These raspberry muffins couldn't be easier to make and taste beautiful, with the sharpness of the raspberries and the sweetness of the cake and cream.

Ingredients you will need:

- 6 oz/ 170g caster sugar

- 6 oz/ 170g self- raising flour

- 6 oz/ 170g soften butter or margarine

- 3 free-range eggs

- 1 tsp baking powder 

- handful of fresh raspberries (leaving a few to decorate with)

- around 400ml double cream

- some raspberry coulis

- about 1 tbsp icing sugar

- white chocolate for decorating

Method: 

Step 1: Preheat your oven to 180ºC fan, then measure out all your ingredients. I think this is the best way to make this recipe quick and simple and clutter free as you can put everything away before you have even started. 

Step 2: Put the soften butter or margarine into a bowl, add the sugar and whisk together (I used a half held whisk) until light and fluffy. 

Step 3: Add the flour and baking powder and gently mix until combined. Then add the eggs and starting slowly, whisk until the mixture is fully combined.


Step 4: Put the handful of raspberries, you can add as many as you would like really, to the mixture and gently fold in.








Step 5: Divide the mixture into 12 muffin cases and place in the oven for 15-20 minutes. You can check if the muffins are cooked by placing a skewer into the middle of one and if the skewer comes out clean the muffins are cooked, if not just leave in the oven a little bit longer.

Step 6: Once the muffins have cooked, leave them in the baking tray to cool for around 5 minutes and then transfer the muffins onto a cooling rack and leave until completely cooled.

Step 7: Time to decorate! Pour around 400ml of double cream and 1tbsp of icing sugar into a bowl and whisk until soft peaks form. The cream with continue to stiffen as you mix in the raspberry coulis. Then add some raspberry coulis until you have the colour you want, I chose a very light pink to just add a hint of colour and flavour. 

Step 8: Now put the cream into a piping bag so it is easier to put on the top of the muffins and pipe a swirl onto each one. I then sprinkled over white chocolate flakes that I made by using a peeler and running this down the edge of a bar of white chocolate and added a raspberry that I filled with the extra coulis I had left over and that was it!

Step 9: Enjoy!

These delicious chewy Rolo© cookies are so tasty and super easy to make. 

Finished cookies

Ingredients you will need: 

- 115g soft butter
- 115g demerara sugar
- 175g self-raising flour
- 100g rolo© chocolate
- 1 tbsp golden syrup
- 1/2 tsp vanilla extract






Method: 

- Step 1: Preheat the oven to 180°C/ 350°F and line 2 baking trays with greaseproof paper.

- Step 2: Put the sugar and butter to the bowl and whisk together until light and fluffy.

- Step 3: Add the golden syrup and vanilla to the sugar butter mixture and whisk together.

- Step 4: Next sift half the flour into the mix and also add the chocolate. Mix together and then add the rest of the flour and combine using your hands.

- Step 5: Divide the mixture into equal sized parts and roll into cookie dough balls. Don't flatten the balls and place onto the baking tray, fairly spaced apart as the dough can spread.

- Step 6: Bake for around 10 to 15 minutes, until the cookies had spread and turned slightly golden.  Take out of the oven and leave on the baking tray to cool for about 5 minutes. The cookies will still be soft when taken out of the oven but they will harden as they cool. After 5 minutes, transfer the cookies onto cooling racks and leave until completely cooled.

- Step 7: Enjoy!

These muffins are delicious, super fruity and very versatile.

Finished muffin.

Ingredients you will need:
(makes around 12)

- 2 cups of self-raising flour
- 1 cup of plain flour
- 1 teaspoon of bicarbonate of soda
- 1 cup of brown sugar (tightly packed)
- 2 eggs lightly beaten
- 250g washed blueberries
- 1.5 cups of milk
- 0.75 cup of oil





Method:

1. Preheat the oven to 180ºC/ 350ºF and prepare the muffin trays with paper cases. Combine together all the dry ingredients in a large bowl.

2.  Combine together all the wet ingredients in a different bowl.

3. Add the wet ingredients to the dry ingredients and mix together. Do not over beat, the batter should be lumpy.

4. The add the blueberries and mix in carefully. Here you could change the blueberries and add chocolate chips, raspberries, anything you fancy to be honest.

5. Divide the mixture into paper muffin cases and place in the oven for approximately 20 minutes or until the muffins are well risen and when a skewer in placed into the muffin it comes out clean.

6. Take the muffins out of the muffins and leave to cool in the tin for 5 minutes and then place on a cooling rack to cool completely. Then enjoy!

What more do I have to say? 

Finished chocolatey brownies. 

Ingredients you will need:

- 150g dark chocolate
- 100g milk chocolate (chunks if preferred)
- 100g white chocolate (chunks if preferred)
- 225g self- raising flour
- 125g caster sugar
- 255g butter
- 4 eggs

Method:

Step 1: First pre-heat the oven to 180ºC/ 350ºF. Then line your baking tray (around 20cm²) with greaseproof paper and butter. 

Step 2: Put about an inch of water into a pan and heat it to a simmer. Then place a heatproof bowl on the pan, making sure that the water doesn't touch the bowl. Next add the butter and the dark chocolate and heat gently until all melted and combined together. Then remove from the heat and leave to cool slightly. 

Step 3: Sift the flour into a bowl and then stir in the sugar. 

Step 4: Whilst the chocolate and butter mixture is cooling slightly it is a good time to chop up the chocolate if you are using chocolate bars. I like doing this as it allows you to have control over the size of the chunks and you can mix up the sizes as you wish. 

Step 5: Crack the 4 eggs into a bowl and whisk slightly. Add the eggs into the chocolate and butter mixture and next add the flour and sugar mixture. Then beat well, the mixture will look dry and unappealing at first but if you persist it will soon turn into a chocolatey, fudgey mixture. Next add the white and milk chocolate chunks and stir well.

Step 6: Pour the brownie mixture into the pre-prepared baking tin and place in the middle of the oven for 30 - 35 minutes. Take out of the oven when the brownie has risen, the top looks shiny and papery and the edges are coming away from the side of the tin. Leave to cool in the tin for around 20 minutes.

Step 7: Carefully remove the brownie from the tin and leave to cool completely on a cooling rack. When completely cool, cut up that brownie and dive in! 

Quick and simple spooky delights. 

Finished cupcakes.

Ingredients you will need: 

- 6oz / 170g self-raising flour

- 6oz / 170g caster sugar

- 6oz / 170g butter or Margarine 

- 3 large eggs

- 1 tsp baking powder 

- 1 tsp vanilla paste or extract 

Method:

Step 1: Preheat your oven to 180ºC/ 350ºF and line a cupcake tin with festive, halloween paper cases.

Step 2: Put the sugar and butter into a bowl and mix together until light and fluffy.

Step 3: Add the flour, baking powder, eggs and vanilla paste and mix into the creamed butter and sugar.

Step 4: After the mixture is light and smooth, divide the cake batter into the cupcake cases. An ice-cream scoop is a good tool to do this. When the cases had about the same amount of batter in each, place the tin into the middle of the oven.

Step 5: Bake for around 20 minutes or until golden brown. To test whether the cakes are baked use a kebab skewer, or something similar, and poke one of the cakes. If your skewer comes out clean then the cake is cooked, but if your skewer comes out with cake residue on it it will need a little longer.


Step 6: When your cakes are ready put them on a heatproof surface and leave to cool for around 5 minutes. Then transfer the slightly cool cakes onto a cooling rack and leave until completely cold.

Step 7: Time to decorate! Coloured or flavoured butter cream and festive decorations can make the cupcakes particularly Halloweeny! I chose 'eerie eyes' and pumpkin and cat sprinkles on top of green and orange butter cream, which I made by whisking together butter, icing sugar, vanilla extract and a drop of food colouring.