It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!
Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!
Toffee Chocolate Matzah
It’s so easy, ANYONE can make it!
- 220g unsalted butter (I used kosher for passover rose butter)
- 215g brown sugar (I used demarera but ideally a finer sugar is better)
- 5 matzah
- Bag of semi-sweet chocolate chips
- 1tsp vanilla essence
- Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
- Preheat oven to 180oC
- Melt together butter and sugar over a medium heat, until it is bubbling away.
- After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
- Pour caramel mixture over matzah and put on oven
- The mixture should bubble up but not burn, so bake for 12-15 mins
- Remove from oven and sprinkle over chocolate chips immediately
- Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
- Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!
I can’t even taste the matzah!
Happy Valentine’s Day (like you could forget!) If you’re at a loss about what to whip up, i’ve got 2 very easy and quick treats for you to make.
Chocolate covered oreos and Marshmallow krispies… Love themed of course!
Pink Marshmallow Cake
I <3 Oreos
To make the oreos, I melted a LOT of Cadburys dairy milk, submerged the oreos in them, then lay them out on a baking sheet and added heart sprinkles. I put in the fridge to harden, then drizzled white chocolate on top.
To make the krispies, I melted a knob of butter over a low heat with a few squares of white chocolate. When this was melted, I added a bag of mini marshmallows and some red gel food colouring. Once melted, I added to a bowl and mixed in rice krispies til they were covered. I transferred the mixture to a pan covered in baking paper and let set, before adding an extra drizzle of white chocolate.
The finished krispie cake!
Grab one before they’re gone!
These are both so quick and easy to make, you can do them once you’re home from work. Enjoy! What are you making this Valentine’s Day?
Morning! I’ve got the perfect breakfast post for you today, and it’s Pumpkin-themed, what better?! I’ve missed big american-style breakfasts on my healthy eating kick, so I thought I’d give it a go, and i’m happy I did because I had 2 very yummy breakfasts this weekend. First up, Pumpkin Pancakes
Pumpkin Pancakes with caramel drizzle
These were delish!
- 1 cup (american measurement) of pureed pumpkin (you can find the brand Libby’s in Waitrose)
- 2 dollops (heaped tablespoons) of fat free greek yogurt
- 8 eggs
- half a tsp of bicarbonate of soda
- some vanilla bean paste
- 2 tsp of cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- Whisk all wet ingredients together, then stir in the dry ingredients until the batter comes together. It should be quite thin
- I used a few sprays of fry light but you can use butter in a frying pan
- Scoop the batter in (I used an ice cream scoop)
- When the pancake bubbles up on one side, flip it
Serve whilst hot! I stacked berries in the middle of my pancakes for an extra healthy kick, plus drizzled my sugar free caramel syrup on top. My mum’s boyfriend positively guzzled them down and he isn’t even on a healthy kick!
Stacked with berries and drizzled with sauce
These definitely fuelled my snowy 7-mile walk on the heath!
Walking with Kolo the snow dog
On Sunday morning I wanted to use up the rest of my pumpkin, so I called on Chocolate Covered Katie’s recipe for healthy baked oatmeal (That’s porridge to us Brits!)
- 35g porridge oats
- Quarter american cup pureed pumpkin
- Splash of skimmed milk
- Tbs sweetener such as splenda
- 100 ml water
- tsp cinnamon
- dash of nutmeg
- splash of vanilla esscence
- Combine all ingredients and mix until combined
- Pour into a heat-proof ramekin
- Bake on 200oC for 20 mins
- Turn up to 250oC for last 5 mins for a crispy top
- Serve warm, I put some berries in the top and obviously also drizzled on some of my favourite caramel sauce!
Tastes like a big breakfast cookie!
I hope you enjoy! Whats your favourite weekend breakfast?
Hi Cake Snobs! A different kind of post for you today, about healthy baking but nothing sweet GASP! As you know i’m on a healthy kick to counteract the cakes I bake, so last night I set to work on a food that I haven’t had since August… PIZZA!
We all love a greasy slice of the good stuff, but I was determined to make a low fat version. After scanning the web, I decided to make a cauliflower crust pizza (despite not being a lover of cauliflower!)
Cauliflower crust pizza
I set about making the crust by blitzing an extra large cauliflower down into “rice.” You can also do this by grating it if you don’t have a food processor. I then cooked the rice to soften it in the microwave for about 8 mins. I then mixed in 3 beaten eggs, (enough to help your dough form a thick consistency) a handful or half fat cheese and various herbs as well as salt to make it into a dough.
I spread this out on 2 baking sheets covered with parchment paper and baked at 200oC for 30 mins. Whilst this was baking, I sauteed mushrooms and spinach with garlic to make my toppings. You can use whatever you want, just make sure it’s cooked first. I then took the dough out and spread it with tomato puree and passata and topped with another sprinkle of cheese and the veg. I then grilled it for a few mins to melt the toppings and served with stir fried cabbage and curly kale! So good I could only eat half.
This recipe made 2 pizzas for me as I used a HUGE cauliflower so mummy and I got to have one each! It actually tasted really good, not like pizza but not like cauliflower either! I will definitely be making this again.
I’ve been on a baking bonanza this Xmas eve, baking 3 special goodies. I’m revealing 2 to you today as one is a surprise! So, here are my extra quick marshmallow Krispy cakes that will make you feel like a kid again, as well as brownies that you can’t stop eating, peanut butter crack brownies!!
Marshmallow Krispy cakes
Peanut butter crack brownies
Happy Tuesday Cake Snobs! If, like me, you have a genuine Tuesday face, (sad and droopy) this post should cheer you up! Continuing on my healthy eating theme (I’ve now lost a stone and a half in 12 weeks) and feeling a bit american, this weekend I made the classic american dessert Pumpkin Pie. With pumpkin (obviously) being the main ingredient, I turned this usually calorific pie into a low fat delight!
I made this pie by mixing together a mish mash of different ingredients and hoping it would work! With one can of Libby’s pure pumpkin (I found this in a lovely grocery store in High Street Kensington) I added a tsp of cinnamon, half a tsp of ginger, half a cup of milk, a packet of Quaker quick oats (27g) as well as splenda and calorie free caramel sauce to taste. Then I mixed vigorously and put in a tinfoil pie dish.
I baked it at 180OC for 45 mins, then left to set overnight (a few hours in the fridge should usually do it) and sliced it up the next day. You can have this hot or cold, but i think I like it best served hot with a dollop of yoghurt. Don’t worry, it wont last very long, but with hardly any calories, its guilt free!
So you wont mind if I have the last slice?
Hi Cake Snobs! As some of you may know, I’ve changed my diet since the end of August this year to try and be a bit healthier. Of course i’m still making/baking cupcakes which means still having a taste but it means that the other aspects of my diet are better. Yesterday I reached my Club 10 award in Slimming World, which means I’ve lost 10% of my body weight. I’m really happy and hope it will spur me on further! So without further ado, here’s some recipes I made for last night’s SW buffet:
Lemon Meringue Pie:
Syn free LMP
- 500g Quark (fat free cream cheese)
- Juice & zest of 1 and a 1/2 lemons
- 6 tbs sweetener (I use splenda)
- 5 egg yolks
- Beat this in a bowl and spoon into silicone cupcake cases or ramekins
- Bake in the oven at 180 degrees celsius for about 14 mins
- Whilst this is happening, whisk remaining egg whites (5) with a squeeze of lemon juice until it forms soft peaks, then add in about 4tbs sweetener and vanilla essence.
- Once “pies” have been baked, pipe or spoon this mixture on top and bake for a further 8 mins.
- Serve once slightly cooled.
Take a bite of pie!
I’ve also been enjoying breakfast, and my favourite weekend treat is to kick back with a bowl of special porridge, which I make as normal but add a dash of cinnamon to the oats/milk/water whilst cooking. Once the porridge is made, I drizze some Walden Farms sugar&fat free caramel syrup over it and add a handful of fresh raspberries. DELISH!
For a pimped up version – bake your porridge oats for half an hour, it tastes like a muffin!
This very important step-by-step process will help you when considering how to demolish your favourite cakey snacks!
Consider cupcake carefully, examine for any particularly good bite points, for example, where buttercream dips and is unlikely to spill onto clothes.
Prepare mouth by widening to most open point, ready to manoeuvre in said cupcake
Take a deep breath and plunge one’s teeth into cupcake, preparing for an onslaught of taste sensation
Savour delicious mouthful, and let the all consuming flavour overwhelm you, before preparing to bite again…
Thanks to my brilliant boyfriend for humouring me and allowing me to take pictures of him munching one of my cupcakes this weekend!
Coming up this week, I make 100 Halloween cupcakes!