Granny's Kitchen

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

Banoffee Mountain November 18, 2016

banoffee-2banoffee-1

 

 

 

 

 

 

 

 

Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.

 

Ingredients

 

1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream

 

Method

 

Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.

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Banoffee Roll-Ups……OH YES!!! November 13, 2016

banoffee-roll-ups

These are definately a ‘Must Make’!

 

Ingredients

Serves 1, although I could have eaten another.

2 slice’s white bread

1 Banana, sliced

caramel sauce, I used Carnation Caramel

6-8 digestive biscuits, smashed into crumbs

1 egg, beaten

 

Method

Cut crusts off the bread then using a rolling pin, roll that bread nice and flat.

Spread caramel on the bread, then pile some banana slices on one end.

Roll that up, starting from the end where the banana’s are.

Dip into the egg until covered then into the roll in the crumbed biscuits, again until well covered.

Fry until golden all over, a couple of minutes.

And enjoy! 🙂

 

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!

 

Marshmallow and Chocolate Tart May 31, 2015

Mallow Tart 1

If you have a sweet tooth you’ll love this. The dark chocolate ganache does cut through the sweetness somewhat, though you could make it with milk chocolate if you like.

 

Ingredients

 

1 ¼ cups crushed digestive biscuits
5 Tbsp of butter, melted
3 Tbsp of butter
¼ tsp of cinnamon
pinch of salt
1/3 cup of marshmallow fluff
½ large bag marshmallows, halved
5 ¼ oz dark chocolate, chopped
1 tablespoon milk

chocolate stars, mini M&M’s or sweets of your liking

 

Method

 

Preheat oven to 175C/gas 4.

Line a flan tin with baking parchment. I used a 7” tin but you could use 8” if you wanted

In a bowl, combine the crushed digestive biscuits, melted butter, cinnamon and salt. Press the mixture into the flan tin, and bake for 4-5 minutes.

Using a fork, poke small holes into the crust. This allows the pockets of air created from applying high heat to the liquid butter to escape. The holes keep the crust from bubbling. Rotate the pan, and bake for 4-5 more minutes. Remove from the oven.

Turn your grill on to high, move the rack to the top. Spoon the marshmallow fluff into the crust. Arrange the large marshmallow halves (cut side down) into the dish over the fluff.

Place the tart into the grill for about 10 minutes, keep a close eye on it, you don’t want the marshmallows to burn!

Put the chocolate, 3 Tbsp of butter and milk into a heatproof dish over a pan of boiling water, stirring now and then to mix it well together.

Leave to cool for 10-15 minutes, while cooling it will start to set slightly, spread over the top of the tart and sprinkle with stars/mini sweets.

Place in the fridge untill ready to serve.

 

No Bake Orange Cream Tart with Berries September 15, 2014

Orange cream tart

You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)

 

Ingredients for the base

 

15 digestive biscuits

2 Tbsp caster sugar

Pinch of salt

10 Tbsp butter, room temperature

 

Ingredients for the filling

 

2 tins coconut milk, refrigerated overnight

3/4 cup icing sugar

5 tsp orange extract

1/2 pint raspberries

1/2 pint blueberries

 

Method

 

In a food processor blend the biscuits, sugar and salt until it’s very fine.

Add the butter, in pieces and pulse until a crumbly dough forms.

Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.

Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.

Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.

Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.

Top with the berries just before serving.

 

 

 

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 🙂

 

No-Bake Nutella Cheesecake June 2, 2013

Nutella Cheesecake 1Nutella Cheesecake 2

 

 

 

 

 

 

 

The most important thing about this recipe is that you simply must keep tasting as you’re making it…well it is Nutella!

 

I used an 8″ pan which is why it’s so deep but you could easily use a 9″ pan instead. I used a Push Pan which I got from Lakeland but if you have a Springform pan that will work just as well.

 

Ingredients

 

Crust:
1 ¼ cups of Crumbed Digestive biscuits
6 Tbsp of Unsalted Butter, at room temperature
2 Tbsp of Nutella
¼ cup of Granulated Sugar
¼ cup of Chopped Hazelnuts, finely ground in a food processor

For the Filling:
2 8oz Blocks of Cream Cheese, room temperature
1 cup of Icing Sugar
1 ½ cups of Nutella
½ tsp of Vanilla Extract
¼ cup of Extra Thick Double Cream

For the Topping:
1/2 cup of Extra Thick Double Cream

4 oz of Dark Chocolate Chips
1 tsp of Butter, room temperature

 

Method

 

In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

Press the mixture in the bottom and one inch up the sides of your pan, put it in the fridge.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.

Pour the batter into the prepared crust, cover the top of the pan with a plate or cling film and (this is the hard part) leave it in the fridge overnight.

About an hour before you are ready to serve it, make the ganache.

In a small saucepan, add the cream and bring it to a simmer.

Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.

Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

Leave the ganache to set slightly, not too much as you still need it to be spreadable.

Pour over the cheesecake and spread to the edges of the cake. If you do leave it to set too much you can zap it in the microwave for, seconds only.

Place it back in the fridge for about an hour to set a bit.

Remove from the pan, and top the cheesecake with some chopped hazelnut.

To cut it neatly, have a jug of hot water to dip your knife into between cuts.

 

 
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