S’mores are better-known in the US than the UK, but I’m on a mission to educate my friends one cookie, brownie or slice of pie at a time.
Biscuit, chocolate and marshmallow — what’s not to like?
This pie came about because I had a couple of jars worth of Fluff in the cupboard that I wanted to use up, so I paired it with a butter chocolate ganache and a buttery biscuit base for a simple but effective treat.
I’ve used a base recipe from the awesome Sally’s Baking Addiction here but if you have a preferred biscuit base recipe any will do — it’s the flavour that’s important.
I love baking for many reasons, but my favourite is being able to share the results.
To be able to give someone a little bag full of delicious treats that you’ve made yourself with them in mind is so satisfying and adds a very personal touch.
These cookies were designed for my mum — she loves dark chocolate and mint so a combination of the two is an easy win.
This recipe is adapted from one I found on Two Peas & Their Pod — they have loads of great recipes so I highly recommend you check them out.
What to do when you’re left to your own devices on a Sunday morning, faced with leftover eggs, bacon and sausage that need using? Bake a pie, of course!
This recipe was inspired by a Hairy Bikers one and makes a really filling pie with lots of flavour and a great crumbly crust. This was my first savoury pie — believe it or not — and I was really pleased with how it came out.
Obviously what sausages you use will have a big effect on the flavour — worth experimenting but definitely get the best ones you can afford, preferably from a butcher as the results will be so much better.
The title of this one is pretty much a list of things that are good on their own anyway, but combine them and you’ve really got something.
This recipe is adapted from one on Kevin & Amanda’s blog that was sent to me as a very subtle hint ahead of a friend coming over for dinner.
The good news is that it’s easy to make — just a few ingredients put together in three main stages — crust, caramel and ganache.
The result is decadently rich with a crumbly crust, gooey caramel and smooth ganache, sure to please even the sweetest tooth!
After vanilla, one of my favourite flavours is maple syrup so a cookie with both is a no-brainer for me.
Like the difference between vanilla extract and vanilla essence, there is a huge gulf between real maple syrup and the cheap “maple flavoured syrup” on the supermarket shelves, so you have to check before you buy. The real stuff is more expensive, but worth it.
The real stuff also comes in various grades, from light to dark, with the corresponding level of flavour.
For this recipe I used a whole bottle of Buckwud — a medium grade syrup — best to buy two bottles though as you’ll want to try it with bacon, ice cream and anything else you can think of!
This recipe is adapted from a Food.com user submission.