Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Little Blueberry Bites October 15, 2016


Everybody loves pancakes, right? But how often do we make them? Here’s a sweet and simple excuse to make them more often.




1 cup plain flour

1 tsp baking powder

2 tsp sugar

1 whisked egg

1/2 tsp vanilla extract

1/2 cup milk

2 Tbsp melted butter

Approx 40 blueberries




Before you start preparing the batter, preheat the oven to 190C/gas 5.

Mix the flour, baking powder, and sugar in a bowl.

In a separate bowl, mix the egg, vanilla, milk, and butter.

Now combine both the dry and wet ingredients in a large bowl and mix well.

Spoon your batter into a mini muffin or cake pop pan. Fill only 2/3 of the muffin mold so that the batter does not overflow.

Add two blueberries into every batter-filled mold, or however many you like! But careful not to add too many berries, otherwise your batter might be a bit mushy.

Now bake the bites for 15 minutes.

Makes approx 24 mini bites, although I had eaten a fair few before I got to take the picture. They are perfect just 5 minutes after they come out of the oven, but also good when cold.


Perfect Little Lunchbox Treats October 9, 2016


Easy to make because they are No-Bake and the perfect school (or work) lunch box treat with oats, banana and chocolate.



2 3/4 cups quick cook oats

1/4 tsp salt

1/2 cup runny honey or syrup (I used honey)

1/4 cup smooth peanut butter or you could use almond butter if there are allergies

1 Tbs water

4 oz chocolate chips

1/2 cup mashed ripe banana




Line an 8-inch pan with parchment paper. Set aside. If peanut butter isn’t easily stir-able, gently heat it. Stir the oats, salt, honey, peanut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate until firm enough to cut into bars, a few hours.


Apple and Caramel Tarts (Autumn Eating) September 17, 2016



Right first off I’ve got to say a big hello to my new followers, HELLO & welcome to my blog.

This post might be a bit of a let-down for some of you as I’ve only used tinned food from my cupboard & pastry from the freezer.



1 tin of apple pie filling

1 tin of caramel sauce

1 pack of frozen puff pastry

1 egg

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon




Remove the pastry from the freezer the day before.

Preheat the oven to 175C/gas 4.

Roll out your pastry and cut circles and place in a 12 hole bun tin.

Into each pastry place a tsp of caramel sauce then top with apple pie filling.

Mix the cinnamon and nutmeg together and sprinkle over the apple pie filling.

Cut strips of pastry with what you have left over and make a lattice top on each tart.

Mix the egg with a fork and brush the tops of the tarts then place in the oven for 25-30 minutes.

These are lovely hot from the oven but just as good when cold.

Of course if your good at making pastry (which I’m not) you can make your own.

Also if you’d like to use fresh apples you could peel the skin off 1/2 a dozen green apples then continue peeling so you have bowl of white peel and just put the peel on top of the caramel sauce.

However you make them, I hope you enjoy🙂





No-Bake Cookies & Cream Bars July 24, 2016

Cookies & cream bars

Perfect for those hot days when you don’t want to put the oven on.




1/4 cup butter, melted

2 1/2 cups finely crushed (I used a food processor) cream filled chocolate biscuits, can use Oreos or Bourbon biscuits

16oz cream cheese, room temperature

1 7oz jar Marshmallow Fluff

1 cup coursely crumbled cream filled chocolate biscuits

1 tsp vanilla extract




Stir together the melted butter and crushed cookies in a medium bowl. Line the bottom and sides of a 9-inch square pan with baking parchment. Press the cookie mixture into the bottom of the prepared pan.

Beat the cream cheese, marshmallow fluff, and vanilla extract in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Gently fold in the coarsely crumbled cookies. Add the cream cheese mixture to the pan, spreading it evenly over the cookie crust. Cover and chill for at least 4 hours.

This will keep in the fridge for 4-5 days.


Peanut Butter & Jam Thumbprint Cookies July 17, 2016

Thumbprint PB&J


If you like sweet and savoury together, you’ll like them. If you like Peanut Butter, you’ll love them!




1 1/4 cups icing sugar

1 cup smooth/creamy peanut butter

4-5 Tbsp butter, melted

1 1/2 cups finely crushed pretzels

strawberry jam




Beat the icing sugar, peanut butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until well mixed. (Mixture will be crumbly.)

Shape mixture into about 20 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5-7 days; let stand at room temperature 30 minutes before serving.


Rainbow Swiss Roll Cake July 1, 2016


The rainbow craze is crazy, but lets just go with it…


For this rainbow swiss roll I’ve gone with the Victoria Sponge Cake recipe again

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

7 food colours

For the buttercream

175g icing sugar, sifted

85g butter, softened

1/2 tsp vanilla extract

Tbsp  milk to soften if needed



Preheat oven to 180C/350F/gas mark 4

Line two swiss roll tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture equally between 7 small dishes. Add a small amount of differnt colour to each dish and mix in well, adding a little more colour if needed.

Transfer the mixture from the small dishes into seperate piping bags, snip the end of each bag and starting at an angle, pipe a line of each of the different colours across the pans.

Bake for 10 minutes after that time the cake should just be coming away from the sides of the tin, if not leave for another 3 – 5 minutes.

Remove from the oven and allow to stand for 10 minutes.

Loosen the cakes from the tins. Turn onto a wire rack to cool completely.

Whisk the butter in a bowl until nice and soft then add half of the icing sugar, whisk well, add the extract and the rest of the icing sugar and again whisk well. If the buttercream is a little too stiff to spread easily, then add the milk and whisk again.

Place the two cakes end to end, spread with the buttercream and roll up starting with a short end.

If liked you could add coloured sprinkles to the buttercream and mix in.


Raspberry Mousse June 27, 2016

Raspberry Mousse


This lovely sweet raspberry mousse is light and full of a tangy berry flavour. Made with fresh raspberries, this tasty mousse serves 6-8 people and is perfect for parties. It takes 15 mins to make and a little time to set – and is well worth the wait. Top with fresh whipping cream and handfuls of berries for an even naughtier treat.




135g raspberry flavour jelly

600g frozen raspberries

2 Tbsp icing sugar

170g evaporated milk



Dissolve the jelly in 300ml boiling water. Pour the hot mixture over the raspberries and whizz in a blender until well mixed and the fruit is squashed. Tip into a sieve and push the mixture through to get rid of the pips. Stir in the sugar.

Whisk the evaporated milk in another bowl to a thick foam and then mix well into the setting raspberry jelly. Pour the raspberry mousse into a serving bowl and leave to set. Top with more raspberries for serving.





mummy mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Cakes, bakes & cookies

Having fun baking and decorating cakes

Cwmbran Life

Cwmbran and nothing but Cwmbran


Design and Food Tasty and Cute

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Food, Travel and Eating Out


Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite


the inside view on life and holidays in Languedoc, southern France

industrial home decor ideas

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Bunn & Bird

Vegi Food on a Student Budget


The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever.