Granny's Kitchen

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

Peanut Butter Loaf May 26, 2015

Peanut Butter Loaf

If your a peanut butter & jam/jelly lover (like me) then you’ll love this! This is best served while the loaf is still warm from the oven, spread with jam/jelly and you’ll be in heaven.

 

Ingredients

 

2 cups plain flour

1/2 cup peanut butter

2 Tbsp mashed banana

2/3 + 1/4 cup sugar, you can use white or soft brown

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon or mixed spice works too

2 tsp vanilla extract

1 1/2 cups milk

chocolate chips, chopped peanuts are optional

 

Method

 

Preheat oven to 375C/gas 5. Line a loaf tin.

Put all dry ingredients into a bowl and mix together well.

Then mix in all wet ingredients. If your peanut butter isn’t nice and soft then microwave it for 40 seconds or until soft.

Pour into the prepared loaf tin and bake for 50 minutes, if after this time it looks to be getting very brown on top then cover with kitchen foil and return to the oven for another 40 minutes. Check with a skewer that it’s cooked through and remove from the oven. Leave in the tin for ten minutes then carefully transfer to a cooling rack.

If like me you need to eat this warm, it’s best left fot half an hour before slicing, it’ll still be warm πŸ˜‰

 

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Mars Bar Cake May 17, 2015

Mars 1

Made this for my Son’s birthday yesterday.

 

You do need to make two different cakes for this to look like a Mars Bar inside.

 

Ingredients & Method for the first, chocolate cake

 

115g dark chocolate

85g butter, room temperature

175g light soft brown sugar

2 eggs

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml milk, room temperature

1 tsp vanilla extract

 

Preheat oven to 190C/gas 5 and line a loaf tin.

Break the chocolate into a glass bowl and melt over a saucepan of hot water.

Cream the butter and sugar until it’s pale and smooth.

Add one egg at a time, beating for a minute after each addition.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flour to the batter mixture and beat well. Pour in one-third of the milk and beat again. Repeat this until all the flour and milk have been added.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients & Method for the second, caramel cake

 

110 butter, room temperature

120g light soft brown sugar

120g dark soft brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75 ml caramel sauce, I use shop bought

50ml double cream

 

Preheat oven to 160C/gas 4 and line a loaf tin.

Beat together the butter and sugars until pale and smooth.

Add the eggs, one at a time beating for a minute after each addition, add the vanilla extract.

Combine the flours in a separate bowl.

Add one-third of the flours to the creamed mixture ans beat until just combined.

Add the caramel sauce and beat well.

Add another third of the flours and beat until just combined.

Add the double cream and beat again.

Add the remaining flour and beat well.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients needed for filling & decoration

 

Caramel Buttercream Ingredients & Method

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

 

Caramel sauce, again I used shop bought

1 Tbsp apricot jam, melted

1 square chocolate, melted

Chocolate fondant, I used a ready to roll one made by Renshaws

2 large Mars Bars

 

Once both cakes have cooled completely, cut the top off the cakes as we need them to be flat but at the same time try to make sure you have the same thickness of both the chocolate and caramel cake to use.

Place the chocolate cake on a cake board and spread with caramel buttercream.

Spread caramel sauce on the caramel cake and sandwich the two cakes together.

Brush the melted jam all over the cake, then cover with the chocolate fondant.

Chop the Mars Bars into small pieces and attach to the top of the cake with a little melted chocolate.

 

 

 

 

Funnel Cakes May 6, 2015

Filed under: Baking Powder,Eggs,Icing Sugar,Milk,Olive oil,Plain Flour,Salt — dogsmum @ 6:32 pm
Tags: , , , ,

Funnel Cake 1Funnel Cake 2

 

 

 

 

 

 

I’d never heard of these before I accidently came across a recipe for them last week. So I had to find out something about them, this is what I found….Funnel cake is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. You can make them in 2 minutes & they are so good!

 

Ingredients

 

2 eggs

1 cup milk

2 cups plain flour

1 tsp baking powder

1/2 tsp salt

icing sugar (for sprinkling on top)

oil, for frying

 

Method

 

In aΒ  large frying pan, pour oil to a depth of about inch. Place over medium high heat to preheat while you make the batter.

Put eggs, sugar, milk, flour, baking powder, and salt in a large mixing bowl. Beat with an electric mixer until well blended and smooth.

Test your oil is hot enough by dropping in a small drop of batter, if it sizzles it’s hot & you can turn it down to medium.

Using a funnel, hold your finger over the opening and add Β½ cup of batter. Hold this over the hot oil and remove your finger, moving your hand over the oil in a zig zag or swirling pattern but making sure to criss cross over the batter multiple times in order to have cake connect. Continue until funnel is empty and then allow cake to cook until lightly browned on the bottom, about 1 minute. Carefully flip cake over and cook on the other side as well.

Once done, remove to paper towel lined plate and sprinkle top with icing sugar. Repeat process until all funnel cakes are fried, placing each finished cake onto it’s own paper towel lined plate.

Makes 4 – 5

You could also make lots of smaller ones.

I tried one with icing sugar sprinkled on it, one with strawberry sauce poured over it & (not pictured) one with fudge sauce. I now need to go on a diet! I have yet to try one with honey.

If your still not sure, YouTube it πŸ˜‰

Let me know what you put on yours πŸ™‚

 

Chocolate cake in a mug February 26, 2015

Cake in a mug

Feeling too lazy to make a dessert, make these, you can even top with ice cream if you wanted.

 

Ingredients

 

4 Tbsp plain flour
4 Tbsp caster sugar
2 Tbsp cocoa
1 tsp baking powder
1 egg
3 Tbsp whole milk
3 Tbsp oil (I used olive oil, but any will do)
1/2 tsp vanilla extract
1tsp butter or margarine (optional)
3Tbsp chocolate chips (optional)

 

Method

I know a lot of people mix theirs right in the mug, but its less messy if you mix it up in a small bowl then spoon it into the mugs, yes, this makes 2 cakes in a mug, you also get a lot more cake than if you were having a cup cake, and because of that I now don’t want my dinner :-/

Combine all ingredients together in your bowl.

Mix with a fork until well combined.

Pour or spoon an even amount of mixture into each mug.

Cover each mug with cling film.

Microwave for 60 – 65 seconds for each. Cook each mug separately and remember they will continue to cook a touch more on standing, touch the centre and if it’s firm then your cakes are done. Try not to overcook these or they will go rubbery (the perils of the microwave!)

 

 

Chocolate Fudge Cake….with a secret ingredient February 22, 2015

Chocolate Fudge

It’s very chocolaty, it’s very fudgy. But can you guess the secret?

 

Ingredients

 

3/4 cup of plain flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

1 tsp baking powder

1/4 cup cocoa powder

1/2 cup sugar

1 cup chocolate chips (I used dark chocolate)

1 Tbsp vanilla extract

2 loosely packed cups frozen cauliflower (thawed completely but not cooked)

1/2 cup milk

3 Tbsp oil (I used olive oil)

 

Method

 

Preheat oven to Gas 4/175C. Line a 8” x 8” tin with baking parchment.

Combine all dry ingredients in a bowl, and mix well.

Combine all liquid ingredients and the cauliflower in a food processor and blend until really smooth, you don’t want ANY lumps in there at all.

Pour wet into dry ingredients and mix until just combined, then pour into prepared pan and bake 45 minutes.

NO, it doesn’t taste of cauliflower! πŸ™‚

 

 

 

Minion Cupcakes February 19, 2015

Minion Cupcakes

I know, they should be blue and yellow not orange but I had a 3 year old Granddaughter in the house with me at the time of making them…but I’m sure I used yellow colouring!

 

Ingerdients

1 1/2 cups plain flour

3 1/4 cups sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

4 large bananas

1/2 tsp vanilla extract

2 eggs

4 oz melted butter

Twinkies

Chocolate sprinkles

Chocolate balls

Black and white icing

 

Method

 

Mix together all the dry ingredients in a bowl, the flour, sugar, baking powder, bicarbonate of soda and salt.

In a separate bowl mash the bananas then add the vanilla extract, eggs and butter and beat well.

Pour the wet mixture into the dry and beat until well combined.

Pour into cupcake liners, I used blue as that’s the colour of the Minions trousers.

Bake for 18 – 20 minutes in a Gas 4/175C oven.

Make up a batch of butter cream, colour half blue and half yellow (unless you have a granddaughter helping ;-)) and pipe the butter cream onto the cakes.

Cut the Twinkies in half and using the black icing pipe on the glasses and mouths, pipe the white icing into the glasses then add a chocolate ball to each to make the eyes. Gently push a few chocolate sprinkles in to make the hair.

 

 

Apricot Muffins January 9, 2015

Apricot Muffins

They would be just as good with dried peaches. Also if you still happen to have some left over in a day or two you can re-heat them in the microwave to bring them back to that ‘just out of the oven’ state.

 

Ingredients

 

1 cup chopped dried apricots

1 cup boiling water

1 cup sugar

1/2 cup butter or margarine

1 cup sour cream

2 cups plain flour

1 tsp baking powder

1/2 tsp salt

 

Method

 

Soak the dried apricots in boiling water for 5 minutes.

In a large bowl, cream sugar and butter until fluffy.

Add sour cream and mix well.

Combine the dry ingredients and stir into the creamed mixture just until fully mixed.

Drain the apricots and pat dry with paper towels, stir into batter.

Fill muffin cases (I ran out so used a mixture of cases).

Bake at 200C/gas 6 for 20 minutes

 

 

 
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