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.
65g plain flour
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
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.
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.
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
280 g Cream Cheese X 3
1 portion Raspberry Coulis
1 portion Fresh Berries
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.
Shrove Tuesday, also known as Pancake Tuesday is the traditional feast day before the start of Lent on Ash Wednesday. Shrove Tuesday marks the beginning of Lent in the Catholic tradition. This year, Shrove Tuesday falls on February 16th. Shrove Tuesday is followed by Ash Wednesday, the beginning of Lent. Lent lasts for 40 days and Christians traditionally fast or give up certain foods. The forty days represent the time that Jesus spent fasting in the desert. Pancake Tuesday falls 47 days before Easter. The word shrove derives from the word shrive, meaning to present oneself for confession, penance and absolution.
Why do people eat Pancakes on this day?
In times gone by, people used to prepare for the fast by using up all of the ingredients they had in their kitchen (eggs, milk, flour,butter..!)
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
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.
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.