Granny's Kitchen

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

Valentine Cheese Hearts February 17, 2017

Filed under: Butter,Cheese,Plain Flour — dogsmum @ 5:30 pm
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cheese

Of course you can make these into cheese straws or any other shape.

 

Ingredients

 

226g strong cheddar cheese, grated

56g butter, cubed, at room temperature

1 cup plain flour

3/4 tsp salt

2 – 3 Tbsp cold water

 

Method

 

Pulse everything except water together in the food processor until the dough resembles coarse sand.

Pulse in water, 1 Tbsp at a time. Remove dough from the processor, wrap in plastic, and leave at room temperature for 20 minutes. DO NOT put in the fridge or you’ll end up with a solid block, I know, I tried it 😦

Preheat oven to 175C/gas 4.

Roll out dough and cut into desired shapes.  Please on a parchment paper lined cookie sheet & bake for about 15 – 20 minutes, or until golden brown & crispy.

 

Chocolate Caramel Brownies February 26, 2016

Choc Caramel

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

 

Ingredients

 

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

 

Method

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.

 

Chocolate Stuffed Peanut Butter Bars November 9, 2014

Choc stuffed

First of all I’d like to thank all the new follower’s ”Thank you! :-)”

 

Now, whatever you do don’t try this while its still warm, you won’t be able to stop eating them. I know!

 

Ingredients

 

1/3 cup butter, softened

1/3 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1 cup plain flour

1 tsp baking powder

1/4 tsp salt

chocolate bars, I used a combination of milk, dark and white

 

Method

 

Preheat oven to 175C /gas 4.

Line a 21cm x 21cm baking tin with baking parchment.

Cream together the butter, peanut butter, and both sugars.

Add the eggs one at a time, beating a little between each addition. Add the vanilla.

Beat in the flour, baking powder, and salt.

Spread 1/2 of mixture in bottom of pan.

Unwrap chocolate bars, break them up and layer them over mixture, leaving a little space between each one.

Spread remaining mixture on top of chocolate and bake for 35 minutes.

Leave to cool for 30 minutes then cut into squares

I bet you can’t eat just the one if you try them warm 😉

 

 

 

 

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? 😉
 

Chocolate Cinnamon Loaf Cake with Cinnamon Glaze April 12, 2012

 

This cake makes a great “grown up” chocolate cake, with the cinnamon giving a slightly more sophisticated taste. It doesn’t matter if it’s slightly undercooked as it goes lovely and Fudgy in the middle.

 

Ingredients

 

1/2 cup butter

1 cup water

1/2 cup oil

5 Tbsp cocoa powder

2 cups plain flour

1 1/2 cups sugar

1/2 tsp salt

1/2 cup yoghurt or buttermilk

1 tsp baking powder

2 eggs

1 1/2 tsp cinnamon

1tsp vanilla extract

1 pkt chocolate chips (optional)

 

For the Cinnamon Glaze

 

60g sifted icing sugar

1 tsp cinnamon

1-2 Tbsp milk

 

Method

 

Preheat the oven to 175C/350F/gas mark 5

Grease either 2 loaf tins or a large bundt tin.

Put the butter, water, oil, and cocoa powder in a medium saucepan and heat to the simmering stage so everything is well combined, then remove from the heat.

Meanwhile, sieve together the flour, cinnamon, baking powder and salt in a large mixing bowl, then stir in the sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well, then add the yoghurt and mix again.

Mix together the eggs and vanilla in a jug, then add to the chocolate mixture, along with the chocolate chips and stir well.

Pour the batter (this is going to be very runny) into your prepared tins and bake for approximately 55 minutes.

 

To make the glaze, put the icing sugar, cinnamon and 1Tbsp of the milk into a small bowl and mix, adding more milk a little at a time until it’s just pourable, then pour over the cake.

 

 
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