Terry’s Chocolate Orange Cookies

These cookies guys are the best cookies I’ve made to date! Like a brownie and a cookie rolled into one and totally festive and very scrumptious. The perfect bake for a lazy Sunday afternoon, then enjoy platefuls with a refreshing glass of milk or a scoop of your favourite ice-cream! Every single morsel of these cookies combines my LOVE of chocolate orange, gooey double chocolate cookies and indulgent treats. It’s a really super quick to make recipe, because you don’t need to chill the dough before baking and each and every bite is packed full of gooey, chocolatey goodness! This is a recipe for all the chocoholics out there and Terry’s chocolate orange addicts like me!

terrys chocolate orange cookies

Crackly, soft + chewy pure deliciousness. These cookies a pretty addictive. They got eaten super quickly and are definitely the best cookies I think I’ve ever made (and eaten!!). I will definitely 100% be making these each year for Christmas now! They’re also a great gift idea for friends and brilliant to serve at parties or just for an afternoon pick-me-up with a cuppa coffee or tea!

cookie bite

Like I mentioned above, this recipe is super duper easy, there’s no need for chilling the dough, so you will have the very best (and most delicious) cookies on your kitchen table in no time at all! So in less than 30 minutes you can enjoy the warmest and most scrumptiously good cookies!

These cookies are Christmas in a few mouthfuls! They certainly won’t hang around for long once you’ve baked a batch. You’ll be baking these all Christmas long!

chocolate orange cookies recipe

cookies stack

Ingredients- (Makes 8-9 large cookies)

110g of unsalted butter (1/2 cup), softened at room temperature

200g (1 cup) of light brown sugar

1 medium free-range egg, at room temp

1/4 tsp of vanilla bean paste or 1 tsp of pure vanilla extract 

165g  (1 cup + 2 tbsp) of plain flour

Pinch of salt*

1/2 tsp of baking powder

1/2 tsp of bicarbonate of soda

30g (2tbsp) of cocoa powder

200g (1 cup) of Terry’s chocolate orange, cut into smallish chunks or 200g of milk or dark chocolate chips/chunks + 1 tsp of orange zest 

Method- 

1. Preheat your to 190 degrees C / 375 F / Gas mark 5. Line two large baking trays with non-stick paper or parchment and set aside for later.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat in to incorporate fully.

3. Now add the flour, pinch of salt, baking powder, bicarb and cocoa powder and mix until a dough comes together.

4. Finally, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls- we use an ice-cream scoop for ease. Spread out evenly on the baking trays. Bake in the preheated over for 10-12 minutes, until spread out and crackling on top.

6. Once cooled, allow to cool on the trays for 5 minutes- in this time they will harden and will become more easily transferable. Finish cooling on a wire rack.

7. Once cooled, enjoy with an obligatory glass of ice-cold milk or even crumbled over a few scoops of your favourite ice-cream! ENJOY!

 cookie bite recipe

Have a great week guys!

jess

Cornish Clotted Cream Fudge {Christmas Gift Idea}

This clotted cream fudge is dreamy, heavenly and pretty damn delicious! Seriously moreish, watch square by square vanish in front of your eyes! Once you’ve made a batch of this incredibly delicious fudge it will become a firm favourite recipe that you will make again and again, every single year for Christmas! 4-ingredients and so easy to make, this is the perfect gift to give to your close ones this year! What’s also great about this recipe is there is no need for candy thermometers and it’s pretty simple to make. The only bad part is, it does requires ALOT of elbow grease…but it’s totally worth it because the taste is just so amazing! Enjoy the recipe guys!

cornish clotted cream fudge

 Creamy and so good, this fudge just melts in your mouth. The taste just takes me back and reminds me of the good times and memories of Summer’s spent in Cornwall. So whenever it’s Christmas time I always know this fudge will make a brilliant and delicious edible gift for my friends and family. I know if someone made me homemade fudge, I would definitely have a BIG smile on my face!

fudge recipe easy

Easy to prepare and tasty! You really need to try this fudge this Christmas! 

Recipe from here 

Ingredients- Makes approx. 40 squares of fudge 

275g of caster sugar

1 x 227g tub of Cornish clotted cream

100g of golden syrup

1/2 tsp of vanilla bean paste or pure vanilla extract (you can also use the seeds from half a small vanilla pod too if you prefer)

Method-

1. Grease and baseline a small 20cm square tin and set aside. Place all the ingredients in a medium saucepan (non-stick is preferable). Stir gently on a medium-high heat until all the sugar has dissolved and the ingredients are all throughly mixed.

2. Bring up to the boil and allow to boil for 3 minutes. Then remove from the heat and continue to beat for 10 minutes or until the mixture has thickened and is matt- do this with a wooden spoon.

3. Pour into your prepared tin, smooth over and then leave to set in the fridge overnight. Once the has set, remove from the tin and cut into squares. Bag up into little festive gift bags with ribbon or simply serve scatter onto a cake stand/plate and enjoy!

Note: The fudge will last for 2 weeks in airtight container. It’s a great recipe to ahead for the big day!

You could also drizzle with melted chocolate now, but I think it tastes really great just with the vanilla flavour!

fudge recipe

 fudge recipe for christmas

Pomegranate & Lime Fizz {Christmas Mocktail} + BBC Good Food Magazine feature & a trip to London

Just to make Monday 100 x more bearable! Here is a quick, fun and tasty ‘mocktail’ recipe perfect for the upcoming party season! Completely alcohol free and so much more tastier than pre-made drinks! A must try for Christmas Day, New Years Eve, but also perfect for any occasion! And not to forget only 3-ingredients and so simple to make!

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  This is possibly my most favourite drink to enjoy at Christmas time! It’s so easy and quick to make and a great mocktail, you won’t even miss the alcohol when you drink this amazing pomegranate and lime fizz. If I’m being honest, I’m not really a fan of alcohol, I enjoy the odd drink once in a while but I think you can still have a lot of fun even not drinking at parties! Every single person who tries this mocktail never believes there is NO alcohol in the recipe, it’s naturally sweet and very delicious great to be enjoyed with Xmas canapés this party season! It’s become somewhat a ‘tradition’ in our house to drink this fizz over the Christmas period, seconds all round is guaranteed!

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I’m not such a fan of alcohol, so this drink ticks all the boxes for me. Now I drive, when I go to parties or out for the evening I cannot drink, so being able to mix up this amazing, fresh and tasty mocktail is great! The flavours of pomegranate and lime go so well together and no one flavour is too strong or stands out, they all compliment each other so well, plus this drink is also very good for you because it’s high in antioxidants and is low GI. This is definitely going to become your new favourite party drink and you won’t even miss the alcohol!

Per drink- to fill one small glass (as pictured)

Ingredients- 

100ml of pomegranate juice

200ml of limemade (or lemon and lime flavoured soda water)

Good squeeze of fresh lime juice (more or less to taste)

To serve-

Pomegranate seeds

Lime slices or wedges

Crushed ice

How to make:

  • In a glass, start by pouring in the pomegranate juice. Then slowly pour over the limeade (or flavoured soda water).
  • Finish by dropping in a few slices of lime or freshly cut wedges. Also, sprinkle over some pomegranate seeds if you like.
  • Serve ice cold and enjoy!

If you like…sprinkle some white sugar over a small plate. Rub the lime around the rim of the glass, then coat the rim in sugar. This is a fun, quick idea to make your mocktail look a little extra fancy!

pomegranate lime fizz

Before I forget, I’d like to say sorry for my absence. College and work has become super hectic lately and I’ve got upcoming assessments this week which I’ve had to focus on and work hard towards. But I will be back (with the help of my big sis) this weekend, we’ve got some really quick & delicious festive treats lined up! More will be revealed soon. But for the moment, I’ll leave you with some Christmassy snaps from my trip to London a little while! We visited the Real Food Festival at South Bank and ate the most deliciously good food & enjoyed the Xmas lights at Somerset House too!

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Views over the River Thames

Views over the River Thames

Eating an Indian classic street food, Masala Dosa! So tasty, totally vegetarian, gluten-free, healthy AND optionally vegan too. Dosa if you didn’t know if a chickpea pancake/crepe filled with spicy, curried masala potatoes and then folded. It was served was a crunchy and lovely textured salad full of fresh pomegranate (which you’re guessing I absolutely LOVE!) and with a dollop of yogurt and lots of coriander.

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Also, I had some more amazing news this week! My recipe for No-Bake Chocolate Hazelnut Cheesecake was featured in BBC Good Food Magazine’s December 2014 issue at the front of the “Puddings” section of their Winter Comfort Food Booklet! Excited and ecstatic because my recipes and food blogging is being seen by lots of people this Christmas! If you have the chance, do please pick up copy and give all the great recipes a go!

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I hope you all have the greatest week!

jess

Gingerbread Cupcakes with Speculoos Buttercream

It’s the first of December tomorrow and the Christmas countdown has officially started now! It’s finally beginning to feel like Christmas, the deccie’s are all going up and I’m buying lots and lots of Christmass-y bakeware ready to share many delicious recipes over the next few weeks. But today’s recipe is what I like to think a firm-favourite for many people. Gingerbread Cupcakes really are what Christmas is all about for me! But these are no ordinary cupcakes, they’re totally deliciously amazingly good and rich in spice-y flavour and warm you throughout alongside a mug of hot chocolate or tea. I’ve taken the whole spicy flavour, with ginger, cinnamon, nutmeg and topped each cupcake with a swirl of scrumptious Speculoos buttercream! It’s a double whammy of amazing spice-y Christmassy flavour in each mouthful. This is THE recipe for all gingerbread lovers out there! ENJOY! 

gingerbread cupcakes

sprinkles for cupcakes

How cute are these gingerbread men cupcake cases?! They’re way. too. cute. 

cake cases and sprinkles

I couldn’t resist buying these seriously cute gingerbread men cupcake cases and Christmas-style festive sprinkles from my local bakeware shop, they caught my eye and I just knew they would be perfect for these cupcakes. These are brilliant to bake at the weekends, or when you’re snowed in. Just belt out your favourite classic Xmas music and bake away!

And if your prefer, swap the recipe for this cookie butter buttercream for chocolate icing, white chocolate, cinnamon-swirl or just good ol’ vanilla bean icing! This recipe really is super adaptable.

xmas whatjessicabakednext

{Makes 12 Cupcakes}- recipe for cupcakes adapted from sallysbakingaddiction 

Ingredients-

1/2 cup {115g} of unsalted butter, softened to room temp

1/2 cup of light brown sugar

1 large free-range egg, at room temperature

1/2 cup {100ml} of milk

1/2 cup of molasses or black treacle

1 tsp of vanilla extract

1 1/3 cup of plain flour {all-purpose}

1/2 of baking powder

1/2 tsp of bicarbonate of soda

1/4 tsp of salt {table salt will work just well}

1 tsp of ground cinnamon

1/2 tsp of ground ginger

1/2 tsp of ground nutmeg

1/4 tsp of all-spice or mixed spice

Speculoos Buttercream Icing-

100g of unsalted butter, at room temperature

180-200g of icing sugar, sifted

2-3 tbsp of Speculoos {cookie butter spread}

Cream or milk, to loosen (only a few tbsp at most!}

Method- 

1. To make the cupcake batter: Cream the butter and sugar together until really light and fluffy in a stand mixer. Add the egg, vanilla and molasses and beat in to incorporate. Don’t worry at this point if the mixture looks kinda unable to mix fully.

2. Mix the dry ingredients together, in a medium mixing bowl, whisk the flour, salt and spices together. Then add slowly to the mixer on medium speed and beat until there are no lumps of flour remaining and you have a really smooth batter.

3. Preheat your oven to 180 degrees C Fan / 350 F. Line a 12-hole cupcake tin with paper cases/liners. Using an ice-scoop, divide the batter between the cupcake cases. Bake in the oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter.

4. Allow to cool in the tin for 10 minutes, then transport to a wire rack to finish cooling completely.

5. Meanwhile make the buttercream icing: In a stand mixer, add the softened butter and half the icing sugar. Cream on low speed until it just starts to come together. Then add the remaining sugar and once mixed in fully, turn the mixer speed up to medium and beat for 5-7 minutes or until really pale in colour and fluffy.

6. Once it’s reached the perfect colour, texture and consistency gently fold in the Speculoos and mix until well combined. Fit a piping bag with your favourite piping nozzle, then fill the bag with the buttercream. Pipe swirls of icing onto the cooled cupcakes. Then decorate with Xmass-y sprinkles of your choice! ENJOY the recipe everyone!

gingerbread men

Enjoy the recipe!

jess

 

Double Cheese Straws {Best, Easy Recipe}

These double cheese straws are so addictive! They’re crisp, crunchy, buttery and super moreish! Cheese straws are definitely one of my most favourite savoury bakes at Christmas time and have always been a guilty pleasure of mine. I mean what’s not to like about delicious cheesy flaky-ness?!And as over Christmas time everybody is looking for quick and easy to make canapé recipes/ideas serve alongside drinks at parties I thought these cheesy straws I’ve been making for a while now would be brilliant to share. What I also love about this recipe is there are so many additional flavours that you could add and it makes a totally different combination each time. For this recipe I used a small pinch of each cayenne pepper for a lil spicy kick and some mustard powder, because cheese + mustard has always been an amazing pair-some, but you could easily add any of your favourite chopped herbs, fresh rosemary, thyme or sage. Add chilli flakes for heat or simply add any other of your preferred cheeses, fruity parmesan or smoked gouda work also work great. Make the recipe your own!

cheats cheesy straws

These straws are great served alongside a glass of red wine, they’re great for almost any occasion, but they do always go down very well at parties I’ve served them at!

They crumble so easily so that’s the reasoning behind the title of the recipe. Unbelievably light with a mild cheese flavour in every bite and a crisp, rough puff pastry texture and ever so moreish. These cheese straws definitely need to be down on your Christmas baking list ASAP! They will not disappoint, plus you’ll have friends and guests begging you to share the recipe!

Me and my Mum actually made these last weekend for a Christmas fundraising event at out local hospice. It was amazing again to bake something for charity and help raise money for a great cause. The straws were certainly a hit, selling out within in 3 minutes and the money going towards raising a total of £7.5k in one afternoon! SO amazing.

I’ve lost count of how many times I made these straws in the last month! They’re pretty damn delicious and very easy to make which is a bonus too!

 cheese straws recipe

Ingredients- 

(Makes roughly 35 straws)

375g of plain flour {all-purpose} flour

225g of unsalted butter, chilled and cubed

Large pinch of salt*

1/4 tsp of cayenne pepper

1/4 tsp of mustard powder

150g of mixed cheese- I used freshly grated sharp Cheddar cheese and Red Leicester 

2 large free-range egg yolks

4-5 tbsp of ice cold water

Method- 

1. In a stand mixer add the flour, along with the salt, cayenne and mustard powder. Add the cubed butter and mix on medium speed until the mixture resembles fine breadcrumbs. (Alternatively, use your fingertips and combine the butter into the flour mix if you don’t own a mixer.)

2. Add the cheese/s, egg yolks and the water and mix into a firm dough- don’t over mix, because you want the straws to be super light. Wrap the dough in clingfilm and place in the fridge to chill for 30 minutes.

3. Preheat the oven to 190 degrees C Fan. Line 2-3 baking trays with non-stick baking paper. Once the dough has chilled, lightly flour a work surface. Roll out the dough to a rough square about the thickness of a two pound coin. Cut 1cm strips from the dough. Place out on the baking tray and bake for 10-15 minutes. Leave to cool on the trays for 5 minutes, then serve.

If you to make the straws in advance, once cooled to room temperature, cover the trays completely with cling film and they can be kept in the fridge for up to 3 days. When ready to serve, place back in the oven at 150 degrees C Fan for 5 minutes or until warm. You can also make the dough and leave it covered in the fridge for up to 3 days and bake off when ready.

Recipe Notes:

  • If using salted butter, omit the salt in the recipe.
  • The recipe recommends cooking the straws for 12-15 minutes. At 12 minutes cooking, they will be very lightly coloured and at the 15 minute mark, will be golden.
  • Make sure you leave the straws to cool for at least 5 minutes on the trays after coming out the oven, if you take them off too quickly they will crumble and break. I find longer the cooking, the cheese flavour gets stronger, which I like.

cheese straws for christmas

Enjoy and have a great week! 

jess

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Chocolate Orange-dipped Chocolate Chip Shortbread

It may be a tad bit early, but I’m feeling all Christmass-y! From delicious recipes perfect for Xmas parties or gatherings, desserts great for your Christmas day pud or quick and simple gift idea, I hope to have your Christmas solved in one delicious bite! Today’s recipe is for these insanely delicious chocolate chip shortbread biscuits dipped in chocolate orange. These biccies should be on Christmas baking list this year ASAP, they’re unbelievably simple to make are very hard to resist eating the whole batch in one go and they definitely satisfy the sweet tooth very nicely! ENJOY!

shortbread

chocolate orange shortbread

You’re probably going to be seeing many chocolate orange recipes around here ALOT. For me, it’s the epitome of Christmas in a (few) tasty mouthfuls. Lusciously smooth and deliciously aromatic chocolate with hints of fresh orange-y zesty goodness. This time last year I shared my recipe for Terry’s Chocolate Orange Cupcakes, which ever since posting have become one of my most viewed recipes to date. So seeing how popular that recipe was I knew I needed to share another this year.

But when I was thinking of recipes I thought of a very traditional biscuit we enjoy at this time of year. The good ol’ shortbread. It’s a family tradition in our house to eat shortbread at Christmas. And I love any type of shortbread but this one recipe has to be my MOST favourite! Plus let’s not forget to mention that shortbread is also a great choice if you’re like me and are always late-night baking over Christmas or love to give your friends an edible gift! The recipe is very straightforward, 5 ingredient shortbread recipe filled with chocolate chips and with orange zest, then simply dipped half in melted chocolate orange. So good.

shortbread biscuits

terrys chocolate orange

chocolate orange cookies

shortbread cookies

(Makes 18-20 Shortbread Biscuits) 

Ingredients-

200g of unsalted butter

100g of caster sugar

1 tsp of pure vanilla extract or 1/4 tsp of vanilla bean paste

300g of plain flour, sifted plus extra for sprinkling

Zest from 1 medium orange

100g of milk chocolate chips

Chocolate Orange decoration-

200g of chocolate orange or milk/dark chocolate, melted and cool very slightly 

Method-

1. Make the shortbread: Cream the butter, sugar, vanilla and orange zest in a large bowl until fluffy and pale in colour. Then add fold in the flour and mix until completely incorporated. Finish by folding in the chocolate chips. Wrap the dough in cling film and place in the fridge to chill for 30 minutes.

2. Once chilled, take out and lightly flour a work surface. Roll the dough out about 5mm thickness. Then using your favourite cookie cutter (I went medium fluted biscuit cutter, but Christmas tree’s or snowmen cutters look super cute!) cut out rounds/shapes from the dough and place on a lined large baking tray.

3. Bake at 160 degrees C Fan for 15-20 minutes or until just starting to colour slightly at the sides. Cool on the tray for 5 minutes, then transport onto a wire rack to finish cooling completely.

4. Dipping into chocolate: Dip each half into the melted chocolate enough to fully cover it. Or alternatively drizzled each biscuit with the chocolate. Leave to set, then serve and enjoy! (Note: These shortbread will keep in an airtight container for up to 2 days- but they will probably be all gone by then…)

 

 

Enjoy the recipe everyone! Have a great weekend too! 

jess

Biscoff Chocolate Tart {No-Bake}

Biscoff  + chocolate = total flavour gorgeousness! Have I got a treat for you all today! Spiced cookie butter biscuit base topped with a velvety and seriously silky smooth chocolate-y cream filling and topped off with whipped cream and extra biscuit crumbles AND let’s not forget it’s completely no-bake! I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of tea. Combining this amazing spread with chocolate really does take it to the next level. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!

tart slice chocolate

chocolate tart no bake

Swirl with cream for to transform this tart into a dinner party-worthy dessert! 

biscuits delicious

These cookies are definitely my favourite. There’s something about the delicious spiced biscuit flavour mixed with the chocolate filling that works so well and I simply adore. What I also love is the fact this tart is super crunchy, sweet, spicy and perfect for chocoholics! Plus it will make a great make-it-ahead dessert for Thanksgiving for my lovely American readers or a Christmas dessert or a celebration party! This is probably the most fanciest tart out there and it couldn’t be easier to make! (Which is a big bonus when you’re scrapped for time and or want to make an amazing dessert ahead of time!)

tart biscoff delicious

chocolate biscoff tart

It’s certainly the finishing touches that really make this tart come together! Add a good dollop of whipped cream, clotted cream and sprinkle over even more chocolate curls and some extra crumbled biscuit. I took mine to the next level by drizzling over some of the biscuit spread. It’s seriously delicious and really added that extra little indulgence to the recipe.

It’s always a hit with those who try it, slices will just vanished in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe. Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced bakers find this recipe easy peasy!

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and very simple to make!

tart biscoff

{Makes 1 Tart}

Ingredients- 

Biscoff/Speculoos Biscuit Base- 

250g of Biscoff (also known as Speculoos) biscuits

90g of unsalted butter, melted

Chocolate Ganache Filling- 

100g bar of milk chocolate, broken into small pieces 

100g bar of dark chocolate, broken into small pieces 

1 tsp of vanilla extract or 1/2 tsp of vanilla bean paste

2 tbsp of icing sugar, sifted

200ml of double or whipping cream, chilled 

To serve/decorate-

Whipped cream

Chocolate curls

Extra crumbled biscuits

Method-

1. Make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin. Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix until the biscuits are a textured like “wet sand”. Pour into a 23cm springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the ganache filling.

2. For the ganache filling: Gently melt the chocolates together, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it just holds itself. Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight- it will keep in the fridge for up to 2 days if you want to make ahead of time!

3. Serve slices with a good dollop of whipped cream and chocolate flakes and extra biscuit crumbles. It’s also great to drizzle over extra melted cookie butter! So good!

biscoff chocolate tart recipe

Enjoy and have a great weekend guys!

jess