Baking with After Eight

I was sent a selection of ingredients including the rather
tasty After Eight chocolates to try our hand at some #AfterEightBakes. We had a recipe for brownies and a baked
cheesecake, I had not thought about incorporating After Eight chocolates into
our baking before but I am so glad we had the opportunity as it worked really
well. The only problem we had was the boys like testing the After Eight chocolates so much, so if you are going to attempt these recipes I do recommend stocking up with extra.

Baking with #aftereight chocolates is tricky as eldest likes “testing” them for quality control purposes, luckily we had enough (just about) for the recipe #aftereightbakes x

A photo posted by Karen (@missingsleep) on Sep 22, 2016 at 6:25am PDT

After Eight Brownies

128g buttery spread

5g sugar

2 teaspoons vanilla extract

4 free range eggs

90g cocoa

128g all-purpose flour

½ teaspoon baking powder

½ pack 300g After Eight Mints

Powdered sugar for dusting



The boys literally devoured the After Eight brownies in one sitting; my brother and mum grumbled that we had not kept them any. I would say the recipe might need a little bit more sugar but then I have an exceptionally sweet tooth at the moment. The boys had no criticisms at all; they just want to know when we can bake the next batch.

Instructions

You need to heat the oven to 180°C and grease your pan

Add melted butter, sugar and vanilla extract into your bowl and mix well

Add eggs and mix between each one



Add cocoa and mix until blended

Add flour and baking powder and mix with an electric mixer

Pour 3/4 of the mixture over the baking pan and place After Eight chocolates evenly over the top



Then cover with the remaining brownie mixture

Bake for 30-35 minutes

Sprinkle with powdered sugar

#aftereightbakes After Eight #brownies made by eldest and very nice they were too 😀 x

A photo posted by Karen (@missingsleep) on Sep 20, 2016 at 1:23pm PDT

The middle bit with the melted After Eight is very moreish.

After Eight Cheesecake


120g digestive biscuits
300g pack of After Eight
50g unsalted butter
700g light cream cheese
150g caster sugar
200ml reduced fat soured cream
3 tbsp plain flour
4 free-range eggs
2 tsp vanilla extract



Instructions

Preheat the oven to 150°C

Crush the biscuits – ideally in a bag for less mess!



Add the melted unsalted butter to the biscuit crumbs



Place in the base of the greased cake tin and cook for 10 minutes (until golden)

For the filling beat together the light cream cheese and sugar

Add reduced fat sour cream and flour

Gradually add the eggs and vanilla essence

Pour the cream cheese mix on the cooled biscuit layer

Place After Eight chocolate on top then bake for an hour

Tonight the boys and I tried our hand at an After Eight cheesecake – just waiting for it to come out of the oven 😀 #aftereightbakes x

A photo posted by Karen (@missingsleep) on Sep 22, 2016 at 1:22pm PDT

Leave it to cool in the oven to stop the top cracking

This was heavenly!

After Eight baked #Cheesecake very nice indeed 😀 it’s okay to have cheesecake for breakfast right? 😆 #aftereightbakes x

A photo posted by Karen (@missingsleep) on Sep 23, 2016 at 1:48am PDT

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