I love a good cookie, they make a perfect snack. My favourite type of cookies are nice and gooey ones. This chocolate and marshmallow cookies recipe is perfect, they are easy to make and are perfectly gooey.
I originally was going to just make them marshmallow cookies but I wanted to add a few chocolate chips, giving it some additional flavour.
These chocolate and marshmallow cookies use a combination of light brown sugar and golden caster sugar. I think this gives it a nice golden colour and also adds to the sweetness of the cookies. The recipe uses plain flour and baking powder to help it rise, you could use self raising flour as an alternative.
The first thing to do is to preheat the oven at 180 degrees, before putting the cookies in you want the oven to be nice and hot and to reach the top temperate. In a bowl add the sugars and the butter. You want to beat this until it’s combined and creamy. I would recommend dropping the butter in as small cubes as this will be easier to cream.
Add the egg to the cookies by beating it into the mixture. Sieve the flour into the bowl along with the baking powder. Stir it all fully until its nice and combined. Drop in around 50g of chocolate chip cookies and a good 3 handfuls of marshmallow. Continue to stir everything to ensure the chocolate chips and marshmallow has been fully mixed in.
Finally its time to cook the chocolate and marshmallow cookies!! With a teaspoon you want to take a spoonful and place it on a baking tray that is covered in parchment paper. Make sure you leave a good space between as the mixture will spread down and outwards. You could make the cookies even smaller by getting a smaller spoonful….might help make them last longer!!
Pop them in the centre of the oven for 10-12 minutes or until the edges are nice and brown. The centre will still be a little soft but once cooked take them out and leave them for 5 minutes. In this time the chocolate and marshmallow cookies will harden. Remove from the tray and put them on a wire rack to fully cool.
Enjoy as a snack or with a yummy glass of milk!
If you know someone who would like these cookies, please share it with them with these buttons;
Chocolate and Marshmallow cookies - easy, yet incredibly tasty marshmallow cookies. Amazing and very gooey - perfect snack!
Preheat oven to 180 degrees
In a bowl cream the butter and the two sugars
Add the egg and beat to combine
Sieve the flour and baking powder into the bowl and combine
Add the chocolate chips and marshmallow to the bowl and mix until fully combined
With a teaspoon take the cooking mixture and put onto a papered baking tray. Keep them spread apart to ensure the cookies don’t spread and touch each other
Cook for 10-12 minutes or until golden brown on the edge and soft in the middle
Take out of the oven and leave to harden for 5 minutes
Take off the tray and put on a wire rack to fully cool.
I gave this coconut slice recipe a go as I was in the mood to make more snack type of foods. I love the taste of coconut and found some desiccated coconut in my cupboard.
The recipe for these coconut slices requires jam. It is up to you which flavoured jam you use. I decided to use raspberry and blackcurrant as find these go well with coconut. Luckily I had just had a delivery of homemade jam from my dad and my father in law.
Preheat the oven at 180 degrees, so that it’s nice and warm when you put in the coconut slices.
In a bowl add butter, 100g caster sugar, flour and give this a mix until everything is combined. You could do this with a food processor, I tend to just use my hands and get stuck in.
I then add a couple of tablespoons of desiccated coconut. I find that this adds a nice coconut flavour to the base as well as on the top.
Separate the egg white from the yolk and drop the yolk into the bowl. Give it a good mix until it forms a dough.
Line your slice tin(s) with baking paper.
Pour the dough into a slice tin. I used 2 tins that were 20cm by 20cm. You may only need to use one if you have one that is bigger. Spread the dough across the bottom to form the base of your raspberry coconut slices.
The base I made was roughly 0.5cm thick. Put it in the oven on the middle shelf and let it cook for around 10 minutes or until the base is golden brown. Once cooked take it out and allow it to cool completely.
Pour the jam over the top and use a spoon to spread it around the base. I like nice thick jam that is not to runny as this helps get a nice thick layer of jam on the coconut slice.
In another bowl add the remaining sugar and desiccated coconut. Beat the egg and add this to the bowl and give everything a good mix until fully combined. Pour this on top of the jam and spread it out.
I had to put spoonfuls in each corner of the slice tray and the middle. It will be much easier to spread around and cover all the jam.
Put this back in the oven and cook for 20-25 minutes or until the top is nice and golden brown. Believe me the smell is incredible!!
Take it out of the oven and put it to one side until it is fully cooled. If its not fully cooled then it is harder to slice it. Once cooled take it out of the tin and slice into squares…tuck in and enjoy!
I love this raspberry coconut slice recipe. Its pretty quick to make and also very easy to do. They taste incredible and make the perfect snack to grab if feeling a little peckish during the day. Give these coconut slices a go, if you do like them please comment below.
I would also really appreciate it if you share this coconut slice recipe to your friends.
A few weeks ago I made a apple and rhubarb crumble. I had half a bag of rolled oats so wanted to make something with them. I therefore decided to make some form of oat bars. They taste great and make a perfect snack or even a quick dessert.
When deciding on flavours I wanted to have a couple of fruits and not just the one. It’s important to match the fruits. Ones that don’t go well together can really ruin the oat bar.
I already had apples so this was going to be the first fruit. The second fruit I decided to add in was strawberries, they go well with apples and I love them.
The first thing I did was prepared the fruit. The apples needed peeling, coring and then chopped into 1cm cubes. The strawberries were then quartered to be roughly the same size. If you do have big strawberries you may want to cut them a little smaller.
I then preheated the oven at 180 degrees and placed some parchment in a square tin.
In a bowl add the flour, sugar, oats and butter. Get your hands stuck in there and continue to mix with your hands. You want to continue mixing it until it resembles breadcrumbs.
Empty ⅔ of the crumb mixture into the square tin and press down into the sides and corner. Press this down firmly to form the base of the oat bar. Sprinkle in the apples and strawberries to make sure it’s covered in fruit.
Next add the remaining crumble mixture and press down to make sure all fruit is covered.
Pop in the oven and cook for about 25-30 minutes, or until cooked.
When cooked take it out of the oven and put onto a wire wrack to cool.
As I said before this Strawberry and Apple Oat bar recipe is perfect as a snack bar. It does also make a really nice dessert. Just add some cream, custard or ice cream to it and enjoy!
Below is a video of these Oat Bars, please subscribe for more videos.
I do hope you liked this recipe and I would love to hear your thoughts on the comments below. If you do have a friend that would like this strawberry and apple oat bar recipe, please share it.
If you are looking for a Easy Jam Tarts recipe then this is perfect, it takes very little time to make but taste incredible. With the strawberry jam I have added basil to the pastry for a subtle flavour but this is completely optional.
I wanted to make some easy jam tarts one evening in the week so time was limited. I had a moment of nostalgia thinking about the jam tarts and lemon curd tarts that my Grandma used to make, they tasted incredible!
I have not made too much pastry in the past and wanted to do a little experiment with flavours. I was determined to do strawberry flavoured jam tarts and thought the best place to inject some additional flavour would be in the pastry. I needed to make sure I added a dried ingredient as wet could result in it impacting on the pastry, therefore a dried herb was the best option.
The key is finding a herb that matches with the strawberry flavour, I therefore went for basil as I know this goes really well. I did also considered Rosemary but thought that could overpower it, maybe another batch!!
If you decide to do an alternative fruit then try looking for herbs that go well, for example orange you could go for something like star anise, cinnamon or nutmeg. If I was to go for something like lemon then you could combine it with mint or even inject some lime flavour into the pastry.
Many people are a little worried about making pastry but believe me with this easy jam tarts recipe you should be able to make perfect pastry each and every time!
The first thing I did was sieved out the flour into a bowl and added the sugar along with the butter. You could stick these into a food processor but I do prefer to get stuck in with my hands and give it a nice good mix. You want to continue mixing until all of the butter has combined with the flour and looks like breadcrumbs.
I then added in 3 teaspoons of basil, it might seem like a lot but once it’s all mixed in it’s not too bad. Just remember if you lower the amount of ingredients to also take the basil into account. Give everything a good mix to make sure the basil is evenly spread throughout the flour mixture.
As I mentioned before it’s important to watch the amount of liquid that goes into the pastry as it will impact on how it turns out. The fresh basil can tend to hold a lot of liquid like other greens such as spinach, just using the dried herb ensures you’re not risking any additional liquid coming out when it’s in the oven.
Crack an egg into the flour and give it a good stir till combined, you may need to add a little milk to help bind it. It is also worth getting your hands in and really mixing it together, try not to overwork the pastry though.
Once combined wrap it in some clingfilm and pop in the fridge for around 30 minutes.
Preheat oven at 180 degrees
Take our and lay on a floured surface and roll out till it’s roughly 0.5cm thick. Use a circular cutter to cut out circles and place these into a muffin tin, this easy jam tarts recipe will make roughly 24 individual tarts.
Use a teaspoon and spoon in 1 heaped spoonful of strawberry jam into each tart, you can replace the strawberry jam with any other flavour jam, marmalade or lemon curd. At the point of cooking I made both strawberry jam and lemon curd.
Once place all the yummy jam into the tarts the trays want to be popped into the middle of the oven and cooked for roughly 15-20 minutes or until the pastry is golden brown. Depending on your oven size you may want to do this in batches.
When cooked take out of the oven and allow to cool slightly in the muffin tin, this will help strengthen the pastry. After about 5 minutes carefully remove from the muffin tin and place on a wire rack until cool. It’s important to allow them to fully cool as it will help to set the jam again, also be very careful as the jam will be VERY hot when you take it out of the oven.
This Easy Jam Tarts Recipe really is incredibly simple to make, takes very little time and is perfect for a little nostalgia. It also makes a perfect bit of baking to do with children as it uses very few ingredients.
I would love to know what you think about this easy jam tarts recipe, please let me know what you think in the comments section below.
If you have any friends or family that you think would like it, please do share it using the links below – I REALLY would appreciate it 🙂
I recently made a 3 course meal for some friends and the in-laws and was thinking of ideas for desserts. My father in-law has a lot of rhubarb so offered me a nice bunch of them to use in a dessert. At first I was going to make a rhubarb crumble but instead decided to go for a apple crumble.
You cannot have a crumble without cream or ice cream, which got me thinking about the rhubarb again and decided to make a nice Rhubarb Ice Cream. Rhubarb goes perfect with apple so I think the combination worked really well.
I know what you’re thinking that Rhubarb Ice cream doesn’t sound too appealing, it’s actually got an incredible taste and is VERY refreshing so give it a go! 🙂 I made this using an ice cream maker and used it without eggs, the double cream was used to help give it a nice creamy texture that the egg whites would usually give you.
The first thing that I did was chopped the ends off the rhubarb and cut it into pieces that were roughly an inch long. Pop these into a saucepan with the water and sugar and cook on a medium heat until the rhubarb is soft.
Once soft put into a blender and blend until it’s a smooth puree, leave to rest to allow it to fully cool. If you wanted to do this quicker then get a bowl of ice water and place the puree into another bowl and put onto the water. When it has cooled enough add the lemon juice and give it a good stir to mix it in, I find that this adds a nice little acidity to the rhubarb ice cream.
Stir in the skimmed milk and the double cream, don’t worry if it looks like it’s got bits in as these will smooth out in the ice cream machine. Pour into your ice cream machine and allow it to churn based on your machine’s instructions.
I’ll be honest I did put it in for double the amount of time as the instructions stated and it didn’t do it any harm. Once done put the rhubarb ice cream into the freezer and allow it to fully freeze, remember to take it out a little before you want it so that it is soft.
I think this rhubarb ice cream recipe is very easy to do but more importantly it really does taste great. I imagine it’s not something most people have tried before, so it would be perfect for a nice dinner party! If you do try it, please let me know what you think in the comments below 🙂
Poached Pear to me has always been a elegant look dessert, it’s usually sat in the middle of the plate or bowl, it doesn’t need anything fancy around it as it’s the star of the show. This is why I wanted to make a tasty poached pear for the ending of a 3 course dinner for Rach and her parents.
One of the reasons I like Poached Pear is that it’s actually very easy to do and doesn’t take very much time to make. The important thing to do is make sure what you’re poaching the pear in has plenty of flavour and isn’t too bland.
I like to poach the pear in apple juice and then add some additional spices to give it that little extra flavour. Whilst the pear was poaching I was already imagining what it would look like on the plate and that’s when I thought about covering the pear in chocolate and letting it set.
The addition of a good quality chocolate adds a nice contrast to the dessert. The pear is nice and soft, whereas the chocolate is hard and has a nice snap to it. The first thing I did was peeled the skin from the 4 pears and placed these in a saucepan with the sugar and apple juice.
I wanted to add a little extra spice and love the addition of star anise and cinnamon, it gives it a nice taste and reminded me of christmas 🙂 I left the pears poaching in the saucepan until they were soft enough to put a knife through, these were then taken off the heat and removed from the water until cooled.
Whilst the pear is cooling I melted the chocolate in a dish over boiling water. Once all of the chocolate has melted, I covered the pears with the cooled chocolate and placed them in the fridge to fully cool and allow the chocolate to set. I served this on a plate with some yogurt….yummy!!
I was recently offered a sample of Granola from a new start up company Great Little Grains, they released their range under the brand Sown & Grown. I took up the offer as I do like Granola and love the idea that it is made from 100% British grains as well as being made in small batches and ensuring it is high in nutrients. All of the muesli and granola comes package in a unique tube which contains 450g, the unique tube takes up less space in the cupboard whilst also has an air tight lid to ensure the contents stays fresh.
The Granola that I received crunchy oats and wheats along with pumpkin seeds, almonds and linseeds. These are all coated with honey to give them a extra bit of sweetness, they are then baked in batches. Chopped apples and blackcurrants are then added. Rach and I both enjoy a bowl for breakfast from time to time and also enjoy adding it to yogurt for a nice tasty dessert, so we have tried a number of brands in the past. I found this Granola to be very crunchy and the addition of the honey gave it an incredible sweetness which really added to the taste. I also found the apple and blackcurrant to taste really fresh and didn’t taste artificial like some of them have that I have had in the past. There are a number of different flavours available;
If you are interested in trying any of the Granola or Muesli then the Sown and Grown collection can be purchased from Sainsbury’s. Each tube costs £3.95 for 450g, which roughly works out at 11 servings if each serving was 40g. As I said granola is a perfect and tasty breakfast as it releases energy slower so you stay fuller for longer. I also find it can make a really tasty dessert, below you can see a recipe for a nice and light dessert using Sown & Grown. Find out more about Sown & Grown from their official website – http://greatlittlegrains.co.uk/launch-range/
I saw a picture that was shared of this chocolate egg and had to give it a go, it looked incredible. The actual method is fairly easy, it is however a little time consuming as you have to wait for things to set before you can move to the next step.
You are going to want to get roughly 4 bars of chocolate, I used 40% cocoa as I find more than that a little bitter and I like plenty of sweetness. Believe me these eggs are incredibly sweet, I couldn’t have more than one 🙂 The first step is to make the chocolate ganache, I have made it before when doing truffles and its actually very easy.
The main thing to remember is that you get the proportions correct, with the proportions you want to make sure the ration of chocolate to cream is 2:1. For this recipe I used 200g of chocolate and 100g of double cream. With the chocolate you could just break them into the blocks of chocolate but I find chopping them finely is a better option as it means the chocolate will melt quicker in the cream.
Before you start heating the cream in a saucepan, finely chop the 200g of chocolate. Put the cream into a saucepan and put on a medium heat, don’t put it on high as you don’t want any of it to burn. Once the cream is hot enough to melt chocolate (it doesn’t need to me simmering or boiling), it the saucepan off the heat and drop in the chocolate.
Give it a good mix to ensure it’s all mixed together and there are no unmelted bits of chocolate. Pour this mixture into a bowl to cool, once room temperature you may want to pop it into the fridge to aid in the cooling process.
The temperate is incredibly important, if it’s too warm then it will be more used as chocolate for layers in cakes (it won’t be firm enough to roll into a ball) Keep checking on the chocolate ganache as you also don’t want it to become so hard that you find it hard to turn into balls.
This recipe uses Cadbury’s cream eggs, which are just amazing. Nothing can really beat the centre of a cream egg 🙂 Get your Cadbury’s cream eggs and cover them with a layer of the chocolate ganache and roll around in your hand to smoothen it and place it on a dish.
Once all have been done place them back in the fridge to allow them to harden, this may take a couple of hours. Whilst it was cooling I chopped up the remaining 200g of chocolate and crushed a bag of Cadbury’s mini eggs, as these are used for the outer coating.
Once the chocolate in the fridge has cooled completely it’s time for the really messy bit! Place a glass dish or bowl over a saucepan of boiling water and put the chocolate into this and continue to stir until it has completely melted. Take off the heat and allow it to cool slightly so you can comfortable touch it but not so long that it starts to set (a couple of minutes will be fine)
Roll the Cream Eggs covered in Ganache into the melted chocolate until it’ fully covered and then roll over the crushed mini eggs until it’s fully covered, place onto baking parchment and once all of them are done put them back in the fridge to allow the chocolate to set.
If you struggle to roll in the mini eggs, put the balls onto the parchment and sprinkle with the mini eggs and rotate until all is covered. It is very messy and I do think it would be easier if you had something to hold the egg in the chocolate. Once set, cut open and enjoy! If you do try them, let me know what you think 🙂
I enjoy baking and haven’t done any for some time, I came home from work one day and fancied baking a cake. I looked in the cupboards to see what we had and spotted a bag of cranberries and walnuts, I therefore settled on a loaf cake.
Once I had weighed out all of the ingredients I placed the flour, sugar, baking powder and the bicarbonate of soda into a ball. I mixed these together and then combined this with the cranberries and walnuts. I mixed these enough so that all of them were well covered with flour.
I then put 200 ml of tropical juice into a bowl, I thought tropical juice would make a nice addition to the cranberries. With the juice I mixed the egg, once all mixed together I poured this into the bowl with the flour. Once everything is mixed together I poured this into a loaf tin that had been greased to ensure the cake doesn’t stick when cooked.
The cake went into a preheated oven and left it to cook for roughly 50 minutes, its important to make sure the middle is fully cooked so putting a skewer in and checking that it comes out clear is the best way to check.
When it is cooked take it out and allow it to cool in the tin for 15 minutes or so, once cooled place on a wire rack to let it cool fully. I was originally going to leave it as this but wanted to add a little extra so made some icing based on the pack instructions.
I placed this over the top and then sprinkled some cranberries over the top. Slice and serve to friends and family, believe me they will enjoy it! Let me know what you think of it in the comments below 🙂
I love cookies, they make an excellent snack and are even better with a nice cold glass of milk 🙂 I was initially going to make these with just the cranberries but decided to add the chocolate chips as I find they add a little extra chewiness to the cookies, which I personally love.
Pre-heat the oven at 165 degrees. The first step is to get yourself two bowls, and sift the flour and baking soda into one of these bows. You don’t need to combine the two as they will be mixed together later. Get the second bowl and put in the butter, brown sugar and white sugar.
Ideally you want the butter to be fairly soft as this will make it easier to mix the 3 ingredients together. Give these a good mix with a wooden spoon so that all sugar grains are combined with the butter and it’s smoother in consistency.
Beat the egg and additional egg yolk into the mixture and continue to beat until the cookie mix has become lighter and creamier. Next get the bowl of flour and baking soda and combine this with the cookie mixture, continue to stir with the wooden spoon until it is fully combined. Once all the flour has been mixed into the cookie dough you then want to pour in the chocolate chips and cranberries.
Continue to mix these in with the wooden spoon until they have been fully combined with the cookie dough. Cover a baking tray or two with non stick parchment paper. You then want to use a heaped teaspoon with cookie dough mixture and place this onto the parchment paper, ensuring that you leave roughly 2-3 inch gap between each cookie.
I use teaspoons as when these are cooking the mixture does spread out, using too much will cause them to mix together and lose their shape. Cook these in the oven for roughly 15-20 minutes until the sides have become lightly brown, you can cook for longer and this will make them crunchier.
Once cooked take them out but leave them on the tray for 5 minutes to fully set, allow them to fully cool on a wire rack. Due to the amount of mixture you may need do multiple batches. These cookies make the perfect snack but can also make a nice gift if you package them up. Let me know what you think of them in the comments below!Continue reading