Ok, so it’s the last week of the kids holidays. I’m not sure if it’s a last ditch effort to really spoil them rotten, or a poor attempt to conceal my celebration that the little hooligans are finally going back to school – but I’m going all out this week to give the kids all sorts of treats before they head back to the dumdrolls of school dinners. Let’s all be honest here…which kid has ever loved school lunches? I’m one of those mums that’s got about a 95% “healthy meal” track record, but there is that little devil of high calorific, sweet and full-on-fried madness that does take over sometimes. Sweets and treats galore, homemade fried chicken and extra cheesy pizzas, but hey, you have to let a kid JUST BE A KID sometimes. I am the s’mores midnight feasts and roasting marshmallows kind of mum without a doubt!
So, this week is chock full of recipes that kids not only love eating, but can enjoy making with minimum supervision. Enjoy one of life’s greatest blessings, whether it’s spending time with your own kids, or your nieces, nephews, godsons and goddaughters – there is some kind of sweet happy inexplicable simplicity that a child can bring to your day.
This is such a quick, easy recipe and makes your life easy by just using good quality store bought cake. In the photos shown, I’ve actually used left over birthday cake – another really easy way to recycle an already delicious treat!
Makes approx 24 truffles
4 cups cake, crumbled into small pieces (approximately 600gms)
3 tbs salted butter, melted
2 tbs Nutella, or your favourite chocolate spread
1 cup finely chopped almonds
1 tbs rum (only if you are making these for grown-up kids of course!)
1 heaped cup of desiccated coconut.
Start by crumbling the cake to a large chunky breadcrumb stage. This is where kids are especially useful with their little fingers!
To this mixture, add the melted butter, the Nutella and the optional rum. Knead this mixture all together as shown below. The consistency should be sticky but not a wet mixture and easy enough to roll into a ball.
Spread the desiccated coconut into a large wide plate and roll the balls in this until they are entirely covered in coconut, (hence the snowstorm!)
Once all the truffles are rolled, cover with cling film and chill for at least 1 hour before serving.
These make delicious tea-time treats, lovely for boxed sweet gifts or just to indulge, as I am currently doing with a freshly brewed cup of coffee – blissfulness achieved!!!!
No comments