Peanut Butter Rocky Road Fudge!

 

Peanut Butter Rocky Road Fudge

Being a food blogger and a new Mum doesn’t exactly go hand in hand. There are literally not enough hours in the day to achieve everything I want to achieve. On the plus side, I’m discovering loads of great recipes that take next to no time to prepare but still taste great! Allowing me to enjoy being both a Mum and a blogger. This recipe is no exception. It takes about 10 minutes to make & about 2 hours to set. So the fridge actually does most of the hard work for you. That’s the kind of cooking I like to do!

Here is what you will need to make approx 36 pieces.

(Recipe adapted from Shugary Sweets.)

  • 300g Milk Chocolate *
  • 300g Dark Chocolate *
  • 125g Smooth Peanut Butter
  • 125g Mini Marshmallows
  • 180g Peanuts **

Essential Equipment

  • 8 x 8″ Square Tin or Silicone Baking Pan

* Yes this is a lot of chocolate. No it doesn’t have to be expensive! The 30p supermarket own brand 100g bars of chocolate are just as good as the expensive brands for recipes like this.

** If you can’t find unflavoured peanuts, just buy salted & rinse them well in a sieve with cold water. Then toast them in a hot, dry frying pan to get rid of any liquid. Allow to cool before using.

Right, let’s get cracking!

If using a baking tin, lightly grease and line the base & sides with baking paper. If using a silicone pan, there’s no need to do either.

Break the milk & dark chocolate into a large glass bowl. Add in the peanut butter and heat in the microwave in 30 second intervals. Stir well in-between.

Peanut Butter Rocky Road FudgeKeep going until all the chocolate has melted & it’s nice and smooth.

Peanut Butter Rocky Road FudgeIn the base of your chosen tin, pour a third of the marshmallows and spread them out evenly.

Peanut Butter Rocky Road FudgeAdd the remaining marshmallows & all the peanuts into the melted chocolate mixture and give it a good stir.

Peanut Butter Rocky Road FudgePour the whole lot into the tin & spread out with the back of a spoon. Press it in well to make sure any gaps are filled.

Peanut Butter Rocky Road FudgePlace into the fridge to set for at least 2 hours before slicing into a 6 x 6 grid, making 36 pieces.

Store in the fridge in an airtight container.

Peanut Butter Rocky Road Fudge

This is honestly WAY nicer than I was expecting. Even the Mr (who doesn’t even like fudge) said he really liked it too! I don’t know about you but I consider that a success. It’s crunchy, chewy & seriously chocolatey. Can’t really ask for much more from a rocky road fudge can you?!

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

Miss KitchenMason

 

 

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

Microwave Caramels!

Microwave Caramels!This recipe, as it did me, will surprise you. I genuinely had no idea you could make soft caramels like these at home! But get this, not only can you make them at home – they’re really easy, no bake & made in just 7 minutes in the microwave. I know right?! This is a dangerous recipe! (Thanks to Averie Cooks for sharing the original recipe – I officially love you!)

I will keep you waiting no more – here is what you will need to make about 36 caramels.

For the Caramel

  • 110g Unsalted Butter
  • 110g Granulated Sugar
  • 100g Light Brown Sugar
  • 165g Golden Syrup
  • 150g Condensed Milk
  • 1 1/2 tsp Vanilla Extract

For the Chocolate Coating & Decoration

  • 100g Dark Chocolate
  • 200g Milk Chocolate
  • Any Decoration of Your Choice (see suggestions later in the post)

Essential Equipment

  • 8 x 8″ (20 x 20cm) Square Tin
  • Microwave

Please note: the cooking instructions are based on an 800 watt microwave & the chilling time is at least 4 hours

Firstly, generously grease & line the base & sides of the tin with baking paper.

In a large microwavable bowl, melt the butter. (It will take approx 90 seconds.)

Microwave Caramels!Add in both sugars, the golden syrup & condensed milk. Give it a really good stir.

Microwave Caramels!Place into the microwave and cook on full power for 3 mins 30 secs.

When done, take a piece of damp kitchen roll and wipe away any crystals that have formed around the bowl. (This is important as these crystals can ruin the whole batch of caramel!)

Microwave Caramels!Put back into the microwave and heat on full power for a further 3 mins 30 secs. I recommend you watch whilst this is cooking as it will bubble quite violently & you don’t want your microwave getting covered in this stuff!

When cooked, add in the vanilla and give it a good stir. (Careful as it is very hot & might spit)

Microwave Caramels!Pour the caramel into the prepared tin and leave at room temperature for about 30 minutes to cool a little before putting in the fridge. Chill for at least 4 hours or overnight.

Microwave Caramels!When the caramel has set (it will still be quite soft) carefully remove from the tin & place on a chopping board/mat covered in baking paper.

Microwave Caramels!Now you need to slice it. I would advise actually coating your knife with a little sunflower oil (or similar) as this stuff is SO sticky it will be very difficult if you don’t.

Obviously – please be careful when doing this as slippy fingers & sharp knives tend not to mix very well! 

I cut mine into a 6 x 6 grid to make 36 caramels but you can cut whatever size you like.

Microwave Caramels!You could actually leave them like this if you wanted to or you could coat them in chocolate like I did.

Simply break all the chocolate into a large microwavable bowl & heat gently in short, 20 second bursts (stirring in-between) in the microwave until melted and smooth.

Have a lined baking tray ready to put your covered caramels on to set.

Microwave Caramels!There are lots of methods of coating things in chocolate. You could rest each caramel on a fork and dip in then shake off any excess. Me? I used cocktail sticks to dunk the caramel into the chocolate and then shake off any excess.

When coated, place each caramel on the prepared baking tray & top with a decoration of your choosing. (Be quick before the chocolate sets!) You could use sugar strands, hundreds & thousands, a few flakes of sea salt or whatever takes your fancy!

The most important things to note are that the caramels will melt if kept in the warm chocolate for too long & if the chocolate starts to firm up – just pop it in the microwave for another 20 seconds to loosen it up again.

Other than that – go nuts!

Once you’ve coated them all, place them on the baking tray in the fridge to set/firm up for a couple of hours.

They will store in an airtight container in the fridge for a few months. (Not that they will ever last that long!)

Microwave Caramels!See – I told you this was a dangerous recipe! Hand on heart, every person that has tried these has proclaimed, “oh my god, they’re amazing!” They also can’t believe that they were made with next to no effort AND in the microwave. To be honest, I still can’t either – they’re fantastic!

You have to give these at try.

I would also like to take the opportunity to apologise for the lack in presence on both my blog & social media. If you weren’t already aware, I am now the proud mother to a beautiful daughter & life has all of a sudden become very hectic! I am trying to do my best to juggle everything & will post what I can when I can. After all – I’ve still got to eat!

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

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

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 Mousse Brownies

Chocolate Mousse BrowniesOk ok I know! So I’ve gone a little brownie mad. I’m sorry, I promise I’ll make something new for you next week. But let’s be truthful, can you honestly give me one good reason why I shouldn’t  take it one step further? I mean, look at that picture… don’t you just want to bury your face in all it’s gorgeously gooey chocolate glory??

Of course you do!

I won’t keep you waiting any longer, here is what you will need to make your dreams come true. (Or just 16 delicious pieces… whatever.)

For the Brownie

  • 200g Unsalted Butter, Room Temp
  • 250g Dark Chocolate (good quality)
  • 100g Milk Chocolate (good quality)
  • 3 Eggs, Room Temp
  • 250g Dark Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 50g Doves Farm Gluten Free Self Raising Flour *

For the Mousse

  • 1 tsp Gelatin Powder
  • 120g Dark Chocolate
  • 300ml Double Cream
  • 1 tbsp Golden Caster Sugar

To Finish

  • 50g White Chocolate for Drizzling, Optional

Essential Equipment

  • 20cm/8″ Square Baking Tin
  • Electric Stand Mixer or Electric Hand Whisk

* If you don’t require a gluten free recipe, regular self raising flour will work just fine.

Preheat the oven to 190°C/Fan 170°C.

Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)

Ultimate Chocolate BrownieIn a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.

Ultimate Chocolate BrownieEither in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.

Ultimate Chocolate BrownieAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Ultimate Chocolate BrownieIn thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.

Ultimate Chocolate BrownieOnce all the chocolate is incorporated, sift in the flour and fold in just until you can’t see anymore flour.

Ultimate Chocolate BrowniePour the mixture into the prepared tin and bake in the centre of the preheated oven for approx 30-35 minutes. There should still be a little movement in the centre.

Ultimate Chocolate BrownieTransfer to a wire rack to cool completely. Don’t rush this, it has to be virtually cold before you can put the mousse on otherwise it will just melt and get very messy.

Ultimate Chocolate BrownieOnce cooled, using the back of a metal spoon, press the brownie edges down into the sides of the tin and flatten any cracks throughout the centre. You don’t want any gaps for the mousse to fall in. (At the same time, don’t press so hard that you squash the brownie.)

Chocolate Mousse BrowniesNow, let’s crack on with the mousse.

In a small bowl, sprinkle the gelatin over 1-2 tsp of cold water and set to one side to soften.

Finely chop the chocolate and place into a glass bowl.

Chocolate Mousse BrowniesIn a small saucepan, heat 100ml of the double cream gently over a low heat. Once steaming hot (but not boiling) pour over the chocolate and leave for 1-2 minutes to melt.

Beat with a wooden spoon until smooth and shiny then add in the softened gelatin and stir until dissolved.

Chocolate Mousse BrowniesUsing an electric stand mixer with the whisk attachment or a large glass bowl with an electric hand whisk, whisk the remaining 200ml of double cream until soft peaks form. (Be careful not to over whisk here, keep an eye on it.)

Chocolate Mousse BrowniesAdd half of the cream into the chocolate and gently fold in using a spatula, until the mixture is all the same colour.

Chocolate Mousse BrowniesRepeat the same process with the remaining cream until you get a thick but loose mousse.

(That totally reminded me of this hilarious advert!)

Chocolate Mousse BrowniesQuickly pour the mousse over the cold brownie and smooth with the spatula or the back of a spoon.

Cover with cling film and leave in the fridge to set for a minimum of 2 hours. (Better overnight if you have the time.)

Chocolate Mousse BrowniesOnce the mousse has set, cut into 16 pieces. If you are as picky as me, wipe the knife inbetween each cut to keep those beautiful clean edges. Otherwise, just go for it!

Then if you fancy it, either in the microwave or a glass bowl set over a pan of barely simmering water, melt the white chocolate. Pour it into a piping bag, snip the end and drizzle over each brownie. It should set fairly quickly if the brownie has not long come out the fridge.

Chocolate Mousse BrowniesIn my opinion, the brownies are a much better texture when at room temperature. I allowed mine to sit on the side for an hour or so before serving and they were absolutely divine!

Ok, so they’re a labour of love, but let me assure you, these babies are TOTALLY worth it! The brownie is rich & gooey and the mousse is lovely & light… mouth wateringly good!

In other news, fancy getting your mitts on this amazing prize??

Stellar Bakers Dozen Competition

That’s right, you could win this unbelievable prize worth over £260! I’ve teamed up with Stellar to offer one of you lovely lot, 13 pieces of heavy quality, non stick Stellar tins, trays & roasters. Click HERE for details on how to enter.

And on that note, I hope you enjoyed the post! Until next time.

Miss KitchenMason

Ultimate Chocolate Brownies

Ultimate Chocolate BrowniesAs most of you know, I have been on a quest to find the ultimate chocolate brownie recipe. (Thanks to The Ginger Bakers and their unbelievably incredible gluten free brownie for inspiring me!)

Over the last month or two I have literally made enough brownies to feed a small army. I know what you’re thinking, I’m sick of them now right? NEVER! I am happy in the knowledge that I am the proud owner of the greatest brownie recipe in the whole freakin’ universe. Not to blow my own trumpet or anything, but seriously. These are amazing and you have to try them! Oh, and by the way… did I mention they’re gluten free??

Just because I’m a caring sharing sort of person, I’m going to share my recipe with you lovely lot. So here is what you will need to make 16 pieces of chocolate heaven.

  • 200g Unsalted Butter, Room Temp
  • 250g Dark Chocolate (good quality)
  • 100g Milk Chocolate (good quality)
  • 3 Eggs, Room Temp
  • 250g Dark Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 50g Doves Farm Gluten Free Self Raising Flour *

Essential Equipment

  • 20cm/8″ Square Baking Tin
  • Electric Stand Mixer or Electric Hand Whisk

* If you don’t require a gluten free recipe, regular self raising flour will work just fine.

Preheat the oven to 190°C/Fan 170°C.

Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)

Ultimate Chocolate BrownieIn a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.

Ultimate Chocolate BrownieEither in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.

Ultimate Chocolate BrownieAdd in the muscovado sugar & vanilla extract and whisk again until evenly blended but still fairly light in texture.

Ultimate Chocolate BrownieIn thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.

Ultimate Chocolate BrownieOnce all the chocolate is incorporated, sift in the flour and fold in just until you can’t see anymore flour.

Ultimate Chocolate BrowniePour the mixture into the prepared tin and bake in the centre of the preheated oven for approx 30-35 minutes. There should still be a little movement in the centre.

Ultimate Chocolate BrownieTransfer to a wire rack to cool completely. (Don’t worry, any cracking will mostly sink in once cooled.)

Ultimate Chocolate BrownieDon’t attempt to remove from the tin and cut until it’s completely cooled. Trust me, it needs to be cool or it will just get incredibly messy! I assure you it’s worth the wait.

Ultimate Chocolate BrownieSo once they’re completely cooled, remove them from the tin, peel off the baking paper & cut into 16 devilishly indulgent slices of heaven!

And there you have it. The worlds most incredible brownies. The taste is just so remarkably divine and chocolatey and that texture… oh my word, just so soft & gooey and not at all like those horrifically disappointing things you get in the supermarkets. There’s no dry, cakey brownies in this kitchen! Only exquisitely rich and indulgent ones 🙂

You could even turn them into beautifully unique gifts by simply piping on a little swirl of chocolate buttercream frosting and topping with a sugar decoration of your choosing…

Ultimate Chocolate Brownie PresentThey look so cute in a presentation box! A great gift idea for friends and family.

Ultimate Chocolate Brownie Present

Stellar James Martin Bakers DozenIn other news, the baking tin featured in this post is part of a fantastic new range from Stellar. They have once again teamed up with the lovely James Martin to create The Bakers Dozen. A combination of quality cookware incorporating 13 of the most used trays, tins & roasters in the kitchen.

I have always loved Stellar cookware. My kitchen cupboards are filled with their incredible tools, tins & pans. What’s not to like? The quality is absolutely outstanding. All items are of a beautiful, heavy quality and non stick. And when I say non stick – I MEAN non stick. Nothing sticks to these bad boys! Not only does this make cooking so much easier, it also makes quick work of the washing up! And I for one, am definitely happy about that.

The loose bottomed square tin I used for these brownies was no exception. The heavy quality tin made for a superbly even bake and despite the fact that the brownie batter was quite thin, not one drop of it leaked through the bottom. Naturally, washing it was incredibly easy and it all just wiped straight off. Even the usually hard to remove, cooked on stuff – came clean off with little to no effort at all. And the best bit? All Stellar cookware comes with a lifetime guarantee. Yep, lifetime.

And because Stellar are so ace, I’m cooking up a fabulous competition with them for you lovely lot. Coming soon so keep your eyes peeled!

And on that note, I hope you all enjoyed the post and I will catch you all next week.

Much love

Miss KitchenMason