Tanya Burr
Facebook: https://www.facebook.com/OfficialTanyaBurr
Twitter: https://twitter.com/tanyaburr
Youtube: https://www.youtube.com/tanyaburr
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Facebook: https://www.facebook.com/OfficialTanyaBurr
Twitter: https://twitter.com/tanyaburr
Youtube: https://www.youtube.com/tanyaburr
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Healthy Chocolate Brownie Recipe | Tanya Burr
you will need:
- 1/2 cup coconut oil
- 300g dark chocolate
- 2 cups coconut sugar
- 1 cup ground almonds
- 1 tsp baking powder
- 1 mashed avocado
- cap full of vanilla extract
- pinch of salt
- 3 eggs
Start by turning on your oven to 180 degrees celsius. Then you want to put a large saucepan over a low heat and pop in your coconut oil and chocolate. Once that's melted, turn off the heat and add in your coconut sugar, ground almonds, baking powder, avocado (make sure this is really well mashed and stirred in), vanilla extract, pinch of salt and eggs. I like to have already beaten the 3 eggs together in a cup before pouring them in. Then just pour your mixture into a tin and pop in the oven for 26 mins! When you take it out it should look cooked on top, but will still be squishy in the middle. Leave it to cool for 20 mins (if you can wait that long!) then serve with whatever you like! My top serving recommendation would be with frozen yoghurt and berries.
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Baking Oreo Cupcakes! | Tanya Burr
For the cupcakes:
- 175g butter
- 165g caster sugar
- 3 eggs
- 40g cocoa powder
- 125g self raising flour
- 1 tsp baking powder
- 1 pack oreos
For the frosting:
- 2 packs oreos
- 100g butter
- 200g icing sugar
Start by switching your oven on to 180 degrees celsius and putting cupcake cases into your cupcake tins. Next, mix together your butter and sugar until the mixture is creamy and smooth. Now crack in your eggs and whizz them into the butter and sugar. Then you need to fold in all of your dry ingredients (cocoa powder, flour and baking powder). Now for the exciting part - pop an oreo into the bottom of each cupcake case. This means that you'll have a surprise hidden oreo at the bottom of each cupcake, I think this is a really cute touch. Next, spoon your mixture into your cupcake cases on top of the hidden oreo and aim to fill the cases almost to the top. Now pop them in the oven for 14-17 minutes (it depends on how fast your oven cooks your cupcakes, they took 17 in mine!)
All you need to do is mix together your butter and icing sugar with a wooden spoon to make a smooth buttercream. Then you need to make half a pack of oreos into oreo crumbs! It's up to you how you do this, I used a blender, but you could also pop them into a sealed bag and bash them with a rolling pin. Stir your oreo crumbs into your buttercream and there you have your oreo frosting!
Once your cupcakes are completely cool you can spoon on your frosting and for a finishing touch, break an oreo in half and push it on top.
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Chocolate Cookies Recipe
To make 10 (rather large) cookies you will need:
- 200g butter
- 300g caster sugar
- 1 large egg
- 275g self-raising flour
- 75g cocoa powder
- A little dash of milk
- A large bar of white, milk and dark chocolate
- 3 Daim bars
Now pop on your apron and set your oven to 200 degrees celsius. Then whizz together your butter and sugar until it's a smooth consistency.
Next you need to crack in your egg, then just put in all your dry ingredients and blend together until it looks like this! If your mixture is too dry, add a tiny bit of milk.
Now for the best part, the chocolates and Daim bars !!
Just break up all the chocolate and throw it into your bowl!
Once you've mixed the chocolate in, line 2 trays with baking paper or foil and then prepare to get messy! Use your hands to separate the mixture into 10 blobs .
Now pop your chocolatey "blobs" in the oven for 11 minutes.
When you get them out they will not look cooked, it is vital you know this, as it will be very tempting to leave them in for longer and then they'll be hard and overcooked once they are cool. Just take your cookies out after 11 minutes and leave them to cool for about 30 minutes.
30 minutes later your cookies will be ready to eat! Perfectly soft and still a little warm.
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Baking White & Milk Chocolate Cookies! | Tanya Burr
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- 200g butter
- 300g caster sugar
- 1 large egg
- 325g self-raising flour
- A dash of milk
- 200g white chocolate
- 200g milk chocolate
Pre-heat your oven to 200 degrees and then start off by whisking the butter and sugar together until it;s pale and creamy. make sure your butter is at room temperature so it blends easily. Crack in the egg and mix it through. Gradually add the flour by piping in a bit at a time, until it is all mixed in. The mixture should then come together and look like dough. if it looks too dry, add a dash of milk until it’s the right consistency. If th emixture feels too sticky, just add a touch more flour. With clean hands, break up the chocolate into big and small chunks and add to the mixture. Grab the dough from underneath and spread the chunks through thoroughly. Shape the mixture into ten balls using your hands and put on a baking tray covered in greaseproof paper. Bake these for 10-12 minutes but no longer! They will look like they need longer, but don’t do it! Leave them to cool on a baking tray or cooling rack to cool for 25 minutes. They should be gooey on the inside and hard on the outside- so, so good!
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#bakingwithtanyaburr
- 200g butter
- 300g caster sugar
- 1 large egg
- 275g self-raising flour
- 75g cocoa powder
- A little dash of milk
- A large bar of white, milk and dark chocolate
- 3 Daim bars