Granny's Kitchen

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

Little Chocolate Fudgy Balls December 5, 2016

fudge

These are lovely but, maybe too rich for the kiddies.

They would make nice Christmas gifts if placed in small, pretty cellophane bags with a ribbon around them 😉

 

Ingredients

 

120g walnuts

220g stoned dates

1 tsp vanilla extract

3 Tbsp cocoa powder

A good pinch

100g chocolate chips (optional)

 

Method

 

Blend all ingredients together in a blender.

Place in a plastic bag and squish well together, then break small pieces off and roll into small balls and put into mini paper cupcake cases.

Advertisements
 

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.

 

No Bake Chocolate Peanut Butter Squares July 5, 2015

Chocolate PB

These are perfect for this warm weather we’re having. No bake, oh yes please!

 

Ingredients

 

Base
7 oz (200g) digestive biscuits
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter

 

Chocolate Layer
7 oz (200 g)  chocolate, I used half dark & half milk
1/4 cup (60g) creamy peanut butter, divided

 

Method

 

Place the biscuits into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.

Line an 8” x 8” square pan with baking parchment.

Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.

Melt chocolate and 2 tbsp (30g) of creamy peanut butter in a bowl over hot water.. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate, peanut butter mixture over peanut butter biscuit layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.

Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

 

No Bake Orange Cream Tart with Berries September 15, 2014

Orange cream tart

You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)

 

Ingredients for the base

 

15 digestive biscuits

2 Tbsp caster sugar

Pinch of salt

10 Tbsp butter, room temperature

 

Ingredients for the filling

 

2 tins coconut milk, refrigerated overnight

3/4 cup icing sugar

5 tsp orange extract

1/2 pint raspberries

1/2 pint blueberries

 

Method

 

In a food processor blend the biscuits, sugar and salt until it’s very fine.

Add the butter, in pieces and pulse until a crumbly dough forms.

Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.

Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.

Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.

Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.

Top with the berries just before serving.

 

 

 

No-Bake Nutella Cheesecake June 2, 2013

Nutella Cheesecake 1Nutella Cheesecake 2

 

 

 

 

 

 

 

The most important thing about this recipe is that you simply must keep tasting as you’re making it…well it is Nutella!

 

I used an 8″ pan which is why it’s so deep but you could easily use a 9″ pan instead. I used a Push Pan which I got from Lakeland but if you have a Springform pan that will work just as well.

 

Ingredients

 

Crust:
1 ¼ cups of Crumbed Digestive biscuits
6 Tbsp of Unsalted Butter, at room temperature
2 Tbsp of Nutella
¼ cup of Granulated Sugar
¼ cup of Chopped Hazelnuts, finely ground in a food processor

For the Filling:
2 8oz Blocks of Cream Cheese, room temperature
1 cup of Icing Sugar
1 ½ cups of Nutella
½ tsp of Vanilla Extract
¼ cup of Extra Thick Double Cream

For the Topping:
1/2 cup of Extra Thick Double Cream

4 oz of Dark Chocolate Chips
1 tsp of Butter, room temperature

 

Method

 

In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

Press the mixture in the bottom and one inch up the sides of your pan, put it in the fridge.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.

Pour the batter into the prepared crust, cover the top of the pan with a plate or cling film and (this is the hard part) leave it in the fridge overnight.

About an hour before you are ready to serve it, make the ganache.

In a small saucepan, add the cream and bring it to a simmer.

Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.

Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

Leave the ganache to set slightly, not too much as you still need it to be spreadable.

Pour over the cheesecake and spread to the edges of the cake. If you do leave it to set too much you can zap it in the microwave for, seconds only.

Place it back in the fridge for about an hour to set a bit.

Remove from the pan, and top the cheesecake with some chopped hazelnut.

To cut it neatly, have a jug of hot water to dip your knife into between cuts.

 

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? 😉
 

 
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

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