Granny's Kitchen

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

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.

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Banoffee Mountain November 18, 2016

banoffee-2banoffee-1

 

 

 

 

 

 

 

 

Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.

 

Ingredients

 

1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream

 

Method

 

Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.

 

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.

 

Custard Cream Bites March 1, 2015

Custard Cream

Hello and Happy St Davids Day to all my Welsh followers!

This is by no means Welsh but it is yummy. They’re quick and easy to prepare and there’s no need to preheat the oven! Only a few ingredients are needed but there’s no skimping on taste. The custard cream biscuits add their distinctive flavour and the sweet marshmallows provide a chewy, almost nougat-like texture. Swap custard cream biscuits for your favourite biscuit instead – how about Oreos or bourbons biscuits.

 

Ingredients

 

400g custard cream biscuits

400g large marshmallows

55g butter, diced

50g glacé cherries, sliced into quarters or chocolate chips (optional)

Method
Line an 8 inch x 8 inch tin with baking parchment.

Crush the custard cream biscuits into fine crumbs. To avoid mess and a sore arm, you can simply blitz the biscuits in a food processor.
Put the marshmallows into a large bowl along with the butter.
Place the mixing bowl into the microwave and heat on high for 1 1/2 minutes, or until the marshmallows have puffed up. Take the bowl from the microwave and stir. You may find that some of the marshmallows that have held their shape will melt into the rest of the sticky mixture as you stir, if not microwave for a further 30 seconds.

Quickly pour the custard cream biscuit crumbs into the melted marshmallow and butter mixture and stir.
If you wish to add the chopped glacé cherries or chocolate chips, now is the time to do so. Add half of the chopped cherries now and reserve the remainder for later. Give the mixture another good stir. It will be a rather stiff mixture by now!

Spoon the sticky marshmallow and biscuit mixture into the lined tin. You should be able to use a greased spoon to press the mixture into the tin.

Press the remaining chopped glacé cherries into the surface of the biscuit bites. Leave the bites to set in the tin for an hour or so. You can speed up the process by placing the bars in the fridge to firm up.

Make sure the bites are at room temperature before slicing. Enjoy!

 

 

Chocolate Cupcakes with Raspberry Cream July 5, 2013

Choco Rasp 2

These are lovely for the sunny weather we’re getting now.

 

Ingredients

 

150g butter, room temperature

250g caster sugar

3 eggs

250ml milk

225g plain flour

pinch of salt

1 tsp bicarbonate of soda

55g cocoa powder

 

For the Raspberry Cream

 

120g butter, room temperature

220g icing sugar

4 Tbsp seedless raspberry jam

sugar sprinkles, optional

 

Method

 

Preheat oven to 180c/gas 4. Line a muffin tin with paper cases. Beat the butter and sugar together until soft and creamy. Beat in the eggs and milk.

Sift in the flour, salt, bicarbonate of soda and cocoa and beat well to mix. Spoon the mixture into the cases and bake for 20 – 25 minutes until a skewer inserted into the centre of a cake comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Beat the butter until creamy. Gradually sift in the icing sugar and beat until smooth. Add the raspberry jam and beat to combine well. Spoon into a piping bag and pipe swirls on top of each cake and add sugar sprinkles.

Makes 12 – 18

 

Cream Cheese Chocolate Chip Cookies May 9, 2012

The amount of butter for a traditional chocolate chip cookie is reduced and replaced with a good dose of cream cheese. These cookies are a little cake-y and just the right amount of sweet.

 

Ingredients

 

2  1/2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

8 oz cream cheese, softened

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1  1/2 tsp vanilla extract

1  1/2 cups chocolate chips

 

Method

 

Preheat oven to 175C/350F/gas mark 4. Line baking sheets with baking parchment.

Whisk together the flour, baking powder, and salt. Set aside.

Beat butter, cream cheese, sugar, and brown sugar until fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.

Gradually add flour mixture, mixing until combined. Add chocolate chips, stirring until dough is thoroughly mixed.

Drop dough by tablespoonfuls onto prepared pans. Bake 12-15 minutes, or until edges are lightly browned. (These cookies will not brown like classic chocolate chip cookies.)

Cool cookies completely on pan on wire racks.

Makes about 4 dozen cookies.

 

 

 
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