Milky Bar, Cornflake and Marshmallow Cookies

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Milky Bar, Cornflake and Marshmallow Cookies
Milky Bar, Cornflake and Marshmallow Cookies
Servings:
Preparation Time:25
Cooking Time:15
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Ingredients

  • 1 Cup Softened Butter
  • 11/4 Cup Granulate Sugar
  • 2/3 Cup brown sugar
  • 1 Egg
  • 1/2 tbsp vanilla extract
  • 1/4 tbsp Baking soda
  • 11/2 tbsp salt
  • 3 Cornflake Crunch (See below)
  • 1 Bar Milkybar Chopped
  • 1 Handful Mini Marshmallows
  • 5 Cups Cornflakes
  • 1/2 Cup Milk Powder
  • 1 tbsp salt
  • 9 tbsp Melted Butter

Method

  1. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment, and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
  2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together (no longer than 1 minute).
  3. On low speed, paddle in the corn flake crunch and mini chocolate chips until they’re incorporated.
  4. Divide dough into 1/4 c. balls, stuff with 2 mini marshmallows*, and line balls on a parchment-lined sheet pan. Refrigerate for at least 1 hour, or place in freezer for 30-45 minutes. (This step is critical! They must be chilled!)
  5. Heat the oven to 365°f (original recipe calls for 375, but mine burned at this temp).
  6. Re-arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet** and bake for 11-16 minutes (check the cookies at 11 minutes). The cookies will puff, crackle, and spread.
  7. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.
  8. Heat the oven to 275°f.
  9. Pour the cornflakes in a medium bowl and crush them with your hands (or a cup since my hands felt like they were crushing glass after 30 seconds). Add the milk powder, sugar, and salt and toss to mix. Add the butter. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  10. Spread the clusters on a parchment- or silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewy.
  11. Cool completely before storing or using in a recipe. (Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.)

Cupcakes Recipe

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Cupcakes Recipe
Cupcakes Recipe
Servings:9
Preparation Time:10
Cooking Time:30
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Ingredients

  • 110 g butter
  • 110 g caster sugar
  • 2 Centre Free Range Eggs
  • 1 tbsp vanilla extract
  • 110 g self raising flour
  • 1-2 tbsp milk
  • 140 g butter
  • 280 g Icing sugar
  • 1-2 tbsp milk
  • a few Drops Food Colouring

Method

  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
  4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
  6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
  7. Add the food colouring and mix until well combined.
  8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Chocolate Pizza

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Chocolate Pizza
Chocolate Pizza
A delicious cookie pizza base covered in a smooth chocolate topping.
Servings:8
Preparation Time:10
Cooking Time:12
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Ingredients

  • 2 cups Almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon Baking soda
  • 2 tablespoons vanilla extract
  • 1 1/2 tablespoons oil
  • 1/4 cup honey
  • 1 cup Chocolate Peanut Butter
  • 1 cup Berries

Method

  1. Grinding the almonds in a blender until finely ground.
  2. Preheat oven to 350 F. Line an 8-inch springform pan with parchment, and set aside. If you have only a regular pan, make sure the parchment goes up the sides, and be very careful lifting it out so the crust does not break.
  3. In a measuring bowl, stir together all ingredients except frosting. Transfer the dough to the prepared pan, and use a second sheet of parchment to spread the dough out evenly, pressing down again and again until the dough covers the bottom of the pan.
  4. Bake 12 minutes on the center rack. Let cool at least 20 minutes before frosting with chocolate.
  5. Decorate with your favourite fruit.

Easy Chocolate Mousse

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Easy Chocolate Mousse
Easy Chocolate Mousse
Servings:4
Preparation Time:5
Cooking Time:2
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Ingredients

  • 150 g Dark Chocolate
  • 6 Eggs whites only
  • 2 tbsp golden caster sugar
  • 4 tbsp créme fraiche
  • grated chocolate to serve

Method

  1. Melt chocolate in the microwave in a microwaveable bowl and stir until melted
  2. Whisk the egg whites, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out
  3. Add a big tablespoon of egg white to the melted chocolate and mix, working fast so the chocolate doesn’t cool and harden.
  4. fold in the remaining egg whites carefully using a spatula or large metal spoon.
  5. Spoon into 4 glasses and set in the fridge for 2-3 hours.
  6. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

Chocolate Brownies

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Chocolate Brownies
Chocolate Brownies
Servings:20
Preparation Time:20
Cooking Time:30
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Ingredients

  • 140 g Dark Chocolate
  • 225 g butter
  • 5 Free Range Eggs
  • 450 g caster sugar
  • 110 g plain flour
  • 55 g Cocoa Powder

Method

  1. Heat the oven to 190C//Gas 5. Line a 8x12in baking tin with baking parchment.
  2. Melt the butter and sugar together in a large pan.
  3. Remove from heat and beat in the rest of the ingredients.
  4. Pour into the baking tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.
  5. Take out of the oven and cool in the tin. Cut into 2in squares when cool.

Christmas Pudding Truffles

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Christmas Pudding Truffles
Christmas Pudding Truffles
Yummy truffles with a cherry on top.
Servings:
Preparation Time:25
Cooking Time:
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Ingredients

  • 700 g Christmas Pudding
  • 250 g Dark Eating Chocolate, Melted
  • 125 ml Brandy
  • 1/2 cup Icing sugar
  • 200 g White chocolate melts
  • glace cherries cut to resemble berries and leaves

Method

  1. Crumble pudding into large bowl
  2. Stir in melted chocolate, brandy and sifted icing sugar; mix well
  3. Roll level tablespoons of mixture into balls, place on tray; cover, refrigerate until firm
  4. Melt white chocolate in a heatproof bowl over small saucepan of simmering water
  5. Cool chocolate for 10 minutes
  6. Drizzle over puddings to form custard; decorate with cherries

Festive Rocky Road

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Festive Rocky Road
Festive Rocky Road
Servings:10
Preparation Time:5
Cooking Time:5
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Ingredients

  • 500 g Good-quality milk cooking chocolate Broken into pieces
  • 250 g Milk coffee biscuits Roughly chopped
  • 100 g Marshmallows Chopped
  • 100 g Red glace cherries halved

Method

  1. Grease a 3cm-deep, 16.5cm x 26cm (base) slab pan.
  2. Line base and sides with baking paper, allowing a 2cm overhang at both long ends
  3. Place chocolate in a large, heatproof, microwave-safe bowl.
  4. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
  5. Add biscuits, marshmallows and cherries. Stir until well combined
  6. Press slice mixture into prepared pan
  7. Refrigerate for 3 hours or until firm. Cut into large pieces. Serve

Banana and Lemon Strudel

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Banana and Lemon Strudel
Banana and Lemon Strudel
This strudel recipe is so good there won't be a crumb left!
Servings:4
Preparation Time:10
Cooking Time:20-30
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Ingredients

  • 3 Bananas sliced
  • 70 g butter and 30g melted for the Filo
  • 100 g Soft brown sugar
  • 1 Lemon juiced
  • 1 packet Ready-made Filo pastry (if you can’t get Filo it could be made with puff pastry)

Method

  1. Set oven at 200c or 180c for fan oven.
  2. In a frying pan melt the butter and add the brown sugar, then add the bananas and cook lightly. The butter and sugar should caramelise.
  3. Now add the lemon juice and mix in well. Simmer gently and take off heat. The mixture should be quite thick and the bananas intact.
  4. On a baking sheet brushed with melted butter lay out a sheet of Filo and brush surface with more melted butter.
  5. Next, lay another sheet on top and repeat, continue until there are none left. Lay the banana mixture in a line down the middle of the pastry, leaving a gap at either end.
  6. Now fold the ends inwards and the edges over one another to form a parcel, brushing with melted butter as you go. You are trying to avoid any leaks of banana mixture.
  7. Bake for about 20-30 mins until golden brown and serve with cream or custard.

Bread and Butter Pudding

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Bread and Butter Pudding
Bread and Butter Pudding
A family favourite - this bread and butter pudding is simple, quick and sweet!
Servings:4
Preparation Time:15
Cooking Time:40
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Ingredients

  • 250 ml cream Double Cream
  • 3 Eggs
  • 85 g Sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 50 g butter
  • 8 Slices White Pan Loaf
  • 60 g Raisins

Method

  1. Pre-heat the oven to 170c
  2. Butter the bread and cut into triangles, laying them in a row in an ovenproof dish.
  3. Then sprinkle with raisins and make another bread layer on top.
  4. Make custard with the eggs sugar, vanilla and cream, whisking all together with a pinch of salt and pour over the bread.
  5. Put the dish into a roasting tray filled with water to halfway up the outside of the pudding dish and bake in the oven for approx. 40 mins or until custard is set.
  6. Melt some apricot jam, if you have it, in a saucepan with a little water to make a glaze and brush over the top, then pop back in oven for 10mins.
  7. You could just sprinkle with sugar or another type of jam to achieve same effect.