Cadbury Creme Egg Ice Cream

Deliciously smooth creme egg ice cream made without an ice cream machine! 

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If you love creme eggs, then you’re going to love this ice cream. You might not believe me, but I used to HATE creme eggs. Oh, and cheesecake.

That’s quite a bold statement coming from someone who is now addicted to creme eggs and has a serious obsession with cheesecake. 😉

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Ever since I discovered the magic no-churn method for making ice cream, I’ve been completely hooked on creating and sharing more ice cream recipes on the blog. For this creme egg ice cream I used a standard no-churn vanilla ice cream base and added melted milk chocolate and a whole load of chopped creme eggs. The ice cream stays super soft and scoop-able and requires less ingredients and no high tech equipment.

Indulge your creme egg cravings this Easter with my easy no-churn ice cream. It’s super addictive and the perfect recipe for all you chocoholics out there!

Ingredients:

480ml (2 cups) double/heavy cream

1 teaspoon vanilla extract

1 x 397g (14 ounce can) sweetened condensed milk

300g milk or dark chocolate, melted and cooled slightly

2 x 89g packets mini Cadbury creme eggs, roughly chopped

Method:

  1. Whisk the cream and vanilla until stiff peaks form. Fold through the condensed milk and the melted chocolate until thoroughly combined.
  2. Finally, fold through approx. 3/4 of the chopped creme eggs. Pour the mixture into a large freezer container or large loaf tin. Top with the remaining creme eggs.
  3. Cover with clingfilm and freeze overnight or until solid. When ready to serve, scoop into bowls or ice cream cones. I serve mine with extra creme eggs! The ice cream will keep in the freezer for up to 2 weeks.

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Original photo from April 2014

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Enjoy! Happy Easter!

jess

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Easter Chocolate Nest Cakes

Easter is all about getting creative in the kitchen and having fun! These yummy no-bake Easter Chocolate Nest Cakes are made with just 3 ingredients and are the perfect treat for Easter! Use your leftover (if any!) Easter chocolate to make these treats! 

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I’m sharing my first Easter recipe with you today!

Growing up I always used to make these nest cakes over Easter time and they would also be made for parties. Over the last few years I’ve been teaching my little cousins how to make them.

This recipe is brilliant for any age – kids and adults alike will enjoy making these! The best part is the nest cakes can be made in less than 10 minutes and only need about half an hour to set in the fridge before you can devour them!

This recipe couldn’t be any easier to make, all you’ll need to do is melt chocolate and then add the cereal and coat in the melted chocolate. This simple recipe only requires two ingredients or three if you’re going to decorate the cakes with mini eggs like I did.

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Try your hardest not to eat the mixture before popping it into the cupcake cases. When I was little I would always grab a spoon from the kitchen drawer and help myself to numerous spoonful’s of the yummy, chocolaty mix.

To decorate I kept it simple and placed a few Cadbury mini eggs on the top of each nest cake. Mini eggs are my absolute favourite Easter chocolate. When I have a bag of these around, I cannot resist eating them!

You can decorate these nest cakes in anyway you like, I’ll leave that up to you! 😉

(Makes 10-12)

Ingredients:

100g (3.5 ounces) milk or dark chocolate (or a mix of the two – we prefer using just milk chocolate)

75g (3 cups) rice krispies (cornflakes or shredded wheat can be used too)

Cadbury mini eggs, for decoration

Method:

  1. Line a 12-hole cupcake/muffin tin with 10-12 paper cases. Break the chocolate into pieces and melt gently over a pan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water) or melt in the microwave in 20-second intervals, stirring until the chocolate is melted and smooth.
  2. Toss the melted chocolate with the rice krispies until the cereal is completely coated in the chocolate.
  3. Divide the mixture between the paper cases and press 2-3 mini eggs into the centre of each nest. Chill in the fridge for an hour until set.

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I made these nest cakes again and swapped the regular milk/dark chocolate for Terry’s chocolate orange. My sister, Becky, gave me this idea and they’re perfect for Christmas!

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Enjoy!

jess

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Ultimate Chocolate Cupcakes

The perfect cupcake for any chocolate lover! Ultimate chocolate cupcakes are deliciously moist with a delicate crumb. Swirled high with an ultra creamy milk chocolate frosting. 

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These chocolate cupcakes definitely live up to their name and as the title describes, they are ultimately good. I’ll never need to find a new chocolate cupcake recipe ever again and neither will you.

Made with combination of dark chocolate and cocoa powder for intense chocolate flavour. I usually just add cocoa powder to my chocolate cupcake, but this time I wanted to elevate the flavour by adding even more chocolate to the mix!

The cake itself has a perfect crumb texture. It’s rich, chocolaty and fluffy and will stay moist for days without becoming dry. The cupcakes when baked have a perfect domed appearance, which is something quite hard to find with most cupcake recipes.

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The next step is to make the frosting. It wouldn’t be a cupcake without the buttercream after all!

These cupcakes will pretty much suit any frosting you could think of. This time I went for a classic milk chocolate buttercream. My milk chocolate buttercream recipe is unbelievably delicious and extremely simple to prepare.

To make it, cream the butter until softened and then add icing sugar. I get a lot of questions from readers asking me to help with their buttercream dilemmas. The most common question is regarding the texture of buttercream, for example why it’s grainy and not smooth. My top tip is to sift your icing sugar for the best buttercream free of any lumps and also remember to add the icing sugar in batches to ensure even mixing. 

Continue to mix the butter and icing sugar for about two minutes or until the frosting is fluffy and has lightened in colour. Finally, add the cream, vanilla and the melted chocolate and beat until smooth. 

This buttercream has just the right balance of sweetness and isn’t too rich. You can see from the pictures how creamy and smooth it is. I did in fact eat a few spoonfuls from the bowl before decorating the cupcakes.

I’m addicted to this frosting and now these chocolate cupcakes. I cannot wait to bake my next batch!

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(Makes 12)

Ingredients:

Chocolate Cupcakes:

85g (3 ounces) dark chocolate, finely chopped

40g (1/3 cup) cocoa powder

1 teaspoon instant coffee granules or powder (optional)

180ml (3/4 cup) boiling water

105g (3/4 cup) bread flour (can be substituted with plain/all-purpose flour)

150g (3/4 cup) caster sugar

½ teaspoon salt

½ teaspoon bicarbonate of soda (baking soda)

6 tablespoons vegetable oil

2 large free-range eggs, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

Milk Chocolate Buttercream:

227g (1 cup) unsalted butter, softened

300g (3 cups) icing sugar (confectioners), sifted

4 tablespoons (60ml) double cream

½ teaspoon vanilla extract

175g (6 ounces) milk chocolate, melted and cooled

Method:

  1. To make the cupcakes: Place the chopped chocolate, cocoa powder and coffee granules/powder (if using) in a medium mixing bowl. Pour the boiling water over and whisk until smooth and all the chocolate has melted. Place in the fridge for 20 minutes.
  2. Meanwhile, preheat oven to 180°C / 160 Fan / 350°F / Gas Mark 4. Line a 12-hole muffin tin with paper cases. In a large mixing bowl, whisk together the flour, sugar, salt and bicarbonate of soda until thoroughly combined. Whisk the oil, eggs, vinegar and vanilla into the now cooled chocolate mixture. Finally, add the dry ingredients and whisk until you have a smooth batter.
  3. Divide the batter between the paper cases – I find using an ice cream scoop best for doing this as it makes less mess. Bake for 17-19 minutes or until the cupcakes are well risen and a cake tester comes out clean when inserted into the centre. Leave to cool in the tin for 5-10 minutes then transport to a wire rack to finish cooling completely.
  4. To make the buttercream: Cream the butter for about a minute or two to soften. Now add the sifted icing in two batches and beat for another 2 minutes until the frosting is fluffy and light. Add the cream and vanilla and beat again until combined.
  5. Finally mix in the melted chocolate. Frost and decorate the cupcakes as desired. The cupcakes will keep in an airtight container at room temperature for up to 3 days.

Recipe Notes:

  • Use the best quality chocolate you can afford.
  • If you’re not a fan of coffee you can substitute the coffee with water. You can’t really taste the coffee, but it intensifies the chocolate flavour.
  • When making the frosting remember to sift your icing sugar and add the sugar in batches to ensure you create a smooth textured frosting.
  • Feel free to decorate the cupcakes with a different frosting flavour like classic vanilla or something fruity like strawberry or raspberry.

Chocolate cupcake recipe based on Cook’s Illustrated, buttercream recipe by What Jessica Baked Next

Enjoy!

jess

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Nutella Cheesecake

Silky smooth Nutella Cheesecake. You won’t be able to stop eating slice after slice!

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The weekend is right around the corner and I can’t think of a better or more delicious way to celebrate than with this amazing Nutella Cheesecake!

Seeing as you all share the same love for cheesecake, I knew I had to plan to share even more cheesecakes on the blog. I’m really proud of my No-Bake Ferrero Rocher Cheesecake. It was my first recipe to go to print and featured in one of my favourite magazines.

But this time I wanted to add even more Nutella goodness to the mix. I based this latest cheesecake creation on my Terry’s Chocolate Orange Cheesecake, of which I have been blown away by the positive response that recipe has gotten since I posted it.

For this Nutella version, I just swapped the melted chocolate orange for Nutella. This Nutella cheesecake is thick, creamy and has a beautiful mousse texture. I’ve never been a fan of baked cheesecakes, as they can be very heavy. No-bake cheesecakes certainly aren’t lighter in calories, but they are definitely lighter and fluffier in texture.

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The hardest part of this recipe is waiting for the cheesecake to set. The cheesecake is delicious served on its on own, but I like to sprinkle the top with chopped toasted hazelnuts for extra decadence. You could decorate it with Ferrero Rocher, but to be honest, the cheesecake is pretty rich already without the need for any extra chocolate. 🙂

This recipe makes a massive cheesecake, so if you want you could half the recipe and make a smaller cheesecake, or even make cute little individual cheesecakes. I find this recipe perfect for entertaining because it can be made ahead of time, it serves lots of people and certainly has the wow factor!

I always have Nutella in my kitchen store cupboard. I’m literally addicted to it! I’m sure I’m not the only person who eats it by the spoonful straight from the jar? 😉

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(Serves 10-12)

Ingredients:

Biscuit Base –

300g digestives or graham crackers (Oreos can also be used)

140g unsalted butter

Nutella Cheesecake –

500g full-fat cream cheese, softened at room temperature

350g Nutella or other chocolate hazelnut spread

300ml double cream (heavy cream), chilled

50g (1/2 cup) icing (powdered) sugar

1 teaspoon vanilla extract

Decoration –

50g chopped toasted hazelnuts

Method:

  1. To make the biscuit base: 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 or glass to smooth over. Then place in the fridge to chill whilst you make the filling.
  2. To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese and Nutella until smooth and combined. In another mixing bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream into the cream cheese Nutella mixture.
  3. Spread the cheesecake filling over the prepared base, smooth the top with palette knife or spatula. Cover and leave to set in the fridge for at least 6 hours, or preferably overnight for best results.
  4. To decorate: Once the cheesecake is set, decorate the top with the chopped hazelnuts. You could also decorate with Ferrero Rocher, but the cheesecake is pretty rich without the need for any extra chocolate! Then slice up and enjoy!

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When you dig into this cheesecake you will see how lusciously creamy it is! I chose to decorate this cheesecake with chopped toasted hazelnuts. I love the flavour the hazelnut topping adds and it also cuts through the sweetness.

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Enjoy!

jess

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No-Bake Energy Bites

A simple recipe for no-bake energy bites. Made using healthy, energy boosting ingredients. You won’t feel guilty eating these! 

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Today I’m sharing one of my go-to healthy snack recipes. These no-bake energy bites are a breeze to make and you wouldn’t even guess they’re healthy, because they taste just like dessert!

Once rolled, the energy bites will keep in the fridge for up to 1 week. I love having a batch of these ready for snacking on during the day. If you have a sweet tooth just like me, these bites make a fantastic treat and will satisfy any sweet craving you may have!

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The best part about this recipe, besides the fact it’s no-bake, is how short and simple the ingredient list is. You’ll need: old-fashioned oats, coconut, linseed (flaxseed), peanut butter, honey and chocolate chips. That’s it!

I love the peanut butter and chocolate flavour in these bites. Because these bites are no-bake, feel free to play around with the ingredients and add-ins. I like the idea of adding a pinch of cinnamon to the mix. You could also swap the chocolate chips for raisins or nuts, if you prefer.

So if you’re looking for sweet treat that is a little better for you, give these energy bites a try. I promise you, they taste exactly like “healthy” truffles! 😉

(Makes 20)

Ingredients:

100g (1 cup) old-fashioned oats (dry)

50g (2/3 cup) desiccated coconut (or flakes), toasted and cooled

75g (1/2 cup) ground golden linseed (flaxseed)

125g (1/2 cup) smooth peanut butter

115g (1/3 cup) honey or agave syrup

90g (6 tablespoons) chocolate chips (minis or regular)

Method:

  1. In a large mixing bowl, combine the oats, toasted coconut and ground linseed. Add the peanut butter and honey and using a spatula, mix until the mixture starts to come together.
  2. Finally, fold through the chocolate chips. Cover the bowl and place it in the fridge for at least 30 minutes.
  3. Once chilled, roll the mixture into 20 equally sized bites. Store in an airtight container and keep in the fridge for up to 1 week.

Recipe inspiration from Cooking Classy

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Enjoy!

jess

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Terry’s Chocolate Orange Cheesecake

Terry’s Chocolate Orange Cheesecake. An impressive and delicious no-bake dessert. 

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Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family.

So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!

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It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.

This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!

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For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is a gorgeous dessert that’s an absolute breeze to make and a treat to eat!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g chocolate orange digestive biscuits (or graham crackers)

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese, softened at room temperature

2 x 175g Terry’s chocolate orange (or other orange flavoured chocolate)

300ml double cream (heavy cream), chilled

85g icing sugar, sifted

1 teaspoon vanilla extract

Decoration:

 Terry’s chocolate orange segments – I also grated and melted some over to decorate

Whipped cream – approx. 150ml double or whipping cream

Method:

  1. To prepare the base: 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 of glass to smooth over, place in the refrigerator to chill whilst you make the filling.
  2. To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool only for a few minutes – chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
  3. Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
  4. Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
  5. When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 2 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.

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Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!

jess

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Triple Chocolate Cookies

Chewy cookies filled with a mix of triple chocolate chips. Perfectly crisp and crunchy on the outside, fudge like and chewy on the inside. Enjoy with a glass of ice-cold milk or a scoop of your favourite ice cream. You will be in cookie heaven! 

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I shared my recipe for these classic chocolate chip cookies a little while back and since baking those I have been really keen to share another cookie recipe on the blog.

If you know me well then you will know that I really do love chocolate. I’m a self-confessed chocoholic at heart. Why have just one type of chocolate in a cookie, when you can have three? The more chocolate the better, because life is always sweeter when there is chocolate AND cookies involved.

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These triple chocolate chip cookies are really quite amazing. They have the perfect chewiness and crispy outside but also have the texture of a chocolate fudge brownie. My sister and myself have been baking these cookies for many years now and each time we make them they disappear off the plate almost instantly! I really love that each cookie is jam-packed with chocolate chips. Every bite is filled with an explosion of gooey chocolate!

The greatest thing about these cookies is you don’t have to wait and chill the dough. But I often find chilling the dough allows the flavour to develop and also promotes a slightly thicker and chewier cookie. If the dough is too sticky then I’d recommend leaving it in the refrigerator for 1-2 hours, or overnight.

The recipe makes a smaller batch of 8-10 large cookies. So if you want (and you probably will) you might want to bake another batch as soon as they are devoured! I won’t judge you!

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These cookies are made by using the creaming method. But they can also be made without a mixer. You will cream the butter with brown sugar and a touch of vanilla until fluffy. Then add an egg, along with flour, raising agents, cocoa powder and LOTS of chocolate chips!

Roll the cookies and spread them out onto two large baking trays lined with parchment or silicone baking mats. The baking time is really important to get correct. 10-12 minutes is perfect, the cookies will appear uncooked and very soft when they leave the oven but it’s a crucial step to leave them to cool for a few minutes on the baking tray. In that time the cookies will harden and will have become more easily transferable and will not fall apart.

Once your patience has been well and truly tested all that’s left to do is dig in!

(Makes 8-10 cookies)

Ingredients:

110g unsalted butter, softened

200g light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain/all-purpose flour

Pinch of salt

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda (baking soda)

30g cocoa powder

100g mix of milk and dark chocolate chips

100g white chocolate chips

Method:

1. Preheat your to 190C / 170 Fan / 375 F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.

2. Cream the butter, sugar and vanilla together until light and fluffy. Add the egg and beat until incorporated.

3. Add the flour, pinch of salt, baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.

4. Finally fold through the chocolate chips and mix in combine into the dough.

5. Divide the mixture into 8-10 balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake in the preheated oven for 10-12 minutes. Don’t over bake – the cookies will appear very soft. Whilst the cookies are cooling I pressed a few extra chocolate chips into the tops just for decoration.

6. Once cooked allow the cookies to cool on the trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack.

7. The cookies will store in an airtight container for up to 2 days. They are best eaten on the day of baking.

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Enjoy!

jess

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