Twix Shortbread

here is another great way to turn your favorite chocolate bars into something a little more fancy. See previous posts on mars bar crispies and kit kat brownies

Makes 18

450g plain flour
330g margarine
110g sugar
2 x 400g can condensed milk
100g white chocolate 
12 double twix
170g mixed nuts
200g milk chocolate

Pre heat oven to 170 C and grease and line a 13" x 9" baking tin.

Mix together flour and sugar, then rub in the margarine to form a dough. Press the dough into the tin and bake for 20mins until golden.

Meanwhile make the caramel by piercing two holes in the top of each tin, place them in a pan of boiling water, the water coming up to an inch below the top of the tins. Boil them for 4 hours. 

Melt the white chocolate and stir into the caramel, then chop the twix's into 1 inch chunks and roughly chop the nuts, and stir them into the caramel. Spread the mix over the shortbread.

Gently melt the milk chocolate over a pan of boiling water and then using a dessert spoon wiggle and flick the melted chocolate over the caramel twix mix and pop in the fridge to set. 

hatty x

Staveley Nature Reserve

Well, we have had a very active Sunday. We started the day with a swim at the local pool. I don't know about you, but swimming makes me so hungry and it is always so tempting to go for a fry up on the way home, but that kind of defeats the point of the swim so we resisted and went home for some wholemeal falafal pitta bread, which we enjoyed in the garden. 

I then decided I wanted to make some carrot, cranberry and almond muffins, I hardly ever make muffins but these came out great and were really easy, totally going to start making more muffins! 

As it was such a beautiful day we thought it would be nice to go for a walk, Mike has wanted to check out Staveley Nature Reserve for a while (he's a bit of a secret twitcher!), so we made up a flask of tea and a couple of fresh muffins and headed off. The reserve was beautiful and it was a glorious day, we walked around for nearly two and half hours, looking at the birds, butterflies, dragonfly, bunnies and donkeys! It looked like an Autumn walk, berries were in abundance in the head row and the leaves have begun to change, however it felt like mid summer, it was a strange feeling and I would like to go back there for a crisp winter walk. 

 We enjoyed our muffins and tea in a hideout and by the end of the walk had worked up our appetites again and enjoyed a roast dinner at the Staveley pub, The Royal Oak. I'm tried and full but have had a lovely, simple, humble Sunday and now I'm chilling out with a little Doctor Who as I write this post! Hope you had a great Sunday too! 

Kit Kat Brownie

After the success with mars bar crispies in the cafe, it got me thinking about other tray bakes I could make using other popular chocolate bars. 
These are goo-y, chocolate-y, crunchy, deliciousness.

Makes 18

1 1/2 cups plain flour
4 tbsp coco powder
2 tsp baking powder 
1/2 tsp salt 

8 tbsp butter 
200g dark chocolate
200g milk chocolate

6 eggs
3 cups white sugar
1 cup brown sugar
2 tsp vanilla extract 

14 double kit kats

Pre heat oven to 170 C and line a 13" x 9" baking tin.

Mix together the flour, coco powder, baking powder and salt.

In a separate bowl, over a pan of boiling water, melt the butter and chocolate. 

In a separate bowl whisk the eggs with the sugar and vanilla extract.

Next mix the egg mix into the dry ingredients, then mix in the chocolate mix.
Once it's all completely combined spread half the mixture over the bottom of the baking tin. Next cover the mix with a single layer of kit kats, leaving a couple of kit kats for the top. spread the remaining mixture over the kit kats and bake for 30 mins, or until it doesn't wobble in the middle. 

Once cool cut into 18 pieces, then cut the remaining kit kats into three bits each and place them on top of each individual brownie. 

Apple and Cinnamon Cake

Another autumnal delight! Enjoy after a brisk autumn walk, kicking all those leaves can build up quite an appetite. Wash it down with a 'good ole' cup of Yorkshire Tea. 

200g self raising flour

1 tsp cinnamon

280g brown sugar

60g raisins

2 eggs

85g butter melted

150ml milk

4 apples

Mix flour, cinnamon, sugar and raisins, then add eggs and melted butter, then milk.

Peel and core 3 apples and cut up, stir them in then slice the remaining apple and use to decorate

Bake in spring form tin at 170 c for 1hr +