I like to have my five a day. Some days my five a day means having five different flavour jellybeans, as jellybeans are my favourite little treat. Over the weekend I decided to make some fun ways to incorporate jellybeans from my jellybean pyramid in some home baking. I wanted to make five things that were quick and easy and which everyone would enjoy and most importantly find yummy! Although we can’t be eating unhealthy food all the time I thought it would be a nice idea to share some treats for when you feel like you deserve that extra bit of sweetness.
I Hope you enjoy the treats from my alternative food pyramid!
Jellybean Rice Krispie Bars
- 90 grams of Butter
- 260 grams of Marshmallows
- 1 tsp of Vanilla extract
- 1 tbsp of Milk
- 170 grams of Rice Krispies
- all sorts of jellybeans
- melted chocolate for drizzling
- Melt the butter in a large pan, with low heat.
- When the butter is melted, add the vanilla extract and ¾ of the marshmallows. Melt the marshmallows slowly.
- Right before the marshmallows are fully melted add the milk and the remaining marshmallows. Stir until the added marshmallows are starting to melt.
- Add the rice krispies. Stir until the rice krispies are covered with the marshmallow fluff.
- Place into a greased dish. Used a greased spatula to spread out the treats and press down just a bit. ( You don’t want them to become so stuck together so that they’ll become rock hard).
- Allow to fully cool before cutting and serving.
Jellybean Muffins and Mini Muffins
Ingredients for Muffins and Mini Muffins
- 100 grams of soft margarine or butter
- 125 grams of caster sugar
- 2 eggs
- 100ml of natural yoghurt
- 4 tbsp of milk
- 225g of plain flour
- ¼ tsp bread soda
Method for Muffins
- Preheat oven to 200°C. Line the muffin tins.
- Cream margarine/butter and sugar until pale and creamy.
- Whisk in the eggs, milk and yogurt. ( This will look curdled)
- Sieve in the flour and bread soda and fold in gently.
- Use the tablespoon to ¾ fill the muffin tins.
- Bake for 20-25 minutes.
Ingredients for Butter cream Icing
- 50 grams of butter at room temperature ( I use unsalted butter)
- 100gram icing sugar, sieved
- 1 tbsp of milk to soften if necessary
Method for Butter cream icing
- Using the electronic beater, cream butter and sieved icing sugar together until soft and creamy.
- Beat in the flavouring ingredients of your choice. Use milk to soften if necessary. The mixture should hold its shape.
- Use immediately or cover with a damp cloth until required.
You will need…
- A square shaped piece of cellophane then wrap it in a cone shape, secure with sellotape.
- Jellybeans of your choice
- Close it with a piece of ribbon
I love these just as a little treat, but make sure you don’t eat them all in one go!
Ingredients for the cookie base
- 250g butter, softened ( I use unsalted)
- 140g caster sugar
- 1 egg yolk
- 2 tsp vanilla extract
- 300g plain flour
Butter cream recipe as above.
- Mix the softened butter and caster sugar in a large bowl with a wooden spoon. Then add the egg yolk and vanilla extract and briefly beat to combine. Sieve in plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.
- Rest in the fridge for a while.
- Cut to shape and place on a baking tray lined with baking paper and return to fridge for 30 minutes.
- Preheat oven to 180°C/350°F/Gas Mark 4.
- Bake for about 10 minutes until golden brown.