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!
Easy 2 ingredient chocolate nut clusters! Melted chocolate is mixed with roasted hazelnuts, making a simple and delicious sweet, nutty treat.
Prep Time 10 minutesminutes
Chilling Time 20 minutesminutes
Servings 10
Author What Jessica Baked Next
Ingredients
200gdark or milk chocolate
200gwhole roasted hazelnuts
Sea saltto 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.
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!
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 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 10
Author What Jessica Baked Next
Ingredients
2kgroasting potatoes
Salt and black pepperto taste
4tablespoonsoilI 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.
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.
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.
Rich, decadent and oh-so chocolatey brownies filled with orange zest and chunks of Terry's Chocolate Orange.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 16
Author What Jessica Baked Next
Ingredients
200gbutter (salted or unsalted)
200gdark chocolate
Zest from one large orange
270gcaster or granulated sugar
3eggs
2egg yolks
115gplain flour
35gcocoa powder
154g Terry's Chocolate Orangeroughly 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!
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! 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 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 15
Author What Jessica Baked Next
Ingredients
115gbutter (salted or unsalted)softened
90gdark or light brown sugar
50gcaster or granulated sugar
2teaspoonsvanilla extract
1egg
210gplain flour
1/2teaspoonbicarbonate of soda
100gbar dark or milk chocolateroughly chopped - you can substitute with chocolate chips
200gKinder chocolate barsbroken into chunks, plus extra for decoration
Kinder Bueno barsfor 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.
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.
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 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Author What Jessica Baked Next
Ingredients
Cake Mixture
210gplain flour
2teaspoonsbaking powder
1/2teaspoonbicarbonate of soda
1/4teaspoonsalt
150gcaster or granulated sugar
1large or 2 medium applespeeled and roughly chopped
2eggs
120mlvegetable oil
120mlGreek yoghurt
Cinnamon Topping
50gcaster or granulated sugar
1teaspoonground cinnamon
1tablespoonbuttermelted
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!
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.
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 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12
Author What Jessica Baked Next
Ingredients
100gbutter (salted or unsalted) or baking spread (I use Stork) at room temperature
140gcaster or granulated sugar
2eggs
1teaspoonvanilla extract
140gnatural yoghurt substitute with buttermilk or sour cream
2tablespoonsmilk
250gplain flour
2teaspoonsbaking powder
1teaspoonbicarbonate of soda
150graspberries (fresh or frozen)if using frozen, don't thaw
100gwhite chocolate chips
Decoration:
50gwhite chocolatemelted
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.
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!
Easy no-churn vanilla ice cream filled with chunks of edible cookie dough and milk chocolate chips.
Prep Time 45 minutesminutes
Freezing Time 8 hourshours
Servings 8
Ingredients
Cookie Dough
65gplain flour
55gbutter (salted or unsalted) softened
70glight brown sugar
pinch of saltomit if using salted butter
1/4teaspoonvanilla extract
1tablespoondouble creamuse from the double cream in the recipe
45gchocolate chipsmini or regular both work
Vanilla Ice Cream
500mldouble creamchilled
1teaspoonvanilla extract
397gcan sweetened condensed milk
45gchocolate chipsreserve 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.
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!
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 minutesminutes
Cook Time 55 minutesminutes
Servings 16
Author What Jessica Baked Next
Ingredients
Biscuit Base
140gdigestive biscuits
85gbutter (salted or unsalted)
Raspberry Swirl
170gfresh or frozen raspberries if using frozen, thaw before using
2tablespoonscaster or granulated sugar
Lemon Cheesecake
450gfull-fat cream cheesesoftened - I leave mine out at room temperature for half an hour
150gcaster or granulated sugar
zest from 2 lemons
2tablespoonsfresh lemon juice
3eggs 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.
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.
No-chill cookie dough filled with double chocolate chips and lots of colourful Smarties!
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 15
Author What Jessica Baked Next
Ingredients
115gbutter (salted or unsalted) softened
90gdark or light brown sugar
50ggranulated or caster sugar
2teaspoonsvanilla extract
1egg
210gplain flour
1/2teaspoonbicarbonate of soda
75gdark or milk chocolate chips
75gwhite chocolate chips
200gSmartiesplus 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.
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!
A summer recipe must! The creamiest, homemade pistachio ice cream made with 3 ingredients.
Prep Time 6 hourshours10 minutesminutes
Servings 8
Author What Jessica Baked Next
Ingredients
500mldouble creamchilled
300gpistachio paste
397gcan 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.
