Granny's Kitchen

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

No-Bake Cookies & Cream Bars July 24, 2016

Cookies & cream bars

Perfect for those hot days when you don’t want to put the oven on.

 

Ingredients

 

1/4 cup butter, melted

2 1/2 cups finely crushed (I used a food processor) cream filled chocolate biscuits, can use Oreos or Bourbon biscuits

16oz cream cheese, room temperature

1 7oz jar Marshmallow Fluff

1 cup coursely crumbled cream filled chocolate biscuits

1 tsp vanilla extract

 

Method

 

Stir together the melted butter and crushed cookies in a medium bowl. Line the bottom and sides of a 9-inch square pan with baking parchment. Press the cookie mixture into the bottom of the prepared pan.

Beat the cream cheese, marshmallow fluff, and vanilla extract in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Gently fold in the coarsely crumbled cookies. Add the cream cheese mixture to the pan, spreading it evenly over the cookie crust. Cover and chill for at least 4 hours.

This will keep in the fridge for 4-5 days.

 

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.

 

Smurf Cupcakes September 3, 2013

Smurf cupcakes

Well who doesn’t love a Smurf!  I have a little Granddaughter who has a 2nd birthday coming up and she LOVES them! 🙂

 

Ingredients for the cupcakes

 

110g butter

225g sugar

2 eggs

150g self raising flour

125g plain flour

120ml milk

1 tsp vanilla extract

Blue food colouring, I use the concentrated gel type

 

Method

 

Pre heat the oven to 180C/gas 4 and line a muffin tin with paper cases, makes approximately 18 – 20.

Cream the butter and sugar together until pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flours to the creamed mixture and beat well. Add the food colouring, you need it to be a decent colour as some colours, depending on what you use, tend not to look so vibrant once baked. Pour in one-third of the milk and beat again. Add more colour if needed. Repeat these steps until all the flours and milk have been added.

Spoon the mixture into the paper cases, filling them to about two-thirds full. Bake for 25 minutes or until slightly raised. Check if they are cooked through with a skewer.

Remove from the oven and leave in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients for the blue buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

Blue food colouring

1 dessert spoonful of Marshmallow Fluff

 

Method

 

Beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.

Add the Marshmallow Fluff along with the blue food colouring and beat again for a few minutes.

Spread over each of the cupcakes.

 

Ingredients for the white buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

1 dessert spoonful of Marshmallow Fluff

 

Method

 

Beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.

Add the Marshmallow Fluff and beat again for a few minutes.

Transfer to a small piping bag fitted with a medium size plain nozzle and pipe on the hats.

Using some of the white buttercream and a small plain nozzle pipe on the eyes, and place small sugar balls in the centre of each.

 

Tip: I add the Marshmallow Fluff as it help the buttercream hold up a little stiffer, so the hats will keep their shape.

 

Marshmallow Cupcakes with Marshmallow Frosting April 28, 2013

Filed under: Butter,Cupcakes,Icing Sugar,Marshmallow Fluff — dogsmum @ 5:48 pm
Tags: , ,

Marshmallow 1

These are so sweet you certainly won’t need more than one at a time.

 

What you’ll need

 

12 of your favourite cupcakes, they can be vanilla or chocolate. You can even buy 12 if you feel inclined.

 

Using a small sharp knife cut a small hole in the middle of each cupcake and scoop out a small amount of the cake, keeping what you cut off to one side.

Put 2 Tbsp of Marshmallow Fluff in a piping bag and pipe the Fluff into each of the holes that you have cut in the cupcakes.

Going back to the pieces of cake that you cut out of the middle of the cupcakes, replace those ontop of the Fluff.

 

To make the marshmallow frosting

Beat well together 1 cup of butter, 1 1/2 cups of Icing Sugar and  1 7oz jar of Marshmallow Fluff.

Put into a piping bag and pipe onto your cupcakes.

 

 
mummy mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Cakes, bakes & cookies

Having fun baking and decorating cakes

Cwmbran Life

Cwmbran and nothing but Cwmbran

andcute

Design and Food Tasty and Cute

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Food, Travel and Eating Out

Omnomicon

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

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

industrial home decor ideas

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

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever. www.heir-line.co.uk