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
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
Over the very indulgent Easter weekend last month, I decided to add more sugar into the mix and create some delicious white chocolate Blondies….I mean if you cant overload on sugar at Easter then when the hell can you? Blondies for anyone who’s not aware is the classic Brownies little sister and full of white chocolate and raspberries in this case!
- 190g butter, melted and cooled
- 375g golden caster sugar
- 1 1/2 tsp vanilla extract
- 3 eggs
- 260g plain flour
- 300g white chocolate, broken into chunky pieces
- 150g frozen or fresh raspberries
- 25g (1oz) white mini marshmallows
- Preheat the oven 180°C and line your chosen tin
- Mix the butter and sugar, then add the vanilla extract
- Add the eggs, one at a time and make sure you stir with each addition
- Fold the flour and white chocolate, then add the raspberries, until all mixed together
- Spoon the mixture into the tin and bake for 50 minutes, careful not to burn the top!
- Remove from the oven, scatter over the mini marshmallows and bake for a further 10 minutes
- Take out and leave to cool in the tin completely then cut and serve
I took this recipe from the little Tesco cards and based this on ‘Joan’s missing you Blondies’ and its inspired me to pick up some more cards and try out new things!
Let me know if you bake them, they really are delish!
Love Harriet x
Ok, so I love an Easter cornflake chocolate nest (who doesn’t?) and I will 100% be baking some cream egg rocky road for the Easter celebrations (check out my insta over the bank hol weekend!) but I have also made these little mini-egg delights and I just HAD to share the recipe!
These little bites are so incredibly easy to make and taste so delish plus they look impressive.. You gotta bring these to the Easter table!
*400g White chocolate
*250g Mini eggs
*1 can of Condensed milk
*2 tsp of Vanilla essence/ extract
*1 tbs of butter
*Put the mini eggs in a bag and bash them into random size pieces
*Melt the white chocolate in a bowl over a pan of boiling water
*Once melted add the condensed milk and mix whilst on a low heat
*Take the bowl off the heat and mix in the vanilla and butter
*Add in 3/4 of the mini eggs and combine well
*Pour into a lined tin and add the remaining eggs to the top
*Leave on the side to cool for 30 minutes, then transfer to the fridge for 3.5 hours
*Cut up and try not to eat too many yourself!
Happy Easter, Love Harriet x