If you follow me on Instagram or my Facebook Page you may have noticed that I’ve recently baked quite a lot from this one website. The recipes are super easy and gratuitous to boot. Who isn’t going to be enticed by Cheesecake Cookie Bars or Twix Cupcakes?
I don’t necessarily wish to reproduce someone else’s recipes on this blog but I did want to showcase some of the items I’ve made and provide links to the recipes I used. There are a couple of photos that I’m quite pleased with although I’m generally not so enamored by the camera on my replacement S7 – the photos seem to run a little dark but as I’ve smashed the screen on it within 6 weeks of having it, the new replacement thats has just arrived will hopefully be better!
Let me know if you try any other recipes from the site and how they go.
Anyone who knows me will know my long term love for Millionaire’s shortbread, indeed Maureen of Manaccan was once upon a time regularly sequestered to make me a batch under the pretense that it was going to be sold in our Cornish Village Shop. Technically it was nothing special or fancy but boy do I love that soft caramel layer which I have historically really struggled to make myself. This recipe, whilst requiring some boiling of the caramel mixture was pretty foolproof and I never felt in danger of it splitting or going grainy.
The brownie element of this was the absolute perfect texture. It held its own whilst being very rich and fudgy without being wet. I struggle a little with very rich chocolate however – I’m more of a milk chocolate girl so this was overall a little rich for me….so next time I thought I’d try another version with a different base….
The swirl on that! This recipe was also spot on and for my taste was a little less rich with the flapjack base providing a still pleasantly yielding alternative to the brownie. I did add 200g of milk chocolate chips to the base because they were to hand and I’m a big fan of chocolate chip flapjack. I did add them when the flapjack mixture was still a little warm so they melted quite a lot into the mixture but I’m going to call that a happy accident!
The biggest problem I found with both of the recipes was getting the chocolate topping to slice without cracking all over the shop – I’m all for a bit of rustic but I’d like some of the topping to not fall off – I’m sure there is an optimal point of setting to do the slicing but I’m yet to find it! The trick I did employ was to turn the whole block upside down onto a chopping board and then slice it – the pressure of the knife on hard chocolate above soft caramel is part of the issue so the upside down method deals with this somewhat.
If you are not familiar with ‘Biscoff‘, I cannot recommend it enough. The generic name is ‘Speculaas‘ and its basically those little slightly spiced biscuits that you get on the side of a fancy coffee. It is now available as ‘Cookie Butter’ which is essentially biscuits whizzed up into a paste with a bunch of oil. Its not exactly health food but never mind! You can buy it, like with peanut butter, in ‘crunchy’ and ‘smooth’ varieties from pretty much all of the supermarkets.
So the fudge – so so easy. Its basically condensed milk, white chocolate, a little bit of butter and the Biscoff spread melted down together with icing sugar beaten in at the end and left to set in a tray in the fridge. I used the smooth variety as that is what I had in the cupboard and as I was baking this was a bake-sale, I needed to keep the cost down so I didn’t add any crushed biscuits as I’d have needed to purchase these separately.
People seem to go nuts for Nutella (unintentional pun I promise!) – everyone knows what it is and I don’t recall coming across many people that don’t like it. I can take it or leave it on the whole – I like it occasionally but sometimes I find it a little overpowering. As I was baking to sell this however, Nutella seemed like an excellent crowd pleasing option to try. Again I didn’t add the suggested Kinder Bueno garnish to keep the ingredient cost down but I think a bit of crunch would work very well.
The recipe is almost exactly the same except the Biscoff spread is substituted for Nutella and the white chocolate for milk chocolate. I struggled to beat the icing sugar into this mix quite so well but I think that might actually be the colour just showing up the lumps of icing a little more. It doesn’t taste grainy and because there isn’t a total shedload of sugar in the recipe, it isn’t too sweet. Surprisingly, it is actually a not overpoweringly Nutella-y and I’m a much bigger fan of this fudge that I thought I would be.
Another crowd pleaser, I’ve become increasingly fond of peanut butter over the last couple of years – I think its salty nature is extremely appealing. To complete my trifecta of bake-sale fudges, it was the obvious easy flavour to go for.
I think its my favourite. Until I have a piece of the other flavours, then they’re my favourite again! Either way, this is super accessible and the texture is great – I went with crunchy peanut butter this time. Again its almost a straight swap of the Biscoff spread for peanut butter in the recipe – I can’t wait to start experimenting with other flavours – I have some passion fruit curd in the cupboard which I think would go excellently in a white chocolate based fudge. I’d also like to make this peanut butter version again with dark chocolate chips. I think that will be happening sooner rather than later!