Coconut Bars

Now I say Coconut bars, but to be honest, they turned out more like boulders – nothing like the nice neat bars I had visioned on creating. Nevertheless, these coconut bars were creamy and delicious, best served straight from the fridge.  When it comes to covering them in chocolate, it does get a little messy, but that’s just part of the fun, right?!

INGREDIENTS
200g Desiccated Coconut
397g Condensed Milk
300g Milk Chocolate

METHOD 

1. Line a baking tray with greaseproof paper.

2. In a bowl, mix together the desiccated coconut and condensed milk.

3. Take small handfuls of the mixture and shape into bars.

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4. Place in the fridge to harden up slightly before covering with chocolate. (I left mine for an hour but 30 minutes should be fine)

5. Melt the chocolate either in the microwave or over a hob, making sure the bowl avoids touching the water. Once melted, spoon the melted chocolate over the bars and place back on the grease proofed baking tray.

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6. Place back in the fridge for half an hour or until completely set.

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Enjoy!

– Charlotte x

| Original Recipe Homemade Bounty Bars | | Previous Recipe Maltesers Cupcakes |

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Peppermint Creams

I remember first making peppermint creams way back in primary school when we made them as a Christmas present. Seeing as we’re well into the festive season, I thought it’d be fun to give these another go, turning a simple sweet into a pretty Christmas gift. They’re perfect to give if you’re on a budget this Christmas or if you simply fancy adding that personal touch to a present, I’d definitely recommend you give these a go, not only do they look cute, but they’re delicious!

PEPPERMINT CREAMS  DSCF3290

INGREDIENTS
1 Egg White
450g/ 1lb Fondant Icing Sugar, plus a little for dusting
1-2 Drops of Peppermint Oil or Essence
Green Food Colouring (optional)
150g Dark Chocolate, good quality, at least 50% cocoa

METHOD

1. In a bowl, whisk the egg white until stiff and peaks form.

2. Gradually sift in the icing sugar and mix until firm.

3. Add one to two drops of peppermint. (The trick is not to add too little, but to also not to add too much! 1-2 drops is plenty!)

4. Add the green colouring to give a food peppermint colour. If not, leave white.

5. On a clean surface, lightly dust with icing sugar and kneed the fondant. Place in a polythene bag and leave at room temperature for one hour.

6. Line two baking trays with baking parchment.

7. Roll out the fondant to 5mm thickness. Using a 4cm round cutter, cut approximately 40 circles.

8. Place the rounds on the baking trays and leave in a cool place for 12 hours, or overnight, until completely set and dry.

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9. Melt the chocolate in a heatproof bowl over a saucepan of simmering water until melted.

10. Dip each peppermint round into the chocolate, covering one half of each sweet.

11. Place the sweets back on the backing tray and leave for 1 to 2 hours to set.

12. If giving as a gift, put a handful of sweets in a clear cellophane bag and tie with ribbon.

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Enjoy!

– Charlotte x

| Original Recipe by Simple Pleasures |

| Previous Recipe Sausage Danish | Previous Review Chocolate Cupcakes |

Chocolate Button Fairy Cakes

CHOCOLATE BUTTON FAIRY CAKE RECIPE Chocolate Buttons Fairy Cake

Let’s start off with a classic – the fairy cake. Easy to make, easy to eat!

INGREDIENTS 
Cake:-

150g/6oz Softened Butter
150g/6 oz Caster Sugar
150g/6 oz Self-Raising Flour, Sifted
3 Medium Eggs
1/2 Teaspoon of Vanilla Essence (Optional)

Icing:-
125g/5oz Sifted Icing Sugar
15ml Water
Food Colouring (Optional)
Your Choice of Decoration (Chocolate Buttons, Sprinkles, Jelly Beans… be creative!)

METHOD

 1. Pre-heat oven at gas mark 4 or 180ºC / 350ºF

2. Place 12 fairy cake cases in a cake case tin.

3. Cream together the butter and sugar until it becomes a light, fluffy mixture and pale in colour.

4. Add in the 1/2 a teaspoon of vanilla essence if required.

5. Beat in the eggs, one at a time, whilst adding a tablespoon of sifted flour with each egg.
(Tip! As soon as the self-raising flour hits the mixture, it begins to react with the other ingredients and the air, affecting its rising ability. Therefore, as soon as your done with this step, get your mixture in the oven – sharpish!)

6. Divide the mixture equally between the 12 cake cases and bake in the middle of the oven for 15 to 20 minutes or until golden brown.
(Tip!  Try to avoid opening the oven whilst the case are cooking as the air may cause the mixture to sink! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean anChocolate Button Cupcakesd is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

7. Once your cakes are cool, its time for the fun part – decorating! Sift the icing sugar into a bowl, gradually adding the water.
(Tip! If icing is too watery, add additonal icing sugar. If icing is too thick, add more water. Icing is tricky to get spot on first time, therefore judge your mixture carefully.)

8. If using food colouring, add in half a teaspoon to change the colour of your icing. The more colouring you add, the dark your icing will become. Avoid adding to much colouring, in case it ruins the taste of your icing.

9. Add a blob of icing to each cake, using the back of a teaspoon to swirl the icing into a circle.

10. DECORATE! Add your buttons, jelly beans, or sprinkles to your fairy cakes. To decorate as I have, place a chocolate button onto the icing first. Then add a blob of icing on top of this chocolate button before adding the second white chocolate button on top.
(Tip! Icing acts as a glue, so use this to layer up your decorations!)

11. Once set, its time to EAT and ENJOY! 🙂