The other day I had a real craving to bake a batch of classic choc chip cookies, hard on the outside and chewy on the inside.. I crave baking all the time at the mo and this simple recipe is so easy and with a baking time of 12 minutes, you will soon be devouring that cookie in no time!
- 175g Unsalted room temp butter
- 225g Brown sugar
- 100g Caster sugar
- 275g Plain flour
- 1/2 tsp Bicarb soda
- 1 tsp Vanilla extract
- 1 egg + 1 egg yolk
- 325g choc chips or like me a mix of chips and chunks
- Melt the butter in a bowl over boiling water, once melted take off the heat
- Stir in the 2 sugars and once its cooled slightly…
- Mix in the egg, the extra yolk and the vanilla extract
- Add the dry ingredients and mix well
- Fold in the choc chips and chunks
- Careful portion the dough into round balls on a greased baking tray (this mixture is quite wet)
- Bake in the oven on 180 for 12 minutes
- They will be soft in the middle once out, allow to cool then stick the kettle on!
Let me know if you make these classics or tag me on insta @harrietloves_
Love Harriet x
My love of cake runs deep and I’m not ashamed to say, I’m a sucker for a pretty looking cupcake…seriously I can’t resist once my eye is turned! Too often I find many cupcakes actually have a really disappointing sponge to them, too dry, really dull and not worth the hype, so its taken me a while to perfect this super light and springy little cake but I can promise you this is the best recipe so far and is so fail safe!
Combine this with my seriously good buttercream and you are onto a winner!! Just try not to pipe buttercream straight into your mouth!
Vanilla Cupcake Sponge Ingredients – 12/14 cakes
- 125g Self raising flour
- 125g Caster sugar
- 125g unsalted room temp butter
- 2 eggs
- 1/4 tsp Bicarb soda
- 1 1/2 tbs Milk
- 1/2 tsp Vanilla ext
- Pre heat your oven to 180 degrees and line your cupcake tin with cases
- Sift the flour and the sugar into the mixing bowl – sifting will ensure no lumps and make it super smooth
- Add the bicarb and just mix the dry ingredients together
- Add the soft butter and the 2 eggs and then mix until well combined
- Add the vanilla extract and then the milk
- Mix really well until a lovely pale colour
- Spoon into each case 2/3 full (leave room for rising)
- Bake for 20-22 mins
- Allow to cool fully before icing
Buttercream icing – Enough to cover 12 cakes
- 340g Icing sugar
- 150g Soft butter
- 1/2 tsp vanilla ext
- 3 1/2 tsp milk
- Prep your piping bag with your chosen nozzle beforehand
- Pop your butter into the bowl and mix for a good 4ish minutes
- Sift 1/2 the icing sugar and really carefully mix on a low speed (at first) in with the butter, careful it all flies everywhere!!
- Sift the other half and mix again
- Add the vanilla ext and the milk to soften the buttercream, mix well until whippy and pale
- Put this delicious smooth mixture into a piping bag and pipe onto your cakes
Decorate as you wish! Writing this has made my drool!
Let me know if you make these or if you have any other recipes!!
Love Harriet x
Apart from the White chocolate blondies I made here I have never baked brownies, I think its because they’re one of those things that needs to be gooey and super chocolatey else it can easy resemble a dry chocolate cake.
I came across a recipe for S’more brownies from ‘In the Kitchen with Kate’ and had to test it for myself! The result, super delicious chocolate brownies with a twist so I had to share…
For the biscuit layer
- 200g Digestive biscuits
- 125g Unsalted melted butter
For the Brownie mix
- 115g Unsalted butter
- 150g Dark chocolate
- 190g Brown sugar
- 130g Caster sugar
- 2 tsp Vanilla essence
- 4 Large eggs
- 140g Plain flour
- Large or mini marshmallows
- Pre-heat your oven to 180 and line/ greese a square tin
- Crush your digestives and add the melted 125g butter, mix thoroughly and set aside
- Melt the 115g butter along with the 150g dark chocolate together in a bowl over boiling water
- Once melted take it off the heat and mix in your 2 sugars
- Add the vanilla and eggs and whisk well until its a shiny consistency
- Sift in flour and stir but be careful NOT to over mix
- Pour the mixture into the tin and then add the biscuit butter crumbs
- Bake for 30 minutes
- Spread the marshmallows on top and bake for a further 5-10 minutes
- Leave to cool and then slice!
Let me know or tag my Instagram or twitter if you bake these!!
Love Harriet x
Date night, I love the idea but am crap at following up the concept! Ian and I last had a ‘date’ back in January for his birthday, we’ve since had valentines and my birthday both of which we opted for a cosy night in, they were lovely don’t get me wrong, nights in are my favourite after all but they quickly turn into us both being on our phones and becoming part of everyday routine.
It was time to get that over due date night in the diary and with the bank holiday approaching it was a perfect time for Sonny to enjoy sleeping at Grannies whilst we went out for some delish food and maybe the odd drink or two in the sunshine!
After having children the simple concept of just getting out of the door without a little one in tow is so strange, it feels so freeing! Dressing up is a nice feeling too, how often do we just get home and put our comfies on?? It was nice to get smartened up, get the lippie out and not having to take a massive rucksack with me!
For once our dinner time discussion wasn’t all about Sonny, it was phone free (apart from obligatory food pics) and relaxed.
Of course we promised ourselves we would book another one in and this time I’m determined to not leave it another 5months plus it doesn’t have to be an evening, a casual stroll childfree or a breakfast date would be just as nice!
Do you have any date night plans?
After a hectic day last week, I could feel I needed to unwind and one of the best ways to do this is to get my bake on! I came across this easy recipe for Mars bar slices and we know I LOVE anything chocolatey and simple. I added my own twist to make it welllll even more..Chocolatey!
- 4 Cups of Rice Crispies
- 4 x Mars bars
- 75g Butter
- 1 tbs Golden syrup
- 400g Milk chocolate
- Melt the butter, 2 of the mars bars (chopped up) and syrup in a bowl over a low heat
- Stir in the crispies and mix well so all is combined
- Press mixture into a lined tin and refrigerate until firm
- Melt chocolate in a bowl on a low heat then spread over the crispie base
- Sprinkle remaining chopped Mars bars and anything else you fancy to top the slice, I added mini Reese cups
- Refrigerate until firm
- Slice with a warm knife and enjoy!
Love Harriet x