Nutella Biscoff Cookie Bars

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Wow! Work’s been  ridiculously hectic recently; I haven’t had a day off in three weeks and that means that I haven’t been able to tell all of you lovely people about these gorgeous nutella cookie bars that I made a few days ago! I always have half a tin of condensed milk left after I make a batch of flapjacks and I never know what to make with them. Thank goodness for this recipe!

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I have been eying this recipe for a while now but not had an excuse to try it out yet but this was the perfect reason and I even decided to swirl some biscoff in as well as bits of nutella. The bars were quite crispy and crunchy but the very middle was softer. The combination of nutella and biscoff is fantastic as sometimes you get an intense kick of nutella but sometimes, it’s of biscoff! It added to the variety of each bite and these were completely addictive warm and dipped in cold milk. I used the recipe over at Butter Baking here but I added nutella and biscoff, rather than just nutella. Delicious!

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Flapjacks!

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Both my mum and my boyfriend absolutely love flapjacks so they are requested fairly often wherever I am! Given that I was making so many, I decided to develop my own ultimate recipe for flapjacks. Unfortunately, my mum and boyfriend both loved completely different types of flapjack so now I have two perfect recipes!

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This recipe is for the gooey and thick flapjack, with a strong demerara flavour, rather than the thin, crispy flapjack with a strong syrup flavour. These are quite rich but always very popular and they’ve been featuring in our lunchboxes all week and proved rather popular at work too! They are so easy to make as well so if you like flapjacks, definitely try this recipe.

Flapjacks

Ingredients

300g butter

340g demerara sugar

4 serving spoons golden syrup

1/2 tin condensed milk

500g good quality oats

Method

  • Melt the butter completely in a saucepan over a low heat.
  • Add the sugar, by sprinkling into the butter to avoid lumps, and melt into the butter completely.
  • Add the golden syrup and mix.
  • Add the condensed milk and mix.
  • Fold in the oats and leave to soak slightly. Ensure that all the oats are covered in the syrup mixture and that the sugar is completely incorporated.
  • Pour mixture into a lined baking tray, don’t squish down.
  • Bake at 160C for about 15 minutes, until it is just brown around the edge and wobbly in the middle.
  • Score where cuts will be but don’t take it out of the pan yet.
  • Leave to cool and then, enjoy! Image

 

Tuesdays with Dorie – Croissants!

Wow…what a recipe! As soon as I saw that the next recipe for us to venture into was croissants, I jumped at the chance because I’ve been meaning to try making these buttery, flaky morsels for a long time, especially given my recent trip to Paris. I spread mine out over three days rather than two but it was definitely a lot of waiting around. Overnight, four two-hour rests AND a four hour rest… I kept saying ‘these better be worth it’ and unfortunately, I don’t think mine were. I don’t quite know what went wrong but in the final proving stage, a considerable amount of butter oozed out of my croissants and the dough didn’t rise at all. Given the amount of time I’d already invested in them, I popped them in the oven anyway and they didn’t turn out as badly as I thought. I made both croissants and pain au chocolats; the croissants were small, greasy and only had a few flakes so I was a bit disappointed. HOWEVER, somehow, using the same dough, my pain au chocolat turned out really well! Golden, flaky and butter oozing into melted dark chocolate – heaven! The crisp shell broke easily into the silky flakes as rich, thick chocolate spread across the palette – YUM! Two pastries at opposite ends of the scale but from the same dough – very strange! My only complaint about the pain au chocolat was that they really had to be eaten on the day they were baked, which seeing as I had about 12… I didn’t quite manage!

I don’t think I’d try this recipe again but I’d definitely look for a different croissant recipe and try them again; possibly less stress and anxiety would make for a better croissant and they do say that practice makes perfect – what a shame, I’ll have to keep eating croissants.

Amanda at http://www.girlplusfood.net/ has hosted this recipe and her croissants look delicious! A lot nicer than mine, that’s for sure! Check out the other bakers’ attempts at http://tuesdayswithdorie.wordpress.com/

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A twist on Bread and Butter Pudding and the Family Favourite Brownies

It has become somewhat of a tradition for me to bake brownies for my brother’s birthday every year. I’ve been using this particular recipe for so many years that I can’t remember how many adaptations I’ve made to it. It’s so popular in my house that I have to make a double batch every time and my brother eats them five at a time! As I was in Paris on his birthday, I travelled to see him on Saturday armed with a batch of his favourite brownies and boy, did they go down well! They are not the fudgy, gooey type of brownie but the silky, smooth, decadent type. They are made using melted chocolate, rather than cocoa powder, which I always find makes for a better brownie. The top is flaky and the outside slightly crumbly but as soon as you bite into it, the chocolate melts with the sugar in your mouth and really gets the juices going. Sufficed to say, this is a tried, tested and failsafe recipe. The original called for 125g of chopped walnuts but I much prefer using chopped hazelnuts and tend to use 100g because not only do the packs generally come in 100g so it’s more convenient but I prefer the ratio this way as the chocolate has more room to take precedence. I’ll pop the recipe at the end of this post so that you can all have a go!

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Two bakes in one post? I know, I spoil you but this recipe really couldn’t wait. For those of you who live in sunny ol’ England, you’ll be only too aware that there has been a fair amount of rain over the past week and Sunday was yet another miserable rainy day. As I sat home alone, I craved a warm winter pudding and immediately thought of bread and butter pudding. I’ve never been a huge fan of this pudding because I don’t really like hot raisins or sultanas but I worked in a hotel restaurant for a few months and that gave me the idea for this recipe; waffle and chocolate chip bread and butter pudding. Essentially, it’s waffles instead of bread and chocolate chips in place of the raisins – I know, why haven’t we thought of this sooner? The waffles were light and fluffy on the inside, crispy on top and soft and flavoursome on the bottom where the custard had soaked in to them. To add to all of this, the chocolate chips melt slightly so when you bite into this dish, you get a hot ooze of chocolate sauce on top of the fluffy waffles. It’s not the most elegant dish to serve but if you like waffles and chocolate, try this recipe! Image

Chocolate and Hazelnut Brownies

Ingredients: 

200g butter
200g dark chocolate
3 medium eggs
250g caster sugar
112g plain flour
100g chopped hazelnuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract

  • Preheat the oven to gas mark 4/170C/350F. Line a deep baking tin with greaseproof paper. 
  • Melt the butter and chocolate together by placing them in a bowl over simmering water until melted. 
  • Using an electric mixer, beat together the eggs and sugar until pale (this usually takes me about a minute but this will depend on your mixer).
  • Add the melted chocolate to the eggs and sugar and mix well until blended.
  • Add the flour, salt, chopped hazelnuts and vanilla extract to the mixture and stir well until all of the ingredients are combined and there are no lumps. 
  • Pour the mixture into the tin and bake for 25-35 minutes. The top will look cracked and flaky.
  • Leave to cool, then lift out from the tin and cut into squares. 

 

Waffle and Chocolate Chip Bread and Butter Pudding

Ingredients:

For the waffles:
3 free range eggs
170ml semi-skimmed milk
230g self-raising flour
30g sugar
100g butter

For the pudding:
5 or 6 waffles (the number of waffles depends on the size of your dish and your appetite and the waffles can be shop bought or homemade).
100g milk chocolate chips
25g butter
2 teaspoons cinnamon powder
350ml milk
50ml double cream
2 free range eggs
25g granulated sugar

For the waffles:

  • Melt the butter and leave to cool slightly. 
  • Whisk 3 eggs in a mixing bowl.
  • Add the melted better, sugar and milk. Mix thoroughly and stir, carefully folding in the flour.
  • Cook the waffles in your waffle maker as per the instructions on your waffle maker.

 

For the pudding:

  • Butter one side of each waffle and cut them into triangles. Arrange a layer of the waffles in the dish, sprinkle over a layer of chocolate chips and a sprinkle of cinnamon. Repeat the layers until the waffles are used up.
  • Gently warm the milk and cream together in a pan but don’t let it boil. 
  • Crack the eggs into a bowl along with three quarters of the sugar. Whisk until pale. 
  • Add the warm milk and cream mixture to the egg mixture and mix well. Pour the custard over the waffle layers, sprinkle the remaining sugar over the top and leave to stand for 30 minutes. 
  • Place the dish in a preheated oven at 180C/355F/Gas 4 and bake for 30-40 minutes.