Fitwaffle's Baked In One: 100 one-tin cakes, bakes and desserts from the social media sensation 9781529901931, 1529901936, 9798886740981

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F F A L W E’S T I F

Baked in One 100 DESSERTS

using JUST ONE PAN

Eloise Head

Contents

06

12

40

INTRODUCTION

BROWNIES

BLONDIES

64

98

120

CAKES

BREAKFAST

PIES & CRUMBLES

138

162

204

COOKIES & BARS

NO-BAKES

SNACKS

226

250

255

SEASONAL

INDEX

ACKNOWLEDGMENTS

ABOUT THIS BOOK I’m back here writing a second book! I can’t believe the absolutely overwhelming response to my first book, Baking It Easy. Let me just start by saying, coming back to write a second book is all down to your love for my recipes and your incredible support. Without you, I wouldn’t be here. I absolutely love seeing all your posts of the recipes you have made. They truly make my day, and, I have to admit, some of your heartfelt messages have made me cry (happy tears, of course). Now, I present to you, book two, Baked in One! For me, this book is what Fitwaffle is all about—making baking fun, accessible, and fuss-free. As you may already know, I started sharing my recipes online at the start of the pandemic in 2020. This was a time where we were all stuck at home, and you couldn’t always get the ingredients or equipment you wanted. So, I decided to share recipes that only used a few ingredients with little equipment that anyone could try. I made it my goal to make baking as easy as possible for people of all ages and skill levels. I wanted to show people how to make the basics and how to make it fun.

Plus, more than thirty recipes in this book use five ingredients or less. If you follow my recipes on social media, you will know I love to keep things simple, but I also love to get really creative with flavors. In this book, I have used a range of my best, most trusted, and most delicious recipes to create the base of what may appear to be a more complex recipe. Once you’ve learned the basics, the world is your oyster! I encourage you throughout this book to experiment with different flavors in your batters, frostings, and baked goods and really make them your own.

Happy baking, everybody! Eloise x

If you don’t follow me on social media and have picked up this book because you liked the look of it, first off, thank you, I really hope you love it! Here’s a little about me. I’m Eloise, best known online as Fitwaffle. I am a recipe developer, content creator, and best-selling author. Food has always been a big part of my life. I’ve always loved baking and cooking, and when I was younger, I used to bake a lot with my sister and great auntie. I founded Fitwaffle with my now fiancé, while documenting my food and fitness journey on Instagram. Once upon a time, I wouldn’t have touched these recipes . . . an obsessive and very restrictive relationship with food and fitness just wouldn’t allow it. I then became a personal trainer and took a very keen interest in nutrition. After many years of learning and improving my relationship with food, I learned that all foods are okay in moderation. This meant a little bit of dessert when I wanted (even daily) wasn’t going to hurt. You’re probably wondering, what does the name Fitwaffle mean? Fitwaffle has a couple of meanings: first, it encompasses my two passions, fitness and food. Second, the fit part also means fitting all foods into your diet, and the waffle part also stands for “waffling on,” which is British slang for talking too much, because I tend to do that a lot . . . It is my personal mission to help others learn to enjoy all foods in moderation and improve their relationship with food, and also to help them learn to bake, which is what I dedicate my time to—creating recipes online and for my recipe books. Anyway, that’s enough about me, let’s talk about everything you need to know about this book.

7 A Little About Me

About This Book

6

Sticking with that theme, how about a book where you can make every recipe in just one pan? This book is full of different flavors and different styles of baked goods. It has everything from fudgy brownies and blondies to delicious cakes, cheesecake bars, and sweet snacks.

A LITTLE ABOUT ME

LET’S TALK ABOUT THE PAN I picked an 8in (20cm) square pan, since, after some extensive research, I found this is one of the most popular size of pans worldwide. I also think it gives you the perfect amount to share among a family over a few days or to enjoy with a group of friends. It’s not too big, and it’s not too small.

Material: When it comes to the material of the pan, I always recommend using an uncoated aluminium pan. The material and coating of the pan can make a big difference to how the bake cooks. Due to the range of different recipes in this book, this is definitely the most reliable option across the board. It’s also not going to get pesky scratches and lose its coating like a nonstick pan might, plus it’s lightweight and easy to store, unlike glass or ceramic dishes. Sizing up: Now if you have a lot of friends or a lot of mouths to feed, you may want to make extra. If you have two 8in (20cm) pans, you can just double the recipe and split it between the two pans. Alternatively, you can double the recipe and use a 13 × 9in (33 × 23cm) pan. The baked good will be slightly thicker in this pan, so you will need to increase the baking time by 5–10 minutes.

Changing the shape of the pan: You may see a cake or another recipe in this book and want to make it in a round pan. Keep the recipe the same and use a 9in (23cm) pan that is 2in (5cm) deep. Check for the doneness cues when baking in the oven. Testing another pan: If you don’t want to do the math, but want to check the volume of another pan, fill it with 1 cup (250ml) of water at a time and count the cups until it’s full.

Sugar syrup A sugar syrup is a concoction of sugar and water that is used to sweeten and moisten a cake. And, honestly, it’s a baker’s secret weapon! It can bring life back into a dry, overbaked cake, and turn great cakes into incredible cakes! It’s always a 1:1 volume ratio of sugar to water. That means you can make as little or as much as you need.

HERE’S A RECIPE THAT’S ENOUGH FOR ROUGHLY 4–6 CAKES: 1 cup (250ml) water 1 cup (200g) granulated or superfine sugar

01 Put the water and sugar into a medium saucepan and bring to a

boil. Continue to stir until all the sugar has dissolved (about 2 minutes).

Lining the pan: I have two methods for lining my pans—my favorite method (the first one) involves two pans, which kind of defeats the purpose of this book, but here goes anyway, in case you do own two pans of the same size.

02 Leave the syrup to cool, then brush the sugar syrup over the cake when

METHOD 1: Measure a piece of parchment paper over one of the pans so it has about a 4in (10cm) overhang all the way around the edge. Using the second pan, press the parchment paper down into the first pan, then fold the overhang down over the edges, making sure to create sharp creases in the paper so it holds its shape and is a really snug fit.

03 To store the remaining syrup, keep it in the squeezy bottle (as long

METHOD 2: Measure a piece of parchment paper

IF FROSTING A CAKE THE DAY AFTER BAKING...

over the pan so it has about a 4in (10cm) overhang all the way around the edge. Place the parchment paper on the work surface, then center the pan on top. Mark out each corner of the pan with a pencil. Using scissors, cut a line from the edges to the marked corners of the pan. Grease the pan with butter if you wish, then press in the paper, lapping the corners over the pan so if fits neatly and securely.

it’s warm and fresh out of the oven. You can also transfer the syrup into a squeezy bottle and squirt it over the cake. Do this gradually, as you can always add more, but you can’t take it away. When done, wrap the cake in plastic wrap (see below). as it can be sealed) or place it in an airtight container. Store in the refrigerator for up to 3 weeks.

Wrap it in plastic wrap When the cake has cooled slightly but is still warm, wrap it in plastic wrap and leave it to cool completely. This helps to lock in the moisture of the cake so that it doesn’t dry out. This is especially useful if you’re planning to frost your cake the next day.

9 The Secrets to a Super-Moist Cake

Let’s Talk About the Pan

8

Now, not all pans are created equal . . . they tell you it’s an 8in (20cm) pan, but when you get home and it slides around inside your other supposed 8in (20cm) pan, you know something’s up. So, if you’re anything like me, you get out your tape measure and realize one’s half an inch too big and the other’s half an inch too small. It happens, but as long as your pan is deep enough—I’m talking at least 2in (5cm) deep—you’ll be fine, you may just have to adjust the cooking times slightly (see “cooking times” on page 10).

Sizing down: If you want to make a smaller batch, halve the recipe and use a 6in (15cm) round cake pan. Generally, you will need 5–10 minutes less baking time here. Remember, your pan needs to be at least 2in (5cm) deep.

THE SECRETS TO A SUPER-MOIST CAKE…

MY TIPS FOR GETTING THE BEST RESULTS 1 COOKING TIMES

6

STAND MIXERS & ELECTRIC HAND MIXERS

SUPERFINE VS. GRANULATED/ WHITE SUGAR

I do not use a stand mixer in this book, as I’m aware not a lot of people own one. If you do own one, feel free to use it. Just make sure you keep a close eye on your batters, as overmixing is more likely to happen. You will notice I often use an electric hand mixer throughout the book, as it’s very convenient and can make a big difference to the time and consistency in certain recipes. You do not need an expensive one; I used a $15 hand mixer for years before it finally gave up on me, but it did the job just fine.

4 3 BALLOON WHISK To avoid confusion, this is just another name for a standard handheld whisk. It’s called a balloon whisk because of its shape.

EGG SIZES You will notice that in a few recipes I use small eggs. These can sometimes be difficult to find, so these recipes have also been tested using medium eggs and work perfectly. As a guide, here’s what the different egg sizes should weigh, roughly: Small = under 1.85oz (53g) Medium = 1.85–2.2oz (53–63g) Large = 2.2–2.6oz (63–73g)

5 SALTED VS. UNSALTED BUTTER You will see in some recipes throughout the book that I give the option to use salted or unsalted butter. The only thing this will change in these particular recipes is the taste. If you prefer the final product to be slightly saltier (like I do), feel free to use salted butter. The recipes where I specify unsalted butter generally have salt in the ingredients list already, because I want to control the amount that goes into them.

You will notice I use superfine sugar throughout this book, mostly in brownies and cakes. Superfine sugar is very fine, and therefore dissolves and incorporates more easily than granulated sugar. Granulated sugar can be used instead of superfine sugar in all the recipes in this book, but be aware that granulated sugar may take longer to incorporate and dissolve, so allow for that time. If you don’t, you may find you can feel and taste the sugar granules in the finished product.

8 7 USING GRAMS VS. CUPS Baking is a science, and accuracy is one of the keys to perfect texture and taste. I always recommend using a set of scales over using cups, as it’s more accurate and leaves less room for error.

LET YOUR BAKES COOL I specify cooling times and setting times throughout the book and it’s important to stick to these to achieve the best results. Fudgy brownies in particular can be gooey and sometimes even runny when fresh out of the oven. Never remove them from the pan while still hot. They continue to bake in the pan and will firm up once cool. I recommend refrigerating them for the ultimate fudgy texture.

11 My Tips

My Tips

10

All cooking times are guidelines. Every oven is different, and there are so many factors that can play a part in how something bakes. Therefore, on every recipe that requires baking, I give a description of “doneness” cues and cooling times, so you know exactly when it’s ready. This also goes for baking in a different-sized pan. The time it takes to bake may be different, so pay close attention to the doneness cues. Remember, baking takes practice—the more you get to know the recipes and your oven, the more success you will have.

2

BROWNIES Chapter One

BROWNIES AKA HEAVEN... Thick, fudgy, gooey, rich, chocolaty brownies! I absolutely love making brownies. They’re quick and easy to make, and the result is always incredible. Brownies are always such a crowd-pleaser, aren’t they? It’s a safe bet that if you’re bringing something to a party, a pan of brownies will go down a treat. I use a few different brownie batters in this chapter. I guess you could call these my signature brownie recipes! They’ve been tried and tested (eaten) many times and are well loved, so now I’m passing my secrets on to you. Make sure to look out for the extra tips in the recipes (like beating the eggs until thick and fluffy), since these will elevate your brownies and make them even better. This chapter is full of chocolate (of course) and lots of other flavors, such as cookies and cream, salted caramel, red velvet, and even cheesecake, but get creative. Once you’ve mastered the brownie batters, the flavor combinations are endless. Have fun!

HERE ARE SOME OF MY TOP TIPS: Cocoa powder: Make sure you use unsweetened 100% cocoa powder, not hot chocolate/chocolate milk powder, which is generally sweetened. Chocolate: In all my brownie recipes, I use dark chocolate that’s about 50% cocoa solids. This is my personal preference for taste, as it has a nice balance of richness and sweetness. I always recommend using a chocolate that has 50–70% cocoa solids, since this also helps with the fudgy texture of the brownie and helps it to set firmly. I have used milk chocolate in my brownies with success in the past, but there is a risk of the brownies not setting as well, so use “at your own risk.” Cooling and chilling times: I know as soon as you’ve baked a great batch of brownies you want to eat them right away, but for best results and that perfect fudgy texture, I always recommend letting your brownies cool fully in the pan to allow them to set properly. Then refrigerate them for at least 3 hours, or preferably overnight, before cutting them.

So chocolaty!

VE

SS

• F I

• F

O R LE SS

IV E

FIVE-INGREDIENT BROWNIES

O R LE

Makes 16 If you want a super quick and easy brownie, this is the recipe for you. With just 5 ingredients, these brownies taste absolutely amazing—they’re packed with chocolate chips and are chocolaty and fudgy, with a light crackly top. Perfect for baking if you’re in a rush, low on ingredients, or just want to have a really chill day in the kitchen.

30 minutes

+ 2-3 hours cooling

16

1¼ cups (370g) chocolate spread 2 large eggs ½ cup (65g) all-purpose flour ½ tsp salt 2⁄3 cup (120g) milk or dark chocolate chips

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the chocolate spread and eggs into a large mixing bowl

and beat together with an electric hand mixer until fully combined. Add the flour and salt and fold in with a wooden spoon or rubber spatula. Then fold in the chocolate chips until evenly distributed.

03 Scoop the batter into your prepared pan and spread it out

Brownies

evenly with the back of a spoon.

04 Bake for 20 minutes, until a light, crackly crust forms. Leave

to cool completely in the pan for 2–3 hours, or chill in the refrigerator overnight for extra fudgy and delicious brownies. Cut into 16 squares, serve, and enjoy!

05 Store in an airtight container in the refrigerator or at room temperature for up to 5 days.

• F

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F

FAVORI

TE

AN

THE FUDGIEST CHOCOLATE BROWNIES

AN

FAVORI T

Makes 16 If you’re looking to make the ultimate fudgy brownies, look no further! These are the thickest and fudgiest brownies I’ve ever made, and the secret is the spread. It gives them an extra fudgy, melt-in-the-middle texture, and, of course, they’re loaded with chocolate chips, because you can never have too much chocolate when it comes to brownies.

50 minutes

+ overnight chilling

Brownies

18

6oz (170g) unsalted butter, melted and cooled slightly 1¼ cups (250g) superfine sugar 3 large eggs 9oz (250g) dark chocolate (at least 50% cocoa), melted and cooled slightly ½ cup (150g) chocolate spread ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 1 cup (200g) milk chocolate chips

01

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and sugar into a large mixing bowl

and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate and chocolate spread until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in with a wooden spoon or rubber spatula until just a few streaks of flour remain. Finally, fold in the chocolate chips until evenly distributed and no streaks of flour remain.

04 Scoop the brownie batter into your prepared pan and smooth it out evenly with the back of a spoon.

05 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

SALTED CARAMEL BROWNIES Makes 16 These brownies are the ultimate chocolate and caramel indulgence. The brownie is super rich and fudgy, and it’s stuffed with a layer of sweet and smooth, salted caramel sauce. Great for any dinner party or occasion where you’re looking for something a little special.

50 minutes

+ overnight chilling FOR THE BROWNIE:

Brownies

20

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 1 cup (200g) milk or dark chocolate chips

FOR THE SALTED CARAMEL SAUCE:

7oz (200g) ready-made caramel (I use Carnation) ½ tsp salt

01

FOR THE BROWNIE:

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in

with a wooden spoon or rubber spatula until just a few streaks of flour remain. Then fold in the chocolate chips until evenly distributed and no streaks of flour remain.

FOR THE SALTED CARAMEL SAUCE:

04 Put the caramel and salt into a small bowl and mix with a spoon until fully combined and smooth.

TO ASSEMBLE:

05 Scoop half the brownie batter into your prepared pan and

smooth it out evenly with the back of a spoon. Then pour the salted caramel over the top and smooth it out using a clean metal spoon, leaving a ¾in (2cm) gap around the edge. Scoop the rest of the brownie batter on top of the caramel and smooth it out gently to the edges, trying not to disturb the caramel layer too much.

06 Bake for 25–30 minutes, until the edges are cracked and the middle only wobbles very slightly. Leave to cool completely in the pan, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!

07 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

WHITE CHOCOLATE BUTTERCREAM BROWNIES Makes 16 What’s better than an amazing brownie? An amazing brownie with frosting! This brownie is super fudgy and chocolaty, packed with white chocolate chips. It has a sweet, creamy, white chocolate buttercream topping, making it the ultimate sweet and indulgent treat.

1 hour

+ cooling FOR THE BROWNIE:

FOR THE BUTTERCREAM:

1¾oz (50g) unsalted butter, softened 1 cup (125g) confectioners’ sugar, sifted 1 tbsp milk (if needed) 2oz (50g) white chocolate, melted and cooled slightly

baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing bowl

and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in with a

wooden spoon or rubber spatula until no streaks of flour remain. Fold in the white chocolate chips until evenly distributed.

04 Scoop into your prepared pan and smooth out to the edges. 05 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. Leave to cool completely in the pan.

FOR THE BUTTERCREAM:

06 In a large mixing bowl, beat the butter until creamy, then gradually

sift in the confectioners’ sugar half at a time, adding a splash of milk if needed. Beat in the melted white chocolate until smooth and fully combined. The buttercream should be thick enough to hold its shape. If it’s too soft or runny, add more confectioners’ sugar until it thickens or place it in the refrigerator to firm up.

TO ASSEMBLE:

07 Gently spread the buttercream over the cooled brownie, making sure it goes all the way to the edges.

08 Serve immediately, if you wish, but I recommend refrigerating the brownies for at least 1 hour to help them firm up and to achieve a cleaner slice. Cut into 16 squares and enjoy!

09 Store in an airtight container at room temperature for up to 5 days.

23 Brownies

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 1 cup (200g) white chocolate chips

FOR THE BROWNIE:

01 Preheat the oven to 375°F (190°C)and line an 8in (20cm) square

COOKIES and CREAMSTUFFED BROWNIES Makes 16 A rich and fudgy brownie, packed with white chocolate chips with a layer of whole cream-filled cookies through the middle. There’s a cookie per slice and cookie pieces on top, so you’ll always get a bite that’s bursting with different flavors and textures! Absolutely delicious.

1 hour

+ overnight chilling

Brownies

24

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 1 cup (200g) white chocolate chips 22 cream-filled cookies (I use Oreos), 16 whole + 6 broken into small pieces for the topping

01

Preheat the oven to 375°F (190°C)and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in

with a wooden spoon or rubber spatula until no streaks of flour remain. Fold in the white chocolate chips until evenly distributed.

04 Transfer half the batter into your prepared pan and smooth it

out to the edges. Place the 16 cookies in lines across the batter. There will be 1 cookie per square.

05 Scoop the remaining brownie batter on top of the cookies, smoothing it out gently. Sprinkle the broken cookies evenly over the top of the batter.

06 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!

07 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

MARSHMALLOW CORN FLAKE BROWNIES Makes 16 These brownies have a rich, fudgy, and chocolaty bottom with a sweet, gooey, and crunchy marshmallow corn-flake topping. Two amazing desserts in one. Corn-flake brownies generally involve making a caramel to hold the corn flakes together, but this marshmallow topping is quicker and easier to make and even more delicious.

50 minutes

+ 2 hours chilling FOR THE BROWNIE:

Brownies

26

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt

FOR THE MARSHMALLOW CORN-FLAKE LAYER:

1½ tbsp (20g) unsalted butter 4 cups (200g) mini marshmallows 4 cups (100g) corn flakes

01

FOR THE BROWNIE:

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in with a

wooden spoon or rubber spatula until no streaks of flour remain.

04 Scoop the batter into your prepared pan and smooth it out to the edges.

05 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. Leave to cool completely in the pan before making the corn flake layer. You can also put the brownie in the refrigerator once it’s cool to help firm it up, if you have time.

FOR THE MARSHMALLOW CORN-FLAKE LAYER:

06 Melt the butter and marshmallows in a large microwave-

Use a sharp knife to cut gently through the corn flake layer first, then down through the brownie. If you press too hard, you may crush the brownie.

safe bowl, stirring at 30-second intervals, until smooth and fully melted. Next, gently stir in the corn flakes using a rubber spatula until they’re fully coated in the mix.

TO ASSEMBLE:

07 Lightly scrape the crackly, loose top off the brownie, to help the corn flake layer to stick. Scoop the corn flake layer evenly onto the cooled brownie and press it down gently with the back of spoon or the bottom of a wet glass if it’s super sticky.

08 Place in the refrigerator for at least 2 hours until the corn-

flake layer has set and the brownie is firm. Cut into 16 squares and enjoy!

09 Store in an airtight container at room temperature for up to 5 days.

PEANUT BUTTER CUP SWIRL BROWNIES Makes 16 Peanut butter lovers, this one’s for you. These brownies are so rich and fudgy, and they’re packed with peanut butter cups, with a swirl of melted peanut butter on top. If you know someone who loves peanut butter cups (or that person is you), these brownies are the one.

50 minutes

+ overnight chilling

Brownies

28

6oz (170g) unsalted butter, melted, and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 7oz (200g) peanut butter cups (use minis or chop them into quarters—I use Reese’s) Heaping ½ cup (150g) smooth, creamy peanut butter, melted

01

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in

with a wooden spoon or rubber spatula until just a few streaks of flour remain. Fold in the peanut butter cups until evenly distributed and no streaks of flour remain.

04 Scoop the brownie batter into your prepared pan and smooth it out evenly with the back of a spoon. Drizzle the melted peanut butter over the top, then, using a knife or skewer, swirl it through the brownie batter, pushing it down into the batter slightly.

05 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

Feel free to use white or dark chocolate peanut butter cups, if you prefer.

HAZELNUT TRUFFLE BROWNIES Makes 16 Let’s be honest, is there a better chocolate-nut combo than chocolate hazelnut? These brownies are super thick and fudgy, and they’re packed with chocolate hazelnut spread and chocolate hazelnut truffles! If you’re baking for a special occasion, these are guaranteed to wow your guests.

50 minutes

+ overnight chilling

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper. Put the melted butter and sugar into a large mixing bowl and

02 beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate and chocolate hazelnut spread until just combined. Sift in the flour, cocoa powder, and salt, then gently fold in

03 with a wooden spoon or rubber spatula until just a few streaks of flour remain. Finally, fold in the chopped hazelnuts and chocolate hazelnut truffles until evenly distributed and no streaks of flour remain.

Scoop the brownie batter into your prepared pan and smooth

04 it out evenly with the back of a spoon.

Bake for 25–30 minutes, until the edges are cracked and the

05 middle no longer wobbles. Leave to cool completely in the pan,

then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy! Store in an airtight container at room temperature or in the

06 refrigerator for up to 5 days.

31 Brownies

6oz (170g) unsalted butter, melted and cooled slightly 1¼ cups (250g) superfine sugar 3 large eggs 9oz (250g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ½ cup (150g) chocolate hazelnut spread (I use Nutella) ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 1¾oz (50g) chopped roasted hazelnuts 7oz (200g) chocolate hazelnut truffles (I use Ferrero Rocher)

01

VANILLA CHEESECAKE SWIRL BROWNIES Makes 16 These brownies are the best of both worlds! The brownie is thick, rich, fudgy, and chocolaty, and the cheesecake swirl is sweet, creamy, and vanilla-y. The perfect combo for the ultimate dessert bars.

1 hour

+ 2 hours chilling FOR THE BROWNIE:

Brownies

32

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) (dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt

FOR THE CHEESECAKE SWIRL:

8oz (225g) full-fat cream cheese, at room temperature ¼ cup (60g) granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract

01

FOR THE BROWNIE:

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in with a

wooden spoon or rubber spatula until no streaks of flour remain.

04 Scoop three-quarters of the batter into your prepared pan and smooth it out to the edges.

FOR THE CHEESECAKE SWIRL:

05 In a medium bowl, use an electric hand mixer or balloon whisk to mix together the cream cheese, sugar, egg, and vanilla extract until just combined. Make sure you don’t overmix, otherwise the mixture will become runny.

TO ASSEMBLE:

06 Scoop the cheesecake mixture onto the brownie and smooth

out to the edges, then dollop the rest of the brownie batter randomly on top and swirl it through the cheesecake mixture with a knife.

07 Bake for 30 minutes, until the edges are cracked and the

middle wobbles very slightly. Leave to cool completely in the pan, then chill in the refrigerator for at least 2 hours, or overnight for best results. Cut into 16 squares and enjoy!

08 Store in an airtight container in the refrigerator for up to 5 days.

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Makes 16 This is one of the most popular brownie recipes on my social media. These brownies are thick, fudgy, and stuffed with creamy milk and white chocolate bars. They look amazing sliced to reveal the bars inside and are guaranteed to please a crowd!

50 minutes

+ overnight chilling

Brownies

34

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly 100g (¾ cup) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 25 mini milk and white chocolate bars, kept whole (I use Kinder)

01

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in

with a wooden spoon or rubber spatula until no streaks of flour remain.

04 Scoop half the brownie batter into your prepared pan and

smooth it out to the edges with the back of a spoon. Place the mini chocolate bars in rows on top of the batter. You may need to break a couple of them up to fill any gaps. Scoop the rest of the brownie batter on top and spread it out to the edges with the back of a spoon, trying not to disturb the bars.

05 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

RED VELVET CHEESECAKE SWIRL BROWNIES Makes 16 These brownies are perfect for Valentine’s Day, Christmas, or any time of the year! The brownie is sweet and fudgy, with a subtle chocolate and vanilla taste, and the cheesecake swirl is smooth, creamy, and just melts in your mouth.

Brownies

36

FOR THE BROWNIE:

50 minutes

+ 2 hours chilling

01

FOR THE BROWNIE:

02 Put the white chocolate and butter into a microwave-safe bowl

225g (8oz) white chocolate, broken into pieces 4oz (115g) unsalted butter 2 large eggs 5½ tbsp (70g) granulated sugar 2 tsp vanilla extract ½ tsp lemon juice or white vinegar Red food coloring (the amount depends on how bright you want your brownies to be) Heaping 1 cup (145g) all-purpose flour 4 tsp cocoa powder 1 tsp salt

FOR THE CHEESECAKE SWIRL:

8oz (225g) full-fat cream cheese, at room temperature ¼ cup (60g) granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract

Preheat the oven to 340°F (170°C) and line a 8in (20cm) square baking pan with parchment paper. and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture, it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.

03 In a large mixing bowl, beat the eggs with an electric hand mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar, vanilla extract, lemon juice or white vinegar, and red food coloring until combined. Pour in the white chocolate mixture and beat until completely combined. The mixture should look a vibrant pinky-red. If not, add more food coloring.

04 Sift in the flour, cocoa powder, and salt, then fold in with a

wooden spoon or rubber spatula. Scoop three-quarters of the batter into your prepared pan and smooth it out to the edges.

FOR THE CHEESECAKE SWIRL:

05 In a medium bowl, use an electric hand mixer or balloon whisk to mix the cream cheese, sugar, egg, and vanilla until just combined. Make sure you don’t overmix or the mixture will become runny.

TO ASSEMBLE:

06 Scoop the cheesecake onto the brownie and smooth it out to

the edges, then dollop the rest of the brownie batter randomly on top and swirl it through the cheesecake mixture with a knife.

07 Bake for 25–30 minutes, until the top no longer looks wet, the

edges are slightly cracked, and the middle wobbles very slightly. Leave to cool completely in the pan, then chill in the refrigerator for at least 2 hours, or overnight. Cut into 16 squares and enjoy!

08 Store in an airtight container in the refrigerator for up to 5 days.

CHOCOLATE-STUFFED BROOKIES Makes 16 A thick, soft, chocolate-chip-cookie bottom, a layer of chocolate-caramel shortbread cookies in the middle, with a rich, fudgy, chocolate brownie on top and a crackly crust. This brookie is thick and indulgent, soft in the middle, with crisp and chewy edges— take your pick!

1 hour 20 minutes + overnight chilling

FOR THE COOKIE BOTTOM:

FOR THE BROWNIE:

4oz (120g) unsalted butter, melted and cooled slightly 1⁄3 cup (70g) light brown sugar ½ cup (100g) superfine sugar 2 medium eggs 3oz (90g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ½ cup (70g) all-purpose flour 2¼ tbsp cocoa powder 1 tsp salt

FOR THE COOKIE BOTTOM:

Preheat the oven to 375°F (190°C) and line a 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, mix together the softened butter and

sugar with a wooden spoon or rubber spatula to form a paste. Mix in the egg and vanilla extract until fully combined. Fold in the flour and baking powder until just combined, then fold in the chocolate chips until evenly distributed.

03 Scoop the cookie dough into the prepared pan and press it

down evenly with the back of a spoon or use your hands. Place the caramel-shortbread candy bars in rows across the cookie dough. You may need to break some into pieces to fill any gaps. Put it into the freezer while you make the brownie layer.

FOR THE BROWNIE:

04 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

05 Sift in the flour, cocoa powder, and salt, then gently fold in with a

wooden spoon or rubber spatula until no streaks of flour remain.

06 Remove the cookie bottom from the freezer, then scoop

the brownie batter on top. Gently smooth the batter out to the edges, trying not to disturb the shortbread candy bars underneath.

07 Bake for 35–45 minutes, until the edges are cracked and the Get creative and substitute another candy bar, spread, or cookie for the caramelshortbread candy bars.

middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!

08 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

39 Brownies

4½oz (140g) unsalted butter, softened ¾ cup (175g) light brown sugar, packed 1 medium egg, at room temperature 1 tsp vanilla extract 1½ cups (190g) all-purpose flour ¾ tsp baking powder 7 tbsp (100g) dark or milk chocolate chips 23 small caramel-shortbread candy bars (I use Twix)

01

BLONDIES Chapter Two

AH, BLONDIES... They’re like a sibling of the brownie. Thick, fudgy, sweet, buttery, and vanilla-y, they’re very similar to brownies but without the rich chocolate taste, making them a fabulous base for many flavor options. In this chapter, I use two main blondie batters. Let me quickly explain them: One blondie batter is made with white chocolate and is basically a white chocolate brownie. It’s firm and fudgy in texture and sweet and subtle in flavor. It’s very light in color, with a light crackly top. The other blondie batter is made with light brown sugar and is closer to a cookie bar. It has a butterscotch taste and is deeper and more caramelized in flavor. It’s golden brown in color and has a softer, gooier texture with a crisp top and edges. I have used these different batters to complement the different flavors throughout this chapter. You will find simple combinations such as white chocolate and condensed milk, plus more extravagant and indulgent options, such as apple pie, chocolate peanut caramel, and jammy cookie! Feel free to use these batters and incorporate your own flavors and ideas.

HERE ARE SOME OF MY TOP TIPS: Beat your batter: Blondies can be notorious for not setting properly. The trick here is to beat the batter enough before you add the dry ingredients. The batter needs to turn from dark and gooey to light and fluffy (this tip does not apply to the blondie batters that use white chocolate). Cooling and chilling times: Just like brownies, blondies need to cool fully in the pan before you eat them to ensure that they set properly. I always recommend chilling them for at least 3 hours for best results and that amazing fudgy texture. Cooking times and temperatures: Make sure you read the directions for each recipe carefully and bake based on the “doneness” cues. Remember, all cooking times are a guide, since there are many factors that affect how long a recipe takes to bake.

Delicious!

FUDGY WHITE CHOCOLATE BLONDIES Makes 16 Blondies can have many textures—some are softer, like cookies, and some are fudgier, like brownies. These are super fudgy and packed with white chocolate, just like white chocolate brownies. They’re sweet and subtle in flavor and they just melt in your mouth. This recipe is the perfect bottom to get creative with, while you add your own toppings and fillings.

40 minutes

+ 3 hours chilling

Blondies

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8oz (225g) white chocolate, broken into pieces 4 oz (115g) unsalted butter 2 large eggs 5½ tbsp (70g) granulated sugar 2 tsp vanilla extract 1 cup + 3 tbsp (155g) all-purpose flour 1 tsp salt 1 cup (200g) white chocolate chips or chunks of white chocolate

01

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the white chocolate and butter into a microwave-safe

bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture, it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.

03 In a large mixing bowl, beat the eggs with an electric hand

mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar and vanilla extract until combined. Pour in the white chocolate mixture and beat until completely combined.

04 Sift in the flour and salt, then fold in with a wooden spoon

or rubber spatula. Add the white chocolate chips or white chocolate chunks and fold in until evenly distributed. Scoop the batter into your prepared pan and smooth it out to the edges.

05 Bake for 20–25 minutes, until the edges are lightly golden and the middle no longer wobbles. These blondies do not need to fully brown on top. Leave to cool completely in the pan, then chill in the refrigerator for at least 3 hours for a firm texture and clean cut. Cut into 16 squares and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

SPECULOOS BLONDIES Makes 16 These supersoft, brown-sugar blondies are stuffed with speculoos cookies, white chocolate chips, and speculoos spread (cookie butter). They have a crisp top and edges, with a gooey middle. Sweet and caramelized, these are sure to please any speculoos lover!

40 minutes

+ 3 hours chilling

Blondies

46

6oz (170g) unsalted butter, softened ¾ cup (165g) light brown sugar, packed ½ cup (100g) granulated sugar 1 large egg + 1 egg yolk 1 tsp vanilla extract ½ cup (125g) speculoos spread/ cookie butter + 7 tbsp (100g), melted Heaping 1½ cups (210g) allpurpose flour ¾ cup (180g) white chocolate chips or chunks of white chocolate 3oz (80g) speculoos cookies (I use Biscoff ) + 4 for the topping, broken into pieces

01

Preheat the oven 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until light in color (this can take a few minutes). Then beat in the ½ cup (125g) speculoos spread (cookie butter) until just combined. Fold in the flour until only a few streaks remain, then fold in the white chocolate chips or chunks and the 2¾oz (80g) of speculoos cookies until evenly distributed.

03 Scoop the batter into your prepared pan and smooth it out to the edges, then drizzle the remaining melted speculoos spread on top and swirl it through using a knife or skewer, pushing it into the batter. Place the remaining speculoos cookies on the top however you wish.

04 Bake for 30 minutes, until the edges and top are golden,

but there is still a very slight wobble in the middle. Leave to cool completely in the pan, then chill in the refrigerator for about 3 hours for a firm texture and a clean cut. Cut into 16 squares and enjoy!

05 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

CHOCOLATE TOFFEE BLONDIES Makes 16 These blondies are sweet, chocolaty, and caramel-y. They’re stuffed with chocolate toffee candies and a swirl of caramel sauce, giving them that perfect chocolaty and gooey texture. They have a soft, melt-in-your-mouth middle with caramelized edges and a crisp top.

40 minutes

+ 3 hours chilling

Blondies

48

6oz (170g) unsalted butter, softened ¾ cup (165g) light brown sugar, packed ½ cup (100g) granulated sugar 1 large egg + 1 egg yolk 2 tsp vanilla extract 1¾ cups (215g) all-purpose flour 7oz (200g) toffee-filled chocolate candies (I use Rolos) 5¼oz (150g) ready-made caramel (I use Carnation)

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until light in color (this can take a few minutes). Fold in the flour until only a few streaks of flour remain, then fold in the toffee-filled chocolate candies until evenly distributed.

03 Scoop the batter into your prepared pan and smooth it out to the edges, then drizzle the caramel over the top and swirl it through the batter using a knife or skewer.

04 Bake for 30 minutes, until the edges and top are golden but

there is still a very slight wobble in the middle. Leave to cool completely in the pan, then chill in the refrigerator for about 3 hours for a firm texture and a clean cut. Cut into 16 squares and enjoy!

05 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

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COOKIES and CREAM BLONDIES

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Makes 16 Cookies and cream is one of my favorite flavors and these blondies are a fan favorite, too. If you love something on the sweeter side, which is sure to please a crowd, these blondies are perfect. They’re soft, fudgy, and packed with white chocolate and cream-filled cookie pieces.

40 minutes

+ 3 hours chilling

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the white chocolate and butter into a microwave-safe

bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture, it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.

03 In a large mixing bowl, beat the eggs with an electric hand

mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar and vanilla extract until combined. Pour in the white chocolate mixture and beat until completely combined.

04 Sift in the flour and salt, then fold in with a wooden spoon or rubber spatula. Add the white chocolate chips and cookie pieces and fold in until evenly distributed. Scoop the batter into your prepared pan and smooth it out to the edges.

05 Bake for 20–25 minutes, until the edges are lightly golden and

the middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator for at least 3 hours for a firm texture and a clean cut. Cut into 16 squares and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

51 Blondies

8oz (225g) white chocolate, broken into pieces 4oz (115g) unsalted butter 2 large eggs 5½ tbsp (70g) granulated sugar 2 tsp vanilla extract 1 cup + 3 tbsp (155g) all-purpose flour 1 tsp salt 2⁄3 cup (150g) white chocolate chips or chunks of white chocolate 10 cream-filled cookies (I use Oreos), broken into small chunks

01

BANOFFEE BLONDIES Makes 16 These blondies are bursting with flavor. They taste of banana bread, mixed with a thick, fudgy, caramel blondie, and have a hint of cinnamon flavor, with sweet white chocolate chips and a smooth caramel swirl throughout. They’re dense and super fudgy. I love to eat these cold, but feel free to heat them up to make them warm and gooey, if you prefer.

40 minutes

+ 1 hour cooling

Blondies

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5½oz (160g) unsalted butter, melted 1¼ cups (250g) light brown sugar 1 large egg + 1 egg yolk 1 tsp vanilla extract 11⁄3 cups (180g) all-purpose flour ¼ tsp salt 1 tsp ground cinnamon 2 ripe medium bananas, mashed 2⁄3 cup (150g) white chocolate chips 3½oz (100g) ready-made caramel sauce

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat

together the melted butter and sugar until fully combined. Then beat in the egg, egg yolk, and vanilla extract.

03 Using a rubber spatula or wooden spoon, fold in the flour, salt,

and cinnamon until just a few streaks of flour remain. Fold in the mashed banana until just combined, followed by the white chocolate chips.

04 Scoop the batter into your prepared pan and smooth it out evenly to the edges. Dollop the caramel onto the top, then, using a knife, swirl it through the batter.

05 Bake for 20–25 minutes, until the edges are light brown and

the middle no longer wobbles. Leave to cool in the pan for at least 1 hour before cutting into 16 squares. Enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

SNICKERDOODLE BLONDIES Makes 16 If you’re not familiar with the name “snickerdoodle,” in the simplest terms, I’m just referring to sugar and cinnamon. I tried my first snickerdoodle cookie in California and instantly fell in love, so I had to make it into a blondie! These blondies are bursting with sweet cinnamon flavors. They’re soft and caramelized in the middle, with a crunchy, cinnamon-sugar topping—one of my absolute faves!

40 minutes

+ 3 hours chilling FOR THE BLONDIE:

Blondies

54

170g (6oz) unsalted butter, softened ¾ cup (165g) light brown sugar, packed ½ cup (100g) granulated sugar 1 large egg + 1 egg yolk 2 tsp vanilla extract Heaping 1½ cups (210g) allpurpose flour 2 tsp ground cinnamon

FOR THE TOPPING:

2 tbsp granulated sugar 1 tsp ground cinnamon

01

FOR THE BLONDIE:

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until light in color (this can take a few minutes).

03 Fold in the flour and the cinnamon until only a few streaks of flour remain.

04 Scoop the batter into your prepared pan and smooth it out to the edges.

FOR THE TOPPING:

05 In a small bowl, mix together the sugar and cinnamon until combined, then sprinkle the sugar mixture over the batter, making sure it’s evenly distributed.

06 Bake for 30 minutes, until there is only a very slight wobble in

the middle. Leave to cool completely in the pan, then chill in the refrigerator for about 3 hours for a firm texture and a clean cut. Cut into 16 squares and enjoy!

07 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

White chocolate chips also make a great addition to these.

CARAMEL PEANUT BLONDIES Makes 16 Soft, caramelized blondies with a butterscotch flavor, these are packed with caramelpeanut candy bars, salted peanuts, and a sweet and smooth caramel sauce. They’re sweet, salty, crunchy, chewy, and so satisfying. If you love peanuts and caramel, these are the blondies for you.

40 minutes

+ 3 hours chilling

Blondies

56

6oz (170g) unsalted butter, softened ¾ cup (165g) light brown sugar, packed ½ cup (100g) granulated sugar 1 large egg + 1 egg yolk 2 tsp vanilla extract 1¾ cups (215g) all-purpose flour 14oz (400g) caramel-peanut candy bars (I use Snickers) 5¼oz (150g) ready-made caramel (I use Carnation) 1⁄3 cup (50g) salted peanuts

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until light in color (this can take a few minutes). Fold in the flour until only a few streaks remain.

03 Scoop half the batter into your prepared pan and smooth it

out to the edges, then place the whole candy bars in rows over the top, saving 2 bars for the top. Drizzle the caramel over the top as evenly as possible, then sprinkle on 2 tablespoons (30g) of the peanuts. Scoop the rest of the batter over the top and gently smooth it out as evenly as possible.

04 Cut the reserved candy bars into small pieces and place them on the top, then sprinkle the remaining peanuts over the top.

05 Bake for 30 minutes, until the edges and top are golden, but

there is still a very slight wobble in the middle. Leave to cool completely in the pan, then chill in the refrigerator for about 3 hours for a firm texture and a clean cut. Cut into 16 squares and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

JAMMY COOKIE BLONDIES Makes 16 This blondie is bursting with flavors and textures. It’s sweet and jammy, with a crunch from the cookies. The blondie bottom is loaded with white chocolate and has a delicious soft, fudgy texture. If sweet, jammy, and fruity is your thing, these are the blondies for you.

50 minutes

+ 3 hours chilling

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the white chocolate and butter into a microwave-safe bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture, it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.

03 In a large mixing bowl, beat the eggs with an electric hand

mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar and vanilla extract until combined. Pour in the white chocolate mixture and beat until completely combined.

04 Sift in the flour and salt, then fold in with a wooden spoon or

rubber spatula. Add the white chocolate chips and fold in until evenly distributed. Scoop the batter into your prepared pan and smooth it out to the edges.

05 Dollop or drizzle the jam onto the batter and swirl it through

using a knife or skewer, pushing the jam down into the batter slightly. Place the jam-filled cookies and mini jam-filled cookies on top, however you wish, to give the blondies a pretty look.

06 Bake for 25–30 minutes, until the edges are lightly golden and Jammie Dodgers— delicious sandwich cookies made of traditional shortbread with raspberry filling— have been a beloved cookie in the UK for more than sixty years; they can be ordered in the US from several online retailers.

the middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator for about 3 hours for a firm texture and a clean cut. Cut into 16 squares and enjoy!

07 Store in an airtight container at room temperature for up to 5 days.

59 Blondies

8oz (225g) white chocolate, broken into pieces 4oz (115g) unsalted butter 2 large eggs 5½ tbsp (70g) granulated sugar 2 tsp vanilla extract 1 cup + 3 tbsp (155g) all-purpose flour 1 tsp salt 1 cup (100g) white chocolate chips 1⁄3 cup (100g) raspberry jam 5 jam-filled cookies (I use Jammie Dodgers) + 8 mini jam-filled cookies

01

APPLE PIE BLONDIES Makes 16 If you know me, you’ll know how much I love apple and cinnamon together. These blondies are soft and gooey and packed with juicy chunks of sweet apple. They have a crunchy, sugary-cinnamon topping and crisp edges. The warm cinnamon flavors are perfect for fall and winter. Serve cold, straight from the refrigerator, or warm, with a scoop of ice cream, custard, or cream.

50 minutes

+ 2 hours chilling FOR THE APPLE FILLING:

Blondies

60

2 medium Granny Smith apples, peeled, cored, and diced 1 tbsp + 1 tsp granulated sugar 1 tsp ground cinnamon

FOR THE BLONDIE:

6oz (170g) unsalted butter, softened ¾ cup (165g) light brown sugar, packed ½ cup (100g) granulated sugar 1 large egg + 1 egg yolk 2 tsp vanilla extract 1¾ cups (215g) all-purpose flour

FOR THE TOPPING:

2 tbsp granulated sugar 1 tsp ground cinnamon

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

FOR THE APPLE FILLING:

02 In a small mixing bowl, coat the diced apples in the sugar and cinnamon, then set aside.

FOR THE BLONDIE:

03 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until light in color (this can take a few minutes). Fold in the flour until only a few streaks remain.

04 Fold the apple mixture through the batter until evenly distributed, then scoop the batter into your prepared pan and smooth it out evenly.

FOR THE TOPPING:

05 In a small bowl, mix together the sugar and cinnamon until combined, then sprinkle the mixture evenly over the batter.

06 Bake for 30–40 minutes, until the top is crisp and the edges

are golden. There should be no wet or wobbly batter. Leave to cool completely in the pan, then chill in the refrigerator for at least 2 hours for best results. Cut into 16 squares and enjoy!

07 Store in an airtight container in the refrigerator for up to 4 days.

CONDENSED MILK BLONDIES Makes 16 Sweet, simple, and absolutely delicious! These blondes just melt in your mouth and are perfectly fudgy. They have a gorgeous brown-sugar taste, with a sweet creaminess from the condensed milk. Easy to make and even easier to eat.

40 minutes

+ 2 hours chilling

Blondies

62

10½oz (300g) condensed milk ½ cup (110g) light brown sugar, packed 6½oz (185g) unsalted butter, melted 2 medium eggs, at room temperature 1 tsp vanilla extract Heaping 1½ cups (210g) all-purpose flour 1 tsp salt

01

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, beat together the condensed milk,

sugar, and melted butter until combined. Beat in the eggs and vanilla extract until light and fluffy. Fold in the flour and salt until just combined.

03 Pour the batter into your prepared pan and smooth it out evenly. 04 Bake for 25–30 minutes, until the top and edges are light in

color, but the middle is still wobbly. Be careful not to overbake, as the blondies can become cakey in texture rather than fudgy.

05 Leave to cool completely in the pan, then chill in the refrigerator for at least 2 hours, to help firm them up and for a clean cut. Cut into 16 squares and enjoy!

06 Store in an airtight container in the refrigerator for up to 5 days.

For extra flavor, feel free to add 1 cup (200g) of milk, dark or white chocolate chips just before you pour the batter into the pan.

CAKES Chapter Three

I DO LOVE A GOOD CAKE... Especially when it’s accompanied by a lot of frosting . . . This is actually one of my favorite chapters in the book and was one of my favorite chapters to write—cakes are just so delicious, aren’t they?! What I love about cake is that you can start with a basic batter and turn it into something incredible. A sponge cake is really just equal parts butter, sugar, self-rising flour, and egg. It tastes amazing on its own, but then you can add different flavors of frostings, buttercreams, jams, chocolate, lemon. . . . You name it, the options are endless. This chapter is full of some of my most loved cakes, such as my Cinnamon Roll Cake, plus lots of new additions that I know you’ll love. It’s bursting with different flavors from chocolate to banana, to lemon, to strawberry cheesecake—just to name a few. I hope you enjoy it.

HERE ARE SOME OF MY TOP TIPS: Room temperature: Make sure your eggs, milk, and butter/margarine are always at room temperature when making cake batters. They will blend more evenly into the batter and will help your cakes to rise more easily. Cold ingredients can make your batter lumpy and cause it to bake unevenly. Overmixing: Try not to overmix your cake batters. Overmixing can knock the air out of your cake batter, making the cake heavy and dense. Don’t open the oven door: You’ve heard it before, but this can cause your cake to sink. If you need to turn your cake around because your oven bakes unevenly (as mine does), wait until the cake is at least three-quarters of the way through baking. To make your cakes extra moist: see page 9. If storing your cake in the refrigerator, for best results, bring it to room temperature before eating it.

Soft and fluffy!

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Makes 16 pieces Anyone who attended school in the UK will remember this cake, which was served at lunch, usually with custard. Yum! This recipe gives me so much nostalgia. There’s just something about a supersoft, light sponge cake with a sweet and simple glaze, topped with lots and lots of sprinkles. It tastes amazing and it’s so quick and easy to make. Always a crowd-pleaser and so fun to make.

50 minutes + cooling

FOR THE CAKE:

Cakes

68

6oz (170g) margarine, at room temperature ¾ cup (170g) superfine sugar 11/3 cups (170g) self-rising flour 3 large eggs, at room temperature, lightly beaten 1 tsp vanilla extract

FOR THE GLAZE:

1½ cups (170g) confectioners’ sugar, sifted 2–3 tbsp boiling water (or warm milk) About ¼ cup sprinkles

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat together the margarine and sugar until light and fluffy.

03 Beat in the flour, eggs, and vanilla extract until just combined. Try not to overmix, as this can knock the air out of the batter and create a dense cake, rather than a light and fluffy one.

04 Scoop the batter into your prepared pan and smooth it out evenly.

05 Bake for 30–40 minutes, until the top is lightly golden and a

toothpick inserted into the middle comes out clean. Leave the cake to cool for 20 minutes in the pan. Then, if frosting the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the glaze.

FOR THE GLAZE:

06 In a medium mixing bowl, mix together the sifted confectioners’ sugar and boiling water until thick and smooth. If the mixture is too runny, add more confectioners’ sugar until you reach your desired consistency.

If you want to change the color of the glaze, add a dash of food coloring once you reach your desired consistency. Feel free to add 1 tsp of vanilla extract to the glaze, for extra vanilla flavor.

07 Pour the glaze over the cake and smooth it out evenly. Top with sprinkles and leave to set at room temperature before serving. Cut into 16 squares and enjoy!

08 Store in an airtight container at room temperature for up to 4 days.

LEMON and BLACKBERRY POKE CAKE Makes 16 pieces If you've never heard of poke cake before, it literally refers to poking holes into the cake. This allows you to fill the cake with your favorite jam or sauce without any tricky slicing, and it makes the cake super moist.

1 hour

+ cooling FOR THE CAKE:

Cakes

70

6oz (170g) margarine or unsalted/salted butter, at room temperature Heaping ¾ cup (170g) superfine sugar 3 large eggs, at room temperature, lightly beaten Zest of 1 lemon 11/3 cups (170g) self-rising flour

FOR THE BLACKBERRY FILLING: 10oz (270g) blackberries, fresh or frozen Juice of 1 lemon (about 3 tbsp) 1 tbsp superfine sugar 1 tbsp cornstarch (mixed with 2 tsp warm water)

FOR THE CREAM CHEESE FROSTING: 3 tbsp unsalted butter, softened 3 tbsp full-fat cream cheese, at room temperature 1 tsp lemon juice Zest of ½ lemon (optional) 125g (1 cup) confectioners’ sugar, sifted

TO DECORATE (OPTIONAL):

Fresh blackberries and lemon zest

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric mixer, beat together

the margarine or butter and sugar until light and fluffy. Beat in the eggs and lemon zest until fully combined. Fold in the flour using a rubber spatula until no streaks of flour remain.

03 Scoop the batter into your prepared pan, then bake for

30–40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Leave to cool for 20 minutes in the pan. Then, if frosting the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before moving on.

FOR THE BLACKBERRY FILLING:

04 Put the blackberries, lemon juice, and sugar into a medium

saucepan and simmer over low–medium heat for 5 minutes. Turn off the heat, then add the cornstarch and mix until combined. Leave to cool for about 20 minutes.

FOR THE CREAM-CHEESE FROSTING:

05 In a large mixing bowl, use an electric hand mixer to beat the butter until creamy, then beat in the cream cheese, lemon juice and zest, if using, until combined. Gradually add the confectioners’ sugar and beat until smooth and creamy.

TO ASSEMBLE:

06 Poke 20 holes three-quarters of the way down into the cooled

sponge cake using the end of a wooden spoon. Then pour the blackberry filling over the top of the cake and smooth it out, making sure it goes down into the holes. Leave about a ½in (1cm) gap around the edge of the cake.

07 Scoop the frosting onto the cake and gently smooth it out. If

your frosting is too soft or starts to move on the cake, chill in the refrigerator to help it firm up and hold its shape. Decorate with fresh blackberries and lemon zest, if you wish. Cut into 16 pieces and enjoy! It’s best served at room temperature.

08 Store in an airtight container in the refrigerator for up to 3 days.

COFFEE CAKE Makes 16 pieces Coffee cake was something I never liked when I was younger, but I didn’t like coffee . . . so I guess it makes sense. It has such a sweet and deep flavor and that’s what makes it so amazing. For me, you can’t have coffee cake without coffee buttercream! The cake is moist and fluffy, and the buttercream is sweet and creamy. Perfect for any coffee lover.

1 hour

+ cooling FOR THE CAKE:

Cakes

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6oz (170g) margarine or unsalted/ salted butter, softened ¾ cup (170g) light brown sugar, packed 3 large eggs, at room temperature, lightly beaten 1¼ cups (160g) self-rising flour 2 tbsp instant coffee powder

FOR THE BUTTERCREAM:

1–2 tsp instant coffee powder (depending on how strong you would like the flavor to be) 1–2 tsp boiling water 3½ tbsp (50g) unsalted butter, softened 1 cup (125g) confectioners’ sugar, sifted Splash of milk (if needed)

TO DECORATE (OPTIONAL):

Coffee beans and coffee powder or cocoa powder

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat

together the margarine or butter and sugar until light and fluffy. Then beat in the eggs until fully combined. Sift in the flour and coffee powder, then fold in using a rubber spatula until no streaks of flour remain. Do not overmix.

03 Scoop the batter into your prepared pan, then bake for 30–40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Leave to cool for 20 minutes in the pan. Then, if frosting the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the buttercream.

FOR THE BUTTERCREAM:

04 In a small bowl, mix the coffee powder with the boiling water until dissolved, then leave to cool.

05 In a large mixing bowl, beat the butter until creamy, then

gradually sift in the confectioners’ sugar. Add the coffee mixture and beat until combined. The buttercream should be smooth and creamy, but thick enough to hold its shape. Add a splash of milk to loosen it, if needed.

TO ASSEMBLE:

06 Gently spread the buttercream over the cooled cake, making

sure it goes all the way to the edges. You can also pipe it on, if you prefer. Feel free to decorate with some coffee beans around the edges and a dusting of cocoa powder or coffee powder for extra flavor and texture. Cut into 16 pieces and enjoy!

07 Store in an airtight container at room temperature for up to 3 days.

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Makes 16 pieces I couldn’t think of a better name to describe this cake other than a moist chocolate cake, because that’s exactly what it is. It’s one of my favorite chocolate cakes, and it’s super quick and easy to make. No buttermilk and no coffee needed. It’s light, chocolaty, and just melts in your mouth.

50 minutes + cooling

FOR THE CAKE:

FOR THE TOPPING:

2⁄3 cup (150ml) heavy cream 5oz (150g) dark chocolate (at least 50% cocoa), broken into pieces

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using a balloon whisk, mix together the flour, sugar, cocoa powder, baking powder, and salt until fully combined.

03 Add the egg, milk, and vegetable oil and mix until fully combined. Slowly pour in the warm water and stir gently until combined. The batter will be very runny.

04 Pour the batter into your prepared pan, then bake for 30–40

minutes, until a toothpick inserted into the middle of the cake comes out clean. Then, if frosting the cake the next day, see page 9. Otherwise, leave the cake to cool completely before making the ganache topping.

FOR THE TOPPING:

05 Heat the cream in a microwave-safe bowl in the microwave

for about 1 minute, until hot, but not boiling or bubbling—it may need longer, depending on your microwave.

06 Put the chocolate into a medium heatproof bowl, then pour in

the hot cream and stir gently, until smooth and combined. Pour the topping over the cooled cake, letting it drip over the edges, if desired, then leave to cool. Cut into 16 pieces and enjoy!

07 Store in an airtight container in the refrigerator for up to 3 days.

I top this cake with a rich and creamy darkchocolate ganache, but feel free to use chocolate buttercream or a simple chocolate glaze.

75 Cakes

1 cup (130g) all-purpose flour Heaping 1 cup (210g) superfine sugar Heaping ½ cup (65g) cocoa powder 1 tsp baking powder ½ tsp salt 1 large egg, at room temperature ½ cup (125ml) milk, at room temperature (I use low-fat) ¼ cup (60ml) vegetable oil ½ cup (125ml) warm water

01

SPECULOOS CAKE Makes 16 pieces A light, fluffy, and bouncy cake filled with caramelized cookie flavors. It’s moist and delicious, topped with a creamy, speculoos-buttercream frosting and decorated with melted speculoos spread (cookie butter) and a sprinkle of cookie crumbs. Perfect for a birthday party, picnic, or any celebration.

1 hour

+ cooling FOR THE CAKE:

Cakes

76

6oz (170g) margarine or unsalted/ salted butter, softened 5½ tbsp (80g) speculoos spread/ cookie butter (I use Biscoff ) Heaping ¾ cup (170g) superfine sugar 3 large eggs, at room temperature, lightly beaten 11⁄3 cups (170g) self-rising flour

FOR THE BUTTERCREAM:

3½ tbsp unsalted butter, softened 1 cup (125g) confectioners’ sugar, sifted 1–2 tbsp milk (if needed) 2 tbsp speculoos spread/cookie butter (I use Biscoff )

TO DECORATE (OPTIONAL):

Crushed speculoos cookies and melted speculoos spread/ cookie butter (I use Biscoff )

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat

together the margarine or butter, speculoos spread (cookie butter), and sugar until light and fluffy. Beat in the eggs until fully combined. Fold in the flour using a rubber spatula until no streaks of flour remain. Do not overmix.

03 Scoop the batter into your prepared pan, then bake for

30–40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Leave to cool for 20 minutes in the pan. Then, if frosting the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the buttercream.

FOR THE BUTTERCREAM:

04 In a large mixing bowl, beat the butter until creamy,

then gradually sift in the confectioners’ sugar, adding 1 tablespoon of the milk if needed. Beat in the speculoos spread until smooth and fully combined. The buttercream should be thick enough to hold its shape; add more milk, if needed, to make the frosting creamier.

TO ASSEMBLE:

05 Gently spread the buttercream over the cooled cake, making

sure it goes all the way to the edges. You can also pipe it on, if you prefer. Feel free to decorate with crushed speculooscookie crumbs and melted speculoos spread around the edges or all over the top, for extra flavor and texture. Cut into 16 pieces and enjoy!

06 Store in an airtight container at room temperature for up to 3 days.

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Makes about 30 If you follow me on social media, you will know how much I love a cake ball. They’re basically cake pops without the sticks, but feel free to put them on a stick, if you like. The chocolate cake is mixed with frosting, which makes it super moist and fudgy. The cake balls are then coated in milk chocolate and topped with sprinkles. Perfect for any celebration or party.

1 hour

+ cooling and 2 hours 20 minutes chilling

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1 × 15oz (425g) box chocolate fudge cake mix + the ingredients on the box 1 /3 cup (100g) chocolate fudge frosting or chocolate buttercream 9oz (250g) milk chocolate, broken into pieces 2 tbsp sprinkles

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Make your chocolate fudge cake batter according to the

package directions. Pour the batter into your prepared pan and smooth it out evenly using the back of a spoon.

03 Bake for 30 minutes. Brands can vary, so use this time as a

guide—bake until a toothpick inserted into the middle of the cake comes out clean. Leave to cool completely in the pan.

04 When cool, crumble the cake into fine crumbs using a fork or

your hands, then transfer the crumbs to a large mixing bowl. Add the chocolate frosting to the bowl and fold in until a thick dough forms.

05 Reline your baking pan with parchment paper. Scoop up

I use a chocolate fudge cake box mix and premade frosting in this recipe, because I feel like it’s a shame to make a whole chocolate cake just to crumble it up, and I find the premade frosting works perfectly . . . but that’s just me. If you want to make your own chocolate cake and frosting, go for it.

1 tablespoon of the cake dough, then roll into a ball using your hands and place in the prepared baking pan. Repeat with the remaining mixture to make about 30 balls, then transfer to the freezer and chill for 20 minutes.

06 When ready to coat, set a wire rack over a sheet of parchment paper and melt the chocolate.

07 Using 2 forks, coat each ball in the melted chocolate, letting

any excess drip off, then transfer them to the prepared wire rack and top with sprinkles.

08 Leave to set at room temperature or chill in the refrigerator for 1–2 hours, until set. Carefully take them off the wire rack (you don’t want to crack the chocolate) and serve. Enjoy!

09 Store in an airtight container in the refrigerator for up to 3 days.

STRAWBERRY CHEESECAKE POKE CAKE Makes 16 pieces If you love strawberry cheesecake and strawberry jam, you will love this cake. It’s filled with strawberry jam and topped with a strawberry-cheesecake frosting. Think Victoria sponge, but better! Perfect for any summer event or whenever you have a taste for a fresh, fruity cake.

1 hour

+ cooling FOR THE CAKE:

Cakes

80

6oz (170g) margarine or unsalted/ salted butter, softened Heaping ¾ cup (170g) superfine sugar 3 large eggs, at room temperature, lightly beaten 11⁄3 cups (170g) self-rising flour 1 tsp vanilla extract

FOR THE FILLING:

1⁄3 cup (100g) strawberry jam or strawberry preserves

FOR THE CHEESECAKE FROSTING:

3 tbsp unsalted butter, softened 3 tbsp full-fat cream cheese, at room temperature ½ tsp vanilla extract 1 cup (125g) confectioners’ sugar, sifted ¼ cup (60g) strawberry jam or strawberry preserves (I prefer to use seedless here)

TO DECORATE (OPTIONAL):

¾oz (20g) graham crackers, finely crushed Fresh strawberries, whole or sliced in half

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat the

margarine or butter and sugar until light and fluffy. Beat in the eggs and vanilla extract until fully combined. Fold in the flour using a rubber spatula until no streaks remain. Do not overmix.

03 Scoop the batter into your prepared pan, then bake for

30–40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Then, if frosting the cake the next day, see page 9. Otherwise, leave the cake to cool completely before making the frosting.

FOR THE FILLING:

04 Once the cake has cooled, using the end of a wooden spoon, poke 20 holes three-quarters of the way down into the cake. Pour the strawberry jam into the holes.

FOR THE CHEESECAKE FROSTING:

05 In a large mixing bowl, use an electric hand mixer to beat the

butter until creamy, then beat in the cream cheese and vanilla extract until combined. Gradually add the confectioners’ sugar and beat until smooth and creamy, then beat in the strawberry jam until fully combined. If the frosting appears to be a bit soft, gradually add more confectioners’ sugar to thicken it or chill in the refrigerator for about 20 minutes to help it firm up.

TO ASSEMBLE:

06 Scoop the frosting onto the cake and gently smooth it out. 07 Sprinkle some graham cracker crumbs around the edges, in the corners, or all over the top, if you like. Then place some fresh strawberries onto the cake however you wish when you’re ready to serve. Cut into 16 pieces and enjoy! Store in an airtight container in the refrigerator for up to 3 days.

LEMON DRIZZLE CAKE Makes 16 pieces Lemon drizzle cake is one of my favorite cakes. A soft and zesty lemon sponge, soaked in a tangy lemon syrup, topped with a thick and sweet lemon glaze. This cake is super moist, thanks to the lemon syrup and is bursting with lemony flavors. The edges are the best part of this cake, and I don’t say that about many cakes!

1 hour

+ cooling and setting FOR THE CAKE:

FOR THE LEMON SYRUP:

6½ tbsp (50g) confectioners’ sugar 3½ tbsp lemon juice

FOR THE LEMON GLAZE:

12⁄3 cups (200g) confectioners’ sugar 1 tbsp lemon juice 1 tbsp whole or low-fat milk

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat

together the margarine or butter and sugar until light and fluffy. Then beat in the eggs and lemon zest until fully combined. Fold in the flour using a rubber spatula until no streaks of flour remain. Try not to overmix, since this can knock the air out of the batter and create a dense cake, rather than a light and fluffy one.

03 Scoop the batter into your prepared pan, then bake for 30–40 minutes, until a toothpick inserted into the middle of the cake comes out clean.

FOR THE LEMON SYRUP:

04 While the cake is in the oven, in a small bowl, mix together the confectioners’ sugar and lemon juice with a spoon until fully combined and lump free.

05 When the cake is fully cooked and still warm, poke lots of tiny

holes into the cake three-quarters of the way down using a toothpick or skewer. Pour the lemon syrup all over the top of the cake. It will soak into the cake and into the holes, creating a really tangy, moist sponge cake. Wrap the cake in plastic wrap to hold all the moisture in, then leave the cake to cool completely before making the glaze.

FOR THE LEMON GLAZE:

06 Remove the cake from the plastic wrap and transfer to a wire rack. In a small bowl, mix together the confectioners’ sugar, lemon juice, and milk with a spoon until fully combined and lump free. Pour the glaze over the cooled cake, smoothing it out and letting it drip over the edges. Leave to set at room temperature, then cut into 16 pieces and enjoy!

07 Store in an airtight container at room temperature for up to 3 days.

83 Cakes

6oz (170g) margarine or unsalted/ salted butter, softened Heaping ¾ cup (170g) superfine sugar 3 large eggs, at room temperature, lightly beaten Zest of 1 lemon 11⁄3 cups (170g) self-rising flour

01

RED VELVET CAKE Makes 16 pieces There’s nothing quite like a classic red velvet cake with cream cheese frosting. It’s supersoft, moist, and delicious. It’s topped with a sweet cream cheese frosting, which is the best part in my opinion. It’s perfect for Christmas, Valentine’s Day, or any occasion.

1 hour

+ cooling FOR THE CAKE:

Cakes

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5 tbsp (75g) unsalted butter, melted ½ cup (100g) superfine sugar 2 large eggs, at room temperature 5½ tbsp (80ml) vegetable oil (I use rapeseed/canola oil) 2 tsp white vinegar 2 tsp vanilla extract Red food coloring ¾ cup (160ml) buttermilk, at room temperature 1½ cups (200g) all-purpose flour 4 tsp (10g) cocoa powder ½ tsp baking soda ½ tsp salt

FOR THE CREAM CHEESE FROSTING:

3 tbsp unsalted butter, softened 3 tbsp full-fat cream cheese, at room temperature ½ tsp vanilla extract 1 cup (125g) confectioners’ sugar, sifted

TO DECORATE (OPTIONAL):

Red sprinkles, red velvet cake crumbs, or fresh red berries

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat

together the melted butter and sugar until combined. Add the eggs individually, beating until fully incorporated each time.

03 Add the vegetable oil, white vinegar, vanilla extract, and red

food coloring and beat until fully combined, then gently stir in the buttermilk using a wooden spoon or rubber spatula. The batter should be a really bright red color here and will dull when you add the dry ingredients, so make sure you add enough food coloring.

04 Sift in the flour, cocoa powder, baking soda, and salt, then fold in until just combined. Do not overmix, as this can make the cake tough and dense.

05 Scoop the batter into your prepared pan, then bake for 30–40

minutes, until a toothpick inserted into the middle of the cake comes out clean. Leave to cool for 20 minutes in the pan. Then, if frosting the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the frosting.

FOR THE CREAM CHEESE FROSTING:

06 In a large mixing bowl, use an electric hand mixer to beat the

butter until creamy, then beat in the cream cheese and vanilla extract until combined. Gradually add the confectioners’ sugar and beat until smooth and creamy. If the frosting appears to be a bit soft, gradually add more confectioners’ sugar to thicken it or put it in the refrigerator for about 20 minutes to help it firm up.

07 Scoop the frosting onto the cake and gently smooth it out. Feel

free to decorate with some cake crumbs, red sprinkles, or fresh red berries. Cut into 16 pieces and enjoy!

08 Store in an airtight container in the refrigerator for up to 3 days.

CHOCOLATE MOUSSE CAKE Makes 16 pieces This classic, rich, moist, and fudgy chocolate cake is topped with a sweet, creamy, and marshmallow-y chocolate mousse. The contrast in textures between the rich cake and light mousse are what makes this cake so amazing.

1 hour

+ cooling and chilling FOR THE CAKE:

Cakes

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01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

6oz (170g) unsalted butter, softened ¾ cup (150g) superfine sugar 3 large eggs, at room temperature 1 tsp instant coffee powder 1 tsp hot water ¼ cup (60ml) buttermilk, at room temperature ¾ cup (90g) all-purpose flour 6½ tbsp (50g) cocoa powder 1 tsp baking powder 1 tsp salt

02 In a large mixing bowl, using an electric hand mixer, beat

FOR THE MOUSSE:

05 Scoop the batter into your prepared pan and smooth it out

½ cup (30g) mini marshmallows 3oz (95g) dark or milk chocolate, chopped into small pieces 3 tbsp whole or low-fat milk 1 cup (220ml) cold heavy cream

together the butter and sugar until light and fluffy. Then beat in the eggs one at a time, making sure they’re fully incorporated before adding the next.

03 In a small mug, dissolve the instant coffee in the hot water.

Mix it with the buttermilk in a small bowl until fully combined, then pour it into the cake mix and stir in.

04 Sift in the flour, cocoa powder, baking powder, and salt,

then fold in using a wooden spoon or rubber spatula until just combined. evenly, then bake for 30–40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Leave to cool for 20 minutes in the pan. Then, if topping the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the mousse.

FOR THE MOUSSE:

06 Put the mini marshmallows, chocolate, and milk into a large

saucepan and stir constantly over low heat until melted and fully combined. Remove from the heat and leave to cool to room temperature.

07 In a large mixing bowl, whip the cream to soft peaks, then fold in You can save some of the mousse to eat as a dessert straight from the refrigerator. Two desserts in one. Yes, please!

the cooled chocolate mix until smooth and combined. Chill in the refrigerator for 20–30 minutes to firm up.

TO ASSEMBLE:

08 Spread the mousse over the cooled cake. If you have any

leftover mousse, store it in the refrigerator (you can eat it as is). Cut into 16 pieces and enjoy!

09 Store in an airtight container in the refrigerator for up to 3 days.

SALTED CARAMEL POKE CAKE Makes 16 pieces A soft, brown-sugar sponge, filled with salted caramel sauce and topped with salted caramel buttercream. It’s so moist and has the perfect balance of sweet and salty. Amazing for any occasion that requires cake!

Cakes

88

FOR THE CAKE:

1 hour

+ cooling

01

FOR THE CAKE:

02 In a large mixing bowl, using an electric hand mixer, beat

6oz (170g) margarine or unsalted butter, softened ¾ cup (170g) light brown sugar, packed 11⁄3 cups (170g) self-rising flour 3 large eggs, at room temperature, lightly beaten 1 tsp vanilla extract

FOR THE FILLING:

3½oz (100g) ready-made salted caramel sauce (or 3½oz/100g canned caramel mixed with ¼ tsp salt)

FOR THE BUTTERCREAM:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper. together the margarine or butter and sugar until light and fluffy. Beat in the flour, eggs, and vanilla extract until fully combined. Do not overmix.

03 Scoop the batter into your prepared pan, then bake for

30–40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Then, if filling and frosting the cake the next day, see page 9. Otherwise, leave the cake to cool completely in the pan before moving on to the next step.

FOR THE FILLING:

04 Using the end of a wooden spoon, poke 20 holes three-quarters of the way down into the cooled cake. Pour the salted caramel sauce into the holes.

FOR THE BUTTERCREAM:

3½ tbsp unsalted butter, softened 1 cup (125g) confectioners’ sugar, sifted 2oz (50g) ready-made salted caramel sauce (or 2oz/50g canned caramel mixed with 1⁄8 tsp salt) 1–2 tbsp milk (if needed)

05 In a large mixing bowl, beat the butter until creamy, then

TO DECORATE (OPTIONAL):

06 Carefully remove the cake from the pan and transfer it to a

Salted caramel sauce, toffee pieces, and sea salt flakes

gradually sift in the confectioners’ sugar. Beat in the salted caramel sauce until smooth and fully combined. The buttercream should be thick enough to hold its shape. You may need to add a small amount of milk to loosen it or add more confectioners’ sugar to thicken it, depending on the thickness of the caramel you used.

TO ASSEMBLE:

serving plate. Gently spread the buttercream over the cake, making sure it goes all the way to the edges. You can pipe it on instead, if you prefer. If you want to decorate the cake, drizzle some salted caramel sauce over the top and sprinkle toffee pieces and sea salt around the edges for extra flavor and texture. Cut into 16 pieces and enjoy!

07 Store in an airtight container at room temperature for up to 3 days.

CARROT CAKE Makes 16 pieces If you know me, you know I absolutely LOVE carrot cake. But . . . it has to be super moist and topped with cream cheese frosting, or I don’t want it. When I worked as a personal trainer, I had a colleague who made the most amazing carrot cake. I asked her for the recipe, but she never gave it to me (crying inside). I made it my mission to make the best-tasting and moistest carrot cake ever! After many attempts, I perfected my recipe. I hope you love it.

1 hour

+ cooling FOR THE CAKE:

FOR THE CREAM CHEESE FROSTING: 3 tbsp unsalted butter, softened 3 tbsp full-fat cream cheese, at room temperature 1 tsp vanilla extract 1 cup (125g) confectioners’ sugar, sifted

FOR THE CAKE:

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, beat together the eggs, both sugars,

the buttermilk, and vegetable oil with an electric hand mixer.

03 Sift in the flour, baking powder, baking soda, salt, cinnamon,

and nutmeg, then fold into the mixture using a wooden spoon or rubber spatula until just combined. Fold in the grated carrots and raisins until evenly distributed. Scoop into your prepared baking pan and smooth the batter out evenly.

04 Bake for 25–30 minutes. This is a very moist cake, so a

toothpick inserted into the middle should still come out with some moisture on it, but it shouldn’t be completely wet. If you overbake, the cake will be dry.

05 Leave to cool for 20 minutes in the pan. Then, if frosting the

cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the frosting.

FOR THE CREAM CHEESE FROSTING:

06 In a large mixing bowl, use an electric hand mixer to beat the

butter until creamy, then beat in the cream cheese and vanilla extract until combined. Gradually add the confectioners’ sugar and beat until smooth and creamy.

07 Transfer the cake to a serving plate and smooth the frosting

over the top. Cut into 16 pieces and enjoy! Store in an airtight container in the refrigerator for up to 3 days.

You can omit the raisins or substitute walnuts, canned or fresh pineapple chunks, or anything you like, but please note the raisins add to the “juiciness” of the cake.

91 Cakes

2 large eggs, at room temperature ½ cup (100g) dark brown sugar 6 tbsp (75g) granulated sugar ¼ cup (50ml) buttermilk, at room temperature ¾ cup (175ml) vegetable oil (I use rapeseed/canola oil) 1¾ cups (225g) all-purpose flour ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 2 tsp ground cinnamon ½ tsp ground nutmeg 8oz (220g) carrots, finely grated 1 cup (150g) plump raisins

01

MARBLE CAKE Makes 16 pieces Why choose between chocolate cake and vanilla cake when you can have both?! This cake is so moist and fluffy, with a blend of sweet vanilla sponge and rich chocolate cake. It makes the perfect celebration cake, plus it looks and tastes amazing.

1 hour

+ cooling FOR THE CAKE:

Cakes

92

6oz (170g) margarine or unsalted/ salted butter, softened Heaping ¾ cup (170g) superfine sugar 3 large eggs, at room temperature, lightly beaten 1 tsp vanilla extract 11⁄3 cups (170g) self-rising flour

FOR THE CHOCOLATE SWIRL: 3 tbsp cocoa powder 2–3 tbsp boiling water

FOR THE BUTTERCREAM:

2oz (60g) unsalted butter, softened 1 cup (125g) confectioners’ sugar 5 tsp (12g) cocoa powder 1 tbsp hot water (if needed)

TO DECORATE (OPTIONAL):

Milk, white and dark chocolate curls

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, using an electric hand mixer, beat the

margarine or butter and sugar until light and fluffy. Then beat in the eggs and vanilla until fully combined. Fold in the flour using a rubber spatula until no streaks remain. Do not overmix.

03 Transfer a quarter of the cake batter to a separate mixing bowl.

FOR THE CHOCOLATE SWIRL:

04 In a small bowl, mix the cocoa powder with the boiling water

until fully combined. Add to the smaller amount of cake batter and mix until fully combined.

05 Scoop the vanilla cake batter into your prepared pan and

level it out, then dollop the chocolate cake batter randomly over the top. Using a knife or skewer, swirl the chocolate batter through the vanilla to create a pretty pattern. Do not overmix, otherwise the whole cake will become chocolaty.

06 Bake for 30–40 minutes, until a toothpick inserted into the

middle of the cake comes out clean. Leave to cool for 20 minutes in the pan. If frosting the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely.

FOR THE BUTTERCREAM:

07 In a large mixing bowl, beat the butter until creamy, then

sift in the confectioners’ sugar and cocoa powder. Beat until smooth and combined, adding the hot water if needed. The buttercream should be thick enough to hold its shape.

The chocolate buttercream makes this extra chocolaty, but feel free to swap it for a vanilla buttercream, if you like, or even use a mixture of the two.

08 Gently spread the buttercream over the cooled cake, making sure it goes all the way to the edges. You can also pipe it on, if you prefer. Feel free to decorate with some chocolate curls around the edge or all over the top for extra flavor and texture. Cut into 16 pieces and enjoy!

09 Store in an airtight container at room temperature for up to 3 days.

CINNAMON ROLL CAKE Makes 16 pieces This is one of my fiancé’s favorite cakes! I can’t make it for guests because he eats it all before they arrive, so I’ve now learned to make two. It’s super moist, with a buttery cinnamon swirl through the middle and a sweet sugar glaze on top. It’s thick and fluffy and can be served warm or cold. The ultimate cake for cinnamon lovers.

50 minutes

+ 20 minutes cooling FOR THE CINNAMON SWIRL:

2⁄3 cup (120g) light brown sugar 1½ tbsp ground cinnamon 2 oz (65g) unsalted butter, melted

FOR THE CAKE:

Cakes

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2¼ cups (290g) all-purpose flour Heaping ¾ cup (160g) superfine sugar 3 tsp baking powder 1 cup (240ml) whole milk, at room temperature 1 tsp vanilla extract 2 medium eggs, at room temperature, lightly beaten 3oz (90g) unsalted butter, melted and cooled slightly

FOR THE GLAZE:

Heaping ¾ cup (100g) confectioners’ sugar 4 tsp milk

01

FOR THE CINNAMON SWIRL:

Put the sugar, cinnamon, and melted butter into a small bowl and mix with a spoon, then set aside. It may separate slightly while resting; just stir it well before dolloping it into the cake batter later.

FOR THE CAKE:

02 Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

03 Put the flour, sugar, and baking powder into a large mixing

bowl and mix together with a balloon whisk until combined. Add the milk, vanilla extract, and eggs and mix until just combined, then gently stir in the melted butter with a wooden spoon or rubber spatula.

04 Pour the batter into your prepared pan, spreading it out to

the edges. Dollop on the cinnamon swirl mixture, then, using a knife or a skewer, swirl it through the batter (it should sit on top rather than sink in).

05 Bake for 30–40 minutes, until a toothpick inserted into the

middle comes out mostly clean, with only a few crumbs or gooey cinnamon swirl, rather than wet cake batter.

FOR THE GLAZE:

06 While the cake is baking, make the glaze. In a small bowl, mix together the confectioners’ sugar and milk with a spoon until smooth and runny. Remove the cake from the oven, then pour the glaze over the top and smooth it out.

07 Leave to cool for at least 20 minutes in the pan, then remove and cut into 16 pieces. Enjoy warm or cold.

08 Store in an airtight container at room temperature for up to 3 days.

CINNAMON-FROSTED BANANA CAKE Makes 16 pieces I couldn’t leave out a really good banana cake! This cake is so moist and fluffy—it’s lighter than a banana bread, with the same amazing flavors. The cinnamon cream cheese frosting is what takes this cake from a ten to an eleven out of ten for me. It complements the cake beautifully and really brings out all the warming cinnamon flavors—absolutely delicious.

50 minutes + cooling

Cakes

96

FOR THE CAKE:

2¼ cups (280g) all-purpose flour ¾ cup (160g) light brown sugar, packed 3 tsp baking powder 1 tsp ground cinnamon 1 cup (240ml) whole milk, at room temperature 1 tsp vanilla extract 2 medium eggs, lightly beaten 3oz (90g) unsalted butter, melted and cooled slightly 3 large ripe bananas, mashed

FOR THE CREAM CHEESE FROSTING:

3 tbsp unsalted butter, softened 3 tbsp full-fat cream cheese, at room temperature 1 tsp vanilla extract 1 cup (125g) confectioners’ sugar, sifted 1 tsp ground cinnamon + extra for dusting (optional)

01

FOR THE CAKE:

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the flour, sugar, baking powder, and cinnamon into a

large mixing bowl and mix together with a balloon whisk until combined. Add the milk, vanilla extract, and eggs and mix until just combined, then gently stir in the melted butter with a wooden spoon or rubber spatula. Fold in the mashed bananas until just combined, then pour the batter into your prepared pan and level it out.

03 Bake for 30–40 minutes, until a toothpick inserted into the

middle of the cake comes out mostly clean, with just a few crumbs. Leave to cool for 20 minutes in the pan. Then, if frosting the cake the next day, see page 9. Otherwise, transfer to a wire rack to cool completely before making the frosting.

FOR THE CREAM CHEESE FROSTING:

04 In a large mixing bowl, use an electric hand mixer to beat the

butter until creamy, then beat in the cream cheese and vanilla extract until combined. Gradually add the confectioners’ sugar about half at a time, beating in the cinnamon with the second half until smooth and creamy.

05 Spread or pipe the frosting onto the cooled cake, then sprinkle

a light dusting of cinnamon over the top or in the corners, if you wish. Cut into 16 pieces and enjoy!

06 Store in an airtight container in the refrigerator for up to 3 days. For the best results, bring to room temperature before serving.

BREAKFAST Chapter Four

BREAKFAST OR DESSERT... Who knows? There are no rules here! This chapter is packed with delicious recipes that are perfect for weekend breakfasts, brunches, sleepovers, and snacks on the go. From granola bars and pancakes to cinnamon rolls and French toast casseroles, this chapter is sure to have something that will tingle your taste buds. You will find some of my personal favorites in here, such as Cinnamon Rolls and Date Slices. These recipes will have you dreaming of breakfast the next day!

HERE IS MY TOP TIP: Cinnamon rolls and sweet rolls: These can be intimidating, especially if this is your first time baking with yeast. However, they’re easier than you may think. Just pay attention to the timings and temperatures in the directions.

Good morning!

SOFT and CHEWY GRANOLA BARS Makes 16 These soft and chewy granola bars, with the taste of brown sugar and honey, are loaded with mixed seeds and dried fruit. They’re bursting with different flavors and textures and are absolutely delicious. Definitely not your average granola bars, these are perfect for afternoon snacks and lunch boxes.

30 minutes + cooling

Breakfast

102

5½oz (150g) unsalted butter 2⁄3 cup (120g) light brown sugar 1⁄3 cup (80ml) honey 3½ cups (280g) rolled oats 3oz (80g) mixed seeds 3oz (80g) dried fruit (such as cranberries, blueberries, cherries, strawberries, or chopped apricots)

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large saucepan, melt the butter, sugar, and honey over low–medium heat until the sugar has dissolved and the mixture is smooth. Do not boil or overcook the mixture.

03 Turn off the heat, then stir in the oats, mixed seeds, and dried fruit until they’re fully coated. Pour the mixture into your prepared pan and smooth it out with a metal spoon or rubber spatula.

04 Bake for 15–20 minutes. The mixture should still be very wobbly, with golden-brown edges, when it comes out of the oven. This is the key to soft, gooey bars, so make sure you don’t overbake.

05 Leave to cool to room temperature. This usually takes about 2 hours, but it may take longer. Cut into 16 bars and enjoy!

06 Store in an airtight container at room temperature for up to 5 days.

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CHOCOLATE CHIP BANANA BREAKFAST BARS

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Makes 16 If you fancy something that's not too sweet, these banana breakfast bars make a great breakfast on the go. They’re packed with bananas and oats and lots of chocolate chips for flavor. Wrap them up and take as a snack or eat fresh and warm.

30 minutes 4 large ripe bananas 41⁄3 cups (350g) rolled oats 1–2 tbsp water ½ cup (100g) dark chocolate chips 104

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, mash the bananas with a fork, then add the oats and water and mix together using a rubber spatula or wooden spoon until fully combined. Fold in the chocolate chips.

Breakfast

03 Pour the mix into the prepared pan and smooth it out evenly. 04 Bake for 12–15 minutes. Do not overbake, as this can make the bars dry. Leave to cool for about 30 minutes, then cut into 16 squares. Enjoy!

05 Store in an airtight container at room temperature for up to 3 days.

Feel free to add extra flavors like 1 tsp of cinnamon or a pinch of salt, or replace the dark chocolate chips with milk or white chocolate chips.

CINNAMON ROLL FRENCH TOAST CASSEROLE Makes 9 pieces This is one of my favorite make-ahead breakfasts. It’s like a combination of cinnamon rolls and bread pudding and is a great way to use up leftover stale bread. The top is crisp, and the middle is soft and moist. The casserole is packed with cinnamon flavor, with a sweet glaze on top. Make this the night before, then just bake in the morning.

1 hour

+ overnight soaking

Breakfast

106

6 slices of bread 4 large eggs 1 cup (250ml) whole milk 1 tbsp ground cinnamon 1 tsp vanilla extract 2 tbsp light brown sugar

FOR THE GLAZE:

12⁄3 cups (200g) confectioners’ sugar ½ tsp vanilla extract 1–2 tbsp milk

01 Cut the bread into 1in (2.5cm) cubes, keeping the crusts on or cutting them off (I usually leave them on). Set aside.

02 In a large mixing bowl, mix together the eggs, milk, cinnamon, vanilla extract, and light brown sugar until combined. Add the bread and, using a wooden spoon or rubber spatula, mix together until the cubes are all fully coated.

03 Transfer the bread and any remaining mixture to an 8in (20cm) square baking pan—line the pan with parchment paper, if you like. Cover it with plastic wrap, then leave to soak in the refrigerator overnight.

04 The next day, preheat the oven to 350°F (180°C). Remove the plastic wrap from the pan, cover with foil, and bake for 20 minutes. Take the bread mixture out of the oven and remove the foil, then continue to bake for 15–20 minutes, until a knife comes out clean. Leave to cool for about 10 minutes.

FOR THE GLAZE:

05 While the bread mixture is cooling, in a small bowl, mix

together the confectioners’ sugar, vanilla extract, and milk until smooth. If you prefer a slightly thicker glaze, you can add more confectioners’ sugar; if you’d like it a little runnier, add a tiny bit more milk.

06 Drizzle the glaze over the top of the casserole, then carefully For me, the sweet glaze is the best part, but feel free to omit it if you don’t have such a sweet tooth in the morning.

cut it into 9 pieces using a rubber spatula or similar utensil. Serve warm.

07 Store in an airtight container in the refrigerator for up to

2 days. Reheat on a microwave-safe plate in the microwave on medium–high for 1–2 minutes, until hot throughout. It may need more or less time, depending on the size of your slice and your microwave.

BANANA and CHOCOLATE HAZELNUT FRENCH TOAST BAKE Makes 9 or 16 pieces If you love chocolate and banana together, this is the breakfast for you. It’s crisp on top and warm and gooey in the middle. It’s perfect if you have stale bread to use up and bananas that have a few too many brown spots for your liking. Make it the night before and bake it in the morning—a guaranteed crowd-pleaser.

1 hour

+ overnight soaking

Cut the bread into 1in (2.5cm) cubes, keeping the crusts on or cutting them off (I usually leave them on). Set aside.

02 In a large mixing bowl, mix together the eggs, milk, vanilla

extract, and sugar until combined. Add the bread and mix together using a wooden spoon or rubber spatula until the cubes are all fully coated, then fold in the sliced bananas.

03 Transfer the bread and any remaining mixture to an 8in

(20cm) square baking pan—line the pan with parchment paper, if you like. Cover it with plastic wrap, then leave to soak in the refrigerator overnight.

04 The next day, preheat the oven to 350°F (180°C). Remove the

plastic wrap from the pan, then cover with foil and bake for 20 minutes. Take the mixture out of the oven and remove the foil. Drizzle or dollop the melted chocolate-hazelnut spread over the top. Continue to bake for 15–20 minutes, until the top is golden brown and a knife comes out clean. Leave to cool for about 10 minutes.

05 Carefully cut into 9 or 16 pieces using a rubber spatula or similar utensil and serve warm.

06 Store in an airtight container in the refrigerator for up to The chocolate hazelnut spread is a popular choice in this breakfast, but feel free to swap it for a different spread, such as like speculoos or peanut butter, if you prefer.

2 days. Reheat on a microwave-safe plate in the microwave on medium–high for 1–2 minutes, until hot throughout. It may need more or less time, depending on the size of your slice and your microwave.

109 Breakfast

6 slices of bread 4 large eggs 1 cup (250ml) whole milk 1 tsp vanilla extract 2 tbsp light brown sugar 3 medium bananas, sliced into ½in (1cm) pieces ½ cup (150g) chocolate hazelnut spread, melted (I use Nutella)

01

BUTTERMILK SHEET PANCAKES Makes 4 or more Want pancakes, but don’t want to bring out the frying pan? These pancakes are super easy to make and are baked in the oven. They’re moist, thick, and fluffy, and you can add multiple flavors to one batch. Think chocolate chips, strawberries, raspberries, or blueberries, then top them with maple syrup, honey, or whipped cream, or just keep it simple with a little lemon juice and sugar—one of my favorites!

15 minutes

Breakfast

110

½ cup (70g) all-purpose flour 4 tbsp confectioners’ sugar 2½ tbsp (20g) cornstarch 1½ tsp baking powder 1 small egg, at room temperature 2⁄3 cup (135ml) buttermilk, at room temperature 1½ tbsp salted butter, melted + 1–2 tbsp for brushing ½ tsp vanilla extract maple syrup, honey, or whipped cream, to serve (optional)

01

02 Put the flour, confectioners’ sugar, cornstarch, and baking powder into a large mixing bowl and mix until combined.

03 In a small bowl, mix together the egg, buttermilk, melted

butter, and vanilla extract until fully combined. Then pour the mixture into the dry ingredients and mix until just combined and no lumps remain.

04 Pour the batter into your prepared pan and smooth it out to the edges. If you’re adding toppings, sprinkle them evenly over the pancake batter.

TOPPING SUGGESTIONS (OPTIONAL): 05 Blueberries, halved strawberries, chocolate chips, raspberries, or sliced banana

Preheat the oven to 425°F (220°C) and line an 8in (20cm) square baking pan with parchment paper.

Bake for 5–6 minutes, until a toothpick inserted into the middle comes out clean.

06 Switch the oven to broil and brush the top of the pancake with the remaining melted butter. Place under the broiler for 1–2 minutes, turning the pan around halfway through, if needed. The top should turn golden brown. Make sure to watch your pancake carefully, as it can burn easily.

07 Remove the pancake from the oven. While still warm, remove

from the pan on the parchment paper and cut into portions of your choosing.

08 Serve fresh and warm with maple syrup or honey, extra berries, whipped cream, or any toppings of your choice. Enjoy!

CLASSIC CINNAMON ROLLS Makes 9 Cinnamon rolls have a special place in my heart. I have loved them ever since I was a kid and have tried many, many cinnamon rolls, so it was only right that I included this recipe in the book. These cinnamon rolls are thick, soft, and fluffy, with a sweet, buttery, brownsugar-cinnamon filling, topped with the creamiest cream-cheese frosting—because, let’s be honest, a cinnamon roll isn’t a cinnamon roll without a good helping of cream-cheese frosting. Cinnamon rolls aren’t always the easiest thing to make—there’s some technique involved, and temperature and time are key. But I have tried to make the directions for these rolls as easy to follow as possible. Once you’ve perfected them, you will have the best-tasting homemade cinnamon rolls ever! You will never need another cinnamon roll recipe again.

1 hour + 1 hour 40 minutes rising Breakfast

112

FOR THE DOUGH:

01

FOR THE DOUGH:

Line an 8in (20cm) square baking pan with parchment paper.

1⁄2 cup (110ml) whole milk 1⁄3 tsp instant yeast 2 tbsp granulated sugar 1 medium egg, at room temperature 2 tbsp salted butter, melted 2 cups (250g) bread flour + extra for dusting 1⁄2 tsp salt

02

Warm the milk to 113°F (45°C), it should be warm to touch, but not hot. Pour the milk into a large mixing bowl, then add the yeast, sugar, egg, and melted butter. Beat with an electric hand mixer until fully combined, then sift in the flour and salt and, using a wooden spoon, fold in until you form a dough.

03

Flour your surface, then knead the dough for about 10 minutes. If the dough is sticking to your hands and surface, add a little more flour. The dough should form a ball and be slightly sticky.

FOR THE FILLING:

04

Oil a bowl with cooking spray, then place the dough into the bowl, cover with plastic wrap and a warm towel and leave the dough to rise for about 1 hour, or until it’s doubled in size. It may take up to 2 hours.

FOR THE CREAM CHEESE FROSTING:

05 Once the dough is ready, flour your surface again, if needed,

3½ tbsp salted butter, softened 2⁄3 cup (120g) dark brown sugar 2 tbsp ground cinnamon

3oz (90g) unsalted or salted butter, softened 3oz (90g) full-fat cream cheese, at room temperature 1 tsp vanilla extract 1 cup (110g) confectioners’ sugar, sifted

and roll it out to a 13 × 9in (33 × 23cm) rectangle.

06

FOR THE FILLING:

Spread the butter over the dough, leaving a ½in (1cm) gap on the short edge, at the far side of the dough.

07

Mix together the brown sugar and cinnamon in a small bowl, then sprinkle the mixture over the butter and rub it in gently.

08

Roll the dough tightly from the short edge closest to you. Once rolled, seal the edge well so it doesn’t unravel and make sure the seam is at the bottom, touching the countertop.

09 Using a serrated knife, cut about 1in (2.5cm) off each end

of the dough to make sure the rolls are neat and even, then, using a sawing motion, gently cut the dough into nine 1in (2.5cm) pieces.

10

11

12

Preheat the oven to 350°F (180°C). Remove the towel and plastic wrap and bake for 10–12 minutes. Then remove from the oven and cover with foil so they don’t brown too much, then continue to bake for 10–15 minutes, until they’re slightly golden on the edges. If you overbake them, the rolls won’t be quite as soft.

Makes 9 If you don’t like cinnamon, but still want to make some thick, luscious, soft, and sweet rolls, these lemon and raspberry rolls are for you. They’re super fresh and lemony, with a buttery lemon and raspberry filling, topped with a sweet and creamy lemon cream cheese frosting—do I even need to say more?! The raspberries are juicy and sweet, and the dough is soft, tender, and fluffy. As with the cinnamon rolls, making the dough does require a bit of patience, but they’re much easier to make than you might think, and the result is 100 percent worth it!

FOR THE CREAM CHEESE FROSTING:

Once the cinnamon rolls are out of the oven, in a large mixing bowl, use an electric hand mixer to beat the butter until creamy, then beat in the cream cheese and vanilla extract until combined. Gradually add the confectioners' sugar and beat until smooth and creamy.

13

Spread the frosting over the cinnamon rolls, or if you only want to have a drizzle of frosting, as shown in the photo, halve the ingredients. Serve fresh and warm. Enjoy!

14

Store in an airtight container at room temperature for up to 3 days. Feel free to reheat the rolls in the microwave to make them soft and warm again.

1 hour + 1 hour 40 minutes rising FOR THE DOUGH:

1⁄2 cup (110ml) whole milk 1⁄3 tsp instant yeast 2 tbsp granulated sugar 1 medium egg, at room temperature 2 tbsp salted butter, melted 2 cups (250g) bread flour + extra for dusting 1⁄2 tsp salt

FOR THE FILLING:

3 tbsp salted butter, softened Juice of 1 lemon (2–3 tbsp) 2⁄3 cup (80g) confectioners’ sugar 7oz (200g) raspberries, fresh or frozen (if frozen, do not thaw) + extra fresh raspberries to decorate (optional)

FOR THE CREAM CHEESE FROSTING:

3oz (90g) unsalted or salted butter, softened 3oz (90g) full-fat cream cheese, at room temperature 1 tbsp lemon juice 120g confectioners’ sugar, sifted

01

FOR THE DOUGH:

Line an 8in (20cm) square baking pan with parchment paper.

02 Warm the milk to 113°F (45°C), it should be warm to touch but not hot. Pour the milk into a large mixing bowl, then add the yeast, sugar, egg, and melted butter. Beat with an electric hand mixer until fully combined. Sift in the flour and salt and fold in using a wooden spoon until you form a dough.

03 Flour your surface, then knead the dough for about 10 minutes. If the dough is sticking to your hands and surface, add a little more flour. The dough should form a ball and be slightly sticky.

04 Oil a bowl with cooking spray, then place the dough into the

bowl, cover with plastic wrap and a warm towel and leave the dough to rise for about 1 hour, or until it’s doubled in size. It may take up to 2 hours.

05 Once the dough is ready, flour your surface again, if needed, and roll it out to a 13 x 9in (33 x 23cm) rectangle.

FOR THE FILLING:

06 In a medium bowl, use an electric hand mixer to beat the butter until creamy, then beat in the lemon juice and confectioners’ sugar until smooth. Spread the mixture over the dough, leaving a ½in (1cm) gap along the short edge at the far side of the dough, then sprinkle the raspberries evenly over the top.

07 Roll the dough tightly, starting from the short edge closest to

you. Once rolled, seal the edge well so it doesn’t unravel. Make sure the seam is at the bottom, touching the countertop.

115 Breakfast

Breakfast

114

Place the rolls with the swirl facing upward into your prepared pan, then cover with plastic wrap and a warm towel and leave to rise again for 30–40 minutes.

LEMON and RASPBERRY ROLLS

08 Using a serrated knife, cut about 1in (2.5cm) off each end

of the dough to make sure the rolls are neat and even, then, using a sawing motion, gently cut the dough into nine 1in (2.5cm) pieces.

09 Place the rolls with the swirl facing upward into your prepared

pan, then cover with plastic wrap and a warm towel and leave to rise again for 30–40 minutes.

10 Preheat the oven to 350°F (180°C). Remove the towel and

plastic wrap and bake for 10–12 minutes. Then remove from the oven and cover the rolls with foil so they don’t brown too much, then continue to bake for 10–15 minutes, until they’re slightly golden on the edges. If you overbake them, the rolls won’t be quite as soft.

11

Breakfast

116

FOR THE CREAM CHEESE FROSTING:

In a large mixing bowl, use an electric hand mixer to beat the butter until creamy, then beat in the cream cheese and lemon juice until combined. Gradually add the confectioners’ sugar and beat until smooth and creamy.

12 Spread the frosting over the rolls, then feel free to top with some fresh raspberries for decoration. If you only want to have a drizzle of frosting, as shown in the photo, halve the ingredients. Serve fresh and warm and enjoy!

13 Store in an airtight container at room temperature for up to

3 days. Feel free to reheat the rolls in the microwave to make them soft and warm again.

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DATE SLICES

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Makes 8 This recipe reminds me of my great auntie. She used to make date slices with me and they were my absolute favorite homemade baked treat when I was growing up. I would even turn down cupcakes and jam tarts for her date slices. They’re like a soft, oaty shortbread with a sweet and sticky date filling, topped with a sugary and buttery shortbread crumble topping. Quick and easy to make, they go perfectly with a cup of tea or coffee.

55 minutes + cooling

FOR THE FILLING:

1¾ cups (230g) dates, pits removed, chopped into pieces ½ cup (130ml) water

FOR THE TOPPING AND CRUST:

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

FOR THE FILLING:

02 Put the dates and water into a medium saucepan and bring

to a boil, then boil for about 5 minutes, until the dates have softened. Stir them occasionally to ensure they’re not sticking to the bottom of the pan. Remove from the heat and leave to cool while you make the shortbread.

FOR THE TOPPING AND CRUST:

03 Put the flour, sugar, and oats into a large mixing bowl and stir together. Add the butter and rub together with your fingertips until the mixture is completely combined and crumbly.

04 Press half the mixture firmly into the bottom of your prepared

pan, then gently spread the date mixture evenly over the top. Sprinkle the remaining crumble on top and press it down lightly with your fingers, then sprinkle with the remaining sugar.

05 Bake for 25–30 minutes. The slices should be lightly golden

around the edges, but the top should stay mostly light in color. Leave to cool completely in the pan, then cut into 8 rectangles.

06 Store in an airtight container at room temperature for up to 5 days.

119 Breakfast

1 cup (115g) all-purpose flour 1 cup (180g) granulated sugar + 1½ tbsp for sprinkling 1¼ cups (100g) rolled oats 4oz (115g) salted butter, cubed

01

PIES & CRUMBLES Chapter Five

THIS CHAPTER TAKES ME BACK... These recipes remind me of baking at home with my mom and my great auntie when I was a kid. Pies and crumbles were always something I loved growing up and still do. We never made anything super fancy and the finished bakes were never that pretty, but they always tasted amazing. And that’s what true baking’s really about, right? The taste, the experience, and the memories you create while doing it. I have tried to make these recipes fun, easy, and accessible for the whole family. You will find a mixture of recipes in this chapter, from a comforting crumble to a marshmallow s’mores pie and fruity pie bars, which are almost like a cheesecake crossed with a pie—delicious!

HERE ARE SOME OF MY TOP TIPS:

Cooking fruit: The size of the fruit will determine how quickly it cooks. If you prefer softer fruit, cut it into thinner/smaller pieces so it cooks more quickly. Ready-rolled pastry dough: For time and ease, I have used ready-rolled pastry dough in a couple of these recipes. The sheets I buy from the supermarket are generally between 11–13oz (320–375g). If you’re an avid baker and would prefer to make the pastry dough yourself, please do.

Perfect

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APPLE PUFF TART

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Makes 4 pieces This apple tart makes such a great dinner-party dessert and is perfect for a summer BBQ. It has a buttery puff-pastry crust, topped with slices of apple coated in cinnamon sugar. Serve warm or cold with a scoop of ice cream, custard, or cream.

1 hour

+ cooling 1 sheet of ready-rolled puff pastry dough 2 tbsp unsalted butter, melted 2 Granny Smith apples ¼ cup (50g) granulated sugar ½ tsp ground cinnamon

Pies & Crumbles

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01

Remove the puff pastry sheet from the refrigerator or freezer and thaw according to the package directions.

02 Preheat the oven to 400°F (200°C) and line an 8in (20cm) square baking pan with parchment paper.

03 Cut the pastry sheet into a 9in (23cm) square, then place it

evenly in your prepared pan. Gently press the dough into the bottom of the pan, then fold the edges inward to create a lip around the edge, so the sheet sits nicely in the pan. Prick the bottom of the dough with a fork to allow any steam to escape. Brush the dough all over with half the melted butter.

04 Peel the apples (or you can leave the peel on), cut them in half, and remove the cores, then cut into ¼in (5mm) thick slices.

05 In a medium bowl, mix together the sugar, cinnamon, and

remaining melted butter until combined. Then coat the apples in the mixture.

06 Place the apple slices neatly over the dough, avoiding the lip around the edge.

07 Bake for 30–35 minutes, until golden brown and the pastry

is crisp and puffed. Remove from the pan. If the crust is undercooked and not yet browned, return to the oven for 5–10 minutes and reduce the oven temperature to 350°F (180°C).

08 Serve warm or leave to cool completely, then cut into 4 squares and serve. Enjoy!

09 Store in an airtight container at room temperature for up to 3 days.

BLACKBERRY and APPLE CRUMBLE Makes 4 pieces Fruit crumble always brings me back to Sundays at home, cooking in the kitchen with my mom. We made lots of crumbles, from rhubarb to plum, but apple and blackberry crumble was always one of my favorites. The buttery, oaty crumble is the perfect topping for the warm, sweet, and fruity filling. I will happily eat this at any time of the year, warm or cold, with a good helping of cold custard, but you can serve it however you like.

1 hour

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14oz (400g) fresh blackberries 2 medium baking apples, peeled, cored, and sliced 1 tbsp granulated or superfine sugar ¾ cup (100g) all-purpose flour 1¼ cups (100g) rolled oats 2⁄3 cup (120g) light brown sugar 3½oz (100g) salted butter, melted and cooled

01

Preheat the oven to 350°F (180°C).

02 Put the blackberries, sliced apples, and granulated or superfine sugar into large mixing bowl and stir gently to combine, then transfer to an 8in (20cm) square baking pan and spread the mixture out evenly.

03 Mix together the flour, oats, and light brown sugar in a large bowl until combined, then pour in the melted butter and stir everything together until the mix is crumbly.

04 Scoop the mixture onto the fruit and spread it out evenly, then bake for 40–45 minutes, until golden brown on top.

05 Carefully remove from the oven and leave to stand for a few minutes before serving.

06 Store in the refrigerator for up to 2 days.

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Makes 4 pieces Cherry pie with pie crust is one of my favorite pies. The buttery, crumbly crust and the sweet and juicy cherries make such a good combo! You only need 4 ingredients to make this pie, and it’s super quick and easy. Perfect for an after-dinner dessert to feed the family. Serve warm or cold, with cream, custard, or ice cream.

45 minutes

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1 sheet of ready-rolled pie dough 1 × 14.5oz (411g) can cherry pie filling 1 small egg + 1 tsp water, for the egg wash 1 tbsp granulated sugar, for sprinkling

01

Remove the pie dough from the refrigerator or freezer and thaw according to the package instructions.

02 Preheat the oven to 400°F (200°C) and line an 8in (20cm) square baking pan with parchment paper.

03 Cut the pie dough into a 9in (23cm) square, saving the

cut-offs for the top of the pie, then place it evenly in your prepared pan. Gently press the dough into the bottom of the pan, then fold the edges inward to create a lip around the edge, so the dough sits nicely in the pan. Prick the bottom of the dough with a fork to allow any steam to escape.

04 Spread the cherry pie filling evenly over the dough, avoiding the edges.

05 For the top of the pie, cut the reserved dough into 7in × 1in

(18cm × 2.5cm) strips and lay them vertically, then horizontally, across the top of the pie and seal the edges. Alternatively, you can cut out shapes, such as hearts, circles, or even cherries from the dough and place these over the pie filling.

06 Whisk together the egg and water to create the egg wash, then lightly brush it over the dough strips and the edges. Sprinkle the sugar evenly over the top.

07 Bake for 30 minutes, or until golden brown and bubbly. For

best results, remove from the oven and leave to cool before cutting. Cut into 4 or more squares, top with ice cream if desired, and enjoy!

08 Store in an airtight container in the refrigerator for up to 3 days.

APPLE CRUMBLE BARS Makes 16 I’m a huge fan of a classic apple crumble, but I might actually prefer these bars! They’re packed with juicy slices of apple and sweet cinnamon flavors. They have a buttery shortbread crust, with a melt-in-your-mouth oaty crumble topping. Best served cold with a drizzle of caramel sauce, custard, or ice cream.

1 hour

+ 2 hours chilling FOR THE SHORTBREAD CRUST: 3½oz (100g) unsalted butter, softened 3 tbsp granulated sugar 1 cup (125g) all-purpose flour

3½ tbsp all-purpose flour 2 tbsp granulated sugar 1 tsp ground cinnamon 2 large apples, peeled, cored, and cut into ¼in (5mm) thick slices

FOR THE TOPPING:

2⁄3 cup (50g) rolled oats ½ cup (80g) light brown sugar Heaping ½ cup (40g) all-purpose flour ½ tsp ground cinnamon 2½oz (70g) cold, unsalted butter, cubed

FOR THE SHORTBREAD CRUST:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large bowl, use your hands to mix together the butter,

sugar, and flour until the mixture is crumbly and fully combined. Press it down firmly in your prepared baking pan and bake for 15 minutes.

FOR THE FILLING:

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the flour, sugar, and cinnamon with a spoon until combined. Then coat the sliced apple in the mixture. Set aside.

Pies & Crumbles

FOR THE FILLING:

01

03 While the crust is baking, in a medium/large bowl mix together

FOR THE TOPPING:

04 In a large bowl (you can use the same bowl you used for the

crust), mix together the oats, sugar, flour, and cinnamon until combined. Add the butter and rub it in with your fingertips until the mixture resembles coarse crumbs.

05 Once the 15 minutes is up, remove the crust from the oven and turn up the oven temperature to 375°F (190°C).

06 Layer the apple filling tightly together over the warm crust, then press it down gently.

07 Sprinkle over the topping mixture and bake for 30–35 minutes, until golden brown.

08 Leave to cool completely in the pan. You can serve it at room temperature, but for best results, chill in the refrigerator for 2 hours, or overnight.

09 Cut into 16 squares and drizzle caramel sauce on top or serve with custard or ice cream. Store in an airtight container in the refrigerator for up to 4 days.

LEMON BLUEBERRY PIE BARS Makes 16 A buttery shortbread crust, with a creamy lemon and blueberry cheesecake filling, topped with a melt-in-your-mouth shortbread crumble. These pie bars are fresh, tangy, creamy, and buttery all at the same time and absolutely delicious! Perfect for a summer dessert.

1 hour 30 minutes + 1 hour chilling

FOR THE CRUST AND TOPPING:

7oz (200g) salted butter, softened ½ cup (90g) granulated sugar Heaping 1¾ cups (230g) allpurpose flour

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FOR THE FILLING:

8oz (220g) full-fat cream cheese, at room temperature 1 cup (200g) superfine sugar Zest of 1 lemon 2 large eggs, at room temperature 2⁄3 cup (150g) plain yogurt 1 tbsp lemon juice ½ cup (60g) all-purpose flour 9oz (250g) fresh blueberries

01

FOR THE CRUST AND TOPPING:

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, combine the butter, sugar, and flour

using your hands or a spoon until crumbly. Reserve one-third of the mixture for the topping and place in the refrigerator.

03 Press the remaining shortbread mixture into your prepared pan and bake for about 15 minutes.

FOR THE FILLING:

04 While the crust is baking, in a large mixing bowl, use an electric hand mixer to beat the cream cheese until creamy. Then beat in the sugar and lemon zest until combined. Add the eggs and beat in, then beat in the yogurt and lemon juice until smooth and creamy. Use a rubber spatula to fold in the flour until just combined, then fold in the blueberries, saving a handful for the top.

05 Once the 15 minutes is up, remove the crust from the oven.

Spread the mixture evenly over the crust, then sprinkle the reserved blueberries on top. Crumble up the reserved shortbread mixture with your hands, if needed, then sprinkle it evenly over the top.

06 Bake for 50–60 minutes, until a toothpick inserted into

the middle comes out clean, then leave to cool to room temperature in the pan. Chill in the refrigerator for 1 hour. Cut into 16 squares and serve cold. Enjoy!

07 Store in an airtight container in the refrigerator for up to 5 days.

Feel free to swap the blueberries for raspberries or blackberries.

CARAMEL APPLE PIE BARS Makes 16 These bars are bursting with different flavors and textures. They have a buttery shortbread crust, a creamy, caramel cheesecake filling, topped with cinnamon-sugarcoated apples and a shortbread crumble on top, with a drizzle of caramel sauce to finish. They’re sweet, creamy, and cinnamon-y.

1 hour 30 minutes + 1 hour chilling

FOR THE CRUST AND TOPPING:

7oz (200g) salted butter, softened ½ cup (90g) granulated sugar Heaping 1¾ cups (230g) allpurpose flour

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FOR THE FILLING:

8oz (220g) full-fat cream cheese, at room temperature 1 cup (200g) superfine sugar 1¾oz (50g) ready-made caramel (I use Carnation) 2 large eggs, at room temperature 2⁄3 cup (150g) plain yogurt ½ cup (60g) all-purpose flour

FOR THE APPLES:

2 tbsp granulated sugar ½ tsp ground cinnamon 2 Granny Smith apples, peeled, cored, and finely diced

TO SERVE (OPTIONAL): Caramel sauce

01

FOR THE CRUST AND TOPPING:

.

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, combine the butter, sugar, and flour

using your hands or a spoon until crumbly. Reserve one-third of the mixture for the topping and place in the refrigerator.

03 Press the remaining shortbread into your prepared pan and bake for about 15 minutes.

FOR THE FILLING:

04 While the crust is baking, in a large mixing bowl, use an electric

hand mixer to beat the cream cheese until creamy. Then beat in the sugar and caramel until combined. Add the eggs and beat in, then beat in the yogurt until smooth and creamy. Use a rubber spatula to fold in the flour until just combined. Remove the crust from the oven and spread the mixture evenly onto the crust.

FOR THE APPLES:

05 In a small bowl, mix together the sugar and cinnamon, then coat the apples in the mixture.

TO ASSEMBLE:

06 Spread the apple mixture over the cream cheese filling, then

crumble up the reserved shortbread mixture with your hands and sprinkle it evenly over the top.

07 Bake for 50–60 minutes, until a toothpick inserted into the

middle comes out clean. Leave to cool to room temperature in the pan, then chill in the refrigerator for 1 hour. Cut into 16 squares and drizzle with caramel sauce, if you wish.

08 Store in the refrigerator for up to 5 days.

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S’MORES PIE BARS

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Makes 16 Buttery cookies, creamy chocolate, and gooey marshmallows. Can you think of a better combo? With just 4 ingredients, this treat is super quick and easy to make and it’s great for any time of the year—warm and cozy for winter or after a BBQ on a sunny summer’s day. There’s barely any mixing involved, so if you’re looking for something that requires little effort, this is a go-to.

25 minutes

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9oz (250g) graham crackers 4½oz (125g) unsalted butter, melted Heaping 1 cup (250g) milk or dark chocolate chips 200g (4 cups) mini marshmallows

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the cookies into a food processor and process until finely

crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.

03 Scoop the mixture into your prepared pan and press down firmly with the back of a spoon.

04 Sprinkle ¾ cup (200g) of the chocolate chips over the top,

followed by the mini marshmallows, then add the remaining chocolate chips.

05 Bake for 15 minutes, until the edges are crisp. Leave to cool

slightly in the pan, then cut into 16 squares. Be aware, if you cut them while still warm, they will be very gooey! For a cleaner cut, leave them to cool completely before cutting. You can always reheat them in the oven, under the broiler, or in the microwave.

06 Store in an airtight container at room temperature for up to 3 days.

COOKIES & BARS Chapter Six

ALL DIFFERENT TYPES OF COOKIES... This chapter is packed with them. From cookie bars to shortbread and even chocolate chip cookie magic bars! These recipes have all the flavors and textures of amazing cookies, but there’s no rolling into balls, no cookie cutters needed, and no chilling time before they go in the oven—genius, if you ask me. Cookie bars (or cookie dough bars, as I like to call them, because they’re soft and gooey like cookie dough) are one of my favorite things to make, and they’re always super popular on my social media. You will find flavors in this chapter such as peanut butter, salted caramel, red velvet, cookies and cream, and even cheesecake! As in the other chapters, once you’ve learned how to make a basic cookie dough and shortbread, you can make so many cookie types, in multiple flavors.

HERE ARE SOME OF MY TOP TIPS: Overbaking: With any cookie, cookie bar, or shortbread, be careful not to overbake. This can make cookie bars dry and cakey and shortbreads hard and crumbly. Cooling times: Similar to brownies and blondies, cookie bars need to cool fully before they are cut so they set properly. You can also refrigerate them to achieve a firm texture. They taste great cold and reheated. For cookie bars: Do not overbake! They’re supposed to be very wobbly in the middle when they come out of the oven. For that perfect soft and gooey texture, let them cool fully before removing them from the pan.

Yum!

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RAINBOW SHORTBREAD

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Makes 16 Brighten up your day or someone else’s with this super quick and easy treat. You only need 5 ingredients, and feel free to get your hands involved in the mixing. It’s the easiest and most fun way to do it. The shortbread is supersoft and buttery and packed with chocolate chips and candy-coated chocolate buttons. Perfect for parties or as a snack with tea or coffee.

25 minutes + cooling

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8oz (225g) unsalted butter, softened Heaping ½ cup (115g) granulated sugar + 2 tbsp for the topping 2½ cups (315g) all-purpose flour 5¼oz (150g) candy-coated chocolate buttons (I use M&Ms), + 1oz (20g) for the topping ½ cup (100g) milk or dark chocolate chips

01

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter, sugar, and flour into a large mixing bowl and

rub together with your fingertips until the mixture is completely combined and crumbly. Add the chocolate buttons and chocolate chips and fold in with a wooden spoon or rubber spatula until evenly distributed.

03 Transfer the dough to your prepared pan and press down firmly with your hands or the back of a spoon. Press the remaining chocolate buttons into the top, then sprinkle the remaining sugar over the top for a crunchy topping.

04 Bake for 15–20 minutes, until the edges are lightly golden

and the top is firm but still soft if pressed. If you overbake, the shortbread will become hard and crumbly. Leave to cool completely in the pan, then cut into 16 squares and enjoy!

05 Store in an airtight container at room temperature for up to 4 days.

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RED VELVET COOKIE DOUGH BARS

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Makes 16 Supersoft and gooey cookie bars with a sweet vanilla and subtle chocolate flavor. Bright red in color and packed with creamy, white chocolate chips. They’re perfect for Valentine’s Day, Christmas, or any time of the year. They’re quicker and easier to make than cookies, since you don’t need to chill the dough before baking or roll the dough into balls.

35 minutes + chilling

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7oz (190g) unsalted butter, softened 2⁄3 cup (125g) light brown sugar ¼ cup (65g) granulated sugar 2 medium eggs 1 tsp vanilla extract Red food coloring (I use Sugarflair red extra) 1¾ cups (225g) all-purpose flour 2 tsp cocoa powder 1 tsp baking soda 1 tsp salt Heaping 1 cup (250g) white chocolate chips

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the eggs, vanilla extract, and red food coloring and mix together with a wooden spoon until just combined. You want the batter to look very red and vibrant here, as the color will dull slightly once the other ingredients are added and during baking, so add more food coloring as desired.

03 Fold in the flour, cocoa powder, baking soda, and salt until only a few streaks of flour remain, then fold in ¾ cup (200g) of the chocolate chips until evenly distributed.

04 Scoop the cookie dough into your prepared pan and smooth it out to the edges, then sprinkle the remaining chocolate chips over the top.

05 Bake for 20–25 minutes, until the edges are slightly cracked

and there is still a very slight wobble in the middle. Leave to cool completely in the pan, then chill in the refrigerator for at least 1 hour for a firm and clean slice. Cut into 16 squares.

06 These are best eaten on the day of baking or the day after but The white chocolate chips on top will caramelize in the oven. I think they’re delicious, but feel free to leave them off, if you prefer.

can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. You can reheat the bars to make them warm and gooey again.

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COOKIE DOUGH CHEESECAKE BARS

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Makes 16 Two of the best desserts combined! A soft, brown-sugar cookie crust, with a layer of creamy vanilla cheesecake, topped with chunks of soft, melt-in-your-mouth chocolate chip cookie dough. You get the flavors of cookies and cheesecake in every bite.

50 minutes

+ 1 hour chilling FOR THE COOKIE DOUGH:

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7oz (200g) unsalted butter, softened 1¼ cups (250g) light brown sugar 1 large egg, at room temperature 1 tsp vanilla extract 2½ cups (300g) all-purpose flour ½ tsp baking soda 2⁄3 cup (150g) milk or dark chocolate chips + a handful for the topping

FOR THE CHEESECAKE:

8oz (225g) full-fat cream cheese, at room temperature ½ cup (100g) superfine sugar 1 large egg, at room temperature 1 tsp vanilla extract

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

FOR THE COOKIE DOUGH:

02 In a large mixing bowl, mix together the butter and sugar using a wooden spoon or rubber spatula until they come together to form a smooth paste. Add the egg and vanilla extract and mix in until combined. Don’t worry if the mix looks lumpy. Add the flour and baking soda and fold in until just combined and only a couple streaks of flour remain. Fold in the chocolate chips until evenly distributed and no streaks of flour remain.

FOR THE CHEESECAKE:

03 In another bowl, use an electric hand mixer to beat together the cream cheese and sugar until smooth and creamy, then beat in the egg and vanilla extract until fully combined.

TO ASSEMBLE:

04 Set aside one-third of the cookie dough and press the remaining two-thirds evenly into your prepared pan. Smooth it out with the back of a spoon to make the base.

05 Pour the cheesecake mix evenly over the crust, then roll the

remaining cookie dough into small balls. They don’t all have to be the same size, but I wouldn’t make them any bigger than 1 tablespoon per ball. Place these on top of the cheesecake mixture. You should have some gaps between them so you can see the cheesecake. Remember, these will spread during baking. Sprinkle with the remaining chocolate chips.

06 Bake for 30–35 minutes, until the cookie dough is golden brown and the middle wobbles very slightly. Leave to cool completely in the pan, then chill in the refrigerator for at least 1 hour before cutting into 16 squares. Enjoy!

07 Store in an airtight container in the refrigerator for up to 4 days.

SALTED CARAMEL-STUFFED COOKIE DOUGH BARS Makes 16 If salted caramel is your thing, these are the cookie bars for you. They’re supersoft and gooey, with a thick layer of homemade salted caramel through the middle—the ultimate caramel and cookie indulgence, perfect for any time of the year. Serve cold, straight from the refrigerator, or heat them up and serve with a scoop of ice cream.

45 minutes

+ 2 hours chilling FOR THE COOKIE DOUGH:

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7oz (190g) unsalted butter, softened 2⁄3 cup (125g) light brown sugar Heaping ¼ cup (65g) granulated sugar 2 medium eggs 1 tsp vanilla extract 1¾ cups (225g) all-purpose flour 1 tsp baking soda 1 tsp salt Heaping 1 cup (250g) milk or dark chocolate chips Sea salt, for sprinkling (optional)

FOR THE SALTED CARAMEL:

7oz (200g) condensed milk 3 tbsp unsalted butter ¼ cup (50g) light brown sugar 1 tbsp corn syrup 1 tsp salt

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

FOR THE COOKIE DOUGH:

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the eggs and vanilla extract and mix together with a wooden spoon until just combined. Don’t worry if the mixture looks lumpy. Fold in the flour, baking soda and salt until only a few streaks of flour remain, then fold in 1 cup (200g) of the chocolate chips until evenly distributed.

FOR THE SALTED CARAMEL:

03 In a large saucepan, melt the condensed milk, butter,

sugar, corn syrup, and salt over medium–low heat, stirring continuously until smooth and the sugar has dissolved. Now, turn up the heat slightly and stir continuously until the mixture bubbles and it reaches the “softball stage.” To check it has reached this stage: Drop 1 teaspoon of the caramel into a glass of very cold water. If it forms a soft ball, the caramel is ready.

TO ASSEMBLE:

04 Scoop half the cookie dough into your prepared pan and

smooth it out to the edges, then pour the caramel over the top and smooth it out. Place the rest of the cookie dough on top and smooth it out gently, trying not to disturb the caramel underneath. I find it easiest to place the cookie dough in small pieces evenly across the top. Sprinkle the remaining chocolate chips over the top or press them in.

05 Bake for 20–25 minutes, until the edges and top are golden; the caramel will still wobble in the middle while it’s hot. Remove from the oven and, while still warm, sprinkle with

sea salt, if using (this is optional but recommended!). Leave to cool completely in the pan, then chill in the refrigerator for at least 2 hours. Cut into 16 squares and serve.

06 These are best eaten on the day of baking or the day after but can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.

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Makes 16 or more This is one of my most popular recipes on social media. Everyone loves a little indulgence, and this recipe is definitely indulgent! Three layers of soft chocolate chip cookie dough, with a layer of chocolate hazelnut spread and a layer of speculoos. The middle is soft and gooey, the top and edges are crisp and caramelized. Serve straight from the refrigerator, or warm up to make it gooey and serve with ice cream. These bars are always a crowd-pleaser and are perfect for cutting into small pieces to serve at any event or party.

50 minutes

+ 1 hour chilling

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10½oz (300g) unsalted butter, softened 2 cups (375g) light brown sugar 2 small eggs, at room temperature 2 tsp vanilla extract 3 cups (400g) all-purpose flour ½ tsp baking soda 1 cup (225g) milk or dark chocolate chips + 3½ tbsp for the topping Heaping ¾ cup (250g) chocolate hazelnut spread (I use Nutella) Heaping 1 cup (250g) speculoos spread/cookie butter (I use Biscoff )

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) baking pan with parchment paper.

02 In a large mixing bowl, use a wooden spoon or rubber spatula

to mix together the butter and sugar until they come together to form a smooth paste. Add the eggs and vanilla extract and mix in until combined. Don’t worry if the mixture looks lumpy. Add the flour and baking soda and fold in until just combined and only a couple streaks of flour remain. Then fold in the 1 cup (225g) of chocolate chips until evenly distributed and no streaks of flour remain.

03 Split the dough into thirds and press the first layer of cookie

dough evenly into your prepared pan, then smooth it out with the back of a spoon. Add the chocolate hazelnut spread and smooth it out to the edges, then add the second layer of cookie dough. I find it easiest to place small chunks of cookie dough evenly over the spread, then press them down gently, so there are no gaps and you don’t disturb the spread layer too much.

04 Add the speculoos spread (cookie butter) and smooth it out to

the edges, then top with the remaining layer of cookie dough, using the same technique as the second layer. Make sure there are no gaps, then sprinkle the remaining chocolate chips over the top.

05 Bake for 30–35 minutes, until the top and edges are golden

brown. The bake should still be slightly wobbly in the middle. Leave to cool completely in the pan, then chill in the refrigerator for 1 hour. Do not try and remove it from the pan before it has cooled, as it’s likely to fall apart. Cut into 16 or more pieces and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

PEANUT BUTTER WHITE CHOCOLATE COOKIE DOUGH BARS Makes 16 Peanut butter and white chocolate make such a great combination. The sweetness and the nuttiness create a perfect balance and taste amazing. These bars have a crisp top and edges, with a soft and gooey middle, oozing with white chocolate chips and a peanut butter swirl on top. Absolutely delicious.

35 minutes + chilling

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7oz (190g) unsalted butter, softened 2⁄3 cup (125g) light brown sugar Heaping ¼ cup (65g) granulated sugar 2 medium eggs 1 tsp vanilla extract 1¾ cups (225g) all-purpose flour 1 tsp baking soda 1 tsp salt Heaping 1 cup (250g) white chocolate chips ¼ cup (70g) creamy peanut butter, melted

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the eggs and vanilla extract and mix together with a wooden spoon until just combined. Fold in the flour, baking soda, and salt until only a few streaks of flour remain, then fold in 1 cup (200g) of the chocolate chips until evenly distributed.

03 Scoop the cookie dough into your prepared pan and smooth

it out to the edges, then drizzle the melted peanut butter over the top and swirl it through using a knife or skewer. Sprinkle the remaining chocolate chips over the top.

04 Bake for 20–25 minutes, until the edges and top are golden,

but there is still a very slight wobble in the middle of the mixture. Leave to cool completely in the pan, then chill in the refrigerator for at least 1 hour for a firm, clean slice. Cut into 16 bars.

05 These are best eaten on the day of baking or the day after but can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. Reheat the bars to make them warm and gooey again, if you like.

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CHOCOLATE CHIP COOKIE MAGIC BARS

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Makes 16 This is one of the easiest recipes to make in the book. There’s barely any mixing involved, and you pretty much throw everything in the pan and bake it—just like magic. So if you’re looking for something low-effort, I’ve got you. These bars have a buttery, chocolate chip cookie crust, a sweet and gooey middle, and are packed with condensed milk and chocolate chips and topped with crunchy chocolate chip cookies. If you love chewy textures and caramelized flavors, go for an edge or a corner piece!

45 minutes + cooling Cookies & Bars

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9oz (250g) crunchy chocolate chip cookies + 16 broken into quarters for the topping 3oz (90g) unsalted butter, melted 1 × 14oz (397g) can condensed milk Heaping 1 cup (250g) milk chocolate chips

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the whole cookies into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush finely with a rolling pin. Pour into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.

03 Scoop the mixture into your prepared pan and press down

firmly with the back of a spoon. Pour the condensed milk over the top, then sprinkle the chocolate chips and remaining broken cookies over the top and press down with the back of a fork.

04 Bake for 30–35 minutes, until the edges are crisp. Leave to cool completely in the pan, then cut into 16 squares.

05 Store in an airtight container in the refrigerator or at room temperature for up to 5 days.

CHERRY BAKEWELL BARS Makes 16 Supersoft, gooey, chewy bars with a layer of cherry jam through the middle and white chocolate on top, plus a cherry swirl. These bars are sweet, fruity, and sticky, and oh, so delicious. One of my favorite recipes in the book!

35 minutes

+ cooling and setting FOR THE CRUST:

5oz (150g) unsalted butter 2⁄3 cup (120g) light brown sugar 1⁄3 cup (80ml) corn syrup or honey ¼ tsp almond extract 2½ cups (200g) rolled oats ¾ cup (80g) ground almonds

FOR THE FILLING:

FOR THE TOPPING:

7oz (200g) white chocolate, broken into pieces, melted, and cooled slightly 1⁄3 cup (100g) cherry jam or cherry preserve

FOR THE CRUST AND FILLING:

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large saucepan, melt the butter, sugar, corn syrup or

honey, and almond extract over low–medium heat until the sugar has dissolved and the mixture is smooth. Do not boil or overcook the mixture.

03 Turn off the heat, then stir in the oats and ground almonds

until they’re fully coated. Pour half the mixture into your prepared pan and smooth it out with a metal spoon or rubber spatula.

04 Spread out the cherry jam or preserves over the cherry jam

or compote for the filling, then top with the remaining mixture and smooth it out gently, making sure the jam is fully covered.

05 Bake for 15–20 minutes. The mixture should still be very wobbly when it comes out, with golden brown edges. This is the key to soft, gooey bars, so make sure you don’t overbake.

06 Leave the bars to cool to room temperature in the pan. This usually takes about 2 hours, but it may take longer.

FOR THE TOPPING:

07 Pour the melted white chocolate onto the cooled mixture

and spread it out to the edges. Give the pan a light shake to smooth out the chocolate, then dollop the jam or preserves over the chocolate and gently swirl it through with a knife or skewer to create a pretty pattern.

08 Leave to cool to room temperature or refrigerate for about 1 hour, until the chocolate has fully set. If you put it in the refrigerator, take it out about 15 minutes before slicing and use a hot knife to cut through the bars so the chocolate is less likely to crack. Cut into 16 squares and enjoy!

09 Store in an airtight container at room temperature for up to 5 days.

157 Cookies & Bars

2⁄3 cup (200g) cherry jam or cherry preserve

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SOFT COOKIES and CREAM SHORTBREAD

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Makes 16 Soft, buttery, melt-in-your-mouth shortbread that’s packed with cookies and cream flavors. With just 5 ingredients and minimal equipment, this is a great, quick-and-easy, no-fuss recipe. Serve with a cup of tea or coffee or wrap up a piece and take it as a snack. It’s guaranteed to make your day.

25 minutes

Cookies & Bars

158

8oz (225g) unsalted butter, at room temperature Heaping ½ cup (115g) granulated sugar 2½ cups (315g) all-purpose flour 10 cream-filled cookies (I use Oreos), broken into very small pieces ½ cup (100g) white chocolate chips

01

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter, sugar, and flour into a large mixing bowl and

rub together with your fingertips until the mixture is completely combined and crumbly. Add the cookies and chocolate chips and fold in with a wooden spoon or rubber spatula until evenly distributed.

03 Transfer the dough to your prepared pan and press down firmly with your hands or the back of a spoon.

04 Bake for 15–20 minutes, until the edges are lightly golden

and the top is firm but still soft if pressed. If you overbake it, the shortbread become hard and crumbly. Leave to cool completely in the pan, then cut into 16 squares and enjoy!

05 Store in an airtight container at room temperature for up to 4 days.

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SPECULOOS WHITE CHOCOLATE BARS

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Makes 16 You may think this is just a humble cookie bar . . . but it’s so much more than that! This is actually one of my favorite recipes in the book. It’s soft, gooey, sweet, caramelized and packed with speculoos spread (cookie butter). It’s topped with creamy white chocolate, a speculoos swirl, and speculoos cookies for decoration and a little crunch. It tastes amazing and it’s super easy to make.

40 minutes

+ cooling and setting FOR THE CRUST:

Cookies & Bars

160

5oz (150g) unsalted butter 2⁄3 cup (150g) speculoos spread/ cookie butter (I use Biscoff ) ¼ cup (60g) light brown sugar 2⁄3 cup (150ml) corn syrup or honey 3¾ cups (300g) rolled oats

FOR THE TOPPING:

9oz (250g) white chocolate, broken into pieces, melted, and cooled slightly ¼ cup (60g) speculoos spread/ cookie butter (I use Biscoff ), melted 6 speculoos cookies, optional (I use Biscoff )

01

FOR THE CRUST:

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large saucepan, melt the butter, speculoos spread (cookie butter), sugar, and corn syrup over low–medium heat until the sugar has dissolved and the mixture is smooth. Do not boil or overcook the mixture.

03 Turn off the heat, then stir in the oats until they’re fully coated.

Pour the mix into your prepared pan and smooth it out with a metal spoon or rubber spatula.

04 Bake for 15–20 minutes. The bars should still be very wobbly,

with golden brown edges, when they come out. This is the key to soft, gooey bars, so make sure you don’t overbake.

05 Leave the mixture to cool to room temperature in the pan. This usually takes about 2 hours, but it may take longer.

FOR THE TOPPING:

06 Pour the melted white chocolate onto the cooled bars and

spread it out to the edges. Give the pan a light shake to smooth out the chocolate, then drizzle the melted speculoos spread over the chocolate. Gently swirl it through with a knife or skewer to create a pretty pattern. Place the speculoos cookies on top, if using.

07 Leave to cool to room temperature or refrigerate for about

1 hour, until the chocolate has fully set. If you put the bars in the refrigerator, take them out about 15 minutes before slicing and use a hot knife to cut through the bars so the chocolate is less likely to crack. Cut into 16 squares and enjoy!

08 Store in an airtight container at room temperature for up to 5 days.

NO-BAKES Chapter Seven

I LOVE A NO-BAKE... If you follow me on social media, you will know how much I love a no-bake. That’s why this chapter is so big! There are so many fan favorites in here from Speculoos Cheesecake Bars to Salted Caramel Ice Cream, and a lot of them use 5 or fewer ingredients! These treats are perfect for when you don’t want to turn on the oven or want something easy to make that you can just chuck in the refrigerator or freezer and forget about for a few hours. This chapter is packed with a range of recipes, from cheesecakes to millionaire’s bars, to chocolate crispy stuff and ice creams. Remember, a lot of these flavors can easily be substituted for others, so go wild and get creative.

HERE ARE SOME OF MY TOP TIPS: Cream cheese: When choosing a cream cheese, for the best flavor and texture, I always use a full-fat option. It’s also important to choose a cream cheese that is thick and creamy, with little water content, so the recipe sets nicely. I tend to use Philadelphia brand cream cheese. Heavy cream: It’s important when whipping heavy cream that it’s cold, as warm cream will not whip well. Look for a cream with a fat percentage of least 30%. Some whipping creams are lighter and lower in fat content. Chilling times: The time needed to refrigerate or freeze a particular recipe are always a guide. I give a minimum time suggested to ensure everything is set, but you always have the option to refrigerate overnight.

No oven needed

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WHITE CHOCOLATE CHEESECAKE BARS

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Makes 16 These cheesecake bars are sweet, creamy, and so easy to make. They have a buttery, melt-in-your-mouth shortbread crust, a smooth, white chocolate cheesecake filling topped with a white chocolate ganache and chunks of white chocolate to finish. The perfect dessert for white chocolate lovers, and you don’t even need to turn on the oven.

20 minutes

FOR THE CRUST:

01

FOR THE CRUST:

02 Put the shortbread into a food processor and process until

166

7oz (200g) shortbread cookies 2oz (60g) unsalted or salted butter, melted

No-Bakes

+ 4 hours chilling

FOR THE FILLING:

1lb (450g) full-fat cream cheese, at room temperature ¾ cup (100g) confectioners’ sugar, sifted 5oz (150g) white chocolate, broken into pieces, melted, and cooled slightly

FOR THE TOPPING:

7oz (200g) white chocolate, broken into pieces + 16 chunks to decorate 100ml (½ cup) heavy cream

Line an 8in (20cm) square baking pan with parchment paper. finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared pan with the back of a spoon, then put into the refrigerator while you make the filling.

FOR THE FILLING:

03 In a large mixing bowl, beat together the cream cheese,

confectioners’ sugar, and melted white chocolate with an electric hand mixer until smooth. Remove the chilled crust from the refrigerator, then spoon on the filling, smoothing it out to the edges.

FOR THE TOPPING:

04 Put the white chocolate pieces and cream into a microwave-

safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about 2 minutes, then gently stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy. Pour the topping over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or a spatula. Place the chunks of chocolate on the top so there will be a chunk per piece.

05 Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy!

06 Store in the refrigerator for up to 3 days.

SALTED CARAMEL MILLIONAIRE’S BARS Makes 16 These millionaire’s bars are super thick and indulgent and have the perfect mix of sweet and salty. They have a buttery, biscuit crust, a gooey, salted caramel filling, and a rich, chocolate ganache topping. They’re easy to make and always a crowd-pleaser.

30 minutes

No-Bakes

168

FOR THE CRUST:

+ 2 hours setting

01

FOR THE CRUST:

02 Put the graham crackers into a food processor and process

16oz (450g) graham crackers 8oz (220g) unsalted or salted butter, melted

FOR THE CARAMEL:

1 × 14oz (397g) can condensed milk 3oz (90g) unsalted butter ½ cup (100g) light brown sugar 1–2 tsp salt (depending on how salty you want the bars to be) 1 tbsp corn syrup or honey

FOR THE TOPPING:

7oz (200g) milk chocolate, broken into pieces ½ cup (100ml) heavy cream Sea salt flakes

Line an 8in (20cm) square baking pan with parchment paper. until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared pan with the back of a spoon. Set aside.

FOR THE CARAMEL:

03 Put the condensed milk, butter, sugar, salt, and corn syrup

or honey into a medium-large saucepan. Stir constantly over low–medium heat until the sugar has dissolved and everything has melted and is fully combined.

04 Turn up the heat to medium–high and continue to stir until the mixture thickens and starts to bubble continuously.

05 Test if the caramel is ready by using the “softball stage” test—

drop 1 teaspoon of the caramel into a glass of very cold water. If it forms a soft ball, it’s ready.

06 Pour the caramel over the crust and carefully smooth it out with the back of a spoon, if needed. Leave to set at room temperature for at least 1 hour until completely cooled.

and creamy. Pour it over the caramel, smoothing it out gently with the back of a metal spoon or spatula, then sprinkle the sea salt flakes over the top.

FOR THE TOPPING:

07 Once the caramel has cooled, put the milk chocolate and

cream into a microwave-safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about 2 minutes, then stir until the cream and chocolate start to come together. Continue to stir until smooth

08 Put it in the refrigerator for 1 hour, until the topping has completely set. Cut into 16 squares and enjoy!

09

Store in an airtight container in the refrigerator for up to 5 days.

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VANILLA ICE CREAM CAKE

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Makes 16 pieces This ice cream cake is so quick and easy to make. With just 3 ingredients, it’s the perfect dessert to please a crowd, with little effort. It’s always a massive hit in the summer, because who doesn’t want ice cream in cake form?! This recipe is for a simple vanilla ice cream cake, but feel free to change up the cookies and the flavor of ice cream for endless combinations—the world is your oyster.

15 minutes

+ 6 hours freezing

No-Bakes

170

12½oz (350g) cream-filled or vanilla-sandwich cookies (I use Golden Oreos) 3½oz (100g) unsalted butter, melted 16oz (450g) vanilla ice cream, softened

TO SERVE (OPTIONAL): Caramel sauce

01

Line an 8in (20cm) square baking pan with parchment paper.

02 To make the crust and topping, put the cookies into a food

processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Set aside one-third of the mixture in a separate bowl for the topping. Press the other two-thirds of the mixture firmly into the bottom of your prepared pan with the back of a spoon.

03 Scoop the softened ice cream onto the crust and smooth it out gently, then sprinkle the reserved cookie crumbs evenly over the top.

04 Freeze for 6 hours, or overnight, then cut into 16 pieces and

serve with your favorite ice cream toppings, such as caramel sauce and nuts or sprinkles. Enjoy!

05 Store in the freezer for up to 2 weeks. Make sure the cake is fully covered so no moisture can get in.

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CHOCOLATE LASAGNA

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Makes 9 pieces I call this a lasagna because of the many layers, and it makes me laugh. Don’t worry, there’s no pasta or meat involved. This no-bake dessert is sweet, creamy, chocolaty and packed with flavor. It has layers of sweet chocolate cream, with layers of cream-filled cookies and chocolate sauce. Feel free to change the flavors here by using different sauces and cookies. This dessert looks amazing when cut and is great to bring out at a summer BBQ.

15 minutes

+ 7 hours chilling

Arrange a layer of 16 whole cookies in the bottom of an 8in (20cm) square baking pan. If your pan is slightly bigger or slightly smaller, fill in the gaps with broken biscuits.

02 Put the cream, confectioners’ sugar, and cocoa powder into a large mixing bowl and use an electric hand mixer to whip to soft peaks.

03

Spread half the whipped cream evenly over the layer of cookies, then place another layer of 16 cookies on top of the cream. Drizzle half the chocolate sauce over the cookies, then spread the remaining whipped cream over the top and smooth it out evenly.

04 Drizzle the remaining chocolate sauce over the top and swirl it through with a knife or skewer to make a pretty pattern.

05 Using a food processor or a bag and rolling pin, finely crush

the remaining 3 cookies, then sprinkle them around the edge to create a border.

06 Chill in the refrigerator for at least 7 hours, or overnight. Serve cold, cut into 9 pieces. Enjoy!

07 Wrap the pan in plastic wrap and store in the refrigerator for up to 3 days.

Feel free to line your baking pan if you want to remove the bake as one to cut up, or you can cut it directly in the pan—whichever you find easiest.

173 No-Bakes

35 cream-filled cookies (I use Oreos) 12⁄3 cups (400ml) cold heavy cream 6½ tbsp (50g) confectioners’ sugar 2 tbsp cocoa powder 3½oz (100g) ready-made chocolate sauce

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LEMON CHEESECAKE BARS

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Makes 16 Lemon is one of my favorite cheesecake flavors. It’s sweet, tangy, creamy, and refreshing all at the same time. These bars have a buttery shortbread cookie crust, with a lemony cheesecake filling, topped with whipped cream and decorated with a slice of lemon. They’re a great after-dinner dessert and perfect for summer (or whenever you want—there are no rules here).

15 minutes

01

FOR THE CRUST:

02 Put the cookies into a food processor and process until finely

7oz (200g) shortbread cookies 2oz (60g) unsalted or salted butter, melted

No-Bakes

174

FOR THE CRUST:

+ 3 hours chilling

FOR THE FILLING:

1lb (450g) full-fat cream cheese, at room temperature 1¼ cups (150g) confectioners’ sugar, sifted ¼ cup (60ml) lemon juice

FOR THE TOPPING (OPTIONAL):

Whipped cream 4 lemon slices, cut into quarters

Line an 8in (20cm) square baking pan with parchment paper. crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared pan with the back of a spoon, then put into the refrigerator while you make the filling.

FOR THE FILLING:

03 In a large mixing bowl, beat together the cream cheese,

confectioners’ sugar, and lemon juice with an electric hand mixer until smooth.

04 Remove the chilled crust from the refrigerator, then spoon on the filling, smoothing it out to the edges.

05 Chill in the refrigerator for at least 3 hours, or overnight, until completely set. Cut into 16 squares and enjoy!

06 Store in the refrigerator for up to 3 days.

FOR THE TOPPING (OPTIONAL):

07 Once the bars have set in the refrigerator, pipe whipped

cream in a swirl on top of each piece. Place a quarter-slice of lemon into the whipped cream, as shown in the photo, for decoration. I find this easiest to do once they’ve been sliced.

If you don’t want to add the whipped cream topping, feel free to drizzle with lemon curd or white chocolate, or sprinkle with lemon zest.

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SPECULOOS CHEESECAKE BARS

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Makes 16 This is one of my most popular recipes on social media, and it’s definitely one of my favorites. It’s absolutely bursting with caramelized cookie flavors. It has a buttery, speculoos cookie crust and a creamy speculoos cheesecake filling, and is topped with a smooth and glossy speculoos topping and decorated with crushed cookies, with a cookie in the middle to finish. Super delicious, quick and easy to make, and no baking involved.

20 minutes

No-Bakes

176

FOR THE CRUST:

+ 4 hours chilling

01

FOR THE CRUST:

02 Put the cookies into a food processor and process until finely

7oz (200g) speculoos cookies (I use Biscoff ) 3½oz (100g) unsalted butter, melted

FOR THE FILLING:

16oz (450g) full-fat cream cheese, at room temperature ¾ cup (100g) confectioners’ sugar, sifted 150g (2⁄3 cup) speculoos spread/ cookie butter (I use Biscoff ), melted

FOR THE TOPPING:

¾ cup (200g) speculoos spread/ cookie butter (I use Biscoff ), melted 2 speculoos cookies (I use Biscoff ), finely crushed + 1 whole cookie

Line an 8in (20cm) square baking pan with parchment paper. crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared pan with the back of a spoon, then put into the refrigerator while you make the filling.

FOR THE FILLING:

03 In a large mixing bowl, beat together the cream cheese,

confectioners’ sugar, and speculoos spread (cookie butter) with an electric hand mixer until smooth.

04 Remove the chilled crust from the refrigerator, then spoon on the filling, smoothing it out to the edges.

FOR THE TOPPING:

05 Pour the melted speculoos spread over the cheesecake and

smooth it out quickly but gently with the back of a metal spoon or spatula. Sprinkle the crushed speculoos cookies around the edge of the cheesecake to form a border. Then place the whole cookie in the middle.

06 Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy!

07 Store in the refrigerator for up to 3 days.

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CHOCOLATE GRAHAM CRACKER SLICE

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Makes 16 Sweet, crumbly, and chocolaty, these bars are so delicious! They have a sweet, buttery, graham cracker crust, topped with a smooth layer of chocolate. They’re quick and easy to make, and there’s absolutely no baking involved. Perfect with a cup of tea or coffee or wrap one up and take it with you to enjoy on the go.

15 minutes

+ 2 hours chilling

No-Bakes

178

3oz (90g) graham crackers Heaping 2 cups (250g) confectioners’ sugar 6oz (180g) unsalted butter, melted 1 cup (290g) chocolate spread 7oz (200g) milk chocolate, broken into pieces

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the graham crackers into a food processor and process

until finely crushed. Alternatively, put into a plastic bag and crush with a rolling pin. Pour into a mixing bowl, then add the confectioners’ sugar and melted butter and mix with a spoon until fully combined.

03 Add 1 cup (240g) of the chocolate spread and mix together with a wooden spoon or rubber spatula until combined, then scoop into your prepared pan and press down firmly. Put into the refrigerator while you prepare the topping.

04 Put the milk chocolate and remaining chocolate spread

into a microwave-safe bowl and microwave on medium heat in 30-second bursts, stirring at each interval, until melted and smooth.

05 Remove the crust from the refrigerator and pour in the melted chocolate mixture, spreading it out to the edges. Give the pan a shake for a smoother finish.

06 Chill in the refrigerator for at least 2 hours until set. Cut into 16 squares and enjoy!

07 Store in an airtight container in the refrigerator for up to 5 days.

Feel free to swap the chocolate spread for a chocolate hazelnut spread, such as Nutella.

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COOKIES and CREAM CHEESECAKE BARS

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Makes 16 If you love everything cookies and cream, these are for you. With just 4 ingredients, they’re quick and easy to make, and you don’t even need to turn the oven on. They have a buttery cookies-and-cream crust, with a creamy cheesecake filling studded with chunks of cookies, topped with a buttery cookie crumble. They’re sweet and delicious and just melt in your mouth.

15 minutes

FOR THE CRUST AND TOPPING:

+ 3 hours chilling

01

FOR THE CRUST AND TOPPING:

02 Put the cookies into a food processor and process until finely

FOR THE FILLING:

16oz (450g) full-fat cream cheese, at room temperature 1 cup (120g) confectioners’ sugar, sifted 10 cream-filled cookies (I use Oreos), broken into small chunks

crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Set aside one-third of the mixture in a separate bowl for the topping. Press the other two-thirds of the mixture firmly into the bottom of your prepared pan with the back of a spoon, then put into the refrigerator while you make the filling.

FOR THE FILLING:

03 In a large mixing bowl, beat together the cream cheese and

confectioners’ sugar with an electric hand mixer until smooth. Then fold through the broken cookies until evenly distributed.

04 Remove the chilled crust from the refrigerator and spoon

on the filling, smoothing it out to the edges. Then evenly sprinkle the reserved cookie topping over the cheesecake.

05 Chill in the refrigerator for at least 3 hours, or overnight, until completely set. Cut into 16 squares and enjoy!

06 Store in the refrigerator for up to 3 days. Swap the cookies and cream cookies for another sandwich biscuit such as custard creams or Golden Oreos.

181 No-Bakes

12½oz (350g) cream-filled cookies (I use Oreos) 3½oz (100g) unsalted butter, melted

Line an 8in (20cm) square baking pan with parchment paper.

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MARSHMALLOW CHOCOLATE CRISPY BARS

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Makes 16 Sweet, gooey, crispy, and chocolaty. These marshmallow crispy bars are so quick and easy to make, with just 4 ingredients and a few minutes in the saucepan. They’re topped with a layer of milk chocolate, making them a little extra indulgent, although these treats are still yummy without the topping.

15 minutes

No-Bakes

182

01

Line an 8in (20cm) square baking pan with parchment paper.

+ 1-2 hours chilling

02 Put the butter and mini marshmallows into a large saucepan

3½oz (100g) unsalted or salted butter 7 cups (350g) mini marshmallows 6½ cups (170g) chocolate puffedrice cereal (I use Coco Pops) 12oz (350g) milk chocolate, broken into pieces

03 Remove from the heat, then add your puffed-rice cereal,

and warm over medium heat, stirring constantly with a wooden spoon or rubber spatula until completely melted and combined. folding it in until completely coated.

04 Scoop the mixture into your prepared pan and press down

firmly. If the mixture is very sticky, use the bottom of a wet glass to press it down.

05 Put the milk chocolate into a microwave-safe bowl and

microwave on medium in 30-second bursts, stirring at each interval, until melted and smooth. Pour it over the crust and smooth it out to the edges with the back of a spoon or a metal spatula.

06 Chill in the refrigerator for 1–2 hours until set, then cut into 16 squares and enjoy!

07 Store in an airtight container at room temperature for up to 4 days.

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BANOFFEE PIE

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Makes 9 or 16 pieces Whenever someone asks me what my favorite dessert is, nine times of out 10, I will say banoffee pie. It has all the components for the perfect dessert, in my opinion. It’s bursting with different flavors and textures that all complement each other perfectly. It has a buttery cookie crust, a smooth, sweet caramel filling, fresh and fruity banana slices, and a fluffy whipped-cream topping. Then there’s always the option to add some chocolate as well. It’s super quick and easy to make and always a crowd-pleaser. Please invite me . . .

20 minutes

No-Bakes

184

FOR THE CRUST:

+ 3 hours chilling

01

FOR THE CRUST:

02 Put the cookies into a food processor and process until finely

7oz (200g) graham crackers 3½oz (100g) salted butter, melted

FOR THE FILLING:

1 × 14oz (397g) can ready-made caramel (I use Carnation) 2 large bananas, sliced into ½in (1cm) coins

FOR THE TOPPING:

1 cup (250ml) cold heavy cream + 2 tbsp melted butter, cooled

TO DECORATE (OPTIONAL):

Chocolate sauce, melted chocolate, cocoa powder, or chocolate shavings

Line an 8in (20cm) square baking pan with parchment paper. crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mix firmly into the bottom of your prepared pan with the back of a spoon.

FOR THE FILLING:

03 Pour the caramel over the crust and smooth it out gently with the back of a spoon.

04 Press the banana coins evenly into the caramel. Feel free to use more banana, if you prefer.

FOR THE TOPPING:

05 In a large bowl, use an electric hand mixer to whip the cream

into soft peaks. Spread this evenly over the banana and all the way to the edges.

06 If you want to decorate, top with a drizzle of chocolate sauce or melted chocolate. You can also dust the top with cocoa powder or a sprinkle of chocolate shavings.

07 For best results, chill in the refrigerator for at least 3 hours, then cut into 9 or 16 pieces and serve cold. Enjoy!

08 Store in the refrigerator for up to 3 days.

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CHOCOLATE PEANUT BUTTER CRUNCH BARS

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Makes 16 These bars are so satisfyingly crunchy! They’re chocolaty, peanut buttery, and absolutely delicious. With a sweet, crunchy crust and smooth, creamy-chocolate topping, they make a tasty snack at any time of the day and are perfect for events and parties.

10 minutes

No-Bakes

186

FOR THE CRUST:

+ 1-2 hours setting

01

FOR THE CRUST:

02 In a large saucepan, melt the peanut butter, honey or corn

1 cup (250g) creamy peanut butter ½ cup (120ml) corn syrup or honey ½ cup (100g) granulated sugar 4 cups (100g) corn flakes

FOR THE TOPPING:

5½oz (150g) milk chocolate, broken into pieces 2 tbsp creamy peanut butter

Line an 8in (20cm) square baking pan with parchment paper. syrup, and sugar until smooth and combined and the sugar has dissolved.

03 Turn off the heat, then gently fold in the corn flakes until they’re fully coated in the mixture.

04 Transfer to your prepared pan, then press down really firmly

with the back of a spoon or the bottom of a glass. This will help the mixture stick together.

FOR THE TOPPING:

05 Put the milk chocolate and peanut butter into a microwavesafe bowl and microwave in 30-second bursts on medium, stirring at each interval, until melted and smooth.

06 Pour the mixture into the corn flake crust and smooth it out to the edges.

07 Leave to set for 1–2 hours at room temperature for best

results, or place in the refrigerator to set, then bring to room temperature before cutting into 16 squares. Enjoy!

08 Store in an airtight container in the refrigerator or at room temperature for up to 1 week.

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Makes 16 A thick and buttery cookies-and-cream crust, a layer of gooey homemade caramel, topped with a layer of sweet and creamy white chocolate, decorated with whole cream-filled cookies. Making homemade caramel can be intimidating, but once you’ve tried it, you’ll realize how easy it really is.

30 minutes

No-Bakes

188

FOR THE CRUST:

+ 2 hours setting

01

FOR THE CRUST:

02 Put the cookies into a food processor and process until finely

15oz (450g) cream-filled cookies (I use Oreos) 5½oz (150g) unsalted or salted butter, melted

crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared pan with the back of a spoon. Set aside.

FOR THE CARAMEL:

1 × 14oz (397g) can condensed milk 3oz (90g) unsalted butter ½ cup (100g) light brown sugar ½ tsp salt 1 tbsp corn syrup or honey

FOR THE TOPPING:

9oz (250g) white chocolate, broken into pieces 16 cream-filled cookies (I use Oreos)

Line an 8in (20cm) square baking pan with parchment paper.

FOR THE CARAMEL:

03 Put the condensed milk, butter, sugar, salt, and syrup into a

large saucepan. Stir constantly over low–medium heat until the sugar has dissolved and everything has melted.

04 Turn up the heat to medium–high and continue to stir until the mixture thickens and starts to bubble continuously.

05 Test if the caramel is ready by using the “softball stage” test.

Drop 1 teaspoon of the caramel into a glass of very cold water. If it forms a soft ball, it’s ready.

06 Pour the caramel evenly over the crust and carefully smooth it out with the back of a spoon, if needed. Leave to set at room temperature for at least 1 hour until completely cooled.

07

FOR THE TOPPING:

Once the caramel has cooled, put the white chocolate into a microwave-safe bowl and microwave on medium in 30-second bursts, stirring at each interval, until melted and smooth.

08 Pour it over the caramel, smoothing it out gently with the back

of a metal spoon or spatula. Shake the pan well for a smoother

finish, then place the cookies on top so there will be a whole cookie per piece.

09

Put it in the refrigerator for 1 hour until the chocolate has completely set. To serve, remove the pan from the refrigerator and leave to stand for about 10 minutes. Score the topping with a hot knife before cutting fully; this will help prevent the chocolate from cracking. Enjoy!

10

Store in an airtight container in the refrigerator for up to 5 days.

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RAINBOW CARAMEL CRISPIES

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Makes 16 Gooey, chewy, chocolaty and crispy. These bars are packed with creamy milk chocolate, soft nougat, and chewy caramel. They’re topped with a layer of chocolate and candycoated chocolate buttons, for extra crunch and a “little” color. These are so satisfyingly crunchy—perfect for an afternoon break, parties, and lunch boxes.

15 minutes

+ 3 hours setting

No-Bakes

190

15oz (450g) caramel nougat candy bar (I use Mars), cut into small pieces 6oz (180g) unsalted butter 6½ cups (170g) puffed-rice cereal (I use Rice Krispies) 12oz (350g) milk chocolate, broken into pieces, melted, and cooled slightly 3½oz (100g) candy-coated chocolate buttons (I use M&Ms)

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the caramel candy bar pieces and butter into a medium

saucepan. Warm over medium heat, stirring constantly with a wooden spoon or rubber spatula until melted, then remove from the heat.

03 Pour the puffed-rice cereal into a large heatproof mixing bowl, then pour in the melted chocolate mixture and mix together until completely combined. Spoon into your prepared pan and press down firmly with the back of the spoon.

04 Pour in the melted milk chocolate and spread it out to the

edges, giving the pan a shake for a smooth finish. Place the chocolate buttons evenly over the chocolate.

05 Leave to set at room temperature for at least 3 hours, or until set, then cut into 16 squares and serve. You can let mixture set in the refrigerator for 1–2 hours, but be aware this can discolor the chocolate buttons and make the crispies very hard to cut. Leave to stand at room temperature for 10–20 minutes before cutting.

06 Store in an airtight container at room temperature for up to 5 days.

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Makes 16 A buttery cookies-and-cream crust, a thick layer of chocolate hazelnut spread, topped with sweet cream cheese and a sprinkle of cookie crumbs. With just 5 ingredients, these bars are chocolaty, indulgent, and super easy to make.

15 minutes

No-Bakes

192

FOR THE CRUST AND FILLING:

+ 1 hour 20 minutes chilling

01

FOR THE CRUST AND FILLING:

02 Put the cookies into a food processor and process until finely

FOR THE TOPPING:

03 Pour the melted chocolate hazelnut spread over the top,

8oz (220g) cream-filled cookies (I use Oreos) ¼ cup (60g) unsalted butter, melted 11⁄3 cups (400g) chocolate hazelnut spread (I use Nutella), melted

2 tbsp unsalted butter, softened 4oz (115g) full-fat cream cheese, at room temperature Heaping 2 cups (260g) confectioners’ sugar, sifted

Line an 8in (20cm) square baking pan with parchment paper. crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Set aside ¼ cup (20g) of the crushed Oreos for the topping. Pour the rest into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared pan with the back of a spoon. smoothing it out gently to the edges. Freeze for 20 minutes.

FOR THE TOPPING:

04 In a medium bowl, using an electric hand mixer, beat the

butter, cream cheese, and confectioners’ sugar until smooth and creamy. Remove the pan from the freezer and spread the topping gently over the chocolate hazelnut spread layer.

05 Sprinkle the reserved cookie crumbs evenly over the top,

then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy!

06 Store in an airtight container in the refrigerator for up to 3 days.

Feel free to swap the chocolate hazelnut spread for regular chocolate spread or even speculoos spread (cookie butter).

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SALTED CARAMEL ICE CREAM

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Makes 10-12 servings My mom runs an ice cream truck and salted caramel is always one of the most popular flavors—and for good reason! The sweet and saltiness are the perfect combo. This ice cream is so smooth and creamy, with a thick caramel swirl through the middle. You only need 3 main ingredients, plus it’s super easy to make and so delicious. Store it in the freezer and eat it as you please.

15 minutes

+ 6 hours freezing

No-Bakes

194

1 × 14oz (397g) can ready-made caramel (I use Carnation) 1 tsp salt 2 cups (475ml) cold heavy cream 2oz (50g) ready-made salted caramel sauce (optional)

01

Pour the caramel, salt, and cream into a large mixing bowl and beat with an electric hand mixer until soft peaks form.

02 Scoop the mixture into an 8in (20cm) square baking pan—line the pan beforehand with parchment paper, if you like— then smooth it out evenly with the back of a spoon. If using the salted caramel sauce, drizzle or dollop it onto the ice cream, then swirl it through using a knife or skewer.

03 Double wrap the entire pan with plastic wrap, ensuring

no moisture can get in, then freeze for at least 6 hours, or overnight, if possible.

04 When ready to serve, remove the ice cream from the freezer

and leave to stand for 5–10 minutes. Unwrap the pan, then dip an ice-cream scoop into hot water (this makes serving the ice cream slightly easier) and scoop the ice cream into bowls.

05 Store in a sealed container in the freezer for up to 2 months.

If you prefer caramel over salted caramel, just omit the salt.

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CHOCOLATE HAZELNUT ICE CREAM

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Makes 10-12 servings This ice cream has the texture of thick, rich, and sticky gelato! It’s packed with chocolate hazelnut flavors and it’s so creamy. With just 3 ingredients, it’s super easy and can be made ahead for when guests stop by, or just keep it in the freezer for yourself—I know what I would do . . .

15 minutes

+ 6 hours freezing

Pour the condensed milk and cream into a large mixing bowl and beat with an electric hand mixer until soft peaks form. Then beat in the ¾ cup (250g) of chocolate hazelnut spread until fully combined.

02 Scoop the mixture into an 8in (20cm) square baking pan—line the pan beforehand with parchment paper, if you like—then smooth it out evenly with the back of a spoon.

03 Drizzle the melted chocolate hazelnut spread on top, then swirl it through using a skewer or toothpick.

04 Double wrap the entire pan with plastic wrap, ensuring

no moisture can get in, then freeze for at least 6 hours, or overnight, if possible.

05 When ready to serve, remove the ice cream from the freezer

and leave to stand for 5–10 minutes. Unwrap the pan, then dip an ice-cream scoop into hot water (this makes serving the ice cream slightly easier), and scoop the ice cream into bowls.

06 Store in a sealed container in the freezer for up to 2 months.

Swap the chocolate hazelnut spread for regular chocolate spread, speculoos spread (cookie butter), or even smooth peanut butter.

197 No-Bakes

1 × 14oz (397g) can condensed milk 2 cups (475ml) cold heavy cream Heaping ¾ cup (250g) chocolate hazelnut spread (I use Nutella) + 100g (5½ tbsp), melted, for the swirl

01

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MILK and WHITE CHOCOLATE CHEESECAKE BARS

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Makes 16 Another fan favorite! These cheesecake bars have a buttery graham cracker crust and a creamy, chocolate cheesecake filling, are topped with a smooth milk and white chocolate ganache, and decorated with chunks of hazelnut-filled chocolate wafers. They’re sweet and chocolaty and perfect for dinner parties.

20 minutes

FOR THE CRUST:

01

FOR THE CRUST:

02 Put the cookies into a food processor and process until finely

198

9oz (250g) graham crackers 3½oz (100g) unsalted butter, melted

No-Bakes

+ 4 hours chilling

FOR THE FILLING:

16 oz (450g) full-fat cream cheese, at room temperature Heaping ¾ cup (100g) confectioners’ sugar, sifted 5oz (150g) milk and white chocolate bars (I use Kinder), broken into pieces, melted, and cooled slightly

FOR THE TOPPING:

7oz (200g) milk and white chocolate bars (I use Kinder), broken into pieces ½ cup (100ml) heavy cream 16 chunks of milk-chocolatecovered wafer with smooth hazelnut filling (I use Kinder Bueno)

Line an 8in (20cm) square baking pan with parchment paper. crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared pan with the back of a spoon, then put into the refrigerator while you make the filling.

FOR THE FILLING:

03 In a large mixing bowl, beat together the cream cheese,

confectioners’ sugar, and melted chocolate with an electric hand mixer until smooth.

04 Remove the chilled crust from the refrigerator, then spoon on the filling, smoothing it out to the edges.

FOR THE TOPPING:

05 Put the chocolate and cream into a microwave-safe bowl and microwave on high for 1 minute 20 seconds (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for about 2 minutes, then stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy.

06 Pour the topping over the cheesecake and smooth it out

quickly but gently with the back of a metal spoon or spatula. Place the chunks of chocolate-covered wafer on the top so there will be a chunk per bar.

07 Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy!

08 Store in an airtight container in the refrigerator for up to 3 days.

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CARAMEL FUDGE CRUNCH BARS

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Makes 16 This is one of my favorite recipes in the book, actually no . . . one of my favorite recipes ever! It’s crunchy and chocolaty on the outside with a rich, sweet, and creamy caramel fudge filling. It has the perfect contrast of flavors and textures, which is what makes it so delicious! It’s super thick and indulgent and makes the perfect celebration dessert. These bars will disappear very quickly at any event though, so grab one for yourself quick!

20 minutes

+ 4 hours chilling

No-Bakes

200

½ × 14oz (397g) can condensed milk ½ cup (100g) light or dark brown sugar 2oz (60g) unsalted butter 1½ tbsp corn syrup or honey 3½oz (100g) white chocolate, finely chopped 1lb 7oz (650g) milk or dark chocolate, broken into pieces 12⁄3 cups (75g) puffed-rice cereal (I use Rice Krispies)

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the condensed milk, sugar, butter, and corn syrup or

honey into a medium saucepan and melt over low heat, stirring constantly for about 5 minutes. Make you don’t overheat or overmix the mixture, or the fudge will become crumbly.

03 Add the white chocolate to the saucepan and stir in until it’s

fully melted and the mixture is thick and fudgy. Remove from the heat and set aside.

04 Put the milk or dark chocolate into a large microwave-safe

bowl and microwave on medium in 30-second bursts, stirring at each interval, until melted and smooth. You can also melt it using a double boiler.

05 Add the puffed-rice cereal to the bowl and stir gently until fully coated in the chocolate.

06 Press half the mixture into your prepared pan and spread it

out evenly using the back of a spoon. Pour the caramel fudge mixture on top and smooth it out to the edges. Pour the rest of the chocolate-crispy mix evenly over the top and spread it out so there are no gaps.

07 Chill in the refrigerator for at least 4 hours, then cut into 16 squares and enjoy!

08 Store in an airtight container at room temperature, or in the refrigerator if your kitchen is very warm, for up to 4 days.

CRUNCHY CHOCOLATE TIFFIN Makes 16 A tiffin is very similar to a rocky road, except it generally uses raisins rather than marshmallows. I’m a huge fan of raisins in chocolate, but if you prefer marshmallows, feel free to swap them. This tiffin is super chocolaty and packed with different flavors and textures. It has a mixture of graham crackers and raisins, coated in a rich syrupy and buttery chocolate. It’s thick and chunky and great for when you need a chocolate fix.

20 minutes

+ 1-2 hours chilling

No-Bakes

202

1⁄3 cup (80ml) corn syrup or honey 100g (3½oz) unsalted butter, cubed 1lb (450g) milk or dark chocolate or a mixture of both, broken into pieces 7oz (200g) graham crackers, broken into small pieces 1 5½oz (60g) milk-chocolatecovered wafer fingers (I use KitKats), broken into chunks ½ cup (80g) raisins

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the corn syrup or honey, butter, and 10½oz (300g) of the

chocolate into a medium saucepan and stir continuously over a low–medium heat until melted and smooth. Remove from the heat and leave to cool for 5 minutes.

03 Place the graham crackers, 4½oz (120g) of the chocolate-

covered wafer fingers, and the raisins into a large bowl and mix them together.

04 Pour the chocolate mixture into the bowl and stir everything together with a rubber spatula. Scoop the mixture into your prepared pan and press it down with the back of a spoon.

05 Put the remaining chocolate into a microwave-safe bowl and

microwave on medium in 30-second bursts, stirring at each interval, until melted and smooth. Pour the melted chocolate evenly over the top, then press the remaining wafer chunks into the top.

06 Chill in the refrigerator for 1–2 hours, until set. To slice, remove it from the pan and place on a cutting board. Score the topping into 16 squares with a hot knife, then cut down through the lines. If the tiffin is very hard, leave it at room temperature for about 20 minutes before cutting. Enjoy!

07 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

Swap the raisins for mini marshmallows to turn this into a rocky road.

SNACKS Chapter Eight

QUICK, EASY, FUN RECIPES... This is the chapter where you will find different flavors of fudge, little bites, chocolaty bits and crunchy caramel-y snacks, and they all use five or fewer ingredients! It’s one of my favorite chapters, because it’s kinda part of what makes Fitwaffle what it is and where it all started: quick, easy, fun, sweet recipes with just a few ingredients. Fudge is one of my absolute favorite things to make and it’s always super popular with my audience online. It’s sweet and so hard to resist and one batch can go a long way. It’s perfect for bagging up and giving as little gifts or bringing to parties. The two main ingredients I use to make this easy fudge are condensed milk and white chocolate, then you just bring it to life with different flavors and add-ins! In this chapter, you will find fan favorites like Speculoos Fudge and Salted Caramel Fudge, as well as newbies such as Unicorn Fudge! (Yes, you read that correctly.) If you want to try something new and love nuts and caramel, give the Easy Peanut Brittle a whirl, or try one of my personal favorites—the Chocolate Caramel Pretzel Bars. Let loose and have some fun!

HERE ARE SOME OF MY TOP TIPS: Condensed milk: When using condensed milk in any of my recipes, make sure it’s always full-fat, sweetened condensed milk, not the light version or evaporated milk, as this can stop recipes from setting properly. Heat: Keep an eye on the heat of your saucepan and don’t stop stirring, otherwise you can end up with burned fudge and caramel. Chocolate in fudge: I tend to use a basic white chocolate as the base in all my fudge recipes, as it’s subtle in flavor and allows the other ingredients to shine through. You can use other chocolates, such as milk chocolate or dark chocolate, but please be aware that this substitution will change the texture and taste of the fudge, and not all fancy chocolates work well. If using dark or milk chocolate, I recommend reducing the amount by 2oz (50g).

Snack time!

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POPCORN BITES

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Makes 64 bite-sized pieces Why just eat popcorn, when you can have popcorn coated in gooey marshmallow and drizzled in chocolate? With just 4 ingredients, these little bites are super quick and easy to make, and they taste so good. Cut them into little squares or larger bars, if you like.

15 minutes

+ 1-2 hours setting

Snacks

208

1½oz (40g) popping corn or microwave popcorn 3 tbsp unsalted butter 8oz (225g) marshmallows 3½oz (100g) milk, dark, or white chocolate, broken into pieces, melted, and cooled slightly

01

Line an 8in (20cm) square baking pan with parchment paper.

02 If using microwave popcorn, prepare it according to the

package instructions, then weigh out about 1⁄3 cup (40g) to ensure you have the correct amount.

03 Put the butter and marshmallows into a large saucepan and

warm over medium heat, stirring constantly with a wooden spoon or rubber spatula, until melted. Remove from the heat and add the popcorn, stirring until it is completely coated, then leave to cool for 5 minutes.

04 Scoop the mix into the prepared pan and press down gently with the bottom of a wet glass. Drizzle the melted chocolate over the top as you like.

05 Leave to stand for 1–2 hours at room temperature, until set. Then cut into 64 bite-sized pieces and enjoy!

06 Store in an airtight container at room temperature for up to 1 week.

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COOKIES and CREAM BARK

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Makes 8 or more pieces This recipe is beyond simple but is absolutely delicious! There’s just something about white chocolate and cream-filled cookies together that makes the perfect combo. The white chocolate is smooth and creamy, while the cookies are sweet and crunchy. This bark is very, very tempting . . . you have been warned!

10 minutes

+ 2 hours setting

Snacks

210

10½oz (300g) white chocolate, broken into pieces 14 cream-filled cookies (I use Oreos), broken into small pieces

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the white chocolate into a medium microwave-safe bowl and melt in the microwave or in a double-boiler.

03 Gently fold 10 of the broken cookies into the white chocolate until they’re fully coated.

04 Scoop the mix into your prepared pan and smooth it out gently with a metal spatula or the back of a spoon, then place the remaining broken cookies on top.

05 Leave to set at room temperature or in the refrigerator for about 2 hours. When set, cut or break into chunks.

06 Store in an airtight container at room temperature, or in the refrigerator if your room is very kitchen, for up to 2 weeks.

Swap the white chocolate for milk or dark chocolate for a totally different flavor.

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PEANUT BRITTLE

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Makes about 20 pieces Oh, I do love a good chunk of crunchy peanut brittle. If you love peanuts and caramel, this easy brittle is a must. The caramel is quick and simple to make, and you don’t even need a candy thermometer. It makes a great snack to keep you going and has a really satisfying crunch. You can also dip the peanut brittle in melted chocolate for even more flavor!

15 minutes

+ 40 minutes setting

Snacks

212

3½ tbsp unsalted butter ¾ cup (155g) superfine sugar 1 tbsp water ¾ cup (170ml) corn syrup or honey Heaping 1 cup (170g) salted peanuts

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter, sugar, and water into a large saucepan over low heat. Stir continuously until the butter has melted.

03 Add the corn syrup or honey and stir continuously until

the sugar has completely dissolved. Keep stirring and bring the mixture to a boil.

04 Test if it’s ready by dropping 1 teaspoon of the mixture into a glass of very cold water; if it hardens immediately, it’s ready. If it’s not yet ready, continue to boil and test it again.

05 Once ready, pour the peanuts into the saucepan and continue to stir for about 2 minutes.

06 Carefully pour the mixture into your prepared pan and spread it out if needed, then leave it to harden for about 40 minutes.

07 Once set, smash the hardened brittle into pieces! You can make these pieces as big or as small as you want. Enjoy!

08 Store in an airtight container at room temperature for up to 6 weeks.

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CHOCOLATE CARAMEL PRETZEL BARS

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Makes 16 or more pieces I could eat these bars all day, every day, they are that addictive! They’re sweet, crunchy, chocolaty and caramel-y. The pretzels are coated in a crunchy, sugary caramel, then topped with a smooth creamy chocolate. Break them up into pieces and enjoy however you wish. They make great snacks for events and parties.

25 minutes

+ 30 minutes setting

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Place the pretzels in the bottom of the pan in a single layer until completely covered.

03 Melt the butter and sugar in a small saucepan over medium

heat and stir continuously. Turn up the heat slightly and bring to a boil, then continue to stir for about 3 minutes.

04 Pour the mixture evenly over the pretzels. Don’t worry if there are a few gaps, as this will even out while baking.

05 Bake for 7–8 minutes, until the caramel is bubbling across the entire pan.

06 Carefully remove the pan from the oven and sprinkle

the chocolate chips evenly over the top. Place it back in the oven for 2 minutes to melt the chocolate chips, then remove from the oven again and use a metal spoon or spatula to smooth out the chocolate so it completely covers the top. If using sea salt, sprinkle it over the top.

07 Place the pan in the freezer for 30 minutes to set. Once set,

remove the mixture from the pan and break or, using a sharp knife, cut into 16 pieces. Enjoy!

08 Store in an airtight container in the refrigerator or at room temperature for up to 1 week.

215 Snacks

About 36 pretzels (enough to cover the bottom of your pan) 5oz (135g) unsalted butter 2⁄3 cup (130g) light brown sugar 2⁄3 cup (150g) milk or dark chocolate chips Sea salt flakes, for sprinkling (optional)

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SPECULOOS FUDGE

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Makes 64 pieces Speculoos lovers—this one’s for you. Soft, creamy, and caramelized fudge with chunks of crunchy cookies throughout. With just 4 ingredients, it’s quick and easy to make and it tastes absolutely amazing. It makes the perfect gift for birthdays, Christmas, or whenever someone needs a little pick-me-up.

10 minutes

+ 3-4 hours chilling

Snacks

216

1 × 397g (14oz) can condensed milk 1lb (450g) white chocolate, broken into pieces ½ cup (100g) speculoos spread/ cookie butter (I use Biscoff ) 13 speculoos cookies (I use Biscoff ), broken into pieces

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the condensed milk, white chocolate, and speculoos

spread (cookie butter) into a large saucepan and warm over low–medium heat, stirring constantly with a rubber spatula, until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.

03 Turn off the heat and fold in the broken cookies (saving a

handful for the top). Pour the mixture into your prepared pan and smooth it out to the edges. Scatter the reserved cookie pieces on top.

04 Chill in the refrigerator for 3–4 hours, until set, then cut into 64 × 1in (2.5cm) squares. Enjoy!

05 Store in an airtight container in the refrigerator for up to 5 days.

Swap the speculoos spread (cookie butter) for peanut butter and the speculoos cookies for peanut butter cups to make peanutbutter-cup fudge!

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CHOCOLATE SWIRL FUDGE

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Makes 64 pieces Creamy, white chocolate fudge, with a smooth chocolate swirl throughout. This fudge is so pretty and so quick and easy to make. With only 3 ingredients, it makes a fab gift and it’s perfect to bring to parties to feed a crowd.

10 minutes

+ 3-4 hours chilling

Snacks

218

1 × 14oz (397g) can condensed milk 1lb (450g) white chocolate, broken into pieces ½ cup (150g) chocolate spread or chocolate hazelnut spread, melted

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the condensed milk and chocolate into a large saucepan

and warm over low–medium heat, stirring constantly with a rubber spatula, until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.

03 Turn off the heat, then pour in the melted chocolate spread

and fold into the mixture just a couple of times. If you overmix, the entire mixture will turn chocolaty. Pour the mixture into your prepared pan as evenly as possible and smooth it out to the edges, if needed. Be aware, smoothing out the top can disrupt the swirl pattern slightly, but the fudge will still look great once sliced into pieces.

04 Chill in the refrigerator for 3–4 hours, until set, then cut into 64 × 1in (2.5cm) squares. Enjoy!

05 Store in an airtight container in the refrigerator for up to 5 days.

If you’d prefer a spread other than chocolate, feel free to substitute speculoos spread (cookie butter) or peanut butter.

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UNICORN FUDGE

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Makes 64 pieces This is the ultimate party fudge! If you want a showstopper that’s bound to stand out and be a massive hit, this is the one. It’s easy to make, with just 2 main ingredients, then you just add food coloring and sprinkles to bring the fudge to life. I used blue, purple, pink, and yellow food colorings, but you can change it up, or add just a small amount of each color for more pastel colors. Bag it up with a ribbon and give it as a gift.

20 minutes

+ 3-4 hours chilling

Snacks

220

1 × 14oz (397g) can condensed milk 1lb (450g) white chocolate, broken into pieces Food coloring (oil-based works best)—blue, purple, pink, and yellow Colorful sprinkles (I like to use sprinkles that include star shapes)

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the condensed milk and white chocolate into a large

saucepan and warm over low–medium heat, stirring constantly with a rubber spatula, until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.

03 Turn off the heat, then separate the mixture evenly into

4 small bowls. Mix each of your food colorings into 1 bowl until combined. Add more food coloring until you reach your desired colors. If the mixture starts to get cold and stiff, you can always reheat it in the microwave for 10–20 seconds to loosen it again.

04 Place small amounts of each color of the fudge in random

areas of your prepared pan until the surface is evenly covered. Using a knife, swirl through the colors to create a pretty pattern. Be careful not to overmix, as you don’t want the colors to mix together and turn brown.

05 Cover the top of the fudge with the sprinkles, then chill in the refrigerator for 3–4 hours until set. Cut into 64 × 2.5cm (1in) squares and enjoy!

06 Store in an airtight container in the refrigerator for up to 5 days.

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SALTED CARAMEL FUDGE

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Makes 64 pieces This is my all-time favorite fudge flavor. It’s sweet, creamy, salty, and crumbly all at the same time. It just melts in your mouth with a burst of flavor. It only requires 5 ingredients, and it’s super quick and easy to make. Perfect as a gift (if it makes it out of the house without being eaten, that is).

20 minutes

+ 3-4 hours chilling

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the condensed milk, butter, and sugar into a large saucepan and warm over low–medium heat, stirring constantly with a rubber spatula until everything has melted and the sugar has dissolved. Turn up the heat to medium–high and continue to stir until the mixture bubbles constantly and thickens.

03 Add the white chocolate and salt and stir continuously until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.

04 Pour the mixture into your prepared pan and smooth it out

to the edges, then sprinkle the sea salt over the top and chill in the refrigerator for 3–4 hours, until set. Cut into 64 × 1in (2½cm) squares and enjoy!

05 Store in an airtight container in the refrigerator for up to 5 days.

223 Snacks

1 × 14oz (397g) can condensed milk 4½oz (120g) unsalted butter 1¼ cups (250g) light brown sugar 9½oz (270g) white chocolate, broken into pieces ½ tsp sea salt flakes + extra for sprinkling

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MILK and WHITE CHOCOLATE FUDGE

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Makes 64 pieces This fudge is super creamy and a huge fan favorite across my social media. It’s made with milk and white chocolate, with milky, chocolaty chunks throughout. With just 3 ingredients, it’s super quick and easy to make. The hardest part is letting it set before you get to eat it!

10 minutes

+ 3-4 hours chilling

Snacks

224

12oz (360g) milk and white chocolate bars (I use Kinder), broken into chunks + 1oz (25g) for the topping 1 × 14oz (397g) can condensed milk 14oz (400g) white chocolate, broken into pieces

01

Line an 8in (20cm) square baking pan with parchment paper, then evenly scatter 5½oz (160g) of the chocolate chunks into the bottom of the pan and set aside.

02 Put the condensed milk, white chocolate, and 7oz (200g) of

the milk and white chocolate chunks into a large saucepan and warm over low–medium heat, stirring constantly with a rubber spatula, until the chocolate has melted and the mixture is thick and smooth. It should peel away from the bottom and sides of the pan when you stir the mixture or tilt the pan. If it still looks runny, continue to cook until it thickens.

03 Pour the mixture into your prepared pan and gently smooth it

out to the edges. Press the remaining milk and white chocolate pieces into the top.

04 Chill in the refrigerator for 3–4 hours, until set, then cut into 64 × 1in (2½cm) squares. Enjoy!

05 Store in an airtight container in the refrigerator for up to 5 days.

SEASONAL Chapter Nine

LET’S CELEBRATE... You’ve arrived at the right chapter. This chapter is packed with delicious treats, from Gingerbread Cookie Bars to green, buttercream-frosted Frankenstein Brownies, and lots more. These recipes were so much fun to create, and I hope you have a lot of fun making them! This really is the chapter to let loose, get out all the sprinkles and decorations, make a mess, and get the whole family involved. Alternatively, light a candle, turn on the TV, take your time, and relax. Whatever the occasion means to you, just have fun.

HERE ARE SOME OF MY TOP TIPS: Swaps: If there’s an idea in this section that you love, but you want to use a recipe from another chapter, go for it! For example, the Easter Egg Brownies will work well with any brownie batter and the Spiderweb Cake will work with any cake for the base. If you have a favorite, swap it in. Parties: Some of these recipes, such as the Frankenstein Brownies and the Chocolate Bark, are great for decorating at parties and make a super fun and creative activity. Freezing: If you want to make a recipe ahead of the big day, the cakes, brownies, blondies, and cookie bars can be frozen for up to 3 months. You can freeze them whole or sliced. Just make sure they’re sealed well so no moisture can get in.

Let’s party!

ULTIMATE BIRTHDAY SPRINKLE CAKE Makes 16 pieces This is one of my favorite cakes ever. It’s so moist and so delicious! The cake is filled with vanilla flavors and sweet sprinkles. The buttercream is smooth, sweet, and creamy and complements the cake perfectly. Topped with lots of sprinkles, because you can never have too many on a birthday cake. You will never need to buy a supermarket cake again.

1 hour 20 minutes + cooling

FOR THE CAKE:

Seasonal

230

11⁄3 cups (180g) all-purpose flour ½ tsp baking powder ½ tsp baking soda ½ tsp salt 3½oz (100g) margarine or butter, softened 1 cup (190g) superfine sugar 2 large eggs, at room temperature 2 tsp vanilla extract 2⁄3 cup (140ml) whole or low-fat milk, at room temperature ¼ cup (60g) rainbow sprinkles + extra to decorate

FOR THE BUTTERCREAM:

2oz (60g) unsalted butter, softened 1 tsp vanilla extract 1 cup (120g) confectioners’ sugar, sifted 1–2 tbsp whole milk (if needed)

01

FOR THE CAKE:

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 In a large mixing bowl, mix together the flour, baking powder,

baking soda and salt with a balloon whisk until combined, then set aside.

03 In another large bowl, use an electric hand mixer to beat the

margarine or butter and sugar until creamy. Beat in the eggs one at a time, then beat in the vanilla extract.

04 Gradually add the flour mixture to the bowl, alternating with

the milk about one-third at a time, beating until just combined. Then fold in the sprinkles.

05 Scoop the batter into your prepared pan and smooth it out to

the edges. Bake for 40–50 minutes, until a toothpick inserted into the middle of the cake comes out with just a few crumbs on it. Leave to cool for 20 minutes. Then, if frosting the cake the next day, see page 9. Otherwise, transfer onto a wire rack to cool completely before making the buttercream.

FOR THE BUTTERCREAM:

06 In a large mixing bowl, beat the butter and vanilla extract

until creamy, then gradually beat in the confectioners’ sugar, followed by 1 tablespoon of the milk. Add a second tablespoon of milk if needed.

07 Spread the buttercream over the cooled cake or pipe it on

however you wish. Top generously with extra sprinkles, then cut into 16 pieces and serve. Enjoy!

08 Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.

BIRTHDAY CAKE BLONDIES Makes 16 These are the perfect blondies if you don’t want cake for your birthday or want to surprise a friend with something fun and delicious. They’re sweet and fudgy and packed with creamy white-chocolate chips and lots of sprinkles. They’re easy to make and easier to transport than a cake—win-win!

40 minutes

+ 3 hours chilling

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8oz (225g) white chocolate, broken into pieces 4oz (115g) unsalted butter 2 large eggs 5½ tbsp (70g) granulated sugar 2 tsp vanilla extract ½ tsp almond extract 1 cup + 3 tbsp (155g) all-purpose flour 1 tsp salt 2⁄3 cup (150g) white chocolate chips or chunks of white chocolate 3½oz (100g) colorful sprinkles

01

Preheat the oven to 340°F (170°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the white chocolate pieces and butter into a microwave-

safe bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.

03 In a large mixing bowl, beat the eggs with an electric hand

mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar, vanilla extract, and almond extract until combined. Pour in the white chocolate mixture and beat until completely combined.

04 Sift in the flour and salt, then fold in with a wooden spoon or

rubber spatula. Add the white chocolate chips or chunks and half the sprinkles and fold in until evenly distributed. Scoop the batter into your prepared pan and smooth it out to the edges, then cover the top with the remaining sprinkles. Feel free to add more if you wish.

05 Bake for 20–25 minutes, until the edges are lightly golden and

the middle no longer wobbles. Leave to cool completely in the pan, then chill in the refrigerator for at least 3 hours for a firm texture and a clean cut. Cut into 16 squares and enjoy!

06 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

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VALENTINE’S STRAWBERRY CUSTARD TART

O R LE

Makes 4 or more pieces Nothing says Valentine’s Day like sweet, glazed strawberries with your loved one. This strawberry tart is so quick and easy to make with just a few simple ingredients. It’s fresh, creamy, fruity and perfect for any special occasion.

50 minutes

+ cooling and 1 hour chilling

Seasonal

234

1 sheet ready-rolled pie dough Heaping ¼ cup seedless strawberry jam 1 tsp boiling water (if needed) 7oz (200g) ready-made custard 1 small egg, lightly beaten 15–20 medium strawberries, hulled

01

Remove the pastry sheet from the refrigerator or freezer and thaw according to the package instructions.

02 Preheat the oven to 400°F (200°C) and line an 8in (20cm) square baking pan with parchment paper.

03 Cut the pastry sheet into a 9in (23cm) square, then place it in

your prepared pan. Gently press the dough into the bottom of the pan, then fold the edges inward to create a lip around the edge. Prick the bottom of the dough with a fork to allow steam to escape, then bake for 10–12 minutes, until lightly golden and risen.

04 While hot, press down the pie dough so it’s nice and flat and brush it all over with 2 tablespoons of the strawberry jam.

05 In a small bowl, mix the custard with the egg until fully

combined, then pour it onto the pie crust, avoiding the lip around the edge. Make sure it doesn’t overflow.

06 Bake for 15 minutes, until the crust is crisp and the custard is just set with a slight wobble. Leave to cool completely, then transfer to a serving plate.

07 Cut the strawberries in half lengthwise and arrange them over the custard however you wish.

08 Heat the remaining strawberry jam in a pan, stirring until it You could cut the strawberries into heart shapes if you want to go all out for Valentine’s Day.

loosens, or put into a microwave-safe bowl and microwave on medium for 30 seconds. Add the boiling water if you need to loosen it a bit more.

09 Brush the warm jam generously over the strawberries to

create a glaze, then let it set. For best results, chill in the refrigerator for 1 hour before serving. Cut into 4 or more pieces and serve cold. Best served on the day. Enjoy!

10

Store in an airtight container in the refrigerator for up to 2 days.

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EASTER EGG CHOCOLATE BARK

IV E

Makes 8 or more pieces If you ever have any leftover chocolate from Easter or want to make something extra special, this chocolate bark is perfect! Just melt the chocolate down and get creative with whatever flavors, colors and decorations you please. Break the bark into pieces and serve at a party or even bag it up and give it away as gifts.

10 minutes

+ 2 hours setting

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the milk chocolate into a microwave-safe bowl and melt in the microwave or in a double-boiler.

03 Pour your melted chocolate into the prepared pan and smooth it out gently with a metal spatula or the back of a spoon, making sure it doesn’t touch the edges of the pan.

04 Use the photo as a guide to decorate. Arrange your small

Easter eggs over the chocolate, then sprinkle the sprinkles over the chocolate to your liking.

05 Leave to set at room temperature or in the refrigerator for about 2 hours. When set, cut or break into chunks.

06 Store in an airtight container at room temperature, or in the refrigerator if your kitchen is very warm, for up to 2 weeks.

Swap the milk chocolate for white chocolate or dark chocolate, if you prefer.

237 Seasonal

7oz (200g) milk chocolate (feel free to use any leftover chocolate eggs), broken into pieces A selection of small Easter eggs (I use Cadbury Mini Eggs) Easter-themed sprinkles or brightly colored sprinkles

01

GOOEY EASTER EGG BROWNIES Makes 16 These brownies are thick, fudgy, and super chocolaty. They’re packed with gooey fondant-filled Easter eggs, which makes them the perfect Easter treat. They’re easy to make and ultra-indulgent. Perfect if you love brownies and have an extra sweet tooth.

50 minutes

Seasonal

238

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 5½oz (150g) mini fondant-filled chocolate eggs (I use Cadbury Mini Creme Eggs) or regular fondant-filled chocolate eggs, cut into quarters 6 fondant-filled chocolate eggs (I use Cadbury Creme Eggs), cut in half, to decorate

01

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the melted butter and both sugars into a large mixing

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in with a wooden spoon or rubber spatula until just a few streaks of flour remain. Fold in the mini fondant-filled chocolate eggs until evenly distributed and no streaks of flour remain.

04 Scoop the brownie batter into your prepared pan and smooth it out to the edges with the back of a spoon.

05 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. While the brownies are baking in the oven, carefully slice the remaining fondant-filled chocolate eggs in half lengthwise.

06 Remove the brownies from the oven and place the pan on a

heatproof surface. Gently press the chocolate egg halves into the top of the brownies with the chocolate shell at the bottom and the fondant filling on top. Leave to cool completely in the pan, then cut into 16 squares and enjoy!

07 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

FRANKENSTEIN BROWNIES Makes 16 The ultimate Halloween brownies! A rich, chocolaty and fudgy brownie bottom, topped with a bright-green buttercream (don’t be put off by the color—these treats are delicious!)

1 hour

Seasonal

240

FOR THE BROWNIE:

+ cooling and 1 hour chilling

01

FOR THE BROWNIE:

02 Put the melted butter and both sugars into a large mixing

6oz (170g) unsalted butter, melted and cooled slightly ½ cup (100g) light brown sugar ¾ cup (150g) superfine sugar 2 large eggs 4½oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted, and cooled slightly ¾ cup (100g) all-purpose flour ¼ cup (30g) cocoa powder 1 tsp salt 1 cup (200g) milk or dark chocolate chips

bowl and beat together with an electric hand mixer for about 2–3 minutes, until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

03 Sift in the flour, cocoa powder, and salt, then gently fold in with a

wooden spoon or rubber spatula until no streaks of flour remain. Fold in the chocolate chips until evenly distributed. Transfer into your prepared pan and smooth the mixture out to the edges.

04 Bake for 25–30 minutes, until the edges are cracked and the

middle no longer wobbles. Leave to cool completely in the pan before decorating.

TO DECORATE:

3½oz (100g) unsalted butter, softened Heaping 2 cups (250g) confectioners’ sugar, sifted 2 tbsp milk (if needed) Green food coloring Black decorating frosting or melted dark chocolate 32 edible eyes

Preheat the oven to 375°F (190°C) and line an 8in (20cm) square baking pan with parchment paper.

TO DECORATE:

05 In a large mixing bowl, beat the butter until creamy, then

gradually sift in the confectioners’ sugar about one-third at a time, adding the milk, if needed. Add in the green food coloring and beat until you reach your desired color.

06

Gently spread the buttercream over the cooled brownies, making sure it goes all the way to the edges. I prefer to do this while the brownie is still in the pan, but you can take it out if you prefer.

07 Remove the brownies from the pan and cut into 16 squares.

These frosted brownies are perfect to decorate at Halloween—just put the decorating ingredients on the table and go wild.

Use the black decorating frosting or melted dark chocolate to draw the hair, mouth, and any scars as shown in the photo. When drawing the hair, pipe the outline first, then fill it in. Add 2 edible eyes to each piece.

08 For best results, chill in the refrigerator for at least 1 hour. This is especially important if you’re using melted chocolate to decorate, since you want this to set before serving. Enjoy!

09

Store in an airtight container in the refrigerator for up to 5 days.

CHOCOLATE SPIDERWEB CAKE Makes 16 pieces This cake is perfect for Halloween and looks fab as a centerpiece. It’s also much easier to make than you might think, and it tastes absolutely delicious.

1 hour 10 minutes

Seasonal

242

FOR THE CAKE:

+ cooling and 20 minutes setting

01

FOR THE CAKE:

02 In a large mixing bowl, using an electric hand mixer, beat

6oz (170g) margarine or salted/ unsalted butter, softened 2⁄3 cup (170g) superfine sugar 1¼ cups (150g) self-rising flour 3 tbsp (20g) cocoa powder 2 tbsp whole or low-fat milk 3 large eggs, at room temperature

the margarine or butter and sugar until light and fluffy.

03 Beat in the flour, cocoa powder, milk, and eggs until just

combined. Scoop into your pan and smooth the mixture out evenly.

04 Bake for 35–45 minutes, until the top is lightly golden and a

toothpick inserted into the middle comes out clean. Leave to cool for 20 minutes in the pan, then transfer onto a wire rack to cool completely before making the ganache topping.

FOR THE TOPPING:

2⁄3 cup (150ml) heavy cream 5½oz (150g) dark chocolate (at least 50% cocoa), broken into pieces

FOR THE TOPPING:

05 Heat the cream in a microwave-safe bowl in the microwave

for about 1 minute until hot, but not boiling or bubbling—it may need longer, depending on your microwave.

FOR THE SPIDERWEB:

2oz (60g) white chocolate, broken into pieces

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

06 Put the chocolate into a medium heatproof bowl, then pour in the hot cream and gently stir until smooth and combined.

TO ASSEMBLE:

07 Melt the white chocolate in the microwave on low in 20-second bursts, stirring at each interval, until melted and smooth. Pour it into a piping bag and set aside.

08 Pour the ganache over the cooled cake and smooth it out with the back of a spoon or a spatula. Let it drip over the edges.

09 Snip a small hole at the bottom of your piping bag, then pipe

a tight spiral, starting from the upper-left quadrant of the cake. Drag a toothpick or skewer outward through the chocolate, starting from the middle of the spiral. This will create a web look.

10

Place the cake in the refrigerator for about 20 minutes. This will help the chocolate and icing to set quickly before serving. Cut into 16 pieces and enjoy!

11

Store in an airtight container in the refrigerator for up to 4 days.

CHRISTMAS FESTIVE BLONDIES Makes 16 I like these blondies because they’re Christmassy without being overly Christmassy. You know they’re festive, but they’re not OTT. Christmas is a busy time of the year, so sometimes you want something that doesn’t require too much effort. These blondies have a soft, gooey middle with a butterscotch flavor. They have a crisp top and edges and are packed with red and green candy-coated chocolate buttons. Now you can give away the rest of the colored buttons as stocking stuffers . . .

40 minutes

+ 3 hours chilling

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until light in color (this can take a few minutes). Fold in the flour until only a few streaks of flour remain. Then fold through the 5¼oz (150g) of candy-coated chocolate buttons.

03 Scoop the batter into your prepared pan and smooth it out to the edges. Sprinkle the remaining candy-coated chocolate buttons over the top. Feel free to add more, if preferred.

04 Bake for 30 minutes, until there is only a very slight wobble in

the middle. Leave to cool completely in the pan, then chill in the refrigerator for about 3 hours for a firmer texture and a cleaner cut. Cut into 16 squares and enjoy!

05 Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

245 Seasonal

6oz (170g) unsalted butter, softened ¾ cup (165g) light brown sugar, packed ½ cup (100g) granulated sugar 1 large egg + 1 egg yolk 2 tsp vanilla extract 1¾ cups (215g) all-purpose flour 5¼oz (150g) red and green candy-coated chocolate buttons (I use M&Ms) + 1¾oz (50g) for the topping

01

GINGERBREAD COOKIE BARS Makes 16 My mom and I are huge fans of gingerbread. The warming spices are just perfect for winter, and these cookie bars are so soft and comforting. They have a sweet glaze on top, with little gingerbread men for decoration. They’re sweet and packed with festive spices and white chocolate chips—perfect for Christmas.

35 minutes + cooling

Seasonal

246

7oz (190g) unsalted butter, softened 2⁄3 cup (125g) light brown sugar Heaping ¼ cup (65g) granulated sugar 2 medium eggs 1 tsp vanilla extract 1¾ cups (225g) all-purpose flour 1 tsp baking soda 2 tsp ground ginger 1 tsp ground cinnamon 1 tsp salt 1 cup (200g) white chocolate chips 16 mini gingerbread men, to decorate

FOR THE GLAZE:

Heaping ½ cup (70g) confectioners’ sugar, sifted 1 tbsp milk

01

Preheat the oven to 350°F (180°C) and line an 8in (20cm) square baking pan with parchment paper.

02 Put the butter and both sugars into a large mixing bowl and

beat together with an electric hand mixer until light and fluffy. Add the eggs and vanilla extract and mix together with a wooden spoon until just combined. Fold in the flour, baking soda, ground ginger, cinnamon, and salt until only a few streaks of flour remain, then fold in the white chocolate chips until evenly distributed.

03 Scoop the cookie dough into your prepared pan and smooth it out to the edges.

04 Bake for 20–25 minutes, until the edges are slightly cracked

and there is still a very slight wobble in the middle of the dough. Remove from the oven and leave to cool completely in the pan before making the glaze.

FOR THE GLAZE:

05 In a small bowl, mix together the confectioners’ sugar and milk

until smooth. It should slowly drizzle off the spoon. If the glaze is too runny, add a little more confectioners’ sugar; if it’s too thick, add a little more milk. Drizzle the glaze over the cookie bars, then place the mini gingerbread men on top so there will be 1 per bar and leave to set. Once set, cut into 16 squares and enjoy!

06 These are best eaten on the day of baking or the day after but can be stored in an airtight container at room temperature or in the refrigerator for up to 5 days. Reheat the bars to make them warm and gooey again.

Omit the glaze if you want the bars a little less sweet or just add a light drizzle of glaze on top.

MELTED SNOWMAN WHITE CHOCOLATE BARK Makes 4 or more pieces This is such a fun one to make around Christmastime. Just melt some chocolate and start decorating! I used white chocolate here to resemble snow, but you can use milk or dark chocolate, if you prefer. Slice the bark up nicely or break it into pieces and enjoy!

10 minutes

+ 2 hours setting

Seasonal

248

7oz (200g) white chocolate, broken into pieces Candy-coated chocolate buttons (I use M&Ms) Edible eyes Mini peanut butter cups (I use Reese’s), cut in half Pretzels, cut into sticks Orange frosting pen Festive sprinkles or silver balls

01

Line an 8in (20cm) square baking pan with parchment paper.

02 Put the white chocolate into a microwave-safe bowl and melt in the microwave or in a double-boiler.

03 Pour your melted chocolate into the prepared pan and smooth it out gently with a metal spatula or the back of a spoon, making sure it doesn’t touch the edges of the pan.

04 Use the photo as a guide to decorate the chocolate. Arrange

your candy-coated chocolate buttons in a line of 3 for snowman buttons. Place 2 edible eyes above the top button, leaving about a ½in (1cm) gap. Place half a mini peanut butter cup above the eyes for the hat. Place a pretzel stick on each side of the buttons to create arms. Then draw a small, straight line between the eyes and top button with the orange frosting pen to make the carrot nose. Repeat this to make 3 more snowmen (4 in total). Sprinkle your festive sprinkles or silver balls over the chocolate, without getting too close to your snowmen.

05 Leave to set at room temperature or in the refrigerator for about 2 hours. When set, cut or break into chunks.

06 Store in an airtight container at room temperature, or in the refrigerator if your room is very warm, for up to 2 weeks.

Use your imagination here to make different creations, such as reindeer faces!

INDEX A

apples apple crumble bars 131 apple pie blondies 60 apple puff tarts 124 blackberry and apple crumble 126 caramel apple pie bars 134

B

C

cake balls, chocolate fudge 78 cakes 64–97 birthday cake blondies 232 carrot cake 91 chocolate mousse cake 86 chocolate spiderweb cake 242 cinnamon-frosted banana cake 96 cinnamon roll cake 94 coffee cake 72 lemon and blackberry poke cake 70 lemon drizzle cake 83 marble cake 92 moist chocolate cake 75 red velvet cake 84 salted caramel poke cake 88 school cake 68 speculoos cake 76 strawberry cheesecake poke cake 80 ultimate birthday sprinkle cake 230 see also blondies; brownies, etc. caramel banoffee blondies 52 banoffee pie 184 caramel apple pie bars 134 caramel fudge crunch bars 200 caramel peanut blondies 56 chocolate caramel pretzel bars 215 chocolate toffee blondies 48 cookies and cream millionaire’s bars 188–9 rainbow caramel crispies 190 salted caramel brownies 20 salted caramel fudge 223 salted caramel ice cream 194 salted caramel millionaire’s bars 168–9 salted caramel poke cake 88 salted caramel-stuffed cookie dough bars 148–9 caramel shortbread: chocolate stuffed brookies 39 carrot cake 91 cheesecake cookie dough cheesecake bars 146 cookies and cream cheesecake bars 181 lemon cheesecake bars 174

milk and white chocolate cheesecake bars 198 red velvet cheesecake swirl brownies 36 speculoos cheesecake bars 176 strawberry cheesecake poke cake 80 vanilla cheesecake swirl brownies 32 white chocolate cheesecake bars 166 cherry jam: cherry Bakewell bars 157 cherry pie filling: cherry slab pie 128 chocolate banoffee blondies 52 birthday cake blondies 232 buttermilk sheet pancakes 110 caramel fudge crunch bars 200 cherry Bakewell bars 157 chocolate caramel pretzel bars 215 chocolate chip banana breakfast bars 104 chocolate chip cookie magic bars 154 chocolate fudge cake balls 78 chocolate graham cracker slice 178 chocolate hazelnut cookies and cream bars 192 chocolate lasagna 173 chocolate mousse cake 86 chocolate peanut-butter crunch bars 186 chocolate spiderweb cake 242 chocolate stuffed brookies 39 chocolate swirl fudge 218 chocolate toffee blondies 48 Christmas festive blondies 245 cookie dough cheesecake bars 146 cookies and cream bark 210 cookies and cream blondies 51 cookies and cream millionaire’s bars 188–9 cookies and cream-stuffed brownies 24 crunchy chocolate tiffin 202 Easter egg chocolate bark 237 five-ingredient brownies 16 Frankenstein brownies 240 the fudgiest chocolate brownies 18 fudgy white-chocolate blondies 44 gingerbread cookie bars 246 gooey Easter egg brownies 238 hazelnut truffle brownies 31 jammy lasagna blondies 59 marble cake 92 marshmallow chocolate crispy bars 182 marshmallow corn flake brownies 26–7 melted snowman white-chocolate bark 248 milk and white chocolate cheesecake bars 198 milk and white chocolate fudge 224 milk and white chocolate-stuffed brownies 34 moist chocolate cake 75 peanut butter cup swirl brownies 28 peanut butter white chocolate cookie dough bars 152 popcorn bites 208

251 Index

Index

250

bananas banana and chocolate hazelnut French toast bake 109 banoffee blondies 52 banoffee pie 184 buttermilk sheet pancakes 110 chocolate chip banana breakfast bars 104 cinnamon-frosted banana cake 96 banoffee banoffee blondies 52 banoffee pie 184 bark Easter egg chocolate bark 237 melted snowman white chocolate bark 248 bars apple crumble bars 131 apple pie bars 128–9 caramel apple-pie bars 134 caramel fudge crunch bars 200 cherry Bakewell bars 157 chocolate caramel pretzel bars 215 chocolate chip banana breakfast bars 104 chocolate chip cookie magic bars 154 chocolate hazelnut cookies and cream bars 192 chocolate peanut butter crunch bars 186 cookie dough cheesecake bars 146 cookies and cream cheesecake bars 181 cookies and cream millionaire’s bars 188–9 gingerbread cookie bars 246 lemon blueberry pie bars 132 lemon cheesecake bars 174 marshmallow chocolate crispy bars 182 milk and white chocolate cheesecake bars 198 peanut butter white chocolate cookie dough bars 152 red velvet cookie dough bars 144 salted caramel millionaire’s bars 168–9 salted caramel-stuffed cookie dough bars 148–9

soft and chewy granola bars 102 speculoos cheesecake bars 176 speculoos white chocolate bars 160 triple layer cookie bars 150 white chocolate cheesecake bars 166 see also crumble bars; pie bars birthday cakes birthday cake blondies 232 ultimate birthday sprinkle cake 230 cookies see cookies & bars blackberries blackberry and apple crumble 126 lemon and blackberry poke cake 70 blondies 40–63 apple pie blondies 60 banoffee blondies 52 birthday cake blondies 232 caramel peanut blondies 56 chocolate toffee blondies 48 Christmas festive blondies 245 condensed milk blondies 62 cookies and cream blondies 51 fudgy white chocolate blondies 44 jammy cookie blondies 59 snickerdoodle blondies 54 speculoos blondies 46 blueberries buttermilk sheet pancakes 110 lemon blueberry pie bars 132 bread banana and chocolate hazelnut French toast bake 109 cinnamon roll French toast casserole 106 breakfast bars, chocolate chip banana 104 brittle, peanut 212 brookies, chocolate-stuffed 39 brownies 12–39 chocolate stuffed brookies 39 cookies and cream-stuffed brownies 24 five-ingredient brownies 16 Frankenstein brownies 240 the fudgiest chocolate brownies 18 gooey Easter egg brownies 238 hazelnut truffle brownies 31 marshmallow corn flake brownies 26–7 milk and white chocolate-stuffed brownies 34 peanut butter cup swirl brownies 28

red velvet cheesecake swirl brownies 36 salted caramel brownies 20 vanilla cheesecake swirl brownies 32 white chocolate buttercream brownies 23 butter 11 buttercream 23, 72, 76, 92, 230 salted caramel buttercream 88 white chocolate buttercream brownies 23 buttermilk buttermilk sheet pancakes 110 red velvet cake 84

cherry Bakewell bars 157 chocolate chip cookie magic bars 154 cookie dough cheesecake bars 146 peanut butter white chocolate cookie dough bars 152 rainbow shortbread 142 red velvet cookie dough bars 144 salted caramel-stuffed cookie dough bars 148–9 soft cookies and cream shortbread 158 speculoos white chocolate bars 160 triple layer cookie bars 150 cookies and cream chocolate hazelnut cookies and cream bars 192 cookies and cream bark 210 cookies and cream blondies 51 cookies and cream cheesecake bars 181 cookies and cream millionaire’s bars 188–9 cookies and cream-stuffed brownies 24 chocolate lasagna 173 soft cookies and cream shortbread 158 cooking and cooling times 10, 11 corn flakes chocolate peanut butter crunch bars 186 marshmallow corn flake brownies 26–7 cream banoffee pie 184 chocolate hazelnut ice cream 197 chocolate lasagne 173 chocolate mousse cake 86 moist chocolate cake 75 salted caramel ice cream 194 cream cheese caramel apple pie bars 134 chocolate hazelnut cookies and cream bars 192 cinnamon cream cheese frosting 96 cookie dough cheesecake bars 146 cookies and cream cheesecake bars 181 cream cheese frosting 70, 84, 91, 112–14, 115–16 lemon and blackberry poke cake 70 lemon blueberry pie bars 132 lemon cheesecake bars 174 milk and white chocolate cheesecake bars 198 red velvet cheesecake swirl brownies 36 speculoos cheesecake bars 176 strawberry cheesecake icing 80 vanilla cheesecake swirl brownies 32 white chocolate cheesecake bars 166 crispies, rainbow caramel 190 crumbles apple crumble bars 131 blackberry and apple crumble 126 crunchy chocolate tiffin 202 custard: Valentine’s strawberry custard tart 234 custard creams: vanilla ice cream cake 170

D

date slices 119 digestive biscuits banoffee pie 184 chocolate graham cracker slice 178 crunchy chocolate tiffin 202 milk and white chocolate cheesecake bars 198 salted caramel millionaire’s bars 168–9 s’mores pie bars 136 dried fruit: soft and chewy granola bars 102

E

Easter eggs Easter egg chocolate bark 237 gooey Easter egg brownies 238 eggs banana and chocolate hazelnut French toast bake 109 cinnamon roll French toast casserole 106 equipment 10

F

Frankenstein brownies 240 French toast banana and chocolate hazelnut French toast bake 109 cinnamon roll French toast casserole 106 frostings cinnamon cream cheese frosting 96 cream cheese frosting 70, 84, 91, 112–14, 115–16 fudge caramel fudge crunch bars 200 chocolate swirl fudge 218 milk and white chocolate fudge 224 salted caramel fudge 223 speculoos fudge 216 unicorn fudge 220 fudge cake mix: chocolate-fudge cake balls 78 the fudgiest chocolate brownies 18 fudgy white chocolate blondies 44

G

ganache, chocolate 242 gingerbread cookie bars 246 gooey Easter egg brownies 238 granola bars, soft and chewy 102

H

hazelnut spread, chocolate banana and chocolate hazelnut French toast bake 109 chocolate hazelnut cookies and cream bars 192 chocolate hazelnut ice cream 197 hazelnut truffle brownies 31 triple layer cookie bars 150

I

ice cream chocolate hazelnut ice cream 197 salted caramel ice cream 194 vanilla ice cream cake 170 icings lemon glaze 83 strawberry cheesecake icing 80 see also frostings

J

jammy cookie blondies 59

L

lasagna, chocolate 173 lemons lemon and blackberry poke cake 70 lemon and raspberry rolls 115–16 lemon blueberry pie bars 132 lemon cheesecake bars 174 lemon drizzle cake 83 lemon glaze 83

M

magic bars, chocolate chip cookie 154 marble cake 92 marshmallows chocolate mousse cake 86 marshmallow chocolate crispy bars 182 marshmallow corn flake brownies 26–7 popcorn bites 208 s’mores pie bars 136 melted snowman white chocolate bark 248 milk and white chocolate bars milk and white chocolate cheesecake bars 198 milk and white chocolate fudge 224 milk and white chocolate-stuffed brownies 34 millionaire’s bars cookies and cream millionaire’s bars 188–9 salted caramel millionaire’s bars 168–9 mixers 10 moist cakes 9 moist chocolate cake 75 mousse cake, chocolate 86

O

oats apple crumble bars 131 blackberry and apple crumble 126 cherry Bakewell bars 157 chocolate chip banana breakfast bars 104 date slices 119 soft and chewy granola bars 102 speculoos white chocolate bars 160

253 Index

Index

252

rainbow caramel crispies 190 rainbow shortbread 142 red velvet cheesecake swirl brownies 36 red velvet cookie dough bars 144 salted caramel brownies 20 salted caramel fudge 223 salted caramel millionaire’s bars 168–9 salted caramel stuffed cookie dough bars 148–9 s’mores pie bars 136 soft cookies and cream shortbread 158 speculoos blondies 46 speculoos fudge 216 speculoos white chocolate bars 160 triple layer cookie bars 150 unicorn fudge 220 vanilla cheesecake-swirl brownies 32 white chocolate buttercream brownies 23 white chocolate cheesecake bars 166 chocolate hazelnut spread banana and chocolate hazelnut French toast bake 109 chocolate hazelnut cookies and cream bars 192 chocolate hazelnut ice cream 197 hazelnut truffle brownies 31 triple layer cookie bars 150 chocolate spread chocolate graham cracker slice 178 chocolate swirl fudge 218 five-ingredient brownies 16 the fudgiest chocolate brownies 18 Christmas festive blondies 245 cinnamon apple crumble bars 131 apple pie blondies 60 caramel apple-pie bars 134 cinnamon-frosted banana cake 96 cinnamon roll cake 94 cinnamon roll French toast casserole 106 classic cinnamon rolls 112–14 snickerdoodle blondies 54 coffee cake 72 condensed milk caramel fudge crunch bars 200 chocolate chip cookie magic bars 154 chocolate hazelnut ice cream 197 chocolate swirl fudge 218 condensed milk blondies 62 cookies and cream millionaire’s bars 188–9 milk and white chocolate fudge 224 salted caramel fudge 223 salted caramel millionaire’s bars 168–9 salted caramel stuffed cookie dough bars 148–9 speculoos fudge 216 unicorn fudge 220 cookie bars, gingerbread 246 cookies & bars 138–61

P

R

rainbow caramel crispies 190 rainbow shortbread 142 raisins carrot cake 91 crunchy chocolate tiffin 202 raspberries buttermilk sheet pancakes 110 lemon and raspberry rolls 115–16 raspberry jam: jammy cookie blondies 59 red velvet red velvet cake 84 red velvet cheesecake swirl brownies 36 red velvet cookie dough bars 144

S

salted caramel salted caramel brownies 20 salted caramel fudge 223 salted caramel ice cream 194 salted caramel millionaire’s bars 168–9 salted caramel poke cake 88 salted caramel-stuffed cookie dough bars 148–9 school cake 68 seeds: soft and chewy granola bars 102

shortbread lemon cheesecake bars 174 rainbow shortbread 142 white chocolate cheesecake bars 166 s’mores pie bars 136 snickerdoodle blondies 54 soft and chewy granola bars 102 soft cookies and cream shortbread 158 speculoos speculoos blondies 46 speculoos cake 76 speculoos cheesecake bars 176 speculoos fudge 216 speculoos white-chocolate bars 160 triple layer cookie bars 150 stand mixers 10 strawberries strawberry cheesecake poke cake 80 Valentine’s strawberry custard tart 234 sugar 11 syrups lemon syrup 83 sugar syrup 9

T

tarts apple puff tarts 124 Valentine’s strawberry custard tart 234 tiffin, crunchy chocolate 202 tips 10–11 toffees: chocolate toffee blondies 48 triple layer cookie bars 150

U

ultimate birthday sprinkle cake 230 unicorn fudge 220

V

Valentine’s strawberry custard tart 234 vanilla vanilla cheesecake swirl brownies 32 vanilla ice cream cake 170

W

whisks 10 white chocolate fudgy white chocolate blondies 44 white chocolate buttercream brownies 23 white chocolate cheesecake bars 166

Y

yogurt caramel apple pie bars 134 lemon blueberry pie bars 132

ACKNOWLEDGMENTS I cannot say thank you enough to every single one of you who bought my first book. It’s you guys who made this second book possible and I hope you love this one just as much.

Thank you to everyone at Ebury Press, with a special mention to Emily Brickell who worked so hard to bring this book together. I hugely appreciate all your effort to make these books so amazing.

Thank you to my social media community for forever supporting me—it honestly means the world to me. Seeing you guys using my recipes always makes my day, and I hope this book continues to bring you joy and give you inspiration.

Thank you to the wonderful Nikki Dupin, and Beth Free at Studio Nic&Lou for designing such a gorgeous book. Page by page, you’ve brought together the most beautiful, fun, and colorful book I always imagined it would be.

Thank you to my amazing literary agents, Eve White and Ludo Cinelli, who are two of the most amazing people I’ve worked with and who have supported me every step of the way. Thank you to Faith Mason for all the beautiful photos in this book. I am always blown away by her work—she turns my bakes into artwork! Thank you to Katie Marshall and her assistants who made my recipes look absolutely perfect every time, and thank you to Faye Wears for bringing the most gorgeous props. You guys are the most amazing team and I absolutely loved working with you all again.

Thank you to my amazing fiancé, Bernie, the other half of Fitwaffle. He keeps me sane, lifts me up when I’m down, and makes sure every recipe goes through a rigorous taste testing before it’s released into the world. I couldn’t do what I do without your constant support and guidance—Fitwaffle wouldn’t be what it is without you. Last but not least, thank you to both our amazing families for continuing to support us and our crazy work life. We love you all so much.

Thank you. Eloise x

255 Acknowledgments

Index

254

pancakes, buttermilk sheet 110 pans 8 peanut butter chocolate peanut butter crunch bars 186 peanut butter cup swirl brownies 28 peanut butter white chocolate cookie dough bars 152 peanuts caramel peanut blondies 56 peanut brittle 212 pie bars caramel apple pie bars 134 lemon blueberry pie bars 132 s’mores pie bars 136 pies apple puff tarts 124 cherry slab pie 128 poke cakes lemon and blackberry poke cake 70 salted caramel poke cake 88 strawberry cheesecake poke cake 80 popcorn bites 208 pretzels: chocolate caramel pretzel bars 215 puff pastry: apple puff tarts 124 puffed rice caramel fudge crunch bars 200 marshmallow chocolate crispy bars 182 rainbow caramel crispies 190

an imprint of Insight Editions P.O. Box 3088 San Rafael, CA 94912 www.weldonowen.com CEO Raoul Goff VP Publisher Roger Shaw Editorial Director Katie Killebrew Senior Editor Karyn Gerhard Production Editor Maddison Rhoa VP Manufacturing Alix Nicholaeff Sr Production Manager Joshua Smith First published by Ebury Press, an imprint of Ebury Publishing. Ebury Press is part of the Penguin Random House group of companies. The author has asserted her moral rights. Copyright © Eloise Head 2023 Photography except on page 2 © Faith Mason 2023 Photography on page 2 © Holly Pickering 2023 Design by Beth Free at Studio Nic&Lou Recipe photography by Faith Mason Author portrait by Holly Pickering Food styling by Katie Marshall Prop styling by Faye Wears Color origination by Altaimage Ltd Weldon Owen would also like to thank Margaret Parrish and Jon Ellis. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. ISBN: 979-8-88674-098-1 Manufactured in China by Insight Editions 10 9 8 7 6 5 4 3 2 1

Insight Editions, in association with Roots of Peace, will plant two trees for each tree used in the manufacturing of this book. Roots of Peace is an internationally renowned humanitarian organization dedicated to eradicating land mines worldwide and converting war-torn lands into productive farms and wildlife habitats. Roots of Peace will plant two million fruit and nut trees in Afghanistan and provide farmers there with the skills and support necessary for sustainable land use.

F F A L W E’S T I F

Baked in One