Chocolate Oreo Tart

Oreo Chocolate TartIt’s Easter Sunday and I’ve got chocolate on the brain. (Surprise surprise!) In keeping with my recent ‘it has to be quick & easy’ theme, I found this gem of a recipe over at LRF. I already had most of the ingredients in the cupboard and thought it just looked so sexy, I had to try it!

Here is what you will need to serve 8-10.

For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Chocolate Oreo TartTip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

Chocolate Oreo TartFinely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Chocolate Oreo TartPour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Chocolate Oreo TartGive the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Chocolate Oreo TartPour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Chocolate Oreo TartCut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

Chocolate Oreo TartIf it’s actually possible – there are almost too many perks to this recipe! It’s a seriously easy, no bake pudding that takes only 10 minutes to prepare. With it’s super rich and chocolatey filling, it’s not short of indulgence either! And naturally, it’s made even more awesome by containing Oreos.

I would love to try this out with white chocolate instead of dark for a ‘cookies and cream’ style dessert. I imagine it would also be just as good with milk chocolate, if quite a bit sweeter and less rich.

Anyway, I hope your bellies are full to the brim with chocolate and I will catch you all next time!

Enjoy the rest of your long, Bank Holiday weekend.

Miss KitchenMason

Stained Glass Cookies

Stained Glass Cookies (Resize to fit)-3With all the beautiful colours of Autumn surrounding us at the moment, I wanted a bake that would reflect that for this week’s post. These beautifully eye catching stained glass biscuits do just that! And not only are they delightfully delicious,  they are also stunning to look at too, don’t you agree?

So without further ado, here is what you will need to make approx 24 cookies.

  • 125g Unsalted Butter, Room Temp
  • 100g Golden Caster Sugar
  • 1/2 Beaten Egg
  • 1 tsp Vanilla Extract
  • 225g Plain Flour
  • 1 Bag Boiled Sweets (assorted colours)

Essential Equipment

  • 6cm Round Cookie Cutter
  • Any Leaf Shaped Cutter (approx 4cm)

This week, I have also created another step by step video tutorial for you to enjoy.

And here is the usual step by step guide:

To make the dough, cream together the butter & sugar in either a stand mixer or a large glass bowl using an electric hand whisk. Mix until light & fluffy.

Add in the egg & vanilla extract and mix until smooth & light.

In thirds, sift in the flour. Mix with a wooden spoon until it comes together to form a crumbly dough.

Flatten into a disc, wrap in cling film & refrigerate for 1 hour.

Meanwhile, sort the boiled sweets into colours then blitz each colour individually in a food processor until almost powder. (Small ‘crystals’ are fine.) Set to one side until needed.

Remove the dough from the fridge & roll out to approx 3-4mm thick in-between 2 sheets of baking paper. Using the 6cm round cutter, cut out discs and place them onto a baking tray. Refrigerate for a further 20 minutes.

Preheat your oven to 190°C/Fan 180°C.

Place 12 of the dough discs evenly apart on a lined baking tray. Then, using a leaf shaped cutter of your choosing, cut out the centre of each disc. (Don’t throw these away, either roll them up and reuse the dough or bake them as they are – they’re so cute!)

Carefully fill the centres with the powdered sweets. Use whatever colours you like but try not to get any on the actual dough itself. (Don’t throw any leftovers away! See end of post for why.)

Bake in the centre of the preheated oven for 8-10 minutes. Keep a close eye on them. The biscuit should be just browning on the edges & the centres should have melted and will likely be bubbling.

Allow to cool on the tray for about 5 minutes until the centres have gone hard. Then transfer to a wire rack to cool completely.

Repeat the process for the remaining discs.

Store in a metal tin. (Metal tin’s ensure they keep their crunch whereas a plastic tub will make them go soft.)

Stained Glass CookiesAnd there you have it! Aren’t they just beautiful? I think they look so effective and you could easily adapt them (using different cutters) to suit any occasion or season. For example, why not swap the leaves for Christmas trees & snowflakes? Then add a hole in the top, thread through a pretty ribbon and BOOM! Gorgeous Christmas tree decorations! Another great thing is that you will likely have quite a bit of powdered boiled sweets left over. Simply transfer these to food bags & store in an airtight container ready for you to use on your next stained glass creation.

I hope you enjoyed this week’s post my lovelies, until next week.

Miss KitchenMason.

Mint Chocolate Thumbprint Cookies!

Mint Chocolate Thumbprint CookiesOn a lazy Sunday, it’s very common for me to get the urge to bake. It almost always ends up being something sweet, and definitely needs to be quick & easy to create. These little beauties are no exception! Whenever I’m searching for a simple, ‘chuck it all in’ recipe, I usually need to look no further than the Hummingbird Bakery book. It always answers my baking prayers. So! Here is what you will need to make about 20-25 cookies. (Recipe adapted to what I had in my cupboards at the time.)

  • 60g Dark Chocolate
  • 110g Unsalted Butter, Room Temp
  • 40g Golden Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 Egg Yolk
  • 1/2 tsp Vanilla Extract
  • 1 tsp Peppermint Essence
  • 125g Plain Flour
  • 30g Cocoa Powder
  • 1/4 tsp Salt

For the Filling

  • 80g White Chocolate
  • 3-4 tbsp Double Cream
  • 1 tsp Peppermint Essence
  • Green Food Colouring Gel (Optional)

Either in a bowl set over a pan of barely simmering water or in a microwave – gently melt the dark chocolate, mix until smooth and leave to one side to cool.

In a stand mixer (or in a large bowl using an electric hand whisk) cream together the butter, the golden caster sugar & brown sugar until light and fluffy.

Mint Chocolate Thumbprint CookiesThen add in the egg yolk, vanilla extract & peppermint essence. Mix well until it’s all nice and smooth.

Mint Chocolate Thumbprint CookiesPour in the cooled, melted chocolate and mix until it’s all blended in.

Mint Chocolate Thumbprint CookiesLastly, sift in the flour, cocoa powder & salt. Mix it all together one last time until a smooth cookie dough forms and you can’t see any more flour.

Mint Chocolate Thumbprint CookiesWrap the dough up in a piece of cling film, flatten into a disc and chill in the fridge for about 40 minutes.

Preheat your oven to 170°C/Fan 160°C and line a large baking tray with baking paper/silicone baking mat.

When the dough has chilled, roll tablespoon sized amounts into little balls.

Mint Chocolate Thumbprint CookiesPlace as many as will fit on the baking tray and pop the rest in the fridge for the meantime. (They won’t spread a lot but allow a little room in-between just in case.)

Using your thumb (surprise surprise) press a reasonably deep dent into the middle of each cookie.

Mint Chocolate Thumbprint Cookies-6Bake in the centre of the preheated oven for approx 15 mins or until they are slightly firm and just starting to crack a little on the edges.

Mint Chocolate Thumbprint Cookies-6Allow to sit on the tray for a minute or two then transfer to a wire rack to cool completely.

Repeat the process for the remaining cookie balls.

Whilst they are cooling, make the filling.

Chop the white chocolate as finely as you can and place into a bowl. (This will help it to melt quickly.)

Mint Chocolate Thumbprint Cookies-6Either in the microwave or in a small saucepan over a low heat, bring the cream just up to boiling point then pour straight over the white chocolate.

Don’t mix it, just allow to stand for a minute until the chocolate has melted.

Then give it a good stir until smooth and shiny.

At this point, add in the peppermint essence and, if you like – a little green food colouring gel.

Mint Chocolate Thumbprint Cookies-6Pour the filling into a piping bag and pipe blobs into the middle of each cookie. Place into the fridge for approx half an hour to let the filling set and there you have it! Mint chocolate thumbprint cookies.

Mint Chocolate Thumbprint CookiesProvided you don’t scoff them all straight away (which is a very high risk!) store the cookies at room temperature in a metal tin lined with baking/greaseproof paper.

I love my biscuits. But me being British, I guess you wouldn’t expect anything less! Whether it’s a rich tea, a choc chip cookie or a thumbprint cookie, there’s nothing better than a good cuppa and a biccy. FACT!

I hope you enjoyed this week’s post my lovelies, until next time.

Miss KitchenMason

Orange Choc Chip Cookies

Orange Choc Chip CookiesChocolate orange, hands down, has to be one of my all time favourite flavour combinations! There’s just something so special about it, I don’t know what it is but it’s just incredible. And I love it. So there!

So I’m still making my Ultimate Chocolate Cookies but I fancied a change., and I was in the mood for chocolate orange. So! Here is what you will need to make some incredibly addictive, sensationally divine orange choc chip cookies.

  • 160g Unsalted Butter, melted
  • 250g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 2 x 100g Bars of Milk Chocolate
  • 1x 100g Bag of Milk Chocolate Chips
  • 220g Soft Light Brown Sugar
  • 110g Caster Sugar
  • 1 Egg
  • 1 Egg Yolk
  • Zest of 2 Oranges

Put the butter in a small saucepan and heat until melted. (Or melt in the microwave.) Leave to one side.

In a large bowl, sift together the flour, bicarbonate of soda & salt. Mix together and leave to one side.

Chop the milk chocolate bars into chunks & set to one side with the chocolate chips.

Either in a stand mixer or a large bowl with an electric hand whisk – mix together the brown sugar, caster sugar & melted butter until it looks a little something like this…

Ultimate Chocolate Chip CookiesAdd in the egg, the egg yolk & the orange zest and mix until it’s all smooth and blended well. (And by the way, now smells incredible!)

Ultimate Chocolate Chip CookiesNext, in thirds, add the flour to the dough until there are only a couple of spoonfuls left. (Reserve this remaining flour.) Mix until no more flour is visible.

Ultimate Chocolate Chip CookiesThen toss the chocolate chips/chunks through the remaining flour until they are all coated.

Ultimate Chocolate Chip CookiesAdd the chocolate and mix until evenly distributed throughout the dough.

This next step is very important – place the dough into a glass bowl, cover with cling film and put in the fridge for a minimum of 2 hours. Overnight is better if you have the time. Chilling the dough completely stops each cookie from spreading too much during baking, giving you a beautiful chunky cookie as opposed to a flat greasy cookie.

Ultimate Chocolate Chip CookiesWhen the dough is ready – preheat your oven to 180°C/Fan 160°C.

Using an ice cream scoop, (mine measures approx 5cm diameter x 2.5cm deep) place level scoopfuls of the dough onto a baking tray. I line mine with a silicone baking sheet but you don’t really need to. Make sure to leave room in between each dough ball for spreading.

Ultimate Chocolate Chip CookiesBake in the preheated oven for 10 – 12 minutes. If necessary, turn the tray halfway to ensure an even bake.

Ultimate Chocolate Chip CookiesLeave on the tray for a few minutes to harden slightly then transfer to a wire rack to cool.

Orange Choc Chip CookiesAnd that’s how you make the most awesome cookies in all the land! Seriously, they are almost unbearably delicious and so very dangerously addictive. I warn you… make these at your own risk!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Rocky Road!

Rocky RoadOk, no one wants to put the oven on in the middle of a heat wave – especially me! I don’t do well with heat. Which probably explains how I’ve survived so long – being born and raised in the typically bad weathered UK.

However, this does not take away from the fact that I am always pretty anxious to bake something. So what’s the answer? Rocky Road! Other than melting some chocolate, there is no cooking involved whatsoever but I still get to eat a tasty, indulgent, home made treat at the end of it. Well I say that’s a win. So! Here is what you will need to make approx 8 generously sized pieces.

  • 165g Unsalted Butter
  • 300g Milk Chocolate, broken into pieces
  • 100g Dark Chocolate, broken into pieces
  • 4tbsp Golden Syrup
  • 200g Rich Tea Biscuits
  • 100g Mini Marshmallows
  • 10 x Reese’s Peanut Butter Cups, cut into 6ths (Optional)

Equipiment

  • 18cm x 28cm Baking Tray

First – lightly grease and line the base and two sides of the baking tray. (The overhang will act like a handle making it easier for you to pull out the tray before cutting.)

In a large glass bowl set over a pan of barely simmering water, melt together the butter, milk chocolate, dark chocolate & golden syrup.

Rocky RoadStir until smooth and completely melted then remove from the heat and set to one side to cool slightly.

Rocky RoadPlace the rich tea biscuits into a large bag. Now for the therapeutic bit – bash the hell out of it with a rolling pin until you get a good mixture of chunky pieces and crumbs.

Back to the chocolate. Pour about 150ml of the mixture into a jug and reserve for later.

Rocky RoadThrow the crushed biscuits & the marshmallows into the bowl with the bulk of the chocolate and mix until everything is completely covered.

Rocky RoadTip the mixture into the prepared baking tray and press down as firmly as you can using the back of a metal spoon.

Then pour over the remaining chocolate and spread around evenly.

Rocky RoadAt this point you can leave it at that and place it in the fridge for 2-3 hours to set completely.

OR you could make it even more epic by scattering Reese’s Peanut Butter Cups over the top, pressing gently then refrigerating in the same way. It’s entirely up to you.

Rocky RoadWhen it’s completely set, remove from the tray using the overhanging baking paper and slice into 8 large pieces.

Store in an airtight container in the fridge. (Well, that’s if you haven’t devoured the lot already!)

Rocky Road

Rocky RoadThere is no treat in the world that is easier to make, I promise! It’s also a perfect recipe to make with your kids while they’re off school and a great way to get them involved in the kitchen.

You could even mix up the recipe by switching out the rich tea biscuits for another biscuit, or adding in some chopped hazelnuts, or even using 400g of white chocolate instead of the milk & dark.

The possibilities are endless but it’s a great ‘throw it together’ no fuss, no bake recipe for you and your family!

I hope you enjoyed this week’s recipe my lovelies – until next time.

Miss KitchenMason

Chocolate HobNobs

Chocolate HobNobsMy favourite biscuit EVER has got to be the Chocolate HobNob. Oaty biscuits are always so satisfyingly crumbly & crunchy, but with chocolate on the top? Hell yes, I’m ON IT!

This incredibly quick & easy recipe will have you joining the HobNobs addiction club in no time. Here is what you will need to make approx 16 sensationally chunky, chocolate dipped, gloriously golden, oaty pieces of heaven.

  • 125g Unsalted Butter
  • 1 tbsp Golden Syrup
  • 125g Self Raising Flour
  • 125g Light Brown Soft Sugar
  • 125g Porridge Oats
  • Pinch of Salt
  • 1/2 tsp Bicarbonate of Soda
  • 100g Milk Chocolate, cut into chunks (Optional)
  • 150g Milk Chocolate, for dipping

In a small saucepan over a low-medium heat, melt together the butter and golden syrup.

Set to one side to cool.

Preheat your oven to 180°C/Fan 160°C.

In a large bowl, mix together the flour, sugar, oats, salt & bicarb.

Chocolate HobNobsAfter cutting the chocolate into chunks – add to the bowl and mix. (You can leave these out if you want to.)

Chocolate HobNobsPour in the cooled butter and mix until everything is evenly distributed and it all comes together.

Chocolate HobNobsDivide the mixture into 16 equal pieces and roll into balls.

Chocolate HobNobsFlatten slightly and place as many as will fit onto a large baking sheet. Allow room in-between for spreading.

I lined mine with a silicone baking mat. In all honesty, it doesn’t really need lining – I tend to just do it out of habit.

Chocolate HobNobsBake in the centre of the preheated oven for approx 16mins until golden.

Turn the tray around half way if your oven doesn’t bake evenly.

Chocolate HobNobsAllow to sit on the tray for a couple of minutes to harden, then transfer to a wire rack to cool. Repeat the process for the remaining biscuits.

When the biscuits are all baked and cool, (which won’t take long) melt the 150g of milk chocolate in either the microwave or in a bowl set over a saucepan of barely simmering water.

The next part is up to you. Some would ‘paint’ the chocolate onto the top of each biscuit, I prefer to just dunk half straight into the chocolate and put onto a wire rack over newspaper to set.

Chocolate HobNobs

Chocolate HobNobsTo keep these little beauties nice and crunchy, store in a metal tin lined with baking paper. Preferably at room temperature but if it’s too warm, in the fridge will work just as well.

And there you have it! Told you they were quick & easy to make. Addicted yet??

Hope you enjoyed the post my lovelies!

Miss KitchenMason

 

 

 

 

Millionaire’s Shortbread!

 

 

Millionaire's Shortbread!This sexy little number is literally one of my most favourite treats in the whole wide world. I mean come on, what’s not to like?? That crunchy, biscuit base topped with a rich yet sweet caramel, all finished with a silky, smooth layer of chocolate smeared over the top… have I sold it to you yet? Good! Lets get started then.

Here is what you will need to make 12 pieces.

For The Biscuit Base

  • 125g Unsalted Butter
  • 50g Golden Caster Sugar
  • 175g Plain Flour
  • Pinch Salt

For the Caramel

  • 200g Condensed Milk
  • 125g Unsalted Butter
  • 125g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

For the Topping

  • 200g Good Quality Milk Chocolate

Equipment

  • 18cm x 28cm Baking Tray
  • Sugar Thermometer (Optional but very handy)

Lightly grease & line the base of your baking tray – overhang two opposite sides. (This will help when it comes to getting it out the tray.)

Preheat your oven to 190°C/Fan 170°C.

To make the biscuit base – either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter & sugar until light & fluffy.

Millionaire's Shortbread!Sift in the flour & add the salt. Mix until you get a crumbly dough.

Millionaire's Shortbread!Tip this straight out into the prepared tray, flatten out as evenly as you can then prick the base all over with a fork.

Pop into the oven to bake for about 15-20 mins until just turning golden on top.

Millionaire's Shortbread!

Millionaire's Shortbread!Leave to one side to cool whilst you make the caramel.

Add all the ingredients into a large, heavy based saucepan and set over a medium heat.

Millionaire's Shortbread!Stir until the sugar has dissolved then bring to the boil, stirring often.

Millionaire's Shortbread!Once boiling, stir continuously and fairly vigorously. If it catches on the bottom, you will get horrible lumps of burnt caramel running through the mixture.

When it turns a light caramel colour & becomes thick, (or reaches 107°C on a sugar thermometer) remove from the heat and keep stirring briefly just to stop it from catching on the bottom. (The pan will still be very hot.) Pour the thick mixture over the biscuit base, spread evenly and set aside to cool.

Millionaire's Shortbread!

Millionaire's Shortbread!Whilst the caramel is setting, we need to make the topping.

Break the chocolate into pieces and chop roughly. Either in a microwave or in a glass bowl set over a pan of barely simmering water, melt gently & stir until smooth and shiny.

Millionaire's Shortbread!If you want to temper your chocolate (keep its ‘shine’ even when set) melt 3 quarters of it in a glass bowl over barely simmering water then heat gently to 45°C. Have a larger bowl/sink of cold water ready.

Once it reaches 45°C, remove from the heat and add in the remaining quarter of chocolate. Place the bowl into the cold water and keep stirring until the chocolate has cooled to 30°C. Be careful not to get any water in the bowl as the chocolate will seize and become unusable.

Pour this over the caramel layer and smooth it out evenly using the back of a wooden spoon.

Millionaire's Shortbread!If you have tempered your chocolate, allow to set completely at room temperature. If you put it in the fridge it will loose that lovely shine you worked so hard to keep. Alternatively, if you are impatient, like me, put it into the fridge to set faster before removing from the tray and cutting into 12 slices.

Millionaire's Shortbread!And that’s how you make the greatest sweet treat in the history of the world! If I could offer any words of advice with this it would be to just take your time, particularly with the caramel. It took me about 15 minutes to get to the light caramel colour stage. If you rush it by increasing the heat it, chances are – it won’t end well. (Trust me, I’m speaking from experience!)

On the bright side though, when you do get it right,  it’s truly exquisite. Definitely a treat you will be proud to share with family and friends. Well, maybe. I mean, possibly. Yeah ok, you won’t. You’ll probably just eat it all yourself like I did. Haha hey, don’t judge me – there’s a reason I go to the gym all the time! But it’s a sacrifice I’m selflessly willing to make 🙂

Finally, I would like to do a big KitchenMason shout out to my wonderful Mum who is celebrating her Birthday today. Love you Mum! x

I hope you all enjoyed the post. Until next week you lovely lot!

Miss KitchenMason