I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!
I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.
https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/
Have a go! They taste good and the children love ’em!
I made these on request of my 5 year old who said to me that he hasn’t had these little treats in a very long time!
I altered my recipe a little and removed the sunflower oil therefore there is no added fat in this recipe.
https://shivaaydelights.wordpress.com/2014/02/28/chocolate-snowballs/
Have a go! They taste good and the children love ’em!
Recipe for these delicious crumbly oat biscuits are on my blog post @
https://shivaaydelights.wordpress.com/2013/11/21/1983/
Hope you make them and enjoy them as much as we do!
Love D x
Recently I have found it very difficult to buy chocolate muffins without the taste of soda bicarbonate running through it! A real bitter taste, not gooey and very dry in the middle.
However I’m have very happy to say that today I found the ideal quick and extremely indulgent and delicious chocolate muffin recipe from Taste Australia.
Both my boys were running around the house so I thought I’d give them a task which they would enjoy. Making chocolate muffins! and then of course eating the final result! Worked a treat and they were very happy too!
INGREDIENTS
2 1/4 cups self-raising flour, sifted
1/2 cup cocoa powder, sifted
1 cup caster sugar
3/4 cup dark chocolate chips
1/2 cup vegetable oil
2/3 cup milk
1 teaspoon vanilla extract
2 eggs
METHOD
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don’t over-mix). Spoon mixture into paper cases.
Bake for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.
Recipe from http://www.taste.com.au/recipes/27866/basic+chocolate+muffins
Fresh out of the oven, just now!!!
Recipe adapted from http://minimalistbaker.com/the-worlds-easiest-cinnamon-rolls/
I’ve been wanting to make Lamingtons, for quite some time now but when my son said he wanted a chocolate cake with coconut for MY BIRTHDAY…then that worked for me! I’m just really happy we like the same sweet things lol!
A massive chunky, glossy ganache covered chocolate fudge cake topped off with naturally crunchy sweet coconut! Ummmm loved it! We all did!
I had to share some cake with you all…I hope you enjoy it, as much as we did! Have a beautiful day friends! See you soon! Much love, D x
Click on the blue link below for the recipe…
My favourite chocolate fudge cake recipe…just top with extra coconut!
Who says you can’t eat muffins when you’re trying to control your weight?!
Here I have devised a low fat recipe with hardly any sugar and have relied on the banana for sweetness and to add moisture to this moreish muffin
Great for adults and children alike. Plenty of good energy being supplied and tasty too!
Hope you all enjoy them. See you soon friends. Much love, D x
INGREDIENTS
makes 6 medium sized muffins
100g self raising flour
1 tbsp dark brown muscavado sugar
1 large banana
1 large egg
2 tablespoons dessicated coconut
1 heaped tablespoon low-fat butter spread
1 tap vanilla extract
METHOD
Line a muffin tray with 6 muffin cases and preheat oven to 180c
Cream the banana, butter and sugar together
Stir in the egg and vanilla extract
Gradually add the flour. Mix until combined
Pour the mixture equally into the paper cases in the muffin tray bake for 20 to 25 minutes or until the skewer comes out clean
Cocoa & Banana both from the tropics is an amazing combination! This sponge cake came out super moist, light and airy.
Both my son and his grandfather enjoyed it. It’s great, that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x
INGREDIENTS
150g sugar
2 large ripe bananas mashed
1 heaped tbsp cocoa powder
50g butter
2 eggs
180g self raising flour
METHOD
Preheat oven to 180°c, line and grease a square cake tin
Cream together the sugar and butter in a food processor, then add in the mashed banana. Combine well into the mixture
Whizz in the eggs then fold in the flour with the cocoa powder
Pour the mixture into a square cake tin and bake for 25 to 30 minutes or until a skewer comes out clean when inserted into the cake sponge
Once done, slice snd serve with a little vanilla ice cream
This time last year we were all craving Alphonso Indian mangoes!
Luckily this year we have been able to have them over from India and we are definitely making the most of them.
Extremely sweet in taste and velvety in texture! Allows this particular variety of mango to be a natural partner to acidic strawberries in a smoothie.
The walnuts add nutrition but also gives body to the whole drink. One that goes on my super healthy smoothie list!
INGREDIENTS
1 alphonso mango
Large handful of strawberries
1 clementine
2 shelled walnuts
Water
METHOD
Blitz all ingredients together. For a creamier taste add a tablespoon of natural yoghurt
Recently all I’ve been buying from coffee shops is perfect squares of millionaire caramel shortbread. So when I saw a tin of ready made caramel in my cupboard I knew what I was going to make.
A crumbly biscuit base in which I used a low fat baking spread/butter. This is to make me feel better when eating it, as somewhere in the recipe is a low fat ingredient contribution. The chocolate and caramel are just fine!!! Lol 😉
I didn’t realise how simple it is to make this delicious treat. Just need to bake the base and the rest is just pouring, spreading and chilling!
One that the children would love to make and devour I’m sure!
Enjoy! I hope to be writing up some more recipes very soon. Have a beautiful day…Much love, D x
INGREDIENTS
200g plain flour
165g low fat butter cold
70g caster sugar
1 tin ready made caramel (397g)
300g milk chocolate melted
METHOD
Preheat the oven to 150c. Line a square baking tin with some grease proof paper
Throw in the flour, butter and sugar into a food processor and whizz until you have a breadcrumb like consistency
You can also mix the above ingredients using a mixing bowl and fingers
Take the base mixture and firmly level out using your fingers into the baking tin
Bake for 30 minutes or until lightly golden brown. Set aside to cool completely
Pour over the caramel onto the shortbread biscuit base. Spread evenly. Chill in the fridge for about 20 minutes
Finally remove the caramel and base from the fridge and pour on the melted chocolate
Set aside until the chocolate topping has hardened. Gently slice the shortbread into squares
The caramel may ooze out…don’t worry!
Make yourself a cuppa and enjoy!
Shivaay Delights 