Baking – Page 4 – The Food Wife

Dark Chocolate Peppermint Creams

2nd July 20242nd July 2024
by thefoodwife

Makes 20

These no-cook minty sweets, are another blast from the past! Iâ€™ve coated half of each in dark chocolate, but you can entirely cover them if you fancy.

My four year old loved the bright green of these and announced heâ€™d be having them for pudding, the day we made them!

Ingredients:

250g icing sugar

1 egg white

Peppermint extract

Green food colouring (optional)

100g dark chocolate (gluten-free/dairy-free as required)

Step 1: Combine the icing sugar with a few drops of the peppermint extract and a drop of food colouring (if using) and slowly add the egg white, a little at a time, until you have a smooth pliable dough. You might not need the full amount of egg so just add this bit by bit.

Step 2: Roll the dough into a sausage shape and divide into 20 pieces.

Step 3: Have a lined tray ready, and then take each piece of dough and roll it into a ball before gently flattening it into a disc onto the lined tray. Once all 20 are made pop them in the fridge to firm up.

Step 4: After at least a couple of hours, melt the dark chocolate in a bowl in the microwave. Do this in 30 second bursts, stirring after each time until melted and smooth.

Step 5: Carefully dip each disc in the melted chocolate and replace on the lined tray. Return to the fridge to fully set.

Store in a sealed container in the fridge until ready to devour!

Sugar Mice

2nd July 20242nd July 2024
by thefoodwife

These are the cutest little mice and are hardly a recipe at all, rather instructions for little (or big!) hands to make using ready made icing.

Whilst these arenâ€™t the crystally sugar mice (which have the sort of texture of Kendal mint cake) that you can still buy in old fashioned sweet shops, they are perfect to make at home.

Ingredients:

Ready made icing

Strawberry laces sweets (or similar)

Edible shimmer (optional)

Step 1: For each mouse measure out 30g of ready made icing, in the colour of your choice. Knead with your hands until smooth and pliable and then roll it in to a small sausage shape, then smooth one end into a round little bottom and the other in to a slight point for the nose.

Step 2: Use a cocktail stick (or similar) to make a hole in the rear end about 3/4 cm deep and insert a piece of the sweetie laces, cut to about 5cm long. Push it in as far as your hole goes and then use your fingers to gently pinch the icing around the tail and smooth it so itâ€™s neat.

Step 3: Take a small piece of icing and make two small balls for the ears. Press each ball flat between your finger and thumb to make a little circle and then carefully smooth these onto the top of the head of the mouse, again use your finger to gently smooth the icing.

Step 4: Use the cocktail stick to poke two little eyes beneath the ears and then set each mouse to one side.

Step 5: If you like you can decorate the mice. I used an edible shimmer to lightly colour the mice.

Store in a sealed container until ready to eat!

Banana â€œCarrot Cakeâ€ Muffins

5th April 20245th April 2024
by thefoodwife

Makes 12

These muffins, combine banana and carrot with spices to create a light and fluffy treat. These are super easy to whip up and will store for up to 3 days in an airtight container.

I used vanilla sugar in my mix, but if you donâ€™t have this use regular caster sugar, and add a teaspoon of vanilla extract to the wet ingredients. Happy baking!

Ingredients:

3 very ripe bananas, mashed

1 large carrot, finely grated

280g self-raising flour

3/4 tsp bicarbonate of soda

1/2 tsp salt

1 tbsp mixed spice

120g (vanilla) sugar

125g vegetable oil

2 eggs

60g natural/greek yoghurt (plant-based if dairy-free)

Step 1. Pre-heat the oven to 200Â°C (fan). Place 12 cases in a muffin pan.

Step 2: Loosely combine the banana, carrot, flour, bicarbonate of soda, salt, mixed spice and sugar in a bowl.

Step 3: Next in a jug combine the oil, eggs and yoghurt.

Step 4: Lightly combine the wet ingredients with the dry ingredients. Keep mixing to a minimum, this is essential for a light muffin.

Step 5: Fill the 12 muffin cases to the brim. Bake in the oven at 200Â°C for eight minutes, then lower the temperature to 180Â°C and bake for a further 15 minutes. Remove from the oven and allow to cool.

Once cooled, store in an airtight container for up to three days.

Chicken & Tomato Rice Traybake

26th March 202426th March 2024
by thefoodwife

Serves 2

This one pan meal is so simple and very tasty. Use a seasoning of your choice on the chicken (just salt and pepper or I like to use a Cajun seasoning for an extra kick). Serves two hungry people (or it will stretch to more depending on appetites).

Ingredients:

4 Chicken Thighs (skin-on, bone-in)

150g brown basmati rice

1 tin chopped tomatoes

Salt & pepper/seasoning

Step 1: Preheat the oven to 190c (fan). Place the four chicken thighs, skin side up in a deep roasting tin. Season the chicken with either salt and pepper or you could use a spice mix of your choice (I like a Cajun spice mix). Spread the rice around the chicken, ensuring it doesnâ€™t go on top of the chicken.

Step 2: Empty the tinned tomatoes into a 1L jug and then fill the empty tin with recently boiled water or hot vegetable/chicken stick and stir together. Carefully pour over the rice.

Step 3: Bake in the oven for 45 minutes.

Step 4: Check that the rice and chicken are cooked before serving, with a green salad.

Chocolate Sprinkle Lollies

10th March 202410th March 2024
by thefoodwife

Such a great make with kids (or without!) and as my six-year old declared â€œthese are super easy!â€ So no excuse not to make them!!

These are totally adaptable to your dietary requirements, just make sure your ingredients are suitable; gluten-free/vegan/vegetarian (be careful on the sprinkles – some are made with gluten/animal products) .

All you need is your chocolate of choice, sprinkles, lolly sticks, grease proof paper, a baking tray and a fridge or freezerâ€¦

Ingredients:

200g chocolate (gluten-free/vegan as required)

Sprinkles (gluten-free/vegan as required)

10 lolly sticks

Step 1: Prepare a baking tray with grease proof paper. Make sure the tray will fit flat in your fridge or freezer.

Step 2: Melt the chocolate in a bowl, either in the microwave (30 seconds at a time, stirring in between each increment). Stop shortly before all pieces are melted and then stir until smooth. Alternatively melt in a bain marie.

Step 3: Use a dessert spoon to make a thin circle of chocolate (about 4cm diameter) and then place a lolly stick into the centre. Repeat until you have made 10. Then put in the freezer (or fridge) until set (just a couple of minutes in the freezer).

Step 4: Remove the tray from the freezer and repeat a thicker circle over each lolly so you have a neat lolly. Cover with sprinkles and then return to the freezer, until set.

Try not to eat them all at once, instead store them in a tub in the fridge.

Dark Chocolate Peppermint Creams

Sugar Mice

Banana â€œCarrot Cakeâ€ Muffins

Chicken & Tomato Rice Traybake

Chocolate Sprinkle Lollies

Banana â€œCarrot Cakeâ€ Muffins