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

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

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

Mincemeat Frangipane Recipe🌰

This recipe is by Odlums and turned out lovely.

ingredients

Pastry

  • 225g/8oz Odlums Cream Plain Flour
  • 125g/4oz Cold Butter, cubed
  • 50g/2oz Shamrock Golden Caster Sugar
  • 1 Egg, beaten
  • Cold Water

Filling

  • 175g/6oz Shamrock Ground Almonds
  • 175g/6oz Shamrock Golden Caster Sugar
  • 4 Eggs
  • 175g/6oz Butter
  • 1 tsp Goodall’s Almond Essence
  • 400g jar Mincemeat

Topping

  • 100g packet Shamrock Flaked Almonds

method

  • Preheat oven to 190°C/375°F/Gas Mark 5. Lightly grease a 28cm/11 inch flan tin. To make pastry put flour, butter and caster sugar into a mixing bowl and rub through with finger tips until the mixture is course breadcrumbs. Add the egg and sufficient water and mix to a stiff dough. Wrap in clingfilm and chill for 10 minutes.
  • Roll out pastry on lightly floured surface and use to line the prepared tin. Prick the base of the pastry using a fork. Line pastry case with grease proof paper and fill with rice or ceramic baking beans.
  • Place in oven and bake blind for ten minutes. Remove the grease proof paper, beans or rice, and return to oven for another 10 minutes.
  • Meanwhile make the filling by putting all ingredients into mixing bowl and beat until smooth. Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until filling is set.
  • After 20 minutes gently shake the flaked almonds over the almond filling and finish baking. Serve hot or cold with cream, custard brandy butter or ice cream.


Jo

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https://www.odlums.ie/recipes/mincemeat-frangipane/

Nutella Swirls Recipe🍫

This recipe is by Irish blogger Niamh O’Sullivan and turned out delicious. I enjoyed two Nutella Swirls each morning served with some natural yoghurt and granola. These Nutella Swirls are a great breakfast option if you’re feeling like something sweet, snack or dessert and I look forward to making them again.

1 sheet puff pastry

Two heaped dessert spoons of Nutella

1 beaten egg

Icing sugar to decorate

Preheat oven to 190C.Spread Nutella over pastry.

Roll-up pastry and cut into pieces.

Brush the egg mixture over the seal of the pastry and add a little on top of the pinwheels. Place on a parchment lined oven tray and bake for approximately 18-20 minutes, or until golden and puffed.

Remove from oven and allow to cool. Once cooled, sift icing sugar over the top of the swirls. Enjoy!


Jo

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https://niamh-osullivan.com/

Christmas Chocolate Yule Log Recipe☃️

This Christmas recipe by Odlums turned out amazing, it was eaten by my family in two days. I may make another one before Christmas❄️For a larger log, you could make 2 sponge rolls and use one as the tree and the other as the branch.

ingredients

  • 125g/4oz Odlums Cream Plain Flour (less 2 tablespoons)
  • 4 Eggs separated
  • Pinch of Salt
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 tbsp Cocoa Powder
  • 1 level tsp Baking Powder
Icing
  • 125g/4oz Butter (Room temperature)
  • 200g/7oz Icing Sugar, sieved
  • 2 tbsp Cocoa, sieved
Filling 
  • 250ml carton cream
To Decorate
  • Icing Sugar
  • Holly Sprigs or Fresh Cranberries

method

  • Preheat oven to 200°C/400°F/Gas 6. Line a swiss roll tin 33x23x3cm with greaseproof paper.
  • Put the egg whites into a large clean dry bowl, add a pinch of salt. Beat until mixture is stiff and dry looking in ap­pearance. Add the sugar and continue beating until thick and shiny. Finally beat in the egg yolks until thick and trail of beaters remain. 
  • Sieve the flour, cocoa and baking powder together and gradually add to the egg mixture folding it in with a metal spoon.
  • Transfer to the prepared tin and spread evenly. Bake on the top shelf for 10 minutes.
  • When the cake is baked, turn it onto the paper, remove the lining paper, and trim the edges with a sharp knife. 
  • Roll the cake up from its longest edge with the paper inside. Leave to cool.
  • Whisk the cream until stiff. Remove the paper from the cake, spread the cream and carefully roll up again into a log.
  • Make the icing by beating butter, sugar and cocoa powder together until smooth. Once this is done spread the icing over the outside of the log.
  • Use a fork to mark the icing to give the effect of tree bark. Dust with icing sugar to resemble snow and decorate with holly leaves or fresh cranberries.


Jo

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https://www.odlums.ie/recipes/yule-log/

Coffee Cake Recipe☕

This recipe is by bbcgoodfood and turned out great- I would definitely make it again. This coffee cake is a lovely dessert that would go well with your favourite beverage☕

ingredients

  • 170g butter or margarine, plus extra for the tins
  • 170g caster sugar
  • 3 large eggs
  • 170g self-raising flour 
  • 1 ½ tsp baking powder 
  • 1 tbsp instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
  • 225g icing sugar
  • 100g butter or margarine
  • 1½ tbsp instant coffee, dissolved in 1 tbsp hot water
  • strawberry jam (optional)
  • walnuts or cherries, to decorate (optional)

method

  • Heat the oven to 160C/140C fan/gas 3. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
  • Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.) 
  • When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
  • Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean.
  • Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
  • Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
  • Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.


Jo

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https://www.bbcgoodfood.com/recipes/coffee-cake

Almond Bakewell Slices🌰

These Almond Bakewell slices are a lovely Afternoon Tea treat with a cup of tea.🧡

ingredients

Pastry
  • 175g/6oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 75g/3oz Butter or Margarine
  • Cold Water
Topping
  • 75g/3oz Odlums Strong or Cream Plain Flour
  • 125g/4oz Butter or Margarine
  • 125g/4oz Shamrock Golden Caster Sugar
  • 100g pack Shamrock Ground Almonds
  • 2 Eggs
  • 2 teaspoons Goodall’s Almond Extract/Essence
  • 2 tablespoons Fruitfield Raspberry Jam
  • Shamrock Flaked Almonds, to decorate

method

  • Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7″/ 28x 18cm Swiss Roll tin.
  • Sieve the flour and salt into a bowl. Rub in the butter/margarine and add sufficient water to make a soft dough.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
  • Make the topping by melting the butter/margarine in a pan over a low heat.
  • Remove from the heat and add the sugar, ground almonds and flour.
  • Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  • Remove pastry from the fridge, spread the jam over the top of the pastry base.
  • Pour the topping over the jam.
  • Decorate with flaked almonds and bake for 35-40 mins until pale golden in colour.
  • When cool, cut into slices.


Jo

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https://www.odlums.ie/recipes/almond-bakewell-slices/

Rich chocolate tart with salt flakes🥧

This recipe by Jamie Oliver serves 12 and and turned out delicious. The combination of sweet and salty flavours work well.

ingredients

  • 375 g shortcrust pastry
  • 300 ml double cream
  • 2 teaspoons caster sugar
  • 1 pinch of fine sea salt
  • 50 g unsalted butter , (at room temperature)
  • 200 g dark chocolate , (70%)
  • 50 ml whole milk
  • sea salt flakes
  • creme fraîche or ice cream

method

  • Preheat the oven to 180°C/350°F/gas 4. Roll out the pastry and use it to line a 23cm greased tart tin.
  • Pastry: Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough
  • Knead the dough briefly and gently on a floured surface.
  • Cover with baking paper, fill with dried beans and bake blind for 10 to 15 minutes. Remove the beans and bake again for 15 minutes, or until golden.
  • Put the cream, sugar and fine sea salt in a pan and bring to the boil. Remove as soon as the mixture boils up. Off the heat, add the butter and snap in the chocolate. Stir until blended.
  • Take a couple of minutes for a breather, then stir in the milk. Keep stirring till shiny.
  • our into the tart shell and leave at room temperature for 2 hours to set.
  • Pour into the tart shell and leave at room temperature for 2 hours to set.
  • Sprinkle sea salt flakes lightly all over, then serve with creme fraîche or ice cream.


Jo

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https://www.jamieoliver.com/recipes/chocolate-recipes/rich-chocolate-tart-with-salt-flakes/

Chocolate Chip Cake Bars Recipe🍪

This recipe is by McVitie’s and serves 6.

ingredients

  • 18 McVitie’s Digestive Biscuits
  • 1/2 cup plain flour
  • 1 tsp baking powder
  • 6 tbsp butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/3 chocolate chips (60g)

method

  • Preheat the oven to 180ºC/350ºF. Grease a 20cm square cake tin and dust with flour.
  • Put the McVitie’s Digestives in a plastic bag and crush with a rolling pin. Combine the McVitie’s Digestives, flour and baking powder in a mixing bowl.
  • In a separate bowl, cream the butter and sugar, ideally using an electric mixer, until fluffy and light.Add the egg, egg yolk and vanilla to the butter and sugar with the mixer on low.
  • Beat until combined, then add a third of the flour mixture along with half of the milk. Beat until combined again, then add another third of the flour and the remaining milk. Beat again. Add the rest of the flour and the chocolate chips. Stir in thoroughly.
  • Spoon the batter into the cake tin and spread out evenly. Bake for 35 minutes or until a skewer comes out clean.
  • Remove from the oven and allow to cool in the tin for 10 minutes.
  • Allow to cool completely and cut into bars before serving.


jo

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https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars

https://mcvitiescanada.com/en/recipe/chocolate-chip-cake-bars