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White Chocolate, Raspberry & Macadamia Nut Blondies

White Chocolate, Raspberry & Macadamia Nut Blondies

white chocolate raspberry and macadamia nut blondies

I made these blondies one Sunday a while back and took them into work on the Monday, where they went down an absolute treat. They’re the perfect combination of nutty, fruity and chewy and go excellently with a morning coffee. White chocolate, raspberry and macadamia nut blondies – they are what it says on the tin! But lets go into the detail.

White chocolate and raspberry as everyone knows is a match made in heaven. But to keep the blondies from going cakey with the moisture of fresh raspberries I used the freeze-dried version instead. They give such an intense flavour and mean you can store the blondies much longer…though they may not last that long! The sweet white chocolate drizzle cuts through the tartness so well too, and makes them incredibly moreish.

white chocolate raspberry and macadamia nut blondieswhite chocolate raspberry and macadamia nut blondies

The actual blondies taste so buttery and chewy, like a slightly lighter cousin of the fudgy brownie we all know and love. I use a combination of light brown sugar and regular caster which adds a really lovely caramelly flavour. The macadamia nuts add a slight crunch giving a really interesting texture from the soft blondie base and creamy white chocolate chunks.

I’m all about the convenience baking when it comes to treats like these and these blondies can be whipped up so quickly! They only need 25 minutes in the oven till they’re nicely golden too. As ever though, the hardest part is waiting for them to cool before you can tuck in!

white chocolate raspberry and macadamia nut blondieswhite chocolate raspberry and macadamia nut blondies

I’m a big blondie fan and these are definitely one of my favourite flavour combinations I’ve ever tried. The recipe makes 16 small squares, or 8 large pieces if you’re feeling gluttonous! Though if raspberry & macadamia nuts aren’t your thing, try my white chocolate and pistachio blondies here instead!

Now its getting a bit colder and the darker nights are drawing in, these kinds of treats are perfect with your afternoon hot drink. Your choice whether its a tea, coffee or hot toddy…I won’t tell!

White Chocolate, Raspberry & Macadamia Nut Blondies

Yield: 16 small squares

White Chocolate, Raspberry & Macadamia Nut Blondies

Ingredients

    Blondies
  • 125g plain flour
  • 1/2tsp baking powder
  • 1/8tsp bicarbonate of soda
  • 1/4tsp salt
  • 75g unsalted butter, melted
  • 150g light brown sugar
  • 50g caster sugar
  • 1 egg
  • 2tsp vanilla extract
  • 135g white chocolate chunks
  • 65g macadamia nuts, roughly chopped
  • 3/4 of 7g freeze dried raspberries pack
    Topping
  • 60g white chocolate
  • 20g macadamia nuts, roughly chopped
  • 1/4 of 7g freeze dried raspberries pack

Instructions

  • Preheat the oven to 175C and line a 8x8in baking tin with baking paper on all sides.
  • In a medium bowl whisk the flour, baking powder, bicarb and salt together, then set aside.
  • In a large bowl whisk together the melted butter, brown sugar and caster sugar. Once combined, add the egg and vanilla extract whisking vigorously. Slowly add the flour mixture into the wet ingredients, stirring with a silicone spatula or wooden spoon, being careful not to overmix. Then fold in the chocolate chunks, macadamia nuts and 3/4 of the freeze dried raspberries. The batter will be thick.
  • Pour the batter into the prepared baking tin and bake for 25 minutes or until lightly golden brown on top. Allow the blondies to cool completely in the tin on a wire rack.
  • For the topping, melt the white chocolate over a bain-marie or in the microwave stirring at 30second intervals. Drizzle over the cooled blondies and scatter the remaining macadamia nuts and freeze dried raspberries over the chocolate.
  • Once the chocolate has set, cut into squares and serve.
  • Notes

    Will last for up to one week in an airtight container.

    http://bakingwithaimee.com/2017/09/10/white-chocolate-raspberry-macadamia-nut-blondies/

    Chocolate and Hazelnut Dipped Shortbread

    Chocolate and Hazelnut Dipped Shortbread

    chocolate and hazelnut dipped shortbreadchocolate and hazelnut dipped shortbread

    I’m finally back in the blogging game, with no real apology except that I come bearing a recipe for chocolate and hazelnut dipped shortbread! Life has been busy, but I’ve got three recipes ready to share with you all soon! So stay tuned 🙂

    This recipe requires little to no effort, and is pretty quick! So you can have freshly baked biscuits in time for an afternoon cuppa. Also the dipped ends REALLY remind me of a Feast lolly – anyone remember those?? But the real beauty of these chocolate and hazelnut dipped shortbread biscuits is their customisation. Don’t like dark chocolate? Switch it to milk! Hazelnuts not your thing? Try macadamia or pecan’s! Or you could add sour cherries into the mix. The possibilities are pretty endless!

    Shortbread is up there with cookies as my very favourite biscuits (that and a classic shop-bought malted milk!). There’s something very comforting about the simple ingredients and crumbly texture of a shortbread. They remind me of Christmas too, when you’d get a tartan emblazoned tin full of it in different shapes which would then be kept and used to store pencils or hundreds of felt tips.

    chocolate and hazelnut dipped shortbreadchocolate and hazelnut dipped shortbread

    Chocolate and hazelnut dipped shortbread, is a recipe that sort of does what it says on the tin. The basic shortbread is a super simple combination of butter, sugar and flour. I’ve then added in some chopped chocolate and then once baked dipped in more chocolate and rolled in nibbed hazelnuts. It couldn’t be simpler.

    I used a rectangular fluted cutter as I like the shape, but you could use any of your choosing. Just try to ensure all your biscuits are the same size and width so they all bake evenly. It can be a little tricky to cut the shapes if you’ve used chopped chocolate rather than chocolate chips like I did, but a bit of brute force gets it done! The most important step of the recipe is to make sure you chill your shortbread biscuits before popping in the oven. This way your shortbread won’t spread so much in the oven, and you won’t have one giant shortbread biscuit! Unless thats what you want, then full steam ahead!

    These chocolate and hazelnut dipped shortbread biscuits are the perfect teatime treat, and I hope you enjoy them!

    Chocolate and Hazelnut Dipped Shortbread

    Yield: 12 biscuits

    Chocolate and Hazelnut Dipped Shortbread

    Ingredients

    • 125g unsalted butter, room temperature
    • 55g caster sugar, plus more for sprinkling
    • 180g plain flour
    • 100g dark chocolate, chopped (or dark chocolate chips)
    • 150g dark chocolate
    • 100g hazelnuts, nibbed/chopped

    Instructions

  • Firstly, preheat oven to 190C/Gas Mark 5 and line a large baking tray with baking paper.
  • Cream the butter and sugar together until smooth. Then add the flour until it resembles a smooth paste. Add in the chopped chocolate or chips and mix together until evenly combined.
  • Roll out onto a lightly floured work surface until roughly 1cm thick. Using a rectangular cutter, cut out biscuits and place onto the prepared baking tray evenly spread out. Sprinkle with a little caster sugar, and then chill in the fridge for 20 minutes.
  • Then bake in the oven for 15-20 minutes, or until lightly golden brown. Set aside to cool on a wire rack.
  • Once the biscuits are completely cool, melt the dark chocolate over a bain-marie ensuring the bottom of the bowl does not touch the water. Whilst melting, spread the nibbed hazelnuts evenly onto a plate.
  • Once the chocolate has fully melted, dip the biscuits in halfway and then lay either side flat onto the nibbed hazelnuts, ensuring they stick to the chocolate. Then place on baking paper to set.
  • http://bakingwithaimee.com/2017/07/09/chocolate-and-hazelnut-dipped-shortbread/

    No-Bake Creme Egg Cheesecake

    No-Bake Creme Egg Cheesecake

    I remember the first time I had a creme egg. It was a scorching hot day in the summer holidays, as all childhood summer days seemed to have been, and my sister had bought me one to try. It was practically all melted and the fondant filling oozed everywhere, and I remember thinking that I wasn’t too sure on this odd chocolate treat. Fast forward 20 years and I’m one of those ‘is January too early for Easter chocolate?’ I can’t get enough of them, especially now that they come in miniaturised form. So a creme egg cheesecake was just a natural progression in my eyes…

    no bake creme egg cheesecake

    I love cheesecake, its one of those really decadent desserts that you don’t feel so bad eating because they’re usually accompanied with fruit or a raspberry coulis. Because a coulis totally counts as one of your five a day right… However, I’m afraid this creme egg cheesecake covers up no sins. Three bags of chopped mini crème eggs enrobed in luscious vanilla cheesecake, with a double chocolate digestive buttery biscuit base. Because if you’re going to go in, go all in.

    no bake creme egg cheesecake 1

    no bake creme egg cheesecake

    This is a no-bake recipe, which in my head means no-fuss and this recipe doesn’t disappoint. Crushed biscuits are added to melted butter to create your super buttery chocolaty base. That’s then chilled while you crack on with your filling. For this you simply pop all your ingredients in a bowl, mix together and then spread onto the chilled base. Da dahhh! I have made it slightly trickier by adding food colouring to a 1/3 of the filling to give it that creme egg feel, but that’s an optional extra.

    no bake creme egg cheesecake

    There are a serious amount of creme eggs in this – 4 bags of mini’s in fact!! But for an Easter treat I think we can just about get away with it…

    Let me know how you get on, and how quickly it goes!

    No-Bake Creme Egg Cheesecake

    Yield: 8" Cheesecake

    10-12 slices

    No-Bake Creme Egg Cheesecake

    Ingredients

    • 300g double chocolate digestives
    • 100g unsalted butter
    • 560g full-fat cream cheese
    • 100g icing sugar
    • 450ml double cream
    • 1tsp vanilla bean extract
    • yellow/orange gel food colouring
    • 4 bags of mini creme eggs

    Instructions

  • Firstly, place your mini creme eggs into the freezer to chill whilst you make the base and filling.
  • To make the biscuit base, blitz the biscuits in a food processor until they are a fine crumb. Then melt the butter either in a pan on the hob or in a microwave, then pour over the biscuit crumbs and stir together until well combined. Tip into a 8" cake tin, (lined with baking paper on the base and sides) and press down firmly and evenly. Then chill in the fridge whilst you make the filling.
  • For the filling, mix the cream cheese and icing sugar together until smooth using a stand or hand-held mixer, this will only take a few seconds. Whilst mixing slowly, pour in the double cream and vanilla. Then increase the speed slightly, and continue to mix until the mixture thickens. This won't take too long, so keep an eye as you don't want to over-mix and split the mixture.
  • Once thick, take a 1/3 of the mixture and place into a separate bowl and add the yellow or orange food colouring to achieve your desired creme egg 'yolk' colour. I used a combination of both colours, but its a personal preference. Then quarter three bags of the chilled mini creme eggs and fold them into the un-coloured mixture by hand.
  • To assemble spread both mixtures onto the chilled biscuit base, dotting the 'yolk' coloured filling randomly. Try not to mix the colours together too much. Then leave in the fridge to chill overnight.
  • In the morning, quarter the final bag of mini creme eggs and add to the top of cheesecake for decoration.
  • Notes

    Will keep in the fridge for up to 5 days.

    http://bakingwithaimee.com/2017/04/09/no-bake-creme-egg-cheesecake/

    Easter Rocky Road

    Easter Rocky Road

    easter rocky road 1

    I love chocolate, but seasonal chocolate is my absolute favourite. Why eat a bar of chocolate when you could eat a chocolate shaped bunny? Or a cute speckled egg? And easter egg chocolate genuinely does taste better than normal chocolate right? So adding Easter chocolate to rocky road was a natural step for me.

    Rocky Road is one of those super versatile, quick to make and loved by all recipes. You can’t really go wrong and you can add pretty much anything you like. For me, crushed digestives and mini marshmallows create the best base and then you can go wild. I added mini eggs, mini creme eggs and mini Malteaser bunnies because apparently I like everything miniaturised…!

    easter rocky roadeaster rocky road

    In some ways I feel a little silly calling rocky road a recipe, when its so simple. You’ll need maximum 20minutes in the kitchen and then the fridge pretty much does all the work. My main recipe tip, is that slow and steady definitely wins the race when melting the chocolate, golden syrup and butter. The different boiling points can mean you end up with a split oily mess, and thats a serious waste of chocolate!

    Once everything is melted and silky smooth all you need to do is chuck all your goodies in and give it all a good stir. Then pop it into a square tin and leave to set in the fridge for a few hours. Then you’ll have 12 glorious slices of chocolatey, biscuity rocky road goodness!

    easter rocky road

    Rocky road is a perfect bake (can we call it a bake?) for Easter weekend with all the little one’s in your life, especially with all that chocolate involved. Though who am I kidding? My mid-twenties self loved making it just as much as I imagine my three year old self would have!

    Let me know if you whip up a batch yourself, and what Easter treats you include!

    Easter Rocky Road

    Yield: 12 slices

    Easter Rocky Road

    Ingredients

    • 350g milk chocolate, chopped
    • 150g unsalted butter
    • 4tbsp golden syrup
    • 100g digestive biscuits (about 7), broken into small pieces
    • 100g mini marshmallows
    • 2 bags of mini creme eggs
    • 1 bag of mini eggs
    • 1 bag of mini Malteaser bunnies

    Instructions

  • Firstly, grease and line a square 9x9 baking tin and set aside.
  • Then melt the chocolate, butter and golden syrup in a saucepan over a very low heat, stirring every now and then.
  • Meanwhile place the biscuits, nearly all the mini marshmallows, half the mini creme eggs and nearly all of the mini eggs into a large pyrex bowl.
  • Pour the melted mixture into the bowl and mix everything together.
  • Pour the combined mixture into the prepared baking tin and scatter the remaining marshmallows, creme eggs, mini eggs and all of the malteaser bunnies over the mixture, pressing them in to ensure the chocolate helps them set.
  • Then place in the fridge for at least two hours to set.
  • Then slice into twelve and serve.
  • http://bakingwithaimee.com/2017/03/30/easter-rocky-road/