Tag: dessert

berry yoghurt parfait

Berry yoghurt parfait

Berry yoghurt parfaitDifficulty: Easy

Time: 20 minutes plus 6 hours freezing

Serves: 12

Ingredients
2 bananas, peeled
2kg Greek-style  natural yogurt
350g (2 cups) Frozen raspberries partly defrosted
200g (1 cup) Frozen blueberries
300g (2 cups) Strawberries, chopped

 

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Summer is finally with us so I was looking to make something frozen that was a bit healthier than ice-cream (there’s plenty of that in the freezer already!) I came across this berry yoghurt parfait recipe in a copy of ASDA’s Good Living magazine which looked delicious. It’s really simple to make – basically just mix some yoghurt with berries – we added a bit of berry puree as well for a bit of colour and because the kids love using our blender!
We used blueberries, raspberries and strawberries, but you can use any fruit you like.

Method

Line a 2lb loaf tin with clingfilm.

Prepare the strawberries

Wash, de-hull and chop the strawberries. This is a great chance for little chefs to practice their chopping skills as you can do this with a blunt knife and it doesn’t really matter whether the pieces are even or not.

 

Make the puree

Put a few strawberries and raspberries into a small food processor. Give it a quick whizz until you have a nice puree.
Spoon the puree into the bottom of the tin.

 

Mix the bananas and yoghurt

Get your kids to peel and mash the bananas in a large bowl.

 

Pour the yoghurt into the bananas and give it a good mix.

 

Add the fruit

Add two thirds of the strawberries, blueberries, and raspberries to the yoghurt. You don’t need to be too accurate, just make sure you keep some back to sprinkle on top at the end.


Gently mix everything together. If you do it very carefully with a metal spoon you will get a nice ripple effect. Getting toddlers to anything gently is tricky so if, like us, you’re not very gentle don’t worry it’ll still be tasty, just less rippley!

Pop the remaining fruit into the fridge.

Freeze the berry yoghurt parfait

Pour or spoon everything into your tin and cover with clingfilm.

 
Pop in the freezer for 6 hours + to set.

To serve, take the parfait out of the freezer and leave to stand for 10-15 minutes. Remove from the tin and peel off the clingfilm. Sprinkle over the remaining fruit, serve and enjoy!

berry yoghurt parfait

 

 

 

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rhubarb crumble

Rhubarb crumble

Difficulty: Easy

Time: 20 minutes plus 45 minutes baking

Serves: 4-6

 

Ingredients

175g (1.5 cups) plain/all purpose flour,
175g (3/4 cup) butter, softened,
175g (1 cup) granulated sugar
A bunch of rhubarb
3 tbsp sugar

 

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apple crumble

Apple crumble

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Link up your recipe of the week

 

It’s rhubarb season and while we don’t grow any ourselves our neighbours have an allotment and kindly gave us a big bundle of fresh, home-grown rhubarb at the weekend. There are lots of delicious puddings you could make with rhubarb but I couldn’t see past making a tasty, crunchy, sweet dish of rhubarb crumble.There’s also lots for kids to help with. Crumble is so simple to make – once you’ve measured out the ingredients either blast it in a food processor or get your hands dirty and rub to make the crumb. You kids might also like helping to chop the rhubarb if they are old enough.

Method

Preheat the oven to 170 fan (190C, gas mark 5)

Mix together the butter, flour and sugar

Get your toddler to measure the dry ingredients – flour (175g), sugar (175g) into a small bowl using a spoon.

  

Measure the butter (175g) and chop it into little pieces.

 

Add to a large mixing bowl or food processor if you are using one.

If you are making the crumble by hand (my kids preferred way) then get you hands dirty, rub the pieces of butter/flour/sugar together until you have a moist breadcrumb. Shake the bowl to make the larger pieces come to the surface and then rub them in. It works best if with cold hands and cold butter. Heat can make it go a bit clumpy but it’ll still taste nice!

 

If you are short for time, or you kids don’t like getting their hands messy, you can also mix it together in a food processor. SImply pulse it until it is a nice breadcrumb texture.

Prepare the rhubarb and place it in a baking dish.

Clean and chop your rhubarb into pieces about an inch long. If your child is old enough, they could help with this. Add them to a baking dish. If you find rhubarb quite tart, you can add a wee bit of sugar at this point to balance it out. We put in about 3 tbsp which was about right for us.

  

Pour over the crumble mix

Get your toddler to press down the rhubarb before adding the crumble on top.

 

Bake the rhubarb crumble

Pop the crumble in the oven for 35-40 minutes. It’s ready when the top looks golden and the rhubarb has softened and is starting to bubble through the topping.

Serve with custard/ice cream and enjoy!

rhubarb crumble rhubarb crumble

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chocolate cheesecake

Chocolate cheesecake

Difficulty: Easy

Time: 30 minutes + 45 minutes baking + chilling time.

Serves: 10

Ingredients

For the base
200g digestives
2 tbsp cocoa powder
150g unsalted butter
For the topping
900g cream cheese
190g caster sugar
1 tsp vanilla extract
4 eggs
200g dark chocolate

 

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Chocolate cake

Lemon cheesecake

I love cheesecake and I love chocolate, so what’s not to love in this delicious chocolate cheesecake! The kids made this for Mother’s Day as a treat for me and a few other Mums in the family. I certainly enjoyed it; it’s light and chocolatey, but not too rich. Serve it with some fruit and/or cream.

Method

Preheat the oven to 150C/140C fan and prepare your cake tin
Butter the base and sides of a 23cm round spring form tin and line the base with greaseproof paper.

Make the base
Weigh the biscuits (200g) and put them in a large bowl. Give your child something to bash them with – we used the end of a rolling pin and a spurtle – and break them up until they are finely ground.

While your kids are doing that, measure 2tbsp of cocoa powder into the bowl.

You could also do this in a food processor. It would be quicker, but if your kids are like mine, a lot less fun!

 

 

Get your child to measure the butter (150g) then put it in a small pan. Melt it over a low heat; add it slowly to your biscuit crumb mixture. Give it a good mix then pour into your prepared cake in. Press it down with the back of a table spoon or your hand until it looks even on top.

 

Make the topping
Get your toddler to add the cream cheese (900g) into a freestanding mixer. While they are doing that add the vanilla extract (1 tsp).

Measure the sugar (190g) and add to your mixer.

Using a paddle attachment (or a hand mixer), mix everything together on a slow speed until it is smooth and thick.

  

Help your little ones break the eggs into a small dish and add them to your cream cheese mixture one at a time, mixing in between each addition. Lewis helped do this for the first time today. We found it worked if I cracked the egg and Lewis then broke them into the bowl. He was then able to add them into mixer.

Mix everything together for one last time. Scrape any unmixed ingredients down from the side of the bowl if you need to.

 

Add the chocolate
Get your kids to break the chocolate up into a heatproof bowl. Melt it over a saucepan of simmering water (or in short blasts in the microwave). Remove from the heat.

Add one spoon of cream cheese mixer into the chocolate. Stir to mix. Add another spoon. Keep adding and mixing until it has all been added and it is thoroughly mixed and smooth.

  

Bake the cheesecake
Pour the topping mixture on to the base. Put the cake tin in a larger baking tray and add water until it reaches 2/3 up the side of the cake tin.

  

Bake for 40-50 minutes. When it’s ready it’ll still be a bit wobbly in the centre. Remove from the oven and leave to cool in the tin. Cover and pop in the fridge to chill for at least a few hours. before serving.

Chocolate cheesecake

If your kids enjoyed bashing biscuits to make this chocolate cheesecake, then you might also like this lemon cheesecake.

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banana upside down cake

Banana upside down cake

Difficulty: A wee bit harder

Time: 45 minutes + 45 minutes baking

Serves: 8

Ingredients

Topping
1 cup brown sugar
85g unsalted butter
2-3 bananas

Cake
1.5 cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
pinch salt
¾ cup brown sugar
¼ cup granulated sugar
1 cup mashed banana (about 2 medium sized bananas)
½ cup buttermilk*
1 tsp vanilla
1/3 cup oil
2 eggs
* You can make a buttermilk substitute by adding 1 tbsp of vinegar or lemon juice plus milk to make it up to a cup.

We had some spare bananas so rather than making more banana bread like we always do I found a recipe for a banana upside down cake. The kids enjoyed chopping the bananas and organising them in the baking dish as well as all the mixing, measuring (and sampling!)

This recipe originally came from an what I assume is an American blog called sprinkle some sugar so rather than using scales most of the measurements are in cups. The caramelised banana topping is delicious on top of a tasty, moist banana flavoured cake so the next time you have some bananas turning black, why not try this.

Method

Preheat oven to 180C and prepare your baking tin
Get your toddler to grease a 23cm round baking pan. Don’t use a loose bottomed tin like we tried as our topping started oozing out the side as soon as it went in the pan. We swapped to a solid oven proof pie dish and that worked well.

Make the topping
Get your child to measure out the butter (85g) and sugar (1 cup) and pop them into a small pan. Heat it slowly, stirring occasionally until it’s all melted and come together. Put the mixture into the bottom of your pan and press it down.

  

Meanwhile, peel and chop the bananas into 0.5-1cm pieces. This was a good bit for both the kids to help with. Even the littlest cooks can help peel bananas, and it doesn’t matter if all the bananas aren’t exactly the same size so it’s a good way to practice cutting skills.

Arrange the bananas to the top of your butter/sugar mixture – this will ultimately be the top your cake.


Make the upside down cake

Combine the dry ingredients
Get your toddler to measure the flour (1.5 cups) out into a cup and add it to a large mixing bowl or freestanding mixer.

If your little one is able to get them to add the baking soda (1/2 tsp), baking powder (1 tsp) and pinch of salt to the flour. If they don’t have a steady enough hand, just let them help you level the top of the spoon before adding it.

 

Measure the sugar (3/4 cup brown sugar and ¼ cup caster sugar) into a cup and then add to the flour.

Give it all a mix.

Add the wet ingredients
Get your kids to peel and mash the bananas. We weren’t too precise about how much we used. 2 bananas is about right (minus any that gets eaten along the way!). Add to your mixing bowl.

Pour the buttermilk into a cup (1/2 cup) and add to the bowl. Do the same with the oil (1/3 cup). Add the vanilla extract (1/2 tsp).

 

Finally, get your toddler to crack the eggs into a small bowl before adding to your mixing bowl.

Stir everything together until everything has combined and there are no more lumps.

 

Bake the upside down cake
Pour your mixture into the baking dish on top of the cut bananas.

 

Pop in the oven and bake for approx 45 minutes. It’s ready when it’s browned and a skewer inserted into the middle comes out clean (or with a few moist crumbs).

Leave the cake to cool for a few minutes and turn out onto a large plate or platter. Don’t wait too long or the caramelized sugar will stick to the pan.

The upside down cake best served warm with custard or ice cream and will keep for a few days in an airtight container.

banana upside down cake

If you like bananas you might also like this banana bread or this banana and blueberry loaf.

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yule log

Yule log

yule log

Difficulty: A wee bit harder

Time: 30 minutes + 10 minutes baking + 10 minutes icing

Serves: 8

Ingredients
Butter, for greasing
5 eggs
140g (1/2 cup) light muscovado sugar
100g (3/4 cup)  self-raising flour
25g (1/4 cup) cocoa powder
caster sugar, for dusting
For the icing and filling
285ml carton double cream
450g fondant chocolate, (we used a mixture of regular chocolate and Lindt Lindor)
icing sugar, for dusting

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What’s more Christmasy than a Yule log? I’ve never actually got round to making one before but have always wanted to. This year Hannah and I (with a bit of help from Daddy and Lewis) gave it a go using a nice easy recipe from BBC Good Food. It was delicious – a definite centrepiece for your Christmas table!

Method

Preheat your oven to 190C/fan 170C and prepare a swiss roll tin.
Get your toddler to butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking paper.

 

Separate the eggs
If your child is older they may be able to help with this. Hannah is a bit young, so I did this step while she measured out the sugar.

Separate your eggs into two bowls. Pop your egg yolks straight into a stand mixer/mixing bowl.

Whisk the eggs and sugar
Get your toddler to weight the sugar into a bowl, then add to your egg yolks along with 2 tbsp of water.

 

Whisk the eggs and sugar using stand mixer or electric whisk until the mixture has thickened, is light in colour and leaves a trail when the whisk is lifted. It took us about 5 minutes.

 

Add the flour and cocoa powder
Get your child to measure out the flour and cocoa powder. Sift them into the eggs/sugar. Fold in very carefully using a metal spoon or your whisk blades.

 

Whisk the egg whites
Clean your whisk/stand mixer (we had to put the cake mixture into a different bowl.) Add your egg whites and whisk until they are stiff.

Add them to your cake mixture, folding it in a third at a time, again using a metal spoon/your whisk blades. Try and keep as much air in as possible while thoroughly mixing the whites in. We probably didn’t mix it enough as there were still a few lumps of egg white – we didn’t notice that while we were eating it though!

 

Bake the cake
Get your toddler to pour the mixture into your prepared tin and spread to the edges.

Bake for 10-12 minutes until the cake feels firm to the touch.


Put a large piece of baking paper on to your work surface, sprinkle with caster sugar then turn the cake out on top. Cover with a clean tea towel and leave to cool completely.

Trim a little cake from all the edges to neaten it up, then score along the edge of one of the long sides of the cake. Get your toddler to help you roll it up from there, using the paper to help you, rolling the paper up inside the cake. Do it as tight as you can.

Make the icing and filling
Pour the cream into a small pan and bring to the boil.

While the cream is warming get your toddler to help you break 400g of the chocolate up. Remove the cream from the heat, then add the chocolate. Stir it until it has melted and smooth.

 

Leave it to cool, then chill it until it is spreadable – about an hour.

Cut up the remaining chocolate,

Spoon a third of the icing into a bowl with the chocolate pieces then stir together to make the filling.

Form the yule log
Carefully unroll the yule log, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help guide you, then set on a board or serving plate.

Cut a thick diagonal slice off one end of the yule log. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump. Spread remaining icing over the cake, then dust with icing sugar to serve.

 yule log

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