Chocolate fudge cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

Chocolate cupcake with chocolate fudge icing topped sprinkles!



Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2oz Cocoa powder
2 Eggs

Buttercream:
Chocolate fudge icing from a shop

Decoration:
Sprinkles

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, cocoa powder and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. Place the fudge icing into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake, top with sprinkles. Repeat for each cupcake until complete.

Happy New Year everyone!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Christmas tree biscuits

Preparation time: 30+ minutes

Cooking time: 7-15 minutes

Cooling time: 2 hours

A beautiful shortbread biscuit stacked with green icing, decorated with edible beads and a star. A perfect treat for a perfect Christmas



Ingredients:

For the biscuits
150g Butter
125g Sugar
1 Egg
Vanilla extract
275g Plain flour
1tsp Baking powder

For the icing
225g Butter
500g Icing sugar
2tbsp Milk
Green food colouring

Decoration
Red and white edible beads
Yellow edible stars

Method:

1. Preheat the oven to 150℃ and line 3 baking trays with grease proof paper. Cream the butter and sugar together until light and fluffy. Mix the egg and a dash of vanilla. Add the flour and baking powder and mix well.

2. You will need about 6 big biscuits, medium biscuits and small biscuits. Weigh out 6 30g cookie dough balls and place them on one tray. Then weigh out 6 20g cookie dough balls and place them on the next tray. Finally weigh out 6 12g cookie dough balls. Press down slightly and bake in the oven for about 7-15 minutes depending on the sizes or until golden brown.

3. When cooked, remove from the oven and set aside to cool. To make the icing cream the butter until smooth. Heat up 2tbsp of milk and add to the mixture. Gradually add the icing sugar and mix until smooth. Add the green food colouring until the shade of green you want.

4. Empty the red and white beads into a bowl and the yellow stars in another. (You may need some tweezers, they can be very handy!) Place the icing into the piping bag with a star nozzle.

5. Place the big biscuit as a base and pipe a circle around the biscuit. Gently place the medium sized biscuit on top of the icing and pipe another circle around the biscuit and place the small biscuit on top and finish off with a little swirl on top of the small biscuit. Carefully decorate with red and white beads and place a yellow star on top of the swirl. Repeat this for all and place in the fridge when done.

Merry Christmas Everyone!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Reindeer marshmallows

Preparation time: 30+ minutes

Cooling time: 1 hour

A delicious small treat for Christmas! Marshmallows dipped in milk chocolate, decorated with skittles, pretzels and eyes to look like perfect Rudolph!

Ingredients:
200g Marshmallows
200g Milk chocolate
Edible eyes
Red skittles (only pick out the original packet)
150g Pretzel bag (you'll only need a few)
You will need:
Lollipop sticks
Oasis flower arranging foam from a garden centre

Method:

1. Pour an original pack of skittles into a bowl and pick all the red ones out. Push the lollipop sticks into the bottom of each marshmallow.

2. In a small bowl melt the milk chocolate either in the microwave or over a pan.

3. When the chocolate has melted take off the heat and dip each marshmallow into the chocolate. Push the stick carefully into the oasis. Place into the fridge for about 30 minutes once all the marshmallows have been dipped.

4. After chilled, cut the pretzels up. To make the antlers you need to make a diagonal cut in the pretzel with a sharp knife. You have to be very careful as the pretzels are extremely breakable and will go everywhere. You need two pairs of antlers for each marshmallow.

5. Melt a small bit of milk chocolate and use it as glue to stick the decorations on. This is a really fiddly process. Place a small amount of chocolate on the back of each edible eye and stick onto the marshmallow. Be very gentle not to press too hard. Then place a small amount of chocolate on the S side of the skittle and stick in the middle underneath the eyes and press gently. Repeat this for every marshmallow then place into the fridge for 15 minutes.

6. Take out of the fridge and place a small amount of chocolate on the head of the marshmallow for the antlers. You need to hold the pretzel down for about 2 minutes until it stays up without an support. Repeat this for each marshmallow. (It will take a long time and patience)

7. Place back into the fridge before serving.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Snowmen doughnuts

Preparation time: 15-20 minutes

Cooling time: 20 minutes

A mini sugar doughnut dipped in white chocolate, decorated with dark chocolate coal and a skittle for its nose!



Ingredients:
Sainsbury's plain mini doughnuts
100g White chocolate
50g Dark chocolate
Orange skittles (you'll have to pick them out of an original packet of skittles!)

Method:

1. Line a tray with grease-proof paper. Pour an original pack of skittles into a bowl and pick all the orange ones out.

2. In a small bowl melt the white chocolate either in the microwave or over a pan.

3. When the chocolate has melted take off the heat and dip half of each doughnut into the chocolate. Place onto the tray with the chocolate facing upwards. Then place an orange skittle onto the hole of each doughnut, repeat until all the doughnuts are gone.

4. Place into the fridge to cool for 15 minutes before decorating with dark chocolate.

5. Whilst the doughnuts are chilling in the fridge, melt the dark chocolate either in the microwave  or over a pan.; When the chocolate has melted place into a piping bag with no nozzle.

6. Remove the doughnuts from the fridge and cut a very small amount of the piping bag and pipe the eyes and smile on the doughnuts. Place back into the fridge for 5-10 minutes before serving.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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White chocolate and cranberry shortbread

Preparation time: 15-20 minutes

Cooking time: 20 minutes

Cooling time: 2 hours

A beautiful shortbread biscuit filled with cranberries, drizzled with white chocolate.

Ingredients:

150g Butter
60g Caster sugar
180g Plain Flour
100g Dried cranberries
50g White chocolate

Method:

1. Preheat the oven to 160℃ and line a baking tray with grease-proof paper. In a food processor, blitz the dried cranberries up until as fine a possible. Place these aside for later.

2. In a bowl, rub the butter and flour until it reaches the consistency of breadcrumbs, then gradually add in the caster sugar. Mix well and add the cranberries until a dough forms.

3. Shape the dough into a thick sausage, wrap in cling film and chill in the fridge for 1-2 hours, until it is firm. When the dough has hardened up take out of the fridge and remove cling film.

4. Cut about 1cm slices and place onto the baking tray. Bake for 20 minutes or until golden brown.

5. After 20 minutes remove from the oven and set aside to cool.

6. After the biscuits have cooled, melt the white chocolate in the microwave or over a pan. Place into a small piping bag and drizzle over the biscuits. Place in the fridge before serving.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Hot chocolate cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

Chocolate cupcake with whipped buttercream topped with marshmallows, cocoa powder and steam!


Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2oz Cocoa powder
2 Eggs

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar

Decoration:
Sprinkle of cocoa powder
Around 36 mini marshmallows (3 on each)
50g Dark chocolate

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, cocoa powder and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the chocolate steams. Line a dinner tray with grease proof paper. Melt 50g of dark chocolate in the microwave or over a pan. When the chocolate has melted, move into a small piping bag and pipe large S letters like steam. Make at least 12 to put onto each cupcake. Place in the fridge until you have decorated the cakes.

4. Cream the butter into a large bowl. To make the buttercream look whiter and more like whipped cream, keep whisking the butter until light in colour. Then gradually add in the icing sugar. Place the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake, top with 3 marshmallows and carefully place the chocolate steam on top. Repeat for each cupcake until complete. When decorated, pour a little bit of cocoa powder into a sieve, gently sprinkle cocoa powder over the cupcakes, try not to hit the sieve too hard.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Chocolate orange mini roll trifle

Preparation time: 30 minutes

Cooling time: 25 minutes

Makes: 6 small sized glasses

Chocolate orange mini rolls with orange jelly topped with chocolate angel delight and whipped cream, not forgetting chocolate sauce and zest.
Ingredients
4 Chocolate orange mini rolls
Hartley's orange jelly (135g)
Chocolate angel delight (59g)
300ml Milk
600ml Whipping cream
Drizzle of chocolate sauce
Zest off an orange
6 Ice cubes

Method:

1. Unwrap the mini rolls and cut them into slices, place them on the side of the glasses going round in a circle.

2. To make the jelly, boil the kettle and cut the squares with scissors into a jug, then pour a bit of hot water into the jug, stiring the jelly until the cubes have dissolved. To make the jelly set quicker add 6 ice cubes into the jug and mix until ice cubes have melted. Pour in each glass until the jelly fills over the top of the mini rolls. Place in the fridge for 10 minutes

3. To make the angel delight pour the chocolate powder into a bowl and add the milk, whisk until blended together and makes a smooth and creamy consistency. Get the glasses out of the fridge and check to see if the jelly is set, if so place some angel delight in, leaving room for the whipped cream in top. Place in the fridge for 5 minutes until the angle delight has set.

4. Whilst they are in the fridge to set, make the whipped cream and zest the orange. Pour the whipping cream into a large bowl and whisk until fluffy cream has appeared. Place this into a piping bag with a star nozzle and place this in the fridge.

5. Carefully zest the orange skin into long thin strips. Remove the glasses and cream out of the fridge. Pipe the whipped cream on top of the angel delights in the glass until it reaches the top. Drizzle a small amount of chocolate sauce and place the zest on top!

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Chocolate popcorn cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

A chocolate cupcake topped with chocolate caramel icing and popcorn


Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
50g Cocoa powder
2 Eggs

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
½tsp Vanilla extract
150g Chocolate caramel spread

Decoration:
Chocolate popcorn

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, cocoa powder and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the vanilla and chocolate caramel spread, stir well. Place the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe 7 dots on each cupcake and top them with popcorn.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Black treacle flapjack

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Makes: 8-12 pieces

A lovely sweet oaty flapjack filled with delicious black treacle, topped with dark chocolate and popping candy perfect for the crackle on bonfire night!




Ingredients:
150g Butter
75g Light brown sugar
3 tbsp Black treacle
250g Oats
200g Dark chocolate
63g Tesco's popping candy


Method:

1. Preheat the oven to 180℃ and line a 20cm square tin with greaseproof paper. In a pan melt the butter and black treacle on a low heat. Once that has melted take off the heat and add in the oats.

2. Place this into the tin, level and press the mixture evenly with the back of a spoon. Bake in the oven for 25 minutes or until golden brown.

3. Remove from the oven and set aside until cool.

4. When the flapjack is cool, cut the flapjack into squares. Melt the chocolate over a pan or in the microwave and dip the flapjacks halfway into the chocolate then sprinkle the popping candy on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

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Pumpkin whoopie pies

Preparation time: 25 minutes

Cooking time: 15 minutes

Makes: 10

Pumpkin whoopie pies smell of Halloween and filled with delicious cream cheese icing.


Ingredients

For the mixture:
420g Plain flour
1tsp Salt
1tsp Baking Powder
1tsp Bicarbonate of soda
1tbsp Ground ginger
340g Soft light brown sugar
225ml Vegetable oil
1 tin (424g) Pumpkin puree
2 Eggs
1tsp Vanilla bean paste

For the filling:
200g Unsalted butter
500g Icing sugar
300g Full-fat cream cheese
1tsp Vanilla bean paste

Method:

1. Preheat the oven to 180℃ and line two baking trays with greaseproof paper. In a bowl place the dry ingredients except the sugar and mix well.

2.  In another bowl, whisk together the sugar and oil until well combined, then add the pumpkin puree, eggs and vanilla and stir until smooth.

3. Pour the wet ingredients into the dry ingredients and stir well.

4. Using a small ice cream scoop with a release scoop 20 balls of mixture and place them onto the baking tray. Bake for 15 minutes until golden then transfer to a wire rack to cool.

5. In a bowl cream together the butter and icing sugar until smooth. Add in the vanilla paste at this stage. Then stir through the cream cheese. Place into a piping bag and sandwich the whoopie pies together!

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

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Ghost pretzels

Preparation time:15 minutes

Cooling time: 30 minutes

Makes: Around 15 pretzels

Ghostly looking pretzels covered in white chocolate and brought to life with edible eyes!




Ingredients:
300g White chocolate
15 small pretzels
Edible eyes

Method:

1. In a bowl melt 200g of white chocolate either in the microwave or over a pan. Dip the pretzels into the white chocolate until fully covered, use a fork to help you, then place the pretzels onto a tray or a wire rack. Place these in the fridge to set.

2. When the pretzels have set, melt 100g of white chocolate and with a cocktail stick fill the two holes in the pretzel with white chocolate for the eyes. Carefully stick the eyes on and gently press down.
*DO NOT PUT WHITE CHOCOLATE IN THE BOTTOM HOLE* that is for the mouth. Place in the fridge to set again. Then they are ready to eat!

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

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Apple and sultana flapjack

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Makes: 8-12 pieces

A lovely sweet oaty flapjack filled with delicious tinned apples and raisins, perfect for an autumn treat!




Ingredients:
150g Butter
75g Light brown sugar
3 tbsp Golden syrup
250g Oats
175g Chopped tinned apples
75g Sultanas

Method:

1. Preheat the oven to 180℃ and line a 20cm square tin with greaseproof paper. In a pan melt the butter and golden syrup on a low heat. Once that has melted take off the heat and add in the oats, then apples, then raisins.

2. Place this into the tin, level and press the mixture evenly with the back of a spoon. Bake in the oven for 25 minutes or until golden brown.

3. Remove from the oven and set aside until cool. When cool cut into 8-12 pieces and share with everyone!!

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

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Chocolate cherry cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

A rich chocolate cupcake topped with buttercream and cherries.

Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
50g Cocoa powder
2 Eggs

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
2tbsp Milk
½tsp Vanilla extract
10g Dried cherries

Decoration:
Fresh cherries

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs, cocoa powder and flour and carry on whisking until fully combined.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the vanilla and milk, stir well. Dice the dried cherries up very small so they fit through the piping bag. Add to the icing and stir with a spoon. Place the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake and top them with fresh cherries.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Oat almond raisin balls

Preparation time: 5-10 minutes

Cooling time: 30 minutes before serving

Oats with almond butter stored with raisins are a delicious snack on the go.


Ingredients:
1 cup Rolled oats
1 cup Raisins
1½ tbsp Honey
½ cup Almond butter

Method:

1. Line a tray with grease-proof paper. In a bowl add the dry ingredients and mix together. Add the wet ingredients and mix until it forms a sticky mixture.

2. With you hands, roll the mixture into 1 inch balls. Place them on the tray when you are done.

3. Place into the fridge to cool until serving.

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

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Creamy granola apple and cinnamon pots

Preparation time: 15 minutes

No cooking or cooling time.

Gluten free cinnamon granola topped with apples and cream drizzled with a sweet toffee sauce.

Ingredients:
Gluten free nice and nobbly granola
1 Tin of apple slices
½ tsp of cinnamon
300ml Whipping cream
Askeys toffee sauce

Method:

1. On a chopping board slice the apples into small chunks. Place them into a bowl with half a teaspoon of cinnamon, mix until combined.

2. In 3 small glasses create a layer of: granola, apple, sauce and cream. Create these layers until you reach the top and finish off with cream and sauce. If you want you could sprinkle some cinnamon on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

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Coffee and walnut cupcakes

Preparation time: 25 minutes

Cooking time: 20 minutes

Makes: 12

A warm coffee cupcake topped with creamy coffee icing, not forgetting the walnut on top!

Ingredients:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2 Eggs
25ml Instant coffee
75g Walnuts finely chopped

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
2tbsp Milk
½tsp Vanilla extract
10ml Instant coffee

Decoration:
12 Whole walnuts

Method:

1. Preheat your oven to 180°C and line a cupcake tray with cases. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy. From there, make the coffee and add in the mixture following the eggs and flour and whisk until combined. When combined finely chop the walnuts and mix in.

2. Spoon the mixture evenly into each case and place in the oven for about 15-20 minutes or until golden brown. When your cupcakes are done set aside to cool.

3. While your cupcakes are cooling its time to make the buttercream. Cream the butter into a large bowl whilst gradually adding the icing sugar. Cream until light and fluffy. Add the milk and coffee, stir well. Place the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake and top them with a walnut.

There you go! I really hope you enjoyed this recipe, if you did please let me know by messaging me and commenting. If you have any requests for any desserts I should make then please let me know! I will be happy to try any.

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Crunchie balls

Preparation time: 10-15 minutes

Cooling time: 30 minutes

A tasty ball of biscuits, coated with dark chocolate topped with a pieces of Cadbury's honeycomb crunch!


Ingredients:
200g Bourbon biscuits
200g Cadbury crunchie spread
200g Dark chocolate
Crushed up crunchie bars


Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush the bourbon biscuits in a food processor. If you dont have a food processor you can place the biscuits in a sealed bag and crush with a rolling pin. Once you have crushed your biscuits place into a bowl with the crunchie spread. Mix with hands until fully combined.

2. Scoop a tablespoon of mixture and roll it into a ball. Repeat this process until all the mixture has gone. Place into the freezer for around 10 minutes.

3. Melt the chocolate either in the microwave or over the pan. Take the balls out of the freezer and dunk one ball into the chocolate bowl at a time. Using two forks, coat the balls with the chocolate then lift the ball up onto one fork and gently shake it to drain the excess chocolate. Repeat this process until all the balls are coated. Place into the fridge for about 10-15 minutes.

4. When the balls are set, break the chocolate bar up into smalls pieces and sprinkle a bit on top of each ball.

There you go! I really hope you enjoyed this recipe, if you did please let me know. Please feel free to share, like and comment. If you have any requests on a recipe i should make please contact me via my social media. Be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Jam meringue tarts

Preparation time:  30 minutes

Cooking time: 20 minutes

Makes: 12

These beautiful sweet jam tarts topped with meringues. Yes you may think why not lemon? But Jam and meringue still taste just as nice!





Ingredients:
Pastry:
220g Plain flour
140g Butter
Water
12 tsp Raspberry/Strawberry seedless jam

Meringue:
2 Egg whites
60g Caster sugar

Method:

1. Preheat the oven to 190℃. In a large bowl rub the flour and butter together until it forms breadcrumbs. Add a tablespoon of water until it combines together.

2. Flour the worktop and gently roll the dough out to 1cm thickness then place in the tart tray. Repeat this until you cant get any more tarts from the pastry. Add a teaspoon of jam into each tart.

3. To make the meringue whisk the egg whites into a bowl until it forms stiff peaks and slowly add in the sugar. Place into a piping bag with any nozzle of your choice. Pipe a swirl on top of each tart and bake in the oven for 20-25 minutes or until the meringue is crisp and golden and the pastry looks golden brown. Take out the oven to cool and transfer to a wire rack.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Fruit tarts

Preparation time: 30+ minutes

Cooking time: 10-20 minutes

Cooling time: 30+ minutes

Makes: 6

Sweet pastry cases filled with gelatin and fresh fruit.




Ingredients:

Pastry:
175g Plain flour
65g Butter
65g Caster sugar
1 Egg
1 Egg yolk for glaze

Filling:
Fresh fruit of your choice. I used kiwi, blueberries and strawberries
Dr Oetker leaf gelatine sheets

Method:

1. Preheat the oven to 190℃ and grease mini tart tins. In a large bowl, rub the flour and butter together, add the sugar then the egg and mix until a dough forms. Lightly flour the worksurface and knead until it becomes smooth.

2. Roll the dough about 2-3mm thick. Place greasproof paper inside the pastry and fill with baking beans. Blind bake for 15 minutes then lift the paper and beans out and brush with egg yolk and place back in the oven for another 8 minutes. When done, remove from the oven and carefully trim the edges and place onto a wire rack to cool.

3. Whilst the cases are cooling, start making the gelatine. Place 4 sheets into cold water for 5 minutes then squeeze out any excess water and place them into a saucepan on a low heat, melt slowly. Do not let the mixture boil. When melted take off heat to cool.

4. Whilst cooling, prepare the fruit however you want to and place into the pastry cases. When the gelatine has cooled and thickened a little, pour into each pastry case and place into the fridge to set.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

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Coconut ice

Preparation time: 10-15 minutes

Cooling time: 3 hours to overnight

A very simple and easy sweet treat for everyone to enjoy! With only 3 ingredients you'll make this in no time. You don't need to be an expert in baking!! Why dont you give it a go?






Ingredients:
250g Sweetened condensed milk
250g Icing sugar
200g Dessicated coconut
Pink food colouring (optional)

Method:

1. Using a metal spoon or a white spoon (so it doesn't stick) mix together the condensed milk and icing sugar in a large bowl. Be aware this will become very stiff to mix. If it becomes to hard to mix use your hands to combine it together.

2. Split the mixture into two and mix a drop of pink food colouring into one half. Dust a board with icing sugar and shape each half into a 3cm smooth rectangle. Place on top of another, run your hands over making sure both halfs connect with each other.

3. Transfer to a plate or a board and place in the fridge for 3 hours or overnight to set. When it has set cut into small squares with a sharp knife.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that +1 button at the bottom of this recipe. be sure to check out more recipes here on MyFoodAddiction and i'll see you next Sunday with another delicious recipe! :-P x

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger