Archives for category: Chocolate

Woke up this morning and thought hmmmmm pancakes. Googled American pancakes and threw these together with Nutella and golden syrup over the top. 

1) sieve 100g self raising flour into a bowl, add a dessert spoon of caster sugar and a dessert spoon of oats.

2) beat in 1 egg, pouring in small amounts of milk til the mix is a gloopy consistency.

3) wipe a frying pan with oil and heat, but not too hot. Ladle in the batter, and flip when little bubbles form all over.

Makes 4, serve with gooey sugary things! 

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When I was little my dad used to make the best ever pancakes. They’re big and thin and tasty. The recipe is also barely a recipe!

In a bowl whisk 1 cup milk, 1 egg and just under 1 cup of plain flour. The mixture should be quite liquidy. Butter a frying pan and put on a medium heat. Transfer the mixture a ladle at a time and flip once til golden.

Serve with Nutella, banana and syrup. Sod healthy pancakes today. Be naughty and enjoy it.

  
I was going to make brownies for a bake off last night but received an email from Delicious. Magazine yesterday morning containing this giant cookie. I thought it would make a nice change from cake. It went down very well, despite not winning the bake off. I used this recipe, but baked it for longer. I think my oven is a bit pants.

1) cream together 200g butter and 400g caster sugar.

2) whisk in 2 eggs. 

3) fold in 360g of plain flour and 1 tsp of bicarbonate of soda.

4) mush in 3 chopped crunchie bars.

5) place mixture in a lined round baking tin – I had push it down with the back of my hand as the mixture is not soft!

6) bake on 140 degrees C for 50 mins, and then 160 degrees C for 10 mins. 

7) leave out of the oven to cool and gently peel off the baking parchment.

8) melt chocolate and drizzle over the top (eat the leftovers).

Serve warm if you can. It would be even better with ice cream. Mmm. 

  
I used to be sceptical about mug cakes since a friend made one which exploded in her microwave. I’ve now mastered them and they’re now my Friday night treat. I plan to discover the ‘healthy’ mug cake eventually, but in the meantime I’ll stick to the cheeky ones. 

In a mug whisk up 1 heaped dessert spoon of Nutella, 1 heaped dessert spoon of peanut butter (I used meridian crunchy), 1 medium egg and 1 dessert spoon of cocoa powder.

Microwave for 70 seconds. 

What to experiment with next?

  
The thing I learnt with mug cakes is that the photographs on Pinterest are all lies. Despite that, this mug cake was absolutely delicious and I can’t wait to try out a different flavour.

1) in a mug place 2 heaped dessert spoons of Nutella, 1 dessert spoon of cocoa powder and 1 small-med egg.

2) whisk til smooth.

3) place in the microwave for 70 seconds. 

Try to wait a few mins before diving in as it’s boiling! 

  
Sorry for the awful picture – I only managed to get one after they’d been ravaged by my hockey team. These flapjacks are super easy, super tasty and healthy-ish.

1) in a pan melt 1 tsbp Nutella, 1 tbsp butter, 1 tbsp golden syrup.

2) mash 1 ripe banana into the mixture and then stir in 1 cup of oats. Add more if needed and stir til combined.

3) press into a lined baking tray and bake on 170 degrees C for 20 mins. 

4) leave to cool and chop. This made about 12 flapjacks. Or 6 big ones!

I’ve been hankering to try this avocado chocolate pudding/mousse thing ever since it became a thing. I looked at a few recipes and whipped up my own. My verdict is this: not convinced. So it didn’t taste like avocado, it did taste chocolatey and nice. But the whole time my head was screaming “YOU’RE EATING MUSHED AVOCADO!”. I didn’t get that blissfully satisfied feeling you get when you’ve got a full fat, full dairy, full sugar chocolate gooey joy melting on your tongue. When it comes to chocolate mousse, I’d argue you need the dairy and the fat and the sugar. If you’re going to be bad, then BE BAD. My leftover avocados will go in my avocado chocolate brownies next time. They were top notch.

1) put 1/2 avocado, 1 dessert spoon cocoa powder, 1 dash of milk, 1 dessert spoon of natural yoghurt, 1 sploodge of honey and a sprinkle of salt in the food processor and whizz.

2) spoon into a rammekin, leave in the fridge for half hour and you’re done.

 This is a naughty but nice treat. I whizzed up one frozen banana, a handful of milk choc chips and a big spoonful of salted caramel sauce leftover from my cake last week. 

I sprinkled over white choc chips and drizzled more caramel sauce. A cheeky but sort of healthy pud. 

 Why just have an Oreo when you could bash it up and put it in a big cookie?! I’ve made Oreo muffins before, and I made toblerone brownies last night, so I fancied doing something a bit different with my Oreos. Put them in a big cookie. I’ve just had one for breakfast (it’s Saturday, it’s allowed).

I followed this BBC food recipe for vintage cookies but adjusted it to my needs. 

1) in a large bowl cream together 150g of butter and 160g of sugar (I used golden granulated).

2) beat in 1 egg and a drop of vanilla essence.

3) soft over 225g of plain flour and 1/3 teaspoon of bicarb of soda.

4) chop up 5 Oreo cookies and add to the mixture. Stir the mixture together. It’ll be quite sticky.
5) place mixture in 3cm blobs on a lined baking sheet.

6) bake for 20 mins on 180 degrees C. (The recipe said 10, but after 10 mine were not cooked!).

Gobble up as many as you like, I won’t judge 🙂

  

The great thing about this ice cream is that it has no cream in it. It’s also no-churn, you just chuck it all in a blender and whizz its socks off.

You’ll need 1 frozen banana – I chop mine into smaller pieces before going in the blender just to make it easier on my Kenwood (I’m rather precious about my blender..)

You’ll also need 1 tsp (or more!) of peanut butter and 1 small handful of chocolate chips. 

It takes a good few minutes for it to come together into an ‘ice cream’ consistency so be patient. You could eat it straight away but I popped mine in the freezer – I made it before work and it was perfect when I got home in the evening.