Goodbye Summer S’more Cups

One of America’s most popular summertime treats, s’mores are no longer restricted to the BBQ. There are a vast number of new recipes circulating which incorporate s’mores – muffins, brownies, even cheesecakes! So I thought I would add my own recipe as a way to say goodbye to summer and welcome autumn.
I remember first being introduced to s’mores – on my 15th birthday when a group of friends and I went camping. We were all sat around a fire on a beach as dusk was rolling in and a friend born in the US pulled biscuits, marshmallows and chocolate out of her bag. The result was magical.
Goodbye Summer S'more Cups
Boyfriend and I go camping all the time and authentic BBQ s’mores are one of the reasons I love it! Being without Graham crackers in Tenerife, I always substitute digestive biscuits, which seem to work just as well.
There is something oh-so-satisfying about sitting next to a hot fire and biting into the warm crunchy biscuit, leaking gooey marshmallow and silky liquid chocolate all over your face and hands.
They may not look it in the photos, but these s’more cups are really tiny – about 4cm wide and 2cm tall. The recipe yields 12 this size, if you want to make larger ones, you’re going to have to double the ingredients or half the amount you wish to make.
200g digestive biscuits
70g icing sugar
5tbsp melted butter
50g chocolate and 1tbsp butter
3 marshmallows
1. Preheat the oven to 180C. Crush the digestives into fine crumbs – either by hand, in a bag with a rolling pin or in a food processor.
2. Melt the butter in the microwave or on the hob then mix with the digestive crumbs and icing sugar. Mix well. Press the mix into the bottom and sides of small muffin molds, creating cups.
3. Pop them into the oven for five minutes, until they just begin to puff up. Whilst the cups are in the oven, melt the chocolate in a bowl above a pan of simmering water with 1 tbsp of butter. At the same time, quarter each of the marshmallows with scissors.
4. Share half of the melted chocolate mixture between the cups and then place a quarter of a marshmallow on top of each one. Replace in the oven for 2 minutes, or until the marshmallows just begin to brown.
5. Remove from the oven and share the rest of the chocolate mixture between the cups, spooning a little on the top of each marshmallow.
These can be stored in the fridge or at room temperature in a sealed container.

Lingerie Chocolate Chip Shortbread

I’ve seen a few of these types of biscuits online and thought I’d give them a try – I don’t think my icing skills are anywhere near as good as they could be and I really wanted to practice. I decided to use a basic shortbread recipe for the biscuits, with added chocolate shavings to make them more interesting. Chocolate chips could be added, but I think they would alter the look of the biscuits too much.
Lingerie Chocolate Chip Shortbread
I had to make an unbelievable amount of icing to get the perfect colours – I was searching for pastel shades as opposed to the really bright shades I originally got.
Lingerie Chocolate Chip Shortbread

I intended to use a piping bag to decorate the biscuits, but because mine were really small, I found it much easier to use the handle of a spoon to spread the icing and to carry out any minute detail with the help of a toothpick.

Lingerie Chocolate Chip Shortbread

This recipe yields around 12 small lingerie sets.

Lingerie Chocolate Chip Shortbread
130g flour
Pinch of salt
115g butter at room temperature
30g icing sugar
1 tsp vanilla extract
2 tbsp chocolate shavings
9 tbsp icing sugar
Blue colouring
Pink colouring
1. Mix the flour and salt together in a bowl.
2. In another bowl, beat the butter until smooth and creamy. Add the sugar and beat again until smooth.
3. Gently stir in the flour mixture until just incorporated – don’t over-mix.
4. Flatten the dough into a disk shape and wrap in plastic wrap. Chill the dough in the fridge for an hour or until firm.
5. On a lightly floured surface, roll out the into a circle around 1/2cm thick. Cut the biscuits out using a heart shaped cutter. Keep half of the biscuits as whole hearts (these will be the bras) and cut the point off the other half of the hearts (these will be the panties).
6. Place onto a plate and put into the fridge to chill for 15. This process firms up the dough so the biscuits maintain their shape when baked.
7. Whilst the biscuits are in the fridge, preheat the oven to 175C and line a baking sheet with parchment paper.
8. When chilled, bake the biscuits for around 10 minutes, or until very lightly browned. Be really careful not to leave them in the oven too long – these burn so easily. You need to remove them when they are still quite pale. Leave to cool on a wire rack.
9. Make the coloured icing by separating the icing sugar into three containers. Add just a drop of red colouring into one container and just a drop of blue colouring into another container. Continue to add tiny drops of water into each off the containers one by one until you get a thick, spreadable consistency and pastel colours.
10. After the biscuits are cool and you have the perfect icing – it’s time to be creative! Look online for ideas, or become your own lingerie fashion designer as you  decorate these biscuits.

Strawberry Cheesecake Ice Cream

When it comes to homemade ice cream, I’ve found the magic formula. The perfect combination of ingredients which results in a rich, smooth and creamy texture with just enough sweetness for you to be able to trash it up with drop-dead-gorgeous toppings (like strawberry cheesecake) without going OTT. To put it into other, less dramatic words: I’ve found a great ice cream base.

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The Best Chocolate Cookies

When I first made these biscuits, they were a complete disaster – I mis-read the instructions and baked them too long! They tasted yum, but the texture was terrible; they were rock solid. I left them uncovered for a day, and fortunately, they softened up and were surprisingly gorgeous!

The Best Chocolate Cookies

I baked these again recently for a friend’s birthday – making sure I followed the instructions correctly this time. They were incredible. The apartment was full of an intense, rich chocolate aroma. When they first came out of the oven, Boyfriend pounced on them to try one. They are really fantastic when warm – so thick and chewy.

The Best Chocolate Cookies
When they’ve cooled down, the texture is still fantastic – they’re really delicate and just crumble in the mouth. The mouth-watering chocolate smell still remains even after they’ve cooled too! After making these cookies for the second time, this is definitely the best recipe I have ever found.
The Best Chocolate Cookies

This recipe makes 14 cookies and is adapted from Brown Eyed Baker.

60g flour
15g cocoa powder
1/2 tsp baking powder
tiny bit of teaspoon salt
115g dark chocolate, chopped
1 large egg
1 tsp vanilla extract
2 tbsp unsalted butter, softened but still cool
45g light brown sugar
25g granulated sugar
1/2 cup milk chocolate chips
1. Sift together the flour, cocoa, baking powder, and salt in a bowl.
2. Melt the chocolate in a bowl above a pan of simmering water and remove from the heat. In a small bowl, beat the eggs and vanilla lightly.
3. Beat the butter until smooth and creamy, before mixing both sugars until combined.
4. Gradually beat in the egg until just incorporated then add the chocolate.
5. Add the dry ingredients and mix until just combined. Remember, it is so much better to under-mix than it is to over-mix. Gently fold in the chocolate chips.
6. Cover and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
7. Meanwhile, place a rack in the centre of the oven and heat  to 175C. Line a baking sheet with parchment paper. Scoop the dough onto the prepared baking sheet, spacing the mounds of dough about 5cm apart.
8. Bake until the edges of the cookies have just begun to set but the centres are still very soft, only about 10 minutes.
9. Remove from the oven and leave the cookies on the baking sheet for 10 minutes- this will ensure they continue to cook for just a little longer. Slide the parchment with cookies onto wire racks, and cool to room temperature.