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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Vegan Chocolate Raspberry Cake

Vegan baking used to have such a stigma surrounding it.  People automatically assumed because a cake is vegan it wouldn't be good, they were constantly passed over in the bakery and always ended up in the bin. That was until I discovered this recipe, and oh my god is it good! You seriously need to try this vegan chocolate raspberry cake to believe it, so moist and gooey. It really is something else.

I whipped up this cake and tested it out on the Pet Lamb counter and couldn't believe the response. Never has a cake sold as fast as this one. Everyone was obsessing over it regardless of their diet, in fact I think the majority of people buying slices were non-vegan.

The best thing about this cake is there's no weird and wonderful ingredients that call for a trip to the local health food store, everything can be bought at any supermarket and if you enjoy baking you'll probably have most of the ingredients to hand anyway.  Make sure your spread is certified vegan, I used Pure but any brand will work perfectly, and you're ready to roll.

Let me know if you'd like to see more dairy free, vegan baking on here. I loved whipping this baby up!

Vegan Chocolate and Raspberry Cake
Recipe adapted from Veggie Desserts

Ingredients

• For the cake :
• 600ml unsweetened soy milk
• 1tsp lemon juice
• 300g vegan spread
• 125g golden syrup
• 350g golden caster sugar
• 550g self raising flour
• 1tsp espresso powder
• 60g cocoa powder
• 1tsp baking powder
• 100g raspberries


• For the frosting :
• 200g vegan spread
• 450g icing sugar
• 30g cocoa powder
• splash unsweetened soy milk
• raspberry jam
• raspberries to decorate

Cooking Directions

1. Preheat the oven to 175C and line two 9" springform cake tins with baking parchment.
2. In a large jug combine the soy milk and the lemon juice, stir and set aside to curdle.
3. In the bowl of an electric mixer whip the vegan spread, golden syrup and caster sugar together till nice and creamy. Turn the mixer down to the lowest setting and add in the milk, flour, cocoa, coffee and baking powder. Mix until fully combined, stir through the raspberries until evenly distributed.
4. Divide the batter between the prepared tins and bake for 30-35 minutes and a skewer inserted into the cake comes out cleanly. Cool in the tins for 10 minutes before releasing and transferring to a wire rack to cool completely.
5. To make the frosting whip the vegan spread, icing sugar and cocoa powder in the bowl of an electric mixer. Wrap a tea towel around the top of your mixer to stop the mess. If your frosting is too stiff add a tiny splash of soy milk to loosen.
6. Spread a generous layer of frosting over one half of the cake followed by a good splodge of good quality raspberry jam. Top with the other cake, frost the top and decorate with fresh raspberries. 

I’m sharing this recipe with the blog challenge  #WeShouldCocoa with Tin & Thyme.

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Matcha and Raspberry Cupcakes

There's a bit of a theme with the tea based recipes here, I promise I'll give you a break after this one but I just couldn't hold it in any longer.  I love a cup of green tea, the health benefits are off the charts. It helps with bloating, is packed with antioxidants, boosts metabolism and lowers cholesterol.  Matcha is the heavy hitting big brother of a normal cup of green tea, and boy is it delicious.  I don't drink coffee so a matcha latte is my favourite go to drink when we're out and about.  We'll not mention the Starbucks version though, godawful!

I was gifted a pot of ceremonial grade matcha tea from The Tea Makers a while ago, and I just couldn't bring myself to drink it. It's like killing a unicorn.  So, instead I decided to incorporate it into some recipes and share the joys of matcha tea with my friends and family.  First up I baked up a batch of matcha and raspberry cupcakes and boy are they something special.  I fed them to my boyfriends bandmates and they went wild, something I was just not expecting from a bunch of hairy musicians.  I was overjoyed, these cupcakes are gold medal winners.

Matcha has a bit of an earthy undertone, which I personally love, but it's not for everyone.  With that in mind I decided to fill the cakes with a sweet and sticky raspberry jam to balance out the flavour.  It worked perfectly, matcha and raspberry are a match made in heaven.

I picked up these adorable matcha pocky from my local Asian supermarket for less than £1, and you can get freeze dried raspberries from Waitrose and Amazon.  

Matcha Green Tea and Raspberry Cupcakes

Ingredients

• For the cupcakes:
• 175g (1 1/2 sticks) unsalted butter, at room temperature
• 175g (3/4 cup) caster sugar
• 3 large eggs
• 175g (1.5 cups) self raising flour
• 1tsp baking powder
• 2tbsp matcha green tea powder
• 50ml whole milk
• 1 jar of good quality raspberry jam


• For the frosting:
• 125g (1/2 cup) unsalted butter at room temperature
• 250g (2 cups) icing sugar
• 1/2tbsp matcha green tea powder
• 2tbsp whole milk
• freeze dried raspberries to decorate
• green tea pocky cut in thirds 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, the baking powder and matcha 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 mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, matcha powder and the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a touch more milk until you reach a nice piping consistency.


5. One the cupcakes have cooled take an apple corer or a small knife and hollow out the center of each cupcake and fill with raspberry jam. Fill a piping bag, fitted with an open star nozzle, with the matcha frosting and pipe a cute swirl on each cake. Sprinkle with the freeze fried raspberries and top with 2 pieces of the pocky. 

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Raspberry Ricotta Pancakes

It's a well documented fact that breakfast is my favorite meal of the day.  There is truly nothing better than a long, lazy morning where you can really make a fuss of breakfast.  Endless cups of tea, pjs and a laptop full of fun articles.  The only thing missing, pancakes!

I have to admit, when it comes to big breakfasts I usually opt for the savory side of things.  Sometimes though I'll wake up with a wicked craving for a sweet treat. On days like this, only pancakes will do!

These pancakes are so super soft and fluffy, the ricotta really gives them the best texture.  Not only are they delicious but they're super adaptable too.  I can only imagine how delicious they would be with a handful of white chocolate chips and a nice grating of lemon zest.

Are they any other breakfast obsessives out there? What's on your plate first thing in the morning?

Raspberry Ricotta Pancakes

Ingredients

• 125g self raising flour
• 50g golden caster sugar
• 3 large eggs, seperated
• 50g unsalted butter, melted
• 150ml buttermilk
• 150g ricotta cheese
• 150g raspberries

Cooking Directions

1. In a large mixing bowl stir together the flour and sugar. In a large jug whisk the egg yolks, melted butter and buttermilk, pour the wet ingredients onto the dry and mix until combined.
2. In the bowl of an electric stand mixer whip the egg whites to soft peaks and fold into the pancake batter followed by the ricotta and raspberries.
3. Heat a tablespoon of oil in a large frying pan over a medium heat. Dollop two tablespoons of batter per pancake into the hot pan and cook for 2 minutes per side. Continue till you've used up all of your batter. Serve with whipped cream, extra raspberries and a drizzle of honey.

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Raspberry Cheesecake Brownies

If your valentine is anything like mine, there's one sure fire way to their heart.  Chocolate!  More specifically, chocolate brownies.  These brownies have to power to melt even the chilliest of hearts, Elsa wouldn't stand a chance against these babies.

Not only are these brownies swirled with creamy cheesecake, I've only gone thrown in a generous helping of raspberry jam.  I swear, marbling cheesecake through brownie batter is one of life's little pleasures. Plus, you get to lick the spoon, bonus!

Instagrammers, fellow food snappers and cocktail capturers; please add me up at Katie_PetLamb so I can see your mouth watering photos.   If you decide to whip these treats up for your honey, which I think you should, I'd just love to see the finished result.  Tag your pics with #iheartkatiecakes so I can perv on your creations.

Raspberry Cheesecake Brownies

Ingredients: 
375g unsalted butter 
375g plain chocolate 
6 large, free range eggs 
350g caster sugar 
225g plain flour 
Good quality raspberry jam

For the cheesecake:
150g full fat Philadelphia
100g caster sugar 
1 large egg

Method:
Preheat oven to 170C and line a 33x23 brownie tin with baking parchment.

Make the cheesecake layer.  In the bowl of a stand mixer whisk together the cheese, egg and sugar until thick and creamy.  If it seems a little thin add a teaspoon of flour to thicken the mixture.

In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. 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.  

Pour the batter into the prepared pan and smooth out.  Take the cheesecake and spoon blobs onto the brownies, do the same thing with half a jar of good quality raspberry jam.  Take a knife and marble the jam and cheesecake through the brownies.  Bake for 35 minutes or until there is just a slight jiggle in the center of the pan.  Leave to cool completely, preferably overnight in the fridge.

Cut into squares or use a heart shaped cutter to stamp out heart shaped brownies.   Enjoy.

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Coconut Raspberry Macaroons

Coconut macaroons were the treat of choice, visiting the local bakery when I was a little girl.  I'd always beg my mam for a macaroon and a meringue snake (can you remember those?) while out shopping, she'd always relent to shut me up and I'd happily trot along side her munching away in quiet glee.  In recent times the poor little blighters have fallen from grace, shoved from their English limelight by their French counterparts.  Now, don't get me wrong, I absolutely love French macarons but I will always have a nostalgic soft spot for the good old English version.  

 Unlike macarons, coconut macaroons are so super easy to make.  You're not fretting about the foot developing, cracking on the top or just overall failure, you just blitz and roll. 

The versions I'd have when I was small were always drizzled with chocolate with a sugar paper base.  This is because the stubborn little blighters are notorious for sticking to the baking paper; so if you do decide to make these, work fast and remove them while they're still warm.  Instead of chocolate drizzle, I followed the Smitten Kitchen in adding fresh raspberries. Although I'm sure a small dredge of chocolate wouldn't hurt.

Coconut Raspberry Macaroons

(Loosely adapted from Smitten Kitchen)

Ingredients:

300g dessicated coconut

200g caster sugar

3 large eggs whites

100g fresh raspberries

1tsp vanilla extract

Method:

Preheat your oven to 170C and line two baking sheets with parchment.

Blitz the coconut, caster sugar and egg whites in a food processor for around one minute.  Add the raspberries and pulse until they're mostly pureed but some chunks still remain.

Using your hands, or if you like smaller cookies use an ice cream scoop, roll around 2tbsp of the mixture into small balls and place onto the prepared baking sheet.  Keep going until you've used all of the macaroon mixture, I got 16 large cookies.

Bake in the preheated oven for 30 minutes or until starting to brown.  Remove the cookies from the baking sheet while still warm and place on a wire rack to cool. 

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Raspberry & White Chocolate French Toast

I was once a weekendless soul.  I'd lie and convince myself that time off through the week was worth much more than a measly weekend but when I thought no one was looking I would gaze at those who sit in their dressing gowns, drinking endless cups of tea and reading the weekend supplements with pure envy, deeply wishing I could be among them.  Now, thanks to the shop, I am!  I am now the person sitting in her dressing gown, cuddling cats and struggling through the times crossword.  Even better, I can now bathe in the sanctity that is the Sunday breakfast.  Something special you couldn't possibly have during the week, something time consuming and ridiculously indulgent.  

This raspberry and white chocolate french toast certainly ticks all of the above boxes.  Delicious, sinful and highly calorific.  Perfect for the first Sunday of Autumn.

Raspberry & White Chocolate French Toast

(adapted from Martha Stewart)

3 large free range eggs

100ml milk

Juice of 1/2 an orange

Zest of 1 small lemon

1tbsp maple syrup

1/2 tsp ground cinnamon

Butter for frying

100g good quality white chocolate, melted over a pan of simmering water

Handful of raspberries

 

Whisk together eggs, milk, juice, vanilla, zest, syrup and cinnamon in a shallow bowl. Melt a knob of butter in a non stick frying pan over a medium heat.

Dip one slice of bread in mixture and allow to soak for 20 seconds, pressing the dry side like a sponge to allow it to suck up the mixture. Place slice dipped side down in the pan and fry for 2-3 minutes until golden brown. While frying, spread a layer of melted white chocolate on the top side of the bread and place a small handful of raspberries over the chocolate. Dip another slice of bread in mixture and press the dry side gently to soak up the mixture. Sandwich this slice over the raspberries, dipped side facing up and press down to seal sandwich together slightly. Carefully flip over and fry the other side of the sandwich for the same amount of time, until golden brown. Repeat with remaining slices of bread, adding another tbsp of butter to the pan for each sandwich. Serve immediately, dusted with a light coat of icing sugar.

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Nutella & Raspberry Fondants for World Baking Day

Did you know that this Sunday May 20th is World Baking Day? I sure did, but I just couldn't rest without letting the rest of the world in on the excitement.  If you want to get in on the fun the rules are very simple, all you have to do is bake a cake, take it somewhere silly and snap a photo.  Upload your crazy cakey picture to Twitter and add the tag #caking or simply submit it here and away you go!

Want some inspiration? How about these uh-mazing Nutella and raspberry fondants, they really are something else!  Serve hot for a superb warm and gooey centre or cold the following day, these little cuties will knock your socks clean off!

Nutella & Raspberry Fondants

(Adapted from Eat Little Bird)

Ingredients:

100g plain flour

100g cocoa powder

200g caster sugar

185g unsalted butter, melted

4 large eggs

1 punnet fresh raspberries

1 jar Nutella

Method:

Preheat oven to 180C and liberally butter the cavities of a deep muffin tin.

Mix the sugar and eggs together until light and fluffy before folding through the flour and cocoa powder.  Add the melted butter and mix till combined.  

Pour a tablespoon of the batter into each muffin cavity, just enough to cover the base of the tin.  Place a heaped teaspoon of Nutella into each hole before covering with more batter.  Press three raspberries into the top of each fondant and bake for 10 minutes.  You want the sides of each cake to be cooked but the top and middle to be gooey and liquid.

Allow to cool in the tin for a few minutes before lifting out with a butter knife.  Enjoy warm with lashings of cream.

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