White Chocolate Blondies

Recently I’ve seen lots of recipes across the blogging world for blondies. I must admit, prior to seeing these posts, I had never heard of a blondie! From what I can tell, a blondie simply is a brownie but without the chocolate. It really makes sense when you think about it! Anyway these were really yummy and a nice change to your usual chocolate brownie. However, the only thing that disappointed me was that the white chocolate sank to the bottom of the brownie so I didn’t get the perfect brownie with the chocolate evenly dispersed as I had imagine. Nevertheless, from my research, a tip is to supposedly dust the chocolate in flour before you add it to the cake batter. Perhaps keep that in mind!

INGREDIENT
225g Caster Sugar
4 Large Eggs
225g Butter, melted
150g Plain Flour, sifted
200g White Chocolate, chopped

METHOD 

1. Preheat the oven to gas mark 4. Grease and line, ideally a 20cm baking tin.

2. Beat together the sugar and eggs until pale.

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3. Melt the butter and gradually add to the sugar and eggs a little at a time.

4. Sift in the flour and fold with a metal spoon.

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(Don’t panic if your mixture looks like this! Keep going!)

5. Chop up the chocolate and carefully fold into the batter.

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6. Pour into the tin making sure the chocolate is evenly distributed. (I saved a little chocolate back to add on top once the batter was in the tin) Bake in the centre of the oven for 35 to 40 minutes until a skewer comes out clean.

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7. Leave to cool in the tin before removing. Cut into squares and dust with a little icing sugar.

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Enjoy!

– Charlotte x

| Original Recipe by Sainsburys | | Previous Recipe Jam & Cream Butterfly Cakes |

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Triple Chocolate Cookies

I LOVE a good cookie. They’re one of my favourites. Any kind of cookie will do, they’re just the best! You can’t beat a cup of tea and a cookie!

TRIPLE CHOCOLATE COOKIES 

TripleCookies

INGREDIENTS
200g Unsalted Butter
300g Caster Sugar
1 Large Egg
275g Self-Raising Flour, Sifted
75g Cocoa Powder
100g White Chocolate Chunks
100g Milk Chocolate Chunks
100g Dark Chocolate Chunks
Splash of Milk

METHOD 

1. Preheat the oven to gas mark 6. Grease and line at least two baking trays.

2. Cream together the butter and the sugar until light and fluffy.

3. Add in the egg, and then gradually sift in the flour. Add the cocoa powder.

4. Add in all the chocolate chunks with a generous splash of milk if the mixture is too dry.

5. Combine all the ingredients together.

At this point you may wish to listen to a little One Direction.
(Completely optional, although it is encouraged!)

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6. Roll the mixture into about 12 decent size handfuls and place on a baking tray. Make sure there is space between each cookie as they will get BIG! You don’t want them all stuck together!

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7. Bake in the oven between 12 to 15 minutes. Don’t be tempted to cook them longer as although they’ll be soft when they come out the oven, they will harden as they cool.

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Enjoy!

– Charlotte x

| Recipe from Vivianna Does Make Up – The Cookie Monster |

White Chocolate & Lemon Cupcakes

I originally found this recipe over at the Good to Know website (this is a site I regularly use for recipes, you should definitely check it out!) and thought that the combination of white chocolate and lemon sounded quite interesting and most certainly yummy. I’ve been wanting to try working with white chocolate for a while now seeing as I generally prefer to bake using milk or dark chocolate. I was  pleased with the results of these cupcakes, not only was the sponge light and fluffy but the lemon came through well and complimented the sweet, but not too sweet, white chocolate frosting. If you’re in need of a new recipe this weekend, I’d recommend you give this one a go!

WHITE CHOCOLATE & LEMON CUPCAKES 

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INGREDIENTS
Cupcakes
120g Butter, Softened
150g Caster Sugar
200g Self-Raising Flour, Sifted
1tsp Baking Powder
125ml Milk
2 Eggs
1 Grated Lemon Zest

Frosting
50g White Chocolate, Melted
120g Butter, Softened
200g Icing Sugar, Sifted

METHOD 

1. Preheat the oven to gas mark 4, ensuring the shelving is centred. Line a cake tin with 12 cases.

2. Cream together the butter and sugar until light and creamy.

3. Gradually sift in the self-raising flour and baking powder.

4. Add the milk, eggs and grated lemon zest and give a mix until combined together and a smooth cake batter has formed.

5. Divide the mixture equally between the cake cases and bake in the oven for 18 to 20 minutes or until golden brown.

6. Leave the cakes to cool before adding the frosting. Melt the white chocolate either in the microwave or gently over a pan of hot water. Leave the white chocolate to cool slightly.

7. Cream together the softened butter and icing sugar. Add the white chocolate and gently mix together.

8. Either spoon or pipe a little frosting onto each of the cupcakes.

9. Decorate each cake with some grated white chocolate (if there is any left over as you may be like me and eat as you bake!) If you do decide to grate chocolate on top, keep the white chocolate in the fridge beforehand so it doesn’t melt with warm hands.

10. Share with your friends (only if you want to!) and EAT!

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Enjoy!

– Charlotte x

| Original Recipe Good To Know – Lemon & White Chocolate Cupcakes |

| Previous Recipe Chocolate Orange Marble Cake |

Chunky Chocolate Cookies

You’d expect that on a Saturday night, most 18 year olds would be out and about partying with their friends, and even better, if their home alone, bring the party to them. Yet this weekend, whilst I had the house to myself, I decided bake some cookies, wrap myself up in a snuggie and hang out with Harry Potter on the telly. That’s what I call, a wild night in!

CHUNKY CHOCOLATE COOKIES

Chocolate Cookies

INGREDIENTS:-
125g butter, softened
100g light brown soft sugar
125g caster sugar
1egg, lightly beaten
1 tsp vanilla extract
225g self-raising flour
A good pinch of salt
2 bars of chocolate , one white chocolate, one milk chocolate, roughly 200g altogether

METHOD

1. Preheat the oven to gas mark 4 ensuring the shelves are in the centre.

2. Line two trays with greaseproof paper using a little butter.

3. In a bowl, combine the butter with both types of sugars until soft and creamy.

4. Add in an egg that’s been lightly beaten, as well as the vanilla extract and mix.

5. Gradually sift in the self-raising flour, along with a good pinch of salt.

6. Chop roughly 200g of white and milk chocolate (I may have been a little generous and added more!) and add to the dough.

7. Roll the cookie dough into small balls (about the size of a walnut) and place on the baking tray, giving each cookie a little press to flatten them down slightly. Don’t place the cookies too close together as they will spread and stick together! On average, this mix makes 12 cookies although I managed to make 14.

Cookie Dough

8. Bake in the oven for 7 minutes for a chewy cookie or if not 10 minutes, until golden brown.

Cookie

9. Leave to cool before transferring to a wire rack.

10. The only thing left to do now is eat!

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Enjoy!

– Charlotte x

Recipe from http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe

|Previous Recipe Cadburys Chocolate Cupcakes |

Cake Pops

I’ve had this post planned for a while however I’ve been unsure how to write it since cake pops can be made in so many different ways. Cake Pops are one of the latest crazes – they’re so simple to make, really fun (although time consuming!) to decorate and are very very easy to eat! To make my cake pops, I decided to invest in a snazzy machine however you can use silicone moulds or simply bake a sponge and roll the cake pop balls yourself. All of which produce yummy pops!

Cake Pop Machine
Cake Pop Maker, £20, Next at Home

On my first attempt I tried the recommended recipe that came with the pop maker however I thought it tasted more like a pancake mix so instead I decided to follow just a Victoria Sponge recipe.

INGREDIENTS
Cake:-

– 6 oz Softened Unsalted Butter
– 6 oz Caster Sugar
– 6 oz Self-Raising Flour, Sifted
– 3 Eggs
– Teaspoon Vanilla Essence

Decoration:-
– Plain Chocolate
– White Chocolate
– Your Choice of Decoration (Sprinkle Stands, Hundreds & Thousands, Icing Shapes….)

**This recipe can be used for either method whether you’re using a machine, silicone mould, or just baking a cake**

METHOD

1. In a bowl, cream together the butter and sugar until a smooth paste forms which is pale in colour.

2. Gradually sift in the self-raising flour, adding an egg each time.

3. Add in the vanilla essence and give a final stir.

4. Equally divide the mixture between the moulds and if using a cake maker bake for around 5 minutes or as instructed in the manual. Otherwise bake for around 20 minutes in the oven – gas mark 4. Cake Pops5. Once your cake balls are ready, place each of them on a stick and then it’s time for the fun part – decorating! Melt the chocolate either over a simmering saucepan or in the microwave and decorate in anyway you fancy! I’ve learnt that it’s best not to double dip the cakes in chocolate since they can become quite heavy and so become messy.

I’d recommend that you find somewhere to place the cake pops up right once decorated so that the chocolate doesn’t run down the stick. As you can see I’ve made a make shift holder for my cake pops from a wire rack and a bowl!  Cake Pops

Cake Pop

Cake Pops

Enjoy!