Microwave Choc Chip Cookie

Microwave Choc Chip CookieLast Christmas I was bought possibly the greatest cook book in the history of the world. I won’t lie, it’s also likely the most dangerous cook book in the world for your waistline, but my oh my is it amazing!

Microwave Choc Chip Cookie Mug CakesIt’s this delightful Mug Cakes cook book. I have since tried quite a few recipes from it and have genuinely not been disappointed once. This particular recipe however, is not actually a cake. It’s a cookie. A single serve, deep dish, chocolate chip cookie to be precise. And it’s made in just 1 minute in your microwave. I mean seriously, I can’t possess this recipe and not try it out right? That would be a crime against baking!

So here is what you will need to make 1 deep dish chocolate chip cookie.

  • 1 tbsp (15g) Unsalted Butter
  • 1 tbsp Caster Sugar
  • 1 tbsp Soft Light Brown Sugar
  • 1 Egg Yolk
  • 1/4 tsp Vanilla Extract
  • 3 tbsp Plain Flour
  • Pinch of Salt
  • 2 tbsp Chocolate Chips
  • A Scoop of Your Favourite Ice Cream, Optional to Serve

Essential Equipment

  • A Small Mug or Large Ramekin*

* I used a 10cm Ø x 4cm deep ramekin

Right, on with the show! No need to preheat an oven or prepare any baking sheets.

Take your ramekin or mug & add in the butter. Pop it in the microwave for 15 secs until melted. (You may need another 5-10 seconds if your butter is really cold. But take it out, swill it around then put it back in or it could explode a little bit…)

Microwave Choc Chip CookieAdd in the caster sugar, brown sugar & egg yolk and stir until smooth with a fork.

Microwave Choc Chip CookieAdd in the vanilla extract, flour & salt and mix until combined and no more flour can be seen.

Microwave Choc Chip CookieNow fold through the chocolate chips, making sure to sprinkle some over the top.

Microwave Choc Chip CookieCook in the microwave for:

600W – 1 min 10 secs

800W – 1 min

1000W – 50 secs

If you have the patience, leave to stand for 10 minutes or so.

Microwave Choc Chip CookieWhen it’s cooled slightly, top with a scoop of your favourite ice cream (I think simple vanilla works great with this) and dive into heaven!

Microwave Choc Chip CookieI can’t believe I went over 6 years of my life not owning a microwave. If I knew I could make stuff like this, I would have bought one years ago! I was genuinely surprised at how good this tasted, especially considering it was made in the microwave in 1 minute. It’s perfect for those times when you really fancy a home baked cookie but really can’t be bothered to go to the effort of making a whole batch.

I sincerely urge you to get that book if you don’t already own it. It’s packed full of crazy delicious cakes & treats that are all made in or around the 1 minute mark. Absolute genius!

*Disclaimer: I will not be held responsible for your weight gain after reading this post!

Until next time lovelies 🙂

Miss KitchenMason



Ice Cream Cake

Ice Cream CakeThis weekend I hosted a dinner party for close friends and I needed a really simple, make ahead pudding to take the stress out of it all. Then I came across this…

Hand on heart, It’s the most incredibly easy, quick and down right dirty & delicious showstopping dessert I have ever made in my entire life! It’s sheer amazingness literally needs no further introduction. So here is what you will need to make 1 x 20cm cake. (Serves 8-12 depending on how greedy!)

(Recipe adapted from Nigella Express)

The Cake

  • 1.5 litres Good Quality Vanilla Ice Cream
  • 2 x Cadbury’s Crunchie Bars
  • 100g Honey Roast Peanuts
  • 150g Chocolate Hobnob Biscuits
  • 200g Milk Chocolate Chips

Butterscotch Sauce

  • 45g Light Muscovado Sugar
  • 2 tbsp Golden Caster Sugar
  • 150g Golden Syrup
  • 30g Unsalted Butter
  • Pinch of Salt
  • 125ml Double Cream
  • 1/2 tsp Vanilla Extract

Rich Chocolate Sauce

  • 75g Dark Chocolate
  • 150ml Double Cream
  • 1 tsp Instant Coffee, dissolved in 2 tbsp water
  • 1 tbsp Golden Syrup

To make the cake, take the ice cream out the freezer and allow it to soften at room temperature. (Takes about 10-15 minutes on a warm day.) Then line a 20cm spring form baking tin with cling film.

Ice Cream CakeTip the softened ice cream into a large bowl and mix until smooth.

Ice Cream CakeStill in the wrappers – bash the Crunchie bars to break them up.

Roughly chop the peanuts.

In a bag – bash the Hobnob biscuits using a rolling pin.

Reserve 50g of Hobnob biscuits & 50g of chocolate chips. Then tip all the remaining ingredients into the ice cream.

Ice Cream CakeGive it a good mix to ensure even distribution.

Ice Cream CakePour this into the prepared tin, cover with cling film then pop into the freezer to set. (I made mine the day before the dinner party to 1. make sure it would set and 2. decrease stress on the day.)

Ice Cream CakeButterscotch Sauce

To make the butterscotch sauce, tip the sugars, golden syrup, butter & salt into a large saucepan.

Ice Cream Cake Butterscotch SauceOver a relatively high heat, melt the ingredients and boil for 5 minutes.

Ice Cream Cake Butterscotch Sauce

Ice Cream Cake Butterscotch SauceWhen the 5 minutes are up, turn off the heat the stir in the double cream and vanilla extract.

Ice Cream Cake Butterscotch SaucePour into a jug and allow to go cold before using. (Or it will be far too runny.)

Rich Chocolate Sauce

Break up the chocolate & put it in a saucepan along with all the other ingredients.

Ice Cream Cake Rich Chocolate SauceOver a gentle heat, melt the ingredients together stirring constantly so it doesn’t catch on the bottom.

It will look very ‘dotty’ at first but have patience, it will come together.

Ice Cream Cake Rich Chocolate SauceOnce everything has melted together, take the pan off the heat, give it a good stir – then pour into a jug and allow to cool before using.

Back to the cake.

When you are ready to serve, take the cake out the freezer and remove from the tin. Carefully peel away the cling film and set on a cake stand.

Allow to sit out for 5-10 minutes until soft enough to slice.

Serve wedges smothered in lashings of butterscotch & chocolate sauce.

Ice Cream CakeCome on, is that not one of the most beautiful things you’ve ever seen? I mean, I think it should be considered as the 8th wonder of the world! Hang on, lets get a closer look…

Ice Cream CakeIf you’re not salivating over that – you need to see a doctor. There’s something seriously wrong with you!

It’s definitely safe to say this was a huge hit with my guests. I nearly didn’t have to wash the desserts plates they were that clean! And the butterscotch sauce was my absolute favourite. It was so good, I actually drank some. Yeah – I said that out loud. I drank some. There’s gotta be some perks to having a food blog though right?! Hehehe.

And on that shameful confession, I bit you farewell until next week lovelies!

Miss KitchenMason




Brownie Cheesecake Cookie Bars!

Brownie Cheesecake Cookie BarsOh yes, you heard me… Rich, chocolate brownie topped with creamy baked cheesecake all finished of with crunchy and delicious choc chip cookie. I know, it’s a discovery of epic proportions. One that I will probably tell my future grandchildren about. It’s almost like a  beautiful story with a love triangle that just somehow, works. There’s no arguments, just beautiful, perfect harmony. Ok ok, I know, I’ll shut up now haha! Anywho, here is what you will need to make 12 bars!

For The Brownie Layer

  • 110g Unsalted Butter, Melted
  • 225g Golden Caster Sugar
  • 80g Cocoa Powder
  • Pinch Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs
  • 65g Plain Flour

For The Cheesecake Layer

  • 450g Original Philadelphia Cream Cheese, Room Temp
  • 110g Golden Caster Sugar
  • 2 Eggs, Room Temp
  • 1 tsp Vanilla Extract
  • 1 tbsp Plain Flour
  • Pinch Salt

For The Cookie Layer

  • 60g Unsalted Butter, Room Temp
  • 60g Light Brown Sugar
  • 50g Golden Caster Sugar
  • Pinch Salt
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk
  • 95g Plain Flour
  • 100g Milk Chocolate Chips

Grease and line the base & sides of an 8″ square tin with baking/parchment paper and preheat your oven to 160°C/Fan 150°C.

(A loose bottomed tin would be best, but I didn’t have one and it still worked fine.)

Brownie Cheesecake Cookie BarsTo make the brownie layer, combine the melted butter, caster sugar, cocoa powder & salt together in a large bowl. Mix until combined well then, if the butter is still hot, allow to cool for a minute or two. (Or you will cook the eggs in the next stage, not what you want!)

Brownie Cheesecake Cookie BarsBeat the eggs then add them into the bowl along with the vanilla extract. Mix well until smooth, shiny & lump free.

Brownie Cheesecake Cookie BarsAdd the flour into the mix then stir until it’s all blended together well and no more flour is visible. Spread the mixture evenly into the prepared tin.

Brownie Cheesecake Cookie BarsBake in the centre of the preheated oven for 15 minutes until it just starts to set but hasn’t cooked through.

Whilst the brownie is cooking, lets make the cookie dough.

Either in a stand mixer or a large bowl with an electric hand whisk, add the butter, brown sugar, golden caster, salt, vanilla extract & milk. Mix until smooth.

Add in the flour and mix again until combined. Then throw in the chocolate chips, mix it all up again and pop into the fridge until needed.

Brownie Cheesecake Cookie BarsNow the brownie is ready, place the tin on a wire rack to cool slightly whilst we get on with the cheesecake layer.

Brownie Cheesecake Cookie BarsRight, either in a stand mixer or a large bowl with an electric hand whisk, beat together the cream cheese & caster sugar until smooth. (about 1-2 minutes.)

Brownie Cheesecake Cookie BarsNow beat the eggs and vanilla extract together and stir this into the mixture along with the flour & salt. It should be nice and smooth with a lovely shine.

Brownie Cheesecake Cookie BarsSpread this evenly over the brownie layer.

Brownie Cheesecake Cookie BarsNow take the cookie dough out the fridge, scoop out chunks and flatten them inbetween the palms of your hands. Layer it evenly over the cheesecake until there is no more dough left and no cheesecake is visible.

Brownie Cheesecake Cookie BarsBake in the oven (same temperature as before) for approx 50 minutes until the cookie is lightly golden and crispy.

Brownie Cheesecake Cookie BarsNow for the hard part, you need to let this baby cool completely before attempting to remove it from the tin. Otherwise you will land yourself in a right sticky mess and make it very difficult when it comes to cutting into individual bars.

So leave to cool at room temperature before placing in the fridge to chill for a minimum of 2 hours. (Better if left overnight.) Then slice into 12 portions.

Brownie Cheesecake Cookie BarsWhen me and the Mr first tried these, we almost couldn’t work out whether we liked them or not. I mean, logically, you think – brownie, cheesecake & cookie – individually they’re absolutely delicious right? But together?

Well, it turned out, the more we ate, the more we really like them! I honestly think they taste even better after a day or two, once the flavours have really developed. First you get a hit of that gorgeously rich, chocolate brownie base, followed by a mellow sweetness from the vanilla cheesecake. And all that is topped off with chocolate chip cookie? Oh yeah, it’s pretty damn good.

Anyways, I hope you all enjoyed this week’s post my lovelies!

Until next time.

Miss KitchenMason

Santa Hat Brownies

Santa Hat BrowniesFriday was my last day at the office for the year and I thought I would make these little treasures to celebrate the occasion. It’s my all time favourite brownie recipe teamed up with cute ‘Santa hat’ strawberry decorations.

Here is what you will need to make 12 generous sized portions.

  • 200g Butter
  • 150g Light Soft Brown Sugar
  • 350g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 250g Chocolate (I use half Milk, half Dark)
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 200g Plain Flour
  • 1 tsp Baking Powder
  • 4 tbsp Cocoa Powder

For The Decoration

  • 100g Unsalted Butter, Room Temperature
  • 200g Icing Sugar
  • 1/2 tsp Vanilla Extract
  • Splash of Whole Milk
  • Punnet of Strawberries
  • Icing Sugar to dust

Preheat your oven to 200°C/Fan 180°C.

Grease and line a 29 x 19cm rectangular baking tray.

Santa Hat BrowniesIn a large heavy based saucepan, add the butter, brown sugar, golden caster sugar &  golden syrup. Melt gently over a low heat then break up the chocolate and stir through until melted and smooth.

Don’t panic if the mixture splits at this point, in this recipe it won’t really matter.

Santa Hat BrowniesAllow to cool for 5 minutes before the next step.

Beat the eggs in a jug, stir them into the chocolate mixture in 2 parts, then add in the vanilla extract.

Santa Hat BrowniesSift together the flour, baking powder & cocoa powder then add that into the mixture and stir until everything is combined, smooth & shiny.

Santa Hat BrowniesPour into the prepared baking tray and bake in the centre of the preheated oven for approx 40-45 minutes. You may wish to turn it half way to ensure an even bake.

Santa Hat BrowniesOpen the oven door and allow to sit on the shelf for 15 minutes, then leave on the side in the tin to cool completely before removing.

Santa Hat BrowniesIt’s likely that the sides will be slightly more risen and the centre will have sunk a little. Don’t worry about this. Once you’ve cut out the slices, you can push the taller side down to flatten them out.

When completely cooled, cut into 12 equal pieces.

To make the vanilla buttercream, beat the butter either in an electric stand mixer or in a large bowl with an electric hand whisk. Do this until it is very light and smooth. Gradually add in the icing sugar beating well after each addition. Add the vanilla extract and a splash of whole milk if you need to loosen it a little. Load into a piping bag prepared with a nozzle of your choosing. (I used the 2D drop flower nozzle)

Cut the tops and bottoms off each strawberry.

Pipe a round swirl on each brownie, place a strawberry on top and pipe a little ‘blob’ on the peak of the strawberries. Dust with a little icing sugar to make them really Christmassy!

If you don’t like strawberries, you can always make some little fondant holly & ivies to sit on top of the buttercream instead.

Santa Hat BrowniesThese disappeared VERY quickly at the office! I honestly adore this brownie recipe. It’s not like those awful, dry sponge imitations that you get from the supermarket… it’s a real, gooey, indulgent chocolate brownie. Just the way they’re supposed to be. And with the pretty, festive decorations – they would make the perfect pud for your Christmas buffet table.

I hope you all enjoyed the post my lovelies and have a very Merry Christmas!


Miss KitchenMason

Home Made Marshmallow!

Marshmallow!I happened to have a few spare egg whites and wondered how I could make use of them. Then I remembered… home made marshmallow. Waste not want not! Recipe is from the brilliant Gifts from the Kitchen cookbook.

Here is what you will need to make about 30 pieces.

  • 1 tbsp Icing Sugar, Sifted
  • 1 tbsp Cornflour, Sifted
  • 2 tbsp Gelatin Powder
  • 400g Sugar *
  • 50g Golden Syrup
  • 2 Large Egg Whites
  • Pinch of Salt
  • 1 tsp Vanilla Extract
  • Pink food colouring gel

Special Equipment

  • 23cm Square Tin (or silicone) 5cm deep
  • Sugar Thermometer

* I used golden caster sugar as I think it adds a slight caramel hint to the flavour but the standard is granulated sugar.

Lightly grease the square tin then mix together the icing sugar and cornflour. Tip the mixture into the tin and tap around to coat the base and sides. Save any excess for later.

In a small bowl, add 6 tbsp of cold water then sprinkle over the gelatin powder and set to one side.

Marshmallow!In a medium/large saucepan, add the sugar, golden syrup and 250ml of cold water. Place over a medium heat and allow the sugar to dissolve.

Marshmallow!Bring the mixture to the boil and cook steadily until it reaches 120°C on a sugar thermometer. This can take up to about 25 minutes.

Marshmallow!Unfortunately, I broke my sugar thermometer a while back. But luckily, my meat thermometer went up to 120°C. Aaah, god bless you improvisation!

Marshmallow!When your sugar syrup is nearly at the right temperature, add the egg whites & a pinch of salt to the bowl of a stand mixer and whisk using the balloon whisk attachment until stiff peaks form. If you don’t have a stand mixer, place a large glass bowl on a damp tea towel (this will make it easier when you add the syrup later) and whisk with an electric hand whisk.

When the syrup is at 120°C, remove the pan from the heat and stir in the prepared gelatin. Be careful though, this stuff is like lava and it will bubble like crazy at first.

Marshmallow!With the mixer on a medium speed (or using your electric hand whisk) slowly pour a steady stream of the syrup into the egg whites followed by the vanilla extract. When the syrup is used up, continue to whisk until the marshmallow will hold a ribbon trail when the balloon whisk/electric beaters are lifted from the bowl.



Marshmallow!Pour half of the marshmallow into the prepared tin and spread out as best as you can along the bottom.

Marshmallow!With the remaining marshmallow, add a little pink food colouring gel and mix until a nice even colour is achieved.

Marshmallow!Tip that over the white marshmallow and spread evenly. Leave to set for at least 2 hours before attempting to remove from the tin.

Marshmallow!A handy tip for cleaning that saucepan you used. Fill it with water and bring it to the boil (with any spoons you used, in the pan.) The syrup will come straight off making it a million times easier to clean.

When you’re marshmallow has set, dust your work surface with the reserved icing sugar/cornflour mix. Tip out the marshmallow and, using a sharp knife, cut into cubes. Coat each piece in the powder and store in an airtight container in a cool place. It will keep for about 3 days. Not that it’s going to last that long…


Marshmallow!This stuff is as light as air! It’s easy to make, fun to make and I guarantee you’ll be fighting to lick the bowl! They’d be perfect for toasting over a fire or even my ‘cheats’ home made smore’s. Simply take a digestive biscuit, place on a piece of marshmallow then top with a square of milk chocolate. Grill for 1-2 minutes and get stuck in!

With Christmas coming up, they’d also make beautiful little gifts for your friends and family.

I hope you all enjoyed this week’s post.

Until next time my lovelies!

Miss KitchenMason

Chocolate & Vanilla Pudding!

With all this calorie counting, not only do I get cravings for eating treats and puds, I get cravings for baking too! I severely miss baking cakes, biscuits & puddings when I’m on a diet. There are very few things I find as therapeutic.  That’s why I was over the moon when I found this recipe. This will blow your mind ok… it is less than 100 calories!

Yes you heard me. It’s a chocolate pudding that will satisfy both your baking cravings & your chocolate cravings and it’s a ridiculously low 98 calories per serving! It’s from a book called 500 Best-ever Recipes: Chocolate; this is what you will need to make 3 puddings (easily doubled):

  • 175ml of 1% Milk
  • 1 tbsp Cocoa Powder
  • 1 Egg, seperated
  • 1 tsp Vanilla Extract
  • 1.5 tbsp Caster Sugar
  • 1/2 tbsp Gelatine Powder
  • 1.5 tbsp Hot Water

Put the milk & cocoa powder into a heavy based pan and stir until boiling.

Beat the egg yolks with the sugar & the vanilla extract in a bowl until pale yellow and smooth.

Slowly pour the milk into the egg yolk mixture, stirring well. Then pour back into the pan and, over a gentle heat, stir constantly until thickened and smooth.

Take the pan off the heat. Put the hot water into a small bowl/jug and add the gelatine to it. Stir until dissolved then add to the milk mixture and stir well. Allow to cool until it looks like it’s almost setting.

In another bowl, whisk the egg white with electric beaters until soft peaks form.

At this point the recipe says to fold the egg whites into the milk mixture but I honestly think it would have been easier the other way around, nevertheless, they still turned out lovely.

Pour the finished mixture into 3 moulds or ramekins then chill them in the fridge for an hour or so until set.

When you are ready to eat them, you can either run a knife around the edge, dip the moulds in hot water quickly and turn out onto a plate OR you can just be lazy like me and eat it out of the ramekin. My way also means less pots to wash, win-win.

I was pleasantly surprised at how chocolatey this was considering it only has 1 tbsp of cocoa powder in it. It’s very much like a mousse consistency, light and airy.

It definitely satisfied both my chocolate cravings and my insane need to bake. And seriously, only 98 calories?? Frickin awesome!

If you are on a diet & enjoy cooking, you would be mental not to try this recipe. Similarly, if you think dieting is for nutters and just want a delicious chocolate pudding, you would also be mental not to try this recipe!

Happy baking peeps!

Miss KitchenMason

Vanilla Crème Brulée with Almond Sacristains

So for pudding I thought I would have another crack at the classic Crème Brulée. I have tried this recipe before but failed miserably. But I am not one to give in easily to defeat! This recipe is another from the Michel Roux Jnr app on the iPhone & here is what you will need:

  • 250ml Double Cream
  • 75ml Full Fat Milk
  • 1 Vanilla Pod, scraped
  • 4 Egg Yolks
  • 50g Caster Sugar + 3-4 tbsp for the topping
  • Almonds, chopped finely
  • Puff Pastry

First you need to preheat your oven to 140°C.

Next, put the cream, milk & vanilla pod (along with the scraped seeds) into a pan and gently bring to the boil. Then cover and leave to one side to infuse for about 10 minutes.

In a large bowl, whisk the egg yolks & the sugar until pale & thick. Pour in the the hot cream mixture & stir well.

Pour into 4 ramekins. Now you are ready to bake them. This is where I tripped myself up before. The recipe says to bake them in a water bath. I didn’t fully understand what this was and therefore my previous attempts failed to set. So what you need to do is put the filled ramekins into a roasting tray and sit it on the middle shelf of the oven. Next, boil the kettle and pour the boiling water into the roasting tray until about three quarters the way up the ramekins. Then you need to cover the tray with foil and bake for about 20 minutes. When out of the oven, to ensure they would set, I actually left the ramekins in the tray with hot water for about 5-10 minutes. When I finally took them out, the mixture had a slight wobble to it. At this point I breathed a sigh of relief. I had done it, I had finally bloody done it, my Crème Brulée had set!!

Leave them aside to cool before transferring to the fridge until needed.

When you are ready to eat, sprinkle a thin, even layer of caster sugar on the tops of the Brulées and caramelise either with a blow torch if you have one, or under a really hot grill.

Next, turn your attention to the Sacristains.

Your oven needs to be at 190°C.

Roll out some puff pastry to about 3mm thick. Brush it with beaten egg and sprinkle with some finely chopped almonds. Cut into strips that are approx 10cm long and 1.2cm wide. Twist them 5 times (with the almonds on the inside) and place on a baking tray.

Bake in the oven until they are golden, this took about 10 minutes for me.

Remove from the oven & dust with a little icing sugar. Serve them still warm with the Brulée.

And there you have it, Vanilla Crème Brulée with Almond Sacristains. I’m over the moon that I managed to make it successfully this time round. It was well worth the effort. It was smooth, creamy & delicate in flavour. Total yumness!!

Hope you all enjoyed my culinary adventures for this weekend, see you all next week!

Miss Kitchen Mason