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Cake Batter Funfetti Popcorn with Crispy M&M’s

15 Aug

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I love funfetti! It has to be the most adorable baking trend ever and when it is mixed with popcorn it becomes even more adorable. Unfortunately i find it impossible to find really colorful sprinkles here in the West of Ireland which is why mine is slightly dull… If anybody knows where I could get some it would be great if you’d let me know! 🙂 I organised to go to the movies with one of my friends Amy because I haven’t seen her all Summer and we were really due a good catch up.

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She is a pretty darn good baker herself, and I knew she would appreciate a good homemade cinema snack. Not only do I love homemade snacks but cinema food is outrageously priced and there is no way you will ever catch me buying indulgences there! Even with all this complaining about cinema food, I have to admit that I love munching into salty popcorn with my eyes glued to the screen of a good movie so I stuck with my popcorn roots and came up with this baby.

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It is pure indulgence but the coating to popcorn ratio is perfect so even though the chocolate cake batter flavors are quite rich, it doesn’t make the completed recipe sickly. My favorite m&m’s are the crispy ones that you get in the blue packet but any sort would still be delicious. Amy loved it and I found it so additive that I had all mine eaten before the movie even started (So be warned!)

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Cake Batter Funfetti Popcorn with Crispy M&M’s

1 bag plain, natural popcorn (I use Kelkin)

100g white chocolate

1 1/2tbsp vegetable oil

1/2 heaped cup vanilla cake batter mix from a box

colorful sprinkles

1 large bag crispy m&m’s

  • Make the popcorn according to the packet instructions and tip into a large bowl.
  • Line a large baking tray with baking parchment.
  • Melt the chocolate in the microwave in 30sec bursts, mixing between each burst until smooth. Stir in the oil and cake mix until smooth.
  • Drizzle 3/4 of the chocolate mixture into the popcorn and scatter loads of sprinkles and 3/4 of the bag of m&m’s. Toss with your hands until everything is coated evenly.
  • Tip the popcorn out onto the prepared tray and drizzle with the leftover melted chocolate and scatter more sprinkles and the rest of the m&m’s over to finish.
  • Leave for at least 30mins until the chocolate has hardened then transfer to a bowl or little baggies if your bringing it with you.

 

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Mint Chocolate Bark

1 Apr

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This is a fantastic way or using up any stray bits of chocolate you may have leftover from Easter  if you have any chocolate left that is! It is really moreish and absolutely great to give as gifts as it looks and tastes good and it can be really easily popped in bags. This is really a base recipe that you can change up to suit whats in your cupboard. It looks so fancy and yet could easily be made by kids, with adult supervision. Who doesn’t love a recipe like that? I know, I do! 😀 I hope you all had a lovely Easter and cooked and baked lots of yummy things.

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Mint Chocolate Bark

450g white chocolate

green food coloring

450g dark chocolate

150-200g after eights or a similar mint chocolate, chopped roughly

mint leaves, to decorate (optional)

  • Grease and line a large baking sheet with baking parchemnet.
  • Melt the white chocolate in a double boiler/bain marie or in 30sec bursts in a microwave stirring between each interval until completely melted and smooth.
  • Mix in you green food coloring until you reach the desired color then evenly spread the melted chocolate in a large square/rectangle on the  baking sheet in a reasonably thin layer. Leave to set.
  • Meanwhile, melt the dark chocolate in the same way as the white chocolate then spread all over the hardened white chocolate in an even layer so that all the white is being covered by dark chocolate.
  • Scatter the chopped after eights all over the top while the dark chocolate is still melted and gently press the pieces down into the chocolate.
  • Scatter with mint leaves if using and leave to set.
  • Break or cut into large chunks.

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Honeycomb

15 Feb

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Honeycomb, in my mind has always been one of those things that sounds just terrifying. Most of the stories I’ve heard from people who have made it, have been complete and utter disasters. Which is why even as I was making this I was preparing myself for an epic fail but now that I have made it, I haven’t a clue what all the fuss was about! Now I have to admit, it’s not a total walk in the park to make, in the sense that once you add the bicarbonate of soda, everything happens very quickly. But it was nothing as drastic as I had imagined. I don’t know weather I was lucky or this is just an absolutely fantastic recipe but all I do know is that it produced easy, melt in the mouth honeycomb that is better then any crunchie bar! So if you too were scared off by the gruesome tales of honeycomb, give this a go and I hope you are as successful as me. Good luck!

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Honeycomb

5tbsp caster sugar

2tbsp golden syrup

1tsp bicarbonate of soda

  • Grease a 7inch square loose bottom tin and set aside.
  • In a large pot over a medium heat, add the sugar and syrup and bring to the boil.
  • Simmer for 3-4mins or until golden brown.
  • Add the bicarbonate of soda and mix until it starts frothing, it happens very quickly. Pour immediately into the tin and leave to cool.
  • Once cooled, remove from the tin and use a wooden spoon to break it into chunks.
  • You can leave them plain or dip them in melted chocolate and sprinkles.

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Marzipan

20 Oct

I have always bought my marzipan for Christmas in the supermarket, but this year I thought why not have a go? So I did. I looked up a recipe and there are so many different versions. Some use granulated sugar and others use icing sugar, some use egg whites to bind it and others use corn syrup, some add flavorings and others leave it plain and some just put all the ingredients in a food processor and whizz them up where others make a sugar syrup and are checking temperatures and it is a big long process, so as you could imagine, it was quite intimidating so I have pushed the niggling urge to make it, off for a long time but today I am at home because I’m sick and I decided to bite the bullet. I went for an easy version which makes only a small quantity so I could just see how it came out and I was so happy with the finished product. It is absolutely delicious, melt in the mouth and now I will never be able to go back to the rubbish in the supermarket! I urge anybody who has been thinking about making marzipan to have a crack at this and you will be so proud of yourself. I can’t stop smiling now! 😀

Marzipan ( Makes just over 200g)

1 cup ground almonds/almond flour

3/4 cup icing sugar

1/2 egg white

Flavoring:

1 cap rum/brandy OR

1tsp orange zest OR

1tsp vanilla extract OR

1/2tsp cinnamon OR

Any flavoring of your choice OR

No flavoring, just let the almond taste shine!

Coating:

desiccated coconut

finely chopped nuts

cocoa powder

icing sugar

  • You can do this in a food processor or like me, in a big bowl with a wooden spoon.
  • Put the ground almonds and icing sugar in the bowl and stir to combine, add enough of the egg white and flavoring if using, to combine the mixture. Be careful though as it might not look like it is enough but the more you mix it should come together, so go slow.
  • Dust a bit of icing sugar onto the counter and tip out the marzipan, knead until it is a binded dough consistency, about 1min.
  • Use immediately or wrap well in cling film and store in an airtight container for up to 1 week.
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