Today’s post is all about these delicious cake slices. I’m trying to create recipes that are slightly healthier but still taste good. I decided to use a dark chocolate with a cocoa percentage higher than 70% because it contains less sugar and is much healthier. Dark chocolate is also a great source of antioxidants providing health benefits to the body. It is important to check the ingredients when buying dark chocolate because most products sold are not what they claim. Oats are linked to a feeling of fullness and provide digestive benefits. Oats are also nutrient dense and contain good sources of fibre, carbohydrates and manganese. These cake slices tasted so good and I would recommend eating it freshly baked and warm straight from the oven.
Recipe: Dark Chocolate Oat Cake Slices (5 slices)
50g self raising flour
2 blocks dark chocolate, grated
Preheat the oven to gas mark 6 and line a loaf tin with baking paper.
Cream the butter and sugar together in a bowl and mix in the egg.
Next add the flour, oats and grated chocolate.
Combine everything in a bowl and place in the tin, bake in the oven for 20-25 minutes until fully cooked. Leave to cool before serving.
Recently I baked these thick, soft, delicious cookies. The cocoa gives it such a rich flavour and the the white chocolate chunks are a perfect treat with every bite. These cookies are indulgent and great for dessert after dinner with ice cream or custard. They will last 3-4 days in a container.
Recipe: white chocolate chip cookies (makes 24)
180g caster sugar
210g plain flour
30g cocoa powder
1/2 tsp bicarbonate soda
Pinch of salt
100g white chocolate chunks
Preheat the oven to gas mark 5 and line 2 baking trays with baking paper.
In a large bowl cream the butter and sugar together until smooth and add the egg.
Add the flour, cocoa powder, bicarbonate soda, salt and 80g of the chocolate chunks.
Mix everything together and use a tablespoon to scoop the mixture onto the trays. Sprinkle the extra 20g of chocolate over the top.
Bake in the oven for 20 minutes and leave to cool completely before eating.
I’m posting a little late in the day but I felt like making something slightly indulgent but not too sweet and I decided on chocolate marble cupcakes. I love the combination of vanilla and chocolate together. These cupcakes are light, moist and they taste amazing. I even added a little chocolate icing on a few. Cupcakes are such a simple thing to bake and enjoyable for everyone.
Recipe: Chocolate Marble Cupcakes (makes 12)
125g caster sugar
125g self raising flour
1/2 tsp vanilla extract
1 tbsp cocoa powder
Preheat the oven to gar mark 5 and place 12 cupcake cakes on a tray.
Beat the butter and sugar together in a bowl until smooth.
Add the eggs one at a time mixing until well combined. Then sieve in the flour and mix.
Split the mixture, pouring 1/3 into a smaller bowl and mix in the cocoa powder.
To the larger bowl add the vanilla extract and mix well. Use a tablespoon to divide this mixture evenly between the cases.
Use a teaspoon to add the chocolate mixture to the centre of the cupcakes and use a cocktail stick too gently mix both mixtures. Do this until both mixture are used up.
Put the tray in the oven for 25 minutes until cooked right through.
Leave to cool before eating (or adding any toppings)
Hello everyone, thanks for checking out my post today!
I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.
The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.
Recipe: Peanut Butter Pancakes (makes 12)
185g plain flour
1 tbsp baking powder
3 tbsp caster sugar
1/4 tsp salt
60g peanut butter
100g chocolate chips (I added about 50g)
Oil for frying
Sift the plain flour and baking powder into a bowl and add the sugar and salt.
Whisk in the milk and egg.
Stir in the peanut butter and chocolate chips
Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
Repeat until the whole mixture is used.
Add a dollop of peanut butter on top and a few chocolate chips to serve.
Hello everyone, I hope your day is going well. Today’s recipe is one of my favourite desserts to make….Almond Topped Chocolate Brownies which I love to eat with vanilla ice cream. I enjoy baking brownies because they are easy to bake and taste so good. This recipe is a slight adaptation from my Marshmallow Chocolate Brownies and the only difference is the crushed almonds and icing sugar. I also used the microwave to melt the butter and save time.
Recipe:Almond Topped Brownies (makes 18 slices)
100g dark chocolate 1 tbsp cocoa powder 125g butter 50g soft brown sugar 100g caster sugar 1 tsp vanilla extract 2 eggs 125g self-raising flour Pinch of salt Small handful of chopped almonds Icing sugar for dusting
Preheat the oven to gas mark 4 and line a shallow baking tray with baking paper.
Carefully melt the butter and chocolate in the microwave, keep checking every 10-15 seconds, the amount of time depends on the temperature setting.
Pour the melted butter mix and sugars into a bowl and leave to cool for 2 minutes before adding the vanilla extract and eggs, mix until combined.
Gently fold in the self-raising flour, cocoa powder and salt then pour into the baking tin and sprinkle with the crushed almonds.
Bake in the oven for 30-40 minutes and leave to cool before dusting with icing sugar and cutting into slices.