Cocoa Peanut Butter Bites

I have kids with constant empty tummies.

They seem to be hungry all the time and it can be a challenge to figure out what to give them as a little snack that’s not processed or full of sugar.

My little ones don’t mind eating fruit as a snack and their lunchbox has at least three pieces of fruit everyday, so it’s nice to give them something special.

It’s also nice to make a special treat for myself and this is so far the only treat I have made for the whole family that doesn’t upset my tummy – so double bonus.

It’s also fun to make treats in cute shapes. These can be frozen in sheets and then broken to pieces – even more cathartic with a rolling pin – or they can be frozen in ice cube trays.

You can 3/4 fill the trays and then put a little bit of peanut butter in the centre, or you can layer, with cocoa on the bottom and peanut on the top, like a peanut butter cup. This is the recipe for the layered method.

Ingredients for the bottom layer:

1/4c coconut oil

1/4c cocoa

Pinch of salt

1/4tsp Norbu (optional)

• Melt together in a saucepan and half fill ice cube trays. Put in the freezer for at least 15minutes.

Second layer:

1Tbsp coconut oil

1/4c peanut butter – I like This one

1tsp vanilla essence

1/4tsp Norbu (optional)

• Melt together in a saucepan and pour over the cocoa, filling the cubes to the top and return to the freezer.

These will melt quickly, so enjoy with gusto straight from the freezer.

 

 

 

 

 

 

Chocolate Kahlua Mug Cake

Our HR department recently sent out personality tests at work.

It helps us to understand and work alongside others with different personalities in an effort to reduce conflict.

When I got my results back, I wasn’t surprised at all, it was me all over.

I am a creative person, avoid conflict, like to work in a team, watch others succeed and my desk will always be messy and I will never be able to find anything when I need it.

However, as I researched more into my personality type I realised this is perfect for me at work – but not quite so true for me at home, especially in the kitchen.

My kitchen is very tidy and my baking style is clean and uncluttered. I can’t stand a messy bench or floor and when I am in a zone of creating something new – I get really anxious when someone is sharing my space or trying to help.

Isn’t that bizarre – to be one kind of person at home, and almost completely opposite at work. I wonder how many others are like that or if it’s just me?

Anyway, on to other things – like coffee and chocolate, the ultimate culinary partnership.

My husband loves dessert – especially chocolate. We can waste a lot of large desserts in our house because it just doesn’t get eaten fast enough – and yes, I could put leftovers in the freezer, but I will forget about it until I find it a year later when I do my big clean out.

So…the mug cake is perfect! One mug for one person – no waste. However my husband will complain that there are no seconds.

The second best thing about this dessert is it takes literally five minutes to create, including cooking time.

I could add an espresso shot but why bother when there is something as delicious as Kahlua in the house. The alcoholic hit is also quite soothing following a difficult day.

The mug cake is made extra special by the added Kahlua sauce and Whittakers Wellington Roasted Supreme Coffee chunks throughout the batter.

The recipe and method is as follows:

Choc sauce:

1/4c water

1tsp coconut sugar

1Tbsp cocoa or cacao

1Tbsp kahlua

Put all the ingredients into a saucepan, bring to the boil and then reduce to a simmer for 4mins, stirring occasionally.

While the sauce is simmering, prepare the mug batter in a large microwave safe mug.

Batter:

10g softened butter

1tsp Kahlua

1tsp coconut sugar

1/2 tsp baking powder

4Tbsp flour

1Tbsp cocoa or cacao

1/4c milk

12g Whittakers Wellington Roasted Supreme Coffee or 80 per cent Whittakers dark chocolate.

Method:

• Mix butter, sugar and Kahlua into a smooth paste.
• Add all other ingredients, except the chocolate, and mix into a smooth paste.
• Break chocolate into chunks and push into the batter.
• Microwave for 70seconds.

Pour half of the sauce over the batter and keep the other half in the fridge for another day. Pour a little unsweetened liquid cream over top or add some vanilla ice cream.

Enjoy with gusto.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Strawberry + banana buttermilk pancakes

I don’t know about you, but I love the weekends.

Waking up slowly, maybe reading for 10 minutes or having a cuddle with my husband while we discuss our plans for the day before the children start fighting and we need to get up.

I love the freedom of a work free saturday knowing I get to spend some time in the kitchen making the family breakfast.

I walk into the kitchen with a head full of ideas and when I start making suggestions, my seven year old tells me all she wants is soft boiled egg and soldiers and my 3 year old son wants porridge – boom just like that, the fantasy is shattered.

Oh well, at least I can cut the toast into neat shapes and come up with unique porridge toppings.

There’s always next weekend.

When the children are a little less decisive I get to create and nothing says lazy Saturday mornings like pancakes – soft, fluffy pancakes.

This recipe does take a wee bit of preparation, but if you are organised, you can start prepping the night before.

These pancakes are at their best with buttermilk. Don’t buy it though, just add 1Tbsp of vinegar or lemon juice per cup of milk. It must be able to sit for a minimum of 30mins, or overnight in a bottle.

Everyone likes their pancakes at different sizes. I prefer mine to be slightly bigger than a pikelet and this recipe gives each of us five pancakes. (family of four).

Here’s the recipe:

2.5c buttermilk

2x c flour

1/2 tsp baking powder

1 Tbsp honey or 1tsp norbu

1 beaten egg

1tsp vanilla

4 fresh strawberries or 5 frozen strawberries

2 large or 3 small bananas

1tsp  coconut sugar (optional)

10g butter

Method:

Pre-heat oven to 50 degrees celcius.

Put all the ingredients into a mixing bowl and mix into a smooth pourable batter.

Heat 1-2 pancakes at a time on a skillet.

While the batches are cooking, slice the banana and strawberries. Heat a pan and melt the butter till it’s just bubbling and add the fruit and sugar if you like it sweet.

Cook the mixture till it’s a thick consistency – keep it moving so it doesn’t stick – it will look mushy, but don’t worry it will be delicious. Take off the heat and keep it warm till you have cooked all the pancake batter.

Spead a little of the fruit mixture between each pancake and put fresh strawberries on top.

Add maple syup if desired.

Mixed Berry Cheesecake

Hey, there, sorry it’s been such a long time since I last posted.

My husband and I recently returned from a trip to Samoa.

If you haven’t been there, I highly recommend it just for the generousity and kindness of the Samoan people.

We were two years overdue for an annual holiday and by the time we left the gorgeous island, we felt totally relaxed and pampered.

Long lazy days spent relaxing by the pool, snorkeling in warm water, long walks along the beach, sight seeing and and trinket hunting at the Apia flea markets.

The only thing I can say in negativity is to the food.

That’s not to say it wasn’t good. My husband endulged most heartily, I however, with numerous allergies was left wanting.

Every evening after dinner he chose something new from the dessert menu, while I slightly sulked over my english breakfast or peppermint tea, totally envious of his ability to eat anything he wants.

Rich chocolate brownie, citrus cheesecake – it was a deight to the eyes…and poison to my sensitive tummy.

When I got home I simply had to indulge in something delicious…and since I hadn’t been able to stop thinking of the citrus cheesecake, I decided it would be my next recipe.

We recently had a few friends over to celebrate my birthday – one year closer to 40. As I am notoriously difficult to feed, I prepared the main and dessert for our guests myself.

I can’t eat cake – I have a few recipes I enjoy, however I knew no one else would appreciate them.

I made this cheesecake and only one person didn’t like the tartness of the fruit, without the balance of sugar. So…recipe trial success!

This is not dairy free, as you will see for yourself, but I will endeavour to create one next time.

The recipe is as follows:

Prepare the berries – combine 1c blueberries and 1/2c strawberries (frozen or fresh) in a saucepan with 1/2 cup water. Boil and reduce will it’s a thick consistency and no water remains. Set aside to cool completely.

Base:

60g butter, melted

1c almond flous

1/2 c ground linseed or LSA (ground linseed, sunflower and almond seeds)

1 Tbsp coconut nectar

Mix altogether and press into the greased base of an appropriate tart tray, cake tin or serving dish. Refridgerate immediately while you prepare the filling.

Filling:

400g cream cheese

1/2 unsweetened Greek yoghurt

1/2 c liquid cream

2 Tbsp coconut nectar

3/4c cooled mixed berry mixture – reserve the remaining for the topping.

Combine in a cake mixer till complete incorporated and pour over the base.

Spoon 2Tbsp’s of the remaining berry mixture over the top and swirl with a butter knife. Press whole blueberies and/or strawberries into the topping.

Refridgerate for minimum of 4 hours or preferrably overnight and enjoy straight from the fridge.

Enjoy with gusto. (Everything in moderation right).

Keeps for three days.

 

 

 

 

 

 

 

 

 

 

 

Peanut and choc chunk cookies

Hi there, it has been a while I know, and I am sorrry.

Winter is here and so are the darm lurgies, it’s hard having time to do anything when your two young children are sick one after the other.

And then just when you think you might get some sleep, you come down with it – awake at night with a blocked or runny nose.

Thank God for His grace, or I wouldn’t have been able to get out of bed in the mornings to take my sick body to work – counting my blessings that at least the children were feeling better and back to school and day care.

So, aside from a few lurking lurgies, there is actually a lot going on in our neck of the woods and the two heads of our family have been pretty busy outside of family and work.

We are building a house, planning a holiday to celebrate a special milestone and also planning a few other small events – as well as trying to find time to bake and get the recipes on-line.

But I love every moment of it. I don’t manage chaos well, but I do love it.

One of my projects I wanted to get ticked off was getting some nice photos for the website. You have probably noticed the gorgeous photos of myself and my wee girl.

As I have mentioned before I am blessed with friends who are extremely talented and I don’t say this to boast, but I do say it to boast about their skills.

Deb and Andy Hopkins operate Andy Hopkins Photography. They work together to create stunning glamour shots and modelling portpholios for – well mainly women, but men too.

Well I am certainly no model, but they worked their magic and made the photos for the site. They are pretty awesome don’t you think?

And it gave me some special mum and daughter time. As I expected, being the wee extrovert, my daughter was totally comfortable in front of a camera and she owned her solo shots.

I was also able to whip up some delicious baking for Andy and Deb.

They were quite skeptical about how sugar free baking would taste, but I think I convinced them that sugar free and bad tasting do not go hand in hand.

Well, I have a plethora of recipes that I need to get on-line and the first is these delicious cookies.

I love dark chocolate and I love peanuts and peanut butter – while I can’t eat the former, I do love to eat the latter, so I have put them together.

I should mention that I only buy one brand of peanut butter, it’s among the most expensive, but it’s worth every cent. It’s called Pics – you can see more here -> The best peanut butter in NZ I go through two jars a week and eat it right off the spoon, as well as on toast, which is my favourite way to enjoy it.

Everyone who has eaten these has enjoyed them and if there are no peanut allergies at your school, they are great for lunchboxes as a low sugar high protein treat.

I hope you enjoy them too.

Ingredients:

70g softened butter

20g peanut butter (smooth is best, cause you are going to add whole peanuts).

1tsp vanilla essence

1 egg (slightly beaten)

1Tbsp norbu

70g dark chocolate

40g chopped peanuts

1.5c flour

1/2tsp baking powder

Method: 

Pre-heat oven to 170 degrees celcius.

Chop up peanuts and dark chocolate (chocolate should vary in size, so don’t over-do it). Put aside till later.

Beat butter, sugar and peanut butter till smooth.

Add egg and vanilla and beat well.

Add peanuts and dark chocolate.

Add 1/2c flour and baking powder and mix slightly, add the remainder and mix till fully incorporated.

Roll into small balls and place on a baking tray. Use a fork or the palm of your hand to flatten slightly.

I don’t worry about placing them too far apart because they don’t tend to spread during baking.

I like to use silicone baking liners to avoid extra rubbish for landfill.

As with any cookie, they are best enjoyed while still warm.

Devour with gusto.

 

Peanut butter granola

I’ve been told to eat like a king at breakfast, a prince at lunch and a pauper at dinner. And for me it’s true. My tummy is much happier with either no dinner (but a big lunch) or a very small healthy snack after 5pm.

This granola has all the delicious makings of a full breakfast that you can eat like a king – and can be doubled as a snack with yoghurt, or a topping for muffins or in a fruit crumble.

It’s full of grains, nuts, calcium, protein and not full of sugar! It’s gonna be sweetened with honey, which pairs nicely with peanut butter.

I made this as a wee gift for a girlfriend who loves peanut butter.

Her partner is the creative mind behind my brightly multi coloured logo for Moreish Morsels – and didn’t he do well. It’s certainly eye catching.

So, what better way to say thanks than to make him a care package full of baking – complete with this delicious granola.

I hope it showed them both how grateful I am – and I really am. There are so many people who have helped me bring this blog together and without them it just wouldn’t be what it is.

So, if you are one of those people, a graphic designer, photographer, mentor, editor, follower, post sharer or taste tester – please know how appreciated you are.

So enough of my rambling – here is the recipe.

1.5c rolled oats

1c buckwheat

1c Walnuts or peacans

3/4c peanut butter

1/4c honey

1tbsp oil

2tsp cinnamon

1/2c raisins

1/2c coconut

1/2c sliced almonds

1/2c LSA or ground linseed

1/2 cup mixed pumpkin and sunflower seeds

Method:

Spread out rolled oats, buckwheat and walnuts (or pecans) onto a baking tray and bake at 150 Degrees Celsius for 15mins or until walnuts start to darken – keep an eye on it, don’t let them burn.

After baking, transfer into a bowl, add all other dry ingredients including raisins and mix well.

Place peanut butter, oil and honey into a small microwave safe bowl and cook for 20 seconds. Remove and stir and then return to microwave for a further 20 seconds.

Pour over granola and mix very well.

Leave to cool and then transfer to a cereal container, giving another brief mix to break up any lumps.

Allow granola to sit overnight for flavours to infuse.

Enjoy as you like, as often as you like.

 

 

 

 

 

Spiced chocolate chip cookies

I am very blessed to have such a great husband. We really adore one another, support one another and love to spend time together.

But as much as I love my husband, a girl needs her girlfriends – and thankfully he never denies me time with them.

I have my absolute best friend, who has been in my life for nearly 20 years. We met while studying and have just never let one another go.

I love making new friends and I find it really easy to do so. I love being surrounded by lots of different people.

Sometimes you can make a new friend and you just click – it leaves you wondering how you ever lived without them.

I recently made one such friend, she is also the artist eye behind all my food images – and I think she does a great job. Rachel Pridham Photography

I find we can just be silly together, laugh together and totally be ourselves – it’s rare in such a young friendship – but it’s like we already know one another so well.

I have other friends who live in other parts of the world – we stay in touch via skype or messenger – and it’s a great way of keeping that friendship nurtured.

I have one great friend who is just a wee bit younger than my mum. But she isn’t a mother figure, she is my mate, we love to talk, laugh and pray together.

You might wonder why I am going on about friends?

Well it’s because this recipe is the kind you make for that special someone – and even better is you share them over a cuppa.

The great thing about these spiced cookies is it literally takes five minutes to bring together and only 13 mins to bake.

These are a nice twist on an old classic – the chocolate chip cookie.

I got this recipe from my mum, she has been making them long before I was born.

I have put my own special twist, by eliminating all those unnecessary sugars and adding flavours that explode in your mouth and will have you reaching for another one – and another…

This is my challenge to you – bake a batch and take them over to a friend you have either just made and share them while you get to know each other better. Or take to that friend who has been in your life for as long as you can remember and have a good reminisce.

So, with no further a-do – here you go.

Preheat oven on 160 degrees Celsius, and prepare two cookie trays – I use silicone trays instead of baking paper – less waste for landfill. And there is no need to add non stick spray.

Ingredients:

100g butter

2 Tbsp honey or 1 Tbsp norbu

1tsp vanilla extract

1 egg

1.5tsp cinnamon

1 tsp ground ginger

1 tsp ground cardamom

1/4 tsp baking soda

1 tsp baking powder

1.5c flour (white or wheaten)

• If making gluten free – add an extra 1/4 cup. I use this brand: Healtheries

1/2 cup dark chocolate chips

Method:

Mix  butter and honey (or norbu) until pale creamy in colour.

Add vanilla, egg and mix well.

Sift in all spices, and all other dry ingredients and add chocolate chips.

Mix until all the flour is absorbed into the wet mixture.

Roll teaspoons size balls and slightly press with a fork.

Bake both trays at the same time for nine minutes, then swap them around, and bake a further four minutes.

Remove from tray, cool for 10 minutes and then put into a cookie container and go and visit your gal pal.

 

 

 

 

 

Spiced mini ginger loaves

There is something quite soothing about ginger.

The ginger root itself is excellent for aiding digestion. A slice of this lovely root steeped in hot water may help ease nausea and is good for all kinds of digestive upsets.

It’s also delicious in baking.

Ground ginger on its own is lovely in baked goods, but adding fresh grated ginger root just intensifies the ginger flavour.

This recipe requires black strap molasses, and I don’t recommend baking these without it.

Organic black strap molasses contains contains vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. Of all the sugar cane products, it contains the least amount of sugar.

However, it’s high in fructose, glucose and sucrose so it shouldn’t be used in excess, but we are only going to use a small amount. A little goes a long way.

I would like to take this opportunity to give a wee shout out to my very good friend Rachel Pridham – who is another talented photographer – I know a few. The pic in this post is one of hers, as are many others.

She gets the added benefits of having yummy baking for her and her family.

If you have a special occasion coming up – or just want some nice pics of your children, or you and your partner/spouse – then her mini shoots are perfect.

Rachel Pridham Photography

Anyway, sorry for the long blog. The recipe is as follows:

Ingredients:

90g butter

2Tbsp norbu

1 Tbsp black strap molasses

1tsp fresh grated ginger (peeled and strained to get rid of the stringy bits)

2 eggs

1.5c flour

1tsp baking powder

1/4tsp baking soda

1Tbsp gound ginger

1tsp cinnamon

1c + 2Tbsp buttermilk (you can buy it, or mix 1c milk with 1Tbsp lemon or vinegar)

Method:

Heat oven to 180 degrees Celsius and prepare mini loaf pans (like a muffin pan, only loaf shaped instead).

Mix butter, ginger root, molasses and sugar until mixture is doubled in size.

Add eggs and mix well.

Sift in all dry ingredients and fold in, while pouring in buttermilk – mixture should be thick but pour-able.

Fill each loaf tin to the top and bake for 15mins or until baked through.

These are very shareable and I am sure would make someone a lovely gift – after all, baking is designed to be shared.

 

 

 

Vanilla chocolate chip muffins – gluten and dairy free

There is really nothing more satisfying in a muffin, than when it’s slightly crunchy on the top and deliciously soft on the inside – and these little beauties are both.

I had a carton of coconut milk in the fridge so I decided to use it up. While it’s unsweetened, coconut in itself is quite sweet, so there really isn’t need for much sweetener at all.

I only added three tablespoons of coconut sugar to the whole batch. I think the coconut sugar really makes these muffins, which is why I choose it over norbu or stevia and I recommend you use it to make these. Coconut sugar creates just a small hint of caramel goodness.

I have been experimenting with different dairy free alternatives and have been trying nutellex (dairy free spread) on my toast. I actually dislike the taste, it overpowers my peanut butter, but it’s great to use in baking.

If you use a different butter alternative, I would love to hear your suggestions.

These muffins got the big thumbs up from my husband – who had eaten three within a short space of time – everything in moderation right!

He is lucky enough to eat whatever he wants, and he said he wouldn’t have known these contained no dairy or gluten and very little sugar. Try them out on your friends and see if they can tell the difference.

So, I won’t make you wait any longer, here is the recipe.

Ingredients: (makes 10)

90g nutellex

3Tbsp coconut sugar

1/2tsp vanilla extract

2 eggs

1/2tsp cinnamon

1/2tsp baking soda

2tsp baking powder (make sure it’s gluten free)

1.5c gluten free flour – I use this one Healtheries gluten free baking mix

1.5c coconut milk – unsweetened

1/2c chocolate chips

Method:

Pre-heat oven to 180 degrees celcius and prepare muffin trays. (I would discourage you from using muffin paper muffin cases, as they just go in landfill – but you can get silicone ones that you can reuse).

• Mix butter with sugar for about three minutes.
• Add eggs, one at a time, mixing between each addition
• Add vanilla and chocolate chips – mix
• Add all dry sifted ingredients – don’t mix
• Add Milk, and then fold everything together until the whole mixture is fully incorporated
• Use a 1/4c to fill muffin cases to the very top
• Bake 14mins or until slightly brown on top and baked through.

Allow to slightly cool, then devour with gusto!

 

 

 

 

 

Mixed berry jam – refined sugar free

I love peanut butter on hot toast, and thankfully it’s something I can eat as much as I want before midday. After midday my tummy doesn’t like it so much – but I am weird like that.

All the other spreads contain either sugar, fructose or wheat, and as much as I love peanut butter, it does get a wee bit boring.

I also wanted a spread the kids could enjoy without all the loaded sugars and additives.

I can eat all berries, so I figured why not make a mixed berry jam, without all the sugar.

I have been off all sugars for a whole year now, so sugar free food really doesn’t bother me, but if you are trying to eliminate sugar at the moment, then you will notice the lack of sweetness, but it’s still delicious.

And as far as jams go – this one couldn’t be easier.

 

Use frozen berries so you can make this all year around, but it’s certainly sweeter if you can make it with fresh strawberries in summer.

This one is perfect for breakfast or afternoon tea.

It’s delicious mixed with a serving of Greek yoghurt and as a filling for cheesecake – I have a great recipe which I will post in the next week.

 

I have no patience for bottling, so you will make just enough for one jar and I suggest you eat it within two weeks, because there is no sugar to preserve it.

I’m not so good at blabbering on and on, so here you go:

Ingredients:

1c whole blueberries

1/2 chopped strawberries

1/2c whole raspberries

1Tbsp norbu or stevia

1Tbsp chia seed (optional)

1Tbsp cornflour

Method:

Put all berries and chia seed into a pot with 1/2c water.

Bring to the boil, add sweetener and reduce heat to the lowest setting for 30mins.

After 30 mins, turn off the heat, but leave the pot on the element.

Mix cornflour with a few teaspoons of water and thoroughly mix into the berries.

Leave to thicken – add more cornflour if required.

Once thickened and cooled slightly, add to a jar and refrigerate.

Ta-da, home made sugar free jam.