Granny's Kitchen

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

Toffee Crisp Bars June 8, 2016

Toffee Crisp Bars

I’ll start off today by saying a big ”Hi!” to my new followers, thanks for being here and I hope you enjoy the recipies. 🙂

 

Ingredients

 

125g Rice Krispies

125g butter

5 Mars Bars, roughly chopped

200g milk chocolate

 

Method

 

Line a 7 x 10 inch baking dish with parchment paper.

Place the butter and Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.

Once melted, beat well to get rid of any lumps.

Add the Rice Krispies and mix well to make sure they’re all covered in the butter/Mars Bar sauce.

Pour into the prepared dish and press down well, ensuring its pressed into the corners of the dish, then smooth off the top as flat as possible.

Leave in the fridge for an hour.

Melt the chocolate in a bowl over hot water, then pour the chocolate over the top of the hardened crispy mixture.

Return to the fridge for an hour then cut into bars.

Keep in an airtight container in the fridge to keep them crispy.

 

 

Not Ferrero Rocher March 15, 2016

fERRERO

Almost as good but not the real thing, these are child safe as there’s no nut in them. Although I guess you could use chopped nuts instead of rice krispies if you wanted.

 

Ingredients

 

14 malted milk biscuits

25g rice krispies

200g nutella or your favourite chocolate spread

200g milk chocolate

 

Method

 

In a food processor or plastic bag, crush the biscuits until fine crumbs, place in a bowl, add the rice krispies and nutella. Mix well together.

Put a sheet of baking parchment paper on a baking tray.

Using your hands, take small amounts and roll into balls, put onto the parchment then place in the fridge for an hour.

Melt the chocolate in a bowl over a pan of hot water.

Dip the balls into the melted chocolate and place back onto the parchment paper, then back into the fridge for an hour.

Makes 20 – 30 depending on size

 

 

Chocolate Caramel Brownies February 26, 2016

Choc Caramel

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra yumminess!

 

Ingredients

 

100g ginger biscuits

1 tin Carnation Caramel

185g butter

185g dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate, roughly chopped

50g milk chocolate, roughly chopped

3 eggs

275g caster sugar

1 Cadburys Crunchie bar, roughly broken

 

Method

Line a 21cm, deep sided square tin with baking parchment.

Blitz the biscuits in a food processor and put into the prepared tin.

Make the brownie mixture

Cut butter into smallish cubes and tip into a medium bowl with the dark chocolate. Place on a saucepan of hot water to melt, stirring occasionally, once melted take off the heat and let it come to room temperature.

Preheat oven to 180C/gas 4.

Sieve the flour and cocoa powder into a bowl.

Break the eggs into a large bowl and add the sugar, whisk until creamy and thick, like a milk shake.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula  until the two mixtures are one and the colour is a mottled dark brown.

Add the flour/cocoa mix to the eggy mixture and gently fold in, it will look dry and powdery for awhile but keep on folding in it will come to look fudgy.

Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour half the brownie batter over the biscuit crumbs that are already in your prepared tin, then pour over 3/4 of the caramel and finish off by pouring on the rest of the brownie batter.

Bake for 30 – 40 minutes. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave to cool then spread the rest of the caramel over the top, then scatter the Crunchie ontop and enjoy.

 

Chocolate Easter Cake April 2, 2015

Easter 1If you have children in the house they’ll love helping you decorate this. Freya, my 3 year old Granddaughter helped me decorate this one 🙂

Ingredients: for the cake

125g soft margarine

125g caster sugar

2 eggs

1 Tbsp golden syrup

125g self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk

Ingredients: for decorating

175g milk chocolate

225g butter, at room temperature

1 Tbsp milk, at room temperature

1 tsp vanilla extract

250g icing sugar, sifted

17-20 Malteser Bunnies, depending on size of cake

1 packet of mini chocolate eggs

3-4 easter chicks

Method

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.

For the buttercream, melt the chocolate in a heatproof glass bowl over hot water, stir occasionally until it’s completely melted & is smooth. Leave to one side to cool.

In a large bowl beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy. If it looks too runny simply keep on beating as this will thicken the icing and improve its consistency.

Sandwich the two cake together using some of the buttercream, then spread the rest around the sides and top of the cake.

Gently press the bunnies onto the buttercream around the side of the cake then, with or without a childs help, decorate the top 😉

 

Mini Sweets Party Cupcakes August 29, 2012

A simple but pleasing, for the kiddies, cupcake. Made for my Granddaughter’s 1st Birthday Party.

 

Ingredients for the cupcake

 

110g butter, at room temperature

225g caster sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Ingredients for the topping

 

200g milk chocolate

75g butter

Mini Smarties or other mini sweets

 

Method

 

Preheat the oven to 180C/gas mark 4 and line a 12 hole muffin tin with paper cases.

Cream together 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. Measure the milk into 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 flours and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes or until slightly raised and golden brown.

Remove from the oven and leave in the tin for 10 minutes before placing onto a wire rack to cool completely.

While the cupcakes are cooling, melt the butter and milk chocolate in a heatproof bowl set over a pan of simmering water. Once melted, remove from the heat and allow to cool slightly. Spread over the cupcakes and decorate with mini sweets.

 

Tips: Don’t put the melted chocolate/butter mixture in the fridge to cool as it will set hard, although it can be microwaved to soften it again 😉

 

 
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