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!


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) 


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 


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! 


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}


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


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!


Ferrero Rocher Nutella Cupcakes

These cupcakes are possibly the best cupcakes I’ve EVER made for the blog. They really is nothing more mouth-watering and delicious than Ferrero Rocher Nutella-filled cupcakes! Seriously moreish, mega chocolatey and like Nutella explosion in your mouth! Light chocolate buttermilk cupcakes, each filled with a spoonful of Nutella in the centre, followed by the the bestest ever Nutella swirled buttercream icing, then drizzled with a little melted chocolate and a topped off with a Ferrero Rocher! Can you really think of a more perfect cupcake?

ferrero rocher cupcakes


I don’t think I’ve ever mentioned this, but I really do have a seriously crazy obsession with Nutella. Any opportunity I have, I will take the whole jar along with a spoon and just devour endless spoonfuls of this amazing spread! I cannot even put into words or express my love for Nutella! It’s my favourite ice cream/gelato flavour, I just LOVE it spread on warm toast and absolutely love it slathered on homemade chocolate cupcakes! The taste just brings back so many amazing delicious memories! So if you’re like me, and a complete Nutella addict, then these cupcakes will be right up your street!

ferrero rocher cupcake recipe

These cupcakes are TRIPLE Nutella! Filled with Nutella, topped with my amazing, creamy and luscious Nutella buttercream and then topped off with a crunchy, crisp and choccy Ferrero Rocher! Perfect on so many levels! Even just my Nutella buttercream will become your new favourite thing! I could eat it by the spoonful, it’s THAT good!

I couldn’t wait to share another recipe using Ferrero Rochers. My No-Bake Ferrero Rocher Cheesecake remains the most popular recipe on this blog nearing 6o,000 views alone! So that’s definitely a sign to bake another recipe with these delightfully good choc-hazelnut chocolates, right? These are definitely the kind of cupcakes that once you take that very first bite you will absolutely fall in love and you will have the biggest smile on your face and you will definitely go back for seconds! That’s guaranteed. Enjoy the recipe guys!

{Makes 12 Cupcakes} 


Chocolate Buttermilk Cupcakes {Recipe by Sally’s Baking Addiction}

  • 3/4 cup {95g} of plain flour {all-purpose}
  • 1/2 cup {42g} of cocoa powder {I use Green & Black’s}
  • 1/2 tsp of bicarbonate of soda
  • 3/4 tsp of baking powder
  • 1 /2 tsp of salt
  • 2 large free-range, at room temperature
  • 1/2 cup {100g} of caster sugar
  • 1/2 cup {100g} of light brown sugar
  • 1/3 {80ml} of vegetable oil {or other non-flavourless oil}
  • 1 tsp of vanilla bean paste or 2 tsp of pure vanilla extract
  • 1/2 cup {120ml} of buttermilk, well shaken 

Nutella Buttercream Icing 

  • 150g of unsalted butter, softened 
  • 300g of icing sugar {confectioner’s sugar}, sifted 
  • 3-4 tbsp of Nutella
  • 1 tsp of vanilla bean paste or pure vanilla extract

Toppings/Additional Decorations-

  • 100g of milk or dark chocolate, melted gently and cooled slightly
  • 6-12 Ferrero Rocher Chocolates- one per cupcake or slice 6 chocolates in half 


  1. Preheat your oven to 180 degrees C Fan / 350 F. Line a 12-hole cupcake tin with paper cases and set aside.
  2. To make the chocolate cupcakes: In a large mixing bowl whisk the flour, cocoa powder, bicarb, baking powder and salt together. In a medium bowl, whisk the eggs, sugars (both caster & brown sugar) with the vegetable oil, vanilla and buttermilk until throughly combined. Then Add half to the flour mixture and start whisking to combine. Then add the remaining half batter and whisk until smooth- try not to over mix at this point and remember the batter should be quite thick too.
  3. Using an ice-cream scoop of 2 spoons, distribute the cupcake mixture between the paper cases. Bake for 18-20 minutes or until a cake tester comes out clean. Once cooked, allow to cool in the tins for 10 minutes, then carefully remove and leave to cool completely on a wire rack.
  4. Once the cupcakes are cool, make the icing: In a stand mixer fitted with a paddle whisk or paddle attachment, place the softened butter, half the icing sugar and all the vanilla. Gently mix starting on low speed (to avoid a snow cloud!) mix for about a minute until it just comes together. Then gradually add the remaining half icing sugar and cream on medium speed for 7 minutes until super pale in colour and at the point where the buttercream will drop off your spatula with ease. Gently fold in the Nutella and mix through fully.
  5. Now fill a piping bag fitted with your favourite nozzle {I went for a large open star nozzle} with the Nutella buttercream icing. Pipe swirls onto each cupcake. Then drizzle over some of the melted chocolate and finish by topping each cupcake with a Ferrero Rocher chocolate.

cupcakes hazelnut choc

Then eat and ENJOY! 


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 


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!


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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



blowtorch cheesecake


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 


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


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!  


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



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!


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 


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!