I love the unusual white chocolate and rosemary flavour combination. I actually don’t like white chocolate at all, so recommending this is high praise. I have loads of rosemary from my summer on the allotment, so I’m glad for something extra to use it on too.
The sugar in this recipe is flexible. I normally make it with 45g brown sugar, but you can make it super sweet with as much as 90g. If you don’t want to use icing sugar for sprinkling on the tray, you can get away with using more cornmeal, but I prefer the end result with icing sugar.
Keep an eye on the biscotti in the oven as different ovens run differently, but if you want the biscotti really crispy, return it to the oven for the second time. If you want it more chewy, don’t return it to the oven the second time.
- 150g plain flour
- 45g brown sugar
- 65g yellow cornmeal
- 2 tsp dried rosemary
- 1 tsp baking powder
- ½ tsp salt (I use Himalayan pink)
- 40g coconut oil
- 2 eggs
- 100g white chocolate
- Extra: 2 tablespoons icing sugar
- Preheat the oven to 150C
- Add everything (except the icing sugar) to the Thermomix® bowl and mix speed 4/30-45 seconds. The mixture should be firm and pliable.
- Sprinkle the icing sugar on a baking tray, then add the dough and roll out to about 1cm thick
- Place in the oven and bake for 25 - 30 minutes until golden and firm.
- Set aside until cool enough to handle, cut lengthwise and then crosswise to make individual cookies. Return to the oven at 100C for 30 minutes.
- Allow to cool before serving
We love kitchen gadgets around here, even if they are just for kids in the kitchen, so we were excited to try the ChillFactor Frozen Milkshake Maker – a cup with a handle and blades to turn any milky drink into a milkshake in just minutes.The Milkshake Maker consists of five parts – the cup, the cooling pouch, the lid and blades and the washer (to prevent leaks). There’s also a spoon – slash – straw to drink or eat with.
Assembly is simple. Just pop the cooling bag inside, place the washer above and screw the lid with the blades in place. Pop the Milkshake Maker in the freezer for 4 – 6 hours, or overnight, and you’re good to go.
When you’re ready to make your first milkshake, simply open it up, pour the milk in, and close it up again. Stir for about 30 seconds, then – making sure the straw lid is closed – shake it a little. Apparently, this makes it more bubbly. Then you can spin it around for another minute or so, and you’re ready to eat!
Our favourite “recipe” so far is, unsurprisingly, a chocolate milkshake:
Chocolate Milkshake Maker Recipe:
- 1 cup milk
- 1 teaspoon cocoa powder
- 1 teaspoon icing sugar
- Remove the ChillFactor Milkshake Maker from the freezer. Pour in a cup of milk, and quickly add the cocoa powder and icing sugar.
- Close the lid with the blades in place and rotate for 30 seconds.
- Make sure the straw hole is closed, and shake for 20 seconds.
- Rotate again for another 60 - 90 seconds (although I find that doing it for less makes more of an ice cream, which we like too.)
- Remove the blades, insert the straw, and enjoy!
I think this milkshake maker is a huge improvement on the slushie maker we already have – it’s easier to do and I like the end result better too – although I haven’t tried it with non-dairy products.
If I could have an improvement on it, I’d want to be able to just freeze the cooling pouch to save space in the freezer, but I’m not sure if that would work – there’s nothing on the packaging to say you can’t but I suspect it could damage it, so maybe we’ll not try it.
Overall, the ChillFactor Milkshake Maker is a fun bit of kit that the kids love to get involved with. It may be making it’s way to the cupboard now for the next few months, but will be pulled back into service as soon as spring arrives again.
The ChillFactor Milkshake Maker is available from Character-Online for £9.99.
Cookies, or biscuits, if you will, are so synonymous with Christmas to me. My mom used to do a huge bake i the beginning of December somewhere, and I remember a lot of cookies through the month, always stored in old fashioned cake tins. That was always fun.
I love this recipe because it’s a little different to the ‘usual’ butter biscuits, with the addition of almond extract. You can try it with rum extract too.
The white fondant may need rolling out on a clean surface with a sprinkling of icing sugar, and left to set it’ll provide a lovely soft, pillowy counter point to the crunchy biscuits. I love these! My kids like decorating them with silver balls pressed into the surface, but I just think of broken teeth!
Even though you use the same shapes for cutting out the fondant in the baking and moving of the biscuits they may change shape a little, so use your fingers to ‘smooth out’ the edges of the fondant to fit perfectly over the biscuits.
- 230g Butter
- 340g Sugar
- 6 cups Plain Flour (780g)
- 6 Eggs
- 1 tablespoon Baking Powder
- 1 tablespoon Vanilla Extract
- 1 tablespoon Almond Extract
- 140g butter
- 280g icing sugar
- 1-2 tbsp milk
- Add the butter and sugar to a food processor and mix till it is light and fluffy
- Add the rest of the ingredients and stir till combined and a soft dough forms
- Place in the fridge for 1 hour, heat the oven to 180C, then roll out on a well floured surface
- Cut out shapes and move to an oven tray then back for 10 - 12 minutes until they are golden brown
- Meanwhile, role out some fondant and use the same cutters to cut matching shapes from the fondant. Set aside.
- Once the biscuits have cooled, mix the butter, icing sugar and milk together, and spread generously over the biscuits
- Top with the fondant shapes shaping them to fit on the biscuits
- Place gently in an airtight container and allow to set
- They should keep well for 1 - 2 weeks
- Place the butterfly whisk into the Thermomix® bowl and add the butter and sugar 3 minutes/speed 4. The butter should be light in colour and fluffy
- Remove the butterfly and add the rest of the ingredients. Mix together 30 seconds/speed 5
- Empty out onto cling film and refrigerate for at least an hour to make the dough easier to work with
- Remove from fridge, roll out the dough to about half an inch thick and cut into shapes
- Transfer onto a baking tray and continue until all the dough is used up
- Bake for 10—12 minutes at 180C till golden brown
- Store in an airtight container
A Very Thermie Christmas has this and 50 other recipes for all your Thermomix® Christmas needs. With everything from snacks to meals, finger foods to festive drinks and DIY gifts A Very Thermie Christmas has your Christmas covered. Just £8.99 (excl VAT in EU) this printable PDF can be yours in minutes.
My children have always been fond of spending time in the kitchen with me, so when we were offered a review of the Casdon Annabel Karmel Baking Range, I said yes – we have a ton of play kitchen stuff, but real kitchen goodies made for kids? Well, what’s not to love?
My brother has been visiting from Australia this week, and he mentioned wanting coconut ice, so I pulled up an old recipe from the Disney Cakes and Sweets series that’s fantastic to makes with kids, since it doesn’t require any boiling or cooking.
Disney Cakes and Sweets is a really fantastic magazine to subscribe to, and along with fantastic quality bakeware and silicone moulds there are step by step instructions and recipes for every Disney character you could imagine. It’s something else. You can find out more about what’s available in the Disney Cakes & Sweets Magazine subscription by clicking here
Most of our equipment came from the Casdon Annabel Karmel Baking Range and while it’s supposed to be for pastries and cakes, it worked really well for coconut ice.
We used the mixing bowl and mixing spoons to mix our ingredients together, and then we used the cupcake tray and silicone mini cupcake cases to add a layer of white and then a layer of pink coconut ice.
The kit is really great for little hands, strong and well made. It doesn’t feel at all flimsy or weak – in fact the opposite – it’s really well made and conveniently designed, down to the silicone ‘handles’ on the tray to make it better to hold out of the oven (that we didn’t use this time).
I am really impressed with the quality of this set – honestly I’ve had ‘real’ pans and silicone that haven’t been as good.
The ‘My Perfect Pastry Set’ contains 10 cookie cutters, a round baking tin, six measuring spoons, a silicone spatula, a measuring jug, a mixing bowl with an anti-slip base, a silicone handle whisk, a rolling pin, a mini tart pan and 10 recipes from Annabel Karmel – we’ll try those next!
- 397g can condensed milk
- 300g (11oz) icing sugar
- 300g (11oz) desiccated coconut (we used organic)
- ½ tsp vanilla extract
- food colouring of choice
- Set out silicone cupcake cases or a baking tray, ready for use.
- I use an awesome brownie pan for most things, and the cupcake cases work well too.
- Pour condensed milk into a large mixing bowl and sift in the icing sugar. - I opened the tin of condensed milk and poured it out into the bowl to avoid the sharp edges.
- Add the coconut and vanilla essence or extract and mix together until well combined.
- Spoon half the mix into your baking tray and flatten out pressing down tightly. Add a few drops of food colouring, and mix well to combine. This is such a messy, fun job, the kids love it.
- If you're having two coloured layers, add the required colour to the other bowl.
- Mix well and add to pan, flattening till all the first layer is covered, and it's all flattened.
- Place pan in the fridge for six hours or overnight to set.
- Once set, turn out and cut the coconut ice into squares.
- If you use the brownie pan, cut it while still in the pan. This will make huge slices though, so use a knife to cut again.
- Make your icing sugar first, if you're making your own.
- Add all but the colouring and mix on speed 2 for 30 seconds.
- Split the mixture into two, put one layer in the pan and flatten it with a spoon or with your hand, then add the food colouring to the other one.
- Layer the next into the pan and leave to set in the fridge for at least 6 hours.
- Cut the set coconut ice into squares and enjoy.
There are a lot of sweet-teeth in my family, so when Father’s day rolled around, it seemed fitting to make a delicious cheesecake filled with a family favourite – marshmallows. I mean, what could possibly go wrong, right!
In retrospect I should have cut the marshmallows in halves or quarters, just to make them more bite-sized, but it didn’t make it taste any the worse.
I love that this cake is no-bake, I love that you can make it a day ahead for the best firmness, and I love that it’s delicious!
Not sure about marshmallows? How about Nutella? It’s so good!
- 10 - 15 Marshmallows (1 cup mini marshmallows)
- 250g Digestive Biscuits
- 75g Soft Butter
- 400g Double Cream
- 500g Cream Cheese (at room temperature)
- 100g icing sugar
- As compared to the picture above, chop the marshmallows into chunks. A regular marshmallow in four pieces or so would be fine. Alternatively, pop them in the Thermomix® and chop on speed 4 for 5 seconds.
- Clean out the bowl (doesn't need to be washed)
- Add the biscuits and the butter to the bowl and mix till it resembles wet sand. (30 seconds speed 5)
- Sprinkle over the base of a cake tray, and press down so that it creates a firm and solid base for your cheesecake.
- Put it in the fridge for a couple of hours and make sure to wash and properly dry the bowl.
- When the base is ready, whip the double cream to stiff peaks. Keep an eye on it so it doesn't turn to butter. Add the cream cheese and icing sugar and mix (with the butterfly) (speed 2, 30 seconds).
- Put the marshmallows on the base of the cheesecake, then pour over the cheese mix. (If you have a deep dish layer marshmallows, cheese, marshmallows, cheese).
- Smooth the top and put in the fridge till you're ready to serve. You can eat this same day, but next day is even better!
- I use a springform tin, gliding a knife around the edges to loosen first, then releasing and serving on the base.
- Once released, decorate the top and serve.