Tag Archives: vanilla bean paste

Triple Creme Egg Brownies

22 Mar

These brownies are the epitome of decadence. Three layers. Plus some little extras. Oh and did I mentioned they have CREME EGGS baked into them? Yes. Get ready. These are the mother of all brownies. Slutty brownies, RELOADED!

 

Slutty Creme Egg Brownies

Slutty Creme Egg Brownies

 

Top view, melty creme egg goodness!

Top view, melty creme egg goodness!

 

Mmm stacked brownies!

Mmm stacked brownies!

 

And enjoy!

And enjoy!

Ingredients:

  • For the cookie dough base:
  • 200g plain flour
  • 1 tsp baking powder
  • 300g light brown sugar
  • 180g melted unsalted butter
  • 2 large eggs
  • 1 tsp vanilla bean paste
  • 300g milk chocolate chunks
  • 1 packet Oreo Cookies
  • 1 packet cadbury mini eggs (optional but worth it!)
  • For the Brownie Layer:
  • 45g cocoa powder
  • 1½ teaspoons instant coffee mixed with:
  • 140ml boiling water
  • 60g dark chocolate, broken up
  • 60g melted unsalted butter
  • 140ml sunflower or vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla bean paste
  • 500g caster sugar
  • 220g plain flour
  • 8 Creme eggs

Method:

  • Make the cookie layer first by creaming together brown sugar and butter.
  • Whisk in eggs and vanilla bean paste until all combined
  • Sift in the dry ingredients and mix well
  • When ingredients are just combined, stir in chocolate chunks
  • Butter or grease 2 9×9 dishes (I used tinfoil)
  • Layer on the cookie dough base
  • Layer oreos on top and scatter on mini eggs
  • Make the brownie base by brewing the coffee, and siting in the cocoa powder, then melting the chocolate into the coffee mixture
  • Whisk in eggs and yolks until the mixture thickens
  • Add sugar and vanilla paste, and sift in the flour.
  • Mix well until everything is combined
  • Layer this on top of the brownies and bake for 40 mins at 1750C
  • After 40 mins, cut your creme eggs in half and layer on top, bake for a further 5-10 mins

If you can wait, leave to cool, then consume.. trust me you wont be able to stop! These are perfect for Easter, or just about any time of the year! I took inspiration from the Eric Lanlard creme egg brownies but adapted them to be even more delicious!

Are you baking anything special this weekend?

Vanilla Bean Scones

11 Mar

Morning Monday-haters! (Or lovers but i’m guessing most of you are haters!) I’m going to give you an easy peasy cutesy recipe to make your Monday a little less harsh (especially with some of us in the middle of a blizzard!)

For Mother’s Day yesterday I made a batch of heart shaped scones, which I really like fresh out of the oven with a dollop of jam (shhh don’t tell anyone I eat them so hot they burn my tongue!) This is my go to, never fail recipe, which even the most beginner baker can do!

All ready to be baked

All ready to be baked

 

The Recipe:

Ingredients:

  • 500g self raising flour
  • 110g unsalted butter
  • 50g caster sugar
  • 300ml milk (I use skimmed)
  • Dollop of vanilla bean paste
  • Beaten egg to glaze

Method:

  • Pour the flour into a large mixing bowl, and bring the butter to room temperature
  • Rub the butter into the flour with your fingers – this is where it gets messy!
  • When this forms a breadcrumb-like consistency, mix in the sugar, vanilla bean paste and milk, until it makes a sticky dough
  • Turn out onto a floured surface (I cover the workbench with cling film to minimise mess)
  • Knead a few times until the dough is less sticky
  • Roll out and use a heart or any cutter to form your scone shapes
  • Place on a baking sheet and use a pastry brush to glaze them with egg wash
  • Bake at 225oC for 12-15 mins until a nice brown top forms
  • Remove and eat hot or warm – I recommend a generous spoonful of jam with some clotted cream!

The simplest pleasures are often the best and this saying is definitely true for these quintessentially British scones!

 

Just out of the oven!

Just out of the oven!

Look at that lovely crack in the middle, just ready to prise open and fill with jam!

Look at that lovely crack in the middle, just ready to prise open and fill with jam!

 

Intensely Chocolatey Raspberry Brownies

4 Mar

Sometimes in life you just need a blowout. Especially before one embarks on a pre-holiday diet! So these are my rich, blowout brownies!

Dark chocolatey, intense, raspberry filled bites of goodness. Oh, with some sweet white chocolate drizzled on top. Drooling? You better be!

Chunky brownies

Chunky brownies

Recipe:

  • 115g unsalted butter, melted
  • 100g caster sugar
  • 110g light brown sugar
  • 1 tsp vanilla bean paste
  • 2 large eggs
  • 65g cocoa powder
  • 100g flour
  • 90g chopped dark chocolate (I used Bournville)
  • Punnet of fresh raspberries
  • 100g approx melted white chocolate for drizzling

Method:

  • Cream together butter and both sugars in your stand or hand mixer
  • Add in eggs and vanilla paste and mix until well combined
  • Sift in flour and cocoa powder until your batter takes on a thick constistency
  • Stir in your chocolate chips and raspberries
  • Pour into a brownie tin and bake on 175oC for 25-30 mins, until a stick inserted into the middle comes out clean
  • Cool completely and then drizzle melted white chocolate on top
  • SERVE!
James can't resist!

James can’t resist!

Chocolate chunkiness

Chocolate chunkiness

Close up!

Close up!

Recipe adapted from Sugarcrafter

Chocolate ginger sandwiches

27 Feb

This weather is craaaayzee! Horrible and cold, snow and rain. PLEASE bring the spring soon! To comfort myself on another cold night, I decided to spice it up with an ingredient I don’t normally use… Ginger. I was inspired by the Domestic Sluttery Just Desserts theme of Fred and Ginger.

Of course, every Ginger needs her Fred, a delicious bite of chocolate! So here they are, my choco-ginger cookies, sandwiched together with a marscapone cream cheese stuffing!

Fred and Ginger biscuits

Fred and Ginger biscuits

Ingredients:

  • 290g plain flour
  • 30g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 170g softened unsalted butter
  • 200g light brown sugar
  • 1 large egg
  • 100g golden syrup
  • 60g dark chocolate chips
  • Granulated sugar, to roll the dough in
  • One package marscapone cheese
  • Tsp vanilla bean paste/syrup
  • More golden syrup!

Method:

  • Whist together brown sugar and softened butter in bowl and add the egg and golden syrup until all combined
  • Sift in the flour, cocoa powder, spices and bicarb
  • Mix well until all ingredients are combined
  • Stir in chocolate chips
  • Shape into round balls, you should make about 30
  • Roll in granulated sugar
  • Place onto baking parchment covered tray and bake in a preheated oven at 175OC for 12 mins, or until cracks form in the tops of cookies
  • Leave to cool for a few minutes then transfer onto cooling rack
  • Make the filling by whipping the marscapone and adding in vanilla and as much golden syrup as you like!
  • Spread on cooled cookies and munch… I think these are much better the next day!
Cookie balls waiting for the oven

Cookie balls waiting for the oven

 

Just out of the oven and ready to be sandwiched together!

Just out of the oven and ready to be sandwiched together!

 

Kissing cookies!

Kissing cookies!

 

 

Stacked up ready to be eaten!

Stacked up ready to be eaten!

 

Go on... take a bite!

Go on… take a bite!

 

So have you had any successful baking experiments recently?

A small batch of cupcakes

4 Jan

Sometimes in life, you only need a few cupcakes, whether it’s for a friend, or just for you! Last night I baked 6 perfect cupcakes for a colleague’s wife’s birthday, so I though I’d share with you the recipe.

Sweet and simple

Sweet and simple

Hard to resist...

Hard to resist…

I made chocolate chip cupcakes with a simple vanilla buttercream, as the birthday girl is also newly pregnant… congratulations!

Recipe:

Ingredients

  • 100g flour
  • 20g cocoa powder
  • 125g caster sugar
  • 1/2 tablespoon baking powder
  • 40g butter
  • 120ml milk
  • 1 egg
  • Handful of chocolate chips (optional)
  • 125g butter
  • 250g icing sugar
  • dash vanilla bean paste or extract
  • dash of water
  • colouring + sprinkle optional!

Method:

  1. Sift flour, baking powder and cocoa powder together
  2. Add in sugar and 40g butter at room temperature and use electric or stand mixer to combine
  3. Whisk milk and egg and add slowly to the mixture
  4. Sprinkle in those chocolate chips and give one more good mix
  5. Spoon into cupcake cases and bake for 15-20 mins at 170oC
  6. When cupcakes are cooled, sift icing sugar into a bowl and add in butter at room temperature.
  7. With an electric or stand mixer, mix until well combined. Add in vanilla
  8. If the icing isn’t combining, add in a dash of cold water
  9. Colour if desired and swirl on top, adding in as much glitter and as many sprinkles as you want!
6 little cupcakes, all in a row!

6 little cupcakes, all in a row!

I hope the birthday girl enjoys these tomorrow, they will be hard to resist!