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.
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!
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!
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.
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.
A perfect little chocolate cake for any celebration or afternoon tea. I brushed warm apricot jam over the cooled cake before icing it and this helps to keep it moist and also to prevent lots of crumbs as you spread the chocolate fudge icing. When you’re making the icing (very easy) just don’t let it get too hot or it will lose it’s shine and you can make it ahead of time and then just gently reheat it until it’s runny. The decoration is totally up to you. If it’s for something special, you can add edible flowers and chocolate curls or top with chopped pieces of your favourite chocolate bars. Let your imagination go wit this one!
These muffins are light and fluffy and because I’ve changed the recipe to have no added sugar, they are a perfect breakfast choice, a snack on the run or an afternoon time out with a cuppa. They are great to give to the kids too!
I topped them with just 3 little chocolate chips and a walnut just for a little bit of yumminess but you can leave them out if you prefer. Eat them hot or cold.
There are 3 stages to making these so my advice is to have the ingredients at the ready so you can smoothly move from one to stage to the next
This Brown Bread recipe was a change from the one I usually make and it has me converted. It slices so beautifully, holds it shape and tastes totally delicious! The recipe makes a 2lb loaf tin and sliced so well, it was a total pleasure to serve and not an ounce of waste. It got rave reviews from the brown bread lovers too!
It makes quite a sloppy mixture but the wonderful thing is there is very little work, no kneading or proving and no machinery needed. Just a wooden spoon 🙂 I’m told on good authority this is the recipe used at Ariel House for their breakfast bread!
Such a real treat and no baking involved with this recipe, just some melting and mixing. You can be as creative as you like with the topping. Using Maltesers along with rice krispies gives these delicious bites that something extra plus if you have young people at yours, they can get right in and be delighted with their results. Quick, easy and very, very delicious!
When I saw this recipe, I couldn’t get it out of my mind. I knew I had to make it and even though it was a few weeks between spotting it and trying it, it was worth the wait. These cupcakes are full of Terry’s Chocolate Orange chunks throughout and I added a little ingredient to bring out the full flavour of orange and chocolate – a match made in heaven! The buttercream is made with orange juice and zest and of course you have to top them with slices of Terry’s Chocolate Orange to complete their deliciousness!
I saw a video clip showing this delicious recipe for a dish similar to Lasagne but using no pasta. As I live in a house with both a coeliac and a gluten intolerant, this really caught my eye. It’s simple and quick to make and after working out measurements, temperatures and timings, it’s now become a firm favourite in our house. What I love about this dish is that I can make it a vegetarian option so easily!
