Archive | August, 2011

Chocolate brownie birthday cake

30 Aug

I made this ooey, gooey, deliciously indulgent chcoolate cake for a very good friend of mine’s birthday. Needless to say, it was gobbled up before the end of the evening!


100g butter
175g caster sugar
75g light brown sugar
125g dark chocolate
1 tbsp golden syrup
2 large eggs
1 tsp vanilla extract
100g plain flour
½ tsp baking powder
2 tbsp cocoa powder


In a saucepan, place the butter, both sugars, chocolate and golden syrup and melt gently on a low heat until it is smooth and lump-free.
In a separate bowl, sift the flour, cocoa powder and baking powder. Once the wet mixture has cooled down, add to the dry mix and beat using an electric beater. Add in the eggs and vanilla extract and beat until mixture is smooth. Do not over mix! Pour the mixture into a greased and lined 9inch cake tin.
Bake in oven at 200oC for about 25-30 mins.
When a toothpick inserted into the cake comes out 1/3 clear, take the cake out the oven and transfer to a wire rack to cool.

My preference is to serve this warm with a scoop of vanilla bean ice cream! Also featured on Groupon.

Marshmallow-chocolate Cupcakes!

25 Aug

These cupcakes are topped with a creamy marshmallow topping and covered in chocolate… oh and they are also AMAZINGLY EASY to make! Perfect for a weekend treat!


Either use a box vanilla recipe mix or go for the old favourite:

110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour

Jar of Fluff

100g of your favouite chocolate


Mix all the cupcake ingredients in a bowl until combined and smooth.

Bake for 12-15 mins or until fully cooked, and leave to cool.

When cooled, spoon a generous helping of fluff on top and stick in the fridge for half an hour to set. Whilst this is setting, melth the chocolate in a bain-marie.

When the fluff is set on top, dip in the melted and cooled chocolate.


This was also featured on Groupon.


M and M Cookies

23 Aug

This recipe is for sugary, chewy cookies! Easily adaptable for gluten-free, these cookies can use whatever you have to hand! I used M&M’s and Reese’s Pieces.


130g plain flour (To make GF – use gluten free plain flour and 1/4 tsp xanthan gum)
1/4 teaspoon baking powder
85g melted cooled butter
130g soft brown sugar
50g caster sugar
1 egg
1 tsp vanilla extract/paste
150g M&M’s or choc chips!


Cream the butter with the sugar until combined. Then add in the egg and vanilla.
Mix well.
Sift in the flour a quarter at a time and mix with a wooden spoon until well combined. Sift in the baking powder and mix.
Keep mixing – dough will be a bit crumbly at first, but will settle into a hard doughy mixture.
Stir in your M&M’s or choc chips (or both if you’re feeling indulgent!)
Tear off mixture and roll into about 10 evenly-sized cookie balls and place on baking tray on baking parchment. Spaced these out and flatten slightly!
Bake on 200oC for about 12-15 mins or until cookies brown slightly at edges.

Can you resist these?! This post is also featured on Groupon

Lemon Yogurt Cupcakes with filling!

2 Aug

I’m slightly obsessed with Martha Stewart’s cupcake book, so i’m slowly working my way through it! I fully intended these to be “healthy” cupcakes, however on first tasting by my flatmate/chief cupcake taster/best friend, she declared that they could do with some buttercream, so that’s what I did! I also made these gluten free, however to make them “normal” just use plain flour and omit the xanthan gum!

These are slightly more complicated then a regular cupcake but they are more than worth it, I promise you!


150g butter
145g plain or gluten free flour (use half teaspoon xanthan gum with GF flour)
2 medium eggs, separated
60g plain yogurt
Dash of baking soda
1 teaspoon baking powder
145g caster sugar
1 teaspoon vanilla bean paste or vanilla essence
3 tablespoons lemon juice
1/2 tablespoon lemon zest
Jam of your choice

– Whisk egg whites until they form soft peaks and set aside.
– In another bowl, sift flour and baking powder/soda. Add in caster sugar.
– Mix in egg yolks, yogurt and softened butter.
– Mix until well combined.
– Add in the lemon juice and zest, vanilla and mix well.
– Mix in one third of egg whites.
– Fold in rest of egg whites until this forms a light batter.
– Spoon into cupcake cases (makes 10-12) and bake on 180 degrees until done (about 15 mins)
– Leave to cool, and cut in half and spread in jam. For a wicked indulgence, whip up 100g butter and 200g icing sugar for a buttercream to add in!

Voila and Enjoy! (We certainly did!)