Baking With Jeanette & Tracy;How to make White Chocolate Crunch Bars & Soft M &M Sugar Cookies
Welcome to Baking With Jeanette & Tracy; How to Make White Chocolate Crunch Bars & Soft M & M Sugar Cookies
#madefromscratch #yummybakes #easybaking
I do not own the rights to either of these recipes or images used you can find them here;
WHITE CHOCOLATE CRUNCH BARS
INGREDIENTS
18 oz (525g) white chocolate, coarsely chopped
2 cups (50g) Rice Krispies
INSTRUCTIONS
Line an 8x8-inch square baking pan with foil or parchment paper. Set aside.
Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Add the Rice Krispies, and fold in until completely coated in chocolate.
Pour into the prepared pan and spread out evenly. Refrigerate for 1 - 2 hours until set. Slice into bars and serve.
Soft M&M Sugar Cookies
10 tablespoons unsalted butter room temperature
▢⅓ cup light brown sugar packed
▢⅓ cup granulated sugar
▢1 large egg room temperature
▢1½ teaspoons vanilla extract
▢2 cups all-purpose flour weighed in grams or spooned & leveled
▢1 teaspoon baking soda
▢½ teaspoon salt
▢1 cup M&M candies
INSTRUCTIONS
Preheat oven to 350°F/177°C and line a cookie sheet with parchment paper (optional for easier cleanup).
In a large bowl, cream together the butter and sugars until light and fluffy (2-3 minutes). Mix in the egg and vanilla extract.
In a medium bowl, whisk together the flour, baking soda and salt. Stir them into the wet ingredients just until combined.
Using a spatula, mix ¾ of the M&Ms into the cookie dough. Then, with a large cookie scoop, place dough balls 2 inches apart on a baking sheet. Top with remaining M&Ms.
Bake until the edges are lightly tan, about 10-12 minutes. Let cool on the sheet for 5 minutes and then transfer to a wire rack.
Baking with Jeanette & Tracy: How to make Chocolate Flapjacks
I do not own the rights to this recipe you can find it here:
Shopping List
175g caster or light brown sugar
175g unsalted butter/Stork
3 tablespoons golden syrup
275g oats
150g chopped chocolate/chocolate chips
Melt the butter, sugar and syrup gently in a pan on a medium heat.
Keep stirring until it is completely melted.
Once melted, take the pan off the heat and stir in your oats.
Once you’ve done that, stir in your chocolate (and any other additions you’d like).
Spoon into a lined 10″x7″ baking tray and smooth down. Bake at 190C (fan) for 15-20 minutes.
Leave to cool completely.
If you want it super chocolatey, spread over a layer of 100g melted chocolate (optional).
Leave the chocolate to set, cut into squares and enjoy!
Cook-a-Long with Jeanette Hyde
Kefir Courgettes from Jeanette Hyde's new book, The Gut Makeover!
Me and Jeanette talk about pre and probiotics and why these sorts of foods are vital for our diet!
This recipe is delicious and full of wonderful middle eastern aromatic herbs including sumac which has brilliant anti-oxidant activity. Try it out!
INGREDIENTS
Courgettes x4
Kefir (Home made or store bought)
Seasoning
Olive Oil
Sumac (1 tsp)
Za'atar (1 tsp)
1/2 Lemon (juice)
Baking With Jeanette & Tracy ; How to Make Daim Brownies
Welcome to Baking With Jeanette & Tracy ; How to Make Daim Brownies
#yummydessert #madefromscratch #brownies
I do not own the rights to this recipe or any images used you can find them here
Ingredients
For The Brownie Batter
400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
280 g (9.9 oz) slightly salted butter cubed
450 g (15.9 oz) white caster sugar (superfine sugar)
6 medium free-range eggs room temp, beaten
1 tbsp vanilla extract
170 g (6 oz) plain white flour (all-purpose flour)
280 g (9.9 oz) Daim Bars roughly chopped into small pieces
To Assemble
75 g (2.6 oz) caramel sauce
Instructions
Make The Brownie Batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla. Stir with the whisk again.Put the flour through a sieve into the bowl. Stir to combine.
Tip in the chopped Daim bars and fold through.Assemble
Pour the brownie batter into your prepared tin and level off.
Drizzle with the caramel and swirl a little with the handle end of a spoon.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit pieces of Daim bar, so test in 2-3 places).Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Baking With Jeanette & Tracy; How to Make Chocolate Malt Whopper Drops & Milky Way Bar Cupcakes
Welcome to Baking With Jeanette & Tracy; How to Make Chocolate Malt Whopper Drops & Milky Way Bar Cupcakes
I do not own the rights to these recipes or images used you can find them here
For the Cupcakes
Ingredients
Cupcakes:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, at room temperature2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Milky Way Frosting:12 oz (about 12 fun-sized) Milky Way candy bars
1/3 cup butter
1 1/2 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar
additional chopped or cut Milky Way candy bars, for garnish
Preheat the oven to 325F. Line 18 cupcake tins with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, beat together the sugar and the butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat in the vanilla.
Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Repeat with another third of the flour and the remaining buttermilk, followed by the remaining flour, beating just until combined between each addition.
Divide the mixture between the 18 cups, filling each about ⅔ full. Bake until a tester comes out clean, about 18 minutes. Remove from the pans and cool completely.To make the frosting, bring a small saucepan with about 1 inch of water to a simmer. Combine the candy bars, butter and milk in a large heat-proof bowl and set over the simmering water. Cook for 10-12 minutes, stirring frequently, until the candy bars have melted and the mixture is smooth.
Remove the bowl from the heat and stir in the vanilla. Add the powdered sugar and beat with a hand mixer (or stand mixer) until the mixture is smooth. (You can do this by hand as well, but it will be a little more difficult.)
Let the mixture sit for 10 to 15 minutes until just warm to the touch. Transfer the frosting to a piping bag fitted with a large round tip. Pipe the frosting onto the cooled cupcakes. It’s easiest to pipe it from the middle and let the frosting spread out to the edges a bit. Immediately top with a candy bar piece.
For the cookies 1 3/4 cups all-purpose flour
1 cup malted milk powder
1/4 cup unsweetened cocoa powder
1/4 teaspoons salt
11 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
2 cups (6 oz) chocolate-covered malted milk balls (Whoppers), coarsely chopped
4 oz semi-sweet chocolate, coarsely chopped
Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, malted milk powder, cocoa powder and salt.
In the bowl of a stand mixer, beat the butter and the sugar together until light and fluffy, 3 minutes. Add in the eggs, one at a time, beating for 1 full minute after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. (The mixture may look curdled – don’t be alarmed.) Reduce the speed of the mixer to low, and add in half of the dry ingredients. Mix just until combined. Add in the milk and the remaining dry ingredients, mixing just until incorporated. The batter will be thin, resembling a frosting more than cookie dough. Using a spatula, fold in the malted milk balls and chopped chocolate.Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets, using about 1 tablespoon of dough per cookie, leaving at least 2 inches between each.
Bake for 11 to 13 minutes, rotating the sheets halfway through the baking time. When the cookies are done, they will be puffed and set, and they will still be slightly soft to the touch. Let the cookies cool for 2 minutes before transferring the cookies to a cooling rack to cool completely.
Baking with Jeanette & Tracy:How to make Rolo Cookie Bars
You can find the recipe here;
INGREDIENTS
170 grams (3/4 cup) unsalted butter, room temperature
135 grams (3/4 cup) brown sugar
1 teaspoon vanilla extract
1 large egg
1 egg yolk
245 grams (1 and 3/4 cup) plain flour
1/2 teaspoon baking soda
150 grams (1 cup) chocolate chips
225 grams (1 and 1/2 cups) Rolo chocolates
INSTRUCTIONS
Grease and line an 8 inch square baking tin with baking or parchment paper, ensuring two sides overhang. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
In a large mixing bowl, cream butter and sugar for 3-4 minutes with an electric beater or until pale and creamy. Add vanilla, egg and egg yolk and beat again until combined. Sift in flour, baking soda and beat until a soft dough forms. Finally, add the chocolate chips.
Divide the dough into two and press half of the cookie dough into the bottom of your pan to form one even layer. Scatter Rolo chocolate all over the cookie dough.
Grab the other half of your cookie dough and break it up into pieces and place on top of Rolo chocolates. Gently spread it out using your fingers so most of the Rolo is covered – it’s fine if some of the chocolate are showing.
Pop into the oven for approximately 18-20 minutes or until golden brown on top. Leave to cool completely in the tin before removing. Cut into slices and serve.