Giant Chocolate Chip Skillet Cookie

I’m so excited to share this recipe today! I finally bought myself a skillet, after resisting for way too long. So for my first recipe using my brand spanking new skillet is for the best and most chewiest and delicious one-pan skillet cookie. I absolutely love baking homemade cookies, they’re my ultimate comfort food on a cold autumn day with a mug of tea or a glass of milk. I could share an endless list of reasons why skillet cookies are amazing, firstly they’re 100 x quicker AND easier to make than regular cookies, you haven’t got the malarkey of laying out trays and rolling out each individually or waiting for the dough to chill. But with my recipe you will have uber chewy and moreish skillet cookie in no time whatsoever! It doesn’t get better than that, right?! ENJOY!

classic skillet cookie

pre baking cookie

Before and after baking, this cookie will fill your house with the most amazing aromas. It’s a simple, super easy recipe that is just so satisfying. Bite after bite, it makes you feel warm and happy inside. It crumbles, is chewy and is a pleasure on the taste buds. Pile high with vanilla ice cream for that extra ‘lil indulgence- it’s a sin not to!

skillet cookie whatjessicabakednext

Gooey, chocolatey pure deliciousness. I love best the way the chocolate chips ooze and get all melty- definitely my favourite thing about warm cookie! 

Ingredients- (Makes 1 x 10 inch Skillet Cookie)

  • 2 cups of plain flour
  • 1 tsp of bicarbonate of soda
  • 1/2 tsp of salt
  • 3/4 cup of unsalted butter, softened at room temp
  • 1/2 cup of caster sugar
  • 3/4 cup of light brown sugar
  • 1 large free-range egg
  • 1 tsp of vanilla bean paste or 2 tsp of pure vanilla extract
  • 1 1/2 cups of dark or milk chocolate chips/chunks- I used milk choc chips for this recipe 

Method-

1. Preheat the oven to 180 degrees C Fan / 350 F. In a small mixing bowl add the flour, bicarb and the salt. Mix and then set aside.

2. In a stand mixer fitted with the paddle attachment, add the butter, both sugars and the vanilla and beat on medium speed for 3 minutes until light and fluffy. Add the egg and mix until well incorporated.

3. Now add the flour mix in two batches (half at a time), keep mixing until it just comes together into a stiff cookie dough- don’t overwork the dough! Then fold through the chocolate chips.

4. Lightly grease the skillet with a little bit of butter, add the cookie dough and spread out evenly into the skillet- I used my hands at this point, but you can also use a spatula to do this.

5. Bake in the preheated oven for 35-40 minutes (mine took about 30 minutes) until risen and nicely lightly coloured. Allow to cool and set for 15 minutes, then slice and enjoy!

skillet cookie recipe blog

skillet cookie photo

Enjoy the recipe everyone!

jess

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S’mores Marble Cheesecake

Three words. S’MORES. MARBLE. CHEESECAKE.

Sound delicious, right? This weekends bake called for a big celebration. So I went ahead and worked my magic and this was the tasty result.

s'mores marble

s'mores marble cheesecake

Earlier this week I passed my driving test and earn’t my drivers license! I’m so unbelievably happy to finally tick that off my bucket list! Months of stress and worry is no more, so I decided to to do what I do best and bake cheesecake to celebrate with family. This S’mores cheesecake is an amazingly AND a deliciously good dessert perfect for any occasion and it certainly was enjoyable to devour (try stopping at just one slice! Too hard.)

I could write a mahosive post on how phenomenally delicious and good this cheesecake is. Each and every bite is packed full of pure tastiness. First you get the buttery biscuit base, then you get the swirly chocolate and vanilla filling and then you taste the creamy marshmallowy goodness! SO GOOD.

If you’re a big fan of all things chocolatey, covered in marshmallows and with crunchy and buttery biscuit bases, then this is the recipe for you!

s'mores cheesecake

 

marshmallows

blowtorch cheesecake

Ingredients- 

Biscuit Base- 

300g of digestive biscuits (or graham crackers)- you can also use chocolate covered digestives for the base

120g of unsalted butter, melted 

Cheesecake filling-

900g of full-fat cream cheese (at room temp)

3 large free range eggs

150ml of sour cream

1 tbsp of corn flour (cornstarch)

1 1/4 cups of caster sugar

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

85g of dark chocolate (semi-sweet), melted and cooled slightly 

Decoration/toppings-

75-100g of marshmallows (I use a mini)

Method-

Preheat your oven to 170 degrees C Fan / 325 F. Place a large shallow pan of water at the bottom of your oven.

1. Prepare the biscuit base: Break the biscuits up into small pieces and add to a food processor, blitz until fine. Or alternatively, add the biscuits to a ziplock bag and crush using a rolling pin. Add a small bowl, mix in the melted butter. Tip into a 23cm springform cheesecake tin. Press down until firm using the base of a glass and smooth over with the back of a dessert spoon until well compact and even. Chill in the fridge whilst you make the filling.

2. For the cheesecake filling: In a stand mixer fitted with the paddle attachment add the softened cream cheese, sugar and vanilla. Mix on medium speed until smooth- approx. 2 minutes. Then add the eggs and mix until well incorporated. Now add the sour cream and corn flour and beat until mixed fully. Now separate about half the mixture into another mixing bowl. Add the melted chocolate to one and mix through.

3. Take an ice-cream scoop and dollop alternate scoops of each batter onto the base. Then swirl using a wooden skewer or butter knife until you have a marbled/rippled design.

4. Lower the oven temperature to 130 degrees C Fan. Place the cheesecake in the oven and bake for 1 1/4 hours (75 minutes) until it’s wobbles slightly in the centre, but is mostly set. Then turn off the oven, leave the door ajar and leave the cheesecake to cool for an hour remaining in the oven. After an hour, covered with tin foil and leave to finish setting in the fridge for at least 3 hours or overnight.

5. Just before serving, pile the marshmallows on top, toast gently with a blow torch if you like. Slice up and enjoy! The cheesecake will keep in the fridge, in an airtight container for 3 days.

 

s'mores marble cheesecake pics

s'mores cheesecake pic

Enjoy and happy weekend!  

jess

Perfect Vanilla Bean Buttermilk Cupcakes

Today’s recipe is going back to basics. The classic vanilla cupcake. No-fuss, simple and delicious. You can’t beat them, seriously moreish, scrummy and satisfying. And if I’ve not mentioned already, my most favourite cupcake flavour, this classic wins hands down for me. My vanilla cupcake recipe is super moist, buttery and you will definitely be going back for seconds and making this recipe again and again! These cupcakes prove the simple pleasures in life are always the best, especially when covered in lots of buttercream!…

cupcakes vanilla bean

Light, buttery are just a couple of words I could use to describe these amazing cupcakes. The buttermilk really is my secret ingredient, it adds a certain lightness and makes each and every bite melt in your mouth. 

vanillla cupcake

cupcake vanilla

Ingredients- (Makes 12-14 cupcakes)

Buttermilk Cupcakes- 

200g of unsalted butter, softened 

200g of caster sugar

1 1/2 tsp of vanilla bean paste or seeds from one vanilla pod

3 large free-range eggs, at room temp

200g of self-raising flour, sifted

1/4 tsp of salt (omit if using salted butter)

1/2 cup (half a 284ml carton) of buttermilk, well shaken

 

Best Ever Vanilla Bean Buttercream (This is my stand-by buttercream, it’s so amazing, really simple to make and is great fun to swirl onto cupcakes!)

125g of unsalted butter, softened

250g of icing sugar, sifted

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

 

Method- 

1. Preheat the oven to 180 degrees C Fan. Line a 12-hole cupcake tin with paper liners.

2. To make the buttermilk cupcakes: In a stand mixer add the butter, sugar and vanilla and cream on medium speed for 2-3 minutes or until light and fluffy. Add the eggs and beat in. Add the flour and salt and gently fold in along with the buttermilk. Mix until you have a smooth batter. Scoop into the cupcake liners (I use an ice-cream scoop for this, makes the job 100x easier!).

3. Bake for 18-20 minutes or until a cake tester comes out clean, the cupcakes are well risen and starting to colour a little. Once cooked cool in the tins for 10 minutes, the remove and place on a wire rack to cool completely.

4. For the buttercream: Add the butter, icing sugar and vanilla to your stand mixer. Starting on low speed (to avoid covering yourself in sugar!) cream the mix together. Then turn the speed up to medium and allow to cream for an additional 5 minutes. After 5 minutes, the buttercream will be super pale and very light!

5. To decorate: Fit a piping bag with your favourite nozzle. Fill the bag with your buttercream icing. Pipe swirls onto each cupcake, the finish by decorating with sprinkles of your choice! ENJOY!

cupcakes sprinkles

These cupcakes are really absolutely perfectly for any occasion! Pile high with any of your most favourite sprinkles! 

pretty cupcakes

Enjoy the recipe guys!

jess

Chocolate Honeycomb Crunch Donuts {Baked Recipe}

Happy Friday! For me there’s no better or tastier way to celebrate the weekend than by baking and eating donuts! So today I’m sharing a delicious vanilla baked donut with a twist. This donut is on totally new level, it’s covered in the best, decadent and rich dark chocolate ganache and then sprinkled with chocolate coated honeycomb. This is my ‘perfect’ donut, it’s super chocolatey and really easy to make! The only bad thing about this recipe is it’s seriously hard to stop at just one!

donuts honeycomb

donut recipe easy

Tell me your not craving one these right now? 

donut honeycomb recipe

Ingredients- Recipe adapted from Sally’s Baking Addiction 

(Makes 8 donuts) 

For the donuts- 

1 cup of plain flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon ground nutmeg
1 large egg
1/3 cup of light brown sugar
1/4 cup of milk
1/4 cup of Greek yogurt
2 tablespoons of unsalted butter, melted
1/4 tsp of vanilla bean paste or 1 tsp of pure vanilla extract

Chocolate Ganache glaze- 

1/2 cup of dark chocolate chips
2 tablespoons of unsalted butter
2 teaspoons of golden syrup or corn syrup

Honeycomb decoration- 

50g of chocolate coated honeycomb- crushed or crumbled, for sprinkling 

Method-

1. For the donuts: Preheat your oven to 180 degrees C Fan / 350 F. Lightly spray/grease a donut tin with non-stick spray and set aside.

2. In a large bowl combine all the dry ingredients (the flour, baking powder, soda and nutmeg) and mix together.

3. In another bowl add all the wet ingredients (egg, brown sugar, milk, yogurt, butter & vanilla paste) and whisk together until well combined. Add the wet mixture to the dry and fold in until well incorporated. Be careful not to over mix!

4. Spoon the donut mix into the donut pan, fill up to 2/3 of the way up. Bake for 9-10 minutes until very lightly golden. Remove from the pans and cool. Repeat with the remaining batter.

5. For the glaze: In a small heatproof bowl, add the chocolate chips, butter, syrup and 2 tsp of water. Melt in the microwave on medium for 20 second intervals until all the chocolate has melted and the whole mixture is smooth.

6. To decorate: Take each donut, drop into the bowl of glaze. Use a fork to lift out and place on a baking tray or wire rack lined with baking paper. Sprinkle over the crumbled honeycomb pieces. Then eat and enjoy!

donuts easy recipe

Happy Weekend!

jess

Soft M&M Choc Chip Halloween Cookies

Happy Monday everyone! For today’s recipe, I’ve taken my favourite soft-batch chocolate chip cookies and added some festive Halloween M&M’s. These cookies need to be at the top of your Halloween baking list, they’re super duper easy to make, taste so good and a spookily great for your Halloween celebrations! They’re thick, chewy, soft, colourful and fun and a definite must bake!

m&m halloween cookies

cookies halloween

These cookies are so good! They’re almost too good, I found it super hard to stop eating the cookie dough! It was ah-mazing! 

These cookies are for sure the softest, chewiest, most deliciously tasty cookies I’ve ever eaten! They are SERIOUSLY good! The combination of colours are bright, funky and very fun which I absolutely love! Plus, like my other Halloween recipes this recipe is totally adaptable, add chocolate chunks in place of choc chips, add candy corns (I know those are super popular!) or any of your other favourite Halloween sweets/candy or sprinkles!

cookies halloween 2014

These would be great to hand out at the door for any little trick or treaters!

Makes 15 large cookies (recipe adapted from Averie Cooks)

Ingredients-

3/4 cup of unsalted butter, softened

3/4 cup of light brown sugar

1/4 cup of caster sugar

1 medium free-range egg

1/2 tsp of vanilla bean paste

2 cups of plain flour, sifted

1/4 cup of corn flour

1 tsp of baking powder

3/4 cup of milk chocolate chips

3/4 of M&M’s – save half for decorating top of cookies

Method-

1. Place the butter, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream in a medium speed for 2 minutes. Add the egg and beat in to fully incorporate.

2. Gently fold in the flour, corn flour and baking powder and mix until no lumps remain. Then add the chocolate chips and half the M&M’s and mix through fully.

3.  Line two baking trays with non-stick paper. Take 1/4 cup or tbsp measurement and shape the cookie dough into balls. Place on the tray and complete the with the remaining cookie dough. (Place half the cookies on each tray.)

4. Press in the remaining M&M’s and then place in the fridge for 2 hours or overnight. Bake off at 180 degrees C Fan/ 350 F for 10-12 minutes. Once cooked cool on trays for 5 minutes then enjoy with a glass of milk or as part of an ice-cream sandwich.

5. The cookies will remain fresh for up to a week kept in an airtight container. You can also, freeze the cookie dough for up to 6 months and bake off whenever you like or keep it in the fridge inside a container for up to 5 days.

cookies for halloween

Enjoy and have a great week everyone!

jess

Spooky Ghost Cupcakes

With a Halloween just around the corner, I thought it would be super fun to start sharing a couple of my most favourite and decorative Halloween-inspired tasty treats! So today I’m sharing this scarily easy recipe for Spooky Ghost Cupcakes. The recipe and design is so simple and easily do-able and they look so amazing and scary! These are great for a children’s halloween parties, everyone will go crazy over them! A definite crowd-pleaser recipe you need to try to celebrate!

spooky cupcakes for halloween

This recipe is super adaptable, use any of your favourite cupcake recipes, chocolate, vanilla, marble… My carrot cake cupcakes would work well with the icing. The design for these cupcakes is so simple, I take a homemade cream cheese icing, pipe the icing onto each cupcake, then finish with chocolate chips to create the distinctive ghost features! It’s really fun, and easy and would be a great recipe for kids to make ready for Halloween!

cakes for halloween

How scarily good do these look?!  

Ingredients- (Makes 8-10 cupcakes)

125g of unsalted butter, really soft 

125g of caster sugar

2 large free-range eggs

1 tsp of pure vanilla extract

125g of self-raising flour

20g of cocoa powder

Cream Cheese Icing-

50g of unsalted butter, softened 

300g of icing sugar, sifted

125g of cream cheese, cold 

Chocolate chips, to decorate

Method- 

1. For the cupcakes: Preheat the oven to 180 degrees C Fan. Line a cupcake tin with paper cases.

2. Cream the butter, sugar and vanilla together until really pale and fluffy- about 2-3 minutes in a stand mixer. Add the eggs and mix until incorporated. Then sift in the flour and cocoa powder and gently fold in to mix through fully. Distribute the mixture between the cupcake cases and then bake for 15-20 minutes or until a cake tester comes out clean and the cakes are nice and risen.

3. Once cooked, cool in the tin for 10 minutes, then remove and place on a wire rack to finish cooling completely.

5. For the cream cheese icing: Beat the butter and icing sugar until it is well combined. Then add the cream cheese all in one go, beat on medium speed for 5 minutes. Place the mixture in a piping bag, then pipe circular swirls onto each cupcake. Finish with the chocolate chips, two for the eyes and one for the mouth!

spooky ghost cupcakes

Enjoy everyone!

jess

Butternut Squash, Caramelised Onion & Feta Galette

With Autumn in full swing now, the mornings are nippy and crisp and the days are getting shorter. This means one thing to me. Comfort food. I really do LOVE this time of year, the main reason is because I get to indulge in many new seasonal and delicious sweet and savoury foods, from my favourite classic sticky toffee puddings to an amazingly good bowlful of warming soup, this season offers something delicious for everyone.  So, today I’m sharing my first ever galette recipe, which really excites me because I’m kind of in love with galettes. They’re beautifully structured with rustic crumbly pastry and are completely packed full of flavour! For my recipe, encased in the pastry is roasted butternut squash cooked in an array of different herbs, then I’ve added caramelised garlic onions and crumbled feta and parmesan. This galette is sure to become your favourite Autumnal weeknight dinner!

galette

The combination of flavours all work hand in hand. You get bursts of sweetness, saltiness and many delicious hints from the aromatic mix of herbs. It’s so good, you will definitely find it hard to resist going back again for another slice!

galette recipe

Ingredients- 

Pastry- 

1 1/4 cups of plain flour

1/2 cup of unsalted butter, cold and cut into cubes

1 tsp of salt

3-4 tbsp of cold water

Galette Fillings-

50g of feta, crumbled into pieces

20g of freshly grated parmesan

Herby Butternut Squash- 

1 medium butternut squash, diced  (Approx. 500g)

2 tbsp of olive oil

1 tbsp of each, thyme, fresh sage, chives, roughly chopped 

Caramelised Onions- 

2 medium red onions, finely sliced

2 cloves of garlic, roughly chopped 

25g of unsalted butter

1 tbsp of olive oil

Method- 

1. To make the pastry: In a stand mixer, fitted with a paddle attachment, add the flour, salt and butter, On a medium speed, mix until the mixture resembles fine crumbs. Then add the water and mix until a soft dough comes to together. Wrap in cling film and place in the fridge for at least 30 minutes or overnight.

2. For the butternut squash: Preheat your oven to 200 degrees C Fan. Line a baking tray with non-stick paper. Add the diced squash, drizzle over the oil, season and bake for 30-35 minutes or until soft and starting to colour (half way through add the chopped mixed herbs). Whilst the squash is cooking, caramelise the onions. Melt the butter and oil on a medium heat, add the onions  and garlic and cook down slowly for 20 minutes. Once both the squash and onions and are cooked, set aside to cool.

3. Once the pastry has been chilled, lightly flour a work surface. Roll the pastry out to a diameter of 12 inches. Then sprinkle half the parmesan over the base, top with the butternut squash and onions. Then crumble over the feta. Then fold the galette, bring the sides up slightly and pinch to form a rustic crust- the more rustic the better in my opinion!

4. Glaze with 1 beaten egg yolk, then scatter over the remaining parmesan. Bake at 200 degrees C Fan for 25-30 minutes or until golden. Serve warm or cool with balsamic rocket salad. Enjoy!

galette recipe

This galette is absolute perfection. Crispy, buttery pastry which will melt in your mouth. Each slice is indescribably tasty and the recipe has become a firm favourite of mine! I cannot wait to make it again…

galette with thyme parmesan

Enjoy the recipe everyone!

jess