Saturday, 10 February 2018

White Chocolate & Raspberry CHEESECAKE COOKIES!

The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe

You glorious human beings of the internet!

I am BEAMING over how many of you have messaged about making my Zero Baddies Peanut Butter Chocolate Chunk Cookies, what a great success! So I thought I'd treat you to a naughtier cookie this weekend!

I've given my White Choco Raspberry Cheesecake Cookies a revamp and (own trumpet about to be blown) They. Are. Banging!

This was one of the very first bakes I ever posted on my blog and as you can imagine, my photography skills back then were pretty much non existent. So I've decided to give both recipe and photos a kick up the bottom!

'Cheesecake?' I hear you say...

'Cookie?' I hear you say...

Well if you've ever tried The Hummingbird Bakery's, Black Bottom Cupcakes, then you'll know where I'm coming from when I say, I think they're possibly the best cupcakes I've ever put in my mouth! Cupcake + Cheesecake = Cupcake Heaven.

So why not do the same with a cookie?!

*WARNING* These colourful cookies are seriously moorish. SO be sure to have a pint glass of milk to hand for some serious dunking.

(And perhaps book in a gym class the following day)

(or don't!)

The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe

Makes approx 16 cookies

What You'll Need //

115g butter
60g (+ half a tbsp) granulated sugar
100g light brown sugar
1 egg
2 tsp vanilla extract
220g plain flour
1 tsp baking powder
pinch salt
100g white choc chips
70g raspberries
2 heaped tbsp cream cheese

The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe

What to do //

Line two baking trays with baking parchment.

Cream together your butter and sugars (leaving half a tbsp of granulated sugar for the cream cheese later) until well mixed.

Crack in your egg and vanilla extract and combine.

Sift in flour, baking powder and salt. Mix thoroughly and then stir in your white choc chips and raspberries, leaving a few of each for decoration (and a few for accidentally falling into your mouth as you go...)!

In a small bowl, stir together your cream cheese and half tbsp of sugar.

Now for the fun part - you'll need two spoons.

Scoop out a big dollop of cookie mixture with one tablespoon and a little scoop of cream cheese mixture in t'other and swirl it around the cookie mixture dollop. Make into a rough ball on your baking tray and repeat. Leave a bit of a gap between cookies as they will spread slightly. Decorate with remaining choc chips and rasps. (Be sure to squish them into the mixture as otherwise the tops will burn slightly).

The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe

Refrigerate for 20 minutes! (IMPORTANT STEP)!

10 minutes before taking your cookies out of the fridge, turn on your oven to 180 degrees (fan).

Bake for approx 15-18 minutes

Leave to cool on a wire rack before pouring yourself that glass of milk we talked about and dunking like nobody's watching!

The Betty Stamp White Chocolate and Raspberry Cheesecake Cookies Recipe

Happy weekends one and all! Make sure you bake a batch and treat yo-selves for being such snazzy human beings!

Let me know how they turn out in the comments below :)

Betty x

Ps, come and give me some lovin' on Insta!


Tuesday, 30 January 2018

Classic Banana Bread

Banana bread has to be one of my all time favourite teatime treats.

Some like it slathered with generous helpings of butter, warmed in the microwave or simply on it's tod with a cup of steamy tea. I prefer mine topped with thin slices of 'nana, or if I can't be chewed...then it's just loaf in one hand, peeled 'nana in t'other :)

Whilst I was baking this I had the banana phone song stuck in my head...

Did anyone else see this floating around facebook a wee while back?

Well here it is to get stuck in everyone's heads :)

'ping pong ping pong ping pong ping....bananaphoooone'


I realised that I didn't actually have a classic banana loaf recipe on here. I made this creamy dreamy Blueberry Cheesecake Banana Loaf a while back which is also a MUST, but not yet the staple itself.

I've adapted my recipe a lot over the years but feel as if I've now achieved 'the one'.

So it's time!

Enjoy baking buddies!

Best Banana Loaf Recipe The Betty Stamp

What you'll need//

70g butter
100g light brown sugar
220g self raising flour
half tsp baking powder
pinch salt
1 flat tsp cinnamon
2 eggs
3 medium (very ripe) bananas
3 tbsp date syrup (or maple syrup)
half tsp vanilla extract

Best Banana Loaf Recipe The Betty Stamp

What to do//

Preheat oven to 160 degrees C (fan) and line a loaf tin with baking parchment.

In a large mixing bowl, cream together the butter and sugar.

In a separate bowl mix together your flour, baking powder, salt and cinnamon.

Beat your eggs and pour into the butter/sugar mixture along with half the sifted flour mixture and stir until most of the flour is incorporated. Add your mushed up bananas, (consistency of baby food mush), date syrup, vanilla and remaining flour and stir until all the flour disappears.

Pour the mixture into your lined loaf tin and bake for 1 hour 10 mins.

Leave to cool on a wire rack before devouring many slices with your steamy cuppa! (In my case - 3 slices in a row...)

Best Banana Loaf Recipe The Betty Stamp

Best Banana Loaf Recipe The Betty Stamp

I'd love to know how you get on making it, so do leave a comment below if you do :)

Betty x

Ps. Did you see my Cocoa Orange Nak'd Bar recipe? YUMO!

Monday, 22 January 2018

*Zero Baddies* Cocoa Orange 'Nakd' Bars

The Betty Stamp Cocoa Orange Nakd Bar Recipe

Yum, yum in my tum.

I have a smug little face right now because I've managed to recreate my favourite bought snack :)

These copycat Nakd bars took about 8 minutes to make, no baking is involved and all you need is a food mixer! I don't know why I didn't make these sooner to be honest.

I've chomped away on more than my fair share for the day, I'll need to start rationing myself!

*Zero Baddies* These not-so-naughty little numbers are vegan friendly and only contain natural sugars.

SO I give myself permission so have about 4 a day...

That's how it works right...

The Betty Stamp Cocoa Orange Nakd Bar Recipe

 What You'll Need//

Makes approx 14 bars

200g dates
200g cashews
50g mixed dried fruit
1 orange (zest and 2 tbsp of juice)
4 flat tbsp cocoa powder
1.5 tbsp date syrup (can use honey or hot water instead)
The Betty Stamp Cocoa Orange Nakd Bar Recipe

The Betty Stamp Cocoa Orange Nakd Bar Recipe

What To Do//

Put all your ingredients except the date syrup into a food mixer and blend for about 30 seconds until all the nuts are chopped up pretty small. Add in the date syrup and blend again -  you might find it blends into a big ball of some sorts, that's grand.

Turn your mixture out onto some greaseproof paper in a dish and flatten as evenly as poss.

Chill in the fridge for however long you can be patient for, before cutting it up into bars and munching.

The Betty Stamp Cocoa Orange Nakd Bar Recipe

Enjoy lovelies! And don't forget to comment below and let me know how you get on :)

Betty x

Ps. Are we instabuddies? Pop over and say hello!

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