Triple Chocolate Truffle Chip Cookies

Triple Chocolate Truffle Chip Cookies

Whenever I hear the words 'Triple' and 'Chocolate' together, I instantly become inexcusably excited. Unlike double chocolate, triple chocolate suggests another, new dimension of chocolate that cannot be guessed on first hearing. Is it chocolate placed in a different element in the baked goods? Is it a mixture of milk, dark and white chocolate in some form? Is it a combination of various chocolate forms and textures?! Who could ever know! And that, is when the excitement begins. No one knows what this extra, third chocolate element could be,  which makes the unveiling a whole lot more anticipated. Do I get worryingly too into this? Perhaps. But I'll bet my last cookie that you will too after trying this chocolate-stuffed recipe!

All that's missing is a nice cold glass of milk..

This recipe uses only 9 or 10 ingredients which in all likelihood, you have in your cupboard right now. You do, so have a try at baking your own warm homemade cookies and be proud of your culinary skills!

Salivating yet..?!

These cookies are large, (about the size of an average adult hand!) therefore for smaller cookies, use only half or a third tablespoon sized dollop of cookie mixture.

The recipe is very simple to follow, and starts the same way many baking foods do, by creaming together butter and sugar. These cookies use a combination of white caster sugar and brown sugar which gives it a sweet and slight caramel flavour and chewy texture.







After combining all ingredients and folding in the chocolate pieces, you should have a mixture which resembles this. (If you prefer, you may stop here, grab a spoon and have at it. I, nor any other sane person would judge you , I promise).







Use tablespoon measure to produce dollops of mixture, only slightly flattening the tops. Remember to leave enough space between each cookie as they will spread widely (on my oven tray I fit 9 cookies, smaller baking trays may only hold 5 or 6 so you may need to bake in 3 to 4 batches instead of 2).







Bake until they are slightly browned on the corners, and leave to cool and harden on the tray. Do not be tempted to peel them off straight away without cooling as they will break. The cooling process allows them to set and harden and therefore hold their shape. Although, if the cookies have spread until they have slightly fused, remember to cut between them whilst they are still warm to seperate them easier!

Makes 15 - 20 Large Cookies



Ingredients
200g Butter
100g Caster Sugar
100g Light Brown Sugar
1/2 Tsp Vanilla Extract
1 Egg
240g Plain Flour (alternatively you may use Self-raising, although use a little less and omit the bicarbonate of soda)
1 Tsp Bicarbonate of Soda
3 to 4 Tbsp Cocoa Powder
Chocolate Chips (Milk, Dark and / or White)
Chopped Chocolate Truffles (I used Guylian Seashells)


Directions

• Preheat an oven to 180C.
• Grease 2 baking sheets / parchments on a baking tray.
• In a large bowl, combine butter and both sugars.
• Beat in the egg and vanilla extract.
• Combine the flour, bicarbonate of soda and cocoa powder.
• Gently fold in the flour mixture into the wet mixture.

• Fold in approx. 3/4 of the chocolate chips and chopped truffles.
• Place tablespoon sized dollops of the cookie mixture on the baking sheet, leaving wide spaces (approx. 6 - 8cm) between them, as they will spread out.
• Place the rest of the chocolate pieces on top of the cookies.
• Slightly flatten the tops with the spoon (not too much), and bake for approx. 10 - 15 mins (until slightly golden / brown around the edges).
• Allow to cool and harden on the tray for approx. 15 mins before transferring carefully onto a wire rack or plate.
  
  

Tips & Serving Ideas

• Use Orange extract, and pieces of orange flavoured chocolate (such as Terry's) for a chocolate orange cookie! 
• Use pink, white and / or red coloured chocolate chips for a delicious Valentine's treat.
• Add dried or frozen fruit, such as dried cranberries or frozen raspberries (both go well with the chocolate flavour!)
• Drizzle melted chocolate in a zig-zag pattern over the cookies and allow to set.
• Instead of chopping the truffles, you may want to place one truffle in the center of each cookie before baking.

Cara X

Simple Winnie the Pooh Honey Cake Recipe

Winnie the Pooh Honey Cake Recipe

I like cake moulds. In fact, I love them. I have a growing collection that is filling up my baking cupboard faster than I can remember what I even have anymore. Upon such realization, I decided to take a look and remind myself of all the different moulds that had not seen the light of the oven in some time, and discovered many wonders that have now been queued for use. One such mould was my Disney Winnie the Pooh face cake mould that I received from the Disney's Cakes & Sweets magazine collection (a collection, I might add, that has provided me endless hours of entertainment, providing adorable recipes and even more adorable and good quality baking gifts!).

Look how happy he is to see you!

 I used to love Winnie the Pooh when I was growing up, and still own a vast collection of books and soft toys that I have kept in his honour (and could not bring myself to throw away!). I always loved his unfathomable happiness in his oh-so-simple life, and the endless curiosity and kindness he had for the most everyday things. Childish I know, but I believe there is something that adults especially can learn from such a basic lesson. One such thing he loved most of course, was honey!And so in honour of Winnie's love, I decided to make his cake a honey cake!

I may have filled it a little too much.. !

I did a bit of research into honey cake recipes as I had only attempted honey cupcakes before and although I could have easily adapted this for a bigger cake, I preferred to research into simple but delicious looking honey cake recipes that seemed appropriate for the mould. Another lesson I learned too however, was to not be lazy and overfill the mould.. because it will overflow drastically! (This did however provide a delicious little deformed splodge of a cake that served as a taste test!).

If you've never felt the excitment of pulling away a mould.. I highly suggest you change this.

An overflow of cake is normal and is actually better than not rising enough so don't worry if yours seems to be double the cake that you intended. With the additional cake, use a sharp knife to cut across the top of the mould, following the moulds edge, until you're left with a mould which is filled with cake but does not have any overflowing the edges.

And voila!

This recipe was adapted from NetMums' honey cake recipe, using only 8 everyday ingredients this produces a moist but dense cake packed full of sweet honey and cinnamon flavours!



Ingredients



For the Cake:
120g Butter
2 Tbsp Caster Sugar
3 - 4 Tbsp Honey (I used Spanish Forest)
2 Eggs (Beaten)
200g Self-Raising flour
1 to 1 and 1/2 Tsp Cinnamon
1 to 2 Tbsp Water

For the Icing:
 60g Icing Sugar
1/2 Tbsp Honey
Water (as needed, approx. 1 to 2 Tsp)


Directions

•  Preheat an oven to 180C.
• Grease a Winnie the Pooh cake mould or your chosen cake tin. 
• In a large bowl, combine butter, sugar and honey.
• Beat in the eggs.
• Fold in the flour and cinnamon and mix, adding water as necessary until the mixture is smooth but not too liquid.
• Bake for approx. 30 to 40 mins (until golden and springy to the touch).
• To make the icing, place the icing sugar in a mug or small bowl and add water until it is slightly more liquid than a glaze icing.
• Mix in the honey until it is well combined and drizzle over the cake.

Tips & Serving Ideas

• Serve with cream or honeycomb ice cream. 
• Fold in some raisins or sultanas into the sponge, or place decoratively on top.
• Decorate with chopped honeycomb pieces, nuts, flaked almonds or try your hand at making some fondant bees!
• Sprinkle over some gold edible glitter.
• Alternatively, you could cover the cake in marzipan and/or fondant (be sure to add in his eyes and nose!).
  
  
   

Cara X 

Traditional Welsh Bara Brith Fruit Cake Recipe

Bara Brith Recipe

Another traditional Welsh recipe I love making is Bara Brith. It is a very old traditional native dish, with recipes being passed down for generations. This is one such recipe! Unfortunately I did not get the chance to meet my grandmother, someone who I've been compared to on so many occasions. Even so, she has inspired me in many ways, from her delicious baking recipes to her classy ladylike ways of never going out without your face on! This recipe was given to me by my mother, on a small piece of paper written in my grandmother's lovely swirled writing, and I now wish to share with you to try for yourself! A sweet spongy loaf filled with warm spices and dried mixed fruits, this is a great comfort food and perfect for tea parties!

Wales at it's finest.

As with all traditional recipes, there are many variations to make Bara Brith. Some require soaking the dried fruit in tea for 30 minutes beforehand, while others use different sugars and spices. For me however, this recipe has produced the most traditional flavour and texture, and has earned the most compliments everytime I've baked it. (This recipe also happens to be the first baking order I received!). Using only 7 ingredients, it really is a simple but delicious treat, ready in approx. 1 1/2 hours (cooking time).

Fruit and cake have never been more well-acquainted!

Love cake? Love warm spices and fruits encased in a baked sweet spongy loaf?! Of course you do! This is definately my favourite dessert, served warm and smothered in butter with a nice hot mug of tea!
Being that a very important date in the Welsh calendar is coming up in less than a month (1st of March!), why not try baking some of this Welsh Bara Brith along with some Authentic Welsh Cakes to celebrate all that is Welsh on St David's Day!

Ingredients

For the Loaf:

4oz Butter or Margarine

1 cup Granulated Sugar

1 cup Milk

1 Egg

12oz Self-Raising Flour

1 packet Mixed Dried Fruits (e.g raisins, sultanas, cranberries, small dried apple, candied orange peel etc)

2 to 3 teaspoon Mixed Spice

For the Sugar Glaze:
2 to 3 Tsp Brown Sugar (I used Demerara, although any brown sugar would work)
Approx. 50 ml Hot Water

Additional Brown or Granulated Sugar to sprinkle on top (Optional)

Directions

• Preheat an oven to 190°C.
• Grease a loaf tin (alternatively, you may use a cake tin although this will make it more cake like and take less time to bake).
• In a large bowl, cream together the butter and sugar until light and well mixed.
• Beat in the egg and add the milk.
• Mix in the flour with a spoon and add the mixed spices, stirring until well mixed.
• Mix in the dried fruit (don't worry about adding too much, it is meant to be very well packed with fruit).
• Bake for approx. 1 hour 30 min (until brown / slightly blackened and firm / crispy on top).
• In a small saucepan, combine 2 to 3 teaspoons of brown sugar with hot water and heat until the sugar is partially melted. Drizzle over the cake.
• Place back into the oven for approx. 5 to 10 mins (until the sugar is glazed on top).

Tips & Serving ideas

• Serve warm thick slices with a thick layer of good quality butter and a cup of tea!
• Sprinkle cinnamon or nutmeg on top before baking.
• Add some nuts or orange zest/juice to the mixture.
• Serve with honey, jam or marmalade.

                


Cara X

Sweet Strawberry Valentine Cupcakes Recipe

Sweet Strawberry Valentine Cupcakes

It's that time of year again, where every couple feel couplier and everyone who's single feels singlier..? Either way, why not make some love themed cupcakes to show the one you love just how much you love them
(A'ww!). Contrary to last year, this year I happen to be one among the singletons, and therefore have undoubtedly given myself the title of a spinster that snarls at all of the happy-faced cuddly bears and ribbon wrapped chocolates on the Valentine themed shelves. Be that as it may, I have experienced the special feeling on Valentines when you are in love, and I still get excited for any holiday that gives a reason for themed cakes! Be it for yourself (self love is priority!) or for a significant other, these are a perfect homemade Valentine gift baked with love.

Happy Valentine's Day!

This recipe combines a sweet strawberry flavoured moist sponge with a pink rose water buttercream for an adorable and romantic little treat.


Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

1/2 to 1 Tsp Strawberry Extract

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 Tbsp Milk (+ more if necessary)
1/2 Tsp Rose Water (or Strawberry Extract)
Pink Food Colouring
Pink / White / Purple Edible Crystals

Edible Heart Decorations

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add vanilla extract.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in vanilla or strawberry extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Decorate with edible heart decorations, sprinkles and crystals in valentine colours!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Add dried, frozen or chopped fresh strawberries into the buttercream.
• Add a berry jam filling.
• Top with a meringue buttercream.
• Make some homemade mini fondant hearts to decorate!
  

Make a combination of cupcakes in each box!

Cara X

Pink Sparkly Party Ring Cupcakes Recipe

Sparkly Party Ring Cupcakes

Do you ever get one of those days where no matter how much of a manly man type of girl you usually are, you just fancy something that is overloaded with pink , sugar, sparkles and glitter?! I just experienced such a day and created some pink, sparkly cupcakes! I always have some mini Party Rings on hand (who doesn't?!) as everybody knows that anything that comes in miniature form is instantly 10x more adorable. Mini glittery iced biscuit cupcakes? What could be cuter than that?!

Let the party begin!

Teamed with pink, white  purple edible crystals and a mini Party Ring biscuit on top, these are the ultimate girly girl cupcakes. Perfect for young girls' parties, you're going to love these sweet vanilla buttercream cakes!

One for you.. three for me..

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

A Splash of Milk

1 to 2 tbsp edible Pink or Multicolour Sprinkles

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1-2 tbsp Milk (+ more if necessary)
1/2 tsp Vanilla Extract
Pink Edible Spray
Pink / White / Purple Edible Crystals

3 to 4 bags Mini Party Rings

Edible Glitter

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Add vanilla extract.
• Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Mix in the pink (or multicoloured) sprinkles.
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in vanilla extract.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Spray the cakes with edible pink glitter spray (hold can approx. 20cm from icing). Or any spray you may have!
• Sprinkle on some small edible pink, white and purple crystals.
• Place a party ring on top, or cut two different colours in half and place one of each beside each other!
• Dust with edible glitter if you wish!
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Go for different coloured sprays and glitter on different cakes in the Party Ring colour palette!
• Add a pink raspberry jam filling.
• You could also add food colouring to the buttercream!
  
  

This counts as a balanced breakfast.. right?!

Cara X

Double Chocolate Fudge Cupcakes

Double Chocolate Fudge Cupcakes

Chocolate fudge cakes in mini single-serve form? With real fudge, chocolate chips, chocolate sponge, chocolate buttericing and filling?! Yes please! Throughout my life I've always been a die hard chocoholic, where having Easter eggs for lunch has not only been acceptable but has been a staple for many a year. One of my favourite chocolate fillings is fudge, so a combination of both was inevitably on the cards for these delicious little cupcakes. Here's a super simple recipe that is sure to satisfy even the most hardcore chocoholics out there!

Chocolate upon chocolate upon chocolate...

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

80g plain cocoa powder

A Splash of Milk

Chocolate Chips

For the filling:

1 tsp Milk Chocolate Spread (such as Nutella or Cadbury's)

For the buttericing:

140g Butter

340g Icing Sugar (+ more as necessary)

1 to 2 tbsp Milk (+ more as necessary)

2 to 3 tbsp Cocoa Powder

6 to 12 Minstrels

3 to 6 Fudge chunks 

Chocolate Sprinkles

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray (2 if you have them) with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Mix in the chocolate chips.
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the cocoa powder.
• Using a teaspoon, apple corer or knife, cut a small hole in the centre at the top of each cake and fill with a teaspoon of chocolate spread before placing the cut out sponge back on top.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust the cakes with some cocoa powder and chocolate sprinkles.
• Chop fudge into halves.
• On half of the cupcakes, place a minstrel on top, on the other half place a piece of fudge.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.

Tips & Serving ideas

• Melt some chocolate and drizzle on top!
• You could also use toffee, Maltesers and caramels.
• Spread the tops with chocolate ganache, or use as a filling.
  
  
  Cara X

Easy Double Chocolate Chocolate Coin Cupcakes Recipe

Double Chocolate Chocolate Coin Cupcakes

... Phew! Enough chocolate there? I'm a firm believer that there is no such thing as too much chocolate, if adding more chocolate is an option, then it should be done. These were made late one night when my mother confessed a craving for both chocolate coins and cake.. and so the double chocolate chocolate coin cupcake was born. They are also a great way to use up any chocolate coin sweets that may be left over after the Christmas holidays! (If they haven't been snatched up already). This is a simple chocolate and chocolate buttericing recipe that is super easy and quick to make and decorate (while still looking effective!). 

A Chocoholic's dream

If you're a chocoholic then these are the cakes for you, combining both dark and milk chocolate with a sweet old coin on top.

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

80g Plain Cocoa Powder

A Splash of Milk

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 tbsp Milk (+ more if necessary)
3 to 4 tbsp Cocoa Powder

6 to 12 Chocolate Coins

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are slightly dark and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the cocoa powder.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust cakes with some more cocoa.
• Cut chocolate coins in half and place one half on each cake.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.
  

Tips & Serving ideas

• Try drizzling some melted chocolate on top.
• Decorate with chocolate shavings or sprinkles.
• These were served with a big mug of milky hot chocolate.. try it!

Cara X