Mini Egg NYC Cookies
Baking · Chocolate · Cookies

Mini Egg NYC Cookies

What Jessica Baked Next5 Comments

Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate. Bake the cookies straight away, no chilling involved! 

There are Easter eggs and Easter-inspired chocolate everywhere at the moment. Each time I go food shopping, I’m drawn to the Easter chocolate aisle and can’t help but find myself wandering down and picking up chocolate!

I did end up purchasing myself a 1kg bag of Cadbury Mini Eggs only the other day. I could easily eat my way through the entire bag watching TV, but of course, I wanted to combine them in a bake for the blog!

So I’m kickstarting the Easter bakes earlier this year, to ensure you have plenty of time to bake up some tasty treats in the lead up to Easter.

As I mentioned in my last blog post/recipe for these delish Chocolate Chip Muffins, I’m baking recipes inspired by food I ate on my recent trip to the US.

In Florida, at Disney Springs (favourite place ever!), I was lucky to try out Gideon’s Bakehouse. The cookies at Gideon’s are absolutely incredible and very similar to New York-style cookies, famously from Levain Bakery.

I visited NYC a decade ago and didn’t try Levain cookies, but I heard so many amazing compliments about Gideon’s in Florida, so I’m glad I got the experience of trying those. The Pistachio Toffee Chocolate Chip Cookie is absolutely dreamy!

So we’ve recreated the Levain Bakery/Gideon’s Bakehouse cookies at home.

Mini Egg NYC Cookies are BIG, thick cookies, filled with chocolate chips, chopped AND whole Cadbury Mini Eggs.

These cookies are divine and simply perfect for celebrating Easter. They’re fun, moreish and delightful enjoyed warm from the oven!

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Mini Egg NYC Cookies

Giant Mini Egg NYC Cookies! Thick and soft-textured cookies filled with Cadbury Mini Eggs and even more gooey chocolate.
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 10
Author What Jessica Baked Next

Ingredients

  • 115 g butter (salted or unsalted) softened
  • 160 g dark or light brown sugar
  • 40 g caster or granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 315 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt only add a pinch if using salted butter
  • 100 g dark, milk or white chocolate chips
  • 200 g Cadbury Mini Eggs chopped
  • 75 g Cadbury Mini Eggs left whole

Instructions

  • Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line 2-3 large baking trays with parchment paper and set aside for later.
  • In a large mixing bowl, cream the softened butter, brown sugar and granulated/caster sugar until light and fluffy. Now add the egg and the vanilla. Mix again until incorporated.
  • Now fold through the flour, baking powder, bicarbonate of soda and the salt until combined. Fold through the chocolate chips, the chopped and whole Mini Eggs. Mix until a crumbly cookie dough forms.
  • Take 110g portions of the cookie dough - it will be quite crumbly so just press together firmly to form a ball. Continue until all the cookie dough is used - the recipe should make around 9-10 cookies.
  • Space the balls of cookie dough out on the baking trays and bake for 12-14 minutes. The cookies will appear soft/slightly underbaked but this is how the cookies should be. Don't over bake otherwise the cookies will be too hard in texture.
  • Leave the cookies to cool on the baking trays for 15 minutes. Cookies are best eaten on the day of baking. They will keep stored in an airtight container for up to 3 days. The cookie dough can be frozen for up to 3 months, and cookie dough will also keep in the fridge for up to 3 days if you don't want to bake it straight away.

That soft, gooey and slightly underbaked centre is what makes these cookies so special!

Easter Baking Inspiration!

Mini Egg Cookies

Mini Egg Cheesecake

Easter Bunny Shortbreads

If you’re in the mood for something savoury, try my Double Cheese Hot Cross Buns

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Baking · Chocolate · Muffins

Chocolate Chip Muffins

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Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips. 

It’s always great to focus on the classics. Bakes that are simple, but once mastered, recipes you’ll go back to frequently, and also recommend to your friends and family.

My first new recipe of 2025 is Chocolate Chip Muffins. These muffins are inspired by muffins I recently ate while on holiday in World Disney World Resort in Florida. Breakfast choices on my trip were nothing short of amazing. I ate platefuls of Mickey-Shaped Waffles, pancakes, savoury avocado breakfast bowls, and delicious pastries like cinnamon rolls, Danishes, and muffins.

It’s been a couple of weeks since I got back from Florida. To help with my Disney holiday blues, I’m baking lots of treats inspired by the food I ate in WDW.

First, these fantastic Chocolate Chip Muffins!

These muffins make a fabulous breakfast, brunch with some yoghurt and fresh berries, or for an afternoon pick me up when you’re in need of a little sweet treat.

Try heating one up in the microwave for about 30 seconds, then the muffins go back to the freshly baked texture. The chocolate is gorgeously gooey and totally delightful.

Simple, but absolutely perfect.

I use a combination of dark and milk chocolate chips, adapt the recipe by swapping around the dark/milk chocolate chips for some white chocolate, or adding in a touch of ground cinnamon/nutmeg to the muffin batter.

When you next feel like baking some chocolate chip muffins, try these with their bakery-style quality, you will not be disappointed.

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Chocolate Chip Muffins

Classic Chocolate Chip Muffins are pretty hard to beat. These muffins are beautifully fluffy, with a delicious buttery flavour, and packed full of chocolate chips.
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings 12
Author What Jessica Baked Next

Ingredients

  • 320 g plain flour
  • 200 g caster or granulated
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt add just a pinch if using salted butter
  • 200 g chocolate chips I use 1 x 100g dark chocolate chips and 1 x 100g milk chocolate chips
  • 2 large eggs
  • 65 g natural yoghurt or sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 2 tablespoons vegetable oil
  • 110 g butter (salted or unsalted) melted
  • 255 ml buttermilk

Instructions

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, salt and the chocolate chips.
  • In a separate bowl or large jug, whisk together the eggs, yoghurt/sour cream until completely smooth. Now mix in the vanilla, maple syrup, and oil, followed by the melted butter and then the buttermilk.
  • Transfer the wet ingredients to the bowl of dry ingredients and mix until just combined - try not to over mix the batter at this point.
  • Cover the bowl with clingfilm and leave at room temperature for one hour. If you don't have time, you can bake the muffins straight away.
  • After the one hour resting time, now preheat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line a muffin tin with 12 paper liners - I like using tulip muffin cases.
  • Gently run a spoon through the bowl of batter. You’ll notice the batter is very fluffy, so be careful not to disrupt this as you spoon out the batter. Just run the spoon through the bowl and pull out the batter. Don’t mix it around or bother it too much. Distribute the muffin batter between the muffin cases.  
  • Top each muffin with extra chocolate chips, if you desire. I will never say no to more chocolate! Bake the muffins for 8 minutes. After 8 minutes baking, now turn the oven temperature down to 180°C / 160°C Fan / 350°F / Gas Mark 4. Continue baking the muffins for a further 10-15 minutes or until a cake tester when inserted in the centre a muffin comes out clean, without any uncooked batter attached.
  • Once baked, leave the muffins to cool for 10 minutes. The muffins are now ready to serve and enjoy!

A fabulous recipe from Butternut Bakery

On the look out for more muffin recipes? Try these great muffin recipes next!

Blueberry White Chocolate Muffins

Magdalenas (Spanish Lemon Muffins)

Raspberry White Chocolate Muffins

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Chocolate · Gluten-Free · No-Bake

Chocolate Hazelnut Clusters (2 Ingredients)

What Jessica Baked Next2 Comments

Easy 2 ingredient chocolate nut clusters! Melted chocolate is mixed with roasted hazelnuts, making a simple and delicious sweet, nutty treat.

I’ve always loved chocolate bars filled with hazelnuts, Ferrero Rocher and any dessert that contains nuts. I dream about his No-Bake Ferrero Rocher Cheesecake daily! So I’ve taken a favourite chocolate bar of mine and created an easy sweet treat!

These Chocolate Hazelnut Clusters will make a wonderful gift to give to family and friends for birthdays, Christmas and other special occasions.

The recipe needs just two ingredients: chocolate and hazelnuts. I use a pack of already roasted hazelnuts – but if you need to roast yours, just pop them on a baking tray and bake at 200°C / 180°C Fan / 400°F / Gas Mark 6 for around 5-8 minutes, until lightly toasted.

Swap the hazelnuts for another nut, such as almonds, peanuts, pecans or walnuts.

You can customise this recipe by swapping around the chocolate you use. I went for milk chocolate, but dark chocolate is great to use too, or you could use a combination of the two. Also, you could even add a handful of dried fruit such as cranberries or raisins to the mix.

This is the easiest recipe I’ve ever posted on my blog. Christmas is a hectic time for many, but you can still cut some corners and create something amazing like these nutty chocolate clusters!

I made 10 medium-sized clusters, but you can make them smaller/any size you want – even bitesize clusters are great!

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Chocolate Hazelnut Clusters (2 Ingredients)

Easy 2 ingredient chocolate nut clusters! Melted chocolate is mixed with roasted hazelnuts, making a simple and delicious sweet, nutty treat.
Prep Time 10 minutes
Chilling Time 20 minutes
Servings 10
Author What Jessica Baked Next

Ingredients

  • 200 g dark or milk chocolate
  • 200 g whole roasted hazelnuts
  • Sea salt to taste

Instructions

  • Melt your chocolate in a heatproof bowl, over a pan of barely simmering water, or in the microwave in 20-second bursts until completely smooth and melted.
  • Take your roasted hazelnuts, toss those into a large mixing bowl. Now pour over the melted chocolate, stir to fully coat the hazelnuts in the melted chocolate.
  • Line a large baking tray with baking paper or a silicone baking mat. Using two spoons, take spoonfuls (as big or small as you like) of the mixture and place on the baking tray. Drizzle over leftover chocolate from the bowl on top of each cluster. Sprinkle with a little sea salt, if desired.
  • Place the clusters in the fridge for 20 minutes to set the chocolate. The clusters can be stored at room temperature or in the fridge for up to 2 weeks.

Want more edible gift ideas? 

How about these divine Chocolate Truffles

Spanish Roasted Almonds (Almendras Fritas)

Christmas Crunch Snack Mix

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Baking · Christmas · Gluten-Free · Vegan

British Roast Potatoes

What Jessica Baked Next1 Comment

Perfectly crisp and fluffy roast potatoes. Our classic British Roast Potatoes are a family favourite side dish.

Roast potatoes are a tasty side dish us Brits serve with our roast dinner on a Sunday. They’re my favourite part of a roast dinner, along with Yorkshire Puddings, some sage and onion stuffing, and not to forget, lashings of warm gravy.

Just now, thinking of a bowl of warm roast potatoes and gravy is making me hungry!

If you’re a Brit like myself, then you have most likely eaten roast potatoes since a very young age, almost every Sunday or for a mid-week roast. With Christmas less than a month away, I figured an easy roast potato recipe would be helpful to share!

Our family loves these. The recipe is my Mum’s. Every time we have one of Mum’s roasts, everyone is drooling as soon as the roasties make their way to the table!

Homemade roast potatoes are easy to make. You want to start by selecting a good roasting potato. As this is my Mum’s recipe, I’ve used her expertise to help share all the best tips. Maris Piper, King Edward or any floury potato is best of all to use.

To start, we need to peel and cut the potatoes. You want big roast potatoes here, so we’re halving each potato and then cutting each half in half once again. About 6cm in diameter. To parboil, fill a large saucepan/pot with the potatoes, then cover the potatoes in cold water – taking the water about an inch above the potatoes. Generously salt the water and bring the potatoes up to the boil.

Once boiling, turn the heat down and continue to gently boil for around 10 minutes, or until the potatoes are tender. Drain the potatoes for a few minutes, then return them to the saucepan. Cover with a couple of pieces of kitchen paper and leave to stand for 5 minutes – this helps dry the potato out further, increasing the crispiness later on!

Now, add the seasoning along with the oil. Put the lid back on the saucepan and give the pan a good shake and toss the potatoes around. This creates rough edges, which again will make your roasties super crispy – just how we want them!

Transfer your potatoes to a large baking tray, pop a few cloves of garlic and some rosemary in the pan if you desire, then roast for about 30 minutes.

If you like your roast potatoes really crispy, cook longer until they are your desired texture.

These golden and fluffy potatoes are naturally gluten-free and completely vegan too.

Now you have a fantastic potato recipe to make for Christmas Day!

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British Roast Potatoes

Our family favourite British Roast Potatoes. Classic roasties are ultra crisp on the outside, with a deliciously fluffy inside. A roast dinner must!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Author What Jessica Baked Next

Ingredients

  • 2 kg roasting potatoes
  • Salt and black pepper to taste
  • 4 tablespoons oil I used olive oil, but sunflower/vegetable oil works too

Instructions

  • Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
  • Take your potatoes, peel them and then half each potato, half again. Transfer the chopped potatoes to a large saucepan and cover the potatoes with the water - fill to about a couple of inches above the potatoes. Generously salt the water.
  • Bring the pan up to the boil. Once boiling, turn the heat down and leave the potatoes to gently boil for 10 minutes, or until the potatoes are tender.
  • Drain the potatoes, then once drained, place a couple of pieces of kitchen paper on top of the potatoes and leave for 5 minutes. After 5 minutes, remove the kitchen paper and add in the seasoning and the oil. Place the lid back on the saucepan and give the potatoes a good shake and toss around - this makes them really fluffy!
  • Transfer the potatoes to a large baking tray, bake in the preheated oven for around 30 minutes, or until the potatoes are golden and crispy on the outside.
  • Serve the roast potatoes straight away with an additional sprinkle of salt.

Best Yorkshire Puddings

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Baking · Brownies · Chocolate

Terry’s Chocolate Orange Brownies

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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!

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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 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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

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Baking · Chocolate · Cookies

Kinder Cookies

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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!

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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 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.

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Baking · Cakes

Apple Cinnamon Cake

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.

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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 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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

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Baking · Chocolate · Muffins

Raspberry White Chocolate Muffins

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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.

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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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)

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Chocolate · Cookies · Ice Cream · No-Bake

No-Churn Cookie Dough Ice Cream

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!

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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 minutes
Freezing Time 8 hours
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)

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Baking · Cheesecake

Raspberry Swirl Lemon Cheesecake Bars

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!

Print

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 minutes
Cook Time 55 minutes
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

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