Granny's Kitchen

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

Coconut Oil Scones February 21, 2016

Filed under: Coconut milk,Coconut Oil,Self Raising Flour — dogsmum @ 4:39 pm
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Scone

Scones are easy to make, but these coconut oil scones are even easier and they only have a hint of coconut flavour to them.

 

Ingredients

 

300g self raising flour

55g coconut oil

175ml coconut milk

Makes 8

 

Method

 

Preheat oven to 180C/gas 4-5. Line a baking sheet with baking parchment.

Place the flour and coconut oil in a bowl and use your hands to combine till you have a breadcrumb consistency.

Slowly add the milk. Avoid over mixing as this what makes them tough and we want light and fluffy scones.

Once combined roll out onto a lightly dusted surface and cut out circles.

Place your scones on a baking sheet and bake for 10 minutes. They will be pale so check the underneath has browned slightly.

Remove from the oven and allow to cool a little before smothering with jam.

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Chocolate Peanut Butter Brownies November 21, 2015

Choc peanut butter brownies

Two of my favourites right here, chocolate and peanut butter…..ohhhhh heaven!

 

Ingredients

225g peanut butter, smooth or crunchy it’s up to you

200g dark chocolate, broken into pieces

280g soft light brown sugar

3 eggs

100g self raising flour

 

Method

 

Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.

Melt reserved peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.

Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

 

 

Mars Bar Cake May 17, 2015

Mars 1

Made this for my Son’s birthday yesterday.

 

You do need to make two different cakes for this to look like a Mars Bar inside.

 

Ingredients & Method for the first, chocolate cake

 

115g dark chocolate

85g butter, room temperature

175g light soft brown sugar

2 eggs

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml milk, room temperature

1 tsp vanilla extract

 

Preheat oven to 190C/gas 5 and line a loaf tin.

Break the chocolate into a glass bowl and melt over a saucepan of hot water.

Cream the butter and sugar until it’s pale and smooth.

Add one egg at a time, beating for a minute after each addition.

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flour to the batter mixture and beat well. Pour in one-third of the milk and beat again. Repeat this until all the flour and milk have been added.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients & Method for the second, caramel cake

 

110 butter, room temperature

120g light soft brown sugar

120g dark soft brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75 ml caramel sauce, I use shop bought

50ml double cream

 

Preheat oven to 160C/gas 4 and line a loaf tin.

Beat together the butter and sugars until pale and smooth.

Add the eggs, one at a time beating for a minute after each addition, add the vanilla extract.

Combine the flours in a separate bowl.

Add one-third of the flours to the creamed mixture ans beat until just combined.

Add the caramel sauce and beat well.

Add another third of the flours and beat until just combined.

Add the double cream and beat again.

Add the remaining flour and beat well.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients needed for filling & decoration

 

Caramel Buttercream Ingredients & Method

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

 

Caramel sauce, again I used shop bought

1 Tbsp apricot jam, melted

1 square chocolate, melted

Chocolate fondant, I used a ready to roll one made by Renshaws

2 large Mars Bars

 

Once both cakes have cooled completely, cut the top off the cakes as we need them to be flat but at the same time try to make sure you have the same thickness of both the chocolate and caramel cake to use.

Place the chocolate cake on a cake board and spread with caramel buttercream.

Spread caramel sauce on the caramel cake and sandwich the two cakes together.

Brush the melted jam all over the cake, then cover with the chocolate fondant.

Chop the Mars Bars into small pieces and attach to the top of the cake with a little melted chocolate.

 

 

 

 

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 😉

 

Chocolate, Strawberry, Nutella Cake March 28, 2015

Choc, staw, nut

This is going to upset the chocolate lovers out there but, this cake needs to be eaten in 3, yes 3 day’s! 😉

Ingredients

240g self raising flour
60g Unsweetened cocoa
240g caster sugar
2 Eggs
130g softened butter
2/3 cup water
50g olive oil or vegetable
1 medium sized jar of Nutella or your own favourite choc/nut spread
2 Punnets of Strawberries

Method

Preheat oven to 175C/gas 4.

Line two 18cm/7ins victoria sandwich tins with baking parchment.

Put the flour, cocoa, sugar, eggs, butter, water and oil in a bowl and mix well for about 2-3 minutes.

Divide the mixture between the prepared sandwich tins and bake for 20-25 minutes, leave to cool in the tins for 10 minutes before transferring to a cooling rack.

Once completely cold, spread nutella over one cake then cover with slices of strawberries. Place the other cake on top.

Pipe more nutella around the outer edge of the top of the cake and place either a whole strawberry or half’s, around the top.

You could if you liked dust the top of the cake with a little icing sugar. But whatever you do, remember this cake won’t keep more than 3 days due to the fresh strawberries in it.

 

Lemon Drizzle Traybake August 14, 2014

Lemon DrizzleThis is always a favourite.A nice moist cake with a lovely crunchy top.

 

Ingredients

225g butter, softened

225g caster sugar

275g self-raising flour

2 teaspoons baking powder

4 eggs

4 tablespoons milk

finely grated rind of 2 lemons

For the topping

175g granulated sugar

juice of 2 lemons

 

Method

Line your tin/dish with baking parchment to fit the base and sides, I used a Pyrex dish 30 x 23 x 4 cm.

Pre-heat the oven to 160°C/Gas 3.

Measure all the ingredients for the traybake into a bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.

Bake in the middle of the pre-heated oven for about 40-45 minutes or until the traybake springs back when pressed lightly with a finger in the centre and the sides are begining to shrink away from the dish.

Allow the traybake to cool in the tin for a few minutes while you make the topping.

To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it’s still just warm.

Cut into about squares when cold.

The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup and leaves the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will run straight through.

 

M&M Cookies August 2, 2014

M&M Cookies

So easy to make…..So easy to eat 🙂

 

Ingredients

 

150g butter (softened)

1 cup sugar

1 egg

few drops vanilla extract

2 1/2 cups self raising flour

M&M’s

 

Method

 

Preheat oven to 190c/gas 5.

Whisk together the butter and sugar.

Add the vanilla to the egg and beat a little.

Add the egg/vanilla and whisk for a further minute.

Add the flour and whisk until it all comes together.

Take small amounts of cookie dough, roll into a ball then flatten slightly, place on a baking sheet then gently add the M&M’s.

Makes about 20.

Bake for 10 minutes or add 5 minutes if you like them slightly browner.

Tip: If your really naughty this is pretty good:

Choc Peanut Cookie Sandwich

Make yourself a sandwich by using chocolate spread, peanut butter and M&M Cookies 😉

 

 

 
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