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It’s officially December 1st – which means only one things… It’s bakemas!

I have probably said it each and every year but it comes around so so quickly… Like I can’t believe it’s already December. We are here and I have a brilliant selection of recipes to share with you throughout the month – some super festive and others not so, giving a balance for those who do and don’t celebrate the holidays.

So, to kick off the start of bakemas 2023 I have these white chocolate and cranberry baked cheesecake slices – quite a mouthful but well worth it, I promise.

Starting with a custard cream biscuit base, topped with a vanilla and white chocolate cheesecake, studded with white chocolate chips and dried cranberries – the finished with swirls of cranberry sauce to enhance that final product.

Anyway, lets get started, shall we?

Ingredients:

Base:

250g custard cream biscuits.

50g melted butter.

Cheesecake:

500g soft cheese, room temperature.

150g granulated sugar.

75g plain flour.

175g sour cream (or plain natural yogurt).

2 tsp vanilla extract.

3 eggs.

250g white chocolate, melted and cooled.

100g white chocolate chips.

150g dried cranberries.

Cranberry sauce (as much as you’d like, around 80g approx.)

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 your ingredients, line a 9×9 inch square baking tin, get any equipment you may need – such as a mixing bowl and whisk and finally get your oven preheated to 180˚c/350˚f.

To start, you’ll want to make there base. Simply place the custard cream biscuits into a food processor and blitz them until they are a finer crumb – add in melted butter and blitz again until well combined.

Transfer the biscuit mixture into the base of your lined baking tin, then spread and level it out as best as you can – compact it down as you do so, ensuring it’s as level as possible. Chill until needed, a little later on.

For the cheesecake, start by grabbing a mixing bowl and placing in all of the ingredients – not including the white chocolate chips, dried cranberries or dried cranberries.

Give the ingredients all a good mix until they are fully incorporated and the consistency of the mixture has become a more viscous.

Now go ahead and add in the white chocolate chips and dried cranberries and fold these in until they are fully incorporated – try to do this in as few folds as possible to prevent from overmixing the mixture.

Scrape the bowl down, then transfer the mixture on top of the biscuit base – smooth and level it as best as you can. On top, place dollops of cranberry sauce and swirl it around using a butter knife.

Cover with foil and bake in the oven for 40-45 minutes or until slightly jiggly in the centre.

Once baked, allow to cool fully before you attempt to slice them up. I like to refrigerate them before slicing as it makes things much easier – less messy!

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.

A cinnamon roll, for me is a classic. It’s something thats made available and most times they’re good BUT thats my bias, as cinnamon rolls are probably my favourite baked good of all times. The thing that makes these different is that they are completely vegan – trust me, they’re good!

You don’t have to be a vegan to enjoy these, they taste just like a standard cinnamon roll – believe it or not. You have the soft dough, filled with a slightly spiced cinnamon brown sugar mix and finished with a glaze, which is delightful – considering you’d use cream cheese but Oatly have an amazing alternative which works so so well in this recipe – thats the one I used for this recipe but feel free to use whatever brand you’d like.

I know that cinnamon rolls can be enjoyed all year round, I just think they are better in the cooler months like we are in now BUT soon it will be bakemas  2023 – I can’t wait!

If this sounds like a recipe you’d like to try, why don’t you give it a try – they’re quick and easy and take next to no time to make.

Anyway, lets get started, shall we?

Ingredients:

Dough

600g strong white bread flour.

5g salt.

15g sugar.

1/2 tsp ground cinnamon.

7-10g dried yeast.

90ml oil.

195ml water.

190ml alternative milk.

Filling:

80-100g vegan spread/butter alternative.

50-70g light brown sugar.

Ground cinnamon (as much or as little as you’d like – the choice is all yours).

Glaze:

150g vegan soft cheese.

120g vegan butter alternative.

400g icing sugar.

1-2 tsp vanilla extract.

Method:

Before you get into any baking, you’ll want to do some prep work first. Take the time to weigh up all the ingredients, lightly oil a bowl and get any equipment ready. When the time comes, preheat your oven to 180˚c/350˚f.

To start on the bread dough, place the bread flour and salt into a bowl and give it a good mix to incorporate the two together.

Then place the remaining ingredients into the bowl, then mix them all together on a low speed for 2 minutes, followed by a further 4-6 minutes on a medium-high speed until a dough has formed. The dough should be soft, if it’s very sticky, add a little flour.

Knead the dough until the dough is smooth and elasticated – this is depending on how well mixed it was in the first place. You can then process the dough straight away by placing into a lightly oiled bowl, covering with clingfilm and leaving somewhere warm until it has doubled in size, usually about an hour or so would be idea for this recipe.

After the first proof is done, lightly flour your counter and know the dough back. This is the process of removing the gases from the dough that have bolt ups during the first proof.

You’re looking for the dough to be around 30cm x 20cm, it should be rectangular, so roll out your dough using a rolling pie to achieved desired results.

Spread the room temperature butter all over the top of the dough, getting as even layer as possible. You can then go ahead sprinkle over the light brown sugar, again ensuring even coverage all over and to finish the filling, sprinkle over ground cinnamon (use as much or as little as you’d like – I used a lot as I really like cinnamon).

I’m making a half batch for this recipe but I have provided you with the full recipe, so you can make 8-12, depending on how many you’d like or the size of the cinnamon rolls.

I take my dough and cut it into 6 equal parts (trimming away any messy edges from the outer edge), roll them up into 6 rolls (you can do it any other way that works for you also, the is the way I like and prefer, personally).

Place the rolls into a lined 9×13 inch baking pan and cover with clingfilm, leave somewhere warm and allow them to prove until they have risen well, they should be batched together by the end of the time. How long this will take will vary on how warm it is – try not to exceed 30-35˚c.

Once you see the rolls have just about proved to the right amount, preheat your oven to 180˚c/350˚c.

ake in your preheated oven at 180˚c/350˚f for 20-25 minutes or until golden brown.

While your cinnamon rolls are baking in the oven, it’s the perfect time to make the glaze, which will top the rolls.

Into your mixing bowl of choice, place the cream cheese, butter, icing sugar and vanilla extract. Beat together on a medium-high speed until all of the ingredients have become fully combined and there mixture is smooth and well combined.

Set the cream cheese icing aside until its needed later.

Now that the cinnamon buns are baked, remove from the oven and allow to cool down, almost fully before you finish them off.

Now you can start to add the glaze on to the buns, adding as much or as little as you’d like, its really up to you and your preference.

These are a little different but honestly, they taste so good – you’ll be missing out if you didn’t make them.

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.

Halloween is just a round the corner, so why not celebrate with a bakery classic – the cinnamon roll. I have made this version a little differently so they reflect the halloween theme a little better – with an orange coloured cinnamon roll topped with green cream cheese icing.

I won’t lie, I love a cinnamon roll – they’re probably my favourite baked good to eat and make.

Although these aren’t too festive for halloween, they’ll add a little something to your celebration, I promise you that much.

Anyway, lets get started, shall we?

Ingredients:

Dough:

600g strong white bread flour.

1 tsp salt.

15g granulated sugar.

7-10g dried yeast.

90ml flavourless oil.

385ml water/milk (warmed slightly).

Orange food colouring paste.

Filling:

175g butter, room temperature.

175g light brown sugar.

ground cinnamon (as much or as little as you’d like).

Cream cheese icing:

85g soft cheese, at room temperature.

60g butter, at room temperature.

200g icing sugar.

1 tsp vanilla extract.

Red food colouring.

Methods:

Before you get into any baking, you’ll want to do some prep work first. Take the time to weigh up all the ingredients, lightly oil a bowl and get any equipment ready. When the time comes, preheat your oven to 180˚c/350˚f.

To start on the bread dough, place the bread flour and salt into a bowl and give it a good mix to incorporate the two together.

Then place the remaining ingredients into the bowl, then mix them all together on a low speed for 2 minutes, followed by a further 4-6 minutes on a medium-high speed until a dough has formed. The dough should be soft, if it’s sticky, add a little flour.

Knead the dough until the dough is smooth and elasticated. This takes around 5-7 minutes, depending on how well mixed it was in the first place. You can then process the dough straight away by placing into a lightly oiled bowl, covering with clingfilm and leaving somewhere warm until it has doubled in size, usually about an hour or so would be idea for this recipe.

You’re looking for the dough to be around 30cm x 20cm, it should be rectangular, so roll out your dough using a rolling pie to achieved desired results.

Spread the room temperature butter all over the top of the dough, getting as even layer as possible. You can then go ahead sprinkle over the light brown sugar, again ensuring even coverage all over and to finish the filling, sprinkle over ground cinnamon (use as much or as little as you’d like – I used a lot as I really like cinnamon).

I’m making 8 larger cinnamon rolls, rather than my usual smaller version. I take my dough and cut it into 8 equal parts (trimming away any messy edges from the outer edge), roll them up into 8 rolls (you can do it any other way that works for you also, the is the way I like and prefer, personally).

Place the rolls into a lined 9×13 inch baking pan and cover with clingfilm, leave somewhere warm and allow them to prove until they have risen well, they should be batched together by the end of the time. How long this will take will vary on how warm it is – try not to exceed 30-35˚c.

Once you see the rolls have just about proved to the right amount, preheat your oven to 180˚c/350˚c.

ake in your preheated oven at 180˚c/350˚f for 20-25 minutes or until golden brown.

While your cinnamon rolls are baking in the oven, it’s the perfect time to make the cream cheese icing which will top the rolls.

Into your mixing bowl of choice, place the cream cheese, butter, icing sugar and vanilla extract. Beat together on a medium-high speed until all of the ingredients have become fully combined and there mixture is smooth and well combined – if you’re making the glaze green like I did, add enough green colouring to achieve your desired colour.

Set the cream cheese icing aside until its needed later.

Now that the cinnamon buns are baked, remove from the oven and allow to cool down, almost fully before you finish them off.

Now you can start to add the cream cheese icing on to the buns, adding as much or as little as you’d like, its really up to you and your preference.

These are a little different but honestly, they taste so good – you’ll be missing out if you didn’t make them.

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.

We’re officially in Autumn now and its time to share all the best autumnal recipes – starting with these apple pie blondies.

I’ve taken the classic blondie we know and love, then gave it a little twist. It’s nothing crazy, I had some left over apple sauce in the fridge that was taking up space and needed to be used up, so while shopping – I found these mini apple pies and there was 9 in a box, which is perfect for the amount of portions I usually slice my blondies into… That’s a sign if anything.

If you like apple pie and white chocolate blondes, this is probably a good recipe for you – so why don’t you try it and share the results with your friends, family and others to celebrate? Plus isn’t it nice to share, right?

Anyway, lets get started, shall we?

Ingredients:

250g  chocolate.

165g butter.

200g golden caster sugar.

235g plain flour.

1/2 tsp salt.

4 eggs.

1.5 tsp vanilla extract.

200g blonde chocolate chips.

Chunky apple sauce (I used homemade but feel free to use shop bought).

9 mini apple pies (I used the Mr Kipling branded ones but feel free to se whichever yo can get your hands on).

Method:

Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 9 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.

Into a heatproof bowl, place your butter and blonde chocolate and melt them in a microwave in 10 second intervals, try your best not to get the mixture too hot. If this happens, the mixture may split.

Add in the sugar and whisk until its fully incorporated – I opted to sed gold caster sugar here as it works very well with white chocolate and apple but feel free to use regular caster sugar.

Now you can add the eggs and whisk until they have been fully worked into the mixture – now is also the perfect time to add in the vanilla extract.

Take the flour and chocolate chips, then add them into the mixture – mix/fold them in until they are fully incorporated.

Grab your lined 9×9 tin and pour your blondie batter into the tin and level it out as best you can.

Now take the apple sauce  and place dollops over the top of the blonde batter and use something like a butter knife to swirl the spread around and it should have swirls on top of the batter.

Place in the preheated oven and bake for about 25-30 minutes or until a tester comes out clean when inserted into the centre

Once they are fully baked, remove from the oven and finish them off. Take the mini apple pies and place them on top, you might have to use a little force as the blondies have baked.

Allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.

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

As we make our way towards the end of the year, we can finally enjoy the last of all the autumnal recipe – including these sticky toffee blondies

Inspired by the classic sticky toffee pudding – these blondies are so rich and indulgent, you get all the elements of the pudding version just in a blondie form.

It sounds really weird to say but using dark brown sugar really adds some caramel notes, the use of dates make for that classic flavour – I have also added some pecans as it works so well with this recipe but feel free too leave these out, if you can’t have them or don’t like them.

Anyway, I won’t waste anymore time as this recipe may just become your new favourite. Anyway, lets get started, shall we?

Ingredients:

200g white chocolate.

165g butter.

200g dark brown sugar.

4 eggs.

100g medjool dates, chopped small.

50g white chocolate chips.

235g plain flour.

1/2 tsp salt.

Caramel (for swirling around the blondie batter)

100g pecans, roughly chopped.

Method:

Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.

Into a heatproof bowl, place your butter and white chocolate and melt them in a microwave in 20-30 second intervals, try your best not to get the mixture too hot. If this happens, the mixture may split.

Once the butter and chocolate are melted, add in your sugar and straight away whisk it in, until it has been fully incorporated.

Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.

Next you can add in the plain flour, salt, white chocolate chips, pecans and dates. Fold everything together until the dry ingredients have been fully incorporated, try your best not to over mix.

NTake your lined cake tin and pour your blondie batter into the tin and level it out as best you can.

Grab your caramel and warm it in the microwave to make them a little more fluid – then take dollops and place on top of the blondie batter and just swirl it around until you have a marble effect (might not be able to see it too well as they’re similar colours but you will have pockets of caramel).

Place in the preheated oven and bake for about 30-32 minutes or until a tester comes out clean when inserted into the centre

Once they are fully baked, remove from the oven and allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.

Cut them up however much you’d like to/need to, I went with 8 portions but feel fee to do whatever suits you and your occasion.

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.

Cookie dough is a good idea right? Especially the edible version – containing no egg, so it can be eaten raw safely.

These cupcakes may have been one the best things I’ve made this year, simply down to the fact that they are so simple… A chocolate chip and vanilla cupcake, topped with a rich and buttery vanilla buttercream and finished with chocolate chips and edible cookie dough square.

If you’re like me and you remember cookie dough being a trending flavour (welcome to the oldies club), this was most popular a while back but hasn’t ever really died out – thankfully as I love a good edible cookie cough.

Raw? Never – not with me. I always like to make sure that when you’re making something like cookie dough is that there is no egg and the ingredients like flour, which is cooked off to make it safe for consumption.

Anyway, let’s get started, shall we?

Ingredients:

Cupcakes:

175g butter.

175g granulated sugar.

2 eggs.

1 tsp vanilla extract.

175g plain flour.

1 tsp baking powder.

75g dark chocolate chips.

Buttercream:

125g granulated sugar.

31ml water.

35g egg yolk.

1 whole egg.

250g butter, room temperature.

Decoration:

Dark chocolate chips.

Edible cookie dough(I haven’t shared it on this recipe, but have it open another recipe that I have shared in the past)

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.

Start by beating the butter and light brown sugar together until they are lighter and fluffier in colour and consistency.

You can then go ahead and add in the eggs, one at a time beating well in-between addition. Add in the vanilla extract and mix until fully incorporated.

Give the bowl and good scrapping down just to incorporate any bits that may not have been fully incorporated.

Go ahead and add the dry ingredients, in addition to the chocolate chips.

Mix all of the dry ingredients into the batter and mix just until a clear batter has formed – try not to over-mix at this stage, otherwise the cupcakes will have a tough texture.

Transfer the cake batter into the cases, I choose to use a piping bag but you can also use spoons to scoop the mixture in. Ensure they are filled around 3/4 or 2/3 of the way full, then transfer the cupcake tray into the preheated oven and bake for around 20-22 minutes or until well rises (or better, when a tester is inserted into the centre, it comes out clean).

While the cupcakes are baking, its the perfect time to make the buttercream.

Before you get started on any aspect of the recipe, you’ll want to do some prep work. I recommend starting by weighing up all of your ingredients, grabbing your stand/hand mixer and don’t forget to grab a spatula and thermometer.

To start on the recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.

While you’re waiting for your mixture to come up to temperature, you can work on the egg part.

Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.

Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.

Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.

Add in the vanilla and whisk until everything has been fully incorporated. I also add in the caramel, mixing until its fully incorporated.

If you think the mixture is too loose, don’t worry. Continue to mix it over a high speed until it thickens and place in the fridge and chill until firm.

To finish up the decorating, you’lll want to pipe the buttercream on with your choice of nozzle in a piping bag and pipe on as much or as little as you’d like, scatter over some more chocolate chips, then finish with a swore of the edible cookie dough that you mad earlier on.

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.

This time around, im showing you hot to make baked biscoff cheesecake slices – a bit of a mouthful but totally worth it.

If you like baked style cheesecake and biscoff, this is the bake you need to make asap.

Starting with a buttery biscoff base, topped with a creamy baked cheesecake and finished with a layer of crunchy biscoff spread and biscoff crumbs. What’s not to like about this? It’s a very decadent treat but worth it all the same.

This is quite an easy and quick baked to make, perfect for weekend baking. So, why don’t you add this to your list of things to-do this weekend? I promise that you won’t regret it!

Anyway, lets get started, shall we?

Ingredients:

Base:

250g biscoff biscuits.

100g butter, melted.

Cheesecake Layer:

500g soft cheese, room temperature.

150g granulated sugar.

75g plain flour.

175ml sour cream.

2 tsp vanilla extract.

3 eggs.

Topping:

400g biscoff spread (smooth or crunchy).

Biscoff crumbs.

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 your ingredients, line a 9×9 inch square baking tin, get any equipment you may need – such as a mixing bowl and whisk and finally get your oven preheated to 180˚c/350˚f.

To start, you’ll want to make their base. Simply place the biscoff  biscuits into a food processor and blitz them until they are broken down, I like them a little chunkier, for texture – add in melted butter and blitz again until well combined.

Transfer the biscuit mixture into the base of your lined baking tin, then spread and level it out as best as you can – compact it down as you do so, ensuring its as level as possible. Set aside until needed a little later on.

For the cheesecake, start by grabbing a mixing bowl and placing in the soft cheese and sugar and whisk until its lighter and fluffier in colour and consistency.

Add in the eggs and sour cream, giving them a good whisk until they are incorporated into the mixture – you will have noticed a change in consistency, this is normal due to the amount of moisture being added. whisking well then add in the vanilla extract and whisk further until fully incorporated.

Finally you can add in the plain flour and whisk until it’s fully incorporated, being careful not to over-mix the mixture once the flour is added.

Scrape the bowl down, then transfer the mixture on top of the biscoff biscuit base – on top of the cheese cake layer. Cover with foil and bake in the oven for 40-45 minutes or until slightly jiggly in the centre.

Once baked, allow to cool fully before you finish them off. Simply take the warmed biscoff spread and spread it about and scatter over some biscoff crumbs  then chill in the fridge.

 I like to refrigerate them before slicing as it makes things much easier – less messy!

Once you’re ready, you can go ahead ands slice them into as many or as few slices as you’d like. I went with 9 but these were very generous!

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.