Granny's Kitchen

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

Easter (egg) Cake April 16, 2017

Happy Easter everyone!

Before the recipe I’d like to welcome all my new followers & thank everyone for all the likes 🙂

 

Ingredients for the cake, which is a basic Victoria Sandwich

 

175g butter, room temperature

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Method

 

Preheat oven to 180C/gas 4

Line 2 20cm sponge tins with parchment paper

Cream the butter and sugar together until its pale, light and fluffy

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

Sift the flour and salt and add to the mixture, folding in carefully

Divide the mixture into the tins and bake for 20 – 25 mins, until well risen and the sides of the cake are just coming away from the tins

Remove from the oven and leave for 5 mins before turning out onto a cooling rack, leaving the parchment paper attached to the cake until they are completely cold

 

Vanilla Buttercream

 

110g butter, room temperature

60ml milk, room temperature

1 tsp vanilla extract

500g icing sugar, sieved

A few drops yellow food colour

 

Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar, beating until buttercream is smooth and creamy.

Add food colouring, carefully, only 1 drop at a time and beating well after each addition, until you get the colour you want.

 

Remove the parchment paper from one of the cakes and spread with strawberry jam. Remove the parchment paper from the other cake and spread on some of the buttercream then sandwich the two together.

Spread a little buttercream on a cake board and place the cake onto it (this will stop the cake moving).

I’ve used Kit Kat Bites around the side but you can use whatever you prefer. Spread a little buttercream on each and stick them to around the side of the cake, leaving a small gap for the chocolate eggs to fall down.

Spread buttercream all over the top of the cake. I then left it for 1 day to harden slightly before adding a mixture of Cadbury’s Mini Eggs and Galaxy Golden Eggs. I then put a small dab of buttercream on a few eggs and placed them onto the cake to give the look of the eggs overflowing.

Tip: Don’t add the eggs more than 12 hours ahead of putting the cake out as the shells on the eggs will go soft in the buttercream. Still edible, but softer 😉

 

Cinnamon Swirl Doughnut Loaf February 27, 2017

cake

A sweet cakey loaf with a delicious cinnamon swirl, baked and then dipped in lots of butter and coated with cinnamon sugar.

 

Ingredients

 

1/4 cup olive oil

1/4 cup softened butter

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

1 tsp cinnamon

1 tsp treacle

For the coating

1/2 cup butter

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 tsp cinnamon

 

Method

 

Preheat oven to  175C/gas 4. Line a loaf tin with parchment paper.

In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and treacle.

Pour half of the prepared batter into the bottom of the loaf tin. Spoon half of the cinnamon batter in small dollops over the top the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a knife, swirl the two batters together. Bake 50-55 minutes or until toothpick comes out with just a few moist crumbs.

Once baked leave for 10 minutes before removing from the tin.

While the loaf is cooling prepare the coating by melting the butter in a large enough dish to take the loaf.

In a separate, large enough dish, mix the two sugars and the cinnamon.

While the loaf is still warm, dip the sides and top into the melted butter and then into the sugar/cinnamon mix, until fully coated.

This loaf is at it’s best served while still warm.

 

Brownies February 6, 2017

brownies

A cold & frosty start to the day, followed by fog & then with rain for the rest of the day definitely calls for BROWNIES!

A bowl, a whisk & some ingredients are all you need

 

Ingredients

 

1 cup butter, melted

2 1/2 cups sugar

1 Tbsp vanilla extract

4 eggs

1 1/2 cups plain flour

1 cup cocoa

1/2 tsp salt

chocolate chips for mixing in or to sprinkle on top (optional)

 

Method

 

Preheat oven to 175C/gas 4.

Line a 9” x 13” pan with baking parchment.

In a large bowl, combine the butter, sugar and vanilla with a whisk until smooth.

Whisk in the eggs, one at a time, beating well after each addition.

Stir in the flour, cocoa and salt until combined, also add the chocolate chips now, unless you intend sprinkling them on top.

Spread the batter in the prepared pan. Bake for 30-40 minutes or until a toothpick comes out clean.

 

 

 

Little Chocolate Fudgy Balls December 5, 2016

fudge

These are lovely but, maybe too rich for the kiddies.

They would make nice Christmas gifts if placed in small, pretty cellophane bags with a ribbon around them 😉

 

Ingredients

 

120g walnuts

220g stoned dates

1 tsp vanilla extract

3 Tbsp cocoa powder

A good pinch

100g chocolate chips (optional)

 

Method

 

Blend all ingredients together in a blender.

Place in a plastic bag and squish well together, then break small pieces off and roll into small balls and put into mini paper cupcake cases.

 

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.

 

Little Blueberry Bites October 15, 2016

blueberry

Everybody loves pancakes, right? But how often do we make them? Here’s a sweet and simple excuse to make them more often.

 

Ingredients

 

1 cup plain flour

1 tsp baking powder

2 tsp sugar

1 whisked egg

1/2 tsp vanilla extract

1/2 cup milk

2 Tbsp melted butter

Approx 40 blueberries

 

Method

 

Before you start preparing the batter, preheat the oven to 190C/gas 5.

Mix the flour, baking powder, and sugar in a bowl.

In a separate bowl, mix the egg, vanilla, milk, and butter.

Now combine both the dry and wet ingredients in a large bowl and mix well.

Spoon your batter into a mini muffin or cake pop pan. Fill only 2/3 of the muffin mold so that the batter does not overflow.

Add two blueberries into every batter-filled mold, or however many you like! But careful not to add too many berries, otherwise your batter might be a bit mushy.

Now bake the bites for 15 minutes.

Makes approx 24 mini bites, although I had eaten a fair few before I got to take the picture. They are perfect just 5 minutes after they come out of the oven, but also good when cold.

 

No-Bake Cookies & Cream Bars July 24, 2016

Cookies & cream bars

Perfect for those hot days when you don’t want to put the oven on.

 

Ingredients

 

1/4 cup butter, melted

2 1/2 cups finely crushed (I used a food processor) cream filled chocolate biscuits, can use Oreos or Bourbon biscuits

16oz cream cheese, room temperature

1 7oz jar Marshmallow Fluff

1 cup coursely crumbled cream filled chocolate biscuits

1 tsp vanilla extract

 

Method

 

Stir together the melted butter and crushed cookies in a medium bowl. Line the bottom and sides of a 9-inch square pan with baking parchment. Press the cookie mixture into the bottom of the prepared pan.

Beat the cream cheese, marshmallow fluff, and vanilla extract in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Gently fold in the coarsely crumbled cookies. Add the cream cheese mixture to the pan, spreading it evenly over the cookie crust. Cover and chill for at least 4 hours.

This will keep in the fridge for 4-5 days.

 

 
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