Double Chocolate Cookie Recipe

Just before Christmas it was my Husbands birthday, normally I like to surprise him with a cake, however, this year it was not going to be that simple. My toddler is not a great assistant in the kitchen and so I would need him to watch her whilst I baked. So I thought I would leave it up to him to choose what he wanted for his birthday and he chose cookies:

Ingredients

• 200g of Plain Flour
• 50g of Cocoa
• 1/2 tsp of Baking Powder
• 1/2 tsp of Salt
• 170g of Butter
• 200g of Brown Sugar
• 100g of Sugar
• 1 Egg
• 1 Egg Yolk
• 400g of White Chocolate Chunks

Double Chocolate Cookies

Method 

1. Preheat the oven to 170C
2. Line a baking tray with baking paper
3. Sift the dry ingredients together and set aside
4. In a bowl cream together the butter, brown sugar and caster sugar
5. When smooth beat in the eggs until light and creamy
6. Mix in the flour mixture gradually and combine together
7. Finally add the white chocolate chunks and mix through
8. Spoon dough onto the baking tray – I used a heaped tablespoon for each – do not flatten
9. Make sure that each cookie is a few centimetres apart to allow for baking as they will spread
10. Bake for around 13-15 minutes
11. Once cooked take out of the oven and leave on the baking tray to cool

I made these and one other type of cookie, I will share that recipe next week, totally almost 70 cookies! It would have actually been quicker and easier to bake a big cake I think. Although I liked the impact of how that many cookies looked in the tin. I thought the other combination of flavours that I made would be my favourite, however I was pleasantly surprised with how these turned out, they were really delicious.

What is your favourite type of cookie? Let me know in the comments.

Chantelle x

White Chocolate Cornflake Nest Recipe with Dark Chocolate Drops

I have been baking a lot this week and when I am in the mood I just cant stop, however I am sometimes hindered by a lack of ingredients. So this recipe for White Chocolate Cornflake Nests with Dark Chocolate Drops is based on ‘stuff I had leftover in my cupboard’ which is sometimes the best way:

Ingredients

• 200g of White Chocolate
• 200g of Cornflakes
• 75g of Dark Chocolate Drops

White Chocolate Cornflake Nests with Dark Chocolate Drops

Method

1. Start by putting your cupcake cases into your tin (12)
2. Then melt the white chocolate in a glass bowl over a pan of boiling water (or a microwave if you have one)
3. Once the chocolate has melted, take off of the heat but leave over the boiling water
4. Add the cornflakes gradually whilst stirring to ensure that they all get covered in chocolate
5. Then divide evenly into your cupcake cases and gently push down
6. Sprinkle the chocolate drops over the top of each
7. Place into the fridge to set for 1 hour
8. Once set, enjoy!

Note: This recipe makes 12  nests

As always these White Chocolate Cornflake Nests with Dark Chocolate Drops were super easy to make but they are always super yummy so who cares?  (no one, if you were unsure), and the plus side, I still have some cornflakes left….

White Chocolate Cornflake Nest Recipe

Whilst I was making the milk chocolate version of these, I noticed some leftover white chocolate in the cupboard and thought as I was in the flow, I should make a few more, so my second Easter themed recipe is White Chocolate Easter Nests and here is how I did it:

Ingredients

• 100g of White Chocolate
• 100g of Cornflakes
• Mini Eggs (I used 2 per nest)

White Chocolate Easter Nests

Method

1. Melt the chocolate in a glass bowl over a pan of boiling water
2. Once melted take off the heat but leave the bowl over the pan
3. Then gradually add your cornflakes whilst stirring to make sure they all get covered in chocolate
4. Spoon out evenly into your cupcake cases before adding the mini eggs to decorate
5. Pop into the fridge for an hour before enjoying

Again, these White Chocolate Easter Nests are so easy to make but so much fun and who doesn’t love them? We are fans of white chocolate in this house so these went down very well!

I love Easter time and the baking that comes with it, so look out for the rest of my recipes over the next few days!

Valentines Day Cupcake Recipe

Love is in the air, what better excuse to eat chocolates and cake? There isn’t one so whether you are making them for a loved one, a friend or to sit at home and eat all by yourself you simply must make these Valentines Day Cupcakes this weekend:

Ingredients

• 100g of Sugar
• 140g of Butter
• 1tsp of Baking Powder
• 1/2tsp of Bicarbonate of Soda
• 100g of Flour
• 2 Eggs
• 80g of Icing Sugar
• 100g of White Chocolate
• 50g of Red Fondant Icing
• A heart shaped cutter

Valentines Day Cupcakes

Method

1. Start by preheating your oven to 180C (Fan) and putting your cupcake cases into the tin
2. Measure out the sugar and 100g of the butter into a bowl and cream together until smooth
3. Then sieve in the baking powder, bicarbonate of soda and flour and mix until crumbly
4. Add the eggs and whisk until you have a smooth cake batter
5. Evenly pour the cake mix into your cupcake cases and place into the oven for 12 minutes (you will know when they are ready by gently prodding the top and it will bounce back)
6. Allow to cool
7. Once cool you can start the frosting by creaming the remaining butter and icing sugar together in a bowl
8. Set aside and melt your white chocolate (in the microwave or in a glass bowl above a pan)
9. Leave the chocolate to cool to room temperature then add the the frosting and combine
10. You can now frost the top of your cupcakes
11. Finally, roll out the fondant icing and cut out your hearts and place one on top of each cupcake to serve

Note: This recipe makes 12 cupcakes

These Valentines Day Cupcakes are super quick and easy to make, I think getting the kids involved would also work, but they look really cute and if given as a gift or just a token they show that you are willing to make the extra effort (which is even more worth it, if you get one too).

What will you be giving as a gift this Valentines Day?

Pistachio Christmas Tree Shortbread Recipe with White Chocolate Snow

Christmas is approaching, possibly my favourite time of year and this one is even better so I have decided (not officially knowing me I will not stick to it) that I am going to do a whole lot more baking this year.

So up first Pistachio Christmas Tree Shortbread with White Chocolate Snow:

Ingredients

• 125g of Butter
• 55g of Sugar
• 180g of Flour
• 35g of Chopped Pistachios
• 100g of White Chocolate
• 1 Christmas Tree Shaped Biscuit Cutter

Pistachio Christmas Tree Shortbread with White Chocolate Snow

Method

1. Mix the butter and sugar in a bowl until the mixture is smooth
2. Begin to stir in the flour in stages through a sieve and continue to mix together thoroughly
3. When you sieve in the last of the flour also add the chopped pistachios before combining for the final time
4. At this stage the mixture turns from a paste to a crumbly mixture so use your hands to create a ball with the mixture
5. Dust a dry and clean surface with flour and roll the mixture out to 1cm thick – Make sure you also dust your rolling pin
6. Cut out your shapes and place on baking paper on a baking tray (you may have mixture left over, keeping rolling our until you use all of the mixture for the shapes)
7. Put the shapes into the fridge for 20 minutes and preheat your oven to 180C (Fan)
8. Put into the preheated oven for 10-12 minutes until golden
9. Leave to cool
10. Once the biscuits are cool, melt the white chocolate and one by one dip half of the biscuit into the chocolate and place on a tray covered in baking paper
11. Once all of the biscuits are done put into the fridge for 30 minutes until the chocolate has set
12. Then enjoy!

I am so pleased with how my Pistachio Christmas Tree Shortbread with White Chocolate Snow both in how they look and how they taste, they are definitely festive and a great snack to offer to visiting friends or family (or for yourself/husband).

If I keep this up, my husbands colleagues will love me!

Double Chocolate Brownie Recipe

I was so excited that my bestest was coming to stay with us last month and as usual with all guests this meant I had to create a welcome party of baked goods for them. As well as some trusted (and often made cupcakes) I decided to make Chocolate Brownie Topped with White Chocolate. Here is my recipe:

Ingredients

• 400g of Milk Chocolate
• 300g of Butter
• 240g of Brown Sugar
• 4 Eggs
• 100g of Flour
• 1 tsp of Baking Powder
• 150g of White Chocolate

 

Chocolate Brownie Topped with White Chocolate

Method

1. Start by greasing a round spring-form baking tin and lining it with baking paper and preheating the oven to 180C
2. It is easiest with this recipe to prepare all ingredients into bowls before you start baking so:
3. Sieve the flour and baking powder together and set aside
4. In another bowl measure the butter and sugar out and also set aside
5. Lightly beat the eggs and set aside
6. Then start by melting the chocolate in a glass bowl over a saucepan of boiling water (do not let the bottom of the bowl touch the water)
7. Once the chocolate has melted take off of the heat but leave over the water
8. Add the butter and sugar and stir until it has all melted
9. Take the bowl off of the water and onto a cool surface
10. Leave to cool slightly before adding the beaten egg and mixing
11. Then gently fold the flour into the chocolate mixture until thoroughly combined
12. Pour into the baking tin and leave to level for a few minutes
13. Then place into the preheated oven and bake for 20-25 minutes until it begins to firm slightly
14. Once cooked, take out of the oven and allow to cool fully in the tin
15. After the brownie has cooled melt the white chocolate in a glass bowl over a saucepan of boiling water (do not let the bottom of the bowl touch the water)
16. Then use a spoon to decorate the top of the brownie with the white chocolate
17. Place into the fridge so the chocolate sets
18. Then you can cut as desired and serve

This recipe is very similar to the one I serve warm and is just as delicious. Even when cool the Chocolate Brownie Topped with White Chocolate remains gooey and moist in the middle and is chocolatey rich.

I always recommend this recipe as being worth it, I mean have you met anyone who didn’t like a brownie?

Double Chocolate Chunk Cupcake Recipe with Nutella Swirl Frosting

I had a friend coming over for dinner, probably one of my biggest baking fans, so I couldn’t not make cupcakes for the evening, in fact it is practically implied with the dinner invitation. I always like to test out a new recipe when I can so from the content of ‘what I had left in the cupboard’ I bring you Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting:

Ingredients

• 100g of Sugar
• 150g of Butter
• 1tsp of Baking Powder
• 1/2tsp of Bicarbonate of Soda
• 100g of Flour
• 2 Eggs
• 50g of White Chocolate Chunks
• 50g of Milk Chocolate Chunks
• 100g of Icing Sugar
• 3tbsp of Nutella

Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting

Method

1. Preheat the oven to 180C (fan) and put your cupcake cases into the tin for later
2. Start by creaming the sugar and 100g of the butter together in a bowl
3. Once smooth sieve in the baking powder, bicarbonate of soda and flour and mix until crumbly
4. Then add the eggs and whisk until your batter is smooth
5. Finally add the chocolate chunks and fold so they are distributed through the batter
6. Evenly pour the cake mix into your cupcake cases
7. Place into the oven and bake for 11-13 minutes (you will know when they are ready by lightly pushing the top and it springing back)
8. Allow to cool
9. Once cool you can start on the icing, cream the icing sugar and remaining butter into a bowl until smooth
10. Then add the nutella but do not stir
11. Use the frosting to decorate the tops of your cupcakes and the nutella will swirl in (as in the picture)
12. Then enjoy!

Note: This recipe makes 12 cupcakes

These Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting were basically as yummy as they sound, I mean there isn’t anything not to like right? I especially loved how they looked in my new cupcakes cases, however, I found a downside…. you cannot get into them to eat the cake easily, annoying but a challenge we had no problem beating!

My chocolate chunks had also sunk a little so they were mostly towards the bottom, does anyone have tips for preventing this?

Double Chocolate Brownie Cupcake Recipe

As a cupcake fanatic I can’t explain it but for some reason I have always thought about what brownies would taste like/how they would work as cupcakes. So when I felt like baking one evening, the ingredients I had lent more towards brownies than cupcakes and I didn’t fancy heading to the supermarket when it was 35 degrees so it seemed like the best time to have a go at making Brownie Cupcakes topped with White Chocolate:

Ingredients

• 125g of Sugar
• 100g of Milk Chocolate
• 40g of Cocoa Powder
• 33g of Flour
• 1tsp of Baking Powder
• 180g of Brown Sugar
• 2 Eggs
• 100g of White Chocolate

Brownie Cupcakes topped with White Chocolate

Method

1. Start by preheating your oven to 180C (fan) and placing your cupcake cases into your tin
2. Then sieve the cocoa powder, flour, baking powder and brown sugar into a bowl and set aside
3. In a heatproof bowl place your chocolate and butter over a pot of boiling water (do not let the water touch the bottom) and melt together
4. Once melted turn off the heat but leave over the boiling water and gradually add the cocoa mixture whilst stirring
5. When combined add the eggs and continue to stir until the mixture is smooth and silky
6. Then pour evenly into your cupcakes cases
7. Place into the oven and bake for 13 minutes
8. Allow to cool
9. Once cool you can melt the white chocolate over boiling water in a heatproof bowl before drizzling over the top (in a design as you wish, mine were not as neat as I hoped but it still tastes good!)
10. Let the white chocolate set and eat!

Note: This recipe makes 12 cupcakes

In honesty, I probably won’t be making these Brownie Cupcakes topped with White Chocolate again as although they tasted really great and were mega gooey just as brownies should be, this meant that they stuck to the cases quite a bit (which meant valuable brownie was wasted!). However, feel free to use this recipe to make normal brownies as I am sure I will be doing shortly!

White Chocolate and Almond Biscotti Recipe

So week 2 of The Great British Bake Off and I am loving it as much as ever, this week I really wanted to stay on theme and I do love making biscuits, but instead of cheating I decided to try my hand at something new, Biscotti. I didn’t want to use one of their recipes but a flavour combination that I always love, so here is my TGBBO Week 2: Biscuits recipe for White Chocolate and Almond Biscotti:

Ingredients

• 2 Eggs
• 100g of Sugar
• 250gt of Flour
• 1/2 tsp of Bicarbonate of Soda
• 50g of Chopped Almonds (whole almonds chopped so they are chunky not flakes)
• 50g of White Chocolate Chips

White Chocolate and Almond Biscotti ready for the first bake

Method

1. Preheat your oven to 160C (fan) and line a large baking tray with baking paper
2. Start by measuring your sugar and eggs into a bowl and whisking (with an electric whisk or your arm will kill you) until light and fluffy
3. In another bowl sieve the flour and bicarbonate of soda before adding your almonds and chocolate
4. Fold the dry mix into the eggs gently until a dough starts to form
5. Tip your dough onto a floured surface and shape gently (with floured hands) into a roll around 25cm long
6. Move to your baking tray and flatten until about 3cm thick (as above)
7. Then bake for 30 minutes until lightly browned
8. Take your biscotti out of the oven and slide gently onto a chopping board
9. Reduce the heat of the oven to 130C (fan)
10. Cut the log into even 1cm thick (roughly if you’re like me) and return to the baking sheet cut side up
11. Place back into the oven and bake for 12 minutes until crisp to the touch
12. Cool fully on a wire rack before enjoying

TGBBO Week 2: Biscuits

Now, being brutally honest, I would not score any points for my White Chocolate and Almond Biscotti being in even pieces…that is why I am not going on The Great British Bake Off anytime soon! However, the taste, now that was spot on, the almonds give in a marzipan flavour and I like the softness of the chocolate in contrast to the crisp biscuit. I am not sure this will be a regular in our house as I must say I prefer a softer biscuit and they did seem to look a lot larger than the ones on the show, I think my eggs may have been a little fluffier than needed.

But all in all TGBBO Week 2: Biscuits was a success. Are any of you making anything from the show?

White Chocolate and Pistachio Cupcake Recipe

As my favourite show The Great British Bake of is back, I want to make what they make each week, I am not a fan of making large cakes so for TGBBO Week 1: Cake I have made White Chocolate and Pistachio Cupcakes, I know it is cheating a little bit but I had to make a large batch for a friends Birthday so I am allowing it this week but next week will be strictly on theme (I hope!). Here is this weeks cake recipe:

Ingredients

• 100g of Sugar
• 150g of Butter
• 1tsp of Baking Powder
• 1/2tsp of Bicarbonate of Soda
• 100g of Flour
• 2 Eggs
• 100g of White Chocolate
• 75g of Icing Sugar
• 100g of Crushed Pistachios

TGBBO Week 1: Cake

Method

1. Preheat your oven to 180C (Fan) and put your cupcake cases into your tin
2. Then start by creaming the sugar and 100g of butter together in a bowl until smooth
3. Sieve in the baking powder, bicarbonate of soda and flour and mix until combined and crumbly
4. Then add the eggs and whisk until your cake batter is smooth
5. Pour evenly into your cupcakes cases and bake in the oven for 10-12 minutes (you can tell when they are ready by touching the top and they will spring back)
6. Allow to cool
7. To make the frosting cream the remaining butter and icing sugar together in a bowl until smooth
8. Then melt your chocolate, I do this is a glass bowl over a saucepan of boiling water
9. Let the chocolate cool to room temperature before adding to the buttercream
10. Stir until combined and creamy
11. Use a palette knife or icing bag to decorate your cupcakes before sprinkling the pistachios over the top to finish

Note: This recipe makes 12 cupcakes

I hope I can keep up with this and share my recipes with you, I am hoping that now it is online I will be spurred to do so! 10 week of pure joy coming up, please stay tuned and let me know how much you love The Great British Bake Off!