Fitwaffle's Baked In One: 100 one-tin cakes, bakes and desserts from the social media sensation - THE SUNDAY TIMES BESTSELLER

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What I thought:These blondies were delicious. I love biscuit spread on everything so having it mixed in andswirled on top of the bake is an instant winner for me. The method was easy to follow and they set well in the fridge, with the biscuit and chocolate chunks evenly spread throughout. These are a perfect afternoon treat to have with a nice cup of tea.

I'm Eloise - AKA Fitwaffle - and I've created 100 delicious recipes that can all be made in a 20cm pan. I've included my most popular recipes, as well as brand-new ones that I know you'll love. I'm Eloise - known online as Fitwaffle - and I've created 100 delicious recipes that can all be made in a 20cm square tin. I've included the most popular bakes and no-bakes from my social media, as well as brand-new ones that I know you'll love. What I thought:This recipe was so easy to follow. Despite loving baking, I’ve never made a cheesecake before, but I felt like a pro by the time I’d finished this recipe. The blueberry running through the bars and the crumble on top make these the perfect spring centrepiece moment – my friends better be impressed! There’s a rich buttery-ness from the shortbread that contrasts with the tang from the lemon and blueberry: delicious! I love that this book requires you to have a 20x20cm tin, and once you’ve got that, you’re ready to go – onto the next bake.What I thought:This was definitely one of the easiest recipes I’ve ever made. It didn’t need many ingredients and was simple to put together. I ended up with a lot of batter so I decided to make it in two trays instead of one. The Oreos in this made the shortbread SO addictive! Using a rubber spatula or wooden spoon, fold in the flour, salt and cinnamon until just a few streaks of flour remain. Then fold in the mashed banana until just combined, followed by the white chocolate chips. PJ Hamel, Baker/Blogger: I’ve always loved sharing recipes, starting a half-century ago when I’d submit my favorites to The Boston Globe’s “Confidential Chat” recipe column. But my proudest “share” started nearly 20 years ago, when all of us bakers at King Arthur decided to gather our favorite recipes into one big book. The result? The All-Purpose Baker’s Companion, destined to be the foundation of any baker’s library. Its 450+ recipes, from traditional ( Simply Perfect Pancakes) to “new classic” ( Japanese Milk Bread Rolls) cover the entire delicious and diverse baking landscape. And the genius tips and detailed techniques sprinkled throughout? Well, they simply make all the recipes we lovingly share with you even more valuable. We bring a selection of exciting competition opportunities to our readers online and hope you enjoy getting involved. Sprinkle the reserved biscuit crumbs evenly over the top, then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy!

There are lots of recipes with less than 5 ingredients, such as Chocolate Chip Cookie Magic Bars and Speculoos Cheesecake, as well as show-stopping creations to wow your friends and family, including Unicorn Fudge and my epic Chocolate-Stuffed Brookies. I've also created some seasonal bakes for special occasions - but you'll want to make my Gooey Easter Egg Brownies all year round! Why the pan? After doing some research, Eloise selected the aluminum pan for how versatile it is and how easy it is to use. Don't have a pan that's exactly the right size? No problem! As long as the pan is deep enough, you can bake almost anything with an average-sized batch of batter or dough.

Caramel Apple Pie Bars

With several 5-ingredient-or-less recipes such as Chocolate Chip Banana Breakfast Bars or Apple Puff Tarts, Eloise makes baking a breeze for novice and expert bakers alike.

Scoop the batter into your prepared tin and smooth it out evenly to the edges. Dollop the caramel onto the top, then swirl it through the batter with a knife. Star baker Fitwaffle (10 million followers) brings you 100 easy cakes and bakes that can all be made in the same tin. In a large mixing bowl, using an electric hand mixer, beat together the melted butter and sugar until fully combined. Then beat in the egg, egg yolk and vanilla extract. Sprinkle the reserved biscuits crumbs evenly over the top, then chill in the refrigerator for 1 hour until the topping is firm. Cut into 16 squares and enjoy!In a medium bowl, using an electric hand mixer, beat the butter, cream cheese, and icing (powdered) sugar until smooth and creamy. Remove the tin from the freezer and spread the topping gently over the chocolate hazelnut spread layer. Andrea Quillen, Bakery Lead — Pastry: When I first read the introduction to Mother Grains, it was like reading my own thoughts. The way that Jullapat describes the process of opening a bakery kitchen, the magic of the day-to-day operations, how she approaches recipes and baking through her Costa Rican heritage (her father immigrated from Costa Rica and her mother from Thailand; my mother came to the United States from Chile), and, importantly, how she uses mother grains like barley, corn, oat, rye, and rice, is so engaging. What I thought: I’ve finally found the perfect, gooey brownie recipe – thank you Fitwaffle! These brownies are just delicious, with chocolate chips, cocoa and chocolate spread making them ultra-indulgent but the dark chocolate makes sure they’re not too sweet. We brought these into the office and they certainly got the seal of approval from the team who were experiencing the mid-afternoon sugar dip. The recipe makes loads, so there will be plenty to share around with friends and family once you make a batch. Bake for 20–25 minutes until the edges are light brown and the middle no longer wobbles. Leave to cool in the tin for at least 1 hour before cutting into 16 squares. Enjoy!