White chocolate and cranberry cookies

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Beautifully cooked, chewy white chocolate and cranberry cookies, that will leave you wanting more.




Ingredients
135g Unsalted butter
80g Caster sugar
90g Soft light brown sugar
1 Egg
220g Plain flour
½ tsp Bicarbonate of soda
75g Cranberries
100g White chocolate chips
½ tsp vanilla essence

Method:

1. Preheat your oven to 170°C/Gas mark 3 and line two baking trays with greaseproof paper. In a bowl add your butter and sugar and cream them together. Add in your brown sugar and mix in well. (You could use your hands to bring it all together to make it easier)

2. Add your egg and vanilla essence to the mixture and mix together with an electric whisk. Sift your flour and bicarbonate of soda into your mixture and fold in until all mixed in and forms a cookie dough. Add your cranberries and white chocolate chips into your mixture at this stage.

3. Break off pieces of the dough (about 2 tbsp's big) and roll them into ball and place onto your prepared baking tray. Allow 6 cookies on each tray. When all your cookies are on your tray, flatten them down just a little.

4. Place in the oven for around 15-20 minutes or until golden brown. When cooked take out the oven and leave on tray until cool before peeling the greaseproof paper off.

If you enjoyed this recipe make sure to give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes from MyFoodAddiction! I'll see you next Sunday with another recipe! :-P x

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Fruit Smoothies

Left to right: Apple & Raspberry, Orange & Mango, Berry Blast

Preparation time: 2 minutes for each

Blend time: A few seconds until nice and smooth.

These beautiful fruit smoothies will treat your summer with deliciousness!



Ingredients

Apple and Raspberry:
1 Apple of your choice
Handful of Raspberries

Orange and Mango:
Pure Orange Juice
All ready chopped mango

Berry Blast:
6 Raspberries
3 Strawberries
4 Blackberries
Handful of Blueberries
Pure Orange Juice

Method:

Apple and Raspberry:
Chop your apple up into chunks making sure you get all the skin off. Add the apple to your mixer/blender and then add a good handful of raspberries. Add water into the mixer/blender until it is halfway up the fruit, then add the pure orange juice until it reaches the top. Blend all together until nice and smooth and you can sieve the seeds out to if you want but you dont have to.

Orange and Mango:
Pour your chopped mango into your mixer/blender and add the pure orange juice until it covers the mangos. Blend together until nice and smooth. You wont need to sieve the seeds out as there will be none.

Berry Blast:
Place a handful of blueberries into your mixer/blender and add 4 blackberries and 6 raspberries. Chop the heads of 3 strawberries and place them to your mixer/blender. Add some pure orange juice and blend away till it is nice and smooth. You can sieve the seeds out if you want but you dont have to.

If you enjoyed this recipe make sure to give it a like by hitting the +1 button at the bottom of this recipe and don't forget to check out more recipes at MyFoodAddiction! I'll see you next Sunday with another recipe! :-P x

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Facebook: https://www.facebook.com/MyFoodAddiction14/

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No bake strawberry chocolate tart

Preparation time: 15 minutes

Cooling time: 2 hours

A very rich chocolate and strawberry tart that doesn't need an oven!


Ingredients

Crust:
400g Bourbon biscuits
150g Butter (melted)

Chocolate filling:
200g Milk chocolate
100g Dark chocolate
200ml Double cream

To decorate:
300g Fresh strawberries
100g White chocolate chips

Method:

1. Place the bourbon biscuits into the bowl of a food processor and blends until crumbs. Melt your butter and pour over the crushed biscuits. Process until moistened. Pour the biscuit mixture into a rectangular 5 x 14 inch tart pan with a loose base and with the back of a spoon and fingers gently press all the mixture into the bottom and edges of the tin. Refrigerate whilst you prepare your filling.

2. In a small sauce pan, or a microwave, heat the cream up until it is hot but not boiling or simmering. When the cream it hot, remove off heat and pour in chocolate and let it rest for 1-2 minutes before stirring. After 1-2 minutes, stir until dissolved.

3. Pour your chocolate filling into the biscuit base and top with fresh strawberries and white chocolate chips. Place in the fridge for 2 hours or overnight before serving.

If you enjoyed this recipe please give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes from MyFoodAddiction! I'll see you next sunday when another recipe! :-P x

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Rocky Road

Preparation time: 10 minutes

Cooling time: 1 hour

A very simple, quick and easy recipe for everyone to enjoy. Why not give it a go?


Ingredients:
50g Mini marshmallows
100g Maltesers
100g Skittles
100-150g Dairy milk caramel
8 Chocolate digestive biscuits
10 Jaffa cakes
300g Dark chocolate
30g Butter
85g Golden Syrup

Method:

1. Grease a foil roasting tray at approximately 32cm x 26cm x 5cm. Melt your butter, chocolate and golden syrup either in the microwave or on top of a pan. TIP: I would advise using a microwave as it is a lot quicker and less washing up!

2. When your butter, chocolate and golden syrup has melted you can start to add your ingredients. Before you add your biscuits, you need to crumble them by hand and then add to the mixture. Add everything else into your mixture and stir well until everything is coated in chocolate.

3. Pour your mixture into the foil roasting tin and set aside to cool in the fridge for 1 hour. When your rocky road has set in the fridge you can cut into squares. If you would like to you could drizzle some white chocolate on top just like I did to give it a nice decoration.

And there we go! Your Rocky Road is complete!

If you enjoyed this recipe please give it a like by hitting the +1 button at the bottom of this recipe and dont forget to check out more recipes from MyFoodAddiction! :-P x

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Strawberry Mousse Cake

Preparation time: 30 minutes

Cooking time: 20 minutes

Cooling time: 2-3 hours 

A very light subtle strawberry mousse cake that will leave you feeling fruity.

Ingredients 

For the sponge: 
4oz Caster sugar
4oz Self raising flour 
4oz Butter
2 eggs

For the strawberry mousse: 
1 x 135g strawberry jelly
450g strawberries
2 x 170g evaporated milk

To decorate: 
50g dark chocolate
50g white chocolate
5 strawberries

Method:

1. Preheat your oven to 180°C and grease a spring loaded circular cake tin and line the base with greaseproof paper.

2. First make the sponge. Put all your ingredients for the sponge into a bowl and whisk together with an electric whisk until light and fluffy like cake mixture. When your mixture is done pour into your tin and bake in the oven for 20-25 minutes.

3. When cooked take out of the oven and leave it to cool for an hour. When your cake it completely cool, take your cake out the tin and peel the greaseproof paper off the bottom. Line the edge of your tin with a one very long piece of greaseproof paper and cut snippets on the bottom. Place your cake back into the tin with the greaseproof paper around it with the flaps underneath the cake. 

4. Next make the mousse. Break up your jelly and put it in a small pan with a tablespoon of water. Melt gently over a low heat until smooth. Remove from the heat and set aside. Purée 200g of the strawberries in a blender until smooth and pass through a sieve to remove the seeds. Gather the remaining strawberries and cut in half top-to-toe (or slice into three if large). Place each slice of strawberry on the edge of the tin going around the cake.

5. Using an electric whisk, whisk the evaporated milk for at least five minutes, or until it is thick, bubbly and doubled in volume. Then gently fold in the liquid jelly, then fold in the strawberry purée. 
Pour your mousse into your tin and spread evenly round the tin. Place in the fridge for 2 hours to set.

6. When your mousse is set its time to decorate! decorate, melt both chocolates in two separate bowls and heat in the microwave for about 1 minute or you can heat over a pan. 

7.  Pour the chocolate into a piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse and place the 5 strawberries on top.

There we go! Your strawberry mousse cake all done! You can now share it with family and friends.

I hope you enjoy my recipe and i'll see you next sunday with another delicious recipe! Thanks for all the support! Keep baking! :-P x

Lauren Fee

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