Chocolate, marshmallow and fudge cookie sandwich

Inspired by such a vivid foodie memory of M&S BBQ biscuits. When I was a child they used to have them every summer in a foil tray to place on the BBQ for 8 minutes. 2 cookies dipped in melted milk chocolate on the inside with marshmallows and fudge pieces… Needless to say my mum ended up hiding them every time she bought them otherwise my sister and I would open them and microwave them secretly scoffing the pack of 4. I haven’t seen them in many years yet crave them so I decided to make them!

You can use your favourite brand of fresh cookie, not the packet kind, the bakery kind, or make them. Here I used Anna Olson’s recipe ( click on the photo for a link to her recipe) which makes 24 and calls for 8oz of chocolate chips. I used 3oz white chocolate 4 oz milk chocolate and 1 oz dark chocolate chopped up into small squares which make for a lovely texture.

When baked, I left them to cool completely, and melted my favourite bar of milk chocolate (Lindt) about 200g will coat the inside of 18 of the cookies. I dipped their flat sides into the chocolate them turned them upside down with the melted chocolate facing up and on 8 of the cookies I placed as many mini marshmallows as I could fit in 1 layer, and on the other 8 I sprinkled small fudge pieces. With any remaining chocolate drizzle it over the marshmallows, then carefully stick the fudge side to the marshmallow side. Ending up with 8 cookie sandwiches. Leave to set a little and preheat your oven to 180C or fire up the BBQ.
Bake in the oven for 5 minutes, or 7 minutes on a BBQ on a foil tray or baking tray. The marshmallows should hold their shape but be melted inside, the fudge soft, the biscuits warm, gooey and chewy and the chocolate melted and sticky!

These really are the ultimate way to finish off dinner or a BBQ can be eaten messily with your hands and can be assembled in the morning to bake in the afternoon. Or make the cookies a day in advance and just assemble when you need something quick, easy and utterly delicious!

I wish M&S would bring them back, but these are even yummier and bigger ha ha!

Happy baking x

Mountain Meadow Chocolate Fudge Cake

This delicious moist fudgey cake makes for a lovely dessert with vanilla whipped cream and can be eaten warm out of the oven or when completely cool with coffee. It is dense and delicious with a gooey sweet frosting, everything a chocolate fudge cake should be… Except its a tray bake so it’s much easier.
This recipe is from the Sticky, Chewy, Messy, Gooey cookbook by Gill O’Connor, and there are no better words to describe this cake.

You need a 9 inch by 13 inch baking pan greased with melted butter or non stick cooking spray.

2 cups plain flour
1tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup unsalted butter
1 cup boiling water
4oz dark chocolate, 70% cocoa minimum
2 cups sugar
1/2 cup buttermilk
2 large eggs
1tbsp vanilla extract

For the fudge icing
3oz dark chocolate coarsley chopped
1/2 cup unsalted butter
1/3 cup buttermilk
1 tsp vanilla extract
Pinch of salt
3 to 4 cups icing sugar sifted
Optional: 1.5 cups chopped toasted pecans

Preheat oven to 400F
Sift flour, baking powder, baking soda and salt together in a large bowl, set aside,

Combine butter, boiling water and chocolate in a saucepan. Place over a medium low heat and whisk gently until melted and smooth. Remove from the heat and whisk in the sugar. Quickly whisk in the buttermilk, eggs and vanilla. Using an electric mixer set on a medium speed beat the chocolate mix into the dry ingredients until just combined and a smooth batter is formed, about 1 minute.

Pour immediately into the prepared tin, bake for 20 to 25 minutes, until the cake pulls away from the edge of the tin, and a skewer when I steered into the centre comes out clean.

While in the oven, make the icing.
Combine chocolate butter and buttermilk in a saucepan and cook over a medium heat until melted. Remove from the heat and whisk in vanilla, salt and 3 cups of the icing sugar that has been sifted. Depending on how sweet and thick you like your icing, you can add the additional icing sugar. Then stir in the pecans if using.

Transfer the cake to a wire rack, and pour over the icing while it is still warm. Serve warm or let cool completely and cut into squares and EAT!

I hope you enjoy the simple version of a chocolate fudge cake, I prefer it cooled, which is not something I say often, but it allows you to appreciate the dense sponge against the thick icing.

Happy baking x

Fluffy American Buttermilk Pancakes

Apologies for the lack of blogging in the last week, I have been in hospital having an operation and only just about managed to get my head and body together today to post!

What better than a recipe to make you feel good? And what makes you feel better than a sweet breakfast treat? American Pancakes, wonderful served with maple syrup and whipped butter and crispy smoked bacon, or loaded with blueberries or chocolate chips! Pancakes are a wonderful canvas for flavour and this authentic american diner recipe is a great base for your wildest creations.

This recipe is from The American Diner Cookbook by Elizabeth McKeon and Linda Everett

You will need:
4 eggs beaten
3/4 cup buttermilk
2.5 cups all purpose flour
3 tbsp sugar
3 tsps baking powder
1/2 tsp salt
1/4 cup melted butter

In a mixing bowl beat together the eggs and buttermilk.
In a separate bowl sift together the flour, sugar, baking powder and salt. Gradually beat the flour mix into the egg mix, add the butter and milk thoroughly.
Heat a lightly greased frying pan on medium high, ladle on the batter to make 6 inch cakes fairly thick, flip over when the tops begin to bubble. Serve anyway you like.

A simple breakfast recipe that puts a smile on anyone’s face.

Happy cooking x

Quesadilla lunch

What I love about flour tortillas is their versatility. Great for sandwich wraps, lovely toasted, or baked in the oven for enchiladas, but I have to say my favourite go to snack or lunch is a quesadilla. You can fill it with whatever you like.

Simple: cheddar cheese and spring onion
Mexican: chorizo, red onion, jalapeños, cheese.
English breakfast: fried bacon, cooked sausage, sliced tomatoes, cheese and mushrooms.
Dessert: Nutella, banana, marshmallows.
Spicy: chilli, pepper jack cheese, chopped white onion.

They are so quick and easy, just get two flour tortillas, in a large frying pan turn the heat on medium to high, don’t add any oil or butter, place the first tortilla down, quickly place your filling on top, place the other tortilla over, and wait until the bottom is crispy to flip it over, and make sure the cheese in the middle is gooey and serve. You can serve with salsa, guacamole, tomato sauce, salad, ice cream… Just be creative!

Happy cooking x

Banoffee Pie… Sandwich

Another hick fix again using digestive biscuits, no baking and can be stored in the fridge for a few hours.
Who doesn’t love banana, caramel, whipped cream and biscuit?!

In between two digestive biscuits or graham crackers, place a generous amount of caramel, I used the condensed milk tinned variety, layer on slices of banana, spread over a little lightly whipped cream, then decorate with a dash of cream, a slice of banana and a swirl of caramel. It’s pretty to look at and so easy to make, not to mention delicious to eat!

Happy cheat baking x

I want s’more!

For all you people out there who need a quick fix dessert, something simple or make ahead…
For all the lovers of that classic combination of marshmallow, chocolate and biscuit…

A simple post for you…
You need
Digestive biscuits
Hot fudge sauce, homemade or store bought (warmed in a pan or in the microwave
Marshmallows… Toasted with a blow torch.

Place 4 marshmallows on one biscuit, blow with a blow torch till lightly browned and crispy on the outside and gooey in the centre. Pour on a thick layer of hot fudge sauce and place the other biscuit on top!

How easy is that!!!!!

Just gorgeous.

Happy cheat baking x

Simple Chocolate Cornflake Clusters

Baking doesn’t have to be long and complicated, intact some of the most simple recipes can be the most satisfying to eat. Since being a child I have loved the combination of chocolate and Cornflakes or Rice Krispies, but when I made them before they always ended up either too sticky (from recipes with golden syrup in) or with a white speckled pattern on the outside of the chocolate, (my mistake from putting them in the fridge for the chocolate to set which causes it to ‘bloom’).

It’s simple really, melt your favourite chocolate bar, I chose a Lindt milk chocolate with a milk flavoured fluffy white centre, add in a tiny knob of unsalted butter, stir until melted, then add in enough cereal (it must be very fresh and crispy) for the chocolate to coat eat piece evenly, then leave to set on some grease proof paper…

How easy is that?! And so delicious! Once you master the simple recipe, try dipping half the cluster in a different kind of chocolate, or stir in popping candy for a lovely surprise! Remember to be creative, it’s perfect to experiment with!

Happy baking x

White Bloomer

A bread day today, and my oh my is this delicious!
I proved it 3 times (only because after the second proving I dropped it down the stairs) so I proved it 3 times, an hour each time and it ended up delicious, crusty and soft centered.
Cut thick chunky slices and make an amazing sandwich, or serve buttered with a good steak, the possibilities are endless, but one things for sure you can’t beat a great homemade bread! Click on the picture for Paul Hollywoods recipe.
I used a stand mixture with a dough hook, poured my water in first with my yeast and 1/2 tsp sugar then the oil, then added my flour and salt, set the mixer on low and added a bit more water until it became a stretchy pliable soft dough.

Happy baking x

Chocolate swirl meringues

Hello everyone!
Today I thought I would try my hand at something different… Meringues swirled with chocolate.
These turned out great if not a little massive! Crispy on the outside, and chewy and soft in the centre. What an amazing snack! Or cover with whipped cream, strawberries and chocolate sauce for a beautiful dessert.
A lovely thing to make if you have some spare egg whites, but remember to add the caster sugar gradually! Click on the photo for this beautiful recipe.

3 layer chocolate mousse

Something sweet again… I know but I just couldn’t help myself! It’s not a cake though, but a delicious smooth, airy chocolate mousse, dark chocolate on the bottom, milk in the middle and white on top, topped with soft whipped cream for extra indulgence.
This recipe serves 4 to 6 depending on your portion size…

Bottom layer
50g dark chocolate
1 egg, separated
1/4 tbsp caster sugar

Melt the chocolate with 25 ml cold water in the microwave, don’t overheat. Mix in the egg yolk.

Whisk the egg white until soft peaks form then add the sugar and whisk to form still peaks.

Add 1/3 egg whites into the chocolate mix to lighten the texture, then add the rest folding with a metal spoon, try not to knock any air out, until there are no lumps of egg whites left.

Place in the bottom of your glasses. Leave to chill and set before spooning on the next layer.

Repeat the stages using your different chocolates, eg 50g milk chocolate instead of dark. The method remains the same.

I doubled the quantities for the white chocolate layer, as its my favourite type of chocolate, but you can use whatever you like and as much of whatever you like. The layers take at least an hour to set before the next one can be placed on top.

Top with whipped cream and a dusting of cocoa powder for a true chocolate hit.

Technically this isn’t baking, I know, but who can resist a delicious and light dessert?

Try it for yourself!

Happy baking x