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!
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).
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.