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.
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.
An incredibly simple recipe, using only 3 ingredients. Easy to make, and especially good for you to help kiddies make themselves! A frugal recipe, that costs approximately 20p for 12 biscuits!
1oz caster sugar, plus extra to finish
3oz plain flour
- Preheat the oven to 190°C (170°C for fan assisted ovens).
- Line a baking tray with greaseproof paper.
- Using the back of a wooden spoon, beat the butter and sugar together, until creamy.
- Stir in the flour, part by part, until fully combined.
- Turn the dough out on to a slightly floured work surface, and roll to approximately 1.5cm / ½ inch thick.
- Cut out “fingers”, or shapes, using cookie cutters, and place them on the lined baking tray.
- Optional: Using a fork, prick the shapes.
- Sprinkle the top of the biscuits with the left-over caster sugar, and chill for 20 minutes.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Allow to cool on the tray, then enjoy!
This is such a simple recipe, and perfect for kiddies to make. Try your hand at this frugal, and exceedingly yummy recipe. All in all, I think it cost approximately 45p to make 12 biscuits…
Jam / Nutella / Lemon Curd
1. Preheat the oven to 180°C, and line your baking tray with greaseproof paper.
2. Using the back of a large, wooden spoon, cream the butter in a large bowl, then add the sugar. Continue to cream together.
3. Add the egg yolk, and vanilla essence, and continue stirring with the wooden spoon.
4. Add the flour, part by part, and combine thoroughly. When it becomes difficult to mix, get your hands in there to form a dough ball.
5. “Pinch an inch”, and roll in to ball shapes. Place on the lined baking tray.
6. Use your thumb, and press down in the middle of each ball, creating a well.
7. Add a teaspoon full of your jam (or Nutella / lemon curd), ensuring that the mixture doesn’t overflow too much.
8. Bake in the oven for 15-20 minutes, or until golden brown.
9. Remove from the oven, and allow to cool on the baking tray for approximately 5 minutes or so, before placing them on a cooling wire rack.
Ooo, you’re in for a treat today, stalkers. Today I’m making a ‘Toad in the Hole’ from scratch… No cheating here! I have even made the batter from scratch today 🙂
If you’re curious as to what a “Toad in the Hole” is, simply keep scrolling… Or, you can always Google for pictures. No, it’s not an actual frog in a hole… It’s pork sausages baked inside a Yorkshire pudding. And it’s so easy and cheap to make… It’s also a family favourite.
8 pork link sausages
Oil (vegetable, olive, sunflower… The choice is yours)
100g plain flour
150ml milk (full fat / whole milk is best)
- Preheat your oven to 220C (200C for fan assisted).
- If required, separate your sausages, and line in the base of an oven proof dish, ensuring enough of a gap in between each sausage.
- Drizzle about a tablespoon of oil over the sausages.
- Place in to the oven for about 20 minutes or so, until the sausages have started to brown.
- Now it’s time to make the batter! Sieve the flour in to a mixing bowl, and make a ‘well’ in the middle.
- Crack the egg in to the well, and mix lightly.
- Add the milk and water slowly to the flour mixture, stirring constantly. I put the water and milk in to a jug, and poured in to the flour mix whilst using an electric whisk. The mixture should be of a creamy texture when it’s all combined.
- When the sausages are cooked, quickly pour the flour mixture over the top of the sausages, and return to the oven for a further 30-40 minutes.
- The batter mix should be a lovely golden brown colour when done.
- Serve one its’ own or with a yummy gravy. Enjoy x
After contemplating our finances, and wondering what we can do to keep our outgoings down, I decided that the cheapest way we can all have our cake and eat it too (literally) would be to make our own treats.
Here’s a gorgeously light and fluffy cake, that takes about 40 minutes from start to finish, and I worked out that it cost about 45p to make.
100g soft brown sugar
200g butter or marg, softened
2 tablespoons solden syrup
200g self-raising flour
- Preheat your oven to 170C (150C for fan assisted).
- Grease your cake tin and line the bottom with a sheet of baking paper, or line your cupcake tray with paper cases.
- Cream together the butter and sugar.
- In a separate bowl, whisk together the eggs, golden syrup and a few drops of vanilla essence, then pour in to the butter-sugar mix.
- Using a large, metal spoon, fold in the flour, a small amount at a time. To ensure a fluffy cake, sprinkle the flour from a height.
- Pour the mix in to your cake tin / paper cases.
- OPTIONAL – Sprinkle a little more soft, brown sugar or coloured sprinkles on the top of the cake(s).
- Place in the preheated oven for approximately half an hour, or until a skewer (or sharp knife) comes out clean.
- Allow the cake to cool slightly in the tin (approximately 10 minutes) before turning out on to a cooling rack (don’t forget to remove the baking paper from the base).
Such a quick and easy recipe, and a major hit with the hubby and my Gning 🙂