Bake With Me #13 – Smarties Brownies

A while ago I came across the recipe on Pinterest for some Smarties brownies which I couldn’t resist making! I love brownies…. when I can make them properly! Brownies are one bake I really struggle not to burn! Anyway I couldn’t resist this recipe, although there was one thing that concerned me… The fact that it was (almost) a flourless recipe. The last time I tried to make something that relied on the eggs solely as a raising agent it came out as flat as a pancake!

So what will you need to make these brownies?


160g unsalted butter

200g milk chocolate

3 eggs

2 egg yolks

160g caster sugar

2tbsp plain flour

1tbsp cocoa powder

3 tubes of Smarties

100g white chocolate

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Preheat the oven to 180 degrees and line the tin (I used a traybake tin).

In a saucepan, melt the butter. Once melted remove the pan from the heat and add the milk chocolate, mixing until the chocolate has melted. Take it away from the heat and leave it to cool.

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Whisk the eggs up until thick, slowly adding the sugar a few spoonfuls at a time. (I put the mixer on full speed and let it whisk up for a while – it takes several minutes).

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Once the chocolate mixture has cooled, slowly pour it in to the egg mix and mix it well again.

Very gently fold in the flour and cocoa powder as well as 2 tubes of smarties and the white chocolate.

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Pour the mix into the tin and bake for 25 mins. After around 10-15 minutes push in the remaining tube of smarties, then put it back in the oven for the remaining time.

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These brownies were so nice! They didn’t sink like my last cake that used eggs as the raising agent! They’re not that rich having used milk chocolate but they tasted really nice and creamy.

Do you think you’ll give these a go? πŸ™‚


Blogmas Day 22: Cranberry & Lemon Cupcakes

I decided to try out a new recipe from my Hummingbird Bakery “Cake Days” book, this one was under the Christmas section. It sounded nice so I thought I’d give it a try! πŸ™‚

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Ingredients (makes 18):Β 

80g unsalted butter/stork

280g caster sugar

240g plain flour

1 tbsp baking powder

1 1/2 tsp lemon zest

240ml whole milk

2 eggs

1 1/2 tsp vanilla extract

100g dried cranberries, chopped

For the Icing:

500g icing sugar

160g unsalted butter

50ml whole milk

1 tsp lemon zest

100g dried cranberries, chopped.

1. Preheat the oven to 190 degrees C and line the muffin tin.

2. Mix together the butter, sugar, flour, baking powder, and lemon zest until it looks like breadcrumbs.

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3. Whisk together the milk, eggs and vanilla extract in a jug. Then pour some of this into the flour mix and mix well until combined. Slowly add the rest and mix until everything is well mixed and the mixture is a smooth batter. Fold in the cranberries by hand.

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4. Fill the muffin cases 2/3 full then bake in the oven for 18-20 mins.

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5. To make the icing mix together the icing sugar and butter until no big lumps of butter remain. Then slowly add in the milk. Continue mixing well until light and fluffy. Stir in the lemon zest.

6. Pipe the icing on to the cupcakes then top off with cranberries (or you can mix the cranberries into the icing, but it might be harder to pipe then!)

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I hope you enjoyed today’s post and I’ll see you again tomorrow πŸ™‚

Blogmas Day 18: Snowflake Cake

Today’s Blogmas is revisiting a post I did last year about a Christmassy cake.

I love making this cake. The cake recipe is by Frances Quinn, winner of the Great British Bake Off 2013.Β It tastes soooooo goodΒ and is possibly my favourite cake to make!

I missed out taking photos of some of the steps because I was in a bit of a hurry to get the cake made! I’ll post some links to the recipe at the endπŸ™‚

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tly it is safe to say that this cake is a bit of a Cadbury treat looking at these ingredients!

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Photo 24-12-2015, 11 42 20Photo 24-12-2015, 12 18 22 After half an hour or so in the oven the cake comes out and smells amazing!

After cooling it’s time to decorate!πŸ™‚

You can find out more about the snowflake cake here And here’s a link to the recipe!

Blogmas Day 11: Gingerbread

Christmas isn’t complete without gingerbread! I was looking forward to using my new Christmas cookie cutters and my new rolling pin to make some gingerbread. And I decorated some this time, which doesn’t usually happen! πŸ™‚

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I don’t think this recipe is as good as my other gingerbread recipe I use (see here) but it does still make a pretty tasty biscuit.

Ingredients (makes around 20 biscuits)

200g plain flour (plus some extra for rolling)

1/2 tsp bicarbonate soda

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp mixed spice

pinch of salt

100g unsalted butter, chilled and diced

75g light muscovado sugar

2 tbsp golden syrup

1 egg yolk

Writing icing (if decorating)

1. Mix the flour, bicarbonate of soda, ginger, cinnamon, mixed spice and salt into a bowl.


2. Add the butter and rub in until it resembles fine sand/breadcrumbs

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3. Add the sugar and mix in

4. Mix the golden syrup and egg yolk together in a bowl.

5. Add the syrup mix to the dry ingredients and mix until a dough forms. Then gently knead the dough until it is smooth and all sticks together nicely.

6. Lightly flour the work surface and roll out the dough to around 4mm (the recipe says 2mm which is far too thin!) then cut out shapes.

7. Place the shapes on to a baking tray and bake in a preheated oven at gas mark 4 (180 degrees) for 12 minutes.

8. Leave the gingerbread to cool slightly before moving them on to a cooling rack. Then once they’re totally cool you can decorate the gingerbread with writing icing.

Are you all enjoying my recipe posts? My other Blogmas recipes are Gingerbread cupcakes and Rudolph Cupcakes (click on them to see them) πŸ™‚

Blogmas Day 9: Reindeer Cupcakes

I love Christmas baking! It is a chance to get really creative and have some fun making some different cakes! πŸ™‚ While browsing through Pinterest I found the recipe for some Rudolph/Reindeer Cupcakes so couldn’t wait to give it a try! πŸ™‚ I thought they’d be quite difficult and awkward to make but actually they were really quick and easy and good fun πŸ™‚

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I used the recipe hereΒ πŸ™‚

Ingredients (makes 12):

125g butter, softened (I used stork)

175g caster sugar

2 eggs

200g self raising flour

2 tbsp cocoa powder

100 ml milk

100g dark chocolate

Ingredients for the frosting and decorations:

50g dark chocolate

3tbsp double cream

Giant chocolate buttons

Smarties or M&Ms


Black writing icing

White mini marshmallows (sliced)

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1. Preheat the oven to gas mark 3 (170 degrees) and line a muffin tray with 12 muffin cases.

2. In the microwave gently melt the dark chocolate, once melted leave it on the side to cool.

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3. Cream together the butter and sugar until light and creamy. Gradually beat in the eggs until well combined then mix in the flour and cocoa powder. Mix well so everything is combined. Fold in the milk and melted chocolate and mix gently until the milk and chocolate are mixed in.

4. Spoon the mixture 2/3 full into muffin cases then cook in the oven for 20-25 mins (until skewer comes out clean) (N.B. Mine took quite a lot longer than 25 mins to cook).

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5. While the cakes are cooking in the oven, very gently over a low heat melt together the chocolate and cream and whisk well until smooth. Then set it aside to cool.

6. Once the cakes are cooked and cooled use a spoon and pallet knife to spread some icing over the top of each cake.

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7. Using a bit of writing icing stick the smartie or M&M to the chocolate button to make Rudolph’s nose, then stick it to the cake.

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8. Stick the chopped marshmallows as eyes and use the writing icing to make the pupils.

9. Put the pretzels on as ears πŸ™‚

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I Love these cakes they’re really easy to make and look fun! πŸ™‚ Plus they tasted great! πŸ™‚

What is your favourite Christmas bake?



Bake With Me #12 – Double Chocolate Crunch Cookies

I’m sorry this post is upΒ  later than usual today! I’ve been really busy and fallen behind scheduling posts :O But I’m here now!

Today I’m sharing another baking post πŸ™‚ This time how to make Double Chocolate Crunch cookies. They’re kind of a cornflake chocolate cookie, simple to make but really tasty!

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The recipe makes 12 large cookies


150g dark chocolate

30g unsalted butter

2 eggs

130g caster sugar

1/2 tsp vanilla extract

85g plain flour

1/4 tsp baking powder

50g cornflakes

giant chocolate buttons

1. Break up the chocolate into a bowl and add the butter. Over a pan of steaming (not boiling water) melt the butter and chocolate together gently and stir until smooth. Allow to cool.


2. Put the eggs, sugar, and vanilla extract into a bowl and whisk until thick and frothy (it took quite a while on high speed on my stand mixer!). Stir in the chocolate mixture slowly (try not to knock out too much air). Once fully mixed, add in the flour and baking powder and stir in. Once all the flour is mixed in add the cornflakes. Cover the bowl and chill for 1 hour.

3. Heat the oven to gas mark 3/ 170 degrees.

4. Scoop up a tablespoon of the cookie and push it on to a lined baking sheet. Repeat for the rest of the mixture (I needed 2 baking sheets). Gently flatten each one with the back of a spoon.

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5. Bake in the oven for 12 mins then take them out and in to the centre of each one press in a chocolate button. Quickly return them to the oven for another 2 mins.

6. After 2 mins take the trays out and allow the cookies to firm up a bit before moving them on to a cooling rack.

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I don’t often make cookies but these were really simple and yummy! πŸ™‚ I hope you enjoyed today’s post and I’ll see you all again soon for Blogmas! πŸ™‚


Christmas Baking Essentials

Christmas is definitely a time for baking, and eating loads of cake/biscuits etc. It is one of my favourite Christmas activities, making mince pies, cake and gingerbread (among other things). But what are some of the Christmas baking essentials that you should have?

The other week I took a trip to Hobbycraft to buy some Christmas baking essentials, so I thought I’d share with you what I bought πŸ™‚

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For me, Christmas = gingerbread and loads of it! So I wanted to get some new cookie cutters. I have got some Christmas cookie cutters but annoyingly they went rusty after the first use 😦 So I didn’t really want to use them again so decided I’d invest in some better quality ones as well as trying some plastic ones.

Last week in Hobbycraft they had 3 for 2 on all of the Wilton bakeware so as all the cookie cutters were Β£1 (apart from the gingerbread house) I decided to get all 6 they had. They are plastic and they feel a little flimsy, BUT I think they’ll do the job. Wilton are a pretty reputable brand so they should be ok!

I also picked up the gingerbread house and gingerbread man cutter as it was cute… Plus that gingerbread man is so diddy and so cute! This one is metal so I’ll be sure to make sure I properly dry it after use! But if the quality is good enough it shouldn’t rust!

I bought a new Hummingbird Bakery recipe book the other day (Cake Days) and under the Christmas section there is the recipe for Gingerbread cupcakes which I am incredibly excited about! The pictures show some really cute decorations with the cake, so I picked up the little gingerbread men cake toppers as well as the Christmas (Winter Wonderland) Sprinkles. The Winter Wonderland sprinkles has 4 different Christmas themed sprinkles, including mini gingerbread men sprinkles (which I’m so excited about) and snowflakes. I’ll definitely be giving the gingerbread cupcakes a go soon, so keep an eye for a post about it πŸ™‚

So that’s all for now, but Christmas baking essentials basically = cute cake decorations and Christmas cookie cutters! What are your Christmas baking essentials? What do you like to bake at Christmas? πŸ™‚

(Ps. when this goes up it will have been my Birthday (yesterday as you read this (17th November)) which means I’m now officially allowed to talk and think about Christmas!) πŸ˜€