What do you do with leftover egg whites? I make chocolate macaroons. I adore macaroons and find it very hard to stop at only one. One leftover egg white is the perfect quantity to make a few, but not too many. This chocolate macaroon recipe substitutes chufa flour for ground almonds, but you can easily swap them back again if you find ground chufas difficult to get hold of.
Rich triple chocolate muffins, or buns as I’d call them. They’re liberally studded with pieces of both crunchy white chocolate and melting milk chocolate. Not only are they delicious, but they’re easy to make and will appeal to all.
I make no excuses for posting this indulgent chocolate milk drink. It’s nothing like my salted caramel chocolate milkshake and I’m making no health claims for this one. It’s a rich confection full of chocolate and cream and is purely for pleasure.
An enriched bread dough flavoured with three different chocolates and three spices. The triple chocolate bread loaf is then plaited and shaped to form a twisty round loaf.
Our local cafe, Olive & Co, does a mean coffee cardamom chocolate cake. It’s more of a torte really as it contains no flour. I’ve been wanting to try making something similar for ages and with the arrival of the new Divine chocolate baking bars, the time seemed right to give it a go. I give you my coffee cardamom chocolate mousse cake.
Easter just isn’t Easter without a suitable bake. And as far as I’m concerned it’s all the better for the inclusion of chocolate. So, with that in mind, I wish you all a very Happy chocolate filled Easter and hope you enjoy my Simnel Mincemeat Easter Cake with chocolate apostles.
Whereas chocolate peanut butter cups have long been popular in the US as has peanut butter and jelly (jam), the salty sweet combination has only recently blossomed here in the UK. Following on from the craze for salted caramel, comes chocolate combined with peanut butter and it seems to have taken the nation by storm. I’ve become rather enamoured too.
These simple no-bake chocolate peanut butter crispies are given additional bursts of flavour by adding peanut butter and a little honey. Such salty and sweet crunchy bites of delight.
Who’s tried goat’s cheese chocolate truffles before? If you haven’t you’re in for a surprising treat. They make a fitting end to a dinner party meal and will be much appreciated by any self respecting chocolate and cheese lover on any occasion.
|Blueberry and Chocolate Chip Muffins|
I try to draft a post as soon as I have made something so I don’t forget what I’ve done. However, for one reason or another I don’t always publish immediately and some drafts get forgotten about. This is one such that I have just discovered from nearly two years ago. Sadly, the photographs are not up to much and I can no longer remember whose recipe I used as a guide. But I do remember they tasted good, so these blueberry muffins are finally getting an airing.
Having just picked up some cut price blueberries I thought I’d better hotfoot it back to the kitchen and make some blueberry muffins. Can you believe it? I’ve never made blueberry muffins before. This seemed a prime opportunity to use the flowery blue muffin cases that a friend gave me for my birthday, still lying homeless in my kitchen.
This is how I did it:
- Melted 50g unsalted butter in a pan.
- Sifted 150g flour (50g spelt, 75g white, 25g coconut), 1/2 tsp baking powder, a pinch of salt and 1/8 tsp cinnamon into a bowl.
- Stirred in 75g cardamom (golden caster) sugar.
- Mixed 50ml creme fraiche, 50ml milk and 1 egg until all smooth.
- Made a well in the centre of the dry ingredients and poured in the egg mixture.
- Tried to mix this, but oh dear, it was way too dry!
- Added the butter hoping that would sort it out, but still to dry.
- Added some more creme fraiche and milk (nearly the same again) until I had a consistency I was sort of satisfied with.
- Roughly stirred in 50g 40% milk chocolate drops.
- Roughly stirred in 100g washed blueberries.
- Spooned the mixture into 6 muffin cases initially, but realised I had too much mixture, so added a couple of extra.
- Baked at 180C for 20 minutes.
Well eight muffins has got to be better than six. This gave me license to munch my way through the two extra ones whilst they were still warm – mmmmm – a very nice way to eat them. In my gluttonous haste I managed to burn my tongue with the first bite into the hot blueberry juice. I doubt I’ll learn the lesson though. The blueberries had burst and were all fruity and jammy with juice running everywhere. These were not very sweet and had more of a scone consistency than a muffin one. However, the coconut flavour was nicely evident and the tart fruit and semi-sweet chocolate was a very nice combination.
These muffins fit very nicely into a new challenge newly created by Victoria of A Kick at the Pantry Door. Feel Good Food is all about delicious but healthy food and this month it’s all about blueberries.