Cherry oat squares with chocolate drizzle

Ingredients

    140g butter, melted, plus extra butter for the tin
    100g self-raising flour
    175g caster sugar
    175g porridge oats
    1 egg, beaten
    100g glacé cherries, halved
    50g dark chocolate

    MySupermarket

Method

    Heat oven to 180C/160C fan/gas 4. Butter and line the base and sides of a 22cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides. This will make lifting it out easier.
    Mix together the flour, sugar and oats in a bowl. Add the egg, melted butter and cherries, and mix well. Tip into the tin and spread evenly with a fork.
    Bake for 20-25 mins until golden brown. Cool in the tin for 10 mins, then carefully lift out using the paper and place on a board. Mark, but don’t cut, 4 lines each way to make 16 squares. Melt the chocolate in the microwave for 1 min, then drizzle over the squares. When the chocolate has set, cut the squares down the marked lines.

Salted caramel brownies

Ingredients

    200g unsalted butter, plus a little extra for greasing
    100g chocolate, 70% cocoa solids
    100g chocolate, 50% cocoa solids
    397g can Carnation caramel
    1 tsp flaky sea salt, plus a little extra for the top
    200g golden caster sugar
    4 medium eggs, at room temperature
    130g plain flour
    50g cocoa powder

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

    MySupermarket

Method

    Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.
    In a small bowl, mix 175g of the caramel with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.
    Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
    Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
    Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares

Mixed-Berry Pie

Do you like your berry pies with fresh or cooked berries? Here, you can have it both ways: a jammy filling of cooked blueberries, raspberries, and strawberries, topped with a cloud of whipped cream and a handful of fresh berries for bright color
more about:

    raspberries blueberries strawberries granulated sugar cornstarch butter lemons cream confectioners' sugar pure vanilla extract

    1 recipe Buttery Shortbread Pastry Dough
    1 cup fresh blueberries, plus a small handful for garnish
    1 cup fresh strawberries, plus a small handful for garnish
    1 cup fresh red raspberries, plus a small handful for garnish
    3/4 cup granulated sugar
    3 Tbs. cornstarch
    Kosher salt
    2 Tbs. unsalted butter
    1-1/2 Tbs. fresh lemon juice
    1 cup heavy cream
    2 Tbs. confectioners’ sugar
    1/2 tsp. pure vanilla extract

Shape the dough into a 1-inch-thick disk, wrap in plastic, and refrigerate to firm a bit, 20 to 30 min. You want the dough to remain pliable enough to roll, but not so soft that it’s sticky and difficult to move once it’s rolled out. Lightly flour a clean surface and your rolling pin. Roll out the dough into a 1/8-inch-thick round. (Run a dough scraper under the dough after every few passes of the rolling pin to prevent sticking, and reflour the surface as necessary.) Lay the rolling pin in the center of the crust, fold the pastry over it, and transfer it to a 9-inch pie pan. Gently press the dough into the pan. Trim the overhang to about 1/2 inch. (You’ll have about 6 ounces of excess dough.) Fold the overhang under to build up the edge of the pastry; crimp to flute the edges. Prick the entire surface, including the sides, with a fork. Cover loosely and refrigerate for half an hour. Meanwhile, heat the oven to 400°F.

Apply a light coating of nonstick cooking spray to one side of a piece of aluminum foil that’s slightly larger than the diameter of the pie pan. Line the pan with the foil, oiled side down, going up and over the edges, and fill with pie weights, raw rice, or dried beans. Set the pie pan on a baking sheet and bake for 20 min. Carefully remove the foil and pie weights and bake until the crust is golden brown, about another 15 min. Transfer the pie crust to a rack and let cool while you make the filling.

Gently rinse the berries and spread them on a paper-towellined baking sheet to dry (keep the berries separate). Hull the strawberries and slice them 1/4 inch thick. Combine the 1 cup blueberries, sugar, cornstarch, 1/4 teaspoon kosher salt, and 2/3 cup water in a medium-size saucepan. Set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring constantly, until the mixture turns deep purple, thickens, and becomes translucent instead of cloudy looking, 1 to 2 min. once the mixture begins bubbling. Remove from the heat and stir in the 1 cup strawberries, butter, and lemon juice. Sprinkle the 1 cup raspberries over the bottom of the pie crust and pour the filling over the top. Refrigerate until firm, about 4 hours.

Just before serving, whip the cream to medium-firm peaks with the confectioners’ sugar and the vanilla extract and mound on top of the filling. Scatter the remaining berries over the whipped cream for garnish. Serve immediately.

Strawberry Shortbread Tart with Orange-Ricotta Cream

A press-in crust makes this impressive-looking tart a breeze to prepare. Serve slightly chilled.
more about:

    all-purpose flour butter granulated sugar kosher salt ricotta cheese oranges strawberries

    4-1/2 oz. (1 cup) unbleached all-purpose flour
    4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
    1/4 cup plus 1-1/2 Tbs. granulated sugar
    1/2 tsp. kosher salt
    8 oz. (1 cup) whole-milk ricotta, any liquid poured off
    1 tsp. finely grated orange zest
    1-1/4 lb. medium strawberries, hulled, 1 left whole, the rest halved lengthwise
    3 Tbs. red currant jelly
    1 Tbs. orange liqueur, such as Grand Marnier, or water

Position a rack in the center of the oven and heat the oven to 350°F.

Pulse the flour, butter, 1/4 cup of the sugar, and the salt in a food processor until it resembles coarse meal. Scrape the mixture into a 9-inch fluted tart pan with a removable bottom and press evenly into the bottom and up the sides. If the dough sticks to your fingers, cover it with plastic wrap and use the flat bottom of a glass to press it.

Put the tart pan on a large baking sheet and bake, rotating halfway through, until the crust is golden, 15 to 18 minutes. Cool to room temperature on a rack.

In a medium bowl, whisk the ricotta, the remaining 1-1/2 Tbs. sugar, and the orange zest until combined. Spread evenly in the crust.

Put the whole strawberry in the center of the tart and then arrange the halved strawberries in circles around it, leaning them inward (the first ones will rest against the whole strawberry) until the ricotta is covered.

In an 8-inch skillet, bring the jelly and orange liqueur or water to a boil over medium heat, stirring, and let boil for 45 seconds. Remove from the heat and let sit until the bubbling stops, about 1 minute. Brush the glaze lightly over the strawberries. Refrigerate the tart for at least 1 hour before serving.
Make Ahead Tips

The crust can be made and baked up to 1 day ahead and kept covered at room temperature.

Once filled, glazed, and chilled, the tart will hold at room temperature for about 3 hours or in the fridge for up to 8 hours.

Fresh Berry Pavlova

The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped cream and fruit. In this version, Greek yogurt adds a little tang to the traditional sweet-cream filling. The recipe makes one glorious pavlova, but you can easily make individual shells by shaping the meringue into six 4-inch circles, each about 1-1/2 inches high, and baking for about 1 hour total.
more about:

    Cointreau superfine sugar Greek yogurt egg whites pure vanilla extract cornstarch lemons distilled vinegar table salt strawberries cream

For the meringue shell

    1-1/4 cups plus 2 tsp. superfine sugar
    2 tsp. cornstarch
    4 large egg whites, at room temperature
    2 tsp. fresh lemon juice or white distilled vinegar
    1/2 tsp. pure vanilla extract
    1/4 tsp. table salt

For the filling

    2 pints mixed fresh berries or hulled, sliced strawberries (about 4 cups)
    3 Tbs. granulated superfine sugar
    2 Tbs. orange liqueur, such as Cointreau
    1-1/4 cups heavy cream
    1 tsp. pure vanilla extract
    1/4 cup plain Greek-style yogurt

Make the shell

Position a rack in the lower third of the oven and heat the oven to 275°F. Line a baking sheet with parchment. Draw an 8-inch circle in the center of the parchment, and then turn the paper over (you’ll still see the circle).

Mix 2 tsp. of the sugar with the cornstarch and set it aside.

In a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld electric mixer), beat the egg whites on medium-high speed until soft peaks form, about 2 minutes.

With the mixer running, slowly add the remaining 1-1/4 cups sugar, about 1 Tbs. at a time, taking 2 to 3 minutes to add it. Sprinkle in the cornstarch-sugar mixture, then add the lemon juice, vanilla, and salt. Continue beating until glossy stiff peaks form, another 1 to 2 minutes.

Pile the meringue onto the parchment circle and use an offset spatula or the back of a spoon to spread it into an 8-inch round, about 2-1/2 inches high around the edge with a slightly concave center.

Put the meringue in the oven and turn the heat down to 250°F. Bake until crisp, dry, and slightly colored on the outside, about 45 minutes. (The meringue will spread a little during baking.) Rotate the baking sheet and continue baking until hard on the outside and slightly darker, about 45 minutes more. Turn off the heat and leave the meringue in the oven to dry for at least 30 minutes. Cool completely and gently peel off the parchment. Don’t worry if there are cracks or the center caves in slightly.
Make the filling

Combine the berries with 2 Tbs. of the sugar and the orange liqueur in a medium bowl. Let stand at room temperature, stirring occasionally, until the berries release their juice, about 45 minutes.

In a large bowl, beat the cream, the remaining 1 Tbs. sugar, and the vanilla with an electric mixer, increasing the speed from medium high to high as you beat, until soft peaks form, 2 to 3 minutes. Fold in the yogurt.

Carefully transfer the shell to a serving plate. Just before serving, fill the center with the cream and top with the berries. Use a serrated knife to slice the pavlova into wedges and serve.
Make Ahead Tips

You can make the shell 1 day ahead and leave it in the closed, cooling oven. Or store it, once completely cooled, for up to 3 days in an airtight container.

The whipped cream filling can be made up to 1 hour ahead and refrigerated.

Cheesecake Recipe

When it comes to favorite all-American desserts, cheesecake might be second to apple pie, but it’s number one on my list. Utterly delicious and super easy to make, cheesecake isn’t technically a cake; it’s a custard baked in a crumb crust. The smooth filling is typically made with cream cheese, sugar, eggs, and vanilla, and the crust is a mixture of cookie crumbs and butter. 

With the straightforward method here, you can also choose your crumb crust, flavorings, and toppings; just start with some of the combinations below (all rigorously tested in our kitchen), and then go on to create your own fabulous cheesecakes.

Serves 10 to 12
Make the crust

Cookie crumbs and butter are pressed into a springform pan for the easy crust.

Position a rack in the center of the oven and heat the oven to 375°F.
ADVERTISING

Pulse 8 oz of your choice of cookie crumbs (see options below)  in a food processor until crushed to fine crumbs. You should have 2 cups.

In a medium bowl, stir together the cookie crumbs and 3 Tbs. granulated sugar. Mix in 3-1/2 oz. (7 Tbs.) melted unsalted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use your fingers or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened (this will be more obvious with lighter crumbs, but even the ginger and chocolate crumbs will darken a bit), 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Choose a cookie for the crust

    graham crackers
    Graham crackers
    vanilla wafers
    Vanilla wafers
    chocolate wafers
    Chocolate wafers
    gingersnaps
    Gingersnaps

Make the filling base

The key to a cheesecake’s perfect texture lies in a proper balance of eggs and dairy. As long as you maintain that balance, you can customize the filling by replacing some of the cream cheese with other ingredients (like ricotta, chocolate, or dulce de leche), and the cake won’t lose its rich texture.

In a stand mixer fitted with the paddle attachment, combine three 8-oz packages of room-temperature cream cheese, an add-in (see options below) OR an additional 8-oz. package of cream cheese, 2 Tbs. all-purpose flour, and a pinch of table salt. Beat on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps.

Choose an add-in (optional)

    milk chocolate
    Milk chocolate: 10 oz., melted and cooled
    semisweet chocolate
    Bittersweet or semisweet chocolate: 10 oz., melted and cooled
    ricotta
    Ricotta: 1 cup
    strawberry puree
    Strawberry purée: 1 cup
    c00236_01.jpg
    Blueberry purée: 1 cup
    banana puree
    Banana purée: 1 cup
    dulce de leche
    Dulce de leche: 3/4 cup
    dulce de leche
    White chocolate: 8 oz., melted and cooled
    crème fraîche
    Sour cream or crème fraîche: 3/4 cup
    mascarpone
    Mascarpone: 8 oz., at room temperature
    pumpkin purée
    Canned pure pumpkin purée: 1 cup

Flavor the filling

Add 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add 1 Tbs. pure vanilla extract and your choice of flavorings (see options below) and spices (see options below), if using, and beat until blended, about 30 seconds. Add 4 large room-temperature eggs, one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Choose up to two flavorings (optional)

    peanut butter
    Creamy peanut butter: 1/3 cup
    crystalized ginger
    Finely chopped crystallized ginger: 2 Tbs.
    instant espresso
    Instant coffee: 2-1/2 tsp. (or 2 tsp. espresso powder)
    lime zest
    Finely grated lime zest: 2 Tbs.
    lemon zest
    Finely grated lemon zest: 2 Tbs.
    orange zest
    Finely grated orange zest: 2 Tbs.
    mini chocolate chips
    Mini chocolate chips: 1/3 cup
    amaretto
    Amaretto: 3 Tbs.
    baileys
    Baileys: 3 Tbs.
    chambord
    Chambord: 3 Tbs.
    kahlua
    Kahlua: 3 Tbs.
    grand marnier
    Grand Marnier: 3 Tbs.

Choose up to four spices for a total of 2 tsp. (optional)

    ground nutmeg
    Ground nutmeg (up to 1/2 tsp.)
    ground ginger
    Ground ginger
    ground cloves
    Ground cloves (up to 1/2 tsp.)
    ground cinnamon
    Ground cinnamon

Bake the cheesecake

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)
Top and serve

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Add your topping (see options below) and/or garnishes (see options below). To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Choose a topping (optional)

    caramel sauce
    Caramel sauce: see recipe below
    chocolate ganache
    Chocolate ganache: see recipe below
    brulee shards
    Burnt sugar: Sprinkle 2 Tbs. granulated sugar evenly over the top and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.
    strawberries
    Glazed fresh fruit: see recipe below
    lemon curd
    Lemon curd

Choose up to three garnishes (optional)

    chopped nuts
    Chopped toasted nuts
    chocolate-covered coffee beans
    Chocolate-covered espresso beans
    cocoa powder
    Cocoa powder (sift over cake)
    crushed amaretti cookies
    Crushed amaretti cookies
    whipped cream
    Whipped cream
    confectioners sugar
    Confectioners' sugar (sift over cake)
    chocolate shards
    Chocolate shards
    pecans
    Toasted pecans

Fairy cakes recipes

Fairy cakes or cupcakes - here's our simple but delicious recipe for making these pretty little sponge cakes. Fairy cakes are perfect for any treat including birthday parties. For some great fairy cakes recipes and ideas on how to decorate your cake take a look through our inspiring fairy cake decorating and topping photos for ideas.

This recipe makes 12 fairy cakes or 9 cupcakes.
Ingredients (serves 8+)

    100g butter, softened
    100g self raising flour
    100g caster sugar
    2 eggs

You will need:

Muffin tray with muffin cases
Method
Handy tip

If you would like to make your own icing!

    Preheat oven gas mark 4/180'C/170'C fan
    Whisk all the ingredients until creamy and spoon into a bun tin or bun cases - this recipe should make 12
    Cook for about 10-15 minutes - to check they are cooked just press gently and they should spring back
    Once cooled, the cakes can be decorated with all different types of icing including glace icing or delicious buttercream icing

Why not try...

    Replacing some of the flour with cocoa to make chocolate cakes

    Add choc chips to make choc chip cakes

    Add raisins to make raisin cakes

    Add lemon zest to make lemon cakes and so on

    Once your fairy cakes have cooled and been iced you can decorate them with anything you like - sprinkles, sweets and cherries!