With February 14th fast approaching, this week I revisit five recipes perfect for sharing some love.
Click on the photo or the title to visit the recipe!
1. Easy chocolate biscuits – heart-shaped for Valentine’s Day
I’ve started looking for Halloween recipes. While I was mooching around the internet, I wondered if I could make chocolate fudge with a bright green mint layer. So, not exactly a classic “Halloweeny” recipe, but Halloween would be a good excuse to make it!
I got the original recipe from the BBC goodfood website. I’d make a couple of changes in future… but I’ll mention those when I get there.
Ingredients (I got 48 pieces from the block of chocolate mint fudge)
This basic Rice Krispies tray bake recipe gives you lots of options. If you’re short on time, just cut the large rectangular slab into squares. Or use a biscuit cutter to cut out stars or any other shape you like. If you have skewers, lolly or cake pop sticks, you can insert these into your pieces to make treats for children’s parties.
I got the original recipe here at GoodtoKnow.
Ingredients (makes 14 to 20 Rice Krispies stars depending on how thick you spread the mixture and how big a star cutter you use)
All credit for this recipe goes to the lovely Jane over at Jane’s Patisserie. She is a cheesecake genius and her website features over forty cheesecake recipes. Make sure you check it out!
Following some suggestions from Jane, I made a couple of changes to her recipe. She has all sorts of helpful ideas as to how to make the recipe even more peanutty, so take a look at her original recipe if that’s what you’re after.
This week’s recipe comes from GoodtoKnow. I’ve haven’t tried a mixture of flapjack and cake before, but this recipe produces a chocolatey treat with an incredibly moreish texture. I made one significant change to the original recipe: I put all the chocolate on top rather than inside the oat squares.
Ingredients (makes 16 to 32 chewy chocolate oat squares)
I think I’m on a no-bake roll. Last week it was Mars Bar and Rice Krispies cake bites, this week I’ve been making tray bake using one of my favourite biscuits: Jammy Dodgers.
My mum passed on the original recipe to me from one of Nadiya Hussain’s baking columns in The Times Magazine. I made a couple of changes to the recipe quantities and method, fortunately without any negative repercussions!
A note on Jammy Dodgers
If you’re not familiar with Jammy Dodgers, each biscuit is made up of two circles of shortbread, wedged together with a sticky layer of strawberry jam. The original biscuit is made here in the UK by Burtons, but a lot of supermarkets make their own cheaper versions. I used Aldi’s own version of the classic biscuit, which you can see in the picture below.
Ingredients (makes 16 to 25 Jammy Shortcake Biscuit Bites depending on how big you cut them)
After last week’s brownies, this week I was looking for another tray bake, although what I’ve found doesn’t actually require any baking.
These Mars Bar and Rice Krispies cake bites are quick and simple to make. As there’s no oven involved and you can do all the melting using a microwave, they’re also a good option if you want to “bake” with the help of little people. I got the original recipe here at GoodtoKnow. I made a couple of small changes, mostly to the decorative final layer.
A note on Mars Bars and Rice Krispies
If you can only get your hands on the original brands, that’s fine. But most supermarkets do their own, far cheaper versions of both these ingredients. I used Tesco’s own version of Mars Bars (any bar containing nougat and caramel coated in milk chocolate will be fine) and Rice Krispies because they were half the price of the original brands (see pics below).
Ingredients (makes 16 to 32 Mars Bar and Rice Krispies cake bites depending on how big you cut them)
I’ve never baked with salted caramel before, but the experiment was incredibly successful. I got the original recipe from the BBC Good Food website. It’s very popular and, having read the helpful comments of other testers, I made a couple of changes to the recipe following their recommendations. I’m glad I did!
Ingredients (makes 16 to 32 brownies depending on how big you cut them)
My only tip for this recipe would be to make sure to keep some chocolate out of the mixture and pop it on top of each muffin before they go in the oven. Most of the chocolate will sink to the bottom of the muffin, so don’t skip this step if you want a better distribution of After Eight mint chocolate and some on the top.
Ingredients (makes 12 After Eight mint chocolate muffins)