Amaretti Biscuits

Amaretti refers to amaretto or almond flavored macaroon that comes from Italy! The first time I had tried one was at a coffee shop sometime and became some what obsessed with them for a while. I was buying a big bag and munching on them with every cup of coffee I drank!

It never really occurred to me to make my own. It's crazy as I am a baker and although not every bake is successful, more on that in a minute, I have some experience in the baking world and the thought should have occurred to me.

I expected these to be like the bagged ones like and airy and crispy, but they were more dense and chewy, but still delicious! More like a macaroon and macaroons and I have never gotten on with. Never really had a successful macaroon experience, they were edible, but not pretty!

There is still a soft spot for the bagged airy crispy ones, but a new appreciation for the soft chewy almond-y home baked ones! Just a note when baking these that there is a whole hour wait time before baking.... so as always read through the whole recipe before baking so you know!

Amaretti biscuits

1 tbsp plain flour
1 tbsp cornflour
1 tsp ground cinnamon
160g caster sugar
95g ground almonds
1 tsp grated lemon zest
2 eggs whites
30g icing sugar

Line your baking sheets with baking paper before sifting together the plain flour, cornflour, and ground cinnamon in a large clean bowl. Add half the sugar (80g), almonds, and grated lemon zest and gently mixing it together. In a separate clean bowl beat the egg whites with clean electric beaters until stiff peaks form before gradually adding the rest of the of caster sugar (80g).
Using a clean spatula or metal spoon fold the egg whites into the dry mixture until combined. Using a regular teaspoon heap it up with the dough/batter and drop on to your prepared baking sheet, continue to do this spacing them apart to allow for spreading, until all the dough/batter is used up! Leave to sit for an hour.

Heat the oven 180C/350F/Gas4 - Sift the icing sugar liberally and bake for 15-20 minutes.

My only regret is not being more liberal with the icing sugar, on the ones that had more there was a lovely caramelised finish and a lovely powdered sugar touch! I of course have had one or two or three of these with my morning coffee.

Wait I have one other regret... I hadn't made these sooner!!
Enjoy!!

Two Ways with a Gypsy Tart

I just realised that my title could be taken the wrong way … if you are inclined to think that way. Something that I’ve learned is that it’s actually how a lot of people think. Being one of the small percentage of people who don’t always get innuendo I say a lot of things that get laughed at. I would relay some of the these instances, but we don’t have all day. Just take my word for it.

It’s not the first time I shared a Gypsy Tart on United Cakedom, but I thought I would try something different this time. Then it didn’t turn out so well and I hadn’t accounted for a couple of things. With a little improvising and adjusting I sorted it out and ended up with two different way to make a gypsy tart!

The filling is the same, it’s the base that changes. First I made mini tarts with a sweet shortcrust pastry. Then when I was stuck with a lot of extra filling because I didn’t think to half the recipe or something I made a quick cookie/biscuit base to bake the rest of the filling over with successful results!

Just like the title of this post could be taken two ways this gypsy tart can be made two ways...here's how:

Gypsy Tart

filling  

(makes enough for 24 mini tarts or 12 mini tarts and 7inch Gypsy Tart)

451ml (1 can) of evaporated milk
300g muscovado sugar

Whip them together for 15 minutes until light, fluffy, and tripled in size.

Mini Gypsy Tarts:

sweet shortcrust pastry

300g plain flour
4 tablespoons of golden caster sugar
200g unsalted butter, cold and cubed
2 egg yolks
2 tablespoons cold water
2 teaspoons vanilla extract

Whisk the flour and sugar together before rubbing the cubed butter into the flour/sugar until it resembles bread crumbs. Add all the other ingredients and bring together with a spatula or your hands until it makes a smooth dough. Make into a ball and squish a little to make a fat disk like shape, wrap in cling film and chill for a minimum of 30 minutes.

Roll out the dough and cut out 12 circles to line each muffin hole. Gently press down into the corners, use a fork to put holes in the base of each pastry case before leaving in the fridge to chill for about 15 minutes. The follow the instructions below for blind baking.

blind-bake

Pre-heat the oven 200C - Line each pastry case with a square of baking paper and fill with ceramic beans. Bake in the preheated oven for 10-15 minutes. Remove ceramic beans and bake for a further 10 minutes until pastry turns a light brown.

to finish 

Fill each pastry case with the gypsy filling and bake for 5-10 minutes. Do not bake for 15 minutes as I did and had them collapse on me. Which I then whipped up some whipped cream and drizzled raspberry sauce on top!

Cookie Base Gypsy Tart 

cookies base 

213g chocolate chip hobnobs
50g melted butter

Blitz the cookies in a food processor, then add the butter and pulse a couple of times. Line a 7inch circle cake tin with the cookie mixture.

to finish

Pour the remaining gypsy filling into the tin and bake for 15 minutes. Leave to cool in the fridge for 2 hours before slicing and enjoying!

notes: Gypsy Tart is a pretty basic recipe, but this one was adapted from Eric Lanlard's Tart it Up! I wrote about it here the first time I made it. This is my #thepastrychallenge entry which I host with Jen at Jen's Food. There is still time to link up here!

Coconut Roll Biscuits or Kókusztekercs három színben

Since 1956 Eurovision has been a source of entertainment to all of Europe and apparently Australia? As an American ExPat I never really got into Eurovision, in fact if it hadn't been the theme for Treat Petite (blogger challenge) this month it probably would have passed me by again this year.

I thought it was a great theme for the challenge and it had me researching a couple of the countries I find interesting. The research now has me following an amazing Icelandic food blog, which is completely unrelated to the rest of this post! In the end I went with the best sort source one could find, I asked someone.

More specifically I asked my neighbor and friend Niki who happens to be Hungarian. Last Friday she came over and helped me make these super fun no bake Coconut Rolls. The base is made from digestive biscuits, sugar, cocoa powder, butter, almond extract, and apricot jam.

This combination is also used to make a truffle like treat. Instead of rolling out the dough, like you do in the instructions, they are rolled into balls before being coated in coconut. Also rum is used in place of the extract. Sometimes it’s even wrapped around a cherry to make it even more special.

However these rolls are the most popular with children and I can see why. The fun colors of the buttercream filling are very eye catching! You can use whatever colors you want really. These are pretty versatile treat!

Niki has made these so many times she was just pouring things in and adding a little more of this or that. I did take notes so here is how we made these delicious coconut rolls. Trust me when I say you won’t be able to resist them.

Coconut Rolls:

900g digestive biscuits

250g golden caster sugar

60g cocoa powder

1 bag desiccated coconut

250g unsalted butter, very soft

1-2 teaspoons almond extract to taste

½ jar of apricot jam

milk, as needed

buttercream (recipe follows)

Blitz all of the digestive biscuits in a food processor until they are tiny crumbs. Mix in the sugar, cocoa powder, and about ½ of the bag of coconut. Add the butter, extract, and jam – mix using your hands until you get a soft sticky like dough. Add either more jam or milk if it’s too dry. It is easier to add more jam or milk if the mixture is dry then to add more biscuit crumbs if the mixture is too wet, so be careful.

Once the mixture is completely combined it will be a bit sticky, but you should be able to handle. Divide it into 3 portions as evenly as possible. Take 1/3 of the dough and place it on a big sheet of cling film – enough to fold over the mixture and gently roll it out to a rectangle shape approximately 20x31cm or 8 ½ x12 inches. Spread one color/portion of the buttercream over the dough leaving a small boarder around the edges.

On one of the shorter ends gently start to the dough up by tucking the edge in. Keep it as tight as possible using the cling film to help it along. Once rolled leave to the side and repeat two more times with the remaining dough and other colors of buttercream. Then sprinkle the rest of the coconut out on the work surface and very gently roll each roll in the coconut. You may have to help it stick in places by gently pressing down.

Leave in the fridge for at least an hour before slicing. I was told I cut mine a little too thick, but not sure it matters much, as they won’t last long.

butter cream:

250g unsalted butter, soft

250g golden caster sugar

1 tsp vanilla extract 

3 different food color pastes

Beat the butter, sugar, and vanilla together until combined and soft. Divide as evenly as possible into 3 separate bowls making each one a different color. Follow instructions above.

Thank you Niki for spending the afternoon with me and sharing this treat from your home country! And good luck to Hungary in the Eurovision finals! 

notes: this is my entry for the Treat Petite Blogger Challenge hosted by Cakeyboi and The Baking Explorer there is still time to get your entry in! 

Chocolate Bailey's Nanaimo Bars

You know how one day you’re just living life and then something happens that changes your life forever? And it makes you wonder how you ever lived before?

That’s exactly how I felt after I tried my first Naniamo bar. How did I live before these bars came into my life? They are the best no-bake bars I have ever had.

If you don’t know what a Naniamo Bar is, it’s a bar that has a nutty, coconut, biscuit base topped with a creamy custard like filling and a layer of chocolate. They are named after a town in Canada. There is some debate about where they originated, but does it really matter after the first bite. All that matters is where and when you will get more!

When I went in search for a recipe most of the ones I found were in American cup measurements. It’s not a problem, but since I've been baking in the UK for some long I have just gotten used to using scales. For these no-bake bars cups just make sense as there is a lot of throw this or that together! 

OXO now have a 7 Piece Measuring Cup set available which is exciting to me because it includes a 1 and a ½ cup as well as a ¾ cup! They also have a matching 7 Piece Measuring Spoon set of measuring spoons. If you would like a chance to win a set of each including a Baking Spatula and a magic Baker’s Dusting Wand please follow the instructions in the widget below!

The best part of these bars is that the creamy custard middle can be adjusted in many ways. In this one I have added some Chocolate Baileys! They are one of the most addicting things I have ever made and here’s how I made them... 

Chocolate Bailey’s Nanaimo Bars

the base:

½ cup (114g) butter

¼ cup sugar

5 tablespoons cocoa powder

1 large egg, beaten

1 ½ cups rich tea biscuits, crushed

½ cup chopped mixed nuts

1 cup sweet and tender shredded coconut

Line an 8x8inch square pan with greaseproof paper. Make sure there is some over hang for easy removal. Melt the butter, sugar, and cocoa powder in a saucepan. Then add in the beaten egg and whisk quickly until it’s a thick glossy chocolate. Remove from the heat before adding in the crushed tea biscuits, chopped nuts, and coconut. Fold until combined and then press down into the prepared pan. Place in the fridge for at least 30 minutes. About 15 minutes in start the middle layer.

middle layer:

½ cup (114g) butter, softened

2 tablespoons & 2 tsp Chocolate Bailey’s

2 tablespoons custard powder

2 cups icing sugar

Beat the butter for a few minutes in a freestanding mixer until soft. Then add the Chocolate Bailey’s, custard powder, and icing sugar and beat until lighter in color and fluffy. It can take around 5 minutes. Then spread over the base layer, try to get it as flat as possible. Then chill while you make the top layer.

top layer:

114g dark chocolate

1 ½ tablespoons butter

Melt the chocolate and butter together in a heatproof bowl over a simmering pot of water. Once it’s completely melted very gently spread it over the middle layer. Place in the fridge for about an hour before cutting into squares.

NOW CLOSED

How to enter: 

OXO GOOD GRIPS Giveaway

notes: in association with OXO please see contact/policy page for more information. I bought the Bailey’s they are in no way promoting this post. Recipe adapted from Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson.

Twix Brownies or Not Leftover Halloween Chocolate Bar Brownies

Last Friday I talked about my favorite five chocolaty things and the number one thing on that list is brownies. Then my most viewed post last week was 'How to use up leftover Halloween Candy.'

So, today I thought I would combine them.

I made leftover Halloween chocolate bar brownies.

Technically the chocolate bars I used weren't leftovers, because Halloween hasn't happened yet. They are Halloween candy though because it they were on offer for a pound so you know….

Anyhow, I do enjoy a Twix bar from time to time, so I layered my baking tin with Twix’s and poured brownie batter on top.

Now for these brownies I used a box brownie mix. If you are against the use of box mixes then any brownie recipe will do. I have plenty here on my blog!

Yes, I am self promoting. If I don’t do it, who will?

If you bought a lot of different chocolate bars to give out and you end up with loads left or if you take the children trick or treating and have an abundance of chocolate bars then use those.

A variety of different chocolate bars would make for very interesting brownies. I like the Twix for the cookie/biscuit base; it feels sturdier somehow.

I am probably just talking trash/rubbish, but it’s how I feel.

Twix Brownies aka Halloween Chocolate Brownies

1 package of brownie mix

            plus an egg, vegetable or sunflower oil, and water or whatever it says on the

            box.

20-23 Twix fun size bars

Line the base of an 8x8 inch pan with baking paper, then layer the Twix or leftover chocolate bars on the bottom. Heat the oven to the recommended temperature on the box or by whatever recipe that is being used. Make the brownies according the box instructions. Carefully pour the brownie mixture on top of the chocolate bars and gently smooth with a spatula. Bake according to the time on the box or by the recipe. I may not sound very helpful, but depending on what types of boxed brownies are used then the temperatures and times can vary!

Be sure to cool completely in the pan, especially depending on what type of chocolate bars used. Some of them could be very gooey and ooey as they are on the bottom. So, no matter how much a warm brownie from the oven is tempting, be sure to allow them to cool to avoid unwanted mess!

 notes: For these brownies I used Ghirardelli Triple Chocolate Brownie mix, which can be found at Costco. Costco do not approve of this post nor do Twix; not because they don’t like it, but because they don’t know about it. I just thought you might like to know where I get the best boxed brownies from and that Twix are great! For more information see my contact/policy page. 

Ginormous Jaffa Cake Cake

Until I moved to the UK I had never heard of Jaffa Cakes.

I can’t recall the exact moment I tried a jaffa cake for the first time, but I do remember thinking they were a bit odd.

The thing was I couldn't quiet decide what it was.

We, us humans, like things to be defined. We feel safer when things make sense or fit into a category. That way we can say we understand it because it fits into something we already know.

Jaffa cakes didn't really make sense to me and I wasn't sure I liked them or not. Even though I have a love of orange and chocolate. 

Then there was a new tax on chocolate covered biscuits. Which then began the whole debate on if a jaffa cake was in fact a cake or was it a biscuit.

Finally we would know where the jaffa cake stood and by knowing that we could sleep better at night.

It was decided they were more cake like and therefore wouldn't be taxed. They proved their point by making a large jaffa cake and I would like to think it was a bit like this one.

Ginormous Jaffa Cake Cake

orange jelly

juice of 4 large oranges

100g golden caster sugar

6 gelatine leaves

Line a 8in/20cm round cake tin with clingfilm. Before juicing the oranges, zest them and save it for cake below. Once zested juice the oranges and place in a saucepan with the sugar. Gently stir to dissolve. While that’s doing that, place the gelatine leaves into cold water to soften. Once soft, squeeze any excess water out before placing in the warm orange juice/sugar mixture. Gently stir until the gelatine is completely melted, then pour into prepared pan and set for 4 hours or more in the fridge.

cake cake:

250g unsalted butter, room temperature, cubed

300g golden caster sugar

4 large eggs

100g full fat natural yogurt

300g plain flour

2 tsp baking powder

zest of 4 large oranges

Line a 10in/23cm round cake tin with greaseproof paper and grease with a little butter. Place all the ingredients into a large bowl or the bowl of a freestanding mixture and beat until everything is combined. Pour into the prepared pan and bake for 55 minutes or until springy to the touch and a skewer test comes out clean. Leave to cool in the tin until the tin is cool enough to handle. Finish cooling completely before placing the jelly circle in the middle of the cake.

chocolate ganache

284ml double cream

150g milk chocolate, broken up

150g dark chocolate, broken up

Place all the ingredients above in a heat proof bowl and set on top of a simmering pan of water. Once the chocolate starts to melt gently whisk in the middle of the bowl in tiny circles. It just slowly mixes the chocolate and the cream and it always gives a smooth silky ganche. Cool slightly before pouring on top of the jelly topped cake.

notes: For further information the jaffa cake tax decision look here and/or here. Recipe is adapted from BBC Bakes & Cakes Magazine Spring 2014 edition 

Key Lime Truffles

It is a known fact that I bake less in the summer. 

If I happen upon a cooler day I tend to bake a lot, as a way to make up for the days that it’s just way too hot to bake.

Therefore I tend to rely on easy no-bakes for the warmer days/months. 

For example these truffles.

I have made Oreo truffles more then once and am always on the look out for different sandwich cookies/biscuits to try out.

Stuart from Cakeyboi has made truffles using Jaffa Cakes so there are plenty of possibilities out there! 

I tend to keep to the sandwich cookies/biscuits only because I like the way the crunchy cookie almost melts into the cream cheese. Recently Fox’s released a Taste’s of America range and it included Key Lime Pie Crunch Creams. 

I thought they would make a great truffle! 

And they do. That’s a fact.

I wasn't sure if the lime flavor would be strong enough, but it was perfect. It’s sad because these biscuits are probably not going to be around long, as they are a limited edition. 

So, if you are interested in these you should make them soon. If you do please let me know! Here is how I made them…

Key Lime Pie Truffles

168g Fox’s Key Lime Pie Crunch Creams

100-150g full fat cream cheese

a couple handfuls of candy melts (color of your choice)

sprinkles

Crush the cookies/biscuits; make sure there are no big bits. Mix in 100grams cream cheese if you feel it needs a bit more add it in. I like mine a bit creamier, but you should be able to make them without the extra 50grams just depends on your taste. Roll about a tablespoon of the mixture into a ball and place on greaseproof paper on a plate that fits in your freezer. Place in the freezer over night or for a few hours until hardened.

When they have been in the freezer long enough melt the candy melts according to the instructions. Take them out of the freezer stab with a fork and gently rock back and forth in the melted candy melts, pull out carefully and sprinkle with sprinkles before smoothly taking it off the fork and placing in a fairy cake case.

Candy melts harden fast, so be sure to sprinkle right away. Leave at room temperature before eating as they will be really cold after being in the freezer and they just aren’t that nice cold.

notes: Check out my Oreo Truffles! Fox’s Biscuits do not sponsor this post. There is not a picture of the inside, because it is pretty boring and not as pretty as the inside of Oreo truffles. 

image from Fox's Biscuits

Wonka’s Nutty Crunch Surprise {belated World Book Day treat}

These were made originally for World Book Day, but I didn't make them in time for the big day.

That big day was March 6^th, but I think it’s important to encourage children to read any and every day of the year!

Growing up I was always in a low reading group. We were never told, but we weren't clueless, we knew all knew where we stood. 

As an adult I think it's weird that I was in a low reading group. I just remember reading all the time. Always before bed, I'd curl up with a book and I still do!!

I can only speculate, but I hated reading out loud. It really wasn't my thing. I hated the attention, everyone listening and if I made a mistake or stumbled on a word I didn't want to be singled out. 

It's funny how things change or stay the same over time, I am not so worried about things like reading out loud, but  my love of books has not changed!

Charlie and the Chocolate Factory was one of the first chapter books I remember reading. I took it out of the school library - if I remember correctly there was also a waiting list for it.

I used to pretend that I was Charlie. The Charlie who was already running the factory, I mean who wouldn't want a chocolate factory??

I know I do! And while making these bars, I sorta felt like I did!

Wonka’s Nutty Crunch Surprise

200g milk chocolate, broken up

50g butter

75ml golden syrup

165g digestive biscuits, finely crushed

75g flaked almonds

25g rice cereal

Line and grease an 8 in square cake tin. Melt the chocolate with the butter and golden syrup in a heatproof bowl over a simmering pan of water. Stir until completely melted. Gently fold in the biscuits, almonds, and cereal to the melted chocolate. Spoon the mixture into the prepared tin and press down with a spatula until smooth. Then cool in the fridge before cutting into bars.

Nutty Crunch:  

50g flaked almonds, finely chopped

100g granulated sugar

2 tbsp water

Place the sugar and water in a small saucepan, Leave on low until the sugar has dissolved. According to the recipe you want increase the heat and wait for it to caramelize.

However, I had my burner on the lowest heat and twice the sugar mixture seized up and crystallized before it turned a caramel color. I used a pastry brush to keep crystals forming on the sides of the pan, but it didn’t seem to make a difference.

The third time I just included the chopped almonds to basically make sugar coated almonds and worked with it. Set them aside to cool.

Chocolate Coating

200g milk chocolate

to finish: Melt it using the method above.

Lay the cut bars on a sheet of grease proof paper, using a table spoon gently spoon the melted chocolate over the bar then sprinkle the sugared almonds on top. Repeat until all bars are chocolaty and nutty!

They were super good, because just like rocky road when you mix sweet and salty things you can never fail! These would be great for a picnic or just an after school treat! 

notes: The recipe was adapted from Roald Dahl’s Completely Revolting Recipes and other tasty treats! Next month I’ll be taking part in World Book Night (April 23^rd) again, which is encouraging young adults and adults who don’t read a lot. I cannot wait to collect my books and give them out!!

Excessive Mince Pie Biscuits

You know how when you’re at the store and you buy something you think you don’t have, but then upon return it turns out there are like 5 of the something you thought you didn't have?

No?

Well, it turns out I had plenty of mincemeat jars stashed away in my cupboard. Every year I think to myself that I will make homemade mince pies and every year I don’t.

It’s a bit like when Georgie stashes mince pies and Bucks Fizz all over her kitchen. I stash baking supplies!

Who is Georgie? She’s the heroine of the novels Cupcakes at Carrington’s and Christmas at Carrington’s by Alexandra Brown. I have read both for Kelly’s Book Club over on American Cupcake Life.

Christmas at Carrington’s pretty much starts where the last book left off. It’s a good reflection on how the beginnings of relationships have lots of ups and downs. Sometimes it is better to go with what you feel then what’s in laid out in front of you.

I don’t want to give too much away, but if Georgie hadn’t listened to others… well then we wouldn’t have had a book would we have!

It was a good Christmas read, but please don’t be put off the Christmas theme now that Christmas is over! Just like I want you to trust me and try these mince pie biscuits even though it’s out of season!

I was inspired by Georgie to make these Mince Pie Biscuits for her unnaturally habit to buy excessive amounts of things just because they are on offer!

Mince Pie Biscuits           

250g unsalted butter, softened

140g golden granulated sugar

1 egg yolk

grated zest of a clementine, or easy peel orange

300g plain flour

411g jar of mincemeat

Preheat the oven to 180C/gas4 and line a baking sheet(s) with greaseproof paper. Beat the butter and sugar together. If the butter isn’t soft enough stick it in the microwave for 5-10 second intervals to soften it up. Add the egg yolk and zest before beating until combined. Sift the flour in and mix until it forms dough. Fold in most of the mincemeat. It makes it very sticky. You may need to use your hands to get it to come together. I used an everyday tablespoon to scoop out the dough and place on the prepared baking sheets. If you want you can make a dent in the dough and place some of the remaining mincemeat on top. I didn’t and now I’m left with some leftover, but that’s my problem. Bake for 10-20 minutes. It really depends on how big you make them mine took 15 minutes. They will have turned a bit golden on top, but should still be a little soft in the middle. Leave to cool or serve warm with some cream!

They are very good and because it’s not in pie form, I really don’t relate it to Christmas! I hope you get a chance to read the book and keep an eye out for next month’s book on Kelly’s site!

notes: American Cupcake Life Cupcake Book Club hosted by Kelly; Christmas at Carrington’s by Alexandra Brown; my Cupcake at Carrington’sinspired treat; the recipe is adapted from Issue 24 Nov/Dec11 of Jamie’s Magazine

Home Baking by Jo Wheatley {book review & rocky road}

She's done it again! It's only been a year since Jo Wheatley's first book hit the stands and already we have a lovely second installment of Home Baking!!

After reading Jo's books, blog, and following her on other social media sites I can't help but love her down-to-earth personality and family style baking. Following her progress from her win on the GBBO it's hard not to feel like I know her personally as she lets us into her life and kitchen.

I would particularly recommend Home Baking to anyone who may feel a bit unsure about baking in general. Jo's approach is so reassuring and comforting as she assures us that anyone can bake! Saying that there is plenty here for the experienced baker as well.

The book is broken down into ten chapters starting with Biscuits, Bars, and Cookies; Bread and Scones; Cakes; Baking with Children; Crumbles, Tarts, and Pithiviers; Quiches, Pasties, Pies and Savoury Puddings; Quick and Simple Special Occasions; Supper Bakes; and Teatime Treats!

Here is a list of the recipes I can't wait to try:

Oaty Fruit Squares
Blueberry Brioche Rolls
Cheesy Tear and Share
Potato Bread
Parmesan and Pesto Fantail Loaf
Banana, Pecan, and Butterscotch Cake
Lime and Coconut Tray Bake
Lemon, White Chocolate, and Macadamia Bombs
Cheesy Mini Ketchup Scones
Apricot Frangipane
Chicken and Mango Empanadas
Basic Scones
Rocky Road (recipe below)
Apple Turnovers
Fruit and Nut Brownies
Tempura Mustard Sausages
Valentine's Salted Caramel Chocolate Pots
Mince Bakewell Tart
Banoffee Eclairs (pictured)

The list above is massive, but I was looking for something quick and simple for our bank holiday weekend and the Rocky Road was just what we needed. It's such a versatile recipe here is how I made it with Jo's guidance...

Rocky Road: 

400g milk chocolate, chopped
handful of mini marshmallows
3 broken biscuits; digestives or anything you have hanging round
handful of Rice Krispies

Other fillings: *what I used
*Maltesers
Chocolate Bars: Mars, Snickers etc...
Turkish Delight
Rolos, *Galaxy Caramel bites, Munchies. Revels
Dried Fruits: apricos, *cranberries, mango, sour cherries, blueberries

Line a 23cm/8in deep, square baking tin before melting the chocolate in your preferred method. In a heatproof bowl over a pan of simmering water or carefully in the microwave in 10-second bursts. Stir until smooth and leave to cool slightly.
In a big bowl, if your melting bowl isn't big enough, place your marshmallows, broken biscuits, Rice Krispies, and chosen fillings (chop into bite-sized pieces if they aren't already). Carefully pour the chocolate over the fillings and gently stir until coated. Spoon mixture into prepared tin and chill until solid. Cut into squares with a knife warmed in hot water.

Every time I make Rocky Road I acquire new friends. Fact. It's so easy I get embarrassed with the praise I get for making it. I can't wait to try some more of Jo's gorgeous looking recipes! What have you already made? I would love to know what to try next!

notes: like last time Home Baking is only available at Sainsbury's (£8, RRP £16.99) in store or online! For recipes and competitions follow Jo on Facebook and her site Jo's Blue Aga! She's also on Twitter (@JoanneWheatley) and if you tweet her a picture of anything you bake from her books, she is very likely to re-tweet or reply (this is from my own experience). A Passion for Baking, Jo's first book is also a great addition to any book shelf, last time I was in Sainsbury's they had a great price on it! It is now also available (in a  sparkling new cover!) in all good bookshops! My review on A Passion for Baking!

Biscuits for Mum!! {Guest Post}

Mother's Day is only a week away! It's another holiday where everyone is told to buy their mother this or that, but sometimes making a gift is even more special. Holly Arnold, recipe editor @ goodtoknow has contacted me again to share with you her fun and flavourful biscuits she's created for Mother's Day!! 

Biscuits are a perfect way to show your mother you care! Just make sure you or someone else is willing to clean up the mess in the kitchen after you're done! Down below are some amazing ideas for different flavours, shapes, and decorations! 

Before you go... if you have a family recipe that has been passed down to you, from your mother and you think it's amazing- why not send goodtoknow Recipes your mum's best dish & win!! You have until 12th of March to send it in!! Can't wait to see all the entries!! ~Lisa 

Biscuits for Mum 
By Holly Arnold, Recipes Editor, www.goodtoknow.co.uk

I never fully appreciated just how versatile biscuits are until we spent a day creating  new Mother's Day biscuits for goodtoknow.

A simple, vanilla biscuit recipe can be decorated, shaped and flavoured in so many different ways - the only thing holding you back is your imagination!

Flavours

A basic biscuit dough (flour, egg, butter and sugar) can withstand extra flavours. Chunks of chocolate, fudge, even popcorn (trust me, it works!) add a extra burst of flavour to the mixture. Try hiding a raspberry inside some cookie dough for a delicious hidden centre.

Shapes

We asked ourselves what do you give your mum on Mother's Day that would be much better as a biscuit - and voila, the Mother's Day biscuit card was born! If you give your biscuit dough about 20 mins in the fridge to cool, it can be kneaded and shaped into almost any creation you can think of.

Decorations

We have our good friends at Dr Oetker and Lakeland to thank here! Sprinkles, food gels and gold shimmer spray, there is a product to turn every crazy idea you have into a reality. Our flower pot plants were dreamt up when we saw these incredible muffin pots.

So why got give a go yourself? You'll be surprised how much fun you can have with plain old biscuits!! See all 17 of our new Mother's Daybiscuit creations.

note: Happy Mother's Day!! Treat your mom to something nice on Sunday ... like biscuits! ;0)