Lots of fun, bright and breezy and no complicated bits and pieces required. The only trouble is they can get eaten up faster than you can make them!
They can be done with all sorts of sweeties – I’ve used Smarties here, I ate the skittles before I had chance to use them
You will need:
Cut the marshmallows in half with a pair of scissors.
If you leave them for a minute they lose the petal shape caused when you cut them and they puff back to round again. Continue reading
Well once again it’s not quite baking but they are sweet treats, anyone would think my oven is broken! (Don’t worry it isn’t)
The boys love them, hey I love them too – there’s all sorts you can do with them. I’m very rarely making them just for eating straight up, they get moulded into shapes for decorated cakes – for pieces that just wouldn’t hold up in cake, cut out with a cookie cutter, poked onto sticks the list is endless. Whip up a trayful and it’ll be gone in next to no time.
150g Rice Krispies
Line an 8″ square baking tray with non-stick paper.
Put the butter and marshmallows in a pan (big enough for you to get all those Rice Krispies in later!) Continue reading
Just a bit of fun with the children – these meringues will not win any prizes in the taste stakes but rate highly in amazement factor! The boys have loved doing these this holiday, they’re so quick and easy. I never knew you could do such a thing until a chance conversation with the lovely ladies at Baking Hot Celebrations (and if you’re not sure who I’m talking about head on over and have a peek).
1 egg white
300g icing sugar
To decorate (optional)
50g chocolate, melted
Smarties or sprinkles.
Makes 16. Continue reading
Sometimes I have to pinch myself to believe that I have the opportunity to do fantastically exciting things like writing and publishing a book so before I get on with the rest of this post I want to thank all of you, for standing behind me, being in The Pink Whisk gang and making this all possible, dear lovely Pink Whiskers this book is all because of you.
Enough with the slushy stuff I know you want all the details!
The official launch date of my new book, The Pink Whisk Guide to Cake Making - Brilliant Baking Step by Step isn’t until the 25th April so I wasn’t going to shout about it just yet. However Amazon have released their copies early, and so, just for badness I’m joining them (please cross your fingers I don’t get struck down by my publishers) and you can now be one of the first to get your hands on a signed copy, it’s your book so it’s only fair
You can order your signed copy here and it’ll be signed and packaged up by my own fair hands (okay somewhat battered hands these days) and winging it’s way to you next week – before it hits the rest of the shops!
Filled with all sorts of cake recipes, for every taste and every occasion with step by step photos and tips and tricks a plenty. Here’s a peek just to whet your appetite….
Brilliant Baking – Step by Step
Not only that I have 3 copies to give away too. Three lucky people who place an order will have their payments refunded and their book sent out free of charge.
Up to my eyes in it! – Managing a gaggle of boys is tricky at the best of times and right now Dylan has broken his foot. It turns out there’s interesting times to be had when one boy is attached to a pair of crutches. And then, just to add insult to injury, he’s now covered in a super itchy annoying rash which is keeping him home from school.
In itch distraction techniques I’m finding these triple chocolate cookies are on a par with Piriton! So, time to share…cookies of course, not the itchy rash or busted foot!
Triple Chocolate Cookies
125g butter, softened
115g soft light brown sugar
120g caster sugar
2 eggs, large
60g cocoa powder
165g self-raising flour
100g dark chocolate, melted
100g white chocolate chunks
Makes 24 regular cookies or 12 large. Continue reading
I love making these when I have the time, you can’t beat curry night in our house with homemade Naan bread.
There’s 2 options for you with a recipe for plain or Garlic and Coriander Naan Bread
300g strong white bread flour
1 tsp salt
2 tsp fast action yeast
165ml milk (170g)
4 tbsps natural yoghurt (60g)
1 tbsp vegetable or sunflower oil
1/2 to 1 tsp kalonji seeds (onion/nigella seeds)
Plus 25g melted butter
Garlic & Coriander Naan
1 clove of garlic, crushed
2 tbsps chopped fresh coriander
Place all the dry ingredients into a large mixing bowl.