Granny's Kitchen

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

Chocolate Silk Cake November 22, 2016

silk

This is a lovely cake, although more dense than your usual sponge cake.

 

 

Ingredients

100g butter, softened

300ml single cream

1 tsp vanilla extract

300g light brown soft sugar

100g dark chocolate, chopped

2 eggs

225g plain flour

1/2 tsp salt

1tsp bicarbonate of soda

 

For the Dark Chocolate Buttercream

100g dark chocolate, chopped

150g butter, softened

150g icing sugar, sifted

2 Tbsp cocoa powder

 

Method

Preheat the oven to 180C/gas 4. Grease and line the base of 2 x 20cm tins  with parchment paper.

Warm the cream, vanilla and 150g of the brown sugar in a pan, stirring until the sugar has melted, then heat until just steaming. Add the chocolate and stir until melted, set aside.

In a separate bowl cream the butter and reamaining brown sugar until light and fluffy. Beat in the eggs a little at a time until incorperated, then mix in the melted chocolate mixture. Sift in the flour, salt and bicarbonate of soda and beat to a smooth batter.

Divide between the 2 tins and bake for 30 minutes or until a skewer inserted comes out clean, cool in the tins for 10 minutes then turn out onto rack to cool completely.

For the buttercream, melt the chocolate in a bowl over hot water, cool for 10 minutes.

In a seperate bowl, cream the butter and icing sugar until smooth, then beat in the cocoa and a pinch of salt. Stir in the cooled, melted chocolate, if the icing is too soft, chill for 5 minutes in the fridge.

Place one of the cakes on a plate and spread half the buttercream over. Place the second cake on top and either pipe or spread the rest of the buttercream on top.

 

Perfect Little Lunchbox Treats October 9, 2016

nobake

Easy to make because they are No-Bake and the perfect school (or work) lunch box treat with oats, banana and chocolate.

 

Ingredients

2 3/4 cups quick cook oats

1/4 tsp salt

1/2 cup runny honey or syrup (I used honey)

1/4 cup smooth peanut butter or you could use almond butter if there are allergies

1 Tbs water

4 oz chocolate chips

1/2 cup mashed ripe banana

 

Method

 

Line an 8-inch pan with parchment paper. Set aside. If peanut butter isn’t easily stir-able, gently heat it. Stir the oats, salt, honey, peanut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate until firm enough to cut into bars, a few hours.

 

Rainbow Swiss Roll Cake July 1, 2016

Swiss

The rainbow craze is crazy, but lets just go with it…

 

For this rainbow swiss roll I’ve gone with the Victoria Sponge Cake recipe again

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

7 food colours

For the buttercream

175g icing sugar, sifted

85g butter, softened

1/2 tsp vanilla extract

Tbsp  milk to soften if needed

 

Method

Preheat oven to 180C/350F/gas mark 4

Line two swiss roll tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture equally between 7 small dishes. Add a small amount of differnt colour to each dish and mix in well, adding a little more colour if needed.

Transfer the mixture from the small dishes into seperate piping bags, snip the end of each bag and starting at an angle, pipe a line of each of the different colours across the pans.

Bake for 10 minutes after that time the cake should just be coming away from the sides of the tin, if not leave for another 3 – 5 minutes.

Remove from the oven and allow to stand for 10 minutes.

Loosen the cakes from the tins. Turn onto a wire rack to cool completely.

Whisk the butter in a bowl until nice and soft then add half of the icing sugar, whisk well, add the extract and the rest of the icing sugar and again whisk well. If the buttercream is a little too stiff to spread easily, then add the milk and whisk again.

Place the two cakes end to end, spread with the buttercream and roll up starting with a short end.

If liked you could add coloured sprinkles to the buttercream and mix in.

 

Festive Gingerbread Cookies December 24, 2015

Biscuits 1Biscuits 2

 

 

 

 

 

 

 

 

 

 

These are great to make yourself or with some help from the children. Lovely as they are, decorated or you can even top cupcakes with small ones. The decorated ones above are what Freya, my 4 year old  Granddaughter did 🙂

Makes approx 60, depending on size.

 

Ingredients

 

5 1/2 cups plain flour

1 tsp bicarbonate of soda

1 tsp salt

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cloves

1 cup lard ie: Trex (shortening)

1 cup granulated sugar

1 1/4 cups treacle

2 eggs, beaten

 

Method

 

Preheat oven to 190C/gas 5.

Thoroughly mix flour, baking soda, salt and spices. Melt lard in large saucepan. Cool slightly. Add sugar, treacle and eggs to saucepan and mix well. Add 4 cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.

On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes.

Substitute 1 1/4 cups golden syrup for treacle to make lighter, slightly sweeter Gingerbread.

If you want to make these for hanging on the Christmas tree, make a hole near the top with a skewer before baking, to thread ribbon through and bake them for 10 – 15 minutes.

Have fun!

 

 

 

 

Dark Chocolate Fudge Cake September 13, 2015

Rich Dark Chocolate Cake

Rich, soft, moist and fudgy.

After taking the photo of this I thought, it could also be covered in a lovely ganach, or maybe not, maybe that would make it too rich and chocolatey. Hmmm is there such a thing? It would also be nice if you zapped a slice of it in the microwave then topped it with ice cream and raspberries…Oh yessssssssss!

 

Ingredients

 

2/3 cup milk

1 1/2 tsp vinegar

1/2 cup honey

1/4 cup of oil, I used olive oil

1 tsp vanilla bean paste or you could use extract

1/3 cup cocoa powder

1 cup plain flour

1/2 tsp salt

3/4 tsp baking powder

1/2 cup chocolate chips

 

Method

 

Preheat oven to 175C/gas 4.

Line an 9” round or square baking tin.

Whisk together the first 5 ingredients, and set aside for at least 10 minutes.

Meanwhile, stir together the remaining ingredients in a separate bowl until well-mixed.

Pour wet into dry, stir just until evenly mixed, and transfer to the prepared tin.

Bake 25-30 minutes on the middle rack, or until cake is light and fluffy and a toothpick inserted into the center comes out clean.

Tip: the chocolate chips can be stirred into the mixture or scattered on top.

 

 

Bread-in-a-bag (one for the kiddies) August 23, 2015

Filed under: Olive oil,Plain Flour,Salt,Sugar,Yeast — dogsmum @ 11:32 am
Tags: , , , ,

Bread in a bag

Here’s one for the kiddies if they’re still on school holidays and feeling bored…..(What can I do Mum/Dad?) Embrace the mess, it’s easily cleaned up after especially if they help you.

It’ll be easier for the kiddies to believe they’re doing it all on their own if, before they start, you’ve already measured out all the ingredients into bowls ready for them to use.

Lets get started kids! Oh, don’t forget to wash your hands first 😉

 

Ingredients

3 cups plain flour, divided

3 Tbsp white sugar

1 pack yeast

1 cup warm water

3 Tbsp olive oil

1 1/2 tsp salt

Large resealable bag

Mini loaf tins

 

Method

Put one cup flour into the bag then add the sugar, yeast and water. Seal your bag and smoosh it until it’s all mixed together. Now let it rest for 10 minutes while you play for a bit. When you come back from playing there will be lots of bubbles in the bag, this is good.

Now add the salt, olive oil and a second cup of flour to the bag and smoosh again. Add the last cup of flour and give it all another really good smooshing!

Turn out the dough onto a well floured table and knead it for 10 minutes until  its smooth.

Divide the dough into the loaf tins, this amount of dough will make 6 mini loaves or you could just make 1 large loaf. Cover the loaves with a tea towel and leave in a warm place to rise for 30 minutes while you do a clean up of the table.

Bake in a preheated oven 190C/gas 5 for 25 – 30 minutes.

Enjoy with butter while still warm.

 

 

 

 

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.

 

 
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