Sharing memories and chocolate cake

Our world at the moment could benefit from more kindness. Mamma Marmalade kindly gifted me a hamper of goodies including her Beloved Mother's Chocolate cake recipe This recipe is very special to her family because it was a regular favourite when her Grandchildren visited.  I was touched to receive this gift and made it with my own Grandchildren in loving memory of a very special and generous woman I I hope you enjoy making and enjoying - recipes shared are so very special .....  Love.

Super Easy Chocolate cake 

1  1/3 cups plain flour

1 teaspoon Bicarbonate Soda

1 cup Cocoa powder

3/4 cup sugar

1 cup buttermilk   OR

OR 1/3 cup milk, 2/3 cup greek yoghurt 

2 eggs beaten

125 gram butter, melted and cooled

1 teaspoon vanilla essence

My add ins ... handful sultanas or chocbits

Method

Preheat oven 180 C   or  170C fanforced

Prepare 6cm deep, 20cm cake tin

Sift flour, bicarb and cocoa powder into large mixing bowl

Stir in sugar

Combine the buttermilk,  eggs and cooled butter then add to the dry ingredients 

Bake 40 to 45 minutes and allow to cool

ALSO

makes 12 mini muffins  , bake 11 minutes 

AND   13 muffins,   bake 19 -20  minutes 

OPTIONAL 

When cake has cooled…  CHOCOLATE  ICING

1  1/3 cups sifted icing sugar

1  1/2  tablespoons cocoa powder

Mixed with 20 gram softened butter 

Decorate with 125 gram blueberries 

Teddy in a blanket

 I am always on the lookout for any ideas for my grandchildren. Social media does come up with some great ideas. Like this one 

Ingredients

2 sheets of shop bought puff pastry

Packet of tiny teddy biscuits

1 or 2 Lindt chocolate blocks

Method

Defrost puff pastry 

Preheat oven to 180 degrees Celsius

Cut puff pastry into long squares, place one piece of chocolate near the top, place a tiny teddy on top and then bring up puff pastry to cover half of tiny teddy.

Cook in the oven till golden, cool and enjoy

Mamma Marmalade

Christmas gifts to make and give - Chocolate Bark

 It's beginning to look like Christmas! This phrase can either excite or terrify you. For some of us, the lead up to Christmas can start in November (Look away now my friend Kim :) )

This recipe is not quite a recipe but more like a list of ingredients to choose from.

Ingredients & Method

Finely chop your preferred assortment of toppings:

Smarties, marshmallow, biscuit, glace ginger, crumble meringue, glace orange peel, honeycomb, sprinkles, pretzels ...... the list goes on.

Place two blocks of Lindt 90% Cocoa (or your choice) on a baking paper lined oven tray,

Place in a slow oven apprx 160 degrees Celsius until chocolate starts to melt.

Remove from oven and combine by dragging a metal skewer through the melted chocolate.

Then creatively or haphazardly sprinkle toppings over the chocolate. Leave to cool.

Pop in the fridge until firm, then break into pieces and place into cellophane gift bags or jars.

Decorate with Christmas cheer and give to those you love or need to :) 

Ideal teacher gift.

As I live in the sub tropics I store my bags in the fridge.

Ho Ho Ho

Mamma Marmalade

Hokey Pokey Ice Cream

 I never knew that it was a "Kiwi" thing, but apparently Hokey Pokey Ice Cream is a big deal across the "ditch" in New Zealand.  I have been wanting to make Mary Berry's version for a very long time. No churning or ice cream maker necessary and very few ingredients.  It was my very first time at making honeycomb and it was not difficult at all. So, I encourage you all to give this a go this summer.

Ingredients

4 Tablespoons of golden syrup

150g of caster sugar

2 teaspoons of bicarbonate of soda

600ml of thickened cream

1 tin of condensed milk

Method

Line a flat tray with baking paper

Combine the sugar and golden syrup in a large saucepan on a low heat, stir for about 10 minutes until all the sugar has melted and it does not feel gritty.

Once the sugar is completely melted turn up the heat to medium and leave it boil without stirring until it turns golden brown (I could have left mine a little longer), This only takes a couple of minutes.

Turn off the heat and add the bicarb of soda and quickly whisk for a few seconds. The mixture will froth up so that is why we used a large saucepan.

Spoon or pour out onto baking paper. Leave to cool.

Once cool, break into pieces with a wooden spoon or knife. 

1/3 remains for topping and the remainder will go into the ice cream.

Line a loaf tin with plastic wrap.  Ensuring there is overhang.

For the ice cream, whip the cream in a large bowl until stiff peaks occur. Fold in the condensed milk and stir to combine well.  

Fold in 2/3rds of the honeycomb pieces.

Pour into lined loaf tin, freeze for 6 hours or preferably overnight.

You can now use when required or for a statement piece unmould entire ice cream on a platter and scatter remaining honeycomb over the top.

A really easy ice cream to make and a very nice consistency, not icy at all.

Mamma Marmalade

Gingerbread

 It's that time of year that we look for Christmas baking traditions to share with the ones we love.  The added benefit is that family and friends get to enjoy home baked sweet treats.   I have to confess that I have never made Gingerbread before, but now I have 3 grandchildren I thought the time had come.  So with my granddaughters and my great nieces we whipped up 2 batches.  It kept the older girls entertained for hours decorating the shapes.  This dough is very forgiving which is ideal when having children involved.

Ingredients

100g salted butter

3 Tablespoons golden syrup

100g brown sugar

1/2 Teaspoon bicarb of soda

1 Tablespoon ground ginger

1 Teaspoon ground cinnamon

225g plain flour

Method

Heat butter, syrup and sugar in a small saucepan, stirring occasionally until melted. Set aside to cool slightly.

In a large bowl combine, bicarb, ginger, cinnamon and flour, mix to combine.

Pour in the buttery syrup mixture into the flour, stir to combine, then use your hands to bring the dough together.  The dough will be soft but will firm up in the fridge.

Using 2 sheets of baking paper place the dough on one sheet cover with the other and using a rolling pin roll out to a thickness of 1/2 cm.  

Transfer to a baking sheet and place in the fridge for 1 hour.

Preheat oven to 170 degrees Celsius

Line another baking sheet with baking paper.

Remove dough from fridge, using cookie cutters, cut out shapes and place on new baking sheet.

Dough off cuts can be pressed together and rerolled and cut with shapes.

Bake for 10 -12 minutes depending on thickness and size.

Cool and then decorate.

Mamma Marmalade

Healthy muffins

Wednesday's are Gigi day. I get to babysit my 14 month old granddaughter. So I try and have the fridge packed with an array of home cooking to tempt the very specific pallet of this toddler (which changes weekly).  Sweet treats are a very now again option.  Belinda Jefferey's granola muffins are my go to, as they have very little sugar and I can pack in some healthy additions.  Why not give these easy muffins a try. They freeze very well.  And my taste tester has no complaints.  I have to make sure the remaining muffins are out of sight to avoid a confrontation :)

  

Ingredients

2 cups of muesli or granola

1 cup plain flour

2 scant teaspoons baking powder

1/2 teaspoon bicarb soda

1/2 teaspoon salt

1 cup natural sultanas or dried cranberries

2 free range eggs

1/4 cup (55g) rapadura or brown sugar

150ml light olive oil

300ml buttermilk

1 teaspoon vanilla extract

Sunflower seeds, coconut flakes, pepitas for topping

Method

Preheat oven to 200 degrees celsius

Line a 12 hole large muffin tin with paper cases.

Place granola, flour, baking powder, bicarb and salt into a food processor. Whiz to combine, tip into a large mixing bowl and add the dried fruit.

In the food processor combing the eggs, rapadura, oil, buttermilk and vanilla and whiz.  

Make a well in the dried ingredients and pour in the egg mixture. Stir to combine but don't over beat.

Let the mixture sit for a minute to have the granola swell a little.

Scoop/spoon mixture evenly between the paper cases.

Sprinkle with chosen topping.

Bake the muffins for 18-20 minutes or until a skewer comes out clean.

Let cool in the tin and then remove to a wire rack.

Enjoy

Mamma Gigi (Marmalade)

Janelle's bliss balls

 I stumbled upon this recipe whilst looking for healthy snack ideas for my daughter in law who has a newborn and a toddler.  Great for snacking on when time is at a premium and you need a sweet fix but not necessarily a sugar high. 

    

Ingredients

I cup rolled oats (not instant)

1 Tablespoon of ground flax seed and 3 Tablespoons warm water

1/4 cup roasted almond butter

2 Tablespoons maple syrup

3 soft Medjool dates, pitted (or substitute 2 additional Tablespoons of Maple syrup)

2 Tablespoons coconut oil

1/2 Teaspoon vanilla extract

1/4 Teaspoon ground cinnamon

1/4 Teaspoon sea salt

1/4 cups chopped pecans

1/2 cup shredded coconut

1/3 cup chocolate chips

Method

In a frypan toast the oats over a low heat until just browned at the edges.  Toasting the oats makes them more digestable.  

In a small bowl combine flaxseeds and warm water, set aside for about 5 minutes until it thickens.

In a food processor combine almond butter, maple syrup, dates, coconut oil, vanilla, cinnamon and salt. Add flaxseed mixture and blend until smooth.

Add the pecans, pulse to combine, Add the oats and coconut, pulse to combine. Add the choc chips and pulse until evenly incorporated.

Using wet hands roll the mixture into balls and chill until firm (at least 30 minutes).  If the mixture is too sticky to roll, place in the refrigerator for several minutes before attempting to roll into balls again.

Store in an air tight container in the refrigerator.

Guaranteed delidous

Mamma Marmalade

bliss

Brunsli chocolate star biscuits

Although I love to bake, it is even better when someone bakes for you.  I am so lucky that the amazing and talented Claire, not only baked and shared these super delicious gluten-free biscuits with the family but sent me the Yotam Ottolenghi recipe as well.  These chocolate biscuits are usually reserved as a Christmas treat - if you can wait that long. 

The ethos of our blog is all about sharing recipes and I am very appreciative that Claire supports our enthusiasm and makes such decadent treats! Your baking is welcome any time Claire!  Thank you!   Enjoy - Colleen 

Preparation     20 minutes   plus 1 hour for dough to refrigerate and rest 

Baking             12 minutes approx

Makes              approx 18 biscuits   (7cm cutter)

Ingredients

270 gram ground almonds

250 gram sugar  PLUS  extra 10 gram to sprinkle

40   gram sifted icing sugar

40   gram sifted Dutch processed cocoa powder

zest of 1 orange - at least 1 teaspoon

1 1/2 teaspoons Chinese 5-spice powder

1/4    teaspoon salt

2 large egg whites

1 teaspoon vanilla extract (good quality)

Method

Preheat oven to 170 ℃ (fan)

Line large oven tray with baking paper

In the bowl used for an electric mixer with a dough hook, place the ground almonds, sugar, icing sugar, cocoa powder, orange zest, Chinese 5 spice and salt. Mix on medium speed until combined.  

With the mixer still working, slowly add the egg whites and vanilla, mixing for 1 - 2 minutes until dough forms a ball.

Tip the dough ball on to a clean surface, shape into a flat disc about 3cm thick.  Wrap in clingfilm or similar and refrigerate for 1 hour to rest.

 

Remove from fridge and unwrap.

Place the dough ball between 2 pieces of baking paper, each approx 40cm square

Roll out to a circle shaped approx 22cm wide and 1 1/2 cm thick.

Use a pastry cutter (ie 7cm star shape or similar) and cut out the shapes.

Place shapes on lined tray.

Re-roll the dough scraps to make remaining shapes.

Sprinkle prepared shapes with reserved sugar

Bake for approx 12 minutes until bases are slightly crisp and middles soft and gooey.

Remove from oven and set aside.

Dough can be frozen - either as a ball or in prepared shapes for up to one month in airtight freezer container.

To bake from frozen - increase cooking time by a minute or two.

Enjoy!   Colleen

Chocolate, Coffee, Pecan Biscotti

 For newer followers of FYIC I wanted to repost one of my very popular recipes. This Biscotti is  inspired by the very talented Belinda Jeffery.  I once had the compliment from "Wilbur" that it was the best Biscotti he had ever had.  High praise indeed!  It makes an excellent home baked gift for Christmas presents.  It keeps quite well in a sealed jar if you can resist not eating.

Ingredients

80g roasted pecans, halved (can substitute other nuts)

1 3/4 cups plain flour

3/4 teaspoon bi carb soda

3/4 teaspoon baking Powder

1/2 teaspoon salt

2 teaspoons of instant coffee granules

120g best quality dark chocolate, chopped

125g unsalted butter at room temperature

1 cup caster sugar

1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)

1 1/2 teaspoons vanilla extract

Method

Preheat oven to 180 degrees Celsius.

Line a large oven tray with baking paper.

Combine the flour, bi carb, baking powder and salt in a small bowl.

Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.

Add the pecans and chocolate and mix so they are coated with the flour mixture.

In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.

Add egg is slowly beating in between. 

Add the vanilla.

Combine the flour mixture above and fold until a soft dough forms.

Press the dough gently together and then divide in half and and place on oven tray. From into a log shape. 

Leave space between the 2 logs as the mixture will spread when baking.

Bake for 35 minutes or until golden.

Remove and leave to cool until just warm to the touch.

Turn oven down to 160 degrees Celsius and line another tray with baking paper.

Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife.  Do not try to cut too thinly or they will crumble.

Lay the slices flat on the prepared trays.

Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.

When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.

Store into air tight containers until ready to gift wrap and give to friends.

Delizio

Mamma Marmalade

Sublime Lemon Slice. Thank you Belinda Jeffery

Resistance is useless. Belinda Jeffery's Luscious Lemon Slice is true lemony lusciousness, equally tempting and indulgently satisfying.  Try just having one bite - it's impossible.  Be sure to add the lemon zest because it really enhances the sharp lemony zing. 
Mamma Marmalade gifted me some of her finger limes, grown in the serene  Northern New South Wales Tweed region  (visit the hidden Uki township when you are driving around) So, for a double citrus rainbow, I festooned a piece with some finger lime spheres, tiny bursts of extra citrus flavour.  Delicious.  Also fabulous topped with chopped pistachios or blueberries.  Keep these refrigerated and choose a piece with the baked edge.  Sublime.
Enjoy!   Colleen

Lemon Slice by Feed Your Inner Cook

Lemon Slice by Feed Your Inner Cook

Preparation    40 - 50 minutes.  Worth every minute
Cooking         15 - 20 min for base then additional 40 minutes
Cooling          Takes a few hours to cool.  
Makes a generous trayful.  24 - 30 small serves approx. Very rich!

Ingredients
Base
1 1/2 cups Plain Flour
1/2 cup Icing Sugar 
fine zest of 1/2 a lemon
180 gram cold butter, diced
1/2 teaspoon good Vanilla Extract
2 teaspoons Iced Water

Lemon Topping     
6 eggs
3 cups castor sugar - sifted, no lumps
1/2 cup plain flour - sifted
Finely grated zest of 3 - 4 lemons
1 cup lemon juice - strained.  Might need 4 lemons.  
TIPS AND HINTS:  NO green colour  patches on lemons or juice won't set properly.  AND Roll the lemons firmly on bench top, using your palm, to help warm the lemon which helps release more juice.


to serve
icing sugar,  optional thick cream on the side  and
selection from - chopped pistachios, blueberries, raspberries, finger lime spheres

Method
Preheat oven 180 ℃.  Butter or line with baking paper -  a 32 x 24 x 5cm baking tin.  Needs this depth so topping doesn't spill over.

Base  (ps whilst base cooking, you need to make the lemon topping)
In a food processor - whizz the flour, icing sugar and lemon zest (saves sifting)
Add butter cubes using the pulse button until mixture resembles breadcrumbs.
Whilst processor is still on, add vanilla and iced water.  Mixture will form a ball around blade.
Blop dough over the base of baking tray. Press dough evenly to fit tray and smooth top.
Bake approx 18 minutes until pale golden and edges start to colour.
Remove from oven and place on cake rack.  Allow to cool for 5 minutes.

Lemon Topping
Use a large bowl, or electric mixer -  whisk together the eggs and sugar until well combined and sugar dissolved well. Test a drop between your fingers that no graininess remains.
Whisk in the lemon juice and zest.
Dust the sifted flour over the top then whisk again to ensure mixture is smooth.  Set aside.
But you will need to re-whisk just before pouring into tray.

As base cools for 5 minutes, reduce oven to 150 ℃.

Re-whisk the lemon topping and gently pour over the base.
Bake for approx 35 - 40 minutes until topping is set.
Leave to cool in the tin on a wire cake rack.

It takes quite a while to cool, but once cool remove from tray and cut into slices.
Serve and decorate as desired.
Store in fridge in airtight container.  I find topping softens if not refrigerated. So keep cool prior to serving.
Completely lemony delicious.
  Thank you Belinda Jeffery .. again!   

Enjoy!  Colleen

Chocolate Pistachio Cloudpuffs

We were invited to a friend's place for a "bring a plate" gathering on a hot Queensland evening.  My cobweb brain sought a recipe solution -  I was taking my rosemary cannellini dip and other goodies, but I wanted something sweet that was easy to transport, no refrigeration required, no oven needed and bite-size deliciousness for sharing with a crowd.
Nigella's classic Forgotten Cookies were the answer.  Chocolate, pistachios and a sublime hint of cardamom.  Perfect. I made them a little smaller than Nigella suggested and they were an excellent 2 bites easy party pleaser.
These little cloudpuffs stay in a turned-off oven for at least 6 hours.  Best eaten that day but if you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

choc pistachio clouds Feed Your Inner Cook

choc pistachio clouds Feed Your Inner Cook

Preparation    15 - 20 minutes
Cooking          2 minutes then overnight (or 6 hours) in turned-off oven

Ingredients
egg-whites from 2 room temperature large eggsPinch fine sea salt
100 gram caster sugar - sifted so no lumps
1 teaspoon cornflour
1 teaspoon white wine vinegar
1/4 teaspoon ground cardamom
75 gram dark chocolate chips - roughly chop so they are not too big
75 gram very finely chopped pistachios

Method
Preheat oven to 180 ℃ . Line 2 large flat biscuit trays with baking paper.

Using an electric mixer and very clean bowl, whisk together the egg whites and salt just until you have soft peaks.
Then whisk in the sugar a little at a time until thick and gleaming white.
By hand - fold through the cornflour, vinegar and cardamom. Then fold in the chocolate chips and most of the pistachios.  NB reserve a little for garnish
Gently spoon dollops of the mixture 4 cm across and about 2cm high onto the lined baking trays.  I got about 22.  Nigella's recipe made 12 larger ones.
Sprinkle with remaining pistachio garnish
Place the trays into the warm oven.  Shut door and then turn the oven off.
Leave in the oven overnight or 6 hours.
TIP:  attach a note to oven so you don't accidentally preheat oven with these inside! and another note on the bench to remember to remove from oven !

It is very important to store carefully in one layer in a good quality airtight container.
Best eaten that day.

If you find they start to soften, heat oven to 120 Celsius and pop in, turn off oven and leave to dry out for 15 minutes or so.

I popped a few in an airtight freezer safe container and they stored them in freezer.  Will be an interesting experiment to see how they turn out - but could re-heat as above? 

Enjoy!   Colleen

Ferrero Rocher Ice Cream Cake

This recipe is so simple a child can make it. Well nearly, at least they can help decorate. My Great Niece gave her full attention to the task at hand.  We had this cake for a birthday celebration 2 weeks prior to Christmas and it was so good that it made to the Christmas dinner event also.  Having something prepared in the freezer is a great idea to make entertaining less stressful.

Ingredients

2 x 200g packs of Ferrero Rocher chocolates
2 litres of good quality vanilla ice cream (softened)
2 Tablespoons of Frangelico liqueur
1/2 cup of hazelnut spread
1/4 cup of milk


Method

Lin a 10 x 20 cm loaf tin with plastic wrap, ensure large enough to go over the sides of the tin. This will assist in removing from the tin when frozen.

Roughly chop half the chocolates

In a large mixing bowl, stir the Frangelico into the softened icecream and then with a large metal spoon gently fold in the chopped chocolates.

Spoon into prepared loaf tin, fold over the plastic wrap, cover with alfoil.

Return to freezer for at least 6 hours.

When ready to serve remove from freezer 20 minutes before serving.

Make chocolate sauce by gently heating milk and hazelnut spread in a small saucepan.

Turn out onto a serving platter.

Place remaining chocolates on top and drizzle over the chocolate sauce.

Childs play :)


Mamma Marmalade

Pecan, Chocolate, Coffee Biscotti

Just in time for Christmas giving, I found this recipe from the very talented Belinda Jeffery.  The combination of chocolate and coffee elevate this Biscotti to new heights.  I love to give my friends a little home baking at Christmas, I feel it shows you care because you have gone to a little extra effort. So for all those friends on the "nice" list this is for you.

Ingredients

80g roasted pecans, halved (can substitute other nuts)

1 3/4 cups plain flour

3/4 teaspoon bi carb soda

3/4 teaspoon baking Powder

1/2 teaspoon salt

2 teaspoons of instant coffee granules

120g best quality dark chocolate, chopped

125g unsalted butter at room temperature

1 cup caster sugar

1 large egg or 2 small eggs lightly beaten to get 75ml of egg (easiest to measure in a glass measuring jug)

1 1/2 teaspoons vanilla extract

Method

Preheat oven to 180 degrees Celsius.

Line a large oven tray with baking paper.

Combine the flour, bi carb, baking powder and salt in a small bowl.

Using a small sieve press the coffee granules through with the back of a spoon into the bowl, whisk for a minute to combine ingredients.

Add the pecans and chocolate and mix so they are coated with the flour mixture.

In a separate bowl beat the butter and caster sugar for 5 minutes or until light and fluffy.

Add egg is slowly beating in between. 

Add the vanilla.

Combine the flour mixture above and fold until a soft dough forms.

Press the dough gently together and then divide in half and and place on oven tray. From into a log shape. 

Leave space between the 2 logs as the mixture will spread when baking.

Bake for 35 minutes or until golden.

Remove and leave to cool until just warm to the touch.

Turn oven down to 160 degrees Celsius and line another tray with baking paper.

Gently transfer the logs whilst still warm to a board and cut into approx 7 mm slices with a very sharp knife.  Do not try to cut too thinly or they will crumble.

Lay the slices flat on the prepared trays.

Return to oven and bake until crisp and golden about 15 minutes, turning them over half way through.

When ready remove the trays from the oven and leave the biscotti to firm up a little, then carefully transfer them to wire racks to cool completely.

Store into air tight containers until ready to gift wrap and give to friends.

Delizio

Mamma Marmalade

Surprise ingredient Chocolate Pie

Wait until your friends and family devour this chocolate pie before you reveal the surprise ingredient.  Another recipe in our FYIC thinner range.

Canned white cannellini beans!!! You will never believe it, till you try it.

Ingredients

2 cans of drained cannellini beans

1 cup quick oats or 3/4 cup of almond meal

1/4 cup of apple sauce or pumpkin or yoghurt

3 tablespoons of oil or 1/4 cup of nut butter

2 teaspoon vanilla extract

1/2 teaspoon bi carb soda

2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup homemade Nutella or chocolate spread of choice or our version  Feed Your Inner Cook Vegan Chocolate Healthy Spread

1 1/3 cup of caste sugar

1/4 cup chocolate chips

Method

Preheat oven to 180 degrees Celsius

Grease a 9 or 10 inch springform tin

Drain and rinse the beans very well. 

Combine all ingredients apart from chocolate spread and choc chips in the bowl of a food processor.

Whiz until completely smooth

Pour half the mixture into the springform tin 

Swirl over the chocolate spread (heat gently if not thin enough) all over the batter including the edges

Pour over remaining batter, 

Sprinkle choc chips on top

Bake for 35 minutes.

Let cool in the tin for at least 10 minutes.

Thanks again to amazing blogger "Chocolate covered Katie"

Mamma Marmalade

Healthy Chocolate Spread - Vegan

Fancy a guilt free Nutella like chocolate spread? Your prayers have been answered. I know, I know, not the most attractive food image but it's tricky. Anyhow it tastes delicious and is better for you!

Ingredients

2 cups raw hazelnuts
1 1/2 tablespoons pure vanilla extract
1/4 cup good quality cocoa powder
1/4 cup + 2 tablespoons maple syrup or unrefined sugar
1 Tablespoon additional sugar
1/4 teaspoon + 1/8 teaspoon salt
optional 2 teaspoon oil to make extra smooth
1/2 cup milk (almond milk for vegan version)

Method

Roast the hazelnuts for 6-8 minutes in the oven at 200 degrees Celsius.

Pop in a clean tea towel and rub to remove skins. Don't worry is some stubborn skins remain.
Blend the nuts in a food processor until they have turned to butter, then add all other ingredients and blend for quite a long time until it becomes smooth like Nutella.

And hey presto you have it.

Now try to stop eating it.

Thanks fellow blogger Chocolate covered Katie.

Mamma Marmalade

Choc chip banana muffin - light

Looking for a low calorie sweet treat with no artificial ingredients.  This little sweet muffin fits the bill. Banana gives it the sweetness naturally.  Pop any spares into the freezer to keep fresh and just warm through when needed.  Inspiration from blogger "Chocolate covered Katie"

Dry ingredients and wet ingredients

 

Ingredients

1 cup mashed banana (tip have a stash of overripe bananas stored in the freezer, leave in the skin)
2 tablespoons milk
2 teaspoon vanilla extract
2 teaspoon of white or apple cider vinegar
3 tablespoon of oil (I used olive oil)
1 cup of plain flour
1/2 teaspoon of salt and 1/8 teaspoon of salt
1/2 teaspoon of bi carb soda
1/2 teaspoon of baking powder
1/2 cup mini choc chips
1/3 cup sugar
1 extra tablespoon of sugar

Method

Preheat oven to 180 degrees Celsius
Pop muffin cases into muffin tin
Mix first 5 ingredients in a large bowl
In a separate bowl combine all the dry ingredients and stir well.
Pour the wet ingredients into the dry and stir until combined and batter is just evenly mixed.
Spoon into muffin paper cases.

Bake for 15 minutes or until a skewer inserted, comes out clean.
Allow to rest in the tin for 10 minutes.

Perfect with a cup of tea.

Mamma Marmalade

Thinner choc chip cookies

On our quest to have our favourite foods a little thinner we have found these chocolate chip cookies from fellow blogger "Chocolate covered Katie". These 2 bite biscuits are around 60 calories depending on the size. Just enough to satisfy any sweet cravings without "blowing" the calorie budget.  Perfect with a cuppa for a midmorning break.

Ingredients


1 cup of plain flour (minus 1 tablespoon of flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup caster sugar
1/4 cup chocolate chips
2 1/2 cups of milk (light, almond, soy - your choice)
2 tablespoon Oil
1/4 teaspoon vanilla extract

Method

Preheat the oven to 180 degrees Celsius.

Combine the first 5 ingredients in a bowl, add the remaining ingredients and combine to form a dough. It may take a little stirring to incorporate all ingredients, but they do come together.

Roll into small balls and pop on a greased oven tray.  Slightly flatten with a fork. Leave room between each as they will swell a little when cooked.

Bake for 15 minutes, then leave on the tray for a further 10 minutes.

When cool store in a glass jar.

Mamma Marmalade

Chocolate Cloud Cake - Flourless - Nigella's Easter Egg Nest Cake

Nigella's Chocolate Cake is rich and pudding indulgent. Plus there is No flour.  You might have seen photos of it decorated with mini Easter Eggs to make her Easter Egg Nest Cake.  However you serve it, it is delicious - with one slice more than enough for a special afternoon tea or dessert.
Enjoy!   Colleen

Chocolate Cloud Cake by Feed Your Inner Cook

Chocolate Cloud Cake by Feed Your Inner Cook

Preparation
Cooking
Serves          12  (very rich)

Ingredients
250 gram Dark Chocolate.  Good quality
125 gram unsalted Butter - chopped small
6 eggs  -  2 whole and 4 separated
175 gram castor sugar  NB this is used as 75 gram and then 100 gram
1 Teaspoon Vanilla extract  
OR (not vanilla and liqueur)
2 Tablespoons Cointeau (or Chocolate liqueur or Coffee Liqueur)  Optional
if using Cointeau - Grated zest of 1 orange (optional)

Cream Topping
600 ml thickened cream
1 teaspoon vanilla extract
OR 
1 Teaspoon Cointeau (or Chocolate liqueur or Coffee Liqueur)  Optional
1/2 teaspoon Cocoa powder for sprinkling - Optional   or decorate as you fancy
or Mini Easter Eggs   or Christmas sweets if you like

Method
Preheat oven to  170 -180 Celsius (depends on your oven)
Line base of a 22 cm springform tin with baking paper.  Grease sides and base well.

In bowl -Melt chocolate gently (microwave at low power 30 sec then 10 sec if needed)
Add the butter and allow to melt into chocolate

In mixer bowl - beat the 2 whole eggs and 4 egg yolks with 75 gram (VIP) sugar.
Gently add the chocolate mixture, Vanilla OR optional Liqueur and optional zest.

In separate bowl - whisk 4 egg whites until foamy then slowly add (VIP) 100 gram sugar

In the chocolate bowl - add a  couple of spoonfuls of the egg white mix, gently stir through then add half egg whites, fold through then the remainder.  Fold but avoid losing the beaten in airiness.
Pour gently into prepared tin.  Bake 30 -40 minutes until cake is risen, cracked a bit and centre no longer too wobbly.  

Cream
Whip cream but not totally.  Add the vanilla OR liqueur and continue whipping until firm but not stiff.  Chill until ready to use.

Cool cake in tin.  Will sink in middle as it cools.
Remove cake carefully from tin and place on cake stand or plate gently
Fill middle of cake with the cream and decorate as desired.
                                                 Enjoy!   Colleen

Low Carb Cheesecake (No Artificial Sweetener)

If you or a family member are trying to minimise their "carbs" but crave a touch of sweet -  but don't like the idea of using artificial sweeteners, then give this recipe a try.  It is delicious and only approximately 14 grams of carbohydrate per slice (without the topping). Also Gluten Free.

Ingredients - Crust

1 3/4 cups fine almond flour
2 teaspoons brown sugar
Pinch of salt
1/4 cup of melted unsalted butter
1/2 teaspoon cinnamon

Ingredients - Cheesecake

2 x 250g packages of cream cheese
2 cups of thickened cream
1/4 cup sugar
2 teaspoons of vanilla

Ingredients - Chocolate Ganache layer - (Can be omitted to keep the carb content lower)

80g dark chocolate, chopped
3 tablespoons of thickened cream
1/2 teaspoon vanilla
Pinch of salt

Method

Preheat oven to 180 degrees Celsius

Grease a 10" springform tin.

To make crust, combine almond flour, brown sugar, and salt in a small bowl. Add the melted butter and mix thoroughly, it should resemble damp sand.

Press evenly over the bottom of the springform tin.

Bake in the preheated oven for 10-12 minutes until golden and set.  Cool.

Make ganache by placing chocolate in a small heatproff bowl. hen heat the cream in a small saucepan on the stove on medium heat, once it has come just to the boil, remove from heat, add vanilla and salt. Pour over chocolate and let stand for 30 seconds, then stir constantly until chocolate is melted. Cool slightly.  Pour ganache evenly over baked crust, smoothing all the way to the edges.
Place in refrigerator whilst preparing cheesecake filling.

Place cream cheese and vanilla in a large mixing bowl, and beat until smooth.

In a separate bowl, beat the thickened cream and 1/4 cup of sugar. Beat until stiff.

Gently combine cheese cream and whipped cream mixture.

Pour cheesecake filling over crust.

Place cake in refrigerator overnight or for several hours.

Remove from tin and

Serve with a small drizzle of berry coulis or in our instance some Davidson's Plum sauce.

Yum Yum

Mamma Marmalade