Tag Archives: chocolate

The Healthier Mocha Brownie recipe

Hi everyone,

I’ve been trying to cut down on junk food so I’ve been trying to look for a cleaner version of a brownie. I have created a brownie that is a chocolate fudge slice/brownie hybrid. It has hints of hazelnut in the base, which makes it so much more delicious, almost like you’re eating a choc and Nutella treat. The recipe I have created was inspired by Luke and Scott’s chocolate slice from their book, Clean Living Cookbook: Delicious Paleo Food to Help You Change Your Life. Recipe can be found below.

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Recipe:

Ingredients:

Base:

  • 1/3 cup Cacao and Hazelnut spread (you can also use any other nut spread e.g. peanut butter or almond)
  • 2 tablespoons Coconut oil, melted
  • 150g almond meal
  • 1 tablespoon Cacao powder (or regular cocoa powder)
  • 1 tablespoon Rice malt syrup
  • 1 teaspoon of instant coffee
  • pinch of salt

Filling:

  • 12 dates, pitted
  • 2 tablespoons cocoa powder

 Top layer (Optional):

  • 1 tablespoon Coconut oil
  • ½ tablespoon of cocoa powder
  • ½ tablespoon Maple syrup
  • Handful of Cacao nibs (to scatter on the top)

 Directions:

  1. Place all of the base ingredients into a food processor until everything is well combined. Spoon into a greased and lined 18cm x 18cm brownie tin and pack it down firmly. Stick it into the freezer for 10 minutes.
  2. Place all of the dates and cocoa powder into the food processor until mixture is smooth. It will form a smooth thick clump when ready. Smooth this mixture onto the base evenly.
  3. Mix the cacao powder, maple syrup and coconut oil together. Pour on top of the brownie. Sprinkle the cacaco nibs on top and set in the freezer for 30-60mins before serving. Store in an airtight container in the freezer.

Thanks for reading! Please follow and like if you haven’t already 🙂

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Peppa Pig Muddy Puddle Desserts for Kids

Hi everyone! Hope you are all well. It’s time for me to finally make my last post on some treats that you can create for a Peppa Pig themed party. If you haven’t seen my other Peppa Pig themed treats then have a look at my Peppa Pig Picnic Birthday cake and Peppa Pig Vanilla cookie pops. For those who aren’t familiar with Peppa Pig, she always puts on her yellow boots when playing outside in the mud. So I’ll be summarising the process of how I created these Muddy Puddles. It’s extremely easy, all I did was remove the cream filling of some Oreo cookies and bashed them up with a rolling pin. I made sure that the crumbs weren’t too fine, to give it a ‘dirt’ appearance and spooned them at the bottom of the plastic cups. I continued to pipe some chocolate crème pâtissière (I used this recipe which can be found hereon top of the crumbs, spooned more Oreo crumbs on top and placed a pair of yellow boots, which were made out of fondant. I used the white fondant from Satin Ice and used yellow gel colouring.

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Thanks for reading! Hope you all weren’t sick of all the Peppa Pig posts. I swear this was the last one! Leave a comment below if you have any questions and follow/like my blog!

Pistachio and Chocolate Shortbread

This recipe has been a long time favourite amongst my family. I love baking a batch of these during Christmas and a while back, during my birthday party, I made a large batch and stuck them in a massive cookie jar for everyone to pick at.

Pistachio and chocolate shortbread recipe

Adapted from A Spicy Perspective 

Ingredients:

  • 340g (3 sticks) unsalted butter, softened
  • 1 cup caster sugar
  • 3/4 tsp. salt
  • 1 tsp. vanilla extract
  • 3 1/2 cups all purpose flour
  • 2/3 cup chopped dark chocolate (I used 70% chocolate)
  • 2/3 cup chopped shelled pistachios

 Directions:

  1. Cream the butter, sugar, vanilla and salt until light and fluffy (3-5minutes).
  2. Mix flour in until just combined. Add chocolate and pistachios and mix everything together.
  3. Wrap the dough completely with plastic wrap and refrigerate for 30mintes
  4. Preheat oven to 175C (350F) and line cookie trays with baking paper.
  5. Roll out half of the dough (leave the other half in the fridge) onto a floured surface until roughly ¼ inch thick. Cut out the cookies with a cookie cutter of your choice (I used star and heart shaped cutters, 2-3inch). Place cut cookies onto baking tray. Repeat this process with the remaining dough.
  6. Bake for 15-20 minutes or until golden brown on the top. Remove from oven and transfer to a wire rack to cool.

Enjoy! Please leave a comment below if you have any questions. If you’d like to see more recipes like this, please like and follow me!

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Honey and Vanilla Madeleines

Hi again! Over the past few months I have been taking pictures of all of my creations but haven’t had quite the time to upload them on here. So over the upcoming days/weeks, I’ll slowly release them here. Today I bring to you some delicious madeleines! I love how it makes the house smell, so buttery and sweet. I especially love how they have a light subtle crunch on the outside when fresh. Sadly, this is lost once stored in a box, but don’t fret, they still are yummy nevertheless!

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 Honey and vanilla madeleine recipe

Recipe was adapted from BBC GoodFood

Makes roughly 20-25 mini madeleines or 15 regular sized madeleines

 Ingredients:

  • 100g plain flour, plus extra for dusting
  • 100g caster sugar
  • 100g butter, melted
  • 1 whole egg, separated, plus 1 egg white
  • 1 tbsp clear honey
  • 1 tsp vanilla extract
  • 200g Melted chocolate (optional)

 Directions

  1. Heat oven to 190C or 170C for fan forced. Butter up your madeleine tin and dust with some plain flour.
  2. Mix the flour and sugar in a bowl.
  3. In separate bowl, whisk the butter, egg yolk, honey and vanilla until mixed well.
  4. In another bowl, whisk 2 egg whites until stiff peaks form.
  5. Mix in your butter mixture into your flour mixture. Fold in your egg white mixture (half of the mixture at a time) until just combined.
  6. Spoon your batter into the moulds and bake for 8-10 minutes or until the outside if nice and golden brown
  7. Turn them out of the moulds and let them cool on a wire rack.
  8. Optional: Melt your chocolate (I used dark chocolate) and dip half of your madeleine into it. Allow it to set on some baking paper.

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Chocolate Covered Peanut Butter Banana Bites

Chocolate Covered Peanut Butter Banana Bites

As adapted from Not Enough Cinnamon 

Makes ~14 chocolate banana bites

Ingredients:

  • 2 bananas (mine were frozen, you can do this with unfrozen bananas too)
  • Peanut butter (I used crunchy)
  • 200g chocolate, chopped (I used 70% dark)
  • Chopped nuts (optional, I used pistachios)

Directions:

  1. Slice up your bananas and spread ½ of the banana slices with peanut butter. Top them with the other ½ of banana slices.
  2. Store in the freezer for roughly one hour
  3. Place chocolate in a heatproof bowl and microwave in 10-second intervals until melted.
  4. Removal bites from the freezer and coat them completely with the melted chocolate. Remove the excess chocolate by lifting bites with a fork and place on a baking sheet. Sprinkle some chopped nuts (optional)
  5. Freeze bites for a minimum of 3 hours. Store in the freezer until ready to enjoy. 

Notes: You need to work fast as the chocolate sets very quickly. Also, I have also used unsweetened hazelnut spread instead of the crunchy peanut butter and I found that worked out nicely too.

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Mendl’s Courtesan au Chocolat

Hi everyone!

Last week I attempted to make Mendl’s Courtesan au Chocolat, a beautiful pastry that was featured in Wes Anderson’s The Grand Budapest Hotel (awesome film by the way!). I took a screenshot of it and searched on good ol’ google for a recipe. Thankfully Fox uploaded the recipe as a video on Youtube. It isn’t complicated to follow; it’s basically just choux pastry and chocolate crème/custard. You can find the original link here. I have also added some tips below.

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 Some tips:

  • Your batter should be of a ribbon consistency. After adding all of the eggs, test your batter by lifting some of it with your spatula. The batter should fall off in ribbons, be smooth and shiny. I found that I needed to add an extra egg because my batter was too stiff.
  • If you find that you have some pointy tips after piping out your pastry balls, wet your finger with some water and dab them down.
  • When making your 3 different colour glazes, aim for a thicker consistency (don’t be tempted to add too much milk, otherwise the glaze will slip right off your pastry balls).
  • Don’t have cocoa beans? Just substitute with an almond to top off your beautiful pastry tower!

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Puffing up nicely! Some are getting a little out of control
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Baking in the oven
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Fresh out of the oven!
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Filled with delicious chocolate creme
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My babies all standing proud

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If you have any questions, leave me a comment below. I’d love to know how you found the recipe! If you enjoyed this post, please don’t forget to like and follow 🙂 

Japanese goodies!

I mentioned in my Lunch at Ippudo post that I had a friend that had returned from a Japanese internship.

These are  some of the awesome things that she got me! As expected, everything is so cute.

IMG_1863I’ve  heard about the green tea Kit Kats but never tried them since they aren’t available here in Australia. I can tell you that they are so delicious, so creamy. It tastes like it’s coated with white chocolate, which a touch of green tea. The moomin candy was so yummy too, my favourite flavour was melon.

IMG_1861My friend knows me way too well, she knows that Welsh Corgis are one of my favourite breed of dogs. They are simply way too cute to write on  though.

IMG_1858The little hedgehog tab markers are so adorable as well!

IMG_1875I had also asked her to buy the new Shu Uemura S eyelash curler. I have the original one but wanted to try these since it’s so much cheaper in Japan. If you’d like a review on these, please let me know.

I really appreciate all of the goodies, I’ve tucked into most of the candy. I can’t way to try the stockings in winter. If you have any questions, leave me a comment below!