Bounty Balls

Preparation time: 10-15 minutes

Cooling time: 25+ minutes

More delicious than a bounty bar! Coconut biscuits with spread on the inside coated with chocolate and coconut!

Ingredients:
200g Coconut biscuits
170g Bounty chocolate spread
200g Milk chocolate
250g Desiccated coconut

Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush up the coconut biscuits in a food processor. If you dont have a food processor you can place the biscuits in a sealed bag and crush up with a rolling pin. Once you have crushed up the biscuits place into a bowl with the bounty spread. Mix with your hands until combined together. Wrap the mixture in cling film and place into the fridge for about 15 minutes.

2. Take the mixture out of the fridge and 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. In a large bowl tip all the desiccated coconut in. Melt you chocolate either in the microwave or over a pan. Take the balls out of the freezer and dunk one ball in the chocolate bowl at a time. Using two forks, coat the ball with chocolate then lift the ball up on one fork and gently shake it to drain off any excess chocolate. Place straight into the coconut bowl and completely cover it. Repeat this process for each ball then place in the fridge until fully set.

I really hope you enjoyed this recipe, it is my first recipe on the countdown to Christmas! Please let me know if you enjoyed this by hitting the +1 button at the bottom of the recipe. Make sure to check out more recipes here on MyFoodAddiction and I'll see you next Sunday with the second recipe on the countdown to Christmas! :-P x

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Gluten Free Apple and Blackberry Crumble

Preparation time: 15 minutes

Cooking time: 15-20 minutes

Makes: 3

Fruity, crumbly, moreish, warming, oaty

Ingredients

Filling:
385g Canned apples
1 tsp Sugar on top for each pot
100g Blackberries

Topping:
100g Butter
100g Oats
60g Gluten Free Flour
80g Sugar



Method:

1. Divide the canned apples and blackberries into 3 souffle pots. Sprinkle a teaspoon of sugar in each pot. Mix the butter, oats, flour and sugar together and place on top of the fruit dividing it between the 3 pots. To finish off sprinkle a pinch of sugar on top of each pot. Bake in the oven for 15-20 minutes or until the crumble is brown and the blackberries start to bubble over the top.

If you enjoyed this recipe please give it a like and feel free to share it! I'll see you next Sunday with another delicious recipe here on MyFoodAddiction! :-P x

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Rolo cookies

Preparation time: 5-10 minutes

Cooking time: 10 minutes

Beautiful soft, gooey chocolate biscuits filled with a melted rolo in the middle. Definitely the best warm!

Ingredients
200g Butter
300g Caster sugar
75g Cocoa powder
1 Egg
275g Self raising flour
126g Rolos
A dash of milk

Method:

1. Preheat your oven to 200°C and line two baking trays with greaseproof paper. Cream the butter and sugar together in a bowl then crack the egg and mix together. After it is fully mixed in, sieve the cocoa powder in the flour then add them to your mixture. Stir well and add a dash of milk if the mixture looks too dry. Use your hands to form it into a dough.

2. Place 10 small handfuls of cookie dough onto the trays (5 on each tray) make sure they are spaced out otherwise they will join together. Gently push the rolos into the centre of each cookie. Bake in the oven for 10 minutes. Take your cookies out the oven after 10 minutes and let them cool for 30 minutes.

I hope this recipe, if you did please give it a like by hitting the +1 button. Please share this with family and friends and have a go at making them! Be sure to check out more recipes here at MyFood Addiction! I'll see you next Sunday with another recipe :-P x

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Bonfire toasted marshmallow cupcakes

Preparation time: 10 minutes

Cooking time: 15-20 minutes

Makes: 12

A dark golden cupcake to look like bonfire and toasted marshmallow icing on top.


Ingredients

For the cupcakes:
4oz Butter
4oz Dark brown sugar
4oz Self raising flour
2 Eggs
1tsp Baking powder

For the icing:
4oz marshmallows
400g Icing sugar

Method:

1. Preheat your oven to 180°C and fill a cupcake tray with 12 cases. In a bowl mix all your ingredients together with an electric whisk until you have a smooth cake mix. (You may need to soften the butter up, if too stiff). When you have your cake mix, spoon the mixture into each case until its about ¾ of the way up. Bake in the oven for 15-20 minutes or until dark golden.

2. While your cakes are in the oven you can prepare your icing. In a bowl melt the marshmallows in the microwave for about 30 seconds. Then mix in icing sugar and warm water, a spoon at a time. Stir very well until really stiff. When your cakes are done, take out the oven and set aside to cool for a few minutes.

3. Spoon your icing into a piping bag with a large nozzle. Start to pipe 6 blobs of icing around the cake like a clock, then just blob one in the middle. After you have done that for each cake you can toast them with either a kitchen stove lighter or a blow torch.

I really hope you enjoyed my special Bonfire toasted marshmellow cupcakes, if you did please like this recipe by hitting that +1 button below this recipe! Be sure to check out more here at MyFoodAddiction and be safe during bonfire weekend! X

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