Lollipop sticks

Preparation time: 10-15 minutes

Cooling time: 30 minutes

Crispy sponge fingers dipped in chocolate, covered with a variety of toppings. E.g. coconut, freeze dried raspberries, sprinkles, chocolate balls, edible stars.

Makes: 8





Ingredients:

Sainsburys sponge fingers 175g
100g White chocolate
100g Dark chocolate
Any choice of sprinkles

Method:

1. Melt both chocolates one at a time in the microwave or over a pan. When the chocolates have melted dip half of the sponge fingers into the white chocolate and the other half into the dark chocolate. Make sure half of the sponge finger is covered in chocolate. Then all you need to do is sprinkle whatever you want onto the sponge fingers!

There we go! I hope you enjoyed this recipe, if you did please let me know by hitting the +1 button at the bottom of this recipe. And feel free to share, comment and follow me! Check out more recipes here at MyFoodAddiction! I'll see you next Sunday with my Valentines day recipes! :-P x

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Plain Macarons

Preparation time: 1 hour

Cooking time: 10-15 minutes

Serves: 30 (15 when sandwiched together)



Ingredients

Macaroon:
175g Ground almonds
175g Icing sugar
4 Egg whites
200g Caster sugar
Drop of vanilla extract

Buttercream:
150g Butter
300g Icing sugar

Method:

1. Using a small cookie cutter as a guide, draw 15 evenly spaced circles neatly on 2 pieces of baking parchment, leaving a little space between each circle. Flip the paper over and the pencil lines should show through and place one of each tray.

2. Combine the ground almonds and icing sugar in a food processor and blitz up for about a minute. Tip into a mixing bowl and add ¼ of the egg whites, beat until a thick paste. Set aside.

3. Fill a medium sized saucepan with boiling water and place on a low heat. Tip the remaining egg whites into a heatproof bowl, add the caster sugar and place the bowl over the saucepan. Slowly beat the egg whites and sugar with and electric whisk until the mixture is a thick glossy, bright white meringue. Remove the bowl from pan and continue to whisk on medium-fast speed until very thick.

4. Add ¼ of the meringue to the almond paste and mix well. Add the rest of the meringue to create and soft but thick mixture. Spoon the mixture into a large piping bag and pipe in your circle templates. Set aside for about 30 minutes until the macarons have firmed up and a light skin has formed on the surface.

5. Preheat the oven for 160°C

6. Bake the macarons, one tray at a time on the middle shelf for around 10-15 minutes until well risen and light brown on top. Remove and allow to cool completely.

7. Meanwhile, prepare the buttercream filling. Beat the butter until pale and light. Gradually add the icing sugar until your left with a nice smooth mixture. Scoop the buttercream into a large piping bag.

8. Turn one tray of macarons upside down and pipe a big blob of buttercream on each. When you have finished piping one tray of the macarons place the other tray of macarons on top and gently press down to spread the buttercream out.

That is it for this weeks blog! I hope you enjoyed this recipe, if you did please let me know by giving it a like by hitting the +1 button at the bottom of this recipe. Feel free to check out more recipes here on MyFoodAddiction. Ill see you next Sunday with another delicious recipe! :-P x

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Birthday Cupcakes

Preparation time: 25 minutes

Cooking time: 15-20 minutes

Makes: 12

Happy birthday to myself! A beautiful cake topped with pink decorations not forgetting the candles!



Ingredients:

Cake mixture:
4oz Unsalted butter
4oz Self raising flour
4oz Caster sugar
2 Eggs

Buttercream:
200g Unsalted butter (soft)
450g Sifted icing sugar
2tbsp Milk
½tsp Vanilla extract
Drop of red or pink food colouring

Decoration topping:
Pearl edible balls
Pink edible glitter
Pink birthday candles

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 a electric whisk. Whisk until light and fluffy, from there add in the eggs 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 it 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 and stir well. add a drop of food colouring and mix well until light pink. Spoon the buttercream into a large piping bag fitted with a nozzle of your choice! Pipe a swirl on each cupcake and top them with edible pearls and glitter. Stick a candle into each one and light them and you can then sing happy birthday to whoever there for.

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Chocolate orange balls

Preparation time: 10-15 minutes

Cooling time: 25+ minutes

*WARNING: Terry's chocolate orange is difficult to coat the balls in but it is manageable*


Ingredients
200g Bourbon biscuits
170g Chocolate spread
8x80g Terry's chocolate orange (2 packs of 4 bars)
1 Orange

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 chocolate spread. Zest all the orange and place ¾ into the bowl and save the other ¼ for the top of the balls. Mix with hands until fully combined. Wrap the mixture in cling film and place into the fridge for around 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. 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 ball 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. when the balls are coated in the chocolate sprinkle the rest of the orange 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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