On insta, I have seen so many creative recipes for Halloween! So, today as I had to work and will be late coming home! I thought I would make a nice suprise sweet treat for my boys when they come back from school! I needed something super quick and the boys love oreos so I made some bats with them and spider designs!
All you need is 2 oreos per bat, break one in half and stick them down with white chocolate or icing as the wings, add some candy eyes. For the spider web, I drizzled the white chocolate and added a chocolate chip for the spider body and black icing for the legs!!
For our dinner, I made hot dog mummies as I saw this recipe post from Warburton. So simple to make and delicious! I will be making this again! In the hot dog bun, add some ketchup, grated cheese, hot dog from the tinned/jar, add more cheese and wrap it around with the bacon to make it look like a mummy. You can use olives for the eyes, I didn’t have any at home so I used some grapes! Put them in the oven for 20 – 25 minutes GM6 and enjoy!
I recently bought some pandan extract from a Chinese grocery store. I found this recipe from the Decorated Treats blog and I didn’t fancy making a pandan chiffon cake as I find that process quite complicated! If you have never had pandan flavour before, it has a vanilla and flowery taste. This recipe is a pound cake so the method is really easy and it tastes delicious! I have already made this cake twice!!
Ingredients – 180g salted butter, 180g granulated sugar, 180g Self-raising flour, 3 x eggs, 3 x tbsp milk, half tsp of baking powder, pinch of salt, 1 tsp pandan extract. Optional – green food colouring.
Method:
Preheat oven to GM3 and line your loaf cake tin. Cream the butter and sugar until light and fluffy into your mixer.
Beat in the eggs, one at a time. Sift the flour, baking powder and salt and mix this into the creamed mixture in 3 batches. Alternate each batch of flour with milk, starting and ending with flour.
Add the pandan extract and if your extract is white, add some green food flavouring. Mix until well combined.
Pour the batter into your loaf tin and smooth it at the top. Bake for 40 minutes or until the cake is ready (no wet batter sticking to the skewer to check). Leave it in the tin for 5 minutes and turn it out onto a wire rack to cool completely. Enjoy!
When we made the TikTok toasted chocolate pancakes, I found that there was a lot of wastage of bread and I was really reluctant to throw it away. So, I did some research and came across recipetineats.com ‘s blog and saw her ‘Cinnamon Sugar Bread Crust Treats’ recipe. Such a great idea as it only takes 10 minutes to prepare and the outcome is super addictive to eat!
Now, I am just saving all my hard bread in the freezer so that I can use it to make this treat again. It is definitely a favorite recipe in our household! If you don’t have enough crusts, you can use leftover bread and cut it into stick pieces.
Ingredients: 6 cups of stale bread crusts or enough for 1 – 2 trays, 60g of melted butter, 3 x tbsp sugar, extra sugar to sprinkle on top once baked, and 1 tsp of cinnamon.
Method:
Preheat oven to GM4 and line your trays. Cut the bread/crusts into 3cm pieces.
Place them in a large bowl and drizzle in the butter and coat it evenly.
Sprinkle the sugar and cinnamon and toss through. Spread them onto the baking trays.
Bake for 5 – 8 minutes until golden brown and crunchy.
Whilst still hot, sprinkle over the remaining sugar and enjoy!
My boys came me the other week and said they wanted to try out this new TikTok recipe that they saw on YouTube – toasted chocolate pancakes! They showed me the clip and I thought, ok, let’s try it out! They were super excited as it is something that they can make themselves and it’s quite fun! 🙂
So basically, you have 2 pieces of bread and you add your Kinder chocolate (3-4 pieces), I used another brand as that’s what I have got at home. Then, you use a glass and cut out a circle. Press the edges together so that it is sealed and pop in your toaster for a few mins!
I didn’t think it would work as I was worried that the chocolate would leak everywhere but it was contained! And, it tasted really nice so I was pleasantly surprised! Doesn’t take long to prep this and it’s fun for the kids to make! However, I did tell the boys, they can’t be having this every weekend, once in a while! 😛
It’s the Coronation of King Charles III this weekend and I made some Coronation Celebration Fudge for my afterschool clubs kids for their treat! It was my 1st time making fudge and I was really surprised how simple it was to make with only a few ingredients!
All you need is 4 ingredients – White Chocolate – 400g, Condensed Milk tin – 397g, Vanilla Extract – 1 x tsp, and Sprinkles! I spotted this recipe from Eats Amazing blog and I have adjusted her recipe slightly as I didn’t have enough white chocolate at home and it still worked! It is a really quick treat to make of you want to take it to parties or give away!
All you have to do is line a tin with baking paper, melt the white chocolate & condensed milk, and add the vanilla extract either using a double boiler method or microwave. Mix it altogether and pour the mixture into your tin, make it smooth and then add your sprinkles on top. Pop it into the fridge to set for at least 2 hours or overnight. Once the fudge is hard, use a sharp knife and cut it into little pieces. I brought some coronation sprinkles from Asda so it has patriotic red, white, and blue colours. Looks really colourful and effective against the white fudge!
The fudge is delicious, and very sweet so you should cut it into little pieces as it is very morish and calorific!! Lol! I managed to cut 30 pieces using my 8 x 8-inch tin!!! Enjoy the coronation celebrations! 🙂
I had lots of courgettes in the fridge and thought why not use it for baking. I must admit, that i haven’t really used vegetables in baking as i think it is strange! But i have seen alot of recipes ie beetroots, carrots etc and interested in how the bake would turn out.
I love looking at recipes in the book and i found a recipe called Pistachio and Lime Courgette Cake in Martha Collison’s Twist book (page 74) and decided to give it a go! I have baked a loaf cake with courgettes and lemons from Lorraine Pascale’s books and it turned out really tasty! You wouldn’t think courgettes can be used in a cake but it is actually really nice as it keeps the cake really moist!
For this cake, i really think the icing makes the cake delicious as it brings a nice sweetness to it as the limes are quite a subtle taste. You don’t need too many ingredients to make this cake and i didn’t use 250g icing sugar, probably around 150g is sweet enough!
The boys enjoyed baking it but when it came to eating it, they didn’t like the ‘green’ bits inside the sponge!! lol! The cake was really yummy!
Ingredients: Cake – Butter for greasing, 250g courgettes (2-3 small ones), 2 x eggs, 125ml vegetable oil, 150g caster sugar, 225g self raising flour, 1/2 tsp baking powder, 1/4 salt and zest of half a lime. I always add 1 tsp of vanilla extract into the cake mixture.
Icing – 100g full fat cream cheese, 150g or 250g icing sugar, zest and juice of half a lime, 30g chopped pistachio nuts.
Method: Preheat oven to GM4, grease a 20cm tin and line with baking paper. Grate the courgettes coarsely, don’t do it too finely as it will go mushy! Try and squeeze out the water from the courgettes or otherwise the cake would be really soggy. I have read in the past that you can put the courgettes in a table cloth and squeeze out the water. As it is quite a small amount, i just used my hands to squeeze the water out.
Put the eggs, sugar, old and in a bowl and beat until creamy. Fold in the flour, baking powder and salt. Stir the courgettes and zest. The mixture will look quite dense like and not like a cake mixture! Pour the mixture into a tin and bake for 35-40 mins until golden on top and firm to touch. Remove from the oven and leave to cool in the tin before decorating.
Make the icing by beating the cream cheese, icing sugar, lime juice together until smooth. Spread on top of the cooled cake and the sprinkle the pistachio nuts on top and the left over lime zest.
I was looking for inspiration of making some treats for the kids in my Kiddy Cook Class to celebrate the end of term. And, I came across this blog – Eats Amazing which has a huge selection of recipes that you can make with your kids and is very family orientated. I love her blog so I will definitely be trying out some more recipes.
I needed to make something that was quick and in a large batch as I had to make 36 of them! I didn’t fancy being in the kitchen all day! Lol! The giant white chocolate rainbow jazzies is a great recipe, so simple and cheap aswell!
Ingredients: 200g/300g White Chocolate and Sprinkles of your choice
Method:
Melt the white chocolate in the microwave at 30 seconds intervals and stir it until all is melted.
Spoon the melted chocolate into the silicone cups. I used a cupcake tin and inserted the silicone cup so that it holds its shape. In the original recipe, it uses 200g of white chocolate but I think it needed abit more as mine came out really thin so I would melt more chocolate next time.
Once you have filled all your silicone cups (12), tap the tray to get rid of the air bubbles. Then, generously add your sprinkle of choice. I used some heart ones because it was near Valentine’s. You can always theme your sprinkles on the occasion, ie Easter – yellow and green, pale colours, Holloween would be black, orange, green etc. It is totally up to you!
Put them in the fridge for 30 minutes to set and then pop them out of the silicone cases. If you are giving them as a gift, you can wrap them up in cellophane bags with a ribbon. You can store these in the fridge or somewhere cool.
It’s pancake day today! I have a super easy recipe that you can make with your kids, the texture is like the American pancakes, soft and fluffy!
Ingredients:
1 egg, 1/3 cup of plain flour, 1/2 tsp baking powder, 1 tsp vanilla extract, a pinch of salt, 45ml milk, and 1 tsp butter & 1/2 tbsp oil for frying.
Suggestions for toppings – Maple Syrup with berry fruits, Nutella and banana, ice cream and sprinkles or the classic flavor – lemon, and sugar!
Method:
Separate the egg, putting the white and yolk in separate bowls. Mix the egg yolk with the flour, baking powder, vanilla extract, and milk to make a smooth paste.
Beat the egg white and a pinch of salt with an electric whisk or by hand until fluffy and holding its shape. Gently fold the egg white into the yolk mixture. Be careful not to knock out any of the air.
Heat the butter and oil in a non-stick frying pan. Dollop a third of the mixture into the pan and cook on each for 1-2 mins or until golden brown. You can make about 3 pancakes or you can make 1 big one! Enjoy!
It’s Valentine’s Day next Tuesday so you can make a batch of chocolate bliss balls! So simple to make and you can always coat them in chocolate once you have made the balls and put them in the fridge to set and then add your sprinkles to them. My boys loves this recipe with desiccated coconut as their favourite topping!
Ingredients: This mixture makes approx 28 balls.
6 x Tbsp Date Paste
1 – 2 x Tbsp coconut butter
5 – 6 x Tbsp oat flour
2 x Tbsp Cocoa
2 x Tbsp icing sugar
Different Toppings Suggestions: Desiccated coconut, drinking chocolate powder, freeze-dried blueberry/strawberry powder, mixed seeds, chia seeds, the list is endless!
Method – Mix the dates paste with the coconut butter so that it is abit softer, then add the oat flour, icing sugar, and lastly the cocoa butter. You will need to use your hands to make the truffle mix and split it into small balls. If the mixture is too dry, add more coconut butter, if it is too wet, add more oat flour. The texture should be semi-firm but still soft enough to stick the toppings on. With your small balls, roll them into the toppings of your choice and then place them in your fridge to set (1 – 2 hours) and then enjoy!
Chinese New Year has come extremely early this year as it is on Sunday 22nd January, normally, it is around February time. So, it is the year of the Rabbit and I was looking for some bakes with a rabbit theme. I came across this blog and thought it was an easy recipe to follow.
My rabbits look like little mice as they didn’t look as plumped, still cute though! It took more time to shape the bunnies and ears and decorating than to make the actual mixture itself! All the ingredients can be found at home in your store cupboard so the only thing you might need to buy is some red food coloring gel to make the pink dough. Also, I didn’t use chocolate for the eyes as I have got some edible ink pens to draw the faces.
Method: Cream the butter and sugar until soft and fluffy. Add the egg and vanilla extract to make the mixture smooth in your mixer. Add the salt to the plain flour and then add this to your mixture. Turn the dough out and knead gently until it is smooth. If the dough is too sticky or soft, put it in the fridge for 15 minutes so that it is easier to handle. Take 1 tablespoon of the dough and add a few drops of the red gel to make the mixture pink. These are for the ears.
I used a tablespoon of the dough per rabbit and shaped it like a pear and then with the pink dough, I rolled it into a string to make the tiny ears. It is quite fiddly trying to stick the ears on the rabbit. When you have made the rabbits, put them in your fridge for about 15 minutes and preheat the oven to Gas Mark 4 – 180c, and bake for 15 minutes. Let it cool and then afterward you can decorate the face with edible pens/icing pens and enjoy! 🙂
Happy Chinese New Year to all my family and friends!! Wishing you all good health and happiness for 2023!!!
Aunty G's Kitchen 