Chocolate & Peanut Butter Milkshake (Dairy Free)

Chocolate & Peanut Butter Milkshake (Dairy Free)
I am so excited to share this recipe with you for a Dairy Free Chocolate & Peanut Butter Milkshake! 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 for now (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 ready made alternatives available. This recipe is perfect for anyone with a lactose intolerance or allergy, and for those following a vegan diet.

I used a non-dairy ice cream called Swedish Glace which I found in Tesco, and Blue Diamond almond milk which I drink and bake with regularly. The ice cream also comes in vanilla flavour.

Milkshake is really easy to make, you just need a stick blender or a Nutribullet 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)

Ingredients

  • 140 g Dairy free chocolate ice cream
  • 2 tbsp Smooth peanut butter
  • 215 ml Almond milk
  • 1 tsp Cocoa powder
  • 2 tbsp Maple Syrup

Instructions

  1. Blend all ingredients together until smooth, serve immediately
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Treat Petite March – Round Up

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.

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Chocolate Meringue Easter Nests

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

Ingredients

  • 100 g 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
  • 300 ml Double cream
  • Mini Eggs
  • 6 squares Dark chocolate melted

Instructions

  1. Finely grate the dark chocolate and stir the cocoa powder into it
  2. Whisk up the egg whites and cream of tartar in a food mixer until soft peaks form
  3. Keeping the mixer going, add the vanilla extract and slowly pour in the caster sugar. Once stiff peaks form turn the mixer off
  4. Fold the chocolate and cocoa powder mix into the meringue
  5. Put the meringue into a piping bag with a star nozzle and pipe out nest shapes onto a lined baking tray
  6. Bake the meringue nests on 140C/120C Fan/275F/Gas Mark 1 for 40 minutes
  7. Whip 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
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20 Best Creme Egg Recipes

20 Best Creme Egg Recipes
It’s arguably the most famous Easter Egg in the world and has been on our confectionary shelves for over 50 years. The Creme Egg is constantly evolving, and in recent years has been making more and more appearances in baked goods, much to our delight! I’ve watched with hungry eyes as creative bakers think of new ways to incorporate Creme Eggs into other delicious desserts. I thought I’d collect together this list of the most drool worthy Creme Egg treats I’ve seen, get ready to feast your eyes on these…

Cadbury Creme Egg Cheesecake by Taming Twins
This cheesecake is epically deep and I love the decorative drizzle!

Cadbury Creme Egg Chocolate Caramel Shortbread by Kerry Cooks
I have made this recipe and I can atest to the fact that it is incredible!

Cadbury Creme Egg Shake by Fuss Free Flavours
I can almost taste how deliciously creamy this milkshake must be.

Creme Egg Brownies by Casa Costello
Probably the most popular Creme Egg bake, gooey brownies littered with eggs in every bite!

Creme Egg Bakewell Tart by Emily’s Recipes & Reviews
I am loving the idea of adding Creme Eggs to Bakewell Tart – fantastic.

Easter Creme Egg Mousse Cake (Gluten Free) by The Gluten Free Alchemist
I can’t get over how stunning this cake looks, just gorgeous!

Cadbury Creme Egg Pancakes by Foodie Quine
Hello Easter breakfast!

Creme Egg Chocolate Ganache Tart by BakingQueen74
So much chocolatey goodness all wrapped up in this tart.

Cadbury Creme Egg Fudge by Kerry Cooks
This would be a great Easter gift for lucky friends and family.

Creme Egg Cupcakes by The Baking Explorer
Well, I had to include one of my own recipes! A whole creme egg inside a cupcake, plus half a mini one on top.

Deep Fried Cadbury Eggs by Something Swanky
For that full calorie hit!

Hot Cross Creme Egg Pudding by Good To Know
Yes yes yes! I need this in my life.

Creme Egg Rocky Road by Charlotte’s Lively Kitchen
An easy recipe to get the kids involved in the kitchen.

Creme Egg Meringue Nests by Emily’s Recipes & Reviews
Meringue is one of my favourite things to have around this time of year.

Mini Creme Egg Easter Bundt Cakes by Belleau Kitchen
These adorable mini bundt cakes look delicious enough, but there’s the bonus of a Creme Egg on top!

Cadbury Creme Egg Ice Cream by Culinary Concoctions by Peabody
Save some Creme Eggs for summer and when it gets hot enough to enjoy this ice cream! Or just put the heating on and pretend…

Creme Egg Cookies by She Who Bakes
I wish I could reach into this photo and grab one of these amazing cookies!

Cadbury Creme Mini Egg Chocolate Flapjack by Recipes From A Normal Mum
Flapjacks are brilliantly versatile so why not stick a creme egg on top!

Creme Egg Chocolate Mug Cake by My Fussy Eater
Need your Creme Egg fix fast? This microwave mug cake is for you.

Cadbury Creme Egg Martini by Barbells & Bellinis
Well after eating all that you’re gonna need a drink…!

Creme Egg image source Cadbury.co.uk

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Butternut Squash, Leek & Ricotta Lattice Pie

Butternut Squash, Leek & Ricotta Lattice Pie
Did you know that 75% of people eat pie once a month? You can’t beat a good pie, and I’m certainly a fan. Pastry is made with such basic ingredients, but when cooked it becomes so crispy and delicious. This week is British Pie Week and the only way to celebrate is to make yourself some pie! I chose this vegetarian Butternut Squash, Leek & Ricotta Lattice Pie option from the Jus Rol website, and they kindly supplied me with the pastry. It was a tough decision as their website is filled some seriously drool worthy pies, tarts, and other pastry goodness! There is a lot of debate over what makes a pie – is a pastry lid acceptable, or does it have to have a bottom and sides too? I personally think it needs to be encased in pastry! Let me know your thoughts!

I started by chopping up 2 small butternut squash into chunks and putting in a roasting tray with a good drizzle of oil. I cooked them on 180C/350F/Gas Mark 4 for 15 minutes.

I then added 3 chopped leeks, a little more oil, and cooked for 20 minutes. Once done, I put them in a bowl and left them to cool down completely.

I used a 500g block of Jus Rol shortcrust pastry for this pie. I also picked up a couple of the ready rolled puff pastry sheets as I like to make quick and simple tarts with them – they make a very tasty weeknight dinner.

I rolled out 350g of the pastry on some cling film.

I placed the pastry in a pie tin, and trimmed the edges, leaving a little overhang. The recipe did not say to blind bake the pastry, so I didn’t, but I would personally recommend blinding baking it as I did have trouble with the dreaded ‘soggy bottom’! Blind bake it for 15 minutes with baking beans, then a further 10 minutes without at 180C/350F/Gas Mark 4.

To the cooled squash and leek I added 500g ricotta, 100g parmesan, 3 tsp dried sage and a pinch of nutmeg.

I filled the pastry base with the filling – I did have some leftover filling.

I rolled out the rest of the pastry and cut out strips. I made a lattice top by weaving them together.

I brushed all around the edge of the pastry with beaten egg, then put the lattice on top and trimmed the edges. I pressed the lattice down to the edge of the pie, then brushed more beaten egg all over the pastry top.

I baked it on 180C/350F/Gas Mark 4 for about 35 minutes until it was golden brown. The pie was the perfect beginning to British Pie Week. Myself and my boyfriend really enjoyed the crisp buttery pastry, and the hearty filling. I’ll definitely make this pie again!

I’m linking this up to Food Year Link Up hosted by Charlotte’s Lively Kitchen, for British Pie Week.

And to Tea Time Treats hosted by Hedgecombers, as this pie would be a great picnic treat!

And to Meat Free Mondays hosted by Tinned Tomatoes.

And to Cooking With Herbs, hosted by Lavendar & Lovage, as this dish contains one of my favourite herbs – sage!

And finally to Cook Once Eat Twice hosted by Searching For Spice, as we enjoyed this pie for a couple of days. It easily re-heats in the oven.


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Butternut Squash, Leek & Ricotta Lattice Pie

Ingredients

  • 2 Butternut squash small-medium sized
  • 3 Leeks
  • 2 tbsp Oil
  • 500 g Ricotta
  • 100 g Parmesan
  • 500 g Jus Rol shortcrust pastry
  • 3 tsp Dried sage
  • 1 Egg , beaten
  • A pinch of Nutmeg

Instructions

  1. Chop up the butternut squash into chunks and put in a roasting tray, toss them in 1 tbsp of the oil. Cook them on 180C/350F/Gas Mark 4 for 15 minutes
  2. Then add the chopped leeks, and the rest of the oil to the tray, and cook for 20 minutes. Once done, put them in a bowl and leave them to cool down completely
  3. Roll out 350g of the pastry on some cling film
  4. Line the tin with the pastry and trim the edges, leaving a little overhang. Line with baking paper and add baking beans, bake for 15 minutes on 180C/350F/Gas Mark 4, then remove the paper and baking beans, and bake for a further 10 minutes
  5. To the cooled squash and leek add the ricotta, parmesan, dried sage and nutmeg. Fill the pastry base with the filling
  6. Roll out the rest of the pastry and cut out strips. Make a lattice top by weaving them together. Brush all around the edge of the pie with beaten egg, then put the lattice on top and trimm the edges. Press the lattice down to the edge of the pie, then brush more beaten egg all over the pastry
  7. Bake the pie on 180C/350F/Gas Mark 4 for about 35 minutes until it is golden brown

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Treat Petite March

Treat Petite March
Welcome to Treat Petite March!

February’s Round Up
is up over on United Cakedom, who kindly guest hosted for the month. The theme was Like It, Love It, Gotta Have It! and there were some seriously tasty looking entries!

This

month’s theme is… Easter & Spring! We’d love to see all of your Easter or Spring themed treats!

Treat Petite is for all of those delicious bites, which can
be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies,
macarons and so on. No cakes, puddings,
whole loaves
– you get the idea…here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current
month’s post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting this month

3. Follow Cakeyboi and The Baking Explorer blogs on Google+ (see sidebar links), if you haven’t already.

4. If you tweet use #treatpetite and mention @MrCakeyboi and @BakingExplorer – we will retweet

5. Add the challenge logo to the post and ‘Treat Petite’ as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the ‘Treat Petite’ Pinterest board (request access from Cakeyboi)

8. Feel free to enter old
posts as long as you update the post and meet all the requirements above!

 

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