1/2 cup of unsalted butter, softened 

1/2 cup of dark brown sugar, packed 

1/2 cup of granulated sugar 

1 egg 

1/2 tbsp of vanilla extract 

1 3/4 cup of all purpose flour 

1/2 tsp of baking soda 

1/2 tsp of salt 

1 cup of semi-sweet chocolate chips 

1 cup of Nutella, melted/softened 

1. Preheat the oven to 175 degrees Celsius, spray a standard size muffin pan with cooking spray and set to the side. 

2. In a large bowl, add the flour, baking soda and salt. Whisk to combine and then set aside. 

3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugars for 2 minutes until light and fluffy. Add in the egg and vanilla extract and beat for a further 2 minutes. 

4. Slowly add in the flour mixture and mix until it is all combined and incorporated. 

5. Using a spatula, fold in the chocolate chips. 

6. Place the Nutella in a microwave safe bowl and warm the Nutella in 30 second intervals until it is a smooth and runny consistency. 

7. Using a medium cookie dough scoop, scoop out 1.5 - 2 tbsp of cookie dough mixture and then flatten it on the bottom of the muffin tin. Repeat this step until all the muffin tins are lined with cookie dough. 

8. Take a tbsp of Nutella and place in the middle of the dough that is in the muffin tin. Then take the remaining amount of cookie dough and cover the Nutella layer. Don't push down to hard on the top layer of cookie dough as it will cover the Nutella once it is cooked, a gentle tap will do. 

9. Bake for 15-20 minutes until the edges are golden brown. As soon as they are out of the oven run a paring knife around the cookie cups so you can loosen them for a more easy removal later. 

10. Cool completely before removing and eating!

11. Warm them in the microwave so the chocolate oozes out or place a scoop of ice cream on top for a decadent dessert! 

Recipe from Tablefortwo 

RECIPE: ULTIMATE FUDGE BROWNIES

10 Tablespoons of unsalted butter 

1 1/4 cups of sugar 

3/4 of a cup and 2 tablespoons of unsweetened cocoa powder 

1/4 teaspoon of salt 

1/2 teaspoon of vanilla extract 

2 large eggs, cold 

1/2 cups of all purpose flour 

3/4 cup of chocolate chips (original recipe used peanut butter chips) 

1. Preheat the oven to 160 degrees Celsius, line an 8 inch x 8 inch square baking tray with baking paper  - Leaving a slight overhang to then lift the brownies up once done.

2. Melt the butter, sugar, cocoa powder and salt in a large bowl in the microwave. Melt in 30 second increments and stir each time until the butter is completely melted (mine took 1 minute). The mixture may look gritty in appearance, set aside to cool while you prepare the other ingredients. 

3. Stir in the vanilla extract, then add the eggs one at a time and stir after each addition. The batter will be thick and shiny in appearance. Then add the flour, beating with a whisk until it is fully combined. Do not over mix the mixture, gently stir in the chocolate chips and then pour into the prepared tray. 

4. Bake for 25 minutes, then check the brownie for doneness. Insert a toothpick or knife into the centre, if it comes out with only a few crumbs the brownies are finished! Bake for a following 3-5 minutes if the brownies look to runny but make sure to not bake them over 30 minutes. 

5. Allow the brownies to cool before cutting into your desired size square.  

Recipe from Sally's Baking Addiction

P.S I would have loved to bake them with peanut butter chips as peanut butter is one of my weaknesses but we can't get them in Australia :( 

Recipe: Nutella Stuffed Cinnamon Sugar Muffins

Ingredients: 

Muffins:

1/3 of a cup of unsalted butter, softened to room temperature 

1/2 cups of sugar 

1 large egg

1 teaspoons of vanilla extract 

1/2 cups of milk 

1 and 1/2 cups of all purpose flour 

1 and 1/2 teaspoons of baking powder 

1/2 teaspoons of ground cinnamon 

1/4 of a teaspoon of ground nutmeg 

1/2 teaspoons of salt 

8 teaspoons of Nutella 

Cinnamon Sugar Topping:

1/4 cups of sugar 

2 teaspoons of cinnamon 

3 tablespoons of unsalted butter 

Method:

1. Preheat the oven to 200 degrees Celsius, spray the muffin tray with cooking spray or place the muffin cases and then set aside. 

2. In a large bowl of an electric mixer of stand mixer, cream the butter and sugar together on a medium speed. Mix in the egg, vanilla extract and milk. Gently store in the flour, baking powder, cinnamon, nutmeg and salt. Make sure you do not over mix, stir until it is just combined. 

3. Spoon a tablespoon of mixture into the muffin cavity, then layer 1 teaspoon of Nutella into the centre of the mixture and then spoon another tablespoon of mixture onto the top of the Nutella. Repeat the layering of the batter and Nutella into each of the muffin tins. 

4. Bake at 200 degrees Celsius for 5 minutes, reduce the oven to 175 degrees Celsius and bake for a further 13-17 minutes until the batter is set. Allow the muffins to cool for about 5 minutes. 

5. While the muffins are cooling, make the cinnamon sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and place back into the microwave if not fully melted. In a separate bowl, stir together the sugar and the cinnamon. Then dip the top of each muffin into the melted butter and then dip into the cinnamon sugar mixture, swirl them around in the sugar mixture to make sure they get a thick coating. For this process I brushed on the butter with a pastry brush and then spooned the cinnamon sugar mixture onto the muffins, I then tipped them over the bowl to remove any excess mixture. 

Enjoy! 

Recipe from Sallysbakingaddiction

P.S This is my first post that the photos have been taken with my new camera! 

Recipe: Piñata Cake and Happy Easter!

You can't ask for much more then a cake when it comes to a particular holiday and with it being Easter time I took it upon myself to not only make a cake but to incorporate the festive elements associated with this time of the year. What better way to do just this then to create a piñata cake! Putting together the amazing combination of cake and festive delights *running around finding as many easter eggs and chocolate bunnies I could possibly get my hands on!*

Ingredients/Utensils:
Three packets (2 if your bowls are smaller) of cake mix (any flavour)
American buttercream
4 sachets of icing (came with the cake mix)
5 packets of easter eggs (Crunchie, Malteser, Caramel, Turkish Delight and Mars)
One packet of Cadbury mini drops
3 Lindt chocolate bunnies
Green food colouring (non taste)
2 rolls of Oreos (crushed)
2 medium size oven safe bowls

American Buttercream Recipe: 

1 cup (2 sticks) butter (salted, or unsalted)


1/4 teaspoon salt (if using unsalted butter)


4 cups powdered sugar (icing sugar)


1 teaspoon vanilla extract (best quality available)


2-3 tablespoons heavy cream, half and half or milk.

1. In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute). (If you are adding cream cheese, add it now, then beat until smooth)


2. Add salt (if needed).


3. One cup at time, add 2 cups of powdered sugar, beating after each addition.


4. Add vanilla, or other flavorings and beat to combine.

5. Add about 1 tablespoon of cream, and continue beating.


6. Add the remaining 2 cups powdered sugar, one at a time.


7. Add an additional 1-2 tablespoons cream until desired consistency is reached. 

If you want to pipe the frosting on cupcakes, the frosting should be nice and thick.  Continue to beat another minute or so.  The frosting should now be smooth and fluffy.

Recipe from Glorioustreats

Method:
1. Make the cake mix according to the directions on the box, divide the batter evenly. However with the size of the bowls I was using I used one packet mix for each bowl and with the third packet mix I divided that evenly between the two bowls as the bowls were deeper then usual.

2. Bake the cakes according to the directions on the box, check to see if the cake is cooked by inserting a skewer or knife and once it comes out clean - Remove from oven.

3. After ten minutes, carefully turn the cakes and allow to cool completely.

4. Once cooled, make sure that the top or the cracked side of the cake is facing upwards. With a knife cut evenly around the top of the cake to remove the dome. Repeat with the other cake.

5. With the exposed side of the cake (the top which had the dome removed) facing upwards. Using a knife rule a smaller circle within this cake, leaving 2-3cm from the edges. Using a spoon, gently scoop out the inside of the cake going down a few centimetres. Be careful not to puncture the side or the bottom of the cake while scooping out the cake mixture. A helpful hint keep the scraps of cake to make cake pops.

6. Place the cake that has the hollowed centre onto a stand or cake board. With a off centre spatula place the sachet icing around the lip of the cake, this will help with the top of the cake adhering properly. With the rest of the sachet icing, ice the bottom part of the cake.

7. Getting handfuls of the smashed oreos to resemble dirt, press firmly onto the bottom part of the cake that is iced. Continue to do so until the entire bottom cake is fully covered.

8. Fill the whole with the easter eggs and mini drops, when done carefully place the other cake on the top (I found as I had so many easter eggs I followed the steps in step 5 with the top cake but only hollowed out a smaller section to allow room for the easter eggs)

9. To get more of a authentic looking dirty landscape, I with the remaining amount of sachet icing unevenly iced around the joint of the two cakes. Then stopping where I would of liked the dirt to stop. I then followed step 7 to finish of placing the dirt upon the cake.

10. Make the American buttercream by following the directions above, once this is done colour the buttercream to your desired colour of green. Place in a piping bag that has the grass nozzle attached to it. Then start to pipe starting from the outside and going in. Continue to do this until the entire top of the cake is covered in piped grass.

11. Place the Lindt bunnies in the desired location on the top of the cake. It is now ready to serve and enjoy!

Hint: If you are simply wanting to make this as a cake or a birthday cake, ice it in a buttercream or a sachet icing that comes with the cake mix you have chosen. Then you can fill it with your desired treats such as m&m's, chocolate bars, jelly beans etc.

HAPPY EASTER! I hope you all have a fantastic weekend celebrating easter with your family and close friends!

Original idea by A subtle revelry and the easter theme by me

Recipe: Easy Blondies

Ingredients: 

185g of white chocolate, chopped 

125g of butter 

2 eggs, lightly beaten 

1 cup of caster sugar

1tsp of vanilla essence 

1 cup of plain flour 

2/3 cup of coarsely chopped walnuts or macadamias 

1/2 cups of white chocolate bits 

Method:

1. Preheat the oven to 180 degrees celsius, grease a deep 20cm square cake tin and line the base with baking paper. 

2. Place the white chocolate and butter into a heatproof bowl. Place the bowl over a saucepan of simmering water and stir until the chocolate has melted and the mixture is smooth. Remove from the heat, stir in the eggs, sugar and vanilla. 

3. Fold through the flour nuts and white chocolate bits and pour into a prepared tin. 

4. Bake for 20 - 25 minutes until the sides have shrunk slightly from the cake tin, let it cool in the tin before counting into squares. 

Serve with a dollop of ice cream on top and some of your favourite berries such as blue berries, raspberries or even strawberries cut up! I served mine with dried cranberries and white chocolate bits.

Recipe from Margret Fulton's book "Baking"