Shock: a relatively healthy recipe!
I found the original recipe at EatYourVeg.co.uk. However, I altered the quantities and the exact ingredients to suit me and my family. As long as you maintain the same ratio of wet ingredients (a total of 220 g honey and peanut butter) to dry (a total of 625 g of everything else), you will end up with great homemade cereal bars.
Ingredients (makes 16-20 cereal bars)
You don’t really need a recipe to make chocolate bark because it’s as straightforward as you might think. Melt chocolate, pour it out, sprinkle with the toppings of your choice, leave to set and that’s it!
This festive version features white chocolate with mint and strawberry candy canes. Add any other festive sprinkles or chocolates you like.
Ingredients Continue reading…
I was searching online of easy Christmas bakes and kept seeing pictures of triangular brownies made into cute Christmas trees by adding some green icing and sprinkles. I decided to give it a try using one of my own chocolate brownie recipes.
Ingredients (makes 12-16 Christmas tree brownies)
Sorry that all my recipes lately seem to start with, “So I made X and had Y ingredient left over so I made Z,” but I’m afraid this week it’s more of the same!
I made peanut butter and caramel fudge recently and had most of a tin of caramel left over. I searched for a cupcake recipe which included caramel in the mixture ingredients and found this one at Charlotte’s Lively Kitchen. It worked brilliantly and I was delighted with the delicious results!
Ingredients (makes 12-15 cupcakes)
Recently I made flapjacks using a recipe which only required half a tin of condensed milk. I wondered if I could use up the rest of the tin by making cake. Unsurprisingly there are lots of condensed milk recipes on the Carnation website, where I got this recipe for piñata cupcakes.
The resulting sponge is light, fluffy and delicious. I’ll definitely be making these again!
Ingredients (makes 12 piñata cupcakes)
I suddenly wanted to bake something using condensed milk… not sure what prompted that! I haven’t made flapjacks for ages and wondered if there were flapjacks recipes out there featuring condensed milk. I found the one I used at The Pink Whisk.
Ingredients (makes 16-24 slices of flapjack)
These lemon bars are lovely. The base is light and crumbly. The upper lemon layer separates on baking into a tangy lemon curd and a sweet meringue top.
I found the original recipe for these lemon bars at allrecipes. However I upped the amount of lemon juice and flour in the lemon layer and added lemon zest.
Ingredients (makes 16-20 lemon bars depending on how big you cut them)
You don’t really need a recipe to make chocolate bark because it’s as straightforward as you would expect. Melt chocolate, pour it out, sprinkle with the toppings of your choice, leave to set and that’s it!
I decided to put some oreo biscuit in the base of mine for flavour and a nice crunchy texture. I used Love Hearts, mini Haribo hearts and some heart-shaped sugar sprinkles for the topping, but you can use your favourites.
Ingredients (these quantities make a lot of chocolate bark! The pictures below will give you an idea of just how much. You could halve these amounts if you want to make a small batch)
I saw these cute snowmen biscuits on Hand Luggage Only. They’re really easy to make, so a great option if you’re short on time or if you’re baking festive treats with children.
I used my Christmas vanilla biscuit recipe which only uses 5 ingredients. Click on the link for the ingredients and instructions.
I used a large flower shaped cutter, but you could also use a large mug or glass to cut out round biscuits.
While scouring the internet for Halloween baking inspiration, I came across the idea for these brownie and sponge cupcakes at two sisters. They manage to get a much stronger orange colour in their sponge – they must have better food colouring! I used my own recipes for the brownies and sponge and included a green variation.
Ingredients (these amounts will make 12 Halloween brownie cupcakes)
