Category: Easy

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

Chocolate Fondant Mug Cake

Chocolate Fondant Mug Cake

One of my favourite things to make is a chocolate fondant, but when you’re feeling low you don’t want to spend time baking – good thing this mug cake adaption only takes 5 minutes! For an added treat I’ve added dried cranberries and chocolate chips to this one, but you could leave them out or add something completely different if you’d like!

Recipe

Makes 1 large mug cake

Time: 5 minutes

Ingredients

  • 50g butter
  • 75g dark chocolate
  • 60g light brown sugar
  • 50g plain flour
  • 1 egg

Optional extras:

  • 25g milk chocolate chips
  • 25g dried cranberries
  • (You could also try nuts, other dried fruit, fresh berries and sweets)

Method

  1. Put the butter and chocolate into a bowl or mug and microwave for 20 seconds. Stir to combine the butter and chocolate as much as possible. If the chocolate hasn’t melted enough put it back into the microwave for another 20 seconds and then stir again until smooth.
  2. Add the sugar, flour, egg and any optional fillings you like. Mix until combined.
  3. Pour the mixture into a mug and microwave for 2 ½ minutes.
  4. Enjoy with fresh cream and berries!

Thanks for reading!

Emma x

Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

Recipe

Makes 24

Time: 1 hour

Ingredients

  • 120g unsalted butter
  • 100g light brown sugar
  • 75g caster sugar
  • ½ tsp fine sea salt
  • 1 medium egg
  • 1 tsp vanilla extract
  • 200g plain flour
  • ¼ tsp bicarbonate of soda
  • 100g milk chocolate chips
  • 70g chopped hazelnuts
  • 120g Nutella (or other chocolate hazelnut spread)

Method

  1. Line two baking trays with baking paper. Pre-heat the oven to 180C.
  2. Put the butter and sugars into a bowl and beat with a wooden spoon until smooth and creamy.
  3. Add the salt, egg and vanilla and beat again until smooth.
  4. Add the flour, baking powder, chocolate chips, and chopped hazelnuts and mix again to make a smooth dough. (If the dough is looking soft you can place the dough in the fridge for 1 hour to firm up before the next step).
  5. Divide the mixture into 24 equal pieces (mine were about 30g each) and roll each bit into a ball. Place them on the lined baking trays, spaced apart enough so they have room to spread.
  6. Bake for 7-10 minutes until just starting to go golden brown. Allow to cool and then enjoy!

Thanks for reading!

Emma x

Overnight Strawberry Oats

Overnight Strawberry Oats

 

Recipe

Makes 1 large jar

Time: 5 minutes, plus chilling time overnight

Ingredients

  • 60g porridge oats
  • 85ml milk (I used almond milk)
  • 100g strawberry yoghurt
  • 2-3  large strawberries, diced
  • 1 tbsp chia seeds

Method

  1. Mix all the ingredients in a large jar (I used a jam jar).
  2. Cover and let sit overnight to enjoy in the morning!

Thanks for reading!

Emma x

Bakewell Blondies

Bakewell Blondies

Bakewell (almond + cherry) is one of my favourite flavour combos to work into new bakes, especially as you can get so many different types of almonds and cherries! In these I use almond extract, ground almonds and blobs of marzipan, paired with frozen cherries in the mixture and glace cherries on top! All incased in a fudgy blondie cake, studded with chunks of white chocolate!

Recipe

Makes 12 blondies

Time: 1 hour

Ingredients

  • 170g butter
  • 220g light brown sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1 large egg
  • 210g plain flour
  • 75g white chocolate
  • 75g marzipan, torn into small chunks
  • A few drops of almond essence
  • 50g cherries (I use frozen as it’s cheaper but you can use fresh if you prefer)

To decorate

  • 50g cherries
  • 200g icing sugar

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 to the blondie mixture. Add the marzipan bits, almond essence and cherries and mix it all together.
  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

Bakewell Traybake

Bakewell Traybake

I’m a bit behind with my recipe writing so apologies for the tardiness on this one! I’m getting into the habit of brainstorming, baking, photographing and then posting on social media, but not so much with the follow up blog posts. When I’m baking I tend to jot down on post-it notes what I’m doing and what quantities I’m using etc, but recently these have ended up piling up in a corner waiting for me to re-visit them! But anyhow – we’re here, and this one is a particular fave of mine. I’ve been making bakewell tarts for as long as I’ve been baking, but I decided this time to make it as a tray bake so it can be easily chopped up and shared around! I’ve used raspberry jam here as I think it’s a nice tartness to pair with the sweet pastry and cake, but you could use any kind of jam you like!

Recipe

Makes 16 squares

Time: around 2 hours

Ingredients

For the pastry (or use ready-made)

  • 175g plain flour
  • A pinch of salt
  • 2 tbsp caster sugar
  • 115g unsalted butter
  • 1 medium egg yolks
  • 2 tbsp cold water

For the filling

  • 5tbsp raspberry jam
  • 200g soft butter
  • 200g caster sugar
  • 100g ground almonds
  • 100g self-raising flour
  • 1tsp baking powder
  • ½ tsp almond extract
  • 4 eggs, beaten

To decorate

  • 100g icing sugar
  • 25g flaked almonds

Method

  1. Pre-heat the oven to 180C. Line a 20x30cm tin with butter and baking paper.
  2. To make the pastry put the flour, salt and sugar into a bowl and mix together. Add the cold butter in chunks and cut it into small lumps with a table knife. Then go in with your hands and rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. (Shaking the bowl side to side every now and then can help bring the lumps to the top).
  3. Press the pastry into the lined tin to form an even layer. Prick the base all over with a fork and then bake for 8-10 minutes until cooked through.
  4. Spread the raspberry jam over the base to make an even layer.
  5. Put the butter, sugar, ground almonds, flour, baking powder, almond extract and eggs into a bowl and beat together until smooth. Pour this over the jam layer, even out to a smooth layer and then bake for 30 minutes until risen and golden brown.
  6. Leave the traybake to cool and then take it out of the tin and place on a chopping board. Mix the icing sugar with 1 tbsp water and drizzle the icing over the traybake. Scatter over the flaked almonds and then cut the traybake into 12 fingers. Enjoy!

Thanks for reading!

Emma x