Chunky Monkey Choc Cookies

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These chunky chocolate chip cookies have just been made, photographed, blogged and eaten. The sweet (low fat) buttery aroma has filled every room in our home.

The main reason for making these today is my adorable 4 year old nephew. I just had to treat him!

Hope you all enjoy them…Have a wonderful day! Much love, D x

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INGREDIENTS

300g plain flour
2 tsp baking powder
120g soft brown sugar
150g low fat butter spread
2 eggs
1 packet chocolate chips

METHOD

Preheat the oven to 180°c.  Line two baking trays with greaseproof paper

Take all ingredients apart from the chocolate chips and combine well in a food processor or large mixing bowl

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Fold in the chocolate chips.  Roll one large heaped tablespoon of cookie dough into a ball and gently flatten after placing on the baking tray

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Bake for 15 to 20 minutes until golden brown in colour

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It’s all about the chocolate topping!

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That gooey chocolate topping on a cake or traybake really makes the moist sponge that you’ve prepared sing! You can choose any sponge recipe but one of my favourites is a chocolate sponge recipe by Mary Berry. The chocolate topping recipe is mine which is one I have used time and time again and is delicious even though I say so myself. I sprinkled a generous amount of white metallic sweet pearls on my traybake, to give contrast and make it look pretty! I was in a very girly mood over the weekend! Enjoy, much love D x

INGREDIENTS

For the sponge

50g  cocoa powder
6 tbsp boiling water
100g baking spread or soft butter
275g caster sugar
3 large free-range eggs
125ml  milk
175g self-raising flour
1 tsp baking powder

For the chocolate ganache topping

200g plain chocolate
180ml double cream light

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METHOD

~ Preheat the oven to 180C/350F/Gas 4 (160C fan).

~ Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done in a mixer or by hand.

~ Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tray. Leave to cool completely in the tray

~ For the chocolate ganache topping ~ heat the chocolate and cream in a saucepan over a low flame until the chocolate melts

~ Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake

~ Pour the chocolate fans ganache over the top of the chocolate sponge base

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~ Using a palette knife, evenly spread the ganache and set aside in the fridge to set

~ Once set, carefully slice the traybake into 16 equal squares. They are now ready to be served

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Moist Chocolate Muffins = Breakfast!

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Our nephews have come round to stay and we normally have cocoa pancakes with hazelnut spread but…chocolate chunk muffins were the choice for today!

I just looked up chocolate muffins and was very lucky to find this recipe! One I know I will be using again and again.

Have a wonderful weekend…It’s nearly Christmas folks!! Yay!!! Enjoy…much love, D x

(Recipe from All recipes UK)

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INGREDIENTS

2 cups all-purpose flour
1 cup white sugar
3/4 cup chocolate chips
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 egg
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup chocolate chips

METHOD

Preheat oven to 200°C. Grease 12 muffin cups or line with paper muffin liners

Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl

Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended

Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips

Bake in preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack

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The Christmas Bake Off…Final 5!

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The Christmas bake off competition for winning the Tefal Optigrill is closed! It is now up to YOU to help choose the WINNER!!!

The final five entries have been chosen.  You will be able to vote over @ Sharing Food With Shivaay Delights

Come on over and like the picture of the bake you wish to win!

I’m so excited…Results will be announced in 24 hours!  Good luck to all our entrants!
And thank you to all that participated!

Let’s vote friends x

See you there!…love D x

The Christmas Baking Competition @ ShivaayDelights

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The Christmas Competition on Shivaay Delights starts Today..Inconjuction with Tefal UK who are kindly awarding the winner a new sleek black Tefal Optigrill!

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http://www.tefal.co.uk/Cooking-appliances/Grills/OPTIGRILL-Black/p/7211001633

The COMPETITION is to BAKE CHRISTMAS DELIGHTS. You choose whether you’ll be baking cakes or cookies but it has to be Christmas based. The competition is open to UK residents only…sorry friends abroad!

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How to enter…

Please send your own entry pictures to ShivaayDelights@gmail.com. The competition will be running from Monday 1st December to Monday 8th December 2014

Follow me @ Shivaay Delights Twitter

We will be choosing the top 5 entries, that will then, go to an open vote for all Shivaay Delights friends @ The Facebook Group “Sharing Food With Shivaay Delights” who will choose the final winner and this lucky person will be announced on 11th December 2014

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Rules & Regulations

The competition is open to residents of the UK aged 18 years or over, excluding employees and their immediate families (defined as parents, siblings, children & spouse regardless of where they live) of Tefal, its affiliated companies, their agents or anyone professionally connected with this promotion.    

There will be no cash or other alternative to stated prize. The prize is non-transferable and non-refundable. Only one prize per winner per household.

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I can’t wait to see what all of you bake. Please feel free to send me pictures even if you’re not in the UK as I will showcase all on the blog here!

Let’s start Baking!!! Happy festivities all!!!

The Chocolate French Cake…

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Yesterday we went to my sister in law Sushila’s house and she had made a lovely Thai curry with rice for lunch and an immensely sumptuous chocolate cake for dessert! As I walked into the kitchen, initially I thought I saw a chocolate sponge cake but how wrong could I have been!

When the time came to have dessert, I was profoundly surprised that the chocolate sponge was indeed the most moist, rich , sweet and velvety textured almost chocolate mousse like cake. It was partnered with some sweetened fresh whipped cream. Just in having a spoonful of this cake…I was in absolute heaven.

I just had to have the recipe for myself and for all of you too…don’t say I never think of you all 😉

Thanks so much Sushila…We had a wonderful time and the cake you made will stay with us forever!!!

Thanks M…For taking the great pictures!

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So here it is The French Chocolate Cake…by Martha Day

INGREDIENTS

150g caster sugar
275g plain chocolate chopped
175g unsalted butter, cut into pieces
2 tsp vanilla essence
5 eggs separated
40g plain flour sifted
Pinch of salt
Icing sugar for dusting

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METHOD

Preheat the oven to 160°c. Grease a 24cm springform cake tin, sprinkle with a little sugar and tap out the excess

Place the chocolate, butter and sugar in a saucepan, cook over a low heat until melted. Remove from the heat, stir in the vanilla essence and leave to cool slightly

Beat the egg yolks, one at a time, into the chocolate mixture, then stir in the flour

Beat the egg whites with the salt until soft peaks form. Beat one third of the egg whites into the chocolate mixture, then fold in the rest

Pour into the the tin. Bake the cake for 35 to 45 minutes, until well risen and the top springs back when touched lightly. Transfer to a cooling rack. Remove the sides of the tin. Once cool, remove the tin base, dust with icing sugar, slice and serve with soft whipped cream or a scoop of vanilla ice cream

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