Thursday, 31 March 2016

Chocolate & Peanut Butter Milkshake (Dairy Free)

I am so excited to share this recipe with you! Ever since I started experiencing severe stomach pain a couple of years ago after consuming cow's milk, I've stopped drinking it. I seem to be ok with other forms of dairy (ice cream, cheese, yoghurt etc.) but I've also been exploring other non-dairy options of those too. One of the things I miss most is milkshakes and there don't seem to be many non-dairy alternatives available. This recipe is perfect for anyone with a lactose intolerance or allergy, and for those following a vegan diet.

I used this non-dairy ice cream called Swedish Glace which I found in Tesco, and Blue Diamond almond milk which I drink and bake with regularly.

Milkshake is really easy to make, you just need a stick blender to mix the ingredients.

I blended 140g of chocolate non-dairy ice cream, 2 tbsp smooth peanut butter, 215ml unsweetened almond milk, 1 tsp cocoa powder and 2 tbsp maple syrup, until smooth and frothy. This makes enough for two bottles.

I poured it into a bottle and drank up! It was so creamy and delicious, I wouldn't be able to tell this was dairy free if I didn't already know!

I'm entering this into the Sunday Fitness & Food Link Up hosted by Ilka's Blog.

And to Cook Blog Share hosted by Hijacked By Twins.

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

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Chocolate & Peanut Butter Milkshake (Dairy Free)
  • 140g Dairy free chocolate ice cream
  • 2 tbsp Smooth peanut butter
  • 215ml Almond milk
  • 1 tsp Cocoa powder
  • 2 tbsp Maple Syrup
Blend all ingredients together until smooth, serve immediately

Monday, 28 March 2016

Treat Petite March - Round Up

Happy Easter everyone! I hope you all had a wonderful weekend. This month's Treat Petite theme was Easter & Spring and there were some beautiful and tasty looking bakes that all perfectly represented the season. Do check out the blogs below if you like the look of their recipes! Look out over on Cakeyboi for April's theme to be announced soon...

Belleau Kitchen entered these Mini Chocolate & Orange Marble Bundt Cakes, which he made for his mum.

The Gluten Free Alchemist sent over her Choc-Cross Buns (Gluten Free), which are crammed with chocolate chips!

Tales from the Kitchen Shed made Healthy Hot Cross Buns which are sweetened with agave syrup and have no added fat.

These Lapsang Souchong Red Wine & Sea Salt Dark Chocolate Covered Prunes were made by De Tout Coeur Limousin and they are inspried by a Polish sweet.

Farmersgirl Kitchen made these Fiesta Rice Krunchie Bars which are a fab treat for children and grown ups alike.

These Rice Krispie Easter Egg Nests are from United Cakedom and they make a delicious bowl to hold mini eggs or any other tasty treats.

Simnel cake in bitesize form from Only Crumbs Remain with these Simnel Cupcakes.

Family Friends Food made these Boozy 'mince pie' Hamantaschen which are a traditional Jewish treat for Purim.

Add a little spirit to your Easter baking with these Spiced Rum Easter Chocolate Cakes from Tin & Thyme.

The Gluten Free Alchemist also sent over these Peanut Magic Bars which were made by her daughter.

My entry was Chocolate Meringue Easter Nests which were filled with whipped cream and decorated with mini eggs and a drizzle of dark chocolate.

Caroline Makes... entered these pastel green spring flavoured Kiwi & Lime Cupcakes.

United Cakedom experimented with mini eggs again and made these tasty looking Mini Egg Chocolate Cookies.

My Treat Petite co-host made these super cute Easy Snowball Bunnies, which look like so much fun!

These adorable Easter Nest Cupcakes are from Charlotte's Lively Kitchen and her post includes a video to help you re-create the decoration.

A Slighty More Healthy Cupcake Recipe from Elizabeth's Kitchen Diary uses wholegrain flour and raw cacao nibs.

Caroline Makes... also sent over these Chocolate Easter Cupcakes which she made for some very lucky colleagues of hers.

These gorgeous Easter Caramel Meringue Nests were made by How To Cook Good Food.

I love these cute Easter Chick Cupcakes from Caroline Makes... which are sat in some special cupcake cases from Lakeland.

These bitesize Hot Cross Balls from Veggie Desserts are vegan and gluten free. They would make a great snack any time of year.

In case you have any Easter egg chocolate left you can upgrade it into these gooey Easter Egg Brownies from Belleau Kitchen.

Ending in style with these gorgeously shiny Hot Magen David Buns from Family Friends Food, decorated very neatly with the Star of David.

Sunday, 20 March 2016

Chocolate Meringue Easter Nests

Easter being so early this year is really throwing me off. I like to do a lot of baking around this time of year as there are so many fantastic foods to enjoy. I think I'll be carrying on with Easter baking in April so I can have enough time to enjoy it all! I made a giant version of these chocolate meringue nests last year for a family dinner, I never ended up blogging about it but I knew that when Easter came around again I wanted to re-create the recipe as individual nests, and I'm so glad I did!

I started by finely grating 100g dark chocolate and then stirred 4 tbsp cocoa powder into it.

I whisked up 6 egg whites and 1 tsp cream of tartar in a food mixer until soft peaks formed.

Keeping the mixer going, I added 1 tsp vanilla extract and poured in 434g caster sugar. Always measure your egg whites and then double the amount of sugar to get the perfect meringue. Once stiff peaks formed - turn the bowl upside for the true test of this! - I turned the mixer off.

I folded the chocolate and cocoa powder mix into the meringue.

I put the meringue into a piping bag with a star nozzle and piped out nest shapes onto a lined baking tray. I got 12 in total.

I baked the meringue nests on 140C (120C Fan)/275F/Gas Mark 1 for 40 minutes.

I whipped up a 300ml pot of double cream and also grabbed a bag of Cadbury Mini Eggs.

I spooned some of the cream into the middle of each nest, added 3 Mini Eggs, and then drizzled over some melted dark chocolate to finish.

The meringues were so chocolatey and melt in the mouth, and I think we all know how well freshly whipped cream goes with crisp meringue! I thought they looked really cute. You could also top them with mini creme eggs, caramel eggs, oreo eggs... whichever you prefer!

I'm entering these into myself and Cakeyboi's monthly challenge Treat Petite, where the theme is Easter & Spring.

Into Tin & Thyme's challenge (this month hosted by Lancashire Food) We Should Cocoa, the theme is eggs.

Into Belleau Kitchen's challenge Simply Eggcellent, where the theme is a Celebration of Eggs and into The No Waste Food Challenge hosted by Elizabeth's Kitchen Diary as I used leftover egg whites that I had frozen for the meringue.

Into Fab Food 4 All & Fuss Free Flavour's challenge Credit Crunch Munch hosted by Travels for Taste this month, for the same reason as above. And finally into The More Than Occassional Baker and Caroline Makes... challenge Alphabakes. The letter this month is 'C' for chocolate in this recipe.

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Chocolate Meringue Easter Nests
  • 100g Dark chocolate
  • 4 tbsp Cocoa powder
  • 6 Egg whites
  • 1 tsp Cream of tartar
  • 1 tsp Vanilla extract
  • Double the weight of the egg whites Caster sugar
  • 300ml Double cream
  • Mini Eggs
  • 6 squares Dark chocolate, melted
Finely grate the dark chocolate and stir the cocoa powder into itWhisk up the egg whites and cream of tartar in a food mixer until soft peaks formKeeping the mixer going, add the vanilla extract and slowly pour in the caster sugar. Once stiff peaks form turn the mixer offFold the chocolate and cocoa powder mix into the meringuePut the meringue into a piping bag with a star nozzle and pipe out nest shapes onto a lined baking trayBake the meringue nests on 140C/120C Fan/275F/Gas Mark 1 for 40 minutesWhip up the double cream, spoon it into the middle of each nest, add 3 Mini Eggs, and then drizzle over the melted dark chocolate to finish