Granny's Kitchen

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

Cake Pops June 5, 2016

Filed under: Buttercream,Cake,Chocolate,Cream Cheese,Sugar Sprinkles — dogsmum @ 6:31 pm
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Cake pops

Following on from the previous post, where we had a cake to put in the freezer, here’s something easy to make with that cake. Or you could use any shop bought cake if you wanted to.

 

Firstly, if using cake you’ve previously frozen, defrost it overnight.

Using a food processor, turn that cake into fine crumbs

Add a tablespoon or two of either cream cheese frosting or butter cream frosting (I’ve usually got some in the fridge or freezer). Start with just the one tablespoon, add it to the cake crumbs and whizz up in the processor until all the crumbs are mixed into a dough. Using your hands, make small balls out of the dough, leave to cool in the fridge for an hour.

Meanwhile melt some chocolate in a bowl over a pan of hot water.

Push a cake pop stick or lolly stick into each cake pop and firstly using a teaspoon drizzle a small amount of chocolate over the stick end of the cake pop and let it set, this will help keep the cake pop on the stick when you dip it into the chocolate to cover the rest of it. Once all done, place in the fridge to set, or you could add assorted sprinkles

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Festive Rainbow Cookie Bites December 19, 2015

Festive Christmas Cookie Bites

Three layers of almond sponge cake are put together with sticky apricot jam and topped with chocolate to make these rainbow cookie bites.

 

Ingredients

 

8 oz marzipan
1 cup granulated sugar
10 oz unsalted butter, softened, cut into pieces
4 large eggs, separated
½ teaspoon salt
2 cups plain flour, sifted
1 teaspoon red food coloring
1 teaspoon green food coloring
1 jar smooth apricot or raspberry jam
8 oz pound semi-sweet or bittersweet chocolate, chopped small
1 teaspoon butter
Method
You’ll need three 9 x 12 inch rimmed baking tins.
Preheat oven to 175C/gas 4. Line the baking tins with parchment paper.
Combine the marzipan and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in the butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
Add the flour and salt to the mixing bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy. While whisking slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form.
Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
Divide the batter evenly among 3 bowls. Stir enough red food colouring into 1 bowl to make a deep salmon colour. Stir enough green food colouring into another bowl to make a medium green colour. Leave the third bowl uncolored.
Transfer the batter to the prepared pans, smoothing out the tops.
Bake for 8 – 10 minutes, until the cake is just begining to come from the edge of the pan. Cool completely on wire rack. These are very thin cakes so do not try to remove the parchment paper until the cake is cold or it will break!
Spread half of the jam over the red cake and place the green cake on top. Spread the rest of the jam on the green cake and place the uncoloured cake on top.
Wrap the cake in clingfilm, put a 9 x 12 inch rimmed baking tin over this then put several tins of baked beans or whatever you have on the baking tin. This will help hold it all together. Leave like this overnight.
Remove the cans and the clingfilm.
Melt the chocolate and  butter in a heatproof bowl set over a pan of simmering water. Let cool for 5 minutes then pour on the cake, using a spatula to spread it to cover the cake.

 

 

No Bake Chocolate Peanut Butter Squares July 5, 2015

Chocolate PB

These are perfect for this warm weather we’re having. No bake, oh yes please!

 

Ingredients

 

Base
7 oz (200g) digestive biscuits
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter

 

Chocolate Layer
7 oz (200 g)  chocolate, I used half dark & half milk
1/4 cup (60g) creamy peanut butter, divided

 

Method

 

Place the biscuits into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.

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

Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.

Melt chocolate and 2 tbsp (30g) of creamy peanut butter in a bowl over hot water.. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate, peanut butter mixture over peanut butter biscuit layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.

Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

 

Coconut Macaroons January 17, 2015

Coconut Macaroons

If you like coconut you’ll love these! Toasted and crunchy on the outside, moist in the middle along with a chocolate bottom.

 

Ingredients

 

14oz dessicated coconut

7/8 cup/7oz condensed milk (not evaporated!)

1 tsp vanilla extract

the white from 2 large eggs

1/4 tsp salt

6-8oz chocolate

 

Method

 

Preheat the oven to 160C/gas 3. Set oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.

In a separate bowl, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.

Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.

If dipping the macaroons in chocolate, melt the chocolate either in the microwave or over a saucepan of hot water. Dip the bottom of the macaroons in the chocolate then place them on baking parchment and place in the fridge until set.

Makes 22-24.

 

Chocolate, Caramel, Weetabix Slice June 21, 2014

Choc, caramel slice 2

 

Ok so it might be chocolate, again, and it’s sticky but it must be good for you as there’s Weetabix in it, right?

 

Ingredients

 

3 Weetabix (crushed)

1 Cup plain flour

1 Cup coconut

3/4 Cup sugar

1 Teaspoon baking powder

125g Butter (melted)

200g (1/2 tin) Sweetened condensed milk (use a little more if you like)

1 Tablespoon butter

2 Tablespoons golden syrup

250g Chocolate

 

Method

 

Preheat oven to 180C/Gas 4 – 5.

Line a 25cm x 16cm tin with baking parchment.

Place all dry ingredients in a bowl.

Mix in the melted butter, mix well and press into your lined tin.

Bake for 15 minutes.

Stir condensed milk, butter and golden syrup in a saucepan over a low heat until butter is melted. 

Pour the caramel onto the base and return to oven for 5 minutes. 

Allow to set for awhile when you melt the chocolate in a bowl over a saucepan of hot water.

Pour the melted chocolate over the top smoothing it over with a knife.

Place in the fridge to set slightly, about an hour, then cut into slices and enjoy.

 

 

 

 

 

Six Minute Chocolate Pudding November 3, 2013

Choc Pud

Yes ready in only 6 minutes!  Can’t get better than that, and it’s easy peasy too.

 

Ingredients

 

125g butter

125g sugar

125g plain flour

75g cocoa powder

2 tsp baking powder

3 eggs

 

Method

 

Whisk together butter, sugar, flour, cocoa, baking powder and eggs. It will be rather stodgy but believe me, it works.

When mixture is all combined, turn it into a greased 900ml/1½ pint, pudding basin, smooth down, cover with clear film and microwave on high for 6 mins.

Done!

This is good served with custard, cream or chocolate sauce. Chocolate sauce recipe is below.

 

Chocolate Sauce Ingredients

 

50g butter

100g plain chocolate, chopped

15 ml golden syrup

150ml double cream

 

Method

 

Melt together butter, chocolate and golden syrup over a pan of hot water. Once melted, stir in cream (this will thicken sauce).

 

Serves 6, apparently 😉

 

Tip:

Try only using 65g cocoa powder along with 100g of chocolate chips

 

 

 

Peanut Butter Chocolate Squares September 30, 2013

Peanut Butter Chocolate Squares

Love Peanut Butter, love Chocolate? Then you’ll love these.

 

Ingredients

 

1 1/2 cups digestive biscuit crumbs

3 1/2 cups icing sugar

250g melted butter

1 1/2 cups smooth peanut butter

375g milk or dark if you prefer, chocolate, broken into pieces

 

Method

 

Place the biscuit crumbs, icing sugar, butter and peanut butter in a food processor and process until it comes together. Tip the mixture into a parchment lined 18cm by 26cm tin or pyrex dish and flatten it down, then place in the fridge.

Place the chocolate in a basin over hot water until completely melted, pour over the peanut butter base and smooth over. Place in the fridge for the chocolate to set for an hour. Take out of the fridge for half an hour before cutting as it makes it easier to cut through the chocolate.

And…….Enjoy 🙂

 

 
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