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.
Easter is a Christian festival and holiday that celebrates the resurrection of Jesus from the dead. This happened on the third day after he was buried. Holy Week is celebrated the week leading up to Easter. Easter Sunday was on April 4th this year.
Easter eggs date way back before Easter. Evidence suggests they began in Medieval Europe.
Easter baskets represent nests and new life, especially when they are filled with Easter eggs. Traditionally, children would make nests for the Easter bunny to leave its eggs in.
Easter was named after the Anglo-Saxon goddess Eostre. Easter was named after a festival celebrating Eostre and the coming of spring.
There are some theories as to why people dye eggs. The colouring of eggs in brilliant colours helps usher in spring. Eggs are dyed to represent the blood of Jesus Christ. The art of dyeing eggs originated in Ukraine and is called pysanka. Pysanka involved pouring melted wax onto the eggs.
The idea of the Easter bunny giving candies and eggs started in Germany during the Middle Ages. The first mention of this tradition dates to the 16th century. The first story of the Easter Bunny hiding eggs in a garden was published in 1680.
Giving eggs is a symbol of rebirth and new life in many cultures.
500 million Creme Eggs are made every year in the Bournville factory in Birmingham, England.
Pretzels used to be consumed at Easter because the Pretzel looks like a person whose arms were crossed in a prayer.
The world’s largest chocolate Easter egg was made in Italy in April 2011, measuring 34 feet and 1.05 inches in length, and weighed approximately 15,873 pounds.
In the mid-1800s in New York, people believed that buying new clothes to wear on Easter would bring them good luck for the rest of the year
In 1933, composer Irving Berlin introduced the Easter Bonnet into American pop culture with his ballad “Easter Parade.”
76% people eat the ears of a chocolate bunny first, followed by 5% who eat the feet first, and 4% who eat the tail first
Easter is the second biggest candy-consuming holiday (after Halloween)
This recipe was fun to make and turned out yummy. Happy Easter to all of my subscribers (over 160 of you!😱🥺😍)
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
Easter Bunnies and/or Mini Eggs
Chocolate Finger Biscuits
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.
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.