So it’s been a while since I did a recipe article so decided to do one, after a long time for someone I think is just the sweetest. This are yummy snacks that will get you in any ones good books and a great snack for when yo
So for all of us new to backing these are the basic ingredients, we will need and this are them ;
Let’s get started if we have everything we need now and remember you can change up the recipes a bit . 😊😊
Victoria sandwich cake with buttercream icing from bakingmad.com
Its a beautiful, moist and very delicious cake, it’s very easy to make and stays fresh for a few days. Its great for tea time and coffee breaks.
225g White caster sugar
225 self raising white flower
1 tablespoon baking powder
Strawberries and icing sugar (if you want)
50 minutes approximately (15 mins for preparing and 35 mins for baking)
Steps in Making
Place the stock, white caster sugar, eggs, self raising white flower and baking powder in a mixing bowl and mix until well mixed, this should usually take between 2-3 minutes. After this place in 2 greased and bottom-lined 20cm (8 inch) sandwich tins.
Bake in a pre-heated oven 180° C for 30-35 minutes. Then add your icing and you are done.
Strawberry Banana Pancakes Skewers from tasty.co
Pancakes made in a more fun for the kids, bite size and healthier way.
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder
A pinch of salt
1 ¼ cups of milk
1 tablespoon butter, melted
Under 30 minutes
Steps in Making
In a mixing bowl combine the dry ingredients by sieve, beat together the egg, milk and butter in a separate bowl, then combine with the dry ingredients. Gentle whisk the mixture just enough to moisten the flour. Transfer into a squeeze bottle.
On a pan squeeze the quarter sized amount of batter. Flip when bubbles rise and bottom has browned. When pancakes are done, start assembly like in the picture.
For mine I used chocolate pancakes mixed with normal pancakes, so it looked something like this 👇
(Am supposed to have a picture but every time I make it, a bird my little brother calls Coko an apparently is a national bird, eats them lol)
Finish with powdered sugar and maple syrup.
Fresh Fruit Popsicles from dherbs.com
A refreshing and healthy snack. They are just wonderful for summer.
3 cup watermelon puree
A half cup blueberries
Half cup strawberries
A peach or nectarine, diced small
A kiwi pellet or sliced
Remember you can add whatever you want I made mine with mangoes, oranges, blueberries, bananas e.t.c make it your own lol.
Steps in Making
Cut the watermelon into chunks and then puree in a blender until smooth, set out popsicle molds, fill with your chopped fruits, then pour in the watermelon puree into the molds until it is full to the top. Add popsicle sticks into the top ends. Place in freezer for 6 to 8 hours and they are ready to eat.
Double Chocolate Pinwheel Biscuits from redonline.co.uk
Really delicious biscuits that I really can’t stop eating, I think I might be getting addicted to it, as we talk am on my 2nd batch right now as I write this lol.
75 g unsalted butter, softened x2
75 g caster sugar x2
225 g plain flour x2
2-3 tablespoon of milk x2
75 g white chocolate
75 g normal chocolate
45 -60 minutes
Steps in Making
To make chocolate layer, melt the chocolate in a bowl over a pan of hot water, stirring occasionally until smooth. Set aside to cool. Beat the butter and sugar together until it becomes pale and creamy. Stir in the cooled chocolate, then stir in the flour and beat until it combines with chocolate, butter and sugar. Bring the mixture together with your hands, adding enough milk to make a soft dough that not too dry and crumbly.
Make up the dough for the white chocolate in the same way, then wrap both pieces of dough in clingfilm and chill in the fridge for an hour. After roll out both pieces of dough on a lightly floured work surface to rectangles measuring about 37 by 25 centimetres.
Carefully lift the white chocolate dough and place on top of the chocolate dough. Trim any rough edges neatly and roll up like a Swiss roll from one long side. If any cracks appear in the dough while you are rolling, press these back together with your fingers. Wrap the roll in clingfilm and chill again for 30 minutes
Preheat the oven to 180°C. Lightly grease two baking sheets and lime with baking parchment. Remove the clingfilm and using a small knife cut the roll into about 24 slices. Place on baking sheets and bake for about 15 minutes, or its firm to the touch. Cool on the baking sheet till cool completely.
Marbled Chocolate Cheesecake Muffins from oetker.co.uk
A delicious treat that anyone will love.
125 g cream cheese
150 g plain flour
176 g caster sugar
5 ml Vanilla extract
100 g Dark chocolate
50 g butter
100 ml buttermilk
Steps in Making
Preheat oven to 180 °C, line a muffin tin with Muffin Cases. To make the cheesecake mixture, beat the cheese in a bowl to soften, add 25 g flour, 50 g sugar, 1 egg and the Vanilla Extract, mix well and set aside.
For the chocolate mixture, break the chocolate into pieces and put in a heatproof bowl with butter over a saucepan of barely simmering water until melted. Stir in the remaining sugar, then remove from the water and let cool for 10 minutes.
Stir the remaining flour on top along with the backing powder and add the remaining egg and buttermilk, then mix well. Put about 2 teaspoons of the chocolate mixture into each case, then top with the same amount of cheesecake mixture. Divide the remaining chocolate mixture between the cases and gently swirl the 2 mixtures together.
Bake in the oven for about 25 minutes until risen and just firm to the touch. Cool completely.
Strawberry Cream Cheese Swirly Buns from thekitchn.com
When you here this think fruit and cheese danish meets cinnamon roll, but way better. Its offers soft dough goodness, sweet cream and juicy rich berries. A great snack especially for breakfast. A delight in every bite. Its not a quick snack to make but its definitely worth the wait.
¾ cup whole milk warmed to about 100°F (warm but not hot on the inside of your wrist)
1 dry active yeast
¼ cup plus 1 teaspoon granulated sugar
8 tablespoons unsalted butter
Finely grated zest of 1 lemon
2 teaspoons vanilla extract
4 cups flour
1-2 teaspoon salt
Cooking spray or butter, for coating the baking dish
8 ounces cream cheese for filling and 2 ounces for the glaze
2 tablespoons unsalted butter for filling
3 tablespoons powdered sugar for filling and ½ cup powdered sugar
2 cups diced strawberries for filling
2 to 3 tablespoons milk for the glaze
1 day 100 minutes (day one for preparing and letting the dough rest)
Steps in Making
To make the dough : Place the milk in the bowl of a stand mixer fit with the paddle attachment. Sprinkle the yeast and 1 teaspoon of the sugar over the milk, stir and let sit until foamy for about 10 minutes. Mix slowly. Add the remaining ¼ cup sugar, butter, eggs, lemon zest, vanilla and 1 cup of flour and mix.
Add 3 cups of flour and the salt and continue mixing slowly until you have a soft and sticky dough. If dough is still wet, add the remaining ½ cup of flour a few tablespoons at a time.
Lightly grease the top of the dough with oil, turn the dough over and do the same with the other side. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, 60 to 90 minutes.
To make the filling : Place the cream cheese, butter and powdered sugar in a mixer. Beat normally to mix. Cover and refrigerate until ready to assemble the rolls.
Assemble the rolls : Lightly coat a 9×13-inch baking dish with cooking spray or butter. Place the dough on a lightly floured surface. Use a floured rolling pin and roll into a 10×15-inch rectangle.spread the cream cheese filling in an even layer over the dough. Place the strawberries in an even layer too. Starting at one of the longsides, toll the dough tightly, stretching and pulling the dough taut as you roll to keep the filling inside. Cut the dough crosswise into 12 pieces. Place the rolls cut-side up, in the prepared baking dish.
Cover the rolls with towel and let them rise in a warm place until puffy and almost doubled in size.
Caramel and raspberry chocolate palmiers from taste.com.au
A french pastry with a twist that’s been dunked in chocolate, do I have to say anymore 😂😂😊.
2 sheets frozen puff pastry
1 heaped tablespoon raspberry jam
1 heaped tablespoon Caramel spread
Pinch of salt
35 g desiccated coconut (minus the coconut for me☺)
60 g white chocolate, melted
60 g dark chocolate, melted
Steps in Making
Preheat the oven to 210°C and line 2 baking trays with baking paper, place pastry sheet on a work surface. Spread 1 pastry sheet with jam. Combine caramel and salt in a bowl and spread over the remaining pastry sheet. Sprinkle half the coconut over the jam and over the caramel.
Working with 1 of the pastry sheet, fold two opposite sides of the pastry into the centre of the sheet. Repeat folding in sides. Fold completely in half lengthways to form a log.
Cut crossways into 1 cm thick slices. Place cut side up, on prepared trays. Repeat with the remaining pastry sheet. Bake 15-20 minutes or until golden and crisp. Spread white chocolate over the base of half the raspberry palmiers. Dip the remaining half in white chocolate. Spread dark chocolate over half the caramel palmiers. Dip the remaining half in dark chocolate. Place in the fridge for 10 minutes to set.
Cookies and Cream Fudge Brownies from cookingchanneltv.com
Ladies and gentlemen, I saved the best for last it gives you the best of both worlds a cookies and a brownies combined together, giving your taste buds a ride down sugar valley 😍😍😂😂. Its great for any event and kids love them, I am personally planning to use this recipe for my next movie night with the family and friendly gatherings.
165 g butter, plus extra for greasing
200 g dark chocolate, grated or finely chopped
2 egg yolks
2 tablespoons vanilla extract
165 g soft light brown sugar
2 tablespoons flour
1 tablespoon unsweetened cocoa
Pinch of salt
154 package of Oreo cookies (or any cookie you want), broken into quarters
Confectionery sugar, for dusting
Steps in Making
Preheat the oven to 180 °C with the middle shelf ready. Grease the pan, then line with parchment paper with the paper overlapping the sides a little. Melt butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate.
Let the chocolate stand until it goes soft, then stir together. And you can just put in a microwave in 25 second blasts, stirring well each time. Whisk the eggs, egg yolks and vanilla together in a bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each.
Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.
Sift the cocoa into a bowl and add the flour, salt and a third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25-30 minutes. The middle should be very so slightly gooey. Let the brownies cool in the pan. The top will sink and crack a little.
Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectionery sugar and you are done.
So those are all the recipes I have for you right now, please like, comment, subscribe and share, if you enjoyed this article. Check out our other articles, we would also like to hear your thoughts and ideas on recipes you would have liked to seen. Thank you for reading. 😊
20 something year old, spending a lot of free time watching anime, playing video games, reading manga, sometimes meeting new people and learning game Dev. Loves battle shounen, slice of life, comedy, horror or anything that has an interesting plot.