Terry’s Chocolate Orange Cookies

December 15, 2014October 7, 2021 What Jessica Baked Next81 Comments

Chewy and fudgy chocolate orange cookies. An easy no chill cookie recipe oozing with chunks of gooey Terry’s chocolate orange!

These cookies are the some of the best cookies I’ve ever made! I know that’s a bold statement to make, but honestly these cookies are literally one of the best creations to come out of my kitchen. They’re exactly like a brownie and a cookie rolled into one and totally festive and scrumptious. Enjoy a plateful of these cookies with a glass of ice-cold milk or a scoop of your favourite ice cream and get ready to go to cookie heaven.

If you’re a fan of Terry’s chocolate orange, then you are going to absolutely love these cookies! The best thing about this cookie recipe is that you don’t need a mixer to make them and you won’t have to chill the dough before baking.

I have a SERIOUS addiction to Terry’s chocolate orange. It’s my favourite chocolate and even more so at this time of year. If you’re like me, you might also be interested in trying my no-bake Terry’s Chocolate Orange Cheesecake and these Terry’s Chocolate Orange Cupcakes! Two reader favourite recipes right there!

Crackly, soft and chewy pure deliciousness. Though, these cookies do come with a warning.

They’re beyond addictive.

Because the recipe makes a smaller batch of cookies, you’ll probably find yourself baking another batch as soon as the first disappears.

These cookies are sure to become one of your favourite go-to cookie recipes. I make these cookies every single Christmas without fail and they always go down a treat. They would also a great gift idea for your family or friends and are absolutely brilliant to serve at parties or just for a mid afternoon treat with a cup of coffee, tea or even a mug of hot chocolate.

Like I mentioned above, this recipe is super easy to make. There’s no need for chilling the dough, so you will have the very best (and most delicious) cookies on your kitchen table in no time at all! Homemade cookies in less than 30 minutes? Check! It doesn’t get better than that!

(Makes 9-10 large cookies)

Ingredients:

110g butter (salted or unsalted), softened

200g dark or light brown sugar – I prefer the flavour of light brown sugar

1 large free-range egg, at room temperature

1 teaspoon vanilla extract

165g plain flour

Pinch of salt – only add if using unsalted butter

1/2 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

30g cocoa powder

200g Terry’s chocolate orange, cut into small chunks or 200g of dark or milk (or a mix) chocolate chips/chunks + 1 teaspoon of orange zest

Method:

1. Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper or silicone baking 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, finish by adding the chocolate chunks/chips and mix in combine into the dough.

5. Divide the mixture into balls – I use an ice cream scoop for ease. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes until spread out and with a crackled-top.

6. Once cooked, allow the cookies to cool on the trays for 5 minutes – in this time they will firm up and will become more easily transferable. After 5 minutes cooling, I like to press an extra Terry’s chocolate orange segment on the top of each cookie – this is optional. Then transfer the cookies to a wire rack and allow them to cool.

7. Once cooled, enjoy with a glass of ice-cold milk or served with a couple of scoops of your favourite ice cream!

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Christmas · Drinks

Pomegranate Lime Fizz

December 7, 2014October 22, 2016 What Jessica Baked Next25 Comments

Pomegranate juice served with lemon and lime soda. A delicious and fresh nonalcoholic drink, perfect for the upcoming party season.

This is my favourite drink to enjoy around Christmas time! So today I’m sharing a nonalcoholic drink that’ll be great to drink over the festive season. It’s not even a recipe because it’s so super easy and quick to prepare. The flavours of pomegranate and lime pair well together and no one flavour is too strong or stands out, they all compliment each other. Though this is a mocktail, I promise you, you won’t even miss the alcohol. It’s become somewhat of a tradition in our house to drink this fizz over the Christmas period, seconds all round is guaranteed!

(Makes 1)

Ingredients:

100ml pomegranate juice

200ml limemade (or lemon and lime flavoured soda water)

Good squeeze of fresh lime juice (more or less to taste)

To serve –

Pomegranate seeds

Lime slices or wedges

Ice

Method:

In a glass, start by pouring in the pomegranate juice. Then pour over the limeade (or flavoured soda water). Finish by dropping in a few slices or wedges of lime. Also, sprinkle over some pomegranate seeds if you desire. Serve ice-cold.

Blog post and pictures updated in October 2016. I’d previously shared this recipe along with a bit of writing on having my recipe featured in BBC Good Food magazine in a Christmas winter comfort food booklet, after it had been previously featured in the magazine and on the website back in May earlier that year. This drink recipe was created as a toast to this success.

Enjoy!

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Baking · Biscuits and Cookies · Chocolate · Christmas

Chocolate Orange-Dipped Chocolate Chip Shortbread

November 22, 2014March 4, 2018 What Jessica Baked Next57 Comments

It may be a tad bit early, but I’m feeling all festive and ready for Christmas! From delicious recipes perfect for Xmas parties or gatherings, desserts great for your Christmas day pud or quick and simple gift idea, I hope to have your Christmas solved in one delicious bite! Todays recipe is for these insanely delicious chocolate chip shortbread biscuits dipped in chocolate orange. These biscuits should be on Christmas baking list this year, they’re unbelievably simple to make are very hard to resist eating the whole batch in one go and will they definitely satisfy your sweet tooth!

For me, it’s the epitome of Christmas in a (few) tasty mouthfuls. Lusciously smooth and deliciously aromatic chocolate with hints of fresh orange flavour. This time last year I shared the recipe for Terry’s Chocolate Orange Cupcakes, which ever since posting have become one of my most viewed recipes to date. So seeing how popular that recipe was I knew I needed to share another this year.

But when I was thinking of recipes I thought of a very traditional biscuit we enjoy at this time of year. It’s a family tradition in our house to eat shortbread at Christmas and I love any type of shortbread. Plus let’s not forget to mention that shortbread is also a great choice if you’re like me and are always late-night baking over Christmas or love to give your friends an edible gift! The recipe is very straightforward recipe filled with chocolate chips and with orange zest, then simply dipped into melted chocolate orange.

(Makes 18-20 Shortbread Biscuits)

Ingredients:

200g of unsalted butter

100g of caster sugar

1 teaspoon of vanilla extract or 1/4 tsp of vanilla bean paste

300g of plain flour, sifted

Zest from 1 medium orange

100g of dark or milk chocolate chips

200g chocolate orange or milk/dark chocolate, melted and cool very slightly

Method:

1. Make the shortbread: Cream the butter, sugar, vanilla and orange zest in a large bowl until fluffy and pale in colour. Then add fold in the flour and mix until completely incorporated. Finish by folding in the chocolate chips. Wrap the dough in cling film and place in the fridge to chill for 30 minutes.

2. Once chilled, take out and lightly flour a work surface. Roll the dough out about 5mm thickness. Then using your favourite cookie cutter (I went medium fluted biscuit cutter, but Christmas tree’s or snowmen cutters look super cute!) cut out rounds/shapes from the dough and place on a lined large baking tray.

3. Bake at 160 degrees C Fan for 15-20 minutes or until just starting to colour slightly at the sides. Cool on the tray for 5 minutes, then transport onto a wire rack to finish cooling completely.

4. Dipping into chocolate: Dip each half into the melted chocolate enough to fully cover it. Or alternatively drizzled each biscuit with the chocolate. Leave to set, then serve and enjoy! These shortbread will keep in an airtight container for up to 3 days.

Enjoy!

Baking · Biscuits and Cookies · Chocolate · No-Bake · Tarts and Pastry

Biscoff Chocolate Tart

November 15, 2014May 24, 2023 What Jessica Baked Next103 Comments

I’ve got a treat for you today! Spiced cookie butter biscuit base topped with a velvety and silky smooth chocolate cream filling and topped off with whipped cream and extra biscuit crumbs and this stunning dessert is completely no-bake!

I’ve always enjoyed Biscoff, there’s something about the subtle spicy flavour that is delicious and just warms you through dunked into steaming hot cup of coffee, tea or hot chocolate.

The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion possible!

It’s certainly the finishing touches that really make this tart come together! Dress it up by topping each slice of tart with whipped cream and sprinkle over chocolate curls or some extra crumbled speculoos biscuits.

It’s always a hit with those who try it, slices will just vanish in front of your eyes! Everyone seems to adore the caramelised biscuit base with the rich and decadent chocolate filling and I guarantee you will be asked for the recipe.

Impressive and quick to make, add this to your holiday baking list this year! Even the most inexperienced baker will find this recipe easy.

Plus, this tart is completely no-bake, so not only do you not have to turn your oven on for this recipe, but it’s no-fuss and straight forward to make!

Biscoff Chocolate Tart

No-Bake Biscoff Chocolate Tart features a crumbly speculoos tart shell and a creamy chocolate filling. The cinnamon, ginger and nutmeg aromas mix really well with the decadent and rich chocolate and create a mouth-wateringly scrummy dessert perfect for almost any occasion!

Prep Time 2 20

Total Time 2 20

Servings 8

Author What Jessica Baked Next

Ingredients

Speculoos Biscuit Crust:

300 g speculoos biscuits (also known as Biscoff), gingernuts or digestives finely crushed
125 g baking block or dairy-free spread melted

Chocolate Filling:

200 g dark chocolate (I use vegan chocolate which is approx. 54% cocoa solids) you can use a mix of dark and milk chocolate
200 ml dairy-free cream
2 tablespoons icing sugar
1 teaspoon vanilla extract

Instructions

To make the biscuit base: Gently melt the butter in a small pan. Blitz the biscuits until fine either in a food processor or crush in a ziplock bag with a rolling pin.
Tip the biscuit crumbs into a small mixing bowl and pour over the butter mix. Mix the biscuit crumbs with the melted butter until combined. Pour into a 23cm / 9-inch springform tart tin and press down on the base and slightly up the sides until well compact. Place in the fridge whilst you make the chocolate filling.
To make the chocolate filling: Gently melt the chocolate, take off the heat and leave to cool. Meanwhile, whip the cream with the icing sugar and vanilla until it holds soft peaks.
Then gently fold in the slightly cooled chocolate to the cream mixture. Spoon into the prepared tart tin and smooth over. Cover and chill for at least 2 hours or overnight - the tart will keep in the fridge for up to 3 days if you want to make it ahead of time.
Serve the tart in slices drizzled with Biscoff spread, some extra whipped cream and more speculoos biscuit crumbs if desired.

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Baking · Biscuits and Cookies · Chocolate

All-Butter White Chocolate Chunk Shortbread

September 26, 2014May 23, 2020 What Jessica Baked Next41 Comments

I will go as far as saying these cookies are honestly the best shortbread cookies I’ve ever made and eaten! They’re just so moorish and literally melt in the mouth and always get devoured super quick! They’re absolutely packed full of white chocolatey goodness and are the perfect way to start your weekend with! Each bite is speckled full of vanilla bean, white chocolate chunks and will just crumble into pure deliciousness. I apologise in advance because they are SERIOUSLY good and once you’ve tried one bite you will become addicted…I guarantee that!

At first I struggled to describe these shortbread cookies. But they really are the epitome and pure example of heaven for me. I’m so in love with white chocolate (or any chocolate to exact!) and vanilla. Two flavours that are mean’t to be put together. Plus, they won’t hang around long, I made these in the morning and simultaneously they almost all disappeared. Definitely a good sign when you’ve baked something!

(Makes 12-14)

Ingredients:

150g plain flour (all-purpose)

30g corn flour (corn starch)

20g custard powder

1 tsp baking powder

160g unsalted butter, softened

50g icing sugar, sifted

1/2 tsp vanilla bean paste or pure vanilla extract

100g white chocolate chunks

Method:

1. Sift the flour, corn flour, custard powder and baking powder into a mixing bowl.

2. In another mixing bowl, cream the butter and sifted icing sugar and vanilla together until light and fluffy- about 2 minutes with a hand whisk or do it by hand with your elbow grease!

3. Gently fold in half the flour and start mixing into butter. Then add the other and mix until a dough comes together. Then gently fold in 70g of the white chocolate chunks. Once well incorporated, shape into a round. Wrap in cling film and chilli in the fridge for 20-30 minutes.

4. Once chilled preheat your oven to 180 degrees C. Line two baking trays with non-stick paper. Lightly flour a work surface, roll the dough out until it’s about 3 1/2 cm thickness. Cut out 5cm rounds from the dough and place on the baking tray. Scatter over the extra white chocolate chunks and bake for 10-12 minutes.

5. Cool on the trays for 5 minutes, then transport to a wire rack and finish cooling completely. Enjoy with a glass of milk for a great afternoon pick-me-up!

The cookies crumble super easily and by adding gives traditional shortbread cookies a little twist!

Enjoy!

Baking · Light Lunches

Double Cheese, Prosciutto and Sage Scones

September 18, 2014September 9, 2018 What Jessica Baked Next55 Comments

For me there’s nothing better than a freshly baked scone. Whether it’s sweet and slathered in clotted cream and the very best jam or simply savoury I will go out my way to bake homemade scones. Whilst I absolutely LOVE sweet scones, I do also really enjoy a good Cheddar cheese scone. There’s something about a piping hot, freshly baked scone straight from the oven and slathered in lots of salted butter that I adore. But like most of my recipes, I like to put my own twist and take on the classic. My scone recipe is packed full of two cheeses, sage leaves and salty cured prosciutto for a little twist. The recipe combines my love of traditional British food and Italian cuisine – two of my favourites.

When I first baked these scones I wasn’t entirely sure how they would go down with my family. I knew I would love the flavours because I’m a big fan of cheese scones or any savoury scones and the recipe combines some of my favourite baking ingredients. But I was completely shocked by my sister (who is the hardest to please!) who enjoyed the flavour and asked me to bake another batch! This time I decided to swap the prosciutto for cooked smoked pancetta. It was just as amazingly tasty as the original scone made with prosciutto.

These are simply, the cheesiest, tastiest, crumbliest, butteriest and delicious savoury scones I have ever eaten.

I just know I’m going to be baking more and more batches of these scones during the Autumn to serve alongside many delicious bowls of soup. They would also make a brilliant breakfast recipe for a lazy Sunday morning!

(Makes 8)

Ingredients:

225g self-raising flour, sifted

50g cold unsalted butter, cubed

50g Cheddar

90g prosciutto or cooked pancetta, cut into small pieces

1 tablespoon of finely chopped fresh sage leaves

1 large free-range egg

100ml buttermilk

Topping:

1-2 tbsp buttermilk or milk

25g parmesan

25g Cheddar

Method:

1. In a stand mixer fitted with a paddle attachment, add the flour and cold butter. Mix on low speed for a few minutes or until the mixture resembles fine breadcrumbs – you can also do this by hand without using a mixer.

2. Then add the Cheddar, proscuitto (or bacon) and finely chopped sage. Mix through, then add the egg and buttermilk, using a butter knife, mix through until you have a soft dough – be careful not to overwork the dough at this point!

3. Line a large baking tray with non-stick paper. Tip the scone dough out onto a lightly floured work surface. Spread out into a rectangle about 3cm in depth. Cut into 8 squares and then place on the baking tray. Brush the tops with the buttermilk, then sprinkle over the extra grated Cheddar and Parmesan.

4. Bake the scones at 220°C / 200°C Fan / 400°F / Gas Mark 6 for 12-14 minutes or until golden and slightly risen. Leave to cool on tray for a few minutes.

5. Serve the scones warm and toasted with butter, they can also be served at room temperature. Scones will store in an airtight container for up to 3 days.

Enjoy!

Baking · Cakes · Cupcakes

Sticky Toffee Pudding Cupcakes {The Great Denby Cake-Off}

September 13, 2014September 26, 2014 What Jessica Baked Next71 Comments

I’ve always LOVED sticky toffee pudding, but I wanted to give this classic recipe a twist. So I decided to make a cupcake, perfect for a afternoon tea. This recipe is everything quintessentially British, it’s sweet, sticky and scrumptious. If you’ve never tried it before, then you’re seriously missing out!

This recipe came about because last weekend I received a lovely email from Denby regarding a competition called the ‘Cake-Off‘. If you didn’t know already, Denby is an English pottery company, they create the most beautiful and mesmerising bowls, plates and different crockery that is high-quality and simply stunning. The Cake Off is to celebrate the current series of the GBBO (Great British Bake Off), which is airing in the UK at the moment. So when I read the email, asking me to take part, I jumped at the chance! So here is my bake, which I hope you will all love!

These cupcakes are fun, sweet and look super cute! They’re are just as good as the classic and are perfectly moist, molasses-y, sweet and melt in the mouth good. I’ve also created a toffee buttercream, which again is totally addictive, I could easily eat it by the spoonful…

The recipe would be perfect for any afternoon tea spread, I love to decorate with fudge cubes and even more sauce! The sauce compliments the sponge and adds a little bit extra indulgence!

Ingredients- (Makes 12 Cupcakes)

150g of pitted dates

70g of unsalted butter, softened

150g of light brown sugar

2 large free-range eggs, at room temperature

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

150g of self-raising flour, sifted

1 tsp of bicarbonate of soda

Toffee Sauce-

115g of unsalted butter, cubed

115g of light brown sugar

140ml of double cream

Toffee Buttercream-

100g of unsalted butter, soft

150g of icing sugar, sifted

4-5 tbsp of homemade toffee sauce or readymade dulce de leche (caramel)

Method-

1. To make the cupcakes: Soak the dates in 150ml of boiling water for 20 minutes. Cream the butter, sugar and vanilla together for 5 minutes, until really light and fluffy. Then add the eggs, one by one and mix on a low speed until just combined. Then add the flour and mix until there no are lumps of flour left and the cake mixture is smooth. Break up the dates in the water and add all the date liquid/mixture to the batter.

2. Scoop evenly into 12 cupcake cases and bake for 15-20 minutes at 180 degrees C Fan until nice and golden and make sure a cake tester comes out completely clean. Once cooked, cool in the tin for a few minutes, then carefully remove and cool fully on wire rack.

3. For the toffee sauce: Make the toffee sauce by placing the butter, sugar and cream in a saucepan, heat gently and stir until all the sugar has dissolved. Then carefully pour into a bowl and place into the fridge until needed (chill for at least an hour before making the buttercream.)

4. For the buttercream: In a stand mixer fitted with a whisk attachment, beat the icing sugar with the softened butter for 5 minutes or until really pale and fluffy. Then on a low speed add your desired amount of toffee sauce- don’t add too much as you don’t want the icing to be too runny. Fill a piping bag fitted with your favourite nozzle (I used a small open star-tip) and pipe the buttercream onto the cupcakes.

Finish with chopped walnuts or fudge pieces and make sure you serve each cupcake with extra sauce!

Have a great weekend everyone!

Baking · Italian Cuisine · Travel

Damson Crostata (Italian Jam Tart)

August 29, 2014July 6, 2024 What Jessica Baked Next66 Comments

Since being home I’ve missed the Italian lifestyle and most importantly the food. There’s one classic recipe in particular I’ve always wanted to bake and subsequently eat, the classic Crostata. If you were wondering, a Crostata is a delicious jam tart. It’s simple, but so good and possibly one of my most favourite desserts now. I have fond memories of eating jam tarts from my childhood, I remember my favourites were blackberry and lemon curd and I would always pester my Mum to buy me some- she always gave in! Traditional British jam tarts are so similar to the classic Crostata you can buy in Italy, the pastry is just as light, buttery and zesty and the filling, perfectly sweet and oozing full of jammy goodness. I was really pleased with the finished result, not bad for my very first attempt!

This Crostata recipe uses the very best pastry, it’s light, sweet and short and the addition of lemon and vanilla gives it that unique Italian flavour.

Perfect to slice up for that afternoon-pick-me-up, but I also have to admit I very much enjoy a slice for breakfast. If you make this recipe, you will find it’s sweet, zingy and the absolute reminder of summer days.

I found a taste of home (quite literally) whilst I was visiting Volterra. I grew up eating Wilkin & Son Tiptree Jam and the actual factory is not that far away from where I live, so I made sure this recipe was a fusion between Italian and British produce. This Crostata wouldn’t be as special if it didn’t use British jam!

As you can tell from this photo there are so many different flavours and varieties of jam, but I love Damson jam so that was my choice.

Ingredients (Makes 1 Crostata)

Recipe adpated from italyonmymind

125g of unsalted butter, softened

1-2 tablespoons of icing sugar, sifted

240g of plain flour, sifted

1/2 teaspoon of vanilla extract

Zest of 1/2 an unwaxed lemon

Pinch of salt

1 large egg

1/2 jar of good-jam – I used Damson (use any of your favourite jams, this recipe is very versatile)

To Serve:

Clotted cream, lightly whipped cream or vanilla bean ice-cream

Method:

1. Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. To make the pastry, in a stand mixer beat the butter, sugar, vanilla and lemon zest until light and fluffy. Add the flour and salt and beat until crumbs form. Add the eggs and just mix until it’s comes together- try not to over mix at this point. Wrap the pastry in cling film and place in the fridge for 30 minutes or until a little firm.

2. Once the dough is fully chilled, lightly dust a work surface with a little icing sugar, roll the pastry until it’s slightly larger than the tin. If your pastry reaches more than half-way up the case, trim away gently using a knife. Roll the excess pastry into a ball and place in the fridge for the time being.

3. Spoon the jam onto the pastry base. Take the remaining pastry, roll out and then cut strips with a zig-zag cutter – the lattices should be long enough that the strips touch the edges of the crostata.

4. Bake for 35-40 minutes, remove from the oven when the tart is nice and lightly golden on top – if it’s colouring too quickly, just cover with foil. Cool in the tin, then carefully remove, cool completely to room temp. Dust lightly with icing sugar, then slice up!

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Baking · Bread · Dips and Sides · Italian Cuisine · Light Lunches

Tomato Parmesan Focaccia

August 14, 2014August 16, 2018 What Jessica Baked Next49 Comments

I love making homemade focaccia. What’s not to like about delicious olive oil bread, crispy on the base, soft and airy in the middle and topped with sweet, aromatic tomatoes and Parmesan. I think breads like this one should be celebrated, they’re packed full of flavour, bright colours, are super simple to make and taste amazing! This focaccia recipe is the taste of summer but can equally be enjoyed with a big bowl of homemade minestrone soup when the cold weather arrives. Every single flavour works hand in hand, the sweet tomatoes with the fruity Parmesan and delicious herbs really create an authentic Italian taste.

The recipe was inspired by my time in Tuscany this summer. We tried this focaccia from a local panetteria near to where we we’re staying. We’d just got off our flight and were pretty hungry after an early wake up that morning (2 a.m and NO breakfast!). So by lunch time I was completely and utterly ravenous to say the least! But this focaccia caught my eye straight away. We continued to buy it for our lunch most days it was that good. So I knew as soon as I got back into my kitchen, I needed to recreate it!

This focaccia from my kitchen has exactly the same characteristics. Unbelievably soft and airy inside, with a subtle crispiness from the fragrant olive oil. A thin layer of Parmigiano-Reggiano, a layer of the sweetest tomatoes and then finished off with a good sprinkling of herbs.

Ingredients:

500g (3 and 1/2 cups + 1 tablespoon) strong white bread flour

7g (1 packet) fast action dried yeast

2 teaspoons salt

1 teaspoon sugar

50ml (3 tablespoons) extra virgin olive oil, plus extra for drizzling

300ml (1/2 pint) warm water – make sure it isn’t boiling

Toppings:

25g grated Parmesan (or another vegetarian alternative)

200g cherry tomatoes, halved

Coarse sea salt, for sprinkling

1-2 teaspoons dried oregano

A few sprigs of fresh thyme and rosemary

Method:

In a large mixing bowl add the flour. Add the yeast to one side and the salt to the other. Add the sugar and then mix to combine.
Mix together the water and oil and then add the flour. Using a wooden spoon mix together until a soft and sticky dough comes together. Then lightly flour a work surface and knead the dough by hand until smooth and elastic for 10 minutes. You can also knead the dough in an electric mixer fitted with the dough hook attachment for 5 minutes.
Once kneaded, lightly oil a bowl and add the dough. Cover and leave to rise in a warm place until doubled in size – this will take around an hour.
When doubled in size lightly grease a baking tin (approx. 22cm x 32cm) with olive oil (1-2 tablespoons). Add the dough and press out into the tin until even – it doesn’t need to look perfect! Cover the tray and again leave in a warm place until doubled in size. (45-60 minutes approx.)
Preheat your oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Sprinkle the focaccia with the grated Parmesan and then poke the tomatoes into the dough. Sprinkle with the oregano and sea salt. Bake for 20-25 minutes then scatter over the thyme leaves and rosemary. Finish baking the focaccia for a further 5-10 minutes until it’s well risen and lightly coloured. Once the bread sounds hollow, remove from tin and cool on a wire rack. Cut up into squares and enjoy!

Enjoy!

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Italian Cuisine · Travel

Tuscany, Italy

August 5, 2014February 8, 2023 What Jessica Baked Next88 Comments

I’ve just got back from 2 weeks holidaying in beautiful Tuscany, Italy! Here I thought I would share a little bit about my holiday and travels with some (or quite a few!) of my favourite pictures.

The last two weeks have been absolute bliss for me, I LOVE everything about Italy, it’s one of my top travel destinations- not only for the amazing food, but also the stunning scenery and cities. I’ve come home, with my case packed-full of delicious culinary treats (too many packets of pan di stelle- those biscotto are TOO addictive!!) and some kitchen untensil’s ready to get back to baking and sharing some amazing recipes for you all. So enjoy my photos guys- I’ve decided to take you through all the places we visited whilst on holiday!

You’re going to fall in LOVE with Italy and this beautiful region!

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Firenze (Florence)

Florence is one of Italy’s most beautiful and stunning cities. Full of artwork, cathedrals, history and amazing food, it’s a city not to be missed on your Tuscan adventure.

Italian flag flying high above the Arno river

Panino is one of my favourite foods to enjoy in Italy. I eat these all the time for lunch back at home- they’re so good especially filled with spicy and salty salami or some of the famous Porchetta (pronounced por’ketta). But I also love my panino filled with the best fresh, Italian mozzarella, sliced tomato and dried origano. So good to eat whilst enjoying the sights of Florence!

The most amazing and colourful fresh fruit and vegetables on street corners

Siena

Siena, another one of the my favourite places to visit. We enjoyed some of the best Pizza we’d ever eaten whilst sitting in the famous Piazza del campo (square)- one of Europe’s greatest Medieval square’s. Though Florence supposedly makes the ‘best’ gelato in Tuscany, I thought the ice-creams we tried in Siena were very good competition- definitely worth the price! Full again of lots beautiful historic buildings- this city is another tourist paradise.

Siena Duomo (Cathedral)

(Not the best looking ice-cream, but strawberry (fragola) and chocolate is one of the best combo’s!)

Pisa

We visited Pisa for my 18th birthday. I enjoyed a great day, packed full of sightseeing and happily devoured an amazingly good margherita pizza, which was HEAVEN! Though the weather wasn’t too great that day, the fact I got to eat pizza made up for that for sure! The evening was enjoyed back at our private villa with many glasses of proscecco!

Piazza del Duomo (Cathedral Square)

As you can tell we ate quite a bit of pizza on this holiday! In this photo, me and my Sister ate classic Margherita, Mum enjoyed Marinara and my Dad ordered proscuitto e funghi. All were divine- but I couldn’t manage the whole thing!

Becky enjoying her Pizza!

Also, if you have room for ice-cream, do visit De’Colelli for amazing gelato!

San Gimignano

We stayed just outside of the medieval town, San Gimignano. The town is lovely and idyllic and is home to one of the world’s best ice-cream shops, Gelateria Dondoli– of which we enjoyed our fair share (probably a little too many ice-creams per trip!). I definitely preferred the smaller towns, to the the more well-known or more visited cities, there was something about wandering off the beaten track or down quiet little streets that I love.

View of San Gimigiano from St Lucia

The famous towers in San Gimignano

Gelato from Gelateria Dondoli (the gelato world champion)- my favourite flavours cioccolato and pistachio

Volterra

A beautiful windy, hilltop town, well worth a visit if you’re in Tuscany. Explore wandering off to the many quiet streets. Best known for it’s alabaster (marble) and also the famous Twilight films (and of course Assassin’s Creed!!).

Palazzo del Priori

I found a little taste of home in Volterra!

Monteriggioni

A small, but pretty Medieval walled town. Views overlooking Siena and great place to indulge in some interesting history. Definitely worth a look!

Piazza Roma

Beautiful sunflower fields on the car journey home

Chianti (Radda & Castellina)

We visited these two small, quaint towns which lie within the famous Chianti region of Tuscany. I definitely recommend you visit the medieval town of Radda, the town itself is so quiet and peaceful, not your typical ‘touristy’ town, so perfect to walk around and get lost in your thoughts. Walking further through the narrow streets, you will come across the amazingly stunning and peaceful Church of San Niccolò. The church is famous for it’s Romanesque origins and wooden crucifix from the 15th century. Also, I found lots of amazing pastas and foods whilst walking through Castellina- which reignited my passion for cooking again.

Church of San Niccolò, Radda, Chianti

Risotto ai funghi is a Tuscan classic

Aglio, Olio e Peperoncino (garlic, oil and chilli flakes) seasonings. These are great tossed into fresh pasta for a filling dinner!

Inspiring artwork in Castellina

Colle di Val d’Elsa

This is the town we visited quite a lot and spent many evenings walking through the peaceful streets, completely away from the tourist trails. It was so beautiful, many amazing viewpoints and you actually get the chance to go down a lift and walk through the underground tunnels, then treat yourself to a gelato, sit by the fountain and watch the sun set. So cool and a perfect end to the day.

Also, I like to thank the lovely Margherita who writes one of my favourite food blogs, La Petite Casserole. Margherita is from Florence, but currently lives in Montreal. She very kindly sent me an email sharing with me all the best places to eat in and around Tuscany, which I thought I would share with you all too as well.

Gelato: Rivareno ( borgo albizi)
Easy lunch: Macelleria Falorni ( avevo di San pierino)
Easy lunch or easy dinner: 5&5 ( piazza della Passera)
Mercato di San Lorenzo ( they’ve just renewed it, is full of small restaurants and local food productors)
For an aperitivo: Easy Living ( the open bar along Arno river, close to San Niccolo)
Dinner with amazing view (Fiesole): terrazza 45 or Pensione Bencistà!

Ristorante il Pozzo (Montereggioni)

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