baking Archives - Cards and Gift Wrap

Posted on September 28, 2016September 28, 2016 by janet — Leave a comment

Millionaire Tartlets

Been dying to try out something I thought would make a great alternative to caramelised condensed milk and this worked a treat. Have always loved Biscoff biscuits and when I discovered Biscoff spread I started wondering….

Ingredients

200g biscuits (I use mainly digestives with a few gingernuts)
50g melted dairy free spread (I use Pure)

1 jar Biscoff smooth spread

200g dark chocolate

Small tartlet cases with removable bases

Method

Whizz biscuits in a food processor, add melted butter and continue whizzing till biscuits are broken and begin to clump together slightly.

Pack biscuit mixture into tartlet cases, press and flatten firmly with back of a metal spoon. Put in fridge to chill and firm up, for say half an hour.

Spoon Biscoff spread evenly over biscuit bases, shake the cases and tap them to even it out a little, it is quite thick but does go pretty flat.

Melt dark chocolate in microwave or over a double boiler. Pour over Biscoff and add a decoration (we used dairy free white chocolate buttons) then allow to set.

When set, remove from cases and eat!

Definitely not part of a calorie controlled diet but very scrummy.

PS I made these with my 4 year old, really simple and unfortunately for me the kids couldn’t quite eat a whole one so I had to eat lots of leftovers – bummer!

Coming soon Banoffee Pie….

Posted on September 30, 2015January 23, 2023 by janet — Leave a comment

Chocolate Chip Cookies

These are the best chocolate chip cookies I have ever come across – I have been using this recipe for the past 20 years, since it was first published in Linda McCartney’s book ‘Linda’s Kitchen‘ 20 years ago. The recipe I use is slightly altered, just to suit personal tastes of added ingredients but these cookies are the most perfectly crunchy on the outside, soft and almost cake-like on the inside and I wouldn’t try anything different now.

Here’s my version of the recipe:

Preheat oven to 180 deg C (fan oven)

4oz (125g) Pure sunflower spread (we’re dairy free in our house, use whatever butter/margarine you prefer)
2oz (50g) Golden Caster Sugar
4oz (125g) Light Soft Brown Sugar
1 free-range egg, beaten
1 tsp vanilla extract
8oz (250g) plain flour (gluten free works but might need a little extra liquid and can be quite crumbly)
1tsp baking powder
1/2 tsp sea salt
4oz (150g) dark chocolate chopped

Method
Cream the Pure with both sugars until light and fluffy. Beat in the egg with the vanilla. Sift the flour with the baking powder and salt and sift into the bowl. Beat again – mixture is quite stiff. Fold in the broken chocolate pieces.

Use an ice cream scoop to drop spoonfuls of the dough on to a greased or silicon baking sheet, they will spread in the oven so leave space.

Bake at 180 deg C (fan oven) for 15 minutes until lightly browned. Cool on the baking sheet for 5 minutes to allow to firm up, then, if you can resist, cool completely (rarely happens in our house!).

Lovely on their own or still warm with vanilla ice cream. Can add nuts if you wish but huge blobs of melted chocolate suffice us!

I should add that Linda also has a couple of great recipes for Crispy Ginger Nuts and Oat and Raisin Cookies too.

And if you like these chocolate chip cookies, you might like Chocolate Coconut Oil Fudge!

Posted on July 6, 2015April 28, 2018 by janet — Leave a comment

Coconut Oil Chocolate Fudge

I found this Coconut Oil Fudge recipe and made it for my butterfly tea party. A few people have since asked for the recipe so here it is. I used a jar of coconut oil (costs about £5 in our local deli) and a little honey but I think it would have been sweet enough without any honey or syrup – but you can taste to see as you make it.

Coconut Oil Chocolate Fudge MARCH 13, 2015 BY THE COCONUT MAMA

Super metabolism boosting coconut oil fudge recipe made healthy with natural ingredients like coconut oil, cocoa powder, raw honey (stevia can be used if you prefer) and vanilla extract. That’s it! No corn syrup, marshmallows, frosting or chocolate chips needed. Enjoy!

Coconut and chocolate is a match made in heaven! They pair well together in many of my popular recipes like my homemade chocolate bar recipe, chocolate coconut butter bars recipe, homemade “Mounds” candy recipe, homemade junior mints recipe and my magic hard shell recipe.

I’ve been working on this homemade fudge recipe for months. I wanted a simple recipe that could be tweaked easily for special dietary needs. I used raw honey to sweeten our fudge but other natural sweeteners can easily be substituted in its place. Raw cacao powder can be used in place of regular cocoa powder and expeller pressed coconut oil can be used in place of virgin coconut oil (some do better with expeller pressed because it’s easier to digest). Add a few drops of Young Living peppermint essential oil or 1/2 teaspoon of peppermint extract for delicious mouth-watering peppermint fudge.

Ingredients

1/4 cup Coconut Oil

1/4 cup Cocoa Powder

1/2 Teaspoon Vanilla Extract

Raw Honey (or other natural sweetener like maple syrup or stevia)

Pinch of Sea Salt

Optional: 2 Drops Peppermint Essential Oil

Directions

1. Measure 1/4 cup of coconut oil and scoop it out into a mixing bowl. Whip the coconut oil with a stand or hand mixer until it’s light and fluffy (like this). Note: If your coconut oil is room temperature and already liquid you can skip this step.

2. Mix the whipped (or melted if you live in warmer climate) coconut oil, cocoa powder, vanilla and salt together. Mix well and slowly add honey or sweetener of choice. Taste as you go to make sure you don’t over sweeten your fudge. Mix in 2 drops of peppermint essential oil if using.

3. Pour fudge into a 9×5 inch pan (this is a bread size pan). Spread fudge evenly cover the pan with a lid or plastic wrap. Refrigerate until fudge is set and hard, about 4 hours.

4. Cut fudge into small squares and serve.

via Coconut Oil Fudge – The Coconut Mama.

If you like this, you might also like A Tale of Two Cheesecakes