Granny's Kitchen

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

Valentine Chocolate Hearts February 16, 2017

Filed under: Red food colouring,White Chocolate — dogsmum @ 12:31 pm
Tags: , , ,


These are so easy to make & you get to eat the left-overs yourself!


I used 340g of white chocolate & red food colouring.

Melt the chocolate in a heat-proof dish over boiling water, while it’s melting line a 31cm x 22cm baking sheet (with sides). The baking sheet doesn’t have to be exactly the same size, but remember if you a smaller one you’ll have less but thicker hearts.

Once the chocolate has melted pour it into the prepared tin, tap the tin on the work surface to get rid of any bubbles in the chocolate. Then immediately put a few drops of food colouring onto the chocolate & drag a fork through, to make patterns.

Place in the fridge for about 15-20 minutes, after that time take out & cut the heart shapes while the chocolate is still slightly soft. Leave in the fridge for an hour then you can use the same cutter & cut through completely.



Valentines Day Fudge February 19, 2015

Filed under: Butter,Cake mix,Icing Sugar,Milk,Sugar Sprinkles — dogsmum @ 3:24 pm
Tags: , ,

Valentines Fudge

This is a bit different but comes out just as good!




2 cups of white cake mixture, such as victoria sandwich mix

2 cups icing sugar

1/2 cup of butter, cut into pieces

1/4 cup of full fat milk

1/4 cup valentine sprinkles




Add cake mix and powdered sugar to a microwaveable bowl. Mix together.

Add in butter and milk. Do not mix. Microwave for 2 minutes on high.

Remove from microwave immediately and stir together to combine. Stir in half of the Valentine’s sprinkles.

Immediately spread the batter in an 8”x 8” greased baking pan. Add a few sprinkles to the top and press down with a spoon.

Refrigerate for 2 hours or until set. Cut into squares and enjoy!




Valentines Day Cookies February 14, 2013

Valentine Heart Cookies 5

Valentine Heart Cookies 3










These are perfect, crunchy around the edges, chewy in the middle.





2 cups/10 oz plain flour
½ teaspoon baking powder
½ teaspoon salt
16 tablespoons/8 0z unsalted butter, softened but still cool
1 cup/7 oz granulated sugar
1 Tbsp light brown sugar
1 large egg
1½ teaspoons vanilla extract




Cream the butter, the granulated sugar, and the brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat until combined. Add the dry ingredients and beat until just combined, scraping down the bowl as needed.

Place the dough in a plastic bag and seal, or wrap in clingfilm. Refrigerate for at least 1 hour. (You can refrigerate up to 2 days, or freeze it and take it out and put in the refrigerator about 12 hours before you plan to bake.)

Preheat the oven to 190C/gas 5.

Remove dough from refrigerator and flour the counter, the dough and a rolling pin and roll the dough out to ¼-inch thickness.

Dip a cookie cutter in flour and cut out your cookies, placing them on a parchment-lined baking sheet.

Bake for 10 – 15 minutes until edges are just ready to turn the slightest bit light brown (you really don’t want much coloring at all on these cookies), rotating the pan 180 degrees halfway through baking.

Makes approx 35, depending on size. Cool on a wire rack.

You can decorate these in any way you please.

I melted some white chocolate and dipped some of them then added sprinkles (quickly) before the chocolate sets.

I also made up some icing, 125g icing sugar, Tbsp water and food colouring and flooded some of them. Your choice 😉




Rose Cupcakes for Valentine’s Day February 13, 2013

Valentine Cupcakes 4

Covered with pale pink rose buttercream and sugared hearts these delicately scented cupcakes are sure to inspire some love. If not for you, for you’re cupcakes 😉




110g butter, at room temperature

225g caster sugar

2 large eggs

150g self raising flour, sifted

125g plain flour, sifted

1 tsp rosewater, or to taste

120ml milk, at room temperature




Pre heat the oven to 160C/gas 4 and line a cupcake tin with paper cases.

Cream together the butter and sugar in a large mixing bowl until the mixture is pale and smooth. Add the eggs one at a time beating for a few minutes between each addition.

Combine the two flours in a a seperate bowl. Mix the rosewater with the milk in a jug and test it: rosewater varies in quality and strength, so taste the mixture and adjust the amount you need. Add one-third of the flours to the creamed mixture and beat well, pour in 0ne-third of the milk and beat again. Repeat until all the flour and milk have been used.

Spoon the mixture into the cupcake cases and bake for about 25 minutes until slightly raised and golden brown.

Leave in the tin for 10 minutes before transferring to a wire rack to cool, while you make the buttercream frosting.

Makes approx 18 cupcakes, depending on size.


Ingredients for the rose buttercream frosting


115g butter, at room temperature

4 Tbsp milk, at room temperature

500g icing sugar, sifted

1 tsp rosewater

pink food colouring (optional)




In a mixing bowl beat the butter, milk, rosewater and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

To colour, simply add a few drops of pink food colouring.

Spread the butter cream over the cupcakes and add cystallised rose petals, sugar hearts, love hearts, hundreds and thousands – it’s up to you!


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