Today, I am sharing another new crazy cake - Funfetti Crazy Cake...vanilla cake with rainbow sprinkles!! Funfetti Crazy Cake (No Eggs, Milk or Butter) This delicious vanilla crazy cake with rainbow sprinkles has no eggs,
A yummy, chewy slice that is quick and easy to make. Kids love it in their lunch boxes!
How to make Rock Cakes, using simple ingredients. Inside the crispy sugary shell of British rock cakes is a marvellous crumbly texture with an even scattering of your chosen dried fruit.These simple English cakes make a great addition to an afternoon tea stand. Perfect kids snack for their lunch box or school fete.US & UK measurements given
Nadiya's all-American traybake is made with peanut butter and jam. Serve with an extra dollop of jam, some Greek-style yoghurt and fresh raspberries on the side. You will need a brownie tin about 18x23cm/7x9in.
This is a batch recipe, great for the kids, fetes and cake stalls.
A very easy and moist cake: Condensed Milk and Coconut Cake, perfect for your kid's lunch box!
You'll feel the magic in the air when you serve this easy-as cake.
Apricot Coconut Crumble Bars – a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.
I’ve got a bunch of mango recipes to share today for both dinners and desserts! I shared on instagram recently my secret confession about splurging on mango’s, then I wanted to start making them in… Continue Reading
Vanilla Caramel Pastries a.k.a. Caramel Flakies - a copycat version of the classic Canadian snack cake from Vachon. Easy to make using frozen puff pastry.
Boterkoek is a flat Dutch cake that's super buttery, moist, and full of sweet almond flavor from almond extract. This recipe makes two 8-inch cakes.
You're gonna want to check this out if you're craving chocolate but just can't with the oven.
These Milo Weet-Bix Balls couldn't be easier! Made from just 4 ingredients and only 10 minutes prep time, they make a fantastic lunch box snack!
Homemade Flakies with raspberry compote & vanilla cream - a nostalgic tribute to the Vachon Flakie, one of my very favourite snack cake treats as a kid.
Riley Pearson, 6 years old, was sent home from school because his parents put a packet of mini-cheddars in his lunchbox. The school has set up a healthy eating policy for lunchboxes and "Chocolate, sweets, crisps and fizzy drinks are not allowed. If your child's lunchbox is unhealthy and...
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
Irish potato bread, or farls, is a staple everyone should know how to cook. Simple to make using only four ingredients, potato, flour, butter, and salt. They are the perfect accompaniment to an Ulster Fry (Irish Breakfast).
Strawberry Lamingtons - a.k.a. Strawberry Coconut Cake Squares - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.
Here’s a twist on the famous magic cake that ‘magically’ separates in the oven into three layers - fudge base, custard centre and sponge cake top - only this one is flavoured with Milo.
How to make Chocolate Babka - Rich sweet bread with swirls of dark chocolate
Papal cream cake or kremowka is one of the best Polish desserts ever. Once you try them you will not be able to stop eating them.
This 3 Ingredient Maltesers Fudge is the ONLY Maltesers Fudge recipe you will ever need! It's the perfect easy dessert and both regular and Thermomix instructions are included.
Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.
Relive your childhood with this easy and delicious recipe for rock cakes, a traditional British treat. Crumbly, fruity, and perfect with tea.
Chocolate Cornflake Cakes are so quick and easy to make, and the perfect introduction to baking for children.
Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour! This freezer-friendly cookie dough can be flavoured with any add-ins you like!
Little ones will love helping to make this giant version of the classic jaffa cake. A light and springy sponge base is topped with chilled orange jelly, which is then covered in a layer of melted dark chocolate and set to create the crunchy outer layer
Homemade Flakies with raspberry compote & vanilla cream - a nostalgic tribute to the Vachon Flakie, one of my very favourite snack cake treats as a kid.
These Jaffa Cake brownies are so delicious you'll definitely want more than one slice.
The classic British layered sponge loaf. Pink, yellow and plain, sandwiched together with buttercream. There's nothing like an Angel Cake!
Homemade Copycat Zebra Cakes are an easy, fun dessert the whole family can help make! Modify recipe easily for Christmas Tree Cakes and Easter Basket Cakes!
Smooth and creamy fudge packed with chocolate chip cookies and Oreo cookies. Oh-- and it's BLUE! Just like Cookie Monster :)
This rich, golden syrup-topped cheesecake is our salute to the tradition of the Anzac biscuit as we mark the centenary of WWI.
Are you in the mood for some delicious hot soft pretzels? If so ...They are just about an hour away once you check out this post! Bon Appetit My Friends!
Lolly cake or lolly log is a New Zealand type of no bake cake which contains "lollies" (sweets / candies) as its main ingredient. These lollies used are Eskimo Lollies or Fruit Puffs which basically are firm and chewy marshmallows.
With the unofficial end of Summer just a few days away, I thought I would start the transition to Fall gently. With candy. Apple flavored candy. Oh yeah, and it's super tart. I've been dying to make a fruit chew candy for months, but I had to wait for the right weather to do it. Hot and humid days aren't the best when you're trying to work with a slab of sugar. Last week I was treated to a lovely dry day in the mid-70's and the candy thermometer was freed from it's storage location in the candy bin. First - be sure to drop by Wilde in the City to see if you won the Stitch Fix Skirt giveaway!!! When you think of fruit chews (I'm talking Starburst type candies here), apple probably isn't the first flavor to come to mind. I knew that I wanted these candies to scream Fall and I wanted to put my container of citric acid to use. Sour apple candies were the perfect combination. I tossed in some mint green food coloring and was rewarded with a slab of bright green chewy candy. The trickiest and most tedious part of making a soft candy like this is the last step - wrapping. Since the candies would just melt back together if you place them in a bin together, you have to wrap the individual portions in wax paper. This time I cut the candy into 1-inch squares (to mimic the classic candy shape), though I think next time I'll go for more of a log shape (like a tootsie roll!). Now I have a candy jar full of these tart sweets. I need to get a new job so I can share my candy creations with my new coworkers! Hello prospective employers! I'll bring you treats! I'm such a good employee. One Year Ago: Marinated Tomato Pasta with Gorgonzola Two Years Ago: Ganduja & Caramel Candy Bars Three Years Ago: Raspberry Marshmallows & Peppermint Marshmallows Sour Apple Fruit Chews Adapted from The Sweet Book of Candy Making This is one of the easier candies I've made in a while. It even came up to temperature pretty quickly! I used one or LorAnn oils candy flavorings because it is highly concentrated and doesn't add too much extra liquid to the hardening candy. If you use an extract rather than an oil, you'll want to use about 1 teaspoon of the extract. 4 tablespoons butter 5 1/2 ounces (1/2 cup) light corn syrup 5 1/4 ounces (3/4 cup) granulated sugar 1/4 teaspoon apple candy flavoring oil 1/2 teaspoon citric acid 2-3 drops mint green food coloring Line a 9x5-inch loaf pan with aluminum foil. Coat foil with a light layer of cooking spray. Gently wipe out excess oil with a napkin. Combine butter, corn syrup and sugar in a 2-quart pot. Stir to moisten the sugar with the corn syrup. Bring to a boil over medium-high heat. Clip on a candy thermometer and continue to heat, stirring occasionally, until the temperature comes up to 248 ºF. Remove sugar syrup from the heat and stir in candy oil, citric acid and food coloring. Pour the now green syrup into the prepare pan. Let sit undisturbed until completely cooled and hardened (about 1 hour). Remove candy from the pan and peel foil from the back. Using a sharp knife, cut candy slab into 1-inch pieces. Wrap in wax paper and stir in an airtight container at room temperature. Candies will keep for about 1 month.
Fluffy sponge cake smothered in jam and sprinkled with desiccated coconut: a classic from the old school canteen. Custard optional! Another old school classic I’ve been meaning to make for ag…
Great rice cake stir fry with vegetables in a bulgogi like seasoning. Salty, savory and slightly sweet, it can balance the spiciness of many Korean dishes. Great for dinner parties and also a great snack for kids since you can sneak in some extra veggies if you want.
Vanilla sponge traybake with icing is a school dinners pudding loved by many. Plus, this old school cake recipe is so easy and quick to make.
