Granny's Kitchen

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

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.

 

Custard Cream Bites March 1, 2015

Custard Cream

Hello and Happy St Davids Day to all my Welsh followers!

This is by no means Welsh but it is yummy. They’re quick and easy to prepare and there’s no need to preheat the oven! Only a few ingredients are needed but there’s no skimping on taste. The custard cream biscuits add their distinctive flavour and the sweet marshmallows provide a chewy, almost nougat-like texture. Swap custard cream biscuits for your favourite biscuit instead – how about Oreos or bourbons biscuits.

 

Ingredients

 

400g custard cream biscuits

400g large marshmallows

55g butter, diced

50g glacé cherries, sliced into quarters or chocolate chips (optional)

Method
Line an 8 inch x 8 inch tin with baking parchment.

Crush the custard cream biscuits into fine crumbs. To avoid mess and a sore arm, you can simply blitz the biscuits in a food processor.
Put the marshmallows into a large bowl along with the butter.
Place the mixing bowl into the microwave and heat on high for 1 1/2 minutes, or until the marshmallows have puffed up. Take the bowl from the microwave and stir. You may find that some of the marshmallows that have held their shape will melt into the rest of the sticky mixture as you stir, if not microwave for a further 30 seconds.

Quickly pour the custard cream biscuit crumbs into the melted marshmallow and butter mixture and stir.
If you wish to add the chopped glacé cherries or chocolate chips, now is the time to do so. Add half of the chopped cherries now and reserve the remainder for later. Give the mixture another good stir. It will be a rather stiff mixture by now!

Spoon the sticky marshmallow and biscuit mixture into the lined tin. You should be able to use a greased spoon to press the mixture into the tin.

Press the remaining chopped glacé cherries into the surface of the biscuit bites. Leave the bites to set in the tin for an hour or so. You can speed up the process by placing the bars in the fridge to firm up.

Make sure the bites are at room temperature before slicing. Enjoy!

 

 

Homemade Cereal Bars October 8, 2014

Cereal Bars

Why buy when you can make them easily at home? These are so easy and also use up all those bits of cereal from the bottom of the boxes, if you have kiddies, you know what I mean!

 

Ingredients

 

6 cups of mixed cereal

10 oz marshmallows

3 Tbsp butter

 

Method

 

Line a 9” by 13” tin with baking parchment. I used a glass pyrex oblong dish.

In a large saucepan melt the butter and marshmallows until completely melted and all gooey.

Pour the mixed cereal straight in and stir well to combine, making sure all the cereal is covered in the marshmallow mixture.

Pour into your lined tin, leave to cool for awhile then place in the fridge.

Perfect for a snack!

I used rice crispies, sugar puffs, frosties and cookie crisp cereals but use up whatever you have!

 

Lollipop Mummies October 30, 2013

Mummies 2

These are made from Rice Krispie Treats, or RKT as they are sometimes called. These Lollipop Mummies are easy to make, look fabulous and taste even better!

 

Ingredients

 

25g butter

100g marshmallows

80g rice krispies

200g white chocolate

1 tube of smarties

250g white chocolate ready to roll fondant

 

It’s messy!!

 

Mrthod

 

Gently melt the butter in a large saucepan.

Add the marshmallows and stir continuously until melted.

Stir for another minute and remove from the heat.

Pour in the Rice Krispies and mix in well.

Allow to cool slightly, then turn out onto a large piece on greaseproof paper.

Spread the RKT out as much as possible.

Place another piece of greaseproof paper on top of the RKT and roll firmly – you are aiming for it to be around 1cm thick, yet compressed.

Leave to cool completely

Once cool, cut out 12 circles with a 5cm plain cutter.

Leave to one side.

Melt the white chocolate in a basin over a pan of hot water.

Working quickly spread chocolate on one side of half of the circles attaching a lollipop stick to each as you go, then spread chocolate on the other halves and sandwich them together with the lollipop sticks in between.

Leave to cool in the fridge for 10 minutes.

Re-melt the chocolate, if its too thick you can add a little vegetable oil to thin it out.

Take your lollipops, one at a time, and dip into the melted chocolate and place on baking parchment. Add the smarties as eyes before the chocolate sets, you can draw pupils on the eyes using an edible pen.

These are scary mummies remember – they don’t have to be perfectly smooth!

Place back in the fridge to set.

Using your white chocolate fondant, roll out and cut narrow strips. These don’t have to be exact – remember, they’re bandages!

Wrap the bandages around the mummies, cutting off any excess.

Muwahahahahaha

 

 

 

Chocolate Marshmallow Cake November 3, 2012

 

The ultimate chocolate cake. Slightly crispy on the outside, fudgy in the centre and covered in yumminess.

 

Ingredients

 

250g sugar

3 eggs

3 Tbsp unsweetened cocoa powder

120g self raising flour

170g butter, softened

2 cups of marshmallows

 

For the icing

 

30g butter

250g icing sugar, sifted

15g unsweetened cocoa powder

1 tsp vanilla extract

2 Tbsp milk

 

Method

 

Either grease or line a deep 20cm cake tin. Pre heat oven to 175C/gas mark 4.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating for a minute after each addition.

Sift in the cocoa powder and flour together, add the vanilla extract and beat well.

Pour batter into tin and bake in the centre of the oven for 45 minutes, at this point cover the cake with marshmallows and return to the oven for the last 10 minutes.

Leave in the tin for 10 minutes then place on a wire rack to cool completely.

For the icing, mix all the ingredients together and spread over the top of the marshmallow cake.

 

 

 

Halloween Ghost Cupcakes October 29, 2012

 

Supernatural forces can’t chain these spooks to your Halloween table.

 

Ingredients for basic cupcakes. This mixture will be enough to make 12 cupcakes (not muffin size)  and 12 mini cupcakes, which you’ll need to make these ghosts.

 

110g butter, at room temperature

225g sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Method Pre heat the oven to 180C/gas mark4 and line a muffin tin with paper cases.

In a mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate 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. Pour in one-third of the milk  and beat again. Repeat these steps until all the flour and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes, 15 minutes for the mini’s. Once removed from the oven leave in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

 

To construct the ghosts you will also need some buttercream, ready to roll fondant, 12 marshmallows and some sweets.

 

Put a small amount of buttercream on top of each cupcake, not to cover it just in the middle of the cake. Take the paper cases off the mini cupcakes and place on top of the cupcakes that you have put buttercream on. Put a tiny amount of buttercream on the marshmallows, then stick the marshmallows to the top of the mini cupcake. So you have a small tower of cupcake, buttercream, mini cupcake, buttercream then marshmallow.

Roll the fondant out very thinly, to about 6” – 7” circles, then place on top of your cupcake/marshmallow tower. I then used writing icing to attach small sweets for eyes and mouth.

 

 

 

Ladybird Birthday Cake October 25, 2012

 

Create a little animal magic and make this cute cake for a nature lover or gardener. I made it for my Granddaughters 4th birthday.

Serves 10 – 12

 

Ingredients

 

6oz self raising flour

1tsp baking powder

4oz soft margarine

4oz caster sugar

2 eggs

a few drops of red food colouring (optional)

2 Tbsp lemon curd, warmed

1kg/2 1/4lb ready to roll fondant

red, black and green food colourings

5 marshmallows

50g/2oz yellow marzipan

 

Materials and equipment needed

 

1.1L/2pint ovenproof bowl

26cm/10” round cake board

4cm/1 1/2” and 5cm/2” plain round biscuit cutters

garlic press

2 black pipe cleaners

 

 

Preheat the oven to 180C/gas mark 4. Grease the bowl then line the base with parchment paper.

Sift together the flour and baking powder into a bowl. Add the margarine, sugar,and eggs.

Beat well for a couple of minutes, add the food colouring, if using.

Spoon the mixture into the prepared bowl and smooth the surface. Bake in the centre of the oven for 55 – 60 minutes. Leave the cake in the bowl for 10 minutes, then turn out onto a wire rack, peel off the parchment paper and leave to cool.

Cut the cake in half horizontally and sandwich together with buttercream. Cut off about one-third of the cake and brush both pieces with lemon curd.

Colour a little less than half of the fondant red.

On a work surface lightly dusted with icing sugar, roll out to about 5mm/1/4” in thickness and use to cover the larger piece of cake. Using a wooden skewer or the back of a knife, make an indentation down the centre of the cake for the wing casings.

 

Colour just over half of the remaining fondant black. Roll out three-quarters if the fondant and use to cover the smaller piece cake. Place the cakes on a cake board and assemble the head and body, gently pressing them together to secure.

Roll out a little of the white fondant and cut out 2 circles for the eyes, using the 5cm/2” round biscuit cutter. Stick in position with a little water.

Roll out the reserved black fondant and cut out 8 circles using the 4cm/1 1/2” round biscuit cutter. Stick one on each eye and the rest onto the body with a little water. Reserve the trimmings.

Colour the remaining fondant green. To make the grass put a little at a time in the garlic press and squeeze through. Trim off with a knife. Brush the cake board with a little water and position the grass.

To make the marshmallow flowers, roll the marzipan into a 2cm/1/4” long sausage shape and cut into thin slices. Set aside. On a work surface lightly dusted with icing sugar, flatten each marshmallow with a rolling pin. Snip around the marshmallow to make petals. Press a marzipan circle into the centre of each flower.

Cover about 4” of the pipe cleaners with cling film and insert into the cake between the head and body, make a small ball out of the reserved black fondant and press onto the end of each one. Arrange the ladybird decorations and flowers around the cake.

 

 
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