This is pure heaven - well I think so anyway! It's sweet, melts in your mouth but is not chewy. This version is flavoured with chocolate and it makes a great gift. I always make some for my daughter's teachers at Christmas.
This recipe is for making your own liqueur but be patient - it takes a few weeks before you can use it. You will need a wide neck jar for this too. You get the added bonus of some deliciously preserved boozy apricots too. Eat the fruit separately, warmed through and served with brandy snaps and ice cream.
An incredibly easy way to round off a dinner party - but only if they aren't driving! I like to serve two small scoops in tiny dishes with shortbread, biscotti or amaretti. You can vary this any way you like - try Cointreau or Drambuie (my favourite), or add a few drops of real vanilla extract or some of the vanilla seeds.
A Nigerian coconut truffle that is a favourite with children of all ages.
A gorgeous chocolatey crunchy biscuit-like treat which kids will love as well as adults.
This is a toffee I remember my mother making for birthday parties and school fetes. Its a jaw sticking long lasting toffee that you can suck on for hours.
Creamy chocolate icing is quick and simple to make.
Chocolate coated chewy biscuit and raisin treats. They are so easy to make but delicious. Good to make with children.
I came up with these cupcakes as an idea for Easter. A no-cook recipe easy enough for kids to make.
A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice.