Jammy Dodger White Chocolate Blondies

On a weekly basis, I reckon I get through around four packs of Jammy Dodgers, at least.  To me, dipped in a hot cup of tea, the Jammy Dodger is king of the biscuits.  All hail the mighty Dodger, bow down to its supreme jammyness!  We'll not discuss those disgraceful pretenders to the throne though.... I'm looking at you, banana and toffee horrors!

During my last tea and biscuit break I was sat, Dodger in hand, staring wistfully into space when my gaze landed upon a pile of white chocolate blondies.  I should mention at this point that I was at work, I don't just have piles of baked goods surrounding me at home.  Honest!  When it struck me, Jammy Dodger blondies!  What's not to love?!  A creamy white chocolate blondie, swirled with sticky strawberry jam and topped with my very favorite biscuit.  Get in!

I seriously can't even begin to get over how cute they turned out.  I must have shown the steaming tray to everyone who came into the shop that afternoon, eardrums may have been pierced from my high pitched squeal of 'aren't they just so goddamn canny?!'  Imagine them on a mad hatters style tea party, I don't think I could bare the cuteness.

Jammy Dodger White Chocolate Blondies
Makes 15

Ingredients:
175g unsalted butter
250g white chocolate, chopped
250g caster sugar
3 large eggs
1tsp vanilla extract
300g plain flour
3tbsp strawberry jam
11 Jammy Dodger biscuits

Method:
Preheat the oven to 175C.  Grease and line a 9x13" baking tray or use a disposable one.

Melt the butter and white chocolate in a large, heavy bottomed saucepan over a low heat.  Stir constantly until smooth and melted.  In the bowl of an electric mixer add the sugar and eggs and mix until combined and light, pour in the melted chocolate and mix thoroughly.  Add the flour and stir in by hand until just combined.  Pour the batter into the prepared pan.

Drop teaspoons of jam over the blondie batter and use a sharp knife to swirl through.  Place the Jammy Dodgers on top in a neat pattern and bake for 25 minutes until just set.  Allow to cool completely.

Cut into 15 squares and enjoy.  

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Creme Egg Slutty Brownies

You know late at night when you're thinking about all the naughty food you really shouldn't eat, but really want? I do that a lot, like a lot a lot! This is where the filthy things you dare not speak of happen, like when you put a microwavable lasagna in a bread bun or when you run out of crackers so just dip your cheese in butter.  Don't look at me like that, you're just like me and you know it!

This is where these mucky little buggers came from, that sordid little place ruled by my own greed and childlike glee.  I was thinking of those creme scotch eggs that have recently taken the internet by storm and I got to wondering what else could be improved by ramming it with a creme egg.  Slutty brownies of course, as if we could make them any naughtier!!

 Que a lot of Vic and Bob style thigh rubbing. The phrase food porn has never felt so apt, I mean look at that. If those delightful little blighters don't make you feel all weak at the knees then I just don't think we can be friends. 

Creme Egg Slutty Brownies

Makes 14 or loads more depending how greedy you are

Ingredients:

For the cookie dough layer:

225g unsalted butter, softened

100g soft, light brown sugar

300g caster sugar

2 eggs

1tsp vanilla extract

350g self raising flour

150g chocolate chips

14 Creme Eggs, unwrapped

For the brownie layer:

175g unsalted butter

175g dark chocolate

175g caster sugar

3 large eggs

100g plain flour

Method:

Preheat oven to 170C and prepare a 20x30 brownie tray, or use a disposable tray.

For the cookie dough layer, cream together the butter and sugars till 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 seven Creme Eggs down each side of the pan with the tops of the eggs pointing towards the middle of the try, keeping them nice and neat.  Set aside while you make the brownie layer.

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 up, slowly pour the eggs into the chocolate mixing as you go until combined.  Add the flour and stir until the white streaks just dissapear.  Pour the brownie mixture over the cookie dough and Creme Eggs making sure everything is covered but your don't over fill the tray.  Don't worry if the peaks of your eggs are poking out.  Bake for 35 minutes, until just set.

Allow to cool in the fridge over night before cutting into fingers and enjoying.

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Apple Pie Flapjacks

Flapjacks are good for you, right? It's the cake with which we can kinda kid ourselves that we're taking the healthy option, "Oh, I'm watching my weight at the moment. I'll just have a flapjack". I'm in that camp, we'll just ignore the sugar, butter and copious amounts of golden syrup. Oats are our saviour. 

If it were up to me, I'd have thrown some nice plump raisins into the mix. Unfortunately I'm forbidden from adding any kind of dried fruit to my home baked treats by my raisin-hating other half.  He's a work in progress, ten years into our relationship and I finally got him to eat a dried apricot.  I'll take the little wins where I can.  If you have more freedom with your ingredients, throw em in and tell me about it! 

Apple Pie Flapjacks

Makes 12 generous bars

Ingredients:

600g unsalted butter

350g light brown sugar

200g golden syrup

1tsp vanilla extract

700g rolled oats

3 large apples, grated

1tbsp cinnamon 

Method:

Preheat your oven to 160C, grease and line a 20x30 baking tray or use a disposable aluminum tray (I love these).

In a large, heavy bottomed pan melt the butter, sugar and syrup together.  Once melted and combined pour in your oats, grated apples and cinnamon.  Mix until combined and all the oats are coated with delicious buttery goodness.  Spread the flapjack mix in the prepared pan and bake for 20 minutes, until golden brown with a slight jiggle.

Allow to cool in tin before cutting and enjoying.  These keep perfectly for around a week in a cute biscuit tin.

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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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Baileys Flat White Martini

There's something about Baileys that just screams decadence.  The velvety smoothness is the perfect accompaniment to a special occasion, and with Valentines day just around the corner you'd be crazy not to try your hand at these flat white martinis.

This super simple cocktail not only tastes amazing but gives the illusion that you really know your stuff behind the bar, even if your usual go to drink is a vodka and soda.  Have two of these ready for your honey coming home this Valentines and I promise they'll be putty in your hands, just make sure you don't burn your M&S dine in for two.

Baileys Flat White Martini
Serves 2

Ingredients:

25ml espresso
25ml vodka
50ml Baileys

Method:

Add all of the ingredients with some ice to a cocktail shaker.  Shake and shimmy that thing until it's all nice and cold.  Strain into two chilled martini glasses and enjoy!

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