Biscoff Blondies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I think I made these Biscoff Blondies for a night shift at work, I feel like I can't head to a night shift without baking a little something.

Let's get baking!

Ingredients:

200g unsalted butter, melted

125g white granulated sugar

125g light brown sugar

3 medium eggs

1 tsp vanilla extract

275g plain flour

1 tbsp cornflour

200g white chocolate chips

250g Biscoff spread

100g Biscoff Biscuits, chopped

Start off by pre-heating the oven to 180C/160C Fan/ Gas Mark 4 and line a 9x9" square tin with parchment paper.

In a large bowl, add your melted butter and sugars and beat until smooth.

Add in the eggs and vanilla extract and beat again until smooth.

Add in the flour and cornflour and beat until a thick blondie consistency is made.

Add in your chocolate chips and fold through.

Next, pour the mixture into your lined tin and spread.

Dollop on the Biscoff spread and lightly swirl through the blondie mixture.

Lastly, sprinkle on the chopped Biscoff biscuits.

Bake the blondies in the oven for 25-30 minutes, or until there is a slight wobble in the middle.

Leave the blondies to cool in the tin, or on a wire wrack.

I think mine were a little under baked, so to try and firm them up a little I put them in the fridge for an hour or so.

They're really easy to make and taste delicious I did find them a little messy because of the Biscoff spread still being a little runny even after being in the fridge. But I'd love to give this recipe another go and see if I can get any better results.

If you would like to follow Jane's recipe, then head over to the Biscoff Blondies recipe page on the Jane's Patisserie website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Gochujang Caramel Cookies

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I kept seeing the Samsung advert where he's cooking and adds too much sugar to his gochujang sauce and he asks how to rectify it and it suggests to turn it into cookies. I saw it that many times that in July, I decided to give them a whirl.

Let's get baking!

Ingredients:

8 tbsp unsalted butter

2 tbsp light brown sugar

1 heaped tbsp Gochujang paste

200g sugar

1 large egg

1 tsp vanilla extract

200g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp ground cinnamon

3/4 tsp salt

Strat off by preparing the Gochujang caramel paste.

Mix 1 tbsp of the unsalted butter, with 1 tbsp of the brown sugar and the Gochujang, until it forms a paste.

Now it's time to make the cookies dough. Beat the remaining butter with the sugars, egg and vanilla extract in a stand mixer or a hand-held mixer, until the mixture is creamy and fluffy.

In a separate bowl, whisk together the flour, bicarbonate of soda, salt, and cinnamon.

Gradually add the flour mixture to the butter mixture.

Add dollops of the Gochujang caramel paste to the cookie dough, and use a stiff spatula or knife to gently swirl the caramel into a marbling pattern into the dough.

Then chill for about 30 minutes.

Pre-heat your oven to 160c Fan/350 Fahrenheit, and line 2 baking trays with parchment paper.

Remove the dough from the fridge and using an ice cream scoop or large cookie scoop to form the cookies. Place 6 cookies on each tray, making sure there is enough space between them.

Bake the cookies for about 11-13 minutes, until the show cracks on the top and  are golden around the edges. Rotate the trays halfway through for an even bake.

Allow the cookies to cool on the baking sheets for about 3 minutes before moving them to a wire cooling rack.

Store the cookies in an airtight container at room temperature.

While I found these intimidating to make because of the Gochujang, the recipe was really easy to follow. I changed up some of the steps, for example the recipe called for the dough chilling first before adding the paste, so I followed the same step. I also left the dough to chill longer as it made it a little easier to scoop and put on the parchment paper.

While it may be a little scary knowing that this recipe has a chilli paste in it, it adds a slight kick to the sweet cookies.

These cookies were soft, which I really liked and the flavours really worked which I wasn't expecting.

I've made these a total of 3 times now and each time the flavours have worked well together, even when my 2nd attempt I added too much Gochujang.

If you would like to follow the original recipe that I followed, then head over to the Beyond Kimchee NYT Gochujang Caramel Cookies recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Mint Aero Drip Cake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I decided back in March to make my own birthday cake, and while I was looking for a recipe I liked, I came across this Mint Aero cake from Jane's Patisserie and knew this would be the perfect cake.

Let's get baking!

Ingredients:

Cake:

500g unsalted butter

500g light brown soft sugar

9 medium eggs

400g self-raising flour

100g cocoa powder

2 tsp peppermint extract

Mint Buttercream Frosting:

500g unsalted butter

1000g icing sugar

1/2-1 tsp green food colouring

2 tsp peppermint extract

Decoration:

75g dark chocolate

75g milk chocolate

150 ml double cream

Mint Aero Bubbles

Start off by pre-heating your oven to 180C/160C Fan and line 2 deep 20cm cake tins with baking parchment and leave to one side.

In a large bowl, beat together the unsalted butter and light brown soft sugar until light and fluffy.

Next add in the self-raising flour, cocoa powder, eggs and mint extract and beat briefly until combined.

Divide the mixture between the 2 cake tins and smooth over. Bake in the oven for 50-55 minutes until the cakes spring back when pressed and a skewer should come out clean.

Once baked, leave to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.

For the buttercream, beat the unsalted butter until smooth and loose.

Beat in the icing sugar 1./3 at a time, until it's fully incorporated.

Add in the green food colouring a little at a time until you get your desired colour, and the mint extract.

Beat the buttercream for 4-5 minutes on a medium speed so it starts to get lighter and fluffier. It it gets a bit stiff, add in 1tbsp of boiling water at a time until you get a smooth consistency.

Once your cakes are cooled, split each cake into 2 layers.

Put the first layer on a cake board, spread some of the butter cream onto the top of the first layer, add the second cake on top, repeat, and then top again with some butter cream and then add the final sponge layer.

Cover the sides of the cake with a thin layer of buttercream for a crumb coat. Chill for 30 minutes.

Once chilled, add another layer of buttercream around the top and sides of the cake, and smooth around with a large metal scraper. Chill again for 30 minutes.

For the ganache drip, add the dark chocolate and milk chocolate to a bain-marie and pour over the double cream

Melt on a low heat, stirring often, until smooth.

Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest on top of the cake and spread evenly.

Crush mint aero bubbles over the top of the cake adding some whole mint aero bubbles too.

I actually really enjoyed making this cake and would happily make it again.

The recipe was pretty easy to follow and I feel like this needs to be my cake every birthday.

The flavours were amazing and it really tasted like I was having a mint aero chocolate bar. I shared it with some of my family and friends and they all really enjoyed it. I don't think I have the ganache drip down just yet but, I feel like it went a little better than it did when I did a drip on both of Skye's birthday cakes.

This is definitely my favourite cake that I've baked when it comes to the flavours.

If you would like to follow Jane's recipe, then head over to the Mint Aero Drip Cake recipe page on the Jane's Patisseries website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye