Microwave Choc Chip Cookie

Microwave Choc Chip CookieLast Christmas I was bought possibly the greatest cook book in the history of the world. I won’t lie, it’s also likely the most dangerous cook book in the world for your waistline, but my oh my is it amazing!

Microwave Choc Chip Cookie Mug CakesIt’s this delightful Mug Cakes cook book. I have since tried quite a few recipes from it and have genuinely not been disappointed once. This particular recipe however, is not actually a cake. It’s a cookie. A single serve, deep dish, chocolate chip cookie to be precise. And it’s made in just 1 minute in your microwave. I mean seriously, I can’t possess this recipe and not try it out right? That would be a crime against baking!

So here is what you will need to make 1 deep dish chocolate chip cookie.

  • 1 tbsp (15g) Unsalted Butter
  • 1 tbsp Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 Egg Yolk
  • 1/4 tsp Vanilla Extract
  • 3 tbsp Plain Flour
  • Pinch of Salt
  • 2 tbsp Chocolate Chips
  • A Scoop of Your Favourite Ice Cream, Optional to Serve

Essential Equipment

  • A Small Mug or Large Ramekin*

* I used a 10cm Ø x 4cm deep ramekin

Right, on with the show! No need to preheat an oven or prepare any baking sheets.

Take your ramekin or mug & add in the butter. Pop it in the microwave for 15 secs until melted. (You may need another 5-10 seconds if your butter is really cold. But take it out, swill it around then put it back in or it could explode a little bit…)

Microwave Choc Chip CookieAdd in the caster sugar, brown sugar & egg yolk and stir until smooth with a fork.

Microwave Choc Chip CookieAdd in the vanilla extract, flour & salt and mix until combined and no more flour can be seen.

Microwave Choc Chip CookieNow fold through the chocolate chips, making sure to sprinkle some over the top.

Microwave Choc Chip CookieCook in the microwave for:

600W – 1 min 10 secs

800W – 1 min

1000W – 50 secs

If you have the patience, leave to stand for 10 minutes or so.

Microwave Choc Chip CookieWhen it’s cooled slightly, top with a scoop of your favourite ice cream (I think simple vanilla works great with this) and dive into heaven!

Microwave Choc Chip CookieI can’t believe I went over 6 years of my life not owning a microwave. If I knew I could make stuff like this, I would have bought one years ago! I was genuinely surprised at how good this tasted, especially considering it was made in the microwave in 1 minute. It’s perfect for those times when you really fancy a home baked cookie but really can’t be bothered to go to the effort of making a whole batch.

I sincerely urge you to get that book if you don’t already own it. It’s packed full of crazy delicious cakes & treats that are all made in or around the 1 minute mark. Absolute genius!

*Disclaimer: I will not be held responsible for your weight gain after reading this post!

Until next time lovelies :)

Miss KitchenMason

 

Peanut Butter Rocky Road Fudge!

 

Peanut Butter Rocky Road Fudge

Being a food blogger and a new Mum doesn’t exactly go hand in hand. There are literally not enough hours in the day to achieve everything I want to achieve. On the plus side, I’m discovering loads of great recipes that take next to no time to prepare but still taste great! Allowing me to enjoy being both a Mum and a blogger. This recipe is no exception. It takes about 10 minutes to make & about 2 hours to set. So the fridge actually does most of the hard work for you. That’s the kind of cooking I like to do!

Here is what you will need to make approx 36 pieces.

(Recipe adapted from Shugary Sweets.)

  • 300g Milk Chocolate *
  • 300g Dark Chocolate *
  • 125g Smooth Peanut Butter
  • 125g Mini Marshmallows
  • 180g Peanuts **

Essential Equipment

  • 8 x 8″ Square Tin or Silicone Baking Pan

* Yes this is a lot of chocolate. No it doesn’t have to be expensive! The 30p supermarket own brand 100g bars of chocolate are just as good as the expensive brands for recipes like this.

** If you can’t find unflavoured peanuts, just buy salted & rinse them well in a sieve with cold water. Then toast them in a hot, dry frying pan to get rid of any liquid. Allow to cool before using.

Right, let’s get cracking!

If using a baking tin, lightly grease and line the base & sides with baking paper. If using a silicone pan, there’s no need to do either.

Break the milk & dark chocolate into a large glass bowl. Add in the peanut butter and heat in the microwave in 30 second intervals. Stir well in-between.

Peanut Butter Rocky Road FudgeKeep going until all the chocolate has melted & it’s nice and smooth.

Peanut Butter Rocky Road FudgeIn the base of your chosen tin, pour a third of the marshmallows and spread them out evenly.

Peanut Butter Rocky Road FudgeAdd the remaining marshmallows & all the peanuts into the melted chocolate mixture and give it a good stir.

Peanut Butter Rocky Road FudgePour the whole lot into the tin & spread out with the back of a spoon. Press it in well to make sure any gaps are filled.

Peanut Butter Rocky Road FudgePlace into the fridge to set for at least 2 hours before slicing into a 6 x 6 grid, making 36 pieces.

Store in the fridge in an airtight container.

Peanut Butter Rocky Road Fudge

This is honestly WAY nicer than I was expecting. Even the Mr (who doesn’t even like fudge) said he really liked it too! I don’t know about you but I consider that a success. It’s crunchy, chewy & seriously chocolatey. Can’t really ask for much more from a rocky road fudge can you?!

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

Miss KitchenMason

 

 

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 )

 

 

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