Granny's Kitchen

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

Marshmallow and Chocolate Tart May 31, 2015

Mallow Tart 1

If you have a sweet tooth you’ll love this. The dark chocolate ganache does cut through the sweetness somewhat, though you could make it with milk chocolate if you like.

 

Ingredients

 

1 ¼ cups crushed digestive biscuits
5 Tbsp of butter, melted
3 Tbsp of butter
¼ tsp of cinnamon
pinch of salt
1/3 cup of marshmallow fluff
½ large bag marshmallows, halved
5 ¼ oz dark chocolate, chopped
1 tablespoon milk

chocolate stars, mini M&M’s or sweets of your liking

 

Method

 

Preheat oven to 175C/gas 4.

Line a flan tin with baking parchment. I used a 7” tin but you could use 8” if you wanted

In a bowl, combine the crushed digestive biscuits, melted butter, cinnamon and salt. Press the mixture into the flan tin, and bake for 4-5 minutes.

Using a fork, poke small holes into the crust. This allows the pockets of air created from applying high heat to the liquid butter to escape. The holes keep the crust from bubbling. Rotate the pan, and bake for 4-5 more minutes. Remove from the oven.

Turn your grill on to high, move the rack to the top. Spoon the marshmallow fluff into the crust. Arrange the large marshmallow halves (cut side down) into the dish over the fluff.

Place the tart into the grill for about 10 minutes, keep a close eye on it, you don’t want the marshmallows to burn!

Put the chocolate, 3 Tbsp of butter and milk into a heatproof dish over a pan of boiling water, stirring now and then to mix it well together.

Leave to cool for 10-15 minutes, while cooling it will start to set slightly, spread over the top of the tart and sprinkle with stars/mini sweets.

Place in the fridge untill ready to serve.

Advertisements
 

Chocolate Marshmallow Cake November 3, 2012

 

The ultimate chocolate cake. Slightly crispy on the outside, fudgy in the centre and covered in yumminess.

 

Ingredients

 

250g sugar

3 eggs

3 Tbsp unsweetened cocoa powder

120g self raising flour

170g butter, softened

2 cups of marshmallows

 

For the icing

 

30g butter

250g icing sugar, sifted

15g unsweetened cocoa powder

1 tsp vanilla extract

2 Tbsp milk

 

Method

 

Either grease or line a deep 20cm cake tin. Pre heat oven to 175C/gas mark 4.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating for a minute after each addition.

Sift in the cocoa powder and flour together, add the vanilla extract and beat well.

Pour batter into tin and bake in the centre of the oven for 45 minutes, at this point cover the cake with marshmallows and return to the oven for the last 10 minutes.

Leave in the tin for 10 minutes then place on a wire rack to cool completely.

For the icing, mix all the ingredients together and spread over the top of the marshmallow cake.

 

 

 

Marshmallow Sheep Cupcakes July 23, 2012

Kiddies love cupcakes so why not try turning the cupcakes into animals, sheep maybe?

Makes 10-12

Ingredients

125gbutter or margarine, at room temperature

125g caster sugar

2 eggs

125g self raising flour

1/4 tsp baking powder

For the butter cream

225g icing sugar

100g soft butter, at room temperature

1Tbsp milk

1/2 tsp vanilla extract

Alternatively you can use ready prepared vanilla frosting.

To decorate

Large marshmallows

Mini marshmallows

Black writing icing

Method

Preheat oven to 175C/gas mark 4.

Line a muffin tin with paper cases. Put the butter, sugar, eggs, flour and baking powder into the bowl and beat until smooth.

Divide the mixture between the paper cases
and bake for about 20 minutes or until golden brown and springy to touch.

Remove from the oven and allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

While the cupcakes are cooling you can prepare the butter cream. Beat the butter in a large bowl until soft. Add half the icing sugar and beat again until smooth. Add the remaining icing sugar, the milk and a few drops of vanilla extract.

Once the cakes are cold, swirl icing on top of the cupcakes and decorate them.

Simply cut large marshmallows in half to for the faces and ears, push into place on the butter cream, add mini marshmallows, pushing them in slightly all over the butter cream. With the black writing icing, add the eyes nose and mouth.

 

 
Woodpeckers & Jays 2018-19

Visit our class blogs regularly to engage with the journey of your child in Year 3.

Year 2: Kingfishers & Swifts 2017-18

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

Mummy Mishaps

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 cwmbranlife@gmail.com

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Simple Everyday Recipes

Omnomicon

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

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

Best Movers Companies Toronto

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.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever. www.heir-line.co.uk