Swirly Chocolate Buns

These were divine!
I actually left the dough to rise overnight and it seemed to work just as well.
These were served up whilst still warm and really, they are a treat.  The yummy cinnamon flavour and the bittersweet chocolate =yum! 

Chocolate Dipped Viennese Biscuits

These yummy scrummy Viennese biscuits took no time at all and  i'm actually amazed as many as that made it to the choc dipping stage with my toddler around!!
Melt in your mouth and not too dry.  I often find the texture a little on the dry side especially when they are so thick.  These were just a quick win.  

I am a lover of honest, dark chocolate :-)

Ingredients

100g self raising flour
100g butter
25g caster sugar
1 teaspoon vanilla extract
100g dark or milk chocolate

You will also need a piping bag and star shaped nozzle (size 7) or just a round nozzle if you prefer.

Preheat the oven to 170C

Line 2 baking sheets with greaseproof paper or you can use the Silicone mats

Cream together the butter, sugar and vanilla extract until smooth

Add the flour and mix until a nice dough is formed.  

Place mixture into piping bag and pipe directly onto the baking sheets, 12-15 fingers. 

Bake for 12-15minutes until they are golden around the edges.  Leave to cool for a few minutes and place onto a wire rack.

Melt the chocolate in the microwave for 60-90 seconds until it is completely melted.

Dip in chocolate as desired.  Leave to cool on the baking sheets.

Miffy Biscuits

These have got to be the most beautiful cookies ever.. My daughter Maya had lots of fun mixing, rolling and then stamping out these little beauties!  I picked up the cutters whilst in Hong Kong but i'm sure they can be purchased online.  

Maya showing all her talent!  Wow, that kept her busy :-)  Just what I like to see. 

Little Miffy's are ready to be baked!

Just perfected cooked out of the oven... mmmm!

 

Ingredients - 

1 3/4 cup all-purpose flour
3 ounces butter
3/4 cup icing sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract

Preheat the oven to 180F

Mix the butter and sugar until combined and light and fluffy

Add the egg and vanilla extract. Mix together well.

Sift in the flour, along with the icing sugar, salt and baking powder.

Knead into a dough and wrap in clingfilm.   Leave to chill in the refrigerator for 30 minutes.

Roll onto a floured surface and cut out the cookies.

Bake in thew oven for around 8-10 minutes until lightly golden around the edges.

Chocolate Chip Oatmeal Cookies

Such a simple recipe and WOW these tasted  good!
/they had a lovely chewy texture with a beautiful crunch of oats and dark chocolate.. all of my favourite things!
I found this great recipe on allrecipes.co.uk  ... thank you! :-)

This recipe is for a generous batch of cookies (around 35-40!)

• 250g butter, softened
• 200g light brown soft sugar
• 75g caster sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 150g flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon salt
• 260g porridge oats
• 125g chopped walnuts
• 175g chocolate chips

Prep: 15 mins | Cook: 12 mins | Extra time: 18 mins

1.

Preheat the oven to 170 C / Gas mark 3.

2.

In a large bowl, cream together the butter, brown sugar and caster sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, bicarb and salt; stir into the creamed mixture until just blended. Mix in the oats, walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased baking trays.

3.

Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.

Buttercrunch Chocolate

Addictive or what?! I just love this combination of buttery, crunch, dark chocolate and the tartness of the cranberries in this lovely recipe.  Perfect with a nice cup of coffee.

I opted for the mixture of nuts and cranberries, but you could also add mixed fruits too, or whatever you feel will add yumminess.

I just lined a baking sheet with greaseproof paper and it seemed to have done the job just nicely.

Now for how simple this is to make.  A candy thermometer will be handy for this one!

100g of toasted flaked almonds

100g of other mixed nuts (toasted and chopped)

60g dried canberries (optional)

4 tbspns water

225g butter

1 tspn salt

500g granulated sugar

90g brown sugar

1/2 teaspoon baking powder

3 tspns vanilla extract

280g chopped dark chocolate

1.  Spread half the quantity of the nuts (including the flaked almonds) onto a greaseproof lined baking sheet.

2.  In a large pan, add both sugars, butter, salt and water and let it come to a rolling boil until caramel in colour.  Try not to stir the mixture.  This will take around 10-12 minutes or 275F on a thermometer.

3. Once caramelised, quickly add the vanilla extract and baking powder.  Be careful as it does have a tendency to start bubbling. Pour straight onto the baking sheet over the nuts.

4.  Whilst the mixture is still hot, add the chopped chocolate and the remaining nuts and cranberries on top.

5.  Allow to cool completely and chop into pieces as desired!

Almond Yogurt Cake with Strawberry Glaze

I love these lovely light yogurt cakes and to be honest, it  has been a while since I have baked one.  They are so simple to bake with most ingredients to hand and the best thing......very little washing up!! teehehe!  

I glazed this with a strawberry jam and topped it off with some yummy almond flakes.  The possibilities are endless..

Almond Yoghurt Cake with Strawberry Glaze

Ingredients

150g plain flour

55g ground almonds

225g granulated sugar

125ml canola oil

2 tsps baking powder

a pinch of salt

120ml plain yogurt

3 eggs

1/2 tsp vanilla extract

1 tsp almond essence

Glaze

8 tablespoons strawberry jam 

handful of flaked almonds

1.Preheat the oven to 175C.  Butter a loaf pan 8x5" approx.

2. Mix the eggs, yogurt, vanilla and almond essence until thoroughly mixed.  

3. Add all dry ingredients.  Fold in the oil until the mixture resembles a batter. 

4. Pour into the loaf pan.  Tap onto the surface, to ensure it is smooth on top.

5. Bake for 50 minutes until golden brown.  Insert a knife in the centre to check it is cooked through.

6. Cool for 10 minutes and take out of the pan.

For the glaze

Microwave the jam in a microwaveable bowl for around 30-40 seconds until the jam is hot and liquid.  Using a brush, apply the glaze onto the loaf and sprinkle with almonds.