Whether you Bake with the Kids, or want something you can create yourself for your Family...this is the place you will find it...
Christmas Recipe - Choccy Reindeer
Chocolate Teacakes (Tunnocks are a good size!)
Curly Wurly or Pretzels
Googly Eyes (you may have some left if you made my Halloween recipe)
Unwrap the Tea Cakes
Melt some chocolate in a bowl and use that to stick on the googly eyes, and Smartie nose
Then cut approx one third from the Curly Wurly (then eat the rest :))
The cut in half, or on the diagonal depending what shape you would like the antlers to be.
Dip the tip of the antler in the melted chocolate, and gently push into the top of the Teacake
Easter Recipe - Easter Rocky Road
Halloween Recipe - Rice Krispie Treat Monsters
Rice Krispie Square Bars
Unwrap Rice Krispie Squares
Melt Chocolate, & add food colouring then mix
Dip Rice Krispie Squares into the melted, coloured chocolate then add the Candy Eyes & Sprinkles
Pop onto a plate and leave to dry
9oz / 250g Milk Chocolate
9oz / 250g Dark Chocolate
100g Digestives or Rich Tea Biscuits
9oz / 250g Mini Easter Eggs
Any other Easter Treats
Melt the chocolate and butter in a medium bowl over a pot of simmering water until smooth.
Break the Biscuits up into small pieces and place in a large mixing bowl.
Add the marshmallows, and mini easter eggs, reserving some of each for decorating the top of the Rocky Road.
Pour the melted butter and chocolate into the large mixing bowl and use a wooden spoon to combine everything together.
Pour the Rocky Road into a lined baking tin, pressing it down so there are no air bubbles. Decorate the top with the remaining ingredients as well as any other easter themed treats you have.
Place the rocky road into the fridge to set for at least 4 hours or overnight before slicing into smaller pieces.
*If you make any of these recipes, please send me a photo, I'd love to see how you get on!*
January recipe - Vegan Cookies
If you are Vegan, or doing Veganuary this year, then give these yummy Cookies a try! Honestly the non Vegans will not be able to taste the difference! Quick and simple to make, they make a perfect Afternoon treat!
200g Dairy-free margarine
125g Soft light brown sugar
100g Caster Sugar
1 tsp vanilla extract
250g Plain Flour
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
200g Vegan dark chocolate chips
1 tbsp soya milk
Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper.
Tip the dairy-free margarine, sugars and the vanilla extract into a large bowl.
Add the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and beat everything until thoroughly combined and almost smooth.
Add the chocolate chips and soya milk and mix again until the chocolate chips are thoroughly incorporated.
Use an ice cream scoop or a Teaspoon to drop neat mounds of dough onto the lined baking trays. Allow plenty of space between each cookie as they will spread during baking.
Bake for about 10 minutes, or until golden brown.
Remove from the oven and leave to cool on the baking trays
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