Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Thursday, 17 April 2014

Thorntons Easter Egg Review...



We all have a sweet tooth in our house and are big fans of yummy chocolate. Milk chocolate probably tops the wishlist, preferably Thorntons. We also all love running, so what nicer treat than chocolate after a good work out? fruit first of course!

I was over the moon when I was asked if Thorntons could send me a selection of their Easter eggs. Me chocolate? Thorntons! Oh yes please. With all the fuss around doing London marathon and staying in London last week, I was a bit low on our usual Easter stockpile. A good start to Easter week then with a delivery of goodies.

I love their chocolate and my lovely husband (in case he is reading) often treats me to something from their range. When we first met years and years ago, as a special treat he used to buy me a bag of their rum truffles. Now my treats on special occasions have turned to a nice big a box of continental chocolate, yes I am greedy!! My husband knows a way to make me smile is through Irregular Choice shoes or Thorntons chocolate, fact :)



At Easter all of our 4 children still love receiving Easter eggs, even my eldest son who is nearly 20, loves them. Then again who doesn't?!. Our family tradition is every Easter Sunday they wake dad up and ask him to hide all the eggs, all named up and then they spend ages trying to find all of their own. There are always a few eggs that do not get found for hours, wait too long and Dad eats them!! The kids start panicking searching everywhere, the shed, the washer, the cooker. Eventually all is well, they all have their own pile of eggs. They then do swaps trying to get their favourites.


Looking back I was about 5 or 6 when my first memories of Easter come to mind. Thorntons was a big part of that. My Grandma buying me Easter eggs from Thorntons. She worked for them and would always proudly give me an Easter egg from the shop. I remember how cool it was, receiving an egg which always had my name on it. No one could touch my egg, this was Claire's egg. This was special, this was a Thorntons Egg...

About this post-

I got sent a selection of Easter treats for the purpose of this post. I was not paid for this post and all thoughts are my own honest opinion.

Monday, 3 February 2014

Millionaire's Flapjacks...


We all love millionaires shortbread and especially anything with chocolate and yummy caramel in it.

My grandma always made it for me on special occasions and she knew how much I love it. She would also make me and my granddad a batch to share to surprise us often. After my grandad died she always carried on making me some up, even in her 90's.

She made the best ever millionaires shortbread and when she passed away bless her, it was up to me to take over the baking it. However much I try I can never make it as good as hers was, my shortbread never turns out as good. I tried this recipe with a twist and replaced the shortbread for flapjack,, wow it tasted great.

Tuesday, 15 October 2013

Halloween Chocolate Pots...


Kids will love these simple chocolate pots with spooky tombstone cookies for Halloween

Ingredients

  • 200ml double cream
  • 130g dark plain chocolate (minimum 70% cocoa solids)
  • 70g milk chocolate
  • 2 tbsp liquid glucose
  • 2 egg yolks 
  • 20g butter
  • 100g Rachel’s GREEK STYLE natural yogurt
To Decorate

  • 50g Oreo cookies crushed

Serves: 6 

Preparation time: 30 minutes 

 Cooking time: 10 - 15 minutes

Method for the Chocolate Pots

  • Heat the cream, do not allow it to boil.
  • Break the chocolate into a bowl and pour over the hot cream. 
  • Stir the chocolate until it melts and there is a smooth consistency.
  • Add the liquid glucose, egg yolks and butter, and beat lightly to combine the ingredients into the chocolate mixture.
  • Fold in the yogurt.
  • Pour the mixture into the glasses and refrigerate for a couple of hours before serving.
Biscuits

  • 50g Oreo cookies, crushed
  • 180g unsalted butter, softened
  • 112g caster sugar
  • 1 large egg, beaten
  • Couple of drops vanilla extract
  • 200g plain flour, sifted
  • 1/2tsp baking powder
To Decorate

  • 100g dark chocolate, melted

Method for the Cookies

  • Pre-heat the oven to 200°C/400°F/Gas Mark 6. 
  • Line a baking sheet with parchment paper.
  • Begin by crushing the Oreo cookies and then put them to one side.
  • In a large bowl or using an electric mixer, beat the butter with the caster sugar until light and creamy.
  • Beat in the egg and the vanilla extract. 
  • Add the flour and baking powder and blend until a soft dough is formed.
  • Add the crushed Oreo cookies to the mixture and combine fully until you have a speckled looking dough.
  • Refrigerate the dough for at least one hour (this will make it easier to roll out).
  • On a floured surface roll out the dough to ½ cm thickness. 
  • With a sharp knife, cut out tombstone shapes and place the cookies apart on the tray.
  • Bake the cookies until the edges are slightly browned for approximately 10 minutes. 
  • Transfer to a cooling rack and cool completely before handling.
  • Using a small piping bag with a small plain nozzle, fill with the melted chocolate and pipe the letters RIP.
  • Leave once again for the chocolate to set.
  • Place a RIP cookie in the centre of each glass and then sprinkle crushed Oreo cookie crumb around the biscuit to look like soil and stones.
  • Serve immediately.



Recipe and photo credit by Rachel’s the organic dairy


Thursday, 19 September 2013

Chocolate Brownies : Childrens Party Cakes...

With 4 children its always like a party here, and that is just at dinner time. 

Today's guest post is how about trying some tasty Gluten Free Chocolate Brownies?



Ingredients

  • 1 cup Orgran All Purpose Plain Flour (120g)
  • 1½ cups caster sugar
  • 3 eggs, lightly beaten
  • 150g chopped butter
  • 125g chopped dark chocolate
  • ¼ cup cocoa powder (20g)
  • 1 tsp. vanilla essence pure icing sugar to dust




Method

  • Preheat oven to 180°C (355°F)
  • Grease 20cm (8”) square tin with oil or melted butter.
  • Line base with baking paper, extending over two opposite sides (to help you lift the brownies out).
  • Bring small pan of water to a simmer.
  • Put butter and chocolate in heatproof bowl.
  • Place the bowl over the pan, but do not let the base of the bowl sit in the hot water.
  • Stir occasionally until smooth.
  • Remove from heat and cool slightly.
  • In a large bowl whisk eggs, sugar and vanilla together.
  • Add melted chocolate mixture and whisk together.
  • Stir in the combined sifted flour and cocoa, taking care not to over beat.
  • Pour into the greased tin and bake for 40 minutes or until slightly risen and just firm.
  • Leave to cool in the tin (brownie will sink back down on cooling).
  • When cool, lift out and cut into squares.
  • Dust with sugar icing and serve

Variation

  • For nut brownies, add 1 cup of chopped roasted macadamias, walnuts, or pecans to the mixture.
  • For white chocolate brownies, use white chocolate melts instead of the dark chocolate.
  • For marshmallow brownies, add 1 cup of mini marshmallows to the raw mixture.
  • To make a brownie ice-cream sandwich, cut brownies into small squares and sandwich two squares together with vanilla ice-cream.
  • Serve with hot chocolate fudge sauce as a dessert.


Recipe and photo credit by Orgran



Tuesday, 13 August 2013

I Heart Cake, Hearty Slice Challenge...


Last week I was invited to take part in a fun baking challenge from find me a gift, to review one of these lovely Heart Cake Mould. Also I get to enter my cake creation into the draw, which one blogger will win a bundle of kitchen goodies worth £100.

I loved using the cake mould it is very sweet, I love how each piece cuts into hearts. When you have finished making your cakes you cut your slices in to large heart shapes which is great for yourself or to share with your loved ones.

The mould is very good quality, microwave, oven, freezer and dish washer safe and very easy to get your cake out of, all in one piece.

I made a strawberries and cream marble sponge cake and it tasted amazing, so much so it did not last 2 minutes, everyone loved it.


Serves 6 large hearts

Ingredients

  • 250g Margarine
  • 250g Caster sugar
  • 350g Self raising flour
  • 1 Teaspoon vanilla extract
  • 3 Medium eggs
  • 180ml Skimmed milk
  • 2 Table spoons cocoa powder

Topping

  • 200ml Double cream
  • 400g strawberries, washed hulled and half, few quartered
  • 1 Teaspoon cocoa powder

You will need

  • I heart cake mould

Method

  • Pre heat oven to 180c ( 170c fan )
  • Place the margarine, vanilla extract, and caster sugar in a bowl and whisk with and electric whisk until smooth.
  • Add a egg and a little sieved flour one at a time, then mix flour and milk together until light and fluffy.
  • Share the mixture into 2 bowls, add the cocoa powder to one bowl and mix together with a wooden spoon.
  • Spoon mixture into mould one spoonful then another to separate the colours.
  • Bake in over for 55-60 minutes
  • Leave to cool for 5-10 minutes then turn out to cool completely.
  • When cool place back in mould.
  • Whisk the double cream till double in size.
  • Place on to the cake top.
  • Place the chopped strawberries on top of the cream.
  • Sieve a little cocoa powder over the cake.



So so yummy, I can not wait to make another

You can also find every ones entry on Twitter by using the hastag #HeartySlice

How sweet is this mould? perfect for anytime of the year, sharing your hearts...

Heart mould £14.99 from find me a gift

About this review-

I got sent a cake mould to review and make a cake to enter into the competition. I was not paid for this post and all thoughts are my own honest opinion .

Tuesday, 26 March 2013

Chocolate Coconut Truffles...


Ready in 50 minutes

Serves: 5

Ingredients

1 packet (250g) of milk arrowroot biscuits

1/3 cup (40g) of Food Thoughts Cocoa Powder

1/2 cup (45g) of desiccated coconut (plus a little extra for rolling the alls in)

1 tin (395g) of condensed milk


Method

Prep: 20 minutes | Extra time: 30 minutes, chilling

Crush the biscuits and place into a mixing bowl

Add cocoa and coconut, stir together then add condensed milk

Take small amount of mixture and roll into a ball, then roll through extra coconut

Continue with the rest of the mixture, place the chocolate balls on a plate and chill in the fridge for 30 minutes


About this post -

Recipe and photo credit by Food For Thoughts



Friday, 22 March 2013

Bourbon Bacon Chocolate Truffles...



Ingredients

6 slices of streaky bacon

6 heaped tbsp soft brown sugar

250 ml single cream

250g dark chocolate (roughly chopped)

25ml bourbon

100g cocoa

Method

Preheat oven to 200ºC.

Spread one heaped tbsp of sugar on each bacon rasher, rubbing it in on each side with your fingers. Lay out flat and cook for 10 minutes, turn and lay flat and cook for 10 more minutes.

Take each slice out and lay on a buttered plate or greaseproof paper and allow to cool. Chop finely when cold.

Heat the cream until it just shivers, if you boil it it will change the taste and be too hot for the chocolate.

 Add the chocolate off the heat and stir in to melt, and add the bourbon add bacon. Stir in and leave to chill in the fridge for 2 hours until solid.

Put the cocoa on a plate and scoop out your truffles with a teaspoon. Roll them in the cocoa and chill.

About this post -

Recipe and photo credit by Niamh Shields - eat like a girl


Saturday, 23 February 2013

Peachy Yogurt Milkshake...



This is a smoothie I made when we had some bad snow and did not have fresh fruit around the house so looking for bits in the cupboard to make my milkshake.

I made this peachy yogurt milkshake which tastes sweat, sour and very moreish all rolled into one!!

Ingredients


100g Drained peach slices from a tin ( fresh would be best)

100g Natural yogurt

100g Chocolate ice cream

Handful ice cubes

Tables spoon chocolate sprinkles to taste

Method

Place all the ingredients into a blender and mix for 30 seconds

Serve straight away




Sunday, 10 February 2013

Brandied Chocolate Truffles...

Chocolate truffles with a surprise raspberry centre to melt even the most unromantic of hearts.



Makes 24

Preparation time: 45 minutes

Chilling time: 4½ – 5 hours

Ingredients

  • 150ml (1/4 pint) double cream
  • 200g (7oz) dark chocolate, broken into pieces
  • 2 tablespoons icing sugar
  • 3 tablespoons brandy, cherry brandy or kirsch
  • 24 raspberries about 100g (4oz) fresh raspberries
  • Little sifted cocoa powder for shaping

To finish

  • 200g (7oz) dark chocolate, broken into pieces
  • Tiny pieces of crystallised rose petals or pink edible glitter flakes
  • Petite four cases, a pretty box, tissue paper and fine ribbon for wrapping


To make the truffles

  • Pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces.
  • Set aside for 5 minutes or so until the chocolate has melted.
  • Add the sugar and brandy or kirsch and stir until smooth.
  • Leave to cool then transfer to the fridge for about 3 hours until firm.
  • Scoop teaspoons of the truffle mixture on to baking sheet and continue until you have 24 mounds, all about the same size.
  • Make a dip in the centre of each, add a raspberry then press the truffle mixture around the raspberry to enclose it completely.
  • Next roll them between two hands dusted with sifted cocoa powder to get an even round shape.
  • Return the truffles to the fridge to chill for 1 hour or so until firm.

To decorate

  • Add the dark chocolate pieces to a bowl and set this over a saucepan of very gently simmering water so that the bowl stands above the top of the pan and the base of the bowl is not touching the water.
  • Heat for about 5 minutes until the chocolate has just melted.
  • Take the bowl off the pan then slide the prongs of a fork under one of the truffles, and hold this over the melted chocolate.
  • Using a teaspoon, spoon a little of the melted chocolate over the top to cover completely.
  • Slide off the fork on to a baking sheet lined with non-stick baking paper.
  • Continue until all the truffles have been coated, and sprinkle with tiny pieces of crystallised rose petals or glitter flakes.
  • Chill for about 30 minutes or until firm, then transfer the truffles to petit four cases and pack into a box lined with tissue paper or non-stick baking paper.
  • Add the lid and tie with ribbon.
  • Keep in the fridge and eat within 3 days.



White chocolate and blueberry truffles

A touch of luxury.

Make in just the same way as the dark chocolate and raspberry truffles.

Makes 30

Preparation time: 45 minutes

Chilling time: 4-5 hours

Make as above with

  • 150ml (¼ pint) double cream
  • 200g (7oz) good quality white chocolate instead of the dark chocolate
  • 3 tablespoons Cointreau or Grand Marnier.

Method

  • There is no need to add sugar as white chocolate is sweeter.
  • Chill the truffle mix until firm – this may take longer than dark chocolate truffles, and if still a little soft after 3 hours just whisk the mixture briefly to thicken.
  • Divide the cooled truffle mixture around 100g (4oz) large blueberries instead of the raspberries, dusting hands with icing sugar.
  • Chill well then coat in 200g (7oz) melted white chocolate and decorate with tiny pieces of crystallised violet petals or edible sugar glitter.
  • For a speedier decoration simply roll the shaped truffles in grated white chocolate.
  • Chill once more until firm and arrange in petit four cases in a tissue lined box for your Valentine.


Recipe and photo credit by Seasonal Berries


Friday, 8 February 2013

Chocolate Fondue...

Made in minutes, pour this wonderfully luxurious fondue into a pretty heart shaped cup or keep hot in a mini fondue bowl with a burner.


Serves 2

Preparation time: 5 minutes

Cooking time: 5 minutes

Ingredients

  • 2 strips of orange rind pared from a whole orange with a vegetable peeler
  • Large pinch ground cinnamon
  • 3 tablespoons caster sugar
  • 120ml (4fl oz) or 8 tablespoons water
  • 150g (5oz) dark chocolate, broken into pieces
  • 2 tablespoons double cream, plus 1 tablespoon to decorate
  • 350g (12oz) mixed strawberries, raspberries and blueberries


Method

  • Add the orange rind, cinnamon, sugar and water to a small saucepan and heat gently until the sugar has dissolved.
  • Simmer for 3-4 minutes until syrupy and leave to cool for 10 minutes or longer for the flavours to develop.
  • Discard the orange rind and reheat the syrup.
  • Take off the heat, add the chocolate and leave until melted.
  • Stir until smooth and mix in 2 tablespoons of cream until glossy.
  • Reheat gently if needed.
  • Arrange the fruit on a plate with fondue skewers or small forks and pour the fondue sauce into a cup or fondue pot set over a burner.
  • You can even use the saucepan you have been cooking with.
  • Decorate with an extra drizzle of cream and swirl with a skewer.
  • Start dipping!

Tip

  • For a minted chocolate fondue, substitute the orange and cinnamon for 2 stems of fresh mint instead of the orange and cinnamon.



Recipe and photo credit by Seasonal Berries


Saturday, 2 February 2013

Valentine Strawberries On A Heart Of Krispy Cake...

Made these with the children and they loved them.

As soon as they were set and ready to eat, they disappeared!!

Time to make some more!!



















Ingredients
  • 10 Small strawberries or 5 large cut in half
  • 150g Dark cooking chocolate
  • 20g Rice krispies

You will also need

  • 10 Holed deep silicon heart ice cube tray
  • Grease proof paper


Method

  • Wash, dry and cut (if large) the strawberries leaving the green stalks on for decoration.
  • In a heat proof bowl place the cooking chocolate that has been broken up into pieces.
  • Place the bowl over a pan of simmering pre boiled water.
  • Stir until the chocolate has melted grab the stalks of the strawberries, dip them into the chocolate and place on some grease proof paper.
  • Remove the bowl from the pan and quickly stir in the rice krispys.
  • Place spoonfuls of the chocolate krispy into the heart tray and press them down.
  • Place a strawberry into the centre of the hearts gently pressing them into them so when the chocolate drys it will hold them in place.
  • Leave to cool then set in fridge

Tip-

  • Once the chocolate has melted do everything quickly before it sets!!

Yuuuummmmmmmyyyyy!!!!!


Saturday, 26 January 2013

Blueberry Valentine Hearts : Easy To Make...

Easy to make yourself Valentine chocolates.

These were so easy to make and looks like they've come from the shops!!

 My two oldest sons both said "they look good have your brought them?!!"

 My husband said "wow did you make the chocolate too, " 

"Hold on a minute" I said, "I'm not that good" ...

These are so much fun and the blueberries pop when you bite them against the chocolate.

Now off to see how to make some chocolate to really impress him ...



Makes 14

You will need a 14 holed small silicon ice cube tray

Ingredients
  • 42 Blueberries
  • 50g Good quality white cooking chocolate
  • 150g Good quality milk cooking chocolate


Method
  • Wash and dry the blueberries and place 3 in each of the holes in the ice cube tray.
  • In a heat proof bowl melt the white chocolate according to packet instructions in a microwave.
  • With a teaspoon pour a little over each set of blueberries trying to drip a little chocolate under them to hold them in place once set.
  • Leave to cool.
  • Melt the milk chocolate according to packet instructions.
  • With a tablespoon pour into each well covering all the blueberries.
  • Use the back of a knife to make sure all the chocolate is flat.
  • Leave to cool.
  • Once cool place in a fridge to set.
  • Turn out the chocolates.
  • Enjoy!




Tuesday, 22 January 2013

Chocolate Chips And Raisin Flapjacks....


I made some flapjack for the children's pack lunches when we were snowed in...

Chocolate chips to make the children want to eat them with hidden raisins. Trouble is once they got made and seen, everybody grabbed them and they disappeared!!

 What to make for tomorrows lunch time treat now?

Serves 9-12 depending on the size you want..



Ingredients

  • Little margarine for greasing tray
  • 100g Margarine
  • 200g Rolled oats
  • 100g Milk chocolate chips
  • 50g Raisins
  • 50g Plain flour
  • 3 Tablespoons of golden syrup
  • 50g Golden caster sugar
  • 1 tsp Honey

20x20cm square tray grease and lined

Method

  • Pre heat the oven to 180c gas mark 4.
  • Place the margarine, golden syrup, caster sugar and honey in a pan and melt over a low heat until all melted.
  • In a bowl mix the oats, chocolate chips, raisins and flour together.
  • When the butter mix has melted pout over the dry ingredients a little at a time until all mixed in.
  • Mix well.
  • Grease the tin.
  • Pour all the mixture into the tin and level off the top of the mixture with the back of a wooden spoon.
  • Cook for around 20-25 minutes until golden.
  • Cut into 9 or 12 pieces and leave in the tin to cool and set.




Thursday, 17 January 2013

The Ben & Jerry’s Capture Euphoria Challenge: Day Four : Runstreak Day 17...


Let it snow, let it snow, Let it snow !!!

Well we don't have a choice in the matter, now the snow has returned. Had some shopping delivered by our local supermarket so we havent got to use the car, and in bad weather my husband alwas uses the train to get to work. Tonight I made some hot cocoa covered it with whipped cream and marshmallows then watched the snow from inside where it is nice and warm. Today I didn't brave running in the snow now its turned to ice ( its like a ice rink outside now ). Took forever trying to walk to school in it so I decided to go to the gym and use the treadmill. I am not usually a treadmill fan as I usually get so bored out my head with it, today I had no choice and I surprised myself how much I liked it. So much so I ran 6 miles on it!!

Monday, 31 December 2012

Mars Bar Cornflake Treats : Creative Mondays Blog Hop...


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.

This week I made this recipe up using Mars bars, they tasted very sweet,yummy and everybody love them...

Makes 12


Ingredients

  • 100g White cooking chocolate
  • 100g Milk cooking chocolate
  • 4 x 58g Mars bars
  • 100g Margarine
  • 1 tbsp Golden syrup
  • 150g Cornflakes
  • 150g Dark cooking chocolate

You will need

  • 2 x 6 holes silicon flower or any shaped mould oven trays

Method

  • Melt the white cooking chocolate in a bowl either in a microwave or in a heat prof bowl over simmering pre boiled water.
  • In another bowl melt the milk chocolate the same way.
  • Place the melted chocolate evenly between the 12 holes silicon tray, mixing the white chocolate and milk chocolate slightly together.
  • Leave to cool whilst preparing the Mars bar mix.
  • Slice the 4 Mars bars into chunks,  place with the margarine and golden syrup in a heatproof bowl.
  • Melt over a pan of simmering pre boiled water.
  • Stir the mixture, first as it melts it becomes thin, keep stirring it as it will start to become thicker.
  • When everything is melted and mixed in together, remove from the bowl from the pan and mix in the corn flakes straight away.
  • Crush the cornflakes down slightly with a potato masher.
  • Leave to cool slightly so not to melt the chocolate in the moulds.
  • Spoon the mixture evenly into the 12 holes in the trays on top of the chocolate and with the back of a spoon gentle press down.
  • Melt the dark chocolate and cover the 12 treats.
  • Leave to cool.
  • Once cooled place in a fridge for a few hours to set until ready to turn out.
  • When taking them out, turn upside down onto a place a loosen all sides, slowly lift from the middle, if starting to break they may need to cool more.
  • One turned out the bottoms become the tops.

Sunday, 23 December 2012

PENN STATE Pretzels Review And Recipes ...

This week we were pleased to be sent some snacks to review from PENN STATE. My children loves nibbles and we often buy the mix variety party packs with pretzels inside ( but they always disappear first) or just the plain (shops own brand) pretzels, so we were interested to find out what the flavoured Penn State wheat and potato pretzel knots tasted like.

I got sent 3 packs of the classic American snacks to try, 2 limited edition Maple Bacon and a pack of Sour Cream and Chive.



Maple Bacon pretzels limited edition

Each 30g serving contains-

128 Calories
1.7g Sugar
3.0g Fat
0.2g Saturates
0.3g Salt


Sour Cream & Chive Pretzels

Each 30g serving contains-

133 Calories
1.1g Sugar
3.9g Fat
0.4g Saturates
0.5g Salt

We also got a few recipe ideas sent along with the pretzels to try out-

Dip in chocolate

Dip half in icing sugar

Stack and stick with icing sugar until you form a centre piece

Crush and use as a dipping for chocolate covered marshmallows

Crush and put in sprouts to add texture

Use within the base of a savoury cheese cake

Put in a flavour box to give guest as they arrive- Cheep and cheerful



Anything that involves melted chocolate gets my attention straight away!! So I decided to make the children some for when they got home from school-

You will need

Maple Bacon pretzels

Milk chocolate melting chocolate

White melting chocolate

Rainbow sprinkles

Method

In a heatproof bowl melt some milk cooking chocolate

Remove from the heat and place some pretzels into the bowl and cover them in chocolate

Grab the pretzels and dip into a bowl of sprinkles,

Repeat until all chocolate has been used

Leave to set on some grease proof paper

Repeat the first steps again with the white cooking chocolate

They taste great warm as well as set ,the savoury of the bacon and the sweet with the chocolate goes great together.

What I thought of the Penn State Pretzels

I opened a pack of the maple bacon pretzels when my little ones were at school,wrong thing to do as these are so moreish, after I turned my back my oldest son said "woo what are these" and started to munch away too.  They taste delicious with a nice strong taste of bacon and a slight taste of maple these pretzel taste lovely,fresh and crunchy. With the rest of the pack I quickly covered some in chocolate to try some sweet Pretzels with my other 3 children when they arrived home from school. Now they have finished school for the holidays I'm sure we will have fun trying out some of the other recipes.

We opened the sour cream cheese to have with our sandwiches last night at tea time, same as the maple bacon, taste lovely,fresh and crunchy and we all loved the flavour.

 Both flavours taste great and all 6 of us loved both packs the pretzels, which is rare in our house to all give a product the thumbs up.

 Priced at around £1-49 for a 175g big sharing bag of pretzels the delicious baked pretzel knots get a-

 5/5 from all of us for taste,quality and value...



About this review- I was sent 3 pack of pretzels to try out for the purpose of this review. I was not paid for this post and all thoughts on the snacks are my own honest option ...


Tuesday, 18 December 2012

White Chocolate Caramel Snowmen And Trees ....

Finding something we all love to eat with a bit of everyone's favourite ingredients inside. White chocolate check, caramel check, Christmas sprinkles check, biscuits check. I had to do most of the work due to very hot pans but my daughter helped with the important bit at the end sprinkles and tasting ....
Makes 12


Ingredients

Base

  • 100g Margarine
  • 250g oat wholemeal biscuits

Filling

  • 80g Margarine
  • 55g golden caster sugar
  • 1 tbsp golden syrup
  • 200g  half a can of condensed milk

Topping

  • 150g White cooking chocolate broken into pieces
  • Coloured sugar sprinkles

You will also need 2 x 6 holes seasonal silicone muffin trays

Method

  • Place the oat biscuits in a food processor to make into fine crumbs.
  • Place 100g margarine in a pan and slowly melt.
  • Add the biscuit crumbs to the melted margarine and and mix well.
  • Spoon evenly into the 12 holes of the muffin trays.
  • Once shared out push down firmly with the back of a spoon to compact all the mix together and leave to set.

To make the filling

  • Place the margarine, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved.
  • Slowly bring to the boil and simmer for 6-8 minutes stirring constantly until the mixture becomes very thick.
  • Pour over the biscuit base and leave to cool.
  • When cooled put in the refrigerator for a few hours until firm.

To make the topping

  • Melt the milk chocolate in a bowl over some simmering pre boiled water or in a microwave according to instructions on pack.
  • Leave to cool but not set.
  • Then spread over the top, onto the caramel.
  • Spoon the coloured sprinkles over.
  • Chill in the refrigerator until set.

Monday, 10 December 2012

Christmas Chocolate Trees : Creative Mondays Blog Hop ...

Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week....

Looking for a small handmade gift to make?

I made this recipe up yesterday and was very pleased with them - they look sweet, taste great and don't cost much to make.... with no baking involved!!


Makes 6

Serves 6-12 (half is just enough at a time)

Ingredients

  • 200g White cooking chocolate
  • 50g Cranberries dried and sweetened
  • 50g Toasted flaked almonds

You will need

  • Christmas muffin silicone tray


Method
  • Place some cranberries at the top and bottom of the Christmas silicon tray, sharing evenly between the 6 holes.
  • In the middle of each place the almonds.
  • Melt 100g of white chocolate in a microwave according to packet instructions and place a few spoonfuls on top of the almonds and cranberries until shared out.
  • With a fork gently mix the chocolate with the almond and cranberries, not to much so the cranberries and almonds show through ( once turned out) but enough to hold them all together.
  • Melt the remaining white chocolate and drip spoonfuls into the moulds so all the corners of the moulds are filled with chocolate, spoon any remaining chocolate in the moulds.
  • Leave to cool.
  • Once cooled place in a refrigerator to set for a few hours. 
  • When set place in a airtight container until needed...

Tuesday, 4 December 2012

Chocolate Chip And Cherry Bread Pudding ...

 
Bread and butter pudding made with French chocolate chip brioche loaf, cherries and topped with flaky chocolate. So yummy....




You will need

Margarine for spreading onto bread and greasing

8 slices of French chocolate chip brioche loaf

50g Glazed cherries

2 tsp Cinnamon

350ml Milk

100 ml Double cream

3 Eggs

40 g Caster sugar

2 Small twirls or small piece of flake




Method


 Grease a medium size dish with some margarine

On a plate trim the crusts off the Brioche loaf, spread one side with margarine and cut into 2 triangles

Arrange 8 triangles at the bottom of the dish butter sides upwards

Sprinkle 10g sugar,1 tsp cinnamon and 50g of cherries evenly over the bread

Place the next 8 half's of bread over the mixture and sprinkle 10g of sugar and 1 tsp of cinnamon over and set aside

Gently warm the milk and cream over a low heat,making sure it don't boil

Meanwhile whisk the 3 eggs and 20g sugar together until pale

Take the milk of the heat just before boiling and mix with a wooden spoon into the eggs and sugar

Sieve the mixture to remove any lumps

Pour the custard mix over the bread and butter pudding

Break the mini chocolates over and leave to soak in for about 20 minutes

Place in a pre heated  oven 180°C/350°F/Gas Mark 4 for about 30 - 35 minutes until golden

Remove and leave to stand 10 minutes before serving

taste great with a little pouring cream



Thursday, 22 November 2012

Hotel Chocolat Christmas Wreath Review..


My children are already on the Christmas countdown. They are writing their Christmas lists to send to Santa, planning what seasonal films they want to watch and checking every morning to see if there has been some snow!! 
Even as an adult there is a sense of excitement in the air with the Christmas trees up in most of the town centres we have visited this week. What really get me in the spirit this week was when  I received this rather wonderful Christmas Wreath to Review from the lovely people at Hotel Chocolat.


The Purist Festive Wreath arrived safely and was perfectly package up so as not to break in transit. Wrapped in bubble wrap the chocolate wreath was firmly placed in a slim cardboard package.This is such a wonderful wreath, after gazing at its beauty for some time the hunger pangs kicked in, thoughts then turned on how best to break into bit size pieces.

 I took the chocolate out and tried to break it by hand,wow, no way can this be done,off I went to find a hammer. Not having any nut hammers in the house out came the big one!! I placed the chocolate inside the box and began to smash away.


 The Christmas wreath is made from dark chocolate and packed full of crunchy high quality nuts and sweet raisins. This is such a lovely gift and you only need a little at a time or not!! sweet and yummy.


About the Purist Festive Wreath

 
A stunning centrepiece featuring rare 70% dark chocolate made with fine Arriba cocoa grown by a farmers’ cooperative in the Napo region of Ecuador – with plenty of rich and fragrant cocoa notes and hints of vanilla. Contrasted with the crunch of premium Piedmont hazelnuts and Marcona almonds, and the succulence of jumbo golden raisins. Made to slice and share. Serves 8.


Country of Origin: Ecuador

Number of Chocolates: 1

Weight: 450g

Priced £25-00

About this review - I was sent the wreath for the purpose of this review. All thoughts are my own honest opinion and I was not paid for this post...
 

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Run Mum Run