Granny's Kitchen

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

Very Berry White Chocolate Rocky Road September 30, 2017



300g white chocolate, broken into chunks

100g malted milk biscuits, btoken into small pieces

100g chopped nuts OR 75g rice krispies

200g pink & white mini marshmallows

18g freeze-dried strawberries OR 70g ruby berries & cherries (I used Whitworths berries & cherries)




Line a 29cm square tin with parchment paper.

Melt the chocolate in a dish over hot water until smooth.

Put the biscuits, nuts OR krispies & most of the marshmallows into a large bowl and pour the melted chocolate over stirring well to coat everything.

Tip the mixture into the prepared tin, spreading out to fill the corners and pressing down. Scatter the remaining marshmallows and the dried strawberries OR the ruby berries & cherries on top & press down gently with the back of a spoon.

Put in the fridge for at least 3 hours then cut into squares to serve.


Valentine Chocolate Hearts February 16, 2017

Filed under: Red food colouring,White Chocolate — dogsmum @ 12:31 pm
Tags: , , ,


These are so easy to make & you get to eat the left-overs yourself!


I used 340g of white chocolate & red food colouring.

Melt the chocolate in a heat-proof dish over boiling water, while it’s melting line a 31cm x 22cm baking sheet (with sides). The baking sheet doesn’t have to be exactly the same size, but remember if you a smaller one you’ll have less but thicker hearts.

Once the chocolate has melted pour it into the prepared tin, tap the tin on the work surface to get rid of any bubbles in the chocolate. Then immediately put a few drops of food colouring onto the chocolate & drag a fork through, to make patterns.

Place in the fridge for about 15-20 minutes, after that time take out & cut the heart shapes while the chocolate is still slightly soft. Leave in the fridge for an hour then you can use the same cutter & cut through completely.



Chocolate Caramel Brownies February 26, 2016

Choc Caramel

A foolproof recipe for squidgy cake squares, studded with extra chunks of chocolate for extra yumminess!




100g ginger biscuits

1 tin Carnation Caramel

185g butter

185g dark chocolate

85g plain flour

40g cocoa powder

50g white chocolate, roughly chopped

50g milk chocolate, roughly chopped

3 eggs

275g caster sugar

1 Cadburys Crunchie bar, roughly broken



Line a 21cm, deep sided square tin with baking parchment.

Blitz the biscuits in a food processor and put into the prepared tin.

Make the brownie mixture

Cut butter into smallish cubes and tip into a medium bowl with the dark chocolate. Place on a saucepan of hot water to melt, stirring occasionally, once melted take off the heat and let it come to room temperature.

Preheat oven to 180C/gas 4.

Sieve the flour and cocoa powder into a bowl.

Break the eggs into a large bowl and add the sugar, whisk until creamy and thick, like a milk shake.

Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a spatula  until the two mixtures are one and the colour is a mottled dark brown.

Add the flour/cocoa mix to the eggy mixture and gently fold in, it will look dry and powdery for awhile but keep on folding in it will come to look fudgy.

Stop just before you feel you should, as you don’t want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.

Pour half the brownie batter over the biscuit crumbs that are already in your prepared tin, then pour over 3/4 of the caramel and finish off by pouring on the rest of the brownie batter.

Bake for 30 – 40 minutes. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

Leave to cool then spread the rest of the caramel over the top, then scatter the Crunchie ontop and enjoy.


Giant Sugar Cookies December 28, 2015

Giant Sugar Cookies 2

These are fun and easy to make, just make sure the kiddies don’t eat a whole one in one sitting!


Ingredients for the cookies


1 cup butter (softened)
1 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder


Ingredients for the icing


1 1/2 cups icing sugar, sieved
4-6 teaspoons milk
3-4 teaspoons golden syrup
1/2 teaspoon vanilla extract

1 bar (150g) white chocolate

food colouring of choice

sugar sprinkles (optional)

Makes 3 giant (teaplate size) and 8 small cookies.




Combine the butter and sugar in a bowl and cream together until smooth and fluffy. Add one egg and vanilla extract. Mix well until ingredients are thoroughly incorporated. Combine baking powder and flour into a large bowl and mix well. Add this to the butter mixture. Mix with a wooden spoon until the dough is combined and crumbly. Transfer into a plastic bag and knead with your hands until it becomes a dough. Close the bag and refrigerate for 20 minutes. Preheat the oven to 175C/gas 4.

Flour your work surface and take your dough out of the refrigerator. Roll to about 1 cm thickness (1/3 inch). I cut the cookie by placing a teaplate on the dough and cut around it with a knife. Carefully place onto a baking sheet lined with parchment paper. Make smaller cookies with the leftover dough. Bake for 15 minutes (about 8 minutes for smaller cookies). Let the cookies cool completely before icing.

To make the icing, combine icing sugar and milk (only using 4 tsp of the milk to start with. Mix well. Add syrup and mix to get the right consistency. Add vanilla extract for flavour. Pour the icing onto your cookie and spread evenly. Melt white chocolate in the microwave for 30 seconds increments being careful not to burn the chocolate. Stir until the chocolate has completely melted and smooth. Divide the melted chocolate in two and colour them with just a little food coloring. Pour the colored icing on top of the cookies (I didn’t pour mine straight away so it sort of blobbed on as it was begining to set) :-(. If desired, add sugar sprinkles on top. If you have smaller cookies, decorate them as desired.






Lollipop Mummies October 30, 2013

Mummies 2

These are made from Rice Krispie Treats, or RKT as they are sometimes called. These Lollipop Mummies are easy to make, look fabulous and taste even better!




25g butter

100g marshmallows

80g rice krispies

200g white chocolate

1 tube of smarties

250g white chocolate ready to roll fondant


It’s messy!!




Gently melt the butter in a large saucepan.

Add the marshmallows and stir continuously until melted.

Stir for another minute and remove from the heat.

Pour in the Rice Krispies and mix in well.

Allow to cool slightly, then turn out onto a large piece on greaseproof paper.

Spread the RKT out as much as possible.

Place another piece of greaseproof paper on top of the RKT and roll firmly – you are aiming for it to be around 1cm thick, yet compressed.

Leave to cool completely

Once cool, cut out 12 circles with a 5cm plain cutter.

Leave to one side.

Melt the white chocolate in a basin over a pan of hot water.

Working quickly spread chocolate on one side of half of the circles attaching a lollipop stick to each as you go, then spread chocolate on the other halves and sandwich them together with the lollipop sticks in between.

Leave to cool in the fridge for 10 minutes.

Re-melt the chocolate, if its too thick you can add a little vegetable oil to thin it out.

Take your lollipops, one at a time, and dip into the melted chocolate and place on baking parchment. Add the smarties as eyes before the chocolate sets, you can draw pupils on the eyes using an edible pen.

These are scary mummies remember – they don’t have to be perfectly smooth!

Place back in the fridge to set.

Using your white chocolate fondant, roll out and cut narrow strips. These don’t have to be exact – remember, they’re bandages!

Wrap the bandages around the mummies, cutting off any excess.





Bumble Bee Party Cupcakes August 11, 2013


Well it’s been said that there aren’t many bumblebees about, so I thought I’d put that right 🙂

Makes 12 – 16

Ingredients for the cupcakes

200g plain flour, sifted

2 tsp baking powder

250g sugar

1/2 tsp salt

100g butter

3 eggs

100ml milk

1 tsp vanilla extract


Pre heat the oven to 180C/gas 4.  Beat the butter and sugar until fluffy. Add the eggs, one at a time, beating slightly after each addition. Add the milk, vanilla extract, salt, baking powder and flour and beat until well combined. Pour all the batter into a jug, to make it easier to handle.

Place paper cases into a muffin tin, carefully pour the batter into the cases.

Bake for 20 – 25 minutes until springy to the touch and lightly browned. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Ingredients for the white chocolate buttercream

87g white chocolate

112g butter

1 dessert spoonful milk

1/2 tsp vanilla extract

125g icing sugar, sifted


Melt the chocolate in a bowl in the microwave until smooth and of a thick pouring consistency. A general rule would be to heat at 30 second intervals on medium, stirring in between, to avoid burning the chocolate. Once melted, leave to cool slightly.

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 to use when trying to ice cakes, simply keep beating – this will thicken the icing.

Spread a little buttercream on each of the cupcakes, making sure it has a smooth finish.

Ingredients for the decoration

500g ready to roll chocolate brown fondant

270g ready to roll yellow fondant

70g ready to roll black fondant

either spaghetti or mung bean noodles


Roll out the chocolate fondant to about 3mm thick. Using a round cutter the same size as the top of the cupcakes, cut out 12 circles and place one on top of each of the cupcakes.

Roll out the yellow fondant to 3mm thick and cut three 10 by 1cm strips for each cupcake. Stick the strips on the cupcake with a dab of water. Trim the edges with a sharp knife.

Use two 1.5cm long pieces of spaghetti or mung bean noodles for the antennae. Roll two tiny balls of yellow fondant and stick them on the ends of the spaghetti. Shape a small cone from the black fondant and stick it onto the cupcake with a little water for the stinger.

Indent two holes for the eyes. Using a drinking straw or piping nozzle, mark the mouth. Roll out tiny balls of white fondant and stick them in the eye indents. Using a tiny amount of black fondant, roll out even smaller balls and stick them on top of the white’s of the eyes. Poke in the antennae.

Hope you get a buzzzzz out of making these 🙂


Two – Chocolate Zebra Biscuits June 15, 2013

Tiger Cookies

These rich, stripey shortbread biscuits are perfect with chocolate mousse or a cup of coffee.




45g dark chocolate, roughly chopped

45g white chocolate, roughly chopped

125g unsalted butter, room temperature

100g caster sugar

1 large egg, room temperature

1/2 tsp vanilla extract

250g plain flour

1/2 tsp baking powder

pinch of salt




Melt the dark chocolate over a pan of hot water, remove from the pan then do the same with the white chocolate. Leave both bowl’s of melted chocolate to the side.

Put the butter in a bowl and beat until creamy. Add the sugar and beat until pale and fluffy. Beat the egg with tha vanilla until just combined, then gradually beat into the butter mixture. Sift the flour, baking powder and salt into the bowl and using a wooden spoon or dough hook work in until thoroughly combined into a dough.

Divide the dough in half and put one half in another bowl. Work the melted dark chocolate into one portion of the dough and the white chocolate into the other. Form the white chocolate dough into a brick-like shape and place between 2 sheets of clingfilm. Roll out to a 20 by 15cm rectangle. Slide onto a baking tray and chill for 30 minutes. Repeat with the dark chocolate dough.

To assemble the biscuits put the white chocolate rectangle on your worktop. Peel off the top sheet of clingfilm. Peel off the top sheet of clingfilm from the dark chocolate rectangle and place it on top of the white chocolate dough. Gently press the two dough’s together. Peel off the uppermost sheet of clingfilm. Using a sharp knife, neaten up the rectangle so it’s exactly 20 by 15cm, then cut lengthway’s into 3 strips, each 20 by 5cm. Stack up the 3 strips to make a thin brick-like shape. Wrap in clingfilm and chill for 30 minutes.

Preheat the oven to 180c/gas 4. Cut the dough brick across into 5mm slices and set them slightly apart on baking sheets. Bake for 10 – 12 minutes or until lightly brown on the edges. Remove from the oven and leave on the tray’s to firm up and cool, then transfer to a wire rack to cool completely. Store in an airtight container.

Makes about 20


Lemon and White Chocolate Biscuits September 3, 2012



125g butter, softened

125g caster sugar

1 tsp lemon extract

1 egg

450g plain flour

1 tsp baking powder

2 Tbsp milk

300g white chocolate




Pre heat oven to 170C/gas mark 3. Line two – three baking sheets with baking parchment.

Beat the butter and sugar in a large bowl until pale and creamy. Add the lemon extract and beat for a further 30 seconds. Beat in the egg until just combined. In a separate bowl combine the flour and baking powder. Mix into the butter mixture, adding enough of the milk to make a dough. Chill for 45 minutes.

Roll out the dough on a lightly floured surface to about 4mm/¼in thick. Using a 6-cm (2½ in) round cutter, cut the dough into rounds then transfer on to the prepared trays.

Bake for 15–18 minutes, or until lightly golden. Allow to cool slightly then transfer to a wire rack and allow to cool completely. When cool, melt the chocolate in the microwave, 30 seconds at a time.  Half dip the biscuits into the chocolate then leave to set on baking parchment in a cool place.



Lemon and White Chocolate Cupcakes June 26, 2012

Makes 12 – 18


Ingredients, for the cupcakes


120g butter, room temperature

150g caster sugar

grated zest of 1 lemon

2 large eggs, room temperature

200g self-raising flour

1 tsp baking powder

125ml milk

50g white chocolate chips


For the white buttercream


120g butter, softened

200g  icing sugar, sifted

50g white chocolate, melted and cooled


To decorate


50g white chocolate chips

grated lemon zest (optional)




Preheat oven to 180C/gas mark 4. Line a cupcake tin with cupcake cases. Sift the flour and baking powder together and set aside.

Cream the butter and sugar together until light and fluffy. Add the lemon zest and the eggs one at a time, beating well after each addition. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk. Finally stir in the white chocolate chips.

Spoon the mixture into the cases and bake for 18 minutes. Place on a wire rack to cool completely.

To make the buttercream, cream the butter in a bowl and gradually add the icing sugar until smooth and creamy. Add the cooled, melted chocolate and continue creaming until fully combined. Pipe the buttercream onto the cakes and garnish with the white chocolate chips.


Chocolate Covered Sandwich Cake April 30, 2012


This simple chocolate Victoria sandwich cake is a good base for all sorts of desserts. It’s also ideal as a birthday cake to decorate as you wish, or to serve with raspberries and cream for a summer dessert.




125g/4 1/2 oz soft margarine

125/4 1/2 oz caster sugar

2 eggs

1 Tbsp golden syrup

125g/4 1/2 oz self raising flour, sifted

2 Tbsp cocoa powder, sifted

2 Tbsp milk


For the filling


50g/1 3/4 oz icing sugar, sifted

25g/1 oz butter

100g/3 1/2 oz milk chocolate

a little white chocolate, melted (optional)




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.

To make the filling, beat the icing sugar and sugar together in a bowl until light and fluffy.

Melt the milk chocolate and beat half into the filling mixture.

Use the filling to sandwich the two cakes together.

Spread the remaining melted milk chocolate over the top of the cake.

Pipe circles of contrasting melted white chocolate and feather into the milk chocolate with a cocktail stick, if liked.

Leave to set before serving.





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