Mars Bar cupcakes, what a joyous trio we have here. These cupcakes make me so happy. Chocolate and caramel is a mighty combo, so delicious. Soft and fluffy vanilla cupcakes, filled with dulce de leche and topped with not one by two flavours and buttercream, …
Biscoff caramel ice cream. This is great all year round but with the salted caramel and warming spices running through it, mixing with the cosiness of the biscoff spread, this is actually pretty amazing in the autumn and winter, as the seasons are changing. I …
Chocolate pancakes; two magic words for the best start to your day. I’m not saying this is an everyday kinda breakfast, but as a treat these are gorgeous. Rich and chocolatey and topped with berries, whipped cream, all the major food groups. I’ve also had them with whipped cream, raspberries and a super quick chocolate ganache. So yummy. This is the easiest thing to make; literally melt some chocolate with hot water and you’ve got the quickest ganache ever.
These are a particular favourite of mine. Not only do you get to have chocolate for breakfast but these souffle beautifully when you fry them because you’ve put that little extra effort whisking those eggs nice and fluffy. Yes it’s the morning and sometimes we can’t be bothered, but your future self will thank you big time if you put this bit of effort in for a truly satisfying pay out.
Give these a go; a handful of ingredients and you’re in for a seriously special breakfast or lazy morning brunch with friends.
3 large eggs
90g plain flour
25g cocoa powder (I like to use a really dark rich cocoa powder like Dr Oetker)
1 heaped tsp baking powder
1 tsp vanilla extract
½ tsp coffee powder
2 tbsp caster sugar
Double cream (to serve)
Quick ganache – optional – add in 80g milk chocolate and approx 50 ml boiling water
Separate the eggs, popping the egg whites in one large bowl and the yolks in another.
Sift the flour, cocoa powder, baking powder and coffee powder together.
Add the dry ingredients to the bowl with the eggs. Add in the sugar.
Then gradually add in the milk. It’s best to do this slowly so you don’t get too many lumps. Don’t worry if there are a few in the batter though, this is morning pancakes we’re making, so let’s not be too hard on ourselves.
In the other bowl, add a pinch of salt to the egg whites and whisk together on a high speed for a few minutes until they form stiff peaks and hold their shape. Fold the egg whites into the chocolate batter. I like to add in about ⅓ of the mixture first quite quickly to loosen the mix and then more gently fold in the rest of the egg whites to help them keep all that lovely air in. You don’t want to beat the mix here, otherwise you’ll lose all the air that you’ve whipped into the eggs and then the pancakes won’t be as fluffy.
Let’s get cooking
Heat a non-stick frying pan on a medium heat. I like to use a smaller gas hob so the heat doesn’t get too intense too fast to cook the pancakes. If you have a high heat the pancakes can brown too quickly before they are ready to flip.
Once you’ve heated the pan for a few minutes use a ¼ cup to spoon out the pancake mix and start cooking in batches.
The pancakes are ready to flip with the edges start to go wrinkly and bubbles start forming on the tops of the pancakes. This takes a few minutes.
Flip the pancake and cook for another minute.
Once all the pancakes are cooked, serve and top with whatever you fancy. I decided to go with berries and a pretty generous blob of whipped cream. If you want to make the speedy ganache, chop the chocolate and add in the water and melt on a high heat in the microwave. Checking every 30 seconds or so. Once the chocolate has completed melted, it’s ready. Check the consistency and add more boiling water as needed to get a nice consistency for drizzling.
Apple pie; oh so comforting and brings up oh so many nostalgic memories of Sunday lunches and lazy evenings. Apple and cinnamon is such a classic, cosy combo and so evocative of chilly autumn and winter days. Mini apple pies have all the same comfort …
Chocolate peanut butter bites. Goodness, do I love these. I know you should play favourites but I’ve got to say, I make these no-bake snacks more often than anything else and they are such a winner with my husband, he absolutely loves them. Salty, sweet …
A delicious, no fuss recipe that does quite literally what it says on the tin. Raspberry jam and shortbread; a combo of sweet perfection (if you ask me). Raspberry shortbread crumble bars; sweet and tart jam (with extra fresh raspberries for added zing) with comforting vanilla shortbread. Yum. A simple cookie bar recipe that I know you’ll make over and over again. Such a crowd pleaser of a dessert, made with a handful of store cupboard ingredients. Think a tear-and-share of the cookie world, love it.
Raspberry shortbread crumble bars
300g plain flour
200g softened unsalted butter
100g caster sugar
¼ tsp salt
2 tsp vanilla extract
½ jar seedless raspberry jam (try to get the best one you can; I really like Bonne Maman)
100g fresh raspberries
Makes 8 generous squares
Line an 8 inch rectangular tin with baking paper and leave to one side.
Sift the flour and salt into a bowl.
Using a food mixer or a hand held electric beater, combine the sugar and butter until it is light and fluffy. Add the vanilla extract.
Add in the flour and gently mix until just combined and forming small breadcrumb like balls.
Leave about ¼ of the mix to one side for the crumble topping and tip the remaining shortbread into the tin and using your hands lightly press it in, filling evenly across the whole tin.
Take about ½ jar of raspberry jam and gently warm in a microwave for a few seconds so that it is easier to spread.
Then using a knife lightly spread the jam over the shortbread base.
Add the fresh raspberries to the jam layer.
Then take the last of the crumbly shortbread mix and dot around the top of the cookie bar, leaving spaces for the raspberry jam to peak out when it’s baked.
Leave in the fridge to cool for about 30 mins to an hour before baking. This will help the butter in the shortbread to firm up and help it bake nicely.
Preheat the oven to 180c.
Place the shortbread near the bottom of the oven to cook for about 25-30 minutes. The top should be lightly golden and the bottom cooked and crumbly.
Leave the cookie bar in the tin to firm up and then after 10-20 minutes, transfer the sheet to a cooling rack.
Once completely cooled, cut into squares and dust with icing sugar.
Shortbread keeps really well, so it will keep covered in the fridge or an airtight container for about a week.
Apple pie muffins. I don’t know about you but baking (and eating) really come into their own in the Autumn! The days get darker and heavier, everywhere changes colour and you just know instinctively that the best thing to do is to snuggle down and …
Raspberry ripple lemon mousse. If you’re anything like me, when you stumble on a dessert that is oh so delicious, simple and fast to put together and is a serious crowd pleaser, I can’t help but smile. Love, easy no bake recipes and this is …
Breakfast is undoubtedly my favourite time of day and smoothies for breakfast are super speedy and give you an instant hit of that all important 5 a day burst of vibrant colour, all things to start the day off right. This strawberry sunrise smoothie is really special and fab to make all year round; frozen fruit instantly transports us to the height of summer so I always keep a stash of berries in my freezer. Strawberries, bananas and oranges are also for me, instant comforting winners at breakfast time, so this smoothie was a no brainer to try out. So fast, so delicious. A virtuously smug way to start the day.
Strawberry sunrise smoothie
2 ripe bananas
Splash of milk (2 tbsp)
Zest and juice of 1 orange (optional)
Makes enough for 2-3 glasses
Blitz all of the ingredients in a food processor until smooth. Share out in glasses or add some granola to make a tasty smoothie bowl.
This will keep for a few days in the fridge if you don’t drink it straight away, but give it a little stir incase it separates a bit.
If you use frozen bananas and strawberries and just the orange zest (without the milk or juice) this makes a super nice cream too.
If you’re after ways to make use of all your goodies and not waste a thing, I’d recommend Love Food Hate Waste, so many great tips to help us use up every scrap.
Hands up if cookies are your all time favourite treat! They’re absolutely one of mine. Oh my goodness, I just love how simple they are to make, fast to prepare, even faster to eat but nothing comes close to how deliciously comforting they are. These …