Please contact us it to me for inclusion on the website to share with other Mumblers. This part of the website is ever evolving and I’d love to have your input.
Additionally, if you are interested in doing a regular recipe and food blog, don’t hesitate to get in touch.
Thank you very much
Made with leftover Easter Eggs!!
What you need….
To make the vanilla cake :
1. Preheat oven to 180C, gas 4.
2. Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin.
3. Cream the butter and sugar until it turns pale and fluffy – about 5 minutes. Mix the vanilla extract into the creamed butter and sugar.
4. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
5. Pour the mixture into the already prepared tin and bake for 35-45 mins, or until a cocktail stick inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack.
Crumble the cake thoroughly in a large mixing bowl. It’s best to do this by hand as it gives a finer crumb, but you can also use your food processor. You may want to remove the crusts of the cake with a sharp kitchen knife first to avoid any lumps.
Once you have crumbled the cake take a teaspoon of the icing and mix it in, slowly but surely the crumble mixture will come together, keep adding a little of the icing at a time (If you add too much it goes all sticky and hard to work with).
Wrap the mixture in cling film and chill for at least 1 hour. The mixture should be firm but not too hard when it’s ready to work with.
Break off a small piece of the mixture about the size of a ping-pong ball and roll into a ball with your palms. It doesn’t have to be perfect. Place each ball on a tray lined with baking paper. Refrigerate for 15-20 minutes, or until they are firm.
Meanwhile, prepare your left over Easter eggs. Place the eggs in a bowl over a pan over boiling water. Stir gently until you get a smooth chocolatey mix.
Take a lollipop stick and dip one end about 20cm deep into the melted chocolate. Immediately insert the stick into the top centre of each cake ball about halfway through. Don’t insert it too deep or too shallow. Place on a tray lined with baking paper to set. It should take 1-2 minutes for the chocolate to set.
To dip cake pops, make sure the bowl is deep and quite full with chocolate so you don’t need to tilt it. Hold an undipped cake pop by the stick and dip fully into the chocolate. When dipping, be sure to cover right to the top of the stick to secure the pop in place
You can either decorate with sprinkles or sugar decorations before the chocolate has set or leave the cake pops to dry completely if you’re making a more elaborate design.
With thanks to Auntie Lilly
So I said to my friend I’d make something sweet for her daughters Christening…Then I thought there are going to be a lot of smart people so the last thing that is needed is tiny little sticky hands everywhere. These chocolate lollies are perfect. Chocolatey/sparkly/and stickiness free….Kids and adults love them. This recipe is so simple, you can leave the lollies plain or go all out on the edible decorations….
Makes 30 lollies
200g dark chocolate
200g white chocolate
Cake pop lolly sticks (available at all good Supermarkets)
1 large orange (just the zest)
Hundreds and thousands
Dried fruit (chopped)
Melt the dark chocolate and white chocolate in 2 separate bowls, either over a pan of boiling water or in a microwave for about 1.5 minutes.
While the chocolate is melting, draw round a circular cookie cutter onto some greaseproof paper (as it’s Christmas you could try and do Christmas shapes if you are feeling adventurous). Once the chocolate has melted remove from the heat and mix with a spoon till there are no lumps. Leave to cool for 5 minutes.
Take the dark chocolate and place half in a piping bag. Carefully follow the circles on the baking sheet with the chocolate. Once you have drawn them all carefully lay down the cake pop sticks half way across the lollies. Place the baking sheet in the fridge, for roughly 5 minutes or until the chocolate sets.
Remove from the fridge, with a clean teaspoon take the white chocolate and fill the middle of the ‘lollies’ – making sure the white chocolate joins up to the dark chocolate. Here comes the fun part. Take any cake decorations or flavourings and sprinkle on the lollies (as much or as little as you want).
Once you have finished decorating place the lollies back in the fridge to completely set.
With thanks Aunty Lilly
Prepped and cooked in under 30 minutes!
225g caster sugar
300g plain flour (sifted)
200g butter (melted)
1 tsp vanilla extract
A pinch of salt
100 – 200g chocolate chips
They taste fantastic!
310g Plain flour
7g yeast sachet
1 cup warm water
1tsp sugar & 1tsp salt
Preheat oven to 220 degrees C/200 degrees fan
These Frozen Yogurt Breakfast Pops are healthy enough for breakfast and fun enough for dessert! A super easy recipe for kids – even a toddler can make them!
*I used three flavours of yogurt which gave these some really pretty colours, but you can use whatever flavour you prefer. For a really healthy treat, natural or Greek yogurt is perfect because it doesn’t have any added sugar. Dairy free yoghurt alternatives such as soya yoghurt also work for this recipe.
9 silicone muffin or cupcake cases
lollipop sticks or cake pop sticks
Lay 9 silicone cups out on a small baking tray or plate. Be sure to check that the tray or plate fits into your freezer first.
Place a spoonful of yoghurt into the bottom of each silicone cup. Add a few raspberries and blueberries, then sprinkle a spoonful of granola into each cup.
Dollop over some more yogurt, until each cup is nearly full.
Push a lolly stick or cake pop stick into each cup, standing straight up if possible. You can also put the sticks at a slight angle if freezer space is an issue.
Place mould in the freezer and freeze for at least 2 hours or overnight, until the yogurt is frozen through and solid.
Once frozen, carefully press the pops out of the cups, leave them on a plate at room temperature for a couple of minutes to soften a little then serve immediately.
Note: Avoid using paper cupcake or muffin cases for this project as they will get stuck to the frozen yogurt. Silicone cups are much easier to remove and reusable too.
Recipe from Eat Amazing
Granny June’s excellent play dough recipe which is fun to make and never fails to provide amusement on a rainy afternoon!
1 cup plain flour
1 cup water
1/2 cup salt
1 tbs cooking oil
2 tsp cream tarter (available from most supermarkets or online)
Few drops of food colouring
1 teaspoon vanilla essence (optional but it makes the play dough smell nice!)
Mix flour, salt and cream tarter then put into a large saucepan with the water and the food colouring (and vanilla essence if using)
Stir over a medium heat until the dough thickens and forms a ball.
Allow to cool, and then knead until smooth.
Store in an airtight container (a Ziploc bag with the air pressed out is good).
Small bags of pre-made play dough also make a good “going-away” present for a toddler’s birthday party – make up some large batches in different colours and divide it up.
NB: We have been advised that homemade play dough is a potential danger to household pets and must be kept safely out of their reach at all times.
300g plain flour, 300g salt, 200ml water and a tsp of oil
Cut out shapes and bake for 20mins on 180°
Raspberry Heart (or any other kind of silicone moulds you have in the kitchen)
(Makes roughly 12)
500 mls raspberry puree (I cheated and bought the stuff)
This is ridiculously simple, even the smallest of hands can make them, Literally pour the puree into the moulds till they are full, place on a tray and into the freezer for an hour – until the sorbet is hard
Mango and Raspberry lollies (My take on the famous Zoom)
1 blended ripe mango (don’t worry if there are still mango chunks in the mixture, tastes amazing)
2 tablespoons water
500ml raspberry puree/coulis
Ice Lolly Moulds
Peel and slice the mango and place in a large mixing bowl with the water and blend with a hand mixer (WARNING – If you’re not careful the mango tends to go flying). If you’ve a stand alone mixer feel free to blend the mango in that – it’s cleaner but not nearly as entertaining!.
Pour a little coulis into the bottom of the moulds and add the mango, repeat this action till you reach the top. The raspberry puree/coulis should be thick enough that the mango won’t sink through. Place in the freezer over night (this takes a little longer than the previous recipe due to the fresh fruit and the depth of the moulds)
With thanks to Auntie Lilly