Baking with Elliott

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Cinnamon Roll Cake

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This Cinnamon Roll Cake takes the familiar flavours of a classic cinnamon roll and turns them into a simple, soft cake that is ideal for the autumn months. Instead of working with a yeasted dough, the recipe uses an easy brown sugar cake batter, with part of the mixture enriched with ground cinnamon before the two are layered together to create a gentle swirl throughout the sponge.

The light brown sugar gives the cake a deeper, slightly caramelised sweetness, while the cinnamon brings the warmth you would expect from a traditional cinnamon roll. The finished cake is soft, tender and full of spice without being too heavy, making it a straightforward alternative when you want those familiar flavours in a quicker format.

A smooth cream cheese icing finishes the cake, adding a little tang to balance the sweetness of the sponge. Spread over the top in a spiral-style finish, it gives the cake the look and flavour profile of a cinnamon roll while still keeping the recipe firmly in easy cake territory.

Anyway, lets get started, shall we?

 

Ingredients

For the Cake

  • 320g self-raising flour
  • 270g light brown sugar
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • Pinch of salt
  • 350ml whole milk
  • 15ml white vinegar
  • 1 tsp vanilla extract
  • 90ml vegetable oil
  • 15–30g ground cinnamon, depending on your taste preference

 

For the Cream Cheese Icing

  • 75g soft cheese
  • 60g butter
  • 200g icing sugar
  • 1 tsp vanilla extract

 

Method

Before starting the recipe, take a few minutes to prepare everything you will need. Weigh out all of your ingredients, line an 8-inch cake tin with baking parchment and gather your equipment, including a mixing bowl and silicone spatula. Preheat the oven to 180°C/350°F.

Begin by making a simple buttermilk-style mixture. Pour the whole milk into a jug, add the white vinegar and whisk briefly to combine. Leave the mixture to stand for 5–10 minutes, until it begins to look slightly separated.

While the milk mixture is resting, place the self-raising flour, light brown sugar, baking powder, bicarbonate of soda and salt into a large mixing bowl. Mix everything together until evenly combined, breaking up any larger clumps of brown sugar as you go.

Add the prepared milk mixture, vegetable oil and vanilla extract to the dry ingredients. Mix until everything is just combined and you have a smooth cake batter. Take care not to overmix, as this can affect the texture of the finished cake.

Divide the batter evenly between two bowls. You can use scales for a more precise result, or simply divide it by eye.

Add the ground cinnamon to one half of the batter and mix until fully incorporated.

Spoon alternating amounts of the plain brown sugar batter and cinnamon batter into the prepared cake tin, layering the two mixtures on top of one another. As the cake bakes, this will create a subtle cinnamon swirl running through the sponge.

Transfer the cake to the preheated oven and bake for approximately 25–30 minutes, or until well risen and a cake tester or skewer inserted into the centre comes out clean.

Once baked, remove the cake from the oven and allow it to cool completely before adding the icing.

Make the Cream Cheese Icing

While the cake is cooling, prepare the cream cheese icing.

Place the soft cheese, butter, icing sugar and vanilla extract into a mixing bowl. Beat on a medium-high speed until the ingredients are fully combined and the icing is smooth and creamy.

Set the cream cheese icing aside until the cake is completely cool.

Decorate

Once the cake has cooled, spread or pipe the cream cheese icing over the top. You can finish it in a spiral pattern to give the cake the appearance of a cinnamon roll.

Place the finished cake into the fridge briefly to allow the icing to firm up slightly.

Once set, slice into as many or as few pieces as you like and serve.

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. 

Pumpkin Bread | Pumpkin Loaf Cake

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This Pumpkin Loaf Cake is a simple autumn bake that puts pumpkin and warm spices firmly at the centre. Pumpkin purée gives the loaf a soft, moist texture and its characteristic colour, while a generous amount of pumpkin spice brings warmth and depth without needing any additional toppings or decoration.

Light brown sugar complements the pumpkin particularly well, adding a subtle caramel note alongside the sweetness of the granulated sugar. Cinnamon and the other warming spices in the pumpkin spice mix give the loaf its distinctly seasonal flavour, while the oil helps keep the crumb tender and moist.

The result is an uncomplicated pumpkin cake with a soft crumb, plenty of spice and a rich autumnal flavour. Served simply by the slice, this Pumpkin Loaf Cake is an easy way to make the most of pumpkin during the cooler months and works particularly well when you want something straightforward but still full of flavour.

Anyway, lets get started, shall we?

 

Ingredients

Pumpkin Loaf Cake

  • 90ml whole milk
  • 1 tsp white vinegar
  • 120ml flavourless oil
  • 320g pumpkin purée
  • 120g light brown sugar
  • 115g granulated sugar
  • 280g self-raising flour
  • 2¼ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 2½ tsp pumpkin spice mix
  • ½ tsp salt

 

Method

Preheat your oven to 180°C/350°F and line a loaf tin with baking parchment.

Begin by combining the whole milk and white vinegar in a small jug. Give the mixture a quick stir, then set it aside while you prepare the remaining ingredients. This creates a simple buttermilk-style mixture to use in the cake batter.

Place the light brown sugar, granulated sugar, self-raising flour, baking powder, bicarbonate of soda, pumpkin spice mix and salt into a large mixing bowl. Mix everything together until the dry ingredients are evenly distributed.

Add the prepared milk mixture, flavourless oil and pumpkin purée to the dry ingredients. Mix until everything is thoroughly combined and you have a smooth, evenly coloured batter. The finished mixture should have a rich orange colour with visible flecks from the pumpkin and ground spices. Make sure to scrape around the sides and bottom of the bowl so that no pockets of dry ingredients remain.

Transfer the cake batter to the prepared loaf tin and gently level the surface, giving the tin a light jiggle if necessary to help the mixture settle evenly.

Place the loaf into the preheated oven and bake at 180°C/350°F for approximately 40–45 minutes, or until well risen and a cake tester or skewer inserted into the centre comes out clean.

Once baked, remove the loaf from the oven and allow it to cool completely.

Once cooled, slice the Pumpkin Loaf Cake into portions and serve.

Cornflake Tart Blondies

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These Cornflake Tart Blondies take the familiar flavours of an old-school cornflake tart and combine them with a rich white chocolate blondie base. The result is a bake with plenty of contrast: soft, dense blondie underneath, a layer of strawberry jam running through the top, and a crisp, sticky cornflake topping finished with golden syrup.

The white chocolate blondie base brings sweetness and a slightly fudgy texture, while the strawberry jam adds a sharper fruitiness that helps balance the richness. On top, the cornflakes are coated in a buttery golden syrup mixture, giving them the same caramelised flavour and crunch associated with the classic tart.

It is the combination of textures that makes these Cornflake Tart Blondies particularly satisfying. You get the softness of the blondie, the sticky jam layer and the crisp cornflake topping in every slice, creating a bake that feels familiar while still being a little different from a standard tray of blondies.

Anyway, lets get started, shall we?

Ingredients

For the Blondies

  • 250g white chocolate
  • 165g butter
  • 3 eggs
  • 200g granulated sugar
  • 235g plain flour
  • 1 tsp vanilla extract
  • 100g white chocolate chips
  • 150g Strawberry jam

 

For the Cornflake Topping

  • 230g golden syrup
  • 110g butter
  • 80g granulated sugar
  • Pinch of salt
  • 170g cornflakes

 

Method

Before starting the blondies, take a few minutes to prepare everything you will need. Weigh out your ingredients, line a 9-inch square baking tin with baking parchment and gather your equipment. Preheat the oven to 180°C/350°F.

Make the Cornflake Topping

Place the golden syrup, butter, granulated sugar and salt into a small saucepan. Set the pan over a medium heat and allow the ingredients to begin melting together.

Once the butter has started to melt, stir the mixture continuously until everything is completely melted, smooth and well combined.

Place the cornflakes into a large mixing bowl, then pour over the warm golden syrup mixture. Stir thoroughly but gently until all of the cornflakes are evenly coated.

Set the cornflake mixture aside while you prepare the blondie base.

Make the Blondies

Place the butter and white chocolate into a heatproof bowl and melt together in the microwave in 30-second intervals, stirring well between each one.

Take care not to overheat the mixture, as white chocolate can split if it becomes too hot. Once completely melted and smooth, set it aside briefly.

Add the granulated sugar to the melted white chocolate mixture and whisk until well incorporated.

Add the eggs one at a time, whisking well after each addition before adding the next. Add the vanilla extract and mix until combined.

Sift in the plain flour, then add the white chocolate chips. Fold everything together just until no streaks of flour remain, taking care not to overmix the batter.

Transfer the blondie batter to the prepared tin and spread it into an even layer, making sure the mixture reaches right into the corners.

Spoon approximately 150g of strawberry jam over the top of the blondie batter, then gently swirl it through the surface.

Take the prepared cornflake mixture and carefully spoon it over the blondie base. Spread it out evenly, working gently so that the cornflakes sit on top rather than being pressed too deeply into the batter.

Transfer the tin to the preheated oven and bake for approximately 30–35 minutes, or until the cornflake topping is golden and the blondies are baked through.

Once baked, remove the tin from the oven and leave the blondies to cool completely before slicing. I chilled mine overnight, which makes them particularly easy to cut into neat pieces.

Once fully cooled and set, slice into as many or as few pieces as you 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. 

Coffee Crisp Cupcakes

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These Coffee Crisp Cupcakes layer chocolate, coffee and caramelised brown sugar flavours into a rich but well-balanced bake. A soft chocolate cupcake forms the base, with its centre generously filled with Coffee Crisp spread so that every cake has an extra hit of creamy chocolate-coffee flavour hidden inside.

The cupcakes are topped with a smooth brown sugar buttercream enriched with Coffee Crisp spread. Using light brown sugar brings a subtle caramel depth to the buttercream, which works particularly well against the cocoa in the sponge and complements the coffee notes without overpowering them. The cooked sugar and egg method also creates a buttercream that is silky and noticeably lighter in texture than a traditional icing sugar-based frosting.

To finish, each cupcake is topped with an additional spoonful of Coffee Crisp spread and a mini Coffee Crisp bar. The combination of tender chocolate sponge, creamy filling, silky buttercream and the contrasting texture of the chocolate bar makes these Coffee Crisp Cupcakes particularly satisfying, with the coffee and chocolate running consistently through every layer.

Anyway, lets get started, shall we?

 

Ingredients

For the Chocolate Cupcakes

  • 350ml milk
  • 25ml white vinegar
  • 90ml vegetable oil
  • 1 tsp vanilla extract
  • 250g granulated sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 280g self-raising flour
  • 50g cocoa powder

For the Brown Sugar Coffee Crisp Buttercream

  • 125g light brown sugar
  • 35ml water
  • 35g egg yolks
  • 1 whole egg
  • 250g butter, at room temperature
  • 1 tsp vanilla extract
  • Coffee Crisp spread

For the Filling and Decoration

  • Coffee Crisp spread
  • Mini Coffee Crisp bars

 

Method

Before starting the recipe, prepare all of your ingredients and equipment. Line a muffin tin with cupcake cases and preheat the oven to 180°C/350°F.

Make the Chocolate Cupcakes

Begin by making a quick buttermilk alternative. Pour the milk into a jug, add the white vinegar and stir briefly to combine. Leave the mixture to stand for 5–10 minutes, then add the vegetable oil and vanilla extract and mix together.

While the milk mixture is resting, place the granulated sugar, baking powder, bicarbonate of soda, self-raising flour and cocoa powder into a large mixing bowl. Mix until evenly combined, making sure there are no obvious lumps of cocoa remaining.

With the mixer running on a medium speed, gradually pour the wet ingredients into the dry ingredients. Once everything has been added, increase the speed to medium-high and mix until you have a smooth, evenly combined chocolate cake batter.

Once the batter is ready, use it straight away. The raising agents begin working as soon as the wet and dry ingredients are combined, so there is no need to leave the mixture standing.

Divide the batter evenly between the prepared cupcake cases, filling each approximately three-quarters full. Transfer the tray to the preheated oven and bake until the cupcakes are well risen and baked through. Bake for 20-22 minutes (or until. tester comes out clean).

Once baked, remove the cupcakes from the oven and leave them to cool briefly in the tin before transferring them to a cooling rack. Allow them to cool completely before filling and decorating.

Make the Brown Sugar Coffee Crisp Buttercream

To make the buttercream, place the light brown sugar and water into a small to medium saucepan. Stir briefly to combine, then place the pan over a medium-high heat.

Heat the sugar syrup until it reaches 121°C. A sugar thermometer is particularly useful here, as reaching the correct temperature is important for the consistency of the finished buttercream.

While the sugar syrup is coming up to temperature, place the egg yolks and whole egg into the bowl of a stand mixer. Whisk on medium-high speed until the mixture becomes pale, thick and has increased significantly in volume.

Once the sugar syrup reaches 121°C, remove it from the heat. Reduce the mixer to a low speed and carefully pour the hot syrup into the egg mixture in a slow, steady stream. Try to pour the syrup down the side of the bowl rather than directly onto the whisk.

Once all of the syrup has been added, increase the mixer to high speed and continue whisking until the mixture has increased in volume and cooled considerably. The bottom of the mixing bowl should feel cool enough to comfortably touch with the back of your hand before you begin adding the butter.

With the mixer running, gradually add the room-temperature butter a little at a time, allowing each addition to become incorporated before adding more. The mixture may initially appear quite loose, but continue whisking as you add the butter; it should gradually thicken and develop a smooth, creamy buttercream consistency.

Add the vanilla extract and whisk again until fully incorporated.

If the buttercream still appears particularly soft, continue whisking on high speed to encourage it to thicken. If necessary, place it into the fridge briefly to firm up before mixing again.

Finally, add the Coffee Crisp spread and mix until it is evenly incorporated throughout the buttercream.

Assemble the Cupcakes

Once the chocolate cupcakes are completely cool and the buttercream is ready, you can assemble and decorate them.

Using a cupcake corer or small sharp knife, remove a section from the centre of each cupcake. Generously fill each cavity with Coffee Crisp spread.

Transfer the brown sugar Coffee Crisp buttercream to a piping bag fitted with your chosen nozzle and pipe it onto each cupcake. You can use as much or as little buttercream as you prefer, depending on the finish you want.

Top each swirl of buttercream with a small spoonful or blob of Coffee Crisp spread, then finish with a mini Coffee Crisp bar.

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. 

Salted Caramel Pretzel Ring Doughnuts

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These Salted Caramel Pretzel Ring Doughnuts bring together soft, freshly fried doughnuts with rich chocolate, buttery caramel and a touch of salt. The lightly cinnamon-spiced vanilla dough provides a simple, fluffy base for the toppings, allowing the contrasting flavours and textures to take centre stage without becoming overly sweet.

Once fried until golden, each ring doughnut is dipped into a smooth dark and milk chocolate ganache, giving it a rich, glossy finish. A drizzle of salted caramel adds sweetness with a subtle savoury edge, while mini salted pretzels bring plenty of crunch. Caramel fudge pieces add a softer, chewy texture, and a scattering of gold nonpareils finishes everything with a little extra decoration.

Chocolate, caramel and pretzel are a particularly good combination because each component balances the next: the richness of the ganache is offset by the saltiness of the pretzels, while the caramel ties the sweeter elements together. With their soft centres, crisp fried exterior and generous selection of toppings, these salted caramel doughnuts are as much about texture as they are flavour.

Anyway, lets get started, shall we?

 

Ingredients

For the Doughnuts

Dough

  • 600g strong white bread flour
  • 5g salt
  • 15g sugar
  • ½ tsp ground cinnamon
  • 7–10g dried yeast
  • 90ml oil
  • 385ml whole milk
  • Oil, for frying

Ganache Topping

  • 150g double cream
  • 100g dark chocolate
  • 50g milk chocolate
  • 30g butter, at room temperature

Decoration

  • Salted mini pretzels
  • Salted caramel, for drizzling
  • Caramel fudge pieces
  • Gold nonpareils

 

Method

Begin by weighing out all of your ingredients and preparing your equipment. Lightly oil a large bowl and set it aside for proving the dough.

To make the dough, place the strong white bread flour and salt into the bowl of a stand mixer and briefly stir together. Add the sugar, ground cinnamon, dried yeast, oil and whole milk. Using the dough hook attachment, mix on a low speed for 2 minutes, then increase to medium-high and continue mixing for a further 4–6 minutes, or until a soft, smooth dough has formed.

The dough should be soft and slightly tacky rather than excessively sticky. If necessary, incorporate a small amount of additional flour, taking care not to add too much. Continue kneading until the dough is smooth and elastic.

Transfer the dough to the prepared bowl, cover and leave to prove in a warm place for approximately 1 hour, or until doubled in size.

Once risen, knock the dough back to release the gases that have built up during the first prove. Transfer it to a lightly floured work surface and roll it out to approximately 1cm thick.

Using a 4-inch round cutter, cut out the doughnuts. Use a large piping nozzle or similarly sized small round cutter to remove the centre of each one, creating the classic ring shape.

Arrange the shaped doughnuts on a lightly floured or lined tray, leaving enough room between them to expand. Cover loosely with clingfilm and leave to prove somewhere warm for 30–45 minutes, or until noticeably risen and puffy.

Meanwhile, heat the oil for frying to 180°C/350°F. Once the doughnuts have completed their second prove and the oil has reached temperature, carefully lower two doughnuts at a time into the oil.

Fry for approximately 60–90 seconds on each side, or until evenly golden brown. Keep an eye on the temperature of the oil throughout frying, adjusting the heat as necessary to keep it as close to 180°C as possible.

Carefully remove the doughnuts from the oil and transfer them to kitchen paper to drain away any excess. Repeat with the remaining doughnuts, then leave them to cool completely before decorating.

To Make the Ganache

Place the dark chocolate and milk chocolate into a heatproof bowl, then pour over the double cream. Microwave for approximately 90–120 seconds, or until the cream is very hot and almost at boiling point.

Leave for a few moments before stirring everything together until the chocolate has completely melted and the ganache is smooth and glossy. Add the room-temperature butter and whisk until fully incorporated.

I like to leave the ganache to cool slightly before using it. As it cools, it will thicken a little, giving it a better consistency for coating the doughnuts without running straight off the sides.

To Decorate

Once all of the doughnuts have been fried and cooled completely, dip the top of each one into the chocolate ganache, gently turning if necessary to create an even coating.

While the ganache is still wet and tacky, drizzle over the salted caramel. I find a piping bag works particularly well here as it gives you more control over the finished decoration.

Finish each doughnut with mini salted pretzels, caramel fudge pieces and a scattering of gold nonpareils. Allow the ganache to set slightly before serving.

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. 

Stroopwaffle Brownie Cups

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If you’re looking for a simple and tasty recipe – this is the one for you, especially if you lie the combination of caramel and chocolate!

I’ve taken my classic brownie recipe and instead of baking into a 9 inch pan, I’ve split the mixture between 12 muffin cases, filled with caramel and finished with a stroopwafel.

If this sound like the sort of thing you’d like, why not give this recipe a try? You won’t regret it.

Anyway, lets get started, shall we?

 

Ingredients

For the Brownies

  • 210g butter, melted
  • 65g cocoa powder
  • 340g granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 150g plain flour
  • 100g chocolate, milk or dark – I used dark chocolate
  • Caramel (I didn’t measure).
  • Caramel stroopwafels.

Method

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line a 12 hole muffin pan with cases and preheat your oven to 180°C/350°F. Gather any equipment you will need, including a large mixing bowl, whisk and silicone spatula.

Make the Brownie Batter

Pour the melted butter into a large mixing bowl, then add the cocoa powder and whisk together until smooth and well combined, making sure there are no visible pockets of cocoa remaining.

Add the granulated sugar and whisk again until fully incorporated.

Scrape down the sides and base of the bowl with a silicone spatula to make sure everything is evenly mixed.

Add the eggs and vanilla extract, then whisk until completely incorporated. As the eggs are worked into the mixture, the brownie batter should become smoother and noticeably glossier.

Add the plain flour and chocolate.

Using a silicone spatula, gently fold everything together until no visible streaks of flour remain and the chocolate are evenly distributed. Avoid over-mixing once the flour has been added, as this will help preserve the dense, fudgy texture of the brownies.

Transfer the brownie batter into the prepared cases (line a 12 hole muffin pan with cases, filling them 3/4 of the way full).

Pipe in a good amount of caramel, filling the case almost the way to the top.

Bake the Brownies

Place the tray into the preheated oven and bake for approximately 30-35 minutes.

The brownies should be set around the edges while remaining slightly softer through the centre. Take care not to overbake them, as they will continue to firm up as they cool.

Once baked, remove the brownies from the oven and top each cup with a stroopwafel, then leave them to cool completely in the tin.

For a denser, fudgier texture and much cleaner slices, I recommend covering the cooled brownies and refrigerating them overnight.

Slice and Serve

Once thoroughly chilled, remove the brownies from the tray and enjoy them. They’re a lot simpler than usual brownies as they don’t require any slicing and can be consumed even quicker.

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.

Peach Frangipane Blondies

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If you’re looking for something a little different, these peach frangipane blondies are the thing for you.

It’s like a little bit of summer, even if we’re without the sunshine – these are the sun in edible form. The sweetness and creaminess comes from the white chocolate, while the frangipane brings that classic almond flavour and brings a different texture which works incredibly well with the blondies – the peach brings a sweetness that compliments the two and brings them even more together.

If you like fresh fruit in recipes, this is one for you.

Anyway, lets get started, shall we?

 

INGREDIENTS

FOR THE FRANGIPANE:

  • 75g butter, at room temperature.
  • 75g granulated sugar.
  • 75g ground almonds.
  • 20g plain flour.
  • 1 egg.
  • 1/2 tsp almond extract (optional, I didn’t use).

FOR THE BLONDIES

  • 250g white chocolate
  • 165g butter
  • 3 eggs
  • 200g granulated sugar
  • 235g plain flour
  • 1 tsp vanilla extract
  • 100g white chocolate chips

TO FINISH

  • Candied blood orange slices, optional

 

METHOD

Before starting the blondies, take a few minutes to get everything prepared. Weigh out all of your ingredients, line a 9-inch square baking tin with baking parchment and gather any equipment you will need. Preheat your oven to 180°C/350°F.

For the frangipane, it’s incredibly easy to make. Simply place all of the ingredients into a bowl, then whisk/mix together until they are fully combined – resulting in a cake batter looking mixture. Set aside until needed.

Place the butter and white chocolate into a heatproof bowl and melt together in the microwave in 30-second intervals, stirring well between each one. Take care not to overheat the mixture, as white chocolate can split if it becomes too hot. Once completely melted and smooth, set aside briefly.

Add the granulated sugar to the melted chocolate mixture and whisk until well incorporated.

Add the eggs one at a time, whisking until each has been fully incorporated before adding the next. Add the vanilla extract and mix until combined.

Sift in the plain flour, then add the white chocolate chips. Fold everything together just until no streaks of flour remain, taking care not to overmix the batter.

Transfer the blondie batter into your prepared tin and spread it into an even layer, making sure the mixture reaches right into the corners.

Spoon dollops of frangipane  evenly across the surface of the blondie batter. Using a butter knife or skewer, gently swirl the curd through the mixture to create ribbons of the frangipane throughout, as you still want distinct pockets of frangipane to remain visible.

Before you go ahead and place into your preheated oven, over the top of the blondie after, place slices of fresh peaches (tinned will also work).

Place the tin into the preheated oven and bake for approximately 30–35 minutes. The blondies should be set around the edges while remaining slightly softer through the centre. Be careful not to overbake them, as this will help retain their characteristic dense and fudgy texture once cooled.

Once baked, remove the blondies from the oven. Brush over with some slightly warmed apricot glaze, ensuring even coverage all over the top (this adds flavour and makes the bake look more attractive).

Allow the blondies to cool completely in the tin. Once cool, wrap the tin well with cling film and refrigerate overnight. Chilling helps the blondies firm up considerably, making them much easier to slice while also giving them the dense, fudgy texture you are looking for.

Once fully chilled, remove the blondies from the tin and use a sharp knife to cut them into evenly sized squares. For particularly neat slices, wipe the knife clean between each cut.

Serve chilled or allow them to come slightly closer to room temperature before serving, depending on the texture you prefer.

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. 

 

Reeses Chocolate Cheesecake Slices

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If you’re looking for a super indulgent treat, this may be the recipe for you. These Reese chocolate cheesecake slices ar something that once you make, you will never be bale to go back to a regular cheesecake.

These cheesecake slices are super rich, the perfect sort of treat to celebrate with or even just to have to crave that sweet tooth – made up of a buttery bourbon biscuit base, topped with Reeses peanut butter cups, then the baked cheesecake layer, topped with rosettes of freshly whipped cream and finished with more peanut butter cups.

Although it’s layered and sounds a little complex, don’t worry – it’s really not, actually it couldn’t be any easier – I promise you that!

Anyway, lets get started shall we?

Ingredients

For the Biscuit Base

  • 250g bourbon biscuits (or an alternative chocolate biscuit with a chocolate filling).
  • 50g butter, melted

For the Chocolate Peanut Butter Cheesecake

  • 500g soft cheese, at room temperature
  • 150g granulated sugar
  • 75g plain flour
  • 175ml natural yoghurt or sour cream
  • 1 tsp vanilla extract
  • 3 eggs
  • 100–150g peanut butter (smooth or crunchy, the choice is yours)
  • 30g cocoa powder.

For the Topping

  • 300ml double cream
  • 50g icing sugar
  • 1 tsp vanilla extract
  • Mini Reeses peanut butter cuts, roughly chopped (or an alternative, the choice is yours).

 

Method

Before starting the recipe, take a few minutes to prepare everything you need. Weigh out all of your ingredients, line a 9-inch square baking tin with baking parchment and gather any equipment you will need, including mixing bowls, a whisk and a silicone spatula.

Preheat your oven to 180°C/350°F.

Make the Biscuit Base

Place the bourbon biscuits into a food processor and blitz until they are broken down into fine crumbs. Alternatively, place the biscuits into a sealed bag and crush them using a rolling pin.

Add the melted butter and mix until the biscuit crumbs are evenly coated and the mixture resembles damp sand.

Transfer the biscuit mixture into the lined baking tin and spread it into an even layer.

Press the mixture down firmly, making sure the surface is as level and compact as possible.

Directly on top of the base, place standard peanut butter cups, you should be able to get 16 on there, then set aside while you prepare the cheesecake filling.

Make the Chocolate Peanut Butter Cheesecake Filling

Place the room-temperature soft cheese and granulated sugar into a large mixing bowl.

Whisk together until smooth and fully combined.

Add the eggs, vanilla extract and peanut butter, then mix until incorporated.

Add the natural yoghurt or sour cream and mix until smooth.

Finally, add the plain flour and cocoa powder, then mix until it has been fully incorporated. Take care not to overmix once the flour has been added, as this can affect the texture of the cheesecake.

Scrape down the sides and base of the bowl with a silicone spatula to ensure everything has been evenly mixed.

Bake the Cheesecake

Pour the cheesecake mixture over the top and smooth the surface with a spatula.

Cover the tin loosely with foil and place it into the preheated oven.

Bake for approximately 35–40 minutes or until the cheesecake is set around the edges with a slight wobble through the centre.

Once baked, remove the cheesecake from the oven and allow it to cool completely.

For the cleanest slices and the best texture, refrigerate the cheesecake until fully chilled before decorating.

Finish the Cheesecake Slices

When you are ready to decorate, prepare the whipped cream topping.

Place the double cream, icing sugar and vanilla extract into a mixing bowl.

Whisk until the cream reaches stiff peaks, taking care not to overwhip it.

Remove the chilled cheesecake from the tin and slice into your preferred portions.

Pipe the whipped cream over each slice, then finish with some roughly chopped Reese peanut butter cups, I used the mini ones, as I had some to use up but you can use whichever is easiest for you..

Serve chilled and 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.

 

Pumpkin Recipes

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12 MUST TRY PUMPKIN RECIPES TO TRY THIS AUTUMN!

Whether you’re looking for a quick and easy treat or a thanksgiving dessert, there’s something for everybody.

(There will be more recipes added from September 1st 2025 – keep your eyes peeled).

Pumpkin Pie.

A classic, simple and perfect pumpkin pie.

Pumpkin Ring Doughnuts.

A batch of light and fluffy pumpkin doughnuts, coated in cinnamon sugar.

Pumpkin Cinnamon Rolls.

A light and fluffy pumpkin rolls, filled with a cinnamon butter mix and topped with a classic cream cheese icing.

Chocolate Pumpkin Pie.

A twist on the classic, made with a chocolate pastry crust and a chocolate filling.

Pumpkin Spice Cookies.

Spiced pumpkin cookies, studded with milk chocolate chips – what’s not to like?

Pumpkin Cake.

A triple layer light and fluffy pumpkin cake, filled and coated with a creamy vanilla buttercream.

Pumpkin Pie with Crumble Topping.

Taking a classic version of a pumpkin pie and topping it with a mix of crumble, pecans and walnuts.

Pumpkin, Banana and Chocolate Chip Loaf.

It may sound like a lot, its a classic banana loaf with a slight autumnal twist – one you will love!

Pumpkin Bundt Cake.

Easy, spiced and pumpkin – what more could you ask for this time of year?

Pumpkin Cream Cheese Muffins.

Pumpkin muffins are always a good idea, add a cream cheese centre and find that it only gets better!

Pumpkin Basque Cheesecake.

If you’re looking for one of the easiest pumpkin cheesecake recipes – look no further. Rich, creamy and dreamy.

Pumpkin Spice Rolls.

An easy and straight forward recipe, one thats perfect for those lazy autumnal afternoons.

Chocolate Pudding and Strawberry Brownies

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Like chocolate and strawberry together – this is the recipe for you. Especially, if you like brownies…

This was an accidental creation, sort of. I was organising and sorting all of my ingredients and making sure that everything was in date order, when I found a pack of chocolate pudding that I bought back with me from a visit to the US, whatever recipe it was, I have long forgotten about. On this day, I had the brainwave to use the pudding in place of chocolate spread or jam in the brownies, which I wasn’t sure would even work – I can confirm it does.

The brownies are made up of my classic brownie base, which is studded with freshly chopped strawberries and dark chocolate, swirled with the chocolate pudding and finished with even more fresh strawberries.

I won’t lie, for me, this is the best way to use up the last of the summer strawberries and enjoy them – even better, these can be shared with your friends and/or family.

Anyway. lets get started, shall we?

 

Ingredients

For the Brownies

210g unsalted butter, melted
340g granulated sugar
3 eggs
1½ tsp vanilla extract
65g cocoa powder
150g plain flour
100g fresh strawberries, quartered/halved.
100g dark chocolate, roughly chopped
Chocolate pudding mix (half the large box, made to the recipe).

For the Decoration

Fresh strawberries, quartered/halved.

 

Method

Before beginning the recipe, prepare your workspace and accurately weigh all of the ingredients. Line an 8-inch square baking tin with baking parchment and preheat the oven to 180°C/350°F.

Gather any equipment you will need, including a large mixing bowl, a whisk and a silicone spatula.

Start by making the pudding mix. For this recipe, I used half of the box but still followed the measurements accordingly. Place the pudding powder into a bowl, add milk and whisk until its stiffer, then chill in the fridge until needed, that’s why I recommend making this first.

For the brownies, place the butter into a large microwave-safe mixing bowl and heat for approximately 60 seconds, or until completely melted. Alternatively, melt the butter gently in a small saucepan.

Add the cocoa powder to the melted butter and whisk until the mixture is smooth, glossy and free from lumps.

Add the granulated sugar and whisk until thoroughly combined. The mixture may appear slightly grainy at this stage, but this is completely normal.

Add the eggs one at a time, whisking well after each addition. Once all of the eggs have been incorporated, add the vanilla extract and whisk again until evenly combined.

Scrape down the sides and base of the bowl with a silicone spatula to ensure that no ingredients remain unmixed.

Add the plain flour, strawberries and chopped dark chocolate.

Using a silicone spatula, gently fold everything together until just combined and no visible streaks of flour remain. Take care not to overmix, as this can introduce too much air and affect the brownies’ dense, fudgy texture.

Transfer the brownie batter to the prepared tin and spread it into an even layer, making sure the batter reaches each corner.

Spoon the chocolate pudding over  the surface of the brownie batter in small, roughly well  spaced dollops.

Using a butter knife or skewer, gently swirl the curd through the top of the batter, as distinct swirls of pudding will create the most attractive finish.

Just before you place them into the oven, add some more fresh strawberries on top, in no particular order but you want each portion to have some of the strawberry in it.

Bake in the preheated oven for 30–35 minutes (or so). The edges should appear set, while the centre should retain a slight wobble when the tin is gently moved.

A skewer inserted into the centre should come out with a few moist crumbs attached rather than completely clean. This will ensure that the brownies remain rich and fudgy once cooled.

Allow the brownies to cool completely in the tin.

For the neatest slices and the fudgiest texture, cover the cooled brownies and refrigerate them overnight before cutting.

Once thoroughly chilled and set, remove the brownies from the tin and slice them into portions of your preferred size.

Serve at room temperature for a softer texture, or enjoy them chilled for an especially dense and indulgent brownie.

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.