Granny's Kitchen

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

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.

 

 

 

 

 

Coconut Chocolate Chip Bars August 19, 2013

Choco coconut 1

Chocolaty, coconuty, slightly gooey-in-the-middle bars.

 

Ingredients for the base

 

1 cup plus 2 tablespoons plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup chocolate chips

 

Ingredients for the topping

 

4 ounces cream cheese, softened
4 tablespoons butter
1 egg
1/4 cup plain flour
1/2 teaspoon vanilla extract
2 cups icing sugar
1/2 cup rice crispy cereal
1/2 cup shredded coconut
1/2 cup chocolate chips

 

Method

 

Heat the oven to 175C/gas 4 and line an 8×8-inch baking pan with baking parchment.

In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the flour, baking powder, baking soda, salt, sugar, butter, egg, egg yolk, and vanilla. Mix until it just forms together then add the chocolate chips and stir until they are evenly distributed. Press this mixture evenly into the prepared pan.

In the same bowl combine the cream cheese, butter, egg, flour, vanilla, and icing sugar. Mix until very smooth and creamy, then stir in the crisp rice cereal, coconut, and chocolate chips until well mixed.

Spread the cream cheese mixture evenly over the base then bake for 25 to 35 minutes, or until the topping is golden brown all over, puffed, and just set at the edges while the center is still just a little wobbly. Cool completely in the pan then chill for at least two hours. Once chilled run a thin knife around the edges of the bars and turn out of the pan. Cut into squares.

Store these bars in the fridge, but let them come to room temperature a bit before serving.

 

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).

Ingredients

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

Nuttella

Method

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

 

A Few easy ones for Christmas December 12, 2011

Filed under: Butter,Chocolate,Christmas,Coconut,Marzipan,Sugar Sprinkles — dogsmum @ 9:27 pm

                                                                                             Reindeer Poo

Fun for the kiddies. These are simply made with left over marzipan.

Roll into small balls, then dip into melted chocolate.

 Keep in an airtight tin or jar.

                                                                                            Snowballs

One for your son, if like mine, he loves Marzipan 🙂

Made the same as the Reindeer Poo, but rolled in coconut just before the chocolate sets.

Again will keep in an airtight tin or jar.

Oh, did you know the Human body can’t digest coconut? So it shouldn’t be given to young children 😉

                                                                                         Christmas Tree Biscuits

Makes 30-40

Keep well in an airtight tin

Ingredients

250g plain flour

125g icing sugar

125g cornflour

250g butter

Topping

175g icing sugar

sugar sprinkles

Method

Preheat oven to 200C, gas mark 6.

Put the flour, icing sugar and cornflour into a large bowl and rub in the butter with your fingertips until it forms a dough.

Put on a floured surface and roll out until about 4-5mm thick.

 Use a tree cutter, or star, if you have one.

Put on baking trays and bake for 10-12 minutes.

Take out just before they turn brown.

Cool on a wire rack.

To make the icing, sift the icing sugar into a bowl, add 1 Tbsp water and stir until thick and glossy (you may need to add more water, just a few drops at a time).

Spread the icing onto the biscuits, then add sugar sprinkles.

Or put the icing into a piping bag and pipe onto the biscuits

 

 
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