OMG! Well what can I say, if you love Peanut Butter like me these are delicious. They are also very light and cut up into small squares they are only about 70 calories per square, so in my book that’s a guilt free treat with my cup of coffee.
We always have a little treat on a Sunday, it’s something to look forward to while we relax and chill after our working week. Peanut butter is a good source of protein, fiber, folate, phosphorus, potassium & magnesium. And yes, peanut butter does have fat, but the fat is monounsaturated, which is more cholesterol-friendly.
I first saw this recipe from a Diabetic Website https://diabeticgourmet.com/ when my mum was a Diabetic, unfortunately I never got round to making them for her. This recipe I change a little to suit our sweet tastes….lol!
Makes 16 small squares
120g Caster Sugar (Splenda if diabetic)
40g Light Brown Sugar
100ml skimmed or semi skimmed milk
60g Peanut Butter
1 tsp vanilla extract
120g Self Raising Flour
90g Rolled Oats
1/2 tsp baking powder
120g Chocolate Chips
1. Beat the butter, caster Sugar and brown sugar until well combined.
2. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking powder and salt until blended. Stir in chocolate chips.
3. Spread mixture evenly into a 9 x 9-inch baking pan covered with greaseproof paper. Bake in preheated 170 deg oven for 25 minutes or until a knife inserted near center comes out clean. Leave to cool on wire rack. Cut into squares.
4. Store in airtight container at room temperature, will be best for up to 3 days.
I hope everyone is doing o.k. in these unusual times. If you are like me, I get bored very easily and need to be doing something productive with my day, so today I was talking to a friend and saying how we miss our coffee & cake dates at our fav coffee shop, then idea to use up whatever was in my cupboards to bake a cake and have a virtual coffee & cake date. I do love pistachio’s and always have some on hand, so this little cake bite was perfect.
Makes about 16 squares
150g shelled pistachios
200g milk chocolate (I used Dairy Milk bar)
200g golden caster sugar or light brown sugar
200g soft butter
200g Self raising flour
50g butter for chocolate
100g icing sugar
Preheat oven to 160 deg and line a square tin (approx 20cm) with baking paper
Mix up 125g of pistachios and 75g of the milk chocolate with 100g sugar in a blender until finely chopped.
Tip into a bowl with the remaining sugar, butter, eggs, flour & milk with a pinch of salt and mix thoroughly.
Empty the mixture into your prepared tin and bake for about 40 minutes or until a knife comes out clean. Leave to cool slightly.
Meanwhile, break up the chocolate and place into a microwave bowl with the 50g of butter, microwave for 1 minute, remove and stir together until fully melted. Next pour the icing sugar into the chocolate and beat together until combined and thick.
Pour over the top of the cake and even, using the remaining chopped pistachios, sprinkle over the top and allow to set. Cut into bite slices. Serve with a yummy cuppa!
Decided to bake a chocolate cake for our New Years Day dessert, we had the whole family this year so had to do something that fed 11 adults and 1 child. This was perfect and delicious but so rich, so a little bit is all you need.
Serves about 12-14
For the Cake:-
200g unsalted butter
200g Dark Chocolate
300g Light Muscovado Sugar
4 large eggs
175g self raising flour
1 tsp baking powder
For the Glaze:-
300ml double cream
160g dark chocolate
Choice of nuts – I used Hazelnuts
Preheat oven to 180 deg
Melt butter and chocolate together, either in a bowl over a pan of boiling water or in a microwave for about 1 minute. Allow to cool slightly.
Beat Sugar & Eggs together then pour in butter & chocolate mix.
Fold in flour & baking powder until combined.
Pour mixture into a cocoa floured bake tin and bake for about 40 minutes.
Meanwhile make the glaze by heating the cream gently and add the chocolate in, stir to melt. Whisk and pour over cake once cooled from oven. Sprinkle over nuts.
Oh yummy! We fancied a wee coffee n cake afternoon since we were having a lazy one. I recently visited the Coffee Festival in Edinburgh and discovered loads of amazing coffee roasters and new flavours, one of them was a new Cold Brew infused with CBD made by Hamilton Street Cold Brew, if you want to feel motivated, uplifting but with a little bit of calm in your day then you have to try this. I also picked up some amazing Chocolate by chocolate tree in Edinburgh, Artisan chocolates and organic chocolate are just some of their creations.
Makes 6 Servings
For Cake mix:-
110g unsalted butter, softened
110g self raising flour
110g Caster Sugar
50ml CBD Cold brew (if not using add milk)
50g Cocoa powder
2 tbsp boiling water
For the whipped cream filling:-
100ml whipping cream
50g Icing Sugar
1 tbsp cocoa powder
1 tsp vanilla essence
For the drizzle:-
1/2 bar of Salted Caramel Chocolate – melted
Pre heat oven to 170 deg and grease a cake tin (I used a mini finger loaf tin)
In a bowl combine, butter, flour, sugar, eggs, cocoa powder, cold brew and water and mix until combined together. Divide into cake tin and bake for about 20 minutes.
Meanwhile in a separate bowl beat all the whipped cream ingredients together with an electric mixer on high speed until stiff. (Tip: Chill your bowl in the fridge before hand)
Remove cakes from oven and allow to cool on a wire rack, once cooled slice in half and spread on the whipped cream mixture.
Melt chocolate on lowest setting on Induction hob (or over boiling water in a bowl), and drizzle as much as you like over the cakes. Allow chocolate to harden before serving.
I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.
I was only making a small one for my other halves birthday, he loves chocolate…lol!
Makes a small portion for 1 or 2
For the filling:-
100g Milk Chocolate, minimum 35% cocoa
100ml single cream
50ml whole fat milk
For the base:-
4 Digestive biscuits
1 Crunchie chocolate bar
1 tbsp butter – melted
For the toppings:-
small chunks of honeycomb to decorate
small edible spray glitter (optional), it was a birthday after all.
In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
Empty the cream and milk into a pan and bring to the boil.
Place the chocolate into bowl in pieces.
Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
Crack the egg into a dish and using a hand mixer, mix until fluffy.
Once chocolate has cooled, pour egg into bowl and mix through.
Remove biscuit base from fridge and pour in the chocolate mix.
Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
This can be chilled and kept for later. Serve at room temperature.
OMG…..I saw this recipe from PON and just had to try as it was lower in calories. (I’m always curious how the flavour will be without all the sugar etc…lol). I have to say these were delicious. I did change the recipe slightly, but still low in calories. Just 70 calories a slice.
Makes 15 slices.
100g Self Raising Flour
50g low fat butter (I used lurpak lighter)
4 medium eggs
1 tsp baking powder
1 tsp vanilla extract
4 tsp clear honey
50g White chocolate chips (20g to melt for topping)
4 tbsp light brown sugar (or use sweetener for lower calories)
Preheat your oven to 170 deg and line a square 8″ tin with greaseproof paper
Place all of the ingredients, except 25g of the white chocolate chips.
Pour into the baking tin and sprinkle about 10g of white chocolate chips over the top, bake for about 20 minutes or until a knife comes out clean.
Meanwhile melt about 15g of chocolate chips in a microwave dish for about 1 minute.
Allow the cake to cool at room temperature, once cooled drizzle the melted chocolate over the top and cut into slices.
It’s Easter Weekend, and I just had to bake. This is what I made and it was delicious, full of flavour with a crunch and very light! Think of a slightly caramel sponge flavour with a super crunchy smarties frosting. Yummy!
Perfect with a lovely cuppa.
Makes 12 large slices (or 24 smaller ones)
60g Butter, softened
250g Brown Sugar
1 Tbsp Vanilla Essence
3 Eggs, 1 Egg Yolk
250g Self Raising Flour
Pinch of salt
1/2 Tsp Baking Powder
For the Frosting
60g Butter, softened
200g Icing Sugar
1 Tbsp Maple Syrup
1 Tsp Vanilla Essence
1 Tbsp Milk
1 Bag of Smarties Eggs
Preheat your oven to 175 deg fan. Line a 9 x 9 baking tin with baking paper.
Add the butter to a large bowl and add in the brown sugar, mix together with a hand mixer until light & creamy.
Crack in the eggs and vanilla and mix through. Add in the flour, salt & baking powder, gently fold in until everything is combined.
Spread into your baking tin. Bake for about 25 – 30 minutes or until a knife comes out clean.
5. Meanwhile to make the frosting, cream the butter in a bowl and add the icing sugar. Add the milk, maple syrup, vanilla and mix until combined.
7. Using a rolling pin gently break down the smarties eggs until you have small pieces then add to the frosting mix and mix through. Refrigerate until needed, this helps thicken the frosting up
8. Once your cake has COMPLETELY cooled, top with frosting spreading evenly. Slice up & serve. Yummy
(These can be kept up to 4-5 days in fridge or 2 days at room temp in a air tight container.)
Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.
Makes a 12″ cake
150 g Caster Sugar
225g Self Raising Flour
110g butter softened
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.