I got such a shock when I saw the original recipe lists 225g of sugar for these flapjacks! I’m not sure you would taste anything other than pure sweetness if that was to happen so I changed it a bit. Originally I left out two of the ingredients thinking I was adding sweetness by using them but as they are not great at holding their shape, I would change that next time. I wanted to keep these flapjacks lower in sugar and so I greatly reduced the sugar from the original recipe and left out the chocolate but next time all the sugar will be left out!
There’s something so comforting about a lovely piece of fruit cake with your morning or afternoon cuppa. The only thing about most fruit cakes is the time they take to make so the perfect solution is a boiled fruit cake which takes much shorter time to make and will keep for well over a week in an airtight container.
I replaced some of the original ingredients and reduced the sugar and amount of dried fruit which I found worked well. I’ll reduce the sugar further for the next time I make it.
Found this great recipe which results in muffins that are just like the ones you see in the shop. Large, light as air and the perfect dome shape. You need to fill the cases right to the top to get this result and start off with a hot oven to get the initial lift and to prevent them burning, use hot water in some of the tin to produce steam.
I know I’ve mentioned this before but perfect muffins are made in the mixing. Be careful when mixing – less is more in the case of muffins. The more you mix the tougher muffin you will produce.
I love everything pecan and pecan pie is up there with the best of them. This blondies version just goes up a notch with the addition of white chocolate. It just gets better and better. Originally a recipe from Baking Heaven, it’s a classic Pecan Pie flavour with delicious cinnamon and vanilla. The glaze to finish is a touch of genius so don’t leave it out.
I made brownies for my son and his friends and had half a tray leftover (always bake extra!) so as the ice cream recipes were going down so well with everyone, I figured I could make an ice cream from the leftovers. It worked! Really well!!
Following the basic method used for some of the other ice cream recipes, I changed and added ingredients to try and get that lovely rich toffee flavour with bites of soft, squidgy brownie throughout. Result!
Definitely one of my favourite ice creams so far, this delicious and very pretty no churn ice cream recipe looks so good. Adding kirsch to it just gives it a little kick but you can leave it out if it’s for all ages.
You probably have most of the ingredients already in the house so why not have a go at making it? It will store in the freezer for a month but it won’t last that long!! It’s delicious scooped into cones or pop a few scoops into a bowl with some fresh raspberries and a drizzle of the left over raspberry sauce for a lovely dessert.
This is not for the fainthearted! It’s rich, decadent, luxurious, delicious and quite sinful. But it’s oh so worth it! Originally I saw a video from Dr. Oetker showing how to make this and managed to get the ingredients listed and method tested to get a result. Oh and did I mention it’s gluten free?! Yes indeed you won’t believe it but it is!
If you like your chocolate very rich and full on then use all dark chocolate or for a slightly less full on chocolate effect, you can opt for half dark and half milk. If you only use milk chocolate, it will probably be too sweet when combined with the caramel layer.
There are a couple of options with the ingredients if you can’t get the original ones and they all worked for me so that makes things a little easier. It’s not a complicated recipe but is made in stages so you need a little more time.