No Bake Gluten-Free Peanut Butter Bites

Peanut Butter Bites

 The title says it all – no bake, gluten free, peanut butter snicker bites!

Ingredients (makes 32 bite size pieces)
2 boxes of gluten free digestive biscuits (or equivalent)
150g of Salted Butter
200g of Dark Chocolate
100g of White Chocolate
200g of Light Brown Soft Sugar
300g of Crunchy Peanut Butter

Ingredients for Peanut Butter Bites

Step 1  – Line a square tin with baking parchment.
Step 2 – Melt the butter in a sauce pan on a low heat.
Step 3 – Blitz the biscuits in a Blender (I used a Nutribullet).
Step 4 – Add the Brown Sugar and 300g of Peanut Butter to the biscuit mixture and stir well.
Step 5 – Once the butter has melted to liquid, add to the biscuit mixture and stir well (I used a Kitchen Aid).
Step 6 – Tip the mixture in a pre-lined tin, and use a silicone spatula to pat the mixture down tightly.
Step 7 – Break the Dark Chocolate and White Chocolate into small pieces and place in two separate bowls.
Step 8 – Melt the Chocolate in the microwave in 30 second spurts until melted.
Step 9 – Tip the Dark Chocolate onto the biscuit mixture and gently use a back of a spoon to spread.
Step 10 – Pour the White Chocolate in the middle of the Dark Chocolate, and use the end of a teaspoon to create a marbled swirl effect.
Step 11 – Place in the fridge to set for as long as possible – preferably 2 hours!

Enjoy! x

 

Triple Chocolate Nutella Cups

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Behold, the Triple Chocolate Nutella Cups, invented by me & Mama.

It’s White Chocolate layered on Milky Nutella Truffle, layered once again on Dark Chocolate. Sound good? Heres my how-to guide!

 

ingredients

 

What you will need:

80 g of Dark Chocolate
200 g of White Chocolate
200 g of Milk Chocolate
2 Heaped Tablespoons of Nutella
3 Tablespoons of Double Cream
1 Tablespoon of Butter
Petit-Four Cases

Method

1. Melt the Dark Chocolate over a pan of boiling water.
2. Pour Dark Chocolate into the Petit-Four cases
3. Pop them into the fridge to set (2 hours).
4. Melt the Chopped Milk Chocolate, Butter, Nutella & Double Cream over a pan of boiling water and pour on top of the Petit-Four cases.
5. After an hour or once set, melt the white chocolate over a pan of boiling water and pour on top.
6. Dust with some loose Cocoa Powder and pop them back into the fridge for an hour, or until set.

Dusting Chocolates

Chicken & Broccoli Ring

Chicken & Broccoli

Mama White hosted a Pampered Chef party on Friday evening, and this was one of the rep’s recipes. The reason why I thought i’d share, is it’s a great recipe for hiding vegetables, as they are hidden in cheesy pastry. I am unfortunately a fussy eater but, I would definitely have this again.

Ingredients

8 oz of skinless, boneless, cooked chicken
6 oz of chopped broccoli
1/2 a seeded and finely diced red pepper
1 clove of garlic pressed
5 oz of grated Emmental cheese
4 fl oz of mayonnaise
2 tablespoons of Dijon mustard
1/4 teaspoon of salt
2 packs of ready to roll puff pastry
1 x egg lightly beaten

Method 

1. Preheat the oven to 190 degrees.

2. Chop the chicken and broccoli finely using a food chopper, then place into a bowl.

3. With a knife, dice the red pepper and add into the chicken & broccoli mix.

4. Press the garlic clove into the bowl.

5. Add 4 oz of the Emmental cheese, leaving 1 oz to decorate.

6. Add mayonnaise, mustard and salt.

7. Mix well until combined.

8. Unroll the dough and separate into 12 triangles, making a Union Jack on the pastry.

9. Arrange the triangles in a circle on a flat baking tray, or stone, with the point of the triangle facing outwards.

10. Press where the triangles meet.

11. Spoon mixture onto the dough, ensuring it covers the widest part of the pastry.

12. Bring the triangle point over the filling and tuck under the wide ends. It doesn’t matter if not all the mixture is covered as the pastry rises. Cut extra triangles if you would like the filling fully covered in.

13. Brush the add over the dough, and top with the remaining cheese.

14. Bake for 25 – 30 minutes or until golden.

For veggies, just miss out the chicken.

Enjoy x

Maltesers + Chocolate Cake

Chocolate Cake

Grandad

As you all know, my Grandad turned 21 again yesterday, so Me & Mum woke up early to bake him a cake. After eating my body weight in Malteser bunnies this Easter, me & mum decided to go the full hog and make a Malteser cake. For those that missed the bunnies short stay, Malteser now sell the Teaser bars – they are immense.  Grandad loves my Malteser cheesecake, so this was bound to be a winner for him also. Heres how we made it….

Ingredients for Sponge

170g of Fine Self Raising Flour
170g of Caster Sugar
170g of Soft Butter
3 Medium Sized Eggs
50g of Cocoa Powder

Ingredients for Topping

1 Large Bar of the new Teasers, by Malteser
Bag of Maltesers
1 Tub of Betty Crocker Chocolate Fudge Icing

1. Place all the sponge ingredients in a food processor and whizz until soft. (Do not over whizz)

2. Divide into two greased silicone hearts, or whatever tins you fancy. (Mine are from Sainsburys)

3. Bake on 180 degrees of 20 minutes, or until the sponge has a spring form.

4. Cool on baking tray for 30 minutes.

5. Spoon the Betty Crocker icing on top of one of the sponges and place the other one above it.

5. Melt the Teasers chocolate in a jug over boiling water until melted, and spread over the top of the sponge.

6. Decorate with whole Maltesers for a pretty finish.

 

Taco Tuesday!

Taco

 

Feeling particularly mexican-y tonight, I made Taco’s – hence Taco Tuesday. I’ve never had Taco’s before, but they taste like large Dorito’s. They make a great dinner for crisp lovers – bit of cheese and heatwave included in this recipe. Oh, and the main ingredient –  shredded beef! I asked my mate, the Butcher to thinly shred me some beef. The Old El Paso recipe recommended minced meat but I can vouch that the shredded meat MAKES the Taco so good. The Old El Paso kit can easily feed 3 – 4, but we love our Taco’s so it served just the two of us.

Method

Beef

1. Brown the shredded beef off in a pan & drain the excess fat.

2. Add the Old El Paso spice mix + 100 ml of water. Turn up the heat for 10 minutes.

3. Add peppers + onions if you fancy.

Tacos

4. After the shredded beef has been on full heat for the 10 minutes, pop the tacos in the oven for 4 minutes at 170 degrees.

5. We added Uncle Ben’s spicy rice, red leicester cheese & salad to the Taco’s, but serve however you fancy – we make ours as we eat!

Who’s having a Taco Tuesday next week?