Treat Petite February – Round Up

Treat Petite February – Round Up

So many of this month’s recipes relate to memories, love and Valentine’s Day, it was lovely to see them all come in over the month and also to have some new bloggers join the link up. Big thanks as always to all of the bloggers who have linked up this month, and if you try a recipe below please let them know! Head over to my Treat Petite co-host Cakeyboi‘s blog soon to join in with March’s link up.

Cape Breton Fruit Scones by Elizabeth’s Kitchen Diary, which brought back memories from her childhood.

Frozen Yoghurt Hearts by Searching For Spice, an easy to make treat with only two ingredients.

‘Loveheart’ Styled Shortbread Biscuits by Only Crumbs Remain, which were a reminder of a very special moment – when she proposed to her husband!

White Chocolate & Raspberry Creme Brulee by The Gluten Free Alchemist, as creme brulee was a dessert at her wedding.

Vegan Beetroot Creme Brulee with Pomegranate Seeds by Allotment 2 Kitchen, a dessert she is very proud of creating and rightly so!

Valentines Chocolate, Espresso & Lime Tart by Baked To Imperfection, a perfect recipe for Valentine’s or a romantic meal any time of the year.

Hazelnut & White Chocolate Brownies by Proper Foodie, as chocolate is the food of love.

Vegan Chocolate & Peanut Butter Caramel Brownies by me, which are super moist and fudgey and the perfect recipe to try out vegan baking.

Chocolate Chip Skillet Cookie For Two (Or One!) by Elizabeth’s Kitchen Diary, which you could share with your loved one, or have all to yourself!

Macadamia Coconut Chocolate Mini Muffins by Fix Me A Little Lunch, which remind her of sunny weather when it’s cold outside.

Double Chocolate Chip Cupcakes by Baked To Imperfection, with melted chocolate added to the buttercream these sound like chocolate heaven!

White Chocolate & Raspberry Shortbread Hearts by Something Sweet Something Savoury, freeze dried raspberries are full of flavour and sound perfect against the sweet white chocolate.

Crispy Nutella Mini Meringue Pies by Cakeyboi, a simple recipe that explodes with tastes and textures – I really want one!

A Jar Full of Colourful Meringues by The Gluten Free Alchemist, which could be used to decorate cakes or tarts, or just eaten on their own!

Vanilla Cupcakes with Raspberry Buttercream by Baking Queen 74, the bright pink buttercream is made entirely with raspberries – no food colouring in sight!

Chocolate Blackberry Cupcakes by Green Gourmet Giraffe, which look super cute and perfect for Valentine’s with the heart decorations.

Crunchy Peanut Butter Cookies with Zesty Orange & Oats by Tin & Thyme, a quick and simple recipe to satisfy your biscuit cravings.

Cherry & Orange Scones by From Plate To Pen, perfect with jam, clotted cream and a cup of tea.

Self Saucing Malteser Mug Cake by Tales From The Kitchen Shed, which she says is the best individual self saucing pudding recipe ever – try it yourself and find out!

Almond & Apricot Amaretti by Leeks & Limoni, a fantastic recipe for using up leftover egg whites.

Easy Chocolate Cupcakes by Charlotte’s Lively Kitchen, an easy to make recipe with a tasty rich buttercream.

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Pancakes with Caramelised Bananas & Homemade Nutella

Pancakes with Caramelised Bananas & Homemade Nutella

It’s nearly pancake day and I’ve really been enjoying testing out new pancake recipe ideas in preparation, if you haven’t already, check out my Oreo Pancakes with Raspberries & Creme Fraiche recipe from last week. Nutella is amazing stuff, but it has been getting a bad rep recently due to the high sugar levels and the fact it contains palm oil. I can’t say I’ll never eat it again, but it’s certainly made me more aware of what’s in it. I was so impressed with how good this homemade version tasted! I’ll definitely make it again, and it tasted great with these pancakes!

I started by making the nutella style sauce. The amount makes enough  for two servings, so feel free to double or triple it depending on how many people you’re cooking pancakes for. In my NutriBullet I blitzed together 50g hazelnuts, 2 tbsp maple syrup, 3 tbsp almond milk and 1 tbsp cocoa powder until smooth.

To caramelise the bananas I put 75g caster sugar in a frying pan and when it started to melt I added 2 sliced up bananas. When the caramel went golden, I flipped the slices over to cover both sides in the caramel, then turned off the heat while I made the pancakes.

For the pancake batter I whisked together 50g wholemeal plain flour, 235g plain flour, 2 eggs and 570ml almond milk using my Joseph Joseph Whiskle, which is a 2 in 1 whisk with a bowl scraper attached.

I heated up a frying pan on a medium heat and put a little butter in to grease it, then added the batter using a ladle to measure it out. I cooked on both sides until golden brown.

To serve the pancakes I folded them in half, added some of the caramelised bananas and dollops of the Nutella style sauce, then a big blob of creme fraiche (I used a half fat version) in the middle and then sprinkled over some chopped toasted hazelnuts to finish.

I’d never had caramelised bananas before and they were absolutely delicious! Mixed with the sweet chocolate sauce, crunchy hazelnuts and creamy creme fraiche they were the perfect topping for these pancakes. We had this for breakfast on a weekend and it was quick and easy to make, with such a satisfying result!

NB. I was sent both the NutriBullet and the Joseph Joseph Whiskle for free, all opinions are my own.

I’m linking this up with Cook Blog Share hosted this week by Hijacked By Twins.

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

And with Simple & In Season hosted by Feeding Boys, as it’s pancake season! (That counts, right?!)

Print

Pancakes with Caramelised Bananas & Homemade Nutella

Ingredients

  • 50 g Whole hazelnuts
  • 2 tbsp Maple syrup
  • 3 tbsp Almond milk
  • 570 ml Almond milk
  • 1 tbsp Cocoa powder
  • 75 g Caster sugar
  • 2 Bananas , sliced
  • 235 g Plain flour
  • 50 g Wholemeal plain flour
  • 2 Eggs
  • A handful of Chopped toasted hazelnuts
  • 150 ml Creme Fraiche
  • Vegetable oil for greasing

Instructions

  1. For the Nutella style sauce, in a NutriBullet blitz together the whole hazelnuts, maple syrup, 3 tbsp of almond milk and cocoa powder until smooth

  2. To caramelise the bananas put the caster sugar in a frying pan and put on a medium heat, when it starts to melt add the sliced up bananas. When the caramel goes golden, flip the slices over to cover both sides in the caramel, then turn off the heat while you make the pancakes

  3. For the pancake batter whisk together the wholemeal plain flour, plain flour, eggs and 570ml of the almond milk

  4. Heat up a frying pan on a medium heat and put a little butter or oil in to grease it, then add the pancake batter using a ladle to measure it out. Cook each pancake on both sides until golden brown

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve the pancakes folded them in half, and top with the caramelised bananas, dollops of the Nutella style sauce, creme fraiche and a sprinkling of the chopped toasted hazelnuts

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Oreo Pancakes with Raspberries & Creme Fraiche

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 for Oreo Pancakes with Raspberries & Creme Fraiche 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. I was sent the NutriBullet for free to try out, all opinions are my own.

Print

Oreo Pancakes with Raspberries & Creme Fraiche

Ingredients

  • 260 g Wholemeal flour
  • 300 ml Almond milk
  • 2 tsp Baking powder
  • A pinch of Salt
  • 1 Banana sliced
  • 1 Egg
  • 11 Oreo biscuits
  • 300 ml Creme Fraiche half fat optional
  • 250 g Raspberries
  • Maple syrup to serve
  • Vegetable oil for greasing the pan

Instructions

  1. Heat up the oil in a frying pan on a medium heat

  2. Put 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 batter

  3. Pour the batter into a bowl and break up the remaining oreos into it, then mix them in

  4. Using a ladle, spoon the batter into the frying pan, you can make a large pancake or lots of small ones

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve with a dollop of creme fraiche, a sprinkling of fresh raspberries and a drizzle of maple syrup

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Chocolate & Peanut Butter Caramel Brownies (Vegan)

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 Chocolate & Peanut Butter Caramel 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 (I used Meridian Smooth Peanut Butter with no palm oil), 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

Chocolate & Peanut Butter Caramel Brownies (Vegan)

Ingredients

  • 160 ml Coconut cream
  • 70 g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 250 ml Almond milk
  • 2 Flax eggs see note
  • 250 ml Vegetable oil

Instructions

  1. To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  2. 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 bowl

  3. Mix 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 cool

  4. In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt

  5. In 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 together

  6. Pour the batter into a lined baking tray, then add blobs of the peanut butter caramel all over and swirl it all together with a knife

  7. Bake on 180C/160C Fan/325F/Gas Mark 3 for 45 minutes

  8. Allow to cool then cut into squares

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Strawberry Milkshake Oreo Cheesecake

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.

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

Print

Strawberry Milkshake Oreo Cheesecake

Ingredients

  • 2 packs (308g) Strawberry Cheesecake Oreos
  • 75 g Butter melted
  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 600 ml Double cream
  • Pink food colouring
  • LorAnn strawberry flavour oil to taste
  • 200 g Pink sprinkles
  • 200 g Strawberry dessert sauce

Instructions

  1. 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 chill

  2. Using 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 thick

  3. Smooth the filling over the base then leave it in the fridge overnight to set

  4. Once 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

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Treat Petite February

Treat Petite February
Welcome to Treat Petite February!

If you haven’t already, don’t forget to check out January’s Treat Petite Round Up hosted by Cakeyboi. There were some indulgent goodies, and some healthy options too!

As Treat Petite is now themeless, this month once again Anything Goes! So you can enter
anything you like, just remember the
Treat
Petite rules below…

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. Only 2 entries per blogger per month

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

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr