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100g finely chopped hazelnuts 195g cups self-rising flour 1 tsp baking powder 225g unsalted butter, softened, plus more for the pan 145g packed brown sugar 4 large eggs, lightly beaten 2 tbsp milk 2 tbsp very strong brewed coffee 250g/9 ounces milk or dark chocolate 20 chocolate covered coffee beans Rolled wafer cookies (such as Piroutte) 300g unsalted butter, softened (for buttercream) 560 icing sugar (for buttercream) 2 teaspoons vanilla extract (for buttercream), Giant Cupcake
125g fresh fruit, such as strawberries, peaches, apples, pears or bananas 125g soft margarine 125g caster sugar 125g self-raising flour 1 tsp baking powder 2 large eggs 1 tsp natural vanilla extract or cinnamon or ground mixed spice For the icing: 250g icing sugar 3 tbsp fruit juice or water edible food colouring sweets or tubes of writing icing, to decorate assorted sweets, Fairy cakes
225g unsalted butter 200g superfine sugar 1 tsp natural vanilla extract 4 eggs 190g self-rising flour, sifted 65g plain flour, sifted 180g milk 32g unsweetened cocoa powder, sifted 190g icing sugar, sifted (for frosting) 30g unsalted butter (for frosting) 1 1/3 cups chopped 35% cocoa (or more) chocolate (for chocolate topping), Half-Moon Cupcakes
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150g/5 oz self-raising flower 150g/5 oz caster sugar 175ml/6 fl oz sourced cream 120g/4 oz butter, softened 30g/1 oz cocoa powder 1/2 teaspoon baking powder 1 egg 175g/6 oz plain chocolate flavour cake covering Chocolate glaze Icing sugar for sifting, Chocolate caraque cake
350g/12 oz soft margarine 90g/3 oz walnut pieces, finely chopped 60g/2 oz rich tea biscuits, finely crushed 165g / 5 1/2 oz light soft brown sugar 215g / 7 1/2 oz self-raising flour 200g/7 oz caster sugar 30g/1 oz cocoa powder 1/4 teaspoon baking powder 4 eggs 100g / 3 1/2 oz shredded or desiccated coconut 75g / 2 1/2 oz miniature marshmallows or ordinary marshmallows, halved Chocolate glaze Chocolate curls to decorate, Chocolate marshmallow cake
Carrot Cake, 250g Self Raising Flour, 1 tsp Baking powder, 2 tsp Ground Cinnamon, 1 tsp Ground Ginger
450g chocolate sandwich cookies such as Oreos (35 to 40 cookes), crushed (for cookie crust) 70g unsalted butter, melted (for cookie crust) 60g unsalted butter (for flourless chocolate cake) 170g good-quality dark chocolate (60 to 70%), chopped (for flourless chocolate cake) 2 tablespoons plus 1 teaspoon instant espresso powder (for flourless chocolate cake) 60ml strong coffee, at room temperature (for flourless chocolate cake) 1/4 teaspoon salt (for flourless chocolate cake) 1 tablespoon pure vanilla extract (for flourless chocolate cake) 6 large eggs, separated, at room temperature (for flourless chocolate cake) 200g sugar (for flourless chocolate cake) 150g sugar (for chocolate pudding) 45g dark unsweetened cocoa powder, like Valrhona (for chocolate pudding) 55g cornstarch (for chocolate pudding) 1/4 teaspoon salt (for chocolate pudding) 4 large egg yolks (for chocolate pudding) 600ml whole milk (for chocolate pudding) 3 tablespoons unsalted butter (for chocolate pudding) 2 teaspoons pure vanilla extract (for chocolate pudding) 85g good-quality dark chocolate (60 to 70%) (for chocolate pudding) 300ml double cream (for assembly) 2 tablespoons granulated sugar (for assembly), Bake's Mississippi mud pie
340g plus 15g unsalted butter, at room temperature 310g Philadelphia cream cheese, at room temperature 450g granulated sugar 2 tablespoons plus 190g plain flour 6 large eggs 3 teaspoons pure vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon regular salt 225g German chocolate, melted 1 medium handful of chopped pecans, toasted, German chocolate cream cheese brownies
8oz Self Raising Flour, 2 Teaspoons Baking Powder, 4 Teaspoons Nescafe Instant Coffee, 4 Tablespoons Warm Milk, 1 Tablespoon Corn Oil
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