Sweet Treat – Page 3 – Feasting Is Fun

Blackberry Chocolate Chunk Ice Cream

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

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.

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

With this creamy, sharp, sweet and 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.

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.

One thing is certain, this ice cream is certainly one of 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 – I use Doves Farm as it is guaranteed gluten free

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.

Making The Blackberry Ice Cream Base

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.
As soon as 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.

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.

Churning Using An Ice Cream Maker

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.

Using a soft rubber spatula decant the softly whipped ice cream into a suitable, freezer safe, plastic tub.

Adding The Dark Chocolate Chunks

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.

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:

Lemon Drizzle Ice Cream

FF Lemon Ripple Ice Cream — Lemon Ripple Ice Cream

Very Vanilla Ice Cream

Strawberry Rose Ice Cream

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

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

Very Vanilla Ice Cream

Standing in the garden yesterday, face lifted up to the sky, the sun warming me through, gave me hope. Finally, Winter has passed Spring is here and warm, sunshine filled days will be more frequent and very welcomed. When the sun starts to really warm me, there is one thing I am inspired to make. Welcome to my Very Vanilla Ice Cream.

Summer Time And The Living Is Easy

As soon as the tinkling sounds of the ice cream van fill the air, I know it is time to make one of the Summer’s greatest pleasures, ice cream.

There is absolutely a place for ice cream vans, 99’s and ice cream vendors on the beach. Gosh, on a hot day where would we be without them?

Homemade ice cream is a wonderfully indulgent pleasure. I have made very many flavours over the years, seeing as this is the first ice cream recipe to be posted here, I decided to show you how to make the best Very Vanilla Ice Cream which also happens to be gluten free, as are all of the ice cream recipes here on Feasting is Fun.

FF Very Vanilla Ice Cream — **Very Vanilla Ice Cream** how do you like yours?

So simple to make, with only a little forward planning required. There are plenty of no churn ice cream recipes on the Internet – Pinterest is a great place to look. Whilst some of them are reasonably good, buying an ice cream maker and churning your own ice cream results in a far smoother, silkier ice cream. Having just had a quick look on Amazon they have a good selection of ice cream makers for under £30.

How about an ice cream maker as a present for Dad on Father’s Day?

I have tried making ice cream by hand, where you take it out of the freezer every so often and mix it with a fork. No matter how well I followed the recipe instructions my ice cream always ended up with large water crystals and wasn’t ever smooth or creamy.

Sweet Memories

Since being given an ice cream maker a few years ago, making ice cream is no longer a chore but a pleasure.

Many years ago, when I was in my early 20’s, a friend and I went Inter Railing across Europe. Aside from the beautiful sights and unique experiences we shared, I have one very prominent memory. Of ice cream!!

Not any ice cream, a beautiful hazelnut ice cream eaten in Germany. For years and years I longed to taste that delighful ice cream again. Then when I started making my own ice cream I found a way to make it and it tastes just how I remember. More on that in an upcoming post.

That’s the beauty of making your own ice cream, playing with flavours and textures, creating your own little ice cream parlor!

Recipe: Makes approx 750ml Very Vanilla Ice Cream

300ml Double Cream

300ml Whole Milk

6 tbsp Caster Sugar

4 Free Range Egg Yolks

2 tsp Vanilla Bean Paste – I use Nielsen-Massey

1 tsp Corn Flour – I use Doves Farm as it is gluten free

Scant pinch of salt (less than 1/4 tsp)

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

Making The Ice Cream Base

Place the cream, milk and vanilla bean paste 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.

Churning The Ice Cream

Set your ice cream maker up according to the manufacturers instructions.
Remove the cling film, stir the custard and pour into a jug.
Pour the custard into the ice cream maker (for mine it has to already be churning – check your instructions).
Churn the Very Vanilla Ice Cream until it is a thickened yet soft ice cream.

Stop the ice cream maker and scoop out the Very Vanilla Ice Cream into a freezer-proof plastic tub.
Place the tub into the freezer and leave until solid.
As this ice cream has no artificial softening additives, to serve it is best left out of the freezer for 15 minutes. Then scoop away!!!

Continue reading Very Vanilla Ice Cream

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’. And 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.

Caramac love

If you haven’t tried Caramac 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. And I’d ‘almost’ forgotten about them, until Jane posted her cupcakes!

Caramac buttons! You can buy Caramac buttons now. Forgive me, I am slightly over-excited!

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

The Best Cookies

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

These light, chewy cookies are a caramel lovers dream. First of all, the brown sugar in the cookie dough, along with the butterscotch chips, give these cookies an underlying caramel flavour, with bursts of pure caramel flavour. While 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 or 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

1/4tsp of Salt – I use Maldon

150g/5oz Toffee/Butterscotch baking chips

120g 4 X Caramac Bars for the drizzle – use can use buttons if you prefer. Alternatively you can use Cadbury’s Caramilk or Milkybar Gold as a substitute.

Method: Preheat the oven to 170C/150C fan, gas mark 3, 325F.

Making the cookie dough

First of all 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.

Shaping and baking the cookies

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.

Place the baking trays in the middle and lower parts of the oven and bake the cookies for 15 minutes exactly.
As soon as the baking time has elapsed remove the cookies from the oven and allow to cool completely on the baking trays.

As soon as the Caramac Caramel Cookies are cool they are ready for their Caramac drizzle.

Adding the 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.
Using a teaspoon, drizzle the melted Caramac over the cooled cookies.

Finally, leave the cookies to set.

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

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

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

Ice Cream Cookie Sandwich

And, for an extra yummy, dessert, these cookies make fantastic ice cream sandwiches! Simply scoop a generous amount of ice cream on to one cookie and top with another. And then squish together and enjoy this delicious treat!

You can find the ice cream recipe here Very Vanilla Ice Cream.

So, 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

Cherry Bakewell Cookies

Rolo Chocolate Cookies

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

Finally, reading your comments and feedback is one of the greatest pleasures of having this blog. Thank you for taking the time to write them and please keep them coming? And don’t forget to tag me, @sammiefeasting on Twitter/Instagram with your makes and bakes? Because, you are also an inspiration to me, another great part of having this blog!

So, 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 consent of the owner. Please see my Disclosure Policy.

Ginger Date Hot Cross Buns

Oh boy do I have a treat for you. As Good Friday is tomorrow I decided to create one more Easter 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!

Having been sent some medjool dates from The Medjool Date Co. I wanted to incorporate them into different recipes. So in a moment of inspiration today I decided 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. While I have been cooking and baking with them a few, ~~maybe more than a few~~ have been eaten along the way.

Creating A New Recipe

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 temperature)

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

2 Large Eggs – I use free range

1tbsp Honey

10g/1.5 Sachet Fast Acting Dried Yeast

10g sea salt – I use Maldon

50g/2oz Unsalted Butter at room temperature

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.

Making The Spiced Sweet Bun Dough

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

see Hot Cross Buns for full step by step photos.

First of all grease a large baking tray with butter.
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!

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.
While 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, 425F.

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.

Baking And Adding A Glaze To The Buns

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.
As soon as the buns are baked remove 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.

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

So tomorrow morning on Good Friday, we have a choice of traditional Hot CrossBuns 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 Easter Ginger Date Hot Cross Buns you may also want to try these other recipes:

Hot Cross Buns

Wholemeal Hot Cross Buns

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

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

Chocolate Mini Egg Brownies

Finally, Easter is nearly here and the shops are filling up with all sorts of chocolate goodies. Including chocolate bunnies, Easter chicks and eggs in every size, shape and colour. So, to have some Easter baking fun I added colourful mini eggs in these Chocolate Mini Egg Brownies.

Using Smarties mini eggs with their bright colours means they show up well on top of the chocolate brown, baked brownies. Also, Smarties mini eggs are hidden within each brownie, keeping their shape once baked.

And each of these Chocolate Mini Egg Brownies are deliciously fudgey as you bite into them, with extra crunch and chocolate when you find a hidden egg.

Since our children were little we have made up an Easter egg hunt for them. Sometimes friends and cousins get involved too, now they are a bit older. Yet, what never ceases to amaze me is the sharing that happens after the egg hunt is finished.

As each child and sometimes adults, sit down with their spoils from the hunt and make sure that everyone has the same number of eggs. Because, I can never remember where they were hidden 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.

What Easter Means To Me

While I celebrate Easter for it’s true Christian meaning, see Important Stuff, I’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! And, I had specific instructions from one daughter to make them larger than the Chocolate Fudge Brownie Bites and also to bake them with whole, Smarties mini eggs, hidden inside.

Each Chocolate Mini Egg Brownie is drizzled in white chocolate before topping with more Smarties 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, however that’s a whole different conversation!

Recipe: Makes 16 Chocolate Mini Egg Brownies

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

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

4 Large Free Range Eggs

225g/8oz Unsalted Butter

225g/8oz Dark Brown Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Sea Salt – I use Maldon

4 Packets of Smarties 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/150 fan, gas mark 3 1/2, 325F

Making The Brownie Batter

First of all, 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, while gently stirring.
Sift the flour, salt and bicarbonate of soda into the bowl and add two packets of the Smarties Mini Eggs.
Using a wooden spoon gently fold all the ingredients together.

Pour the brownie batter into the prepared tin.

Give the tin a couple of sharp taps against the worktop. This helps bring any trapped air bubbles to the surface.

Baking The Brownies

Place the tin into the middle of the preheated oven and bake for 35-40 minutes.
Halfway through the baking time carefully tap the tin against the oven shelf, this helps the brownies stay fudgey and not rise, like a cake.
The brownies are baked 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.
As soon as they are baked remove the tin from the oven and allow the brownies to cool in the tin.

Once cooled remove the brownies from the tin and peel away the sides of the foil.

Decorating The Easter Brownies

First of all 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 Smarties 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 brownie.
Leave to set in a cool place.

As soon as the chocolate has set cut the large brownie into quarters. Continue, cutting each quarter into quarters and you will have 16 delicious Chocolate Mini Egg Brownies!

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, however, there’s no way they’d last that long in our house!

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. While watching their surprise when hidden mini eggs within the brownie.

And so, 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 Easter Chocolate Mini Egg Brownies then you may like these recipes too:

Golden Egg Chocolate Sponge Cake

FF Chocolate Mini Egg Brownies — Golden Egg Chocolate Sponge Cake

Chocolate Mini Egg Sponge Cake

Mini Egg Millionaires Shortbread

Baking for any special occasion always feels like a treat to me. Especially with family wandering in and out of the kitchen, snatching nibbles of this and that. Ultimately, this time of year reminds me of Jesus and the family, his disciples, that He too surrounded Himself with. So important was family to Him that He asked His disciple John to take care of His mother, while hanging on the cross. And if family is important to Him, then it is also important to me.

Whatever you are making, baking and creating in your kitchens this Easter, 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.

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

Chocolate Dunking Waffles

It’s still so cold even though it’s now March. Rather than shivering with cold I suggest a better way to warm up. A rich and creamy hot chocolate with Chocolate Dunking Waffles alongside.

Dipping a chocolate dunking waffle into a glass mug filled with hot chocolate. — Chocolate Dunking Waffles

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

Feasting is fun:

Food should be fun. Whether it’s 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?

These Chocolate Dunking Waffles have a deep chocolate flavour and an almost fudgey, brownie like consistency. And 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. Resulting in a combination that is a taste bud party waiting to happen.

As soon as they are 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. So, if you love chocolate, this is one taste sensation you do not want to miss out on.

While 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.

Also, when 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.

Chocolate Dunking Waffles a tasty way to warm up!

Fairtrade – a fair day’s pay

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 Waitrose. It has a wonderful deep cocoa flavour, perfect for using in my Extreme Chocolate Cookies, or 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.

Making the waffle batter

While 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.

Using the waffle maker

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.

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.

Place the waffles on a cooling rack or plate to cool completely before decorating.

Decorating the chocolate dunking waffles:

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.
As soon as the chocolate has set cut each of the Chocolate Dunking Waffles into four fingers.
Serve with a hot drink and a smile!

Time to get dunking.

A glass mug filled with whipped cream topped hot chocolate that has a chocolate dunking waffle balanced across the top. — Chocolate Dunking Waffles

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

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

Double Chocolate Chip Iced Buns

Bakery Style Soft Triple Chocolate Cookies

While 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, it has since become a summer tradition. And these Chocolate Dunking Waffles would be perfect, especially if the hot chocolate has a scoop of ice cream in the top! Since this site has fun in its name, I really hope that you do have fun whilst feasting on these delicious Chocolate Dunking Waffles.

So, 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.

Chocolate Madness Muffins

Well hello lovely people, what an amazing day it is today. Especially as I have mayhem happening in the kitchen today, in the form of Chocolate Madness Muffins. And please trust me, because you are going to go crazy for these scrumptious muffins.

So, did you spot what I did? Diving straight into the photos of these chocolate masterpieces. Amazingly light chocolate sponge, studded throughout with milk and white chocolate chunks and chips.

And then I pressed extra chocolate chips into the top of the batter before baking the Chocolate Madness Muffins in the oven.

However, 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 baking, because why not??

So, let’s bring the Chocolate Mayhem on!!!

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

Usually, traditional muffins are quite dense and fairly quite good for you. Definitely not the case with these Chocolate Madness Muffins, as they don’t tick either of those boxes (RECIPE REBEL!). Since 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.

Muffins are not cupcakes:

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 – I use Maldon

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 180C/160C fan, 350F, gas mark 4

Making The Batter

Cream the butter and sugar together until light and fluffy.

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.

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.

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.

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.

Baking The Muffins

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

As soon as the muffins are baked remove from the oven and place on a baking rack to cool.
Once cooled sprinkle over a few extra chocolate chips.

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!

If you have enjoyed this recipe for Chocolate Madness Muffins you may also like these:

Caramac Drizzle Rolo Caramel Brownies

FF Chocolate Madness Muffins — Caramac Drizzle Rolo Caramel Brownies

Chocolate Honeycomb Sponge Cake

Maltesers Popping Candy Cupcakes

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

Do you have a favourite recipe you like to share?

Sammie x

Sour Cherry Chocolate Chip Cookies

Hello lovely readers, I do hope that your Saturday is a very good day. I always start my day with a cup of tea and cookie and my Sour Cherry Chocolate Chip Cookies are perfect with my cuppa.

So I’m going to be honest, I’m not a massive fan of dark chocolate, in any form, to eat, just as it is. Melted and mixed into a cake batter – not a problem – although if it’s a very chocolatey cake I usually don’t have more than one slice. Dark chocolate, although usually the best chocolate to use when baking, well, it’s just a bit too intense for me. Here, however, in these Sour Cherry Chocolate Chip Cookies it was absolutely necessary to use good quality, dark chocolate chips. Because the contrast against the sour, chewy, cherries balances the flavours in this buttery cookie perfectly.

You’d think with 3 growing teenagers in the house, everything I bake would get eaten and mostly it does! There have been a few failures over the years and I guess, because they’ve eaten good, home cooked food all their lives, they’ve become very discerning!!! Most goodies achieve an 8 out of 10 score (and that’s high praise indeed), these cookies got a gold star. 10 out of 10!! I love baking for others, especially my family. Their encouragement and honesty help make me a better cook/baker. It’s also another way for me to show them how much they are loved.

The Joy Of Sharing

I find the process of baking very relaxing and rewarding. It’s lovely to bake a cake for someone, just because you love them, or remember a particular friend, who loves meringue but rarely eats it as her hubby is diabetic. Little thoughtful treats, to show, in this fast paced world, that you’ve taken time, for that particular person. Makes me go all warm and fuzzy inside.

So I’d better show you how to make these buttery, yummy, Sour Cherry Chocolate Chip Cookies so you can share them too!!

Recipe : Makes 20-25 Sour Cherry Chocolate Chip Cookies.

225g/8oz Unsalted Butter – room temperature.

150g/5oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

275g/10oz Plain White Flour

100g/4oz Dried Sour Cherries

175g/6oz Dark Chocolate Chips

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

Making And Baking The Cookies

First of all in a large bowl whisk together the butter, sugar and salt until light and fluffy.

Next add the egg yolk and vanilla extract. Continue whisking until fully incorporated.

My egg had a gorgeous orange yolk and I used golden caster sugar (it was on offer!!), so the mixture has more colour than usual!

Add in the flour, chocolate chips and dried cherries.

Mix all the ingredients together slowly, I like to do this by hand using a spoon, until they just come together. The more you mix the tougher your cookie will be!

The dough for your Sour Cherry Chocolate Chip Cookies - resist the urge to taste - or not!!! — The dough for your Sour Cherry Chocolate Chip Cookies – resist the urge to taste – or not!!!

Line two baking trays with parchment paper.

Using a 5cm/2" ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet. — Using a 5cm/2″ ice cream scoop, or your hands, make balls of cookie dough and place on the parchment lined baking sheet.

With clean hands lightly press down on the dough balls to flatten them. The imprint of your fingers leaves a pretty pattern.

Place in a preheated oven and bake for 18-23 minutes until golden brown on top.

Sour Cherry Chocolate Chip Cookies - remove from the oven and leave to cool on the baking tray. — Sour Cherry Chocolate Chip Cookies – remove from the oven and leave to cool on the baking tray.

The cookies will still be soft once cooked and will firm up on cooling.

Time to put the kettle on or pour a nice glass of milk. Once cooled enjoy biting into the buttery, chewy, chocolatey gooey Sour Cherry Chocolate Chip Cookies!

If you have enjoyed this recipe for Sour Cherry Chocolate Chip Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies

FF Sour Cherry Chocolate Chip Cookies — Chocolate Dipped Shortbread Heart Cookies

Walnut Chocolate Chunk Cookies

Cherry Bakewell Cookies

Do you find baking relaxing? If so, what do you enjoy baking the most?

Sammie xx

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

Cranberry Oat Cookies

Hi, there. How are you today? I woke up and felt the need to bake – it’s been too long. As soon as I checked my blog posts I realised it’s been ages since I have posted a cookie recipe. So, today I bring you my Cranberry Oat Cookies.

Although I haven’t posted a new recipe since my last Cookie post, that doesn’t mean I have abstained from baking cookies. Rather it means I’ve baked Cookies I’ve already posted. Confused yet? So I baked a batch of Cranberry Oat Cookies. I think these may be my favourite Cookies today!

As a result of a mash-up of two previous recipes I’ve posted – Almond And Cranberry Cookies and Apricot Oat Crumble Cookies I created a new recipe.

FF Cranberry Oat Cookies — Cranberry Oat Cookies

Since I really fancied Cranberries, Oats and Almonds I made these new cookies, throwing in all the ingredients hoping they would turn out ok. Oooh they are so much more than ok they are scrumptious.

Recipe : Makes 18-20 Cranberry Oat Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temperature

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

1/2tsp Almond Extract

1/4tsp Sea Salt – I use Maldon

175g/6oz Plain White Flour

175g/6oz Oats – not quick cook

100g/4oz Dried Cranberries

50g/2oz Flaked Almonds

Method :

Preheat the oven to 180C/160C fan oven, has mark 4, 350F

Making And Shaping The Cookies:

First of all, unless using non stick, line 2 baking trays with baking parchment.
Into a large bowl add the butter, sugar and salt. Beat together until pale and fluffy – I used an electric whisk, a stand mixer with the paddle attachment fixed is fine.
Add the egg yolk and vanilla/almond extracts and thoroughly mix in.
Next add the flour, oats, cranberries and flaked almonds. Mix until just combined.
Take about a heaped tablespoon of the Cookie dough and roll into a ball using your hands.
Place the Cranberry Oat Cookie dough balls onto the baking tray.

Using your fingers gently press down to lightly flatten them.

Baking The Cookies

Place the cookies into the middle and lower part of the oven.
Bake for 25-30 minutes until golden brown.

As soon as the cookies are golden, remove from oven and allow to fully cool on the baking sheets. This allows the Cranberry Oat Cookies to firm up.

Store the cold cookies in an airtight container and eat within a week.

If You Have Enjoyed This Recipe For Cranberry Oat Cookies You May Also Like These:

Strawberry Oat Crumble Cookies

Cherry Bakewell Cookies

Cranberry Walnut Flapjacks

Since one of my best friends has been unwell recently, a fresh delivery of Cookies will be just the boost she needs. As a dear friend, who also has a sweet tooth I know she will enjoy these. So I can stop by for a cuppa and chat while sharing these cookies. Because food always tastes better when it’s shared! Who will you share your Cookies with?

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

Sammie x

Blueberry And Lemon Muffins

Welcome to Feasting is Fun and these fruity Blueberry And Lemon Muffins. Made using a whole lemon, zest and juice and packed full of blueberries. Ideal for packed lunches, picnics or afternoon tea. Most importantly these muffins are perfect eaten any time of the day. Although, as always, they taste better when shared.

Since I’ve been thinking about the names that different foods are given, for example, Buffalo wings, the name totally confuses me. Because Buffalos don’t have wings, well not the ones I’ve ever seen on television or in books. Now wait for it, this is going to come as a massive surprise, they are in fact Chicken Wings. Also, as far as I’m aware, Moussaka doesn’t have Moose in it or Mousse! Bell peppers don’t go ding a ling a ding, when shaken. Likewise, I’m pretty sure Horseradish doesn’t have horse in it. Such is the English language, if you think of any more please post them in the comments box?

Well I can guarantee that these Blueberry And Lemon Muffins definitely have both Lemon and Blueberries in them. Now although I call these muffins, they aren’t proper muffins in the strictest sense, but they’re not cupcakes either. So I settled on muffins, you know that whole thing with the English Language? It doesn’t really matter, all you need to know is that they are good.

So good in fact that place two Blueberry Lemon Muffins in a bowl, whilst still warm and slather with custard, or cream, or both. Then dig in!

Recipe : Blueberry And Lemon Muffins makes 12

175g/6oz Unsalted Butter – room temperature

175g/6oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon

3 Large Free Range Eggs

1 tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Buttermilk

175g/6oz Fresh Blueberries rinsed and dried

1 Unwaxed Lemon zest and juice – zest first and then squeeze out the juice

175g/6oz Plain White Flour

1 tsp Baking Powder

Method : Preheat the oven to 190C/170C fan, 375F, gas mark 5

Making The Muffin Batter

First of all place 12 large muffin cases into a deep muffin tin.
Place the sugar, salt and butter into a large bowl and whisk together until pale and creamy.
Add the eggs, vanilla extract, buttermilk and juice of one lemon.
Sift the flour and baking powder into the same bowl.
Whisk together until just combined. Over mixing will cause the muffins to be tough.
Keep back 12 blueberries for topping the muffins.
Add the lemon zest and remaining blueberries to the batter and fold in gently using a large metal spoon.

Spoon the batter into the muffin cases, dividing equally.
Top each muffin with a fresh blueberry.

Baking The Muffins

Place the muffin tin into the oven centre and bake for 20-30 minutes.
The muffins are baked when golden and spring back from a light touch. An inserted skewer will come out clean of batter, with some blueberry juices attached.

As soon as the muffins are baked remove from the oven and leave to cool in the tin for 10 minutes.
Remove from the tin and place on to a cooling rack.
Leave to cool completely, or until just warm.

Now arrange nicely and take a photo. Email this photo to five friends, put the kettle on and see who arrives!

These muffins are at their best, just warm. Since each blueberry, when cooked forms it’s own little pod of jam throughout the muffin. Seriously yummy and very hard to stop at one, two, three….. Remember they’re for sharing.

Enjoy. While reminding yourself that blueberries are a ‘super food’ and there’s a whole lemon in the recipe, happily kid yourself that the feast before you is good for you. Since it is packed with Vitamin C.

Store cold muffins in an airtight container and eat within three days.

If you have enjoyed this recipe for Blueberry And Lemon Muffins then you may also like these:

Raspberry White Chocolate Chip Muffins

Spiced Pumpkin Walnut Muffins

Double Strawberry Almond Muffins

A fantastic recipe to make with children who will wolf them down as quick as they are cool enough to eat. With big jammy, smiling faces and wide eyes begging you to make another batch for them to share at school. Go on – it’s fun!

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.