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.
For many, desserts full of spice and warmth spell Christmas. But I think mint choc chip is my favourite wintery flavour. I’ve already made mint choc chip Christmas tree cupcakes, but this year I fancied a little bit of a change. This recipe is really simple – perfect for this time of year – but is also really tasty. A rich double chocolate mint mudcake, topped with smooth, thick, white chocolate and peppermint glaze. The combination reminds me of an After 8 chocolate.
If it ain’t broke, don’t fix it – or so the saying goes! And that’s what happened with this cake. This was my mum’s birthday cake – her third lemon flavoured cake in as many years. But it’s one of her favourites so why stray away? That didn’t mean I couldn’t mix things up a little – this time with added poppy seeds, lemon curd, cream cheese frosting, and some pretty coloured piping on top. I did a similar icing technique with my Rio inspired tropical cake a couple of months ago, but this time I went with some softer colours, and an ombre effect up the sides of the cake. Luckily mum liked it – read on if you’d like to give it a try.
I was asked to create this cake for a friend of a friend. All I knew was that it had to be fruity, bright, and the person was from Brazil. So I quickly settled on a lime sponge, sandwiched with mango and passionfruit curd, but needed to come up with a decorating plan. That’s when I thought of the colours of the Rio Olympics, which were popping up on my tv on repeat. I wasn’t sure how to incorporate them all at first, until I had a little flash of inspiration to pipe the different colours in a sort of wreath round the top. It’s a really simple but effective technique, so if you’d like to give it a try then read on.
I am obsessed by anything tropical. I’ve got flamingo wallpaper in my flat, pineapple ornaments, and clothes covered in both. So obviously it made sense to me to put my favourite things into biscuit form. I was lucky enough to be given a pineapple shaped cookie cutter and found a flamingo one in a baking shop, but if you don’t have any then Amazon will sort you out so you can also experience some edible tropical joy!