Fill n’ Flip Pan Review – Cheesecake brownie cake

Fill n’ Flip Pan Review – Cheesecake brownie cake

I admit I am a sucker for a baking gadget or novelty baking tin. As such I was delighted to try a Fill n Flip Pan from the Create and Craft company. I keep seeing all of these beautiful cakes with a deep layer of filling so I was keen to try a recipe for myself. For my first attempt I tried a brownie recipe – heavier cake recipes tend to work better in more unusual shaped tins. (Also, who doesn’t love cheesecake brownies?)

I know my cake isn’t the most well decorated masterpiece but I always like to think my baking is pretty rustic. Dane actually made a point to tell me how much he liked his cake and it was pretty popular when I took it into work – I think the deep fill means you can add contrasting flavours and really experiment with your baking. I found the cake tins so easy to use and my two cake pieces fit together really well. The tins themselves are incredibly well made. Although you need to grease them to make them non stick, the cakes come out really easily which I suppose is exactly what you want from a cake tin.

To make your cheesecake brownie you will need:

For the cake

4 eggs

315g soft brown sugar

125g cornflour

250g dark chocolate

150g butter

35g cocoa powder

1 teaspoon baking powder

Cake release spray or extra butter for greasing

For the filling

280g light cream cheese

50g icing sugar

1 vanilla pod or 1 teaspoon vanilla extract

1 tablespoon seedless raspberry jam

 

Grease your cake tins. Preheat your oven to 180°C. Beat your eggs and sugar together until fluffy and leaves a trail on top of the mixture. Use a sieve to add in your flour, baking powder and cocoa powder. Melt your chocolate and butter together and slowly fold into the batter.

 

Pour into the cake tins and bake for about 30 minutes until a skewer comes out of the thickest past of the cake clean. Remove from the cake tins and set aside to cool.

To make the filling beat together the cream cheese, icing sugar and vanilla. Spread a thin layer of jam onto the bottom layer of the cake. Add the cream cheese filling into the inner hole of the cake. Press together the two lake layers. Serve to anybody who deserves a treat (including yourself).

 

Thank you to Love Cooking for sending me such an amazing produce. I will definitely be using this again in further baking ventures.

The Fill n Flip Pan is available here.

I was sent the Fill n Flip Pan to review but all opinions are my own.

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Love Food Boxes

Love Food Boxes

I was recently offered the opportunity to review a Love Food subscription box. The idea is simple in that you get sent ingredients to bake some seriously delicious (and instagrammable) treats in the exact quantities needed to prepare each recipe. You will, of course need to provide your own chilled ingredients such as eggs and butter. However, I find it a beautiful idea for people looking to start baking or for those who enjoy cakes fresh from the oven, but who want to make it a treat to have and really enjoy once in a while rather than a staple in their diets.

My box contained ingredients for S’mores Brookies. A brownie/cookie hybrid sandwiched together with melted chocolate and marshmallows. A most excellent way to end a busy Monday (and something nice to take into work on a long Tuesday). I found the recipe really easy for my tired brain to follow and I thought it was nice that it was something new and a bit different that I had not tried before.

I have actually has this box for a few weeks as I have been waiting for the perfect opportunity and you know what? I love them – as well as being simple for bakers of experience levels, the food looks so decadent and tastes amazing (I might be on something of a chocolate high right now). I can imagine the boxes being something you could make with your friends on a cosy night in, or give to an older child with minimal supervision. They’re probably also the sort of activity that some would find enjoyable as part of some sort of home based date night.

So here are the practical bits of information: when you subscribe the money will be take out of your account on the 1st of each month and the box will be delivered on 21st. The subscription can be cancelled at any time and the code FIRSTBOX  can be used to get 50% off your first box.

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I was sent a Love Food subscription box to review the service but all opinions are my own.

Strawberry and mascarpone brownies

Strawberry and mascarpone brownies

I feel like these brownies which evolved from cheesecake brownies are the height of summer decadence. However, I am all about balance these days and when shared with friends these are the perfect treat for those lazy Sunday lunches we all love in the Summer. I actually tend to use the reduced fat mascarpone in these as I genuinely cannot tell too much of a difference. Adding vanilla bean paste to these adds a rich sweet dimension that goes perfectly with the strawberries. However, I part baked these and then had to finish them off in my Uncle’s oven so they aren’t as attractive in the final pictures are they initially were in the earlier ones. However, when I make these again I am pretty tempted to retake some of the final photos so you can see some of the beautiful swirl patterns going on.

To make 12-16 brownies (depending on size preference) you will need:

100g cornflour

200g dark chocolate (Bournville is good for these ones)

250g caster sugar

3 eggs

100g butter

6-10 strawberries depending on size

1 teaspoon vanilla paste or 1 vanilla pod

250g mascarpone (or reduced fat mascarpone).

Preheat your oven to 180°C and line a baking tray with grease proof paper. Whisk the eggs and sugar until thick and the mixture leaves a trail on the surface when you lift the beater. Melt together the chocolate and butter. Set aside to cool while you sift in the flour. Gradually add the chocolate mixture while you continue whisking your eggs. Once all this has combines pour into your baking tray.

In a separate bowl combine the vanilla and mascarpone. Swirl this over the top of the brownie mix. Half your strawberries and dot these on the top of everything else. Bake for about 40 minutes until a skewer comes out of the brownie almost clean.

Cut into squares and serve warm with ice cream or cool as they are.

This is what they will look like when you drive them across a hilly town, but they still taste amazing! I certainly felt pretty decadent eating these.

Blueberry yogurt swirl brownies (dairy and gluten free!)

Blueberry yogurt swirl brownies (dairy and gluten free!)

Anyone who is a regular follower of this blog knows I periodically post another variation on brownies. What can I say? I like a good traybake and occasionally get a massive craving for brownies. Anyway, these came about while thinking of cheesecake brownies and wondering if I could make a swirl type brownie without using dairy products. Turns out it works pretty well and I managed to do it without using any wheat or gluten containing products. Perfect for treating your friend with the dietary requirements as you can still get all of the ingredients in your local supermarket.

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To make a batch of brownies you will need:

100g coconut oil

200g good quality dark chocolate

250g brown sugar

30g cocoa powder

4 large eggs

100g cornflour

2 tablespoons vanilla soy yogurt

1 teaspoon maple syrup

1 handful frozen blueberries

Preheat your oven to 180°C. Line a deep baking tin with baking paper or greaseproof paper. Using an electric whisk beat together your eggs and sugar until the mix leaves a trail on the surface. In a separate bowl melt your chocolate and coconut oil in a microwave safe bowl. Set this aside to cool and then slowly fold this into the egg mixture.

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Sift in the flour and cocoa powder and fold this into the mix. Pour this into the lined baking tin.

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Mix together the yogurt, blueberries and maple syrup in a small bowl. Swirl this over the chocolate mix, but down mix too thoroughly to create a fetching pattern.

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Bake for 35-40 minutes until a skewer comes out almost clean.

Share with your friends, especially the poor one who usually has to pass on all baked goods for dietary reasons.

Raspberry and white chocolate brownies

Now, this recipe was inspired by my utter obsession with the raspberry and white chocolate brownies that used to be on sale in my work canteen. They were little squares of brownie heaven that I have tried to recreate. Now these brownies are pretty squidgy and messy to eat but they do taste so wonderful its worth the sticky fingers. They are also pretty quick to make and straightforward enough that even baking novices would enjoy making them.

To make these brownies you will need:

50g dark chocolate (with over 70% cocoa solids)

225g caster sugar

2 eggs that have been beaten

1 tsp baking powder

110g butter

50g plain flour

About 100g raspberries (I used 1/3 bag frozen raspberries because they’re cheaper but fresh ones are fine too)

100g white chocolate

Preheat the oven to 180°C. Line a small baking tin with grease poof paper or baking paper. Add your raspberries to the paper. This will help weigh down the baking paper.

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Raspberries are just so beautiful and pink

Put the tray to one side break the dark chocolate into small pieces and put into a heatproof container. Melt using the method of your choice. I melted my butter chocolate mixture in the microwave for 50 seconds. Put this to one side to cool.

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Add the chocolate mix to a bowl containing the sugar, flour, baking powder and eggs. Mix thoroughly, making sure there are no lumps. I used my new whizzy whisk (a hand whisk) and it did a great job. Thanks Mum and Dad!

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Glorious chocolate
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You want it to look smooth so it bakes with no lumps in it (apart from raspberries)

Pour the brownie mix into the baking tray over the raspberries. Make sure the mixture spreads evenly to the corners so all the pieces cook relatively evenly.

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Melt the white chocolate, again using the method of your choice.

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Drizzle it over the brownie mix. It doesn’t matter how pretty it looks, the white chocolate with partially sink.

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Bake in the oven for around 30 minutes.

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Now, it doesn’t come out looking particularly beautiful and it is rather mushy, so leave to cook before cutting it up and serving. Its pretty messy to serve, but the flavours are lovely. The tart fruit cuts through the sweetness nicely.

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Enjoy with a cup of tea, share with whoever you think deserves a brownie. (I’m taking some into work so I hope they like them!) Could you even justify it by saying its 1 of your 5 a day?