa solids

200g/7oz Milk Chocolate – minimum 35% Cocoa solids

225g/8oz Unsalted Butter

4 Large Free Range Eggs

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt

4 Packets of Smatie Mini Eggs – 4 X 100g packets

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate – optional

Method: Preheat oven to 170C/155C fan, gas mark 3 1/2

  • Line a 22.5cm x 30cm (9″ x 12″) deep baking tin with aluminium foil
  • Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
  • Stir continuously until both the chocolate and butter are two thirds melted.
  • Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
  • Set the chocolate aside to cool.
  • Into a separate bowl add the eggs, sugar and vanilla extract.
  • Whisk lightly to combine the ingredients.
  • When the chocolate has cooled to just warm pour it into the egg mixture slowly, whilst gently stirring.
  • Sift the flour, salt and bicarbonate of soda into the bowl and add two packets of the Smartie Mini Eggs.
Smartie Chocolate Mini Egg Brownies
Gently fold all the ingredients together.
  • Pour the brownie batter into the tin.
Smartie Chocolate Mini Egg Brownies
Pour the brownie mixture into the lined tin.
  • Give the tin a couple of sharp taps against the worktop. This will help bring any trapped air bubbles to the surface.
  • Place the tin into the middle of the preheated oven and bake for 35-40 minutes.
  • Halfway through the cooking time carefully tap the tin against the oven shelf, this helps the brownies stay fudgey and not rise, like a cake.
  • The brownies are cooked when the outside edge has set and the top has the familiar, sugar cracked look. There should still be a bit of wobble at the centre.
  • Once cooked remove the tin from the oven and allow the brownies to cool in the tin.
Smartie Chocolate Mini Egg Brownies
Look at the classic brownie top on the Chocolate Mini Egg Brownies?
  • Once cooled remove the brownies from the tin and peel away the sides of the foil.
  • Break up the white chocolate and place into a heatproof, microwaveable bowl.
  • Zap in short 20 second bursts, stirring after each heating period.
  • When the chocolate has almost melted, remove and keep stirring until completely melted.
  • Using a teaspoon drizzle half of the chocolate over the brownie slab.
  • Next add as many Smartie mini eggs as you dare, the melted chocolate will help them stick.
  • Now drizzle the other half of the white chocolate over the eggs and the brownie.
  • Leave to set in a cool place.
Smartie Chocolate Mini Egg Brownies
Chocolate Mini Egg Brownies deliciously drizzled with white chocolate and topped with extra mini eggs!
  • Once cooled cut the large brownie into quarters. Then cut each quarter into quarters and you will have 16 delicious Chocolate Mini Egg Brownies!
Smartie Chocolate Mini Egg Brownies
Chocolate Mini Egg Brownies cut into 16 squares.
  • Use a palette knife to remove each fudgey brownie from the foil.
  • Store any spare brownies in an airtight container for up to 5 days – there’s no way they last that long here!!
Smartie Chocolate Mini Egg Brownies
Chocolate Mini Egg Brownies served with a few extra eggs!

I like to serve these Chocolate Mini Egg Brownies with a few extra eggs, so that everyone can have the same number of eggs on top of their brownie. Little do they know there are hidden eggs within the brownie. 😉

Whatever your plans this Easter, I hope that you take a minute to remember the reason it is celebrated?

Jesus gave His life that we may all know Him, true forgiveness, unconditional love and peace. With Him life may not be perfect, but the journey is much easier.

If you’ve enjoyed these Chocolate Mini Egg Brownies then you may like these recipes too:

Raspberry Ripple Almond Cupcakes

Smartie Raspberry Ripple Almond Cupcakes
Raspberry Ripple Almond Cupcakes perfect for sharing.

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake NW
Lemon Blueberry Bundt Cake such a sunny colour and delicious flavour.

Whatever you make and bake, I would love to see your pictures. Please tag me in on Twitter/Instagram.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Entered for Marchs’ We Should Cocoa over at Tin and Thyme  and Lancashire Food

we should cocoa brownies

 

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Chocolate Dunking Waffles

It’s still so cold even though it’s now March. What better way to warm up than a hot chocolate with Chocolate Dunking Waffles alongside?

Fairtrade Chocolate Dunking Waffles
Ultimate delicious fun – these Chocolate Dunking Waffles bring out the kid in everyone.

On frosty, wind numbing days these Chocolate Dunking Waffles are the perfect way to give your body a warm hug!

Food should be fun. Licking the cake bowl out, eating the froth off your cappuccino with a spoon, always having two chocolates from the box (an absolute rule in our home).

So why not make waffles fun?

Fairtrade Chocolate Dunking Waffles
Chocolate Dunking Waffles and a hot creamy chocolate drink. Love at first bite!

These Chocolate Dunking Waffles have a deep chocolate flavour and an almost fudgey, brownie like consistency. They are incredibly more-ish. You don’t have to worry though, as each waffle is cut into four fingers.

Each waffle is drizzled in best quality white chocolate and then, for crunch, sprinkled with chocolate Crispearls. The combination is a taste bud party waiting to happen.

Dunked into the hot beverage of your choice, the white chocolate melts a little as the spongy waffle soaks up the hot drink. The first bite is warm and chocolatey, with vanilla flavours and then the crunch of the Crispearls.

Trust me these Chocolate Dunking Waffles are so much more than the sum of their separate parts. If you love chocolate, then this is one taste sensation you do not want to miss out on.

Fairtrade Chocolate Dunking Waffles
Anyone up for a game of waffle stacking???

I am an advocate of good table manners, however, sometimes it is fun to bend the rules a little – or even throw them right out of the window!!

Chocolate Dunking Waffles do just that. Like toast soldiers are to the perfect boiled egg, these fingers of chocolatey deliciousness are perfect for dipping and dunking into your favourite hot drink.

Like timing exactly how long to dunk a biscuit in a cup of tea, before it gets too wet, dunking these waffle fingers adds an extra element of fun to an already awesome combination.

Fairtrade Chocolate Dunking Waffles
Chocolate Dunking Waffles – what drink would you dunk these in???

As it is the start of Fairtrade Fortnight, bringing awareness to the farmers and producers who grow and harvest some of our favourite products, I choose to use Food Thoughts Cocoa in my recipe.

This cocoa is available from Sainsbury’s and has a wonderful deep cocoa flavour, perfect for using in my Extreme Chocolate Cookiesor other recipes requiring cocoa.

Fairtrade Chocolate Dunking Waffles
Food Thoughts Cocoa perfect in these waffles and for making the hot chocolate!

Recipe: Makes 12-14 whole Chocolate Dunking Waffles

175g/7oz Unsalted Butter – melted and set aside to cool – the extra is for greasing the waffle plates

4 Large Free Range Eggs

75ml/3fl oz Whole Milk – semi skimmed may also be used

50g/2oz Light Brown Soft Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

175g/7oz Plain White Flour

50g/2oz Cocoa Powder

2tsp Baking Powder

1/8tsp Salt

For the drizzle

200g/7oz White Chocolate

Chocolate vermicelli, sprinkles or Crispearls.

Method: Prepare your waffle maker according to the manufacturers instructions.

For the Andrew James Waffle Maker each plate it brushed with melted butter before switching on to heat up.

  • Whilst the butter is cooling crack the eggs into a large bowl. Give them a quick whisk.
  • Add the milk, sugar and vanilla extract to the eggs and lightly whisk to combine.
  • Once cooled weigh 150g of the melted butter into the egg, milk, sugar, vanilla extract mixture and whisk briefly to combine (wet ingredients).
  • Weigh the flour and sift along with the cocoa, baking powder and salt into the bowl containing the wet ingredients.
  • Gently mix both the wet and dry ingredients together until just combined – over mixing will lead to tough waffles.
Fairtrade Chocolate Dunking Waffles
Delicious Chocolate Waffle Batter
  • Place 2 dessert spoons of chocolate waffle batter onto the waffle plates. This is a slightly thinner batter than you may be expecting – that is how it should be.
  • Close the lid of the waffle maker and cook for 6 minutes.
Fairtrade Chocolate Dunking Waffles
Two delicious cooked Chocolate Dunking Waffles
  • After 6 minutes, using oven gloves to protect your hands, press the button to open the lid of the waffle maker.
  • Using a wooden spatula (not metal as it may damage the non stick surface) remove the waffles from the waffle plate and place on a cooling rack or plate.
  • Continue as before until all of the waffles have been cooked.
Fairtrade Chocolate Dunking Waffles
A stack of Chocolate Dunking Waffles.                                                  
  • Place the waffles on a cooling rack or plate to cool completely before decorating.
  • Break or chop the white chocolate up into small chunks and place in a heat proof, microwaveable bowl.
  • Zap for 20 seconds at a time, stirring after each zap.
  • When the chocolate has almost completely melted remove the bowl from the microwave and continue to stir. The residual heat will melt the remaining chocolate.
  • Layout all of the waffles on a worktop covered in baking parchment.
  • Use a teaspoon to drizzle the chocolate over each waffle.
  • Immediately sprinkle with your choice of topping.
  • Leave to set.
  • Once the chocolate has set cut each of the Chocolate Dunking Waffles into four fingers.
  • Serve with a hot drink and a smile!
Fairtrade Chocolate Dunking Waffles
Chocolate Dunking Waffles perfect with hot chocolate.

Time to get dunking.

What would be your favourite drink to dunk these delicious beauties in?

Traditionally we always make the children a mug of hot chocolate during the midst of summer, when they have spent a rather long time in our rather large paddling pool. These Chocolate Dunking Waffles would be perfect, especially if the hot chocolate has a scoop of ice cream in the top!!

Sorry Waffle-ing again 😉.

If you make these, or any of my recipes, please pop a photo up on social media – @sammiefeasting Twitter/Instagram/Pinterest for me to see. I’m always amazed and inspired by your efforts, especially when you use one of my recipes.

If you have enjoyed these Chocolate Dunking Waffles then you may enjoy these:

Vanilla Bean Waffles

AJ Vanilla Bean Waffles
Vanilla Bean Waffles as pretty to look at as they are delicious to eat!

Cheer Up Chocolate Chip Cookies

Choc waffles Cheer Up Chocolate Chip Cookies
Cheer Up Chocolate Chip Cookies – a hug in cookie form.

This site has fun in its name. I really hope that you do have fun whilst feasting on these delicious Chocolate Dunking Waffles.

Sammie xx

All opinions and content are my own. Please see my Disclosure Policy.

 

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Chocolate Madness Muffins

Well hello lovely people. I’ve got mayhem happening in the kitchen today, in the form of Chocolate Madness Muffins!

Chocolate Madness Muffins chocolatey deliciousness in every bite! www.feastingisfun.com
Chocolate Madness Muffins chocolatey deliciousness in every bite! www.feastingisfun.com

 

Yep see what I did there? Got straight into the photos of these chocolate masterpieces. Amazingly light chocolate sponge, studded throughout with milk and white chocolate chunks and chips.

Ooh then I pressed extra chocolate chips into the top of the batter before the Chocolate Madness Muffins hit the oven.

Just in case there is any doubt about how madly, chocolatey, delicious these muffins are, I scattered a few extra chocolate chips over them, after they are cooked, because, why not??

Bring the Chocolate Mayhem on!!!

Chocolate Madness Muffins for the chocoholic in you!! www.feastingisfun.com
Chocolate Madness Muffins for the chocoholic in you!! www.feastingisfun.com

 

It’s good to shake things up once in a while, well not fizzy water – but that’s another thing entirely!

Chocolate Madness Muffins the ultimate chocolate treat www.feastingisfun.com
Chocolate Madness Muffins the ultimate chocolate treat www.feastingisfun.com

 

Traditional muffins are quite dense and usually quite good for you. These Chocolate Madness Muffins don’t tick either of those boxes (RECIPE REBEL!). I was aiming for the cafe style muffins, but better. Big, beautiful, light-as-air sponge, enveloped in these gorgeous tulip style cake wrappers.

As you unwrap your own moment of madness, it really is like having a special chocolate present all to yourself. Unless, of course, you bake these Chocolate Madness Muffins and then invite lots of friends round. Ooh imagine sharing the Madness Mayhem. Now that sounds like my kind of party.

Chocolate Madness Muffins delicious chocolate packed treat! www.feastingisfun.com
Chocolate Madness Muffins delicious chocolate packed treat! www.feastingisfun.com

 

Incredibly easy to make, the only difficulty with these Chocolate Madness Muffins is waiting for them to cool. Beautiful though these tulip cake cases are, the trick to them not peeling off as they cool, is to leave the muffins to cool completely in the pan. Once they are room temperature they can be removed from the pan.

I love the tulip cases, but they can be pricey. I’ve found buying online is much cheaper than any of the supermarkets. Also, unless you are going to make huge cupcakes, these tulip wrappers make piping icing pretty tricky. If you want to add frosting it’s easier just to dollop it on with a spoon see my Chocolate Chunk Cupcakes.

Please don’t worry if you haven’t got these tulip cake wrappers, this recipe will make 18 regular sized muffins instead of 12 Mega Chocolate Madness Muffins.

Recipe : Makes 12 mega or 18 regular Chocolate Madness Muffins

225g/8oz Caster Sugar

225g/8oz Unsalted Butter at room temperature

1/4tsp Salt

1tsp Vanilla Extract

4 Large Eggs – I use free range

200g/7oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut powder and chocolate chips/chunks

2tsp Baking Powder

100ml/4fl oz Whole Milk

150g/5oz Milk Chocolate Chunks or Chips

150g/5oz White Chocolate Chunks or Chips

Optional – extra chocolate chips for decoration after baking

Method : Preheat oven to 185C/170C fan

Cream the butter and sugar together until light and fluffy.
Cream the butter and sugar together until light and fluffy.
Add 2 eggs, vanilla extract and then whisk together.
Add 2 eggs, vanilla extract and then whisk together.

 

Place your flour, cocoa, baking powder and salt into a bowl. These are your dry ingredients.

Sift in half of the dry mix. Mix until just incorporated.
Sift in half of the dry mix. Mix until just incorporated.

 

Repeat, adding first the eggs and milk. Then sift in the rest of your dry ingredients and mix until you have a smooth batter.

Add in 100g/4oz of both the white and milk chocolate. Fold gently into the batter.
Add in 100g/4oz of both the white and milk chocolate. Fold gently into the batter.

 

Line a muffin pan with 12 tulip cake wrappers. Using a large ice cream scoop, add a large rounded scoop of batter into each wrapper.

And so the madness commences.
And so the madness commences.
Chocolate Madness Muffins sprinkle over the remaining 50g each of milk/white chocolate chips.
Chocolate Madness Muffins sprinkle over the remaining 50g each of milk/white chocolate chips.

 

If using standard muffin cases, scrape the scoop against the side of the bowl. Add the smoothed off scoop to each case. Then sprinkle with the chocolate chips.

These muffins are now ready for the oven.

Bake for 20-23 minutes (15-18 minutes for standard muffins) until the muffin springs back when lightly pressed.

Chocolate Madness Muffins remove from the oven and allow to cool in the pan.
Chocolate Madness Muffins remove from the oven and allow to cool in the pan.

 

Once cooled sprinkle over a few extra chocolate chips.

Chocolate Madness Muffins maxing out chocolate mayhem! www.feastingisfun.com
Chocolate Madness Muffins maxing out chocolate mayhem! www.feastingisfun.com

 

To make the most of these Chocolate Madness Muffins I suggest sharing them. If you have chocoholic friends invite them round for a chat and a treat. Once they see these muffins the mayhem will commence. These muffins are most definitely FUN FOOD!

I don’t suggest eating one of these every day, but once in a while, why not let loose?? All food is much more fun when shared.

Do you have a favourite recipe you like to share?

If you’re in the mood for fun, you may also like these Extreme Chocolate Cookies

Sammie x

 

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