Sunday, 29 March 2015

Crème Egg Brownie Recipe

Sunday… a day of rest… and a day to read my latest blog post!! It may be Monday tomorrow but I can take those blues away with a scrummy recipe ready in time for Easter (or if like me you’re on your Easter holidays then Monday’s already less blue!)

So in preparation for Easter (Sunday the 5th April btw guys) I have for you a Crème Egg Brownie recipe, yes that’s right… CRÈME EGG! For those of you that don’t like Crème eggs (weird…) feel free to continue the recipe without the Crème Eggs for just as delicious gooey brownies.

Helloooooo beautiful

It's a shame that Cadbury's decided to change their chocolate in the Creme Eggs... yes I can tell a difference! (Creme Egg fan over here) And that they also downsized the box of 6 to 5, for the same price, uhhh not cool Cadbury's! But they are still Creme Eggs, and they are still yummy and so combining them with a chocolate gooey brownie is just a taste of heaven. 

Don't forget to tag your own bakes @fashionablebake on instagram!


  • 120g Unsalted butter
  • 230g Plain chocolate
  • 150g Golden caster sugar
  • 50g Light brown soft sugar
  • 1 ½ Tsp Vanilla extract
  • 3 Medium eggs
  • 100g Plain flour
  • 15g Cocoa Powder
  • ¼ Tsp Salt
  • 6 Crème eggs


  1. Preheat oven to 180 degrees Celsius.
  2. In a pan, melt the butter and chocolate together over a low to medium heat.
  3. When the butter and chocolate has melted, pour into a large mixing bowl allowing to cool for 5 minutes.
  4. Line and greaseproof a tray whilst the chocolate mix is cooling (I used a 20cm by 26cm rectangular tray).
  5. Mix in the caster and brown sugar and vanilla. Then whisk in the eggs one at a time.
  6. In a separate bowl weigh out the flour, cocoa and add the salt, then sift into the rest of the mixture.
  7. Pour the brownie mixture into the tray, place in the oven on the middle shelf for 20-25 minutes. (Check with a cake tester or sharp knife that it’s not too ‘gooey’, you don’t want it to come out clean as the brownies are to be put back in).
  8. Whilst the brownies are cooking, cut the 6 crème eggs in half with a knife.
  9. Take out the brownies and place the crème egg halves equally and press into the brownie. The brownies then want to go back in the oven for a further 5-10 minutes.
  10. Once cooked (a knife should come out almost clean) leave the brownies to cool completely in the tray before taking out and cutting into squares. (Or rectangles…triangles… whatever shape you want)

I hope you are drooling over these brownies right now and are off to get the ingredients to bake them as we speak! Have a lovely, happy and baking filled week.  

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Sunday, 22 March 2015

Honeycomb and Salted Caramel Cheesecake Recipe

Another week means another blog post! Okay, in my last post I said that this time I would do more of a bake… well I lied. I've made a no bake cheesecake, however! It is a bit more technical than the stuffed Oreo's. Plus I have made my own salted caramel and honeycomb(which I will include both of these recipes for).

This week's recipe is a no bake Honeycomb and Salted Caramel Cheesecake... 
Let's have a little eye feast of this shall we

 I don't know who could resist?!

If any of you do try out my recipes yourself, I would love to see your photo's on Instagram and how they turned out! Tag @fashionablebake on Instagram 

So cracking on! If you wish to use shop bought caramel and honeycomb instead of making them yourself, then feel free to skip the next two recipes and head straight for the cheesecake!

But if you are a true baker (or I'd like to hope that if not then you are aspiring to be one!) then go ahead with the following recipes for the salted caramel and honeycomb. Ideally you will want to make these a few hours before making a start on the cheesecake or even the night before to ensure that the honeycomb and caramel have had plenty of time to cool.

For the Salted Caramel

  • 50g Caster sugar
  • 50g light brown sugar
  • 50ml Double cream
  • 40g Unsalted butter
  • 1 tsp Salt (add less or more for desired taste) 
  • 1 tsp Vanilla extract


  1. Add the butter, caster sugar and brown sugar to a pan and place on a medium heat.
  2. Once the butter has melted and the sugar has dissolved, pour in the double cream, vanilla, salt and swirl the pan occasionally.
  3. Cook for a couple of minutes until you get a nice caramel consistency.
  4. Take off the heat and pour into a container, allow to cool.

For the Honeycomb


  • 100g caster sugar
  • 225g Golden Syrup
  • 1 ½ tsp Bicarbonate soda 


  1. Greaseproof a tray that is sided by at least 2 cm.
  2. Bring the sugar and golden syrup to the boil in a pan. Allow to simmer for 5-10 minutes.
  3. Remove the pan from the heat and add the bicarbonate soda, quickly mix and once the mixture has foamed up, immediately transfer to the tray.
  4. Allow to cool completely.

Now you have your own home-made salted caramel and honeycomb (or courtesy of the shop...) 
It's Cheesecake time!


  • 125g Digestive biscuits
  • 125g Ginger biscuits
  • 90g Unsalted Butter (melted)
  • 200ml Double cream
  • 1 tsp Vanilla extract
  • 600g Cream cheese
  • 180g Icing Sugar (sifted)
  • Honeycomb
  • Salted Caramel


  1. Greaseproof and line the bottom of a 20cm cake tin that has a removal base.
  2. With either a rolling pin, or food processor, crush up the biscuits until fine crumbs. Melt the butter in a pan, once melted, stir the biscuit into the melted butter. Place the mix into the tin, evening out and using a metal spoon to press it down.
  3. Allow to set in the fridge for at least 15 minutes.
  4. In a bowl, whisk up the cream cheese and add in the sifted icing sugar, vanilla and mix.
  5. Whisk up the double cream and fold into the cheese mix. Gently mix in the broken up honeycomb. It's up to you how much honeycomb you put in, I put in around 50g and with the topping it gave a nice balance of flavour.
  6. Pour the cheese mix evenly onto the biscuit base and allow to set in the fridge for at least 3 hours or ideally overnight.
  7. Once set, remove the cheesecake from the tin and decorate with the salted caramel (generously!) and honeycomb however you wish.

Instagram - fashionablebake 

Sunday, 15 March 2015

Welcome - Stuffed Cookie Dough Chocolate Oreo's

Welcome to my brand spanking new blog!

The name Fashionable Bake comes from myself being a fashion student who loves to bake all things naughty and nice. The blog posts I hope will get readers as in love with baking as I am, all the recipes and methods for everything I make will be posted alongside images of processes and the final mouth watering delight. Most of my bakes will be the indulging sorts (indulging is good!!!) however, I am a bit of a fitness freak so I may try out some healthier treats too, also maybe some gluten, dairy free etc. to try and reach out to more readers. But this will depend upon how much my student loan will stretch.
Please bare with me as I'm currently photographing recipes on my phone until I go home over Easter, then I shall be able to pick up my DSLR and be able to photograph all that HD chocolatey, sweet goodness (try not to let yourself drool too much). To whoever comes across this blog I hope you feel inspired (and hungry) to get baking. 
- Fashionable Bake 

Stuffed Cookie Dough Chocolate Coated Oreo's

Okay this isn't a very advanced bake (or much of a bake at all) but that's not to say it's lacking in indulging flavours to satisfy that sweet tooth. Plus it is so simple to make and they look pretty good too! You can't turn down an Oreo... especially an Oreo stuffed with cookie dough and coated in chocolate
(unless you don't like Oreo's)

If you aren't convinced about these, though I'd like to think you all are then behold

Let's just take a moment shall we...

So now that I'm presuming you all want to go ahead and make these beauties, here is the how to

  • Oreo's 
  • 300g Chocolate of your choice for the coating
  • 130g Plain Flour
  • 115g Unsalted Butter (room temp or melted slightly)
  • 150g Chocolate Chips
  • 165g Soft Brown Sugar
  • 2 tbsp Milk
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt

If you already have an edible cookie dough recipe then feel free to use that but I shall include a simple step by step on how to make an edible cookie dough within the method
Cookie dough recipe adapted from the lovely Center Cut Cook


  1. Cream together the brown sugar and butter with a spoon, once combined, stir in the vanilla and salt.
  2. Mix in the flour, at this stage the dough will become crumbly this is suppose to happen so don't worry.
  3. Pour in the milk and mix, now your dough will look more like cookie dough.
  4. Lastly for the cookie dough, fold in the chocolate chips. It's up to you how many you put in but I think the more the better.
  5. So now we have our cookie dough (looks good doesn't it)we want to stuff our Oreo's. Take apart each Oreo and (with clean hands) place a ball of cookie dough on top of the creme half and even out. Be gentle as the biscuits can break easily.   (The leftover cookie dough should be kept in the fridge or it can be kept in the freezer for up to 3 months)
  6. Now we have stuffed our Oreo's, we need to weigh out our chocolate and cut into small chunks ready for melting. You may wish to microwave the chocolate to melt it but just be careful not to burn it. 
  7. Place chocolate into a glass bowl and fill up a pan with boiling water and place on a low to medium heat. Place glass bowl on top of the pan and keep stirring the chocolate until melted. 
  8. Whilst the chocolate is melting, line either baking tray(s) or plate(s) with greaseproof paper so the chocolate doesn't stick to the tray whilst it cools.
  9. Once the chocolate has melted take the pan off the heat. With a spoon place a stuffed Oreo onto the spoon and dip into the melted chocolate, ensuring all sides are covered. Once covered, place Oreo onto the lined tray or plate.
  10. The Oreo's will then need to go in the fridge for at least 30 minutes to ensure that the chocolate has set.

I hope you have all found this recipe to be simple and easy to follow and I hope the eating part lives up to its expectations... I can't doubt that it wouldn't. 
My next post will contain a bit more (or actual) baking and just as much (if not more) drooling. 

Instagram - fashionablebake