Chocolate Chip Muffins🧁

This recipe by Odlums is easy to follow and the muffins turned out delicious. It makes 12 muffins if using bun cases or 8-10 with muffin cases.

Ingredients

  • 250g/8oz Odlums Self Raising Flour
  • 125g/4oz Shamrock Golden Caster Sugar
  • 12g/¼oz Cocoa
  • 50g/2oz Shamrock Chocolate Chips
  • 1 level teaspoon Baking Powder
  • 1 large Egg
  • 150ml/¼pt Milk
  • ½ teaspoon Goodall’s Vanilla Essence
  • 125g/4oz Butter or Margarine

Method

  • Preheat oven to 175°C/325°F/Gas 3.
  • Melt butter/margarine and allow to cool.
  • In a large bowl combine all dry ingredients.
  • Mix the egg, milk and vanilla essence into the cooled butter/margarine.
  • Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
  • Spoon into bun cases, making each case about two thirds full.
  • Bake for 20-30 minutes until golden brown and cooked through.

Fam Feedback

Rating: 5 out of 5.

Jo

https://www.odlums.ie/recipes/chocolate-chip-muffins/

Gingerbread Cupcakes Recipe🧁

ingredients

  • 115g self raising flour
  • 115g Stork Tub
  • 115g caster sugar
  • 2 medium eggs
  • 1 teaspoon mixed spice
  • 50g gingernut biscuits, crumbled
  • 125g icing sugar
  • 40g Stork tub
  • 50g gingernut biscuits
  • A 12-cup muffin tray lined with a paper cases

method

  • Preheat the oven to 180°C, 160 °C fan  oven, Gas mark 4.
  • Place all cake ingredients except ginger biscuits into a mixing bowl and mix for 3-4 minutes with a wooden spoon or mixer until smooth.
  • Stir in gingernuts.
  • Divide the batter (2 tablespoons) evenly between the cupcake cases in the tin. Bake the cupcakes in the preheated oven for 20-25 minutes until golden brown. Allow to cool.
  • The topping: Beat the icing sugar with the Stork  using a mixer or wooden spoon until smooth
  • Crumble 25g gingernuts and fold into the mixture.Top each cupcake with a spoonful of icing and decorate  with more crumbled biscuit or your chosen decoration.

Fam feedback:

Rating: 5 out of 5.

jo

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https://www.bakewithstork.com/recipe/gingerbread-cupcakes-192609

Lemon Cheesecake Recipe🍋

ingredients

  • 10g digestive biscuits
  • 50g butter
  • 25g light brown soft sugar
  • 350g mascarpone
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (about 90ml)

method

  • Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
  • Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
  • Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

fam feeedback:

Rating: 5 out of 5.

jo

Join 193 other followers

https://www.bbcgoodfood.com/recipes/lemon-cheesecake

Colin Cookie Dough🐛

What would a birthday be without Colin the Caterpillar?  This delicious cookie dough is easy to prepare and perfect for parties, picnics and indulgent snacks. 

ingredients

  • 65g plain flour
  • 55g butter
  • 50g caster sugar
  • 20g golden syrup
  • 15g cocoa powder
  • 1 tbsp milk
  • 40g white chocolate chunks
  • 40g milk chocolate chunks
  • 40g chocolate brownie mini bites, cut into sixths 
  • M&S jazzie sprinkles
  • Mini Colin faces

method

  • Put the flour in a microwaveable bowl and heat on high for 60 seconds, stirring every 15 seconds to avoid burning, until an internal temperature of 75°C/167°F is achieved. Allow to cool. (This step is important as there’s a risk of using raw flour, heating kills any potential bacteria.)
  • In a large bowl, cream together the butter, caster sugar and golden syrup until light and fluffy.
  • Sift in the cocoa powder and cooled flour, then whisk until combined. Add the milk and continue to whisk until smooth.The mixture should now resemble cookie dough.
  • Stir in milk and white chocolate chunks and ¼ of a jar of jazzie sprinkles.
  • Gently fold in the brownie pieces, being careful not to overmix as they’ll break down.
  • Scoop the dough into a bowl and decorate with mini Colin faces before serving. Chill in the fridge if you prefer a firmer cookie dough.


Jo

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https://www.marksandspencer.com/ie/c/food/not-just-any-food/mands-brands/colin-the-caterpillar

Chocolate Fudge Easter Cake Recipe🍫🐰🐣

This recipe was fun to make and turned out yummy. Happy Easter to all of my subscribers (over 160 of you!😱🥺😍)

ingredients

  • 275g/10oz Odlums Cream Plain Flour
  • 1 heaped teaspoon Odlums Baking Powder
  • 3 tablespoons Cocoa Powder
  • 200g/7oz Shamrock Golden Caster Sugar
  • 3 Eggs, beaten
  • 3 tablespoons Golden Syrup
  • 225ml/8fl oz Sunflower Oil
  • 225ml/8fl oz Milk
Icing/Filling
  • 450g/1lb Chocolate 
  • 200g/7oz Butter
To Decorate
  • Easter Bunnies and/or Mini Eggs 
  • Chocolate Finger Biscuits 
  • Ribbon 

method

  • Preheat oven to 160°C/325°F/Gas 3. Grease and base line two 20cm/8” sandwich tins, tins must be at least 1½ inches deep.
  • Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well.
  • Put the eggs, golden syrup, oil and milk into the dry ingredients and beat well. When mixture is smooth, transfer to the prepared tins.
  • Bake for about 35 minutes until cakes are risen and spring back when gently pressed.
  • When baked, turn onto wire tray and remove the lining paper. Allow to cool.
  • Make the icing by putting the chocolate and butter into a bowl over a pan of hot water. The base of the bowl should not touch the water. Stir occasionally until melted. Remove from heat and allow to get cool and start to set.
  • Put half the cake for the bottom layer on a wire tray and place a baking tray underneath to catch the drips. Spoon a little of the icing on the cake, spreading it evenly to the sides. Repeat with the other cake layer, then pour remaining icing over the cake making sure it evenly coats the top and sides.
  • Leave to set then transfer to serving plate. Arrange the fingers around the cake. Decorate the top with bunnies or mini eggs. Finally tie a yellow ribbon around cake, if you like.

Join 193 other followers

https://www.odlums.ie/recipes/chocolate-fudge-easter-cake/

Creme Egg Rice Krispie Treats🍫🐰🐣

With Easter just around the corner, I decided to make this recipe by Easy Food Magazine. It is easy to make and turned out delicious. Anyone who loves creme eggs will love these 🐣

ingredients

  • 200g Rice Krispies
  • 200g+100g milk chocolate
  • 3 Creme Eggs
  • Mini Creme Eggs

method

  • Melt 200g milk chocolate.
  • Add to 200g Rice Krispies and mix.
  • Add a bag of mini creme eggs.
  • Pour the mixture into a lined tin.
  • Pour the mixture into a lined tin and press down the mixture onto the pan and chill in the fridge.
  • Spread over 100g melted chocolate.
  • Decorate with creme eggs and chill before serving.
  • Cut into squares.


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Baked Vanilla Cheesecake Recipe🍰

This was my first time to ever make a baked cheesecake and my family were delighted when I served them this slice of heaven after dinner today.

ingredients

  • 150 g Caster Sugar
  • 3 large Eggs
  • 1 Lemon Zest
  • 300 ml SuperValu Sour Cream
  • 2 tsp Vanilla Extract
  • 150 g SuperValu Rich Tea Biscuits
  • 85g Butter
  • 280 g Cream Cheese X 3
  • 1 portion Raspberry Coulis
  • 1 portion Fresh Berries

method

  • Remove the cream cheese and sour cream from the fridge a couple of hours before you begin. Preheat the oven to 160°C/gas mark 3. Line the base of a 23cm spring-form tin with non-stick baking paper.
  • To make the base, blend the biscuits in a food processor or crush them finely in a ziplock bag with a rolling pin. Mix with the melted butter, then press firmly into the base of the lined tin and refrigerate for 10 minutes. 
  • Using an electric whisk, blend the cream cheese and caster sugar until smooth.
  • Add the eggs one at a time, mixing well each time, then the sour cream, finely grated lemon zest and vanilla until everything is just mixed, being careful not to overbeat.
  • Pour the mixture over the biscuit base, then place the tin on a baking tray and bake for 50 to 60 minutes. The filling should be set but with a little wobble in the centre. Turn the oven off and use a wooden spoon to keep the oven door ajar to allow the temperature to drop slowly. Leave the cake in the oven for several hours, until completely cold, to avoid cracks appearing on the surface. 
  • Run the blade of a knife around the edge of the tin to loosen the cheesecake before releasing the catch. This will also help avoid cracks. 
  • Refrigerate the cheesecake for at least 6 hours or preferably overnight to firm up the texture. Serve with fresh berries and raspberry coulis. I also dusted the cheesecake with icing sugar.


Jo

Join 193 other followers

https://supervalu.ie/real-food/recipes/baked-vanilla-cheesecake?ref=meal_planner

Colin the Caterpillar Fridge Cake🐛

Colin the Caterpillar is an all-time birthday classic. This M&S recipe for a Colin fridge cake is super-simple to make. It is topped with sprinkles and cute mini Colin choc faces.

ingredients

  • 125g iced party rings
  • 400g milk chocolate, broken into small pieces
  • 75g butter
  • ½ tub M&S chocolate brownie mini bites, each cut into quarters
  • 100g white chocolate chunks
  • Sprinkles
  • Mini Colin faces

method

  • Put the iced party rings in a freezer bag and bash with a rolling pin until you have 5-pence-sized pieces.
  • In a large saucepan over a low heat, melt the milk chocolate and butter, stirring frequently to avoid burning. Melt until no lumps remain. Allow to cool for 5-10 mins.
  • Stir the crushed party rings, brownie pieces and white chocolate chunks into the chocolate-butter mix until everything is fully coated.
  • Press the mix into the lined baking tin, smoothing until even.
  • Sprinkle with sprinkles and top with mini Colin faces, spaced apart so that later you can cut the fridge cake into pieces that each have a face.
  • Put in the fridge and chill for a minimum of 4 hours before cutting into pieces.


Jo

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Heart Shaped Red Velvet Cake Recipe💘

This heart shaped Red Velvet Cake is the perfect pudding to treat your loved ones this Valentines Day💗

ingredients

  • 180g block margarine-softened
  • 180g caster sugar
  • 150g Self Raising flour
  • 30g Cocoa powder
  • 3 x large eggs
  • ½ teaspoon Vanilla essence
  • 1 x 10g tube red food gel
  • 1 x heart shaped cake mould
White chocolate cream cheese frosting
  • 200g soft cheese
  • 125g unsalted butter – softened
  • 200g white chocolate

method

  • Preheat the oven to 180°C/350°F/Gas Mark 4
  • In a large bowl, cream the margarine with the caster sugar.
  • Add the eggs one at a time – beating well after each addition.
  • Stir in the food colouring and the vanilla essence.
  • Sift in the flour and cocoa powder, beat well.
  • Lightly grease the cake mould.
  • Add the cake mix and bake in the centre of the oven for 25 mins, till the cake is well risen and firm to the touch.
  • Allow to cool in the mould before turning out.
  • Meanwhile, for the frosting, melt the chocolate in an ovenproof bowl over a pan of boiling water – make sure the bottom of the dish doesn’t touch the water.
  • Cut the butter into small pieces.
  • Allow the chocolate to cool slightly then whisk in the soft cheese and the butter – beat well.
  • Cut the cake in half lengthways and spread some of the frosting onto the base cut side, put the top back and cover the cake with the rest of the frosting.
  • Decorate with sprinkles if desired.


Jo

Join 193 other followers

https://www.aldi.ie/heart-shaped-red-velvet-cake/p/000000059500100

American Style Pancakes Recipe🥞

With over two weeks to go until Pancake Tuesday (February 16th), I have decided to practice my pancake-making skills. I enjoyed these American Style pancakes for breakfast served with yoghurt and strawberries, however they can be served with whatever toppings you like. This is an easy recipe and it didn’t take long to make these yummy thick and fluffy pancakes.

You will need:
  • 125g/4oz Odlums Self Raising Flour
  • 1 tablespoon Shamrock Golden Caster Sugar (optional)
  • Pinch of Salt
  • 1 Egg
  • 150ml/¼ pint Milk
  • Oil for frying

Sieve flour and salt into a bowl, stir in the sugar (if using)

Add the egg and beat while adding the milk. Mix until mixture becomes smooth.

Heat a little oil on a pan and drop spoonfuls of batter onto pan. When mixture is puffed and bubbling on top, turn and cook on other side.

Serve warm with your favourite toppings and enjoy🍓

Jo

https://www.odlums.ie/recipes/american-style-pancakes/