Feel Good

3 easy dessert recipes from TikTok royalty Eloise Head

Bestselling author and TikTok’s top-viewed food creator in the UK last year, Eloise – aka @fitwaffle – shares some sinfully delicious bakes ahead of the release of her second recipe book.

Written by Beth Williams
Published 04.02.2023

CHOCOLATE CHIP COOKIE MAGIC BARS

Makes 16

This is one of the easiest recipes to make in the book. There’s barely any mixing involved, you pretty much throw everything in the tin and bake it – just like magic. So if you fancy something low-effort, I’ve got you. These bars have a buttery chocolate chip cookie base, a sweet and gooey middle, are packed with condensed milk and chocolate chips and topped with crunchy chocolate chip cookies. If you love chewy textures and caramelised flavours, go for an edge or a corner piece!

 

INGREDIENTS

250g (9oz) crunchy chocolate chip 02 cookies + 16 broken into quarters
for the topping

90g (6 tbsp) unsalted butter, melted

1 x 397g (14oz) can condensed
milk 03

250g (generous 1 cup) milk chocolate chips

METHOD

Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4 and line a 20cm (8in) square baking tin with nonstick baking paper.

Put the whole cookies into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush finely with a rolling pin. Tip into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.

Scoop the mixture into your prepared tin and press down firmly with the back of a spoon. Pour over the condensed milk, then sprinkle over the chocolate chips and remaining broken cookies and press down with the back of a fork.

Bake for 30–35 minutes until the edges are crisp. Leave to cool completely in the tin, then cut into 16 squares.

05  Store in an airtight container in the refrigerator or at room temperature for up to 5 days.

SCHOOL CAKE

Makes 16 pieces

Who remembers this cake from school? Often served with custard – yum! This gives me so much nostalgia. There’s just something about a super soft and light sponge cake with a sweet and simple glaze, topped with lots and lots of sprinkles. It tastes amazing and it’s so quick and easy to make. Always a crowd-pleaser and a fun one to make.

 

INGREDIENTS

For the cake

170g (6oz) margarine, at room temperature

170g (generous 3⁄4 cup) caster (superfine) sugar

170g (11/3 cups) self-raising flour
3 large eggs, at room temperature,

lightly beaten
1 tsp vanilla extract

For the glaze

170g (scant 11⁄2 cups) icing (powdered) sugar, sifted

2–3 tbsp boiling water (or warm milk)

About 4 tbsp sprinkles

METHOD

For the cake

Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 31⁄2 and line a 20cm (8in) square baking tin with nonstick baking paper.

In a large mixing bowl, using an electric hand mixer, beat together the margarine and sugar until light and fluffy.

Beat in the flour, eggs and vanilla extract until just combined. Try not to overmix, as this can knock the air out and create a dense cake, rather than a light and fluffy one.

Scoop the batter into your prepared tin and smooth it out evenly.

Bake for 30–40 minutes until the top is lightly golden and a toothpick inserted into the middle comes out clean. Leave the cake to cool for 20 minutes in the tin. Then, if frosting the cake the next day, see page Otherwise, transfer to a wire rack to cool completely before making the glaze.

 

For the glaze:

In a small/medium mixing bowl, mix together the sifted icing (powdered) sugar and boiling water until thick and smooth. If it’s too runny, add more icing sugar until you reach your desired consistency.

Pour the glaze over the cake and smooth it out evenly. Top with sprinkles and leave to set at room temperature before serving. Cut into 16 squares and enjoy!

Store in an airtight container at room temperature for up to 4 days.

SPECULOOS CHEESECAKE BARS

Makes 16

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.

 

INGREDIENTS

For the base

200g (7oz) speculoos biscuits (I use Biscoff)
100g (3.5oz) unsalted butter, melted

For the filling

500g (1lb) full-fat cream cheese, at room temperature

100g (generous 3⁄4 cup) icing (powdered) sugar, sifted

150g (2/3 cup) speculoos spread/cookie butter (I use Biscoff), melted

For the topping

200g (generous 3⁄4 cup) speculoos spread/cookie butter (I use 05 Biscoff), melted

2 speculoos biscuits (I use Biscoff), finely crushed + 1 whole biscuit

METHOD

For the base

Line a 20cm (8in) 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 (powdered) sugar and speculoos spread (cookie butter) 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.

Extracted from Fitwaffle’s Baked In One by Eloise Head (Ebury Press, £22) Photography by Faith Mason.

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