Two-layer, heart-shaped biscuits with a jam centre: an easy Valentine’s bake
I used my easy biscuit recipe to make the dough for these two-layer, heart-shaped biscuits with a jam centre. In addition to the ingredients below, you’ll also need two heart-shaped biscuit/cookie cutters, one about twice the size of the other, as shown in the photo below.
Wait! There’s more. Click for the rest of the recipe and more lovely pics!
Festive marshmallow snowmen with chocolate hats and buttons!
Ingredients (for 8 snowman)
A fun, simple recipe for chocolate truffles. Child-safe too!
Ingredients (makes 20-30 truffles depending on how big you roll them)
- 200 g/ 7 oz milk chocolate (you could use dark or plain, mint or orange chocolate)
- 1 tsp soft butter
- 100 g / 3.5 oz vanilla/plain biscuits (I used malted milk biscuits, but digestives, shortbread, marie biscuits or similar would also work – use your favourites!).
- Approx. 50 g / 1.7 oz rainbow sugar spinkles (hundreds and thousands).
- Optional mini foil/paper cases. I had some Wiltons foil cases in the cupboard to use up. But these are completely optional and probably only necessary if you’re planning to give them as a gift.
Continue reading for the method and more photos…
Chelsea buns with chocolate hazelnut and caramel sauce. Why not?!
I very rarely make bread or anything involving yeast. Mainly because I haven’t the time for mucking about with proving. But when I found this recipe from GoodtoKnow for chocolate Chelsea buns, it sounded straightforward so I thought I’d give it a go.
Traditional Chelsea buns contain spices and sultanas. This is a sweeter twist on the classic recipe.
I didn’t have enough chocolate hazelnut spread, but did have some salted caramel sauce to use up. And so that’s why my version contains chocolate and caramel. You can just use the chocolate hazelnut spread if you prefer.
Ingredients (makes 12 chocolate caramel Chelsea buns)
Jam and cornflake tart: a school dinner classic I’ve been meaning to make for ages!
What can I say? I had cornflakes to use up! I found quite a few recipes which said to use ready-to-roll, shop bought-pastry. And that’s a good option if you’re in a hurry, but making the pastry isn’t that tricky if you have the ingredients and time. I used this recipe from Baking Mad.
Jam and cornflake tart is an old school classic. Another one I think many people would have had served with custard.
Bite through the crunchy shell to a fluffy lemon cloud of icing sugar cookie deliciousness…
It had been ages since I’d made a lemon recipe and a quick search for simple options turned up this recipe for soft melt-in-your-mouth lemon cookies.
These lemon melt icing sugar cookies are absolutely beautiful, particularly if you get the chance to eat one or two when they’re fresh out of the oven. The outer shell has a sweet crunch and the inside is a fluffy cloud of subtle lemony goodness.
Rolling and baking the sticky dough in several batches is a bit of a faff, but your efforts will be more than rewarded.
Ingredients (makes approx. 50 icing sugar cookies)
Two giant chocolate chip cookies crammed full of Cadbury mini eggs and sandwiched together with vanilla buttercream
All thanks to Kaisha at The Writing Garnet for sending me a link to the brilliant Jane’s recipe for mini egg cookie cake. I hadn’t planned any Easter-themed baking, but I couldn’t resist trying this one. If you haven’t visited Jane’s Patisserie yet, I highly recommend it. All her recipes are wonderful.
I only made a small change to her original recipe. Before you bake, please note you are making two large cookies and putting them together. Although it’s called a “cake” it doesn’t have the consistency of cake. Instead it’s an enormous chewy biscuit packed full of chocolate chunks and Cadbury mini eggs.
White chocolate fudge cake – a light version of a classic
A fair version of a classic chocolate cake, this white chocolate fudge cake still has the satisying, slightly chewy texture you expect from a fudge cake, but is less sickly sweet. That said, a small slice still goes a long way!
I got the original recipe from olive magazine, but I reduced the quantities of ingredients as I only wanted to make 2 layers.
Ingredients (makes a 2-layer white chocolate fudge cake from which you can get at least 12 large slices)
Make cereal bars from your choice of dried fruit, seeds and oats.
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)
White chocolate and peppermint Christmas bark: a festive treat which also makes a great gift
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…