Shredded wheat nests recipe

Hmmmm chocolate treats! Remember making these at school? I love the texture with the shredded wheat and the rice krispie version too. Super quick and easy to make try these shredded wheat nests for Easter.

 

INGREDIENTS

200g milk chocolate - broken into pieces
85g shredded wheat - crushed (add more for a generous helping per case)
2 x 100g bags mini chocolate eggs

AND
Cupcake cases

MAKES: 12

METHOD

1. Place a pan of water to boil on the stove. Once the water beings to boil turn the heat down so the water is barely simmering.

2. Melt the chocolate chunks in a small bowl placed over a pan of water.

3. Once melted pour the chocolate over the crushed shredded wheat and stir well to combine.

4. Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape.

5. Place three mini chocolate eggs on top of each nest.

6. Chill the nests in the fridge for 5-10mins or leave then out until set.

Bianca x

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Blueberry muffins recipe

My first attempt at making blueberry muffins didn’t go so well. Mainly because I thought I could use a bun tin instead of a muffin one, which made no sense since I wanted to make muffins. Anyhow I combined tips from a couple of recipes to try again and the results were much better.

INGREDIENTS:
60g unsalted butter (Use at room temperature)
115g caster sugar (could use more for sweeter taste)
2 medium eggs
250g plain flour
2tsp baking powder
125ml milk (I used semi skimmed)
150g blueberries (I used organic blueberries since I found them to be smaller in size)

MAKES: 14

METHOD:
1. Preheat the oven at gas mark 4.
2. Line the muffin tray with cases
3. Wash the blueberries and drain off water. Sprinkle a tea towel with flour and roll the blueberries in it. Wrap the lightly floured berries and leave for 30-45 mins to dry completely. This will help to stop the berries from binding together or sinking to the bottom of the mixture when baked.
4. Sift the flour into a bowl and add the baking powder. Set aside for later.
5. Cut the butter into small cubes. Put into another mixing bowl together with the caster sugar. Use a hand mixer or wooden spoon to cream the two together.
6. Crack and add one egg, beating into the mixture. When the egg has been adsorbed, repeat the process with the second egg.
7. Add small amounts of the dry mixture and milk to the wet mixture, giving it all a good stir each time. Keep doing this until all the dry mixture and milk has been added and the mixture is smooth. You may need to add a little for milk or flour depending on the consistency.
8. Add the blueberries that have been covered with flour into the mixture and stir.
9. Spoon the mixture into the 2/3 of the muffin cases.
10. Bake in the oven at gas mark 4 for 30 mins.

Recipe taken from Nigella Lawson’s Best Blueberry Muffins and Leila’s Blueberry Muffins.

Jammy dodgers recipe

Yum! Sweet jammy biscuits

Serves: 12
Preparation time: 20 minutes
Baking time: 20 minutes

You will need
100g unsalted butter, softened
100g caster sugar
1 tsp vanilla
2 egg, slightly beaten
215g plain flour
1tsp baking powder
Raspberry jam to fill

Preparation can get messy

Method
1. Preheat the oven to 160C/gas mark 3. Line a baking tray with baking paper.

2. Cream the butter and sugar until light and fluffy and mix in the vanilla. Add the egg and mix in until smooth.

3. Sift the flour, baking powder and salt into the mixture. Combine gently, wrap in cling film and refrigerate for 30 minutes.

4. Lightly flour a flat surface and using a rolling pin, roll the dough to half a centimetre thickness. Cut 24 rounds with a five centimeter crinkle cutter, re-rolling the dough until all the scraps are gone. Be careful not to overwork the dough.

5. Place them on the baking tray as you go. Use a small heart cutter to cut out hearts from the centers of half of the biscuit rounds.

6. Place into the oven and bake for 10 minutes or until the edges start to brown. Turn onto a wire rack and allow to cool completely.

7. Use the jam to sandwich the biscuits together.

Taken from Red Online recipes, Molly Bakes for Ella Valentines Baking Eggs

Bianca x

Chocolate chip fairy cakes recipe

A favourite childhood memory of mine is baking fairy cakes, my siblings and I used to make fruit fairy cakes from an old recipe book. I still like to make the buns now but use different fillings, this time I added dark chocolate from Green & Blacks.

See the recipe below

Preparation time: 15 mins
Cooking time 15-20 mins
Oven temperature: 190, 375 F, gas 5

Makes 18

You will need:
200g/ 8 oz butter or margarine
200g/ 8 oz caster sugar
3 large eggs, lightly beaten
200g/ 8 oz self-rising flour
75g/ 3 oz chocolate chips

Method:

Place 18 paper cake cases on a baking tray or in two deep bun tin trays.

Cream the butter or margarine with the sugar until light and fluffy.

Tip: Add vanilla essence for added sweet flavour

Gradually beat in the eggs. Carefully fold in the flour and the chocolate chips, using a metal spoon.

Divide the mixture between the paper cases. Bake in a moderately hot oven for 15-20 minutes, or until risen and golden brown. Transfer to wire rack to cool.

Recipe adapted from Hamlyn New All Colour Cookbook

Get baking!

Bianca x

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