Crimble Crafts: Cheatin’ Boozey Chocolate Chip Mince Pies

Mince Pies 17Hello Lovelies,

How’s the Christmas preparations going? Time is whizzing by and it feels there are not enough hours in the day to get everything done. So with that in mind, here’s a cheats guide to super yummy mince pies. I LOVE mince pies, like, REALLY love them. The problem is, it’s hard to find vegan friendly ones in supermarkets, so I usually end up having to make my own. These ones use pre-made pastry for speed and ease. I knocked them up for a little Mince Pies and Mulled Wine party my friend Lillith throws each year (she’s the hostess with the mostest). I found a bag of choc chips in the baking cupboard when I was pulling together the ingredients and I thought, let’s chuck them in the mince and see how they turn out. Well, they turned out GREAT and they didn’t last very long at the party. If you are feeling extra pushed for time or just kind of lazy, you could just use your jar of mince straight up but I like to give mine a little extra oomf. Here’s what you do…

You Will Need:Mince Pies 01

*1 pack of jus-roll short crust pastry (or the pre-rolled one if you are super lazy)

*1 jar of mincemeat (no, not the animal variety, gross! these are meant to be vegan!)

*Zest and juice of 1/2 an orange

*a handful of almond slivers

*50g of dark choc chips

*2 table spoons of whisky

*vegan spread for greasing the pan

*1 table spoon of non-dairy milk for brushing the top of the pies

ALSO HANDY…

A 12 hole muffin tray, off-set spatula, medium mixing bowl, grater or zester, juicer, pastry brush, mixing spoon, rolling pin, flour for rolling, measuring spoons, large round cookie cutter, star shaped cookie cutter.

Pre-heat oven to 200’c (180’c for fan assisted ovens). Grease the muffin pan and set aside.

What You Do:

1) Spoon the jar of mincemeat into a mixing bowl. Add in the chocolate chips, almond slivers, orange zest and juice, and the whisky. Mix until well combined and set aside.Mince Pies 06 Mince Pies 07 Mince Pies 08

2) Roll out the pastry block onto a lightly floured surface to the thickness of about 0.5cm or a little thinner. Using a round cookie cutter big enough to line your muffin wells, cut out 12 discs (I used a mug because I couldn’t find my cookie cutters).Mince Pies 09 Mince Pies 10

3) Gently line each well with a disc of pastry and gently press into place.Mince Pies 12

4) Roll out the remaining pastry again and cut out 12 stars (or hearts, moons, pigs, you get the idea).Mince Pies 13

5) Spoon in about 1 1/2 tea spoons of mince mixture into each prepared muffin well. Gently place a star (or whatever shape you’re using) on top of each pie and brush lightly with a little of the non-dairy milk.Mince Pies 14 Mince Pies 15

6) Bake in the middle shelf of your oven for 15-20 minutes until lightly golden.

7) Remove from the oven and allow to cool slightly (but not completely) before transferring to a wire cooling rack. Please don’t eat these straight out of the oven as they will be really bloody hot! You’ve been warned (you’re still going to do though, aren’t you? Thought so).Mince Pies 16

8) Serve! I suggest a bit of custard, ice-cream or vegan brandy butter/cointreau cream. My camera batteries died before I got a photo of these pies all laid out ready to serve. They looked pretty all stacked up on the plate. Never mind!

There you have it. These babies will not last long. Warm gently in the oven before serving and all the chocolate chips will start to melt slightly. The way the flavours all meld is amazing, my mouth is watering just thinking about them. I hope you enjoy making and eating these pies as much as I did. That’s all for today and as always, thank you kindly for reading!

MHB

-x-

 

 

 

 

 

Crimble Crafts: Super Easy Vegan Rum Truffles

Rum truffles 14Hello Lovelies,

Well, today I bring you some delicious boozey raw vegan truffles. They are quick, easy, involve no actual cooking and only contain three ingredients! Plus, the recipe is super adaptable, so feel free to have a little play about with this and let me know how it goes. I’ve been researching vegan truffle recipes for a while now and my favourite has to be these raw ones. I played around with the ingredients, ratios and technique found in a variety of recipes until I hit on what worked for me personally.

You Will Need:

Rum truffles 01*250g of pitted dates (the softer and higher quality, the better, otherwise you’ve got a lot of work cut out for you in the processing stage).

* 3tbls cocoa powder or raw cacao powder, plus 2tbls extra for coating truffles.

*3tbls of rum (or whisky, tequila, whatever you fancy)

Equipment:

*Food Processor

*Spatula

*Deep bowl and shallow dish

*Cling film

Makes Approx 25 Truffles

1) If your dates are a little on the firm side, soak them in water for about an hour beforehand. Drain them and place into your food processor, along with the cocoa powder and rum.Step 12) Blend the mixture until it is well combined and super smooth. You will probably need to stop at times to scrape the mixture away from the sides and into the main bowl. You want the mixture to be slightly wet but not super gooey.Step 23) Transfer the mixture into a bowl, cover with cling film and freeze for about an hour to allow it to firm up.Rum truffles 084) Once firm, put 2tbls of cocoa into a shallow dish. Use a teaspoon or melon baller to scoop out even sized portions of the mixture and roll into balls. Roll the balls in the cocoa to coat evenly. If you are finding that the mixture is leaving your hands all sticky, your mixture may be too wet  (in which case, transfer back to processor and slowly add more cocoa) or may need a little longer in the freezer.Step 45) Once all the mixture is used up, place the truffles in a container and place back in the freezer if you need to keep them for a while, or the fridge, if you plan on serving them soon. Allow to stand at room temperature for at least 5 minutes before serving. These will keep for a while as they are raw and do not contain any dairy products…if you can keep your mitts off them that is! Enjoy.Step 5And you’re done. It’s that easy. I’m going to be making more of these soon. Peanut butter, hazelnut, peppermint, chilli and orange. So many options. Let me know if you have a go at these, I’d love to see how they turn out. That’s all for today. Thank you kindly for reading!

MHB

-x-

 

Pear, Almond and Chocolate Cupcakes Recipe

36th BDay Cupcakes CollageHello Lovelies,

Today I bring you the recipe for pear, almond and chocolate cupcakes. I made these for my Mr’s birthday. I asked him to pick three flavours and then I would turn them into a cupcake for him. This is what I came up with…36 BDay Cupcakes 01

You will need:

For the sponge:

275g self raising flour

175g soft brown sugar

100ml vegetable oil

200ml non dairy milk (soy or oat tend to work best)

1 tsp baking powder

1tps almond extract

30g ground almonds

1 pear, peeled and chopped

100g dark chocolate chips

For the frosting:

250g icing sugar

100g non-dairy spread

30g cocoa powder

Edible shimmer and chocolate decorations (optional)

What to do:

Pre-heat the oven to 200’c and line a 12 hole muffin pan with muffin cases.

1) sieve the flour and baking powder together into a large bowl. Add the ground almonds and sugar, mix together.36 BDay Cupcakes 02

2) In  a jug, whisk together the oil, non dairy milk and almond extract. Add to the dry ingredients.36 BDay Cupcakes 05

3) Add in the chopped pear and chocolate chips and stir the whole mixture until just mixed.36 BDay Cupcakes 06

4) Divide the mixture between the muffin cases (I use an ice-cream scoop to ensure my cupcakes are roughly the same size).36 BDay Cupcakes 07

5) Put onto the middle shelf in the oven for 18-22 minutes, until a toothpick/cake tester comes out clean.36 BDay Cupcakes 09

6) Transfer to a wire rack and leave to cool completely. In the meantime, combine all the frosting ingredient in a bowl and mix until light and fluffy. Put in the fridge until the cakes are cooled.36 BDay Cupcakes 08

7) Pipe a swirl of the frosting onto each cake. Finish off with a little edible lustre and a chocolate decoration if you like.36 BDay Cupcakes 11

8) Stuff them in your face.36 BDay Cupcakes 10

 

Deadly Cupcakes Recipe

Choc Chill + Orange Cupcakes 18Hello Lovelies,

Today, as promised, I bring you the recipe for the deadly cupcakes I made for this week’s Death Jam. I love chocolate and chilli together, I love chocolate and orange together but here I have combined all three. The chilli adds a kick and the heat and the orange undercuts with a slight tang to prevent the chilli from being overpowering. These goodies pack quite a punch, definitely not one for those of you who prefer milder flavours. So, dare you try them?Choc Chilli + Orange Cupcakes 01

You will Need:

For the Sponge:

275g self raising flour

175g soft brown sugar

1 tsp baking powder

30g cocoa

1- 1 1/2tsp hot chilli powder (depends how spicy you like things)

zest and juice of 1 large orange

approx 100-150ml of vegan milk (I used soy here)

100ml of vegetable or sunflower oil

1 tsp of orange extract

For the filling and topping:

100g of vegan spread

200g of icing sugar

1 tsp of orange extract

orange food colouring gel

1-2 tbs of water

fondant icing (I used pre-rolled ‘cos I was being lazy)

cocoa powder and chilli powder for dusting

Other:

A cupcake corer or apple corer will come in handy. Piping bag and medium plain nozzle (use a food bag with one of the bottom corners cut out if you don’t have a piping set). Cookie cutter the same size as the top of your muffin cases. You will also need some card, a pencil, a ruler and a craft knife if you plan on making a stencil for the top.

What to do:

Pre-heat your oven to 200’c and line a 12 hole muffin tin with cases.

1) Measure out the flour, cocoa, baking powder and chilli powder and sift together into a large mixing bowl. Add the sugar and stir gently until mixed.Choc Chilli + Orange Cupcakes 02

2) Wash the orange and then grate the zest into a shallow bowl. Cut the orange in half and juice it. Set the juice aside for a moment.Choc Chilli + Orange Cupcakes 03

3) In a large measuring jug, pour in the oil, then add the orange juice, finally, pour in the milk until the liquid reaches 300ml. Add the 1tsp of orange extract. Whisk briskly together.

4) Pour the liquid into the dry ingredients and stir until just combined (do not over mix). Divide the mixture between the muffin cases (I use an ice-cream scoop to ensure my cakes are equally sized) and then transfer to the middle tray of your oven for 18-22 minutes.

5) The muffins are ready when  a toothpick or cake tester comes out clean. I usually check mine at 18 minutes (make sure you shut the oven door while you test your cakes!) and if they are not quite done I will put them back in and check on them for after 2 more minutes until they are ready.Choc Chilli + Orange Cupcakes 04

6) Place the muffins on a wire rack and leave them to cool almost completely before using a bread knife to slice the tops off (if you do it when they are stone cold, the tops will be a little harder to slice off). Then use your corer to remove the middle of each cake. Put the tops and cake holes in an airtight container and save for another recipe or cheeky snack. Choc Chilli + Orange Cupcakes 06

Choc Chilli + Orange Cupcakes 087) Leave the cakes to cool completely. In the meantime, measure out the frosting ingredients and put into a medium mixing bowl. Using a metal spoon gently combine the ingredients. Once roughly combined, add a couple of drops of the food colouring gel and the orange extract. Using a hand or electric whisk, whip up the frosting until it is super fluffy and the food colouring in integrated. Add the water in if needed to get the required consistency. The frosting should form soft peaks. It shouldn’t be too stiff or too runny.Choc Chilli + Orange Cupcakes 09

8) Fill the piping bag with the frosting (it helps if you put the bag in a large glass to hold it upright while you fill it). Pipe frosting into the middle of each cake until a little spills over the top.Choc Chilli + Orange Cupcakes 10 Choc Chilli + Orange Cupcakes 11

9) Use a pallet knife to spread the excess frosting out over the top of the cakes. This is what will help your fondant discs stick. Roll out your fondant icing (or unroll it if it’s pre-rolled like mine was) to about 3-4mm thick. Use your cookie cutter to cut out 12 discs (I used a wine glass as I didn’t have the right sized cookie cutter). Use a pallet knife to pick up the discs and place them on top of your cakes.Choc Chilli + Orange Cupcakes 12 Choc Chilli + Orange Cupcakes 13 Choc Chilli + Orange Cupcakes 14

10) This is when I made my stencil. I drew out a circle the same size as my fondant discs and sketched out a skull shape. I used my stanley knife to cut out the shape. I then cut the card, leaving enough space around the circle to ensure that only the centre of the fondant gets dusted.

11) Mix together 2 tablespoons of cocoa and 1/2 teaspoon of chilli powder into a small bowl. Place your wire rack over a baking tray to catch excess cocoa, place the template over your first cupcake. Using a small sieve or shaker (I used my loose tea strainer), dust each cake gently. Carefully remove the stencil and shake off the excess cocoa mix, put the cake aside. Repeat for each cupcake.Choc Chilli + Orange Cupcakes 16 Choc Chilli + Orange Cupcakes 15 Choc Chilli + Orange Cupcakes 17

* Of course, the final two steps are completely optional. If you don’t want to use a stencil, you can simply dust it without one. Or, you can omit the fondant topping altogether and instead, frost the top of the cake. If you do, ensure that you double the frosting recipe so that you have enough. Then dust the swirly peaks of frosting instead. I think I’ll try that the next time I make this recipe.Choc Chilli + Orange Cupcakes 19

Well, that’s the recipe. Let me know how you get on with it, I always welcome feedback as it helps me refine my recipes. I also like to see what twists you put on it. That’s all for today, thank you kindly for reading.

MHB

-x-

Real Hot Chocolate Recipe (Vegan)

Hello Lovelies,

Doesn’t all this Christmassy stuff and cold whether just make you feel all cosy? I know what makes me feel even cosier though, hot chocolate; real, hot chocolate. Now don’t get me wrong, I use cocoa/hot chocolate mix all the time but sometimes I want something a little more…decadent shall we say? This recipe is inspired by the way Mexicans enjoy their hot chocolate, with a little kick! Chilli and Cinnamon make this drink extra warming and a little more grown up than the usual sugary affair.

This recipe is for a single serving but it can be double, quadrupled etc.

Ingredients:

300ml of non-dairy milk of your choice (I used soy).

30g of dark chocolate (minimum of 75% cocoa).

Some form of sweetener to taste (I used agave here but you can use whatever you prefer eg. Brown rice syrup, xylitol, maple syrup etc).

Pinch of salt

Pinch of cinnamon

Pinch of hot chilli powder.

What to do:

1) Place your milk in a pan and put on a low heat, bring to a simmer.

2) Chop the chocolate into smaller piece to make it easier to melt.

3) Once the milk is simmering, add your chocolate and whisk until it is fully melted and incorporated.

4) Add the sweetener, salt, cinnamon and chilli powder to taste. How much you put in of each is personal preference.

5) Turn up the heat a little to make sure the hot chocolate is really well mixed and hot enough to drink. Do not boil the drink though! Pour into a generously proportioned mug and enjoy the warm, cosy goodness.

*TIP: Add a little pure orange extract to turn this into a something akin to a spicey liquid Terry’s chocolate orange!

This drink is not as thick as my super rich hot chocolate recipe (which I will post at some point too) and I’ve avoided all the extra toppings like cream (vegan obvs!), marshmallows and so on, as this recipe is all about the spiciness.

That’s all for now, thank you kindly for reading!

MHB

-x-

 

 

 

 

 

Vegan Homemade Pizza (with yeast free base)

 

Hello Lovelies,

Today I’m sharing a pizza recipe with you. I believe this is my first savoury recipe post but it was so yummy I had to share! I had a mooch around on teh webs for yeast free pizza base recipes and then cobbled this thing together and I have to say, it turned out rather nice indeed. So, let’s get on with it shall we?

Serves 2 on it’s own or 4 with a side (I like corn cobs and baked beans with my pizza).

You will need:

For the Sauce:

1 tin of chopped tomatoes

salt and pepper to taste

dried herbs of your preference (I used basil and oregano)

a pinch of bicarbonate of soda

For the Base:

190g of wholemeal flour

65g of cornmeal

60ml of olive oil (I used extra virgin olive oil as it’s more flavoursome)

120ml of water

salt and pepper to taste

For the Topping:

Whatever you fancy, some of my favourites are red onion, olives, jalapenos, red bell pepper, capers, chunks of garlic and sweetcorn niblets.

a pack of vegan cheese (I used Redwoods Super Melting Mozzarella)

You will also need a large cookie tray lined with baking paper and a rolling pin.

Pre-heat the oven to 200’c

What to do:

1) Empty the can of tomatoes into a medium saucepan along with the other sauce ingredients. Bring to the boil, turn down the heat and then simmer for at least 30 minutes so it becomes concentrated.

2) Meanwhile, add all of the base ingredients into a large bowl and mix with your hands until they come together to form a ball. Add the water a bit at a time. You may need a little less or a little more than stated.

3) Turn the dough out onto a floured worktop and knead for 3-4 minutes. Roll out into the required size and transfer to the baking tray (by laying the baking paper on top of the dough, then rolling the underside over your rolling pin until the dough is on top. Then you can just pick up the paper and lay onto the tray).

4) Press the dough out at the edges and make sure it’s spread evenly on your sheet. Prick with a fork all over and place in the oven for 10 minutes to part-bake.

5) This is the perfect time to chop any veggies you want on your pizza and pre-grate your cheese if you like. Make sure to keep an eye on that sauce!

6) Remove the base from the oven and spread the tomato sauce all over. Top your pizza any way you like (I put the veggies on and the smother them in the vegan cheese).

7) Put back in the oven for 10 minutes and then finish off under the grill to crisp up the cheese if you like. And you’re done.

This was all surprisingly quick to put together and very easy. I’ll be making more and playing around with the recipe (vegan stuffed cheese crust anyone?). I’m also thinking this dough would make great home made savoury pop-tarts. I may well have a go at that next week!

Well, that’s all for now. Thank you kindly for reading.

MHB

-x-

Monster Muffins

Monster, Making a Wish

Hello Lovelies,

Earlier this year I came up with a new muffin recipe for my Mr’s birthday. My friend and colleague Tigz taste tested them and said their appearance reminded her of Sully, from Monster’s Inc. My nickname for my Mr just so happens to be Monster, so these muffins were dubbed ‘Monster Muffins’, They tasted scrumptious, I am rather proud of these.

Ingredients:

For the muffins-

275g self raising flour

175g brown caster sugar

1tsp of baking powder

100ml of vegetable oil

200ml of soya or rice milk

100g of fresh or frozen blueberries

blueberry preserve

Blue food colouring (I use a really concentrated gel)

Juice of half a lemon

For the Frosting-

150g icing sugar

juice of half a lemon

60g of vegan spread

4tbls of vegetable shortening

blue food colouring

Blue and green baubles for decorating (optional)

Line a 12 hole muffin tray with muffin cases. Preheat the oven to 200c/400f

1) Sift the flour and baking powder into a large mixing bowl. Add in the caster sugar and mix together gently. set aside.

2) In a jug or bowl, whisk together the oil, ‘milk, lemon juice and blue food dye (just a couple of drops if using the gel, it’s super concentrated!) and quickly add to the dry ingredients.

3) Add the blueberries to the mixture and fold in until just combined. Do not over mix!

4) Scoop in a tablespoon of batter into each muffin case. Then add a teaspoon of blueberry preserve, followed by another tablespoon of batter.*

5) Place in the centre of the oven, bake for 20-25 minutes, turning the tray 180′ halfway through cooking time.

6) Once the muffins are baked, turn out onto a wire rack and allow them to cool down completely.

7) To make the frosting, combine all the ingredients in a large bowl and whisk together until light and fluffy. Ideally, use a stand mixer for super fluffiness. Put in the fridge while the muffins cool down.

8 ) Once your muffins are totally cold, you can get to frosting them. I used a palette knife to smear on the icing roughly. Sprinkle with glitter, or edible blue and green baubles or even top with fondant icing googly eyes (I’m doing that next time, to make them more Monster-like).

9) Stuff your face :p

*Ideally, a cupcake corer or apple corer can be used once the muffins are cooked to remove the centres. Then pipe in or spoon in your preserve and add a little cake lid back on the muffins before frosting. I didn’t have a cake/apple corer at the time, so did it the way shown in this post. I have since bought a cupcake corer, filling cupcakes is now much easier for me. Yay!

That’s all for today. Let me know how yours come out if you decide to make some!

Thank you kindly for reading.

MHB

-x-

 

 

GingerDEAD Men

Hello Lovelies! Today’s post is all about gingerbread men, well, gingerDEAD men more like! My boyfriend’s sister bought me an awesome gingerbread man cookie cutter with a skeleton stamp for my birthday and I couldn’t wait to try it out. Of course, you can make regular gingerbread people or any other shape you like with this recipe. I’ve never made vegan gingerbread before so I went to work researching different recipes and having a tinker. Here is what I came up with…

Makes about 8-10 cookies.

What you need:

250g plain flour

60ml black treacle

2 tbls vegetable oil

1 1/2 tsp bicarbonate of soda

1 tsp baking powder

1 tsp nutmeg

1tsp cinnamon

2 tsp ginger

60g vegan margarine

100g soft brown sugar

1-4 tbsp of vegan milk substitute

1 tube of white decorating icing

OR

75g of icing sugar mixed up with water to a thin-ish piping consistency

 

What to do:

1) In a bowl mix together the treacle and oil. Stir in the sugar until well combined.

 

2) Beat in the margarine until light, fluffy and pale.

3) In another bowl, sift together the flour, spices, baking powder and bicarbonate of soda.

 

4) Slowly add this to the wet mix bit by bit. Mixing with your hands to work into a dough as it gets drier. If you find that it’s not coming together very well, add a tablespoon of milk substitute at a time until you get a semi-sticky and firm dough. The mixture should come away from the sides of the bowl easily.

 

5) Wrap the dough in clingfilm and chill in the fridge for 1 hour.

 

Pre-heat oven to 180’c and line 2 large baking sheets with baking paper.

Cut 2 large square of baking paper to roll the dough between.

6) Unwrap the dough once chilled and roll out to 1cm thickness between the 2 large pieces of baking paper cut earlier.

 

7) Use your cutter to cut your gingerdead men, keeping them as close together as you can. Stamp each cookie firmly with the other side of the cutter (of course, you can leave this part out if you are making regular gingerbread people).

 

8) Use a small knife to take away the excess dough between the cookies and put aside to re-roll. Roll out the remaining dough and keep cutting cookies until it’s all used up.

9) Transfer cookies to the baking sheets and put in the oven, bake for 8-11 minutes (8 minutes for chewy, softer gingerbread and 10-11 minutes for a more traditional crunchy gingerbread).

 

10) Once baked, leave for 5 minutes to cool slightly and then transfer to a wire rack. While the cookies are still warm, pipe the icing into the stamped-out channel and allow the icing to melt slightly into all the nooks and crannies.

 

And that’s it, ready for nomming and great with a cup of tea as always.

I’m not sure if I’m 100% happy with my recipe, I think I will keep tinkering away until I think I’ve nailed it. I will then post my results again for you to try. In the meantime, let me know how you get on with this recipe. I’m always looking for suggestions to improve my recipes!

Happy baking :)

 

Banana Muffins with Peanut Buttercream Frosting Dipped in Chocolate

Hello Lovelies, here’s my latest creation; Banana muffins with a peanut buttercream frosting, finished off with a coating of melted dark chocolate. Delicious! I love how the chocolate cracks as you bite into it to give way to a smooth and creamy frosting that sticks to the roof of your mouth, cut through with the moist banana cake beneath, oh my, I’m making my mouth water. So, without further ado, here’s the recipe for you to try.

 

You Will Need:

For the Muffins-

275g of self raising flour

175g of soft brown sugar

2 super ripe bananas

100ml of vegetable oil

200ml of soy or rice milk

1 tsp of vanilla extract

1 tsp baking powder

For the Topping-

60g vegan spread

6 tbls shortening

1 tsp vanilla extract

140g icing sugar

170g smooth peanut butter

200g dark chocolate for dipping

3 tbls vegetable oil

Line a 12 hole muffin tray with muffin cases. Preheat the oven to 200c/400f

1) Sift the flour and baking powder into a large mixing bowl and set aside.

 

2) Smoosh the bananas and put aside.

3) In a jug or bowl, whisk together the oil, ‘milk’ and vanilla extract and quickly add to the dry ingredients.

4) Add the bananas too and mix until just combined.

5) Fill your paper cases. I use an ice cream scoop when making muffins as I find it deposits exactly the right amount of batter.

 

6) Place in the oven and cook for 18-20 minutes. Check with a skewer/toothpick to make sure the muffins are done before removing from the oven. If they are still a little too wet, put them back in for 2 minutes and check again.

7) Place on a wire rack to cool completely before adding your buttercream.

8) For the buttercream, in a small mixing bowl stir together the spread, shortening, vanilla extract and peanut butter until well combined.

9) add the icing sugar to this mix and beat until light and fluffy. Put into the fridge to firm up slightly.

10) Pipe a swirl of buttercream onto the top of each muffin and then put muffins in the fridge while melting the chocolate topping.

 

11) In a glass bowl over a pan of barely simmering water, melt the broken pieces of chocolate and vegetable oil together slowly, taking off the heat occasionally if necessary. Pour chocolate into a mug or very small bowl.

12) Remove the cooled muffins from the fridge and dip the tops immediately into the chocolate. Allow the excess to drip off before placing back on the wire rack. Once all muffins are dipped, transfer back to the fridge to allow the chocolate to set.

 

And there you have it, tasty muffins to enjoy with tea or coffee or with a scoop of ice-cream for dessert.
These cakes were super yummy but the next time I make them I think I will add a dollop of caremelised bananas in the centre. I’m a sucker for a filling, I think it harks back to my love of jammie doughnuts as a child.
Let me know how you get on if you try out my recipe and as always lovelies, happy baking! x

Scotch Pancakes

So, um yeah. It’s been a looong time. Between an ant infestation in the kitchen (EEEUW) and starting my own business, baking had to take a back seat. But it’s a new year and I now have a bit more free time too, so baking resumes. Yay! I really missed creating tasty treats for my nearest and dearest and have come to realise that I need it to help me relax and unwind.

This is a quick post about my post birthday party breakfast. Pancakes, nom! I knocked this recipe up real quick and thought you might like to try it too. It’s super quick and easy!

You will need:

For pancakes-

8 Tbls of self raising flour

1 Tsp of baking powder

300ml of soy milk

1 Tsp of good quality vanilla extract

pinch of fine salt

For Topping-

One ripe banana

Agave syrup (I used honey flavoured) or maple syrup

Chocolate

Vanilla Ice-cream (I used Swedish Glace)

 

Equipment:

1 Measuring jug

Metal whisk

Small frying pan

Small amount of sunflower or vegetable oil

Ladle

1. Wipe the frying pan with a piece of kitchen towel soaked in oil to prep. In the jug, measure out 300ml of soy milk and then add in the flour, baking powder, vanilla extract and salt.

2. Briskly whisk the mixture to ensure it is completely combined and has no lumps in it.

3. Heat the frying pan until it smokes. Test a drop of batter to ensure the pan is hot enough.

Once ready, add about 2/3 of a ladle of batter to the pan and swirl it to fit the entire pan base. If you are using a big frying pan you may not want to do this as these are meant to be puffy Dutch style pancakes rather than thin crepes.

4. Once bubbles have appeared all over the surface of the pancake and it slips around easily in the pan, turn it over and cook the other side.

 

5. Turn out the pancake onto a plate or cookie sheet and put in the oven on a very low heat just to keep them warm while you cook the rest.

 6. Use up the batter, this recipe should make 6 pancakes. Stack with pieces of chocolate in between each layer (I only had caramel choccies so I added one of these on the top pancake and melted it in the frying pan). Mmmmm, melty.

7. Top off with a scoop of ice-cream, slices of banana and a drizzle of agave or maple syrup. Et Voila! Tasty vegan pancakey brekkie!

 

 Happy baking dollies!