Sunday, 16 December 2012

Mia's mincemeat Swirls

Another recipe from the Kids Cooking Company you can find it on thier website alongside some other delicious recipes or in thier Children’s Recipe Book entitled ‘Truly Scrumptious’! (trust me its a great buy packed with yummy ideas)
I am going to try this recipe out Christmas morning a great alternative to cinnammon swirls or croissants...
Makes 20-25
Prep 5 min
Cooks 6-10 mins 

1/2 Packet puff pastry
1 Jar Mincemeat
1 Beaten egg
Icing Sugar for decoration 

Rolling pin
Pastry brush
Sharp knife
Baking tray
Baking parchment
Fork or whisk


1.Preheat the oven to gas mark 6 / 200c. Roll out the puff pastry into a rectangle shape. Spread a thin layer of mincemeat over the puff pastry and bring the two sides in (left & right) to meet in the middle.

2.Roll out again, try to keep to a rectangle shape. Spread more mincement over the middle of the puff pastry

3. Fold the 2 sides to meet in the middle, brush some egg down the side to help it stick and cut into 1/4 inch wide strips. Brush the rest of the egg over to give a golden glaze!

4. Put on a baking tray lined with parchment paper and cook for 6/10 min. When they are cool you could sprinkle with some icing sugar to look like snow! 

Saturday, 15 December 2012

White Chocolate & Cranberry Blondies

White Chocolate Cranberry Blondies Recipe


  • 3/4 cup butter, cubed
  • 1-1/2 cups packed light brown sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 6 ounces white baking chocolate, coarsely chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon grated orange peel, optional
  • 6 ounces white baking chocolate, melted
  • 1/2 cup dried cranberries, chopped


  • In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
  • Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator.
recipe sourced from

A very similar recipe that I made last night (to use up my left over cranberries).......
White Chocolate & Cranberry Brownies

  • 6 ounces white chocolate (about 1 cup of chips)
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 cup dried cranberries

1/ Preheat the oven to 350°F.  Line a 9 by 13-inch baking pan with parchment paper and set aside.

2/Combine the white chocolate chips and butter in a large bowl placed in a saucepan of boiling water.Stir the butter and white chocolate until have both melted.

3/Add in the sugar, eggs, and vanilla, and whisk vigorously to combine the ingredients until the mixture is smooth. Add the flour and use a spatula to fold it into the mixture. Then add your cranberrys & a few more chocolate drops (I sometimes add in a few walnut pieces too)

4/ Transfer to the prepared baking pan and bake for about 25 minutes, until a toothpick inserted in the center has only wet crumbs on it. This gives a crunchy outside & a doughy inside (yummy)

5/Let the brownies cool on a wire rack before removing them from the pan and cutting them into squares.

Friday, 14 December 2012

Candy Cane Cookies

100g/4oz plain flour

1/2 level teaspoon bicarbonate of soda
2oz/50g butter (room temperature)
2oz/50g caster sugar
Red and white icing packs
Rolling Pin
Baking Tray + Cooling Rack
Oven pre-heated to gas mark 5 / 375f / 190c
1. First wash your hands.
2. Sieve flour and bicarbonate of soda into bowl. Rub in the butter until it resembles fine breadcrumbs and make a well in the centre.
3. Put the sugar and syrup into a saucepan and heat gently. Once it becomes runny, pour on top of the flour mixture. Be careful as the syrup and sugar mixture will be very hot.
4. Mix this around to form a dough. Put the dough in the fridge for 30 minutes. Once cooled, sprinkle flour on the worktop and roll out the dough mixture. Now use your candy cane cutter to make your biscuits.
5. Place on a grease proofed baking tray and ask an adult to pop them in the oven for about 15 minutes, or until golden brown.
6. Transfer them to a cooling rack. Once cool, you can use the icing packs to decorate your very own candy cane biscuits.

                  Recipe sourced at

Warm Christmas Punch

This recipe comes thanks of our lovely friends over at
The kids Cooking Company


1 pint Orange Juice
1 Pint Apple Juice
¼ Pint Water
½ tsp ground ginger
½ tsp mixed spice
1 Orange
1 Apple


1. Put the orange juice, apple juice, ginger and mixed spice in a saucepan. 
2. Bring to the boil and simmer gently over a low heat for 5 minutes. 
3. Pour the warm (not hot!) punch into glasses and add slices of orange and apple and enjoy!
4. For a spicier punch, you could server with a cinnamon stick to stir with, and stick cloves into the orange pieces - just like in the picture!

Chocolate Snowman Truffles

Festive chocolate buttery snowman truffles

I found this recipe over on '' & these cute choclate treats are a great idea as a gift for someone or to leave out for Santa.
  • 100g (4oz) plain chocolate
  • 100g (4oz) butter
  • 275g (10oz) icing sugar
  • White chocolate for grating
  • Red and green pre-bought fondant icing - for hats and noses


  1. Place water in a small pan, bring to the boil and take off the heat
  2. Break chocolate into a heatproof bowl and place over the water. Gently stir until chocolate is melted. Add the butter and again gently stir until butter has melted. Remove bowl from water
  3. Sieve the icing sugar into chocolate mixture, fold until thoroughly mixed together. Allow to cool.
  4. Take small spoonful of the mixture and roll into a small ball. Grate white chocolate into a bowl and roll each truffle in the chocolate until well coated - keep your hands cool and it won't be so sticky!
  5. Once all the snowmen are complete, make hats and noses using the red and green icing then attach to the snowmen - you may need to use cocktail sticks or a little jam to help sticking.
  6. Make a little box or use cellophane to wrap your truffles and give them to teachers, friends and relations for Christmas and as thank you pressies

Monday, 10 December 2012

Gingerbread House

Gingerbread house


  • 200g butter, chopped
  • 1 cup brown sugar
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 cup plain flour
  • 3 1/2 cups self-raising flour
  • 2 eggs, lightly beaten
  • 1/2 cup golden syrup
  • 2 quantities of  Royal Icing
  • Confectionary for decorating.



  • 2 x  18cm by 10 cm (front and back)
  • 2 x  13cm by 22cm templates(ends)
  • 2  x 15cm by 18cm (roof pieces)


In a food processor, place the butter and sugar and process until fully combined.
Add the flours and the cinnamon and ginger into the processor and process on high until fully combined.
In a jug mix the eggs with the golden syrup. Pour this into the food processor while the motor is running and process until it is all combined.
Turn out onto a lighly floured bench and knead until smooth. Divide into 4 pieces and shape into flat discs. Wrap in cling film and refrigerate for 1 hour.
Remove from cling film and knead until pliable. Roll out to 5mm thick and cut to the template shapes. Re-roll offcuts and cut as needed.
Bake all pieces for 15-20 mins at 180°C or until golden.
Leave to cool overnight on wire racks.
When ready to assemble prepare the royal icing and set out lollies for decoration along with the cake board or heavy cardboard.
Cut the slope for the roof from the end pieces. Cut the doors and windows from the front and back pieces.
Take the royal icing and decorate the walls with lollies. Take a piece of brown paper spread with royal icing and stick it on the back of the two roof pieces so they are joined together (this will help support the weight of the roof). Leave to dry for 1/2 hour.
Use the royal icing to glue the walls together and to the board. Use some heavy objects to support the walls as they dry.
Place the roof on and use the royal icing to pipe the snow and shingles onto the roof. Complete the decoration and leave to dry. Gingerbread will keep for up to 1 week.

Christmas Cookies

Iced Browned Butter Sugar Cookies Recipes


  • 9 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 large egg yolks 
  • 8 ounces all-purpose flour (about 1 3/4 cups)
    Click to see savings
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup powdered sugar
  • 1 1/2 tablespoons half-and-half
  • 1/4 teaspoon vanilla extract
  • 1/3 cup pearlized sugar or turbinado sugar


  1. 1. Preheat oven to 350°.
  2. 2. Melt butter in a large skillet over medium-low heat; cook 6 minutes or until dark brown. Pour butter into a large bowl; let stand 5 minutes. Add granulated sugar and 1/2 teaspoon vanilla; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg yolks, and beat at medium speed until well blended (about 1 minute).
  3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder; stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Turn dough out onto a sheet of wax paper; knead gently 7 times. Roll dough to a 1/4-inch thickness. Cut with a 2 1/2-inch star-shaped cookie cutter into 32 cookies; reroll scraps as necessary. Arrange cookies 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool cookies completely on wire racks.
  4. 4. Combine powdered sugar, half-and-half, and 1/4 teaspoon vanilla extract, stirring with a whisk until icing is smooth. Spoon about 3/4 teaspoon icing onto each cookie; spread to edges. While icing is wet, sprinkle each cookie with 1/2 teaspoon pearlized sugar. Dry on wire racks.

Wednesday, 5 December 2012

Sweet Maccaroon Angels

Sweet Macaroon Angels

What you'll need

  • 1 1/4 cups sweetened flaked coconut
  • 1 14 cups unsweetened shredded coconut
  • 1/2 cup sugar
  • 1 1/2 tablespoons flour
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon vanilla extract
  • 36 Necco wafers

How to make it

  1. With clean, dry hands, thoroughly combine the two types of coconut in a large bowl.
  2. In a medium-size bowl, combine the sugar, flour, and salt. Add the egg whites, honey, and vanilla extract and rapidly whisk the batter until smooth and frothy, about 30 seconds.
  3. Pour the mixture over the coconut and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
  4. Heat the oven to 300° and line a large baking sheet with parchment paper or aluminum foil lightly coated with cooking spray. Place 12 evenly spaced mounds of dough on the baking sheet, each about ¼cup, loosely packed. With your hands, gently shape each mound into a tall cone with a blunt top. If the dough sticks to your fingers, dampen them with water, shake off the excess, then continue.

Monday, 3 December 2012

Christmas Pudding Pops

Christmas pudding pops


  • 1 Coles brand traditional Christmas pudding (or leftovers), warmed
  • 12 ice-cream sticks or skewers
  • 1 block Coles brand white cooking chocolate, melted
  • 2 cups toasted shredded coconut


Line a tray with baking paper.
Take tablespoons of pudding and roll into balls. Place on a tray.
Place sticks or skewers in each pudding ball.
Dip each ball in the white chocolate and roll in coconut.
Leave to cool or place in fridge until the chocolate hardens.

sourced from kids spot.comau

Sunday, 2 December 2012

Reindeer cupcakes

Reindeer cupcakes


(ok theres a bit of cheating here but its our secret)
  • 1 pkt Betty Crocker Mud cake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 3/4 cup water
  • 1 tub of Betty Crocker chocolate icing
  • 1pkt Jaffas Smarties or M&M's candy coated choc chips or cachous
  • 1 pkt pretzels


Preheat oven to 200°C. Place silver foil patty pans in a 12 cup tray.
Prepare cake mix as directed and place 1/3rd cup measures in each patty pan and bake for 20 minutes.Leave to cool on a wire rack.
When cooled take the icing and give each cupcake a generous coating.
Place Jaffas on each one for the nose and smarties etc for the eyes.
Cut the pretzels to make the antler shapes and push into cupcake

Thursday, 29 November 2012

hot chocolate

Peppermint Stick Hot Chocolate Recipes


  • 8 cups 2% reduced-fat milk
    Click to see savings
  • 3/4 cup packed dark brown sugar
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 3 ounces semisweet chocolate, finely chopped 
    Click to see savings
  • 12 candy canes 
    Click to see savings
  • 3/4 cup miniature marshmallows 
    Click to see savings
  • Whole grated nutmeg (optional)


  1. Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally. Serve with candy canes and marshmallows. Garnish with whole grated nutmeg, if desired.

Crispy Santa Hats

Santa Hats

What you'll need

  • 2 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup sugar
  • Red colored sugar




How to make it

  1. Heat the oven to 200ยบ F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
  2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
  3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing
 recipe sourced from

Tuesday, 27 November 2012

Reindeer Cinnamon buns

What you need:
  • Dough
  • 1 1/2 Cups whole wheat flour
  • 1 Cup white flour
  • 2 1/2 Tsp. baking powder
  • 3/4 Tsp. salt
  • 2 Tbsp. sugar
  • 1/2 Tsp. cinnamom (optional)
  • 1 Cup plain Greek yogurt
  • 1/2 Cup applesauce
  • 1 Tbsp. butter

  • 1 Tbsp. melted butter
  • 3 Tbsp. brown sugar
  • 1 Tsp. cinnamon
  • Stick Pretzels
  • Cranraisins
  • Red string licorice
  • Raisins
  • Green candies
  1. Mix dry ingredients for dough. Add yogurt and melted butter. Spoon dough onto a heavily-floured surface. Dough will be sticky, so add a little more flour to the top of the dough. Flour hands and knead dough until smooth. Add additional flour if necessary. Roll dough into a rectangular about 1/2 inch thick.
  2. For filling, spread melted butter on dough and sprinkle with cinnamon/sugar mixture. Starting from longer side, roll dough into coil and cut 2 inch pieces. Set rolls on end in a lightly greased muffin pan and bake at 425 for about 20 minutes. Let cool thoroughly before decorating.
  3. If a glaze is desired, mix 2 tablespoons water and 3/4 cup confectioners sugar. Drizzle on rolls while hot.

Friday, 16 November 2012

sugar & spice cookies

Christmas cookies


  • 2 tbsp runny honey
  • 30g (1oz) unsalted butter
  • 60g (2oz) light muscovado sugar
  • 250g (8oz) self-raising flour
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • Finely grated zest of 1 lemon, plus 2-4 tbsp juice
  • 60g (2oz) ground almonds
  • 1 large egg
To decorate:
  • 50g (5oz) icing sugar, sieved
  • Silver balls
  • Parchment paper and baking sheets
  • 5cm (2in) biscuit cutters
  • Small plain piping nozzle
  • Paper piping bag


  1. Put the honey, butter and sugar into a small pan and stir over a low heat until the butter is melted.
  2. Sieve the flour, ginger and cinnamon into a bowl. Add the lemon zest and ground almonds.
  3. Pour the egg, melted mixture and lemon juice into the dry ingredients. Stir with a wooden spoon until the mixture comes together.
  4. Knead the mixture on a lightly floured surface for a couple of mins, then wrap in cling film and pop in the freezer for 30 mins to firm up.
  5. Set the oven to Gas Mark 4 or 180°C. Roll out the dough to a 5mm (¼in) thickness, on a parchment-lined surface, and stamp out the biscuit shapes. You should be able to get about 20. Push the tip of a tiny plain piping nozzle near the top edge of each biscuit, and lift out to make a hole.
  6. Put the biscuits on to parchment-lined baking sheets. Bake for 15-20 mins until pale golden. Cool on a wire rack.
  7. To decorate: Mix the icing sugar with 4 tsp hot water, to make a smooth icing. Spoon into a paper piping bag with the nozzle. Pipe icing on the biscuits and decorate with silver balls. Leave to set

star shaped christmas tree

Shortbread tree


  • 500g (1lb) plain flour
  • 300g (10oz) unsalted butter
  • 150g (5oz) caster sugar
  • Pinch of salt
  • 1 large egg
  • 2tbsp milk
  • Few drops of vanilla extract
  • Icing sugar, for dusting
For decoration:
  • 125g (4oz) royal icing sugar
  • 6 x star cookie cutters in various sizes, from 4.5cm to 13.5cm (1¾-5½in)
You'll also need:
  • Baking sheets, lined with non-stick liners or baking parchment


  1. Set the oven to 180°C or gas mark 4.
  2. Tip the flour into the bowl of a food processor, add the butter, sugar and salt, and whizz until the mixture forms fine breadcrumbs. Add the egg, milk and vanilla extract, and whizz the mixture until the ingredients bind together into a dough. Or rub the butter into the flour, add the other ingredients and work them until they bind together.
  3. Roll the dough out to about 5mm (¼in) and, for each tree, cut out two of each size of cutter, re-rolling dough as necessary. So, for two trees, cut out four of each size. Place cookies on the lined baking sheets and bake the cookies in the centre of the oven for 12-15 mins, or until they're a light golden colour.
  4. Remove cookies from oven and transfer to wire racks to cool. Dust cold cookies with icing sugar.
  5. To decorate the cookies, mix water into the royal icing sugar to give a spreadable consistency. To save making your own, ready-made royal icing can be used to stick the cookies together. Spread a little royal icing onto each cookie to stack them up. Stack two of each size, alternating the points, and sticking the top star on vertically. Leave a while for the royal icing to set before placing the cookie trees on plates and wrapping them in cellophane. The cookies will keep in an airtight container for up to 1 week (not suitable for freezing).

Monday, 12 November 2012

Easy Christmas jellies recipe


  • 8 small glasses or plastic cups
  • 1 packet of raspberry jelly
  • 1 packet of passionfruit jelly
  • 1 packet of lime jelly
  • Fresh berries or Christmas lollies to decorate


Prepare red jelly and pour 1/4 cup into each cup, refrigerate until set (will take about 4-6 hours).
Prepare yellow jelly, allow to cool and pour 1/4 cup gently on top of red jelly, return to fridge until set.
Prepare green jelly, allow to cool and pour 1/4 cup gently on top of yellow jelly, return to fridge until set. Just before serving, decorate with berries or lollies.

Tuesday, 23 October 2012

Caramel Crunch Toffee Apples

Caramel Crunch Toffee Apples

Toffee apples rolled in crunchy caramelised biscuit pieces, then drizzled with chocolate. Impress friends at your Halloween party or on Bonfire Night with this yummy and unique treat.


Serves: 6
  • 6 dessert apples
  • 6 wooden sticks
  • 400g dairy toffees, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 (250g) packet Lotus Caramelised Biscuits, roughly crushed
  • 125g milk chocolate, chopped
  • 125g white chocolate, chopped

Preparation method

Prep: 25 mins |Cook: 10 mins | Extra time: 10 mins
1.Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a baking tray covered with lightly greased aluminium foil.
2.Combine toffee and water in a saucepan over low heat. Cook, stirring often, until toffee melts and is smooth. Stir in the vanilla. Dip each apple into the toffee and gently run apples around insides of saucepan to scrape off some of the toffee. Scrape excess toffee from the apple bottoms using the side of the saucepan.
3.Spread the crushed biscuits out on a dinner plate. Roll toffee apples in the biscuits and place on the aluminium foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

Thursday, 18 October 2012

Creamy Curry Pumpkin Soup

Creamy Curried Pumpkin Soup
Serves: 8
  • 2 tablespoons pumpkin seeds
  • 30g butter
  • 3 tablespoons plain flour
  • 2 tablespoons curry powder
  • 1 litre vegetable stock
  • 825g pumpkin puree
  • 375ml single cream
  • 2 tablespoons soy sauce
  • 1 tablespoon caster sugar
  • salt and pepper to taste

Preparation method

Prep: 5 mins |Cook: 15 mins
1.Preheat oven to 190 C / Gas 5. Arrange pumpkin seeds in a single layer on a baking tray. Toast in preheated oven for about 10 minutes or until seeds begin to brown.
2.Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in stock and cook until thickened. Stir in pumpkin and single cream. Season with soy sauce, sugar, salt and pepper. Bring just to the boil, then remove from heat. Garnish with roasted pumpkin seeds.

Monday, 15 October 2012

Pumpkin Loaf Cake

Pumpkin loaf cake


  • 200g (7 oz) plain flour
  • 1 1/4 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 255g (9 oz) pureed pumpkin
  • 200g (7 oz) dark brown soft sugar
  • 110ml (4 fl oz) buttermilk
  • 1 egg
  • 2 tablespoons butter, softened

  • Method:=

    Preheat oven to 180 C / Gas mark 4.

    Halloween Cupcakes

    Halloween cupcakes


  • 250g plain flour
  • 200g sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 250ml vegetable oil
  • 7 tablespoons honey or golden syrup
  • 325g grated carrots

  • 1 recipe cream cheese icing
  • orange food colouring paste
  • green food colouring paste
  • 1 tube black writing icing

  • Method:-

    Preheat the oven to 180 C / Gas 4.

    Saturday, 14 July 2012

    Berry Tasty Muffins!!

    • 1 c. flour
    • 1 c. oatmeal
    • 3 tbsp. sugar
    • 1 tsp. salt
    • 4 tsp. baking powder
    • 1 c. blueberries, washed
    • 1 egg
    • 1 c. milk
    • ¼ c. vegetable oil
    • nonstick cooking spray
    1. Preheat oven to 400° F (200° C).
    2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
    3. Mix in blueberries.
    4. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
    5. Add egg mixture to the dry ingredients in the large bowl.
    6. Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
    7. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
    8. Bake for about 20 minutes.
    9. When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
    10. Enjoy your berry tasty muffins!
    Find kids cookery items at The finishing touch Interiors boutique.
    recipe sourced at kids

    Friday, 6 July 2012

    Caramel Apple Monsters

    Caramel Apple Monsters


    • 1 14-ounce bag individually wrapped caramel candies (about 50)
    • 2 tablespoons milk
    • 4 to 6 medium apples (see guide, page 123)


    1.  Place the unwrapped caramels in a shallow microwave-safe bowl  Caramel Apple Monsters - Step 1

      Mix in the milk and microwave on high for 2 minutes, stirring after 1 minute (the caramels will keep their shape as they soften, so be sure to stir them).

      When the caramels are melted, remove the dish from the microwave with pot holders and stir the sauce until smooth. Set aside to cool slightly.

      To thoroughly coat an apple, roll it in the caramel sauce, then hold it upright so the sauce slides down the sides.

      Generously butter a baking sheet. Twist off the apple stems and spear each fruit with a craft stick.

      Roll one apple in the caramel sauce until it's thoroughly coated. Place it, stick pointing up, on the baking sheet.

      Working quickly, coat the remaining apples in the caramel sauce. The caramel coating will be gooey, so refrigerate the apple for 15 minutes or until the caramel is slightly hardened.

      Holding the apple by the stick, use candy to turn it into a monster.

      Refrigerate again until the caramel is hardened and the candy is set. Makes 4 to 6

    Hannah's Kitchen

    Mini Birthday Cakes

    Hannah's Buns is pleased to tell you that I am making individual Birthday cakes. These are great little presents for a special person. If your not sure what they would want for their Birthday this gift is great. You can choose any design you would like to go on these adorable little cakes. The cost per Birthday cake is £8.00 and they come in there own gift box. Please email me for details if you would like to order one. Thanks for reading my blog until next time, Happy Baking :)

    Thursday, 28 June 2012

    home made chicken nuggets

    ok so not the healthiest dinner chose but better for you than most shop brought variety's & perfect for fussy little eaters
    homemade chicken nuggets recipe

    • Chicken breasts (or fish fillets for fish fingers)
    • Plain flour
    • Egg (beaten)
    • Fresh breadcrumbs
    • Black pepper and dried herbs (optional)
    Cut uncooked chicken breasts into pieces (either strips for chicken fingers or chunks for chicken nuggets).
    First dip them into flour (seasoned with pepper and herbs if you like), then into beaten egg and finally breadcrumbs - this can be fun if you set up a conveyor belt system and have your children helping.
    The best way to make the breadcrumbs is to put some day-old bread in a blender, although you can crumble it by hand so that it becomes fine breadcrumbs.
    Brush with a little oil and cook under the grill for 10 to 15 mins, or bake in the oven at 190C/Gas 5 for about 15 to 20 mins, turning halfway through. Alternatively fry in a few tablespoons of oil for around 5 mins.
                          serve with mash or new potatoes instead of greasy chips. 

    Friday, 22 June 2012

    Charlies Chunky Chicken Curry


    This yummy recipes comes from kids cookery book
    (available at my online shop)

    Serves 8
    Preparation Time 25 mins
    Cooking Time 20 mins
    Chopping Board
    Vegetable peeler
    Can opener
    Deep frying pan or wok
    Measuring jug
    1 Tbsp sunflower oil
    2 Tsp mild curry paste or mild curry powder
    1 Clove of garlic crushed
    2 Tbsp Mango Chutney
    1 tbsp Ginger (grated) optional
    2 Large boneless, skinless chicken breasts (cut into cubes)
    2 Medium-size sweet potatoes (chopped)
    4 Tbsp red spilt lentils
    300ml Chicken stock
    1 x 400ml Can coconut milk
    175g/6oz Frozen peas
    1 Heat your sunflower oil in your pan and stir in the curry paste & mango chutney for about 3minutes
    2 Put in your chicken, sweet potatoes and lentils and stir well.
    3 Add the chicken stock and coconut milk. Bring to the boil then immediately reduce heat, let it simmer (just a few little bubbles!) for 15 minutes.
    4 Add the peas. Simmer for a further 5 minutes and its all ready to go!
    Tip – Get your grown up helper to check that the chicken is cooked throrougly.