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!
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
Fudge is really big here in the UK. From clotted cream fudge to salted caramel treats. I love fudge and just had to try my hand at making these beautiful fudge truffles. By adding pink Himalayan salt to this recipe I was able to conjure up more depth of flavour. It cut through the sweetness yet lifted the overall taste of the chocolate.
If you haven’t tried this gorgeous flamingo coloured salt, what are you waiting for? Make these today! Do let me know how you all get on. Chat soon. Much love, D x
INGREDIENTS
1 tin condensed milk
400g dark chocolate
Himalayan salt
Cocoa powder to dust
METHOD
Melt the chocolate in a ban marie on a low heat with the condensed milk. Stir gently as it melts
Pour into a rectangular dish, level out and then place in the fridge overnight. Sprinkle with crushed Himalayan salt
In the morning, take a teaspoon full of fudge mixture and roll into a ball. Roll the ball in a dish with cocoa powder making sure all of it is smothered in the luscious cocoa
Repeat with all the fudge mixture. Store in the fridge to retain freshness and shape
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!
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!
I adore Mary Berry, the absolute Queen of Baking here in the UK. A beautiful person, so extremely talented and has dedicated her career to help us perfect our home baking. I just know that when I use a “Mary Berry Recipe” I will have fantastic results everytime.
Here is one of our favourites…I put the chocolate icing onto the cakes whilst they were still warm and this way it melted into a rich chocolate sauce with an ultimate moist cake centre…ummm chocolate heaven!
Enjoy friends…Have a wonderful day! Much love, D x
CHOCOLATE CUPCAKE RECIPE
@ http://www.bakingmad.com/mary-berry-chocolate-cupcake-recipe/
INGREDIENTS
CHOCOLATE CAKE
4 tbsp water boiling
40g cocoa powder
3 eggs
175g butter (unsalted) softened
165g caster sugar
115g self-raising white flour
1 tsp baking powder
CHOCOLATE ICING
60g butter (unsalted)
30g cocoa powder
3 tbsp milk
250g icing sugar
METHOD
1. Line two 12-hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon)
2. Divide the mixture equally between the 24 paper cases. Bake in a preheated oven at 200°C for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire
3. To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Using a palette knife spread the icing over the cakes and leave to set before serving
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
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
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
Bake for 15 to 20 minutes until golden brown in colour
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
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
~ 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
Shivaay Delights 