Thursday 31 October 2013

These brownies are so yummy. My Great Nana saved me this recipe card when I went to see her I gave the card to my Nana and then.... I forgot to pick up to take home but after a short phone call I got the ingredients and then I made this! Happy Baking!

Ingredients:

150g unsalted butter
150g dark chocolate
100g Pecans 
3 eggs
225g light muscovado sugar
1 teaspoon vanilla extract
100g Plain Flour sifted

Method:

1. Pre-heat the oven to 160C. Line a 23x33 cm baking tray. And then crush the pecans in a mortar and pestal.


2. Place the chocolate into a saucepan and start to melt it then add the butter to the pan and melt them together. Then remove from the heat and add the crushed pecan nuts.

3. In another mixing bowl whisk eggs and add the sugar and the vanilla and mix until it is smooth.

4. Fold in the flour, fold in the melted chocolate taking care not to over mix the mixture.

5. Pour into the prepared baking tin and bake for 20-25 mins or until a knife comes out clean from the center of the brownie.

6. Leave to cool and cut into pieces and serve with a sprinkle of icing sugar.

Enjoy :-)
18:13 Anonymous
These brownies are so yummy. My Great Nana saved me this recipe card when I went to see her I gave the card to my Nana and then.... I forgot to pick up to take home but after a short phone call I got the ingredients and then I made this! Happy Baking!

Ingredients:

150g unsalted butter
150g dark chocolate
100g Pecans 
3 eggs
225g light muscovado sugar
1 teaspoon vanilla extract
100g Plain Flour sifted

Method:

1. Pre-heat the oven to 160C. Line a 23x33 cm baking tray. And then crush the pecans in a mortar and pestal.


2. Place the chocolate into a saucepan and start to melt it then add the butter to the pan and melt them together. Then remove from the heat and add the crushed pecan nuts.

3. In another mixing bowl whisk eggs and add the sugar and the vanilla and mix until it is smooth.

4. Fold in the flour, fold in the melted chocolate taking care not to over mix the mixture.

5. Pour into the prepared baking tin and bake for 20-25 mins or until a knife comes out clean from the center of the brownie.

6. Leave to cool and cut into pieces and serve with a sprinkle of icing sugar.

Enjoy :-)

Wednesday 23 October 2013

This is a quick, easy, simple recipe that is extremely enjoyable. This recipe was inspired by Sydney from Yankee Candy of Ludlow. I give thanks to him for the supply of Marshmallow fluff. This is such an easy recipe that anyone can do! Happy baking!


Ingredients:

Half a tub of Marshmallow Fluff - roughly
Half a bag of chocolate chips
250 g of Rice Crispies- roughly

Method:

1. Pre-heat the oven to 150 C and put cupcake cases into a cupcake tray.

2. Take the Marshmallow fluff, chocolate chips and the Rice Crispies and put them all into a mixing bowl.

3. Mix together until all the ingredients are blended.

4. Into the muffin cases spoon the mixture in with a table spoon.

5. Bake in the oven for 20-25 minutes. Place on a baking tray and leave to cool.

Enjoy! :-D
18:00 Anonymous
This is a quick, easy, simple recipe that is extremely enjoyable. This recipe was inspired by Sydney from Yankee Candy of Ludlow. I give thanks to him for the supply of Marshmallow fluff. This is such an easy recipe that anyone can do! Happy baking!


Ingredients:

Half a tub of Marshmallow Fluff - roughly
Half a bag of chocolate chips
250 g of Rice Crispies- roughly

Method:

1. Pre-heat the oven to 150 C and put cupcake cases into a cupcake tray.

2. Take the Marshmallow fluff, chocolate chips and the Rice Crispies and put them all into a mixing bowl.

3. Mix together until all the ingredients are blended.

4. Into the muffin cases spoon the mixture in with a table spoon.

5. Bake in the oven for 20-25 minutes. Place on a baking tray and leave to cool.

Enjoy! :-D

Sunday 20 October 2013

I love this recipe as it's refreshing and so tasty! You'll absolutely love it - I know you will - happy baking! :-)
I got this recipe and altered it slightly from my Granny who saw Gino D'Acampo make it on a TV cooking show.


 Ingredients:

Ready roll pastry. ( It's not cheating - don't worry.)
2 mango's
1 egg white
200g of golden caster sugar, ( or demerara it tastes the same.)
150ml of double cream
4 free range eggs
Zest and juice of 2 un-waxed lemons.

Method:

1. Set the oven temperature to 190C

2.  Take the pastry and roll out to fit a 20cm flan tin. Prick the pastry with a fork. Make sure some of the pastry hangs off the side as you don't want it to shrink later on.


3. Put grease proof paper over the top and fill with baking beans to blind bake. Bake for 10 minutes. Then lift out the grease proof paper and bake for another 5 minutes.

4. Brush the pastry wit egg white and bake for another 5 minutes until the pastry case is shiny.

5. Bring the oven temperature down to  150C.

6. Whisk the caster sugar and the eggs until foamy.Then beat in the cream along with lemon zest and lemon juice.

7. Peel and cut the mango into small chunks ( about 1cm wide) and arrange on the bottom of the pastry case - pour over the lemon mixture.


8. Bake in the oven for 45-50 minutes it should have a slight wobble.

9. Cool at room temperature take out of the tin and enjoy!

Happy baking!  :-D  And trust me it tastes better than it looks! :-)





16:24 Anonymous
I love this recipe as it's refreshing and so tasty! You'll absolutely love it - I know you will - happy baking! :-)
I got this recipe and altered it slightly from my Granny who saw Gino D'Acampo make it on a TV cooking show.


 Ingredients:

Ready roll pastry. ( It's not cheating - don't worry.)
2 mango's
1 egg white
200g of golden caster sugar, ( or demerara it tastes the same.)
150ml of double cream
4 free range eggs
Zest and juice of 2 un-waxed lemons.

Method:

1. Set the oven temperature to 190C

2.  Take the pastry and roll out to fit a 20cm flan tin. Prick the pastry with a fork. Make sure some of the pastry hangs off the side as you don't want it to shrink later on.


3. Put grease proof paper over the top and fill with baking beans to blind bake. Bake for 10 minutes. Then lift out the grease proof paper and bake for another 5 minutes.

4. Brush the pastry wit egg white and bake for another 5 minutes until the pastry case is shiny.

5. Bring the oven temperature down to  150C.

6. Whisk the caster sugar and the eggs until foamy.Then beat in the cream along with lemon zest and lemon juice.

7. Peel and cut the mango into small chunks ( about 1cm wide) and arrange on the bottom of the pastry case - pour over the lemon mixture.


8. Bake in the oven for 45-50 minutes it should have a slight wobble.

9. Cool at room temperature take out of the tin and enjoy!

Happy baking!  :-D  And trust me it tastes better than it looks! :-)





Thursday 31 October 2013

Chocolate and Pecan Brownies

These brownies are so yummy. My Great Nana saved me this recipe card when I went to see her I gave the card to my Nana and then.... I forgot to pick up to take home but after a short phone call I got the ingredients and then I made this! Happy Baking!

Ingredients:

150g unsalted butter
150g dark chocolate
100g Pecans 
3 eggs
225g light muscovado sugar
1 teaspoon vanilla extract
100g Plain Flour sifted

Method:

1. Pre-heat the oven to 160C. Line a 23x33 cm baking tray. And then crush the pecans in a mortar and pestal.


2. Place the chocolate into a saucepan and start to melt it then add the butter to the pan and melt them together. Then remove from the heat and add the crushed pecan nuts.

3. In another mixing bowl whisk eggs and add the sugar and the vanilla and mix until it is smooth.

4. Fold in the flour, fold in the melted chocolate taking care not to over mix the mixture.

5. Pour into the prepared baking tin and bake for 20-25 mins or until a knife comes out clean from the center of the brownie.

6. Leave to cool and cut into pieces and serve with a sprinkle of icing sugar.

Enjoy :-)

Wednesday 23 October 2013

Marshmallow Fluff Bites

This is a quick, easy, simple recipe that is extremely enjoyable. This recipe was inspired by Sydney from Yankee Candy of Ludlow. I give thanks to him for the supply of Marshmallow fluff. This is such an easy recipe that anyone can do! Happy baking!


Ingredients:

Half a tub of Marshmallow Fluff - roughly
Half a bag of chocolate chips
250 g of Rice Crispies- roughly

Method:

1. Pre-heat the oven to 150 C and put cupcake cases into a cupcake tray.

2. Take the Marshmallow fluff, chocolate chips and the Rice Crispies and put them all into a mixing bowl.

3. Mix together until all the ingredients are blended.

4. Into the muffin cases spoon the mixture in with a table spoon.

5. Bake in the oven for 20-25 minutes. Place on a baking tray and leave to cool.

Enjoy! :-D

Sunday 20 October 2013

Delish Mango and Lemon tart

I love this recipe as it's refreshing and so tasty! You'll absolutely love it - I know you will - happy baking! :-)
I got this recipe and altered it slightly from my Granny who saw Gino D'Acampo make it on a TV cooking show.


 Ingredients:

Ready roll pastry. ( It's not cheating - don't worry.)
2 mango's
1 egg white
200g of golden caster sugar, ( or demerara it tastes the same.)
150ml of double cream
4 free range eggs
Zest and juice of 2 un-waxed lemons.

Method:

1. Set the oven temperature to 190C

2.  Take the pastry and roll out to fit a 20cm flan tin. Prick the pastry with a fork. Make sure some of the pastry hangs off the side as you don't want it to shrink later on.


3. Put grease proof paper over the top and fill with baking beans to blind bake. Bake for 10 minutes. Then lift out the grease proof paper and bake for another 5 minutes.

4. Brush the pastry wit egg white and bake for another 5 minutes until the pastry case is shiny.

5. Bring the oven temperature down to  150C.

6. Whisk the caster sugar and the eggs until foamy.Then beat in the cream along with lemon zest and lemon juice.

7. Peel and cut the mango into small chunks ( about 1cm wide) and arrange on the bottom of the pastry case - pour over the lemon mixture.


8. Bake in the oven for 45-50 minutes it should have a slight wobble.

9. Cool at room temperature take out of the tin and enjoy!

Happy baking!  :-D  And trust me it tastes better than it looks! :-)