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Showing posts with label recipe. Show all posts

Biscoff and Banana Weetabix Waffles | Recipe

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This post contains affiliate links - purchasing an item through an affiliate link adds no extra cost to you but might earn me a few pennies. 

Banana and Biscoff Waffles
I have been following Slimming World now for few weeks and I have been trying out different recipes and also creating my own as I go. One of my favourites so far is Biscoff and Banana Waffles using Weetabix. They are really good and definitely fill me up till lunch time if not longer.
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The Perfect Club Sandwich | AD

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Disclosure - We were sent the product below for the purpose of this post. This is a paid collaboration however all thoughts, opinions and photographs are our own unless stated. 

Club Sandwich and French's Mustard
Due to bad weather and sickness we haven't left the house much this week. All our plans were cancelled but we have tried to make the most of it by trying something new everyday. The boys love helping out in the kitchen, making their own lunches and snacks. We have made lots of different lunches this week but today has been their favourite. We all decided to make our very own club sandwich. You will usually find a Club Sandwich on lunch menus in pubs and restaurants and I'm not exactly sure what the ingredients should be as they vary from place to place so we decided to create our own perfect club sandwich using Frenchs Mustard.

Making a Club Sandwich and French's Mustard
 Finding ingredients for your club sandwich is easy just head to your local supermarket.

Ingredients

3 pieces of seeded granary bread
Ham
Turkey
Lettuce
Tortilla Chips
Frenchs Mustard
Skewer (to hold the bread in place)

Making a Club Sandwich and French's Mustard
Making a Club Sandwich and French's Mustard
Instructions

1. Butter the 3 pieces of bread with low fat margarine, butter or light mayo, whatever works best for you.

2. Lay the bread out flat and on one piece of bread layer ham, turkey and lettuce.

3. Place the second piece of bread on top and repeat the layers of ham, turkey and lettuce.

4. Top with Frenchs Mustard.

5. Place the third piece of bread on top.

6. Cut diagonally. Cutting the bread in to triangles isn't necessary but I think it looks nicer.

7. Place a skewer through the sandwich to hold the bread and ingredients in place.

8. Enjoy with tortilla chips, skinny fries or just eat on its own.

Making a Club Sandwich and French's Mustard
Instead of lettuce the boys topped their sandwich with tortilla chips although John and I had the chips on the side and used the mustard as a dip. We haven't used mustard as a dip before but it was actually really tasty and gave the chips a little kick. Next time I think we will sprinkle in some paprika too.

What ingredients would you use in your perfect club sandwich?

Michelle
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Bake For Mummy this Mother's Day

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When it comes to Mother's Day I am a little old fashioned. I don't like expensive gifts, cards or anything else really that costs too much. For me I love something personal and if possible home made. 
I think there is nothing better than getting a home made gift off your little ones. They have put thought, time, love in to it and that is the best gift of all.
For example if Daddy and my monkeys decided to bake me a nice Mother's Day cake then I would love my favourite Simnel Cake (Hint Hint)
For those that would like to get busy in the kitchen for Mother's Day check out this delicious recipe.
Borough Market chef and cookery writer Lesley Holdship shares her method for making your own Mothering Sunday simnel cake from scratch, marzipan included. 
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Dr Oetker Spooky Ghost Cake Pops Recipe

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Disclosure - We went sent ingredients to try out this recipe. Any thoughts and opinions are our own. 

We love baking and we recently tried this fun recipe to make Spooky Ghost Cake Pops. They are perfect for Halloween or a rainy day activity to do with the kids. 

ghost pops
SPOOKY GHOST CAKE POPS

Preparation time: 2 hours plus cooling and chilling

Cooking time: 40 minutes plus 10 minutes to melt 2 lots of chocolate

Ingredients

For the cake balls
120g Dr. Oetker 72% Cocoa Extra Dark Fine Cooks Chocolate
150g soft unsalted butter at room temp
200g Light Muscovado Sugar
3 medium free range eggs, lightly beaten
2 tsp Dr. Oetker Madagascan Vanilla extract
125g Plain Flour

For the cake pops:
2 X 100g bags of Dr. Oetker White Chocolate Chips melted for sticking the balls onto the sticks & coating the cake pops
Teaspoon of vegetable oil

To decorate the ghosts:
1 x  pack of Dr. Oetker White Regal Ice
Icing sugar for rolling out
Dr. Oetker White Designer Icing for sticking the regal ice to the cake pops
Dr. Oetker Jet Black Gel Food Colour.

Method:

Preheat the oven to 140°C (275°F, gas mark 1). Grease and line an 18cm (7 inch) square cake tin.

To make the fudge brownie mix melt the extra dark chocolate in a microwave on medium power for 30 seconds at a time, stirring each time until melted,  or in a heat proof bowl on a gentle heat over a bain marie. Leave to cool.

Beat the butter and sugar together in a stand mixer with paddle attachment or electric hand beater for approx. 2 minutes until pale and fluffy. If you haven’t got an electric mixer you can do this with a wooden spoon in a bowl .

TIP: if you are in a rush or the butter is quite cold, the addition of a couple of tablespoons of boiling water at this stage, beaten on slow until mixed will speed up this process.

Add your eggs on a slow speed about a third at a time, mixing until combined.

Add your cooled chocolate stirring continuously.  Add the vanilla Extract and stir. On slow speed mix in the flour until just combined. Do not over beat. Alternatively fold in by hand.

Pour the mix into your cake tin and bake for approx 40 mins. Check it with a sharp knife or metal skewer. You want this to be slightly under baked, so the knife should come out pasty, with a nice paste on the knife.

Leave to cool, then turn out into a bowl and crumble with your hands to fine fudgy crumb.

To make the cake balls, take a handful of fudge cake mix and squeeze together tightly - you are aiming for little balls about the size of a large walnut, approx. 30g each. If the mixture is dry, the addition of a little chocolate or vanilla butter cream will help the mixture stick

Once you have all of your balls ready, dip the end of your stick into the melted chocolate chips  and push the stick into each ball, about half way in. Hold the ball to stop it splitting open when the stick goes in

Once all the cake pops are ready, refrigerate them for 1-2 hours before dipping them, or pop into the freezer for 30 mins, so the balls are firm enough to hold when dipping in the coating

To coat the cake pops melt Dr. Oetker Fine Cooks White Chocolate on low power in a microwave bowl until just melted -  stirring occasionally.

Plunge each cake pop into the chocolate coating until completely covered. Tap the cake pop gently on the side of the bowl to shake off the excess. Once all are covered, dip each cake pop again

To decorate the ghosts roll out half the white regal icing into a large rectangle using plenty of icing sugar and a large plastic rolling pin. Roll fairly thinly – 2 to 3mm thick. Squeeze a little Dr. Oetker White Designer Icing onto the tops of the cake pops or brush with some melted white chocolate, to aid sticking of the sugar paste

Using a cake cutter or small bowl, cut out circles of regal icing and place on each of the pops, smoothing down with your fingers to create the white sheet effect. Allow a little wavy movement by using your fingers to create smooth.

Give them a try and we would love to see your creations. Tag us on socials @PlaydaysRunways.

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Michelle

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