Oreo Brownies

A few weeks ago I had the need to bake something and really fancied brownies, but wanted to try something new. Having done normal brownies, blondies, butternut squash brownies, red velvet cheesecake and even mint brownies in the past I was struggling to find a new recipe until I stumbled upon a Lorraine Pascal one in Baking Made Easy. As soon as I saw the recipe I was hooked, I mean brownies and Oreo biscuits, surely a match made in heaven? These are not only super easy to make, but they also taste absolutely scrumptious. I was initially concerned that the brownies were too sloppy once they came out of the oven, but after popping them in the fridge overnight they were a lot more stable and more brownie-like. It’s not surprising they were quite squidgy as you don’t add massive amounts of flour to the mixture, so it is quite runny when you pop it in the tin.

You will need:

  • 165g butter
  • 200g dark chocolate – finely chopped
  • 3 eggs
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 165g soft light brown sugar
  • 2 tbsp plain flour
  • 1 tbsp cocoa powder
  • 154g Oreo biscuits – broken into quarters

And all you do is:

  • Melt the butter and chocolate together
  • Whisk the eggs, egg yolks and vanilla essence in a large bowl until they are light and fluffy
  • Add the sugar a bit at a time, whisking after each addition (make sure you pour the sugar round the side of the bowl so as not to knock out the air you’ve whisked in)
  • Once the mixture has stiffened pour in the chocolate mixture (pour round the sides again)
  • Next add the flour, cocoa powder and a third of the Oreos and stir until combined
  • Pour into a greased and lined tin (21cm square)
  • Sprinkle the rest of the Oreos over the top and press them into the mixture slightly
  • Bake at 180⁰C for 25-30 minutes until the middle is gooey.
  • Leave to cool in the tin before removing, cutting up and scoffing them all!


See I told you they were simple to make and to be honest the very small effort is totally worth it as they are scrumptious, with just the perfect brownie texture – I promise you’ll love them! Let me know if you make them, I’d love to hear how they turned out!

– Fi xx

The original version of this post, Amazing Recipes: Oreo Brownies was first published on the blog Fi’s Daily Ponderings


Cook Bake and Eat do Ready Steady Cook, kind of…

Here at CB&E we are embarking on a somewhat new and exciting challenge. We see it as another attempt to try new meals and to stretch our cooking skills, plus we’re hoping it could be quite fun too.

So what are we doing? Well it’s basically like the classic UK TV programme Ready Steady Cook but with a couple of differences. Here’s how it goes….

  • The ‘buyer’ chooses a bag of shopping that doesn’t cost more than £5
  • The ‘chef’ then has a couple of days to plan a two course menu for two people (the two of us) using the ingredients in the bag
  • The ‘chef’ also gets access to store cupboard ingredients – we’re talking basics like eggs, salt, sugar, flour, couscous, rice & pasta, plus condiments
  • On the designated night the chef cooks the meal
  • The ‘buyer’ scores the food under the following categories; Use of Ingredients, Ingenuity and Taste.
  • The total gets added to the marking tally and the competitiveness starts!
  • NB. there won’t be a time limit for the ‘chef’ to cook the meal like there is in the TV show – that would just be mean!

It goes without saying that we will obviously be writing each of these nights up when they happen. At the moment we’re thinking we’ll be able to fit in one round of cooking each person per month, but we’ll see how it goes. I hope you’ll enjoy reading how this goes. Look out for the first bag reveal and recipe post coming soon.

Lau xxx

A Kitchen DIY: Frosted Jars

Hello lovely people! We’ve got a slightly different post today, hopefully you don’t mind TOO much. 🙂

As well as being keen bakers and hopefully one day brilliant cooks (but let’s be honest that’s most definitely a work in progress!), Lau and I are also fans of crafty DIY things, which is what I wanted to share with you today. Yes I know this is a cooking, baking and eating related blog and not about crafty stuff BUT this DIY is kitchen related and involves the very things we eat all our yummy cooked food with – cutlery! Hopefully you’ll forgive this intrusions of craftiness because of the tenuous link!

Anywho, back to the DIY sharing. For the last six months or so we’ve been using three old glass jars for our utensils as they are the most perfect size for all our silverware and the old Coca Cola tin we used to use wasn’t working out. Whilst the jars are perfect in terms of size etc, they were a little VERY bland and dull, which is why last weekend we set out to improve them so that we wouldn’t be ashamed of our utensil pots – yes we were ashamed of them, we’re weird like that. Sorry!

So back to the actual DIY, it couldn’t have been simpler!

1.We washed out and dried our lidless jars
2.Then spread out the newspaper and sprayed each one with a smooth coat of etching spray, to give them all a frosted look

photo 23. Left the jars to dry for four hours
4. Stuck on the pretty shaped chalkboard labels [you might recognise the labels from our recent Kitchen Loveliness post here]. I’m really pleased with the labels, although I think my penmanship could do with some work….

And here are the finished jars in all their gorgeous frosted glory:

Awesome right?! I for one am head over heels in love with them and find myself looking round the house wondering what other items I can frost or add stickers too. So far I’ve steered clear of our Kilners jars, but I fear it’s only a matter of time!

Happy cooking/crafting/DIYing, Fi xx

Veggie based lasagne

When we were away in Wales a few weeks back, we ate two delicious variations of vegetable based lasagna and I was in heaven. It made me think I need to make more lasagna of yumminess like these. We’ve dabbled with a fish and a chicken one in the past (separately obvs), but I think it’s high time we went for more veggie ones. So with that in mind I’ve been sourcing scrumptious looking veggie based lasagna and here are some of my favourites…

Cheat’s Mushroom and Spinach Lasagna – anything that includes the word ‘cheat’ is my cup of tea as it implies simplicity! Sadly I’ll have to make this when Lau’s not around as I don’t think she’d appreciate all the mushrooms in this one.

Five-veg Lasagna – With aubergines, red pepper and mushrooms this is definitely one for the recipe book and whilst it does have mushrooms they aren’t a main component so I’m sure you could substitute them or leave them out easily. I love the addition of pine nuts on the top of this one too, so crunchy and yummy.

Butternut Squash, sage and ricotta bake – technically this is a pasta bake, so no layering is used, but I think a lasagna version with more pasta would be even nicer than just a bake. The creamy squash would be a wonderful accompaniment for the cheesy – I can’t wait to give this one a whirl!

Mushroom and sweet potato lasagna – Another mushroom based one – sorry Lau! – but again this is a must-make because it’s two of my favourite veggies and bonus, it doesn’t sound too complicated. I also like the idea of adding in the beans to this one, such an unusual idea but I thing it sounds yummy!

Pesto Lasagna – Pesto and pasta is quite a staple in our household so a variation on this theme is always going to be a hit with us. I would ever have thought of adding cheese and turning our simple pesto pasta into a lasagna until I saw the recipe. But now I can’t wait to try it – I can almost smell the crunchy pasta top calling to me!

So those are my current top five veggie lasagna recipes, what about yours any that you suggest I add to the list?

The Great British Bake Off is back!

Just checking in to remind everyone in the UK that The Great British Bake Off is back on our TVs tomorrow night – Tuesday 20th August – and we couldn’t be more excited! Fi and I have been missing the brilliantness that is Paul and Mary as well as the hysterical times of Mel and Sue, hence the super levels of excitement.

You may remember that our obsession with the GBBO culminated in our Bake Off Send Off evening last year, where we got together with friends to watch the final episode and bake our favourite things from the show. Fi even baked a showstopper cake, what a masterpiece.

The trailer for the series is available to watch here and it looks like there’s going to be sandwich cakes, bread and maybe even trifles (or have I made that up?) plus of course lots of gorgeous kitchen aid mixers – baker envy here right now!

Happy watching Lau xxx

Turkey burgers

Last weekend we went away to visit friends and on our first night there we were standing aimlessly in the supermarket aisle trying to decide what to cook for dinner. [It must be noted here that all of are are notoriously bad at making decisions.] But then Fi, noticing turkey mince out of the corner of her eye shouted: let’s make turkey burgers! It turned out that she had seen a recipe on Classy Clutter earlier in the day, which sounded amazing and was therefore at the forefront of her mind (it would have been in yours too had you seen the picture – look at them!).

Grilled Turkey Burgersource

The rest of us jumped at the idea of turkey burgers, partly because it meant we didn’t have to make a decision and also because Fi makes the BEST beef burgers so we all knew we’d be in for a treat. And we were. They were totally delicious and I’m sure they will become a staple in our future dinner decisions.

Here’s what you need:

  • 500g turkey mince
  • 1 egg
  • 2 slices of bread-crumbed
  • salt and pepper

Here’s what you do:

  • The recipe couldn’t be any simpler, basically add everything together and mix well, get you’re hands in there and make a mess!
  • Once mixed divide your mixture into equal sized balls – we made eight – before flattening them and placing them on a floured plate.
  • Now grill the burgers on a medium heat this took about 20-25 minutes for us but it really does depend on your oven.

We served these with some homemade sweet potato wedges and a vegetable mix of onions, peppers, mushrooms and tiny tomatoes. You could of course add cheese and buns as well as all the usual burgers sides. The flavours of the turkey are so simple, but also perfectly succulent and juicy, that you can be more adventurous with all your toppings. We didn’t go the whole hog on the Classy Clutter recipe as we hadn’t got the time for the BBQ sauce but we will definitely be giving that recipe a trial soon!

Lau xxx

Chocolate and Marshmallow Fluff Pie

A couple of weeks ago I saw this recipe on another blog – here – and straight away I just knew I would have to give this a go. Not two days later I was heading back to the parentals for a barbecue and suddenly remembered the recipe. One quick trip to Sainsbury’s to buy marshmallow fluff later and I was in baking heaven.

Here’s the recipe that I used (doctored slightly from the original at milkbubbletea). First off you will need:

  • 1/2 tub of marshmallow fluff
  • 15 squares of galaxy
  • 1 cup of plain digestive biscuit crumbs
  • 1 cup of plain flour
  • 3/4 cup of white sugar
  • 1/2 cup of salted softened butter
  • 1 tsp baking powder
  • 1 egg
And all you do is:
  • Pre-heat the oven to 180°C
  • Whisk the eggs, butter and sugar together
  • Mix in the flour, digestive biscuit crumbs and baking powder
  • Grease a tin – I used a brownie tray and spread with half of the dough to create the base and edges of the pie
  • Spread the marshmallow fluff over the top and then add the chocolate
  • Cover with the rest of the dough and bake until golden
  • I baked mine for about 25 mins and it was more like a tray bake, so less time would increase the gooeyness

This was at the start of the heat wave in the UK so I was pleased to be baking in my Mum’s kitchen as there is lots more room and numerous windows and doors to open to keep you cool – bliss. Cooking in my London flat right now isn’t exactly fun! I followed the recipe from Becky’s blog exactly for the biscuit base and top, but I used less marshmallow fluff and less chocolate than Becky did. I’m not sure why I did this but I thought it might be too much. It wasn’t so next time I’d definitely add more. Because there was less filling in the middle, and because I used a rectangular tin, my version ended up more like a tray bake. So I cut it into squares before serving. It was actually perfect for the barbecue as the chewy squares of biscuit, marshmallow and cake were easy to eat while lazing around on the lawn. None of this needing a plate or fork malarkey!

What I most loved about this recipe was that it used marshmallow fluff, I mean it’s just not something I’ve ever cooked with before. I often use marshmallows in rocky road or crispy cake or throw mini ones in with popcorn, but I’ve never thought of using marshmallow fluff. This is something that has been quickly rectified.

Lau xxx

p.s. one more tip if you have marshmallow fluff: spread it on a rich tea or digestive biscuit and then add a layer of chocolate spread – delicious!