Author: cozebakes

Giant M&M Chocolate Chip Cookies

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In honour of the 2018 Great British Bake Off season, I made these fantastically indulgent cookies for the first episode, Biscuit Week!

Not enough to have them full of chocolate chips, they are also full of delicious M&Ms for extra oomph! They are big cookies people ….. BIG cookies. There’s nothing delicate here. Just saying …

I reduced the sugar in them as you use two types of sugar and then you’re adding chocolate chips and M&M’s but wait, they have lots of wholesome oats in them so there’s the healthy ingredients 🙂

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Dulce de Leche Ice Cream

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I love that you can make ice cream without having to use any special equipment and that it still tastes totally delicious and if you check out the Desserts section here, you’ll find some really nice ice cream recipes. All tried, tested and very much given the thumbs up!

This recipe uses the Carnation Caramel tin from Nestle for the “dulce de leche” as it’s the quickest and easiest way to achieve the thick, rich caramel. You can of course boil the traditional Carnation Condensed Milk tin if you need to.

You can freeze for 6 hours or overnight which I prefer but it means that if you make this first thing in the morning, you could serve it that evening for dessert!

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Red Velvet Cake

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Lots of people relate a Red Velvet Cake to Valentine’s Day, an engagement or wedding but it’s a wonderful celebration cake any time of the year. It makes quite an entrance with it’s red and white contrast and there are lots of decorating options for you to choose.

White chocolate is always a favourite and any red berries work well. I had freeze dried raspberries which I felt would contrast well with the sweetness of the cream cheese frosting and I crumbled some Flake chocolate over this to complete the decoration.

As I made this recipe in two 8″ sandwich tins, I used the cream cheese frosting both for filling and covering. It’s a lovely light recipe and straightforward to put together.

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Coffee Cake with Cinnamon Streusel

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A coffee cake just always seems to grab everyone’s attention. It’s easy to see why. A well made, full of flavour coffee cake that’s not dry or over sweet is a wonderful thing. I love a bundt tin as I feel it turns every cake into a “something special” cake. Just when you see that circle of deliciousness, it’s really exciting. I’m not saying that the sight of a cake is not exciting, but a bundt just has that something extra but saying that, you can make this cake in any preferred tin or even in a traybake and cut into squares.

It lasts well too which is always a bonus in case you need a fix the next day or even the day after. I’ve added a cinnamon and brown sugar streusel type of topping to this particular cake but you don’t have to. Also I’m a big fan of a coffee icing more than a coffee buttercream icing so this recipe got the coffee icing drizzle but I do have another recipe which uses buttercream which you can see here: https://www.cozebakes.com/2016/02/23/coffee-cake-with-coffee-buttercream-icing/ 

It’s up to you which you use. Both will work equally well but if you choose the buttercream option, I wouldn’t add the streusel, it would be too much going on in the cake.

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Savoury Soda Bread Muffins

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This is a really versatile recipe using Soda Bread Muffins as the base, it’s like bread’s take on fast food but lighter and with lots of flavour!

Easy to make, baked very quickly in individual muffin tins, they are ideal for lunch boxes or to eat on the go.

There are endless variations of this recipe and it’s all down to personal taste and who you are making them for. I’m going to give you one variation in the recipe here and after that, your ideas will flow.

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Lemon Cookies with Lemon Glaze

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Some of you will know that Lemon is featured a lot at cozebakes HQ. We can’t help it. We love practically anything with lemon and when I saw this recipe from Martha Stewart (yes that Martha Stewart), I was always going to make them.

Once I converted them from US weights and cut the sugar in half, I think they are perfect. The great thing about this recipe is that there’s no chilling time in the fridge. They take 10 minutes to make and then it’s straight into the oven. They are what’s known as a “soft cookie” so there’s no crunch but I heard no complaints, no … not one 😉

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Red Velvet Cupcakes

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When you hear Red Velvet you always feel they are a little bit special and up a notch from your usual cupcake. Personally, they don’t rock my boat as much as other flavours do but they always receive a great reaction and visitors love them so for that reason, they are served at cozebakes. We’re all about pleasing people!

Made this particular recipe for the first time;  I’ve always found Red Velvet recipes seemed quite complicated for a simple cupcake but this one worked out well and wasn’t difficult. There are more ingredients in a red velvet than most other cupcakes but they are worth it for a special occasion. What I like about this recipe is that these cakes will keep for a few days in a cake tin or airtight container. You can also freeze them and then defrost and ice when you need them. Handy to get ahead 🙂

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Peanut Butter Banana Bread

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When I hear a recipe has peanut butter in it, I tend to leave it as I feel it might taste too strong. Don’t get me wrong, I get a hankering for peanut butter on toast every now and then but maybe it’s those Reese Bites that have turned me off.

I saw this one on a US site and decided to give it a try as it’s gluten free too and a friend had given me a good few very ripe bananas and I just wanted to try something a bit different. I’m glad to say it was a hit and really nice. It freezes well and is perfect with tea or coffee when you want something just a little bit nice 😉

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Triple Chocolate Loaf Cake

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I made this cake in a loaf tin. It’s one of those lovely “stand by” cakes which are great to have for just in case moments or a “I fancy a slice of something nice” moment … you know what I mean. It’s quite dense bake but it’s still moist and full of chocolate yumminess throughout.

A good one to add to your baking repertoire!

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Gluten Free Cookies

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Originally these cookies were made to be sugar cookies where you roll the dough in sugar before baking but I’m not a fan of coating biscuits in sugar. I did add some mini chocolate smarties to these, just a handful to make them look nice and as I greatly reduced the sugar content in the cookies, I thought it wasn’t too bad to add a few for flavour.

You should get about 10 out of this recipe but it will depend on what size you make them.

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Apple & Cinnamon Bundt with Caramel Glaze

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I feel this is a really traditional style cake that could have been passed down from one generation to another. Making it in a bundt tin does just lift it to another level. Any cake looks so special in a bundt shape!

The cake itself doesn’t have any butter. It uses vegetable oil so if you leave out the caramel glaze, you can give to dairy free friends.

There’s a lovely simple caramel glaze over this cake but you could just as easily dust it with icing sugar.

This recipe makes a really tasty, soft and delicious cake and if you decided to serve it with vanilla ice cream, well you will be very popular!!

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Malteser Cheesecake

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Cheesecakes always seem to be a crowd pleaser. They look so impressive when revealed with the high cream cheese mixture sitting on a buttery base. I’m a fan of the no bake cheesecake. I prefer the texture and taste and they are great to make ahead and keep in the fridge till needed. What’s more, they are so easy to make and yet look so good!

This little beauty just raises the bar a bit with the a secret ingredient which lifts the delicious malty taste to another level. Is there anyone who doesn’t love Maltesers? Anyone?? No, didn’t think so 🙂

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