Super Fudgy Melt Mars Bar Brownies

Ingredients

• 125grams of Self raising flour 

•  3 large Eggs 

•  150g of milk chocolate 

•  4 mars bars 

•  200g of caster sugar 

• 200g butter 

•  75g cocoa powder 

•  Dash of vanilla essence 

Method

1. Pre heat the oven to 180 degrees C and line a brownie tray with grease proof paper, I'd really recommend doing this as i didn't and even though my brownie tray was well greased it was tricky getting them out.
2. Melt the butter and chocolate together over a low heat. 
3. Once cooled add in the sugar, cocoa powder and eggs and flour.
4. Mix in the eggs.
5. Chop the bars bars into small pieces and mix evenly through the mixture.
6.  Cook for forty to fifty minutes till the top looks well done and the mixture doesn't move when you wobble the tray. Putting a stick through won't work as it will be fudgy in the middle so will be sticky. I would suggest letting the brownies cool and putting them in the fridge to set the gooey bits so theyre easier to cut.
7. Enjoy, I just experimented making this recipe and omg they're so good my friends went a little bit crazy so happy baking.

Red Velvet Cake

Hey guys so I made this divine recipe two weeks ago and wanted to share it with you, I'll post the Recipe I used and my comments and amendments that I made! True to red velvet this is a delightfully buttery and indulgent cake, Enjoy!

Ingredients 

                 250g butter, softened

• 600g caster sugar
• 6 eggs
• 2 tablespoons red food colouring
• 3 tablespoons best quality cocoa powder
• 375g plain flour
• 250ml buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon bicarbonate of soda
• 1 tablespoon vinegar

• Icing
• 2 (200g) tubs cream cheese
• 350g white chocolate
• 250g butter, softened



Mid Icing 

Method 

1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.
2. In a large bowl, cream 250g butter with sugar. Add eggs one at a time, beating well after each addition. Mix food colouring with cocoa and add to mixture.
3. Add flour alternately with buttermilk. Add vanilla and salt.
4. Mix bicarbonate of soda with vinegar, and gently stir into mixture. Be careful not to over mix.
5. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool.
6. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake

My amendments 

1. I only used two layers rather than three, just for personal preference!

2. I used Milkybar for the chocolate and a little bit of icing sugar to sweeten it even more!

3. 100% use the food colouring gel I only had food colouring and I used a whole bottle and it wasn't red enough. 

Carly 

xoxo

Still not red enough...

Vanilla chocolate chip cupcakes with white chocolate buttercream icing!

Hi guys new Foodie Friday post! A nice simple cupcake recipe with yummy icing to make for the perfect January treat or pick me up! 

Ingredients 

200g of butter 

200g of caster sugar

200g self raising flour

4 eggs 

1 tbsp on vanilla essence 

1 tbsp of milk

150g chocolate chips 

For the Icing 

1 cup of butter 

2 cups of icing sugar 

1 tsp of vanilla essence

100g of white chocolate, melted

50g of chocolate chips (to decorate )

Method 

1. Okay this is literally the easiest recipe ever and super yummy, start by creaming the butter and sugar together, making sure you've preheated the oven to 180 degrees.

2. Add in the eggs, one at a time and mix together.

3. Fold in the flour, before adding in the vanilla and milk.

4. The mixture should be nice and gloopy and thick now so add in the chocolate chips, add more or less than suggested at your discretion, its down to your own personal taste.

5. Fill cupcake cases at least half full, before popping the cakes in the oven and baking for ten to fifteen minutes until golden and a skewer comes out clean.

For the Icing 

1. Cream the butter and icing sugar together before adding in the vanilla. Feel free to add a little bit of milk if the mixture seems too thick! 

2. Add in the melted chocolate to your taste, again don't feel like you need all of the suggested amount it's up to you!

3. Ice the buttercream onto your cooled cakes and sprinkle with some chocolate chips to decorate.

Hope you enjoy this recipe guys and have a good week! 

xoxo 

Lemon Drizzle Cake

Hiya loves, back with a new baking post once again thought I'd share this lovely lemon drizzle cake recipe, it's pretty dense but lovely with some fresh cream and nice and tangy! 

Ingredients 

225g Unsalted butter 

225g of Caster Sugar

4 Eggs

224g Self raising flour

1 lemon's grated zest

For the crunchy sugar topping

200g granulated sugar

1 lemon's juice 

Method

 1. Pre-heat the oven to 180 degrees c.

 2. Beat the caster sugar and butter together until creamy and smooth.

3. Add the eggs one at a time and mix slowly.

4. Add in the flour and lemon zest. 

5. Bake in a greased loaf or cake tin for 45 minutes until golden brown and a skewer comes out clean.

6. For the topping just mix the lemon juice and sugar together to form a thick gloopy mixture.

7. Drizzle this over the top of the cake for a zingy crunchy finish! 

Hope you enjoyed this lovelies ill be back with a new baking post next week! 

xoxo

Gingerbread Overload (Christmas Edition!)

Hiya guys so I'm back with a lovely new festive baking post. It had to be gingerbread and since I've never made gingerbread I used Zoella's recipe for gingerbread cupcakes, my own favourite buttercream recipe to ice the cakes and a BBC good food recipe for little gingerbread biscuits to top the cakes and to make so extra biscuits with! 

Okay for the Cakes  I used Zoellas Recipe posted below, I found it actually very easy to use and they turned out really well, so I have no real amendments for these little cakes!

I've linked her post below as it's Hugggggggeee

Zoella Gingerbread Cupcakes

Okay for the Buttercream I used my own tried and tested recipe which I LOVE and it comes out perfect everytime. 

Ingredients 

1 cup of soften unsalted butter

3 cups of icing sugar

1 tsp of vanilla essence 

2 tbs of milk

Cream all the ingredients together and you'll have a lovely sweet and creamy buttercream. 

Okay for the gingerbread I found this recipe from BBC good food, which I thought could do with a bit more butter to bind the mixture together! 

Gingerbread Recipe

I cut these into little circle to put on top of the cakes and make the rest into big star shapes but feel free to go mad! 

Hope you enjoy this post and it gets you in the christmas spirit!

Love Carly

xoxo

Terry's Chocolate Orange Cheesecake Recipe (Christmas Edition!)

Hiya loves so I'm back with a new foodie friday post today....CHEESECAKE

Okay so this image is from online, I forgot to take a picture of mine, sorry but this looks pretty much identical to mine! 

This recipe is my fall back dinner party recipe, it's so easy to make and it's so very popular and I think chocolate and orange are just a lovely combination for christmas time so here goes...

Ingredients

1 Terry's chocolate orange

2 tubs of full fat cream cheese

1 Packet of HobNobs 

1 cup of butter (melted)

1 and 1/2 cups of icing sugar 

3 teaspoons of sugar

1. Okay start by bashing your hobnobs into crumbs making sure there's no big biscuit chunks and that  you have a bowl of nice chunky crumbs!

2. Add in the melted butter and sugar gradually  and mix well, make sure the mixture looks damp throughout but not greasy and soaked, feel free to add more or less depending on how it looks. Pat this mixture into the bottom of a cake tin and thats you! 

3. Add to the two tubs of cream cheese in a bowl and add in the icing sugar gradually staring until it tastes sweet, you may not need all of it its personal preference but its essential to use the icing sugar as it helps set the mixture.

4. Melt about 3/4 of the chocolate and add gradually again this is to personal preference and depends on how chocolatey you like it. 

5.Add this on top of the crumb mixture and pop in fridge to set for two hours.

6. Use the remaining chocolate to decorate, I melted it this time.

7.ENJOY

Carly xx

*Side note, check out my Instagram (@carlymcleary) for loads of pictures of my cheesecake making I've made many over the years and you can edit this recipe and use any type of chocolate! 

Victoria Sponge Biscuit Hearts

Hiya Lovlies, I'm sorry I know its been a while but I've been planning a lot of my christmas baking so didn't want to really bake too much, also uni deadlines uhhhhh! However I made these cute little biscuits for a mid week treat and they went down very well!

Ingredients 

For the Biscuit   

2 1/2 cups of plain flour 

1 cup of butter 

1 1/2 cups of caster sugar 

1 Egg

2 tbs of milk

2 tsp of vanilla essence 

1 tsp of baking powder 

For the Filling 

1/2 a cup of butter

1 1/2 cups of icing sugar 

Jam of your choice.

Method

These little biscuits are so easy to make and so yummy, start by preheating your oven to 200 degrees Celsius. 

Okay start by creaming the butter and sugar together in a bowl. 

Gradually beat in the egg until the mixture is well formed. 

Sift in the dry ingredients 

Add the vanilla and the milk as need, Ie if the mixture is looking to dry and not binding, add the milk gradually as needed to make it form a big doughy ball.

Flour your surface and rolling pin and roll out the pastry to a fairly thin texture, this is your own preference on how thick you want the cookies to be but remember to adjust baking times accordingly. 

Cut out your biscuit shapes, I had a little heart one but using a drinking glass to make circular shapes is fine. 

Pop your little biscuits shapes onto a greased tray or baking paper and pop in the oven for 8-12 minutes until the biscuits have acquired a golden tinge. 

Okay for the mixture its really easy just cream the butter and icing sugar together for some yummy buttercream,

Once the biscuits have completely cooled and a teaspoon of jam and teaspoon of buttercream to the bottom biscuit. Layer another biscuit over the top and dust with icing sugar! 

Done!