Recipe - Party Ring Biscuits

Sunday biscuit time! Recipe makes a whole heap of biscuits with a crunch, and who doesn't love pink icing! Perfect for making and keeping in a jar to sneak one every time you walk past.

Click on picture to link through:

C x

Recipe - Coconut Ice

Sticky, pink and coconuty, this sweet treat is perfect for keeping in the fridge and sneaking a piece or two every time. So simple to make and it only requires three ingredients and some chilling time!

Let's get started:

Ingredients

250g condensed milk
250g icing sugar
250g unsweetened desiccated coconut
couple of drops of pink food colouring

Method to the Madness

Mix the condensed milk, icing sugar and coconut in a bowl

Until you get a dough...

Separate out into two equal balls and press one lump into a square 20cm tin lined with greased cling film

Add a few drops of pink food colouring

And layer on top of the white mixture, using the back of a spoon to smooth out the top

Leave in the fridge to set, preferably overnight. Once set cut into bite-sized chunks and marvel in it's pretty pinkness!

 

Enjoy!

C x

White Chocolate & Summer Fruits Mousse

Perfect for having for pud after a romantic dinner this Valentine's weekend or maybe just because you like tasty treats! Try to split one if you can but best make two as you will be reluctant to share!

Ingredients

500g summer fruits
225g white chocolate
7g powdered gelatine
450ml double cream
2 tbsp lemon juice
30g icing sugar

Method to the Madness

Put three quarters of the fruit into a blender and whizz until smooth and pureed. Press through a sieve into a bowl to get rid of the pips.

Slice some of the remaining fruit and add to the puree and add the lemon juice.

Heat your white chocolate in a pan

In a small bowl add the gelatine to about 50ml of water and leave to stand for 5 minutes

Place a quarter of the cream along with all the icing sugar into a plan and simmer until warm. Add the gelatine water and stir for five minutes making sure the mixture doesnt boil.

Pour the mixture into the melted chocolate and stir until smooth before adding three quarters of the puree

Put the remaining cream in a bowl and whisk until peaks forrm.

Fold the cream into the chocolate and fruit mixture.

 Transfer the mixture into glasses and place in the fridge for a minimum of two hours but preferably overnight.

Add some of the remaining puree and grate some white chocolate over to serve.

Happy Valentine's Day all!

C x

Recipe - Salted Caramel Brownies

If you are feeling indulgent and want a break from your January resolutions then you have come to the right place!

These Salted Caramel Brownies are ridiculously moreish and the dark chocolate and sweet and salt caramel work together in a sticky mess that will make your mouth water just a little bit.

Click the picture below to see what I mean!

C x

Recipe - Chocolate, Cherry & Honeycomb Parfait

Ingredients

200g chocolate - I used milk as I'm not a massive fan of dark chocolate but the choice is yours!
85g blanched almonds
150g margarine
85g glace cherries
100g dried cranberries

For the honeycomb:

5tbsp granulated sugar
2tbsp golden syrup
1/2 tsp bicarbonate of soda

Method to the madness

Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the sugar and golden syrup in a saucepan over a low heat. Once it has all melted together turn up the heat until it bubbles into a gorgeous caramel colour.

Whisk in the bicarbonate of soda. The syrup will foam up and once it has pour it immediately into the greased baking tray and set aside in the fridge for 20 minutes.

Once set whack with a knife until you have broken it all up.

Line a loaf tin with enough clingfilm so there is some clingfilm hanging over the edge and try to make it as crease-free as possible. Roughly chop up the almonds before moving on to the chocolate mix.

Break up the chocolate into a glass bowl and add the margarine before heating over a pan of simmering water until they are melted together.

Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries.

Spoon the mixture in to the tin and fold the overhanging clingfilm loosely over the parfait and pop in the freezer for an hour.

Remove from the freezer and transfer the parfait to the fridge until completely set. Once you're ready to serve, carefully lift the parfait from the tin, unwrap the clingfilm and cut into slices.

I think the second time I make this I will pour the mixture straight from the pan into the tin and freeze. I let the mixture cool for too long and as such the butter slightly separated itself. The mixture is a gooey, sticky sugary, melty taste explosion and I would recommend making this.

C x

Honey and Pistachio Cakes - Recipe

Ingredients

175g butter
175g  icing sugar
50g self raising flour
100g ground almonds
100g pistachios, finely chopped
5 egg whites
75g clear honey

 Method to the Madness

Preheat the oven to 200c/gas 6/fan 180c.

Pop the butter in the microwave and blitz until melted and put to one side.

Sieve the flour and sugar into a bowl before adding the almonds and 85g of the pistachios and stir to combine.

In a separate bowl whisk the egg whites to a soft foam. Add the egg to the dry ingredients, followed by the melted butter and 2tbsp of the honey and gently fold until combined.

Divide the mixture between 12 cupcake cases (I used my new silicone ones! I'm never going back).

Bake in the over for around 15 minutes or until golden and a skewer comes out clean.

Leave to cool for 10 minutes before drizzling the remaining honey over the cakes and scattering the pistachios on top. When you finally cram them in your mouth you will find the salt and sweet go so well together and it will be hard to not eat them all.

C xxx