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So, let’s have a change from my usual sweet baking with a batch of these mini cheese and bacon scones.

A winning combination of bacon and cheese will always go down a treat. The scones are perfect for this time of year as they are light and fluffy, full of flavour and considering they’re smaller aren’t as heavy as standard or large scones.

I felt like a change from my usual sweet baking, sometimes working with butter and sugar in this weather can be a real nightmare, especially with the buttercream melting (much like me in the direct sunlight).

If you feel like something different and easy – give these a try. I promise you won’t be disappointed.

Anyway, let’s get started, shall we?

Ingredients:

250g plain flour.

3 tsp baking powder.

Pinch of salt.

45g butter.

150ml whole milk.

1 tsp English mustard (or mustard powder).

100g bacon, cooked.

150g cheese, grated (mild or mature).

Egg (for egg wash) 

Method – 

Before you get started on the recipe, you’ll want to do some prep. I like to start by weighing up all of my ingredients, preheat the oven to 200˚c/390˚f and get any equipment you may need, like a food processor and baking tray (that has been lined).

Into the milk, add the mustard and mix until combined. Set aside until needed, ensuring its being kept cool.

In a food processor, pulse the butter, baking powder, plain flour and salt together until a sandy bread crumb texture is achieved.

Add in the milk pulse, just briefly, until a dough is just about forming – you’re not looking for a well formed dough, just about combined.

Onto a floured surface, place your dough and add in the bacon and cheese. Knead until everything is combined and well distributed throughout the dough.

Roll out the dough to be about 3cm thick, this is the ideal thickness for the scones to bake at. Using a 2 inch round/crinkled edge cutter, cut out the rounds and place onto a lined baking tray.

For the egg wash, simply place an egg into a bowl and beat until combined. Brush the egg wash on top of each of the scones, making sure it stays on top of the scone. Otherwise it may effect the rise of your scone, especially if the egg drips down the side of the scones.

Bake at 200c/400c for 12-15 minutes.

Once baked, remove from the oven and place onto a cooling rack. They’re best enjoyed slightly warm with some butter or can be enjoyed cold – the choice is all yours.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Although the weather may be questionable, considering it’s summer… Don’t let the weather get you down. These lemon and raspberry cupcakes will be like summer in each bite.

These may sound simple, which they are but that’s where the flavour speaks volumes on this bake. You get that zest and tang from the lemon and the sharp but welcoming burst of raspberry in the cupcake its self. In the buttercream, its a vanilla a raspberry combo – containing real raspberry, no artificial flavourings here. Simply finished with a slice of lemon, to keep that lemon flavour in there.

I really like the combination of lemon and raspberry considering raspberries are so in season and lets be honest, lemon is always a good idea. If you don’t like lemon, I don’t know if I can like you… I’m joking, I just like a strong lemon flavour and in this cupcake, its not overpowering but you know its there, which is pleasant for most people – even you lemon fiends.

This, for me is essentially summer in cupcake form. Fresh, bursting with flavour and just tasty, perfect for any get togethers you may be planning in the coming weeks.

Anyway, lets get started, shall we?

Ingredients:

Cupcakes:

175g butter, at room temperature.

175g granulated sugar.

2 eggs.

1 tsp vanilla extract.

175g plain flour.

1 tsp baking powder.

Pinch of salt.

Zest of 2 lemons.

100g fresh raspberries.

Milk, optional.

Buttercream:

I made my French buttercream – which is my favourite. For this recipe, I made a half batch.

100g fresh raspberries.

Decoration:

I used a raspberry white chocolate mix from Aldi, but you can just use mini white chocolate chips.

Lemon slices.

Method:

Before you get started on any element of the recipe, you’ll want to do some prep. Start by lining your cupcake pan with cases, weigh up all of your ingredients, preheat your oven to 180˚c/350˚f and get any equipment you may need read, such as a stand mixer and spatula.

So, for ease with this recipe, I though I’d keep things simple and use the all in one method – controversial I know but it works well. This is where you place all of the ingredients into the bowl (apart from the milk and raspberries)and beat until well combined, no faffing around gradually adding all of the ingredients.

Once your cake batter has formed, scrape down the sides and bottom of the bowl, just to incorporate any bits that may not have been fully worked in from earlier on.

When it comes to adding the raspberries, you’ll find filling them in the bets way to prevent breaking up the raspberries too much.

Once the raspberries have been incorporated, use the mixture and fill the cases around 2/3 or 3/4 of the way and then place into the oven and bake for 20-22 minutes in your preheated oven.

While the cupcake are baking in the oven, its the perfect time to make your buttercream. For this recipe, I used my favourite ever French buttercream. It’s rich and indulgent without being too much – thats why I like it. Plus its a little more stable, which is even better than American buttercream.

I make a half batch of my French buttercream and add fresh raspberries, mixing just enough that they breakdown the perfect amount and make the buttercream a light pink colour with raspberry lumps.

Transfer the buttercream into a piping bag, fitted with an open star piping nozzle – this is my favourite but you can use whatever you’d like.

Once the cupcakes are cool, pipe as much or as little buttercream on top of each cupcake – the amount you like is your control.

Sprinlle over some sprinkle mix, I used a raspberry and white chocolate one from Aldi but feel free to use whatever one you have to hand and finish with a slice of lemon on top (I used the Opies lemon slices, as I had a jar open already).

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Although the weather may not be quite that summer-y – that doesn’t mean the baking can’t be. Today I’ll be sharing my recipe for a lemon and poppyseed loaf cake.

This is the perfect cake for the summer months, its light, fluffy and flavourful without being too much or not enough. I personally quite like strong lemon flavour, so to balance this, I have added poppyseeds, which work really well when combined together.

You may think this looks like a boring cake and you may be right but this cake is big on flavour, perfect for snacking on and shocking your friends with a car that actually has some flavour, compared to the cakes you can buy or get from some bakeries.

I thought a loaf would work better, especially in the heat seeing as a bigger cake may not fair so well throughout the day, especially if it had buttercream layers (the sun and butter don’t get along so well). So this cake has a simple glaće icing rather than a buttercream layer – which adds to the flavour and doesn’t add as much sweetness as buttercream would.

If this sounds like your sort of treat, get this added to the weekend baking list – you won’t regret it!

Anyway, let’s get started, shall we?

Ingredients:

Cake:

175g butter, at room temperature.

175g granulated sugar.

Zest of 3 lemons.

3 eggs.

175g plain flour.

1.5 tsp baking powder.

Pinch of salt.

50g-70g poppyseeds.

Drizzle:

Juice of 2-3 lemons.

Equal amour of granulated sugar.

Icing:

200g icing sugar.

Enough lemon juice to make a thick yet spreadable icing.

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start nay weighing up all of my ingredients, lining a loaf pan with a liner (or parchment paper), preheating your oven to 180˚c/350˚f and getting any equipment you may need, such as a stand mixer and spatula ready.

To start, take a large mixing bowl and place in the butter and sugar. Beat the two together until hey are lighter and fluffier in colour and consistency – for me this usually takes around 7-10 minutes but the time will vary depending on on ten climate you live in.

Once lighter and fluffier, give your bowl a good scraping down, then you can add your eggs, one at a time – beating in-between each addition. If you notice the mixture splitting or curdling, add a spoonful of your weighed flour mix.

Now you can give the bowl a good scarping down, this is just to incorporate any bits that may not have been fully worked in from earlier on.

Add in the dry ingredients, except the poppyseeds. Mix on a low speed to start with, working your way up to a medium-high speed, just until everything is incorporated. Now is the perfect time to add in the poppyseeds mix until well combined, being careful not to over mix at this stage.

Scrape the bowl down, to incorporate any bits that may not have been fully worked in from earlier on. Transfer the cake batter into a lined loaf pan and spread the batter out, to ensure a consist bake.

Place into the oven and bake for 40-50 minutes (or untill a tester comes out clean when inserted into the centre). Now is the ideal time to get cleaned up and make there drizzle that goes not his cake.

Once the cake has around 5 minutes remaining on the baking time, you can make the drizzle. This is so simple and tastes amazing. into a medium sized mixing bowl, plae your lemon juice and sugar, whisking the two together until the sugar has dissolved (mostly) into the lemon juice.

Now the cake has come out of the oven, using a cake tester or tooth pick, poke holes all over the top of the cake, the more the merrier. Take a pastry brush and generously brush over the lemon drizzle, ensuring even coverage. Once done, set aside and leave to cool fully.

Once the cake is cool, make the glaze. Simply place the icing sugar into a bowl and whisk enough lemon juice into the icing sugar to make a thick but spreadable icing, top the cake nd spread the icing, get even coverage all over – some dripping around the sides isn;’t an issue. Allow the icing to firm up, then enjoy!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Summer may be here but that doesn’t mean you can’t have cake.

One of the last things you may want during the summer is a slice of cake, let me help you there. When its warm, of course you don’t want a slice of cake thats overly sweet, instead you want something light – thats where this berry fresh cream cake comes into it.

This was a birthday cake for a family member, who prefers fresh cream to buttercream, I mean who wouldn’t? For the past 8 years, its been a Black Forest gateau (a classic, check out my latest version here). Instead, this year, option for something similar but different. Thats where this cake came from… I may have taken a easier route, with vanilla sponges and glazed fresh fruits for the decoration but sometimes, keeping things simple actually pays off – if they’re executed well, of course.

So, this cake consists of 3 layers of pillowy soft sponge cake, brushed generously with vanilla simple syrup (this helps to keep the cake moist and add even more vanilla flavour, in a subtle way), filled and coated with freshly whipped, slightly sweetened cream – not forgetting the strawberry jam, of course. Finished with a coating of dark chocolate, a fresh cream rope boarder around the upper outer edge and a section of fresh fruit, brushed with apricot glaze to keep them preserved.

Anyway, let’s get started, shall we?

Ingredients:

Vanilla Cake (6″x3 layers).

350g butter, at room temperature.

350g granulated sugar.

6 large eggs.

350g plain flour.

2.5 tsp baking powder.

2 tsp vanilla extract.

Simple Syrup:

Filling:

Strawberry jam (as much or as little as you’d like).

Fresh Cream:

1 litre double cream (whipping cream will also work).

75-150g icing sugar.

1-2 tsp vanilla extract.

Coating and finishing:

200g dark chocolate, grated.

Fresh berries (I opted for strawberries, blueberries, blackberries and raspberries but use whatever you’d like).

35-50g apricot glaze (just for brushing the fruits with).

Method:

Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, followed but lining my cake tins with parchment paper rounds in the base of the tin, preheating my oven to 180˚c/350˚f and getting any equipment I may need, such as a stand mixer and spatula ready.

To start, place the butter and granulated sugar into a mixing bowl, beat together on a medium/high speed until they are well combined, you’re roughly looking for something thats light and fluffy in both colour and consistency. Depending on the climate you live in, will play a role in how quickly this is achieved.

Now is the perfect time to give the bowl a good scraping down, this is just to incorporate any bits that may not have been fully worked in from earlier on.

Add in the eggs, one at a time, beating well in-between each addition. You’re looking for a nice and smooth mixture, not something that has split and/or curdled. Don’t forget to add in your vanilla extract, once the eggs have been added.

Give the bowl a good scraping down, this is again just to incorporate any bits that may not have been incorporated earlier on.

In no particular order, add the plain flour and baking powder and mix on a low speed to start with, working your way up to a medium/high speed, just until you have a smooth cake batter.

Take the batter and divide it equally between 3×6″ cake tins. To achieve a more accurate result, feel free to use a pair of scales but if you’re feeling brave, do it all by eye. Spread and level off all of the cake batter and then transfer into the preheated oven and bake for 30-35 minutes (or until a tester comes out clean, when inserted into the centre).

While the cakes are baking in the oven, now is the ideal time to make the simple syrup.

Into a pan/pot, place water, sugar and vanilla extract. Place onto the hob and bring to a boil – once it reaches a boil, remove from the heat and allow to cool to room temperature before using. This can be made in advance and stored in a airtight container or mason jar until needed.

Once the cakes are baked and out of the oven, allow to cool before removing from the tins snd transferring onto a cooling rack.

Whenever you’re ready, level your cakes, so you remove the dome from on the top. This will make your cake look so much more level and concise – especially on the cross section once cut into the cake. Don’t throw away those domes, eat them or freeze and use for cake pops or cakesicles.

For the cream, take a large bowl and place in the double cream, icing sugar and vanilla. Mix on a high speed, keeping your eye on the mixture as cream will look as if its not thickening at all, until it thickens, quickly. The last thing you need to do it overwhisk, you’ll end up with butter rather than cream. You’re looking for stiff peaks and no more than that. Transfer the cream into a piping bag fitted with a nozzle of your choice.

Once you have the cakes baked and cooled, the cream whipped, chocolate grated and strawberry jam ready – you can start the assembly process.

To start, take your plate/stand/board and smear a small amount of the cream into the centre of it. This will act like the glue, keeping the cake secured in place. Place your first layer off cake on, pressing it down just to secure it in place.

Now layer on the cream, generously and dollop into the centre a voluptuous about of the strawberry jam – the more the better right. Never under fill a cake, you won’t regret it. Remember this is a celebration cake, so don’t be stingy with the filling – repeat until you have used all of your cake layers up.

Coat the entire cake in a generous layer of cream, again, don’t be stingy with any element of this cake – its a celebration at the end of the day.

Pipe the cream all around the outside and top of the cake, then smooth and level it out as best you possibly can, then take the grated chocolate and apply it to the sides and top of the cake.

With the leftover cream, place into a piping bag fitted with an open star piping tip and pipe a rope boarder around the top outer edge.

Place in your fruit, in any order you’d like, then go ahead and glaze the fruit with some of the warmed apricot glaze, then place in the fridge and chill until needed. Once you have decorated, its best for this cake to be consumed within 24 hours – due to the cream spoiling.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Today’s video is a little different, rather than a review, I thought I’d share a review of a product I was kindly sent by the people over at StarBlue.
So, a few months back, I was contact by StarBlue about reviewing a product and initially I was sceptical as you can never be too sure who is legit and who isn’t nowadays, did some research and found they were a legit company and thought I’d give them a try.

I was asked which procur I want to try and thought the waffle bowl maker would be a good idea, as it looked interesting and was something I hadn’t worked with in the past. I sent over all my details and in just a couple of days, the waffle bowl maker was here… Sadly I had to wait until the end of a long shift erode I could use it, which felt like forever. Especially if you know me and how impatient I get, especially trying something new for the first time.

When the time came, I actually just tried the basic batter mix, to get an idea of what to expect. As expected, the first few were a little irregular and ugly,  so after making a mother batch or two if the waffle bowl mixture, I finally found the balance. I did follow the instructions that came in the booklet and always find these things have a time frame either side of the instructions they have noted down but not so true this time, it’s pretty accurate and as always, you should follow the instructions in the booklet or specifications.

I like how simple and ideally sized the product is. It didn’t take up much room at all, perfect for those one tight spaces, especially if you only have a small working area, this won’t take up too much space. ideal  for those who may also be serving these as part of a party, if you make a plain waffle how,like I did, you can get really creative with the filling . I played it safe by using ice cream, fruit and jam but this is where you could have a selection of fillings and toppings, perfect to suit different people and allow each and everybody to have their own little dessert without too much hassle.

The booklet that comes with the machine, is super helpful. It has all of the usual safety guidance, as well as instructions and recipes – all of which are perfect and work well. They are mostly sweet but they also have a selection of savoury recipes for you to try too. These waffle bowls are the perfect alternative to ice cream wafer bowls or any sort of bowl for a dessert. If you’re looking for something edible and fun, this is the thing too try – without a doubt. It’s fun and allows you to be creative with the way you make waffle based desserts, woking well with fussy eaters and goes down a tray with kids, they love the idea of an edible bowl.

All in all, I would recommend getting one of these waffle bowl makers as they are fun, cost effective and brings creativity to the table without much effort. It works really well, especially once heated up, they take no time at all – plus the machine itself isn’t large, so doesn’t take up much room at all, so ideal if you have minimal surface to work with! The only downside which isn’t even a downside, is that there is only two bowls that can be made at a time, otherwise this is something I would recommend for everybody to try, especially if you’re looking for something new and creative.

Thank you to StarBlue for reaching out and gifting me one of their appliances, if you’re interested in your own appliance, you can can get the same one I have here or find another on the StarBlue website.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Cheesecake is always a good idea, right? I think so… That’s why this burnt basque cheesecake is a crowd pleaser.

You may have seen these in coffee shops, bakeries and even online and wondered how to make it? I’ll be showing you a less traditional and much more convenient version which can be made by hand or with a food processor.

This cheesecake is rich, indulgent and decadent, without being too much or too little – this is certainly a treat and should be enjoyed whenever you fancy it!

Although it looks burnt and rather ugly, it honestly is all facade. The caramelised outside is the perfect taste and texture for the rich and creamy interior. Another thing about this cheesecake is that its gluten free, so can be enjoyed by those with an intolerance.

Anyway, let’s get started, shall we?

Ingredients:

600g cream cheese, softened.

225g caster sugar.

4 large eggs.

1 tsp vanilla extract.

300g double cream, chilled.

40g cornflour.

Method:

Before you get started on the recipe, you’ll want to do some prep. Start by taking a 8 inch round cake tin and line with two pieces of parchment paper, so the tin is fully covered, it should be crinkled as this will help with the effect on the outside of the cheesecake once baked. Ensure your ingredients are weighed up, a larger cake tin for the 8 inch cake tin to sit in (just incase there any leakage). Don’t forget to preheat your oven to 190˚c.

For this cheesecake, place all of your ingredients into a mixing bowl and mix everything together with either hand or electric whisk. This doesn’t take too long but you’ll want to ensure that all of the ingredients are combined and a smooth mixture is there. Its a rather liquid mixture, not thick at all – this is normal.

Take your lined 8 inch cake tin thats sat in a bigger cake tin and pour the cheesecake mixture into the lined cake tin, this will come close to the top, this is normal.

Place into the oven and bake at 190˚c for 55-60 minutes. When it comes to take the cheesecake from the oven, it will be well risen and very jiggly – this is normal and what you want. As it cools down, it will sink and develop that classic burnt basque cheesecake look – trust the process.

Allow not cool fully before considering slicing up – I also recommend allowing at leats 2 hours after cooling. Placing into the fridge to allow the cheesecake to firm up a little. Overnight would be better, but not needed.

Slice into 6 or 8 portions, this is very rich and a small portion will go a long way. So cut up however you’d like.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Happy Independence Day/4th of July!

However you may be celebrating today – do it with cake! Whenever there is a celebration, what is it without cake? Boring.

I may not be celebrating as a Brit but thought I’d jump on and share this cake I made just in time for the 4th of July.

This is a pretty simple cake, incorporating the red, white and blue colours, not forgetting the stars,

Anyway, lets get started, shall we?

Ingredients:

Cake:

375g butter, at room temperature.

375g granulated sugar.

6 eggs.

375g self raising flour.

2 tsp vanilla extract.

Red food colouring.

Blue food colouring.

Italian Meringue Buttercream:

250g granulated sugar.

62ml water.

70g egg yolks.

500g butter, at room temperature.

Vanilla extract.

Red food colouring.

Blue food colouring.

Simple Syrup:

150g granulated sugar.

150ml water.

1 tsp vanilla extract.

Filling and decoration:

Raspberry jam (homemade or store bought).

Blueberry jam (homemade or store bought).

White sprinkles (I used the Halo brand).

White chocolate spread, melted (for the drip).

Method:

Before you get started on the cake, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, line my 3×6 inch cake tins, grab any equipment I need and preheat the oven to 180˚c/350˚f.

Start the recipe by placing the butter and sugar into a mixing bowl and beat together until they are lighter and fluffier in colour and consistency – this usually takes around 7-10 minutes is the perfect but it all depends on the climate that you’re in.

Once you’ve achieved the right consistency, add in your eggs, one at a time, beating well in-between each addition. Once all of your eggs have been added, add in the vanilla extract and beat until fully incorporated.

Give the bowl a scraping down, this is just to incorporate any bits that may not have been fully worked in from earlier on.

Add in your dry ingredients and mix on a low speed to start with, working your way up to a medium-high speed, just until a clear batter has formed. You’re not looking to take it any further than that as otherwise you may overwork the gluten and make the cake have a tough texture.

Divide the cake batter 3 ways, keeping one plain vanilla (this will be the white layer) and colour, one blue and another red. Split the cake batter between the 3 cake tins. I like to use digital scales to get a more accurate result but this is something that you eyeball, if you’re confident enough.

Place the cake tins into your preheated oven and bake off for around 25 minutes or until a tester comes out clean when inserted into the centre.

While the cakes are baking in the oven, make your buttercream.

My super easy Italian meringue buttercream is easy, quick and rich but not as sweet. I have a recipe for this – which you can find here. When it comes to colouring the buttercream, I recommend keeping some back, just to use as filling in the cake – the adds colour. Then divide the rest and colour it red and blue.

I like to make a vanilla simple syrup, which is simply water, sugar and vanilla into a pan, bring to a boil and allow to cool. Remove from the heat, allowing to cool before tranferring into a container and placing into the fridge.

Once you have your cakes baked, cooled, levelled and halved (yes, halved. In total, you should have 6 layers of cake), the buttercream made and simple syrup is cool – you’re ready to finish the cake. Make sure you brush all of the cakes over with a generous amount of the simple syrup – this will help keep the cake moist, especially if being stored in the fridge.

To start the assembly, simple take your plate/board/stand and smear a small blog of buttercream on it – this will act as the glue that keeps this cake in place. Then place your first layer and press it down to secure it in place. Top this layer of cake with buttercream and strawberry, then top with your second layer of cake and top that with a layer of buttercream and blueberry jam. Repeat the alternative layers until you have used up all of your cake. It may not look the best now but once sliced into – trust the process.

Now coat the entire cake with a generous layer of buttercream, spread and level it as much as you may need. It may take a few attempts to get an end result your happy result with.

Apply the white chocolate drip by simply warming up some white chocolate spread, then drip it down the cake – space the drips as much or as little as you’d like! Chill in the fridge for a short while, just to allow the drip to firm up.

Place the rippled buttercream mixed with a piping tip of your choice. Pipe around the edges until you’re happy and top then top each of the rosettes with sprinkles and  a meringue kiss.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

When it comes to biscuits, everybody has a top 3, even if bourbon biscuits aren’t on your list – they may be about to be added to that.

When it comes to brownies, adding more chocolate is only ever a good thing, right? Well these chocolate biscuits with a chocolate creme filling will only make the brownies even better – trust me.

This is my classic brownie batter, simply with a twist. So, if you like the biscuit barrel classic, the is certainly one for you to make.

For those wondering, no these biscuits don’t contain any actual bourbon.

Anyway, let’s get started, shall we?

Ingredients:

210g butter, melted.

340g granulated sugar.

3 eggs.

1.5 tsp vanilla extract.

65g cocoa powder.

150g plain flour.

100g milk chocolate chips.

100g bourbon biscuits, roughly broken.

80g Bourbon biscuit spread (or just chocolate spread).

Extra Bourbon biscuits for the top.

Method:

Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9 inch baking pan with parchment paper.

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.

Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier. You will also want to add in the vanilla extract in at this stage.

After that you can add in the plain flour, chocolate chips and Bourbon biscuits and fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.

Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need, place on top as many or as few bourbon biscuits as you’d like, then place in the oven and bake for 25-30 minutes, it should be a little more baked around the edges and a little softer in the centre.

Once the brownies are baked, leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense  and easier to cut up – this isn’t essential but really helps.

When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense, fudgey and biscuity goodness. The more sweet treats the better – don’t even try to disagree.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Although it may be last few days of June – you still have time to celebrate pride month with this rainbow fudge.

Keeping things simple with a very easy 5 ingredient fudge, although out may be vanilla flavoured – this doesn’t make it boring, trust me on this one. It’s brightly coloured and will stand out a mile off, making it the perfect statement piece to make.

Just because I’m making it for pride month, doesn’t mean you have to. I made this in response to someone being heavily homophobic, so enjoy! You can always make it for themed parties or events – the choice is yours.

If you’re looking for another rainbow recipe, I have this rainbow cake – check it out.

Anyway, let’s get started, shall we?

Ingredients:

1kg white chocolate, roughly broken.

750ml condensed milk.

Salt.

3 tsp vanilla extract.

Rainbow food colours (red, orange, yellow, green, blue and purple. Pastes are more concentrated but gels will work).

Method:

To get started, I recommend weighing up the ingredients – separating the white chocolate and condensed milk into 6 equal portions, using digital scales for accuracy. Into the condensed milk, you can add in the vanilla extract.

Before you get started on the recipe, don’t forget to prepare your baking tin. Take some tin foil and press it into place, brushing it all over with some flavourless oil – set aside until needed later on.

Place a small-medium saucepan on the hob over a medium-high heat, it should be at a gentle simmer. ensure the pan has been filled with enough water in, so it doesn’t boil dry nor touch the bottom of the bowl.

into a heatproof bowl, place in the white chocolate, condensed milk, vanilla extract and a pinch of salt. Give a brief mix together, then place over the heat and stir continuously until the chocolate has melted and everything has come together – this doesn’t take too long but keep your eye on it. It will go from the elements to a thick but spreadable consistency – this is what you’re looking for.

Remove from the heat, mixing well, then add in the food colouring of choice. I recommend starting with the purple, so the layers are accurate but you can do them in whichever order you’d like.

Into your prepared tin, add your first layer. I found it a little difficult to spread, due to adding a little too much oil. Once you have out spread out and as level as can be, you can place into the fridge and allow to chill for at least 30 minutes.

Repeat the process with the remaining layers. At first, you may think the layers are too thin and won’t show – don’t worry. They show well in the centre, if done properly. Once you get to the final layer, which should be red, I added a generous dashing of rainbow sprinkles on top, this was just to further add rainbow to the end result. I like to then leave it for at least 3 hours to chill in the fridge but overnight will be fine.

When you come to slicing everything up, take a knife and place in boiling water first, then wipe in-between use, placing back into the water to make it easier to slice up.

Enjoy as soon as possible but if stored in an airtight container, keep in the fridge and the fudge should last for about 1 month.

Anyway, thats how easy it is to make fudge and this rainbow fudge is even better! So, don’t forget to give it a try soon!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.