Party ring Rice Krispie treats

Posted on August 26, 2015 in No Bake Recipes
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This is my favourite Rice Krispie treat recipe. It’s a perfect balance of marshmallow to rice krispies!! Simple, buttery perfection. To top it off I added a smooth layer of white chocolate topping with my favourite childhood biscuit, Party Rings! 

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It’s really all about the marshmallows. Melt em, mix em with the rice krispies and then add more marshmallows! Couldn’t be more simple! 

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Then press them into a greased pan, press evenly down, but not to hard and pop to the side to cool.  You can then you can get creative. 

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You can pretty much use any type of chocolate, dark, milk or white. Once melted you can spread evenly across the cooled rice krispies and top with a favourite biscuit or even some sprinkles. 

Party Ring Rice Krispie Treats
Serves 24
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Prep Time
10 min
Cook Time
1 hr
Total Time
30 min
Prep Time
10 min
Cook Time
1 hr
Total Time
30 min
297 calories
56 g
9 g
7 g
3 g
4 g
73 g
43 g
29 g
0 g
2 g
Nutrition Facts
Serving Size
73g
Servings
24
Amount Per Serving
Calories 297
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 9mg
3%
Sodium 43mg
2%
Total Carbohydrates 56g
19%
Dietary Fiber 0g
2%
Sugars 29g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 500g Rice Krispie Cereal
  2. 4 tbsp butter
  3. 800g mini marshmallows
  4. 400g White Chocolate
  5. Packet of mini Party Rings
Instructions
  1. Weigh out your rice krispies into a bowl and set aside.
  2. Put the butter into a saucepan and melt on a low heat. Once butter has melted add 400g of marshmallows and stir until all is melted and combined.
  3. Pour the marshmallow mixture into the bowl combining the rice krispies and then add the remaining 100g of non melted marshmallows. Stir with a spoon until all rice krispies are covered in marshmallow mixture. Tip the rice krispie mixture into a tin linked with foil and lightly greased. Gently spread the mixture until level.
  4. Melt the white chocolate over a pan of boiling water. Then pour over the top of the rice krispie treats and level with a spatular. Place the party rings on top of the white chocolate and set aside to cool at room temperature. This may take an hour or so.
  5. Once set remove from the pan and cut into 24 squares.
beta
calories
297
fat
7g
protein
3g
carbs
56g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

 

 

Indulgent Chocolate Fudge Cake

Posted on August 10, 2015 in Cakes
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Matilda The Musical is running a Matilda Bake Off competition this week! So why not get yourself, friends or even the children in the kitchen and bake something delicious and Matilda inspired!

If you do you could be in the running to win not only 2 tickets to Matilda the Musical but also an afternoon tea at the Radission Blu Edwardian (including a cake inspired by your recipe made especially for you) and a luxurious nights stay at the Radisson Blu Hotel in Mercer Street London. 

To take part and have the chance to win click here to go to the official site and find out more. You can simply share a photo of your bake on Twitter or Instagram using the #MatildaBakeOff.

I had a few ideas for my Matilda inspired recipe.  However it didn’t take me long to reach a decision once I remembered that famous chocolate fudge cake eaten by Bruce Bogtrotter!!! If you’re anything like me then you will LOVE chocolate fudge cake. I have given this one a modern twist. It is fantastically fudgey, rich, moist and treacly with a glossy ganache finish and is guaranteed to disappear as soon as you cut the first slice.

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Ingredients for chocolate cake

350g plain flour

65g coco powder

370g caster Sugar

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

240ml cooled coffee

240ml buttermilk

210ml vegetable oil

3 eggs

Ingredients for the buttercream

115g unsalted butter, at room temperature

2 tbsp milk

1 tsp pure vanilla extract

225g icing sugar

Ingredients for the chocolate ganache

200g dark chocolate

250ml double cream

Preheat the oven to 170C. To make the sponge, sift the flour and coco powder into a large bowl along with the caster sugar, the bicarbonate of soda and 1/2 teaspoon of salt and wish with an electric mixer to combine. Mix the coffee, buttermilk, vegetable oil and eggs together in a jug, then add to the dry mix wishing until smooth. Equally divide the mixture between two prepared cake tins, smoothing out with a spatula. Bake cakes for 25 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack and allow cakes to cool. 

To make the buttercream.

Put the butter, half the milk and the vanilla extract in a large mixing bowl and beat until smooth and blended.

Sift over the icing sugar and, with the mixer on a low speed, continue mixing until the icing is smooth and has a spreading consistency.

If it is too stiff, beat in a little extra milk.

Once all cakes are cool level the cakes using a serrated knife.

Place the first chocolate cake onto a cake board or cake stand. Using a pallet knife spread a thin layer of vanilla buttercream over the cake. Then top with the other chocolate cake.

Use a small amount of buttercream to give the cake a crumb coat.

Place the cake in the fridge for 30 minutes.

Using the remaining buttercream cover your cake. Smooth the side’s and top with a cake smoother.

To make the chocolate ganache break the chocolate and place into a bowl.Heat the double cream in a heatproof jug in the microwave for 1 minute.Pour the hot double cream over the chocolate and leave for a couple minutes.Then begin to stir until all the chocolate has melted.

Once smooth pour over the cake and allow it to fall down the sides of the cake.

Top your cake with desired topping or even just sprinkle with some shaved chocolate curls. 

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Chocolate Chip and Peanut Butter Fudge Cups

Posted on June 10, 2015 in Cookies/ Cupcakes
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Everyone loves chocolate. Everyone loves peanut butter….…and everyone loves cookies.

These cookie cups are the perfect treat for any special occasion and just like cookies, travel very well. So I’m thinking they would be a most excellent goodie for parties and picnics.

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With that little Lightbulb Moment,  Chocolate Chip Cookie & Peanut Butter Fudge Cups were born. 

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These little babies are great served with a mid morning cuppa or any time of day that you’re having a chocolate/cookie/peanut butter craving, really…

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To make these Chocolate Chip and Peanut Butter Fudge Cups you will first prepare a basic chocolate chip cookie dough. To bake them into the perfect cup shape a muffin or cupcake pan is used. A portion of cookie dough is placed into each muffin cup, then baked. It doesn’t get much easier than that. You then pour your homemade peanut butter fudge on top once cooled, followed by melted chocolate and topped with chopped nuts. 

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Chocolate Chip and Peanut Butter Cups
Serves 12
These chocolate peanut butter cookie treats are a crowd pleaser. Cookie dough, peanut butter fudge topped with milk chocolate and sprinkled with nuts.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
475 calories
53 g
49 g
27 g
8 g
12 g
103 g
270 g
40 g
0 g
13 g
Nutrition Facts
Serving Size
103g
Servings
12
Amount Per Serving
Calories 475
Calories from Fat 237
% Daily Value *
Total Fat 27g
42%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 49mg
16%
Sodium 270mg
11%
Total Carbohydrates 53g
18%
Dietary Fiber 3g
10%
Sugars 40g
Protein 8g
Vitamin A
8%
Vitamin C
0%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chocolate chip cookie
  2. 75g salted butter
  3. 40g light brown muscovado sugar
  4. 40granulated sugar
  5. 1tsp vanilla extract
  6. 1 egg
  7. 110g plain flour
  8. 1/4 tsp bicarbonate soda
  9. 1/4 tsp salt
  10. 100g milk chocolate chips
  11. Peanut Butter Fudge
  12. 80g butter
  13. 100g brown sugar, packed
  14. Pinch salt
  15. 80ml milk
  16. 125g peanut butter
  17. 190g icing sugar
  18. Chocolate topping
  19. 150g milk chocolate
  20. 100g chopped peanuts
Instructions
  1. Preheat the oven to 190C. Line a muffin tray with cupcake cases.
  2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the
  3. flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate
  4. chips and stir well.
  5. Take a tablespoon of cookie dough mixture and press down into each cupcake case. Then place the tray
  6. into the oven for 15minutes until the dough in slightly brown on top. Remove the tray from the oven and allow the dough to cool while you begin to make the fudge layer.
  7. Place icing sugar into a large bowl and set aside. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, salt and milk. Bring to a boil and boil for 3 minutes, whisking occasionally. Remove from heat. Stir in the peanut butter. Quickly pour over icing sugar. Mix and beat with a wooden spoon until combined until there are no icing sugar streaks visible. Spoon out about a heaped tablespoon of the mixture and press over the top of the cooled cookie dough, so that it reaches the edges of the cupcake case. Set aside.
  8. For the chocolate top, melt the chocolate until there are no lumps. Spoon 1 tbsp over the top of each cookie fudge cup and sprinkle with the chopped nuts and chocolate. Place in the fridge to set for a couple hours. Once set, remove the paper cupcake cases and serve. Keep chilled.
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calories
475
fat
27g
protein
8g
carbs
53g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Raspberry Trifle Cupcakes

Posted on June 3, 2015 in Cupcakes
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Trifle. Is. AwesomeI forgot just how awesome. I haven’t had trifle for ages. I can remember my Nan making trifle throughout my childhood for a dessert and I was never too impressed, mainly because it included FRUIT! But I have to say these adorable cupcakes are so tasty. 

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These Raspberry Trifle Cupcakes are a slightly more advanced recipe because you have to make the custard filling. However they are absolutely gorgeous, quite puddingy – vanilla cupcake filled and topped with custard, raspberries and jam – they need to be eaten with a spoon.  

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Now, this cupcake just needs a little effort, patience and care while assembling them. The baking part is easy, and if I say so myself. As for the custard, I cooked it from scratch and I think it’s important to get a really good raspberry jam.
 
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Serve the cupcakes with a cup of tea, coffee or even with a glass of milk. A perfect tea time treat as these cupcakes are ultra moist and when you get towards the middle, you will experience the berry tangy taste softened by the mild luscious creamy custard.
 
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Raspberry Trifle Cupcakes
Serves 12
Soft vanilla sponge filled with delicious creamy custard and tangy sweet raspberry jam.
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Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
413 calories
62 g
147 g
16 g
7 g
9 g
175 g
103 g
39 g
0 g
6 g
Nutrition Facts
Serving Size
175g
Servings
12
Amount Per Serving
Calories 413
Calories from Fat 139
% Daily Value *
Total Fat 16g
24%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 147mg
49%
Sodium 103mg
4%
Total Carbohydrates 62g
21%
Dietary Fiber 1g
5%
Sugars 39g
Protein 7g
Vitamin A
12%
Vitamin C
4%
Calcium
16%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sponge
  1. 80 g unsalted butter, softened
  2. 280 g caster sugar
  3. 240 g plain flour
  4. 1 tbsp baking powder
  5. 1/4 tsp salt
  6. 240 ml whole milk
  7. 1 tsp vanilla essence
  8. 2 large eggs
For the filling and frosting
  1. 500 ml whole milk
  2. ½ tsp vanilla essence
  3. 5 egg yolks
  4. 100 g caster sugar
  5. 30 g plain flour
  6. 30 g cornflour
  7. 200 ml double cream
  8. 32 fresh raspberries
  9. 100 g raspberry jam
Instructions
  1. Preheat the oven to 190C and line a muffin tin with cases.
  2. Using a handheld electric whisk, beat together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients are well mixed and resemble fine breadcrumbs.
  3. In a jug, whisk together the milk, vanilla essence and eggs by hand, then pour three-quarters of this into the dry ingredients, while mixing on a slow speed. Beat together, scraping down the sides of the bowl, to make sure all the ingredients are well incorporated. Add the remaining milk mixture and beat again, on a medium speed, until the batter is smooth.
  4. Divide the batter between the muffin cases, filling each one two-thirds. Any remaining batter can be used to fill up to four more cases in an additional tin. Bake the cupcakes for 18-20 minutes or until the sponges bounce back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool down fully.
To make the filling and frosting
  1. While the cupcakes are cooking, make the custard for the filling and topping.
  2. Place the milk in a saucepan with the vanilla essence and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1tbsp of the hot milk to thin it, if necessary.
  3. When the milk has boiled, remove the pan from the heat and mix 4 tbsp with the egg and flour paste, then pour this back into the pan with the remaining hot milk and return to the heat. Bring back up to the boil, whisking constantly, and continue to boil for a further minute to ensure the flour and cornflour are fully cooked.
  4. Pour the custard into a baking tray, cover with cling film and set aside to cool for 30-40 minutes.
  5. Once called tip the cooled custard into a large bowl and beat with a wooden spoon to break up any lumps. In a separate bowl whip the double cream into soft peaks, either by hand or using the electric whisk. Fold the whipped cream into the custard.
  6. Using a sharp knife make a hollow in the centre of each cupcake – approximately 2cm in diameter and 3cm deep – keeping the cut-out pieces of sponge. Place ½ teaspoon of jam into the cupcake followed by the same amount of custard, either piped or spooned into the hollow.
  7. Replace the cut-out pieces of sponge, trimming to fit and pressing down gently. Then spoon the custard topping in a circular motion on top of each cake. Add a fresh raspberry on top to finish!
Adapted from The hummingbird
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calories
413
fat
16g
protein
7g
carbs
62g
more
Adapted from The hummingbird
Forever Baking . . . http://www.foreverbaking.co.uk/

Shortbread Biscuits

Posted on May 14, 2015 in Biscuits
Shortbread

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Let me tell you about this beautiful and simple recipe for classic shortbread biscuits. Three ingredients, only three ingredients and you get to have the most delectable and buttery and sweet shortbread biscuit you’ll ever have in your life. 

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Who could resist such a buttery treat? These chocolate drizzled shortbread bites are so simple to make but they taste so good! The shortbread has the perfect melt-in-your-mouth texture.  I like the tender, but not crumbly, consistency of the shortbread and the way that it seems to melt in your mouth when you eat it. This shortbread recipe is very simple and uses just flour, sugar and butter. The shortbread has a wonderful consistency and a very buttery flavour, with hint of sweetness from the chocolate.

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Shortbread Biscuits
Serves 12
Buttery, crumbly shortbread biscuits drizzled with dark chocolate.
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Prep Time
5 min
Cook Time
18 min
Total Time
23 min
Prep Time
5 min
Cook Time
18 min
Total Time
23 min
270 calories
23 g
45 g
19 g
3 g
12 g
51 g
3 g
7 g
1 g
6 g
Nutrition Facts
Serving Size
51g
Servings
12
Amount Per Serving
Calories 270
Calories from Fat 165
% Daily Value *
Total Fat 19g
29%
Saturated Fat 12g
58%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 45mg
15%
Sodium 3mg
0%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
4%
Sugars 7g
Protein 3g
Vitamin A
10%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 250g soft butter
  2. 65g icing sugar
  3. 250g plain flour
  4. 50g dark chocolate chips
Instructions
  1. Preheat oven to 180 degrees C. Prepare two large baking sheets lined with baking paper.
  2. In a large bowl, cream together butter and sugar. Add flour and continue to mix. Mix until mixture forms a soft dough. Using your hands form the dough into a cohesive ball with your hands.
  3. Roll dough 1/4-inch thick on a surface dusted with flour or icing sugar with a well-dusted rolling pin. Cut into rounds or your desired shape and place on prepared baking sheets.
  4. Repeat as necessary.
  5. Bake for 15-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.
  6. Melt the chocolate and put into a piping bag. slowly drizzle the melted chocolate over the cooled shortbread. Leave on wire rack to set.
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calories
270
fat
19g
protein
3g
carbs
23g
more
Forever Baking . . . http://www.foreverbaking.co.uk/

Chocolate Chip Brownie Cookies

Posted on May 4, 2015 in Cookies
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These chocolate brownie cookies are melt in your mouth, the outside is slightly crisp revealing a softer, gooey centre similar to a chocolate brownie.

Cookies are one of my weaknesses, especially chocolate chip cookies. They are probably one of my favorite things on the planet to eat.

Not only do I love cookies, but brownies are also very high up on my favourite list. I love brownies. They’re all chocolatey and fudgy and rich.

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These cookies are the best of both worlds. They have the chocolaty flavor and chewy center like a brownie and the shape and outside texture of a cookie. They have that wonderful flaky texture on the outside like on the top of a brownie. 

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If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

The key to this magical crossover dessert is large quantities of melted chocolate and eggs which give the cookies a fudge-like texture. Simple to make and guaranteed to please, these cookies should most definitely make their way into your life. You’ll never look at brownies or cookies quite the same way again.

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Chocolate Chip Brownie Cookies
Serves 20
These chocolate brownie cookies are melt in your mouth, the outside is slightly crisp revealing a softer, gooey centre similar to a chocolate brownie.
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Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
314 calories
42 g
42 g
15 g
3 g
9 g
69 g
77 g
34 g
0 g
5 g
Nutrition Facts
Serving Size
69g
Servings
20
Amount Per Serving
Calories 314
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 42mg
14%
Sodium 77mg
3%
Total Carbohydrates 42g
14%
Dietary Fiber 2g
8%
Sugars 34g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 110g butter
  2. 440g dark chocolate
  3. 95g plain flour
  4. 1/2 tsp baking powder
  5. 1/2 tsp salt
  6. 3 eggs
  7. 200 granulated sugar
  8. 2 tbls light brown sugar
  9. 2 tbls coco powder
  10. 2 tsp vanilla extract
  11. 100g milk chocolate chips
Instructions
  1. Preheat oven to 180C and line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl combine the flour, salt, and baking powder. Set aside.
  3. Place a small glass bowl over a saucepan of water over low heat. Bring it to a simmer. Add the chocolate chips and butter to the glass bowl, stir occasionally until completely melted and smooth. Set aside to cool slightly.
  4. While the butter/chocolate mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
  5. Reduce the speed to medium and add the melted chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
  6. Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
  7. With a tablespoon drop spoonfuls of dough onto prepared baking sheets.
  8. Bake for 10 minutes until the tops of cookies appear crackled, but the interior will be soft and under-baked.
Adapted from Brown Eyed Baker
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calories
314
fat
15g
protein
3g
carbs
42g
more
Adapted from Brown Eyed Baker
Forever Baking . . . http://www.foreverbaking.co.uk/
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