Desserts and Sweets · Recipes

Nutella and Hazelnut Bread.

DSC_1543.JPGI got the carby hankering that only copious amounts of bread can solve followed by the desperate need for chocolate. This gave me an idea for an incredibly indulgent treat which combines those two things beautifully. It’s gooey Nutella and hazelnuts nestled inside soft, fluffy white bread. All of this indulgence is covered with chopped almonds and caramalised brown sugar. When cut into the Nutella runs out just like melted chocolate, it took a massive amount of will power to not eat the whole lot.

Mmmm, delicious!


Ingredients:

1/2 500g bag of plain white bread mix

The correct amount of warm water for half of the bag of bread mix (read the instructions)

25g Caster sugar

300g Nutella Spread (trademarked)

75g Chopped hazelnuts

50g Chopped Almonds

1 1/2 tsp Almond essence

2tbsp Milk

20g Soft brown sugar


Method:

  1. In a large bowl place the bread mix, water, caster sugar and almond essence and mix well until combined into a dough.
  2. Kneed the dough on a lightly floured surface for 5 mins until it bounces back when pressed lightly with your finger.
  3. Place back into the bowl and cover with a damp tea towel and leave it in a warm place for 45 mins until its doubled in size.
  4. Preheat your oven to 180oC.DSC_1540.JPG
  5. Line a large baking tray with grease proof paper and lie your dough in the centre of it. Flatten the dough out into a flat circle about 3 cm thick.
  6. Spread all of the Nutella over the top, leaving a 2 cm gap around the edge of the dough.
  7. Scatter over the hazelnuts.
  8. Fold the edges inwards to meet in the middle like a parcel and smooth over the joining edges.DSC_1541.JPG
  9. Using a pastry brush, cover the top of the dough parcel in the milk. Then sprinkle over the brown sugar and almonds.
  10. Cook on the middle shelf for 25 mins or until the top of the loaf is nicely browned.DSC_1542.JPG

Tip: Keep a close eye on the bread as almonds tend to burn very easily.

 

 


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Desserts and Sweets · Recipes

Chocolate Mousse

This traditional pudding is both quick and very indulgent. They are best made a good few hours before serving so that they have time to set properly in the fridge. I don’t recommend that pregnant woman or small children eat this dessert due to the use of raw eggs.


Ingredients: (serves 2)

40g 70% Good quality dark chocolate

2tbsp Cocoa powder

2 Eggs (separated)

1tsp Lemon juice

20g Caster Sugar

1tsp vanilla essence


Method:

  1. Melt the chocolate in the microwave (set to half-power.) It’s important that you do it in intervals of 20 seconds and stir well after each to prevent the chocolate from burning. Allow to cool for about 3 minutes.
  2. Add the egg yolks, the cocoa and the vanilla essence into the chocolate.
  3. Meanwhile using an electric whisk (in a very clean, non-greasy bowl) whip the egg whites with the lemon juice until they form soft peaks.
  4. Add in the sugar and whisk until the egg whites form stiff peaks.
  5. Gently fold in the chocolate mixture, being careful to not knock the air out of the eggs.
  6. Share between two serving dishes and then cover with cling film. These need to chill for at least 2 hours before being eaten.

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Desserts and Sweets · Recipes

Eggless Banana and Dark Chocolate Cookies

Disclaimer: I may use affiliate links in this post.

Full disclosure: I got conned into making cookies by a not quite two year old. Probably doesn’t help that I have an overwhelming love of biscuits and all things chocolate so it didn’t take too much persuading for me to whip them up.

I was too lazy to walk to the local shop decided against using eggs and instead added in a banana as a substitute. It worked well and I can feel at least 20% less guilty about today’s choice of snack because everyone knows that fruit makes things healthy. Right?

They turned out perfectly. Moist in the middle and just a little bit crunchy on the outside. The chocolate has melted nicely and complements the banana flavours perfectly. Also good news for those that like raw cookie dough, as there is no egg in this recipe, it’s perfectly safe to eat unbaked. Yummy!


 

Ingredient: (8 medium sized cookies)

75g Softened, room temperature unsalted butter.

50g Soft brown sugar.

1 Medium ripe banana.

200g Plain flour.

1tsp Vanilla extract.

1/2 tsp Baking powder

50g 70% cocoa dark chocolate (broken into small chunks)

35g Milk chocolate chips

Method:

  1. Preheat the oven to 200oC and line a baking tray with greaseproof paper.
  2. Cream the butter and sugar. Then mash in the banana.
  3. Add in the rest of the ingredients and stir well so that it becomes a dough.
  4. Dust a clean surface and a rolling pin with flour and roll the dough out so it’s 1cm thick.
  5. Using a medium sided cookie cutter, cut out your cookies and place on the baking tray.
  6. Sprinkle with a small amount more sugar and bake for 12 to 15 mins or until they are golden brown and have risen.
  7. Cool on a wire rack and then store in an airtight container for 3 days.
  8. Enjoy!
Desserts and Sweets · Recipes

Low Sugar Apple Crumble

Here is a recipe for a healthier version of apple crumble. I have used a mixture of Bramley cooking apples and golden delicious to add some natural sweetness without the addition of excessive sugar. The crumble topping is low sugar and I have used ground almonds to increase the sweetness naturally. The added bonus is that it lowers the overall carb levels of this pudding and makes it much healthier.

Serves 4

Ingredients:

Filling:

1 Bramley apples

3 eating apples (I used golden delicious)

2tbsp water

1tbsp Stevia (Or other sweetener of choice)

1tsp Honey

1tsp ground ginger

1 1/2 tsp cinnamon

1tsp nutmeg

Crumble Topping:

20g porridge oats

80g Plain flour

80g Ground almonds

40g butter (cold and chopped into 1cm cubes)

1tbsp Stevia (Or other sweetener of choice)

Method:

1) Pre heat your oven to gas mark 5 (190 oC)

2) Peel and core all the apples and chop them into small cubes.

3) Put them into a medium-sized pan along with all the other filling ingredients and heat them over a low heat until the apple pieces are softened. Stir regularly.

4) In a large mixing bowl add in all of the dry crumble topping ingredients and mix them together. Add in the butter then using the tips of your fingers rub the butter into the dry ingredients until it all resembles bread crumbs.

5) Place the filling into a large oven safe dish and then top it with the crumble mix pressing down lightly.

6) Put on the middle shelf in the oven and cook for around 20 minutes or until the top is brown. Check often so that it doesn’t burn.

7) Take out of the oven and allow it to cool for 5 mins. Serve with either cream, ice-cream or custard.

8) Left overs can be cling filmed refrigerated for 48 hours when it has cooled. The crumble can also be frozen for up to a month so as a time saver its a good idea to double up the ingredients and make two, one for now and one for an easy desert later.


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Desserts and Sweets · Recipes

Summer fruits upside down cake.

This is so simple to do and is an ideal summer desert. Buttery, moist with a slight tang from the fruit.

Ingredients:

Base:

360g frozen mixed summer fruits

40g icing sugar

Sponge:

110g sugar

110g softened unsalted butter

110g Self raising flour

2 medium eggs

1tsp vanilla essence

Method:

  1. Place 360g of frozen mixed summer fruits in the bottom of a greased oven proof dish.
  2. Sprinkle 40g icing sugar over the top.
  3. Make a basic sponge mix. Cream the sugar and butter until fluffy then fold in the other sponge ingredients until smooth.
  4. Pour over the top of the fruit
  5. Cook in a 200oc preheated oven for 20 mins or until the sponge is cooked. (Has risen and a golden brown on top)
  6. Cool for 20 mins in the dish and then tip out onto a plate so the fruit is on top!
  7. Serve with cream, ice- cream or on its own.

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Desserts and Sweets · Recipes

Almond and Chocolate Chip Cookies.

disclaimer: I may use affiliate links in this post.

Almond and chocolate chip cookie.
Almond and Chocolate Chip Cookies

These are sweet and crunchy and very moreish, I had to give away almost all of my test batch to try to save my waists line.

They are exactly how I feel a cookie should be. Crunchy on the outside and a little gooey on the inside.

Give these tasty little nibbles a go, you won’t be disappointed.

Equipment:

Large Mixing Bowl

Baking Paper

Baking Tray

Wooden Spoon

Ingredients:

35g Ground Almonds

100g Unsalted butter (Softened)

100g Light brown sugar

1 Medium egg.

40g Good quality dark chocolate chips

35g Oats

100g Self raising flour

1 Tsp Almond essence

30g Chopped almonds

Method:

  1. Preheat the oven to 180oC.
  2. Cream together the sugar and butter until the butter is light and fluffy.
  3. Add in the egg and almond essence and stir until combined.
  4. Fold in the rest of the ingredients, except the chopped Almonds.
  5. Using your fingers, gather the dough into a ball and then place it back into the mixing bowl.
  6. Cover with cling film and chill for 30 minutes.
  7. Lightly flour your surface and then roll the dough so its 2cm thick and using a cookie cutter, cut out your cookies and lay them on a baking tray that’s been lined with grease proof paper.
  8. sprinkle and then press the chopped almonds into the top of the cookies.
  9. Bake on the middle shelf of your oven until they are golden brown on top (about 12 minutes)
  10. Cool on a wire rack then store in an airtight container for up to 4 days.

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Desserts and Sweets · Recipes

Cheeky Gin Truffles.

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Disclaimer: I may use affiliate links in this post.

This is a recipe I started to design back in high school, obviously booze free back then. It started as a simple cake based delight and then evolved into a boozie, chocolate indulgence. These make ideal gifts for birthdays and Christmas and are quite simple to produce in bulk.

Ingredients:

200g Good Quality 70% Dark Chocolate

100g Unsalted Butter

180g shop bought madeira cake (I won’t tell if you don’t)

200g icing sugar

100ml double cream

30g Desiccated coconut

40g chocolate Chips

1tbsp cocoa Powder

Gin 60ml (optional)

Coating:

Icing sugar

cocoa Powder

Ground Almonds (optional)

Desiccated coconut (optional)

Method:

  1. Break the chocolate into little pieces and cut the butter into cubes and place both in a large heat proof bowl over a pan of water.
  2. Heat the water over a medium flame and stir the chocolate continuously until its completely melted and blended with the butter. Turn the hob off and remove the bowl from the pan.
  3. Add in everything but the coating ingredients and the gin to the chocolate mixture and stir it until everything is nicely blended.
  4. Now add in half the gin and stir it in well, then taste it. If you want a stronger flavour add in the rest (and more again if you want them super boozy but taste after each 30ml) After each addition make sure you stir well.
  5. Get two baking trays lined with grease proof paper  and in a medium-sized dish put equal amounts icing sugar to cocoa powder.
  6. Each truffle should be about a heaped teaspoon. Dust your hands with the cocoa/icing mix and roll each teaspoon sized portion between your hands, giving each one a dip in the cocoa icing mix then place them on the baking trays.
  7. Then chill uncovered in a refrigerator for 15 mins.
  8. Put your ground almonds and coconut in separate bowls and then get your truffles out. They should be quite firm by this point but still sticky, don’t worry if you’ve left them too long you can quickly dip each one in a dish of water just before dipping to moisten the outside before rolling in your chosen toppings.
  9. I usually do 1/3 cocoa/icing mix, 1/3 ground almond and 1/3 coconut. Place on a baking tray lined with grease proof paper and leave to fully set before storing in an airtight container in the refrigerator.
  10. When you want to eat them they are best removed from the fridge 20 mins before serving because they are best enjoyed at room temperature.

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Desserts and Sweets · Recipes

Easy, Low Sugar Fairy Cakes

These were my attempt to invent a healthier treat for my toddler and they are so good! A little heavier than a sugary cake and slightly less sweet but considering they only have two grams of sugar per cake I think the trade-off is worth it!

Equipment:

12 Cake Cases

Muffin Tray

Wooden Spoon

Large mixing bowl

A pair of spoons.

Ingredients:

120g Butter (Room temp)

5tbsp Sweetener (Splender or Stevia works well)

25g caster sugar

2 medium eggs

1tsp vanilla essence

2tbsp milk

110g Self raising flour

1tsp baking powder

25g cocoa powder (Optional)

1 calorie cooking spray.

method:

  1. Preheat the oven to 200oC (gas mark 5) and place your cake cases into a muffin tray.
  2. Cream the butter, sweetener and sugar together until its looks fluffy.
  3. Add in the eggs and beat it for a few seconds to mix well.
  4. Fold in all of the other ingredients except the cooking spray until you have a thick smooth batter.
  5. If you wish to have chocolate cakes then add in the cocoa and stir it well.
  6. Using two spoons share the batter between the cake cases and then give each cake one spritz of cooking spray.
  7. place them in the oven for 12 mins, after this time you can check that they are done by lightly pressing the top. If they spring back and are golden brown in colour then they are done. If not check back 2 mins later and try again, do not over cook them otherwise they will dry out.
  8. Leave to cool on a cooling rack and if you fancy some sugar after all then you can lightly dust them with icing sugar or just leave them as is.
  9. Store in an air tight container for 3 days or freeze.

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