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

Product Information

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.

Coat the center of a sheet of foil with cooking spray or a small amount of olive oil. Place the salmon in the center of the foil. I love a really great salmon recipe and this simple salmon baked in foil does not disappoint. Why This Recipe WorksIf you’re not comfortable with baking foods in foil, you can still use this recipe by making baked salmon in parchment paper instead. Incorporate more vegetables. I only used onions and peppers, but mushrooms work really well in this recipe, as well as spinach, zucchini, eggplant or even olives. Star baker Eloise Head, aka Fitwaffle (10 million followers), brings you 100 easy bakes that can all be made in the same tin.

Baked spaghetti is an easy and tasty casserole meal that’s requires little prep for a delicious weeknight meal. Made with pantry staples, this simple meal is perfect for the whole family and it’s great for make ahead meals. Don’t cover the baked spaghetti in the oven. It may seem necessary to cover the dish so that the cheese doesn’t burn or the spaghetti doesn’t dry out, but it’s not important to do this. And I would recommend against it because you’ll miss out on the bubbly crusty cheesy top. Baked Salmon with Lemon and Butter: Sprinkle a pinch of salt over the salmon. Place a few slices of butter along the top of the salmon and add 2-3 slices of lemons. To make a traditional spaghetti casserole, you would prepare the meat sauce and vegetables and cook the spaghetti. Then mix everything together in a baking dish, top with cheese and bake until bubbly. Sweetener: to enhance the natural sweetness from the roasted onions, you can add a small drizzle of a liquid sweetener – honey, agave, maple syrup, etc. Alternatively, you could sprinkle them with brown sugar in the last 10-15 minutes of baking.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. This hearty veggie lentil bake can be prepared in advance and topped with cheese and breadcrumbs just before cooking. 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! I used carrots, zucchinis, corn, capsicum/bell peppers, onion and cauliflower, all of which are standard for my weekly shop. I’m sure you can make yours much more exciting than mine. 😉