Desserts

No Bake Snickers Cheesecake

by Hunar Baig
written by Hunar Baig

No Bake Snickers Cheesecake

This no bake snickers cheesecake is the perfect dessert for any chocolate and peanut butter lover! It’s rich, creamy, and full of flavour. Plus, it’s so easy to make, you don’t even need to turn on the oven! You can use store bought or homemade caramel, but either way it’s a showstopper for sure!

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. 

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake snickers cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be. 

How long does a no bake snickers cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Best tips and tricks for making a No Bake Snickers Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

How to make No Bake Snickers Cheesecake Recipe

  1. Start by making the crust. Add the biscuits to a zip lock bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  2. Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer. 
  3. Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  4. To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth. 
  5. Next, add in the icing sugar, caster sugar, lemon juice, salt, vanilla and almond extract and mix until well combined.
  6. In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form. 
  7. Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  8. Then, add in the melted white chocolate and fold gently, until well mixed.
  9. Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
  10. Next melt about a cup of caramel gently in a microwave for only 10 seconds, just till it becomes pourable but isn’t hot. You can use the recipe below, I also have the full recipe on TikTok and IG. But store-bought will be fine, just make sure you are using caramel, not caramel sauce.
  11. Pour the room temp caramel over the set cheesecake filling and swirl the pan around to level out the caramel. 
  12. Next, evenly scatter the peanuts over the caramel, leaving some space around the edge of the pan and return to the fridge for at least 1 hr.
  13. To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  14. Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  15. Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and chopped peanuts, or however you wish to decorate. Then slice and enjoy!

Ingredient Notes

The ingredients that go into this No Bake Snickers Cheesecake 

Digestive biscuits or Graham crackers – of course we need biscuits for the biscuit base!

Cream Cheese – will be the base for the cheesecake. 

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

White Chocolate – will add so much more flavour.

Vanilla Extract – adds that classic vanilla flavour.

Almond Extract – adds some much needed nougat flavour, just like a classic snickers.

Salt – to balance everything out.

Lemon Juice – will help make the cheesecake filling firm and set easier.

Melted Butter – for the crisp biscuit base.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Caramel – I have a recipe below or store bought would work. This is going to add the classic caramel middle. 

Salted Peanuts – will add sooo much crunch, saltiness and texture.

Milk chocolate – is perfect for the ganache topping!

Tips and Tricks – No Bake Snickers Cheesecake 

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

No Bake Snickers Cheesecake

Hunar Baig
Print Recipe Pin Recipe
Prep Time 45 minutes
Chill Time 8 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 large slices

Equipment

  • 8 – 9 inch springform or loose bottomed cake pan
  • 2 Large bowls
  • Stand mixer or handheld mixer
  • Rubber Spatula
  • Small sharp paring knife

Ingredients
  

Biscuit Base

  • 200 g digestive biscuits or graham crackers
  • 60 g butter (melted) (1/2 stick)
  • 1 tbsp light brown sugar

Cheesecake Filling

  • 500 g cream cheese (17.6 oz)
  • 60 g icing sugar (1/2 cup)
  • 100 g caster sugar (1/2 cup)
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 tsp salt
  • 100 g white chocolate (3.5 oz)
  • 1 tbsp lemon juice
  • 250 ml double cream / heavy cream (1 cup)

Chocolate Ganache

  • 100 g baking chocolate (50%) or milk chocolate, if your prefer (3.5 oz)
  • 100 ml double cream / heavy cream

Extra Ingredients

  • 1/2 cup salted roasted peanuts (or more if you prefer)
  • 1 cup caramel (not caramel sauce) homemade or store-bought
  • whipped cream and chopped peanuts for decoration

Instructions
 

Biscuit Base

  • Start by making the crust. Add the biscuits to a zip lock bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  • Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
  • Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.

Cheesecake Filling

  • To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
  • Next, add in the icing sugar, caster sugar, lemon juice, salt, vanilla and almond extract and mix until well combined.
  • In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
  • Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  • Then, add in the melted white chocolate and fold gently, until well mixed.
  • Remove the base from the freezer, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 – 3 hrs.
  • Next melt about a cup of caramel gently in a microwave for only 10 seconds, just till it becomes pourable but isn't hot. You can use the recipe below, I also have the full recipe on TikTok and IG. But store-bought will be fine, just make sure you are using caramel, not caramel sauce.
  • Pour the room temp caramel over the set cheesecake filling and swirl the pan around to level out the caramel.
  • Next, evenly scatter the peanuts over the caramel, leaving some space around the edge of the pan and return to fridge for at least 1 hr.
  • To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  • Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  • Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and chopped peanuts, or however you wish to decorate. Then slice and enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
 
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
 
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
 
  • Allow each layer to set before – adding on the next layer. Let the cheesecake mix set, then pour on the caramel and the nuts. Let that set and finally pour over the ganache, and allow to fully set before decorating.
 
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
 
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!
Keyword Cheesecake, No bake cheesecake, Snickers

How to make caramel

Hunar Baig
Print Recipe
30 minutes
Total Time 30 minutes
Course Dessert
Servings 1 jar

Equipment

  • Medium heavy bottomed saucepan
  • Whisk
  • Jar

Ingredients
  

  • 200 g caster or granulated sugar (1 cup)
  • 100 ml water (1/2 cup)
  • 200 ml double cream / heavy cream (5/6 a cup)
  • 70 g butter (2/3 stick)
  • 1 tsp vanilla extract or paste
  • 1/2 tsp fine sea salt (or 1/4 tsp if using salted butter)

Instructions
 

  • Start by measuring out your ingredients and cutting the butter into medium blocks.
  • Then in a medium heavy bottomed saucepan, pour in the sugar and water and give it a good mix. Before placing on the stove on a medium heat, it should start to bubble and when it does you can swirl the pan around gently every 20 seconds or so. But DON'T STIR as this might crystallise the sugar. Be patient and keep an eye on it to make sure it does not burn.
  • Once the caramel has reached an amber color, take it off the heat and VERY CAREFULLY pour in the room temp double cream (heavy cream), it should bubble violently. Whisk well. (but carefully)
  • Next, add in the cubes of butter and whisk well until you have a glossy caramel sauce.
  • Finally, add in the vanilla and sea salt and give it another good stir with a rubber spatula. Pour into a small bowl or cup and allow to cool completely before enjoying!
  • And that's it! You'll be left with a gorgeous silky smooth caramel, that can be used warm as a sauce. Or, as a soft set caramel at room temp, hell this is even delish straight from the fridge!

Notes

  • This caramel can be stored in an air-tight container in the fridge for 1 month or in the freezer for 3 months! You can reheat it in the microwave or on a stovetop, whenever you’d like.
Keyword Caramel, Caramel Recipe
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Desserts

No Oven Needed: No Bake Oreo Cheesecake Recipe

by Hunar Baig
written by Hunar Baig

No Bake Oreo Cheesecake

Are you looking for a delicious dessert that you can make without having to turn on the oven? Look no further! This No Bake Oreo Cheesecake is the perfect indulgent treat that requires minimal effort and time, but is sure to be a hit with family and friends. Featuring an Oreo cookie crust, creamy no bake cheesecake filling, and a topping of glossy ganache, this No Bake Oreo Cheesecake is a sure fire winner!

What is no bake cheesecake? 

No bake cheesecake is a simpler, creamier, softer version of a regular cheesecake. Since there is no baking required it also means that is A LOT easier than a standard baked cheesecake. Baked cheesecakes have a silky texture that is quite firm, while no bake cheesecakes are soft, and super light. Personally, I am a big fan of both!

How do you remove a no-bake cheesecake from the pan?

Whether you are using a springform or loose bottomed cake pan, the best way to remove your cheesecake from the pan. Is to use a small sharp paring knife and run it along the edge of your cheesecake, to release the cheesecake. Once released you can unlock the springform pan or, if using a loose bottomed pan, then place a tin underneath the cheesecake and slide the ring of the pan down gently. If you wish to remove the base, simply use the same clean, small sharp paring knife and run it between the base of the cheesecake and the base of the pan to release it. 

Will no-bake cheesecake firm up in the fridge?

Yes! This no-bake oreo cheesecake will set up nicely in the fridge, and have a light, soft and almost mousse-like texture. You should allow no bake cheesecake to set up for at least 6 – 8 hours or, for best results, refrigerate overnight. The longer you allow it to sit in the fridge, the better it will taste and the firmer it will be. 

How long does a no bake oreo cheesecake last?

This no bake cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge, in an airtight container or, on a plate or a tray covered in plastic wrap, for up to 5 days.

Best tips and tricks for making No Bake Oreo Cheesecake:

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!

How to make No Bake Oreo Cheesecake

  1. Start by making the crust. Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  2. Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer. 
  3. Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  4. To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth. 
  5. Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
  6. In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form. 
  7. Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  8. Then, add in the melted white chocolate and fold gently, until well mixed.
  9. Finally, add in the chopped oreos and fold one last time.
  10. Remove the base from the freeze, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
  11. To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  12. Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  13. Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and mini oreos, or however you wish to decorate. Then slice and enjoy!

Ingredient Notes

The ingredients that go into this No Bake Oreo Cheesecake

Oreos – of course we need oreos, for a no bake oreo cheesecake!

Cream Cheese – will be the base for the cheesecake. 

Double Cream / Heavy Cream – for the cheesecake filling, ganache and whipped cream decoration.

White Chocolate – will add so much more flavor.

Vanilla Extract – adds that classic vanilla flavour.

Salt – to balance everything out.

Melted Butter – for the crisp oreo base.

Icing Sugar + Sugar – to sweeten the cheesecake filling with.

Milk chocolate – is perfect for the ganache topping!

Tips and Tricks – No Bake Oreo Cheesecake

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
  • The recipe video is on my TikTok and IG – please tag me @aceofspoons if you make this recipe!

No Bake Oreo Cheesecake

Hunar Baig
This No Bake Oreo Cheesecake is the perfect indulgent treat that requires minimal effort and time, featuring an Oreo cookie crust, creamy no bake cheesecake filling, and a topping of glossy ganache, this No Bake Oreo Cheesecake is a sure fire winner!
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 8 – 9 inch springform or loose bottomed cake pan
  • 2 Large bowls
  • Stand mixer or handheld mixer
  • Rubber Spatula
  • Small sharp paring knife

Ingredients
  

Base Ingredients

  • 28 Oreos
  • 80 g butter (melted) (3/4 of a stick)

No Bake Oreo Cheesecake Filling Ingredients

  • 500 g cream cheese (17.6 oz)
  • 60 g icing sugar (1/2 cup)
  • 50 g caster sugar (1/4 cup)
  • 250 ml double cream / heavy cream (1 cup)
  • 100 g white chocolate (3.5 oz)
  • 14 Oreos (chopped)
  • 2 tsp vanilla extract
  • 1/3 tsp salt

Ganache Topping Ingredients

  • 100 g baking chocolate (30 – 50%) or milk chocolate, if your prefer (3.5 oz)
  • 100 ml double cream / heavy cream

Decoration (optional)

  • 1/2 cup whipped cream
  • 16 mini Oreos

Instructions
 

  • Start by making the crust. Add the Oreos to a food bag and bash into fine crumbs with a rolling pin, or add them to a food processor and process until you have fine crumbs. Then, in a large bowl, mix the oreo crumbs with melted butter, and mix till you have the texture of wet sand and all the crumbs are moistened.
  • Lightly grease and line the bottom of a 8-inch or 9-inch springform or loose bottom pan with parchment paper. Scoop the mixture into the pan, and firmly press it down, using a glass or measuring cup, until you have one even layer.
  • Then freeze the base for 10 – 20 minutes, while you make the cheesecake filling.
  • To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat room temperature cream cheese until smooth.
  • Next, add in the icing sugar, caster sugar, salt and vanilla extract and mix until well combined.
  • In a separate bowl, pour in the double cream / heavy cream and whisk until, cream thickens and stiff peaks form.
  • Add â…“ of the whipped cream and fold gently into the cream cheese mixture. Then, add in the rest of the cream and continue to fold gently, until everything is fully combined.
  • Then, add in the melted white chocolate and fold gently, until well mixed, and add in the chopped oreos and fold one last time.
  • Remove the base from the freeze, pour the cheesecake filling onto the crust, and carefully spread it around into one even layer. Place in the fridge for 2 hrs.
  • To make the ganache topping: In a microwave safe bowl, break up the milk chocolate and pour in the double cream / heavy cream. Microwave in 30 second increments, until fully melted, stirring in between each increment. Allow to cool to room temp.
  • Pour the ganache over the cheesecake and spread evenly. Then, cover tightly and place back in the fridge to set for at least 4 to 6 hours or overnight.
  • Once set, run a sharp knife around the edge of the cheesecake to release it out of the pan. Decorate with extra whipped cream and mini oreos, or however you wish to decorate. Then slice and enjoy!

Notes

  • Chill the cheesecake as long as possible – the cheesecake needs to chill for at least 6 – 8 hours, ideally overnight. Basically the longer it chills the better the cheesecake will taste.
  • Use room temperature cream cheese – this makes all the difference. Using the room temperature cream cheese, will ensure the cheesecake filling is super smooth.
  • Don’t overmix the no bake cheesecake filling – overmixing the cheesecake filling will make the cheesecake tough, instead of light and mousse like.
  • Use a sharp + clean knife – helps you get even clean slices, that looks super professional!
Keyword Cheesecake, No bake cheesecake, No bake oreo cheesecake, Oreo, Oreo Cheesecake
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Baked goods & PastriesBreakfast

Best Raspberry White Chocolate Muffins

by Hunar Baig
written by Hunar Baig

Best Raspberry White Chocolate Muffins

These are the BEST raspberry white chocolate muffins I have ever made and trust me I’ve made a lot of them, and once you make them I just know you’ll love them too! They are soft, tender and moist, studded with fresh, tart raspberries and sweet white chocolate chips, and finished with a crisp crumble, drooling yet…

How do I make my muffins light and fluffy?

The best way to make the muffins light and fluffy is by using room temp ingredients and a lot of leavener, in this case baking powder, more leavener than you’d use in a cake. This will make the muffins super soft and fluffy. Another trick in making sure not to over mix the batter, this will mean that the glutens are relaxed and the muffins are even lighter.

Ingredient Notes

The ingredients that go into these Raspberry White Chocolate Muffins

Melted Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the muffins softer, also used in that crisp crumble topping

Eggs – binds the muffins together and helps them rise

White Chocolate Chips – is the perfect partner to the fresh, tart raspberries!

Raspberries – duh! The star of the show and for good reason!

Flour – is the base for the muffins and the crumble topping

Baking Powder – to help the muffins rise and give them that classic muffin top

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Sour Cream – is key to make these muffins moist and tender

How to make Raspberry White Chocolate Muffins – step by step

  1. Start by preheating your oven to (220°C / 425°F / gas mark 7)
  2. In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  3. Next, pour in the oil and whisk.
  4. Crack in the eggs and whisk until well combined.
  5. Add in the sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don’t have sour cream, simply use greek yogurt instead.)
  6. Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  7. Coat the raspberries and white chocolate chips in 2 tbsp of flour, and coat them really well, they should be well coated in flour. (Crush or chop the raspberries up a bit, if using frozen berries, before coating in flour!)
  8. Add the raspberries and chocolate chips into the muffin batter and fold gently.
  9. Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  10. For the crumble, in a small bowl mix the flour, sugar and butter, with a fork or your fingertips until you have a crumble.
  11. Sprinkle the crumble over the muffins evenly, and lightly pat down. 
  12. Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  13. Enjoy!

How do you get high domed and tall muffins?

There is nothing like a high domed, bakery style muffin top and this is how you can achieve this at home!

  1. Bake on a high heat to start – This will make the muffins rise super fast and create that high dome, then we turn the heat down to bake the centre of the muffin off, all while keeping that muffin top.
  2. Use a lot of baking powder – Using more baking powder than you’d use in a cake, or sponge is so important, we want the muffin to be light and have a very open texture and crumb, we also use more flour to give more structure to the muffins.
  3. Preheat your oven – Preheating your oven ahead of time is always a good idea, but with muffins it is a must. Essentially to get the bakery style muffin top, we need a really high heat to begin, so the oven being properly heated is key to achieve that.

How to keep the raspberries from sinking in the muffins:

To stop the raspberries and chocolate chips from sinking, you need to coat them really well with about 1 – 2 tbsp of flour. When you are baking with fruit, because it is wet on the outside the flour sticks straight away but, since the chocolate chips are dry you need to massage them in the flour really well for a couple of minutes. This may make sure that nothing sinks to the bottom of the muffins.

Should I use fresh or frozen raspberries?

If you don’t have fresh raspberries, frozen will work just fine! Simply use the 150g (or 1 ¼ cups) of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute.

Replacement for sour cream:

The best replacement for sour cream for this recipe is greek yogurt, ideally with some fat in the yogurt but even a fat free greek yogurt will work, it just won’t be as moist. Just make sure you are using real greek yogurt and not greek style yogurt.

How should you store these Raspberry White Chocolate Muffins? How long do Raspberry White Chocolate Muffins last?

If you keep your muffins in an airtight container or tin, they should last for about 4 days, up to a week. You can line the inside of the container with paper towels or parchment paper to keep the muffins from smooshing.

Tips and Tricks – Raspberry White Chocolate Muffins

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size. 
  • If you don’t have fresh raspberries – simply use the same amount of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute. 
  • If you don’t have sour cream – simply use the same amount of greek yogurt and they will still be super soft and tender!

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

BEST Raspberry White Chocolate Muffins

Hunar Baig
These are the BEST raspberry white chocolate muffins I have ever made and trust me I’ve made a lot of them, and once you make them I just know you’ll love them too! They are soft, tender and moist, studded with fresh, tart raspberries and sweet white chocolate chips, and finished with a crisp crumble, drooling yet…
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • Large Mixing Bowl
  • Whisk
  • Ice cream scoop or cup measure (to scoop the muffins)

Ingredients
  

Muffin Ingredients

  • 50 g butter (3.5 tbsp)
  • 200 g caster sugar (1 cup)
  • 2 eggs
  • 60 ml vegetable oil – any neutral oil will work (1/4 cup)
  • 1/2 tsp salt
  • 2 tsp vanilla extract or paste
  • 120 g sour cream (1/2 cup)
  • 300 g plain flour or AP flour (2 1/2 cups)
  • 3 tsp baking powder
  • 150 g raspberries – fresh or frozen (1 1/4 cups)
  • 100 g white chocolate chips (2/3 cup)

Crumble Ingredients

  • 40 g butter (3 tbsp)
  • 40 g plain flour or AP flour (4 tbsp)
  • 40 g caster sugar (3.5 tbsp)

Instructions
 

  • Start by preheating your oven to (220°C / 425°F / gas mark 7)
  • In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  • Next, pour in the oil and whisk.
  • Crack in the eggs and whisk until well combined.
  • Add in the sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don't have sour cream, simply use greek yogurt instead.)
  • Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  • Coat the raspberries and white chocolate chips in 2 tbsp of flour, and coat them really well, they should be well coated in flour. (Crush or chop the raspberries up a bit, if using frozen berries, before coating in flour!)
  • Add the raspberries and chocolate chips into the muffin batter and fold gently.
  • Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  • For the crumble, in a small bowl mix the flour, sugar and butter, with a fork or your fingertips until you have a crumble.
  • Sprinkle the crumble over the muffins evenly, and lightly pat down.
  • Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  • Enjoy!

Notes

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size. 
  • If you don’t have fresh raspberries – simply use the same amount of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute. 
  • If you don’t have sour cream – simply use the same amount of greek yogurt and they will still be super soft and tender!
Keyword Muffin Recipe, Raspberries, Raspberry Muffin, Raspberry White Chocolate Muffins
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BreakfastPancakes

Cinnamon Roll Pancakes Recipe

by Hunar Baig
written by Hunar Baig

Cinnamon Roll Pancakes Recipe

There are few things better in this world than warm cinnamon rolls in the morning, now combine that with a light, fluffy pancake and you have HEAVEN! Or, cinnamon roll pancakes, the perfect way to start, continue or end the day!

How do I make my cinnamon roll pancakes light and fluffy?

Let the pancake batter sit for 10 minutes before cooking so that the gluten soaks up the moisture, making the pancakes light and giving the leaveners a head start so that the pancakes are so fluffy. Another tip is using a hot pan, but cooking the pancakes on a low heat, this will keep the pancakes super light and moist!

Why You’ll Love These Cinnamon Roll Pancakes 

  • Cinnamon Rolls + Pancakes = HEAVEN
  • Easy to make
  • Full of cinnamon flavour
  • Light and fluffy
  • Super fun to make
  • There are so many delicious way to serve these
  • So impressive
  • Uses Simple Ingredients 
  • SO SO SO DELICIOUS 

Ingredient Notes

The ingredients that go into this delicious Cinnamon Roll Pancakes Recipe

Buttermilk – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the pancakes softer

Eggs – binds the pancakes together and helps them rise

Cinnamon – of course! What would cinnamon rolls be without cinnamon 

Flour – is the base for the pancakes

Baking Powder – to help the pancakes rise and make them super light and fluffy

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Oil – is key to make the pancakes moist and tender

Butter – for the cinnamon roll filling

Light Brown Sugar –  for that classic cinnamon roll swirl

How to make Cinnamon Roll Pancakes – step by step

  1. Start by sifting together the flour and baking powder into a large bowl.
  2. Then add in the sugar and salt, mix well.
  3. Next, crack in the eggs, pour in the buttermilk, oil and vanilla, whisk till smooth and fully incorporated. (If you don’t have buttermilk, simply mix 250ml (1 cup) of milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  4. Set the pancake batter aside for 10 minutes before cooking.
  5. For the cinnamon roll filling, mix softened butter, cinnamon and both sugars together in a bowl, until you have a smooth paste.
  6. Fill a piping bag or food bag with the cinnamon roll filling and cut off a small bit off the tip.
  7. For the cream cheese frosting, place the cream cheese and butter into a microwave safe bowl and microwave for around 15 seconds, until they slightly soften.
  8. Then you can whisk in the cream cheese mixture and add in the icing sugar, milk and vanilla, and whisk until smooth and light, or you could place everything into a blend and blend, until light and smooth. Set this to the side.
  9. Heat up a non-stick pancake pan, crepe pan or frying pan, on a high heat.
  10. Once the pan is hot, turn the heat down to the lowest and you’re ready to make your pancakes.
  11. Pour the batter into the pan about ½ a cup at a time (this will make 8 large pancakes, you can make them smaller if you’d like!) and pipe on a swirl of the cinnamon roll filling.
  12. Allow bubbles to rise to the surface and begin to pop and then flip the pancake and cook for another minute or 2 and flip the pancake back over, before placing onto a tray or plate.
  13. Now the pancakes are ready to serve, pour over the cream cheese frosting and enjoy!

How to get the perfect cinnamon swirl in your cinnamon roll pancakes:

Using a piping bag will help you get that perfect cinnamon swirl, you could also use a food bag or zip lock bag and cut the end off of the bag. Since we are using softened butter and not melted butter you should have more control over the swirl and be able to pipe easier.


NOTE: If you have trouble with your wrist or hands, you can totally use melted butter!

How should you serve cinnamon roll pancakes?

These cinnamon roll pancakes are perfect with a light and pourable cream cheese frosting, i have given you a recipe but, if there is a cream cheese frosting recipe you like, simply use that and add a few extra tbsp of milk to thin it out. Berries are also a fantastic addition to these sweet cinnamon pancakes, and you can never go wrong with some coffee!

Tips and Tricks – Cinnamon Roll Pancakes Recipe

  • MAKE SURE – you use a non-stick pan, ideally a pancake or crepe pan
  • Use a piping bag –  to pipe that classic cinnamon swirl, you could also use a food bag!
  • If you don’t have buttermilk – If you don’t have buttermilk, simply mix the milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the pancake batter.

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Cinnamon Roll Pancakes Recipe

Hunar Baig
There are few things better in this world than warm cinnamon rolls in the morning, now combine that with a light, fluffy pancake and you have HEAVEN! Or, cinnamon roll pancakes, the perfect way to start, continue or end the day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 pancakes

Equipment

  • Pancake or Non-stick pan
  • Whisk
  • A couple of spatulas
  • Large bowl

Ingredients
  

Pancake Batter

  • 300 g plain flour (2 1/2 cups)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 3 tbsp oil (any oil will do)
  • 240 ml buttermilk (1 cup)
  • 3 eggs
  • 1 tsp vanilla extract

Cinnamon Swirl

  • 115 g butter (1/2 cup)
  • 2 – 3 tsp ground cinnamon (adjust according to taste)
  • 100 g light brown sugar (1/2 cup)
  • 100 g caster sugar (1/2 cup)

Vanilla Cream Cheese Topping

  • 110 g cream cheese (1/2 cup)
  • 50 g butter (3.5 tbsp)
  • 1 tsp vanilla extract
  • 250 g icing sugar (2 cups)
  • 2 – 3 tbsp milk

Instructions
 

Pancake Batter

  • Start by sifting together the flour and baking powder into a large bowl.
  • Then add in the sugar and salt, mix well.
  • Next, crack in the eggs, pour in the buttermilk, oil and vanilla, whisk till smooth and fully incorporated. (If you don't have buttermilk, simply mix 250ml (1 cup) of milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  • Set the pancake batter aside for 10 minutes before cooking.

Cinnamon Swirl

  • For the cinnamon roll filling, mix softened butter, cinnamon and both sugars together in a bowl, until you have a smooth paste.
  • Fill a piping bag or food bag with the cinnamon roll filling and cut off a small bit off the tip.

Vanilla Cream Cheese Topping

  • For the cream cheese frosting, place the cream cheese and butter into a microwave safe bowl and microwave for around 10 – 15 seconds, until they slightly soften.
  • Then you can whisk in the cream cheese mixture and add in the icing sugar, milk and vanilla, and whisk until smooth and light, or you could place everything into a blend and blend, until light and smooth.
  • Taste and adjust if needed. Set this to the side.

Making the Pancakes

  • Heat up a non-stick pancake pan, crepe pan or frying pan, on a low heat. Make sure your pan is on low heat throughout!
  • Once the pan is hot, you're ready to make your pancakes.
  • Pour the batter into the pan about ½ a cup at a time (this will make 8 large pancakes, you can make them smaller if you’d like!) and pipe on a swirl of the cinnamon roll filling, leaving some space on the edge of the pancake. (Don’t add too much filling or your pancakes will burn easily and be really hard to cook!)
  • Allow bubbles to rise to the surface and begin to pop and then flip the pancake and cook for about 1 minute and flip the pancake back over, before placing onto a tray or plate.
  • Now the pancakes are ready to serve, pour over the cream cheese frosting and enjoy!

Notes

  • MAKE SURE – you use a non-stick pan, ideally a pancake or crepe pan
  • MAKE SURE – you cook the pancakes on a low heat throughout
  • MAKE SURE – you don’t add too much filling or pipe the filling too close to the edge!
  • Use a piping bag –  to pipe that classic cinnamon swirl, you could also use a food bag!
  • Extra Filling – makes amazing cinnamon toast!
  • If you don’t have buttermilk – If you don’t have buttermilk, simply mix the milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the pancake batter.
Keyword Cinnamon, Cinnamon Roll Pancakes, Cinnamon Rolls, Pancakes
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Baked goods & PastriesBreakfastDesserts

Easy Chocolate Chip Muffins

by Hunar Baig
written by Hunar Baig

Easy Chocolate Chip Muffins

These easy chocolate chip muffins are perfectly soft and moist, with that classic bakery style muffin top and studded with milk and dark chocolate chips. They are SO easy to make, a one bowl recipe, and will allow you to make bakery style muffins at home!

How do I make my muffins light and fluffy?

The best way to make the muffins light and fluffy is by using room temp ingredients and a lot of leavener, in this case baking powder, more leavener than you’d use in a cake. This will make the muffins super soft and fluffy. Another trick in making sure not to over mix the batter, this will mean that the glutens are relaxed and the muffins are even lighter.

Ingredient Notes

The ingredients that go into these Easy Chocolate Chip Muffins

Melted Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the muffin softer

Eggs – binds the muffins together and helps them rise

Chocolate Chips – I love using both milk and dark chocolate for a rich and sweet chocolate flavour

Flour – is the base for the muffins

Baking Powder – to help the muffins rise and give them that classic muffin top

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Sour Cream – is key to make the chocolate chip muffins moist and tender

Buttermilk – adds so much lightness, moisture and a tang of flavour

Granulated Sugar – to help get those bakery style crispy muffin tops

How to make Chocolate Chip Muffins – step by step

  1. Start by preheating your oven to (220°C / 425°F / gas mark 7)
  2. In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  3. Next, crack in the eggs and whisk together.
  4. Pour in the buttermilk, sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don’t have buttermilk, simply mix 60ml (¼ cup) of milk with 2 tsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  5. Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  6. Coat the chocolate chips in 2 tbsp of flour and coat them really well, massage them a little longer than you think you need to, they should be covered in flour.
  7. Add the chocolate chips into the muffin batter and fold gently.
  8. Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  9. Sprinkle on some granulated sugar and extra chocolate chips if desired.
  10. Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  11. Enjoy!

How do you get high domed and tall muffins?

There is nothing like a high domed, bakery style muffin top and this is how you can achieve this at home!

  1. Bake on a high heat to start – This will make the muffins rise super fast and create that high dome, then we turn the heat down to bake the centre of the muffin off, all while keeping that muffin top.
  2. Use a lot of baking powder – Using more baking powder than you’d use in a cake, or sponge is so important, we want the muffin to be light and have a very open texture and crumb, we also use more flour to give more structure to the muffins.
  3. Preheat your oven – Preheating your oven ahead of time is always a good idea, but with muffins it is a must. Essentially to get the bakery style muffin top, we need a really high heat to begin, so the oven being properly heated is key to achieve that.

How to keep the chocolate chips from sinking in the muffins:

To stop the chocolate chips from sinking, you need to coat them really well with about 1 – 2 tbsp of flour. When you are baking with fruit, because it is wet on the outside the flour sticks straight away but, since the chocolate chips are dry you need to massage them in the flour really well for a couple of minutes. This may seem excessive but this will ensure the chocolate chips won’t sink to the bottom of the muffins.

How should you store these Chocolate Chip Muffins?  How long do Chocolate Chip Muffins last?

If you keep your muffins in an airtight container or tin, they should last for about 4 days, up to a week. You can line the inside of the container with paper towels or parchment paper to keep the muffins from smooshing.

Replacement for buttermilk:

If you don’t have buttermilk, don’t fret! You can simply mix 60ml (¼ cup) of milk with 2 tsp of lemon juice or vinegar and let it sit for around 10 minutes, before using it. Essentially you can use any acid, lemon juice, lime juice or vinegar, to make the milk into buttermilk.

Replacement for sour cream:

The best replacement for sour cream for this recipe is greek yogurt, ideally with some fat in the yogurt but even a fat free greek yogurt will work, it just won’t be as moist. Just make sure you are using real greek yogurt and not greek style yogurt.

Tips and Tricks – Easy Chocolate Chip Muffins

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size. 

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Easy Chocolate Chip Muffins

These easy chocolate chip muffins are perfectly soft and moist, with that classic bakery style muffin top and studded with milk and dark chocolate chips. They are SO easy to make, a one bowl recipe, and will allow you to make bakery style muffins at home!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • A Large bowl
  • Large ice cream scoop or 1/2 cup measure
  • Whisk

Ingredients
  

  • 115 g butter (1/2 cup)
  • 200 g caster sugar (1 cup)
  • 2 eggs
  • 2 tsp vanilla extract or paste
  • 1/2 tsp salt
  • 60 ml buttermilk (1/4 cup)
  • 60 g sour cream (1/4 cup)
  • 300 g plain or all purpose flour (2 1/2 cups)
  • 3 tsp baking powder
  • 100 g milk chocolate chips (2/3 cup)
  • 100 g dark chocolate chips (2/3 cup)
  • granulated sugar (to sprinkle on top of the muffins)

Instructions
 

  • Start by preheating your oven to (220°C / 425°F / gas mark 7)
  • In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
  • Next, crack in the eggs and whisk together.
  • Pour in the buttermilk, sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don't have buttermilk, simply mix 60ml (¼ cup) of milk with 2 tsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
  • Next, add in the flour and baking powder and fold till combined, but don’t overmix.
  • Coat the chocolate chips in 2 tbsp of flour and coat them really well, massage them a little longer than you think you need to, they should be covered in flour.
  • Add the chocolate chips into the muffin batter and fold gently.
  • Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
  • Sprinkle on some granulated sugar and extra chocolate chips if desired.
  • Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
  • Enjoy!

Notes

  • MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
  • Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
  • Make sure that your baking powder  – is in date and still active, otherwise the muffins won’t rise.
  • To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size.
Keyword Chocolate, Chocolate Chip Muffins, Muffins
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CakesDesserts

Flourless Chocolate Cake Recipe

by Hunar Baig
written by Hunar Baig

Flourless Chocolate Cake Recipe

Want a cake that is an absolute showstopper and a cinch to make, look no further. This flourless chocolate cake is decadent, rich and fudgy, and gluten free, for all my gluten free bbs. Super easy to make, using only 8 ingredients and unlike most flourless cakes we only need 3 eggs.

I’ve made a lot of flourless cakes and they always need at least 5 or even up to 8 eggs, which seems like a little too much for me to want to make it, especially with the price of eggs these days!  So I’ve developed a recipe that removes that obstacle for good, and doesn’t compromise on flavour, structure or the overall experience that is this divine flourless chocolate cake.

What chocolate to use for flourless chocolate cake? 

The best chocolate for this recipe is a 70% dark chocolate, this will provide just the right amount of flavour and richness, it will also melt really nicely. But, any good quality dark chocolate or baking chocolate will work here. When in doubt, use any brand of dark chocolate and it will do the trick.

What does flourless chocolate cake taste like?

Flourless chocolate cake tastes rich and SUPER chocolatey, while still tasting sweet, think chocolate truffles. It has a crackly, brownie-like crust and a decadent fudgy centre, and since there is no flour in the cake it is also lighter than a regular chocolate cake.

Ingredient Notes

The ingredients that go into this Flourless Chocolate Cake Recipe

Dark Chocolate – will make the cake decadent, fudgy and super chocolatey 

Butter – adds some moisture, fat and a lot of flavour

Eggs – is the base for this cake, and the most important ingredient for the structure of this cake

Cocoa Powder – gives so more structure to the cake and a lot of rich chocolate flavour

Caster Sugar – will add sweetness and structure to the cake and help achieve that crackly top

Salt – balances everything out and enhances all of that chocolate flavour

Vanilla – paste or extract, for that classic vanilla taste

Instant coffee powder – will add so much richness and depth

Why You’ll Love This Flourless Chocolate Cake

  • Only 8 ingredients
  • Easy to make
  • Super rich and chocolatey
  • Fudgy and dense like brownies
  • Moist and moreish 
  • There are so many delicious way to serve this cake
  • So impressive, a true showstopper 
  • Naturally gluten free 
  • SO SO SO DELICIOUS

How to make a Flourless Chocolate Cake – step by step

  1. Start by preheating your oven to (190°C / 375°F / gas mark 5) and lining an 8 inch loose bottom or springform cake pan.
  2. Chop up the chocolate and butter and place into a heat proof (or microwave safe) bowl and melt over and bain marie or in the microwave, for 30 seconds increments, until fully melted, smooth and glossy and place to the side.
  3. Separate the eggs, placing the whites into one bowl and the yolks into another.
  4. Whisk the egg yolks, with the caster sugar, salt, instant coffee powder and vanilla extract, until light, pale and fluffy, and doubled in size. This should take around 5 minutes.
  5. Next whip up the egg whites to stiff peaks, they should hold their shape and stand up straight on a rubber spatula without falling. Set this aside.
  6. Now, add the melted chocolate mixture into the egg yolk mixture and whisk together.
  7. Sift the cocoa powder into the egg yolk chocolate mixture and fold well, till fully combined.
  8. Now, add one large rubber spatula (or spoonful) of egg white to the chocolate mixture and mix well. (This will loosen up the chocolate mixture)
  9. Then, pour the chocolate mixture into the egg whites and fold together gently, until no egg white streaks remain. Being very careful not to knock the air out of the egg whites!
  10. Pour the cake batter into the lined 8 inch cake pan and use the back of a rubber spatula to smooth it out.
  11. Bake the cake for 25 minutes, until a crust has formed, it is no longer jiggly in the middle and the sides of the cake have started to come away from the pan.
  12. Allow the cake to cool completely before removing from the pan and dust with cocoa powder.
  13. Slice and serve with sweetened whipped cream and shaved chocolate.
  14. Enjoy!

Is this flourless chocolate cake gluten-free?

Yes! No flour doesn’t always mean no gluten, but for this cake it does. The structure of the cake is built up from the eggs and the air added to the eggs, so no flour is needed, making this cake gluten-free!

Can I make this cake in advance? How do I store it?

Yes! I actually love making this cake a day ahead, it stays moist, light and fudgy for days, and it should be eaten fully cooled. So making it in advance is a perfect option. You can store this delicious flourless chocolate cake covered in an airtight container or tin, at room temperature and it will keep well for 3 – 5 days.

Best tips and tricks for making Flourless Chocolate Cake Recipe:

  • Whisk well – Air is basically a main ingredient in this cake. So, make sure you whisk a lot of air into the egg yolks and whites as this will add structure to the cake.
  • Use a high quality chocolate – the better chocolate you use, the better this cake will be. Baking chocolate will make this cake rich and flavourful.
  • Use a springform or loose bottom pan – this will make it easier to take the cake out onto a cooling rack.
  • Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.
  • Preheat – your oven so that the cake rises properly and gets that nice crisp crust.

Tips and Tricks – Flourless Chocolate Cake Recipe

  • Use a stand mixer or hand mixer – this will make it quicker and easier to whip up the eggs!
  • Serve with – whipped cream, shaved chocolate, berries or chopped nuts.
  • Preheat your oven – preheating your oven is always a good idea but, especially with this recipe as there is no flour the rise from the oven is very important!
  • Use a high quality chocolate – the better chocolate you use, the cake this cake will be. Baking chocolate will make this cake rich and flavourful.
  • Use a springform or loose bottom pan – this will make it easier to take the cake out once it has cooled.
  • Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.

The recipe video is on my Tik Tok and IG  â€“ please tag @aceofspoons_ if you make this recipe

Flourless Chocolate Cake Recipe

Hunar Baig
Want a cake that is an absolute showstopper and a cinch to make, look no further. This flourless chocolate cake is decadent, rich and fudgy, and gluten free.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Cake, Dessert
Servings 8 – 10 servings

Equipment

  • 8 inch loose bottmed or spring form cake pan
  • Rubber Spatula
  • Hand Mixer or Stand Mixer
  • Whisk

Ingredients
  

  • 100 g butter (7 tbsp)
  • 100 g dark chocolate (3.5 oz)
  • 200 g caster sugar (1 cup)
  • 3 eggs
  • 50 g cocoa powder (ideally dutch processed) (1/2 cup)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp instant coffee powder or espresso powder

Instructions
 

  • Start by preheating your oven to (190°C / 375°F / gas mark 5) and lining an 8 inch loose bottom or springform cake pan.
  • Chop up the chocolate and butter and place into a heat proof (or microwave safe) bowl and melt over and bain marie (double boiler) or in the microwave, for 30 seconds increments, until fully melted, smooth and glossy and place to the side.
  • Separate the eggs, placing the whites into one bowl and the yolks into another.
  • Whisk the egg yolks, with the caster sugar, salt, instant coffee powder and vanilla extract, until light, pale and fluffy, and doubled in size. This should take around 5 minutes.
  • Next whip up the egg whites to stiff peaks, they should hold their shape and stand up straight on a rubber spatula without falling. Set this aside.
  • Now, add the melted chocolate mixture into the egg yolk mixture and whisk together.
  • Sift the cocoa powder into the egg yolk chocolate mixture and fold well, till fully combined.
  • Now, add one large rubber spatula (or spoonful) of egg white to the chocolate mixture and mix well. (This will loosen up the chocolate mixture)
  • Then, pour the chocolate mixture into the egg whites and fold together gently, until no egg white streaks remain. Being very careful not to knock the air out of the egg whites!
  • Pour the cake batter into the lined 8 inch cake pan and use the back of a rubber spatula to smooth it out.
  • Bake the cake for 25 minutes, until a crust has formed, it is no longer jiggly in the middle and the sides of the cake have started to come away from the pan.
  • Allow the cake to cool completely before removing from the pan and dust with cocoa powder.
  • Slice and serve with sweetened whipped cream and shaved chocolate.
  • Enjoy!

Notes

  • Use a stand mixer or hand mixer – this will make it quicker and easier to whip up the eggs!
  • Serve with – whipped cream, shaved chocolate, berries or chopped nuts.
  • Preheat your oven – preheating your oven is always a good idea but, especially with this recipe as there is no flour the rise from the oven is very important!
  • Use a high quality chocolate – the better chocolate you use, the cake this cake will be. Baking chocolate will make this cake rich and flavourful.
  • Use a springform or loose bottom pan – this will make it easier to take the cake out once it has cooled.
  • Let the cake fully cool – before cutting, as the structure of the cake is very delicate when it comes out of the oven.
Keyword Chocolate, Flourless Chocolate Cake

Sweetened Vanilla Whipped Cream

Hunar Baig
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Servings 12 servings

Equipment

  • a large metal bowl
  • a baloon whisk, stand mixer or hand mixer

Ingredients
  

  • 250 ml double cream / heavy cream (1 cup)
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract or paste

Instructions
 

  • In a large metal bowl, pour in the cream, sugar and vanilla.
  • Whip until soft peaks form and serve with your favourite cake or dessert.

Notes

  • Use a Cold Bowl – the cream will whip up faster
  • Dip a spoon in hot water – to make quenelles from the cream
Keyword Vanilla Cream, Whipped Cream
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Baked goods & PastriesBreakfastDesserts

Biscoff Croissants (cookie butter croissants)

by Hunar Baig
written by Hunar Baig

Biscoff Croissants (cookie butter croissants)

These biscoff croissants (cookie butter croissants) are a combo of two of my favourite things, almond croissants and biscoff. They are so easy to make, look SO impressive and taste worthy of a French bakery, but packed with cookie butter flavour!

Basically… Biscoff + Almond Croissants = Heaven!

What is an almond croissant made of?

Almond croissants are made with day-old (or older) stale croissants and filled with a paste that is primarily made with ground almonds, butter, sugar, eggs, flour and some vanilla and almond extract. The croissants are also coated in simple syrup before they are baked and voila, almond croissants!

Ingredient Notes

The ingredients that go into these biscoff croissants 

Croissants – of course! We need croissants to make biscoff croissants and in this case the more stale the better

Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the croissants softer

Biscoff Spread – binds the croissant filling together, adds so much cookie butter flavour and is basically the star of the show!

Ground Almonds / Almonds Meal – provides so much texture and nutty almond flavour

Flour – adds more density and body to the filling

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Almond Paste or Extract – is key to get that classic bakery style almond croissant flavour and works so well with the biscoff flavour

Salt – balances everything out and enhances all of the flavours

Slivered / Flaked Almonds – goes crisp in the oven, adds so much flavour and makes the croissants so pretty!

Water – to make the simple syrup with

Icing Sugar – to make the croissants beautiful and add a little more sweetness

Biscoff Biscuits – Optional, but makes the croissants beautiful and who could say no to more biscoff?!

How to make Biscoff Croissants – step by step

  1. Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves, then take off the heat and add in vanilla extract and almond paste (extract) 
  2. Whisk together the softened butter and biscoff spread (cookie butter spread) till light and fluffy
  3. Then, add in the sugar and mix well
  4. Now, crack in one egg and whisk to combine
  5. Add in the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
  6. Slice open the croissants and place onto a lined baking tray, cut sides up
  7. Brush the cut sides of the croissants generously with the syrup
  8. Pipe or spread the biscoff almond filling into the croissants and place on the croissant tops
  9. Coat the top of the croissants with the almond syrup using a pastry brush
  10. Pipe on some more filling and press on lots of flaked almonds
  11. Place in a preheated oven at (180°C / 355°F / gas mark 4) and bake for 12 – 15 minutes until the croissants are golden brown
  12. Once baked, sift on some icing sugar and drizzle on some more melted biscoff spread, optionally you can top the croissants with a biscoff biscuit as well.
  13. Enjoy!

How do you reheat these biscoff croissants:

I honestly love day old pumpkin spice almond croissants at room temp but, if you want to reheat them here’s how: Place the croissants onto a lined baking tray and place into a preheated oven at (180°C / 360°F / gas mark 4) for about 5 minutes (around 10 mins if they are frozen), making sure to keep a close eye on them as they can very easily burn. Another method would be to use a microwave they won’t be as crisp but they will be warm


NOTE: If you plan to reheat or freeze your croissants don’t top with icing sugar when they first bake, you can add some once they have reheated.

How should you store the biscoff croissants? 

These biscoff croissants are best hot out of the oven, and they stay fresh, buttery, and flaky for up to 3 days, if stored in an airtight container or plastic bag. Or a week if stored in an airtight container in the fridge.

How long do these biscoff croissants last?

Around 3 days at room temp in an airtight container or plastic bag, a week in the fridge, also in an airtight container or plastic bag and around 3 months in the freezer, in a freezer safe container or plastic bag, if frozen correctly.

Can you freeze these biscoff croissants?

Yes! You can freeze them and pop them into the oven for fresh biscoff croissants anytime of the year. To freeze, make sure to let the croissants get to room temperature and don’t add any icing sugar, melted biscoff  or the biscoff biscuits on top. Then, simply place them into a freezer safe container or plastic bag and they should last around 3 months.

Can you make biscoff croissants without stale croissants?

Yes! Simply slice open the croissants and let them sit out to dry, cut sides up, for 15 minutes and then make the rest of the recipe as instructed. (You can leave them out to dry while you make the syrup and the filling!)

Tips and Tricks – Biscoff Croissants (cookie butter croissants)

  • Use parchment paper –  to line the trays, this will make cleanup easier and ensure that croissants won’t stick
  • Store the biscoff croissants – in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
  • If you don’t have stale croissants – simply slice them open and place them cut side up to dry out for 15 minutes
  • If you don’t like that strong almond flavour – simply add less almond extract / paste, or you could even leave it out!
  • To fill the croissants – use a piping bag, a food bag, or simply the back of a spoon the spread out the mixture

The recipe video is on my Tik Tok and IG  – please tag @aceofspoons_ if you make this recipe

Biscoff Croissants (cookie butter croissants)

Hunar Baig
These biscoff croissants (cookie butter croissants) are a combo of two of my favourite things, almond croissants and biscoff. They are so easy to make, look SO impressive and taste worthy of a French bakery, but packed with cookie butter flavour!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine French
Servings 8 servings

Equipment

  • Pastry brush
  • Piping bag or a spoon
  • Baking trays

Ingredients
  

  • 8 Croissants
  • Flaked Almonds
  • Icing Sugar

Almond Syrup

  • 100 g caster sugar (1/2 cup)
  • 125 ml water (1/2 cup)
  • 1 tsp vanilla extract
  • 1 tsp almond extract or paste (or 1/2 tsp of almond extract paste)

BIscoff Croissant Filling

  • 60 g softened butter (4 tbsp)
  • 100 g biscoff spread (cookie butter) (1/2 cup)
  • 100 g caster sugar (1/2 cup)
  • 1 egg
  • 1 tsp vanilla extract or paste
  • 2 tsp almond extract (or 1 tsp of almond extract paste)
  • 1/2 tsp salt
  • 100 g almond flour (almond meal) (1 cup)
  • 25 g flour (3 tbsp)

Instructions
 

  • Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves, then take off the heat and add in vanilla extract and almond paste (extract)
  • Whisk together the softened butter and biscoff spread (cookie butter spread) till light and fluffy
  • Then, add in the sugar and mix well
  • Now, crack in one egg and whisk to combine
  • Add in the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
  • Slice open the croissants and place onto a lined baking tray, cut sides up
  • Brush the cut sides of the croissants generously with the syrup
  • Pipe or spread the biscoff almond filling evenly into the croissants and place on the croissant tops
  • Coat the top of the croissants with the almond syrup using a pastry brush
  • Pipe on some more filling and press on lots of flaked almonds
  • Place in a preheated oven at (180°C / 355°F / gas mark 4) and bake for 12 – 15 minutes until the croissants are golden brown
  • Once baked, sift on some icing sugar and drizzle on some more melted biscoff spread, optionally you can top the croissants with a biscoff biscuit as well.
  • Enjoy!

Notes

  • Use parchment paper –  to line the trays, this will make cleanup easier and ensure that croissants won’t stick
  • Store the biscoff croissants – in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
  • If you don’t have stale croissants – simply slice them open and place them cut side up to dry out for 15 minutes
  • If you don’t like that strong almond flavour – simply add less almond extract / paste, or you could even leave it out!
  • To fill the croissants – use a piping bag, a food bag, or simply the back of a spoon the spread out the mixture
Keyword Almond Croissant, Biscoff, Cookie Butter, Croissants
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Baked goods & PastriesDessertsDough and Pastries

Old Fashioned Chocolate Donuts

by Hunar Baig
written by Hunar Baig

Old Fashioned Chocolate Donuts

These old fashioned chocolate donuts are light and tender, packed with chocolate flavour and covered in a sweet, shiny vanilla glaze. They are like a cross between donut and a brownie and since there is no yeast or cake flour in this recipe, they are quick and easy to make!

What is an old fashioned chocolate donut? 

Old fashioned donuts are slightly crisp, moist donuts, with a crackly top and jagged edges. These donuts do not contain any yeast and the main leaveners are baking powder or baking soda. It is believed they originated from the US around the 1830s and that it was based off of the classic cake donut. They are similar to cake donuts, only they are fried which makes them crisper and they have more leavening agents which makes them lighter.

The primary ingredients in the old-fashioned donuts are:

  • Flour
  • Sugar
  • Egg Yolks
  • Sour cream or Buttermilk
  • Butter
  • Leavener

A Personal note about making donuts… 

I want to note that I know that making donuts from scratch seems complicated and daunting, but I promise that it’s not! This recipe has been triple tested and broken down into simple steps, with process shots included. So, take a deep breath and dive into this recipe because when you take a bite of a warm, soft, tender doughnut, packed with chocolate flavour and covered in sweet vanilla glaze that you made, with your own hands, it’s just THE BEST FEELING EVER!

Ingredient Notes

The ingredients that go into these delicious old fashioned chocolate donuts

Plain Flour & Cornflour – double sifted to provide the perfect base for these light & crisp old fashioned donuts

Cocoa Powder – dutch processed is best! But, any rich cocoa powder will, create a rich chocolate flavour

Baking Powder – adds so much lightness and height to the donuts

Egg Yolks – binds the donuts together and adds more lightness

Butter – provides moisture and fat, while also softening the donuts 

Caster Sugar – of course! To sweeten the donuts 

Sour Cream – makes the donuts to moist, soft and tender

Melted Chocolate  – (optional) makes these donuts richer and more brownie like

Ground Cinnamon & Nutmeg  – is traditionally used for old fashioned donuts & they add so much flavour and warmth

Espresso Powder  – (optional) adds so much more chocolate flavour 

Salt – balances everything out and enhances all of the flavours

Vanilla Paste or Vanilla Extract – adds so much flavour, depth and that classic vanilla smell – I prefer paste as it adds little flecks of vanilla seeds to the donuts, which are just gorgeous 

Vanilla Glaze Ingredients

Icing Sugar – is the base for this glaze and provides so much sweetness

Vanilla Paste or Vanilla Extract – duh! Vanilla Glaze needs vanilla and lots of it!

Golden syrup or Corn Syrup – makes the glaze stick better to the donuts and provides another element of sweetness

Milk – will help thin out the glaze and make it slightly creamier

How to make Old Fashioned Chocolate Donuts – step by step 

  1. Cream together the butter and sugar.
  2. Then, add in the egg yolks a whip for about 5 minutes, till it’s light yellow and fluffy.
  3. Next, add in the sour cream and whip for a further 5 minutes, this time, the mixture should be even paler and almost doubled in size.
  4. Now, fold in the spices, coffee, vanilla, chocolate and salt. Being careful not to over mix and put this mixture to the side.
  5. For the dry ingredients, sift together the plain flour, cornflour, cocoa powder and baking powder twice (It’s really important to double sift these together.)
  6. Now, add in a cup of your flour mixture at a time, into the wet mixture, fold well each time, until all of the flour is gone and you are left with a sticky dough. (Make sure not to over mix at this stage,  just fold the dry mixture enough so that it is combined.)
  7. The dough is now ready and should be slightly sticky, bring the dough together so that it is one big ball (You don’t need to knead it) and place into a bowl, covered in cling film / saran wrap and allow it to rest in the fridge for at least an hour.
  8. Once the dough has fully chilled, roll out the dough, on a floured surface, ½ to a ¼ of an inch in thickness, cut out the donuts and refrigerate for 30 minutes. You can also roll up the scraps, refrigerate them for around 15 minutes and re-roll and cut out more donuts (make sure to not roll out the dough too thin!)
  9. Make the vanilla glaze by combining, icing sugar, vanilla, golden syrup / corn syrup and milk until you have a thin glaze that is solid in colour. It should be a light beige, almost white colour and be able to coat the back of a spoon and set this to the side.
  10. Fill a heavy bottomed pan with 2L of oil and heat to 325°F.
  11. In the meantime, set up a cooling rack with either parchment paper or paper towels underneath, to take the donuts out onto. Next to that, place a plate with a couple of chopsticks or skewers and a slotted spoon, now you’re ready to fry. (more details here)
  12. Carefully slide in the donuts one at a time, careful not to overcrowd the pan, or they won’t fry properly. Frying only 3 – 4 at a time.
  13. Fry for 2 minutes on either side, they should be very lightly coloured on the outside and crackly on the top. Once fried, place them onto a cooling rack.
  14. Once the donuts are cool enough to handle, immerse them into the glaze and place on a cooling rack, (with some parchment paper underneath to catch any extra glaze) and the donuts are ready!

The dos and don’ts of frying donuts

What is the best oil for frying donuts?

The best oil for frying donuts is rapeseed or canola oil, they will crisp up the donuts, fry really well and they have a very light taste. Plus because of the high smoking point they won’t burn as easily and won’t overcook the donuts. But, any neutral oil that has a high smoking point, will work really well. 

Here are some of the best ones:

  • Canola oil
  • Rapeseed oil
  • Vegetable oil 
  • Sunflower oil

What temperature do you fry donuts?

The best temperature for frying donuts is 325°F, but the temperature varies as you fry. Heat the oil to 325°F, it will go up and down as you fry, but just make sure to not let the oil go above 350°F.  It’s really important when frying donuts to use a food thermometer (I like clipping a candy thermometer to the side of the pan), this will allow you to be in control of the temperature and take out all of the guesswork.

Remember: the heat will vary slightly so don’t worry if it goes over 325°F, just make sure the temperature of the oil doesn’t go over 350°F.

How do you know when donuts are done frying?

The donuts are done when they float to the top, they are crackly on top and are lightly colored on both sides. The donuts require around 2 minutes of frying time on each side. 

How to set yourself up for donut frying success:

Before you fry the donuts you will need to set up a frying station, this will allow this process to be as easy and enjoyable as possible. Now, depending on how your kitchen is set up, the formation of this will be different, but as long as you have a clean, clear surface near your pan you should be fine.

  1. Start by rolling out and cutting your donuts before, placing onto a tray and popping them into the fridge, for 30 minutes, to firm up slightly, which will make them easier to fry 
  2. Pour 2L of oil into a heavy bottomed pan and attach a candy or food thermometer (here is the one I use) and allow it to heat to 325°F 

If you have a thermometer that doesn’t attach to your pan, then just keep it close by and frequently check on the oil, again, making sure to stay under 350°F.

  1. In the meanwhile, prepare a cooling rack by placing a piece of parchment paper or some paper towels underneath it to soak up the excess oil, as you remove the cooked donuts.
  2. Place the cooling rack on a surface close to the pan, close enough to the pan that you can easily remove the fried donuts and place them onto the cooling rack, but not close enough that the parchment paper / paper towel will catch on fire. Next to that, place a plate with two chopsticks or long skewers to turn the donuts and a slotted spoon to remove them. 
  3. Place the tray of cooled and cut donuts on a nearby surface.
  4. Prepare the glaze before frying and leave it to the side, you don’t need to glaze the donuts when they are piping hot but, these donuts are best glazed slightly warm and they taste incredible warm too!
  5. You are now ready to fry the old fashioned chocolate donuts with ease!

Do I need cake flour or plain flour to make old fashioned chocolate donuts? 

Normally cake flour is used to make old-fashioned donuts, but this recipe uses plain flour and corn flour sifted together twice which creates the same tender, crisp and moist donuts, without the need for cake flour. Because honestly, I hardly have cake flour in my house and cake flour is far more expensive and I wanted to develop a donut recipe that is more accessible.

Tips and Tricks – Old Fashioned Chocolate Donuts

  • Use two chopsticks or long skewers to turn the donuts over as you fry them
  • Store the donuts in a airtight container or tin, once the glaze has fully set and store at room temperature at they should last for about 3 days
  • If you don’t have a rolling pin use can use a closed bottle of olive oil or wine instead
  • If you don’t like cinnamon  or nutmeg, simply leave it out, your donuts will be lighter and have a stronger vanilla flavour
  • To cut the donuts, use a doughnut cutter if you have one or, a cookie cutter or mug, with a small piping tip to cut out the centres
  • Optional but important, using but melted chocolate and espresso powder, will 10x these donuts, but they are totally optional
  • This dough is, slightly temperamental depending on what the weather is so, feel free to add in a little more flour if it gets too sticky

The recipe video is on my Tik Tok or IG  – please tag @aceofspoons_ if you make this recipe

Old Fashioned Chocolate Donuts

Hunar Baig
These old fashioned chocolate donuts are light and tender, packed with chocolate flavour and covered in a sweet, shiny vanilla glaze. They are like a cross between donut and a brownie and since there is no yeast or cake flour in this recipe, they are quick and easy to make!
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 15 donuts

Equipment

  • Large Heavy bottomed Pan
  • Large Mixing Bowl
  • Rolling Pin
  • Donut cutter or Large round cookie cutter and a pipping nozzle to the cut the donuts with
  • Candy or Food Thermometer
  • Chopsticks
  • Slotted Spoon

Ingredients
  

Old Fashioned Chocolate Donut Ingredients

  • 50 g softened butter (3.5 tbsp)
  • 100 g melted dark chocolate (3.5 oz)
  • 300 g sour cream (1 1/4 cups)
  • 150 g caster sugar (3/4 cup)
  • 3 egg yolks
  • 1 tsp salt
  • 1 tsp espresso powder (optional)
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tsp vanilla paste or extract
  • 3 tsp baking powder
  • 300 g plain or all purpose flour (2 1/2 cups)
  • 100 g cornflour / corn starch (1 cup)
  • 120 g cocoa powder (1 cup)
  • 2 L oil for frying (I used vegetable oil)

Vanilla Glaze Ingredients

  • 520 g icing sugar (4 cups)
  • 2 tbsp golden syrup or corn syrup
  • 1/4 tsp salt
  • 1 tsp vanilla paste or extract
  • 50 ml milk – (this amount can vary but add a little at a time, till you get the right consistency) (1/4 cup)

Instructions
 

  • Cream together the butter and sugar.
  • Then, add in the egg yolks a whip for about 5 minutes, till it’s light yellow and fluffy.
  • Next, add in the sour cream and whip for a further 5 minutes, this time, the mixture should be even paler and almost doubled in size.
  • Now, fold in the spices, coffee, vanilla, chocolate and salt. Being careful not to over mix and put this mixture to the side.
  • For the dry ingredients, sift together the plain flour, cornflour, cocoa powder and baking powder twice (It’s really important to double sift these together.)
  • Now, add in a cup of your flour mixture at a time, into the wet mixture, fold well each time, until all of the flour is gone and you are left with a sticky dough. (Make sure not to over mix at this stage, just fold the dry mixture enough so that it is combined.)
  • The dough is now ready and should be slightly sticky, bring the dough together so that it is one big ball (You don’t need to knead it) and place into a bowl, covered in cling film / saran wrap and allow it to rest in the fridge for at least an hour.
  • Once the dough has fully chilled, roll out the dough, on a floured surface, ½ to a ¼ of an inch in thickness, cut out the donuts and refrigerate for 30 minutes. You can also roll up the scraps, refrigerate them for around 15 minutes and re-roll and cut out more donuts (make sure to not roll out the dough too thin!)
  • Make the vanilla glaze by combining, icing sugar, vanilla, golden syrup / corn syrup and milk until you have a thin glaze that is solid in colour. It should be a light beige, almost white colour and be able to coat the back of a spoon, set this to the side.
  • Fill a heavy bottomed pan with 2L of oil and heat to 325°F.
  • In the meantime, set up a cooling rack with either parchment paper or paper towels underneath, to take the donuts out onto. Next to that, place a plate with a couple of chopsticks or skewers and a slotted spoon, now you're ready to fry. (more details here)
  • Carefully slide in the donuts one at a time, careful not to overcrowd the pan, or they won’t fry properly. Frying only 3 – 4 at a time.
  • Fry for 1 1/2 – 2 minutes on either side, they should be very lightly coloured on the outside and crackly on the top. Once fried, place them onto a cooling rack.
  • Once the donuts are cool enough to handle, immerse them into the glaze and place on a cooling rack, (with some parchment paper underneath to catch any extra glaze) and the donuts are ready!

Notes

  • Use two chopsticks or long skewers to turn the donuts over as you fry them
  • Store the donuts in a airtight container or tin, once the glaze has fully set and store at room temperature at they should last for about 3 days
  • If you don’t have a rolling pin use can use a closed bottle of olive oil or wine instead
  • If you don’t like cinnamon  or nutmeg, simply leave it out, your donuts will be lighter and have a stronger vanilla flavour
  • To cut the donuts, use a doughnut cutter if you have one or, a cookie cutter or mug, with a small piping tip to cut out the centres
  • Optional but important, using but melted chocolate and espresso powder, will 10x these donuts, but they are totally optional
  • This dough is, slightly temperamental depending on what the weather is so, feel free to add in a little more flour if it gets too sticky
Keyword Chocolate, Donut, Doughnut
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Cookies and biscuitsDesserts

Loaded Leftover Candy Cookie Bars

by Hunar Baig
written by Hunar Baig

Loaded Leftover Candy Cookie Bars

These loaded cookie bars are the literal BEST way to use up leftover chocolate or candy from halloween, the holidays or even if you’re just doing a clean up or restock and want to clear your drawers. Now, there is nothing wrong with eating multiple candy bars in a go, but there is something really right with chopping them up and making cookie bars with them.

These Loaded Leftover Candy Cookie Bars are perfect for… 

Around the holidays! Christmas, Halloween or before new years to clean up your drawers or fridges (if you like me, keep chocolate in the fridge). I make these every year at new years and it tastes different every year which has become a super fun tradition.

Ingredient Notes

The ingredients that go into these Loaded Leftover Candy Cookie Bars

Melted Butter – will make the cookie bars soft and chewy

Eggs – binds the cookie bars together 

Light Brown Sugar – will make the bars sweet and super chewy

Caster Sugar – adds more sweetness 

Vanilla Extract or Paste – adds so much flavour and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Flaky Salt (optional) – to top the bars off and add more dimension 

Leftover Chocolate or Candy – of course! The star of the show, the leftover chocolate.

Baking Powder – will lighten the cookie bars and add some height

All Purpose Flour – is the perfect base for these delicious cookie bars

How to make the Loaded Leftover Candy Cookie Bars – step by step

  1. Preheat an oven at (175 celsius / 350 fahrenheit / gas mark 4).
  2. In a large microwave safe bowl, melt the butter in 30 second increments, once melted, let it cool to room temp.
  3. While the butter cools, grab all of your leftover candy or chocolate and chop it up, you should have about a cup of candy for this recipe. (Pro Tip: if you’re using any caramel candy you can just add them in whole, unless they are really big!)
  4. Now, add both sugars, vanilla and salt into the butter and mix well.
  5. Next, crack in the egg and whisk together.
  6. Fold in the flour and baking powder, it might seem like too much flour but, just keep mixing and it will come together.
  7. Finally, add in your chopped chocolate and mix well.
  8. Spread the dough evenly into a 8×8 inch lined baking pan.
  9. Bake the cookie bars for 25 – 30 minutes or until they are golden brown and set on the edges and have puffed up. The middle will still be pretty underbaked, but they will continue to cook as they cool!
  10. Once fully cool, with a sharp knife cut the cookie bars into 9 large bars or 16 small bars and enjoy!

What candy should I use for these Loaded Leftover Candy Cookie Bars?

All the candy! No discrimination here, any and all candy would be amazing for these cookie bars. This recipe is super adaptable so really whatever you have on hand will do! I used quality street, celebrations,  those milk chocolate coins and chocolate caramels. Simply use whatever chocolate or candy you have on hand, chop it up and fold it into the cookie dough!

How to store these Loaded Leftover Candy Cookie Bars?

Store these delicious loaded cookie bars in an airtight container or tin, if stored at room temperature they will last around 3 days and stored in the fridge they should last for about a week!

Tips and Tricks – Loaded Leftover Candy Cookie Bars

  • Use a sharp knife – to cut the cookie bars, for a clean and professional look.
  • Store the cookie bars – in an airtight container, stored at room temperature they should last for about 3 days.
  • If you don’t have enough chocolate – you can add in some extra chocolate chips.
  • Make sure you don’t add too much – candy, otherwise your bars won’t hold together, my recommendation is to use up to a cup of chopped candy.
  • The recipe video is on my Tik Tok and IG  – please tag @aceofspoons_ if you make this recipe

Loaded Leftover Candy Cookie Bars

These loaded cookie bars are the literal BEST way to use up leftover chocolate or candy from halloween, the holidays or even if you’re just doing a clean up or restock and want to clear your drawers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Cookies, Dessert
Cuisine American
Servings 9 bars

Equipment

  • Large Mixing Bowl
  • 8×8 inch baking pan

Ingredients
  

  • 150 g butter (10.5 tbsp)
  • 100 g caster sugar (1/2 cup)
  • 100 g light brown sugar (1/2 cup)
  • 1 egg
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 180 g all purpose flour (1 1/2 cups)
  • 1/2 tsp baking powder
  • Up to 1 cup of chopped candy or chocolate (I used around 3/4 cup)

Instructions
 

  • Preheat an oven at (175 celsius / 350 fahrenheit / gas mark 4).
  • In a large microwave safe bowl, melt the butter in 30 second increments, once melted, let it cool to room temp.
  • While the butter cools, grab all of your leftover candy or chocolate and chop it up, you should have about a cup of candy for this recipe. (Pro Tip: if you’re using any caramel candy you can just add them in whole, unless they are really big!)
  • Now, add both sugars, vanilla and salt into the butter and mix well.
  • Next, crack in the egg and whisk together.
  • Fold in the flour and baking powder, it might seem like too much flour but, just keep mixing and it will come together.
  • Finally, add in your chopped chocolate and mix well.
  • Spread the dough evenly into a 8×8 inch lined baking pan.
  • Bake the cookie bars for 25 – 30 minutes or until they are golden brown and set on the edges and have puffed up. The middle will still be pretty underbaked, but they will continue to cook as they cool!
  • Once fully cool, with a sharp knife cut the cookie bars into 9 large bars or 16 small bars and enjoy!

Notes

  • Use a sharp knife – to cut the cookie bars, for a clean and professional look.
  • Store the cookie bars – in an airtight container, stored at room temperature they should last for about 3 days.
  • If you don’t have enough chocolate – you can add in some extra chocolate chips.
  • Make sure you don’t add too much – candy, otherwise your bars won’t hold together, my recommendation is to use up to a cup of chopped candy.
Keyword Cookie Bars, Cookies
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Baked goods & PastriesBreakfastDesserts

Best Cinnamon Rolls Recipe (soft & fluffy)

by Hunar Baig
written by Hunar Baig

Best Cinnamon Rolls Recipe

These are the best cinnamon rolls I have ever made. I’ve tested this recipe so many times that I have lost count, but let me tell you it was SO worth it! It all starts with a yeasted dough that is pillowy soft, fluffy and tender and filled with a warm and sweet cinnamon butter filling and finally they are topped off with rich, yet light cream cheese frosting. Is there anything better?!

How to make cinnamon rolls soft and fluffy?

The trick to make cinnamon rolls soft and fluffy lies in the dough, mainly in properly blooming the yeast so that it is properly activated and can work as it should, leaving you with properly risen fluffy cinnamon rolls. The other part is in the kneading of the dough, if the dough has been kneaded enough the gluten will develop properly and leave you with pillowy soft rolls, if the gluten is under developed the rolls won’t be as soft.

Ingredient Notes

The ingredients that go into the Best Cinnamon Rolls

Strong White Bread Flour – is the perfect base for these soft &  fluffy cinnamon rolls

Yeast – leavens the cinnamon rolls, provides lightness and height

Eggs – binds the rolls together and adds more lightness

Butter – provides moisture and fat, while also softening the cinnamon rolls

Sugar – will help activate the yeast

Milk– makes the rolls moist, soft and tender

Salt – balances everything out

Double Cream (Heavy Cream) – makes the cinnamon rolls pillowy soft and tender

Cinnamon Filling Ingredients

Butter – is the base for the filling

Light Brown Sugar – will sweeten the rolls and provide so much flavour

Vanilla Paste or Vanilla Extract – will add so much flavour and that classic vanilla smell

Cinnamon – of course! We need cinnamon for cinnamon rolls

Nutmeg (optional) – adds more flavour and depth

Cream Cheese Frosting Ingredients

Cream Cheese – is the base for the frosting, and has so much flavour

Melted Butter – will thin out the frosting and add some moisture

Icing Sugar – provides so much sweetness

Vanilla Paste or Vanilla Extract – will add so much flavour and that classic vanilla smell

Lemon Paste or Extract (optional) – will add so much flavour and brightness 

Milk – will help thin out the frosting and make it slightly creamier

How to make the Best Cinnamon Rolls – step by step

  1. In a microwave safe bowl, microwave the milk and butter, in 30 seconds increments until warm and the butter is melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. 
  2. Add the salt, sugar and yeast into the milk and butter mixture and mix well. Cover  the bowl tightly with some cling film (saran wrap), and a cloth on top of the bowl, leave this mixture for 15 minutes, until the yeast blooms.
  3. In a separate bowl, crack in a couple of eggs and whisk them well.
  4. Next, remove the cloth and cling film (saran wrap) off of the yeast mixture and add in the eggs and combine.
  5. Now, fold in 120g (1 cup) of flour and mix till well combined. You should have a loose and slightly lumpy dough.
  6. In a large bowl, measure out the rest of the flour and add in the yeast mixture and fold everything together, The dough should start coming together 
  7. Knead the dough on a well floured surface for around 10 minutes, or until the dough is smooth, comes together and is still slightly sticky on the outside but doesn’t completely stick to your hands or the surface. You should be able to stretch the dough between your fingers without it snapping.
  8. Place the dough into a greased bowl, cover with cling film (saran wrap) and a cloth and allow to proof in a warm place for an hour, until the dough has doubled in size.
  9. While the dough proofs, make the filling by mixing the softened butter, with sugar, cinnamon, nutmeg and vanilla in a bowl, until everything is well combined.
  10. Next, make the frosting by whisking the cream cheese, until light and fluffy. Then add in the butter, vanilla and milk and combine.
  11. Add in the icing sugar in 3 parts, whisking the frosting in between each addition of icing sugar. You should end up with a smooth and thick frosting that is still pourable.
  12. Once the dough has risen, punch it down and roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
  13. Spread the cinnamon butter mixture evenly over the dough, leaving a very small space on the edge.
  14. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  15. Use unflavoured floss or a sharp knife to cut the dough into 12 evenly sized rolls and place into a 9×13 baking pan (or a 9×9 inch pan,  you can use two of these) and let the rolls rise again for around 30 minutes.
  16. Once the rolls have risen pour the cream onto the rolls, making sure it is evenly distributed.
  17. Bake the cinnamon rolls at (175 celsius / 350 fahrenheit / gas mark 4) for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
  18. Once slightly cool, warm but not hot, spread the frosting evenly over the cinnamon rolls and enjoy!

How to store these cinnamon rolls?

Store these delicious cinnamon rolls in an airtight container, once the frosting has fully set, stored at room temperature they will last around 3 days and stored in the fridge they should last for about a week!

Why put cream on cinnamon rolls before baking?

Double cream or heavy cream make the cinnamon rolls softer. As the rolls bake the cream heats up in the bottom of the pan and adds more moisture into the rolls as they cook, resulting in rolls that are soft, tender and gooey in the middle!

Should I use all purpose flour or bread flour for cinnamon rolls?

Bread flour all the way! Why, well because bread flour can absorb more liquid than all-purpose flour, meaning that the dough will have more moisture in it, resulting in super soft, tender and fluffy cinnamon rolls. Trust me, when it comes to making cinnamon rolls, bread flour makes all the difference and cinnamon rolls are kind of like bread so, why wouldn’t you use bread flour!

Tips and Tricks – Best Cinnamon Rolls Recipe

  • Use unflavoured floss – to cut the cinnamon rolls, instead of a knife. This will give you a cleaner cut and make sure the rolls don’t get squished.
  • Store the cinnamon rolls – in a airtight container, once the glaze has fully set and store at room temperature at they should last for about 3 days
  • If you don’t have a rolling pin – use can use a closed bottle of olive oil instead
  • Finally, you can see a full recipe see a full recipe video on my Tik Tok or IG â€“ please tag me @aceofspoons_ if you make this recipe

Best Cinnamon Rolls Recipe

Hunar Baig
It all starts with a yeasted dough that is pillowy soft, fluffy and tender and filled with a warm and sweet cinnamon butter filling and finally they are topped off with rich, yet light cream cheese frosting. Is there anything better?!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 1 hour
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls

Equipment

  • 8×8 or 9×13 baking pan or glass baking tray
  • Rolling Pin
  • Large bowl
  • Whisk

Ingredients
  

Cinnamon Roll Dough

  • 480 g strong white bread flour (4 cups)
  • 7 g dried active yeast (1 packet)
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 eggs
  • 250 ml milk (1 cup)
  • 100 g butter (7.5 tbsp)

Cinnamon Rolls Filling

  • 100 g softened butter (7.5 tbsp)
  • 210 g light brown sugar (1 cup)
  • 1 1/2 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract or paste

Cream Cheese Frosting

  • 120 g cream cheese (4 oz)
  • 55 g melted butter (4 tbsp)
  • 200 g icing cup (1 1/2 cups)
  • 1 tsp vanilla extract or paste
  • 1 tsp lemon extract or paste (optional)
  • 1 – 2 tbsp milk

Cream to add to the cinnamon rolls

  • 150 ml double cream (heavy cream) (2/3 cup)

Instructions
 

  • In a microwave safe bowl, microwave the milk and butter, in 30 seconds increments until warm and the butter is melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast.
  • Add the salt, sugar and yeast into the milk and butter mixture and mix well. Cover the bowl tightly with some cling film (saran wrap), and a cloth on top of the bowl, leave this mixture for 15 minutes, until the yeast blooms.
  • In a separate bowl, crack in a couple of eggs and whisk them well.
  • Next, remove the cloth and cling film (saran wrap) off of the yeast mixture and add in the eggs and combine.
  • Now, fold in 120g (1 cup) of flour and mix till well combined. You should have a loose and slightly lumpy dough.
  • In a large bowl, measure out the rest of the flour and add in the yeast mixture and fold everything together, The dough should start coming together
  • Knead the dough on a well floured surface for around 10 minutes, or until the dough is smooth, comes together and is still slightly sticky on the outside but doesn't stick to your hands or the surface. You should be able to stretch the dough between your fingers without it snapping.
  • Place the dough into a greased bowl, cover with cling film (saran wrap) and a cloth and allow to proof in a warm place for an hour, until the dough has doubled in size.
  • While the dough proofs, make the filling by mixing the softened butter, with sugar, cinnamon, nutmeg and vanilla in a bowl, until everything is well combined.
  • Next, make the frosting by whisking the cream cheese, until light and fluffy. Then add in the butter, vanilla and milk and combine.
  • Add in the icing sugar in 3 parts, whisking the frosting in between each addition of icing sugar. You should end up with a smooth and thick frosting that is still pourable.
  • Once the dough has risen, punch it down and roll it out into a long rectangle about 18 x 12 inches on a well floured surface.
  • Spread the cinnamon butter mixture evenly over the dough, leaving a very small gap on the edge.
  • From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  • Use unflavoured floss or a sharp knife to cut the dough into 12 evenly sized rolls and place into a 9×13 baking pan (or a 9×9 inch pan, you can use two of these) and let the rolls rise again for around 30 minutes.
  • Once the rolls have risen pour the cream onto the rolls, making sure it is evenly distributed.
  • Bake the cinnamon rolls at (175 celsius / 350 fahrenheit / gas mark 4) for 30 minutes or until they are golden brown and no longer doughy. Allow to cool.
  • Once slightly cool, warm but not hot, spread the frosting evenly over the cinnamon rolls and enjoy!

Notes

  • Use unflavoured floss – to cut the cinnamon rolls, instead of a knife. This will give you a cleaner cut and make sure the rolls don’t get squished.
  • Store the cinnamon rolls – in a airtight container, once the glaze has fully set and store at room temperature at they should last for about 3 days
  • If you don’t have a rolling pin – use can use a closed bottle of olive oil instead
Keyword Cinnamon, Cinnamon Rolls, Rolls
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