If you're a regular reader of my blog, you will know that there isn't much I don't love about tinkering around in my little kitchen, concocting new recipes! I started off posting a new recipe every week but, sadly, have had less time as I have had so many other projects on the go with the blog - and otherwise!
So, today, I thought I would share two of my favourite go-to recipes, which are perfect for the chilly winter months ahead!
The first, is my recipe for Chai Lattes which I posted as part of my 'Change One Thing' recipe theme, in August. This recipe is absolutely delicious and so versatile - I used agave nectar syrup and almond milk, so the chai lattes in this recipe are both sugar and dairy free; but you can 'fatten' it up with milk and honey if you prefer! Chai Lattes are one of my absolute favourite winter treats and, controversially, I love this flavour a lot more than the coveted 'Pumpkin Spice Latte' from Starbucks. Once you have the various spices you need for this recipe, it's really cheap and easy to make - and involves absolutely no long queues!
My second, is a more recent recipe for Spicy Pumpkin Bread and Butter Pudding which could do with a bit of blog loving! This is one of my favourite original recipes and it's perfect for when you're entertaining in the winter! A lovely dessert with spicy pumpkin, hints of orange and cranberry and lovely served warm with custard! If you have leftovers from pumpkin carving - look no further than this recipe!
Finally - I thought I would share my latest published article - a recipe for Berry and White Chocolate Ganache Cake, which I published as my 'Indulgent Winter Recipe' over on Yahoo! It's a great versatile cake, which you can add almost any berries to depending on the time of year - the ganache is great and surprisingly easy to make too!
I hope you enjoy checking out my recipes and I always say - if you have a go yourself, why not head over to my Facebook Page and upload the results? I love to see them!
I'm really enjoying linking up with Vonnie over at Nowt Special for #NaBloMoPo (National Blog Posting Month) why not head over to check out some more lovely bloggers who are taking part?
Well, here we are. My final recipe in my 'Change One Thing' theme that has been running throughout August. I can't tell you how much I've enjoyed really challenging myself in the kitchen with these ideas, learning to think differently about food has been quite radical for me and the way I cook and I hope it has inspired you too! I'm sure I shall be re-visiting these recipes and more themes in my cooking in the future.
So for my final recipe in this month's theme - I've gone for a real baking challenge (for me). The classic Flourless Chocolate Cake. Great for those on a gluten-free diet - this chocolate cake boasts all the rich taste of a chocolate torte but without the density. For this recipe, I found a few easy pointers and added a simple, tangy, raspberry coulis to offset the richness of the cake. All in all, a perfect dessert cake and a must for the chocoholics out there!
Ingredients
For the Cake:
120g Butter
120g Dark Chocolate
3 Eggs
1 tsp Vanilla Extract
70g Cocoa Powder
160g Golden Caster Sugar
For the Coulis:
50g Fresh Raspberries
50g Caster Sugar
1-2tsp Fresh Squeezed Orange Juice
Method:
Preheat your oven to 150C and grease a round cake tin (approx 20cm).
Over a pan of boiling water, melt the chocolate and butter together, stirring all the time. Once melted and combined, remove from heat and leave to cool for 5 minutes.
In a jug, beat the eggs with the vanilla extract until thoroughly combined. In a mixing bowl, mix the caster sugar and cocoa powder and add the egg mixture when ready.
Add to this your melted chocolate mixture and stir until all is combined together. The mixture will look sticky and smooth.
Pour the mixture into your prepared tin and bake for 25-30mins. Leave to cool on a rack until ready to serve.
Whilst the cake is baking - whizz up your coulis ingredients together with a blender until combined and thick (HINT: if mixture seems runny, add a little extra caster sugar). Pour into a bowl and leave to chill until you are ready to serve your cake. Pour over each slice individually. Serve and enjoy!
This cake would be fantastic as a double layer cake with a tangy frosting filling - why not try adding different fruits, such as blueberries to the mix to spice this recipe up!
Tried it? Loved it? I would LOVE to hear your thoughts!!!
Are you thinking, 'huh'? Right now? I don't blame you - it's only over the past year or so that I've started to take a real interest in weird and wonderful food combinations; partly down to my love of the food provided by my good friend Beth Marriott-Howell at her fantastic Sherwood deli, Kiosk.
So this week, for Change One Thing, I thought I would tinker around with a classic chocolatey treat and try and make it a tiny bit healthier! So here goes...here is my recipe for Sweet Potato Brownies.
The benefits of sweet potatoes are really something to read up on and we should all being trying to make room for them in our diets. They are a great source of both Vitamins B6, C and D - which are critical for the immune system as well as aids in fighting degenerative diseases; plus they are a great source of iron and magnesium, which are great immunity boosters AND stress busters.
So why replace some of the sugar and flour levels in a brownie, for sweet potato? Well, the answer is simple;
we want to reduce the sugar and fat contents in our treats without sacrificing the gooey, sludgy goodness we all know and love about brownies. The starch in sweet potatoes help to create that gorgeous gooey texture as it both binds the mix and moistens it. The only trouble is, after hunting the internet for recipe inspirations, I found most had a million substitute ingredients, including sweetener. I'm a 'clean living' kind of girl to an extent and I wanted a relatively simple recipe with no substitute sweeteners! So, with a bit of research and a bit of playing about in the kitchen, I came up with this...
Ingredients:
150g Baked Sweet Potato flesh (scooped from skins once baked for about 45 mins, skins can be discarded)
200g Dark Chocolate (try not to go for anything too bitter)
100g Unsalted Butter
125g Soft Brown Sugar
2 Medium Eggs
100g Plain Flour
1/2 Tsp Baking Powder
2 Tsps Vanilla Extract
100g Chopped Pecans
OPTIONAL: 3 Tsps Maple Syrup
Method:
Preheat an oven to 170 C (160 C Fan) and line a square baking tin with greaseproof paper.
Once you have baked your potato, scoop the flesh into a mixing bowl with the brown sugar and beat with a whisk until the mixture is combined and fairly smooth.
In a saucepan, melt your butter and add 125-150g of your chocolate (chopped) and stir until melted.
Add this mixture to your potato mix and beat together until a gooey consistency starts to form. Add your eggs and splash vanilla extract and combine together with a wooden spoon (If adding maple syrup, add the syrup at this stage).
Finally add your flour and baking powder and mix until evenly distributed. Throw in your chopped pecans and the remaining chocolate and mix. Pour the mixture into the prepared tin and bake for approx 20 mins until browned but still soft on the inside.
Once cooked, leave to cool on a wire rack and cut into desired-sized pieces! Serve with a pot of tea and DAZZLE your friends when you tell them the secret ingredient!
These Sweet Potato Brownies were made as part of my 'Change One Thing' month on Life is Peachy. If you would like your recipes to be linked to my Friday's Kitchen throughout August - please email your links to missemmaberry@gmail.com
