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Rolo Cookies

Rolo’s have been kicking around for a rather long time, they remind me of my Granddad and that advert which caused everyone to make the same joke when coming to an end of a packet – it won’t surprise you to hear that no, I never EVER offered anyone my last Rolo. These little golden cups are too good to be shared unless you’re going to stick them in something bigger and almost better…

There are heaps of recipes out there but Rolo cookies are by far the absolute best and as I appear to be favouring cookie dough recipes at the moment on the blog, it would be damn right stupid of me not to include this. Like many of my cookie recipes, it follows my ultimate cookie dough recipe (see link below) which is easy, delicious and super gooey thanks to these guys. I have suggested you refrigerate the Rolo’s beforehand to help keep their shape a little but still give you an oozing of caramel, if you forget – which I often have – don’t fret, they will still be fine if not more gooey (basically, you can’t go wrong).

Recipe:

This recipe uses my ultimate cookie dough recipe here plus the addition of 126g pouch of Rolos (refrigerated) and makes around 12-16 large biscuits.

Method:

  1. Preheat the oven to 180 degrees C and line a baking tray with baking paper. Remove your bag of rolos from the fridge and set aside as you begin to make your dough
  2. In a free stand mixer or by hand (I have done both) beat the butter and both sugars together until smooth (like you would when you cream together for a cake). Then simply whisk together the egg and Vanilla in a cup and add to the sugar/butter mixture until combined
  3. Next add the dry ingredients (flour and baking powder) and mix with your wooden spoon – the liquid mixture will become thicker and stiff and you start to have a dough like texture
  4. Chop your Rolos in half (I like to leave some whole too) then add these along with your chopped chocolate to the dough and mix with the spoon so they are equally dispersed into the dough. You can now roll out your cookie dough into a sausage shape and wrap tightly in cling film – it will keep in the fridge for around 3-5 days (just make sure it doesn’t dry out) or you can use to make cookies straight away by rolling a golf ball sized amount of dough in the palms of your hands and placing on a lined baking tray – ensure each ball of dough is about 3cms apart
  5. Place in the oven and cook for about 8-12 mins. The cookies will appear soft when you touch them but this is FINE, they will harden as they cool and you will be left with soft, gooey cookies which can be kept for up to 5 days

Enjoy! Nic x

Crazy for cookie dough? Check out some of my other biscuit recipes such as S’mores Cookies, Oreo stuffed Cookies or Cookie Cheesecake.

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Golden Honeycomb Cheesecake

I recently blogged about the fear of making a cheesecake – flashbacks of a sticky, dripping mess filled me with dread but this and many other baking fails forced me to make a list of all the cakes and bakes I wanted to perfect. I started with the cheesecake, then the cookie and soon will be dough as I really need to stop going to a cafe in town every Saturday purely for their cinnamon buns.


I absolutely love cheesecake and its the only ‘cake’ my Dad will eat, it also happens to be my boyfriend’s favourite too and as I’m 18 months into writing this baking blog (which he reads) I’m not sure how much longer I could put off making them both one. The below is a honeycomb dream, it has honeycomb sprinkled within the cheesecake filling as well as being towered on top (sadly its not home-made honeycomb, that too is on my list) and to make it even better, it is served on a sweet Golden Oreo base and drizzled in caramel.


You can make both the honeycomb and caramel yourself, I have a recipe for caramel here but the below recipe uses ready-made ingredients making it a really easy dessert you can throw together if you’ve forgotten someone’s birthday or a dinner party.

Ingredients (makes one cheesecake, 23cm wide. Will serve 10-12): 

  • 275g Golden Oreo biscuits, crushed
  • 90g unsalted butter, melted
  • 500g full fat cream cheese
  • 300ml double cream
  • 80g icing sugar
  • 1 tsp good quality Vanilla extract
  • 2 x 32g bars of Crunchie, crushed

Topping:

  • 2 x 32g bars of Crunchie, crushed into small chunks
  • 1 x 397g Carnation Caramel
  • Gold sprinkles (optional)

Method: 

  1. Take your finely crushed biscuits and mix with the melted butter until both begin to stick together. Pour into a loose bottomed, 23cm wide tin and spread evenly across the bottom, flattening with the back of a metal spoon – you need a strong, smooth base which will hold in place (did I just rhyme?)
  2. Once you have your base with no cracks or holes, place in the fridge for up to an hour so it can ‘set’
  3. Once the base has set, whip the double cream (use a hand or electric whisk to do this, I prefer the latter because my hands are weak and ache when doing by hand plus it takes a lot longer) until it has thickened considerably and you have soft peaks. Set aside and in a separate bowl, add the cream cheese, icing sugar and vanilla together and whisk with an electric whisk for about 30 seconds (so all the ingredients has combined). It may be slightly runny but don’t worry, this will change when you add the whipped cream
  4. Add the whipped cream to your cream cheese mixture and whisk briefly again until all has combined, then add in the crushed Crunchie bars and mix by hand until you have a thick, creamy cheesecake filling
  5. Spread on top of the biscuit base, smoothing with a palette knife and place back in the fridge to fully set overnight. This is ideal, if not possible then a minimum of 4-6 hours
  6. Once removed from the fridge and fully set, remove from the tin and decorate with the crushed Crunchie bars and drizzled caramel just before serving. The cheesecake will keep for around 3 days after making

Enjoy! Nic x

Like this recipe? Why not check out my BourbonCookie Dough or Oreo Cheesecakes and don’t forget to follow me on Instagram and Twitter.

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Marble Malteser Bundt Cake

If you follow my blog/Instagram/daily food intake you might have gathered that I am obsessed with Maltesers – and Bundt cakes when it comes to baking. My Malted Millionaire Shortbread is one of the most popular recipes on the blog (because it looks and tastes awesome) and I’ve had a recent love affair with my Bundt tin thanks to endless garden parties. Bundt cakes have exploded all over the food pages of Instagram (special shout out to Nigella for showing us their wonder in her Simply Nigella series last Winter) and I’m often left in awe when scrolling through Nordicware’s website.

Not only does the Bundt tin give your cakes the wow factor, the result also makes it look like you’ve put heaps more effort into that particular bake – perfect for last minute birthday hurrahs. I recently made an Eton Mess Bundt cake for a birthday BBQ, a super tasty, pimped up Victoria Sponge which was devoured in seconds. My first experience with using a Bundt tin didn’t quite go to plan as the detail I admired about said tin hadn’t translated to my cake. Lesson learned, GREASE WELL, don’t be afraid to get in those nooks and crannies (can’t believe I just used that phrase on paper).
The below recipe wasn’t short on ‘wows’ and pairs two beauties in one – marble and Maltesers. I love a marble cake, my mum would always pack me some in my packed lunches for school and now I like to enjoy it with a cuppa. The below is a mixture of dark chocolate sponge and a mellow malty yellow sponge complete with a generous topping of rich chocolate fudge icing and lots of crushed Maltesers. The icing balances really well with the light sponge and gives it that little bit of indulgence.


Recipe (fills a 25cm flute Bundt tin): 

For the sponge –

  • 250g self raising flour
  • 250g unsalted butter, at room temp
  • 250g caster sugar
  • 4 medium sized eggs
  • 40g good quality cocoa powder (I use Bourneville)
  • 40g malt drinking powder (I use Horlicks)

For the icing & decoration –

  • 85g dark chocolate (min 70% cocoa solids)
  • 140g icing sugar, sifted
  • 125g unsalted butter, at room temp
  • 1 share bag (103g) of Maltesers, crushed and chopped
  • Gold sprinkles (optional)

Method:

  1. Pre-heat the oven to 175 degrees C and grease your bundt cake tin thoroughly with butter, making sure you get within all the grooves/creases
  2. Set aside and beat together the butter and sugar until light and fluffy. Next add the eggs one by one, stirring continuously until well combined
  3. Follow by adding the flour and mix together until all the ingredients is fully combined and you have a smooth, creamy cake batter. Spilt the cake batter between two mixing bowls and to one, add the cocoa powder and the other, the malt drink powder. Mix until incorporated into each cake batter
  4. Next is the fun bit – alternating between each cake batter, place a tablespoon of the batter into the bundt tin. TIP: Once the bottom of the cake tin has been covered and you begin your second round, place the opposite cake batter on top of the other (for example, place a tablespoon of chocolate batter onto the bottom yellow malt batter) – see picture below
  5. Once you’ve used all the cake batter, tap the bottom of the Bundt tin on your kitchen surface lightly so all the cake batter seeps into the creases. Then, take a cake tester/metal skewer or sharp knife and run very lightly through the cake tin so you create a rippled marble effect. Place in the oven for 30-35 minutes or until the cake is a light golden brown colour and a cake tester comes out clean
  6. Leave to cool before removing from the cake tin, setting aside on a wire rack. Whilst your cake cools, make the fudge buttercream by melting the dark chocolate over a low heat on the hob or in short 10 second bursts in the microwave. As it cools, whisking together the butter and icing sugar in a mixing bowl for about a minute. It should be smooth and fluffy before adding in the chocolate
  7. Add the chocolate and mixwith a spoon until you have a smooth and glossy icing ready to be dolloped on top of your cake
  8. Once you have a generous amount of icing covering the top of your cake, take the chopped and crushed Maltesers and sprinkle on top – go crazy and enjoy!

Nic x

Don’t forget to follow me on Instagram and Twitter for more food puns and food, glorious food!

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Eton Mess no churn Ice Cream

After making an insane Strawberry Eton Mess Bundt cake the other week, I decided to try my hand at an equally delicious ice cream version – ya know, now that us Brits believe we’re in the meditaranean thanks to a current and very gorgeous heat wave.

The art of making ice cream takes me back to senior school and one fun science lesson when I was perhaps 12/13. There’s not much I remember about said lesson, just frantically shaking a plastic container full of ice (and I’m guessing, the ice cream ingredient) for what felt like hours. Thankfully, my version doesn’t involve that.

I don’t have an ice cream machine so the below recipe let’s my trusted freezer do the fancy work and an electric hand held whisk. The key ingredients, condensed milk and double cream are at the core of this recipe and will give the ice cream that creamy, sweet flavour we love – British strawberries are what make it the best though.

TIP: There are two ways you can make the strawberry sauce – the first, melting the strawberries in a saucepan over a low heat for around 20 minutes (like you would jam, see Eton Mess Bundt Cake recipe for reference) whilst adding a tablespoon of honey OR you could place the strawberries and honey into a blender and let it do the hard work. Though if it’s anything like my blender, this may take some time.

Ingredients (fills one 2lb loaf tin):

  • 400g British strawberries, chopped
  • Half a lemon, juice only
  • 1 tbsp honey
  • 1x 379g can of condensed milk (light or normal)
  • 300ml double cream

For decoration:

  • Dried strawberries
  • Meringue pieces (I used three pre-made meringue nests)
  • Ice cream cones, optional, to serve

Method: 

  1. Start by creating the strawberry sauce, either by placing your chopped strawberries, lemon juice and honey within a blender until smooth or by heating over a low heat for around 20 minutes and leaving to cool
  2. Once your strawberry sauce is made, move onto the ice cream by placing the double cream in a mixing bowl and whisking until thick and soft peaks are formed. Add the condensed milk to the cream and mix again with your handheld whisk for around 30 seconds until combined then fold in half of the crushed meringue pieces
  3. Pour the cream/milk mixture into the loaf tin and then add dollops of the strawberry jam on random spots on top of the mixture. Create a marble effect with a sharp knife/skewer or cake tester and then sprinkle the rest of the meringue pieces as well as the dried strawberry pieces on top
  4. Wrap the loaf tin tightly in cling film  and place in your freezer overnight or if you’re planning to serve on the day, allow to set for at least 6 hours
  5. Serve with some fresh strawberries or add a scoop to a wafer cone (my favourite). Once made, the ice cream should keep in the freezer for around a month

Enjoy, Nic x

Don’t forget to follow me on Instagram and Twitter.

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Eton Mess Bundt Cake 

There’s no denying that Eton Mess is an iconic British Dessert, but it was definitely overlooked by my young self.

I was a chocolate fiend (not much has changed) and look back fondly on the birthdays when I requested and received a Sara Lee Chocolate Gateaux as my birthday cake, FIVE years in a row. I didn’t like jam, I didn’t see a Victoria Sponge as a ‘treat’ like my Nan always said it was, I was Bruce Trotter and wouldn’t settle until I felt sick after stuffing as much chocolate ganache in my mouth as possible.

Times have changed though, I’ve almost learnt how to eat chocolate in moderation  and I am really quite partial to a Victoria Sponge….alright Nan, I FRICKIN LOVE THEM OK! Eton Mess has also played a huge part in this jam revival, it’s crazy that a dessert with like 3 ingredients can taste so damn good. So here it is, my easy peasy, super delicious recipe celebrating this beaut of a dessert – and the fact that my Nan is always right.

Recipe (fills a 25cm flute Bundt tin and serves 10-12 ): 

For the sponge –

  • 250g self raising flour
  • 250g unsalted butter, at room temp
  • 250g caster sugar
  • 4 medium sized eggs
  • 1/2 tsp vanilla bean paste or good quality vanilla extract
  • 1tbsp milk
  • Strawberry sauce (see below)

For the strawberry sauce –

  • 400g punnet of strawberries
  • 1 tbsp caster sugar

For the icing & decoration –

  • 150g unsalted butter, at room temp
  • 300g icing sugar, sifted
  • 1 tsp vanilla bean paste or good quality vanilla extract
  • 2-3 meringue nests, crushed
  • 8-10 strawberries, chopped
  • Leftover strawberry sauce

Method:

  1. Start by making the strawberry sauce/jam. I usually make this the day ahead if the cake is for a party and keep within a jam jar in a cool dry place. Cut the strawberries in half, removing the green tops, and place in a saucepan along with the sugar. Leave to simmer on a low heat for around 20 minutes, stirring occasionally  until the strawberries have become soft
  2. Leave to cool before placing in your jar. The jam may be slightly lumpy but this is fine as we’ll be using 1/3 of this for the cake batter
  3. Next begin to make your cake. Pre-heat the oven to 175 degrees C and grease your bundt cake tin thoroughly with butter, making sure you get within all the grooves/creases
  4. Set aside and beat together the butter and sugar until light and fluffy. Next add the eggs one by one, stirring continuously until well combined
  5. Follow by adding the flour, vanilla extract/bean paste and milk and mix together until all the ingredients is fully combined and you have a smooth, creamy cake batter
  6. Place in the Bundt cake tin, tapping the bottom of the tin on the surface lightly so all the cake batter seeps into the creases. Then, take your jam and spoon dollops of it in random spots on top of the cake batter (you should use a 1/3 of the jam) and create a marble effect with a skewer. Give it another tap on the surface before placing in the oven for 30-35 minutes or until the cake is a light golden brown colour and a cake tester comes out clean
  7. Leave to cool before removing from the cake tin, setting aside on a wire rack. Whilst your cake cools, make the buttercream by whisking together the butter, vanilla and icing sugar for about a minute. The icing sugar may get everywhere, so feel free to coat it with the butter first
  8. You should have a thick, smooth and pale icing ready to be dolloped on top of your cake – TIP you can add half of the crushed meringues into the buttercream at this stage and stir or you can simply sprinkle on top once the icing is on the cake
  9. Once you have a generous amount of icing covering the top of your cake, drizzle the remaining strawberry sauce all over and finish with chopped strawberries and more crushed meringues. When stored in a cool dry place, the iced cake will keep for up to 3 days

Serve and enjoy, Nic x

Like this recipe? Why not try this Strawberry Bomb Cupcake recipe, a strawberry delight!

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