Carrot & Sunflower Cake

Carrot & Sunflower Cake
Just because you're trying to eat healthily doesn't mean that you can't have cake. Yeeaah so you can't really get away from sugar when it comes to cake, but you know what they say: half the slice = half the calories, so you can eat twice as much! This carrot cake is packed full of carrots, pineapple, pecans & sunflower seeds, and is made using sunflower oil, wholemeal flour and brown sugar. I've done my best to make it wholesome so you don't feel so guilty about eating something sweet. This makes a large batch so be sure to share it with your friends.

Cups to Grams Converter for Baking Ingredients

Convert Cups to Grams
Here in the UK, we like to use our weighing scales, and we like grams. It may be easier to just "scoop and go" using the cup measuring method like they do in America, but we just don't "do" that. We English prefer accuracy. So, for your convenience, here are some common baking ingredients converted from cups to grams. Due to the inaccurate nature of cups, it's impossible to get an exact conversion as it totally depends on how compacted the ingredients are into the cups, but here are the averages.

Amaretto Cassata Cake

Rosie's Amaretto Cassata Cake
Cassata cake is Sicilian sweet which consists of chiffon sponge cake moistened with liqueur and layered with a filling of ricotta cheese, candied peel, chocolate & vanilla. Traditionally, it is covered with marzipan, green icing and candied citrus fruits, however in this "Cleveland Cassata" inspired recipe I have used whipped cream, cherries, almonds & chocolate to make it more gateau-like. In this recipe I have use plenty of amaretto to give this gateau a marzipan taste. This is an excellent choice for a Sunday-afternoon desert!

UK Alternatives to US Baking Ingredients

UK Alternatives to American Cake Ingredients
It can be really annoying when you find an awesome looking cake that you desperately want to bake, but you can't find any of the ingredients here in the UK, or you have no idea what the alternatives are. I've done some research, and here are the closest and best readily available-in-the-UK alternative ingredients to some common American recipe ingredients.

Most US ingredients easily translate into UK ingredients, they just have different names, however some ingredients are special to the US so for those I have suggested the best equivalents, or ways to make your own substitutes. There are a few things you can pick up in places like Selfridges or Tesco's American Grocery Isle, but why go out of your way to buy them, when you probably have something just as good in your cupboard already.

Orange & Honey Upside-down Cake

Orange and Honey Cake Recipe
Here is my deliciously wholesome and "healthy" Orange and Honey Cake recipe; made with fresh oranges, honey, olive oil, ground almonds & pinenuts. The yummy oranges on top are caramelized in honey and vanilla for an aromatic marmalade-like taste. The sponge is so fluffy & moist, with toasted pinenuts and orange zest for extra texture and taste. I was surprised at how good this cake turned out, but using olive oil instead of butter really works and makes for a lovely soft and tasty dairy-free sponge.

Lemon Blueberry Gingernut Cheesecake Slices

Lemon Blueberry Gingernut Cheesecake Slices
I think that lemon and ginger work so well together, and the addition of blueberries make these cheesecake slices taste extra fresh and fruity. This yummy recipe uses ginger nuts to make the crunchy biscuit base. This is a really simple recipe that you can whip up in 10 minutes or so, just make sure it's nice and cold before you serve it. And like a proper cheesecake, it's nice served with cream. It helps to have your cream cheese at room temperature before you start.

Mint Chocolate Cookies

Mint Chocolate Chip Cookies
Peppermint fans get ready, for my new Mint Chocolate Chip Cookies. Imagine the taste of an Aftereight mint in a ooey-gooey-crunchy cookie. The texture of these cookies is just perfect; the fresh minty taste is something that many people will not have had in a cookie before. Everybody I've tested these on loves them, and they are so easy to make - you can whip them up in less then half an hour. If you can't find dark mint chocolate (I found it in Aldi), try using after eight mints for an even more interesting texture.

Christmas Chocolate Bark

Christmas Chocolate Bark
You've seen it, in the likes of Hotel Chocolat and in the "posh section" of your local Supermarket. But why buy it, when you can make your own Chocolate Bark all by yourself and put whatever you blimmin' like on it. Bag it up in little treat bags with ribbon and give it out to your friends and family as gifts. It's so easy and you can make it in minutes.

Mince Pie Christmas Fudge

Christmas Mince Pie Fudge
Deliciously sweet melt in your mouth fudge laced with little moorish crumbled up pieces of mince pies. I've never tasted such Christmassy fudge before! Crumbly, perfectly spiced, with a dreamy texture (yes I said dreamy). These are perfect bagged up and given as gifts to any mince pie lover. Perhaps you bought too many mince pies, you're fed up of eating them already and you don't know what to do with them. This fudge recipe will transform them into a sweet tooth's delight.

Chocolate Pecan Pie

Chocolate Pecan Pie
"Oh all right then Mr Chocolate Pecan Pie, as you offered so politely, I will have another slice" ...I wouldn't want to hurt his feelings, I couldn't possibly live with myself if I did that....

Try out my spin on a pecan pie with a bourbon biscuit base and hidden chocolate chunks under a smooth layer of caramel. This makes for a deliciously decadent pecan pie.

Raspberry & White Chocolate Layer Cake

Raspberry and White Chocolate Layer Cake
This is some serious cake! The sponge is beautifully moist, made with cream cheese and laced with raspberries. The white chocolate ganache-like icing is deliciously creamy and sweet with vanilla beans. I've topped this cake with fresh raspberries, white chocolate curls and dried raspberry flakes for what I think is a very sophisticated finish. White chocolate and raspberries, what an awesome combo.

Children's Butter Biscuits

Children's Butter Biscuits
This is the perfect recipe for making butter biscuits (or sugar cookies). They are so simple yet deliciously buttery and vanillary and are just as good for kids as for adults! You don't even need to chill the dough before you cut out your shapes and bake them (although if you have the time go ahead! It will make the edges a little more defined). You can use any shaped biscuit cutter you like - get creative. Why not try making biscuit sandwiches?

Cranberry & White Chocolate Couronne

Cranberry & White Chocolate Couronne
I don't do much bread, but when I do, I try to make it as much like cake as possible. This sweet golden crown of glazed dough is stuffed with the wonderfully tasty and perfectly complimentary flavours of cranberries, macadamia nuts, apricots and white chocolate. It is fruity, sweet, moist, crunchy - and unlike a lot of fruit loaves, it actually tastes as good as is looks. As far as bread goes, this is a sweet tooth's delight and is great for any occasion, at any time of day.

Toffee Apple Cake!

Toffee Apple Cake
Oh my goodness... I have been searching the internet for the perfect toffee apple cake and couldn't find what I wanted. So this is a combination of about 4 different recipes... and it's delicious!! I have never eaten a piece of cake so fast. Perfect for Autumn and Halloween, this cake will really impress. It's a combination between sticky toffee pudding and a toffee apple. Gooey in the middle, caramelized on the outside, with a sticky toffee drizzle. I really hope you enjoy it too, it's worth the effort.

How to Make Perfect Chewy Cookies

How to make cookies. I think we all know that the best kind of cookies are the "crunchy on the outside soft on the inside" kind of cookies. Warm, soft, chewy, gooey, deliciously morish cookies with a little bit of a crunchy buttery bite on the outside. Here are my top tips on how to bake perfect chewy cookies including what ingredients and equipment to use, how to mix them, how to bake them, and how to store them. I've also got lots of easy cookie recipes for you to try.


Why do my ingredients need to be at room temperature?
Butter and eggs must be at room temperature before creaming, this allows them to combine easier and makes for even cooking. The softer the butter, the softer the cookies will be and the flatter they will spread out.

What's the best sugar to use for cookies?
Use a light muscavado sugar, soft light brown sugar or golden caster sugar. This will give your cookies a richer fudgier flavour, a caramel colour, and a more gooey texture.


What kind of baking trays should I use?
Ideally you want three good quality, flat, heavy, non-stick baking sheets. If they are good quality you shouldn't have to grease them. Alternatively use re-usable silicone baking paper.

Should I bake cookies in one batch?
It is best to bake your cookies in the centre of the oven. If you have a small oven and can't bake your cookies in one go, cool the trays down in between batches under cold water.

How do I keep my cookies soft?
To keep your cookies soft, make sure to store them in an airtight container. Cookies are nicest eaten when they are still a little warm. You can rewarm cookies in the oven for 5 minutes at 170°C. Or, make your cookie dough in advance and bake when you are ready to eat them.

How hot should my oven be?
Temperature is crucial to a desirable outcome. Pre-heat the oven to the temperature indicated in the recipe. If you're oven is unreliable or if you are not getting the desired cookie texture, invest in an oven thermometre.


How much do I need to mix cookie dough?
Don't overmix. Beating too much air into cookies will make them rise too much resulting in a more "cakey" texture. It's important to cream your butter, sugar & eggs well for an even texture but once you add the dry ingredients, beat as little as possible. If you do it by hand as opposed to using a mixer you shouldn't have any problems.

What is the best texture for cookie dough?
Cookie dough should be sticky and firm so it doesn't spread too thin when baked. If you refrigerate the cookie dough for a little before baking it will hold it's shape more, deflate less, resulting in a thicker and chewier cookie. The warmer the dough, the more it will spread out during baking, which will make them thinner. Thin is sometimes desirable, but be careful as they will cook faster and go crunchy quicker.


How much cookie dough do I need for each cookie?
You want to use a heaped tablespoon amount of dough, so roughly the size and volume of an egg. The best way is to use a small trigger-style icecream scoop to make sure that you get equal sized amounts of cookie dough for each cookie. You can then flatten the dough into nice round disc shapes using the back of a fork or your hands.

How far should I space my cookies apart?
You should leave at least a 10cm gap between each cookie to prevent them from running into each other and to allow enough heat to reach each cookie. Most cookies will double in diameter during baking.

How do I know when my cookies are done?
The only answer here is, when it looks right. The best indicator is the edges. The edges should be light golden brown, yet the centre should still look slightly undercooked and puffy. This is a vital step to making gooey cookies. I like to give cookies the shine test; when the shininess from the butter has just disappeared from the centre of the cookie, I know they are done.

How long should I bake my cookies for?
Always set your timer to the lowest suggested time in the recipe. You can always add a few minutes if the cookies look too raw, but there is nothing you can do to save an overbaked cookie!

What do I do when I think they are done?
When you think they are ready, take them out of the oven and leave them to cool on the baking sheets for at least 5 minutes. The residual heat from the sheet will continue to cook them. You'll know when to transfer them onto a wire cooling rack when the centres of the cookies have fallen and they have a golden brown rim around them.

They're still not gooey. What can I do?
You can try using melted butter, or try using a little less flour.

Rosie Bakes It Easy Cookie Recipes

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

Imagine the taste of an Aftereight mint in a ooey-gooey-crunchy cookie. The texture of these cookies is just perfect; the fresh minty taste is something that many people will not have had in a cookie before. Everybody I've tested these on loves them, and they are so easy to make - you can whip them up in less then half an hour...
Peanut Butter Cookies

Peanut Butter Cookies

Oooooo these are good. Crunchy on the outside, gooey on the inside cookies with crunchy peanut butter, chunks of dark chocolate and wholesome oats. The combination of saltyness and chocolateyness is what I think makes the tastiest, most addictive "I need another one" cookie...

Dark Chocolate Cookies

Described by many (i.e. my best friends) as being "the best cookies I have eaten in my entire life", this really is my ultimate double chocolate cookie recipe. These really do beat supermarket cookies. Trust me, these cookies will impress people...

Chocolate Chunk Cookies

Here is a nice and easy chunky chocolate cookie recipe for you to try. When making cookies, I always strive for the perfect texture above anything else - gooey in the middle, crunchy on the outside, with oozy bits in between. The key to this is to ever so slightly underbake them...

Oat and Raisin Cookies

Oats and raisins, a match made in heaven and also slightly nutritious (well I like to think so!).  I love these cookies at any time of day - they are my all time favourite cookie. If you like your cookies gooey, make sure to take them out of the oven as soon as they start to go golden on the edges...
These look so perfect with flaked almonds on top and taste delicious. They are crisp on the outside and gooey on the inside - how a  cookie should be! What's more they are so easy to make...