Chocolate Oreo Tart

Oreo Chocolate TartIt’s Easter Sunday and I’ve got chocolate on the brain. (Surprise surprise!) In keeping with my recent ‘it has to be quick & easy’ theme, I found this gem of a recipe over at LRF. I already had most of the ingredients in the cupboard and thought it just looked so sexy, I had to try it!

Here is what you will need to serve 8-10.

For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Chocolate Oreo TartTip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

Chocolate Oreo TartFinely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Chocolate Oreo TartPour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Chocolate Oreo TartGive the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Chocolate Oreo TartPour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Chocolate Oreo TartCut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

Chocolate Oreo TartIf it’s actually possible – there are almost too many perks to this recipe! It’s a seriously easy, no bake pudding that takes only 10 minutes to prepare. With it’s super rich and chocolatey filling, it’s not short of indulgence either! And naturally, it’s made even more awesome by containing Oreos.

I would love to try this out with white chocolate instead of dark for a ‘cookies and cream’ style dessert. I imagine it would also be just as good with milk chocolate, if quite a bit sweeter and less rich.

Anyway, I hope your bellies are full to the brim with chocolate and I will catch you all next time!

Enjoy the rest of your long, Bank Holiday weekend.

Miss KitchenMason

Lemon Drizzle Easter Cake!

Lemon Drizzle Easter CakeThere are lots of things that people don’t tell you about becoming a parent. Particularly some of the dilemmas a foodie parent might face…

For example, when I was making this cake – my 6 week old daughter Tilly decided that she wanted feeding 10 minutes before it was due to come out the oven. PANIC STATIONS! I somehow, miraculously, managed to solve both problems but it was an interestingly tense situation I can tell you!

I am slowly learning that timing is everything in these early weeks. Especially if you are trying to bake or cook as well. I’ve also learnt that one handed multi tasking is something you have to adapt to…

Lemon Drizzle Easter Cake TillyLets be honest though – there was nothing that was going to get between me and that pudding!

And these tiny people are much more intelligent than they let on. I mean, Tilly already knows how to take a selfie!

Lemon Drizzle Easter Cake TillyBaby antics aside, I wanted to keep it nice and simple again with this weeks recipe. Truth be told, I don’t have time for anything other than simple at the moment! So here’s what you need to make a gorgeous lemon drizzle cake with an easy Easter decoration.

(Recipe adapted from BBC Good Food.)

For the Cake

  • 225g Unsalted Butter, Room Temp
  • 225g Golden Caster Sugar
  • 4 Eggs, Room Temp
  • Zest of 1 Lemon
  • 225g Self Raising Flour

For the Syrup

  • 85g Golden Caster Sugar
  • Juice of 2 Lemons

For the Icing & Decoration

  • 225g Icing Sugar
  • Juice of 1 Lemon
  • 180g Cadbury’s Mini Eggs

Essential Equipment

  • 20cm (8″) Round Loose Bottomed Cake Tin

Lightly grease the base & sides of the cake tin and line the base with baking paper.

Preheat your oven to 180°C/Fan 160°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.

Lemon Drizzle Easter CakeCrack the eggs into a jug and beat. Then, a quarter at a time, add them to the butter mixing well inbetween each addition.

If the mixture starts to curdle, just add a tablespoon of flour into the batter and mix it through.

Add in the lemon zest & sift in the flour. Mix again until the batter is nice and smooth but try not to over mix.

Lemon Drizzle Easter CakePour the batter into the prepared cake tin. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Lemon Drizzle Easter CakeWhilst the cake is in the oven, let’s make the syrup.

Simply weigh the sugar into a jug & squeeze over the lemon juice. Give it a good stir until the sugar has dissolved, then leave to one side until the cake has come out of the oven.

Lemon Drizzle Easter CakeWhilst still warm in the tin, use a skewer to poke holes over the whole cake. Then evenly pour over the syrup and allow to cool completely before decorating.

To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Stir well with a spoon until smooth. It should be a little thick but still runny.

Now for assembly!

Remove the cake from the tin & peel off the baking paper from the bottom. Place on a wire rack set over some newspaper or a baking sheet.

If your cake has domed in the middle, you may like to level it off with a sharp knife first. Otherwise, simply pour the icing over the cake and encourage it to drizzle down the sides with a spoon.

Lemon Drizzle Easter CakeTop with the Mini Eggs & marvel at your creation! (Even though it was really quite easy to make, but sshhhh, if you don’t tell I won’t!)

It will keep in an airtight container for 3-4 days. Lemon Drizzle Easter CakeI absolutely love lemon drizzle cake! Not only is it a baking classic, it’s incredibly simple to make and really easy to turn into an Easter dessert. It’s also something that the kids can get involved with. And no, I don’t mean by screaming when it’s almost ready like Tilly, I mean by actually getting stuck in and baking!

What a fabulous dessert to have at the centre of your dinner table this upcoming Easter weekend.

And on that note, I will catch you all next time!

Miss KitchenMason (And Tilly! x )

 

 

Microwave Caramel Chocolate Brownie & Judge Giveaway!

Microwave Caramel Chocolate BrownieThe lovely people over at Judge have sent me some of their gorgeous double walled glasses to test out this week. There’s plenty of great features, but the best? They’re the perfect size for microwave mug cakes! Or in this case, a rich and gooey caramel choc chip brownie. I warn you though, approach this recipe with caution – it’s very dangerous for your waistline!

Here is what you will need to make 1 serving.

  • 2 tbsp (30g) Unsalted Butter
  • 2 tbsp Golden Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 tbsp Cocoa Powder
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 4 tbsp Self Raising Flour
  • Pinch of Salt
  • 2 tbsp Milk Chocolate Chips
  • 2 tbsp Caramel (or Dulce De Leche)

Essential Equipment

  • 250ml Microwavable Mug or Glass

Place the butter in a small bowl & microwave for 20 seconds or so until melted.

Microwave Caramel Chocolate BrownieAdd in the caster sugar, brown sugar & cocoa powder. Mix with a fork until smooth & thoroughly combined.

Microwave Caramel Chocolate BrownieAdd in the egg yolk & vanilla extract and beat together.

Microwave Caramel Chocolate BrownieThen add in the flour & salt and again, beat until smooth & thoroughly combined.

Again, beat until smooth & thoroughly combined.Mix through half the chocolate chips (1 tbsp) then spoon half the mixture into your chosen mug or glass.

Top with half the caramel. (1 tbsp.)

Again, beat until smooth & thoroughly combined.Then add the remaining half of the brownie batter and top with the last 1 tbsp of caramel.

Again, beat until smooth & thoroughly combined.Place onto a plate and cook in the microwave using the following guidelines:

600W – 50 seconds

800W – 30 seconds

1000W – 25 seconds

Then top with the remaining 1 tbsp of chocolate chips & place back into the microwave for another 30 seconds.

You may need to do this in 10-15 second intervals to prevent it from spilling over the edges.

Again, beat until smooth & thoroughly combined.If you can handle it – leave to cool for 15-20 minutes. This allows it to become really nice and gooey in the middle but chewy round the edges. Worth the wait, trust me.

If you like, top with more caramel & dust with a little cocoa powder to finish. Or you can just devour it straight away!

Microwave Caramel Chocolate BrownieI have to admit, I’m very impressed with these Judge glasses. The double walled concept has quite a few benefits. For example, with hot contents, the heat stays trapped within the glass but the outside wall just stays warm to the touch. Great for handling & making it ideal for hot drinks or hot desserts like this microwave cake. Alternatively, with cold contents, you don’t get that annoying condensation dripping all over the place. Fantastic for those hot Summer days when you want an ice cold drink! They’re also microwave & dishwasher friendly which is ideal for the modern day family.

So how would you like to get your hands on some of these wonderful glasses for yourself?

Judge Glassware CompetitionThose fabulous folks over at Judge have given me a set of 4 Double Walled Glass Tumblers, plus some other great goodies, to give to one of you lucky lot!

This spectacular prize worth over £55 consists of:

  • 4 x Double Walled Glass Tumblers
  • a 26cm Ceramic Mixing Bowl, which also doubles up as a gorgeous serving bowl. A perfect size & quality for when you want to make double batches or serve large quantities of delicious snacks at parties.
  • a Fine Mesh Shaker. A convenient little kitchen must have, ideal for sprinkling cocoa powder or icing sugar onto any dessert you like.
  • a Silicone Scraper with stainless steel handle & a handy hanging loop.

All you have to do to be in with a chance is one of the following:

 

1. Like the KitchenMason Facebook Page & Judge Cookware Facebook Page – share the competition photo on the KitchenMason timeline

2. Follow @KitchenMason & @JudgeCookware on Twitter and retweet the competition tweet on KitchenMason’s Twitter feed with the hashtag #WinJudgeGlass

Not on social media? No problem!

3. Subscribe to my blog via e-mail or WordPress (on the right hand side of the page) and leave a comment on this post to say you’ve done so.

 

Competition is open to UK residents only and closes on Easter Monday 6th April at 7pm.

The winner will be announced on both Facebook & Twitter shortly after.

I hope you enjoyed the post my lovelies, and good luck!

Miss KitchenMason

Victoria Sandwich Cake

Victoria Sandwich CakeIt’s Mother’s Day this Sunday & I’m quite excited as it’s the first one I actually qualify for! Although I’m of the firm opinion that we should appreciate our Mums all year round, I also think it’s nice that we set aside a day to really spoil them rotten. And what’s the best way to do that? With cake of course!

This brilliant ‘back to basics’ recipe for a classic Victoria Sandwich Cake is so simple, it’s perfect for Dads & kids to team up and really put a smile on Mum’s face this weekend.

So, here is what you will need to make an 8″ cake.

(Recipe adapted from BBC Good Food.)

For the Sponge

  • 200g Golden Caster Sugar
  • 200g Unsalted Butter, Room Temp
  • 4 Eggs, Room Temp
  • 200g Self Raising Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract (Optional)
  • 1/4 tsp Salt

For the Filling

  • 100g Unsalted Butter, Room Temp
  • 140g Icing Sugar
  • 1/2 tsp Vanilla Extract (Optional)
  • Approx 300g Strawberry Jam
  • Icing Sugar for Dusting

Essential Equipment

  • 2 x 8″ (20cm) Round Loose Bottomed Cake Tins

A little note about the Room Temp instruction. Cake batters work much better when all ingredients are the same temperature. They blend together easier & you’re far less likely to end up with a curdled batter which can create large holes in your finished cake. Plus, it makes it far easier to work with. Simply take your ingredients out the fridge at least an hour or so before you want to use them.

Now, lightly grease the base & sides of your cake tins & line the bases with baking paper.

Preheat your oven to 190°C/Fan 170°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk – add in all the sponge ingredients & mix together until smooth & lump free.

Victoria Sandwich CakeDivide the batter evenly between the two tins & smooth with a spatula. To prevent the cake from doming so much in the middle – put a ‘dip’ in the centre of the batter.

Victoria Sandwich CakePlace in the centre of the preheated oven (preferably on the same shelf) for about 15-20 minutes or until a skewer inserted into the centre comes out clean.

Victoria Sandwich CakeLeave to cool in the tins for 10 minutes. Then slide a pallet knife around the sides of each cake to loosen, remove from the tin, peel off the baking paper from the base & leave to cool completely on a wire rack before decorating.

To make the buttercream filling, place the butter, icing sugar & vanilla extract (if using) into either an electric stand mixer or a large bowl with an electric hand whisk. Mix slowly to start with (or you may find yourself head first in a mushroom cloud of icing sugar!)

Increase the speed and beat until light and fluffy. (At least 3-4 minutes.) Scrape down the sides of the bowl periodically and if you need to loosen the mixture a little – add a splash of milk and continue to mix.

Victoria Sandwich CakeOnce the sponge layers have completely cooled, place one layer onto a cake stand. If you need to, level the top by slicing any domed cake off with a large, sharp knife.

Then smear the buttercream evenly all over the top, right to the edges.

Victoria Sandwich CakeTop with the jam and spread out evenly. Not quite right to the edges, but close. Remember this will squash outwards slightly when you put the top layer on.

Victoria Sandwich CakeWhen you’re happy with that, top with the remaining sponge layer. I like to level any dome and use the bottom side to give a nice flat edge. But it’s entirely up to you.

Place a heaped teaspoon or two of icing sugar into a sieve, then generously sprinkle all over the top of the cake.

Store in an airtight container and eat within 2 days.

Victoria Sandwich CakeI told you it was easy! I love the all in one sponge method. It’s so simple & quick that anyone can do it! Yes, even those of you who claim you can’t bake – you can do it too!

So here’s to all you wonderful Mums out there that put up with our dirty washing, our bad tempers and untidy bedrooms, yet still (somehow!) love us unconditionally. You are all incredible and I hope you are showered with appreciation and love this Sunday, because you deserve it.

Until next time my lovelies!

Miss KitchenMason

Oreo Fudge

White Chocolate Oreo FudgeBlogging, as you can imagine, is very difficult when teamed up with becoming a Mum for the first time. I usually love spending hours in the kitchen making anything and everything that takes my fancy but I just don’t have the time or energy anymore. When I came across this recipe (adapted from Dessert Now Dinner Later) I actually thought it was too good to be true. So much so, I read through the recipe at least 5 times before considering to attempt it! I mean, it takes like 10 minutes (plus chilling time) to make, it only has 3 ingredients & the white chocolate/Oreo combination? One of my all time faves! Seriously, it’s not sorcery, witchcraft or magic – it can be done. (P.S. This would also make a great gift for your Mum on Mother’s Day!)

Here is what you will need to make approx 64 bitesize pieces.

  • 210g Oreos (approx 20)
  • 400g Tin of Condensed Milk
  • 360g White Chocolate

Equipment

  • 8 x 8″ Square Silicone Tin OR 8 x 8″ Square Metal Tin

If you are using a silicone tin, lining is optional. If you are using a metal tin – line the base & sides so you can pull the slab of fudge out when it’s set.

Chop the Oreos into reasonably chunky pieces, or if you are short on time or patience (like me!) blitz them in a processor until chunky crumbs form. Just be careful not to go too small.

Pour the condensed milk into a large saucepan and break in the white chocolate. Gently melt together, stirring constantly, over a low heat until smooth.

White Chocolate Oreo Fudge

White Chocolate Oreo FudgeTake off the heat and add in two thirds of the chopped Oreos. Stir until evenly distributed then quickly pour into the prepared tin.

White Chocolate Oreo FudgeSpread out using a spatula or the back of a spoon, then sprinkle over the remaining Oreos and press into the top.

White Chocolate Oreo FudgeAllow to cool for 15-20 minutes at room temperature, then place in the fridge to chill for about 4 hours or overnight if you have the time.

Once the fudge has completely set, remove from the tin & cut into an 8 by 8 grid to make 64 pieces. (Or however many pieces at whatever size you like.)

This will store in the fridge in an airtight container for up to 1 week.

White Chocolate Oreo FudgeI’m not sure it’s such a good thing that I keep finding all these insanely quick & easy treat recipes lately, but my sweet tooth is definitely very happy about it! I absolutely adore this recipe. It’s ridiculously easy to make & if you haven’t tried white chocolate and Oreos together – where have you been all your life?! You need to get on this NOW!

This is definitely a recipe I will be making again. I might even try it with milk or dark chocolate next time… Mmmmmm!

I hope you enjoyed the post my lovelies, I’m off to eat more of this fudge!

Until next time.

Miss KitchenMason

Quick Onion Pasta

Caramelised Onion PastaBeing a new Mum I am in desperate need of quick, easy & filling meal ideas. As you can imagine, I have very little time on my hands anymore – juggling my new responsibilities as a parent!

This gorgeous pasta dish only takes about 30 minutes to make & is incredibly tasty. Just what I’ve been looking for! (Recipe adapted from The Silver Spoon: Pasta cookbook.)

Here is what you will need to feed 2 hungry parents. (Easily doubled)

  • 40g Butter
  • 2 Large Onions
  • 1/2 tsp Dried Thyme
  • 200g Fusilli Pasta *
  • 15 – 20g Freshly grated Parmesan
  • Salt & Pepper

* or any dried shaped pasta of your choice

First job – peel & slice the onions as thinly as you can.

In a large, non stick frying pan – melt the butter over a low heat.

Add the onion into the pan and cook over a gentle heat for about 20 minutes until the onions have gone soft & golden brown. Don’t be tempted to turn up the heat as this could make them crispy.

Quick Onion Pasta

Quick Onion PastaMeanwhile, cook the pasta according to the packet instructions. When it is cooked, before draining, Reserve a little of the water for later. (About 100-200ml)

Add the thyme to the onions and season well with salt and pepper. Give it a stir.

Quick Onion PastaTip the cooked pasta into the frying pan with the onions & add the reserved water. Stir it all up and warm through for a minute. Season with more salt & pepper if you think it needs it.

Quick Onion PastaDivide between two bowls, top with a generous sprinkling of the grated parmesan cheese and devour!

Quick Onion PastaI don’t know about you but I am a huge onion fan. To me, any food that stinks is all good in my books! This really is delicious though and perfect for those of us with busy lives. Only taking about 30 minutes from start to finish to make, no excessive pot washing to do afterwards & those hearty carbohydrates keeping you fuller for longer – it answers all my prayers! A meal I am more than happy to add to my repertoire & one I think you should too :)

I hope you enjoyed the post my lovelies – until next time.

Miss KitchenMason

Microwave Caramels!

Microwave Caramels!This recipe, as it did me, will surprise you. I genuinely had no idea you could make soft caramels like these at home! But get this, not only can you make them at home – they’re really easy, no bake & made in just 7 minutes in the microwave. I know right?! This is a dangerous recipe! (Thanks to Averie Cooks for sharing the original recipe – I officially love you!)

I will keep you waiting no more – here is what you will need to make about 36 caramels.

For the Caramel

  • 110g Unsalted Butter
  • 110g Granulated Sugar
  • 100g Light Brown Sugar
  • 165g Golden Syrup
  • 150g Condensed Milk
  • 1 1/2 tsp Vanilla Extract

For the Chocolate Coating & Decoration

  • 100g Dark Chocolate
  • 200g Milk Chocolate
  • Any Decoration of Your Choice (see suggestions later in the post)

Essential Equipment

  • 8 x 8″ (20 x 20cm) Square Tin
  • Microwave

Please note: the cooking instructions are based on an 800 watt microwave & the chilling time is at least 4 hours

Firstly, generously grease & line the base & sides of the tin with baking paper.

In a large microwavable bowl, melt the butter. (It will take approx 90 seconds.)

Microwave Caramels!Add in both sugars, the golden syrup & condensed milk. Give it a really good stir.

Microwave Caramels!Place into the microwave and cook on full power for 3 mins 30 secs.

When done, take a piece of damp kitchen roll and wipe away any crystals that have formed around the bowl. (This is important as these crystals can ruin the whole batch of caramel!)

Microwave Caramels!Put back into the microwave and heat on full power for a further 3 mins 30 secs. I recommend you watch whilst this is cooking as it will bubble quite violently & you don’t want your microwave getting covered in this stuff!

When cooked, add in the vanilla and give it a good stir. (Careful as it is very hot & might spit)

Microwave Caramels!Pour the caramel into the prepared tin and leave at room temperature for about 30 minutes to cool a little before putting in the fridge. Chill for at least 4 hours or overnight.

Microwave Caramels!When the caramel has set (it will still be quite soft) carefully remove from the tin & place on a chopping board/mat covered in baking paper.

Microwave Caramels!Now you need to slice it. I would advise actually coating your knife with a little sunflower oil (or similar) as this stuff is SO sticky it will be very difficult if you don’t.

Obviously – please be careful when doing this as slippy fingers & sharp knives tend not to mix very well! 

I cut mine into a 6 x 6 grid to make 36 caramels but you can cut whatever size you like.

Microwave Caramels!You could actually leave them like this if you wanted to or you could coat them in chocolate like I did.

Simply break all the chocolate into a large microwavable bowl & heat gently in short, 20 second bursts (stirring in-between) in the microwave until melted and smooth.

Have a lined baking tray ready to put your covered caramels on to set.

Microwave Caramels!There are lots of methods of coating things in chocolate. You could rest each caramel on a fork and dip in then shake off any excess. Me? I used cocktail sticks to dunk the caramel into the chocolate and then shake off any excess.

When coated, place each caramel on the prepared baking tray & top with a decoration of your choosing. (Be quick before the chocolate sets!) You could use sugar strands, hundreds & thousands, a few flakes of sea salt or whatever takes your fancy!

The most important things to note are that the caramels will melt if kept in the warm chocolate for too long & if the chocolate starts to firm up – just pop it in the microwave for another 20 seconds to loosen it up again.

Other than that – go nuts!

Once you’ve coated them all, place them on the baking tray in the fridge to set/firm up for a couple of hours.

They will store in an airtight container in the fridge for a few months. (Not that they will ever last that long!)

Microwave Caramels!See – I told you this was a dangerous recipe! Hand on heart, every person that has tried these has proclaimed, “oh my god, they’re amazing!” They also can’t believe that they were made with next to no effort AND in the microwave. To be honest, I still can’t either – they’re fantastic!

You have to give these at try.

I would also like to take the opportunity to apologise for the lack in presence on both my blog & social media. If you weren’t already aware, I am now the proud mother to a beautiful daughter & life has all of a sudden become very hectic! I am trying to do my best to juggle everything & will post what I can when I can. After all – I’ve still got to eat!

Well, I hope you enjoyed the post my lovelies – until next time.

Miss Kitchenmason