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!

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Jellybean Rice Krispie Bars

Ingredients

• 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

Method

1. Melt the butter in a large pan, with low heat.
2. When the butter is melted, add the vanilla extract and ¾ of the marshmallows. Melt the marshmallows slowly.
3. Right before the marshmallows are fully melted add the milk and the remaining marshmallows. Stir until the added marshmallows are starting to melt.
4. Add the rice krispies. Stir until the rice krispies are covered with the marshmallow fluff.
5. 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).
6. Allow to fully cool before cutting and serving.

 

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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

1. Preheat oven to 200°C. Line the muffin tins.
2. Cream margarine/butter and sugar until pale and creamy.
3. Whisk in the eggs, milk and yogurt. ( This will look curdled)
4. Sieve in the flour and bread soda and fold in gently.
5. Use the tablespoon to ¾ fill the muffin tins.
6. 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

1. Using the electronic beater, cream butter and sieved icing sugar together until soft and creamy.
2. Beat in the flavouring ingredients of your choice. Use milk to soften if necessary. The mixture should hold its shape.
3. Use immediately or cover with a damp cloth until required.

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Jellybean Treats 

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!

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Jellybean Pizza

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.

Method

1. 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.
2. Rest in the fridge for a while.
3. Cut to shape and place on a baking tray lined with baking paper and return to fridge for 30 minutes.
4. Preheat oven to 180°C/350°F/Gas Mark 4.
5. Bake for about 10 minutes until golden brown.

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