Author: cozebakes

Gluten Free Strawberry Cupcakes with Buttercream Frosting

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I wasn’t sure about making these as strawberries can misbehave when baking and become mushy and unpleasant to eat but this recipe proved to be the exception and got thumbs up from everyone, even non gluten free tasters. It simply is a delicious recipe and the pretty pink frosting really finishes them beautifully. I like them without the frosting and they would be perfect for breakfast or a mid morning treat this way.

Decorated with pink frosting, fresh strawberries and freeze dried strawberries, they make a perfect tea party addition. You would not know these beauties are gluten free as they turn out so light and fluffy.

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Caramel Rolo Fudge

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Are words really needed here? I think the title says it all. It’s such a simple recipe from Jane’s Patisserie which needs no thermometer, no boiling and only 4 ingredients. These Caramel Rolo Fudge pieces make a perfect foodie gift wrapped in pretty boxes. Just make sure to place parchment between each layer.

Another tip to be aware of is that they will continue to set once kept in the fridge. After you cut them, place into a container and keep them in the fridge for up to 2/3 weeks (they won’t last that long!)

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Soft & Chewy Chocolate Chip Cookies

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This is a very traditional American style chocolate chip cookie recipe. The result is a soft, chewy cookie with crispy edges. I put them into an airtight container as soon as they are cool enough and that keeps them chewy. If you prefer, you can keep them out on the wire rack for longer to crisp up a bit more.

The recipe was given to me years ago from an American friend and I’ve converted the measurements to grams. == The only question you will be asked once you bake these is “can you make more!”

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Best Chocolate Brownies Recipe

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Traybakes are always a great idea for a crowd and Brownies are a sure hit. Combine both and you’re on a winning streak and this great one bowl recipe results in a rich, squidgy chocolate brownie that can be adapted to suit real chocolate lovers and those who perhaps like their chocolate on the lighter side.

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Baked Doughnuts

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These baked doughnuts are a great alternative to the original fried ones which albeit are pretty delicious, they are heavy on the calories and fat! I used fat free natural yoghurt to make these. To decorate, I made a chocolate glaze and only covered the top of each doughnut with this but if they were for a party or special occasion, you can put most of the doughnut into the glaze mix to almost completely cover them and then dip into a bowl of your chosen sprinkles to finish off.

If you have kids, they will love decorating these!

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Chocolate Brownie Cookies

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You will be everyone’s favourite when you make these fudgy, like a brownie, chocolatey cookies. They can be eaten straight from the oven for a pure heavenly experience or you can pop them, still on their tray, into the fridge to stop them from cooking further – this way, they keep their fudgy, squashy centres.

This recipe will make between 24/28 large cookies.

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Iced Lemon Curd & Almond Bars

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This is a great, all in one bowl traybake which results in a very moist lemon cake with a surprise lemon curd middle. It’s topped with a layer of delicious lemon icing for a perfect finish. I topped mine with a cute purple/blue mix of sprinkles but they would look great topped with finely zested lemon peel or toasted almond flakes.

If you wanted them for a fancy afternoon tea, why not cut them into smaller squares and use a small edible flower on top for a perfect finish!

lemon bars, lemon and almond, iced lemon bars, cozebakes, afternoon tea ideas, traybakes, traybake, lemon traybake Continue reading →

Crunchie Traybake – Gluten Free Option included

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I am a little hooked on these homemade versions of Crunchies. They are very addictive and very simple to make. I made them gluten free by using GF cornflakes and GF oats. You only need a few ingredients, melting, mixing and some time in the fridge.

You could try replacing the golden syrup with agave syrup for a less processed version and using dark chocolate. Whatever way you decide, they will be delicious!

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Gluten Free, Paleo Home Made Energy Bars

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Shop bought energy bars can be expensive and sometimes contain processed ingredients so these home made ones are a perfect solution. You can use the same basic ingredients and tweak to suit your tastes and needs.

As this was my first time making them, I changed only a few bits from the original recipe but next time, I will be making them with added seeds such as pumpkin and sunflower seeds. I would prefer dried cranberries to raisins, but that’s a personal choice. The dates are the one ingredient you can’t change as they create the bind you need to make the bars.

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Tangy Lemon Cheesecake

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Oh what can I say about this totally delicious and lemony cheesecake? Are there enough adjectives in the dictionary to describe the sharp yet sweet heavenly taste? Not sure but it’s a smooth and fresh tasting cheesecake and very easy to make. It uses lemon jelly as the setting agent.

I doubled up the base from the original recipe as I felt it was too thin and I used Hob Nob biscuits for a change from digestives which also meant that I didn’t add any sugar to the base ingredients – always a good thing 😉 Also don’t be tempted to use jelly granules here – use the good old squares of jelly for a perfect result.

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