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  • Milkybar brownies!

    Ingredients - 150g granulated sugar 100g light brown sugar 160g unsalted butter, melted 80g plain flour 2 large eggs 25g cocoa powder 1 tsp vanilla extract 100g dark chocolate, melted 250g Milkybar buttons Equipment - 8x8” square dish - Disclaimer - Some links I provide may be affiliate links. This means that I make a small commission when you purchase something through my links. Directions - Preheat your oven to 160 degrees fan and line an 8x8” square dish with baking paper. In the microwave melt together your dark chocolate and butter. Add in the sugar, eggs and vanilla extract. Mix until combined. Add the flour and cocoa powder and mix until a smooth batter forms. Fold in your Milkybar chocolate and pour the brownie batter into the square tin. Smooth out evenly using the back of a spoon. Bake in the oven for 25-30 mins and then leave aside to cool fully before removing from the tin. If you like, place the tin in the fridge for a few hours to make the brownies extra fudgy! Once the brownie has set, cut it into squares and serve. Enjoy!

  • Caramilk cookies!

    Ingredients - 275g plain flour 120g unsalted butter 175g light brown sugar 1 medium egg 1 tsp vanilla extract 1/2 tsp bicarbonate of soda A pinch of salt 300g Caramilk & white chocolate chunks Instructions - In a bowl, beat together the butter and sugar until light and fluffy. Add in the egg and vanilla extract. Mix to combine. Add in the flour, salt and bicarbonate of soda. Mix until it forms a dough. Fold in the Caramilk and white chocolate so they are well distributed throughout. Roll the cookie dough into 12 even balls. I weighed mine out to be approximately 85g each. Place the balls in the fridge for 30 minutes - 1 hour to firm up. In the meantime, preheat your oven to 170 degrees fan. Once firm, place on a tray lined with parchment paper. I usually do 5 per tray. Push down gently on the dough balls to help them spread out. Bake in the oven for 10-12 minutes or until golden brown. Take out of the oven and allow to cool on the side. If you wish, place a chunk of Caramilk chocolate on top and drizzle with melted biscoff spread. Serve and enjoy!

  • Caramilk loaf cake!

    Ingredients - (Cake batter): 300g self raising flour 200g golden caster sugar 150ml whole milk 120g unsalted butter 3 medium eggs A pinch of salt 1 tsp salted caramel extract (Buttercream): 150g unsalted butter 300g icing sugar 100g Caramilk, melted Equipment needed - Loaf tin: Piping bag: Star nozzle tip: Disclaimer - Some links I provide may be affiliate links. This means I make a small commission when you purchase through my link. Directions - Preheat your oven to 160 degrees fan. Cream together the butter and sugar until smooth and well combined. Add in the eggs and mix until combined. Add in the milk, salted caramel flavouring, flour and salt. Mix to combine. Pour the batter into a greased and lined loaf tin and place in the centre of the oven. Cook for 50-60 minutes or until a skewer comes out clean when inserted. Once cooked, take out of the oven and leave to cool on the side. Move onto making the frosting. Using an electric mixer mix together the butter, Caramilk chocolate and icing sugar until smooth. Either pipe or spread the buttercream on top of the cake. Decorate with Caramilk chocolate pieces. Serve and enjoy!

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  • Recipe finder | Jessica’s Delicacies

    Recipe finder! Some of my recent recipes... cookie bars! Chocolate orange Crunchie millionaires shortbread! Biscoff cookie dough truffles! Cookies Cheesecake Cake Blondies Brownies Krispy Treats Flapjack Millionaires shortbread! Doughnuts Cinnamon rolls Fudge Tiffin

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