Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Monday, 10 August 2020

Chocolate chip cookie recipe

Hey readers,

Looking for a fun recipe for a six-year then you need to try this chocolate chip cookie.


* 15g of Chocolate chip cookies or chocolate.

*100g Brown Sugar.

* 1 egg.

* 125 unsalted butter.

* 225g self-raising flour.

* 1/2 tsp of salt.

* 1 1/2 tsp of Vanilla extract/essence.



1. Preheat oven 200c.

2. Put the butter and sugar into a bowl and mix well.

3. Add the egg and vanilla extract/essence.




3. Sieve the flour and salt and mix into the mixture.


4. Add the chocolate chips and mix in. Then roll the mixtures into a ball and place on to a tray with parchment paper.

 Make sure there is plenty of space between the cookies as they expand when baking.



5. Place the cookies in the oven and cook for about 7-10 minutes.

6. When you take the cookies out leave them on a cooling rack for about five minutes before eating them.

Cheers for reading X

Shank You Very Much

Friday, 17 April 2020

Quick and easy chocolate sponge cake recipe

Hey readers,

Looking for a simple effect chocolate sponge cake. Then check out my recipe below.


* 150g milk chocolate.

* 6oz self-raising flour.

* 6oz sugar.

* 6oz butter.

* 3 eggs.

* 7-inch cake tin.


1) Preheat the oven 170c and grease the sandwich tin and line with parchment paper.

2) Put all the sugar and butter into a bowl and mix together with an electrical whisk.

3) Crack all the eggs into a jug, then slowly pour a little egg into the mix and whisk. The consistency should be creamy.

4) Next, gradually add the flour and mix into the mixture until the flour is all mixed in.

5) Melt the chocolate in the microwave for a minute and then mix into the mixture.

6) Pour the mixture into the cake tin.

7) Place in the centre of the oven. Cook for 25 minutes then checks the cake with a toothpick to check if the cake is cooked. I had to constantly check it a fair few times (5-minute intervals) until the stick was clear.

8) Take the cake out of the tin and place it on to a cooling rack to cool down.

9) Enjoy.

Cheers for reading X

Wednesday, 25 March 2020

Easter Cornflake cakes Recipe.

Hey readers,

Looking to do something with a young child over the Easter holidays then you need to check out this simple recipe.


* 50g of butter.

* 100g of milk or dark chocolate.

* 100g cornflakes.

* 3tbsp of golden syrup.

* Mini eggs (for decoration).

*Cupcake cases (my Easter themed ones come from Poundland and they have decorative pictures on a stick that can stick in the cake).


1. Measure out the ingredients.

2. Melt the butter and chocolate, one at a time in the microwave.

3. In a bowl place the corn flakes, add the golden syrup, chocolate and butter. Mix all together so the cornflakes get all covered in the chocolate mix.

4. Pour the mix into cupcake holders (o got my Easter themed ones from Poundland). Stick the decorative sticks in if you have some.

5. Place a couple of mini eggs in the middle.

6. Place the cakes on a tray and put them in the fridge for a good couple of hours or until set.

7. Voila there you easter cakes.


Cheers for reading X

Sunday, 19 May 2019

Purple swirl meringues recipe.

Hey readers, 

Check out this twist to the classic meringues with these fun and colourful swirl meringues.


Blue and purple colouring. 
★ 4 eggs. 
★ Caster sugar (we have golden as it is what we bake sponges with but use any you have).

**The sugar should be the same weight as what the eggs (with the shell on) are**. 


1. Heat oven 150°c fan or equivalent. 

2. Make sure that everything is washed with a load of detergent even if you think it is clean as a tiny bit of oil/grease will stop the egg white from whisking. Wiping the bowls with lemon juice works a treat as a degreaser and speeds up the whisking later.

3. Measure out the same weight of caster sugar as your whole unbroken eggs. 

being stuck with golden castor doesn't matter because it only slightly dulls the white colour of the meringues. 

4. Separate the eggs and keep hold of the whites. Separate one egg at a time then put that white in the main bowl, this way if one yolk breaks you only lose one egg, not all the ones already separated (doing it this way with our children resulted in two individual eggs lost but thankfully not the whole batch each time) 

5. Put the sugar in a bowl with the eggs white. 

6. Whisk the mixture - a couple of minutes slow speed, couple of minutes medium speed and then medium or high speed until you get 'stiff' peaks. 

When you pull the whisk out the peaks should pull up and fold down on themselves gently. This is when you should be able to tip the bowl upside down. 

7. For the colour, take out a spoonful of the mix and put in one bowl and the same again in another bowl. 

8. In each colour bowl and a good squidge of colour and mix in a little. 

9. Put the blue mixture down one side of the piping bag. This was messy but we just did the best then laid the bag flat and squashed to the side with a silicone spatula on the outside of the bag. 

10. Repeat on the other side with the purple mixture - much messier.

11. Add all the white mixture in the centre of the bag the best you can, we used a tall jug to stand the bag in but a pint glass or vase works well too.

12. Pipe the mixture on the baking tray. Make sure that there is space between each meringue as they expand a little when baking in the oven. A little tip- put a tiny bit of meringue mixture on all the corners of the baking tray to help stick the greaseproof paper down.

13. Put the meringues into the oven on a low shelf and turn the oven down to 140°c - bake like this for 50 minutes. 

14. After 50 minutes, turn the oven off but leave the meringues in there and the door closed for a few hours until they are dried out and cold.

15. Put the meringues on a rack and melt some chocolate whichever way you find best - we use supermarket own milk 30%  cocoa and dark 70% cocoa mixed together- very nice. The easiest way for us is to break the chocolate up and place it in a bowl in the oven at either 40°c or 50°c for a few minutes.

16. Finally, the children dipped their bottoms into the chocolate then into either sprinkles or chopped hazelnuts. (the meringue bottoms, not their own!)

17. This produced a lovely light crisp meringue, if you want chewy or soft on the inside then you can experiment with a softer whisk consistency for chewy or couple of drops of vinegar and a small amount of cornflour for softer innards. Another method of bake we used to use was 120°c for 2 hours then turn the oven off, this seems to leave the meringue less 'hollow'.

Cheers for reading X