Rice Krispie Mini Christmas Puddings

With Christmas fast approaching, there is nothing better than surrounding yourself with plenty of chocolaty, Christmassy goodness and treats. I'm pretty sure I ended up getting chocolate in my hair whilst I was making this - not sure how though! This recipe is a quick, easy and fun to do and impresses guests; also they go really well with a cup of tea and coffee. Just saying! Everyone loves the classic Rice Krispie cakes, so why not give them a little festive twist!

Prep Time: 1 Hour (including fridge time and setting)  | Serves: 24

Ingredients 

• 50g Unsalted Butter
• 180g Mini Marshmallows 
• 100g Rice Krispies 
• 200g Milk Chocolate 
• 100g White Chocolate 
• Festive Sprinkles (Holly) 

Equipment 

• Baking Tray
• Baking or Greaseproof Paper 
• Mixing Bowl (Must be able to be used to melt chocolate in) 
• Spatula
• Two Saucepans (1 small enough for one of the mixing bowls to sit on top of; the other large) 
• Food Bag

How to make Rice Krispie Mini Christmas Puddings 

1. Melt the butter into a large saucepan.
2. Once melted, add the mini marshmallows into the saucepan and mix until completely melted. 
3. Remove from the heat and add the Rice Krispies into the mixture and mix until completely covered. Put to one side once mixed. 
4. Melt the milk chocolate in a bowl over a smaller saucepan filled with boiling water. Once melted add the chocolate into the mixture with the Rice Krispies, marshmallows and butter. 
5. Line a baking tray with baking paper. Take a small handful of the mixture, roll it into ball and place it on the baking tray. 
6. Once you've found out all of the mixture, place the baking tray into the fridge to set for 30 minute. Double check they're set before removing them from the fridge, if not give a little longer. 
7. Once they have set, melt white chocolate in a bowl over a saucepan filled with boiling water. 
8. When the chocolate has melted, carefully spoon the chocolate into a food bag, push all the chocolate to one corner and twist the top of the bag until tight. Cut a small hole at the bottom of the bag to be able to pipe. 
9. Gently squeeze a blob of the White chocolate on top of the Rice Krispie mini puddings - don't worry if too much goes over the side. 
10. Place chocolate or festive sprinkles on the White chocolate and leave to set. Place in the fridge for another 30 minutes.
11. Once set... ENJOY! 

Another delicious festive treat ready for the big day, Au Revoir! 

Love, 

Lauren xo 

Gooey Rolo Cookie Blondie’s

It’s that time of year again. No I’m not talking about Christmas (it’s too early for that yet). I’m talking about Great British Bake Off season. Arguably, you could say that it is a massive marketing ploy that just encourages consumers to spend more money on cute, shabby chic bake ware inspired by the super-cool Bake Off kitchens.  But how is one supposed to resist cute and themed bakeware to assist them in baking ‘tasty treats’. And of course, I tell myself ‘I need these matching spatula and cake tins’.

Still, when you do give in and purchase said matching baking sets, whatever can you use it for? Well, how about these super gooey, super tasty, just overall amazing Rolo Cookie Blondie’s? What a great idea!

Prep Time: 10 Minutes | Cooking Time: 25 – 30 Minutes | Makes: 16 Bars

INGREDIENTS

• 275g Plain Flour

• 1 tbsp. Cornflour

• 115g Unsalted Butter

• 55g Granulated Sugar

• 135g Light Brown Sugar

• 1 Egg

•  ½ tsp. Vanilla Extract

• Rolos (I used one bag)

• 100g White Chocolate Chips

• Pink and White Marshmallows (optional)

METHOD

1. Preheat the oven to 190C. Grease and line a square Brownie tin with greaseproof paper ready for when the mixture is ready
2. Measure out 275g of Plain Flour and 1 tbsp. of Cornflour and mix together in a bowl and leave to one side
3. In a large pan, melt 115g of butter over a medium heat. Whilst the butter is melting, measure out 135g Light Brown Sugar and 55g Granulated Sugar. Once the butter has melted, pour the butter in with the sugars, and whisk for about 2 minutes until the sugar starts to dissolve and the mixture is smooth.
4. Once the mixture is smooth, add in one egg and ½ tsp. of Vanilla Extract, and whisk again briefly till smooth.
5. Once smooth, add in the flour, the Rolos, and the 100g of White Chocolate Chips and mix with a spatula till thick cookie dough is formed.
6. Press the mixture into the tin, so the mixture is level. This is the optional bit, you could just put it into the oven as it is or you can take some white and pink marshmallows and place them in 4 rows of 4 on top of the mixture.
7. Once you have added your marshmallows (optional), place the tin into the oven for 25 – 30 minutes until the top of the cookie bake looks ‘dry’ or all the marshmallows have melted and crisp on top.
8. Remove from the oven and leave to cool. If you have added marshmallows on top, you will need to wait until the marshmallows have got sticky.
9. Once cooled, cut the bake into square and serve with a cup of tea or coffee (Also goes well with Vanilla Ice Cream)! 

You will not be disappointed. These are a naughty treat but something you won’t regret. Enjoy!

Cinnamon & Berry Granola Bars

When it comes to a healthy snack, you just can't beat a good bar of granola. Especially when the mixture consists of cinnamon and plenty of berries. This simple, easy to follow recipe makes granola-baking easy and they are perfect for breakfast, a mid-morning or late afternoon snack and after a workout. I love the soft flapjack texture with the sweet taste of cinnamon and berries that follow; add a morning cup of coffee into the equation, it's the perfect mix. Believe me when I say once you start granola-baking, you'll never look back... 

As the summer is fast approaching, it's time to think healthy and I know, putting nuts, seeds and berries into baked goods isn't everybodies cup of tea, but that's the beauty with granola, you can pretty much add or take away any ingredients that you want too; you could even give Mary Berry a run for her money... 

 Prep time: 15 minutes | Cooking time: 30 minutes | Makes: 12

GRANOLA INGREDIENTS:

• 100g Butter 
• 200g Porridge Oat 
• 100g Sunflower Seeds 
• 100g Sesame Seeds 
• 50g Chopped Walnuts 
• 3 Tbsp Clear Set Honey 
• 100g Light Muscovado Sugar 
• 2 Tsp Ground Cinnamon 
• 100g Dried Fruit {Cranberries, Blueberries, Cherries or a mix!}

HOW TO MAKE: 

1. Pre-heat oven at 160c (or fan 140c or gas mark 3 - pending on your style of oven!) 
2. Line your choosen baking dish with greaseproof paper and butter, in order to stop your granola from sticking to the baking dish. 
3. Mix up all your oats, seeds (sesame and sunflower) and nuts in a mixing bowl; once mixed pour into a deep roasting dish and place in the oven for 10 minutes until lighter toasted. 
4. Whilst your seeds, oats and nuts are turning golden, warm the butter, honey and sugar in a plan on a low heat, stirring until the butter has completely melted. 
5. Once melted, remove the oats from the oven and add into your melted butter, along with 2 teaspoons of Cinnamon and 100g of dried fruit; leave on the hob and mix until all the oats are well coated.
6. Once mixed, tip the content into your lined baking dish and press down lightly with a metal spoons until even. 
7. Bake for 30 minutes. 
8. After 30 minutes remove from the oven and leave to cool in the baking dish; once cooled remove from the baking dish and cut into twelve bars. 

Until the next baking bonanza, Au Revoir! 

Love, 

Lauren xo 

Mince Pie Making

First things first, I have a confession to make. I didn't make these mince pies. My mum did. Oops. But I can make them nonetheless. Anyway, I know what you're thinking, 'it's still November, why are you making mince pies?' Well, there are three reasons behind these actions actually: 1) It will be Christmas before we knew it; 2) Mum loves making batches of mince pies before December, which she then freezes ready for the big day and 3) Baking is fun! 

I think there good enough reasons for making mince pies in November, don't you? 

I am definitely one of those cliché individuals that thinks as soon as Halloween and Bonfire Night are over and done with, that Christmas should begin. I've even started sorting my 2016 Christmas Spotify playlist - that just shows how keen I am for Christmas. Anyway, if your getting into the Christmas spirit early like me; here is a simple and classic mince pie recipe for you to try. I warn you they are delicious: 

Equipment you will need: 

Large Mixing Bowl 

Scales 

Baking Tray 

Rolling Pin 

Wooden or Metal Spoon 

Medium Round Cutter 

Small Round Cutter 

Scissors 

Ingredients for Twelve Mince Pies: 

16oz Self Raising Flour 

8oz Margarine

1oz Castor Sugar 

1 Egg 

Water to Mix*

1 Jar of Mince Meat 

*These measurements might vary. Caution: Add water little by little, don't add it all at once. 

Method: 

1. Weigh out 16oz of self-raising flour and add to large mixing bowl 

2. Add the 8oz margarine into large mixing bowl with the flour - mix together with hands until the margarine and flour goes into breadcrumb texture.

3. Once mixed, add and stir in 1oz of castor sugar. 

4. Add water to the mixture - a little at a time until the mixture creates a pastry dough.*

5. Once mixed all together, sprinkle a little flour on the workshop and roll out the dough until its 1cm thick. 

6. Use the medium round cutter to make twelve circles. 

7. Place the mince pie bases into the baking tray. 

8. Once all the mince pie bases are in the baking tray fill each open with a spoonful (or so) of mince meat. 

9. Once all the mince meat is in the bases, roll out the rest of the dough you have left and use the small round cutter to make twelve circles, which will be used as the lids for the pies. 

10. Place the twelve lids gently on top of the filled mince pies. 

11. On each lid cut two snips with scissors and glaze with egg. 

12. Put in oven at 160 degrees for twenty minutes.

13. Take out the oven and leave to cool for an hour or two.

14. Sprinkle with icing sugar and serve with double cream. 

* If you add too much water, add a bit more flour to help with the wetness of the dough. 

Until the next batch of Mince Pie making, Au Revoir! 

Love, 

Lauren xo