Granny's Kitchen

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

Peanut Butter & Jam Thumbprint Cookies July 17, 2016

Thumbprint PB&J


If you like sweet and savoury together, you’ll like them. If you like Peanut Butter, you’ll love them!




1 1/4 cups icing sugar

1 cup smooth/creamy peanut butter

4-5 Tbsp butter, melted

1 1/2 cups finely crushed pretzels

strawberry jam




Beat the icing sugar, peanut butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until well mixed. (Mixture will be crumbly.)

Shape mixture into about 20 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5-7 days; let stand at room temperature 30 minutes before serving.


Mini & Regular Jam Tarts March 21, 2013

Filed under: Lemon Curd,Ready made pastry,Strawberry Jam — dogsmum @ 7:33 pm
Tags: , , ,

Mini Jam

Well as far as I know, everyone loves a jam tart. Today as I had some leftover pastry I thought I’d make some, but, then decided the Grandchildren might like some in their sizes. How cute are these?


Not really a recipe as I used leftover pastry, just wanted to show them off.

I used a 78mm cutter for the regular size tarts and a 48mm cutter for the mini tarts.

Filled some with seedless strawberry jam and some with lemon curd.

For the mini tarts I used a Lakeland silicone chocolate mould.



Mini Victoria Sandwich Cakes December 30, 2012

Mini Victoria Sandwich Cakes 4

These are so tiny, they are doll’s house sized! Just right for when you feel the need for cake but don’t want too much. They’ll dry out quickly because they’re so small so keep them in an airtight container.


You’ll need a 12 section mini muffin tin.




70g  butter, softened

70g  caster sugar

70g self raising flour

1 egg

1 egg yolk

1 tsp vanilla extract

For decorating

50g butter

75g icing sugar

6 Tbsp strawberry jam

85g icing sugar

1 Tbsp lemon juice



Pre heat oven to 180C/gas 4. If using a silicone mini muffin trray, place it on a baking tray.

Put the butter, caster sugar, flour, egg, egg yolk and vanilla in a bowl and beat with an electric mixer until it is smooth and creamy.

Using a teaspoon, spoon the mixture into the muffin sections and level with the back of the spoon. Bake for 15 minutes, or until risen and firm to the touch. Leave in the tray for 10 minutes, then transfer gently to a cooling rack.

Put the 50g of butter in a bowl with the 75g of icing sugar and beat well. Gently cut the cakes in half horizontally with a serrated knife. Spread a small amount of jam on the base of each half, spread a small amount of buttercream on the top halfs of the cakes and sandwich them together.

Beat the 85g of icing sugar and the lemon juice together until smooth. Spoon the icing over the cakes, spreading it just to the edges. Put small dots of jam on top of each cake and draw a tooth pick through them.


Happy Monster Cake November 18, 2012



Last week while I was looking after 2 of my Granddaughters, Elsie (4 yr old) asked if I could make her a happy monster cake. She hasn’t seen it yet, but I hope this will be pleased with this 🙂

I’ve noticed before with kiddies when they want a cake that’s green, they won’t actually eat it because it’s green. Which is why I opted for the mixture of green and cream with this cake.


For the cake I made a basic Victoria Sandwich


175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt





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

Line two 8 inch sponge 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 between the tins and smooth over with a spatula.

Place then on the same shelf in the centre of the oven and bake for 25-30 minutes until well risen, golden brown and beginning to shrink from the sides of the tins.

Remove from the oven and allow to stand for 5 minutes.

Loosen the cakes from around the edge of the tins using a spatula. Turn onto a wire rack to cool completely.

When completely cool, sandwich together with strawberry jam.




110g butter, at room temperature

1 tsp vanilla extract

500g icing sugar, sifted

Few drops of food colouring (optional)




In a large bowl beat the butter, vanilla extract and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

If you want to colour your buttercream, always start with one drop of colour at a time and beat after each addition. 1 – 2 drops are usually enough for a pastel colour.

I then crumb coated the cake and put it in the fridge for 20 minutes.

Then using a star nozzle covered the top of the cake, before adding eyes, smiling mouth and ears, with Smarties and jelly beans. I then used crunchy mint sticks to stick to the buttercream for the hair.


Pink Princess Birthday Cake October 13, 2012


I made this for my Great Niece’s 4th Birthday Party



Ingredients for the cake


350g butter

350g caster sugar

6 eggs

350g self raising flour

6 Tbsp strawberry jam




Pre heat the oven to 180C/gas mark 4.

Line three 8ins sponge tins and grease one 1lb pudding bowl.

Cream the butter and sugar together until it’s light and fluffy.

Add the egg’s one at a time beating a little after each addition.

Sift the flour into the mixture and beat well.

Divide the mixture between the three tins and the bowl.

Bake what you have in the tins for 25 – 30 minutes until risen and golden brown, then put the pudding bowl of mixture in and bake on a lower shelf for approximately 55 minutes. Check with a skewer to make sure it’s cooked through, if longer time is needed you can cover it with foil to prevent any burning of the top.

Leave all to cool completely.

Once cooled, using a 2ins plain biscuit cutter, cut a hole through the middle of all four cakes.


Ingredients for the buttercream frosting


220g butter

120ml milk

2 tsp vanilla extract

1Kg icing sugar, sifted

food colouring of your choice




In a large mixing bowl beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and continue beating until the buttercream is smooth and creamy. Add food colouring a drop at a time, beating well after each addition until you have the required colour.


To construct the cake


Spread jam on one sponge, buttercream on the second sponge and sandwich them together, then repeat using the third sponge. Repeat again, ending up with the pudding basin shaped sponge turned upside down as the top of the cake.

Cover the whole thing with a light covering of buttercream and leave in the Fridge for an hour.

Wrap the doll in cling film, this saves her getting covered in cake crumbs and buttercream. Then place her in the middle of the cake.

Spread more buttercream all over the cake. Using a small round ended/butter knife make swirls all over the dress to give it a pattern.

Using a star nozzle, pipe star’s around the base and top of the dress.





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