Pumpkin chocolate chip energy balls anyone? YES PLEASE!
These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.
This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).
These brownies are the perfect gift to make for your loved one. They would also be the ideal dessert after your romantic Valentines dinner. OR if like us you just fancy making something super yummy and delicious this is the perfect recipe.
Let us know if you decide to make them and be sure to send us photo!
375g unsalted butter
375g plain chocolate
6 large, free range eggs
200g caster sugar
150g dark brown soft sugar
225g plain flour
2tsp baking powder
Good quality raspberry jam (or follow our recipe to raspberry jam in this recipe)For the cheesecake:
200g cream cheese
100g white chocolate
100g caster sugar
1 large egg
1) Preheat the oven to 170 degrees and line a deep baking tray with parchment paper
2) First make the cheesecake mixture by melting the white chocolate in a bowl over a low heat. Whisk together the cream cheese, caster sugar and egg with a hand mixer or stand alone mixer. Then add the melted chocolate and set aside
3) To make the brownie, melt the chocolate and butter in a bowl over simmering water. Meanwhile with a hand mixer or stand alone mixer, whisk together the sugar and eggs.
4) Once the chocolate and butter is melted add to the eggs and whisk.
5) Fold in the butter and baking powder, making sure you do not over beat.
6) Pour the brownie mixture into the lined baking tray, then dollop on top the cheesecake mixture and raspberry jam. Swirl together to the consistency of your choice.
7) Cook in the oven for 25 minutes, do not over bake, then leave to cool
8) Once cooled cut out the heart shapes if desired.
Who doesn’t love cookie dough? Sometimes when we make cookies we make extra just so we can eat the mixture but shh don’t tell anyone. We decided we wanted to make slightly healthier cookie dough balls and thought chick peas would be the perfect ingredient.
These delicious cookie dough balls taste delicious hot out the oven, they are all gooey with melted chocolate oozing out its hard to stop after eating just one. They also taste just as good once cooled. We would suggest serving them with some homemade ‘nice cream’ or even treat yourself to some proper ice cream after all these cookie dough balls are healthy!
2 Cans of chickpeas
200g Peanut butter
5tbsp Honey or maple syrup
1tsp Baking powder
2 tsp Vanilla essence
150g 85% Dark chocolate
Pre heat the oven 180oc and line a baking tray with grease proof paper
Drain and rinse the chick peas
Dry the chickpeas well
Blend all ingredients minus the dark chocolate in a food processor (we would suggest taste testing before adding the chocolate to ensue the mixture is sweet enough if not add some more honey/maple syrup)
Break the chocolate into small chunks and stir into the mixture
Take small handfuls of mixture and roll into a ball
Place on the lined baking tray
Cook in the oven for 11 minutes
These are the simpliest muffins you can ever make, if you ever need to bake something quick, these are our go to option. Best served warm, they are deliciously light and fluffy with melting Cadbury chocolate – what more do you want?!
250g plain flour
3 teaspoons baking powder
85g white granulated sugar
90ml sunflower oil
200g bar of Cadbury dairy milk, chopped
1) preheat oven to 170 degrees and put muffin cases in a muffin tin
2) sift together the flour and baking powder into a large bowl then stir in the sugar, then stir in the chocolate
3) in a seperate bowl beat an egg and stir in the milk followed by the oil
4) add the wet ingredients to the dry ingredients and stir just until combined. This should only take 30 seconds, the batter will look lumpy, but no dry flour should be visible
5) spoon into the muffin cases (3/4 full), and bake in the oven for 20-25 minutes until the tops are golden brown and spring back when pressed
6) allow to cool for several minutes and then enjoy warm (try not to eat them all at once!)
Chocolate chip muffins are an absolute classic, however there are so many variants of muffins to make from sweet to savoury. We are going to experiment with some different flavours, any reccomendations?