Sunday, 19 February 2017

Oreo Pancakes with Raspberries & Creme Fraiche


Pancake day this year falls on 28th February, however pancakes get much more than a day in my house. I eat them for my breakfast at the weekend whenever I have enough time to do so. I usually have blueberry pancakes drizzled with maple syrup. When I heard you could make pancake batter in a NutriBullet, and a healthier pancake batter at that, my mind immediately thought of adding oreos. Trust me to put biscuits into a healthy recipe! This recipe is a healthy treat, good for you, but with a little naughtyness mixed in. It's also super easy and quick to make in your NutriBullet.


The kind folks at ao.com recently sent me this fab NutriBullet, a product which I have been wanting to purchase for ages, and in fact I wasn't far off buying one when this lovely offer from them came along. I was so excited when it arrived. The first thing I made in it was these pancakes and it's such a fantastic idea to make things other than smoothies in it. It could be used in lots of different ways to assist with your baking, for example whizzing up biscuits to make cheesecake bases, or nuts and dates if you're making a healthier option. It could also be used to purify fruits for sauces, or mash up bananas for banana bread.


I started by heating up a little oil in a frying pan. I used a silicone brush to coat the pan with the oil as this gives a light coverage so you don't need to use as much oil. I used grapeseed oil, but coconut oil would also be good.


I put all of the ingredients into the large cup of the nutribullet and whizzed them up. It took literally seconds to blitz it all into a smooth batter.


I poured the batter into a bowl and broke up 9 oreos into it, then stirred them in.


I wanted to make small American style pancakes so I used a ladle to pour a small amount of batter into the frying pan.


I fried the pancakes until they were golden on both sides.
 

I served them topped with creme fraiche (I used a half fat option), fresh raspberries and a drizzle of maple syrup. They were hearty and filling, and tasted wonderful. The creme frachie with the oreos gives that 'cookies and cream' flavour. These oreo pancakes would make a fab weekend treat, and kids will love them too!


I'm linking this up with Cook Blog Share hosted this month by Hijacked By Twins.


And with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation.


And with The No Waste Food Challenge hosted by Elizabeth's Kitchen Diary as I was using up the leftover oreos I had from making a Strawberry Milkshake Oreo Cheesecake earlier in the month.

Recipe adapted from Jamie Oliver.



print recipe

Oreo Pancakes with Raspberries & Creme Fraiche
Ingredients
  • 260g Wholemeal flour
  • 300ml Almond milk
  • 2 tsp Baking powder
  • A pinch of Salt
  • 1 Banana, sliced
  • 1 Egg
  • 11 Oreo biscuits
  • A tub of Creme Fraiche (I used a half fat option)
  • A punnet of Fresh raspberries
  • Maple syrup, to serve
  • Vegetable oil, for greasing the pan
Instructions
Heat up the oil in a frying pan on a medium heatPut the flour, egg, banana, milk, baking powder, salt and 2 of the oreos into the larger nutribullet cup and whizz it up into a smooth batterPour the batter into a bowl and break up the remaining oreos into it, then mix them inUsing a ladle, spoon the batter into the frying pan, you can make a large pancake or lots of small onesLet the pancakes cook for around 5 minutes on each side until goldenServe with a dollop of creme fraiche, a sprinkling of fresh raspberries and a drizzle of maple syrup

Sunday, 12 February 2017

Chocolate & Peanut Butter Caramel Brownies (Vegan)


I don't know why, but telling someone that a brownie is vegan can really put them off. I'm not sure why this is as nowadays you can bake so many delicious treats without using any animal products. I took these brownies into work (without mentioning the 'v' word) and my colleagues happily scoffed the lot, especially when I told them they contained no butter and were made with coconut sugar as this immediately removed any January diet-related hesitation over whether to indulge or not. They are rich, sweet and super moist. If you've never tried vegan baking before, this is a great place to start!


I started by making the caramel. In a pan I warmed 160ml coconut cream with 70g light brown sugar. I let it bubble for 5 minutes whilst constantly stirring.


I took the caramel off the heat and added a mixture of 4 tbsp maple syrup, 6 tbsp peanut butter, 1 tsp vanilla extract and 1 tsp salt. I poured it into a bowl and put it in the fridge to cool.


For the brownie batter I put 250g plain flour, 200g golden caster sugar, 150g coconut sugar, 90g cocoa powder, 1 tsp baking powder and 1 tsp salt in a bowl and stirred it together.


I then added 250ml almond milk, 2 flax eggs, 250ml vegetable oil and 1 tsp vanilla extract and whisked it all together.


I poured the batter into a lined baking tray, then added blobs of the peanut butter caramel all over and swirled it all together with a knife.


I baked it on 180C/160C Fan/325F/Gas Mark 3 for 45 minutes.


The brownies were so fudgey and gooey, and the peanut butter caramel is to die for. I personally would add more peanut butter next time for a stronger taste, but it depends how much you love peanut butter. If you don't like it, you could use another nut butter or omit the caramel entirely and just make some yummy chocolate brownies.


I'm linking this recipe up to Treat Petite, hosted by me this month, and Cakeyboi on alternate months.


And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.


And with Recipe Of The Week hosted by A Mummy Too.


And with We Should Cocoa hosted by Tin & Thyme.


Recipe adapted from the Telegraph.


print recipe

Chocolate & Peanut Butter Caramel Brownies (Vegan)
Ingredients
  • 160ml Coconut cream
  • 70g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250g Plain flour
  • 200g Golden caster sugar
  • 150g Coconut sugar
  • 90g Cocoa powder
  • 1 tsp Baking powder
  • 250ml Almond milk
  • 2 Flax eggs (2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water)
  • 250ml Vegetable oil
Instructions
Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowlMix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to coolIn a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the saltIn another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix togetherPour the batter into a lined baking tray, then add blobs of the peanut butter caramel all over and swirl it all together with a knifeBake on 180C/160C Fan/325F/Gas Mark 3 for 45 minutesAllow to cool then cut into squares

Sunday, 5 February 2017

Strawberry Milkshake Oreo Cheesecake


Since moving house, my days recently have been all about buying furniture, unpacking boxes and trying to remember where m belongings are. It was nice on Saturday night to have a break from all that and go round to our friends for a meal and a games night. I offered to bring dessert as I often do and I with Valentine's Day coming up I got the idea to make this sweet baby pink creation. This cheesecake will take you back to your childhood, with creamy strawberry milkshake filling and crunchy oreo base. It's also super easy to make and is a no-bake recipe so you can't really go wrong. I went all out with pink sprinkles, but you could drizzle some white chocolate on top or add some strawberry slices.


To make the base I whizzed up 250g oreos in a food processor. I added 75g melted butter and mixed it all together, then I pressed it into the bottom of a 23" springform tin and put it in the fridge to chill.


For the cheesecake I used my electric hand mixer to whisk up 750g full fat cream cheese and 180g icing sugar. Then I added 300ml of double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.


I smoothed the filling over the base then left it in the fridge overnight to set.


To decorate I drizzled shop bought strawberry sauce all over the top, then whipped up 300ml double cream and piped rosettes all around the edge using a Wilton Number 6B Open Star tip. I then crushed up 5 oreos and sprinkled the crumbs in a ring, I added sprinkles in the middle and more sprinkles on the rosettes.


The filling is so light and creamy, and the crunchy chocolate base is the perfect contrast. This was a success with my friends and it was clean plates all round. They said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!


This is the first thing I've made and photographed in my new house so bear with me on the lighting! I'm still trying to figure out where is the best spot in the house for my blog photos, and the yellow walls (soon to be re-painted!) are not the ideal background.


I'm linking this up with Cook Blog Share hosted this month by Hijacked By Twins.


And with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation.


I am linking this recipe up with Recipe Of The Week hosted by A Mummy Too.


print recipe

Strawberry Milkshake Oreo Cheesecake
Ingredients
  • 2 packs (308g) of Oreos
  • 75g Butter, melted
  • 750g Full fat cream cheese
  • 180g Icing sugar
  • 600ml Double cream
  • Pink food colouring
  • 10-15 drops of LorAnn strawberry flavour oil
  • 200g Pink sprinkles
  • 200g Strawberry desssert sauce
Instructions
For the base use a food processor to whizz up 250g of the oreos. Add the melted butter to the oreo crumbs and mix it all together, then press it into the bottom of a 23" springform tin and put it in the fridge to chillUsing an electric hand mixer, whisk up the full fat cream cheese and the icing sugar. Add 10-15 drops of the strawberry flavouring (test it between additions to check the taste) and enough pink food colouring for a baby pink colour. Then add 300ml of the double cream and whisk until it is thickSmooth the filling over the base then leave it in the fridge overnight to setOnce removed from the tin, decorate by drizzling the strawberry sauce all over the top of the cheesecake, then whip up 300ml of the double cream and piped rosettes all around the edge. Crush up the remaining oreos and sprinkle the crumbs in a ring, add sprinkles in the middle and more sprinkles on the rosettes