Category: Kid friendly

Aug 16

iHOP pancakes

SERVES: 8

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg beaten
  • 1 1/4 cups buttermilk
  • 2 Tablespoons butter melted
  • 3 Tablespoons sugar

Instructions

  • In a large bowl, sift together flour, baking powder, baking soda and salt.
  • In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
  • Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter. Drop 1/4 cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter.
  • Serve with butter and warm syrup. Enjoy!

 

https://life-in-the-lofthouse.com/ihop-pancakes-copycat/

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Jun 28

Banana Bread (Mum’s recipe – Mary Berry)

200g bananas – mashed

2tbsp milk

110g butter

150g castor sugar

2 eggs

170g plain flour

1tsp bicarbonate of soda

1tsp baking soda

 

 

Cream butter and sugar then beat in eggs.

Add mashed banana, milk then fold in sifted flour, baking soda and bicarb until combined.

Preheat oven to 140.

Place mixture into 2lbs loaf tin then bake for approx 50-55 mins (if 1lb tin 40-45 mins).

Allow to cool for 10 mins before removing from tin.

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Apr 29

Basic buttercream icing

MAKES: Icing for 1 medium cake/6 cupcakes/12 fairy cakes

(29/4/21 – used 4x quantity which covered 45 cakes with some leftover)

Ingredients

  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • ¼ tsp vanilla extract
  • few drops food colouring

For an orange buttercream variation

  • 1 large orange, zest and 2 tbsp juice

For a chocolate variation

  • 25g/1oz cocoa powder
  • 75g/2½oz milk or dark chocolate, melted

 

Method

  1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

  2. Add the remaining icing sugar and one tablespoon of the milk and vanilla extract and beat the mixture until creamy and smooth. Beat in the remaining milk, if necessary, to loosen the mixture.

  3. Stir in the food colouring, if using, until well combined.

  4. For the orange buttercream variation, omit the milk and vanilla from the basic recipe. Stir in the orange zest and juice until thoroughly combined.

  5. For the chocolate variation, omit the milk from the basic recipe. Cream the butter and sugar, as above, also adding the cocoa powder. Allow the melted chocolate to cool for 10 minutes before adding to the whipped butter and sugar. Beat until well combined.

Recipe Tips

If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing.

 

 

https://www.bbc.co.uk/food/recipes/basicbuttericing_73263

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Apr 29

Vanilla cupcakes (with jam)

MAKES: 15

  • 160g plain flour
  • 20g cornflour
  • 4 g baking powder
  • 3 g salt
  • 115 g unsalted butter room temperature
  • 250g granulated sugar
  • 2 large eggs room temperature
  • 115ml milk room temperature
  • 5g vanilla extract
  • Jam – optional (final step)

 

  • Preheat oven to 175 degrees. Line a cupcake pan with liners, set aside.
  • In a bowl, add dry ingredients: flour, cornflour, baking powder, and salt and sift twice (flour and cornflour mix creates “cake flour” and sifting ensures they mix and have air added for fluffier cake. Set aside.
  • In a large bowl/mixer, add butter and sugar. Beat until creamed and fluffy.
  • Add eggs and vanilla extract. Mix until incorporated and smooth.
  • Add half dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until just incorporated.
  • Portion batter between 15 cupcake liners, filling about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  • Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
  • OPTIONAL – Gently core the center of each cupcake (about a ¾” circle) and fill with jam. Be careful not to core through the bottom of your cupcake. Leave about ½” on the bottom so your filling doesn’t fall through when unwrapped.

 

https://thetoastykitchen.com/homemade-classic-yellow-cupcakes/

ALTERNATIVE FOR WHITE CUPCAKES – https://thetoastykitchen.com/fluffy-white-cupcakes-strawberry-filling/

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Apr 03

Hot Cross Buns

MAKES: 12

 

INGREDIENTS:

7g yeast

100g white bread flour

75g sugar

50g butter

1 tsp salt

2 tsp mixed spice

1-2 tsp cinnamon

1/2 tsp nutmeg

2 tbsp milk powder

300ml water

1 egg

50-80g mixed peel (or 100g of chocolate chunks)

 

METHOD:

Place all ingredients, except mixed peel, in bread machine container.

Put on raisin dough setting and add mixed peel to dispenser.

When finished, divide dough into 12 (approx 80g each) and leave to prove.

When ready, bake at 200C fan for around 15 minutes.

Whilst buns are hot, warm some golden syrup and use to brush tops of buns.

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Apr 03

Chocolate Cornflake Cakes

MAKES: 12

 

INGREDIENTS

  • 100 g Salted Butter
  • 60 g Golden Syrup
  • 100 g Milk Chocolate
  • 100 g Dark Chocolate
  • ¼ tsp Sea Salt Flakes
  • 160 g Cornflakes – gluten free if needed
  • 36 Chocolate Mini Eggs – optional

 

INSTRUCTIONS

  • Cut 100g Salted Butter into cubes or slices and add to a large mixing bowl (or large saucepan).
  • Measure 60g Golden Syrup directly into the butter bowl.
  • Break up 100g Milk Chocolate and 100g Dark Chocolate into chunks and add to the butter and syrup.
  • Melt the chocolate etc in the microwave or on a low heat on the hope. Use 30 second then 10 second blasts in the microwave, stirring thoroughly after each blast.
  • Once melted, stir in ¼ tsp Sea Salt Flakes.
  • Add 160g Cornflakes to the melted chocolate.
  • Keep stirring until all the cornflakes are coated in the melted chocolate mix. It will look and feel at though there isn’t enough chocolate to coat all the cornflakes. But I promise you there are!
  • Just keep mixing, making sure to scrape the bottom of the bowl with the spatula.
  • Line a muffin tin with paper muffin liners. Spoon in the mix to fill each case. Gently press the mix down into the cases.
  • Optional decoration for Easter – Take 36 Chocolate Mini Eggs and add 3 to the top of each cornflake cake. Push them down into the chocolate a little so they stick.
  • Leave the cakes in a cool place (the fridge if they’ll fit) for at least an hour or until they are able to be picked out of the paper cases without falling apart.

 

Chocolate Cornflake Cakes with Golden Galaxy Eggs

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Sep 19

Chocolate Pudding Pie

SERVES: 6

Ingredients

  • mini graham cracker pie crusts
  • 3.9 oz box of chocolate pudding
  • 2 c milk
  • 1 c crushed Oreos
  • red hots or any other red candy
  • black licorice rope/wheels (we used Haribo licorice wheels)

 

Instructions

    1. Prepare pudding as directed on box.

    2. Pour chocolate pudding into mini pie crusts.

    3. While pudding is setting in the fridge, crush your oreos in a ziploc bag. Unravel licorice wheels and cut them to be about 2.5 inches long (you’ll need 8 per pie).

    4. Take out pudding and top with crushed oreos, stick in licorice for legs and add 3 red hots to each pie.

      5. Keep refrigerated until ready to serve. ENJOY!

       

https://lilluna.com/chocolate-pudding-spider-pies/

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Aug 13

Sheet Pan Beef and Black Bean Nachos

SERVES: 4

 

Ingredients

  • 1 (15-oz.) can unsalted black beans, rinsed, drained, and divided
  • 1/2 cup plus 2 Tbsp. water, divided
  • 8 ounces 90% lean ground sirloin
  • 1/2 teaspoon chili powder
  • 4 green onions, thinly sliced
  • 8 (6-in.) corn tortillas, cut into wedges
  • Cooking spray
  • 2/3 cup fat-free evaporated milk, divided
  • 1 1/2 teaspoons cornstarch
  • 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
  • 1/4 cup light sour cream
  • 1/3 cup chopped tomato
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/2 teaspoon kosher salt

 

How to Make It

Step 1

Preheat broiler to high.

Step 2

Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat.

Step 3

Arrange tortilla wedges in a single layer on a large foil–lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas.

Step 4

Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.

 

https://www.cookinglight.com/recipes/sheet-pan-beef-black-bean-nachos

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Aug 13

Chicken-Broccoli Mac and Cheese with Bacon

SERVES: 6

Ingredients

  • 6 ounces uncooked large or regular elbow macaroni
  • 3 cups prechopped broccoli florets
  • 3 bacon slices, coarsely chopped
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced fresh garlic
  • 1/8 teaspoon ground turmeric
  • 1 1/4 cups 1% low-fat milk
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1/4 cup plus 1 teaspoon all-purpose flour
  • 5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

 

How to Make It

Step 1

Preheat broiler to high.

Step 2

Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

Step 3

While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

Step 4

Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

 

https://www.myrecipes.com/recipe/chicken-broccoli-mac-cheese

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Apr 03

Honeycomb

What you need:

  • 200g (8oz) Caster sugar
  • 5 tablespoons Golden Syrup
  • 2 teaspoons Bicarbonate of Soda
  • Square baking tray (25cm x 25 cm; 10” x 10”)
  • Greaseproof paper

What you do:

  • Line the baking tray with greaseproof paper greased both sides
  • Pour the sugar and syrup into a deep saucepan
  • Stir and heat gently until the sugar dissolves
  • Turn the heat up until the mixture bubbles to an amber colour
  • Add the bicarbonate and stir quickly; it will foam and grow
  • Pour the mixture into the baking tray
  • Let it cool for two hours
  • Break it – with a rolling pin or a karate chop!

 

From Mr Hammond, Pilgrims

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