Granny's Kitchen

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

Amaretto Cupcakes May 13, 2012

You could also make these using a coconut liqueur, in place of the amaretto




200g/7oz plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

50g/1 3/4 oz  desiccated coconut

1 egg

150g/5oz caster sugar

100ml/3 1/2 fl oz vegetable oil

250ml/9fl oz plain or coconut yoghurt

2 Tbsp Amaretto


To Decorate


75g/2 1/2 oz sweetened, desiccated coconut

175g/6oz icing sugar

2 -3 Tbsp Amaretto




Preheat the oven to 180C/gas mark 4.

Sift the flour, baking powder and bicarbonate of soda into a mixing bowl, then stir in the coconut.

Lightly whisk together the egg, sugar, oil, yoghurt and Amaretto.

Gently stir into the flour mixture until just combined.

Spoon the mixture into cakes cases and bake for 25 minutes until golden and risen.

Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Sift the icing sugar into a bowl and add the Amaretto until the mixture is the consistency of thin cream.

Spread on top of each cake, immediately sprinkle with coconut and leave to set.



Quick Chocolate Muffins April 20, 2012

Everyone loves freshly made muffins and these quick and simple chocolate muffins with delicious chocolate chunks are made in just four easy steps.


250g self-raising flour

25g cocoa powder

2tsp baking powder

175g caster sugar (or 125g caster sugar and 50g light brown sugar)

175ml milk

2 large eggs, beaten

100ml mild olive oil

75g plain chocolate (broken into chunks)

2tsp vanilla extract


Preheat the oven to 170ºC (375ºF, gas mark

Line a 12-hole deep muffin tray with paper muffin cases.

Sift together the flour, cocoa and baking powder, stir in the sugar.

Add the remaining ingredients and mix lightly together.

Spoon the mixture into the prepared cases.

Bake for approximately 25 – 30 minutes or until golden and springy to the touch.

Cool for 10 minutes then transfer to a wire rack and leave until cold, although they are pretty awesome while still warm 🙂

If you still have these a few days after baking them, pop one in the microwave for 5 – 10 seconds, they’re just like you have just taken them out of the oven 😉


Fish Cakes

First off, apologies for not showing cooked ones, but I ate it before taking the picture 😦

But secondly these in the picture are now in the freezer for another time 🙂


1 large egg
2½ Tbsp mayonnaise
1½ tsps Dijon mustard
1 tsp Worcestershire sauce
¼ tsp salt
¼ cup finely diced celery (about one stalk)
2 Tbsp parsley
1lb fish of your choice
½ cup breadcrumbs


Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, celery, and parsley in a large bowl and mix well. Add the fish and breadcrumbs and fold mixture together until just combined. Shape into 6  cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with oil. When oil is hot, place fish cakes in pan and cook until golden brown, about 5 minutes per side (depending on how thick you make them). Be careful as oil may splatter.

If you want to freeze any you don’t use, leave on the baking sheet and place it in the freezer, then the following day bag them up.


Chocolate Cinnamon Loaf Cake with Cinnamon Glaze April 12, 2012


This cake makes a great “grown up” chocolate cake, with the cinnamon giving a slightly more sophisticated taste. It doesn’t matter if it’s slightly undercooked as it goes lovely and Fudgy in the middle.




1/2 cup butter

1 cup water

1/2 cup oil

5 Tbsp cocoa powder

2 cups plain flour

1 1/2 cups sugar

1/2 tsp salt

1/2 cup yoghurt or buttermilk

1 tsp baking powder

2 eggs

1 1/2 tsp cinnamon

1tsp vanilla extract

1 pkt chocolate chips (optional)


For the Cinnamon Glaze


60g sifted icing sugar

1 tsp cinnamon

1-2 Tbsp milk




Preheat the oven to 175C/350F/gas mark 5

Grease either 2 loaf tins or a large bundt tin.

Put the butter, water, oil, and cocoa powder in a medium saucepan and heat to the simmering stage so everything is well combined, then remove from the heat.

Meanwhile, sieve together the flour, cinnamon, baking powder and salt in a large mixing bowl, then stir in the sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well, then add the yoghurt and mix again.

Mix together the eggs and vanilla in a jug, then add to the chocolate mixture, along with the chocolate chips and stir well.

Pour the batter (this is going to be very runny) into your prepared tins and bake for approximately 55 minutes.


To make the glaze, put the icing sugar, cinnamon and 1Tbsp of the milk into a small bowl and mix, adding more milk a little at a time until it’s just pourable, then pour over the cake.


Old Fashioned Sugar Plum Cake December 23, 2011

This might just be the most moist cake you ever make.

We, well most of us, know that a prune is a dried plum. Can you imagine the response when telling people you’ve just made the most delicious prune cake? I don’t think they’d be in a hurry to try it, so we’ll stick to the word plum then everyone will be happy to try it and maybe even go on and make their own 😉


2 cups plain flour

1 1/2 cups sugar

3 eggs

1 cup vegetable oil

1 tsp baking soda

1/2 tsp salt

1 tsp allspice

2 tsp cinnamon

1 cup buttermilk

1 tsp vanilla

1 cup ready to eat prunes, pitted and chopped

1 1/2 cups chopped nuts (I used hazelnuts, but use whatever you have handy)


4 oz butter

1 1/2 cups sugar

1/2 tsp soda

2 tsp vanilla

1/2 cup buttermilk

Line a bundt or 9 ins round cake tin with baking parchment.

Preheat the oven to 350F/175C/gas mark 4.

Combine all the cake ingredients in a large mixing bowl.

Beat with an electric mixer until well combined.

Pour into prepared cake tin and bake for one hour.

Just before the cake is done, place all the sauce ingredients into a saucepan.

Bring to the boil, stirring constantly, and continue boiling gently until the sauce is thickened slightly, about two minutes.

Remove cake from the oven, but don’t take it out of the tin.

Poke holes all over the top of the cake with a fork.

Pour hot sauce over the cake.

Allow to stand for about half an hour for the sauce to be absorbed.

You can also add 1 tsp nutmeg if you like to.

Serve to Family and Friends remembering to call it ”Sugar Plum Cake” 😉

Oh and this conversion might help some of you..

1 cup = 227g = 8 oz

Also if you don’t have buttermilk, which is hard to find here in the UK, here is how you can easily make your own in 5 minutes…

milk (just under one cup)

1 Tbsp lemon juice or white vinegar

Place a Tbsp lemon juice or white vinegar in a measuring cup.

Add enough milk to bring the liquid up to the one cup full.

Let it stand for 5 minutes.

There it is, you have your buttermilk!


Chocolate Beetroot Cake December 7, 2011

Chocolate and Beetroot go perfectly together. This makes a fudgy, moist cake which will keep for a week in an air-tight tin.



3 medium beetroots (approx 300g)

300g caster sugar

3 large eggs

250ml vegetable oil

75g cocoa powder

250g self raising flour

1 1/2 tsp bicarbonate of soda

For the filling

1oog unsalted butter, softened

200g icing sugar, sifted

1 Tbsp cocoa powder

2 Tbsp cold milk

2 generous Tbsp cherry conserve


Boil the beetroot in water until it’s tender to the point of a knife, about 30 minutes. Drain and allow it to cool for 30 minutes or so, then remove the skin and coarsely grate the beetroot.

Preheat oven to 180C/gas mark 4, and prepare two cake tins (20cm diameter) by greasing and lining with Baking Parchment.

Beat the sugar, eggs and oil together. Add the grated beetroot and cocoa and mix well.

Finally, sift in the flour and bicarbonate of soda and mix again.

Divide the mixture between the cake tins, smoothing  flat.

 Bake for about 35 minutes, until the cakes feel springy to touch.
 Remove from oven and let them stand for 15 minutes before gently turning out onto a wire rack.
 While the cakes cool, make the butter-cream filling.
 Beat the butter, sugar and cocoa together, then drizzle in the milk and beat again. Add a little more milk if it’s needed, but you     want the filling to be very smooth and to hold it’s shape.
 When the cakes are completely cold, lay each one flat side up.
 Spread one with the butter-cream and the other with cherry conserve then sandwich together.
 It’s always a bonus when the cream and conserve ooze out of the sides a little.

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