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

Pop tarts

Preparation time: 40 minutes

Cooking time: 20 minutes

These are a breakfast food. You bake them in the oven, let them cool, ice them then you can warm them again or eat them cold. Yum!

Ingredients
250g plain flour
2 tbsp golden caster sugar
1 tsp salt
200g cold butter
1 egg plus extra for brushing
1 tbsp milk
225g strawberry jam
1 tbsp cornflour
200g icing sugar
Pink or red food colouring
Sugar strands
Optional: Ready made strawberry sauce

Method:

1. Preheat your oven to 180°C and line 2-3 baking trays with greaseproof paper. To make the dough, mix the flour, sugar and salt in bowl, then rub in the butter with your fingers to make breadcrumbs. Mix in the egg and a tablespoon of milk until the dough forms. Add a little  it more milk if the dough is too dry.

2. In a little saucepan, heat the jam and cornflour over a low heat until combined and melted, like a sauce. Set aside to cool slightly. Roll out the dough to 3mm thick. Cut the dough into 8cm X 14cm rectangles. You should get about 8-12 rectangles.

3. Lay out 6 rectangles on the baking trays and add a teaspoon or two of the jam filling to each rectangle, leaving about 1cm around the edge. Brush the edges with egg and lay the plain pastry on top. Use a fork to pres down the edges and poke holes on top. Repeat this process for every tart until completed. Brush each tart with egg and bake for 20 minutes or until golden.

4. When baked transfer to wire rack to cool before decorating. When the tarts are cool it's time to make the look pretty. To decorate add a drop of water to your icing and mix well. You don't want the icing runny as you need the icing to stay on the tart. You want thick icing. When you have reached thick icing, add a tiny drop of red or pink food colouring and stir in. You should now how thick pink icing.

5. Spread a layer of icing over each tart and sprinkle with sugar strands. You can also add ready made strawberry sauce on top if your feeling sweet.

If you enjoyed this recipe please be sure to hit the +1 button at the bottom of this recipe, share to friends and why not have a go at making them? They are very fun to make! Check out more recipes on MyFoodAddiction. Make sure to follow me on my new blue follow button at the side of my blog! I'll see you next Sunday with another delicious recipe! :-P x

Social medias:

Follow me on my blog: Blue button on the side of my blog myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Fruit and nut chocolate buttons

Preparation time: 10 minutes

Cooling time: 10-20 minutes or until set

White, milk and dark chocolate fruit and nut buttons. These are all gluten free and the dark chocolate buttons are dairy free.

You can choose any chocolate and any fruit or nuts you want to, I'm just going to put what I have used.



Ingredients:
200g Milk chocolate
200g White chocolate
200g Dark chocolate (this is dairy free, make sure it doesn't contain milk as some may do)
Brazil nuts
Berry mix (dried blueberries, cherries, strawberries, etc)
Jumbo raisins
Pistachios
Hazelnuts
Pecans
Almonds
Peanuts

Method:

1. (The best way to do this is one by one of each chocolate so they dont start setting). Melt one of your chocolates either over a saucepan or in the microwave. While you're waiting for your chocolate to melt, line a dinner tray or a baking tray with greaseproof paper.

2. When your chocolate has melted remove from heat and scoop 1-2 teaspoons of chocolate onto your lined tray creating a big circle. Repeat creating the circles until the chocolate has gone. As soon as you have finished, add the fruit and nuts on top however you want to. Then place in fridge. Repeat this process for every flavour of chocolate.

If you enjoyed this recipe then please give this recipe a like by hitting the +1 button below. Please be sure to comment, share with friends and even have a go at making them! Make sure to visit more recipes on MyFoodAddiction! I'll see you next Sunday with another recipe! :-P x

Catch up with all the latest blog news:

Blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Sticky toffee pudding

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes: 6

Its warm and sticky leaving you wanting more

Ingredients:
75g salted butter
150g dark muscovado sugar
2 eggs
150ml full fat milk
1tsp vanilla extract
200g self raising flour

For the sauce;
(I used Clarks caramel sauce instead of making it. But you can make the sauce if you want to).
80g butter
100g dark brown muscovado sugar
2tbsp golden syrup
150ml double cream

Method:

1. Preheat your oven to 180°C and grease 6 ramekins or 6 aluminium muffin cups if you dont have any ramekins. In a bowl, cream together the butter and sugar until light and fluffy. Mix the eggs, milk and vanilla until combined, then fold in the flour to form a smooth batter.

2. Divide mixture between the six ramekins or six muffin cups. Place on a baking tray and bake for 20 minutes until risen and golden. While the puddings are in the oven, you can make the sauce. If you dont want to make the sauce then feel free to skip the next part.

3. To make the sauce, melt the butter, sugar and golden syrup in a pan over a low heat until melted and smooth, then mix in the cream. Keep the sauce warm until the puddings are ready.

4. When your puddings are done serve them immediately by turning them out onto individual serving plates and coating them with the sauce. If you wish you can serve with vanilla ice cream.

If you enjoyed this recipe please give a like by hitting the +1 button at the bottom of this recipe and make sure to check out more recipes at MyFoodAddiction, make them, let me know and why not share them with your friends!? Ill see you next Sunday with another recipe! :-P x

Catch up with everything about my blog!

Blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Chocolate popping candy biscuit balls

Preparation time: 10-15 minutes

Cooling time: 10-15 minutes

Crushed up biscuits mixed with popping candy chocolate spread, coated in dark chocolate topped with white chocolate stars

Ingredients
Pack of bourbon biscuits (200g)
150g Popping candy chocolate spread
200g dark/milk chocolate
White chocolate stars

Method:

1. Line a baking tray/dinner tray with greaseproof paper. Crush up the bourbon biscuits in a food processor until breadcrumbs, if you don't have a food processor you can place the biscuits into a sealed bag and crush with a rolling pin. Once you have crushed all the biscuits, place them into a bowl with the popping candy spread and mix with your hands until fully combined.

2. Scoop out a tablespoon of the mixture and roll it into a ball then place onto your lined tray. Repeat the process until all the mixture is gone. Place in the fridge or freezer until you have melted your chocolate.

3. Melt the chocolate either over the pan or in the microwave then get the balls out of the fridge or freezer and dunk one ball at a time in the chocolate bowl. With two forks cover the ball with chocolate then lift the ball up onto the fork and carefully shake it side to side to drain off any extra chocolate, then place it back onto your lined tray. Repeat this process for each ball. After you have covered all the balls in chocolate, sprinkle the white chocolate stars on them. Place in the fridge or freezer until fully set.

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

Follow me on my social medias to catch up with my blog!

Blog: myfoodaddiction.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: @lauren_foodblogger

Lemon and lime shortbread cookies

Preparation time: 10-15 minutes

Cooking time: 10-15 minutes

A chewy but soft cookie filled with the zest of lemons and limes.


Ingredients:
125g Butter
180g Plain flour
65g caster sugar
Zest of whole lemon
Zest of whole lime

Method:
1. Preheat your oven to 150°C/Gas mark 2 and line 2 baking trays with greaseproof paper. Cream together your butter and sugar until light and fluffy. With a grater carefully zest your lemon and lime on the smallest setting but try not to grate the skin underneath the zest as then you will get a bitter taste to your cookies. When you have grated your lemon and lime place the zests on a chopping board and dice until very fine. Add to your mixture and stir in.

2. Add in your flour and use your hands to bring the mixture together to form a dough. Shape the dough into a thick roll and cover with clingfilm and refrigerate for 2-3 hours or overnight. Remove from the fridge and get rid of the clingfilm. With a knife, keeping the dough in a roll, slice the dough in circles by cutting it from the edge of the dough. You want these circles to be about 1-2cm thick.

3. Place the shortbreads on your greased and lined baking tray and bake for 10-15 minutes or until golden brown. When cooked remove from the oven and allow to cool for 5-10 minutes before transferring them to a wire rack to completely cool.

There you go, if you enjoyed this recipe please give it a like by hitting the +1 button down below and make sure you check out some more recipes here on MyFoodAddiction! If you have tried any of these recipes please feel free to let me know in the comments down below, I would be very grateful :) I'll see you guys next Sunday with a recipe that has to be my favourite! :-P x

Social medias:

Blog: myfoodaddiction14.blogspot.com

Twitter: https://twitter.com/LaurenFee134

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

Instagram: https://www.instagram.com/lauren_foodblogger/?hl=en

Google plus/+: https://plus.google.com/114620031476220878132/posts

Chocolate raspberry mousse cups

Preparation time: 20-25 minutes

Cooling time: 10-15 minutes

Makes: 6

Chocolate cups filled with chocolate raspberry mousse

Ingredients:
200g Dark chocolate
150g Fresh or frozen raspberries
50g Sugar
200g Milk Chocolate
300g Whipping cream or Double cream

Method:

1. Melt your dark chocolate either in the microwave or over a pan. (I recommend using a microwave as its quicker and less pots) When you have melted your chocolate fill 6 aluminum muffin cups a little less than half way and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate back into the bowl and place them upside down onto greaseproof paper. Place in freezer for about 10-15 minutes until the chocolate hardens.

2. Place the raspberries and sugar into a small saucepan and bring to boil. Simmer for 5-10 minutes then remove from heat. Sieve to remove seeds and then set aside until ready to use. Melt your milk chocolate and add in your raspberry sauce and mix well.

3. Whip your cream until soft peaks form. Place 2 tbsp of the cream into your chocolate and fold in carefully. Then pour the chocolate mixture in the remaining whipping cream and fold in gently. Get your chocolate cups out of the freezer and peel of the greaseproof paper. Make a small cut in the foil cups and then tear them off to reveal your chocolate cups.

4. Fill each cup with the chocolate raspberry mousse about ¾ of the way up and place in the fridge until serving. Before serving add your fresh raspberries on top and if you want you could add some icing sugar on top.

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

Social medias

Blog: myfoodaddiction14.blogspot.com

Twitter: https://twitter.com/LaurenFee13

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

Instagram: https://www.instagram.com/lauren_foodblogger/?hl=en

Google +: https://plus.google.com/114620031476220878132/posts

Cup of tea cake

Preparation time: 20 minutes

Cooking time: 75 minutes

A fruity, moreish rich cake.

This is an old recipe from my Great Grandma that has run through our family.

Ingredients
4oz Butter or Margarine
1 Cup of tea (1 Tea bag in water)
4oz Sugar
1 Egg
½lb Sultanas
½lb Self raising flour
1tbsp of Bicarbonate of soda
1tbsp of Mixed spice

Method:

1. Preheat your oven to 180°C and grease a 7inch (18cm) cake tin and line with either greaseproof paper or a cake tin paper liner. Add 1 teabag to a mug and fill up with water, leave to brew for about 5 minutes. In a pan add your butter and melt onto a medium heat. When your butter has melted add in your fruit and tea. Bring to boil and simmer for 2 minutes.

2. Bring the pan to cool. TIP: A good way of cooling quicker is to fill your sink ¼ of the way up with cold water and place your pan in the water to cool. When your mixture is cool, take it out the water and gradually add all your dry ingredients. Add your egg into the mixture and stir well.

3. Add your mixture in your cake tin and put in the oven for 1¼ hours (75 minutes). Bake until dark brown. When your cake is done, set aside to cool before removing out of the tin.

If you enjoyed this recipe make sure you 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 for another delicious recipe! :-P x

Social medias

Blog: myfoodaddiction14.blogspot.com

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

Twitter: https://twitter.com/LaurenFee13

Instagram: https://www.instagram.com/lauren_foodblogger/?hl=en

Google +: https://plus.google.com/114620031476220878132/posts

Cookie dough filled oreo cookies

Preparation time: 10-15 minutes

Cooling time: 10-20 minutes

No bake cookies that are packed with delicious flavours inside!


Ingredients
200g of Cookie dough
6 Oreos
200g Dark chocolate or milk

Method:

1. Line a baking tray with greaseproof paper and set aside. Carefully twist open 6 oreos, you should then have 6 oreos with the cream on and 6 oreos plain. Cut off 1cm of cookie dough and roll it into a ball then shape it into a thick circle. Repeat this process until you have 6 thick cookie dough circles.

2. Place your cookie dough circles onto the plain side of the oreos and then place the cream side on top of the cookie dough and squash down very very carefully. Repeat that process for all 6 cookies.

3. Melt your chocolate either in the microwave or over a pan. When your chocolate has melted carefully place one of your oreo cookies into the chocolate and with two spoons cover the cookie completely. Repeat process for all cookies.

4. When you have fully covered your cookies with chocolate, place it onto your baking tray that is lined with greaseproof paper. Repeat process for all cookies. Then place in the fridge until the chocolate has fully set!

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 at MyFoodAddiction! I'll see you next Sunday for another recipe! :-P x

Social medias:

Blog: myfoodaddiction14.blogspot.com

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

Twitter: https://twitter.com/LaurenFee13

Instagram: https://www.instagram.com/lauren_foodblogger/?hl=en

Google + : https://plus.google.com/114620031476220878132/posts

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

Social medias

Blog: myfoodaddiction14.blogspot.com

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

Twitter: https://twitter.com/LaurenFee13

Instagram:  https://www.instagram.com/lauren_foodblogger/?hl=en

Google +: https://plus.google.com/114620031476220878132/posts

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

Social medias

Blog: myfoodaddiction14.blogspot.com

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

Twitter: https://twitter.com/LaurenFee13

Instagram: https://www.instagram.com/lauren_foodblogger/?hl=en

Google +: https://plus.google.com/114620031476220878132/posts

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

Social medias

Blog: myfoodaddiction14.blogspot.com

Facebook: @MyFoodAddiction14

Instagram: lauren_foodblogger