Granny's Kitchen

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

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.

 

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.

 

Method

 

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.

 

 

 

 

 

Festive Gingerbread Cookies December 24, 2015

Biscuits 1Biscuits 2

 

 

 

 

 

 

 

 

 

 

These are great to make yourself or with some help from the children. Lovely as they are, decorated or you can even top cupcakes with small ones. The decorated ones above are what Freya, my 4 year old  Granddaughter did 🙂

Makes approx 60, depending on size.

 

Ingredients

 

5 1/2 cups plain flour

1 tsp bicarbonate of soda

1 tsp salt

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cloves

1 cup lard ie: Trex (shortening)

1 cup granulated sugar

1 1/4 cups treacle

2 eggs, beaten

 

Method

 

Preheat oven to 190C/gas 5.

Thoroughly mix flour, baking soda, salt and spices. Melt lard in large saucepan. Cool slightly. Add sugar, treacle and eggs to saucepan and mix well. Add 4 cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.

On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes.

Substitute 1 1/4 cups golden syrup for treacle to make lighter, slightly sweeter Gingerbread.

If you want to make these for hanging on the Christmas tree, make a hole near the top with a skewer before baking, to thread ribbon through and bake them for 10 – 15 minutes.

Have fun!

 

 

 

 

M&M Cookies August 2, 2014

M&M Cookies

So easy to make…..So easy to eat 🙂

 

Ingredients

 

150g butter (softened)

1 cup sugar

1 egg

few drops vanilla extract

2 1/2 cups self raising flour

M&M’s

 

Method

 

Preheat oven to 190c/gas 5.

Whisk together the butter and sugar.

Add the vanilla to the egg and beat a little.

Add the egg/vanilla and whisk for a further minute.

Add the flour and whisk until it all comes together.

Take small amounts of cookie dough, roll into a ball then flatten slightly, place on a baking sheet then gently add the M&M’s.

Makes about 20.

Bake for 10 minutes or add 5 minutes if you like them slightly browner.

Tip: If your really naughty this is pretty good:

Choc Peanut Cookie Sandwich

Make yourself a sandwich by using chocolate spread, peanut butter and M&M Cookies 😉

 

 

Soft Frosted Cookies September 16, 2013

Soft Frosted 1

Quick, easy and you can customize the frosting colour and the sprinkles to make them themed for any occasion.

 

Ingredients for the cookies

 

4 1/2 cups plain flour
4 1/2 tsp baking powder
1 tsp salt
1 1/2 cups  butter, at room temperature
1 1/2 cups sugar
3 eggs
5 tsp vanilla extract

 

Ingredients for the frosting

 

5 cups icing sugar, sifted
1/3 cup  unsalted butter, melted
1 Tbsp vanilla extract
7-8 Tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

 

Method

 

Pre heat the oven to 175C/gas 4. Line baking sheets with parchment paper. In a medium bowl, whisk the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.

When you are ready to bake the cookies, scoop about a dessert spoonfull of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set (do not overbake! The edges should be no more than very lightly browned if at all). Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To make the frosting, place the icing sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use a spatula to frost the cooled cookies (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable). Top with sprinkles if desired.

The frosting should be spreadable not pourable, and will set hard after awhile. Best kept in an airtight container. Makes 2 – 4 dozen depending on what size you make them.

 

Cookies and Cream Cheesecake Cupcakes June 18, 2013

Cheesecake 3

I got this recipe from Allyson’s blog http://domesticsuperhero.com/ you should check her out for some really good things 😉

Ingredients

42 cream-filled sandwich cookies, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Method
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
 Drizzle in eggs, a little at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt.
 Stir/fold in chopped cookies by hand.
 Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through (around 11-12 minute mark), until filling is set, about 22-25 minutes.

 Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
To be honest, I only had enough willpower to leave them in the fridge for 3 hours before trying one 🙂
I halved the ingredients and made about 18
 

Nutella No-Bake Cookies May 4, 2013

Nutella

Everyone loves a good fudge no bake cookie. I happen to like Nutella mixed in with the peanut butter. I mean, where can you go wrong?

These are lovely eaten straight from the fridge or you can keep some in a jar/tin.

 

Ingredients

2 cups sugar, it doesn’t really matter what sugar you use but I used 1 cup granulated and 1 cup dark brown

1/4 cup cocoa powder

1/2 cup milk

1/2 cup margarine

1 tsp vanilla

pinch of salt

1/4 cup peanut butter

1/4 cup Nutella

3 cups oats

 

Method

 

Over medium heat, cook sugar, cocoa, milk and margarine. Boil for one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir well until combined. Drop by teaspoon on baking parchment covered tins and refrigerate. Eat. 🙂
These are very moorish.
Makes about 18, depending on size.
For regular no bake cookies, omit Nutella and change peanut butter to 1/2 cup. But who wants to be regular? 😉
 

Lemon Cookies August 3, 2012

Makes about 20 quite large cookies. Nice and crispy on around the edges and soft in the middle. You could substitute orange for the lemon if you liked.

Ingredients

2 eggs

140ml sunflower oil or olive oil

150g caster sugar

175g self raising flour

grated zest of 1 lemon or 1Tbsp lemon juice plus 1 dessert spoonful

100g icing sugar

Method

Preheat oven to 200C/gas mark 6. In a large bowl, beat the eggs, then add the remaining ingredients, except the 1 dessert spoonful of lemon juice and the icing sugar, and mix together until smooth (a wooden spoon will do the job easily). The mixture will be quite runny.Line a couple of baking sheets with baking paper and place small spoonfuls of the mixture on the sheets (allowing space for the biscuits to spread) and bake for about 15 minutes until cookies are light golden brown. Transfer to a cooling rack when ready. Once completely cooled, mix the dessert spoonful of lemon juice into the icing sugar and drizzle over the cookies. These will keep well for several days in an airtight container.

 

Chocolate Chip Cookies July 14, 2012

This is said to be the secret recipe that Jacques Torres uses for his Cookies, whether it is or not I don’t know, but they are really good.

 

Makes approximately 6 dozen, or you could halve the ingredients to make less

 

Ingredients

 

1 lb unsalted butter

1 3/4 cups granulated sugar

2 1/4 cups light brown sugar

4 large eggs

3 cups plus 2 Tbsp plain flour

3 cups bread flour

1 Tbsp salt

2 tsp baking powder

2 tsp bicarbonate of soda

1 Tbsp vanilla extract

2 lbs Chocolate, milk or dark, coarsely chopped or as I did, seal it in a plastic bag (zip lock) & whack it with a hammer a few times.

 

Method

 

Preheat oven to 180C/gas mark 4 1/2. Line many baking sheets with baking parchment.

In a large bowl cream together the butter and sugars. Add eggs, one at a time, mixing well after each addition. Add both flours, baking powder, bicarbonate of soda, vanilla and chocolate, mix until well combined.
Using a dessert spoon for larger cookies or a teaspoon for smaller cookies, scoop the dough onto the prepared baking sheets, allowing at least 2” between them as they will spread. Bake until lightly browned, but still soft, about 20 minutes for the larger cookies and about 15 minutes for the smaller cookies. Cool slightly on the baking sheets before transferring to a wire rack to cool completely.

Enjoy 🙂

 

Big Soft Ginger Cookies May 16, 2012

These are just what it say’s, big, soft, ginger, cookies.

 

Ingredients

 

280 g plain flour

4 g ground ginger

5 g bicarbonate of soda

2 g ground cinnamon

1 g ground cloves

2 g salt

165 g butter, softened

200 g granulated sugar

1 egg

15 ml water

60 ml molasses/treacle

25 g granulated sugar

 

Method

Preheat oven to 350 F /175 C/gas mark 4. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses/treacle. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly with a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.

 

 
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