If you’ve visited my blog before, you’ll know I’m a huge fan of brownies! I’ve made them with creme eggs, salted caramel, and red velvet cookie dough chunks. But what we have here may be the ultimate brownie! I know that’s a bold claim, but the addition of peanut butter combined with the caramel creates the perfect amount of salt to counteract any sickly sweetness. I’ve also used a different type of caramel in these. In the past I’ve used wet caramel – when water is added to the sugar. That makes quite a runny caramel, which melts more in the brownies when baked. That’s delicious, but I wanted a caramel that would hold together more, to provide a different texture. That’s where dry caramel comes in – it’s where you melt the sugar in the pan dry, and add the rest of the ingredients later. It becomes really gooey, and I think it might be my go-to caramel from now on! Right, enough talk from me. Let’s get to the brownies.
So, I know normal rocky road plus this mint version from last week are pretty delicious, but I think Biscoff rocky road may be the best ever! It’s extremely dangerous for me to own a jar of biscuit spread, so making this is lethal…. but worth it. If you love Biscoff, you need to give this a try.
Rocky road is a total classic. A delicious, simple treat to make, with no baking but all of the benefits. And perfectly delicious as it is…. but I felt like shaking things up. I’ve got two variations for you. This one is mint, and the next one will be Biscoff, so check back in a week for that!
Oh dear, RebeccaCooksCakes is starting to look a little neglected. The reason for that is that things have got a little hectic recently, and I’ve not had time to try out new recipes to share. So I thought I’d do a little round up of what’s been going on. And I promise I have two delicious rocky road recipes up my sleeve that I will share soon….
So with so little on the blog recently, you’d be forgiven for thinking I’d stopped baking! But I haven’t. I’ve just been baking for other people. It’s lovely to create something for someone’s special day, so I thought I’d post some of the fun things I’ve been asked to do.
Unicorn cakes! These are so much fun. The first has a rainbow cake inside with wee unicorn cupcakes to match. The second was for a baby shower, and my first go at a two tiered cake. Taking it to the venue in the car was one of the most nerve-wracking moments in my cake life! But it was so much fun to do.
I’ve also been practicing my fondant-work, and made this unicorn cake for a special wee girl’s birthday party. Confetti cake inside for extra fun sparkle!
Continuing on the fondant theme, I was asked to make a pirate cake for a third birthday. It was great to let my imagination run with this one. Everything you see here is edible apart from the flag pole – so there’s a chest made out of KitKats, sand made from digestive biscuits, royal icing waves and fondant shark fins.
Rainbow cakes have been pretty popular too. They’re quite time-consuming to make but the pay off is definitely worth it, when you cut into that plain cake and see all the bright colours inside.
Disney fever definitely hit in the Spring, so I created a Beauty and the Beast cake for a birthday. One of the people going to the party was gluten free so I made a mini cake for her, decorated to be part of the theme.
More birthday cakes, this time in bright lemon, and another with a bespoke cat on top to look like the birthday girl’s:
I’ve also done some other cakes for children – both challenging as they were with fondant and in designs I’d never tried before. The basketball one was all about the decoration, but the number needed some construction! I ended up baking two separate rectangular cakes and chopped them into shape using a paper template.
Now I’m in the planning stage for 3 wedding cakes, one for a baby shower and a rock music themed birthday cake.
Oh, and then there’s this guy who has taken every other spare minute going….
Say hello to Wilson! Maybe I’ll need to look into dog biscuits next….
Phew – that title’s a mouthful and a half! And so are these brownies. They’re definitely not for anyone on a diet looking for a small delicate treat. But if you’re craving something indulgent and delicious then they should be right up your street. Dark, chocolately, gooey brownie, with chunks of chewy red velvet cookie dough, packing a cream cheese filling with just a hint of sourness, these really hit the spot.
So where did the inspiration come from for these? I’ve seen a couple of cookie dough brownies doing the rounds but I wanted to take them up a notch. And you may remember my red velvet cookies stuffed with cream cheese – I thought they would go perfectly inside, combined with my trusty chocolate brownie recipe which I’ve blogged about a couple of times(adding salted caramel and creme eggs).
Let’s face it, we’re all in need of a little something to smile about just now. While not solving the world’s problems, these biscuits should certainly bring some brightness to your day. These are made with a simple empire biscuit recipe, but with added sprinkles for joy. I used a smiley face cookie cutter set from Lakeland – but if you don’t have one you can just use a round cutter and make the eyes and mouth yourself with a sharp knife.
Wow. When I first created my cosmic galaxy cupcakes I had no idea so many of you would be interested in how to make them too! It’s been great to see so many of you visiting my site and giving the technique a go, and it’s why I set up this blog in the first place.
So the past few months, I’ve been thinking about what to make that would appeal to all you galaxy lovers out there. I really hope this galaxy cake tutorial interests as many of you! This technique is just as simple as the cupcakes, and just as effective. Read on for how I did it.