Malted Chocolate Crunch

Malted Chocolate Crunch Recipe.

  • 8oz ~ 225g digestive biscuits magimixed or bashed in a plastic bag with a rolling pin
  • 4oz ~ 100g Butter
  • 3 Large Tablespoons of Golden Syrup
  • 2oz ~ 50g Ovaltine
  • 6-8oz or 175-225g Cooking chocolate

Method :

  1. Line a small swiss roll tin with cling film
  2. Melt butter and syrup, then add ovaltine and biscuits
  3. Pour into tin and flatten
  4. Cool
  5. Melt cooking chocolate in bowl over boiling water or microwave
  6. Spread chocolate evenly over mixture, I like to sprinkle choc chips and white chocolate mice on the top of mine.
  7. Allow to cool
  8. Pull out crunch, take off cling film and cut into squares.

Chocolate Chip Flapjacks

I fancied making something different today… something that would go nice with a cup of tea.   I had a rummage through the cupboards to see what ingredients I had then flicked through a few cookbooks… decided to make Flapjacks! 🙂

p.s. (Picture to follow soon – theyre in the oven as I type this)

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Ingredients :

  • 115g / 4oz butter, plus extra for greasing (I used Stork)
  • 60g / 2 1/4 oz Caster Sugar
  • 1 tablespoon of Golden syrup
  • 350g / 12oz rolled oats (I used Porridge Oats)
  • 85g / 3oz plain chocolate chips (I used a bar of plain chocolate chopped up)
  • 85g / 3oz sultanas (I left out the sultanas my lot wont eat them so doubled up on the chocolate)

Method:

  1. Preheat the oven to 180 degrees C / 350 Degrees F / Gas Mark 4.   Lightly grease a shallow 20cm / 8inch square cake tin.
  2. Place the butter, caster sugar and golden syrup in a saucepan and cook over a low heat, stirring constantly until the butter and sugar melt and the mixture is well combined.
  3. Remove the saucepan from the heat and stir in the rolled oats until they are well coated.   Add the chocolate chips and the sultanas and mix well to combine everything.
  4. Turn into the prepared tin and press down well.
  5. Bake in the preheated oven for 30 minutes.   Cool slightly, then mark into fingers.   When almost cold, cut into bars or squares and transfer to a wire rack to cool completely.

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Pineapple & White Choc Chip Muffins

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I’ve been making rather a lot of Muffins lately….

But there is a genuine reason for this muffin overdose on my blog, my daughter.. she needs to practice making muffins, she has an exam this friday coming.

So instead of baking different things at the weekend, as I love to do, we have been making mostly….. the humble muffin 🙂

My daughter will be making Strawberry and White Choc Chip Muffins on the day of the exam, today we bring to you……….

Pineapple and White Choc Chip Muffins

Makes 12

Ingredients :

  • 4oz – 115g Butter or margarine, at room temperature
  • 2 1/2 oz – 70g caster sugar
  • 1oz – 30g dark brown sugar
  • 2 eggs, at room temperature
  • 7 1/2oz – 215g Plain Flour
  • 1 teaspoon baking powder
  • 4fl oz – 125ml Milk
  • 4oz White Choc Chips
  • 5oz Fresh Pineapple, chopped small.

Method :

  • Cream the butter until soft and add both the caster and the dark brown sugar and beat until light and fluffy.
  • Beat in the eggs 1 at a time
  • sift together the flour and baking powder, then fold into the butter mixture, alternating with the milk then fold in the pineapple and the choc chips.
  • Divide the mixture equally between the 12 muffin cases/tin
  • Bake for 25 minutes @ 375 degrees F – 190 degrees C or Gas Mark 5
  • Once baked allow to stand for 25 minutes before turning out.

Verdict : My daughter gave it 8/10 because of the lack of choc chip in the one she ate and my son gave it 9/10 loved the taste combination.

The Best Ever Chocolate Sheet Cake Recipe ~ Thanks to The Pioneer Woman!

One of the blogs that I read is The Pioneer Woman, and there has been a recipe over there that has been niggling away at me to try for a long time now…

But.. today was the day and I finally made it.   It turned out brilliantly, below is a link to the Pioneer Woman’s Site, where you can find the recipe and a detailed photographed  step by step tutorial…. enjoy 🙂

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:

  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • In a saucepan, melt: 2 sticks / 8oz butter
  • Add 4 heaping tablespoons cocoa. Stir together.
  • Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly to cool.

  • In measuring cup, pour 1/2 cup buttermilk.
  • Add: 2 beaten eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees F or 180 degrees C for 20 minutes.

While cake is baking, make icing:

  • Chop 1/2 cup pecans finely.
  • Melt 1 3/4 – 7oz sticks butter in a saucepan.
  • Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
  • Add: 6 tablespoons milk
  • 1 teaspoon vanilla
  • 1 lb minus 1/2 cup powdered sugar

Stir together. Add pecans, stir together, and pour over warm cake.

Chocolate and Banana Muffins

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These tasty muffins got the thumbs up from the kids, they turned out very well indeed 🙂

Makes 12-14

Ingredients:

  • 225g / 8oz self raising flour
  • 55g / 2oz cocoa powder
  • half a teaspoon bicarbonate of soda
  • 225g / 8oz caster sugar
  • 2 ripe bananas, mashed
  • 85g / 3oz plain chocolate chips
  • 1 egg, beaten
  • 30g / 1oz unsalted butter, melted.
  • 225ml / 8fl oz milk, warmed to blood temperature.

Method:

  1. Heat the oven to 190 degreec C / 375 Degrees F / Gas mark 5.   Line a muffin tin with paper muffin cases or grease the tin well and line with greaseproof paper discs.
  2. Sift the flour, cocoa powder and bicarbonate of soda together into a big bowl.   Add the sugar.   Make a well in the centre and add the banana, chocolate chips, egg, butter and milk.   Mix well and pour into the muffin cases.
  3. Bake for 20-25 minutes or until the tops spring back when pressed lightly with a finger.   Cool on a wire rack.

Recipe courtesy of : Leith’s Baking Bible – ISBN 0-7475-8189-4

Coffee Choc Chip Cookies

 

I made these tonight for my daughter, she had a few friends round 🙂 Needless to say, there are none left lol

Ingredients

 

  • 1/2 cup (1 stick) / 4 ounces butter, softened
  • 1 cup / 6 ounces light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups /  8.75 oz cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet white & Milk chocolate chips
  • Directions

    1. Preheat oven to 300 degrees F / 150 degrees C / Gas Mark 2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
       
    2. Beat in the egg and the vanilla extract for another 30 seconds.
       
    3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
       
    4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
       
    Makes:   24 cookies

     

    Chocolate Loaf

    This is a chocolate loaf that I made last night after I received a call from my husband, with the news that he might be stranded in Norway due to the Norwegien Airport Strikes .. you can read about it here

    When a crisis hits the household, my way of coping and thinking things through is ….I go into baking mode.  I wonder how many other people do this?

    Anyway, here is the recipe for the Chocolate Loaf – I made mine completely organic.

    Ingredients:

    • 6oz Margarine
    • 6oz Caster Sugar
    • 6oz Self Raising Flour
    • 2oz Cocoa Powder
    • 4 Large Eggs
    • a teaspoon Organic Vanilla Extract

    Method:

    1. Turn on Oven to 180 degrees C
    2. Line a 2lb Loaf tin with greaseproof paper/baking Parchment
    3. Put Margarine and Caster Sugar into the mixer and mix until pale and fluffy.
    4. Aff the eggs one at a time and mix until incorporated.
    5. Add the Self Raising Flour & Mix in
    6. Add the Cocoa Powder and Mix
    7. Add the teaspoon of vanilla extract and mix in.
    8. Spoon the mixture into the loaf tin
    9. Place into the Oven and bake for 50 mins (give it a check after 40) but mine needed 50

    This is sooo much better than any shop bought cake, I know what went into it, I know I’m not filling my kids full of additives and preservatives…. but most of all its cheap to make and delicious to eat!

    I was going to make a chocolate frosting for the top, but the kids couldnt wait and wanted a bit as soon as it was cool enough to handle and eat.

    Enjoy 🙂

     

    Raspberry Chocolate Cornflake Cakes

      

    It’s Bank Holiday Monday here, i’m off work, my husband is working and the kids are at school.. so i’m on my tod today, just the cat and the dogs for company..

    I thought it would be a good idea to get all my jobs out of the way first so the washing line is full, kitchen is gleaming once more.

    I decided to make some chocolate crispie cakes for the kids when they get in from school, except I didnt have any rice crispies or plain chocolate.. I only had cornflakes and raspberry chocolate, good enough for me … here they are 🙂

     

    Ingredients :

    • 50g butter
    • 4 tbsp golden syrup
    • 100g Cote d’Or Noir Framboise smooth rich dark cholocate with raspberries
    • 75g cornflakes

    Method: 

    1. Gently melt the butter, syrup and chocolate in a small, heavy pan. Stir in the cornflakes.

    2. Place large spoonfuls of the mixture on a buttered baking sheet and leave to set in the refrigerator.

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    Who stole the champagne truffle……….?

    Hmm…. I wonder who indeed!

    I was sitting watching a spot of telly and could hear something rustle but couldnt pinpoint where from… so I got up and went to investigate…

    Now I have no idea exactly how she managed to fly under the radar, but she did, in the kitchen I found my Irish Setter Naimh, in her bed, slowly and methodically making her way into my last thorntons champagne truffle that I got for my birthday…

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    Neiman Marcus – Chocolate Chip Cookie Recipe

    On one of my internet surfing expeditions, I somehow stumbled on a recipe for these famous Choc Chip Cookies  .    I saved the recipe into my favourites, with a view to making them some day.

    Well… today is the day of the American Neiman Marcus Choc Chip Cookie Recipe  ..

    Ingredients

  • 1/2 cup (1 stick) / 4 ounces butter, softened
  • 1 cup / 6 ounces light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups /  8.75 oz cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chipsDirections
    1. Preheat oven to 300 degrees F / 150 degrees C / Gas Mark 2. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
       
    2. Beat in the egg and the vanilla extract for another 30 seconds.
       
    3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
       
    4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
       
    Yield:   2 dozen cookies
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    In my blog earlier this week I set myself a task to analyse how much it costs me to make the things I cook… so a rough cost for the cookies would be around £2.00