Top 10 Baking Essentials

Top 10 Baking Essentials

I know it’s been a while since I last posted on the blog, and I’m sorry about that. I haven’t been in a good place lately (another blog post for another time), but I’m back and ready to post again! Today I’m going to be sharing my Top 10 Baking Essentials with you guys, so let’s get started.

  1. Mixing Bowls

Mixing Bowls

I couldn’t live without my set of plastic mixing bowls. They are so versatile and have a great non-slip base. Every home baker needs at least 2 mixing bowls of different sizes.

2. Rubber Spatula

Spatula

These spatulas are so useful for mixing batter, folding in egg whites and anything else that requires a delicate touch.

3. Measuring Cup & Spoons

Measuring Spoons Measuring jug

These 2 are an absolute must have. I would be lost without my Oxo Good Grips measuring jug and my set of measuring spoons. They are equally as useful for cooking as they are for baking.

4. Sieve 

Sifter Sieve

I use an old-school mesh sieve for all of my baking. It’s perfect for sifting flour and icing sugar. Saying that, I’m planning on buying a hand flour sifter because they are a lot less messy than my old-school sieve 🙂

5. Egg Separator 

Egg Separator

I use an egg separator almost every time I bake. It’s a must have for making marshmallow fluff or delicate cake batters. It’s so much easier and less messy than separating the egg in your hand!

6. Hand Mixer

Hand Mixer

I love my hand mixer, it’s incredibly versatile and perfect when you need to mix something quickly. I use it for egg whites, marshmallow fluff and whipped cream!

7. Stand Mixer

Stand Mixer

I was lucky enough to get my Kenwood Patissier Mixer for my 21st birthday. This thing is an absolute life saver when you have to make double batches of cake batter and of course my beloved marshmallow fluff. It’s definitely worth investing in a good quality stand mixer because you’ll end up having it for the rest of your life!

8. Cupcake Pan, Spring-Form Cake Pan & Baking Sheet

Cupcake Pan

Springform Cake Pan

Baking Sheet

These 3 are absolutely essential to any home baker. Having these 3 means you can bake just about anything, from the obvious cupcakes, cakes & cookies, to bread, cheesecake, cinnamon rolls and tarts.

9. Heat Resistant Glass Bowl

Heat Resistant Glass Bowl

I love my Pyrex glass bowl. It’s perfect to use as a bain marie when you need to temper chocolate and make meringue!

10. Small Saucepan

Small Saucepan

The last thing in my Top 10 Baking Essentials is a small saucepan. I use my Scanpan Impact saucepan to make cake batter, sauces, lemon curd and of course I use it as a bain marie.

I hope this small list of baking essentials can help you out in your day to day baking! Thanks for reading my little blog post and have a great day 🙂

P.S. You can get post of the items on my list from Yuppiechef Online.

Nutty Brittle Cookies

Nutty Brittle Cookies

Sweet, crunchy and chewy is the best way to describe these nutty brittle cookies. They’re addictive and so yummy!

Nutty Brittle Cookies. Time: 1 hr 30 min.  Makes: 40

These cookies actually ended up being a happy accident. My initial intention was to make cookies with bits of fudge in them, but I couldn’t get fudge anywhere (I failed dismally at making the fudge myself). I needed to make something different, so the only thing I could think of using was cashew nut brittle! I’m so happy that I was forced into using the brittle because these cookies are delicious. They’re sweet, nutty, crunchy and chewy all at the same time.

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They are so easy to make and make enough to feed a crowd. They are perfect with your morning (or afternoon or evening) coffee or tea!

Check out my recipe below and let me know what you think!

Nutty Brittle Cookies

  • Servings: 40 cookies
  • Time: 1 hr 30 min
  • Difficulty: Easy
  • Print

Nutty Brittle Cookies. Time: 1 hr 30 min.  Makes: 40

Ingredients:

  • 125g butter, softened
  • 125g Nutella
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 2 cups flour, sifted
  • 1 tsp bicarbonate soda
  • 1 extra large egg
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 300g nut brittle, chopped

Directions:

  1. Preheat oven to 180°C and line some baking trays with baking paper.
  2. Cream the butter, sugars and Nutella in a large bowl.
  3. Add the egg and vanilla and mix well.
  4. Mix in the flour and bicarbonate soda, then stir in the milk and chopped brittle.
  5. Cover the bowl with cling-wrap and chill in the fridge for 30 min.
  6. Roll level tablespoons on the cookie dough into balls and place about 3cm apart on the baking trays.
  7. Bake for about 12 min and allow to cool on trays.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Hope everyone had a great weekend! My weekend consisted of eating a lot of burgers, tasting local craft ciders and indulging in WAY too many of these moreish peanut butter chocolate chip cookies!

Peanut Butter Chocolate Chip Cookies Pinterest

These cookies are so yummy. The peanut butter flavor isn’t overpowering (think toned down version of a peanut butter cup) and they’re crunchy on the outside & chewy on the inside! Peanut butter and chocolate is always a winning combination in my book.

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They are so easy to make and you get about 40 cookies from one batch, so definitely enough for a crowd! I basically just adapted my go-to chocolate chip cookie dough by adding peanut butter to half the amount of butter (so 125g butter & 125g peanut butter). I went with smooth peanut butter, but it would definitely work with chunky peanut butter too!

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I am so happy with this recipe and I hope it will become a staple in your cookie arsenal!

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Peanut Butter Chocolate Chip Cookies

  • Servings: 40
  • Time: 1hr 30min
  • Difficulty: Easy
  • Print

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Ingredients:

  • 125g butter
  • 125g peanut butter
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 1 extra large egg
  • 1 tsp vanilla extract
  • 2 cups plain flour, sifted
  • 1 tsp bicarbonate soda
  • 2 tbsp milk
  • 300g chocolate chips

Directions:

  1. Preheat the oven to 180°C and line some baking trays with baking paper.
  2. In a large bowl, cream butter, peanut butter and sugars together, then add the egg, milk and vanilla. Mix well.
  3. Mix in the sifted flour and bicarbonate soda, in 2 batches.
  4. Mix in the chocolate chips, cover the bowl with cling-wrap and chill in the fridge for 45 min.
  5. Roll level tablespoons of the chilled cookie dough into balls and place about 3cm apart on the prepared baking trays.
  6. Bake about 12 min. Allow to cool on trays.

Death by Chocolate Truffle Cookies

Death by Chocolate Truffle Cookies

Death by Chocolate Truffle Cookies Cover

These cookies are a chocolate lovers dream. They are soft, chewy and intensely chocolatey!

They are so easy to make and will definitely satisfy any chocolate craving. I love dunking them in a hot cup of cappuccino and biting into all that chocolate goodness. They really do taste just like chocolate truffles! Very easy to make, but they will get your hands a bit messy (you’ll end up with sticky palms and fingers, but it’s so worth it!).

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Sifted flour, cocoa, baking powder, caster sugar and bits of salted butter, ready to be mixed together.

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Once you’ve mixed it all together with your fingertips, it should look a bit like sand.

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When you mix in the egg and hazelnut liqueur, it will turn into a very sticky dough (that’s why I said your hands will get really messy!). Pop it in the fridge to chill and it will be ready to roll (literally).

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Once you’ve rolled the dough into 3cm diameter balls, coat them in icing sugar and place them on a lined baking tray.

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After baking in a 180°C oven for 10 min, you’ll end up with these little beauties!

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Little bites of happiness just waiting to be wolfed down!

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I really hope you enjoy these yummy chocolate truffle cookies. They are absolute bliss!

Death by Chocolate Truffle Cookies

  • Servings: 15
  • Time: 1 hr
  • Difficulty: Easy
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Ingredients:

  • 80g plain flour
  • 25g cocoa powder
  • 1/2 tsp baking powder
  • 90g caster sugar
  • 25g salted butter, cubed
  • 1 large egg
  • 10ml Frangelico (hazelnut liqueur)
  • 100g chocolate, chopped
  • 50g icing sugar, to coat

Directions:

  1. Preheat the oven to 180°C and line 2 baking trays with baking paper.
  2. Sift the flour, cocoa powder and baking powder together into a large bowl.
  3. Stir in the caster sugar. Then, using your fingertips, rub the cubed butter into the dry ingredients until the mixture forms a sandy consistency.
  4. In a jug, whisk the egg and hazelnut liqueur together. Stir the liquid into the butter and dry ingredients mixture to form a soft dough.
  5. Mix in the chopped chocolate.
  6. Cover bowl with clingfilm and chill in the fridge for 30 min.
  7. Place the icing sugar in a medium sized bowl and roll dough into 3cm diameter balls. Coat in icing sugar.
  8. Place balls on lined baking tray and bake for 10 min.
  9. Allow cookies to cool completely on the trays.

Double Chunk Chocolate Chip Cookies

Double Chunk Chocolate Chip Cookies

Double Chunk Chocolate Chip Cookies

There’s nothing more comforting than grabbing a glass of milk (full fat of course) and dunking a really good chocolate chip cookie into it (to be honest, any dunkable cookie will do for me).

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These chocolate chip cookies are loaded with chunks of chocolatey goodness. This is my go-to recipe for choc chip cookies, but I decided to turn up the chocolate volume by adding chunks of white chocolate, hence the name “Double Chunk” cookies. I always use milk chocolate chips, but please feel free to use dark chocolate if you want!

This cookie is a bit of an in-betweener. It’s crispy around the edges and chewy in the middle, which means you can’t only eat 1 of these bad boys at a time (sorry diet!). They’re perfect for dunking into a glass of milk because they absorb all of that milky goodness and don’t get soggy!

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The yummy cookie dough! You can mix it up and add nuts & raisins to it as well.

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Roll level tablespoons of the cookie dough into balls and place at least 3cm apart (otherwise you’ll end up with 1 huge cookie!).

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Hot and fresh straight from the oven.

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I really hope you enjoy these delectable little bites as much as my family does 🙂

Double Chunk Chocolate Chip Cookies

  • Servings: 40
  • Time: 1hr 30mins
  • Difficulty: Easy
  • Print

Double Chunk Chocolate Chip Cookies

Ingredients:

  • 250g butter, softened
  • 1 tsp vanilla extract
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 cups plain flour
  • 1 tsp bicarbonate soda
  • 150g white chocolate, cut into small chunks
  • 200g milk chocolate chips

Directions:

  1. Preheat the oven to 180°C and line baking trays with baking paper.
  2. In a large bowl, cream the butter and sugars together, then add the egg & vanilla and mix well.
  3. Stir in sifted flour and bicarbonate soda, in 2 batches, until a soft dough is formed.
  4. Stir in milk chocolate chips and white chocolate chunks.
  5. Cover bowl with cling-wrap and chill in the refrigerator for 45 mins.
  6. Roll level tablespoons of the cookie dough into balls and place at least 3 cm apart on the trays.
  7. Bake for about 12 min and allow to cool on trays.