Chocolate OD Pie!!

Helloooooo friends!!

I'm back (for now anyway)

I'll tell you what I've been up to...

• Starting a Bookkeeping course
• Looking after my home/animals/kids/husband
• SLIMMING(ish)
• Shed tears over my eldest starting primary school
• and I've gone back to work!! (boo hiss)

It's been hectic to say the least.

You know you're busy when you can't play with your own blog. Who knew I'd be one of those "on the go" mums, I'm a lazy sod at the best of times! 

But having 3 kids, 2 dogs, 2 chickens, a big house, a "needy" husband, a job, a blog and a course really takes up my time.

This pie is one I made about THREE MONTHS AGO, this is how far behind I am! 

Anyhoo this is how I made this scrumptious dessert...YOU MUST MAKE THIS YOURSELF!!

Recipe

Ingredients ~ serves 16

Base
400g triple choc cookies
150g unsalted butter (melted)

1. Blitz the cookies in a food processor.
2. Add the melted butter and blitz again until it looks like damp sand.
3. Press into a 10 inch, fluted, loose-bottomed tart tin.
4. Refrigerate for at least 1/2 hr (or until cool).

While it's chilling make the filling...

Filling

200g mini marshmallows
2tbsp cocoa powder
125ml milk
300ml double cream

1. Place the mallows, cocoa powder and milk into a saucepan and heat on a low heat until the mallows have completely melted. 
2. Set aside to cool.
3. Thickly whip the cream (be careful not to turn it into butter!!!)
4. Using a hand whisk mix the mallow mixture into the cream.
5. When completely combined take the base out of the fridge and fill with the mallow/cream mix.
6. Stick it in the fridge again or at least 1 - 2 hours.

Cut that bad boy into 16 slices of joy!

You are welcome!!

Until next time...

xx Kat xx

Lindt Chocolate & Strawberry Layer Cake...and a giveaway!!!

Well helloooooo my friends,

I have been lazy.

In the garden.

In the sun. 

No "British" weather complaints coming out of my mouth I can tell you.

Whilst I was enjoying what was left of my maternity leave, I got a very exciting email from the chaps at Lindt asking if I'd like to try some of their new chocolates and host a giveaway for my lovely readers. 

"YES" I say.

Gimme, gimme, gimme

Mmmmmmmm...Lindt (she says with a mouthful)

I had my choice of goodies so I picked the 70% cooking chocolate and the Strawberry Intense. 

When it's hot outside there's nothing better than a light, sweet dessert to finish a meal. 

So I make a stonking great Chocolate and Strawberry Layer Cake! 

YOU ARE WELCOME!!

Here's how you can make you beloved's cry with joy...

Recipe

250g sugar

250g butter

200g self raising flour

50g Cocoa

2 eggs

1 tsp Vanilla

1 tbsp golden syrup

1 tsp baking powder

Dash of strong (cooled) coffee... I used about 15 ml

• Preheat oven to 170/150 fan/GM4 and grease and line 3x 18cm cake tins.
• Cream the butter and sugar.
• Add the vanilla.
• Add eggs one at a time making sure each is fully mixed before adding the next.
• Add the golden syrup.
• Fold in half the dry mixture.
• Fold in the rest of the dry mix.
• Add the coffee.

Divide the mixture equally between the tins and bake for 30 minutes. Leave to cool in the tins then wrap each cake and chill for a least 2 hours.

Icing

250g unsalted butter

460g icing sugar

3 tbsp strawberry jam (no bits)

30ml milk 

• Cream the butter.
• Add the icing sugar a few spoons at a time.
• Add the jam and mix well.
• Mix in the milk until you get an easy, smooth cake covering consistency.

Place one sponge on top of your turntable/plate and frost with a small bit of icing. Place another on top and do the same again. Then do the crumb coat (thin layer of icing all over the cake to catch the crumbs) chill for 1 hour. When the icing on the cake has hardened off you can frost the cake as normal.

Chocolate drizzle

100g Lindt 70% cooking chocolate

100ml double cream.

• Place cream and choc on a double boiler until melted and smooth.
• Leave to cool for a bit then pour over your chilled cake...letting it drip down the sides. 

ET VOILA

If you'd like to win a bar of cooking chocolate and two packs of Strawberry Intense then all you need to do is leave a comment to say what you'd do with them. One comment will be randomly selected next Saturday and the winner will get these...

This is my first giveaway and I'm really excited about it! I can't wait to see all the wonderful things you'll do with this amazing chocolate!

Until next week...

xx Kat xx

Sweet Shop Cake!

Yes...I've caught the Cadbury Fingers bug.

Oh Yes...

We were given one of those finger selection boxes (basically a big box with all 3 types of biscuit) for Christmas, and I ate it... ALL OF IT...in 2 days!!!

Will power...no!

Greedy cow...hell yeah!!

This cake is soo easy...

Make 2 vanilla sponge and buttercream (double the quantities of that post) bake in 18cm loose bottomed round tins.

When cooled sandwich the sponges together using strawberry or raspberry jam.

Cover all over with the butter cream ~ no need to be neat here are you won't see it ~ and place the fingers around the edge.

Completely cover the top of the cake with all the sweets you love. The possibilities are endless.

Et voila.

The end result is a, very easy to get, neatly finished cake.

ENJOY.

Until next time.

xx Kat xx

My Favourite Bakes So Far....

As most of you know I had another bambini 3 months ago so now I have 3 children and no time! Life is hectic...and I'm slightly disorganised/lazy.

I know you've been neglected over the last few months so I've decided to make it up to you by giving you a peek at my 10 bestest bakes since I started my blog. YOU'RE WELCOME :-) 

Click on the pictures to go to get the recipes........

I made these for my beloved hubby for Val Day, he loves tasting my bakes...good job as there are lots of them. 

Another Hubby special...yes his name is Brad.

These are sooo cute, I made these tiny flowers while watching TV one night. It takes a long time but is really relaxing.

A Christmas special for my team at work, they tasted just like a Terry's Chocolate Orange!

These cakes were commissioned by a friend for her grandson's birthday, it was only my second time modelling fondant...can you tell?!

My first cake ball/truffle attempt. I surprised myself with how great these were!

Another cake for my work colleagues and another big hit!!

My dad gave me this cupcake mould for Xmas and so I made some tea cupcakes...made sense to me.

Cute cute cute!! I could eat these all day every day.

For my friends niece and my first go at using a finger surround. Very effective!

I hope you've enjoyed my round-up.

Until next time...

xx Kat xx

Killer Chocolate Cookies

Firstly let me apologise for the poor picture quality, my husband dropped my camera and now it won't turn on, so I had to take it on my webcam!! It's my birthday in 3 weeks, I'd better be getting something black and clicky! (take note hubby!!)

I've always wanted to be able to make those scrummy melt-in-the-mouth chocolate cookies they bake in the supermarkets. Now, thanks to a domestic goddess, I can!! WOO HOO!!

Recipe adapted from Nigella Lawson's "Totally Chocolate Chocolate Chip Cookies" click here for Nigella's recipe and instructions.

Ingredients

125g dark chocolate

150g plain flour
30g cocoa powder (sieved)
1 tsp bicarbonate of soda
½ tsp salt
125g soft butter
45g Dark Brown soft sugar
80g white sugar
1 tsp vanilla extract
1 medium egg (cold from the fridge)
100g dark chocolate chips 
100g milk chocolate chips
100g white chocolate chips

1. Preheat the oven to 170°C/gas mark 3. 
2. Melt the dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
3. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
4. Cream the butter and sugars in another bowl.  
5. Add the melted chocolate and mix together.
6. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. 
7. Finally stir in the chocolate morsels or chips.
8. Scoop out 12 equal-sized mounds ~ I used an ice-cream scoop as advised by Ms Lawson.
9. Place on a lined baking sheet about 6cm apart. DO NOT FLATTEN THEM.
10. Cook for 20-25 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
11. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

These cookies are exactly what I've been aspiring to for years and now I have the know-how. I'm soo excited!!! So are the family.

I hope you enjoy these as much as we have. 

xx Kat xx

Happy 2nd Birthday Ella

My husband has been friends with Sam since they were 4, now we've moved we live just 2mins down the lane from her and her fiance. Due to their close bond I have also grown very close to Sam and love living so close.

Today was the birthday party of Sam's niece, Ella, she's now 2! It was a fabulous day in the countryside playing in the garden and eating cake made by yours truly. 

It was a mixed bag of a day......so much fun and the kids had a great time and I got to know Sam's family a lot better.....and I like them all BTW :-)

However there were a couple of moments of sadness, you see, last year Sam's brother, Jorden (who is Ella's dad) and Ella's mum went to Sam's to celebrate Ella's 1st birthday. This year though Jorden was not there. He passed away suddenly in November last year leaving behind his partner, their two daughters and the rest of his family, including Sam. He was just 27 years old.

Thankfully the day was a success and everyone had a great time, the cakes went down brilliantly and Sam is excited to do more baking with me, the girl seriously needs the tuition!! Ha!

Anyhoo I hope you get inspired by the pics.

Enjoy your weekend

xx Kat xx

Chocolate Topped Banana Flapjacks

Yes......another banana recipe!! I DID WARN YOU!! ;-)

I thought I'd do flapjacks today, with a bit of choc for good measure.

I've never been able to get the texture of my flapjacks right, these are no exception. I want to get soft flapjacks that hold their shape. These ones are lovely and soft, but still fall apart! Grrrr 

Maybe I just need to make them thicker?!?! (yes that is a question!) lol

I WROTE THE ABOVE YESTERDAY......IT SEEMS THAT A NIGHT IN THE FRIDGE REALLY HELPS THEM SET UP AND STAY SOFT BUT FIRM!! JOB DONE :-)

Recipe

250g butter

3 tbsp golden syrup

80g sugar

400g oats

2 mashed bananas

Topping

300g Dr. Oetker Scotbloc Chocolate Flavour Cake Covering Milk I only topped one pan, use 600g if you want all your flapjack covered.

1. Preheat over to 180. 
2. Grease and line 2 x 18" square pans (if you want chunkier flapjacks just use one pan)
3. Melt butter, golden syrup and sugar, in a pan, on a low heat until everything has melted and the sugar has dissolved. (scrape the spoon on the bottom of the pan to make sure there's no sugar granules).
4. Take off the heat, add the oats and mix thoroughly.
5. Add the banana's and stir until evenly mixed.
6. Pour the mixture into the pans, flatten down with the back of your spoon and bake for 20-25 mins. Until the edges turn golden. 
7. Leave in pan to cool.
8. Melt Scotbloc in microwave in 30 sec bursts, stirring each time until smooth.
9. When the flapjack has cooled pour the Scotbloc over and leave to set.
10. Once the chocolate is set cut into desired sized pieces.

I got 16 pieces per pan. 

They are very yummy, especially with the chocolate. 

ENJOY

xx Kat xx

p.s The boys loved their Banana Milkshake's yesterday morning!!

Tiffin ~ My Way

I've been trawling my fave blogs for some challenges, I love it when my treats appear on other peoples sites......makes me feel all warm and fuzzy inside :-)

One of my favourites is the Alphabakes Challenge hosted each moth by The More Than Occasional Baker & Caroline Makes. This months host is the lovely Ros of The More Than Occasional Baker. The aim of the game is to make something with a name or main ingredient beginning with the letter for the month, the letter is chosen at random. This month the letter T.

I did a tea cupcake last month and couldn't really think of any other ingredients beginning with "T"!!

I blame baby brain for that one!!

Eventually I decided on Tiffin.

Who doesn't like Tiffin.......right?

I've never made Tiffin before, my mum used to make Hollywood cake which is basically the same thing but without bourbons and with cherries and a chocolate layer on top. I liked it but not the cherries or the extra choc on top. So I changed it up a bit....hope you don't mind!!

My Recipe
250g unsalted butter
250g digestive biscuits
100g bourbon biscuits
200g plain chocolate
50g milk chocolate
100g sultanas
2 1/2 tbsp golden syrup

1. In a bowl Crush all the biscuits until you have a sandy texture, you must still have some chunks no bigger than your thumb nail. (I used my rolling pin)
2. In a separate, microwaveable, bowl melt the butter, chocolate and syrup together in 30 second bursts. Mix after each time until you get a lovely smooth chocolate sauce. 
3. Add the sultanas to the biscuits and mix well until evenly distributed.
4. Add the chocolate to the dry mix and stir until everything is covered.
5. Pour/scrape into your LINED tin (I used a square 18 inch tin).
6. Pop in the fridge for a minimum of 2 hours to firm up.

You should have seen the chaos as my boys climbed all over each other to get to the bowl and spatula!! I tried some and it's actually ridiculously yummy straight from the bowl!! NOM NOM NOM
When the Tiffin is set use a super sharp knife to cut it into squares (as big or as small as you'd like).

I'm also entering this treat into the Zero Baking Required challenge hosted by Maison Cupcake in which all us bloggers have to make something yummy that cannot see the inside of an oven. This is a great challenge for me as I am moving soon and want to use Mr Oven as little as possible. Needs a darn good clean TBH!!

This is a recipe you just HAVE to try, I guarantee you'll like it as much as I do!!! My hubby and kids barely got a look in!! :-)

ENJOY

xx Kat xx

3 Tier Chocolate & Caramel Cupcakes

Sorry that I haven't posted for a long time guys. I've been ill over the last few weeks (more on that later).

I know I know, lots of my cakes recently have centred around chocolate.

I work with what I have....ok? Good :-) 

Happy Birthday Preston xxxx

*

I have been looking forward to this post for a while.

The 9th was my baby's 1st birthday, Preston is a beautiful happy baby and when I look at him I could burst.

To my baby boy.......

I love the way you to call me each morning with your sleepy chatter

I love your cute little giggle 

I love your bright blue eyes and dark brown hair (couldn't possibly say where you get your stunning looks)

I love the way you cling to me

and cry when I leave

and cry with arms raised (for cuddles) when I return

I love bath-time, that you always turn into a splash war with your big brother

and warm towel cuddles afterwards

I watch with pride when you and Harvey play so nicely together

You are my darling baby snuffle-pants

And guess what.............

I LOVE YOU

Happy Birthday Preston

xx Mummy & Daddy xx

* To make this cake use my chocolate cake recipe and bake in a 20cm round tin on 170 for 30-35mins. Frost all over (when cooled), cut mini swiss rolls in half and stick around the edge then pile a load of candy coated choc on top.

Et Voila......you are done :-)

Chocolate Cinnamon Mini Cupcakes

YES THAT'S AN EGG CUP!! :-)

As you know January was the month of bite-sized treats.

I'm going to say these count as a January special (I made them yesterday) 

Yesterday Harvey was at pre-school so I got a-baking ~ whoop whoop

Love-ly Strawberry Cake Truffles

This is my entry for January's We Should Cocoa Challenge it's a bit late in the day but if you want to squeeze your entry in check out Chele's post on her blog Chocolate Teapot - This month is healthy treats (whatever that means to you)

For me it's little cake truffles = smaller portions = healthy!! Right? I think so ;-) 

As Valentines day (*coughs* my birthday) is next month I thought I'd love things up a bit. 

So.... what's the flavour? 

Strawberries and chocolate... oh yes, that old chestnut!

This is what I did.

I used a hand mixer, no need to pull out the big boy! 

• Make your sponge mix, packet or home-made (tutorial coming soon for best ever sponge recipe). 
• Bake as required and leave to cool completely.
• Mix 50g unsalted butter until light and creamy.
• Add 200g icing sugar 50g at a time.
• Add 5 tbsp strawberry jam and mix until fully combined.
• Break your cooled sponge into crumbs.
• Mix in a little of the icing a spoon at a time until you get a dough consistency.
• Roll into balls, poke a toothpick in each ball, place on a cookie sheet with parchment paper on and refrigerate for 2hrs to harden.
• Melt 150g dark and 150g milk chocolate (cake covering is best) 
• Dip Balls into chocolate DO NOT STIR.
• The chocolate will harden on the balls quickly. Once hard, take out the toothpick, blob a little melted choc over the hole a pop a little heart on top.

YOU ARE WELCOME!! 

I have to say these were my first attempt at strawberry anything and I don't think the sponge pick up the taste very well. Perhaps I'll use strawberry sponge as well as the strawberry frosting next time. 

Best eaten straight from the fridge.

And super healthy too, as it's only one bite per truffle (willpower required) ha!

Hope you had a great Monday

xx Kat xx

I'm entering this beautiful dessert to February 2013 Calendar Cakes as hosted by Dolly Bakes and Laura Loves Cakes it's all about love. Head on over to this months host Dolly Bakes and check it out.

Chocolate Orange Cupcakes & this months "We Should Cocoa" entry

HAPPY DECEMBERRRRRRRRRRRRRRR!!!

I am so friggin' excited!! December my favourite month, winter is my favourite time of year. 

All the towns and cities have their Xmas lights up, it's cold (perfect for snuggling), I can go shopping without getting told off by the fella and the food is crazy good!!! :-) 

Chocolate Cake Truffles

I am soooo excited for Harvey's 3rd birthday on Saturday so yesterday I decided to make these sweet little truffles for my son to take to nursery today.

Apparently they were very popular and even the Nursery Leader, Helen (Hi Helen *waves*), wants the recipe.

Chocolate Cupcakes for Grandad's 70th

Last week was my first back to work *crys* it was also the week of major birthdays (manic doesn't quite cover it). Aunty P was 90 and my Grandad was 70 ~ It baffles my mind to think that Aunty P was 20 when my Grandad was born!! 

This is how my week went......

My entry for this months WE SHOULD COCOA Challenge

Say hello to my entry for this months WE SHOULD COCOA challenge.

This month challenge is to come up with a recipe that includes both Chocolate and Chilli. It's not a cupcake challenge. The founders of the challenge are Choclette of Chocolate Log Blog and Chele of Chocolate Teapot as you can guess they are chocolate blogs. If you want to have a go to make absolutely ANYTHING that includes chocolate and chilli and enter it yourself, please visit Choclette for all the details and rules.

Impromptu Chococino Cupcakes

Picture this......

Me, in my lounge, lazily sipping at my coffee while Harvey plays and makes Preston laugh his cute baby chuckle. Hmmmm.... I could sit like that for hours.

The time ~ 1:15pm.

Peanut-Butter Chocolate Cupcakes & Mr Froggy

This morning we had a visitor..........

Look how small he is next to Harvey!!!!

Coco Caramel Cupcakes

My cupcakes have become famous amoung my work colleagues, so when it was time for my first "keeping in touch" day (days I can go into work while I'm on maternity leave) I decided that I would try a new flavour and bribe the lot of them to be nice to me :-)

Vanilla Day with my 2 year old

Harvey and I were at a loose end last Saturday (daddy was working) so we decided to mess up the kitchen, as you do.