Showing posts with label cocoa powder. Show all posts
Showing posts with label cocoa powder. Show all posts

Monday, 9 June 2014

Healthy Natural Chocolate Protein Bar Recipe (with PB2)

Natural Chocolate Protein Bar Recipe


Pretty much every recipe I post seems to being with some variation of 'I love chocolate'. And it's true! It is definately the one thing I practically live on and can honestly say after going a year without it... I am so happy to be a chocolate addict again..! When people say 'chocolate', you'd be forgiven if the first pictures that come to mind were large bars of animal fat and sugar ridden Dairy Milk and Galaxy bars. Or sugary caramel and biscuit stuffed Twix or Mars bars. Cocoa in itself is actually healthy and contains antioxidants that are good for the body (and the soul!). I actually prefer dark chocolate (the darker the better..!), as it has a much richer cocoa taste and nicer texture in my opinion. Although I do indulge slightly in Cadbury's chocolate, I must limit my amount of sugary treats due to hypoglycemia.. therefore due to the much lower sugar content of dark chocolate it is also much nicer to your blood sugar!
 Whether you're trying to get healthier / fitter, lose weight or have blood sugar control issues, it doesn't mean you have to give up on delicious chocolatey treats. These protein flapjack bars are all natural (containing dry milk powder instead of protein powder), packed full of nutrition and taste (dare I say) even better than those store bought factory produced mass bars.

  Although I am trying to track my protein intake to help in building muscle mass at the moment, I do not take any protein supplements or powders for a number of reasons. One of these is that people do not seem to realise that they probably get enough protein in their diet already (protein comes in so many forms; meat, fish, dairy, nuts etc) but too much can actually be harmful to the liver. Therefore I have substituted a more natural way to get a protein boost through ingredients such as dried milk powders (which was initially suggested by my nutritionist). Also, pre-made protein bars (especially in the UK) seem to full of additives, sugars and artificial ingredients that just don't need to be there. (An exception that I do buy is Nakd's fruit, oat and nut bars which contain only natural ingredients and no powders, additives or added sugars but pack a good amount of protein!).




I'm a guilt-free treat.. believe it!




Makes : approx. 9 bars

Ingredients

Base:

35g Oat Flour (I made my own by grinding rolled oats until very fine)
20g Rolled Oats
1 Tsp Maple Syrup (or other liquid sweetener such as agave or honey)
1 Banana, mashed (approx. 75g to 85g)
1 Tbsp PB2 (alternatively, use any nut butter)
Optional; Dried Skimmed Milk Powder (depending on how much of a protein boost you want, I typically use between 5g to 15g).

Peanut Butter Layer:

2 Tbsp PB2 Chocolate (or PB2 or any nut butter)

Chocolate Layer:

5g to 7g Dark Chocolate (I used Lindt 85% Cocoa)
2 Tsp (approx. 8g) Unsweetened Cocoa Powder
2 and 1/2 Tsp Maple Syrup (or other liquid sweetener)
1 Tsp Extract (Ones I have used; Orange, Vanilla, Peppermint, Caramel and Strawberry)

Method

  • Preheat oven to 180C and line / grease a baking tray.
  • In a bowl, mash banana until smooth and mix in the PB2 and syrup.
  • Fold in oat flour and dried milk powder (if using) until well combined.
  • Fold in the rolled oats and mix until well coated.
  • Place base mixture onto tray and spread / press into a flat square (alternatively use a small square tin).
  • Bake for approx. 15 - 20 min until golden brown.
  • Allow to cool for approx. 10 min.
  • Meanwhile, make up the PB2 (or nut butter) and spread layer on top of the base.
  • For the chocolate layer, melt the dark chocolate for a few seconds in a microwave.
  • Mix in the syrup and extract.
  • Combine in the cocoa powder and mix until the mixture is a slightly thick / fudgy paste.
  • Spread chocolate on top of the nut butter layer.
  • Allow to cool for a few minutes before slicing into bars.
  • Keep in a fridge.

Tips & Serving Ideas

  • Use different extracts for different flavoured chocolate coating!
  • Add in dried fruit and / or nuts into oat mixture.
  • Sprinkle chopped nuts, chocolate chips or dessicated coconut on top of the chocolate layer.
  • The milk powder is simply for an added boost of protein and can easily be omitted without any effect on the finished product. (You may also use your protein powder of choice)

 Cara X

Wednesday, 19 February 2014

Chocolate Fudge Cake Recipe


Chocolate Fudge Cake

Chocolate fudge cake is a classic recipe and a favourite in our family. Although it has many variations that can sometimes leave you feeling a little confused. Many insist that soured cream is a must, while others simply opt for milk. Some use a higher chocolate content while others may use a combination of chocolate and cocoa powder for the chocolate flavouring. Whatever your preference, this recipe can be easily adjusted to suit you. After turning to many different recipes over the years and my own experimentation, this is the best recipe that has always worked for me. I use this as a base for many of my chocolate cakes and just alter it slightly to what it's intended for. This recipe is for a large single layer cake, therefore for a double or triple layered cake you may want to double or triple the amounts listed, depending on the size of your cake tin.


A classic chocolate upon chocolate cake recipe!




This is how worktops should look every evening.



My worktop does indeed  look like this nearly every evening, and thus I have a family complaining of rapid weight gain and constant hunger! The combined mixture should look a little like this, the brown chocolate colour will darken as it cooks.





The finished product! Make sure to allow the frosting to cool and set for the approximate time before spreading onto the cake to allow for better spreading and control. If it is too liquid, it will be more difficult to control and may moisten the sponge.
Chocoholics rejoice!



This is a simple and easy to do recipe, using everyday baking ingredients that won't have you panicking and rushing to the shop!

Ingredients



For the Cake:200g Butter
200g Light Muscovado Sugar
3 Eggs
1/2 Tsp Vanilla Extract
175g Plain Dark Chocolate
2 Tbsp Cocoa Powder
220g Self-Raising Flour
2 to 3 Tbsp Milk


For the Icing:


50g Dark or Milk Chocolate
1/4 Cup Butter
1 to 2 Tbsp Cocoa Powder
1 Cup Icing Sugar
1/2 Cup Milk



Directions



  • Preheat an oven to 180C and grease a cake tin.
  • In a large bowl, combine the butter and sugar until light and fluffy.
  • Beat in the eggs and vanilla extract.
  • Fold in the flour and cocoa powder and mix.
  • In a microwave or in a bowl over a pan of simmering water, melt the chocolate.
  • Gently add in the melted chocolate and mix until well combined.
  • Pour the mixture into the cake tin and spread towards the edges, making sure the top is even.
    Bake for approx. 30 - 45 mins, (until firm and springy to the touch and an inserted skewer comes out clean).
  • Allow the cake to cool.
    For the icing, place the butter and chocolate in a medium bowl.
  • Melt the chocolate and butter mixture in a microwave or over a pan of simmering water, stirring to make sure they are combined.
    Once melted and smooth, add in the icing sugar and cocoa powder.
  • Add in the milk until it is of your desired consistency and mix until well combined.
  • Allow the icing to cool for approx. 10 -15 mins to thicken (stir the mixture 2 or 3 times during this time).
  • Once thickened, spread over the cake.
    Place some of your favourite chocolate pieces from a chocolate assortment box in the centre.
  • Use a cheese grater or potato peeler to shave some milk and white chocolate, before sprinkling over the top of the cake.

Tips & Serving Ideas

  • Melt some milk, white or dark chocolate and drizzle in a zig zag pattern over the cake.
  • Combine different sized chocolate curls and shavings or use some chocolate sprinkles.
  • Add a chocolate buttercream filling or border!
  • Chocolate dipped Strawberries or piped chocolate roses would make a great alternative center decoration.
  • Serve warm with some single or whipped cream.






Dessert anyone?!


Cara X

Wednesday, 12 February 2014

Triple Chocolate Truffle Chip Cookies


Triple Chocolate Truffle Chip Cookies

Whenever I hear the words 'Triple' and 'Chocolate' together, I instantly become inexcusably excited. Unlike double chocolate, triple chocolate suggests another, new dimension of chocolate that cannot be guessed on first hearing. Is it chocolate placed in a different element in the baked goods? Is it a mixture of milk, dark and white chocolate in some form? Is it a combination of various chocolate forms and textures?! Who could ever know! And that, is when the excitement begins. No one knows what this extra, third chocolate element could be,  which makes the unveiling a whole lot more anticipated. Do I get worryingly too into this? Perhaps. But I'll bet my last cookie that you will too after trying this chocolate-stuffed recipe!



All that's missing is a nice cold glass of milk..


This recipe uses only 9 or 10 ingredients which in all likelihood, you have in your cupboard right now. You do, so have a try at baking your own warm homemade cookies and be proud of your culinary skills!


Salivating yet..?!


These cookies are large, (about the size of an average adult hand!) therefore for smaller cookies, use only half or a third tablespoon sized dollop of cookie mixture.





The recipe is very simple to follow, and starts the same way many baking foods do, by creaming together butter and sugar. These cookies use a combination of white caster sugar and brown sugar which gives it a sweet and slight caramel flavour and chewy texture.








After combining all ingredients and folding in the chocolate pieces, you should have a mixture which resembles this. (If you prefer, you may stop here, grab a spoon and have at it. I, nor any other sane person would judge you , I promise).







Use tablespoon measure to produce dollops of mixture, only slightly flattening the tops. Remember to leave enough space between each cookie as they will spread widely (on my oven tray I fit 9 cookies, smaller baking trays may only hold 5 or 6 so you may need to bake in 3 to 4 batches instead of 2).







Bake until they are slightly browned on the corners, and leave to cool and harden on the tray. Do not be tempted to peel them off straight away without cooling as they will break. The cooling process allows them to set and harden and therefore hold their shape. Although, if the cookies have spread until they have slightly fused, remember to cut between them whilst they are still warm to seperate them easier!






Makes 15 - 20 Large Cookies



Ingredients

200g Butter
100g Caster Sugar
100g Light Brown Sugar
1/2 Tsp Vanilla Extract
1 Egg
240g Plain Flour (alternatively you may use Self-raising, although use a little less and omit the bicarbonate of soda)
1 Tsp Bicarbonate of Soda
3 to 4 Tbsp Cocoa Powder
Chocolate Chips (Milk, Dark and / or White)
Chopped Chocolate Truffles (I used Guylian Seashells)


Directions

  • Preheat an oven to 180C.
  • Grease 2 baking sheets / parchments on a baking tray.
  • In a large bowl, combine butter and both sugars.
  • Beat in the egg and vanilla extract.
  • Combine the flour, bicarbonate of soda and cocoa powder.
  • Gently fold in the flour mixture into the wet mixture.
  • Fold in approx. 3/4 of the chocolate chips and chopped truffles.
  • Place tablespoon sized dollops of the cookie mixture on the baking sheet, leaving wide spaces (approx. 6 - 8cm) between them, as they will spread out.
  • Place the rest of the chocolate pieces on top of the cookies.
  • Slightly flatten the tops with the spoon (not too much), and bake for approx. 10 - 15 mins (until slightly golden / brown around the edges).
  • Allow to cool and harden on the tray for approx. 15 mins before transferring carefully onto a wire rack or plate.

Tips & Serving Ideas

  • Use Orange extract, and pieces of orange flavoured chocolate (such as Terry's) for a chocolate orange cookie! 
  • Use pink, white and / or red coloured chocolate chips for a delicious Valentine's treat.
  • Add dried or frozen fruit, such as dried cranberries or frozen raspberries (both go well with the chocolate flavour!)
  • Drizzle melted chocolate in a zig-zag pattern over the cookies and allow to set.
  • Instead of chopping the truffles, you may want to place one truffle in the center of each cookie before baking.





Cara X

Saturday, 1 February 2014

Easy Double Chocolate Chocolate Coin Cupcakes Recipe


Double Chocolate Chocolate Coin Cupcakes


... Phew! Enough chocolate there? I'm a firm believer that there is no such thing as too much chocolate, if adding more chocolate is an option, then it should be done. These were made late one night when my mother confessed a craving for both chocolate coins and cake.. and so the double chocolate chocolate coin cupcake was born. They are also a great way to use up any chocolate coin sweets that may be left over after the Christmas holidays! (If they haven't been snatched up already). This is a simple chocolate and chocolate buttericing recipe that is super easy and quick to make and decorate (while still looking effective!). 


A Chocoholic's dream


If you're a chocoholic then these are the cakes for you, combining both dark and milk chocolate with a sweet old coin on top.


Makes 12 - 24


Ingredients


For the cakes:

120g Butter or Margarine
120g Caster Sugar (could also use granulated)
2 Eggs
140g Self-Raising Flour
80g Plain Cocoa Powder
A Splash of Milk


For the buttericing:

140g Butter
340g Icing Sugar (+ more if necessary)
1 to 2 tbsp Milk (+ more if necessary)
3 to 4 tbsp Cocoa Powder
6 to 12 Chocolate Coins


Directions

  • Preheat an oven to 180°C.
  • Line a muffin/cake tray with cake cases.
  • In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
  • In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
  • Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
  • Spoon the mixture into the cases until half full.
  • Bake in the oven for approx. 10 to 15 minutes (until the tops are slightly dark and firm and an inserted skewer / toothpick comes out clean).
  • Allow the cakes to cool on a plate or wire rack.
  • While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
  • Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
  • Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
  • Mix in the cocoa powder.
  • Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
  • Dust cakes with some more cocoa.
  • Cut chocolate coins in half and place one half on each cake.
  • Allow to chill in a refrigerator.
  • These will last for approx. 3 - 4 days.

Tips & Serving ideas

  • Try drizzling some melted chocolate on top.
  • Decorate with chocolate shavings or sprinkles.
  • These were served with a big mug of milky hot chocolate.. try it!

Cara X

Tuesday, 28 January 2014

Vanilla Rainbow Sprinkle Cupcake Recipe


Vanilla Rainbow Cupcakes


Did you ever get those pre-boxed cake ingredient packages as a child where you got so excited over your head might just blow off? No? Well that's what a Rainbow Cake box was for me and my brother. It held a large picture on the front of this huge one layer cake adorned with all the colours of the rainbow in tiny dots, slathered with a melted chocolate icing and decorated with.. you guessed it, even more rainbow sprinkles. It.Was. Divine. Since then I haven't seen them around much and have resorted to comforting the weeping child in me by re-making them with my own version! They've never been able to quite grasp that rainbow cake taste of my childhood.. but somehow, that's ok. As with all of my baking adventures, I have made these in cupcake version too! 


Yay! Colours!

These cakes are so simple to make, are extremely colourful, and are enough to bring a smile to even the most miserable of faces.. !


Makes 12 - 24


Ingredients


For the cakes:

120g Butter or Margarine
120g Caster Sugar (could also use granulated)
2 Eggs
140g Self-Raising Flour
A Splash of Milk
2 tbsp edible good quality (strongly coloured) multicolour sprinkles


For the buttericing:

140g Butter
340g Icing Sugar (+ more if necessary)
1 to 2 tbsp Milk (+ more if necessary)
2 to 3 tbsp cocoa powder
50g Milk Chocolate


Directions



  • Preheat an oven to 180°C.
  • Line a muffin/cake tray (2 if you have them) with cake cases.
  • In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
  • In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
  • Add vanilla extract.
  • Fold in the flour a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
  • Mix in the multicoloured sprinkles (good quality, highly concentrated colours work best here).
  • Spoon the mixture into the cases until half full.
  • Bake in the oven for approx. 10 to 15 minutes (until the tops are golden and firm and an inserted skewer / toothpick comes out clean).
  • Allow the cakes to cool on a plate or wire rack.
  • While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
  • Melt the chocolate by placing in a bowl over a saucepan of simmering water and stirring (alternatively, melt in a microwave).
  • Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
  • Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
  • Mix in cocoa powder and melted chocolate.
  • Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
  • Sprinkle on some multicoloured sprinkles.
  • Allow to chill in a refrigerator.
  • These will last for approx. 3 - 4 days.

Tips & Serving ideas


  • Decorate with multicoloured edible crystals.
  • Instead of buttericing, use just melted chocolate drizzled over the cakes.



Not a care was given.. and it was great!

The cakes displayed here where given to my nine year old sister and three year old niece to decorate.. and I must say, I couldn't have done it better myself! These cakes are especially great for little kids as it's just about throwing colours... everywhere!

Cara X