Rocky Road Recipe🍫

Ingredients
  • 125g/4oz Butter
  • 2 heaped tablespoons Golden Syrup
  • 100g/5oz Milk Chocolate
  • 150g/5oz Dark Chocolate
  • 200g/4oz Rich Tea Biscuits
  • 50g/2oz Shamrock Almonds (optional)
  • 50g/2oz Shamrock Sultanas (optional)
  • 125g/4oz Mini Marshmallows
Method
  • Line a 19cm/7″ square tin with greaseproof paper or cling film.
  • Place 200g Rich Tea biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they’re broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
  • Melt the butter, syrup and chocolate over a low heat. Stir occasionally to make sure all ingredients are well mixed together.
  • Add the biscuits, nuts, dried fruit and marshmallows. Mix well.
  • Transfer to prepared tin. Level it on top and press down well to avoid air gaps.
  • Allow to harden before cutting into bars. Store in the fridge.
Fam Feedback:

Rating: 5 out of 5.

Jo

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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/

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

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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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

Sticky Toffee Gingerbread Pudding Recipe🍮

This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.

For the Pudding
  • 0.5 tsp Bicarbonate of Soda
  • 225 g Butter
  • 50 g Crystallised Ginger Finely chopped
  • 3 large Eggs
  • 1 tsp Ground Ginger
  • 150 g Light Brown Sugar
  • 1 tsp Mixed Spice
  • 1 pinch Sea Salt
  • 125 g Self-Raising Flour
  • 175 g Signature Tastes Medjool Dates Chopped
  • 100 ml Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
  • 4 tbsp Butter
  • 150 ml Double Cream
  • 125 g Light Brown Sugar
  • 100 g White Chocolate Finely chopped

For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160°C.

Beat the butter and sugar in a freestanding mixer until light and fluffy.

Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.

Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.

Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.

For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.

To serve, arrange the warm pudding on a plate and pour over the sauce.

Jo

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https://supervalu.ie/real-food/cooking/recipe/sticky-toffee-gingerbread-pudding

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/

Mini puffed rice Christmas puddings🎄

This recipe by EasyFood makes 14-16 puddings and is easy to follow.

ingredients

50g butter
100g milk chocolate
2 tbsp crunchy peanut butter
30g mini marshmallows
50g puffed rice cereal or cocoa pops
30g dried cranberries (optional)


To decorate:
100g white chocolate, melted
Fondant holly leaves and berries, to decorate

method

  • Line a baking tray with parchment paper.
  • In a saucepan, heat the butter, milk chocolate, peanut butter and marshmallows over a medium heat, stirring gently until the chocolate and butter have melted.
  • Place the puffed rice cereal and dried cranberries in a large bowl.
  • Pour over the chocolate mixture and stir until well coated. Allow to cool a little.
  • Using a small ice cream scoop, scoop out the mixture to form “Christmas puddings” on the parchment paper.
  • Place in the fridge until firm, then decorate with melted white chocolate and fondant holly leaves and berries.


Jo

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https://easyfood.ie/recipe/mini-puffed-rice-christmas-puddings/

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/