Bee’s homemade chocolate covered flapjacks are infused with banana, walnut and honey. These wonderful homemade bakes are the perfect indulgent snack for any time of the day. Why not try out our recipe and send us your photos! We will post our followers pictures in upcoming posts and any feedback is welcomed. Happy baking!
Ingredients you will need…
4 oz / 100g of Butter
4 oz / 100g of Brown Sugar
2 tbsp of Golden Syrup
2 tbsp of Honey
½ tsp of Salt
7 oz / 175g of Porridge Oats
2 mashed very ripe Bananas
4 oz / 100g of Chopped Walnuts
7 – 8 oz /200g of milk/dark Chocolate
How to make…
Preheat the oven to gas 5/190c/375F. Grease and line a small square tin, roughly 8 x 8.
Put the butter, golden syrup, honey, sugar, and salt into a microwavable bowl, microwave on full power for 1 minute or until everything has melted (alternatively use a saucepan on a gentle heat). Stir.
To the mixture add the oats, mashed bananas and chopped walnuts. Stir well.
Pour the mixture into the greased tin and bake for around 25 – 30 minutes, it should still feel slightly soft when pressed.
When the flapjack is cooked set it aside to cool. Meanwhile melt the chocolate in either in the microwave or in a bowl above a pan of simmering water.
Pour the melted chocolate over the cooled flapjack and leave everything to cool, ideally overnight. Do not remove it from the tin while it is still hot as it will fall to pieces.
The great step by step recipe will guide you in how to make the best homemade carrot cake. Why not try it out and send us your pictures! We will post them for our followers as guidance under the category ‘photos from you’. Don’t forget to check out our baking tips to perfect your homemade carrot cake, kitchen cheat sheet and cake decorating tips guide.
Ingredients you will need…
For the Cake
4 eggs, at room temperature
200ml/7fl oz of Vegetable/Sunflower oil, plus a little extra for the tin
250g/9oz of Carrots, coarsely grated
100g/3½oz of Raisins/Sultanas
100g/3½oz of Walnut pieces, plus a few extra for decoration
1 zest of an Orange
200g/7oz of self-Raising flour
2 tsp of Mixed Spice
1 tsp of Baking Soda
¼ tsp of fine Salt
200g/7oz of light Sugar
For the Icing
150g/5½oz of unsalted Butter, at room temperature
45g/3 tbsp of Caster Sugar
300g/10½oz of Cream Cheese
How to make…
Preheat the oven to 180C/350F/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.
Break the eggs into a bowl, and lightly whisk using a fork.
Add the vegetable oil to the eggs and whisk again.
Add the grated carrots, raisins, walnut pieces and orange zest.
In a separate bowl, sift the flour, mixed spice, baking soda and salt. Stir in the sugar.
Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
Spoon the cake batter into the lined tin and bake on the middle shelf for 1 – 1¼ hrs, until the cake has risen and is golden-brown all over.
Remove the cake from the oven and set aside in the tin to cool for 10-15 minutes, then turn the cake out and leave to cool completely on a wire rack.
While the cake cools, make the frosting. Place the butter in a large bowl with the caster sugar, beat it for 2-3 minutes until light and creamy, and then beat in the cream cheese until smooth.
Place the cake on to a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top. Serve and enjoy!
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These indulgent chocolate, chocolate chip muffins are a perfect treat for any time of the year. Whether complimented with tea of coffee or a cold glass of milk these muffins warm the senses and give true meaning to homemade bakes.
Ingredients you will need… (makes 1 dozen)
6 (1 ounce) of squares semisweet Chocolate
1/3 cup of unsalted Butter
3/4 cup of Buttermilk
1/2 cup of White Sugar
1 1/2 teaspoons of Vanilla Extract
1 2/3 cups of all-purpose Flour
1 teaspoon of Baking Soda
1/2 teaspoon of Salt
1 cup of mini semi-sweet Chocolate Chips
How to make…
Preheat the oven to 400F/205C. Line 12 muffin cups with papers.
In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack.
Either serve warm or cool these muffins will not disappoint. Enjoy!