Monday, July 29, 2013

Rolo-Studded Biscoff Blondies

After watching almost two seasons of Gossip Girl while resting with the flu  this weekend I have no doubt that Little Jenny Humphrey would approve of Studded Blondies ;)

Last Thursday I shared with everyone my love of Lotus Spread, now it's time to see what you can create with this super special secret ingredient!

What I love most about this recipe is how quick it is, and wait for it... For mixing it only takes one bowl and a spoon! Oh yes!! 

I looked at some recipes which paired white chocolate with the salivating spread (too rich, I thought!) Others took loads of extra ingredients which I wasn't in the mood for (recipes that call for one egg plus an egg yolk infuriate me, what can I do with that egg yolk?!?!) So I adapted a few basic blondie recipes to come up with this beauty! 

Before any  purists get on their soapboxes, yes I am aware that there's no white chocolate in here so technically they're probably Biscoffies! ;) But they have the fab texture of a brownie with far less butter and sugar thanks to the texture of Lotus Spread. Also, chocolate-haters and plain Janes loved this creation so it will please everyone you come across... Hopefully!

You will need:
1 Cup self-raising flour (sieved)
1/3 Cup butter
1 Cup light brown sugar (packed)
2 eggs
1 Tsp vanilla extract (not pictured above because I'm a silly goose!)
3 Tbsps Lotus Smooth Spread 
2 Rolls Rolos

  1. Preheat oven to 175 degrees Celcius.
  2. Line 9x9 pan with baking parchment.
  3. Melt butter in a large mixing bowl in the microwave until partially melted.
  4. Stir in the brown sugar until mixed.
  5. Add eggs and vanilla extract and mix.
  6. Gently fold in the sieved flour, adding the flour gradually. This will form a thick batter, do not overmix!
  7. Gently fold in the Rolos, saving a few...
  8. Pour into the pan. Top with remaining Rolos.
  9. Bake for 25 mins, they will look soft and rather pale but will have almost doubled in size and will harden upon cooling.
  10. Allow to cool completely before cutting into squares.
So, take forty-five minutes out of your week and bake these!! Please let me know what you think of the recipe, and of course, Lotus Spread! 

Stay sweet! x

Thursday, July 25, 2013

Luscious Lotus Spread ~ Beautiful Biscoff

Biscotti?? Biscuit?? Coffee?? I hear you ask, non non mon petit chou! BISCOFF. Biscoffly delicious! ;)

After months of drooling over this spread online, pestering the people at Lotus, and eventually pleading with my family to source this jar of beauty while on holidays in Scotland I can finally share with you my new obsession! (FYI, European readers, search for Lotus spread! Check out their fab Facebook page!)

If you're new to this phenomenon which has taken the blogosphere by storm over the past year, look no further! Hear about how it came about, where to buy and what to bake in today's show!

Click back soon for the fab Rolo-Studded Biscoff Blondies Recipe! :)

Make sure to tune in next Thursday as it will be the last sUCCulent show of the summer! Definitely one not to be missed!

Stay sweet! x

Wednesday, July 17, 2013

Sunshine Food

Apologies for the lack of posts lately, Ireland is having its hottest summer in seven years... Excuse me while I apply my sunscreen! ;) 

Here's a shot of the best '99' ever... Taken during a blissful trip to Garryvoe beach during my recent tour of East Cork beaches!

In all honesty, it is sacrilege to slave over a hot stove... Or laptop! Hence the lack of posts and also I'm having trouble fixing my template. My pretty pink polka dots are MIA so bear with me for now!

You've waited long enough, so without further ado... Here is last week's show with some fab no-bake recipes as well as top tips for BBQs and picnics!

Don't forget to tune in tomorrow, 11-noon Irish time to or UCC 98.3fm if you're situated in Cork!

Are you enjoying the fine weather?

Stay sweet! x

Friday, July 5, 2013

Fourth of July

I wanted to give you a great post, so this comes to you a day late... But still in time for the weekend so you can have a great Americana extravaganza! 

Here's yesterday's all-American show, definitely one to crank out when you're putting hot dogs on the BBQ!

For the recipe for the featured cupcakes and other totes appropes American recipes, look below!

Pancakes (Crepe Style)
French Toast 
Mac and Cheese
Blueberry Crumb Cake
The Best Brownies
Devil's Food Cake
White Chocolate Chip Snickerdoodles
Nutella Pillow Cookies
Cheat's Apple Tart or Pie for the Fourth of July!
This Pink Velvet Sheet Cake should give an idea of how to achieve the perfect Red Velvet Cake!
Last but not least, wow guests with the scrumptious Empire State of Mind Cupcakes!

Here are some fab finds from my favourite blogs that I mentioned on the show...
Cupcakes and Cashmere's Corn on the Cob Cupcakes
Cupcakes and Cashmere's Mini Whoopie Pies
Cupcakes and Cashmere's Homemade Oreos
Bakerella's Black Bottom Cupcakes (I've made these in the past: So indulgent, so fab!)
Two Peas and Their Pod S'mores
Two Peas and Their Pod Mini S'mores Cookies
Kevin and Amanda's S'mores Cupcakes

Do you have any delicious Fourth of July Recipes that you'll be making this weekend? Let me know in the comments box below, or on Facebook!

Have a great weekend, stay sweet! x

White Chocolate Snickerdoodle Cookies

Averie Cooks has fast become one of my favourite blogs. Her writing style and photography is second to none, but her sense of humour and amazing recipes keeps me coming back every single day!

I tried her Snickerdoodles (intrigued by the name and both major ingredients...) 

What makes a Snickerdoodle I hear you ask? The cookie is rolled in cinnamon sugar before baking... nom nom nom! This was my first time ever tasting a snickerdoodle, and although the consistency and texture of the cookie was delicious (Averie puts this down to brown sugar!) they were very very sweet- I could eat no more than two! Beware, this is not one for the faint-hearted!

Anyways, I substituted large Milky Bar Giant Buttons (labelled for protection against thieves!) broken up for white chocolate chips which I couldn't find anywhere, and they worked great!

A top tip from Averie is to chill cookie dough before shaping, which works wonderfully for cookies that hold their shape in the oven! I think it would be great for Nutella Pillow Cookies!

Also, some of my cookies burned while the others stayed perfectly not-so golden. My oven is a super duper fancy Neff contraption so I don't think it's to blame and I was really vigilant with watching the cookies after this disaster so the jury's out.

Let me know what you think of them in the comments section below, or on the Facebook page!

Yield: 14 medium sized cookies
You will need:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg (or 2 medium/small)
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp baking soda
1 1/4 cups cream flour
1/2 cup white chocolate chips or broken MilkyBar Giant Buttons

For sugar topping:
1tbsp ground cinnamon
1/4 cup white sugar
  1. Preheat oven to 175 degrees Celcius.
  2. Line two baking trays with baking parchment.
  3. Cream together butter and sugars until light and fluffy.
  4. Add the vanilla extract and egg and beat until just combined- do not overbeat!
  5. Stir in the dry ingredients until just combined.
  6. Stir in the chocolate chips.
  7. Chill in the freezer for 10 mins (covered with cling film) or in the fridge for an hour plus.
  8. Prepare cinnamon mixture in a cereal bowl or similar, mixing cinnamon and white sugar with a spoon.
  9. Using an ice-cream scoop, scoop the chilled dough into balls.
  10. Roll into cinnamon sugar and place on lined baking tray.
  11. Bake for 8-10 minutes until barely set (still soft in the middle).
  12. Allow to cool for another 5-10 minutes on the baking tray before devouring!
  13. Enjoy!

How do you like Snickerdoodles? Let me know below!

Stay sweet! x