Recipes Archives - Page 8 of 32 - (2024)

5th December 2019

Welcome to day 5 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making white chocolate Christmas tree bark.
I found this recipe on The Decorated Cookie. Again, I’m using UK measurements in this recipe, for the American recipe, visit the link 🙂

White Chocolate Christmas Tree Bark Ingredients

• 400g White Chocolate
• Green Food Colouring Paste
• Pretzel Sticks
• 5 Crushed Candy Sticks

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
3. Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
4. Measure about 100g of melted white chocolate, add a bit of food colouring and mix well. Add food colouring until you get the desired colour.
5. Pour the rest of the white chocolate into the prepared tin and smooth out using a spatula.
6. Put the green chocolate in a piping bag fitted with a small round nozzle and pipe trees onto the white chocolate.
7. Use pretzel sticks for the tree trunks.
8. Scatter the candy canes onto the white chocolate, in between the trees
9. Refrigerate the bark until set.
10. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow we’re making

4th December 2019

Welcome to day 4 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Mars bar fudge.
The thing we love about this fudge is biting into chunks of Mars bar – so yummy!

Mars Bar Fudge Ingredients

• 4 Mars Bars
• 400g Milk Chocolate
• 397g Condensed Milk

Method

1. Line a shallow tin with baking parchment.
2. Roughly chop the Mars bars and set aside.
3. Place the chocolate in a microwavable bowl and melt in 30-second intervals, stirring each time.
   Chocolate can burn easily in the microwave so be sure to watch it carefully.
4. Add the condensed milk to the chocolate and mix well until combined.
5. Add the Mars bar pieces and mix gently.
6. Pour into the prepared baking tin and spread out the mixture.
7. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
8. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
9. Store in an airtight container or package into cellophane bags and give as gifts.

Tomorrow’s recipe is for

3rd December 2019

Welcome to day 3 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making peanut butter bark and I have to say, it is delicious!

Peanut Butter Bark Ingredients

• 400g White Chocolate
• 360g Smooth peanut butter
• 200g Milk chocolate

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Put the white chocolate in a microwave-safe bowl and microwave on high for 1 minute. Remove the bowl and stir the chocolate.
   Microwave on high for 30 seconds then stir again. Repeat until all the chocolate has melted.
3. Add the peanut butter to the melted white chocolate and mix well.
4. Pour into the prepared tin and spread until even.
5. Put the milk chocolate in a large microwave-safe bowl and microwave for 1 minute. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
   If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
6. Drizzle the melted chocolate over the peanut butter layer and use a wooden skewer to swirl the milk chocolate.
7. Refrigerate the bark until set.
8. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow’s recipe is for

2nd December 2019

Welcome to day 2 of our Countdown to Christmas Sweet Treats recipes.
Today we’re making Nutella Fudge and I don’t think it’s going to last very long in our house! Nutella is a favourite of us all, except Ant, so we may actually end up fighting over it!

Nutella Fudge Ingredients

• 400g Milk chocolate (broken into pieces)
• 300g Nutella or other hazelnut chocolate spread
• 397g Can condensed Milk

1. Line a shallow tin with baking parchment.
2. Place the chocolate in a microwavable bowl and melt the chocolate in 30-second intervals, stirring each time.
   Chocolate can burn easily in the microwave so be sure to watch it carefully.
3. Add the Nutella and condensed milk to the chocolate and mix well until combined.
4. Pour into the prepared baking tin and spread out the mixture.
5. Refrigerate until set, approximately 2 hours, depending on the thickness of your fudge.
6. When set, remove the fudge from the tin using the baking parchment and cut into bitesize pieces.
7. Store in an airtight container or package into cellophane bags and give as gifts.

Fudge can last about 2 weeks when stored in an airtight container. If you store the container in the fridge it can increase the shelf life for an extra week.

Tomorrow’s recipe is for

1st December 2019

Salted caramel is one of my favourite flavours. I’m kicking off our sweet treats countdown to Christmas with this recipe for salted caramel bark that I first saw on The Tasty Kitchen.
The ingredients are American cups so I thought I’d share the ingredients we used here in the UK and if you want the American version, you can click the link above 🙂

Salted Caramel Bark Ingredients

• 300g Milk Chocolate
• 300g Dark Chocolate
• 300g Caramels – we used Asda’s chocolate eclairs
• 2 tbsp Water
• Coarse Sea Salt

Method

1. Cut a piece of non-stick baking paper to the same size as your baking tray. We used a –x– cm baking tray.
   Using a damp cloth, wipe the cookie tray before applying the baking paper. This will stop it from moving around.
2. Put the caramels in a microwave-safe bowl and add the water.
3. Microwave on high for 2 minutes. Remove the bowl and stir the caramels.
4. Microwave on high for 30 seconds then stir again. Repeat until all the caramels have melted.
5. Put all the chocolate in a large microwave-safe bowl and microwave for 2 minutes. Remove the bowl, stir and microwave for 30 seconds. Repeat until the chocolate has melted. Be careful because it’s very easy to burn the chocolate when microwaving.
   If you prefer, you can place the chocolate in a heat-safe bowl over a pan of simmering water and melt it that way. Make sure the bowl doesn’t touch the simmering water.
6. Spread the chocolate over the baking paper then drop blobs of caramel randomly onto the chocolate.
7. Using a BBQ skewer or co*cktail stick, swirl the caramel to make nice patterns.
8. Sprinkle the sea salt over the top and refrigerate the mixture until solid.
9. Remove from the fridge and using the baking paper take the bark and peel off the baking paper. Break into pieces and serve or package into Christmas themed cellophane bags to give as gifts.

Tomorrow’s recipe is for

30th November 2019

Doing a countdown to Christmas on the blog has become a tradition we, as a family, look forward to.
Our first countdown was in 2016 and we did 24 Christmas crafts.
In 2017 we did 24 Slimming World Buffet recipes and last year we did 24 Christmas Cookie recipes. This year we’ve decided to do a mixture of fudge and Christmas bark recipes – delicious sweet treats for the most wonderful time of the year 🙂

Here are the sweet treats recipes we’re going to be sharing over the next 24 days:

1. Salted Caramel Bark
2. Nutella Fudge
3. Peanut Butter Bark
4. Mars Bar Fudge
5. White Chocolate Christmas Tree Bark
6. Terry’s Chocolate Orange bark
7. Snowman Bark
8. Christmas Fudge
9. Fry’s Peppermint Cream Mint Swirl Bark
10. Maltesers Fudge
11. Oreo Bark
12. Reese’s Fudge
13. White Chocolate and Daim Bark
14. White Chocolate Peanut Butter Fudge
17. Chocolate Peanut Butter Fudge
18. White Chocolate Fudge
19. Shortbread Teddies Bark
20. Bailey’s Fudge
22. Oreo Fudge
23. The Grinch Bark
24. Gingerbread Fudge

For more recipes on Shell Louise, clickhere

3rd July 2019

BBQ season is around the corner and you don’t have to miss out on a big, juicy burger! This bacon double cheeseburger is syn free if you use your healthy extra b and one (or both if you want lots of cheese!) of your healthy extra a choices 🙂

Bacon Double Cheeseburger

Serves 1
Syns – 11 if not using healthy extra a and b

Ingredients

• 2 shallots
• 1 garlic clove
• 250g lean beef mince (5% fat or less)
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper
• Low calorie cooking spray
• 4 rashers of bacon, lean
• 60g wholemeal bread roll
• 2 x 25g Dairylea Light Cheese Slices

Method

1. Peel and finely chop the shallots and peel and crush the garlic. Place the shallots, garlic, beef and Worcestershire sauce in a bowl, season well and combine with your fingers.
2. Divide into two portions and shape each into a burger. Spray with low-calorie cooking spray and grill on each side for 5-6 minutes (or until cooked to your liking). Meanwhile, remove all visible fat from the bacon and grill.
3. Slice the bread roll in half and place two bacon rashers on the bottom half. Top with a burger and a slice of cheese. Add the remaining bacon and finish with the second burger and a slice of cheese. Place the bread roll lid on top and serve.

Recipe from Slimming World

Here are a few links to some of the most popular Slimming World recipes on my blog

15th May 2019

Barbecue season will be with us very soon and Ant loves making his own burgers. I can’t wait to try these Slimming World beef quarter pounders.

Beef Quarter Pounder

Serves 4
Syn free

Ingredients

• 1 garlic clove, roughly chopped
• 1/2 tsp yellow mustard seeds
• 1/2 tsp salt
• 500g lean beef mince (5% fat or less)
• 1/2 small onion, finely chopped
• 1/2 tsp ground black pepper
• 1/2 tsp tomato puree
• 1 tsp Worcestershire sauce
• 1/2 red chilli, deseeded and finely chopped

Method

1. Preheat the grill to medium
2. Grind the garlic, mustard seeds and salt to a paste using a pestle and mortar (or the end of a rolling pin).
3. Put the garlic paste in a large bowl along with the beef, onion, pepper, tomato puree, Worcestershire sauce and chilli. Mix well with your hands, divide the mixture into four portions and shape each one into a patty.
4. Put the burgers on to the grill pan and grill at the furthest point from the heat for 20 minutes or until cooked through, turning halfway. Reduce the heat if the burgers are cooking too quickly.
5. These burgers are delicious served in your Healthy Extra wholemeal roll with lots of salad and a little fat-free natural yoghurt.
   You could also add your Healthy extra cheese to your beef quarter pounder.

Recipe from Slimming World

Here are some links to more Slimming World recipes

18th March 2019

Ant and I had this chunky new potato and bacon salad for lunch. It was very filling and would probably split between 3 portions rather than 2 for a lunchtime meal.

Read more

9th March 2019

Ella and Ant loved this recipe for Slimming World Sloppy Joes. They had theirs in homemade wholemeal rolls, but I’d already had my Healthy Extra for the day so I just had mine with Slimming World chips.We didn’t use Tabasco sauce in the recipe this […]

Read more