LCChaosandhome

Tag: Easy Baking

  • The Easiest Chocolate Banana Muffins You’ll Ever Bake! 🍫🍌

    The Easiest Chocolate Banana Muffins You’ll Ever Bake! 🍫🍌

    If you’re anything like me, you’ve got those two sad, overripe bananas sitting on the counter right now, just begging to be turned into something delicious. Forget the standard banana bread—today we are leveling up!

    These Chocolate Banana Smarties Muffins are my new go-to. They are incredibly moist, intensely chocolatey, and that pop of color from the Smarties makes them look like they came straight out of a bakery window. Plus, they come together so fast, you’ll have a fresh batch ready for your afternoon coffee in no time.

    Let’s get baking!

    What You’ll Need

    This recipe is simple, straightforward, and uses ingredients you probably already have in your pantry.

    The Ingredients:

     For the Muffins:

     2 Bananas (the riper, the better!)

     1 Large Egg

     100g Light Brown Soft Sugar

     55g Butter, melted (because butter just tastes better!)

     65ml Skimmed Milk

     200g Plain Flour

     1 Tsp Baking Powder

     1 Tsp Bicarbonate of Soda

     30g Cocoa Powder

     For the Fun Stuff:

     3 ½ Tbsp Icing Sugar

     1 Tsp Cocoa Powder (for the glaze)

     ½ Tbsp Water

     36 Smarties (that’s 3 per muffin!)

    How to Make Them

    1. Prep is Key: Start by pre-heating your oven to 160°C (fan setting) and line a 12-hole cupcake tin with your favorite paper cases.

    2. Dry Mix: In a large mixing bowl, grab a whisk and stir together your plain flour, light brown soft sugar, cocoa powder, baking powder, and bicarbonate of soda. Give it a good mix to make sure there are no cocoa lumps.

    3. The Banana Magic: In a second bowl, mash those bananas until they’re nice and smooth. Pour in your melted butter and stir. Then, crack in the egg and add the milk, mixing until everything is well combined.

    4. The Big Mix: Pour your wet banana mixture into the dry ingredients. Whisk it all together until you have a smooth, glorious chocolate muffin batter.

    5. Bake: Divide that batter evenly between your 12 paper cases. Pop them into the oven for 20-25 minutes. You’ll know they are done when they have risen beautifully and a cocktail stick inserted into the center comes out clean.

    6. Cooling: Resist the urge to dive in immediately! Move them to a wire rack and let them cool fully.

    7. The Finishing Touch: Whisk your icing sugar, the extra teaspoon of cocoa powder, and the water together until you have a smooth, glossy paste. Drizzle it over the cooled muffins, and finally, press 3 Smarties onto the top of each one.

    Why You’ll Love Them

    These muffins are the perfect balance of fruity sweetness and rich cocoa. The butter adds a lovely depth of flavor that you just don’t get with spread, and the Smarties add that perfect little crunch in every bite.

    They are fantastic for lunchboxes, a cheeky treat at work, or just for enjoying on a lazy Sunday morning. Give them a try and let me know in the comments how they turned out for you!

    Happy baking,

  • The Only Quiche Lorraine Recipe You’ll Ever Need!

    The Only Quiche Lorraine Recipe You’ll Ever Need!

    Let’s be honest: there is something truly special about a homemade Quiche Lorraine. It’s the kind of dish that feels fancy enough for a Sunday brunch with friends but is actually incredibly comforting and simple to put together. Plus, that buttery, flaky pastry combined with a rich, savory custard? It’s hard to beat!

    I’ve spent a while tweaking my method to get the pastry just right—no soggy bottoms here!—and I’m so excited to finally share it with you all. It’s my go-to when I want something that looks impressive but doesn’t require hours of fussing in the kitchen.

    Whether you are hosting a weekend gathering or just looking to elevate your lunch game, this recipe is a total winner. There is something so satisfying about the process—from rubbing the butter into the flour to seeing that golden, perfectly set custard emerge from the oven.

    The Recipe

    Ingredients

     For the Pastry:

     200g plain flour

     100g cold butter, cubed

     3–4 tbsp ice-cold water

     For the Filling:

     150g smoked bacon lardons

     100g Gruyère or mature cheddar cheese, grated

     3 large eggs

     200ml double cream

     Freshly ground black pepper

    Method

    1. Prepare the Pastry: In a large bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Gradually add the ice-cold water, mixing until the dough just comes together. Wrap it in cling film and chill in the fridge for 30 minutes.

    2. Blind Bake: Preheat your oven to 200°C (180°C fan). Roll out your chilled pastry and use it to line a 23cm loose-bottomed quiche tin. Prick the base with a fork, line with baking parchment and baking beans, and bake for 15 minutes. Remove the beans and paper, then bake for a further 5 minutes to ensure the base is crisp.

    3. Sizzle the Bacon: While the pastry is baking, fry the bacon lardons in a pan until they are golden and crispy. Drain off any excess fat.

    4. Create the Custard: In a jug, whisk together the eggs and double cream. Season generously with freshly ground black pepper.

    5. Assemble and Final Bake: Scatter the crispy bacon and grated cheese evenly across the base of your pastry shell. Pour the egg and cream mixture over the top. Turn the oven down to 180°C (160°C fan) and bake for 30–35 minutes, or until the filling is set with just a slight, gentle wobble in the middle.

    6. Rest and Serve: This is the most important step! Let the quiche rest for at least 15 minutes after taking it out of the oven. This allows the custard to firm up, ensuring you get that perfect, clean slice every time.

    Why the Magic is in the Method

    The real secret is in the blind baking. Taking that extra few minutes to prep the crust makes all the difference in the world. It creates a sturdy foundation that holds the rich, creamy custard without losing its crunch.

    Once you’ve got that down, the rest is just a simple matter of whisking, sprinkling, and baking until it has that gorgeous, golden, slightly wobbly finish. Give this a try this weekend, and let me know how it goes! I’d love to see your creations—don’t forget to tag me!

  • Dolly Parton’s Peanut Butter Pie: A Sweet Slice of Southern Comfort

    Dolly Parton’s Peanut Butter Pie: A Sweet Slice of Southern Comfort

    If you’ve ever wondered what Dolly Parton eats when she’s craving something sweet, you are in for a serious treat today. I am talking about her famous Peanut Butter Pie! It is legendary for a reason—it’s ridiculously creamy, perfectly balanced, and honestly, it’s one of those desserts that disappears the second you put it on the table.

    Now, there is a tiny catch for those of us living in the UK: the original recipe calls for “Cool Whip,” which, as we all know, is nearly impossible to find on our supermarket shelves. But don’t worry! I’ve cracked the code. You can get that exact same, dreamy, cloud-like texture by using high-quality double cream whipped to stiff peaks. It’s rich, it’s decadent, and it feels just like the real deal.

    This is a total no-bake wonder, making it the perfect “make-ahead” dessert for when you’re hosting friends or just really, really craving peanut butter.

    Here is what you’ll need:

     225g (approx. 8 oz) cream cheese, softened

     190g (approx. 1 ½ cups) icing sugar

     250g (approx. 1 cup) creamy peanut butter (stick to a standard “no-stir” brand to keep the texture smooth)

     480ml (approx. 16 oz) double cream

     2 digestive biscuit crumb crusts (or graham cracker crusts)

    Let’s get baking (or, well, assembling!):

    1. Start by getting that cream cheese into a large bowl. Beat it until it’s lovely and smooth.

    2. Gradually sift in your icing sugar, mixing until it’s fully combined.

    3. Add in your peanut butter. Keep that mixer going on medium-high until the whole mixture looks light and fluffy.

    4. In a separate, chilled bowl, whip your double cream until it forms stiff peaks. Take your time here—you want it nice and firm!

    5. Now for the gentle part: fold the whipped cream into your peanut butter mixture. Be patient and use a spatula to keep all that beautiful air in.

    6. Pour the mixture into your crusts and smooth out the tops.

    7. The hardest part? The wait. Pop them in the fridge for at least 8 hours (or overnight is even better) so they can set perfectly.

    8. Before you serve, feel free to get creative with a drizzle of chocolate syrup or a sprinkle of crushed peanuts on top.

    Trust me, once you take that first bite, you’ll see exactly why this is a country music icon’s favorite. Let me know in the comments if you give it a try!

    Happy baking!

  • The Secret to the Famous Kris Jenner Brownies: Fudgy, Rich, and Irresistible

    The Secret to the Famous Kris Jenner Brownies: Fudgy, Rich, and Irresistible

    The Secret to the Famous Kris Jenner Brownies: Fudgy, Rich, and Irresistible

    If you have watched Keeping Up with the Kardashians or The Kardashians over the last decade, you have undoubtedly seen them—the legendary brownies. They are famous for being thick, decadent, and perfectly chewy. Whether you are a fan of the family or just a fan of high-quality chocolate, these brownies are a staple for any home baker.

    Today, we are breaking down how to make these at home. We have combined the measurements for both our US and UK readers so you can bake these without any guesswork.

    The Secret Ingredient? Patience.

    The secret to these brownies isn’t a hidden spice; it’s the ratio of butter and chocolate to flour. Because this recipe uses a high amount of chocolate chips and nuts, the texture is dense and fudgy rather than cakey.

    Ingredients

     Butter: 1 cup (2 sticks) / 227g unsalted butter

     Unsweetened Chocolate: 4 oz / 113g, chopped

     Sugar: 2 cups / 400g granulated or caster sugar

     Eggs: 4 large eggs

     Vanilla Extract: 2 tsp

     Flour: 1 cup / 128g all-purpose or plain flour

     Salt: 1 tsp

     Walnuts: 1 cup / 100g, chopped

     Semisweet Chocolate Chips: 12 oz / 340g

    Method

    1. Prep: Preheat your oven to 325°F (160°C fan/Gas 4). Grease or line a 9×13 inch (23×33 cm) baking tin with parchment paper to ensure easy removal.

    2. Melt: Melt the unsweetened chocolate and butter together until smooth. Set aside and allow to cool slightly.

    3. Mix: In a large bowl, whisk the eggs and vanilla together. Gradually whisk in the sugar until the mixture is well combined.

    4. Combine: Gently stir in the melted chocolate and butter mixture.

    5. Dry Ingredients: Whisk in the flour and salt. Finally, fold in the chopped walnuts and the generous portion of chocolate chips.

    6. Bake: Spread the batter into your prepared tin. Bake for 20–25 minutes. Pro tip: The edges should be set, but the center should remain moist—don’t overbake them!

    7. Serve: Allow the brownies to cool completely in the tin before slicing. This allows the fudgy texture to set properly.

    Why We Love Them

    These brownies strike the perfect balance between a crunchy, crackly top and a soft, molten center. They are the perfect treat for parties, gifts, or a cozy night in.

    Have you tried making these yet? Let me know in the comments how yours turned out and if you added a scoop of vanilla ice cream on top!

  • The Best 3-Ingredient Chocolate Hazelnut Oat Bars

    The Best 3-Ingredient Chocolate Hazelnut Oat Bars

    Forget the expensive, processed cereal bars from the supermarket. If you want a snack that is deeply satisfying, perfectly chewy, and actually good for you, you have come to the right place.

    These chocolate hazelnut oat bars are my go-to for snack prep. They take minutes to pull together, they use simple pantry staples, and—best of all—they taste like a proper treat.

    Why You’ll Love These:

     Minimal Ingredients: Just three core ingredients for the base.

     No-Bake/Quick Prep: Perfect for busy weeks.

     Customisable: Add seeds, extra nuts, or sea salt to suit your taste.

     Healthier Energy: Packed with oats for sustained energy and healthy fats from the peanut butter.

    The Recipe (UK Measurements)

    Ingredients for the Base:

     200g Rolled Oats (use GF-certified if required)

     125g Peanut Butter (smooth or crunchy)

     110g Maple Syrup (or agave nectar/honey)

    For the Topping:

     150g Dark Chocolate (melted)

     50g Blanched Hazelnuts (roughly chopped)

    Method

    1. Prep: Line a 20cm x 20cm square baking tin with parchment paper.

    2. Mix the Binder: In a medium bowl, combine your peanut butter and maple syrup. If it’s a bit stiff, pop it in the microwave for 30 seconds until it’s nice and soft and easy to stir.

    3. Combine: Place your rolled oats into a large mixing bowl. Pour the peanut butter and syrup mixture over the oats and mix well until every oat is evenly coated.

    4. Press: Transfer the mixture into your lined tin. Use the back of a spoon or your hands to press the mixture very firmly into the tin. This is the secret to getting them to stay together!

    5. Set: Place the tin into the freezer for 30 minutes to firm up.

    6. Top: Once firm, pour your melted chocolate over the top and spread it evenly. Sprinkle the chopped hazelnuts over the wet chocolate.

    7. Chill & Slice: Place the tin back in the fridge or freezer until the chocolate has fully set. Once set, lift out of the tin using the parchment paper and slice into oblong bars.

    Tips for Success

     Storage: Keep these in the fridge to ensure they stay perfectly chewy and don’t get too soft. They will last for up to a week in an airtight container.

     Additions: Feel free to stir in chia seeds, sunflower seeds, or a pinch of sea salt to the oat mixture before pressing it into the tin.

    Did you give these a try? Let me know in the comments below how they turned out!

  • Easy No-Bake Peanut Butter & Oat Bars

    Easy No-Bake Peanut Butter & Oat Bars

    Ever have one of those days where you need a snack now, but everything in the cupboard is a bit boring?

    I have been there so many times. That’s exactly why these No-Bake Peanut Butter and Oat Bars have become a permanent fixture in my kitchen. They are the perfect balance of chewy, salty, and sweet, and honestly? They take almost zero effort to put together.

    Whether you need a quick pre-workout bite, a school lunchbox filler, or just a little something to go with your afternoon tea, these are going to be your new go-to.

    Why You’ll Love These Bars

     No Oven Needed: They come together in one bowl and set in the fridge.

     Customisable: Don’t have peanut butter? Cashew butter works wonders. Want more crunch? Throw in extra pumpkin seeds.

     Better Than Store-Bought: You know exactly what’s in them—simple, wholesome ingredients.

    What You’ll Need

     250g very smooth, creamy natural peanut butter (or cashew butter)

     220g honey

     1 tsp vanilla extract

     Heaping ½ tsp sea salt

     250g whole rolled oats

     60g mini chocolate chips (or chopped chocolate—this is the secret to getting them to hold together!)

     3 tbsp pumpkin seeds

    Method

    1 Prep your tin: Line an 8×8 inch square baking tin with parchment paper. This makes getting the bars out once they’re set much easier.

    2 Mix the base: In a large bowl, stir your peanut butter, honey, vanilla, and sea salt together. Keep stirring until it’s lovely and smooth.

    3 Add the goodness: Tip in your oats, chocolate chips, and pumpkin seeds. It might look a little dry when you first start, but just keep mixing! The oats will absorb that lovely peanut butter mixture and everything will come together.

    4 Press and chill: Tip the mixture into your prepared tin. To get them perfectly flat and compact, place a second piece of parchment paper on top and use the back of a measuring cup to press down firmly. The more you pack it down, the better they stay together.

    5 Set: Pop the tin in the fridge for at least 1 hour. Once set, slice them into bars and store them in the fridge to keep them firm.

    Pro-tip: If you can’t find mini chocolate chips, grab a bar of your favourite dark chocolate and chop it into tiny pieces. Small pieces help the bars hold their shape much better than big, chunky chips!

    Let me know in the comments if you give these a try! Are you a peanut butter purist, or are you going to try the cashew version?

  • The Ultimate Single-Serving Sticky Toffee Pudding (Classic British Comfort Food)

    The Ultimate Single-Serving Sticky Toffee Pudding (Classic British Comfort Food)

    There is comfort food, and then there is traditional British Sticky Toffee Pudding. If you’ve never had it, imagine a deeply rich, moist sponge cake packed with sweet dates, completely smothered in a warm, velvety, buttery toffee sauce.

    While it’s traditionally baked in one large dish, making these as individual mini cakes (using a standard muffin tin) is a total game-changer. They bake faster, look beautiful on the plate, and ensure everyone gets their own perfect ratio of sponge to sauce.

    Whether you’re looking for the ultimate Sunday roast finale or a viral-worthy dessert to show off on social media, this foolproof recipe delivers every single time.

    What Makes This Sticky Toffee Pudding So Good?

    The secret to the incredibly moist texture of a proper British sticky toffee pudding isn’t just the butter—it’s the dates.

    By soaking Medjool dates in boiling water and blending them directly into the batter, you get a cake that is naturally sweet, intensely rich, and impossible to dry out. Paired with a hint of molasses (or black treacle) and a 10-minute homemade toffee sauce, it’s pure magic.

    The Recipe: Step-by-Step

    Prep time: 15 mins | Cook time: 20 mins | Servings: 12 mini puddings

    Ingredients You’ll Need

    For the Sponge:

    • 225g Medjool dates (pitted)

    • 240ml Boiling water

    • 75g Unsalted butter (room temperature)

    • 145g Light brown soft sugar

    • 2 Large eggs (room temperature)

    • 2 tbsp Molasses or black treacle

    • 2 tsp Vanilla extract

    • 200g Plain flour

    • 1.5 tsp Baking powder

    • 1 tsp Bicarbonate of soda

    • 1/4 tsp Salt

    For the Toffee Sauce:

    • 120ml Double cream (or heavy whipping cream)

    • 115g Unsalted butter

    • 160g Light brown soft sugar

    • A pinch of salt

    • 2 tsp Vanilla extract

    • Chopped walnuts (optional, for garnish)

    Instructions

    Step 1: Prep the Dates

    Preheat your oven to 180°C (160°C fan / Gas Mark 4). Lightly grease a 12-cup muffin tin or individual ramekins. Place your pitted dates into a blender or food processor, pour the 240ml of boiling water over them, and let them sit for 5 minutes to soften.

    Step 2: Make the Batter Base

    In a large bowl, cream together the 75g of butter and 145g of light brown sugar until pale and fluffy. Beat in the eggs one at a time, making sure to mix well after each. Stir in the molasses and vanilla extract.

    Step 3: Combine and Fold

    Sift the flour, baking powder, and salt into your wet mixture and stir until just combined. Next, blitz your soaked dates and water in the food processor until smooth. Stir the bicarbonate of soda into the date puree (it might fizz a little!), then gently fold it into your main cake batter. Take care not to over-mix!

    Step 4: Bake to Perfection

    Divide the batter evenly into your prepared muffin tin. Bake for 18 to 20 minutes. Test the center with a toothpick—it should come out clean or with a few moist crumbs. Tip: Do not overbake, or you’ll lose that signature fudgy texture!

    Step 5: Master the Toffee Sauce

    While the cakes are baking, add the double cream, butter, brown sugar, and salt to a saucepan. Cook over a low heat, stirring constantly, until the sugar completely dissolves and the sauce thickens slightly (about 7–10 minutes). Remove from the heat and stir in the vanilla extract.

    Pro Tip: For the ultimate flavor explosion, flip the warm cakes upside down onto your serving plate, poke a few holes in the top with a skewer, and pour the warm toffee sauce over immediately. Let it sit for 2 minutes to absorb!

    How to Serve and Store

    Serve these warm, flat-side up, with an extra generous ladle of toffee sauce. Garnish with chopped walnuts if you like a bit of crunch.

    The ultimate debate: Do you serve it with a scoop of cold vanilla ice cream, a drizzle of cold double cream, or warm vanilla custard? (Let me know your team in the comments below!).

    • To Store: Keep the cakes and the sauce in separate airtight containers in the fridge for up to 5 days. Warm the cakes in the microwave for 20 seconds and reheat the sauce on the stove before serving

    Leave a Comment!

    Did you make this recipe? Tag me in your baking videos or leave a comment below to let me know how yours turned out!