Jammie Dodger cupcakes

Preparation time: 30+ minutes

Cooking time: 15 minutes

Makes: 12

A simple vanilla cupcake topped with buttercream and jam not forgetting the jammy dodgers!

Ingredients

For the sponge:
4oz Caster sugar
4oz Unsalted butter
4oz Self raising flour
2 Eggs

For the buttercream;
150g Unsalted butter
340g Icing sugar
2tbsp Milk

Decoration topping:
4 heaped tbsp of Hartleys seedless raspberry jam
24 mini Jammie Dodgers


Method:

1. Fill a cupcake tray with cases and preheat the oven to 180°C. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light and fluffy, from there add in the eggs and flour and carrying on mixing until fully combined.

2. Spoon the mixture evenly into each case and place into the oven for about 15-20 minutes or until golden brown. When the cakes are cooked, take them out the oven and set aside to cool.

3. While your cakes are cooling its time to make the buttercream. Cream the butter until light and fluffy then gradually add in the icing sugar until combined. If you wish, you may put some milk into the mixture. You want to mix the buttercream really well until it turns white.

4. When your buttercream is done spoon it into a piping bag and make a big splog of butter cream using a round circle nozzle. When you have iced all the cupcakes spoon all the jam into another piping bag with no nozzle and pipe a jammie splat on top of the buttercream, repeat this for each cupcake. After you have finished that add two mini jammie dodgers on top.

There you go! If you enjoyed this recipe please let me know by giving this recipe a big like by hitting that +1 button at the bottom of this recipe. Meanwhile be sure to check out more recipes here on MyFoodAddiction. 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

Almond biscuits

Preparation time: 10 minutes

Cooking time: 20 minutes

Makes: 5

Biscuits made with only 4 ingredients!


Ingredients

200g Ground almonds
100g Golden syrup
½ tsp Baking powder
2tsp Vanilla extract

Method:

1. Preheat the oven to 180°C and line a baking tray with greaseproof paper. Mix the ground almonds and baking powder together in a medium bowl. Stir in the golden syrup and vanilla. Mix until it forms a sticky dough.

2. Drop rounded tablespoons of the dough onto the prepared baking tray and leave about one inch between them. Bake until the edges are golden brown or for 20 minutes. When the biscuits are baked, leave them to cool before transferring to a wire rack.

There you go! I really hope you enjoyed this recipe, if you did then please let me know by hitting the +1 button at the bottom of this recipe. Please be sure to check out more recipes here at MyFoodAddiction! 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

Rice krispie cakes

Preparation time: 10-15 minutes

Cooling time: 30 minutes

Makes: 5 cakes

A gooey, plain base topped with a little sweetness, not forgetting your heart on top.


Ingredients

Base:
5-6 cups of rice krispies
75g Marshmallows

Buttercream:
50g Butter
100g Icing sugar
Drop of red food colouring
Jelly hearts

Method:

1. Place 5 cases into a cupcake tray. Place all of the marshmallows into a bowl and melt in the microwave for about 30 seconds. After 30 seconds, stir well until all the lumps have gone. Gradually add in the rice krispies making sure to coat them all.

2. Fill the cases with as much mixture as possible. When you have done this, press down to flatten the top. Place into the fridge for 30 minutes.

3. Take the cakes out of the fridge and start the buttercream. Cream the butter and gradually add the icing sugar using an electric whisk. Add a drop of red food colouring to make it a very light pink. Scoop the icing into a piping bag and pipe a mini swirl in the middle of each cake. Top each cake with a mini jelly heart.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting the like button (+1) at the bottom of this recipe. I'll see you next Sunday with another delicious recipe. in the meantime check out more recipes here at MyFoodAddiction :-P x

Social medias

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Chocolate heart cakes

Preparation time: 30 minutes

Cooking time: 15-20 minutes

Makes: 3

A beautiful fluffy moist chocolate cake filled with the sweetness perfect for anyone on Valentine's day



Ingredients

Chocolate cake:
3 large eggs
175g Self raising flour
175g Caster sugar
175g Softened butter
40g Cocoa powder
1½ tsp Baking powder

Buttercream:
150g Butter
300g Icing sugar
Drop of red food colouring


Method:

1. Preheat the oven to 180°C and line a 2x17cm tin with greaseproof paper. Soften the butter by placing in the microwave for about 10-20 seconds. DO NOT MELT! Cream the butter and sugar together until light and fluffy. Add the eggs in and mix well. In a separate bowl sift the flour, cocoa powder and baking powder and mix well. Gradually add in the dry ingredients until fully mixed.

2. Spoon the mixture into the tin and bake in the oven for 15-20 minutes. When the cake is cooked, take out of the oven and set aside to completely cool.

3. When the cake has completely cooled, you will need a heart cutter to cut 6 hearts, this depends on how big your cutter is. Be very careful when cutting the cake because if you don't handle it properly it will break. When you have finished cutting out your hearts and you have an even amount, set aside.

4. To make to buttercream, cream the butter until smooth and soft. Then gradually add in the icing sugar and mix well. Add around 2 drops of red food colouring or until the icing turns dark pink.

5. There is no need for a piping bag! Carefully spoon the icing onto 3 cake hearts and gently spread it across the heart. When all 3 hearts and covered with icing gently place the other hearts on top.

There you go! I really hope you enjoyed this recipe, if you did please let me know by hitting that like button (+1) at the bottom of this recipe. Please feel free to follow me on my blog and on social medias, links are down below. I'll see you next Sunday with another delicious recipe! In the meantime check out more recipes here at MyFoodAddiction :-P x

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook:@MyFoodAddiction14

Instagram: @lauren_foodblogger

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

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

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

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

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.

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

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

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Gingerbread cupcakes

Preparation time: 20-30 minutes

Cooking time: 20 minutes

Makes: 12

A gorgeous ginger cake that will leave you feeling christmassy! Perfect pudding for a Christmas treat.

Ingredients

For the mixture:
150g Plain flour
70g Butter
60g Golden syrup
100g Dark brown sugar
1 Egg
½ tsp Ginger or a flat teaspoon
½ tsp Cinnamon
1 tsp Baking powder
100ml Warm milk

For the topping:
240g Butter
400g Icing sugar
2tsp Vanilla extract
4tbsp Milk
Culpitt mini sugar gingerbread men

Method:

1. Preheat the oven to 180°C and line a cupcake tray with cases. In a large bowl soften the butter and then add in the sugar. Cream together until light and fluffy.

2. Add in the golden syrup and egg, mix gently, then in a separate bowl sift in the flour, ginger, cinnamon and baking powder. Give that a little stir then add into the mixture. Stir until all combined. Dont panic if the mixture looks too wet!

3. Gently heat up the milk without boiling it. Then add the milk to your mixture and stir in. Spoon the mixture evenly into your cases and place in the oven for 20 minutes  or until slightly springy to touch. When your cupcakes are done set aside to cool.

4. While your cupcakes are cooling its time to make the buttercream. Cream the butter in a large bowl whilst gradually adding the icing sugar. Continue to cream until light and fluffy. Add the vanilla and milk. Spoon the buttercream into a large piping bag fitted with any nozzle of your choice! Pipe a swirl on each cupcake and then top them with mini gingerbread men!

That is it for 2 weeks now! My Countdown for Christmas is over :( I hope you enjoyed all the Christmassy recipes and I hope you have a wonderful Christmas! Only 1 week to go. Merry Christmas and a Happy New Year. Make sure to check out more recipes on MyFoodAddiction and I'll see you on the 8th January! :-P x

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

White chocolate and raspberry balls

Preparation time: 10-15 minutes

Cooling time: 25+ minutes

A beautiful flavour to get you in the christmas spirit! White chocolate balls topped with dried raspberries

Ingredients
200g Custard creams
170g White chocolate spread
200g White chocolate
Freeze dried raspberries

Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush the custard creams in a food processor. If you dont have a food processor you can place the biscuits in a sealed bag and crush them up with a rolling pin. Once you have crushed your biscuits up place them into a bowl with the white chocolate spread. Mix with your hands until fully 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 10 minutes.

3. Melt the chocolate either in the microwave or over a pan. Take the balls out of the freezer and dunk one ball into the chocolate ball 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. When your balls are coated in chocolate, sprinkle a few freeze dried raspberries on top.

There you go! I really hope you enjoyed my third recipe on my Countdown to Christmas. Please let me know if you liked this recipe by hitting that +1 button at the bottom of this recipe. Make sure to check out more recipes here on MyFoodAddiction! I'll see you next Sunday with my final recipe on Countdown to Christmas! :-P x

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Mince pie rolls

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Pastry rolled into a swirl filled with mincemeat.



Ingredients:
Block of puff pastry
50g Butter
Jar of mincemeat
1 egg
Dash of milk

Method:

1. Preheat the oven to 180°C and line 2 baking trays with greaseproof. Roll out the pastry onto a lightly floured work surface to a rectangle measuring 38x10cm/15x4in. Put the butter into a little bowl and heat in the microwave for 10 seconds to soften it. Then spread the butter onto the pastry. Place the mincemeat on half of the pastry then roll tightly.

2. Cut the two edges of the pastry off then cut the roll into slices and place on baking tray. Crack an egg into a small bowl, add a dash of milk and mix with a fork. Gently brush all the rolls with the egg wash. Place in the oven for about 20-25 minutes or until brown in colour.

3. Remove from oven and leave to cool completely. You can put some icing on top of each one if you want to, its only a bit of icing sugar and water mixed together. But i'll let you decide :)

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

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

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

Social media:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

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

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

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

Social media:

Follow my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

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

Social medias:

Share my blog, Follow my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Bakewell tart

Preparation time: Less than 30 mins

Cooking time: 1 hour

A classical bakewell tart with an almond filling as well as jam, topped with flaked almonds and icing.

Ingredients

For the shortcrust pastry:
175g Plain flour
75g Butter
2-3 tbsp cold water

For the filling:
125g Butter
125g Caster sugar
125g Ground almonds
1 large free range egg
1 tsp Vanilla extract
2 tbsp Raspberry jam

For the icing:
80g Icing sugar
2 tsp cold water


Method:

1. For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles into breadcrumbs. Add in the cold water to form a dough

2. Roll out the dough on a lightly floured surface to the thickness of a pound coin. Grease a rectangular 5 x 14 inch tin and transfer your pastry into the tin.

3. Preheat your oven to 200°C and line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Blind bake for 15 minutes then remove the greaseproof paper and baking beans and continue baking for a further 5 minutes.

4. When the pastry is in the oven you can make the filling. Melt the butter in a pan then take off the heat and stir in the sugar. Add in the ground almonds and egg and extract and stir well.

5. Take out the bakewell tart when its done and set aside to cool. When cool spread the jam so its completely covered the base then spoon the filling on top, Bake for about 35 minutes.

6. When your tart has come out set aside to cool. When cool sift the icing sugar into a bowl and stir the water. Transfer to a piping bag and give a zig zag pattern on top of the tart.

If you enjoyed this recipe please give it a like by hitting the +1 button at the bottom of this recipe. Make sure to check out more recipes here at MyFoodAddiction. 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

White chocolate ghost lollipops

Preparation time: 5 minutes

Cooling time:  10-15 minutes

Decorating time: 5 minutes

Makes: 6

Plain white chocolate ghosts topped with spooky dark chocolate writing. Perfect for all trick or treaters!



Ingredients:
200g White chocolate
100g Dark chocolate

Method:

1. First of all, make sure you have some kind of ghost mold and thin lollipop sticks. I just used a plastic ghost mould. Then you want to make sure the mould is clean, if not just wipe it down. Melt the white chocolate either in a microwave or over a pan. You then want to put 3 tablespoons of chocolate into each mould (depending on your mould) and then using a tea spoon gently even out the chocolate, then place a lollipop stick in each one. Repeat this process for all of the ghosts and place into the fridge for about 10-15 minutes.

2. While the ghosts are in the fridge you can prepare the dark chocolate. Simply melt the dark chocolate and then place into a piping bag, then leave until your ghosts are set. When the ghosts are set you want to lay them all out on a tray and cut a small hole in the piping bag. Then your free to do what you like! You can write whatever you want. Here are some ideas: Boo! Trick! Treat! Ghost!

If you enjoyed my recipe please give a a like by hitting the +1 button at the bottom of this recipe. If you enjoy my recipes then you can follow me by clicking the blue follow button on the right hand side of my blog! :-) I'll see you next Sunday with another delicious recipe! Have fun for Halloween and be safe. :-P x

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Double chocolate pumpkin cupcakes

Preparation time: 20-30 minutes

Cooking time: 15-20 minutes

Makes: 24

Beautiful, rich double chocolate cupcakes with pumpkin seeds and sugarpaste pumpkins.

Ingredients

For the cupcake mixture:
8oz Butter
8oz Caster sugar
4 Eggs
6oz Self raising flour
2oz Cocoa powder
Flat tsp of baking powder
1oz Chocolate chips
1oz Pumpkin seeds

For the pumpkins (I only made 6):
Orange sugarpaste
Black food colouring
Green food colouring
4tsp Icing sugar
Small pumpkin mould

For the icing:
2oz Cocoa powder
3½oz Butter
7oz Icing sugar
1tsp Vanilla extract
Milk

Method:

1. Preheat the oven to 180°C and fill 2 cupcake trays with cases. In a small pumpkin mould, fill it with orange sugarpaste and use your fingers to push it into the mould. Carefully use a cocktail stick to remove the sugarpaste from the mould. Make 2 sets of icing, one black and one green. To make the icing you will need two bowls. Put 2tsp of icing sugar into both bowls and add a few drops of water into each one. Mix until combined then in one bowl add a drop of green colouring and in the other bowl add black colouring. Stir until fully combined.

2. When you have make your icing then you can start to fill in the pumpkins. Set aside your pumpkins to let them dry before placing onto the cakes. In a bowl mix together the butter and sugar using an electric whisk. Whisk until light, fluffy and looks like whipped cream. From there, add in all the eggs, flour, cocoa powder and baking powder and carry on mixing until combined. On a chopping board dice the pumpkin seeds up until very fine. Add in the seeds and chocolate chips and fold in with a metal spoon.

3. Add 2 heaped tsp's of mixture into each cupcake case, then put in the oven for 15-20 minutes until cooked. When they have cooked, take them out of the oven and set aside to fully cool. When they have cooled you can start the icing. To make the icing, mix the butter with an electric whisk until light and fluffy. Then add in the cocoa powder and icing sugar and continue mixing. Add a few drops of milk to loosen it up if the mixture is a little stiff.

4. Spoon the mixture into a piping bag using any nozzle you want. Then pipe the icing onto the cupcakes and from there you can place your little pumpkins on top of the icing.

If you enjoyed this recipe please give this a big like by hitting the +1 button at the bottom of this recipe. Also if you enjoy reading my blog posts, why dont you follow me? Be sure to check out more recipes here at MyFoodAddiction. 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

Peanut butter oat balls

Preparation time: 5 minutes

Sticky peanut butter oat balls, filled with chocolate chips and mini smarties. Very easy and fun for anyone to make!



Ingredients
2½ Small cups of oats
50g Milk chocolate chips
125g Honey
170g Peanut butter
50g Mini chocolate drops/smarties
1tsp of vanilla extract

Method:

1. Line a baking tray with greaseproof paper. In a large bowl, stir together the oats, honey and peanut butter until well combined. Then stir in the chocolate chips and mini chocolate drops. Roll dough into a heaped tablespoon sized smooth balls and place onto the lined tray. Place into the fridge for 30 minutes before serving.

If you enjoyed this recipe, please give it a like by hitting the +1 button at the end of this recipe. Make sure to read some more recipes at MyFoodAddiction and be sure to follow my blog! Ill see you next Sunday with another delicious recipe! :-P x

Social medias:

Follow me on my blog: myfoodaddiction14.blogspot.com

Follow my facebook page: @MyFoodAddiction14

Follow me on my instagram page: @lauren_foodblogger

Mini lemon meringue pies

Preparation time: 35-40 minutes

Cooking time: 20 minutes

Beautiful golden pastry with a citrus lemon middle topped with a light and fluffy meringue

Ingredients
125g plain flour
55g butter (cubed)
Pinch of salt
2-3 tbsp of water
150g caster sugar
4 egg whites
Lemon curd

Method:

1. Preheat the oven to 200°C and grease a muffin tin. Cut 2 thin/thick strips of greaseproof paper and lay them diagonally into a muffin slot to make an X, repeat this process to all 12 muffin slots. This just helps you get the pies out a lot quicker and easier.

2. To make the shortcrust pastry, put the flour and salt in a large bowl then add the cubes of butter. Using your fingertips, rub the butter into the flour until you have breadcrumbs, making sure there is no lumps at all. Using an eating knife stir in just enough cold water to bind the dough together. Chill in fridge for 10-15 minutes before using.

3. On a lightly floured surface roll out the pastry thinly and cut out 20 x 6cm (2¼inch) rounds. Gently place the circles of pastry into the muffin tin. Carefully place the pastry onto of a slot and push down from side to side making sure the greaseproof paper doesn't fall in.

4. After you have finished you should have a tray full of pastry cases or nearly a tray full. Now you want to blind bake the pastry cases. So place a piece of greaseproof paper inside the pastry and fill with baking beans or raw rice. Bake in the oven for 7-8 minutes or until lightly golden round the edges. Take out from oven and remove the greaseproof paper containing beans or rice and return to oven for 5 minutes until the pastry is golden and cooked through.

5. Remove the pastry from the oven then place into fridge to cool. When they're cool take them out and add a tablespoon of lemon curd in each one. In a bowl add the caster sugar and 4 egg whites. Whisk these together until its thick and glossy.

6. Carefully spoon the meringue into a piping bag fitted with a nozzle of your choice. Starting in the middle of each pie, pipe in an anti-clockwise direction to completely cover the base of the pie and making a small swirl on top, just like you would with a cupcake. Return to the oven for about 5 minutes just until the meringue is lightly brown.

7. Remove from oven and carefully lift the pies out from the muffin tray by lifting the greaseproof paper strips. Repeat this process until all of the pies are out onto a wire rack to cool.

If you enjoyed this recipe but give it a like by hitting the +1 button at the bottom of this recipe, share it with your friends and why not even make some! Check out more recipes here at MyFoodAddiction and make sure to follow me to keep up with all my recipes. 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