Pumpkin Cake with Cream Cheese Frosting

Homemade pumpkin cake filled with cosy spiced flavour is both easy and quick to make. Decorated with a vanilla cream cheese frosting and dusted with extra cinnamon, this cake is a quintessential autumn treat. 

Autumn is well and truly here now with the arrival of the cooler weather and darker evenings. We’ve said goodbye to summer and now we’re all looking for comforting, cosy and warming recipes. I’ve already been indulging in lots of my favourite autumnal recipes and I always look forward to the start of a new season.

I love all seasons, but spring/summer are my personal favourites. In summer we’re eating lighter meals that aren’t too heavy, whereas in the autumn and winter months it’s all about devouring (savoury and sweet) pies, stews and indulgent desserts and puddings – I’m certainly not complaining about the last part…

A recipe I think is just perfect for autumn is this pumpkin cake and if you’re a lover of carrot cake then this cake will hit the spot for you! I really enjoy cakes that are full of spices, so much so that I shared this Spice Loaf Cake recipe earlier this year and after sharing that recipe I wanted to make a pumpkin spice traybake for my blog.

Compared to carrot cake this pumpkin version is SO much easier and quicker to prepare, no peeling and grating carrots and best of all it takes a matter of minutes to rustle up and have in your oven baking!

Whilst this cake is scrumptious on its own, my favourite part of this recipe is still the incredible frosting that tops it. For me, no frosting pairs better with pumpkin cake than cream cheese frosting does.

My cream cheese frosting is rich and smooth, it’s not too sweet and pipes wonderfully – this is a recipe I learnt while studying at culinary school and it’s totally fail-proof if you follow the instructions closely and take your time while preparing it.

This truly is one of my family’s favourite cakes, it’s always a huge hit with everyone and goes down a storm (it’s definitely something to do with the amazing cream cheese frosting)! Perfect for an autumn treat, serve the cake at Halloween parties this week, take along to a firework display on Bonfire Night or for any readers celebrating Thanksgiving in the States next month, this could be your showstopper dessert to serve on the special day!

(Serves 12-20)

Ingredients:

Pumpkin Cake:

4 large free-range eggs, at room temperature

350g caster sugar

240ml vegetable oil

425g (15 ounce) can pure pumpkin

300g plain flour

2 teaspoons bicarbonate of soda (baking soda)

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

Cream Cheese Frosting: 

100g butter (salted or unsalted), softened

100g icing sugar, sifted

1 teaspoon vanilla extract

300g full-fat cream cheese, softened – I leave mine out at room temperature for an hour to soften

Method:

  1. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 9 x 13-inch (23 x 33cm) tin with parchment paper.
  2. To make the cake: In a large mixing bowl whisk together the eggs, sugar, oil and canned pumpkin until well combined. Now over the top of bowl sift the flour, bicarbonate of soda, baking powder, cinnamon and salt and mix until all the ingredients are completely incorporated.
  3. Pour the cake batter into the cake tin and smooth the top over evenly with a spatula or the back of a spoon. Bake the cake for 25-30 minutes or until a cake tester comes out clean when inserted into the centre of the cake – my cake took around 35 minutes before I was happy with it being baked all the way through. Now leave the cake to cool in the tin completely before preparing the frosting.
  4. To make the cream cheese frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to cream for 1-2 minutes until light and fluffy.
  5. Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for another 1-2 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with a whisk attachment to make sure the frosting reaches the correct consistency.
  6. Decorate the cake as desired, either spread the top of the cake with the cream cheese frosting or slice the cake up into pieces and pipe the top of each piece with the frosting.
  7. This cake will keep in an airtight container for up to 3 days – without the cream cheese frosting the cake itself will last for up 5 days. We prefer ours chilled and eaten straight from the fridge, but it’s also great served at room temperature.

Similar recipes to try!

Spice Loaf Cake

Carrot Cupcakes with Cream Cheese Frosting

Enjoy!

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The White Isle Revisited: A Fortnight In Ibiza

A last glimpse of summer: today I’m sharing photos from my summer vacation to Ibiza. I love photography and travel and this holiday has been a highlight of my year. I hope you enjoy this blog post as much as I enjoyed putting it together. 

Santa Eulària des Riu

No new recipe, but instead I’m checking back in with a travel blog post today. During mid September I went away on a fortnight holiday to Ibiza, I had an absolute blast and it was really lovely returning to one of my favourite places and spending some quality time with my family.

I first visited Ibiza (or Eivissa in Catalan) 3 years ago, since then in the last couple of years I’ve shared blog posts about other destinations I’ve visited including Cyprus and Puglia. This is something I’d like to continue doing as travel is such a big passion of mine along with photography – I love sharing my recipes, but it’s also nice to share some different types of posts on my blog too.

Ibiza is a beautiful island and aside from its famous party reputation, this island has so much more to offer like secluded coves, stunning vistas, fantastic hikes and beach walks and a vibrant cuisine. All the ingredients for a wonderful holiday and somewhere you’ll always go to and have a good time! Once you’ve been to Ibiza there’s something that draws you back again and makes you dream of living there someday…

Blue skies and palm trees – a view of our villa’s garden. Ibiza is true bliss and somewhere I definitely recommend adding to your travel bucket list!

This year we changed our holiday schedules around and at the moment I’m lucky to go away 3 times a year. Earlier this year in March we visited Wiltshire, Somerset and the Dorset coast, then in June we travelled all the way up to Edinburgh, Scotland. Normally, we have our fortnight summer holiday in June, but this year we thought it would be nice to have summer at home and then an extended summer somewhere with guaranteed sunshine and warmth in September.

It’s been a real shock coming back home to the UK and going from summer straight into autumn! I’m not going to lie, I’m finding it hard to adjust to the cooler, darker weather and getting into the swing of going to work, but saying that I know there’s so much to look forward to and I already can’t wait to start planning all the trips I want to go on next year.

A beautiful sunrise at the villa

We managed to visit many places we’d been to on our last trip to Ibiza and we got to see some new places too, including Es Vedrà (pictured below). I love a mix of activities when on holiday, I like time to relax and recharge my batteries, but I also want to get out and about and explore as much as I can in the limited time I have. The Cala d’Hort beach is close by and from the beach you will be able to see a view of Es Vedrà just off shore, so once you’ve taken some photos of the rock afterwards you can pop down to the beach and take a dip to cool off!

Es Vedrà

Dalt Vila, Ibiza Town

Ibiza Town was just as lovely as we remembered. There’s the modern part of town to walk around and if you’re in good health and are fit you can wander up to the Dalt Vila which is the old town. The streets are beautiful and you get completely lost in the atmosphere and vibe – you can sit in one of the many cafés and enjoy some refreshments and even a plate of Pan con Tomate (toasted bread topped with tomato). This is a popular breakfast in The Balearic Islands and I eat it quite often for breakfast or lunch at home. 

Ibiza Stonehenge

Ibiza Stonehenge

Last time we didn’t manage to see Ibiza Stonehenge, but this time visiting it was definitely on our Ibiza bucket list. This was a great attraction to go and see, Stonehenge Ibiza-style is located on the South West coast of the island and has stunning blue sea views. Definitely worth taking the time to visit!

Cala Benirrás – one of our favourite beaches on the island!

There are many gorgeous beaches in Ibiza, but one of our favourites is Cala Benirrás. This was one of the beaches we visited most during our stay and it didn’t get too crowded thankfully, but at weekends the beaches do get busier at times. My favourite time visiting was quite early before anyone else turned up and there was literally no one there and we had the beach to ourselves. The water was beautifully refreshing and the peace and tranquility along with the scenery was nothing short of amazing.

Sea views in Ibiza Town

We stayed in a villa which was a short drive from Santa Eulària des Riu, the same place we stayed last time we visited Ibiza. Each year when we’re abroad we all enjoy shopping for ingredients and making food at the villa – it’s fun and all part of the experience for us! My family is just as adventurous when it comes to eating and we all love Spanish food, so we couldn’t get enough of patatas bravas, tortilla de patatas and our favourite sweet treat was magdalenas (pictured below).

Magdalenas Azúcares 

These are traditional Spanish sugar muffins popular in bakeries with a light citrus flavour. You can buy small magdalenas, but the bakery-style ones (also available from the supermarket bakeries too) I do believe are the best. I’m working on recreating these muffins and once I get the recipe perfected I hope to share them.

Ice cream is essential all year round, but it’s even better eating it when on vacation! I highly recommend Gelateria Miretti in Santa Eulària des Riu – the shop sells traditional Italian-style gelato and there are so many yummy flavours to choose from. On one occasion I had hazelnut and white chocolate and on another I chose strawberry and yoghurt. We like to take a walk each evening and treated ourselves to ice cream or frozen yoghurt from Llaollao most nights. The last time I had fro-yo was in New York City about four years ago and hadn’t had it since so I was super excited to find a fro-yo shop in Ibiza!

A holiday is never complete without churros con chocolate sprinkled with lots of sugar!

You cannot go to Spain and not treat yourself to churros! In Ibiza I recommend churros from Cafeteria Royalty. We get our churros from here and the fresh juices are delicious too, between us we had fresh orange juice and an apple, strawberry and orange juice. A nice, relaxing morning sitting back devouring churros whilst watching the world go by – what could be better?

Santa Eulària des Riu by night

That’s it, another wonderful holiday and lots of memories made. Ibiza will always hold a very special place in my heart, there is still so much I want to discover and see in Ibiza, so I know I’ll definitely be returning and hopefully I won’t leave it as long next time!

Thanks for reading! If you enjoyed this and have a passion for travel, then give these other blog posts I’ve written a read!

Puglia, Italy

Cyprus

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Butterscotch Cupcakes with Caramel Buttercream

Indulgent homemade cupcakes with butterscotch and caramel flavour in every tasty bite. Each cupcake is individually garnished with a drizzle of caramel and decorated with fudge chunks. 

I’ve baked traditional British sponge cakes for as long as I can remember – it was the first recipe I learnt to bake and I’m the most confident with baking this kind of cake.

I love the classic sponge cake, but what’s really wonderful is how versatile it is. With this new recipe, I’ve revamped a plain sponge cake batter by swapping caster sugar for brown sugar and added a packet of Butterscotch Angel Delight, which is butterscotch flavoured mousse – I don’t mind it served as mousse, but I prefer mine baked into a cake!

One taste of these cupcakes and you’ll be in caramel heaven. Adding butterscotch mousse/pudding to the cupcake batter brings another dimension, but if you can’t find it where you live or just don’t feel like adding it then omit from the recipe. Also, use up some of the leftover caramel/dulce de leche and give your cupcakes a caramel filling.

The cake itself is beautifully airy, light and moist. I topped these cupcakes with caramel buttercream made from four simple ingredients (butter, icing sugar, a pinch of salt and caramel (homemade or readymade). Whilst the caramel buttercream is super delicious, equally a (milk or white) chocolate, cinnamon or vanilla buttercream would be complementary too.

I might just bake these cupcakes again to try out all the different buttercream ideas I suggested!

Surprise any caramel and cupcake lover with this special treat. Trust me, you’ll be baking a second batch of these cupcakes without hesitation!

(Makes 12)

Butterscotch Cupcakes: 

150g butter (salted or unsalted), softened

150g dark or light brown sugar

3 large free-range eggs, at room temperature

150g self-raising flour, sifted

1 x 59g packet Butterscotch Angel Delight – this is one standard UK packet (optional)

4 tablespoons milk

Caramel Buttercream: 

125g butter (salted or unsalted), softened

350g icing sugar, sifted

Generous pinch of salt

100g caramel or dulce de leche

Method: 

  1. To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 12-hole cupcake/muffin tin with paper cases.
  2. In a large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition. Fold through the flour, butterscotch mousse/pudding (if using) and milk – the cake batter will be quite thick.
  3. Evenly distribute the cupcake batter between the paper cases and bake for 20-25 minutes or until the cupcakes are well risen, golden and a cake tester when inserted into the centre of one of the cupcakes comes out clean. Leave the cupcakes to cool in the tin for a few minutes then transport them to a wire rack and allow the cupcakes to cool completely.
  4. To make the buttercream: Cream the butter and icing sugar together until light and fluffy – this should take about 3-5 minutes. Now add the salt and caramel/dulce de leche and continue mixing until they’re incorporated.
  5. Decorate the cupcakes with the buttercream as desired, you can spread the buttercream on with a small palette knife or pipe the buttercream on the cupcakes like I did. Garnish with extra drizzles of caramel/dulce de leche and fudge chunks. I especially love decorating my bakes with Cake Angels Salted Caramel Fudge Pieces or the yummy Zillionaire Sprinkles.

The cupcakes will keep stored in an airtight container for up to 3 days.

Enjoy!

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Custard Cream Fudge

Vanilla clotted cream fudge filled with chunks of custard creams. You’ll be reaching for piece after piece of this scrummy fudge!

Originally posted in May 2014, recipe and photographs updated August 2019. 

As mentioned above, today on the blog I have a recipe update to share. It’s seriously delicious, requires five ingredients and will be gone in a flash!

I previously shared this recipe five years ago and as I was making this fudge again last weekend and I thought I’d update the recipe and photos from the original blog post.

Several months ago I made this Bourbon Biscuit Fudge and that reminded me of this recipe I created when I’d just started food blogging – it’s such a long time ago now! I always find it nice to go back, update and remake older recipes because often as a food blogger you’re having so much fun creating new content that you tend to overlook older, much-loved bakes that are deserving of a makeover.

My custard cream fudge has proved popular with readers making and enjoying it, also on one occasion my auntie took some of this along to a charity bake sale and it sold out almost immediately!

Not to sound bigheaded, but I think that tells you how good this fudge recipe is!

My sister, Becky, modelling this yummy custard cream fudge. The best sweetshop vanilla fudge with chunks of crunchy biscuits throughout!

I use a brilliant clotted cream fudge recipe from Rodda’s and add chopped custard creams. For anyone overseas or who might not know what custard creams are, they’re basically two plain biscuits sandwiched together with a vanilla custard-flavoured buttercream filling.

Trust me, once you’ve tasted a custard cream there’s no doubt about it you’ll be hooked on them! Along with bourbon cream biscuits, digestives, gingernuts and jammy dodgers, custard creams too are one of us Britons favourite biscuits for dunking into tea.

The crunch from the vanilla flavoured biscuits contrasts wonderfully with the rich decadent clotted cream fudge. The reason I love this fudge recipe is because it tastes almost exactly like handmade fudge from a traditional sweetshop, but better because it’ll be made in your own kitchen!

For a change try a piece of this Custard Cream Fudge with your next cup of coffee or tea!

(Makes approx. 40 pieces)

Ingredients:

275g caster sugar

1 x 227g tub Cornish clotted cream

100g golden syrup

1/2 teaspoon vanilla extract (optional)

200g custard creams, chopped

Method:

  1. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
    Place all the ingredients (except the custard creams) in a large saucepan. Heat gently and stir until all the sugar has dissolved.
  2. Turn the heat up and the bring the mixture up to the boil – occasionally stir the fudge to stop it catching. Allow to boil for 3-5 minutes until it’s turned a light golden colour. Then take straight off the heat – you can check the fudge is ready by using a sugar thermometer. If it has reached 116°C / 240°F then it’s ready. But if you don’t have a thermometer you can drop a small amount of the mixture into a glass of cold water and if a soft ball forms, then the fudge is ready to take off the heat.
  3. Using a wooden spoon, continuously beat the fudge for 5-10 minutes until it is really thick and matte. Now fold in 3/4 of the chopped biscuits. Spread the fudge into the tin you prepared and lined earlier and decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Place the fudge in the fridge for at least 4 hours or overnight until set. Once set, cut the fudge into pieces – this recipe makes approx. 40 pieces of fudge.
  5. Fudge will keep in an airtight container at room temperature or in the fridge for up to 3 days.

Recipe Notes:

  • Though the recipe only requires five ingredients, the vanilla extract is optional. I love the flavour it adds, but it can be omitted.
  • This recipe makes roughly 40 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

For a chocolate version of this fudge try my Bourbon Biscuit Fudge next!

Enjoy!

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Ganache Frosted Fudge Brownies

Bake yourself these chocolate fudge brownies frosted with dark chocolate ganache ready for when a chocolate craving hits. These brownies have a delectable truffle-like texture and are dangerously good served with a scoop or two of vanilla ice cream. 

I’ve taken my go-to Chocolate Fudge Brownies to the next level of deliciousness by covering them in silky smooth chocolate ganache and topping with M&M chocolates (FYI I actually didn’t realise until now that the last two recipes I’ve shared have both contained M&M’s!). Decorate and dress up your batch of brownies as you wish, you can leave them plain or beautify them as much as you want.

As the title describes these brownies are scrumptiously fudgy in texture just like a rich chocolate truffle, so if you’re more into cakey brownies then this recipe might not be what you’re looking for, but that said this brownie recipe has converted even the most chocolate dessert loathing person I know!

I’m a lover of all types of brownies, both cakey and fudge, but these fudge brownies have the edge for me.

This recipe is little more lengthy than other brownie recipes but it’s definitely well worth the wait. I say this because once baked, the brownies will need to be left to set for at least 6 hours, I usually make mine in advance and leave them overnight, then the ganache will need to be left to set at room temperature for an additional couple of hours on top of that.

The brownies are best stored in the fridge and because I baked mine on a really hot day, I found that my ganache took a little longer to set because of the heat and the brownies were very soft (just something to take into account). They’re far easier to slice up into pieces when they’ve been chilled for a while in the fridge, plus once they’ve been in the fridge they go all dense and even yummier in my opinion!

This is the perfect treat yourself brownie – it has tonnes of chocolate flavour and the ganache layer just makes these even more special!

We love these brownies as they are even without the luxurious ganache topping, however I feel the ganache makes these into a restaurant-worthy dessert. My sister and I took the M&M’s off a couple of squares of these brownies and microwaved them for about 20-30 seconds and the brownies went all gooey and reminded us of a molten lava chocolate pudding.

These brownies are an all-round favourite and this recipe will not let you down. Grab your apron and ingredients and get ready to bake up a storm and some of the most sinful brownies you’ll ever taste!

(Makes approx. 16-24 small pieces)

Ingredients:

Chocolate Fudge Brownies:

200g butter (salted or unsalted), cut into small cubes

200g dark chocolate, coarsely chopped

3 large free-range eggs

2 large free-range egg yolks

270g caster sugar

115g plain flour

35g cocoa powder

Chocolate Ganache:

200g dark chocolate, cut into 2cm pieces

200ml double cream

1 tablespoon golden syrup

1 tablespoon butter (salted or unsalted)

Method:

  1. To make the brownies: Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 8 x 8 inch (20 x 20cm) square tin with parchment paper and set aside.
  2. Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
  3. Meanwhile whisk the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
  4. In large mixing bowl, mix together the flour and sugar, sift the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain.
  5. Now add the chocolate mixture and stir until combined, try not to over mix otherwise this may result in your baked brownies being tough. Transfer the brownie batter to the prepared tin and smooth the surface. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
  6. Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results.
  7. To make the ganache: Place the chopped chocolate in a medium mixing bowl. Heat the cream and golden syrup in a small saucepan until bubbles just begin to appear on the surface and just before it starts to come up to the boil. Pour the hot cream over the chocolate and stir with a spatula or wooden spoon until mostly melted. Now add the butter and continue to stir until smooth. Directly place a piece of clingfilm on the top of the ganache and leave it at room temperature for about two hours until spreadable.
  8. Every spread the ganache on top of the now cooled brownie and further decorate as you desire – I decorated mine with M&M chocolates, at this point I highly recommend chilling the brownies for a bit before slicing.
  9. When ready to serve, slice the brownies into 16-24 squares – because of the ganache layer you might want to cut the pieces a little smaller as these brownies are very rich. Brownies will store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Recipe Notes:

  • My oven is fan assisted and even though the recipe states to bake the brownies at 140°C Fan, I’ve always baked mine at 160°C Fan instead to ensure they’re not too undercooked.
  • Serve the brownies as they are or with ice cream, pouring or whipped cream and fruit. I like to serve my brownies with fruit, because it cuts through the richness of the brownie.
  • Usually I would say this brownie (without the ganache) serves about 16, however with the ganache layer they’re even more decadent so I reckon you could slice the brownies into 24 smaller pieces.

Enjoy!

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M&M Cookies

Colourful, fun and delicious cookies. It’s hard to resist these perfectly crisp and chewy vanilla flavoured cookies filled with crunchy chocolate M&M’s. 

I was kindly sent some products from SelfPackaging to present my bakes in. I wasn’t contracted to write a blog post and all views and opinions are my own.

There’s no sweeter way to welcome Monday and the start of a new week than serving you a plate of homemade M&M cookies! This latest cookie creation of mine is based on my Chocolate Chip Cookies, but this time I’ve swapped the chocolate chips for lots of chocolate M&M’s, which contrast perfectly with this deliciously soft and chewy cookie.

This is what your cookie dough should look like and hopefully you won’t be tempted to eat it all before baking!

There hasn’t ever been a time that I haven’t loved M&M’s (I especially like the bags with crispy, chocolate and peanut M&M’s), they’re definitely my favourite candy/sweet of all time. When I visited New York City a few years ago, I came home with a 1kg bag of chocolate M&M’s – I actually packed my suitcase full of American confectionery to enjoy when I arrived back in the UK. The downside was, because I bought so much during my trip, that my friend and I actually had to rush and buy an extra suitcase just so we were able to bring the goodies home before our plane left!

Anyway, my love of M&M’s led me to create this cookie recipe and this just might be my favourite cookie I’ve baked for my blog. I prefer my cookies to be softly baked, if you like your cookies the same way as I do then make sure to bake them until they’ve just started turning golden around the edges, but if you want your cookies crispier then just leave the cookies a few minutes longer in the oven.

With the arrival of summer, I highly recommend you serve two of these cookies sandwiched together with a scoop of vanilla ice cream – we made cookie sandwiches using these and they were amazingly yummy and I know for certain I’ll be making these all summer long.

Four delicious cookies all wrapped up and ready to be gifted

I love making lots of tasty treats, but most the time baking for my blog leaves me with a lot of leftovers, more than the four people living in the house can eat. Because of this I often give a lot of my bakes away, sometimes to family, friends or neighbours.

I always struggle to find a container or a way I can transport my bakes to the recipient/s in an appetising way. Thankfully, SelfPackaging, a company based in Barcelona, got in contact and sent me some of their creative and eco-friendly packaging boxes and gift boxes to store and share my bakes in.

I’ve been sent many lovely products to showcase my bakes, I received boxes for cookies and macarons, a cupcake stand and large cake boxes.

I filled my beautiful pink and lilac cookie and macaron boxes with these M&M cookies. The boxes can be tied with pink bakers twine and decorated with pretty pink and white heart pendant tags and tags personalised for example with your own blog/business logo. It was a really nice surprise to receive my personalised tags with my blog logo, which was drawn by my good friend, Alice.

(Makes 15-20)

Ingredients:

150g butter (salted or unsalted), softened

80g light brown sugar

80g caster sugar

1 large free-range egg, at room temperature

2 teaspoons vanilla extract

225g plain flour

1/2 teaspoon bicarbonate of soda

Pinch of salt (add a 1/4 teaspoon if using unsalted butter)

250g (2 x 125g packets) chocolate M&M’s, plus extra for decoration

Method:

  1. Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Cream the butter, brown sugar and caster sugar together until pale and creamy.
  2. Add the egg and the vanilla extract and beat until completely incorporated.
  3. Sift the flour, salt and bicarbonate of soda together over the top of the mixture and gently fold in until a few specks of flour remains.
  4. Now add the chocolate chips and fold them through until evenly distributed throughout the cookie dough.
  5. Cover and chill the dough for at least 15 minutes – for this batch of cookies I chilled my dough for one hour.
  6. Divide the cookie dough into 15-20 equally sized pieces – each piece should roughly weigh 50g and then roll the cookie dough into balls between your palms. Evenly spread on two to three large baking trays lined with parchment paper or silicone baking mats (leave a gap between each cookie to allow for spreading).
  7. Bake the cookies for 10-15 minutes until they’ve turned a light golden colour – watch the cookies closely as all ovens are different and you don’t want these to over bake. When the cookies come out the oven they will appear under baked, however, as they cool they will firm up as they cool.
  8. Allow the cookies to cool on the baking trays for a few minutes. As the cookies cool you can press a few extra M&M’s on the tops if desired, then gently transport the cookies to a wire rack to finish cooling completely. The cookies will store in an airtight container for up to one week, but I find they’re best eaten on the day of baking or the day after.

Here are my favourite bakery-style M&M cookies, I hope you have fun baking these.

Bake these biscuit and cookie recipes next!

Jammy Dodgers

jammy dodgers

Triple Chocolate Cookies

triple chocolate cookies

White Chocolate Cookies

bacofoil white chocolate chip cookies

Gingernut Biscuits

gingernut biscuits

Enjoy!

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No-Bake Chocolate Cheesecake

Easy no-bake chocolate cheesecake recipe. One bite and this insanely delicious chocolate dessert will absolutely steal your heart.

I’m back with a new blog post and another chocolate recipe! Chocolate lovers I’ll bet that you’re jumping for joy right now. During my blogging journey you’ve seen me share my favourite recipe for Chocolate Fudge Brownies, an amazing Chocolate Hazelnut Cake and these irresistible Triple Chocolate Cookies.

It’s no real surprise that I’ve created another chocolate dessert for my blog. Besides chocolate, another food I always have on my mind is cheesecake, so I’ve combined the two and created a special chocolate recipe you won’t be able to get enough of.

Looking at the photos of this chocolate cheesecake is making me crave this delightful dessert and I’m tempted to head back into my kitchen and make it again!

There literally isn’t a time when I’m not dreaming of eating a slice of cheesecake! I like to think of myself as a cheesecake connoisseur and I promise to only ever share cheesecake recipes that I truly love.

Since starting to write a food blog and training as a professional chef, I’ve made both baked and no-bake cheesecakes along the way, but no-bake cheesecakes will always be my favourite kind of cheesecake as they’re effortlessly easy to make and are completely fail-proof – there’s no worrying about the cheesecake cracking or needing to bake it in a water bath.

Simply one bite of this cheesecake and you’ll be in chocolate heaven. Seriously it’s super creamy and has just the right balance of chocolate. For the biscuit base I used Oreos, but I have also made this cheesecake with plain and chocolate digestives too. Just remember if using digestives or a biscuit/cookie without a crème filling then you’ll need to use more butter to bind it before pressing into the springform cake tin.

For the cheesecake filling I melted two bars of milk chocolate and one bar of dark chocolate, however you can play around with a different ratio of chocolate and adapt the recipe based on your own preference. Sometimes I use a higher ratio of dark chocolate and switch around the amounts depending on what I have in.

Keep the decoration of your cheesecake as extravagant or minimal as you like, I decorated mine with freshly whipped cream, chocolate shavings and served it with fresh berries and a mix of M&M chocolates.

One slice of this totally yummy, chocolatey cheesecake and you’ll be reaching for a second helping straight away!

Luxuriously creamy chocolate cheesecake with a crumbly Oreo base

(Serves 10-12)

Ingredients:

Biscuit Base:

2 x 154g Oreos (or you can use the same amount of chocolate/plain digestive biscuits – see recipe notes below)

55g butter, melted

Chocolate Cheesecake Filling:

500g full-fat cream cheese, softened – I leave mine out at room temperature for 30 minutes to soften

45g icing sugar, sifted

1 teaspoon vanilla extract

100g dark chocolate

200g milk chocolate

300ml double cream, chilled

Method:

  1. To make the cheesecake base: Crush the Oreos to fine crumbs. In a small saucepan, melt the butter and then add to the Oreo crumbs and stir to combine. Place the crushed Oreo mixture into a 23cm / 9-inch springform cake tin and spread into an even layer pressing it down until firm using the back of a spoon or your fingers.
  2. To make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar and vanilla until smooth.
  3. Melt both chocolates over a pan of gently simmering water or alternatively melt it in the microwave in 20-30 second intervals, stirring and repeating until the chocolate has all completely melted. Leave the chocolate to cool for about 5 minutes before folding it into the cream cheese mixture – don’t allow the chocolate to cool completely otherwise it will solidify whilst folding into the other ingredients.
  4. Whisk the cream until it holds soft peaks and fold into the chocolate cream cheese mixture. Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6-8 hours or overnight.
  5. When ready to serve, remove the cheesecake from the springform tin and I recommend decorating it with extra whipped cream and chocolate shavings.

Recipe Notes:

  • I used Oreos for my cheesecake base, instead you can use chocolate/plain digestives – you’ll just need to up the butter in this recipe from 55g to 140g as the digestive biscuits don’t have a crème filling.
  • Cream cheese is best left at room temperature for at least 30 minutes before preparing the cheesecake filling.
  • The cheesecake will keep covered in the fridge for up to 3 days or frozen for up to 2 months. If frozen you’ll need to defrost the cheesecake in the fridge overnight before serving it the following day.

Enjoy!

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