Granny's Kitchen

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

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?




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)




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! ๐Ÿ™‚




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!



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


Chocolate sprinkles

Chocolate balls

Black and white icing




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.



Rice Krispies and Oat Cookies August 29, 2014


Adding rice krispies cereal to cookies gives them a lovely flavour.




1/2 cup of softened butter

1/2 cup soft brown sugar

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup rolled oats

1 cup rice krispies cereal

1/2 cup chocolate chips

1 cup plain flour




Preheat oven to 175c/gas 4, cover a few baking sheets with baking parchment.

In a bowl add butter and sugars and beat until light and fluffy.

Add egg and vanilla extract and continue mixing.

Add baking powder, baking soda, salt, then add oats, rice krispies cereal, chocolate chips, and mix with wooden spoon until combined.

Then add flour and mix well.

Using an ice-cream scoop or spoon place balls of the mixture onto the baking sheets and bake for 12 – 15 minutes.

Allow to sit for 5 minutes on baking sheet, then transfer to cookie rack.


3 Peaks Challenge Birthday Cake May 17, 2013

3 Peaks

Happy Birthday Paul!!

Thank’s to this fellow blogger for the recipe I used for the cake…

Also thank’s to my daughter, Alice for making the flags ๐Ÿ˜‰




3/4 cup unsweetened cocoa powder

1 1/2 cups plain flour

1 1/2 cups granulated sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs, lightly beaten

3/4 cup whole milk + 1 tbsp. vinegar (or buttermilk)

3/4 cup warm strong coffee

1 teaspoon pure vanilla extract




Line a 9” by 13”ย  baking dish with parchment paper, so it hangs over the edges.

Preheat the oven to 180c/gas 4 1/2.

Whisk together the dry ingrdients (flour, sugar, cocoa, baking soda, salt).

Add wet ingredients (eggs, milk vinegar mix, coffee, vanilla extract) and blend together until well combined, this is quite a runny mixture.

Pour into baking dish. Bake for 25 – 30 minutes.

To make this cake I baked two of these, one for the base and I cut the other one into pieces to build the mountains.


I covered the cake with buttercream, also using it to stick the cut pieces of cake together to build the mountains.


For the buttercream


175g chocolate

225g butter, at room temperature

1 Tbsp cooled, strong coffee

1 tsp vanilla extract

250g icing sugar, sifted


Melt the chocolate, carefully in the microwave or in a basin over a pan of hot water, which I find is the safest way. Leave to cool slightly.

In a large bowl beat the butter, coffee, vanilla and icing sugar until smooth.

Add the melted chocolate and beat again until thick and creamy. If it looks too runny to use, simply keep beating – this will thicken the buttercream and improve its consistency.

Once the cake was covered and the mountains put together with the buttercream and covered with buttercream, I coloured a small amount of ready to roll white fondant green and used my garlic press to make the grass.

I rolled more of the white fondant very thinly to make snow for the peaks of the mountains, before placing it onto the mountain peaks I sprayed it with silver shimmer.





Quick Chocolate Muffins April 20, 2012

Everyone loves freshly made muffins and these quick and simple chocolate muffins with delicious chocolate chunks are made in just four easy steps.


250g self-raising flour

25g cocoa powder

2tsp baking powder

175g caster sugar (or 125g caster sugar and 50g light brown sugar)

175ml milk

2 large eggs, beaten

100ml mild olive oil

75g plain chocolate (broken into chunks)

2tsp vanilla extract


Preheat the oven to 170ยบC (375ยบF, gas mark

Line a 12-hole deep muffin tray with paper muffin cases.

Sift together the flour, cocoa and baking powder, stir in the sugar.

Add the remaining ingredients and mix lightly together.

Spoon the mixture into the prepared cases.

Bake for approximately 25 – 30 minutes or until golden and springy to the touch.

Cool for 10 minutes then transfer to a wire rack and leave until cold, although they are pretty awesome while still warm ๐Ÿ™‚

If you still have these a few days after baking them, pop one in the microwave for 5 – 10 seconds, they’re just like you have just taken them out of the oven ๐Ÿ˜‰


Chocolate Cinnamon Loaf Cake with Cinnamon Glaze April 12, 2012


This cake makes a great “grown up” chocolate cake, with the cinnamon giving a slightly more sophisticated taste. It doesn’t matter if it’s slightly undercooked as it goes lovely and Fudgy in the middle.




1/2 cup butter

1 cup water

1/2 cup oil

5 Tbsp cocoa powder

2 cups plain flour

1 1/2 cups sugar

1/2 tsp salt

1/2 cup yoghurt or buttermilk

1 tsp baking powder

2 eggs

1 1/2 tsp cinnamon

1tsp vanilla extract

1 pkt chocolate chips (optional)


For the Cinnamon Glaze


60g sifted icing sugar

1 tsp cinnamon

1-2 Tbsp milk




Preheat the oven to 175C/350F/gas mark 5

Grease either 2 loaf tins or a large bundt tin.

Put the butter, water, oil, and cocoa powder in a medium saucepan and heat to the simmering stage so everything is well combined, then remove from the heat.

Meanwhile, sieve together the flour, cinnamon, baking powder and salt in a large mixing bowl, then stir in the sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well, then add the yoghurt and mix again.

Mix together the eggs and vanilla in a jug, then add to the chocolate mixture, along with the chocolate chips and stir well.

Pour the batter (this is going to be very runny) into your prepared tins and bake for approximately 55 minutes.


To make the glaze, put the icing sugar, cinnamon and 1Tbsp of the milk into a small bowl and mix, adding more milk a little at a time until it’s just pourable, then pour over the cake.


Easter Cupcakes April 6, 2012

This is one for the Children out there. Chocolate cupcakes are always a favourite. You can make these as regular (24) or minis (48).


115g dark chocolate

85g butter, at room temperature

175g soft brown sugar

2 eggs, separated

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

250ml milk, at room temperature

1 tsp vanilla extract

4 Tbsp sweetened desiccated coconut

Green food colouring

Mini eggs



Preheat oven to 190C/gas mark 5.

Break the chocolate into pieces and melt it. Leave to cool.

In a large bowl cream the butter and sugar until the mixture is pale and smooth.

In a separate bowl, beat the egg yolks for several minutes. Add the egg yolks to the creamed mixture and beat well.

Add the melted chocolate to the mixture and beat well.

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

Add the vanilla extract to the milk.

Add a third of the flour to the mixture and beat well. Pour in a third of the milk and beat again. Repeat until all the flour and milk have been used.

In a clean bowl, whisk the whites until you have soft peaks.

Carefully fold the egg whites into the batter mixture, using a metal spoon. Do not beat or you will take all the air out of the mixture.

This is quite a runny batter, so take care when spooning into the cupcake cases as it can be very messy! Alternatively, pour the batter into a jug first then just pout the batter into the cupcake cases, makes it a lot easier.

Bake for 20 minutes (regular size) or 15 minutes (mini size). Leave in the tins for 10 minutes before placing on a wire rack to cool completely.

To decorate, spread top of the cakes with Nuttella, put mini eggs on the cakes.

Add green food colouring to the coconut then sprinkle the coconut around the eggs


Marmalade Cake Bars March 24, 2012

Make sure you measure the marmalade carefully – too much will make the cake stodgy.




250g self raising flour

2 level tsp baking powder

1 level tsp mixed spice

150g sultanas

150g dried apricots, cut into small pieces

175g butter, softened

150g caster sugar

Zest of 1 orange

3 large eggs

75g thick cut marmalade, plus 3 Tbsp for glazing




Preheat oven to 180C/gas mark 4.

Line a 33 by 23cm shallow tin with baking parchment.

Sift the flour, baking powder and mixed spice into a large bowl.

Stir in the sultanas and apricots.

Add the butter, sugar, orange zest, eggs and 75g marmalade. Beat together until evenly mixed.

Put the mixture into the tin and level the top.

Bake for 45 – 50 minutes or until the middle of the cake springs back when lightly pressed.

Heat 3 Tbsp of marmalade carefully in the microwave, 10 seconds at a time is a good way to go.

Brush melted marmalade on top of the hot cake.

Cool on a wire rack.


Triple Chocolate Tray Bake March 3, 2012

So moist, so chocolatey. A must for us Chocoholics!

This would make a lovely Children’s Birthday Cake, you could make it more colourful by putting Smarties on it.


Serves 24




200g self-raising flour

2 tsp baking powder

50g cocoa powder, plus 2 level Tbsp for the frosting

4 large eggs

300g butter, softened

225g light brown sugar

4 Tbsp milk

300g icing sugar

2 Tbsp golden syrup

Chocolate buttons, Smarties or Sugar sprinkles to decorate




Preheat the oven to 180C/gas mark 4

Line a 33 by 23 baking tin with parchment paper

Sift the flour, baking powder and 50g of cocoa powder into a large bowl. Add the eggs, 225g of the butter, brown sugar and2 Tbsp of milk and beat until evenly mixed and creamy.

Pour into the prepared tin and level the top.

Bake for 35-40 minutes or until the top springs back when lightly pressed.

Leave to cool for 10 minutes in the tin before turning out onto a cooling rack.

Sift the icing sugar and remaining 2 Tbsp of cocoa powder into a bowl.

Put the rest of the butter in a small pan with the golden syrup and 2 Tbsp of milk and heat gently until melted – do not allow to boil.

Add to the icing sugar and stir until smooth.

Spread on top of the cake and decorate with Chocolate buttons, Smarties or Sugar sprinkles.


Chocolate Fudge Cake January 28, 2012

This is a beautifully moist, rich fudge cake.



100g soft margarine

100g soft light brown sugar

2 eggs100g self raising flour

1tsp baking powder

2Tbsp cocoa powder


Filling and Icing

50g butter

75g milk or plain chocolate, broken into pieces. Plus 1 square

2Tbsp milk

225g icing sugar

1Tbsp cocoa powder

1Tbsp hot water

3ย  fudge bars



Preheat the oven to 180C/gas mark 4.

Grease and line 2 18cm sandwich tins.

Place margarine, sugar and eggs into a bowl with the flour, baking powder and cocoa.

Add 2Tbsp of hot water and beat well together with an electric mixer for 2-3 minutes.

Divide the mixture evenly between the sandwich tins and bake for 25-30 minutes until risen and springy to the touch.

Leave to cool for 5 minutes before turning out onto a wire rack to cool completely.

Melt the butter and chocolate with with the milk in a bowl over a pan of simmering water.

Sieve the icing sugar and cocoa into a bowl and using a wooden spoon, beat in the chocolate mixture along with 1Tbsp hot water.

The mixture should be thick enough to spread onto the cake. (If not, leave to cool a little).

Sandwich the sponges together using a quarter of the icing.

Use the remaining icing to cover the top and sides of the cake.

Decorate with the fudge bars around the edge

Grate the 1 piece of chocolate and sprinkle in the centre of the cake.



Dip a palette knife in hot water to make the icing easier to spread.




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