Creme Egg Brownies

A terribly simple post- no written recipe, but it is very much open for adaptation.
Find your favourite plain brownie recipe and prepare as usual. Five minutes before the baking time is up, press halved creme eggs into the top of the brownie, cut side facing up. Return to the oven for the remaining cooking time.
I found that the best way to get a clean-cut on the creme eggs (after a couple of jagged-edges), was to run the knife around where you will cut it, and repeat, carefully pressing the tip of the knife a little more deeply into the shell each time; keep the depth of the cut uniform around the egg. Once you have reached or come very close to the filling, push the knife in and cut.

Carrot Cake

Recipe adapted from Food Network

Carrot Cake

Ingredients:

For the cake

400g caster sugar

320ml canola/vegetable oil

3 eggs

1tsp vanilla extract

390g plain flour, sifted

2tsp bicarbonate of soda

2tsp cinnamon

1/4tsp ginger

1/4tsp nutmeg

1 ½ tsp salt

1tbsp plain flour

150g raisins

110g pecans/walnuts, coarsely chopped

450g carrots, peeled and grated

120g pineapple (fresh or canned), diced

For the frosting

250g cream cheese

225g unsalted butter

1tsp vanilla extract

3-4tbsp milk

450g icing sugar, sifted

To decorate

20g pecans/walnuts, coarsely chopped

1-2tsp orange zest

1tbsp icing sugar

Method:

1. Butter and flour three 8 inch cake pans. Preheat the oven to 190◦C/375F/mark 5.

2. Mix together the sugar, oil, eggs and vanilla until pale and smooth.

3. In a separate bowl, mix together the (390g) flour, bicarbonate of soda, cinnamon, ginger, nutmeg and salt. Add to the wet ingredients and mix until completely incorporated.

4. Coat the raisins and nuts in the tablespoon of flour and fold into the batter, along with the carrots and pineapple.

5. Divide the batter between the pans and bake for 30 minutes or until a toothpick poked into the middle of the cakes comes away clean.

6. For the frosting, mix together the cream cheese and butter until softened and fluffy. Mix in the vanilla extract and icing sugar. Add enough milk (one tablespoon at a time) to achieve a smooth, spreadable consistency.

7. Once the cakes have cooled, sandwich the layers together with the frosting and spread the remaining frosting over the top and sides of the cake. Sprinkle the chopped nuts and zest over the cake and dust with icing sugar.

Chocolate Chip Cookie Peanut Butter Tart

Recipe adapted from Cookies & Cups

Chocolate Chip Cookie Peanut Butter Tart

Ingredients:
For the base(450g cookie dough- ingredients listed below for 900g)200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the filling
200g peanut butter
85g unsalted butter
60g icing sugar, sifted
2tbsp double cream
½ tsp vanilla extract
For the ganache
100g milk chocolate
120ml double cream
pinch salt
To serve
10g milk chocolate, grated


Method:
1. Preheat the oven to 180C/350F/mark 4. Grease the bottom and sides of 9 inch pie dish. 


2. For the base, mix together all the ingredients for the cookie dough, starting with the butter and sugars, then mixing in the remaining ingredients. Press the cookie dough into the bottom and up the sides of the pie dish. Bake for 15-20 minutes, or until pale golden. Leave to cool for 30 minutes.


3. For the filling, beat together the peanut butter and butter. Mix in the icing sugar, followed by the cream and vanilla extract. Transfer the filling to the base and spread evenly. Refrigerate for 30 minutes.


4. For the ganache, break up the chocolate and place in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Add the salt and stir to combine, then refrigerate for 5 minutes.


5. Pour the ganache over the pie and return to the fridge for an hour. Sprinkle with the grated chocolate and serve.

Slutty Cheesecake bars

Recipe from Bakers Royale

The recipe below yields about 900g of cookie dough; only 225g is needed for one batch of the bars, so the remaining cookie dough can be frozen and used later.

Slutty Cheesecake Bars

Ingredients:
For the base (1/3 of the following)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips
For the filling
16 oreos
340g cream cheese
65g caster sugar
1 egg
1tsp vanilla extract
For the topping5 oreos
85g maltesers



Method:
1. Preheat the oven to 180C/350F/mark 4. Line a 20x20cm pan with foil, leaving a slight overhang.


2. For the cookie dough base, brown the butter in a small saucepan and transfer to a medium-sized bowl. Mix in the sugars, salt, vanilla extract and egg and egg yolk. Mix in the flour, bicarbonate of soda and chocolate.


3. Measure out 225g of the cookie dough and press into the bottom of the prepared pan. The thickness should be about 1/8 inch. Bake for 15 minutes, or until crisp at the edges.


4. For the filling, mix together the cream cheese, caster sugar, egg and vanilla extract. Arrange the oreos on top of the cookie base and pour the cheesecake batter on top.


5. Roughly chop the oreos and maltesers and sprinkle over the top of the cheesecake filling. Bake for 35-40 minutes. Leave to cool to room temperature and refrigerate for 8 hours before slicing.