The warmer weather means that smoothies are featuring more regularly on our breakfast and snack menu at home, and chocolate smoothies (not surprisingly) are my favourite. Not only are they delicious but they’re filling too, not to mention filled with wholesome ingredients – love it!
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This treat is so simple to make that it barely needs a recipe! I absolutely love making chocolate bark, it’s almost like creating a piece of edible art. Swirling the chocolates together and decorating the slab with your favourite toppings is actually quite relaxing, and you have a delicious treat to enjoy at the end of it.
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This tea time treat includes a classic South African flavour – rooibos! Not only is it the beverage of choice for many of us (me included) but it can be used in baking and cooking to add a delicate, sweet and earthy taste. I have been wanting to play around with this flavour for a while and decided that I’d start with biscotti.
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Inspiration for today’s bite-sized treats comes from Donna Hay’s recipe for raw Turkish delight doughnuts. I adapted her original recipe and was so happy with how they turned out. They’re deliciously nutty and chewy, yum! The doughnuts are topped with dark chocolate which makes them extra decadent, but you could leave this off if you prefer. The Turkish delight element comes from a dash of rosewater which is added to the dark chocolate, giving it a delicate floral flavour.
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Granola is an absolute cupboard and breakfast staple around here, and I love trying out different ingredients and making each batch a little different. Dates are a fabulous addition to homemade granola – after half an hour in the oven they’ll be chewy and caramelly, yum! There are the usual nuts and seeds included here (use whichever ones you like but pecans and pumpkin seeds are particularly good in this recipe) and I’ve added a good helping of coconut flakes to the mix too. Breakfast is served!
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These date truffles were an absolute hit when I made them at home, and with just a handful of ingredients you can whip up a batch in no time. The sweet date caramel and the dark chocolate pair beautifully, and they’re the perfect treat for when you need a quick sweet hit. You could also wrap them up for someone special, they make a gorgeous edible gift.
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This recipe came about quite simply because I had a surplus of egg yolks that had accumulated in my freezer after some recent meringue testing. Yes I could have made pasta or pastry, but I wanted something quicker and more simple – so cookies it was!
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I remember baking and photographing this particular loaf on a grey and rainy winter afternoon. The chocolatey aroma wafting from the kitchen was just heavenly, and the wait while it cooled and was being photographed felt like forever. This simple chocolate loaf cake is a delight with its soft crumb and crunchy pops of pecan nuts, all slathered in velvety chocolate buttercream.
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