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.

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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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.

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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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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