5. Mix
all the filling ingredients together in a bowl until smooth then spread evenly onto one half of a cooled shell, pressing another shell on top to make one whoopie pie. Repeat with the rest of the mixture.
12 mini
cakes
2 medium
eggs
50 g
caster sugar
50 g
plain flour, sifted
½ tsp
The Flavour Collective Smooth Caramel coffee dissolved in
3 tsp
hot water
75 g
icing sugar, sifted
½ tsp
The Flavour Collective Smooth Caramel coffee
3 tsp
hot water
1 small
bag of white chocolate chips
2. In
a bowl whisk the eggs and sugar until the mixture has increased by two thirds of the original volume and leaves the trail of the whisk.
5. Set
aside to cool for 10 minutes, then remove from the cake tin and cool on a wire rack.
450 ml
single cream, double cream or low fat thick Greek yogurt
1 tbsp
The Flavour Collective Delicate Vanilla coffee dissolved in
1 tsp
hot water
4 medium
egg yolks
100 g
golden caster sugar
115 g
caster sugar
2 tbsp
water
4
oven
170 ml
in size
2. Put
the cream and coffee in a small pan and warm on a gentle heat for 5 minutes being careful not to boil. Remove from the heat and set aside.
3. In
a bowl whisk the egg yolks and sugar together until pale and thick
4. Pour
the mixture into the
6. To
make the caramel topping, heat the remaining sugar with the water in a pan
3 tbsp
The Flavour Collective Roasted Hazelnut coffee dissolved in
2 tbsp
hot water
200 g
milk chocolate, broken into small pieces
1 tbsp
golden caster sugar
1 litre
milk (skimmed or full fat)
1 tsp
vanilla extract
1. In
a pan mix together the coffee, chocolate and sugar over a low heat until the chocolate has melted.
2. In
another pan pour in the milk and whisk to the boil until very frothy.
125 g
plain white flour, sifted
½ tsp
ground cinnamon
50 g
icing sugar, sifted
100 g
unsalted butter, at room temperature
1 medium
egg yolk
1 tbsp
The Flavour Collective Roasted Hazelnut coffee dissolved in
2 tsp
hot water
25 g
toasted hazelnuts, chopped
50 g
milk chocolate
4. In
a large bowl mix the flour, cinnamon, icing sugar, egg yolk, coffee and nuts. Once evenly mixed, the biscuit dough should be soft and easily form a ball.
4. Bake
for 8
6. Drizzle
each biscuit with melted chocolate and allow to set before eating.
16
slices
400 g
plain chocolate, broken into small pieces
120 g
unsalted butter
140 g
golden caster or soft brown sugar
100 ml
single or whipping cream
2 tbsp
The Flavour Collective Smooth Caramel coffee dissolved in
2 tbsp
hot water
5 medium
eggs, beaten
2 tbsp
plain flour, sifted
2. Place
the chocolate, butter and sugar in a large pan over a low heat and melt the mixture slowly until it is just smooth.
4. Pour
the mixture into the prepared tin and place into a roasting tin, half filled up with water before baking for
1 ½
hour
6. When
cold, serve in slices with seasonal fruits like cherries, raspberry or redcurrants.
50 g
unsalted butter
175 g
light brown muscovado sugar
200 g
self raising flour, sifted
1 tbsp
golden syrup
2 tbsp
black treacle
2 medium
eggs, beaten
1 tbsp
The Flavour Collective Roasted Hazelnut coffee dissolved in
2 tsp
hot water
225 g
pitted dates, coarsely chopped
1 tbsp
bicarbonate of soda
100 g
light brown muscovado sugar
100 g
unsalted butter
180 ml
double cream
1 tbsp
The Flavour Collective Smooth Caramel coffee dissolved in
2 tsp
hot water
100 g
caster sugar
2. For
the caramel shard, heat the sugar in a heavy
3. For
the cake mixture, cream the butter and sugar together in a large bowl until light and fluffy. Stir in the flour, syrup, black treacle, eggs and coffee.
300 ml
water
8 minutes
until the dates are soft
5. Pour
into the cake tin and bake for about 40
6. To
make the sauce, put all the ingredients into a pan and continually stirring until it comes to the boil
7. To
serve, cut the cake into squares and drizzle with the sauce
2 tbsp
The Flavour Collective Smooth Caramel coffee dissolved in
100 ml
hot water
4 scoops
caramel or vanilla ice cream
2-3 heaped
tbsp whipped cream
1. Make
up the coffee and divide evenly into 2 heatproof glasses.
2 tbsp
ice cream
4. As
an extra indulgent treat, top with finely diced fudge pieces.
Iced Coffee
Cold water (dependent on glass size)
3 - 5 Ice
cubes
Milk (to taste)
Sugar (to taste)
1 tsp
of your favourite flavour of The Flavour Collective coffee
1. Put
some cold water in a tall glass (about fifth of the capacity)
1
teaspoon
1 teaspoon
of sugar
3. Use
a milk frother to blend the mix for about one minute, until a rich and creamy foam is created. If you don
After yet another episode of getting distracted, probably while I was supposed to be revising I came across this collection of traditional British recipes
After a two-month breakfromthe Secret Recipe Club, I'm back with a delicious bake attributed to Frugal Antics of the Harried Homemaker, the blog of which I was assigned
Not least because I am inside in the warm sheltering fromthe torrential rain and Amber warning gales, but there’s something about the warm fragrance of a cake in the oven that makes a weekend a really good weekend
Test a little of the mixture in cold water and when it forms a softball remove from heat, beat thoroughly, and when it begins to thicken, pour into a shallow well greased tin to set
The idea to add vanilla in the recipe comes fromthe classic Italian affogato. In this recipe, I married the simple light almond sponge with scented vanilla with the cool, soft and prominent new coffeeflavour Häagen-Dazs ice cream
When I chose a recipe to make I was struck by all the delicious baking recipes on Izzie’s blog, and I was particularly drawn to her rich coffee cupcakes, as I was always partial to a slice of thecoffee cake that my mum used to make when I was living at home
One actually rose more than theother, which you will see fromthe photo. Oh, I had coffee extract - is that the same - wasn't sure, so still added the same amount and prayed that it wouldn't be too strong a flavour or no flavour at all
My son wanted me to bake a chocolate cake, but the only ones left for me to do in the book are quite lengthy recipes and I didn't want to be up half the night finishing them off
I will make it quite clear fromthe outset here, no one has asked me to post about UK Coffee Week. I have been using a number of products fromthe Sainsburys basics range and this recipe uses their eggs and butter
After suggesting a few recipes (I really wanted to bake the Lemon Swiss Roll), she decided upon thecoffee cake - I think mainly because it had buttercream on top and in the middle
Decided to rectify it today and making chicken pie from scratch including the pastry. We have guests tomorrow and apart from above am also planning to do cauliflower & parmesan soup with stick like croutons as a starter
For the icing, whisk the butter and icing sugar until creamy, then beat in thecoffee. In a large bowl beat the butter and sugar until very light and fluffy
I’ve decided toshare my super easy muffin recipe with you again today because (a) I’ve just made a new batch of these muffins and loved them, and (b) I just got an email from a lovely reader saying she’s made a batch too and loved them
If you love coffee and love cupcakes, thenthe following recipe is probably one of our best ever. To make the icing, empty the mascarpone into a bowl and slowly sift in the icing sugar until well combined and stiff but spreadable
You may also be interested in otherbreakfast flat bread recipes like. help from youtube. Chinese Scallion Pancakes are famous breakfast and street food in china and east asia made with spring onion as the key ingredient
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