Chocolate Whirls

Ingredients:

180 g margarine

50 g caster sugar

180 g plain flour

few drops vanilla essence

2tbsp cocoa powder

1. Preheat oven to 160 degrees.

2. Mix together butter & sugar until smooth

3. Add flour and vanilla essence & mix until smooth

4. Add cocoa powder (if you require chocolate flavoured whirls)

5. Put in the oven for about 15 minutes, then leave to cool.

For the filling I used half chocolate buttercream and half chocolate spread. If you're making plain whirls you can use half jam and half vanilla buttercream.

Sugar Cookies

Ingredients:

200g butter , at room temperature

150g caster sugar

2 tsp vanilla extract

1 egg

300g plain flour , sifted

1. Cream the butter and sugar in the bowl of an electric mixer, or use a large bowl with a hand-held electric beater. Beat in the vanilla and egg, then add the flour. Beat until smooth, remove from the bowl, halve and shape into discs. Wrap with clingfilm and chill for about 40 minutes until firm. Heat oven to 180/fan 160C/gas 4.

2. Dust the work top with flour and roll out one portion of dough to 3mm thick. Cut stars or other shapes with cutters.

3. Line 2 baking sheets with non-stick baking paper (or butter & a sprinkle of flour) and lift the cookies onto it using a palette knife. Bake for 10-12 minutes until just turning golden at the edges. Cool on a baking rack. When cool, brush lightly with egg white then sprinkle with silver balls or sugar crystals - or decorate as desired.

Chocolate Cupcakes Topped With Fudge Pieces

Ingredients:

Ingredients:

175g butter

175g caster sugar

175g self raising flour

3 eggs

Vanilla essence

Chocolate chips

Cocoa Powder

1. Preheat oven to 180C - Beat sugar and butter in a bowl until creamy and soft.

2. Add eggs one at a time and beat until soft

3. Add vanilla if using.

4. Sift in flour, then fold in with a wooden spoon - then add the cocoa powder (I usually use 3 tablespoons)

5. Add chocolate chips

6. Pour mixture into muffin cases

7. Bake for about 15 / 20 minutes.

Buttercream Icing:

140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk

few drops food colouring (if desired)

Top with whatever you like - In this case I used fudge pieces :)

Chocolate Chip Cupcakes

Recipe can be found here: http://ibakethings.blogspot.com/2010/10/chocolate-chip-cupcakes.html

Chocolate Chip Cupcakes

Ingredients:

175g butter

175g caster sugar

175g self raising flour

3 eggs

Vanilla essence

Chocolate chips

Cocoa Powder

1. Preheat oven to 180C - Beat sugar and butter in a bowl until creamy and soft.

2. Add eggs one at a time and beat until soft

3. Add vanilla if using.

4. Sift in flour, then fold in with a wooden spoon - then add the cocoa powder (I usually use 3 tablespoons)

5. Add chocolate chips

6. Pour mixture into muffin cases

7. Bake for about 15 / 20 minutes.

Buttercream Icing:

140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk

few drops food colouring (if desired)

Top with whatever you like :)

Homemade Crisps

Ingredients:

1 tablespoon vegetable oil or sunflower oil

1 washed potato, sliced paper thin (peeling is optional)

1/2 teaspoon salt, or to taste

1. Pour the vegetable oil / sunflower oil into a plastic sandwich or freezer bag. Add the potato slices, and toss to coat.

2. Coat a large dinner plate lightly with oil. Arrange potato slices in a single layer on the dish.

3. Cook in the microwave for 3 to 6 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Leave to cool.

4. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.

Vanilla Cupcakes

Testing out my new 1m nozzle.

Ingredients:

100g butter or margarine

100g caster sugar

100g self-raising flour, sifted

2 eggs

1/4 teaspoon baking powder (optional)

1/2 teaspoon vanilla essence (optional)

1. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.

2. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.

3. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.

4. Carefully fold in the flour (and baking powder if using).

5. Bake in the oven for 10 - 20 minutes.

Millionaire's Shortbread

Ingredients:

Shortbread:

175g butter

5 tablespoons caster sugar

1 teaspoon vanilla extract

175g plain flour

pinch of salt

1. Preheat the oven to 180 C / Gas mark 4.

2. Cream the butter and sugar together and add the vanilla. Beat until smooth. Add flour and salt and press onto the bottom of a greased 23cm square tin.

3. Bake 20-25 minutes until shortbread is pale golden. Set aside and allow to cool.

Caramel:

115g butter

220g brown sugar

pinch of salt

90ml milk

375g icing sugar

1. Melt butter in a saucepan over a low heat

2. Add brown sugar and bring to the boil

3. Add milk whilst stirring

4. Leave to cool for about 20 minutes

5. Stir in salt & icing sugar then beat until smooth

Pour over cooled shortbread and place in the fridge to set. Once set, melt chocolate and pour over caramel. Again, leave in the fridge to set then you can cut into squares.

Cupcake Icing Techniques

A very handy video showing different techniques of icing cupcakes.

http://www.youtube.com/watch?v=mYy2uiK6T94&feature=related

Mini Chocolate Brownie Squares

Ingredients:

400g caster sugar

225g butter, melted

60g cocoa powder

4 eggs

225g plain flour

1. Mix ingredients in the order given.

2. Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin (I usually line the tin with butter and a bit of flour)

3. Slice into small squares and leave to cool.

PLEASE NOTE: Don't worry if the brownies look / feel gooey, this gives them their fudgey texture when they're cool.

Chocolate Brownies With Chocolate Sauce

Ingredients:

400g caster sugar

225g butter, melted

60g cocoa powder

1 teaspoon vanilla extract

4 eggs

225g plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1. Mix ingredients in the order given.

2. Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.

3. Cool, and slice into squares.

Chocolate Sauce:

2 tablespoons of water

1 teaspoon of white sugar

1 tablespoon of syrup

1 tablespoon of cocoa powder

Add all ingredients in a saucepan, heat gently and serve.

Cheese & Tomato Pizza

Ingredients:

500g (18oz) flour

4tbsp olive oil

1tsp salt

300ml lukewarm water

2tsp dried yeast

1/2tsp sugar

1. Mix the yeast with sugar and add about 100ml of lukewarm water. Stir and let it sit for about 10 mins.

2. Meanwhile, place the flour in a large bowl, add the olive oil and salt.

3. After 10 mins, the yeast mixture will have at least doubled in volume. Add to the flour mixture along with 200ml lukewarm water.

4. With your hands, knead the mixture until it forms a solid ball of dough. Place back in the bowl, cover with a clean tea towel and allow to sit for an hour before rolling out into pizza bases.

5. Top with your favourite things!

Peanut Butter Cookies

Ingredients:

8 tbsp plain flour

2 tbsp caster sugar

2 tbsp crunchy peanut butter

1 free-range egg yolk

50g/1¾oz butter, softened

icing sugar, for dusting

1. Preheat the oven to 180C/350F/Gas 4.

2. Place the flour, sugar, peanut butter, egg yolk and butter into a large bowl and mix together until combined to a smooth dough.

3. With lightly floured hands, break off evenly sized pieces of the dough and roll into walnut sized balls.

4. Place the dough balls onto a baking sheet lined with silicon paper or baking parchment and gently press each ball with the back of a fork to flatten slightly.

5. Place in the oven and bake for ten minutes, or until just turning golden-brown.

6. Transfer the cookies to a wire rack and allow to cool for ten minutes.

7. To serve, place on a serving plate and dust with icing sugar.

Butterfly Buns

Ingredients:

100g (4oz) caster sugar

100g (4oz) butter, softened

2 large eggs

100g (4oz) self-raising flour

½ tsp baking powder

15ml (1tbsp) milk

Buttercream:

50g (2oz) butter, softened

75g (3oz) icing sugar

2tbsp strawberry jam

Icing sugar, for dusting

1. Preheat the oven to 190°C (375°F, gas mark 5). Line a bun tray with paper bun cases.

2. Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with a whisk until pale and creamy.

3. Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.

4. To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.

5. Slice the tops off each cake and fill the cavities with a little buttercream and jam. Cut each sliced top in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar

You can make chocolate butterfly buns by adding a few tablespoons of cocoa powder to the ingredients.

Mini Chocolate Muffins

Ingredients:

250g self-raising flour

25g cocoa powder

2tsp baking powder

175g caster sugar

175ml milk

2 large eggs, beaten

100ml sunflower oil

75g plain chocolate chunks

1-2tsp vanilla extract

1. Preheat the oven to 170ºC (375ºF, gas mark 5).

2. Line a 12-hole deep muffin tray with paper muffin cases (or you can use silicone mini muffin trays)

3. Sift together the flour, cocoa and baking powder; stir in the sugar. Add the remaining ingredients and mix lightly together.

4. Spoon the mixture into the prepared cases. Bake for approximately 20 mins or until golden and springy to the touch. Cool for 10 mins; transfer to a wire rack and leave until cold.

I topped my mini muffins with Cadbury's chocolate spread and covered with chocolate sprinkles.

Victoria Sponge

Ingredients:

225g/8oz butter or margarine, softened at room temperature

225g/8oz caster sugar

4 medium eggs

2 tsp vanilla extract

225g/8oz self raising flour

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line 2 x 18cm/7in cake tins with baking paper. (if you don't have baking paper that's fine, just line the tins with butter and some flour)

3. Cream the butter and the sugar together in a bowl until pale and fluffy.

4. Beat in the eggs, a little at a time, and stir in the vanilla extract.

5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

6. Bake for 20-25 minutes.

For the filling, make up buttercream and use any flavoured jam you wish.

Vanilla Cupcakes With Swirly Buttercream Icing

Ingredients:

100g butter or margarine

100g caster sugar

100g self-raising flour, sifted

2 eggs

1/4 teaspoon baking powder (optional)

1/2 teaspoon vanilla essence (optional)

1. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.

2. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.

3. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.

4. Carefully fold in the flour (and baking powder if using).

5. Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.

6. Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

Buttercream Icing:

140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk

few drops food colouring (if desired)

Please note: I decorated my cupcakes with a icing syringe, you can also purchase icing bags which cost next to nothing. Otherwise just use a knife or the back of a spoon to decorate the cupcakes.

Chocolate Chip Cookies

Ingredients:

250g plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon salt

170g unsalted butter, melted

200g dark brown soft sugar

100g caster sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

325g chocolate chips

1. Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.

2. Sift together the flour, bicarb and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Leave to cool.

Please note: Don't panic if the cookies turn out bigger than expected or start merging together while in the oven. You can either put less mixture on to the baking tray or just cut the cookies after they come out of the oven.

Marble Cake

Ingredients:

225g butter , softened

225g caster sugar

4 eggs

225g self-raising flour

3 tbsp milk

1 tsp vanilla extract

2 tbsp cocoa powder

1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.

2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. Take a small spoon or knife and swirl it around the mixture in the tin a few times to create a marbled effect.

3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.

Chocolate Cake With Chocolate Sauce

Ingredients:

225g/8oz butter or margarine, softened at room temperature

225g/8oz caster sugar

4 medium eggs

2 tsp vanilla extract

225g/8oz self raising flour

Cocoa Powder

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line 2 x 18cm/7in cake tins with baking paper. (if you don't have baking paper that's fine, just line the tins with butter and some flour)

3. Cream the butter and the sugar together in a bowl until pale and fluffy.

4. Beat in the eggs, a little at a time, and stir in the vanilla extract.

5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consitency.

6. Add cocoa powder accoring to how chocolatey you prefer your cake.

7. Bake for 20-25 minutes.

Chocolate Sauce:

2 tablespoons of water

1 teaspoon of white sugar

1 tablespoon of syrup

1 tablespoon of cocoa powder

Add all ingredients in a saucepan, heat gently and serve.

Chocolate Cake

Ingredients:

225g/8oz butter or margarine, softened at room temperature

225g/8oz caster sugar

4 medium eggs

2 tsp vanilla extract

225g/8oz self raising flour

Cocoa Powder

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line 2 x 18cm/7in cake tins with baking paper. (if you don't have baking paper that's fine, just line the tins with butter and some flour)

3. Cream the butter and the sugar together in a bowl until pale and fluffy.

4. Beat in the eggs, a little at a time, and stir in the vanilla extract.

5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consitency.

6. Add cocoa powder accoring to how chocolatey you prefer your cake.

7. Bake for 20-25 minutes.

Buttercream Filling:

140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk

Few drops food colouring (if desired)

Mix in a bowl until light and fluffy, add cocoa powder if you wish to have chocolate flavoured buttercream.

Cake has been topped with chocolate icing and chocolate chips.

Flapjacks

Ingredients:

4 ½ oz/ 6 tbsp Golden Syrup or corn syrup

2 sticks/200g butter

1lb porridge oats

1. Preheat the oven to 350°F/180°C/Gas 4

2. Butter a 9"x 13"/23cm x 33cm Swiss roll tin and line the base with baking parchment.

3. Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.

4. Put the oats into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.

5. Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.

6. Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.

7. Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.

I topped the flapjacks with melted chocolate.

Please note: I didn't use baking parchment, I just lathered the bottom of the baking tin in butter before adding the mixture.

Scottish Shortbread Biscuits With A Homemade Chocolate Dipping Sauce

Ingredients:

Shortbread:

175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of ground rice)

50g of caster sugar

100g of butter

Ground rice for sprinkling

Please note, if you don't have ground rice that's fine, I just used flour instead. After cooking I sprinkled the biscuits with caster sugar.

1. Cream the butter and sugar until almost white and gradually add the flour.

2. Squeeze the whole mixture into a large ball. Remove from the bowl and dust in ground rice.

4. Press into an 8inch square tin and smooth and make pinpricks all over.

5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.

6. Remove, dust with caster sugar and cut into 12 fingers

Chocolate Sauce:

2 tablespoons of water

1 teaspoon of white sugar

1 tablespoon of syrup

1 tablespoon of cocoa powder

Add all ingredients in a saucepan, heat gently and serve.

Chocolate Cupcakes With A Melted Chocolate Topping

Ingredients:

100g butter or margarine

100g caster sugar

100g self-raising flour, sifted

2 eggs

2 or 3 tablespoons of cocoa powder

1/4 teaspoon baking powder (optional)

1/2 teaspoon vanilla essence (optional)

Again, same recipe as normal cupcakes. Topping uses melted chocolate (or chocolate spread!)

1. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.

2. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.

3. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.

4. Carefully fold in the flour (and baking powder if using).

5. Bake in the oven for 10 - 20 minutes.

Chocolate Cupcakes With A Melted Chocolate Centre

Ingredients:

100g butter or margarine

100g caster sugar

100g self-raising flour, sifted

2 eggs

2 or 3 tablespoons of cocoa powder

1/4 teaspoon baking powder (optional)

1/2 teaspoon vanilla essence (optional)

Same as previous cupcake recipe, just with added cocoa powder for the chocolate flavour.

1. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.

2. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.

3. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.

4. Carefully fold in the flour (and baking powder if using).

5. Bake in the oven for 10 - 20 minutes.

For the gooey chocolate filling, melt some milk chocolate, add half of the cupcake mixture then spoon a small amount of melted chocolate in the centre - then add the rest of the cupcake mixture on top.

The first time I made these, I put too much chocolate in the centre and they didn't turn out so good, so it may just be a case of trial and error :)

Chocolate & Vanilla Cupcakes

Ingredients:

100g butter or margarine

100g caster sugar

100g self-raising flour, sifted

2 eggs

1/4 teaspoon baking powder (optional)

1/2 teaspoon vanilla essence (optional)

1. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.

2. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.

3. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.

4. Carefully fold in the flour (and baking powder if using).

5. Bake in the oven for 10 - 20 minutes.

Note: To make chocolate flavoured cupcakes, add 2 or 3 tablespoons of cocoa powder.

Melted Dairy Milk chocolate & chocolate sprinkles were used for the topping.