Category: Easy

For the times when you want something super simple to make.

Raspberry and White Chocolate Blondies

Raspberry and White Chocolate Blondies

Blondies are my go-to comfort bake and I think they’re never better than when you add a handful of raspberries to the mixture to give a gorgeous sharpness to pair with the fudgy white chocolate blondie!

Recipe

Makes 16 squares

Time: 45 minutes (including baking time)

Ingredients

  • 170g butter
  • 220g light brown sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1 large egg
  • 210g plain flour
  • 150g white chocolate
  • 50g raspberries (I use frozen as it’s cheaper but you can use fresh if you prefer)

Method

  1. Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
  2. Melt the butter in a large bowl by putting it in the microwave for 20 second bursts. Add the sugar and vanilla and whisk until combined.
  3. Add the egg and whisk again to combine. Then add the flour and whisk again to make a smooth batter.
  4. Take the white chocolate and chop it into rough chunks. Then add this chopped chocolate and the raspberries to the blondie mixture and stir it in.
  5. Pour the batter into the lined tin. Bake the blondies for 25-30 minutes, until golden brown and still a little fudgy in the middle. Leave to cool and then cut into 12 slices and enjoy!

Thanks for reading!

Emma x

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Brookies

Brookies

Recipe

Makes 12

Time: 1 hour

Ingredients

For the brownie layer

  • 120g dark chocolate
  • 170g butter
  • 300g caster sugar
  • 3 eggs
  • A large pinch of salt
  • 2 tbsp cocoa powder
  • 135g plain flour

For the cookie layer

  • 113g butter
  • 70g caster sugar
  • 70g light brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste (or extract)
  • A large pinch of salt
  • 200g plain flour
  • ½ tsp bicarbonate of soda
  • 50g white chocolate, roughly chopped
  • 50g dark chocolate, roughly chopped

Method

  1. Pre-heat the oven to 180C. Grease and line a 9” square tin with butter and baking paper.
  2. Begin by making the brownie layer. Put the chocolate and butter into a glass or metal bowl and place over a pan of gently simmering water.
  3. Once melted take the bowl off the heat and stir to combine the melted butter and chocolate. Add the caster sugar and eggs and whisk to combine.
  4. Add the salt, cocoa and flour to the mixture and whisk again until smooth. Pour the mixture into the lined tin, making sure it’s in an even layer, and set to one side while you make the cookie layer.
  5. Put the butter into a plastic bowl and microwave in 20 bursts until melted. Add the sugars, egg, vanilla and salt and whisk together until smooth.
  6. Add the flour and bicarb to the mixture and stir again to make a soft dough. Then add the roughly chopped chocolates and stir until they’re evenly mixed through the dough.
  7. Take spoonfuls of the cookie dough and dot it over the brownie mixture (it’ll be tricky to get a full even coating as the cookie is firmer than the brownie mix, so just do the best you can at putting enough cookie dough to cover the majority of the brownie mixture).
  8. Bake the brookies in the oven for about 25-30 minutes until the cookie mixture has spread and is golden brown. Leave to cool, cut into 12 slices and enjoy!

Thanks for reading!

Emma x

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Easiest Ever Triple Chocolate Cookies

Easiest Ever Triple Chocolate Cookies

 

Recipe

Makes 12

Time: 20 minutes

Ingredients

  • 125g butter
  • 175g light brown sugar
  • 1 egg
  • 50g cocoa powder
  • 50g milk chocolate
  • 50g white chocolate

Method

  1. Pre-heat the oven to 180C and line two baking trays with baking paper.
  2. Put the butter and sugar into a bowl and beat together until smooth.
  3. Add the egg and beat until combined.
  4. Add the flour and cocoa powder and beat again to get a soft dough.
  5. Roughly chop the milk and white chocolate and then stir it into the dough so it’s well distributed.
  6. Weigh the dough and divide the weight by 12 so you know how much each ball of cookie dough need to weigh (mine was 56g each). The portion out each blob of cookie dough to this weight and place, well spaced on the lined baking trays (I put 6 cookies on each tray).
  7. Sprinkle each with a little sea salt and then bake for 10-12 minutes until they’ve spread out and are just starting to crisp round the edges. Leave to cool and then enjoy!

Thanks for reading!

Emma x

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Summer Pudding

Summer Pudding

It might not technically be summer yet, but all this gorgeous weather has put me in the mood for some summer pudding! This classic British dessert is essentially a mountain of summer berries encased in juice-soaked bread. Perfect for any and every meal, BBQ or party April-August.

Recipes

Serves 8

Time: 20 minutes, plus chilling time

Ingredients

  • 1kg Frozen mixed berries (I use a mixture of frozen strawberries, raspberries, blackberries and blueberries)
  • 160g Caster sugar
  • 1 small loaf of white bread (about 9 slices)

To serve (optional)

  • Freshly whipped cream
  • A few mint sprigs
  • Fresh berries

Method

  1. Take a 1L pudding basin or a medium-sized bowl and line it with clingfilm, making sure there’s a few cm over-hang around the top.
  2. Put the fruit and sugar into a pan and gently simmer for about 10 minutes to defrost.
  3. When the juices are bubbling out of the fruit, turn off the heat and sieve the fruit with a bowl underneath to catch the juices.
  4. Whilst the fruit is draining put the bread onto a chopping board. Cut off the crusts (these can be whizzed up in a food processor and used as bread crumbs) and keep the bread centres.
  5. Dip one of the bread slices into the fruit juices, turning it over so the whole slice is covered in juices. Place this slice in the bottom of the lined bowl. Repeat with enough slices of bread to cover the inside of the bowl, with the slices slightly overlapping.
  6. Pour the fruit into the bread-lined bowl. Soak a few more bread slices in the juices and place these on top to completely seal in the fruit.
  7. Pour the remaining juice over the top of the pudding. Bring the excess clingfilm up over the top of the pudding to enclose it.
  8. Put the pudding into the fridge to chill for 6 hours, or overnight.
  9. When read to serve peel the top layer of clingfilm off the pudding. Turn the bowl out onto a serving plate and then take off the rest of the clingfilm. Serve with fresh cream, berries and mint!

Thanks for reading!

Emma x

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Lemon and Coconut Madeleines

Lemon and Coconut Madeleines

 

 

Recipe

Makes 12

Time: 1 hour

Ingredients

  • 50g coconut oil
  • 50g plain flour
  • 50g caster sugar
  • 1 egg
  • ¼ tsp baking powder
  • ½ lemon, zest and rind

For the decoration

  • 3 tbsp Lemon curd
  • 50g Desiccated coconut

Method

  1. Put the coconut oil into a small pan and melt over a low heat.
  2. Pre-heat the oven to 180C. Brush a 12-hole madeleine tin (or a muffin tin) with a little coconut oil to grease. Sprinkle a little flower over the tin to coat the moulds, then turn the mould upside down to tap out the excess flour.
  3. Put the sugar and egg into a bowl and beat with an electric whisk until pale and fluffy.
  4. Add the baking powder, lemon zest, lemon juice, flour and melted coconut oil. Fold everything together with a spatula until smooth and then leave to rest for 20 minutes.
  5. Carefully pour the mixture into the prepared tin. (If using a madeleine tin you’ll want to fill it up to jus below the top of the mould). Then put the madeleines in the fridge to rest for 1 hour.
  6. Bake the madeleines in the oven for 8-10 minutes until golden brown. Leave them to cool in the tins for 2 minutes and then turn them out onto a wire rack.
  7. Whilst the madeleines cool prepare the topping. Put the lemon curd into a small pan and heat gently to loosen. Pour the lemon curd into a small bowl. Put the desiccated coconut into another small bowl.
  8. Pick up one of the madeleines and dip the base in the lemon curd and then in the desiccated coconut. Repeat with the rest of the madeleines. Enjoy!

Thanks for reading!

Emma x

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