Banana-Smartie Cakes

Ban-artie Cakes??

It’s been a while since I last tried doing something cake-related, so decided to modify one of my earlier ideas (which in itself was a twist on something else I’d seen online) and created another batch of an old favourite, with a new twist – banana cupcakes, with Smarties mixed in. Who hasn’t got time for Smarties?

This is an easy recipe to follow, and isn’t too time-consuming.

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You’ll need:

230 grams (1 3/4 cups) self-raising flour

150 grams (3/4 cup) granulated white sugar

1/2 tsp salt

2 eggs, lightly beaten

120 grams (1/2 cup) melted butter or margarine

2 large bananas, mashed

1 teaspoon vanilla extract

Roughly two and a half tubes’ worth of Smarties (or chocolate chips for a similar result)

Cake cases

This mixture will yield 22 cupcakes.

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In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla. Tip one into the other and mix together, but don’t worry so much about making a smooth mix – it still needs to be lumpy ideally.

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Mix in the Smarties, then spoon into each cake case.

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Pre-heat the oven to gas mark 4 (180C or 350F), then place in the oven to bake for 25-30 minutes.

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They turned out great! Banana cake is always nice, regardless of what you add to it, and isn’t too difficult to make, so I’d recommend something like this if you’re looking for something simple but fun.

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Chocolate Egg Shots (+ drinking game)

Drinking to eggs-cess? (I apologise for nothing)

It’s a little late for Easter this year, but you can still try this any time of the year – using a surprise egg as a shot glass. It’s an idea a friend of mine once tried, and I knew I just had to give it a go when I saw the photo they’d uploaded. At the time though, I didn’t realise it can be tricky getting a photo of a perfect half!

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I used Jaffa Cake flavoured schnapps for this, which conveniently looked like egg yolk in the photos….

I didn’t just try this with a Kinder Egg – I also tried this with another variety (an Avengers one, for those curious, I couldn’t resist!), which brings me to the next part….

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The ‘Mystery Shot’ drinking game

Here’s a game to try with friends, using the case from a surprise egg. You’ll need at least two, but I’d say around four or five would be ideal. Pour a different shot in each one, close then mix them about and see what you get. Each one of these is large enough to hold a shot’s worth of alcohol.

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Obviously it’s more of a mystery if you use a few cases of the same colour, or spirits of similar colour, this is just to show that you can use either Kinder cases (which won’t actually leak, despite their appearance) or another variety.

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This bottom one contains Sour Blueberry flavoured Mickey Finn.

Feeling tempted? Have fun!

Easter Egg Pie

No eggs-acellent puns….whoops

Shortly before Easter, a friend suggested that I “make something Easter-themed”. I agreed. “Make a flan!”, he then suggested. He may have been joking at this point, but that was enough to get the ideas flowing, ideas which then turned into a Mini Egg Pie (the Rocky Road Pie I also made was a practise of-sorts for this, though luckily that became something good too).

It’s a simple enough recipe; take a handful of different types of miniature eggs, and cover them in melted cooking chocolate.

I used:
1 300g (large) bar of milk chocolate for cooking
1 ready-made sweet pie crust
Mini Eggs
Caramel Eggs
Smarties Eggs
Milkybar Eggs
Strawberry flavoured frosting powder

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Lay the eggs out in the pie crust, then cover evenly with the melted chocolate.

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Allow to cool, chill overnight in the fridge, then cover with icing sugar or flavoured icing powder.

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I then proceeded to take many photos….

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If you’ve got any leftover chocolate or eggs, or need an idea for next Easter (I’d originally hoped to get this posted sooner), here you are. I should point out that yes, I know that many people may think that the words ‘leftover’ and ‘chocolate’ don’t belong together at all!

Rocky Road (To Hell) Pie

Parental supervision is advised (apparently!)

A simple enough idea – a homemade (well, cheated with the crust) Rocky Road Pie. Marshmallows, mixed fruit and glace cherries coated in melted chocolate.

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The chocolate DID NOT want to cooperate in the melting process though. You know how they say “Always ask for assistance from a grown-up”….yeah, haha.

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Turned out ok though. Allow to cool, then chill overnight.

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This was actually a test run for something similar I want to do for Easter, so I’ll hopefully post that next month.

Rocky Road Popcorn

A twist on a snack favourite

Inspired by a recent video posted online by the people at SORTED Food (posted below), I thought I’d try making popcorn with a twist too – Rocky Road popcorn. This was my first attempt, and I followed my own improvised method, rather than follow any already online.

I used:
2 ounces of popcorn kernals
2 ounces of butter
Glace Cherries, chopped
Chocolate chips
Mini Marshmallows
Sultanas

Two ounces makes a nice bowlful.

2 ounces makes a nice bowlful.

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In a large pan, melt your butter over a high heat, swirling around to make sure the bottom is completely coated.

Add the kernals and cover the pan, swirling closely over the heat. Ensure the cover is on firmly (use a teatowel to hold in place) as you do this. You may find it useful to use a glass saucepan lid. Keep it on the move to avoid burning any popcorn.

Once popped, turn off heat and add in the rest of the ingredients and mix whilst still warm, then transfer to a bowl – a microwaveable one if you wish to add in further ingredients to mix in, as I did, though this will come down to personal preference. An additional 40 seconds in the microwave should suffice, should you wish to add in more; just coat with further marshmallows and chips, then stir in after heating again.

Looked nice, but I decided further Rocky Road ingredients were required....

Looked nice, but I decided further Rocky Road ingredients were required….

....so added more on top, microwaved for 40 seconds and mixed.

….so added more on top, microwaved for 40 seconds and mixed.

This went down well with everyone who tried it – turns out it works well as a handy snack on a night out!

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Sorted Food’s popcorn video:

https://twitter.com/sortedfood

Banana & Ice Cream Cocktail

The ‘Banana Skinful’

Apologies for the rough photos, but this was rather unplanned! Had to grab a couple whilst I could.

This was co-created with a friend’s new housemate, who decided he wanted to make an improvised cocktail using a base of bananas and ice cream. After slicing, mashing and mixing throughly, I had a look at what we had to hand, and after eliminating Baileys as the first idea (realised we didn’t have any, haha) I suggested we use a dash of Disaronno, and some Chocolate, Fruit & Nut flavoured Mickey Finn.

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Verdict? Amazing, everyone at the house party enjoyed it. A definite keeper. I think I’ll go with the name ‘Banana Skinful’, as suggested by said friend.

Banana-cherry-choc split cupcakes

It’s cake, who needs an excuse?

It was ‘National Cupcake Week’ last week apparently, but to be honest I was in the mood to try something new anyway. Already being a fan of the banana cake recipe (originally found online but modified by myself a couple of times since), I thought I’d try to twist it again. I decided to split the mixture into two portions (I spooned roughly one third into another bowl) and added glace cherries to the larger mixture, and chocolate powder to the smaller, then layered them. Here’s the method I used.

You’ll need:

230 grams (1 3/4 cups) self-raising flour

150 grams (3/4 cup) granulated white sugar

1/2 tsp salt

2 eggs, lightly beaten

120 grams (1/2 cup) melted butter or margarine

3 large bananas, mashed

1 teaspoon vanilla extract

Glace cherries, chopped

Chocolate milkshake powder

A splash of milk

Cake cases

This mixture will yield 18 cupcakes.

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In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla. Tip one into the other and mix together, but don’t worry so much about making a smooth mix – it still needs to be lumpy ideally.

Spoon roughly one third of this cake mix into another bowl, and put the smaller mix aside for a moment. Add the chopped glace cherries to the larger bowl and mix in. Going back to the smaller mix, spoon in about half a teaspoon of chocolate powder mixture, and add just a splash of milk, to help mix it in. Continue stirring until it starts taking on a chocolate colour and the milk has been absorbed, adding in a little more chocolate powder as you stir to help this along.

Pre-heat the oven to gas mark 4 (180C or 350F). Spoon the banana and cherry cake mixture evenly into your cake cases, then spoon the chocolate-banana mixture on top of each. Place in the oven to bake of 25-30 minutes.

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I was quite happy with how these turned out, and they definitely went down well with everyone. I didn’t really know how to name them, but ‘Banana-cherry-choc split cupcakes’ seemed the most precise!

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Hope you enjoyed reading, I enjoyed eating them!