So simple to make, especially for a quick and easy make, but a bit of a nightmare to clean the pan afterwards!
If you are looking for a traditional peanut brittle recipe, look no further. This recipe literally has only two ingredients… Suitable for vegetarians and vegans, and is also (relatively) healthy.
120g granulated or caster sugar
120g peanuts (shelled and “skinned”)
The above ingredients are so versatile… It is literally the same amount of sugar to peanuts, or you can really push the boat out and use cashews (yummy)!
- Line a baking tray with greaseproof / baking paper.
- Measure out your sugar, and put in a thick-based saucepan, over a low-medium heat. Try not to stir the sugar until it starts turning in to liquid… Instead, move the pan in a circular motion to move the sugar around.
- When the sugar starts to melt, it will start turning in to a caramel colour… Stir, using a metal spoon until all of the sugar has completely melted.
- Turn off the heat, and remove the pan to a “cool”, but heat-proof surface.
- Add the peanuts directly to the syrup that you have made, and continue stirring, until all the peanuts have melded together, and it becomes difficult to stir any more.
- Spoon the mixture out on to the already lined baking tray. Try to level out the mixture as you go, so it is only “one peanut high”.
- Leave to cool completely before you break it up to enjoy.
Melted sugar is basically lava. DO NOT allow any children to come in to contact with it until it is fully cooled.
Talk about a comfort food! This is a perfect pudding to make and enjoy, whilst waiting for Spring to turn up. I know, I know – it’s officially Spring already, but it’s still chilly out there!
This recipe takes about 15 minutes to make, and then a further 45 minutes to “bake”. I asked for the help of Gning with this one…
3-4 tsp sweet mixed spice (cinnamon, nutmeg, etc.)
1l milk (whole / full fat works best)
A few handfuls of sultanas
8 rounds of bread (approximately… You may need more, depending on the size of the ovenproof dish you use)
Butter – to grease the ovenproof dish
- Preheat your oven to 190ºC (170ºC for fan assisted ovens).
- Grease your ovenproof dish with butter.
- Measure out your sugar, and combine the sweet mixed spice, stirring thoroughly. I assigned this task to Gning.
- Measure out your milk, and crack the eggs straight in to it. Use a whisk to combine it… This was another task assigned to Gning.
- (Optional) cut all the crusts off the bread.
- Butter one side of each round of bread, and slice in half – side or diagonally, your choice. Fill the bottom of the ovenproof dish with the sliced bread (butter “up”).
- I asked Gning to sprinkle some of the sugar mix over the bread, followed by a handful of sultanas. Repeat this step until the ovenproof dish is full.
- Pour the egg-milk mixture over the top of the layered bread, and allow to “soak” for 10-15 minutes. Don’t worry if it looks like you have too much milk… You don’t. It will all set wonderfully.
- Place in the middle of the oven, and bake for 45 minutes.
- Your pudding should be ready when it is a lovely golden colour.
- Serve immediately – with or without cream; or you can leave the pudding to “set”, and serve it cold. Yummy!
Join us for a late morning / early afternoon of tea, coffee, juice, cakes, games and more. We’re raising money for two amazing charities, and we’d love you to be a part of it.
Homemade cakes and biscuits, including:
Tea, coffee and juice will also be available.
If you’re in the area, please come on down…
Tarbock Village Hall, Netherley Road, Tarbock Green nr. Prescot, Merseyside, L35 1QG
Looks fancy, tastes absolutely delicious, and is incredibly easy to make.
French toast is one of those “posh” breakfast items that you think will take too long to make, but really – I just made 8 rounds in 5 minutes (minus the clean up – which I’m going to do after I’ve finished this post).
I first had French toast when I went to stay with my fathers’ friends, in Wisconsin, USA, and it was sublime! However, when I got home, I couldn’t remember exactly how my host made it, so I winged it… It worked out well, because now it’s a family favourite – even Donut (aged 2) has just wolfed down two slices!
3 large eggs
A good splash of milk (whole / full fat milk is best)
White bread (this recipe accounts for 8 slices)
Sweet mixed spice (nutmeg, cinnamon, ginger, mace, allspice, etc. – readily available in supermarkets, such as Asda, Tesco, etc.)
Coconut oil – for frying
Toppings – golden syrup, honey, seasonal fruit, icing / powdered sugar…
- Mix the eggs, milk, and a good shaking of the mixed spice in a bowl – ensure the bowl is big enough to fit a slice of bread, without bending it.
- Heat the coconut oil over a medium to high heat, in a frying pan.
- Place a single slice of bread in the egg mixture, and turn it over – make sure the round of bread is fully covered.
- Add the egg-mix covered bread to the frying pan, and give an extra little shake of the mixed spice. Leave for 30 seconds or so, then turn it over – repeat the process by adding another little shaking of the mixed spice. After another 30 seconds, turn the bread over for one final couple of seconds – just to allow the second shaking of mixed spice “cook” a little.
- Repeat the process with as many rounds of bread you can…
- Serve with a helping of syrup or honey, fruit, such as raspberries, blackberries, strawberries, or icing / powdered sugar.
- Best enjoyed hot / warm, although, rather lush cold too, ha ha.
The French toast shown above is an image found on Google… My French toast was scoffed before I could even think of getting my camera!
What a simple, yet luxurious creation to make – either for yourself, or to beautifully wrap up for a homemade gift.
This recipe is not really a frugal one, as coconut oil can be rather expensive – depending on where you buy it from, however, if you are able to get the oil inexpensively, then this would be a perfect frugal gift.
What you need:
Silicon moulds (alternatively, use cupcake cases in a cupcake tray)
340g / 12oz coconut oil
15 drops essential oils (lavender is comforting, but you can use your favourite)
Optional: Dried flowers (try to match the flower to the essential oil – i.e. lavender buds)
- Fill the pan up with water, and place your glass bowl over the top. Ensure that the bottom of the bowl does not touch the water in the pan. Bring the water to the boil.
- Put your coconut oil in the glass bowl, and allow to gently melt – this should only take a couple of minutes.
- Optional: While the coconut oil is melting, add a sprinkle of dried flowers to the bottom of your moulds.
- When the coconut oil has melted, turn off the heat, place the glass bowl on a heatproof surface, and stir in the essential oil.
- Mix well, and pour in to your moulds (or in to the cupcake cakes).
- Let the coconut oil cool. If you have a warm house, this can take several hours. I prefer to allow them to cool for approximately an hour, then transfer the moulds in to my fridge.
- Once fully cooled, and set, you can remove the melts from the moulds, and place in a container – be sure to store in a cool place. Again, you may have to store these in the fridge / freezer if your house is generally warm.
- If you are giving these as a gift, place them in a clean, plastic tub with lid, and wrap / decorate. Store them in your fridge / freezer until you are ready to gift to the recipient.
Simply run your bath, and drop one of your melts in!
Coconut oil is great for your skin. It leaves your skin smoother than a baby’s bum, and also has some amazing natural healing properties. If you are using lavender essential oils in your melts, you will also feel the benefit for easing headaches / migraines, and it helps you sleep!
I forgot to take a picture of my melts, so this is one I found on Google… I promise they will come out just as wonderful as the picture – if you follow the steps correctly 🙂
Edit: These melts are suitable to use in your child’s / baby’s bath too – especially if they suffer from dry skin. However, if your child is under 6 months old, please consult with your health worker before using any form of homemade creations in the bath.
I was so frustrated the first time I made peppermint creams, and was almost throwing the mixture in the bin, ha ha. So pleased that I stuck with it, because now I have successfully made them a few times, and they just keep getting better on each occasion!
This recipe is certainly not recommended for anyone who suffers diabetes, as it is probably 95% sugar; so with that in mind, ensure you limit the amount of these you give to your kids too… Unless you want them bouncing off the walls, ha ha.
I made these today with my 5 year old, and he needed very little help, so another easy recipe for the kids to make 🙂
This recipe cost me just shy of £1.50 to make 24, however it would have cost about £2 to double (if not more) the quantity.
Google image used – I didn’t take a photograph of my mints!!
1 egg white (you won’t need the yolk…)
400g icing sugar (otherwise known as powdered sugar / confectioners sugar), plus extra for rolling
- Prepare a “resting” area for your finished mint creams… I used a sheet of baking / greaseproof paper on top of a baking tray.
- In a large, clean bowl, add your egg white, and mix with a fork until it begins to foam slightly.
- Add a tablespoon of lemon juice to the egg white, and mix for a little longer.
- Gradually add the icing sugar – I added the sugar in two sections only, and in between each section I added 1 teaspoon of peppermint flavouring. Continue to mix combine the mixture with the fork (you’ll have difficulties if you’re using a spoon).
- When the mixture becomes too difficult to mix with your fork, that’s when you need to get your hands in there. Combine the mixture in to an icing dough ball.
- Turn the icing ball out on to a clean surface, sprinkled with icing sugar.
- Roll to approximately 1-2cm thickness, and use a cookie cutter to cut out shapes. Place your shapes on to the resting area that you made up earlier.
- You can decorate your mints, if you like, or leave them plain. I used a fork to decorate mine…
- Now this is the hardest part. Your mint creams are technically ready to eat within 10/15 minutes of resting, however, if you want the “real deal”, you need to wait for up to 24 hours for them to “set” properly.
A great recipe that costs pennies to make.
I made a bit of a booboo with the recipe, but overall, it turned out great. Afterall, making mistakes when baking makes some of the best recipes known to man. I also burned my finger rather badly when taking the tin out of the oven, so please, please, please, be careful!
3oz self-raising flour
3oz caster sugar
1/2 tsp baking powder
Lemon zest from 1/2 lemon
For the drizzle
2oz caster sugar
Juice from 1/2 lemon
- Preheat your oven to 180C / 160C for fan assisted ovens.
- Line your loaf tin with greaseproof paper.
- Combine the eggs, flour, sugar, butter, baking powder and lemon zest in a large bowl, until creamy.
- Pour in to your lined tin.
- Bake in the preheated oven for 35 minutes, or until golden brown and springy to the touch.
- Remove from the oven, and whilst it’s cooling, measure out your sugar for the drizzle, and stir thoroughly with the juice from 1/2 a lemon, until the sugar is fully dissolved.
- As soon as the sugar is dissolved, pour the mixture over the top of the still warm cake, and spread all over with the back of a metal spoon.
- Allow to cool completely before removing from the tin.
- Slice up and enjoy!