Category: Dessert
Sep
18
Self-saucing sticky toffee chocolate pudding
Self0
BBC Good Food magazine January 2021
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Sep
18
Raspberry and dark chocolate cheat’s ice cream terrine
BBC Good Food Magazine January 2021
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Aug
29
Plum tart with lemon custard
SERVES: 12
Ingredients
- 500g ready-made shortcrust pastry
- zest and juice of 2 unwaxed lemons
- 4 tbsp double cream
- 100g pack ground almonds
- 5 eggs
- 100g butter, melted
- 8 tbsp limoncello liqueur
- 6 plums, stoned and cut into wedges
- 200g golden caster sugar
Method
- STEP 1
Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
- STEP 2
Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
- STEP 3
Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
- STEP 4
Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.
https://www.bbcgoodfood.com/recipes/limoncello-plum-tart
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Apr
27
Cheesecake-filled Easter eggs
SERVES: 4 (makes 2)
Ingredients
- 1 hollow chocolate Easter egg
- 75g digestive biscuits
- 25g butter, melted
- 75g mascarpone
- 100g soft cheese
- 2 tbsp icing sugar, sieved
- 2 tbsp cocoa powder, sieved
- 100g double cream
To serve
- Easter treats, such as mini chocolate eggs or crumbled chocolates
- caramel sauce or cooled melted chocolate
Method
- STEP 1
Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
- STEP 2
Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
- STEP 3
Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs – this can be spooned into glasses over extra digestive crumbs for another treat.
- STEP 4
Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.
https://www.bbcgoodfood.com/recipes/cheesecake-filled-easter-eggs
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Nov
01
Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)
SERVES: 16
Ingredients
- 2 Bob’s Red Mill Egg Replacer* or 2 flax eggs
- 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup (100g) melted coconut oil or any neutral oil
- 1/4 cup water
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 3/4 cup cocoa powder or raw cacao powder, 60g
- 1 cup (112g) Bob’s Red Mill Super Fine Almond Flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- ¼ cup vegan chocolate chips, optional, but recommended
- coarse sea salt or sea salt flakes and melted chocolate chips for drizzle and garnish, optional but takes it over the top
Instructions
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Preheat oven to 325°F/160°C.
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In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
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Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
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Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
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When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
*You can use two flax eggs. Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder. Measure the tablespoon after the flax is ground up.
If you want a less chocolatey brownie, reduce two tablespoons of the cocoa powder and bake for 40 mines.
I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I strongly recommend these since they always turn out much better than flax eggs. I make two eggs as per the package instructions!
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Calories: 165kcal, Carbohydrates: 15.2g, Protein: 2.9g, Fat: 12.2g, Sodium: 88.4mg, Fiber: 1.9g, Sugar: 10.9g
https://jessicainthekitchen.com/vegan-almond-flour-brownies-gluten-free-fudgy/
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Nov
01
Egg-Free Chocolate Pudding With Olive Oil and Sea Salt One-Pan Recipe
SERVES: 4
1⁄4 cup sugar
2 Tbsp corn starch
2 cups low-fat milk
1 Tbsp unsalted butter
4 oz bittersweet or semisweet chocolate, chopped (or 2⁄3 cup bittersweet chocolate chips)
1 teaspoon vanilla extract
Pinch of table salt
Olive oil and coarse sea salt (like fleur de sel finishing salt)
- Combine the sugar and cornstarch in a medium saucepan over low heat.
- Slowly add the milk, whisking to blend.
- Bring to a bare simmer, then stir in the butter, chocolate, vanilla, and a pinch of table salt.
- Remove from the heat and continue stirring until the chocolate has melted uniformly.
- Pour into 4 small glasses or ramekins and place in the fridge for at least 2 hours.
- Before serving, drizzle the puddings with a bit of olive oil and top each with a pinch of sea salt.
OPTIONAL TWIST: Cover the bottom of each glass with sliced strawberries or a heaping tablespoon of strawberry jam, top with a thin layer of ricotta cheese, then spoon in the pudding.
NUTRITION: 310 calories, 19 g fat (10 g saturated), 29 g sugar
https://www.eatthis.com/olive-oil-sea-salt-chocolate-pudding-recipe/
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Nov
01
The Best One-Pan Fudgy Brownie Recipe
MAKES: 12 Brownies
1⁄2 cup (1stick) butter
2 oz semi-sweet dark chocolate, chopped
3⁄4 cup sugar
1⁄2 cup unsweetened cocoa powder
1 1⁄2 tsp vanilla
3 eggs
1⁄2 cup all-purpose flour
1 tsp baking powder
3⁄4 tsp salt
1⁄2 cup chopped walnuts (optional)
- Preheat the oven to 350°F.
- Melt the butter and chocolate together in a pan set over low heat.
- Stir in the sugar, cocoa, and vanilla and remove from the heat.
- Add the eggs, flour, baking powder, and salt and whisk until smooth. Stir in the walnuts if using.
- Pour the batter into an 8″ x 8″ baking pan coated with a bit of nonstick spray.
- Spread the batter out into an even layer.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out nearly clean. (If you like your brownies less fudgy, bake a few extra minutes, until the toothpick comes out perfectly clean.)
With a restrained amount of butter and sugar and a dose of good, antioxidant-rich dark chocolate, you’re going to have a delicious square to devour, rather than a sweet treat that leaves you disappointed. This brownie may be low-calorie, but it’s 100 percent the real deal.
NUTRITION: 200 calories, 12.5 g fat (6 g saturated), 16 g sugar
https://www.eatthis.com/best-fudge-brownie-recipe/
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