Granny's Kitchen

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

Brownies February 6, 2017

brownies

A cold & frosty start to the day, followed by fog & then with rain for the rest of the day definitely calls for BROWNIES!

A bowl, a whisk & some ingredients are all you need

 

Ingredients

 

1 cup butter, melted

2 1/2 cups sugar

1 Tbsp vanilla extract

4 eggs

1 1/2 cups plain flour

1 cup cocoa

1/2 tsp salt

chocolate chips for mixing in or to sprinkle on top (optional)

 

Method

 

Preheat oven to 175C/gas 4.

Line a 9” x 13” pan with baking parchment.

In a large bowl, combine the butter, sugar and vanilla with a whisk until smooth.

Whisk in the eggs, one at a time, beating well after each addition.

Stir in the flour, cocoa and salt until combined, also add the chocolate chips now, unless you intend sprinkling them on top.

Spread the batter in the prepared pan. Bake for 30-40 minutes or until a toothpick comes out clean.

 

 

 

Chocolate covered Butterfingers December 28, 2016

butterfingers

Hi to new followers! Hope you all enjoyed Christmas.

 

Ingredients

 

1/4 cup (60g) honey

1 Tbsp (15g) treacle

3 1/2 Tbsp (40g) sugar

1 cup (225g) smooth peanut butter

1 1/2 cups (56g) corn flakes

100g chocolate

 

Method

 

Put honey, treacle and sugar in a saucepan and bring to the boil, boil for 1 minute, stirring constantly, then remove from the heat.

Add the peanut butter and stir until it makes a paste.

Add the cornflakes and stir well to coat all the corn flakes, partially crushing the corn flakes as you stir.

Press into an 21cm x 21cm parchment lined tin and freeze for an hour.

Melt the chocolate in a dish over hot water and spread it over the butterfingers, place in the fridge until chocolate is set.

 

 

 

Little Chocolate Fudgy Balls December 5, 2016

fudge

These are lovely but, maybe too rich for the kiddies.

They would make nice Christmas gifts if placed in small, pretty cellophane bags with a ribbon around them 😉

 

Ingredients

 

120g walnuts

220g stoned dates

1 tsp vanilla extract

3 Tbsp cocoa powder

A good pinch

100g chocolate chips (optional)

 

Method

 

Blend all ingredients together in a blender.

Place in a plastic bag and squish well together, then break small pieces off and roll into small balls and put into mini paper cupcake cases.

 

Perfect Little Lunchbox Treats October 9, 2016

nobake

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

 

Ingredients

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

 

Method

 

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.

 

Slow Cooker Chocolate Lava Cake November 8, 2015

Choc Lava

This is a nice easy dessert, as long as your not using your slow cooker for dinner.

Serves 12.

 

Ingredients

 

1 box of Devils food cake mix

1 & 2/3 cups of water

3 lrg eggs

1/3 cup of oil (I used olive oil)

2 sachets chocolate angel delight (instant chocolate pudding mix, approx 4oz)

2 cups cold milk

12 oz milk chocolate chips

 

Method

 

In a large bowl, combine the cake mix, water, eggs and oil. Beat on low speed for 30 seconds, then beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.

In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter then sprinkle on the chocolate chips. Cover and cook on high for 2 – 2 1/2 hours. Keep an eye on it after 2 hours, you’ll know when it’s cooked as the sides of the cake will start to come away from the side of the cooker. At this stage if you leave it longer it might start burning. Serve warm.

If it does go cold before it’s all eaten you can put a portion at a time in the microwave for 1 1/2 minutes…perfect.

Tip: I wouldn’t suggest you use this recipe for a smaller than 4-qt. slow cooker as it will likely boil over.

 

 

 

 

Quick and Easy Microwave Chocolate Fudge October 18, 2015

Filed under: Chocolate Chips,Condensed Milk — dogsmum @ 7:09 pm
Tags: , ,

Quick Fudge

You can literally make great tasting fudge with just two ingredients and a few minutes of prep time. This is a great base recipe to start from. You can add in nuts, dried fruit, chilli powder for a spicy fudge, anything you can think up.

 

Ingredients

 

1 tin condensed milk

3 cups milk chocolate chips

 

Method

 

Pour condensed milk and chocolate chips into large glass mixing bowl.

Put bowl in microwave for 1 minute on high.

Mix condensed milk and chocolate chips until it becomes closer to a fudgy substance.

Line an 8” x 8” pan with baking parchment.

Pour in the batter and spread it out evenly.

Put it in fridge to cool for 2-3 hours.

Take it out of fridge, pull out baking parchment with fudge, turn over and peel away baking parchment.

 

 

Dark Chocolate Fudge Cake September 13, 2015

Rich Dark Chocolate Cake

Rich, soft, moist and fudgy.

After taking the photo of this I thought, it could also be covered in a lovely ganach, or maybe not, maybe that would make it too rich and chocolatey. Hmmm is there such a thing? It would also be nice if you zapped a slice of it in the microwave then topped it with ice cream and raspberries…Oh yessssssssss!

 

Ingredients

 

2/3 cup milk

1 1/2 tsp vinegar

1/2 cup honey

1/4 cup of oil, I used olive oil

1 tsp vanilla bean paste or you could use extract

1/3 cup cocoa powder

1 cup plain flour

1/2 tsp salt

3/4 tsp baking powder

1/2 cup chocolate chips

 

Method

 

Preheat oven to 175C/gas 4.

Line an 9” round or square baking tin.

Whisk together the first 5 ingredients, and set aside for at least 10 minutes.

Meanwhile, stir together the remaining ingredients in a separate bowl until well-mixed.

Pour wet into dry, stir just until evenly mixed, and transfer to the prepared tin.

Bake 25-30 minutes on the middle rack, or until cake is light and fluffy and a toothpick inserted into the center comes out clean.

Tip: the chocolate chips can be stirred into the mixture or scattered on top.

 

 

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! 🙂

 

 

 

Rice Krispies and Oat Cookies August 29, 2014

Cookiieeeessssss

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

 

Ingredients

 

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

 

Method

 

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.

 

 
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