Black Bottomed Oatmeal Pie

Often referred to as poor mans pecan pie this black bottomed oatmeal pie is a bit easier on the pockets that it's nutty sibling.  A layer of chocolate ganache topped with a syrupy oatmeal filling sitting in a buttery crust makes this a truly rich and decadent dessert. There's nothing poor about this pie.

This is my second recipe from the The Four & Twenty Blackbirds Pie Book and man alive do those girls know their pies. Like a cross between a pecan pie and a giant chocolate chip oatmeal cookie, this pie ticks all of my boxes. It's gooey, it's rich and it's absolutely banging with a big old scoop of vanilla ice cream.  Or as the Americans say, a la mode. 

Making a pie crust puts me smack bang in the middle of my happy place. It's such a therapeutic, methodic process.  Everything has to be handled just so, with the lightest of hands and the coldest of ingredients. I love the exactness. I see so many recipes championing store bought pastry but I never seem to have a good experience, it always shrinks and never tastes as good as from scratch. While it might seem like a lot of work to make your own, I really recommend you give it a go. Throw on some music or delve into a true crime podcast and just lose yourself in the process. If you really want top swot marks, double the ingredients and freeze half of the dough for future pie making endeavours. 

There's always one thing that puts me off making a traditional pecan pie, that's right, the price. A big pack of pecan nuts can set you back close to a tenner, that's all well and good for a special occasion, but when you just fancy a dessert without the hefty price tag, this black bottomed oatmeal pie has you covered. I mean, a bag of oats is like 75p, that's a bit easier on the purse if you ask me.

Black Bottomed Oatmeal Pie

Ingredients:

• For the Pie Crust :
• 500g plain flour
• 1tsp salt
• 225g cold butter, cut into small cubes
• 75-100ml ice water


• For the Filling: 
• 150g rolled oats
• 60ml double cream
• 200g good quality plain chocolate, chopped
• 150g light brown sugar
• 1/2tsp salt
• 75g unsalted butter, melted
• 300g golden syrup
• 1tsp vanilla extract
• 2tsp cider vinegar
• 4 large, free range eggs

Cooking Directions:

1. First of all, make your pie crust. Whisk together the flour and salt in a large bowl.


2. Drop the diced butter into the flour and work in in with your fingers, using a rubbing motion. You're looking for pea sized chunks of butter scattered throughout the flour.


3. Using a fork or your fingers, drizzle in the ice water a little at a time. When the dough starts to come together, squeeze it into a ball. If it looks too dry or pieces crumble off add a little more water and try again.


4. Gather the dough into a ball, and divide it in half. Gently pat each half into a rough disk. This recipe makes double the amount you need here so wrap one half in clingfilm and stash in the freezer for next time you make a pie. Roll the remaining half out into a circle big enough to fit your pie tin, crimp the edges then place in the fridge for 30 minutes.


5. Preheat the oven to 175°C and remove your pie crust from the fridge. Using a large square of baking paper crumple it up and open it out. Place the paper in the hollow of your pie and fill with baking beans (or dried beans). Baking in the oven for 20 minutes then remove the paper and beans and bake for a further 5 minutes. Allow to cool fully before carrying on with the rest of the recipe.


6. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 160°C.


7. To make the ganache layer, using a in a heavy-bottomed saucepan bring the double cream just to a boil over medium heat. Remove from the heat and dump in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate and let sit for 5 minutes. Stir gently until the chocolate is smooth and shiny. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.


8. In a large bowl, whisk together the brown sugar, salt, and melted butter. Add the golden syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, whisking well between each addition. Stir in the cooled oats.


9. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle of the oven for about 55 minutes. The pie is finished when the edges are set and puffed slightly and the centre is slightly firm to the touch but still has some give. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature with lashings of cream.

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Raspberry Nutella Pancakes

Happy World Nutella Day everyone! Who knew we needed a day to celebrate Nutella?  I mean, it should be celebrated, it's bloody delicious.  There's hardly a day goes by where I don't help myself to a heaping spoonful straight from the jar.  As yummy as it is scraped out of the tub and shoved directly into my mouth, Nutella is one of my very favourite ingredients to bake with.  Warm and sticky, swirled into a banana bread or brownies, there really is little in the world that can make me happier. That was until I made these raspberry Nutella pancakes.

I thought I'd kill two birds with one stone with this one, not only is it World Nutella Day today, but Pancake Day is fast approaching. Is it even Pancake Day if there's not a jar of Nutella on the table?

What is your favourite pancake filling? Are you a Nutella fiend or do you prefer a sprinkle of sugar and squeeze of lemon? As long as I have a jar of Nutella and a tin of Golden Syrup, I'm a happy camper.

If you fancy a bit more Nutella in your baking repertoire check out these recipes: Nutella Swirl Cookies / Nutella Melting Middle Cookies / Nutella Stuffed French Toast / Nutella and Raspberry Fondants 

Raspberry Nutella Pancakes

Ingredients:

• 150ml whole milk
• 4tbsp Nutella
• 2tbsp unsalted butter, melted
• 1 large, free range egg
• 3tbsp caster sugar
• 100g plain flour
• 2tbsp cocoa powder
• 1tsp baking powder
• 100g raspberries, roughly chopped
• 1 jar of Nutella to serve
• 1 jar of good quality raspberry jam to serve
• 100g raspberries to serve

Cooking Directions:

1. In a small saucepan heat the milk and Nutella, constantly stirring until the Nutella has melted into the milk. Allow to cool slightly then mix in the melted butter, egg and sugar.
2. Slowly add the flour, cocoa and baking powder to the dry ingredients, mixing all the time to make a smooth batter. Stir in the raspberries.
3. Heat a large frying pan and generously wipe with butter, turn the heat down to medium low. Spoon 2 heaping tablespoons of the batter per pancake into the hot pan. Cook until bubbles start to appear on the surface of the pancake, flip over and cook for another minute before transferring to a plate. Keep the finished pancakes in a warm oven while you make the rest.
4. To serve stack the pancakes and spread alternate layers with 1tbsp of Nutella and 1tbsp of raspberry jam. Decorate with fresh raspberries and serve.

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Chocolate Peanut Butter Cupcakes

These chocolate peanut butter cupcakes are the perfect combination of sweet and slightly salty. Chocolate sponge topped with a swirl of creamy peanut butter frosting drizzled with melty chocolate and finished off with half a Reeses Peanut Butter Cup, the image of cupcake perfection.

When it's cold outside and I've spent the whole day making cupcakes at work, battled my way home through the biting wind which is ever present along the banks of the River Tyne before finally collapsing in the comfort of my warm house you'd think the last thing on my mind would be more baking.  You'd be wrong, I'm forever getting back from a day of baking in the shop only to pull out my Kitchenaid and whip up something sweet and sugary. It's an addiction.

These chocolate peanut butter cupcakes came about when I looked in the cupboard and realised I had a bumper pack of Reeses Peanut Butter Cups sitting unused. Rather than alert Kris and watch them vanish in a matter of moments, I thought I'd do something special with them, and whats more special than adorning the top of a cupcake?

Chocolate Peanut Butter Frosting

Ingredients:

• For the cupcakes:
• 175g unsalted butter, softened
• 175g soft light brown sugar
• 3 large, free range eggs
• 175g self raising flour
• 1tsp baking powder
• 4tbsp cocoa powder
• 2tbsp whole milk


• For the frosting:
• 125g unsalted butter, softened
• 300g icing sugar
• 100g smooth peanut butter
• 2tbsp whole milk
• 50g plain chocolate, melted
• 6 Reese's peanut butter cups, halved

Cooking Directions:

1. Preheat the oven to 175°C fan and line a cupcake tray with 12 liners.
2. In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.
3. Place the butter and sugar in an electric mixer and mix until light and fluffy. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Mix the milk through the batter until smooth.
4. Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.
5. Allow to cool in the pan for five minutes before removing to finish cooling on a rack.
6. While the cupcakes are cooling, make the frosting.
7. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the peanut butter and milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
8. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the peanut butter frosting and pipe a cute swirl on each cake. Drizzle each cake with the melted chocolate and top with half a peanut butter cup.

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Jaffa Cake Slutty Brownies

What do you get when you cross a slutty brownie and a Jaffa Cake? These utterly filthy specimens, that's what. I mean, I dunno what on Earth I was thinking when I came up with this one but bloody hell am I proud of my self.  Jaffa Cake Slutty Brownies, stand up and take a bow. Your public awaits.

For these saucy little buggers I replaced the traditional Oreo cookie with a Jaffa Cake. As if that wasn't bad enough I also spooned globs of shreadless marmalade (orange curd would work too) around the biscuits (not cake, biscuit. I will fight you) then topped it off with a chocolate orange brownie layer. Hot diggedy dawg!

If you're a chocolate orange fan, these bars are made for you. They certainly pack a zesty punch.

To create the fudgy texture of the brownie and ensure your fingers are nice and neat I'd recommend setting your brownies in the fridge overnight before cutting. If you're not too bothered about presentation and just want to dig in, simply allow to cool for a few hours before cutting.

Jaffa Cake Slutty Brownies

Ingredients

• For the cookie dough layer:
• 225g unsalted butter, softened
• 150g soft, light brown sugar
• 200g caster sugar
• 2 large, free range eggs
• 1tsp vanilla extract
• 350g plain flour
• 150g plain chocolate chips
• 15 Jaffa Cakes
• 4tbsp shredless marmalade


• For the Brownie layer:
• 175g unsalted butter
• 175g plain chocolate, chopped
• 175g caster sugar
• 3 large eggs
• 100g plain flour
• 1tsp orange extract

Cooking Directions

1. Preheat oven to 170C and prepare a 9x13" brownie tin, or use a disposable tray.
2. For the cookie dough layer, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, mixing between each addition followed by the vanilla extract. Add the flour and mix until just combined, stir through the chocolate chips. Press the dough into your prepared pan in an even layer. Place the Jaffa Cakes on top of the cookie dough in rows of 3, press down slightly on each biscuit. Spoon little globs of marmalade between the Jaffa Cakes and spread out slightly with the back of your spoon. Set aside while you make the brownie layer.
3. In a large saucepan over a low heat melt the butter and chocolate together. Add the sugar and stir together. Crack the eggs into a large jug and whisk, slowly pour the eggs into the chocolate mixing as you go. Add the flour and stir until the white streaks just disappear then quickly stir through the orange extract. Pour the brownie mixture over the cookie dough layer making sure everything is covered but your don't over fill the tray. Bake for 35 minutes or until just set with a slight wobble.
4. Allow to cool in the fridge over night before cutting into fingers and enjoying.

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Super Moist Chocolate Cupcakes

I was glancing at my blog archives the other day and I realised, I've never shared a recipe for a basic chocolate cupcakes, or even a vanilla one for that matter.  Basic recipes are the building blocks of baking, once you've mastered a simple chocolate cupcake, you can customise it to your hearts content. Here I'm sharing the recipe for my favourite, super moist and delicious, chocolate cupcake.

These babies are people pleasers. Chocolate cake can often be dry and a bit uninspired, but this one is so light and moist you'll be going back for seconds, even thirds.  Once you've got this one down. you can add in a little peppermint extract for a chocolate mint cake or maybe grated orange zest for a nice chocolate orange zing. The world is your oyster.

So guys and girls, are there any more basic recipes you'd like to see here? I'd love to whip up some more simple bakes.

*I wholeheartedly apologise for using the word moist, I know I know. I hate it too.

Super Moist Chocolate Cupcakes

Ingredients:

• 150g plain flour
• 200g caster sugar
• 40g cocoa powder
• 1tsp bicarbonate of soda
• 1/2tsp fine salt
• 1 large egg
• 120ml buttermilk
• 120ml sunflower oil
• 1tsp vanilla extract
• 120ml hot water


• For the frosting :
• 250g unsalted butter, room temperature
• 350g plain chocolate, melted
• 20g cocoa powder
• 500g icing sugar
• 50-75ml whole milk

Cooking Directions:

1. Preheat oven to 175°C and line a 12 hole cupcake tray with liners.
2. Sift all of the dry ingredients into a large bowl and set aside. In the bowl of an electric mixer add the egg, buttermilk, sunflower oil and vanilla and mix together. Slowly add the dry ingredients to the wet, mixing all the time. Add the water and mix to a thin batter.
3. Fill each cupcake liner 1/2 way with the chocolate batter and bake in the preheated oven for 20 minutes. Allow cupcakes to cool in the tray for 5 minutes before removing to a wire rack. Make your frosting while the cakes are cooling.
4. Beat the softened butter in your electric mixer until smooth, pour in the melted chocolate and beat to combine. Add in the cocoa and icing sugar and mix, slowly add the milk until you reach a good piping consistency. (Not too stiff, not too soft). You may not need all of the milk.
5. Using a large closed star nozzle pipe a swirl of buttercream onto each cooled cupcake. Cakes can be kept in an airtight tin for up to 3 days.

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Wagon Wheel Brownies

Were you even a British child in the early 90's if you didn't open your lunchbox to reveal a delicious chocolate Wagon Wheel sitting beside your sweaty cheese sandwiches?  They were the golden child of the school diners, kids would try and swap their whole lunch for a Jammy Wagon Wheel. Who wants a pink wafer when you can have the bad boy of the biscuit world.  Fast forward 23 years and I'm still partial, even though I'm pretty sure they have gotten significantly smaller. That or it's just my hands have gotten bigger, who knows.

 

After the success of my Jammy Dodger Blondies I've been on the lookout for more treats I can splice up into my baked goods.  When I saw the recipe for Wagon Wheel Brownies in Olive Magazine I just had to give it a go and cursed myself for not thinking of it first.  

Brownie batter, swirled with lashings of marshmallow fluff and raspberry jam with the periodic hunk of Wagon Wheel. What could go wrong?!  This is a brownie fit for a queen. Turn up anywhere with a tray of these babies and you'll make friends for life. Just don't blame me when they follow you around demanding more.

Wagon Wheel Brownies
( Based on a recipe from Olive Magazine)

Ingredients:

• 375g unsalted butter
• 375g good quality plain chocolate
• 6 large, free range eggs
• 350g golden caster sugar
• 225g plain flour
• 5tbsp marshmallow fluff
• 5tbsp raspberry jam
• 3 Wagon Wheel biscuits, roughly chopped

Cooking Directions:

1. Preheat oven to 170°C and line a 33x23 brownie tin with baking parchment.
2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. Mix the eggs and sugar together in a large jug and pour into the melted chocolate, mix till combined. Add in the flour and stir until just combined, take care not to over mix at this point.
3. Pour the batter into the prepared pan and smooth out. Spoon blobs of marshmallow fluff and raspberry jam over the brownie batter and marble with a knife. Poke chunks of Wagon Wheel throughout the brownies. Bake for 25-30 minutes or until there is just a slight jiggle in the centre of the pan. Leave to cool completely, preferably overnight in the fridge. Cut into squares and enjoy.

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Beer and Bacon Cookies

Fathers Day is right around the corner, the shops are full of novelty socks and hilarious mugs sporting Darth Vader's face. If, like me, it makes your skin crawl to purchase such throwaway tat, then I've got you covered with a bad ass way to show your beloved dad the appreciation he deserves.  Take a simple chocolate chip cookie and pack it full of candied bacon and beer.  

It might sound like a bit of a strange combination, but trust me, these cookies are just amazing.  The beer keeps the bite light and chewy while the bacon adds the most delicious salty kick you've ever tasted.  I must have munched my way through a good four cookies before they even had a chance to cool down.

You might be tempted to skip the overnight chilling, but don't.  These cookies really benefit from that time in the fridge.  Without their little night time chiller session your cookies will come out mega flat and crispy. Not what you want at all. Keep em chewy and chill that dough.  Don't forget, as usual the dough can be frozen and stored in your freezer for 6 months. Freezer cookies are everyone's best friend.

Beer and Bacon Chocolate Chip Cookies

(Recipe slightly adapted from Donal Skehan)

Ingredients

• For the candied bacon :
• 250g smoked, streaky bacon
• 4tbsp light brown sugar


• For the cookie dough :
• 275g light brown sugar
• 225g caster sugar
• 250g unsalted butter, at room temperature
• 2 large, free range eggs
• 1tsp vanilla extract
• 4tbsp dark stout, I used a coffee porter
• 475g plain flour
• 1tsp baking powder
• 300g dark chocolate, chopped
• sea salt for sprinkling

Cooking Directions

1. To make the candied bacon, preheat your oven to 200°C and line a baking tray with parchment paper. Sprinkle with 2 tablespoons of brown sugar. Lay the smokey bacon on top and cover with the remaining brown sugar. Place in the oven for 20 minutess. Allow to cool completely and, slice into 2cm pieces and set aside.
2. In the bowl of an electric mixer beat the sugars and butter until light and pale. Break in the eggs one at a time, mixing between additions and pausing to scrape down the sides with a spatula. Mix in the vanilla extract and stout. Add the flour and baking powder and mix until just combined, mix through the chocolate chunks and bacon pieces. Bring the dough together and split into two chunks. Place each half on a sheet of cling film, roll up and form into a thick sausage shape, sealing the ends.
3. Pop your sausages into the fridge and allow to chill overnight. The following day, take the dough out of the fridge, unwrap and slice each sausage into eight pieces. Place the slices onto a lined baking sheet, allowing room for spreading and sprinkle each cookie with a little sea salt.
4. Preheat the oven to 180°C and bake for 20 minutes or until they are golden brown on the edges and ever so slightly pale in the centre. Allow to cool slightly before transferring to a wire rack to cool completely.

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Caramac Cupcakes

As a child of the 80's I have eaten more than my fair share of Caramac bars.  The caramelised white chocolate candy was a bit of a sweetheart during the decade and you could find the iconic red and yellow packaged bars on most sweetshop shelves. Fast forward to 2017 and the beloved Caramac is almost unheard of. A retro treat reserved for people over the age of 30. Well guys, I'm here to tell you it's flipping delicious and you should hightail it to your local supermarket and treat yo'self to this sweet and caramelly delight.

As you've probably noticed by now, I enjoy transforming my favourite flavours into cute cupcakes, so of course Caramacs were always going to get the same treatment.  I've used a simple vanilla cupcake as the base with a simple switch, light brown sugar for caster.  This gives the most subtle caramel flavour, perfect when paired with the velvety Caramac frosting.

If you decide to give these, or any other of my recipes a whirl be sure to tag me in any photos you post. I love to see what you guys whip up.  Find me at Instagram Katie_Petlamb, Facebook and Twitter.  

Caramac Cupcakes

Ingredients:

• 175g (1 1/2 sticks) unsalted butter, at room temperature
• 175g (3/4 cup) light brown sugar
• 3 large, free range eggs
• 175g (1.5 cups) self raising flour
• 1tsp baking powder
• 50ml whole milk
  

For the frosting:

• 125g (1/2cup) unsalted butter, at room temperature
• 300g (2 1/3cups) icing sugar
• 100g Caramac chocolate
• 1tbsp whole milk (if needed)
• Caramac buttons to decorate

Cooking Directions:

1. Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside.
2. The the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour and the baking powder. Mix till combined the mix in the vanilla extract.
3. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
4. To make the frosting first melt the Caramac chocolate in a heatproof bowl set over a saucepan 1/4 full of simmering water. Set aside. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the melted Caramac. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash of milk until you reach a nice piping consistency.
5. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the Caramac frosting and pipe a cute swirl on each cake. Top with Caramac buttons or sections of the Caramac bar.

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