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Chocolate muffins with jelly snakes recipe

Chocolate muffins with jelly snakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins

These incredibly delicious Halloween treats are easy to make. You can of course, decorate them however you want.

13 people made this

IngredientsServes: 24

  • For the muffins
  • 1 box chocolate cake mix with icing
  • To decorate
  • crumbled chocolate biscuits, as needed
  • jelly snakes, as needed

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4. Grease 2 muffin tins or line with paper cases.
  2. Prepare cake mixture according to box instructions for cupcakes or muffins. Spoon mixture into prepared muffin tins filling them only 2/3 full. Bake in the preheated oven for 20 to 25 minutes, or as directed on the box.
  3. Allow muffins to cool. Prepare chocolate icing from the box according to instructions and spread onto muffins. Sprinkle biscuit crumbs on top.
  4. Cut jelly snakes or worms in half and brush the cut side with some chocolate icing. Stick onto muffins and allow to dry.


How to decorate Halloween cupcakes

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Reviews & ratingsAverage global rating:(13)

Reviews in English (1)

big hit with the kids!-29 Oct 2012

From Simply Chocolate: Irresistible Recipes to Share with Friends and Family Simply Chocolate by Janelle Bloom

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  • Categories: Cakes, large Frostings & fillings Dessert
  • Ingredients: self-raising flour dark chocolate melts butter cocoa powder Rolos Kit-Kat candy bars Smarties candies (UK) Violet Crumble candy bars Jelly Tots cooking chocolate

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Heat oven to 180C/160C fan/gas 4.Break up 150g of the milk chocolate andput it in a bowl with the butter. Sit thebowl over a pan of gently simmering waterand allow to melt, stirring occasionally,until smooth. Set aside to cool.

Grate the remaining milk chocolateand set aside. Now chop the whitechocolate into small pieces.

Put the eggs and sugar in a bowl and,using an electric hand whisk, beat for 4-5mins until pale and thickened.

Pour the melted butter and chocolateinto the egg mixture and stir. Sieve theflour and cocoa powder and fold intothe mixture. Stir in the white chocolate.

Divide the mixture between the jamjars. Sit the jam jars in a roasting tin andpour boiling water into the bottom of thetin, so that the water rises a quarter ofthe way up the sides of the jars. Bakefor 15-20 mins until the top of thechocolate pudding is set but the middleis still squidgy.

Remove from the oven and, while stillhot, sprinkle the remaining gratedchocolate over the tops of each pudding.Leave to cool slightly, then carefullyremove the jars from the tin and allowto cool completely.

To create your jungle scene, place thedesiccated coconut in a bowl and addgreen food colouring – this will be yourgrass layer of the jungle. Now sprinklea layer over the top of the pudding.

Roll out a piece of green icing to makea thin ‘worm’ measuring 18cm. Coil thisaround one of the chocolate sticks tocreate a creeping plant growing up thetree. Skewer this into the pudding andrepeat with 2 more.

Add a few jelly snakes to your jungle,coiling in and around the trees to set thescene. Repeat with the other jars.

Using another piece of green icing,cut out 3 leaves to attach to the top ofthe chocolate sticks. Allow the icing tofirm up for about 20 mins, then sit theleaves on top of the rim of the jar.

Easy Salted Caramel Popcorn

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This delicious and moreish recipe comes from Gordon Ramsay, yes, he of the ‘F Word’ fame and it’s hard to stop eating it.

No corn syrup, no thermometer required. Just a little time and ingredients you’ll probably already have in your pantry.

How to store:

These fruit snacks don’t need to be refrigerated, although in warmer environments (hot cars, direct sunlight) they won’t do well.

Keep them in an airtight container on the counter for up to a week (if they’ll last that long!).

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These delicious no-bake Energy Balls are loaded with nutrition to keep you powered up and energized – filled with lots of whole grains, fiber and protein! They’re quick and easy to make, and freezable, too! A healthy snack your family will love, and you’ll feel absolutely terrific about giving them!

This Recipe Is: Ready in 30 Minutes or Less Freezable Make Ahead Vegetarian

Welcome to Two Healthy Kitchens and our very first post! We’re thrilled you stopped by!

We had to choose just one recipe to kick off our blog, so here is the story of how we found our yummy little hero:

Once upon a time, in a land not-so-far-away, there were two beautiful princesses (sorry, got carried away there) … we were chatting about our kids’ hectic schedules, and we came to a realization. … The weak link in our families’ otherwise nutritious lives was the grab-and-go snack – hands down!

We had always tried to be really diligent about providing super-healthy meals, but somehow the wheels totally fell off at snack time.

Oh sure, we had the best intentions. But, as the kids came home from school and the whirlwind of homework and afternoon activities began, we often found ourselves reaching for those convenient (and maybe not-so-healthy) snacks.

We knew there had to be a better way!

We scoured cookbooks and the Internet looking for fun and healthy ideas. We tested, tasted, retested, retasted … you get the idea.

And finally we found a winner! (aaaaahhhhhhh – picture a choir of angels singing here)

Actually, we found lots of winners (some were even hiding in our own recipe collections!), and we can’t wait to tell you all about them!

This recipe, however, quickly found its way into our hearts (and our tummies, again … and again …)! We just knew that this HAD to be the first post – it’s so yummy, so nutritious, so quick, and so easy!

We adapted our recipe from Maggie at Smashed Peas and Carrots, and you can find her original recipe here.

While we absolutely loved her recipe, we wondered if we could amp up the nutrition without losing any of the flavor … ’cause that’s just how we roll.

We concocted about 8 or 10 different variations (yeah, we’ve been eating A LOT of these!) before finding the perfect balance. In our version, we swapped in wheat germ for some of the flax, which allowed us to keep a decent amount of the beneficial omega-3 fatty acids, while reducing the calories and total fat a bit, and increasing the Vitamin E and folic acid a smidge. We also reduced the chocolate chips (less sugar), and used crunchy peanut butter (for, well, some added crunch).

Taste-testers in our homes couldn’t tell the difference!

Our families are even content to have these tasty nuggets of joy for dessert!

You can feel good about handing these over to your kids (if you don’t eat them all yourself!) for a quick snack as you dash out the door. With all the whole grain, fiber and protein packed into these little gems, you can be sure this snack will stick to their ribs and give them the power they need!

So, without further ado, here is the delicious little ball that started it all – the superstar that helped us launch our Two Healthy Kitchens blog. We hope you enjoy our very first recipe as much as we do. And, we hope you’ll be back to THK again soon!

Begin by adding all ingredients (hold off on the chocolate chips – for now) into a medium bowl.

See that open bottle of vanilla behind the bowl? Yeah … you’re gonna want to close that bad boy up right away. It spills. And it stains clean white countertops. Trust us on this one, friends. It happened seconds after this picture was taken.

Remember those bottles of colored sand you used to make at carnivals? This totally reminded us of that … but this one tastes way better! Not that we ever tasted the sand … we’re just guessing …

See how it’s all mixed together? Now you can add in the chocolate chips and give it another quick stir.

Ideally, you would shape the mixture into little balls and then lovingly share them with your family. But seriously, who are we kidding? Just grab a spoon – we won’t judge!

Update: Over the Years, We’ve Created Other Delicious No-Bake Energy Ball Recipes You’ve Gotta Try!

Scroll through ALL the yummy flavors in our Energy Ball Recipes collection, or go ahead and just click on through to the one that you wanna try next …

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15 Quick and Easy High-Protein Snacks

1. Crispy Lentil Energy Bites (8.6 g protein per two bites)
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2. The Best Homemade Granola (8 g protein per half-cup)
Granola is the perfect customizable and versatile on-the-go snack. Use whatever nuts, seeds and dried fruit you prefer to create your perfect mix. Pair it with yogurt, milk, or eat it au natural by the handful. Photo and recipe: Renee Blair / Life by DailyBurn

3. No-Bake Quinoa Peanut Butter Crunch Cups (8 g protein per two cups)
Forget Nestle Crunch bars — here is a delicious and nutritious substitute. Puffed quinoa is super simple to make, and it provides a protein-rich base for these sweet treats. Photo and recipe: Ashley Melillo / Blissful Basil

4. Chocolate Peanut Butter Protein Bars (5.8 g protein per bar)
This simple protein bar recipe is about to become a staple in your snack recipe bank. Oats and protein powder make up the bulk of the bars, while peanut butter adds a bit more protein (and a ton of flavor). Don’t forget the chocolate drizzle! Photo and recipe: Emily Miller / Life by DailyBurn

5. Dark Chocolate Crunchy Coconut Cashew Sesame Bars (9.5 g protein per bar)
The combination of sesame, flax and hemp seeds make these bars extremely unique — and equally as delicious. Raw cashews and coconut flakes help round out the flavor profile while keeping the bars naturally gluten-free and vegan. Photo and recipe: Tieghan / Half-Baked Harvest

6. Chocolate Chip Cookie Dough Protein Balls (5 g protein per ball)
Put down the tube of store-bought cookie dough and whip up a batch of these healthy cookie dough protein bites. You’ll get all the flavor without any of the guilt. Each bite has just 120 calories and five grams of protein. Plus, they’re perfectly portable. Pro tip: For a sweeter treat, dip the bites in melted dark chocolate and let cool before storing. Photo and recipe: Lee Hersh / Life by DailyBurn

7. Protein Muffins with Quinoa, Prunes, Dates and Coconut (18.2 g protein per muffin)
These muffins make a great mid-day snack, breakfast or even dessert. Quinoa and protein powder make a healthy protein-rich base that will help keep you full until that next meal. The recipe calls to mix in dates and dried plums, but feel free to customize — add in some nuts, swap in a different type of dried fruit, or indulge with a sprinkling of dark chocolate chips. Photo and recipe: Taylor / Food Faith Fitness

8. Zesty Black Bean Hummus (16 g protein per ½-cup serving)
The key ingredients in this healthy dip are black beans, cottage cheese and almond butter. Wait, don’t run away yet! We know that sounds like a strange combination, but it works — we promise. The end result is creamy and satisfying, while the addition or cumin, coriander, parsley and orange zest create an interesting flavor profile that will keep you coming back for more. Photo and recipe: Perry Santanachote / Life by DailyBurn

9. Roasted Chickpeas (21 g protein per ¼-cup serving)
Crunchy roasted chickpeas are a nutrient-packed alternative to greasy potato chips or carb-heavy pretzels. Don’t be afraid to mix up the seasoning — the recipe calls for garlic powder, basil, nutritional yeast and red pepper flakes, but roasted chickpeas work just as well with sweet flavoring (such as a drizzle of agave and a sprinkle of cinnamon). Photo and recipe: Elana / The Inventive Vegetarian

10. Portobello Eggs with Sun-Dried Tomatoes and Goat Cheese (16.8 g protein per cap)
Here a simple and filling savory snack that will satisfy nagging mid-day hunger. If you’re not a fan of sun-dried tomatoes, try substituting roasted red peppers or sautéed spinach. This recipe would make a fantastic breakfast, too! Photo and recipe: Marisa Westbrook / Uproot Kitchen

11. PBJ Yogurt Bowl (22 g protein per serving)
With 17 grams of protein per cup, Greek yogurt is the ideal base for a healthy high-protein snack. Top it with peanut butter, grape jelly, peanuts and fresh grapes, and you have a sweet combination that will stop afternoon hunger in its tracks. (And you won’t miss the bread!) Photo and recipe: Gina Homolka / SkinnyTaste

12. Paleo Cinnamon Raisin Flatbread (12.2 g protein per flatbread)
It takes just a handful of ingredients to whip up this gluten-free, paleo-friendly and low-carb flatbread — and you probably have them all in the kitchen already. Spread it with a bit of nut butter and sprinkle with extra cinnamon for a healthy snack with the perfect amount of sweetness and enough protein to satisfy hunger pangs. Photo and recipe: Arman / The Big Man’s World

13. Roasted Edamame, Three Ways (15 g protein per cup)
In addition to being packed with protein, edamame is high in fiber and relatively low in calories. The best part about roasting them at home? You can customize the flavorings! This recipe includes instructions for three different flavors — Parmesan and garlic, pepper and sea salt and a “smoky and spicy” mix of cayenne pepper and paprika — but don’t be afraid to get creative. Photo and recipe: Laura / Beauty & the Beard

14. Savory Greek Yogurt Three Ways (17 g protein per cup)
While most people lean towards topping Greek yogurt with sweet toppings, savory options work just as well. Here are three flavor-packed ideas — everything bagel seasoning mix cucumber, olives and oregano or tomato, basil and pine nuts. Pair with a piece of whole-wheat pita for an even more satisfying snack. Photo and recipe: Lori / Foxes Love Lemons

15. Protein “Brookies” (7 g protein per cookie)
There’s no need to choose between indulging in a cookie or a brownie with this hybrid treat, which combines the two treats in one. Almond butter and protein powder are they keys to this recipe, making for a protein-rich bite. Plus, at just 184 calories per cookie, they can easily find a place in any healthy diet. Photo and recipe: Lee Hersh / Life by DailyBurn

Christmas pudding truffles

This post may contain affiliate links. Please read my disclosure for more info.

It&rsquos my first Australian Christmas, and it&rsquos just not right. Don&rsquot get me wrong, I love the carols in the park, the barbeques in the garden, the outdoor parties at friends&rsquo houses. But where are the cosy evenings in front of the fire drinking mulled wine and eating warm mince pies? Where are the carol singers at your door in scarves and hats and with red noses and frosty breath?

I would usually moan about the dark, cold days of a European December, but as we all know we often don&rsquot realise that we would miss something until we don&rsquot have it any more!

One thing that Australians do have on Christmas Day in common with the English, I&rsquom happy to report, is a lovely rich, alcohol-soaked Christmas pudding (aka plum pudding) for dessert. Now I realise that many readers may have absolutely no idea what this is, so just to enlighten you it&rsquos an extremely gooey, heavy, almost-black-in-colour traditional Christmas dessert laden with a ridiculous amount of dried fruits, spices and nuts. It&rsquos mixed and steamed in a bowl as early as October and then on the day it&rsquos turned out upside down onto a plate, a sprig of holly is put on the top and alcohol (usually brandy) is poured all over it. It&rsquos then lit and taken to the table on fire and everyone goes &lsquoOooooh!&rsquo It doesn&rsquot matter that you&rsquore already stuffed up to your eye-balls with turkey and cranberry sauce, you just have to make space for a spoonful of Christmas pud smothered in brandy butter or a custard-y brandy sauce.

For anyone who&rsquos interested, I just had a little search around to find out the history of this &lsquolove-it-or-hate-it-but-got-to-have-it-on-the-Christmas-table&rsquo English tradition and apparently it dates back as early as 1430 or even earlier! At that time it was a sort of (I have to say very yucky-sounding) porridge containing beef, mutton, raisins, prunes, wines and spices and was made simply as a way of preserving meat. It became a customary Christmas dessert by about 1650 after King George I requested plum pudding as part of his Christmas feast. By Victorian times, a Christmas pudding with blue flames licking around it had morphed into the version we know today and become the centrepiece of an Englishman&rsquos Christmas dinner. And so it remains!

Now that I&rsquove gone to great lengths to enlighten those of you who don&rsquot know about Christmas &lsquopuds&rsquo, errm, I&rsquom not going to tell you how to make one &hellip ohhh nooo. Not because I like to be a big tease but &hellip well, check out the list of ingredients in these things! Plus &hellip well, it&rsquos a bit late now!

But what I DO have for you today are some cute little mini Christmas pudding truffles. A lovely friend of mine told me yesterday that she always takes a plate of these along to any Christmas function she&rsquos invited to and everyone loves them. She explained to me exactly how to make them, I logged all the info in my head &hellip and here we are! Believe me, they are much much simpler than making a Christmas pud! And a lot cuter, too.

I reckon you really needed to know the background of Christmas puddings before making these tasty truffles if you don&rsquot happen to be from the UK or Australia. Imagine how proud you&rsquoll feel when you can impress all your friends with the story (and history!) of what they represent.

Recipe :: Choccy Snakes rocky road

These sweet snakes add a colourful surprise to your rocky road — perfect for school lunch boxes.

Photo :: Naomi Giatas


600g baking milk chocolate
200g marshmallows, chopped
60g puffed millet
150g JeliChocs Choccy Snakes, chopped


• Place the baking milk chocolate in a bowl over a double-boiler and stir until melted.
• Once the chocolate has cooled slightly, combine all ingredients in a large mixing bowl and mix well.
• Pour chocolate mixture into a pre-lined 26cm x 16cm slice tin and refrigerate until set.
• Use a warm knife to cut the slice into small squares.

Photo :: Naomi Giatas

We used: Menz Choccy Snakes

As if jelly snakes aren’t delicious enough — Menz have covered them in a delicious choccy layer! You won’t be able to stop at one with these ideal additions to your desserts or lolly bags. Head to the Menz shop in Glynde, McLaren Vale or Hahndorf to stock up, or find them at your local independent supermarket.

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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