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

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! :-)

Cheese and Bacon Plaits

I adore this snack, it is so simple and quick to make. These cheese and bacon plaits are really good for party food. They are best served warm out of the oven! Have fun :-D

Ingredients:

Dijon mustard - only a little for brushing
1 pack of grated cheese
1 pack of bacon
Ready roll puff pastry

Method:

1. Pre- heat the oven to 200C.

2.. Roll out the puff pastry until roughly 30- 40 cm in length and width.

3. Brush the pastry lightly with Dijon mustard and sprinkle on the grated cheese.

4. Lay the bacon  horizontally onto the pastry about 3-4 cm apart.

5. Cut so there is one piece of bacon per slice.

6. Trim the ends of the pastry and pick up a slice and twist one hand clockwise and one had anti-clockwise so it makes a twirl. Carry on with the rest of the slices.

7. Bake for 10-20 mins.

Peanut Butter and Milk Chocolate Slices

I love this snack! Any one who loves peanut butter and chocolate will too. Hope you enjoy this! I got this recipe from The Cake Mistress and added my own few tweaks to it.

Ingredients

Base

200g of plain biscuits
90g  of unsalted butter melted.

Filling

50g of Demerara sugar
200g of icing sugar
50g unsalted butter
200g smooth peanut butter

Topping

300g milk chocolate
2tbsp unsalted butter

Method

1. Take a 23cm circular baking tin and cover with baking paper.

2. With a food processor blitz together the  biscuits and melted butter until it sticks together, put into the tin and smooth out with your fingers until evenly spread.

3. Next in the food processor mix together the Demerara sugar, icing sugar, butter and peanut butter until combined, spread onto the top of the base until evenly spread.

4. Melt the chocolate and butter and keep stirring while you do this, then pour the chocolate over the top of the filling and the base. Put in the fridge until the chocolate is set.

5. Cut up into squares and serve.

Chocolate Chunk Brownies

Brilliantly melt in the mouth, perfect to eat when cut up and still warm. Brownies are rustic and delicious. I got this recipe and added a twist,  from a cookery book written by Zoe Berkeley.

Ingredients:

Half a bar of milk chocolate bashed up into chunks.
200 g melted butter
65 g coco powder
3 large eggs
1 tea spoon vanilla extract
200 g caster sugar
75 g plain flour


Method

1. Pre- heat the oven to 180 C and put some grease proof paper in a shallow baking tin approximately 20 cm wide. Mix the melted butter in with the cocoa powder and set aside to cool for 10 mins.

2. Whisk the eggs in with the sugar and vanilla extract and then add and beat in the cocoa mixture. Then gently fold in the flour and the crushed chocolate. bake for 35 mins, the mixture should be sticky.

3. Leave in the tin to cool for 10 mins and then lift out of the tin by the edges of the grease proof paper. Cut into 12 pieces and serve with pink glitter.

White Homemade Bread

This is great for people who haven't really made bread before. This tastes great and is just brilliant. Paul Hollywood is a master baker and this is his recipe.

Ingredients:

2 sachets of yeast
500 g white bread flour
40 g soft butter
2 tbs salt
300 ml tepid water (body temp)
1/4 cup of milk

Method:

1.  Pre -heat the oven to 220C and put the flour into a large mixing bowl and add the butter. Add the yeast at one side and the salt at the other side of the bowl. Stir to combine.

2. Add half the water and turn with your fingers until all the flour is gone from the bowl, add more water if needed and make into a soft dough, not sticky or soggy.

3. Spread some flour lightly on a work surface and turn out the dough to knead with the backs of your hands, and keep turning the dough and making sure you don't knock to much air out of it.

4. Grease a bread tin and  put the bread into the tin and cover with cling film to prove in a warm place for an hour or until doubled in size. Take out of the tin and knead again. Then put it back in the warm place for a further hour.

5. Sprinkle some flour onto the top of the bread and rub in lightly then score lines across the top of the bread  to create a diamond pattern and put in the oven to bake for about 30 minutes until the loaf has a crusty, crispy ,golden brown top.

6. To check that the bread is cooked tap the base it should sound hollow. Put on a wire cooling rack to cool.

Apple Puffs

An easy dessert to make, filled with apple deliciousness! I have put some cinnamon in to the apples for extra hint of spice.

 Ingredients 

Ready roll pastry

4 granny smith apples peeled , cored and cut into 8-9 pieces per apple

A shake of cinnamon

1 egg

 A couple of table spoons of brown sugar

Method

1. Preheat the oven to 180 degrees. Put the cut apples into a medium sized pot and put on the heat, keep stirring every minute or so to stop the  apples burning and sticking on the bottom of the pan.

2. Once the apples are getting softer and you can almost break them up with the wooden spoon add a shake of cinnamon. Stir into the apples and carry on stirring every minute or so.

3. When the apples are soft take off the heat and place onto a small cooking rack.

4. Roll out the pastry and when the apples are only just warm, with a wooden spoon, put a strip of apple in the middle of the pastry, use all of the apples!

5. Break the egg into a cup and beat to make the egg wash. Then put a bit of egg wash on either side of the pastry. Take the left side and put it over to the right side.

6. Put slits diagonally onto the top of the pastry and put the rest of the egg wash on the top with a big sprinkle of brown sugar.

7. Bake for 20- 25 mins until golden brown.

8. Serve with ice cream or cream.