Caramel Egg Brownies

Following on from our caramel cookie cups, these are a nice twist on a classic chocolate brownie using Easter treats.



Ingredients

180g butter
270g caster sugar
3 medium eggs
40g cocoa
80g plain flour
100g dark chocolate
12 mini caramel eggs (we also made them with Creme eggs on a separate occasion)

 

 

 

 

Method
Preheat the oven to 180 degrees
Melt the dark chocolate and butter together in a pan on a low heat and set aside to cool slightly.
In a bowl whisk together the sugar and eggs
Add the cooled chocolate and butter mixture and fold in.
Fold in the cocoa and flour
Add in the caramel eggs and continue to fold the mixture until fully combined.

Pour into a 12" by 9" greased dish and level out.
Cook for 45 minutes and check with a skewer that the brownies are cooked throughout.
Once cooked turn out onto a plate or board and slice into approx 15 equal sized cubes

My little helpers

Scoff!

These are delicious served warm with ice cream or as a lunchbox treat.

 

 

I'm entering this into the Range Cookers Cooking with Kids competition

Whoopie Pies

These marshmallow filled biscuits are delicious and simple to make too!

Ingredients

4oz butter

150g chocolate (milk or dark is fine)

8oz sugar

3 medium eggs

1 tbsp vanilla extract

8oz flour

1oz cocoa powder

Fluff/20 marshmallows

Preheat the oven to 180 degrees.

Melt together the butter and chocolate in a pan on a low heat, stirring continuously. 

In a bowl whisk together the eggs, sugar and vanilla extract.

Fold in the chocolate and butter mixture.

Sift in the flour and cocoa powder and fold in.

Place tablespoons of the mixture on to a baking tray or in a muffin tray and bake for around 10 minutes until cooked and firm yet springy to the touch. 

Allow to cool.

Melt the marshmallows, in a microwaveable bowl for a few seconds, and spoon onto half of the biscuits.

Add another biscuit on top to create the whoopie pies

Scoff!

Spider cupcakes

These are really quick and easy to make and great for the little ones to decorate, transforming them into spooky spider delights with purple bursting insides!

Ingredients
Cupcakes
4oz butter
4oz caster sugar
4oz self-raising flour
2 eggs
Handful of blueberries to add to the cakes (optional)

Decorating
6oz icing sugar
A few drops of water
A few drops of food colouring of your choice
Fizzy laces and sweets


Method

• Preheat the oven to 180 degrees.
• Combine your sugar, eggs, flour and butter in a bowl until smooth. Add the blueberries and stir through.
• Divide the mixture evenly between 12 cake case and pop in the oven for around 15 minutes (until lightly brown and risen).
• Allow to cool before decorating.
• To make the icing combine the icing sugar, water and food colouring in a bowl.
• Spoon onto the cakes and using sweets and fizzy laces` make eyes and legs for the spider.
• Scoff!

Sprinkle Biscuits

Minxy asked to bake some biscuits to enjoy after dinner and to pop in their lunch boxes for the week. After a browse through our collection of books and sheets she food a yummy recipe with pretty pink icing that were crisp on the outside yet crumbly in the centre. Delicious!

Ingredients

250g butter

145g icing sugar

1 tsp vanilla extract

1 egg yolk

375g plain flour

Icing and sprinkles

Method

• Preheat the oven to 180 degrees
• Combine the butter, icing sugar, egg yolk and vanilla extract in a bowl until creamy in texture.
• Add the flour to make a dough, cover and place in the fridge for 30 minutes to chill
• Roll the dough out to around 6mm and cut out the biscuits with a cutter or knife
• Place on an ovenproof baking tray and cook for around 12 minutes. They should just be starting to brown
• Leave to cool
• Make your icing using icing sugar and water/milk and decorate
• Scoff!

Salmon and gnocchi bake

This has become a firm favourite for the Mr and I. It's rich in flavour and filling plus we both love eating fish.

Ingredients

Serves 2/3

500g gnocchi
2 salmon fillets, diced
1 tbsp tomato puree
200g Philadelphia/soft cheese
Chilli powder (I add 1 heaped teaspoon but you can add more or less to suit your taste)
Handful of chopped parsley
Squeeze of lemon
Grated cheese for on top


Method

• Preheat the oven to 180 degrees
• Bring a pan of water to boil and add the gnocchi. Cook for a few minutes (it raises to the surface when done)
• In a seperate pan add the tomato puree, soft cheese and chilli. Warm gently
• Add the gnocchi, approx 100ml of the boiled water and the salmon. Stir.
• Add the lemon and parsely then remove from the heat. Pour into an ovenproof dish, sprinkle on cheese and bake for around 20 minutes until the cheese is browning nicely.
• Scoff!

You could have a serving by itself, enjoy it with some fresh warm bread or it would go lovely with a salad. It's also quite versatile as you can add a few of your fav veg in with it too (I recommend broccoli or leek!).

Cookie slabs

A delicious treat, great for lunch boxes, fab dunked in your cuppa or perfect for your picnic these cookie slabs are complete within 30 minutes! Another easy recipe that's ideal for the kids.

Ingredients

220g butter
220g brown sugar
300g plain flour
200g chocolate

Method

• Preheat the oven to 180 degrees
• Combine the butter and sugar until fluffy
• Stir in the flour to form a dough
• Cut the chocolate into chunks and add to the dough. Stir it in evenly

• Grease a tray approx 10" by 12" and add the dough. Spread it out to the edges.
• Cook for around 20 minutes (slightly more or less depending upon how you like your cookies).
• Slice and serve.

Amazing served warm with ice cream!