Credit: Faith Mason
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Fitwaffle’s Baked In One: 3 easy one-tin recipes to satisfy your sweet tooth
By Alice Porter
3 years ago
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3 min read
If you’re in the mood to bake something sweet but have minimal time on your hands, these recipes from internet foodie sensation FitWaffle are for you.
Baking can be a relaxing and creative way to spend your time, especially if you have a free evening or you’re looking for a way to fill a weekend at home. But one aspect of baking that often goes unmentioned is the endless amount of time you spend washing dishes after experimenting with cakes and sweet treats, which can make it feel more like a chore than an act of self-care.
This is why it’s just as important to think about the practicalities as it is the end result when it comes to choosing recipes. Fortunately, fuss-free, impressively delicious desserts are something internet foodie sensation Eloise Head, known online as @fitwaffle, has perfected. Not only are her baked goods enough to satisfy even the sweetest tooth, they’re easy to make yet still score highly when it comes to presentation too.
Her new book Baked In One contains 100 simple recipes for delicious cakes, cookies, brownies and cheesecakes and all you need to make them is a tin. With no-bake options as well as cakes and brownies that will cook to perfection in the oven, this is the perfect book for lazy bakers, particularly if you often like to pull something easy but impressive together at the last minute.
Credit: Faith Mason
With minimal washing up and more time for indulging, try one of these three recipes from the book next time you feel like treating yourself or a friend to some baked goods…
Speculoos cheesecake bars
Head says: “This is one of my most popular recipes on social media and it’s definitely one of my favourites. It’s absolutely bursting with caramelised biscuit flavours. It has a buttery speculoos biscuit base and a creamy speculoos cheesecake filling, and is topped with a smooth and glossy speculoos topping and decorated with crushed biscuits, with a biscuit in the middle to finish. Super delicious, quick and easy to make, and no baking involved.”
20 minutes and four hours chilling
Makes 16
Ingredients
For the base:
- 200g speculoos biscuits (I use Biscoff)
- 100g unsalted butter, melted
For the filling:
- 500g full-fat cream cheese, at room temperature
- 100g icing sugar, sifted
- 150g speculoos spread/cookie butter (I use Biscoff), melted
For the topping:
- 200g speculoos spread/cookie butter, melted
- 2 speculoos biscuits, finely crushed, and 1 whole biscuit
Method
For the base:
Line a 20cm square baking tin with nonstick baking paper.
Put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix with a spoon until fully combined.
Press the mixture firmly into the bottom of your prepared tin with the back of a spoon, then pop into the refrigerator while you make the filling.
For the filling:
In a large mixing bowl, beat together the cream cheese, icing sugar and speculoos spread with an electric hand mixer until smooth.
Remove the chilled base from the refrigerator, then spoon on the filling, smoothing it out to the edges.
For the topping:
Pour the melted speculoos spread over the cheesecake and smooth it out quickly but gently with the back of a metal spoon or spatula. Sprinkle the crushed speculoos biscuits around the edge of the cheesecake to form a border. Then place the whole biscuit in the middle.
Chill in the refrigerator for at least 4 hours, or overnight, until completely set. Cut into 16 squares and enjoy!
Store in the refrigerator for up to 3 days.
Cookies and cream stuffed brownies
Head says: “A rich and fudgy brownie, packed with white chocolate chips with a layer of whole cookies and cream biscuits through the middle. There’s a cookie per slice and cookie pieces on top, so you’ll always get a bite that’s bursting with different flavours and textures! Absolutely delicious.”
1 hour and overnight chilling
Makes 16
Ingredients
- 170g unsalted butter, melted and cooled slightly
- 100g light brown sugar
- 150g caster sugar
- 2 large eggs
- 125g dark chocolate (at least 50% cocoa), broken into pieces, melted and cooled slightly
- 100g plain flour
- 30g cocoa powder
- 1 tsp salt
- 200g white chocolate chips
- 22 cookies and cream biscuits (I use Oreos), 16 whole + 6 broken into small pieces for the topping
Method
Preheat the oven to 190°C/170°C fan/375°F/Gas mark 5 and line a 20cm square baking tin with nonstick baking paper.
Put the melted butter and both sugars into a large mixing bowl and beat together with an electric hand mixer for about 2-3 minutes until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.
Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until no streaks of flour remain. Fold in the white chocolate chips until evenly distributed.
Transfer half the batter into your prepared tin and smooth it out to the edges. Place the 16 biscuits in lines across the batter. There will be 1 biscuit per square.
Scoop the remaining brownie batter on top of the biscuits, smoothing it out gently. Sprinkle the broken biscuits evenly over the top of the batter.
Bake for 25-30 minutes until the edges are cracked and the middle no longer wobbles. Leave to cool completely in the tin, then chill in the refrigerator overnight for best results. Cut into 16 squares and enjoy!
Store in an airtight container at room temperature or in the refrigerator for up to 5 days.
Cherry bakewell flapjacks
Head says: “Super soft, gooey, chewy flapjacks with a layer of cherry jam through the middle and white chocolate on top, plus a cherry swirl. These flapjacks are sweet, fruity and sticky, and oh so delicious. One of my favourite recipes in the book!”
35 minutes, plus cooling and setting
Makes 16
Ingredients
For the flapjack base:
- 150g unsalted butter
- 120g light brown sugar
- 80ml golden syrup or honey
- ¼ tsp almond extract
- 200g rolled oats
- 80g ground almonds
For the filling:
- 200g cherry jam or cherry compote
For the topping:
- 200g white chocolate, broken into pieces, melted and cooled slightly
- 100g cherry jam or cherry compote
Method
For the flapjack base and filling:
Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and line a 20cm square baking tin with nonstick baking paper.
In a large saucepan, melt the butter, sugar, golden syrup or honey and almond extract over a low-medium heat until the sugar has dissolved and the mixture is smooth. Do not boil or overcook the mix.
Turn off the heat, then stir in the oats and ground almonds until they’re fully coated. Pour half the mix into your prepared tin and smooth it out with a metal spoon or rubber spatula.
Spread over the cherry jam or compote for the filling, then top with the remaining flapjack mix and smooth it out gently, making sure the jam is fully covered.
Bake for 15-20 minutes. It should still be very wobbly when it comes out, with golden brown edges. This is the key to soft, gooey flapjacks, so make sure you don’t overbake.
Leave the flapjack to cool to room temperature in the tin. This usually takes about 2 hours, but it may take longer.
For the topping:
Pour the melted white chocolate onto the cooled flapjack and spread it out to the edges. Give the tin a light shake to smooth out the chocolate, then dollop the jam or compote over the chocolate and gently swirl it through with a knife or skewer to create a pretty pattern.
Leave to cool to room temperature or refrigerate for about 1 hour until the chocolate has fully set. If you put it in the refrigerator, take it out about 15 minutes before slicing and use a hot knife to cut through the flapjack so the chocolate is less likely to crack. Cut into 16 squares and enjoy!
Store in an airtight container at room temperature for up to 5 days.
Fitwaffle’s Baked In One by Eloise Head (£22, Ebury Press) is out now
Photography: Faith Mason
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