Granny's Kitchen

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

Toffee Crisp Bars June 8, 2016

Toffee Crisp Bars

I’ll start off today by saying a big ”Hi!” to my new followers, thanks for being here and I hope you enjoy the recipies. 🙂

 

Ingredients

 

125g Rice Krispies

125g butter

5 Mars Bars, roughly chopped

200g milk chocolate

 

Method

 

Line a 7 x 10 inch baking dish with parchment paper.

Place the butter and Mars Bars into a saucepan and melt gently over a low heat, stirring frequently.

Once melted, beat well to get rid of any lumps.

Add the Rice Krispies and mix well to make sure they’re all covered in the butter/Mars Bar sauce.

Pour into the prepared dish and press down well, ensuring its pressed into the corners of the dish, then smooth off the top as flat as possible.

Leave in the fridge for an hour.

Melt the chocolate in a bowl over hot water, then pour the chocolate over the top of the hardened crispy mixture.

Return to the fridge for an hour then cut into bars.

Keep in an airtight container in the fridge to keep them crispy.

 

Advertisements
 

Cake Pops June 5, 2016

Filed under: Buttercream,Cake,Chocolate,Cream Cheese,Sugar Sprinkles — dogsmum @ 6:31 pm
Tags: , , , , ,

Cake pops

Following on from the previous post, where we had a cake to put in the freezer, here’s something easy to make with that cake. Or you could use any shop bought cake if you wanted to.

 

Firstly, if using cake you’ve previously frozen, defrost it overnight.

Using a food processor, turn that cake into fine crumbs

Add a tablespoon or two of either cream cheese frosting or butter cream frosting (I’ve usually got some in the fridge or freezer). Start with just the one tablespoon, add it to the cake crumbs and whizz up in the processor until all the crumbs are mixed into a dough. Using your hands, make small balls out of the dough, leave to cool in the fridge for an hour.

Meanwhile melt some chocolate in a bowl over a pan of hot water.

Push a cake pop stick or lolly stick into each cake pop and firstly using a teaspoon drizzle a small amount of chocolate over the stick end of the cake pop and let it set, this will help keep the cake pop on the stick when you dip it into the chocolate to cover the rest of it. Once all done, place in the fridge to set, or you could add assorted sprinkles

 

Smoothie Ice Lollies May 25, 2015

Smoothie Lollies

First off let me say ‘Thank you’ to my new followers and for all the likes 🙂

Made with fresh and frozen fruit, oats and fruit juice these are a nice healthy alternative to those shop bought lollies.

 

Ingredients

 

1 large banana

300g frozen berries (I used strawberries but you can use a mix of berries or just your favourite)

50g porridge oats (shhh don’t tell the kid’s & they won’t know 😉 )

400ml apple juice, unsweetened

1 Tbsp honey, optional

 

 

Method

 

Put the banana, berries, oats and apple juice in a liquidiser. Start off using it on pulse to break those frozen berries up a bit, then turn it up and whizz for several minutes until it’s all completely smooth and there’s no sight of those oats ;-).

Taste for sweetness, depending on what fruit you’ve added it might be a bit tart and need the honey added.

Divide the mixture into ice lolly molds and freeze for at least 4 hours.

If you don’t use it all up in the lolly molds then add some more apple juice and simply serve as a smoothie drink.

 

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 😉

 

Bumble Bee Party Cupcakes August 11, 2013

Bee

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

Method

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

Method

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

Method

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 🙂

 

Ladybird Birthday Cake October 25, 2012

 

Create a little animal magic and make this cute cake for a nature lover or gardener. I made it for my Granddaughters 4th birthday.

Serves 10 – 12

 

Ingredients

 

6oz self raising flour

1tsp baking powder

4oz soft margarine

4oz caster sugar

2 eggs

a few drops of red food colouring (optional)

2 Tbsp lemon curd, warmed

1kg/2 1/4lb ready to roll fondant

red, black and green food colourings

5 marshmallows

50g/2oz yellow marzipan

 

Materials and equipment needed

 

1.1L/2pint ovenproof bowl

26cm/10” round cake board

4cm/1 1/2” and 5cm/2” plain round biscuit cutters

garlic press

2 black pipe cleaners

 

 

Preheat the oven to 180C/gas mark 4. Grease the bowl then line the base with parchment paper.

Sift together the flour and baking powder into a bowl. Add the margarine, sugar,and eggs.

Beat well for a couple of minutes, add the food colouring, if using.

Spoon the mixture into the prepared bowl and smooth the surface. Bake in the centre of the oven for 55 – 60 minutes. Leave the cake in the bowl for 10 minutes, then turn out onto a wire rack, peel off the parchment paper and leave to cool.

Cut the cake in half horizontally and sandwich together with buttercream. Cut off about one-third of the cake and brush both pieces with lemon curd.

Colour a little less than half of the fondant red.

On a work surface lightly dusted with icing sugar, roll out to about 5mm/1/4” in thickness and use to cover the larger piece of cake. Using a wooden skewer or the back of a knife, make an indentation down the centre of the cake for the wing casings.

 

Colour just over half of the remaining fondant black. Roll out three-quarters if the fondant and use to cover the smaller piece cake. Place the cakes on a cake board and assemble the head and body, gently pressing them together to secure.

Roll out a little of the white fondant and cut out 2 circles for the eyes, using the 5cm/2” round biscuit cutter. Stick in position with a little water.

Roll out the reserved black fondant and cut out 8 circles using the 4cm/1 1/2” round biscuit cutter. Stick one on each eye and the rest onto the body with a little water. Reserve the trimmings.

Colour the remaining fondant green. To make the grass put a little at a time in the garlic press and squeeze through. Trim off with a knife. Brush the cake board with a little water and position the grass.

To make the marshmallow flowers, roll the marzipan into a 2cm/1/4” long sausage shape and cut into thin slices. Set aside. On a work surface lightly dusted with icing sugar, flatten each marshmallow with a rolling pin. Snip around the marshmallow to make petals. Press a marzipan circle into the centre of each flower.

Cover about 4” of the pipe cleaners with cling film and insert into the cake between the head and body, make a small ball out of the reserved black fondant and press onto the end of each one. Arrange the ladybird decorations and flowers around the cake.

 

 
Year 2: Kingfishers & Swifts 2017-18

Visit our class blogs regularly to engage with the journey of your child in Year 2.

www.mummymishaps.co.uk/

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Cakes, bakes & cookies

Having fun baking and decorating cakes

Cwmbran Life

Cwmbran news

andcute

Design and Food Tasty and Cute

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Food, Travel and Eating Out

Omnomicon

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

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

industrial home decor ideas

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

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.