Pistachio Tiramisu (No-Bake, Eggless Recipe)

August 22, 2023August 21, 2023 What Jessica Baked Next4 Comments

Ultra creamy homemade tiramisu. This is our take on a tiramisu, it’s not traditional but tastes just as amazing as the classic version of this Italian dessert. Layers of soaked sponge fingers, pistachio paste mascarpone filling, and decorated with even more pistachio paste and chopped pistachios. Heaven on a plate!

If there’s one recipe to say goodbye to summer this year on the blog and before I start working on some autumn bakes, then it just has be this fabulous tiramisu. This summer we’ve been celebrating no-bake desserts, including this Oreo Ice Cream Pie – which I updated in July, all things fruity with our Passionfruit Lemon Tart, and eating all the fresh berries and cream with this epic Eton Mess Cake. I hope your summer has been as sweet as mine?

This is the very first tiramisu recipe to feature on the blog! I’ve loved tiramisu for ages, but never thought until recently to try making one in order to share with you. The tiramisu I have for you today isn’t traditional, it’s made without eggs, there’s also not a drop of coffee, or any chocolate in sight.

Instead, I’ve allowed pistachio paste to be the main flavour of this.

Pistachio Tiramisu isn’t commonly found on restaurant menus, I used to get a pistachio tiramisu slice from a speciality tiramisu shop in London, but this time I wanted to recreate it in my kitchen.

My sister got me a massive jar of pistachio paste as one of my birthday presents this summer, I’ve been beyond excited to experiment using it in my recipes. This tiramisu is just the start of some pistachio recipes, with hopefully more featuring on the blog in future recipes.

I’m the biggest pistachio lover. It’s my favourite ice cream flavour hands down, and also the BEST tiramisu flavour!

Sorry, traditionalists – I’m not a coffee drinker, so this tiramisu recipe ticks all the boxes for me.

This isn’t one of my prettiest or most colourful desserts, but it was far too tasty not to share! I personally love the green colour the pistachio paste adds, and it adds an extra little bit of decadence to the top of the tiramisu.

This dessert is one perfect for all occasions, parties or simply a sweet treat to enjoy over the weekend.

We ate this entire tiramisu between just four of us in only two days, but it’ll serve 10 portions.

Pistachio Tiramisu

Ultra creamy homemade tiramisu. This is our take on a tiramisu, it's not traditional but tastes just as amazing as the classic version of this Italian dessert. Layers of soaked sponge fingers, pistachio paste mascarpone filling, and decorated with even more pistachio paste and chopped pistachios. Heaven on a plate!

Prep Time 6 20

Total Time 6 20

Servings 10

Author What Jessica Baked Next

Ingredients

300 ml double cream
75 g icing sugar
250 g mascarpone
125 g pistachio paste plus extra to decorate (optional)
200 g pack sponge fingers (also known as ladyfingers)
milk enough to soak the sponge fingers
chopped pistachios (optional)

Instructions

In a large mixing bowl, whisk the cream and icing sugar until soft peaks form. Now mix through the mascarpone until just combined. Finally, mix through the pistachio paste.
Get your chosen serving dish ready - I recommend an 20cm square dish/tin or something of a similar size. Take the sponge fingers and soak each finger in the milk for a couple of seconds on each side, create an even layer of sponge fingers across the bottom of your dish.
Now spread half the pistachio cream on top. Repeat the previous step, layering the soaked sponge fingers on top of the cream layer, and spread the remaining pistachio cream on top. Decoration is optional: I piped some extra pistachio paste on top of the tiramisu and sprinkled the edges with chopped pistachios.
Cover and chill the tiramisu in the fridge for at least 6 hours, but up to overnight before serving. It will last in the fridge for up to 3 days - though it's unlikely to last that long!

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Chocolate Granola

August 5, 2023August 5, 2023 What Jessica Baked Next2 Comments

My easy homemade TRIPLE Chocolate Granola makes a fun, chocolatey breakfast. It’s delicious, slightly bittersweet and great served with creamy yoghurt, or milk of your choice. A day that starts with a little chocolate is sure to be good!

There are many granola recipes on my blog. We’re utterly in love with this Peanut Butter Chocolate Chip Granola when in need of a sweet ‘n’ salty treat for breakfast, but when we’re feeling like something a touch healthier, then our Basic Homemade Granola hits all the right notes.

I’ve said it lots of times before, I love making granola just as much as baking a batch of cookies, or a cheesecake. This granola is in fact inspired by my Triple Chocolate Cookies!

I’ll always find a way of getting chocolate involved in my breakfast bowl/plate…

Why buy all the expensive cereal/granola, when you can make it at home for cheaper?

When you make it yourself, you can control what ingredients are going in, which is definitely one of the many added bonuses of anything homemade.

What makes this granola contain triple chocolate: firstly, the cocoa powder combined with the oats before baking, secondly, the pack of dark/milk chocolate chips that’s stirred through the granola as it’s cools, and thirdly, the white chocolate chips added once the granola has completely cooled.

This granola is a dream breakfast for me. I love chocolate cereal, but with the oats in this and nuts, I feel it is just that little bit healthier than reaching for one of the go-to chocolate cereals!

Chocolate Granola

My easy homemade TRIPLE Chocolate Granola makes a fun, chocolatey breakfast. It's delicious, slightly bittersweet and great served with creamy yoghurt, or milk of your choice. A day that starts with a little chocolate is sure to be good!

Prep Time 10

Cook Time 40

Total Time 50

Author What Jessica Baked Next

Ingredients

350 g jumbo rolled oats
100 g flaked almonds substitute with chopped hazelnuts, if preferred
45 g dark or light brown sugar
120 ml maple syrup or honey
120 ml vegetable oil I use rapeseed oil
60 g cocoa powder
1 teaspoon vanilla extract optional
sea salt flakes a generous pinch
100 g dark/milk chocolate chips
100 g white chocolate chips

Instructions

Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a large baking sheet with baking parchment or a silicone baking mat.
In a large mixing bowl, combine the oats, flaked almonds and sugar until combined.
In a small jug, whisk together the maple syrup/honey, oil, cocoa powder and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients, along with a generous pinch of sea salt flakes until the oats are all thoroughly coated. Spread the granola out on the baking tray - making sure it's an even layer.
Bake for 15 minutes, then give a good stir, making sure the edges are pushed to the centre and redistributed so every bit of the granola gets evenly toasted.
Bake again for another 15 minutes and repeat again, stirring as you did before. Now bake for a further 10 minutes. Sprinkle over 3/4 of the dark/milk chocolate chips, let the granola sit for a few minutes before stirring the chocolate in.
Allow the granola to cool on the tray, once it's completely cool, add the remaining dark/milk chocolate chips and the white chocolate chips, and stir through. The granola will keep stored in an airtight for up to a fortnight.

Serve your granola at breakfast: my favourite way to serve it is with natural yoghurt and fresh raspberries.

It’s also fantastic sprinkled over ice cream/frozen yoghurt, or eaten straight by the handful – something I’m most certainly guilty of doing!

A couple more granola recipes to try next!

Peanut Butter Chocolate Chip Granola

Basic Homemade Granola

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Baking · Biscuits and Cookies · Chocolate

Caramilk Cookies

July 11, 2023July 10, 2023 What Jessica Baked NextLeave a comment

Caramilk Cookies are incredibly soft and chewy. Filled with lots of chunks of caramelised white chocolate and white chocolate chips!

I’m a wee bit late jumping on the caramelised white/caramel chocolate bandwagon! Upon my first taste, I’ve since become literally obsessed. Whenever I’m eating a bar of caramelised white chocolate, I’m thinking of the many ways I can combine it in my bakes.

This cookie recipe is based on the cookie dough I use to make my Mini Egg Cookies. It’s perfect in every way possible. These cookies are soft, a little bit chewy and jammed full of gooey chunks of Cadbury Caramilk and white chocolate chips.

Exactly how a good cookie should be!

Homemade cookies are always a good idea! You can never have enough cookies. I could eat them all day long.

That first bite of a gooey, delicious cookie is simply amazing. We loved the combination of creamy white chocolate chips, mixed with the decadent caramelised chocolate.

With the summer season here, take a couple of these cookies, and add a scoop of ice cream to the centre. Your very own cookie sandwich is a decadent treat that will satisfy your sweet cookie craving and cool you down.

Every time I make cookie dough, I always leave some in the freezer, so then I can reach for a homemade cookie when I want! I have some of this Caramilk white chocolate cookie dough in the freezer, and cannot wait for another one!

I might reach for the extra cookie dough very soon, along with a tub of vanilla ice cream…

These cookies reminded us of bakery-style cookies we loved years ago, but better!

The cookies will keep on your kitchen countertop for a few days. They taste best on the day of baking, but on the second day we find they firm up and the flavour has developed further.

Caramilk Cookies

Soft and chewy cookies filled with chunks of caramelised white chocolate and white chocolate chips!

Prep Time 3 10

Cook Time 12

Servings 18

Author What Jessica Baked Next

Ingredients

280 g plain flour
1 teaspoon bicarbonate of soda
1 and 1/2 teaspoons cornflour
1/2 teaspoon salt
170 g butter (salted or unsalted) melted and cooled for 5 minutes
150 g dark or light brown sugar
100 g caster or granulated sugar
1 medium or large egg
1 medium or large egg yolk
2 teaspoons vanilla extract
100 g white chocolate chips
250 g caramelised white chocolate chopped - I use Cadbury Caramilk but Caramac works too

Instructions

In a large mixing bowl, whisk together the flour, bicarbonate of soda, cornflour and the salt - only add a pinch of salt if using salted butter.
In a medium mixing bowl, whisk the melted butter with both types of sugar until the sugar has dissolved. Add the whole egg, egg yolk and the vanilla extract, and whisk again to combine.
Now add the wet ingredients to your bowl of dry ingredients. Gently fold together to combine. Add your white chocolate chips and chopped Caramilk, stir to mix through. Cover the bowl and chill the cookie dough for at least 2-3 hours, or up to 3 days. I leave mine overnight and then allow it to sit at room temperature for 15 minutes before rolling.
When ready to roll the cookie dough, take 60g portions and roll into balls. Preheat oven 160°C / 150°C Fan / 325 °F / Gas Mark 4.
Space the cookie dough out on 2-3 large baking trays - you might need to bake the cookies in batches. Bake for 12-14 minutes or until lightly golden around the edges - the cookies will appear very soft, but that's what you want. Press extra white chocolate chips and chopped Caramilk on top of each cookie while they're still hot. Leave the cookies to cool for 10 minutes on the baking trays, then they're ready to serve.
The cookies will keep for up to 3 days, stored in an airtight container or a covered plate at room temperature. Freeze the cookies in an airtight container/or freezer-safe bag for up to 3 months - thaw the cookie before baking.

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Biscuits and Cookies · Candy and Sweets · Chocolate · No-Bake

Crunchie Slice

June 30, 2023July 6, 2023 What Jessica Baked Next1 Comment

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it’s topped with a layer of milk chocolate and more Crunchie.

Today’s new recipe is this delicious Crunchie Slice. It’s no-bake and takes little time to prepare – only about 30 minutes in total!

For years on the WJBN, as soon as the summer arrives, I’m more in favour of sharing no-bake, easy and minimal fuss recipes, so you won’t be spending hours in the kitchen.

I’m really excited to kick off the summer-themed recipes on the blog. This slice is super simple to make, and it’s fantastic packed up and taken along as part of a picnic, or for a chocolatey sweet treat to enjoy.

Rocky road, slice, tiffin – I love all these kinds of recipes and want to further experiment with different flavour combinations!

Homemade Crunchie Slice is crushed biscuits mixed with melted butter, a whole can of condensed milk, then a whole load of chopped Cadbury Crunchie bars are folded through. The mixture is then pressed into a lined baking tin, then it’s topped with melted milk chocolate (I love Dairy Milk for this), with more chopped/crushed Crunchie bars scattered over!

It’s one hundred percent a truly indulgent sweet treat…

This recipe is one you’ll need to make in advance and allow to set overnight. If you try slicing after a few hours in the fridge, it will be too soft, so overnight refrigerating is essential.

Once it’s set, slice up pieces as big or small as you want!

If you love Crunchie, try my No-Bake Crunchie Cheesecake next!

Crunchie Slice

Easy Crunchie Slice recipe! Made in a matter of minutes, this decadent slice combines crushed biscuit with melted butter, condensed milk and chopped Crunchie pieces, then it's topped with a layer of milk chocolate and more Crunchie.

Prep Time 20

Chilling Time 1

Total Time 1 20

Servings 16

Author What Jessica Baked Next

Ingredients

300 g digestive biscuits finely crushed
100 g butter (salted or unsalted) melted
397 g tin sweetened condensed milk
6 Cadbury Crunchie chocolate bars chopped into medium-sized pieces
200 g dark or milk chocolate (I used Dairy Milk)
1 tablespoon butter (salted or unsalted) - this is 15g

Instructions

In a large mixing bowl, combine the biscuit crumbs, with the melted butter and condensed milk. Stir until throughly combined. Now fold through 6 chopped Cadbury Crunchie bars.
Transfer this mixture to a lined 20cm square cake tin (or other suitably sized tin) and press down until compact and smooth on top.
Melt the chocolate and butter over a bain-marie, or in the microwave until smooth. Pour and spread the melted chocolate over the top of the biscuit layer. Now top with the remaining two chopped Cadbury Crunchie bars. Cover and leave to set in the fridge overnight.
When ready to serve, slice up into 16 squares or smaller pieces if desired. The slice will keep in the fridge for up to a week - the honeycomb will start to ooze slightly once sliced, but it still tastes delicious nonetheless.

Very similar to this recipe, No-Bake Chocolate Peanut Butter Bars

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Baking · Tarts and Pastry

Passionfruit Lemon Tart

May 24, 2023May 24, 2023 What Jessica Baked Next83 Comments

Luscious passionfruit and lemon sweetness are combined in this gorgeous tart! Really easy to make, packed full of zingy flavour and great served with fresh berries.

Originally posted in April 2015, recipe and photographs updated May 2023.

I’m sharing this absolutely gorgeous Passionfruit Lemon Tart. I’ve been making this recipe for years now and it’s a definite favourite springtime/summertime dessert of mine and my family.

The most perfect, buttery and crisp, sweet shortcrust pastry is topped with a silky smooth passionfruit and lemon filling. Once you’ve tried a piece of this tart, you’ll find it impossible to put your fork down!

Since I’ve started food blogging and attended culinary college/school, I have developed a love for making my own sweet pastry and tarts. I love how many variations and recipes can be made out of one pastry recipe. The addition of icing sugar is the trade “secret” to exceptionally light and crisp pastry – that’s something my mum has taught me to use when making sweet pastry.

You’ll bake your pastry case until lightly golden and set it aside to cool.

Now, we move onto the filling. To describe it, it’s incredibly creamy, fruity, sweet and oh-so good! Another important step I now do, is leave the tart to chill overnight in the fridge. Though that’s really hard because all you want to do is devour the whole thing, it really is such a crucial step.

I discovered why chilling is super important the first time I made this tart. I remember when I first made the recipe, I allowed it to cool to room temperature and then made the error of cutting straight in. The slice revealed was unset, but as an experiment, I popped the remaining tart into the fridge and left it there overnight. In the morning, it was now fully set and each slice came out flawless. The flavours had also developed and the tart tasted even more delicious.

The errors I’d made on the first bake were rectified and the very next tart I made was the perfect recipe and made its way onto the blog!

This tart serves 8 generous slices, even more if you cut it slightly thinner. It’s a lovely dessert recipe for spring/summer and goes wonderfully paired with fresh berries and some whipped cream or ice cream, if desired.

It’s a pâtisserie-worthy dessert, sure to be loved by many!

Passionfruit Lemon Tart

Luscious passionfruit and lemon sweetness are combined in this gorgeous tart. Really easy to make, packed full of zingy flavour and great served with fresh berries. Once you've tried a piece of this tart, you'll find it impossible to put your fork down!

Total Time 2

Servings 8

Author What Jessica Baked Next

Ingredients

Pastry:

200 g plain flour
Small pinch of salt omit if using salted butter
115 g butter (salted or unsalted) cubed and chilled
25 g icing sugar sifted
1 medium or large egg yolk
2 tablespoons cold water

Filling:

4-5 passionfruit
Juice and zest from 1 lemon
150ml double cream
4 tablespoons crème fraîche
85 g caster or granulated sugar
2 medium or large eggs
2 medium or large egg yolks

Instructions

To make the pastry: Tip the flour and a pinch of salt into a large mixing bowl. Add the cubed butter and, using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the icing sugar. In a small bowl, blend together the egg yolk and water. Once mixed, add this wet mixture to the flour mixture and mix to form a dough. Turn out onto a lightly floured work surface and knead lightly until smooth. Wrap in clingfilm and leave in the fridge for 20 minutes.
Preheat your oven to 200°C / 180°C / 400 °F / Gas Mark 6. Lightly flour a work surface, roll the pastry out and line a 23cm / 9-inch loose-bottomed fluted tart tin. Chill in the fridge for a further 20 minutes - this prevents the pastry from shrinking in the case.
Prick the base of the pastry with a fork, line with baking paper and fill with baking beans. Bake the tart case in the preheated oven on a baking tray for 10 minutes. Then remove the baking paper and baking beans and return the pastry case back to the oven for a further 5-10 minutes until it's turned a light golden colour and set aside to cool. Reduce the oven temperature to 180C° / 160°C / 350 °F / Gas Mark 4.
To make the filling: Halve the passionfruit and scoop out the seeds and flesh into a sieve that's placed over a jug or bowl. Reserve the seeds and pulp, press with the back of a spoon until you have 75ml of passionfruit juice in the jug (I needed 5 passionfruit for this amount). In a large mixing bowl, whisk together the passionfruit juice, lemon juice, lemon zest, double cream, crème fraîche, sugar, eggs and egg yolks until smooth. Pour into the pastry case.
To bake and serve: Bake in the preheated oven for 30-35 minutes or until set. Leave to cool in the tin, then place the tart in the fridge for a further 4 hours or overnight. Serve chilled topped with extra passionfruit pulp, berries and pouring/whipped cream, if desired.
The tart will keep stored in the fridge for up to 3 days.

More recipe inspiration!

Strawberry Tart (Tarte aux Fraises)

Passionfruit and Lime Cream Pots

Biscoff Chocolate Tart

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Baking · Cakes

Eton Mess Cake

May 3, 2023May 3, 2023 What Jessica Baked NextLeave a comment

Welcome the summer days with my easy Eton Mess Cake! Serve this scrumptious traybake at a Coronation or spring/summer garden party. This stunning cake will feed a hungry crowd!

This sensational vanilla traybake is baked until risen and perfectly golden, it’s then topped with whipped double cream, chopped fresh strawberries, raspberries, crushed meringue pieces, and finally, each slice is finished with a drizzle of tangy homemade raspberry coulis!

I’ve created a special recipe to mark King Charles’ Coronation. This is a moment in history and a wonderful occasion we are celebrating. But it’s also a cake you’ll love baking all summer long or for any kind of celebration.

I’ve seen lots of fabulous recipes everyone is baking for the Coronation. My Coronation recipe is this Eton Mess Cake. It’s a hybrid of two British desserts, a classic sponge cake and Eton Mess. Two of the very best!

Eton Mess is an easy dessert made by combining whipped cream with crushed meringue and berries.

You’re going to adore every single aspect of this cake. The fluffy vanilla sponge, the lovely creamy topping that’s filled with juicy berries, and sweet crumbles of meringue, of which, you’ll get to enjoy in each bite of the cake. Though, it’s optional, the raspberry coulis takes this cake to a different level of deliciousness. If you don’t want to make the coulis, you can even swirl some jam through the cream.

It’s also a great Wimbledon-inspired dessert too, if you’re looking for any recipe inspiration for that!

There’s nothing more British than strawberries and cream…

A light and refreshing cake recipe. Decoration is effortless, but I think even with simple decorating, this cake really has the wow factor, and will certainly impress!

Eton Mess Cake

Easy Eton Mess Cake! Serve this scrumptious traybake at a Coronation or spring/summer garden party. This stunning cake will feed a hungry crowd!

Prep Time 45

Cook Time 30

Total Time 1 15

Servings 16

Author What Jessica Baked Next

Ingredients

Cake Batter:

300 g butter (salted or unsalted) or margarine margarine produces a lighter sponge
300 g caster or granulated sugar
5 medium or large eggs
1 teaspoon vanilla extract
300 g self-raising flour
4 tablespoons milk

Decoration:

300 ml double cream
1 tablespoon icing sugar
125 g fresh raspberries washed and left whole or chopped in half
200 g fresh strawberries washed, hulled and chopped into small pieces
2 meringue nests add more to the top if you like

Raspberry Coulis:

200 g fresh or frozen raspberries
2 tablespoons icing sugar
1 tablespoons lemon juice or water

Instructions

Start by making the raspberry coulis. Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
Preheat oven to 180°C / 160°C / 350°F / Gas Mark 4. Line a 23cm x 30cm (9 x 13-inch) baking tin with baking parchment.
In a large mixing bowl, cream the softened butter/margarine with the sugar for about 2 minutes, until light and creamy. Add one egg, along with the vanilla extract, and a tablespoon of the flour. Mix well to incorporate, then repeat with the remaining eggs and the flour. Finally, add the milk and continue mixing to combine - don't over mix.
Transfer the cake batter to the lined baking tin and smooth the top with the back of a spatula or spoon. Bake for 25-30 minutes, or until golden, risen and a cake tester, when inserted into the centre of the cake, comes out clean without any uncooked batter remaining. Leave the cake to cool in the tin for about 10 minutes, then transport it to a wire rack to finish cooling completely.
Once the cake is cooled, it's time to decorate. Carefully remove the cake from the tin, peel away the parchment paper and transport the cake to a serving plate/platter. Take the cream and whip until soft peaks have formed, spread this across the top of the cake. Top with the fruit, followed by the crushed meringue. Serve slices of the cake, drizzled with the raspberry coulis and extra crushed meringue, if desired.
The cake will keep stored in the fridge for up to 3 days.

Make your very own meringue with my fantastic Meringues recipe!

Three more strawberries ‘n’ cream recipes!

Strawberries and Cream Puff Pastry Tarts

Strawberry Tart (Tarte aux Fraises)

Strawberries and Cream Shortbread Sandwiches

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Baking · Biscuits and Cookies

Melting Moments

April 5, 2023April 4, 2023 What Jessica Baked Next2 Comments

Delicate buttery biscuits, lightly flavoured with vanilla and rolled in a choice of oats, desiccated coconut, or crushed cornflakes. Before baking, the biscuits are then topped with a sweet glacé cherry. These traditional Scottish biscuits have a taste of nostalgia.

Melting Moments are delectable, buttery biscuits that just melt in the mouth. Made with store cupboard ingredients, these biscuits are simply divine. Best of all, there’s no chilling or rolling out the dough.

I wasn’t aware of this at first, but there are actually two types of Melting Moments. One of them I was familiar with. That is a biscuit that has custard powder added to the dough, but the version of Melting Moments that I’m sharing with you today, I didn’t realise existed.

I discovered these at work. With our small team of chefs, we discuss recipes and new bakes we want to try out. My colleague mentioned she’d eaten these biscuits at school and was keen for us to bake some.

We cracked on baking several batches and they proved to be a hit. We couldn’t resist trying some as soon as they left the oven – this is definitely the best part about baking!

As soon as I’d finished that last bite of the delicious, freshly baked biscuit, I knew I just had to share the recipe on here!

Since sharing my Easy Oat Biscuits, this recipe is the most viewed bake near enough everyday. I’ve really been happy to see many photos of the ones you’ve been baking!

I thought I’d share another easy biscuit recipe. These Melting Moments are fairly similar, but the differences are, they’re made without brown sugar and instead of mixing oats into the biscuit dough, the dough balls are simply rolled in the oats instead. Finally, each biscuit is traditionally topped with a half/or whole glacé cherry before heading to the oven for baking.

I topped some of my biscuits with more than one cherry half. I love the sweetness the little bit of cherry on top adds! If you don’t have any glacé cherries, then even a square of chocolate is a fantastic alternative.

If you fancy changing the recipe, swap the vanilla extract for almond extract instead to make a Bakewell-style biscuit, or you could even add the zest of a lemon to the dough.

These biscuits have crisp edges and a lovely cake-like texture in the centre. They’re ever so moreish, one is not enough.

Melting Moments

Delicate buttery biscuits, flavoured lightly with vanilla and rolled in a choice of oats, desiccated coconut or crushed cornflakes, then topped with a glacé cherry.

Prep Time 15

Cook Time 12

Total Time 27

Servings 12

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted) softened
125 g caster or granulated sugar
1 medium or large egg
1 teaspoon vanilla extract
225 g self-raising flour
50 g porridge oats (rolled oats also work fine too) substitute with the same amount of desiccated coconut or crushed cornflakes

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line 3 large baking trays with parchment paper and set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy - this will take about 2 minutes to achieve.
Now add the egg and the vanilla. Mix again to combine. Now add the flour and fold through until you have a soft dough formed - don't over mix.
Place the oats, coconut or crushed cornflakes on a side plate or in a bowl. Take 50g portions of the dough and roll into even balls. Take each ball of dough and roll in the oats/coconut/cornflakes until coated well.
Evenly spread the balls of dough across the lined baking trays, allow enough room for each biscuit to spread - about 2-3cm between each. Top each ball of dough with half a glacé cherry.
Bake for 10-12 minutes, until the biscuits have a spread and are lightly golden around the edges. Don't worry if they appear soft, they will continue to cook as they cool on the baking trays. Allow the biscuits to cool on the baking trays for 5-10 minutes, then transfer the biscuits to a wire rack to finish cooling completely.
As they cooled, I pressed a few extra pieces of halved glacé cherry on the top of a few of my biscuits. The biscuits will keep at room temperature, covered or in an airtight container for up to 3 days.

If you like these Melting Moments, then you just have to try my Easy Oat Biscuits next!

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Cheesecake · Chocolate · No-Bake

Mini Egg Cheesecake

March 28, 2023March 27, 2023 What Jessica Baked NextLeave a comment

No-Bake Mini Egg Cheesecake. Vanilla cheesecake filled with grated chocolate and chopped Cadbury Mini Eggs. This is an easy recipe to make for your Easter celebrations and for any Mini Egg lover!

This is the latest ‘bake’ of my Easter recipes. My blog is home to a vast range of cheesecakes – a few baked cheesecakes, but mainly no-bake cheesecakes. All very tasty, all easy and fun to make.

The Easter recipes have been featuring on WJBN over the last month and a bit, having shared these Double Cheese Hot Cross Buns and my Mini Egg Cookies recently. I’ve been looking for ways I can incorporate Mini Eggs into just more recipe before Easter!

This no-bake treat is an Easter-inspired cheesecake and it certainly is an indulgent dessert. I’ve used a basic vanilla no-bake cheesecake (without gelatine), but to make it perfect to serve at Easter, I’ve folded through some grated chocolate and chopped Mini Eggs. I used a 100g bar of dark chocolate, but feel free to swap that for either milk or white chocolate instead, if you fancy!

Adding grated chocolate as well as Mini Eggs makes this cheesecake even more decadent and I love how much chocolate you get in each bite of the cheesecake…

The chocolate mixed with the cheesecake reminds me of a Stracciatella-style dessert.

Once I added all that delicious grated chocolate and folded through the chopped Mini Eggs, the cheesecake was ready to go in the fridge to set. You can add more Mini Eggs if you like, just swap the grated chocolate for the same quantity of Mini Eggs.

To decorate, I load on more chopped/whole Mini Eggs and a few extra bits of Easter chocolate.

Serve this over Easter for friends and family and they’ll go absolutely mad for it! It’s light, mousse-like, packed full of chocolate. THE dream Easter dessert.

Mini Egg Cheesecake

No-Bake Mini Egg Cheesecake. Vanilla cheesecake filled with grated chocolate and chopped Cadbury Mini Eggs. This is an easy recipe to make for your Easter celebrations and for any Mini Egg lover! THE dream Easter dessert.

Prep Time 6 20

Total Time 6 20

Servings 12

Author What Jessica Baked Next

Ingredients

Biscuit Base:

300 g chocolate or plain digestive biscuits
140 g butter (salted or unsalted)

Cheesecake Filling:

100 g dark or milk chocolate finely grated
200 g Cadbury Mini Eggs roughly chopped or crushed
600 g full-fat cream cheese leave it out at room temperature for half an hour to soften slightly
100 g icing sugar
1 teaspoon vanilla extract
300 ml double cream chilled - cream whips better when fridge cold

Instructions

Start by grating your chocolate and chopping your Mini Eggs.
Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon to smooth over, place in the fridge to chill whilst you make the filling.
In a large mixing bowl beat together the cream cheese with the icing sugar and vanilla extract until smooth. In another mixing bowl whisk the cream until stiff peaks form.
Start folding the cream in a bit at a time and mix to combine. Now fold through the grated chocolate and chopped Mini Eggs. Spread the cheesecake filling on top of the biscuit base, cover and refrigerate the cheesecake for at least 6 hours or overnight for best results.
When ready to serve, decorate as desired. I piped 150ml of extra whipped cream around the edge, then sprinkled over chopped/whole Mini Eggs - decorate the cheesecake just before serving. The cheesecake will keep in the fridge for up to 3 days.

Doing some more baking this Easter? Here’s some recipe inspiration!

Mini Egg Cookies

Carrot Cake Traybake

Easter Chocolate Nest Cakes

Cadbury Creme Egg Ice Cream

Easter Bunny Shortbreads

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Baking · Candy and Sweets · Chocolate · Cookies

Mini Egg Cookies

March 17, 2023July 6, 2023 What Jessica Baked Next2 Comments

Soft and chewy cookies, filled with crushed Mini Eggs, dark chocolate chips and white chocolate chunks. Topped while still warm with even more Mini Eggs and chocolate!

Easter is getting closer and I felt like baking cookies, as I hadn’t made any for such a long time.

I love all kinds of cookies. I’m not fussy at all!

I’m all for the super soft, chewy ones, the deliciously thick Crème London/Levain Bakery cookies, and thin and crispy cookies!

I’ve taken the elite Easter chocolate, Cadbury Mini Eggs, and added them to a batch of cookie dough. Today, I’m presenting to you my Mini Egg Cookies.

Over the last few weeks, most supermarkets here have unveiled huge displays of Easter eggs and various Easter favourite chocolates – there’s an incredible amount of choice. A couple of my favourites include Cadbury Mini Eggs and Malteser Bunnies.

You’re going to fall in love with the texture of these cookies. They’re super soft, with a gooey middle that’s filled with chocolate.

Chocolate wise in this cookie, you can add a combination you like. I went for a mixture of dark chocolate chips, white chocolate chunks, along with crushed Mini Eggs. You can add more Mini Eggs if you want. I like decorating the tops with more Mini Eggs for extra crunchy texture – this also ensures you get Mini Eggs in each bite of your cookie!

I find the easiest way to prepare the Mini Eggs for the cookie dough is to crush the Mini Eggs in the bag they come in with a rolling pin. You want a mixture of big and small pieces. Then tip the crushed eggs straight into your cookie dough! Alternatively, you can add the Mini Eggs whole into your cookie dough.

I used a Cadbury Mini Egg bar to top my cookies too. It’s delicious – I used the extra chocolate I had leftover from this bar and filled a croissant for breakfast. It’s game-changing!

These cookies are a scrumptious Easter bake! So good eaten freshly baked to really enjoy the gooey, soft texture. Equally enjoyed with a scoop of ice cream or dunked in a glass of milk.

With this recipe, you’re now ready to get your cookie fix this Easter!

Mini Egg Cookies

Soft and chewy cookies, filled with crushed Mini Eggs, dark chocolate chips and white chocolate chunks. Topped while still warm with even more Mini Eggs and chocolate!

Prep Time 3 10

Cook Time 12

Total Time 3 22

Servings 18

Author What Jessica Baked Next

Ingredients

280 g plain flour
1 teaspoon bicarbonate of soda
1 and 1/2 teaspoons cornflour
1/2 teaspoon salt add just a pinch if using salted butter
170 g butter (salted or unsalted) melted and cooled for 5 minutes
150 g dark or light brown sugar
100 g granulated or caster sugar
1 medium or large egg
1 medium or large egg yolk
2 teaspoons vanilla extract
150 g Cadbury Mini Eggs crushed or roughly chopped
150 g chocolate chips or chunks I used a mix of dark chocolate chips and chunks of white chocolate - you can add more mini eggs instead
Cadbury Mini Eggs and chocolate extra to decorate the tops of each cookie

Instructions

In a large mixing bowl, whisk together the flour, bicarbonate of soda, cornflour and the salt - only add a pinch of salt if using salted butter.
In a medium mixing bowl, whisk the melted butter with both types of sugar until the sugar has dissolved. Add the whole egg, egg yolk and the vanilla extract, and whisk again to combine.
Now add the wet ingredients to your bowl of dry ingredients. Gently fold together to combine. Add your Mini Eggs and other chocolate of choice, stir to mix through. Cover the bowl and chill the cookie dough for at least 2-3 hours, or up to 3 days. I leave mine overnight and then allow it to sit at room temperature for 15 minutes before rolling.
When ready to roll the cookie dough, take 60g portions and roll into balls. Preheat oven 160°C / 150°C Fan / 325 °F / Gas Mark 4.
Space the cookie dough out on 2-3 large baking trays - you might need to bake the cookies in batches. Bake for 12-14 minutes or until lightly golden around the edges - the cookies will appear very soft, but that's what you want. Press extra chopped Mini Eggs and chocolate on top of each cookie while they're still hot. Leave the cookies to cool for 10 minutes on the baking trays, then they're ready to serve.
The cookies will keep for up to 3 days, stored in an airtight container or a covered plate at room temperature.

Below are the Easter cookies I baked last year. These were vegan and were filled with dark chocolate chips and hazelnuts – yum!

We’re crazy for cookies here on WJBN! We’ve shared many biscuit/cookies with you, below are some favourites!

Easy Oat Biscuits

Vegan Chocolate Chip Cookies

Pret’s Dark Chocolate Almond Cookies

Butter Cookies

Triple Chocolate Cookies

Scottish Shortbread

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Baking · Bread · Light Lunches

Double Cheese Hot Cross Buns

March 13, 2023March 12, 2023 What Jessica Baked Next83 Comments

A savoury spin on hot cross buns! These Double Cheese Hot Cross Buns are packed with flavour from mature Cheddar, they’re topped with a cheesy cross and even more cheese. I serve mine with a quick, homemade chive butter.

Recipe originally posted in March 2014. Recipe and photographs updated March 2023.

This is a recipe redo from 9 years ago! The recipe and photographs were in need of a little update.

You’ll find hot cross buns in supermarkets all across the UK. The traditional hot cross bun is filled with dried fruit and mixed spice, but in recent years, new flavours have appeared and become equally popular choices.

We’re talking chocolate hot cross buns, some with cocoa powder in the dough and others with chocolate chips added. I have a recipe for Vegan Chocolate Orange Hot Cross Buns.

Red velvet is another flavour I’ve come across, along with apple and cinnamon, and caramelised white chocolate and fudge.

All these sweet hot cross buns are great, but you can also get savoury hot cross buns, with many, including one of my favourite ingredients. Cheese.

These Double Cheese Hot Cross Buns consist of a simple dough that’s flavoured with cayenne pepper and grated mature Cheddar cheese. The cross-topping is usually made by mixing flour and water, but mine is made by mixing together grated Pecorino cheese, flour and water. The cheese adds that extra salty, cheesy deliciousness to each hot cross bun!

Right before baking, I sprinkled the tops of each HCB with even more Pecorino – if you’re not vegetarian, then you can use Parmesan instead.

Serve your cheesy hot cross buns with a liberal amount of salted butter. I made my own chive butter, by mixing softened butter with chopped chives from the garden and a little bit of black pepper.

Also, why not fill your savoury hot cross bun with some crispy bacon – I love vegetarian bacon and think this would pair wonderfully for brunch/lunch. Or spread with butter, followed by your favourite chutney and some extra cheese.

The recipe is time-consuming, but there’s no better feeling than eating a batch of homemade bread you’ve baked right in your own kitchen.

Double Cheese Hot Cross Buns

A savoury spin on hot cross buns! These Double Cheese Hot Cross Buns are packed with flavour from mature Cheddar, they're topped with a cheesy cross and even more cheese. I serve mine with a quick, homemade chive butter.

Prep Time 3 25

Cook Time 30

Total Time 3 55

Servings 12

Author What Jessica Baked Next

Ingredients

Hot Cross Bun Dough:

250 ml milk
50 g butter (salted or unsalted)
500 g strong white bread flour
14 g dried yeast 2 x standard 7g packets
1 teaspoon salt
1/2 teaspoon cayenne pepper optional
1 medium or large egg
150 g mature Cheddar coarsely or finely grated

Cheese Cross Topping:

5 tablespoons finely grated Pecorino Cheddar can be substituted
5 tablespoons plain flour
5 tablespoons water

Cheese Topping:

25 g Cheddar or Pecorino grated

Instructions

In a small pan, heat your milk and butter until the butter has melted and the milk is just warm to the touch - you don't want the milk boiling hot.
In a large mixing bowl, add your bread flour, yeast (to one corner), salt (to the opposite corner to the yeast) and the cayenne pepper (if using). Give these ingredients a good stir so they're evenly mixed.
Now add the warmed milk/butter mixture, along with the beaten egg and stir until a soft dough comes together.
Knead by hand or in a stand mixer, fitted with the dough hook attachment for 8-10 minutes, or until the dough is smooth.
Cover the bowl and leave the dough somewhere warm for 2 hours or until it's doubled in size.
Once the dough has doubled in size, mix the grated Cheddar into the dough by hand. Divide it equally into 12 pieces (I weigh for accuracy and each dough piece weighs roughly approx. 80g) and roll each piece of dough into a smooth ball. Place the balls of dough on a large, lightly greased baking tray, leaving space for them to rise. Leave for the dough to rise for another hour, or until the dough has risen and joined up.
Preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Make the cheesy cross topping by mixing the grated cheese, flour and water gently until it's just come together - try not to over mix this, otherwise it becomes tough when baked.
Transfer the cheesy cross topping to a piping bag, snip the end a little just to make a small hole. Pipe a line across the top of the buns and then pipe another line the opposite way, so each bun is topped with a cross. I went over the top of each line again to use up the majority of my mixture - don't worry if you don't use it all.
Sprinkle over the grated cheese and then bake the buns for 25-30 minutes until lightly golden - mine took 25 minutes. Allow to cool and then serve with plenty of butter!

Vegan Chocolate Orange Hot Cross Buns

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