Granny's Kitchen

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

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 😉




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”  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.





Cadbury’s Creme Egg Brownies March 27, 2013

Cadburys Creme

Cadburys Creme 2






So here it is, the Cadbury’s Creme Egg Brownie recipe, and let me tell you it is well worth making. Oh the chocolate gooeyness of it!






185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half




Preheat the oven to 160/gas 4 and grease a 20 cm square baking tin.
Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
Break 3 large eggs into a large bowl and tip in golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
Pour into the baking tin and cook for 15 minutes then take out of the oven and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the oven for another 5-10 minutes.
Leave to cool before removing from tin and cutting into squares.


Gooey Chocolate Fudge Bites February 5, 2013

Goey Choc 2

This is rich and delicious, it’s moist and gooey with a generous amount of fudge icing.

Store in a cool place but not in the fridge so that the texture doesn’t spoil.




200g/7 oz butter, cut into pieces

200g/7 oz chocolate, roughly chopped

100ml 3 1/2 fl oz double cream

3 eggs

150g/5 1/2 oz dark brown sugar

1oog/3 1/2 oz self raising flour


Fudge Icing

200g/7 oz chocolate

3 Tbsp golden syrup

55g/2 oz butter, cut into pieces

70g/2 1/2 oz icing sugar, sifted


Pre heat the oven to 160C/gas 3. Line a 20 cm/8 ins square cake tin.

Put the butter, chocolate and cream in a heatproof bowl and place over a saucepan of simmering water, heat until melted. Leave to cool slightly.

Put the eggs and sugar in a bowl and beat well until the mixture begins to froth. Stir in the cooled chocolate mixture. Sift in the flour and beat until incorperated.  This is going to be very liquid.

Pour the mixture into the prepared tin and bake for 40 – 45 minutes, or until firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

For the fudge icing, 175g/6 oz of the chocolate in a saucepan with the syrup and butter. Heat gently, stirring frequently, until the mixture is smooth and glossy. Transfer the mixture into a bowl and beat in the icing sugar.

Cut the cake in half horizontally and spread half the fudge icing on the bottom piece. Place the other piece of cake on top and spread the remaining fudge over the top of the cake. Grate the remaining chocolate and scatter over the top of the cake.

Cut into small bite sized pieces as it’s very rich.






Chocolate Chip Cookies July 14, 2012

This is said to be the secret recipe that Jacques Torres uses for his Cookies, whether it is or not I don’t know, but they are really good.


Makes approximately 6 dozen, or you could halve the ingredients to make less




1 lb unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups light brown sugar

4 large eggs

3 cups plus 2 Tbsp plain flour

3 cups bread flour

1 Tbsp salt

2 tsp baking powder

2 tsp bicarbonate of soda

1 Tbsp vanilla extract

2 lbs Chocolate, milk or dark, coarsely chopped or as I did, seal it in a plastic bag (zip lock) & whack it with a hammer a few times.




Preheat oven to 180C/gas mark 4 1/2. Line many baking sheets with baking parchment.

In a large bowl cream together the butter and sugars. Add eggs, one at a time, mixing well after each addition. Add both flours, baking powder, bicarbonate of soda, vanilla and chocolate, mix until well combined.
Using a dessert spoon for larger cookies or a teaspoon for smaller cookies, scoop the dough onto the prepared baking sheets, allowing at least 2” between them as they will spread. Bake until lightly browned, but still soft, about 20 minutes for the larger cookies and about 15 minutes for the smaller cookies. Cool slightly on the baking sheets before transferring to a wire rack to cool completely.

Enjoy 🙂


Chocolate Covered Sandwich Cake April 30, 2012


This simple chocolate Victoria sandwich cake is a good base for all sorts of desserts. It’s also ideal as a birthday cake to decorate as you wish, or to serve with raspberries and cream for a summer dessert.




125g/4 1/2 oz soft margarine

125/4 1/2 oz caster sugar

2 eggs

1 Tbsp golden syrup

125g/4 1/2 oz self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk


For the filling


50g/1 3/4 oz icing sugar, sifted

25g/1 oz butter

100g/3 1/2 oz milk chocolate

a little white chocolate, melted (optional)




Preheat the oven to 160C/325F/gas mark 4. Lightly grease/line 2 18cm/7ins shallow cake tins.

Place all of the ingredients for the cake in a large bowl and beat to form a smooth mixture.

Divide the mixture between the two tins and level the tops.

Bake for 20 minutes or until springy to touch.

Cool in the tins for a few minutes before turning out onto a wire rack to cool completely.

To make the filling, beat the icing sugar and sugar together in a bowl until light and fluffy.

Melt the milk chocolate and beat half into the filling mixture.

Use the filling to sandwich the two cakes together.

Spread the remaining melted milk chocolate over the top of the cake.

Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked.

Leave to set before serving.





Honey and Chocolate Biscuits April 29, 2012

Try different types of honey to vary the flavour of the biscuits.




60g/2 1/2 oz caster sugar

15g/1/2 oz butter

125g/4oz honey

1 egg, beaten

pinch of salt

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

225g/8oz plain flour, sifted

1/2 tsp baking powder

75g/3 oz milk chocolate




Preheat the oven to 220C/425F/gas mark 7, 10 minutes before baking.

Line 2 baking sheets with baking parchment.

Heat the sugar and honey together in a small saucepan until everything has melted and the mixture is smooth.

Remove from the heat and stir until slightly cooled, then add the beaten egg with the salt and beat well.

Stir in the ginger, cinnamon, cloves and the flour with the baking powder and mix well until a dough is formed.

Wrap in clingfilm and chill in the fridge for 45 minutes.

Place the chilled dough on a floured surface, roll out to about 5 mm/1/4 ins thickness and cut out small shapes.

Place onto the prepared baking sheets and bake for 8 – 10 minutes. Remove from the oven and leave to cool slightly, before moving onto a cooling rack.

Melt the chocolate in a heatproof bowl over a pan of simmering water. Alternatively, melt the chocolate in the microwave, carefully, until smooth.

Either spread the melted chocolate over the biscuits or dip them in it, leave on baking parchment until completely set.


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 170ºC (375ºF, 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 🙂

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 😉


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