Strawberry & Vanilla Cake

Strawberry & Vanilla Cake

I think I must be one of the few people in the world, or at least the UK, that doesn’t like strawberries. That being said, my wonderful boyfriend loves them, so when he requested a Strawberry & Vanilla Cake for his birthday I was happy to oblige! Despite not liking the taste of strawberries, I think they look great and make the cake look very summery and fresh. He loved the cake and was very giddy when he saw the finished product, it got cut minutes after the photo above was taken! Making things for my loved ones is one of the best things about baking as I love how happy they get when you present it to them. If you want to make a strawberry lover very happy here’s what to do…

I made a four layered sponge by firstly creaming together 350g butter and 350g caster sugar. I added 6 beaten eggs little by little and whisked in.

I split the mixture into two. In the first lot of mixture I added 2 tsp vanilla extract and 175g self raising flour. I split this into two again for baking. I baked each layer separately using an 8 inch cake tin, although you could do two layers and slice them in half.

Into the second lot of mixture I added 1/2 tsp LorAnn Strawberry flavour oil, SugarFlair food colouring in Baby Pink to colour the batter and 175g self raising flour. Again I split it in half for baking.

I baked each layer of sponge on 180C/350F/Gas Mark 4 for around 20 minutes. When the four layers of sponge were cooked I left them to cool.

I made a vanilla buttercream from 300g butter, 600g icing sugar, 3 tsp vanilla extract and 1 tbsp cream cheese.

I put the first layer of sponge on the cake stand and spread strawberry jam over it. I put strips of baking paper around the edges so no buttercream would get on the cake stand.

I continued sandwiching the layers together with strawberry jam until they were all piled high!

I spread the buttercream over the sponge using a palette knife. I tried to make it as smooth as possible, although I am not an expert at this!

After cutting the tops off the strawberries I arranged them on top of the cake. I sprinkled over some white chocolate chips as my boyfriend insisted they were a necessary element of the cake! I think they looked good too and were a good way of filling in the gaps between the fruit. There are lots of other ways you could arrange the strawberries on top – be creative!

I loved the effect of the layers when it was cut, and the cake was very much enjoyed by the birthday boy!

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Strawberry & Vanilla Cake

Ingredients

  • 650 g Butter
  • 350 g Caster sugar
  • 6 Eggs
  • 5 tsp Vanilla extract
  • 350 g Self raising flour
  • Pink food colouring
  • 1/2 tsp LorAnn Strawberry flavour oil
  • 600 g Icing sugar
  • 1 tbsp Cream cheese
  • 1 jar of Strawberry jam
  • Approx 26 Fresh strawberries
  • 1 bag of White chocolate chips

Instructions

  1. To make the sponges creaming together 350g of the butter and the caster sugar. Add the eggs, one at a time and mixing between each addition
  2. Split the mixture into two. In the first lot of mixture I add 2 tsp of the vanilla extract and 175g of the self raising flour. Split into two again and pour into 8 inch cake tins
  3. Into the second lot of mixture add the strawberry flavour oil, pink food colouring and 175g of the self raising flour. Split into two again and pour into 8 inch cake tins

  4. Bake the sponge layers on 180C/160C Fan/350F/Gas Mark 4 for around 20 minutes. Then leave them to cool
  5. Make the vanilla buttercream by mixing 300g of the butter, the icing sugar, 3 tsp of the vanilla extract and the cream cheese
  6. Put the first layer of sponge on a cake stand and spread strawberry jam over it
  7. Continue sandwiching the layers together with strawberry jam between each one
  8. Spread the buttercream over the top and sides of the sponge using a palette knife
  9. Arrange the strawberries on top of the cake, then sprinkle over the white chocolate chips
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Hot Cross Buns

Hot Cross Buns

Happy Easter everyone! I hope you have been enjoying the long weekend. I haven’t done much myself as yet, but have plans to go to a farm tomorrow and I’ve got my fingers crossed to see some lambs and rabbits! Today my boyfriend made a delicious roast dinner for us, whilst I made these Hot Cross Buns. They did take a while to make, which makes them perfect for a lazy Sunday bake. The results are definitely worth the effort – warm, sticky, spiced buns, yum yum. I followed a Paul Hollywood recipe to make the buns as it was my first attempt at making them, but I did make a few changes along the way…

I started with 500g strong white bread flour, 1 sachet yeast, 1 tsp salt and 75g caster sugar in a large bowl. I stirred them together.

In a small pan I heated up 300ml plus 2 tbsp milk, I used semi-skimmed. Once it was hot I took it off the heat, added 50g butter and left it to cool until it was warm enough to dip my fingers in without saying ouch!

I made a well in the flour mixture, and poured in the milk and butter as well as 1 beaten egg. I formed it into a dough, tipped it out onto a flour surface and kneaded for 5 minutes. It was extremely sticky! Hence why there are no photos as my hands and fingers were completely covered in dough goo. After 5 minutes of kneading I put the dough into an oiled bowl, covered it with oiled cling film, and left it in a warm place to rise for 1 hour.

One hour later it had risen beautifully! I added 250g mixed dried fruit, 1 1/2 tsp cinnamon and 1/2 tsp all spice. I would have added more spices if I was at my flat, some nutmeg and ginger too for sure. I kneaded all the fruit it until mixed well, the recovered the oiled bowl with oiled cling film and returned it to a warm place for another 1 hour.

I removed the risen dough from the bowl and on a flour surfaced I cut it up until I had 16 pieces. I cut the dough in half, then each piece in half again and again until I had 16. You can weigh the pieces if you like. Paul’s recipe recommends they are 75g each. I rolled them into balls and placed them on lined baking trays. I covered the trays again with oiled cling film, covered with a blanket (or you can use a tea towel) and left for 1 hour.

Just before the hour was up, I made the flour paste for the cross on the buns. I mixed 100g strong white bread flour with 5-6 tbsp water until a thick paste formed. I put it in a piping bag and snipped off the end.

The shaped dough had risen nicely! This is really the best part of making bread for me (well, except eating it).

I used the piping bag to draw the crosses along the shaped dough buns.

I baked the buns on 200C/400F/Gas Mark 6 for 15 – 20 minutes until dark golden brown on top. I almost forgot to take a photo of them as I was so eager to glaze them.

Just before they came out of the oven I warmed up some apricot jam on the hob, you can sieve it too if you want, but I didn’t bother. When the buns came out of the oven, I brushed the jam on top to give them a lovely shiny and sticky sweet glaze.

The Hot Cross Buns turned out great, they were baked all the way through and tasted delicious! I scoffed one right after they came out of the oven and I’m looking forward to enjoying one for breakfast tomorrow. I really enjoyed making these and was really proud of how they turned out. It’s nice to get the time to make a lengthy bake like this and enjoy the results. You could add different kinds of dried fruits, citrus zest, or even chocolate chips if you wanted, to this recipe for a variety of flavours!

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Hot Cross Buns

Ingredients

  • 600 g Strong white bread flour
  • 1 sachet Dried yeast
  • 1 tsp Salt
  • 75 g Caster sugar
  • 300 ml + 2 tbsp Semi skimmed milk
  • 50 g Butter
  • 250 g Mixed dried fruit
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Allspice
  • 5-6 tbsp Water
  • 3 tbsp Apricot jam
  • 1 Egg

Instructions

  1. Stir together 500g of the strong white bread flour, the sachet of yeast, salt and caster sugar in a large bowl

  2. In a small pan heat up the milk, once it was hot I took it off the heat, added the butter and left it to cool

  3. Make a well in the flour mixture, and pour in the milk and butter as well as the egg. Form into a dough, tip it out onto a floured surface and knead for 5 minutes, then put the dough into an oiled bowl, cover it with oiled cling film, and leave it in a warm place to rise for 1 hour

  4. Add the mixed dried fruit, cinnamon and allspice to the dough. Knead the dough until all the fruit is mixed well, then place back in the bowl and recover with oiled cling film, return it to a warm place for another 1 hour

  5. Remove the risen dough from the bowl and on a floured surface cut it up into 16 pieces, approx 75g each. Roll them into balls and place them onto lined baking trays. Cover the tray with oiled cling film, then a blanket or tea towel and leave to prove for 1 hour

  6. Make the flour paste for the cross on the buns. Mix 100g of the strong white bread flour with the water until a thick paste forms. Put it in a piping bag and snip off the end

  7. Use the piping bag to draw the crosses along the dough buns

  8. Bake the buns on 200C/400F/Gas Mark 6 for 15 - 20 minutes until dark golden brown on top

  9. Warm the apricot jam on the hob, and brush the jam on top to give them a lovely shiny and sticky sweet glaze

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Simnel Muffins (Sugar Free)

Simnel Muffins (Sugar Free)

Seen as Easter is a time of gluttony and chocolate gorging, I thought it would be nice to make a sugar free treat! These tasty muffins are packed with fruit, topped with crunchy flaked almonds and are flavoured with cinnamon, almond extract and nutmeg for a delicious Easter flavour with a few less calories! If you fancy a guilt free Easter treat, here’s what to do…

I used Natvia to make these muffins, which is a 100% natural sweetener I was sent recently to try out. It has absolutely zero calories and is also suitable for diabetics. Natvia is made from the Stevia plant, and unlike other sweeteners, you can bake and cook with it. I’ve never thought of using a sweetener to lower the calories in my bakes so I was really interested to see what result I got!

I started by creaming together 185g Natvia and 185g butter. It looks and behaves exactly like regular caster sugar. Then I added 3 eggs and 1 tsp almond extract and whisked well.

I gently mixed in one medium sized grated apple, I used a gala apple as I think they are the sweetest. And 250g mixed dried fruit.

Finally I folded in 250g self raising flour along with 1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground ginger.

I spooned the mixture info 12 muffin cases and sprinkled some toasted flaked almonds on top.

I baked the muffins on 180C/350F/Gas Mark 4 for 25 minutes until golden brown.

These muffins went down a treat with my colleagues and despite being healthy they disappeared just as fast as anything else I’ve made because they were so tasty! I didn’t mention they had a sweetener in until the end and no one commented or noticed any difference and neither did I. I would definitely use Natvia again if I was making a healthier recipe.

I am entering these into Natvia’s Sugar Free Bake Off. Please check our their Facebook page and vote for my recipe!

I am also entering them into Simply Food’s ‘Let’s Cook Sweet Treats for Easter‘.

 

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Simnel Muffins (Sugar Free)

Ingredients

  • 185 g Natvia
  • 185 g Butter
  • 3 Eggs
  • 1 tsp Almond extract
  • 1 Apple
  • 250 g Mixed dried fruit
  • 250 g Self raising flour
  • 1 tsp Mixed spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • A handful of Flaked almonds

Instructions

  1. Cream together the Natvia and the butter. Add the eggs and almond extract and whisk well
  2. Gently mix in the apple, grated. And then the mixed dried fruit
  3. Finally fold in the self raising flour, mixed spice, cinnamon, nutmeg and ground ginger
  4. Spoon the mixture info 12 muffin cases and sprinkle the flaked almonds on top
  5. Bake the muffins on 180C/350F/Gas Mark 4 for 25 minutes until golden brown
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Creme Egg Cupcakes

Creme Egg Cupcakes
 As the first of two short working weeks surrounding Easter approaches, I decided that it was time this weekend to start baking some Easter treats. I’ve been wanting to make something involving Creme Eggs ever since I saw Creme Egg brownies all over the place last year. I decided on cupcakes and found a recipe on Good Food Channel, however I found that I needed to make more batter than the recipe suggested, and I also used my tried and tested buttercream to top them with instead. Here’s how I did it…

 

First things first – put 12 Creme Eggs in the freezer. I left them in there for about an hour to make sure they were fully frozen. This will stop them from melting when the cupcakes are baked.
To make the batter I creamed together 175g butter and 175g caster sugar. I added 3 beaten eggs, 2 tbsp milk and 1 1/2 tsp vanilla extract and whisked well. Finally I folded in 150g self raising flour and 35g cocoa powder.

 

I put 12 cases into a muffin tin. I placed a teaspoon of batter into each case, then topped with a frozen Creme Egg.

I added about 2 more teaspoons of batter around the Creme Egg, then baked on 180C/350F/Gas Mark 4 for 15 minutes. I left them to cool and made the buttercream using 340g icing sugar, 170g butter and 1 1/2 tsp vanilla extract.

When the cupcakes were fully cooled I used a pipingbag to swirl some buttercream on top and placed a mini Creme Egg, cut in half, on top.

When I cut a cupcake in half I was pleased to see the whole Creme Egg intact inside! These were a huge hit at a party I attended that evening, everyone was really impressed that there was a Creme Egg inside each cupcake. The cupcake was definitely a huge chocolate hit, but was very delicious and the vanilla buttercream makes sure the chocolate isn’t over powering. A great Easter bake for the weekend and easy enough to make with the kids too!

Featuring such a classic Easter treat makes these cupcakes perfect for this month’s Treat Petite baking challenge, run by myself and Cakeyboi, and this month hosted by Cakeyboi with a theme of “Spring into Easter”.

I am also entering them into this month’s Calendar Cakes challenge hosted by DollyBakes. This month’s theme is Easter Bakes.

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Creme Egg Cupcakes

Ingredients

  • 12 Creme Eggs
  • 6 Mini Creme Eggs
  • 345 g Butter
  • 175 g Caster sugar
  • 3 Eggs
  • 2 tbsp Milk
  • 3 tsp Vanilla extract
  • 150 g Self raising flour
  • 35 g Cocoa powder
  • 340 g Icing sugar

Instructions

  1. Put the 12 Creme Eggs in the freezer for an hour
  2. To make the batter cream together 175g of the butter and the caster sugar. Add the eggs, milk and 1 1/2 tsp of the vanilla extract and whisk well. Finally fold in the self raising flour and cocoa powder
  3. Put 12 cases into a muffin tin. Place a teaspoon of batter into each case, then add a frozen Creme Egg
  4. Add about 2 more teaspoons of batter around the Creme Eggs, then bake on 180C/350F/Gas Mark 4 for 15 minutes
  5. Make the buttercream by mixing the icing sugar, 170g of the butter and 1 1/2 tsp of the vanilla extract
  6. When the cupcakes are fully cool use a piping bag and nozzle to swirl some buttercream on top and place a mini Creme Egg, cut in half, on top
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The Cake & Bake Show 2014

The Cake & Bake Show 2014

Last weekend I went to The Cake & Bake Show 2014 at Manchester Central. This was my second visit to the show that runs for 3 days and is packed to the brim with stunning cakes, celebrity chefs, local produce and delicious baked goods. I went for the day on the Saturday and had a brilliant time seeing chef demonstrations, browsing the stalls and generally stuffing my face with tasty delights! Here’s how my day went…

I started my day at The Cake & Bake Show by checking out the ‘Welcome to the Jungle’ sugarcraft installation. Everything from the leaves, to the soil, to of course the animals themselves is edible in this jungle inspired tent. Made by CakeBomb, a collective of cake artists all brought together by their passion for cake decorating.

The detail was stunning. No matter how many amazing cakes I see, I am always in awe of each and every one! And rightly so, the cake jungle took the cake artists over 6,000 hours to complete!

Oh and look who else I bumped into in the jungle! I was so pleased to get a photo opportunity with Glenn Cosby and Christine Wallace from The Great British Bake Off. They were both so nice!

I checked out some of the stalls starting with Paul A Young’s Fine Chocolates stand. Paul is a passionate and experimental chocolatier and one of his latest creations are the Hot Cross Brownie Pies pictured above. I tried some chocolate brownie and it was the most chocolatey brownie I’ve ever had!

I picked up some yummy cheese from The Cheshire Cheese Company. My favourite was a caramelised onion and rioja cheddar that is oh so good!

Billington’s, one of the main sponsor’s of the show, had a Sugar Market set up at the show offering visitor’s samples of their sugar. Did you know that most brown sugar is just white sugar with a ‘tan’? Billington’s sugar however is natural and unrefined giving it a unique flavour. I was really surprised to find this out as I, like many others I imagine, assume that when we are buying a bag called brown sugar it is actually brown sugar inside! Sadly this is not always the case, but at least with Billington’s you know you are getting the real thing.

 

I sampled a delicious raspberry marshmallow from Mallow & Marsh, which exploded with flavour. I love their tag line… “Not Many Things Improve With Fire”!

Fresh artisan bread is one of my favourite things about food shows, and The Artisan Bakery didn’t disappoint with stacks of crusty bread and tasty focaccia’s.

Speaking of bread, if you make your own or want to start, BakeryBits is the perfect place to start. From the look of their stall, there is literally nothing you will need for bread making that these guys don’t sell!

Image Source

The first demo of my day was Frances Quinn making Californian Prune Panda Scones. She loves combining her creativity with food and was inspired by the shape of the prune, she thought it looked like a panda’s eye patch and the idea grew from there.

The filming for The Great British Bake Off 2014 started this weekend and she talked about the shows move to BBC One. She hopes the format of the show doesn’t change, as the tent and bridge are a part of the show, and the squirrel! Frances talked about all the exciting things she has done
since winning the show, which has included making The Shard out of
gingerbread, making a cake for Quentin Blake and making shortbread for
Barbara Hepworth. She is also working on a new book and is currently in
discussions with television shows.

The scones looked fab and she advised using a large bowl when mixing the flour and butter, not handling the scone dough too much, and adding the milk little by little as you can always add more but never take away. Frances also revealed the secret behind her svelte figure – she loves running!

Next it was onto the Tala competition stage to watch Glenn and Christine from The Great British Bake Off battle it out in a live bake off!

They made brandy snaps with lemon cream and Christine was fully prepared with her homemade shaping cone and stand. She even brought pistachios from home to sprinkle on top – she meant business!

Glenn is born to be on stage and kept the crowd entertained. He announced that he has officially retired from teaching and has a tour planned (you can check out locations and get tickets here). He doesn’t think a cake can ever be too big and made a giant brandy snap to try and compete with Christine.

Christine won the bake off after a taste test by some lucky audience members. She is currently appearing regularly on BBC Radio Oxford to talk about gardening and baking.

Afterwards I met Ali Imdad from The Great British Bake Off! He was watching the live bake off and I popped over to say hello when the bake off finished.

The Cake Boss is an American TV show that follows a bakery run by an Italian American family. They have since branched out into baking equipment and pans and their range was available to buy at the show. I loved the star shaped pan!

Nielsen Massey were another of the shows big sponsors and they had a cupcake and cocktail bar running throughout the show. You could also buy their extracts, and I purchased two bottle of vanilla as they had a great deal on. I highly recommend using Nielsen Massey over any other vanilla extracts as it is just the best quality and flavour. The smell of it is stunning and as soon as you smell it you will realise how good it is!



The Baking Housewife had some gorgeous looking rum cake on offer. She specialises in making Caribbean inspired cakes, cordials and marmalades.

I stumbled across this beautifully iced Cookie Garden that I had to share as it so pretty and detailed.

Local cafe Tea Hive had a stand and I had some of their Chocolate & Salted Caramel Cake. I have to say this is one of the best cakes I have had in ages and I was seriously impressed with it! I will be going to get more of this from their cafe in Chorlton soon!

 

If you read my blog often you may know that I attend the Clandestine Cake Club. It’s a great network of cake lovers who meet up to share their love of baking as well as a slice or two of cake. The club had a baking competition on over the weekend and above are a couple of the amazing entries!

I ended the day with a demonstration from Eric Lanlard making a Key Lime Pie Cheesecake. His tip for key lime pie in general was that “if it’s green – don’t eat it!” The ‘I made this earlier’ cheesecake had a crack down the middle and Eric said that flavour is much more important than taste, because people will remember the taste. If your bake doesn’t look that great, he advised to call it rustic!

Eric was very charming and funny, and had the audience laughing along with all his jokes and anecdotes. He talked about baking and cooking on television and how you have to wait until the camera is ready before putting in the next ingredient, otherwise you end up starting all over again. Eric has his own patisserie and cooking school called Cake Boy in Battersea and he said that the first thing he told the architect was
that he wanted fabulous toilets with disco music in them. He got the toilets he wanted and he told us that they are a very popular part of the patisserie!

I had a brilliant day at The Cake & Bake Show, it really was so much fun! I left exhausted, full, but very happy. If you are as much of a baking geek as me, or a budding baking geek, you will have a great time browsing the stalls, sampling the goodies on offer, and watching the celebrity demonstrations. The next show is on in London, 3rd – 5th October, and you can buy tickets here.

NB. I had a press pass for the show, but was not required to write a positive review. All opinions expressed are my own.

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Chocolate & Goji Berry Risotto (Rice Pudding)

Chocolate & Goji Berry Risotto (Rice Pudding)

So this risotto looks pretty sinful, right? Rich dark chocolate mixed with creamy rice… well, it is actually very saintly! Not only is it packed with nutrient filled Goji Berries, it is also made with Blue Diamond Almond Breeze milk, which is low in saturated fat and only contains 14 calories per 100ml. It’s also thickened with coconut cream, which is low in cholesterol, dairy free and rich in vitamins. Plus dark chocolate is known for containing vitamins and minerals. If you used dairy free dark chocolate then the entire recipe could be dairy free!

What are Goji Berries? I was recently sent this pack of Goji Berries from nu3, a European supplier of nutrients and suppliments. The berries originate from China and have long been used in Chinese medicine. Nu3 get their Goji Berries directly from the Chinese province of Ningxia, where they mature on high plains and are carefully dried so that the taste and nutrients are retained. They are high in pro-vitamin A, B vitamins and iron, as well as essential amino acids. The berries can be eaten dry or rehydrated by soaking them in water for a few minutes which plumps them up. They have a mild fruity taste which could be adaptable for lots of recipes like cakes or granola bars (Cakeyboi recently made some Goji Berry Granola Bars!) I decided to make a sweet risotto as I was really intrigued by the idea of it and thought the Goji Berries would be a perfect addition.

I started by melting 15g butter in a pan on a medium heat. I added 150g arborio risotto rice and stirred into the melted butter. You can use a butter substitute or use oil if you are making this dairy free.

I measured out 525ml of the almond milk and added about 200ml to the pan along with 1 tsp vanilla extract and 80g caster sugar. I let the mixture simmer and begin to reduce for about 5 minutes.

I turned up the heat, added the rest of the milk and a 160ml can of coconut cream and let it bubble away for about 15 minutes while continuing to stir.

I added in 50g nu3 Goji Berries and stirred for a few minutes. The berries will rehydrate and become soft in the heat of the mixture.

Finally I took the risotto off the heat, added in 60g dark chocolate and stirred in, it melted very quickly and turned the mixture a glorious rich brown.

You can serve the risotto immediately warm, or leave to cool and serve cold. Either way it is delicious, trust me! I sprinkled some of the dried Goji Berries on top as a garnish. They are quite chewy when still dried, but the cooked ones are plump and soft. This recipe should serve 4 – 6 people depending on appetite. Despite being quite filling, it is also extremely moreish and I went back for more! The risotto has a creamy, rich flavour sure to satisfy your sweet tooth after a meal. You could spice this recipe up with cinnamon or ginger if you liked.

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Goji Berry & Chocolate Risotto (Rice Pudding)

Ingredients

  • 15 g Butter
  • 150 g Risotto rice
  • 525 ml Almond milk
  • 80 g Caster sugar
  • 1 tsp Vanilla extract
  • 160 ml Coconut cream
  • 50 g Goji berries
  • 60 g Dark chocolate

Instructions

  1. Melt the butter in a pan on a medium heat. Add the risotto rice and stir into the melted butter
  2. Add 200ml of the almond milk to the pan along with the vanilla extract and caster sugar. Let the mixture simmer and begin to reduce for about 5 minutes
  3. Turn up the heat, added the rest of the almond milk and the coconut cream and let it bubble away for about 15 minutes while continuing to stir
  4. Add the goji berries and stir for a few minutes
  5. Finally take the risotto off the heat, add the dark chocolate and stir in
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