Happy Halloween!

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!

Happy Chinese New Year – RABBIT 2023

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.

Ingredients – 360g Plain Flour, 150g Caster Sugar, 227g soft butter, 1 egg, 1 tsp vanilla extract, 1/4 tsp of salt, and red/pink food coloring gel. Edible ink pens or writing icing pens.

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!!!

Coconut Oil Chocolate Chip Cookies

I had a jar of coconut oil that I needed to use before it goes out of date so I was looking up recipes online and found one from Chef Savvy’s blog. This recipe was really easy to follow and most of the basic ingredients you would have in your store cupboards! With her recipe, I would probably reduce the sugar as it was quite sweet already with the chocolate chips. I chilled my dough in the fridge for an hour as we didn’t want a thin biscuit.

In the end, we managed to make 21 cookies, rather than only making 12 cookies! There was only a slight hint of coconut that you can taste but it is more dominated by the chocolate so you can’t really detect it! Very delicious! 🙂

Ingredients:

• Half cup of coconut oil (not melted)
• Half a cup of light brown sugar ( I would use a quarter cup)
• A quarter cup of granulated sugar
• 1 large egg
• 2 x tsp vanilla extract
• 1 x tsp baking soda
• 1 and a half cup of plain flour
• 1/4 tsp salt
• Half cup of chocolate chips (1 packet – 100g)

Method:

1. Preheat the oven to GM4. Add the coconut oil and both the sugars into your mixer and mix for 1 – 2 minutes.
2. Add the vanilla and egg. In another bowl, add flour, baking soda and salt and mix it to combine.
3. Slowly add the dry ingredients to the wet mixture in 2 parts. Fold in the chocolate chips.
4. Portion your cookies, I just used a small ice cream scoop so they are all in the same size.
5. For thicker cookies, chill them in the fridge for 1-2 hours or you can bake them straight away.
6. Bake for 12 – 15 minutes, allow them to cool for a couple of minutes and transfer them over to the wire rack to cool completely. You can store them in an airtight container for 3-5 days or freeze for up to 3-4 months. You can store them raw as well from step 4 and let them come to room temperature before baking them. Enjoy!

Happy Father’s day!!!

Biscuitbox

It’s Dan’s first Father’s day and unfortunately I didn’t have time to bake him anything as we had friends coming round for lunch yesterday. And we had a family dinner booked for this evening!

Yummy!!!

I was looking at this website biscuitbox for christening favours and they made special biscuits for Father’s day which looked really cute! I ordered the star one as u can see from the pic…Dee was enjoying munching the packaging!! As he is 6 months now, he was allowed to have some crumbs to share with father!!! The biscuit was iced beautifully and tasted delicious with a cup of tea!!!

Wishing u all a Happy Father’s Day!!!