Banana Nut Brownies

These nutty, banana brownies can cure any chocolate craving, perfect for those days when you really need brownie. Each fudgy bite will have you asking 'how can these brownies be both oil and butter free?'

Ingredients:
175g (6oz) Flour
150g (5oz) Sugar
50g (2oz) Cocoa powder
1/2 tsp Baking soda
50ml (1.5fl.oz) Maple syrup
150ml (5fl.oz) Milk
1 Banana, mashed
3 tbs Peanut butter, smooth or crunchy
2 tsp vanilla essence
100g (3.5oz) milk chocolate, melted

Method:

•  Preheat the oven to 180°C (350°F, Gas mark 4). Grease and line a 20cm (8") square cake tin.
• Place the dry ingredients into a large bowl. Slowly add the maple syrup, milk and the banana.
• Gradually mix in the peanut butter, vanilla essence and melted chocolate.
• Pour the mix into a cake tin and cook for 20 - 25 minutes, or until a skewer inserted into the centre of the brownies comes out clean.
• Take out of the oven and place on a wire rack tray to cool. Once cool, cut up into squares and enjoy.

Chocolate, Halzelnut Dacquoise

Dacquoise is an impressive meringue dessert from France commonly eaten at Easter time. However, I strongly believe dacquoise should be eaten all year round; it consists of hazelnut meringue, chocolate ganache and a creamy filling. Dacquoise is perfect for any celebration.

Ingredients:

For the Meringue:

 250g (9oz) Hazelnuts

300g (10.5oz) Caster sugar

2 tbs Cornflour

6 Egg Whites

For the Ganache:

150g (5oz) Dark chocolate

100ml (3.5floz) Cream

For the Filling:

2 Egg yolks

65g (2oz) Caster sugar

300ml (10floz) Milk

2 tbs Cornflour

300ml (10floz) Whipping cream

Method:

•  For the Meringue, preheat the oven to 180°C (350°F, Gas mark 4)
•  Put the hazelnuts into a food processor and pulse until ground. Spread the nuts on a roasting tin and cook for about 10 minutes, stirring every 2 - 3 minutes until golden brown.
• Transfer into a medium sized bowl and add 100g caster sugar and the cornflour.
• Reduce oven temperature to 150°C (300°F, Gas Mark 2). Grease and line 3 baking trays. Draw a 20cm (8") diameter circle on each tray. Set aside.
• To make the meringue, pour the egg whites into a clean bowl. Add salt and whisk until it is white and frothy. Start to add the 200g (7oz) caster sugar, a little bit at a time. Whisk until stiff peaks are formed when the whisk is taken out of the mixture. Gently fold the hazelnuts into the meringue.
• Spoon the meringue into a piping bag with a 1.5cm (0.6") nozzle. Start piping the meringue in the centre of the circle drawn on the baking tray and slowly spiral outwards.
• Bake for one hour, rotating the top and bottom trays after 30 minutes. After 50 minutes, check to make sure the meringues do not darken too quickly. Turn the oven off, open the door and leave the meringues to cool for 50 minutes to an hour.
• For the filling, whisk the egg yolks and caster sugar, while gradually adding the cornflour. Bring the milk to the boil over a low heat. Pour the egg yolk mixture into the milk and continue whisking until it boils. Reduce heat and simmer, while continuing to whisk for 3 minutes. Take off the heat and leave to cool for an hour.
• For the ganache, place the chocolate into a heatproof bowl. Heat the cream in a saucepan until it is gently simmering. Pour the cream into the bowl with the chocolate. Stir the cream and chocolate until smooth. Set aside until cool, place in the fridge to thicken.
• Take the filling out of the fridge. Whisk the whipping cream until it reaches the 'soft peak' stage. Fold the cream and filling together.
• Take one meringue and spread some of the filling on top. Take another meringue and place it on top. Spread some of the ganache that meringue. Place the final meringue on top.
• Mix the remaining filling and ganache together. Spread this on the top of the final meringue.
• Decorate with hazelnuts and enjoy.

Millionaire's Shortbread

As you can guess from the name, Millionaire's Shortbread is a very rich dessert. It is one of my personal favourites and perfect for almost every occasion. The middle, caramel layer is the longest to cook. If you don't have two hours to spare, it is possible to find it already cooked in some supermarkets with the name Dulce De Leche.

Ingredients:
300g (11oz) Digestive biscuits or graham crackers
3 tbs Butter
1kg (35oz) Condensed milk
250g (9oz) Dark chocolate
50g (2oz) White Chocolate

Method:

• Place the can of condensed milk, unopened, in a saucepan of simmering water. Leave for 2 hours, checking occasionally to make sure the pan does not boil dry.
• Place the biscuits into a plastic bag, place that plastic bag into another plastic bag.
• Smash with a rolling pin until the biscuits resemble breadcrumbs.
• Place the butter in a saucepan on a medium heat. Once the butter is melted stir in the biscuits. Take the pan off the heat.
• Press the biscuit mixture into a large rectangular baking dish with a spoon. Place in the fridge.
• In a heatproof bowl, over a pan of simmering water, stir the dark chocolate until melted. Do the same with the white chocolate in a different bowl.
• Take the dish out of the fridge. Open the can of condensed milk and pour over the top of the biscuits.
• Pour the dark chocolate on top of the condensed milk and drizzle the white chocolate on top.
• Place in the fridge until the chocolate has hardened.
• Cut up into squares and enjoy.

Last Minute St. Patrick's Day Mint Chocolate Cupcakes

What's your favourite cupcake flavour? Mine has always been and I think will always be mint chocolate. I love the vibrant green icing of these cupcakes, adorned with a little green sweet, these are some of the cutest St. Patricks Day cupcakes, but to be honest I think these can and should be eaten all year round. Warning these cupcakes are not for the faint hearted, only try these if you are a true chocaholic!

Ingredients:
For the cakes:
200g Flour
1/2 tsp Bicarbonate soda
5 tbs Cocoa powder
250g Maple Syrup
175ml Milk
4 tbs Yogurt or buttermilk
1 Small avocado, mashed
2 tsp Peppermint extract

For the Icing:
175g Butter, softened
275g Icing sugar
Drop of milk
1 tsp Peppermint extract
Drop of Green food colouring

Method:

• Preheat oven to 180°C (350°F,Gas mark 4). Line a muffin tray with 12 paper cupcake cases.
• Combine all cake ingredients and mix until smooth.
• Spoon the mixture into cupcake cases and bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean.
• Leave to cool for at least half an hour.
• While the cakes are cooling make the icing.
• Mix the butter and sugar, add the milk as needed to soften the mixture. Add the peppermint and food colouring as desired.
• Once completely cool, ice the chocolate cakes and adorn with a chocolate sweet if desired.

Mocha Buns

These beautiful chocolate cakes with just a hint of coffee are a personal favourite of my Aunty Claire. The butterfly wings although slightly tricky to make are a cute touch to these buns.

Ingredients:
For the buns:

• 100g (4oz) softened butter
• 100g (4oz) golden caster sugar
• 2 eggs
• 75g (3oz) self raising flour
• 25g (1oz) cocoa powder
• 1 tbs of strong hot coffee

For the buttercream:

• 50g (2oz) softened butter
• 100g  (4oz) icing sugar
• 1 1/2 tsp vanilla essence

Method:

• Preheat oven to 180°C (350°F, Gas mark 4). Line a muffin tray with 12 paper cupcake cases.
• Cream the butter and the sugar. Add the eggs 1 at a time, pour in the coffee and mix well.
• Sift the flour and cocoa powder and fold them in.
• Spoon the mixture into the cupcake cases and bake for 15 minutes or until a skewer inserted in the centre comes out clean.
• Take the buns out of the oven and leave to cool on a wire rack tray. Meanwhile make the buttercream.
• Sift the icing sugar into a bowl add the butter and vanilla essence, beat till smooth.
• Using a sharp knife carefully cut a circle from the top of each cake. Cut each circle in half through the middle.
• Spread some buttercream in the hole in each cake and gently push the half circles in to form wings.

If you want you can double the recipe and make a big mocha cake, just bake for slightly longer.

Mothers Day Cake

As Mother's Day is tomorrow I decided to make this

delicious moist buttermilk cake which is perfect for your Mum.

Ingredients:
For the cake
275g cream flour
1tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
125g butter
200g caster sugar
2 eggs
225ml buttermilk
1tsp vanilla essence

For the glaze
235ml cream
110g brown sugar
1tbs syrup e.g. maple, corn, agave
1tsp vanilla essence 

Method:

• Preheat the oven to 180ºC (350ºF, Gas mark 4.) Grease and line a 20cm (8") square tin.
•  Cream the butter and sugar. Add the vanilla.
• Beat in the eggs 1 at a time then slowly mix in the buttermilk.
• Add flour, baking powder, baking soda and salt in 2-3 batches.
• Pour batter into the cake tin and bake for 35 minutes or until a skewer inserted in the centre comes out clean.
• While the cake is cooking make the glaze.
• Boil the cream, brown sugar and syrup for 13 minutes. Add vanilla.
• Pour the glaze over the cake while it's still in the tin and still warm.
• Cut into pieces and enjoy.

Chocolate mousse cake

I absolutely adore this light chocolate cake with the gorgeous chocolate buttercream icing which makes for a delicious cake suitable for any occasion.

Ingredients
For the cake:
100g (3.5oz) melted unsalted butter
8 eggs
300g (11oz) caster sugar
200g (7oz) cream flour
75g (3oz) cocoa powder
3 tsp baking powder
1 tsp vanilla essence


For the icing:
100g (3.5oz) dark chocolate
200g (7oz) unsalted butter
400g (14oz) icing sugar
1 tsp vanilla essence

Method:

• Preheat the oven to 180 °C (350 °F Gas mark 4.) Grease and dust a 28cm (11") bunt tin.
• Mix the eggs and sugar with an electric whisk for 6 - 8  minutes.
• Sift the flour, cocoa powder, baking powder and fold into the eggy mixture.
• Add the vanilla and the melted butter.
• Pour into the tin and bake for 35 minutes or until a skewer inserted in the centre comes out clean.
• While the cake is cooling make the icing.
• Melt the butter and chocolate in a bowl. Sift in the icing sugar and add the vanilla essence.
• When the cake and the icing are cool spread the icing over the cake, leave to set and enjoy.