Terry’s Chocolate Orange Brownies

November 16, 2024March 11, 2025 What Jessica Baked NextLeave a comment

Rich, decadent and oh-so chocolatey brownies filled with orange zest and chunks of Terry’s Chocolate Orange.

We’re kicking off the festive season with a delicious new brownie recipe. This brownie is filled with one of the best chocolates around: Terry’s Chocolate Orange.

It’s not Christmas in our household without at least one Terry’s Chocolate Orange opened and very quickly consumed over the festive period! This is the one chocolate I associate with Christmastime, even though it’s available year round. I’m lucky to have worked with Terry’s Chocolate Orange on my Instagram page. I’m definitely one of their biggest fans!

It wouldn’t be Christmas on the blog without incorporating Terry’s Chocolate Orange in a bake! My viral Terry’s Chocolate Orange Cheesecake still remains one of my most viewed/popular recipes.

I made these brownies to kick off the Christmas 2024 recipes on WJBN. I had friends coming over, so I baked these and sent my friends and a few family members home with a container of the brownies. Which definitely helped out, because I wouldn’t have resisted eating several of these brownies while they sat on the kitchen countertop!

Also, an amazing idea you can do is heat the brownies up in the microwave – it produces a gooey chocolate fondant-style pudding.

Warm chocolate orange brownie + ice cream = chef’s kiss!

I baked a vegan version of this brownie recipe I’m sharing today, a few years ago when I was vegan. So, if you’re vegan, you won’t miss out with these Vegan Chocolate Orange Brownies.

We’re packing SO much orange flavour into these brownies with the addition of orange zest in the brownie batter, along with a whole TCO chopped up and folded through.

Adding orange to brownies just makes brownies 100x better in my opinion. Feel free to add more chopped Terry’s Chocolate Orange to your brownie batter if you like even more chocolate chunks in your brownie.

Enjoy and happy baking!

Terry's Chocolate Orange Brownies

Rich, decadent and oh-so chocolatey brownies filled with orange zest and chunks of Terry's Chocolate Orange.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 16

Author What Jessica Baked Next

Ingredients

200 g butter (salted or unsalted)
200 g dark chocolate
Zest from one large orange
270 g caster or granulated sugar
3 eggs
2 egg yolks
115 g plain flour
35 g cocoa powder
154g Terry's Chocolate Orange roughly chopped

Instructions

Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
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.
Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
In large mixing bowl, using your fingertips rub, the sugar and orange zest together until fragrant. Sift flour and the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined. Finally, fold through the chopped Terry's Chocolate Orange. 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.
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. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.

Get ready for Christmas with these delicious recipes!

No-Bake Ferrero Rocher Cheesecake

Christmas Crunch Snack Mix

Gingerbread Men

Snowball Cookies

Terry’s Chocolate Orange Cheesecake

Snowball Cookies

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Chocolate · Cookies

Kinder Cookies

November 9, 2024November 9, 2024 What Jessica Baked NextLeave a comment

Kinder Cookies! Vanilla cookie dough filled with chunks of milk chocolate, Kinder bars, and topped after baking with Kinder Bueno. This is a Kinder-lovers go-to cookie!

Soft and chewy vanilla flavoured cookie dough, filled with molten chunks of Kinder chocolate bars. Once baked and beautifully golden, these delectable cookies are topped with even more Kinder chocolate bars, and half a Kinder Bueno bar.

Say a big hello to my amazing Kinder Cookies.

I used the same base recipe as these Smarties Cookies (Easy, No-Chill Dough), a recipe I shared back during the summer. I’ve always loved Kinder chocolate and all things chocolate-hazelnut!

So this cookie creation was bound to happen, and have a place on my blog sometime!

The cookie dough is pretty straight forward and easy to prepare. You don’t even need to chill it, you can make the dough and bake it straight away. I do sometimes chill my cookie dough, so if you want to make this recipe in advance, you can leave it in the fridge for up to 3 days.

Each cookie is filled with chunks of gooey Kinder chocolate bars. I believe these cookies are best eaten fresh from the oven, the cookie dough itself is still a little soft, and the chocolate is extra gooey and melted while warm.

If you’re a Kinder chocolate fan like me, I really hope you give this recipe a try! This might just be my new favourite cookie recipe!

Kinder Cookies

Kinder Cookies! Vanilla cookie dough filled with chunks of milk chocolate, Kinder bars, and topped after baking with Kinder Bueno. This is a Kinder-lovers go-to cookie!

Prep Time 20

Cook Time 12

Total Time 32

Servings 15

Author What Jessica Baked Next

Ingredients

115 g butter (salted or unsalted) softened
90 g dark or light brown sugar
50 g caster or granulated sugar
2 teaspoons vanilla extract
1 egg
210 g plain flour
1/2 teaspoon bicarbonate of soda
100 g bar dark or milk chocolate roughly chopped - you can substitute with chocolate chips
200 g Kinder chocolate bars broken into chunks, plus extra for decoration
Kinder Bueno bars for decoration (optional)

Instructions

Preheat oven to 180°C / 160°C Fan / 325°F / Gas Mark 4. Line two large baking trays with baking paper and set aside.
To make the cookie dough, cream the softened butter with both types of sugar until creamy. Now add the egg and vanilla extract, and mix to combine.
Now add the flour, the bicarbonate of soda and a generous pinch of salt (only add salt if using unsalted butter). Mix to combine. Finally, fold through the chocolate chunks and Kinder bars until fully mixed.
Take 1 and 1/2 tablespoon measures of the cookie dough, and roll into balls. Place the cookie dough balls on the baking trays, spacing them apart to allow for spreading.
Bake the cookies for 11-12 minutes, or until just lightly golden around the edges. Press a few extra pieces of Kinder chocolate bar and some Kinder Bueno bars on top of the cookies while they're still warm. Allow to cool slightly before serving.
The cookies will keep in an airtight container for up to 3 days. They're best enjoyed fresh from the oven.

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Cakes

Apple Cinnamon Cake

November 1, 2024November 3, 2024 What Jessica Baked Next5 Comments

Moist and light apple cake. Topped before baking with a cinnamon sugar mix. Delicious served with a scoop of ice cream and salted caramel sauce!

Autumn is definitely in full swing here in the UK. This past weekend, the clocks went back, and the darker evenings are here to stay for the next few months. So it’s time to cosy in, and make and devour some comforting food!

I’ve had a few months off recipe creating/writing. Since sharing my Raspberry White Chocolate Muffins, I’ve been enjoying some travel – visiting Spain in September and Paris a couple of weeks ago. As well as working full-time, that hasn’t left me much time to blog. I also recently re-photographed this amazing Sticky Toffee Pudding, but last week I did also manage to bake a new autumn-inspired recipe.

I found this Apple Cinnamon Cake recipe on Sweetest Menu. It’s possibly one of the lightest cakes I’ve ever made, with a gorgeously airy texture.

Apple and cinnamon are match made in flavour heaven. Nothing says autumn more than this wonderful flavour combo.

The cake itself is a plain yogurt cake – it did have a teaspoon of vanilla added, but I didn’t have any in (oops!), but it was still excellent without it. Once prepared and spread out in the cake tin, it’s sprinkled with a cinnamon sugar mixture and baked until golden perfection. In the original recipe, a milk glaze/icing is drizzled over the cake, but I left mine without it because I planned to serve ours with ice cream and salted caramel sauce.

Apple Cinnamon Cake

Moist and light apple cake. Topped before baking with a cinnamon sugar mix. Delicious served with a scoop of ice cream and salted caramel sauce!

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 12

Author What Jessica Baked Next

Ingredients

Cake Mixture

210 g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
150 g caster or granulated sugar
1 large or 2 medium apples peeled and roughly chopped
2 eggs
120 ml vegetable oil
120 ml Greek yoghurt

Cinnamon Topping

50 g caster or granulated sugar
1 teaspoon ground cinnamon
1 tablespoon butter melted

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line an 20cm/8-inch square cake tin with parchment paper.
In a large mixing bowl, add the flour, baking powder, bicarbonate of soda, salt and sugar. Add chopped apple and stir together to combine.
In a jug, add the eggs, oil and the yoghurt. Whisk to combine. Now add the wet ingredients to the dry and fold gently until completely mixed. Be careful not to over mix the cake mixture.
Transfer the cake mixture to the lined cake tin. Now make the cinnamon topping. In a small bowl, combine the sugar, cinnamon and melted butter until a lumpy mix comes together. Take small handfuls of the cinnamon topping and sprinkle over the top of the cake.
Bake the cake for 35-40 minutes, or until a cake tester when inserted in the centre of the cakes comes out clean, without any uncooked batter attached. Leave to cool in the tin for a few minutes, before transferring to a wire rack to finish cooling completely.
When ready to serve, slice the cake in to 12 pieces, dust with icing sugar if desired. We served ours with a scoop of ice cream and salted caramel sauce - the cake tastes beautiful on its own.
The cake will store in an airtight container for up to 3 days at room temperature.

We all really enjoyed this cake, it was devoured in just a day. I only managed to get one single piece! The only change myself and my taste tasters agreed is we would love more apples in the next cake we make – so I would recommend adding 2 large chopped apples, or 3 smaller apples.

This cake will definitely make an appearance each year in my autumn baking! It’s without a doubt one of the BEST apple cakes you’ll make!

Try another couple of my favourite autumn cakes with this fantastic Pumpkin Cake with Cream Cheese Frosting

Sticky Toffee Pudding

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Chocolate · Muffins

Raspberry White Chocolate Muffins

August 28, 2024 What Jessica Baked NextLeave a comment

Fluffy and moist muffins filled with tangy raspberry and creamy white chocolate. The perfect, easy recipe for breakfast, brunch, or an afternoon sweet treat.

A sister recipe to my Blueberry White Chocolate Muffins, these Raspberry White Chocolate Muffins are effortlessly easy to prepare, take very little time to mix up, and have that unbeatable bakery-style taste!

Making use of the beautiful raspberries that are still in season for the remaining weeks of summer – I’m still lucky to be picking my own homegrown raspberries! Like my Raspberry Swirl Lemon Cheesecake Bars, you can still bake these muffins throughout the year. They’re not exclusive to just the summer, as frozen raspberries can also be used instead of fresh – but bear in mind that they might take longer to bake fully because the frozen fruit is wetter.

Just like the blueberry version, the raspberry version was well received by my taste testers too. They thoroughly enjoyed them (myself included), we managed to devour an entire batch in just about two days!

The creamy white chocolate and tangy bursts of fresh raspberry make for a sensational taste. This is a popular muffin flavour combination for a very good reason. You can add a touch of lemon zest to your batter for something different, or switch the white chocolate for dark/milk chocolate if you prefer to do that.

The muffins fill your kitchen with a delicious and enticing aroma.

Once baked, any further decoration is optional. I like to drizzle with some melted white chocolate, and top with a sprinkle of freeze-dried raspberries. That, for me, makes these muffins picture perfect, and adds even more flavour to the muffins!

These muffins have a lovely crisp, golden outside, but once you cut through and see the centre, the inside is incredibly moist and ultra soft. My not-so secret ingredient I always use in my muffin batter is yogurt. Plain, full-fat natural yogurt is the way to go! It really makes a difference.

Raspberry White Chocolate Muffins

Fluffy and moist muffins filled with tangy raspberry and creamy white chocolate. The perfect, easy recipe for breakfast, brunch, or an afternoon sweet treat.

Prep Time 10

Cook Time 20

Total Time 30

Servings 12

Author What Jessica Baked Next

Ingredients

100 g butter (salted or unsalted) or baking spread (I use Stork) at room temperature
140 g caster or granulated sugar
2 eggs
1 teaspoon vanilla extract
140 g natural yoghurt substitute with buttermilk or sour cream
2 tablespoons milk
250 g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
150 g raspberries (fresh or frozen) if using frozen, don't thaw
100 g white chocolate chips

Decoration:

50 g white chocolate melted
freeze-dried raspberries

Instructions

Preheat oven to 200°C / 180°C / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper liners and set aside.
In a large mixing bowl, cream the softened butter/baking spread with the sugar for 2 minutes until fluffy and lighter in colour.
Now add the eggs and beat to combine - don't worry if it looks curdled at this point, as once you add the dry ingredients, they will come together. Mix in the vanilla extract along with the yoghurt and milk.
Now take one tablespoon of the weighed out flour and stir that through your chocolate chips (this stops the chocolate sinking to the bottom of the muffins. You don't need to do this with the raspberries though). In a medium sized bowl, stir together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt (omit this if you're using salted butter).
Add the dry ingredients to the wet ingredients and mix until just combined. Now add the raspberries and white chocolate chips and gently fold to combine - be careful not to over mix at this point.
Divide the muffin batter between the paper liners. Bake for 5 minutes, then turn the oven temperature down to 180°C / 160°C / 350°F / Gas Mark 4 and continue baking the muffins for 15-18 more minutes or until a cake tester comes out clean when inserted into the centre.
Once the muffins are baked, allow them to cool for a few minutes and then transport them to a wire rack. Decorate further with a drizzle of melted white chocolate, and a sprinkle of freeze-dried raspberries.
Serve warm or at room temperature. The muffins will keep for up to 3 days.

Many more tasty muffin recipes below!

Blueberry White Chocolate Muffins

Magdalenas (Spanish Lemon Muffins)

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Chocolate · Cookies · Ice Cream · No-Bake

No-Churn Cookie Dough Ice Cream

August 17, 2024August 17, 2024 What Jessica Baked NextLeave a comment

Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.

I’m back with another absolutely amazing no-churn ice cream recipe. A few months ago, I served you my Pistachio Ice Cream (3 Ingredient, No-Churn Recipe) – this recipe has been popular since posting. What’s not to love about an easy recipe that only needs 3 ingredients and one of them is pistachio paste?!

So because that ice cream recipe is still being thoroughly enjoyed, I thought it wouldn’t hurt to share maybe just one more ice cream recipe before the summer is over!

This new ice cream recipe I’ve made is cookie dough.

Cookie dough ice cream is a favourite flavour of mine, I always love a tub of cookie dough ice cream to eat straight from the tub. The tub, however, never seems big enough for the price tag. But, we can make double the amount for the same price from the supermarket. Can it get any better?

There’s a famous brand that makes great cookie dough ice cream, but this homemade recipe certainly rivals it and for me, tastes even better…

To start the recipe, we’re heat treating the flour. This makes sure the flour is free from any bacteria (a risk if it’s eaten raw). Heat treating flour is easy to do, either spread it out on a baking tray and bake for 5-7 minutes, or microwave the flour until it reaches a temperature of 75°C. This the same temperature we check our food is cooked to before serving in professional kitchens, so we’re applying that same approach with the flour for our cookie dough.

Once the flour is heated, leave it to cool completely. Once it’s cool, you can start preparing the cookie dough. Adding chocolate chips or chunks of chocolate. I went for a combination of milk and white chocolate chips in mine. Flatten your cookie dough on a piece of parchment paper and freeze while you make the ice cream base.

While the cookie dough is in the freezer firming up, now we make the vanilla ice cream base. Whip the cream and vanilla extract until stiff peaks form, then add in the can of sweetened condensed milk, and mix until combined. Now take the cookie dough from the freezer, and slice into 1/2-inch sized cubes. Reserve about 12-14 pieces of the cookie dough, roll these into balls and set aside to top the ice cream later on.

Fold the chunks of cookie dough through the ice cream, followed by the chocolate chips (also leave some of these to decorate later on). Pour the ice cream in your serving dish, top with the remaining cookie dough balls and chocolate chips. Cover and freeze!

Serve your Cookie Dough Ice Cream in bowls, waffle cones, or straight from the dish!

No-Churn Cookie Dough Ice Cream

Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.

Prep Time 45

Freezing Time 8

Servings 8

Ingredients

Cookie Dough

65 g plain flour
55 g butter (salted or unsalted) softened
70 g light brown sugar
pinch of salt omit if using salted butter
1/4 teaspoon vanilla extract
1 tablespoon double cream use from the double cream in the recipe
45 g chocolate chips mini or regular both work

Vanilla Ice Cream

500 ml double cream chilled
1 teaspoon vanilla extract
397g can sweetened condensed milk
45 g chocolate chips reserve some for decoration

Instructions

To make the cookie dough: Place the flour in a microwave safe bowl and microwave for 30 seconds. Test the temperature of the flour with a thermometer, it needs to register at least 75°C. If not, microwave for a further 10 seconds at a time until it’s at the correct temperature. Alternatively, you can bake the flour at 180°C / 160°C Fan / 350°F / Gas Mark 4 for 5 to 7 minutes. Set aside to cool. I bake mine for the full 7 minutes.
Once the flour is cool, grab a mixing bowl and cream the butter and sugar together until smooth and fluffy. Add a generous pinch of salt (omit if using salted butter), the vanilla, and the tablespoon of cream, mix to combine. Now, fold through the flour along with the chocolate chips. Spread the cookie dough onto a parchment paper lined baking tray and press it down into one even layer. Press into a 7 to 8-inch square. Place in the freezer while you prepare the ice cream base.
To make the ice cream base: Whip the cream with the vanilla until stiff peaks form. Now fold through the can of sweetened condensed milk. Grab the cookie dough, cut into 1/2-inch sized chunks - reserve about 12-14 pieces for topping (you can roll these into balls for decoration). Fold through the chunks of cookie dough, along with the chocolate chips.
Transfer the ice cream mixture to a serving dish of your choice - we used a 26cm rectangular dish. Top with the remaining cookie dough balls and some extra chocolate chips, if desired. Cover the top of the ice cream directly with clingfilm and freeze for at least 8 hours.
When ready to serve, allow the ice cream to sit at room temperature for at least 10 minutes, then scoop and serve.
The ice cream will keep in the freezer for up to one month.

Recipe from Live Well Bake Often

We all scream for ice cream! Treat yourself to more delicious WJBN ice cream recipes!

No-Churn Oreo Ice Cream

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Cheesecake

Raspberry Swirl Lemon Cheesecake Bars

August 12, 2024August 13, 2024 What Jessica Baked Next5 Comments

Zesty lemon cheesecake bars with a buttery digestive biscuit layer, and swirled with a tangy raspberry sauce. The taste of pure sunshine!

Another delicious summer recipe is headed your way today.

Raspberry Lemon Cheesecake Bars are a divine cheesecake dessert. A recipe that tastes fabulous served on a summer evening for dessert, but one that can also be made in the cooler months to remind you of long summer days.

If you regularly visit my blog, then you’ll be well aware that cheesecake is one of my favourite desserts. I often celebrate summer berries, mainly with my strawberries ‘n’ cream recipes. But today, I wanted to allow raspberries to be the star of the show.

With summer in full swing, we’re nearly halfway through August, and I’m embracing all the tasty summer fruits while they’re still in season. These cheesecake bars combine tangy raspberry with zingy lemon; they taste like biting into sunshine!

These bars have a buttery digestive biscuit base. That’s topped with a creamy lemon cheesecake filling, then homemade raspberry puree is swirled through the top of the cheesecake batter.

These bars ended up being one of the quickest desserts to be eaten by my taste testers!

They’re perfect for all kinds of summer gatherings like BBQ’s and other outdoor get-togethers.

There’s yet another summertime recipe coming your way next week, so stay tuned for that!

Raspberry Swirl Lemon Cheesecake Bars

Zesty lemon cheesecake bars with a buttery digestive biscuit layer, and swirled with a tangy raspberry sauce. The taste of pure sunshine!

Prep Time 45

Cook Time 55

Servings 16

Author What Jessica Baked Next

Ingredients

Biscuit Base

140 g digestive biscuits
85 g butter (salted or unsalted)

Raspberry Swirl

170 g fresh or frozen raspberries if using frozen, thaw before using
2 tablespoons caster or granulated sugar

Lemon Cheesecake

450 g full-fat cream cheese softened - I leave mine out at room temperature for half an hour
150 g caster or granulated sugar
zest from 2 lemons
2 tablespoons fresh lemon juice
3 eggs at room temperature
small pinch of salt

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 8-inch / 20cm square cake tin with parchment paper and set aside.
To make the biscuit base, crush the digestive biscuits until they're a fine crumb. Melt the butter and mix the butter and biscuit crumbs together until moistened.
Tip the biscuit crumbs into the lined tin, and press in an even layer across the base of the tin. Bake for 10 minutes until slightly golden and toasted. Set aside to cool.
Now reduce the oven temperature to 170°C / 150°C Fan / 325°F / Gas Mark 3. To make the raspberry swirl, combine the raspberries in a food processor and blitz until pureed. Pass the raspberry puree through a fine mesh sieve that's sat above a bowl/jug. Scrape the underneath of the sieve to get all the maximum amount of puree. Cover this bowl and set aside for later.
To make the cheesecake filling, in a large mixing bowl beat the cream cheese for a minute to soften slightly. Mix the sugar and lemon zest together until fragrant, then add this to the bowl of cream cheese. Beat until combined. Now add the lemon juice, eggs, and salt and mix until combined.
Pour the cheesecake filling over the base, tap the baking tin on the countertop to release any air bubbles. Take spoonfuls of the raspberry puree, and dollop on top of the cheesecake filling. Taking a knife, cocktail stick, or a chopstick (like I do), create swirls.
Bake the cheesecake for 40-50 minutes, until the cheesecake is just set with a slight wobble in the centre. Now turn off the oven, leave the door open and allow the cheesecake to sit in the oven for 10 minutes. Remove from the oven, and leave to cool completely.
Once cool, cover the cheesecake and place in the fridge to set for at least 4 hours, or overnight. Slice up into 16 squares, or bigger/smaller pieces if you desire.
The cheesecake bars will keep stored in the fridge for up to 3 days.

Recipe from Handle The Heat

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Candy and Sweets · Chocolate · Cookies

Smarties Cookies (Easy, No-Chill Dough)

July 17, 2024August 4, 2024 What Jessica Baked NextLeave a comment

Fun Smarties Cookies recipe. Soft and chewy cookies filled with double chocolate chips and lots of colourful Smarties!

These fun Smarties Cookies are both easy and quick to make. With the school summer holidays approaching, this is a great bake to do with kids to take out on a picnic, or for an activity to keep the kids occupied.

I made these cookies as a celebration bake for my upcoming birthday later in the month. A plate of homemade cookies is my idea of the perfect birthday gift. I’ll take cookies in any shape or form.

The cookie dough doesn’t require any chilling time in the fridge, something a lot of my previous cookie recipes do require. I love that you can have cookies on your table ready to devour in under one hour!

If you don’t want to bake all the cookies straight away, then there is an option to freeze the rolled cookie dough. The cookie dough can be kept in the freezer for a few months, when ready to bake, just bake for a couple more minutes than the recipe states (if baked from frozen).

Once you’ve prepared the cookie dough, roll it into balls – these cookies are midi-sized, so if your appetite is larger, then help yourself to two!

After baking the cookies, we added a scoop of creamy vanilla ice cream, and sandwiched that between another cookie. Top tip: when sandwiching the cookies together with ice cream, be really gentle, otherwise the cookie will break apart.

The cookie ice cream sandwich makes the ultimate summer dessert!

We recommend eating the baked cookies within 2–3 days, but they’re irresistibly good when eaten fresh from the oven with a little sprinkle of sea salt.

The Smarties can be switched for chocolate M&M’s, which will work equally well.

All that’s left to say, is enjoy!

Smarties Cookies

No-chill cookie dough filled with double chocolate chips and lots of colourful Smarties!

Prep Time 20

Cook Time 12

Total Time 32

Servings 15

Author What Jessica Baked Next

Ingredients

115 g butter (salted or unsalted) softened
90 g dark or light brown sugar
50 g granulated or caster sugar
2 teaspoons vanilla extract
1 egg
210 g plain flour
1/2 teaspoon bicarbonate of soda
75 g dark or milk chocolate chips
75 g white chocolate chips
200 g Smarties plus extra for decoration

Instructions

Preheat oven to 180°C / 160°C Fan / 325°F / Gas Mark 4. Line two large baking trays with baking paper and set aside.
To make the cookie dough, cream the softened butter with both types of sugar until creamy. Now add the egg and vanilla extract, and mix to combine.
Now add the flour, the bicarbonate of soda and a generous pinch of salt (only add salt if using unsalted butter). Mix to combine. Finally, fold through the chocolate chips and Smarties until fully mixed.
Take 1 and 1/2 tablespoon measures of the cookie dough, and roll into balls. Place the cookie dough balls on the baking trays, spacing them apart to allow for spreading.
Bake the cookies for 11-12 minutes, or until just lightly golden around the edges. Press a few extra chocolate chips and Smarties on top of the cookies while they're still warm. Allow to cool slightly before serving.
The cookies will keep in an airtight container for up to 3 days. They're best enjoyed fresh from the oven.

Recipe from Sweetest Menu

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Ice Cream · No-Bake

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

May 31, 2024December 19, 2025 What Jessica Baked Next8 Comments

A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.

Ever since sharing my White Chocolate Ice Cream (Easy Three-Ingredient Recipe), this recipe has been a hit on my blog. I’ve been dreaming of creating a pistachio version for a long time.

Just three ingredients are needed. All you need is double cream (also known as heavy cream), a can of sweetened condensed milk, and some pistachio paste.

Feel free to stir in some chopped pistachios or even some small pieces of chocolate.

Using the no-churn method, it’s simply made by whisking up the cream, and combining with the tin of condensed milk, and pistachio paste. Then the ice cream goes straight in to the freezer, where it’s left to freeze!

The ice cream will not freeze solid, it’ll be gorgeously smooth and easy to scoop straight from the freezer.

Pistachio is my go-to ice cream flavour. It’s not commonly found in ice cream shops in the UK, but is very popular abroad. Whenever I go on holiday, I love treating myself to a scoop of my favourite flavour!

Last year, the ice cream shop I love going to in Spain was selling an incredible ice cream flavour I’d never heard of before. It’s called ‘Green Forest’. Consisting of a plain ice cream base with swirls of berries and pistachio paste in each scoop. Heavenly!

This pistachio ice cream is soft, creamy and packed with amazing pistachio flavour. It’s extremely decadent, but you’ll be craving another scoop as soon as you’ve tried your first taste!

Pistachio Ice Cream (3 Ingredient, No-Churn Recipe)

A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.

Prep Time 6 10

Servings 8

Author What Jessica Baked Next

Ingredients

500 ml double cream chilled
300 g pistachio paste
397 g can sweetened condensed milk

Instructions

In a large mixing bowl, whisk the cream until soft peaks form.
In a smaller bowl, whisk the pistachio paste with the can of sweetened condensed milk until combined. Add the pistachio mix to the bowl of whipped cream, and whisk until completely incorporated.
Spread the ice cream mixture out into a suitable container. Scatter over some chopped pistachios, if desired. Cover the top with a lid or a piece of clingfilm.
Freeze for at least 6 hours or until firm and scoopable. I recommend freezing it overnight for the best results. Once ready to serve, scoop into cones or bowls. The ice cream will store in the freezer for up to one month.

Pistachio Tiramisu (No-Bake, Eggless Recipe)

White Chocolate Ice Cream (Easy Three Ingredient Recipe)

No-Churn Oreo Ice Cream

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Dips and Sides · Gluten-Free · No-Bake · Vegan

Guacamole

May 25, 2024September 14, 2024 What Jessica Baked Next3 Comments

Homemade guacamole recipe. This Mexican dip is an essential side served with a plate of nachos, alongside a burrito, tacos, quesadillas, or a bowl of homemade chilli con or sin carne.

Mexican food is up there on my list of favourite cuisines. The use of fresh ingredients, wholesome food are exactly two reasons why I love this kind of food as much as I do.

I’ve been preparing homemade guacamole for years, the recipe I use is incredibly easy and quick to make. I hadn’t thought until now about sharing the recipe with you. But since the weather has been warming up, and summer is (hopefully) on the way, I thought now would be a great time to finally share it!

I believe everyone needs a good guacamole recipe in their repertoire.

As I mentioned near the top of this blog post, I love Mexican food.

A fun fact for you: Mexican Red Rice (Arroz Rojo) was the first recipe I ever shared! As much as I have quite the sweet tooth, I am truly a savoury person!

This simple and easy Guacamole recipe starts with some mis en place. You’ll need all your ingredients together ready. Start by chopping the add-in ingredients: finely diced onion (I always go for red onion), deseed and dice tomato, chop up some garlic and a green chilli (leave the seeds in if you like it spicy), along with some coriander, and a small pinch of ground cumin.

Mash the avocado with the lime juice until there’s just a few chunks left, then mix in the ingredients you chopped earlier. Finally, season well with salt and pepper, to taste.

I used homegrown coriander from my parents garden, we have an abundance of parsley in ours (hopefully to feature in lots more summer cooking), but for today’s recipe I needed some beautiful coriander to flavour the guacamole.

Guacamole is just thing I really cannot ever buy. The readymade guacamole is not fresh, this is one of the dips that just has to be made fresh and eaten on the day of making. The guacamole you get in those dip selections are lacking all the texture that’s traditional, and they often don’t have the best flavour.

This recipes like this one, homemade is most definitely the way to go! It’s my take on guacamole, everyone makes theirs differently, but we love it and hope you do too!

Guacamole

Homemade guacamole recipe. This Mexican dip is an essential side served with a plate of nachos, alongside a burrito, tacos, quesadillas, or a bowl of homemade chilli con or sin carne.

Prep Time 20

Servings 6

Author What Jessica Baked Next

Ingredients

3 ripe avocados
juice from 1/2 a lime add more if you desire
125 g tomato (deseeded and finely chopped) I use vine-ripened tomatoes for the best flavour
1 small red onion finely diced
1 garlic clove finely minced
1 green chilli (deseeded and finely chopped)
small bunch of fresh coriander finely chopped
pinch of ground cumin optional
salt and black pepper to taste

Instructions

Start by prepping all your add-in ingredients. Deseed and chop the tomato, red onion, garlic clove, green chilli and coriander. Have these ready to mix in.
Halve and stone the avocados - leave one stone for storage later on. Scoop the flesh out from the skin and add to a medium-sized mixing bowl. Squeeze the lime juice in the bowl.
Smash slightly, leaving a few chunks of avocado. Add all the remaining ingredients to the bowl (the chopped tomato, red onion, garlic, green chilli, coriander, cumin, salt and pepper).
Stir to combine fully, then place the guacamole mixture in a serving bowl/dish of your choice. If not serving straight away, place the avocado stone you reserved earlier in the centre and cover tightly, before storing in the fridge.
The guacamole will keep for up to 2 days. It's best eaten on the day of making.

Want another dip recipe to try? Make our favourite Creamy Homemade Hummus next!

You haven’t eaten the BEST chilli until you’ve made my Chilli Con Carne

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Baking · Chocolate · Cookies

Chocolate Chip Cookie Bars

May 10, 2024 What Jessica Baked Next2 Comments

Homemade chocolate chip cookie bars are quick and easy to make. They’re thick, with a gooey centre and crisp outside. So good served with a scoop of vanilla ice cream and caramel sauce! If you love cookies, you have to try these cookie bars made without a mixer.

It’s already pretty noticeable that I love cookies. Love is probably an understatement. Cookies are most certainly the way to my heart!

As much as I love devouring cookies, and enjoy making cookie dough, sometimes baking cookies can be time consuming. For one, with quite a few recipes, the cookie dough requires chilling, and secondly, it takes time rolling the cookie dough into portions.

So to speed up the process, I decided on baking cookie bars.

Cookie bars might just be my new favourite way to serve cookies, and soon yours!

Cookie dough is prepared, then pressed into a square cake tin, baked and then sliced into bars. Ready to dip in anything from Nutella, to pistachio cream, or even dunked into a glass of milk. It’s super fun, and you can customise the recipe however you desire!

All good cookie doughs start with butter, and a combination of caster/granulated sugar and brown sugar, but more of the brown sugar for a softer cookie texture. Then a couple of eggs are added, along with flour, bicarbonate of soda, and then lots of delicious chocolate chips are folded through the cookie dough.

I went for a combination of dark and milk chocolate chips. As with a few of my recipes, you can easily swap these around for a different chocolate – maybe white chocolate chips, or your go-to chocolate bar chopped up.

Once the bars are fully baked, leave them to cool for about half an hour, before serving, or even up to overnight and they still stay super fudgy in the centre. I highly recommend serving these bars with a little sprinkle of sea salt flakes, along with a scoop of vanilla ice cream, and some caramel sauce!

Chocolate Chip Cookie Bars

Prep Time 15

Cook Time 25

Total Time 40

Servings 16

Author What Jessica Baked Next

Ingredients

225 g butter (salted or unsalted) softened
150 g dark or light brown sugar
75 g caster or granulated sugar
2 medium or large eggs
1 teaspoon vanilla extract
300 g plain flour
Generous pinch of salt only add if using unsalted butter
1 teaspoon bicarbonate of soda
300 g chocolate chips I went for a mixture of dark and milk chocolate chips - save 50g from this for the topping

Instructions

Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 6. Line a 20cm square cake tin with parchment paper. Set the tin aside for later.
Cream the softened butter and both sugars until creamy and fluffy. Add the eggs, mixing well to combine. Now add the vanilla.
Fold through the flour, pinch of salt (if using unsalted butter) and the bicarbonate of soda, and mix until just incorporated.
Add 250g of the chocolate chips, reserving 50g for the top. Mix the chocolate chips through the cookie dough until combined. Transfer the cookie dough to the lined tin, smooth over the top with a spatula. Top with the remaining chocolate chips.
Bake for 20-25 minutes until lightly golden. Allow to cool in the tin completely, before slicing up into 16 pieces. These cookie bars can be enjoyed both warm, and at room temperature. They'll keep in an airtight container for up to one week.

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext