Mars Bar Muffins

(makes 6)

You will need:

100g caster sugar
100ml olive oil (but you could use 100g unsalted butter)
2 eggs
100g self raising flour, sifted
2 std size mars bars cut into thick chunks (6 per bar)

Then you need to:

pre-heat your oven to 180oC / 160oC fan
beat the oil (or butter) with the sugar for a few minutes until pale and creamy
add the flour and eggs and mix well
divide the cake batter between the paper cases
then place 2 mars bar chunks into the top of each muffin and press down slightly so they are halfway in and half way out
cook in the oven for about 25 minutes or until cooked all the way through

The mars bar chunks will have bubbled up and look a bit like sticky molten lava over the top of the muffins, which is why I don’t think the muffins needed any further enhancement decorating wise!

I didn’t actually sample any of the muffins as I gave them away to a fellow blogger at a tweet up.
I can only assume that they tasted as good as they looked!!

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Cooking With My Toddler #1 : Cookies

I wanted to make some cookies with Burton so that we could link up to Helen’s linky. Knowing that it would probably only be me who ended up eating them afterwards, I didn’t want to make a large batch so if you wanted to make more than 6 just double or triple the quantities to make the amount you require.
You will need
25g caster sugar
25g butter, softened
1/2 beaten egg
1/4 tsp vanilla extract
50g plain flour
25g chocolate chips
Then simply
Preheat the oven to 190oC/170oC fan
Beat together the butter and sugar until pale and creamy
Stir in the egg and flour
Add the vanilla essence and chocolate chips and stir well to form a dough
Place dollops the size of a tsp on a baking tray (or tbsp if you want large cookies)
Put in the oven for about 15 minutes
Allow to cool completely before tasting!

I am linking this up to
Cooking With Your Toddler
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Jaffa Cake Cupcakes

Jaffa Cake Cupcakes
We all love Jaffa cakes in my house and I have a recipe for a large homemade style Jaffa cake dessert which I have made several times, but I really wanted a way of making small versions. For ages I have been thinking about how I could perfect a Jaffa cake cupcake, and then suddenly it became clear!
I found a recipe for Jaffa cakes by Simon Rimmer on google, which helped me along and although I have borrowed his way of attaching the orange jelly part, the rest of this recipe is my very own creation!
So here you go, my take on Jaffa Cake Cupcakes!
jaffa cake cupcakes


Jaffa Cake Cupcakes
 
Cook time
Total time
 
Author:
Recipe type: desserts
Ingredients
  • 2 x packets of orange jelly
  • 2 tbsp of orange marmalade
  • 250ml boiling water
  • 200g unsalted butter
  • 4 eggs
  • 200g caster sugar
  • 175g self raising flour
  • 25g cocoa powder
  • ½ cup coca cola (not essential but I find it adds bubbles to cake batter)
  • 250g Plain chocolate
  • 250gMilk chocolate*
  • *you could use just plain but I think this would be too bitter for my cake eaters!
Instructions
  1. Make the jelly by playing the cubes in a microwave bowl with the marmalade and pour on the boiling water, give it a good stir and then I pop mine into the microwave for a further 2 minutes or so to ensure it's completely dissolved.
  2. Then you need to line a late flat dish or baking tray with grease proof paper and pour the jelly on. Once cooled place then place into the fridge to set.
  3. Preheat the oven to 180oC/160oC
  4. Cream the butter and sugar together until pale and creamy
  5. Add the flour, eggs and cocoa powder and mix well to combine all of the ingredients.
  6. Stir in the cola, if you are using it, at this point.
  7. Divide the cake batter in to your paper cupcake cases to about half way
  8. Cook in the oven for approx 20 minutes or until cooked all the way through
  9. Cool completely. Then remove from their paper cases.
  10. Meanwhile melt your chocolate gently and slowly either in a microwave at 30 second intervals or over a saucepan of water.
  11. Once melted leave on the side and remove the jelly from the fridge. Remove the grease proof paper topped jelly from its dish and lay on a chopping board. Using a small pastry cutter, cut out rounds of jelly and place one on each cupcake. If your cupcakes don't have a flat top, then very carefully remove a disc from the top of the cake to make it so. Then add your jelly disc.
  12. Once all cakes have been topped with the 'Jaffa' part, top the jelly with the melted chocolate.
  13. Then place in the fridge to cool the chocolate completely.
  14. Then you have homemade Jaffa cakes!

 

Mmmmmmm!! Really rather good and they actually taste just like jaffa cakes !! Please do try them they are sooooooo good

Cookies Recipe

I made these yummy cookies this morning in next to no time, and thought I would share the recipe on my blog.


They are Cranberry, Sour Cherry & White Chocolate Chip Cookies, but you could use a mixture other dried fruit and/or nuts and/or chocolate chips of your choice.

Berry & White Chocolate Chip Cookies

INGREDIENTS:
200g unsalted butter , at room temperature
150g golden caster sugar
1 egg
225g self-raising flour
50g white chocolate chips
75g dried cranberries
75g dried sour cherries

METHOD:
Heat oven to 190C/fan 170C/gas 5.

Beat the butter and sugar until creamy, and then beat in the egg until smooth.

Next mix in the flour, chocolate and dried berries.

Spoon onto non-stick baking sheets in large rough blobs – you’ll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake – mine always collide with each other so they never look very circular!
The raw dough can be frozen.

Bake for 12-14 mins until just golden, but still quite pale and soft in the middle.( If baking from frozen, give them a few mins more.) Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

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