We are really pleased to announce that we are now including baking parchment in all of our baking kits once again. As with all of our baking boxes they are recyclable or home compostable. We recommend that a brownie tin is used with our brownie baking kits as they are not foil backed like the previous baking parchment. However they are now included with the cookie and muffin baking kits.
New baking kits coming very soon
We are also really excited that we will have some new brownie baking kits coming very soon, we are just putting the finishing touches to them and hope to launch them in the next few weeks. Also look out in the near future for a 6 month brownie subscription and an updated muffin subscription which we are doing the final testing on now.
These fun little bite sized brownies are really easy to do
and look great. Our kids loved helping
to decorate them, and really loved eating them!
They would be great as a treat to have with a coffee after dinner, or as
a bite sized dessert. We loved eating
them instead of a mince pie on the run up to Christmas, unfortunately there was
none left to leave out for Father Christmas though.
Ingredients:
1 classic chocolate brownie baking kit
200g White chocolate
Red/green sprinkles
Cake pop mould
Method:
Mix the brownies following the instruction card,
Split the mixture into the cake pop mould and bake for 15
mins or until set, leave in the mould for 5 minutes, then pop out.
Melt the white chocolate in the microwave, then spoon a
small amount onto the top of the brownies, then sprinkle a small amount of the
green and red sprinkles on top
This is our recipe using our strawberries and cream muffin
baking kit as the base for this deliciously decadent trifle. We tried the recipe with and without
Prosecco, and it is equally delicious either way, so its down to personal
preference/ if children will be eating it if you decide to use the Prosecco or
not.
The addition of homemade custard makes this recipe really
special, and our custard recipe is really easy to do, and well worth the extra
effort.
Ingredients:
1 Strawberry and Cream Muffin Baking Kit
Strawberries
300ml double cream
Prosecco (Optional)
For the custard:
200ml double cream
700ml milk
4 large egg yolks
4tbsp cornflour
100g caster sugar
1tsp Vanilla Extract
Method:
Mix and bake the Strawberries and Cream muffins following
the instruction card
While the muffins are baking, make the custard
Put the cream and milk into a large pan and gently bring to
just below boiling point. Meanwhile in a large bowl, whisk the yolks,
cornflour, sugar and vanilla.
Gradually pour the hot milk mixture onto the sugar mixture,
whisking constantly
Wipe out the saucepan and pour the mixture back into
it. Heat gently stirring with a wooden spoon until the custard has
thickened.
Tip into a large bowl and cover tightly with clingfilm to
prevent a skin from forming. Cool in the fridge.
Slice the strawberries, keep the 3 nicest for decoration.
When the muffins and custard are both cool, chop 3 of the muffins into slices and lay in the bottom of a trifle dish
Cover the layer of muffins with sliced strawberries
Slice the final 3 muffins and lay over the sliced
strawberries
Top with the cooled custard
Whip 300ml of double cream then spoon over the top of the
custard.
If you’re looking for something a little different, or a way
to make our baking kits a little more difficult we have developed a couple of
recipes using our bake at home kits as a base.
We created these recipes for a charity night we attended in
December 2019 at Cranstons Foodhall in Penrith, raising money for Hospice at
home and they went down a storm with everyone who came over for a taster.
You will need to add a few more ingredients, but I’m sure
you will agree that the end result is worth the extra effort!
Using our chocolate and orange cookie bake at home kit as a base for this sumptuous, boozy dessert gives a delicious alternative to a traditional cheesecake base.
Ingredients:
1 Chocolate and Orange Cookie baking kit
300ml double cream
250g cream cheese
1 orange
50ml Cointreau
50g Icing sugar
Method:
Mix the chocolate orange cookies following the instruction
card
Grease a springform cake tin with butter
Put the whole of the cookie dough into the cake tin and
cover the entire bottom, like one giant cookie
Bake for 15-20 minutes until golden
Leave in the tin to cool completely
Whisk 300ml double cream until stiff, then fold in cream
cheese, finely grated orange rind, Cointreau and sift in the icing sugar.
Mix until no lumps remain.
Spoon onto the cold cookie base and flatten the top.
Cover and put into the fridge for 4-6 hours or overnight.
In case anyone missed the offer we posted on Facebook recently we have an offer for any two brownie baking kits for a tenner. Just add your kits of choice to the basket and use the code “brownies” at the checkout.
Just to tempt you here are a few photos of what you could be munching:
All you have to do is like us on Facebook, follow us on twitter or watch our youtube video(make sure you enter an email address). Competition ends 11:59PM 13th May 2016 and winners will be drawn at random and notified on the 14th of May. UK postal addresses only please. Champion Cookie Subscription Giveaway
We are currently developing a range of chocolate brownie baking kits and need help from some of you guys to test them out.
We will send you a kit for free, which will be in the development stages. This means it will have all of the dry ingredients and the instructions, but it won’t be the finished product. It won’t have the proper printed recipe card or any of the finishing touches we add to our baking kits. There will also be a couple of fresh ingredients you need to buy for you to be able to bake the kit.
We will ask you to follow the instructions given and bake the brownies, give us some feedback on how easy / difficult you found the brownie to make, what you thought of the taste and if there is anything you think we could improve on.
We are looking for people to commit to baking the kit within 2 days of receiving it and providing feedback to us within 2 days of baking it. We are looking to get the brownies added to our range within 2 months, so we really need this stage to be fairly rapid, so we can get on with the finishing touches, and designing and printing the recipe cards etc.
The recipes will be for a white chocolate blondie, a classic brownie and a caramel brownie. If you are interested in product testing for us, please contact us, either via facebook or via our contact page on the website and let us know if you have a preference for a particular brownie recipe.
Please do not sign up for the product testing if you are allergic to any of the following: Cereals containing Gluten (Wheat, Rye, Barley and Oats), Eggs, Nuts, Peanuts, Milk, Soya.
Technically I’m not that old yet (Still feel like a 20 year old) but in dog years…well let’s not work it out!
The process of setting up and getting going with If I Knew You Were Coming has been hard on my brain, I’ve learnt so much new stuff, and I’m only just at the beginning! I thought I had a fairly good knowledge of computers, well I have my European Computer Driving License (Yes that is a real thing!) until we started our business.
Chris on the other hand has studied and worked in the computer world since he was at university, and it is him who is trying to keep me up to date with technology…
A training session usually looks like this:
Kids in bed, Chris, me and the laptop and a couple of glasses of wine.
And a training session usually goes like this:
Chris: Explains the technology
Me: I don’t understand
Chris: Explains again
Me: Still don’t understand, I don’t want to know, you do it (Toddler strop)
Me: (In timeout)
Me: Ok, show me again
Chris: Explains again
Me: Got it, ish!
Seriously though, he has taught me about Facebook for business, which I didn’t even know existed, Pinterest, how to build and edit a website (don’t ask me to do it from scratch, and he has to log in for me) and Search Engine Optimisation (Well I understand the term now, but he takes care of that!) to name but a few.
I love working on our photography, we currently photograph our products in our conservatory, through the day to get maximum sunlight, with 2 children trying to get our attention! Or in borrowed gardens (Summer Selection photographs) or borrowed houses (for the video we put together see below)
However, my expertise definitely lies with the development of new recipes and flavour combinations! I love creating new muffins and cookies for our baking kits which I know our customers will love as much as I do!
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