Happy Wednesday all! Today’s recipe is Oreo Hot Chocolate – made with 85% dark chocolate this is not a regular hot chocolate – it’s a pure delight.
It’s topped up with whipped cream and a few Oreo biscuits, oh and a chocolate bar on a side, you know, just in case. 🙈 I’m not gonna talk about health benefits and calories (duh, obviously) here but this will definitely warm you up. 😀 And it’s a real treat. I honestly, couldn’t finish the whole glass, even though I’m a true chocolate lover, that’s how intense it was. I should’ve probably made them smaller or may be divided the chocolate between three glasses. Anyway, this was by far the best hot chocolate I’ve ever tried.
All you have to do is to simply melt some good quality dark chocolate with milk, simple as that. Make sure to use chocolate with at least 75% cocoa solids, less than that it’s not really dark, as far as I know. I’m sure it’ll taste amazing with milk chocolate too though. 😋
Here’s how to make the Oreo Hot Chocolate
- 100g good quality dark chocolate (75% cocoa solids at least)
- 400ml milk
- whipping cream
- a couple of chocolate bars ( such as Twix)
- 4-5 Oreo biscuits
- Heat a pot with the milk and gently melt the chocolate, stirring all the time.
- Pour in a few cups, add some whipping cream and crushed Oreo biscuits and finish off with a chocolate bar on a side.
- Enjoy it hot!
This recipe was inspired by my recent trip to Belgium. I don’t think I’ve actually mention about that here, oops. 😆 So, yes, in a few words, we spent (my whole family) a few days in Brussels enjoying the city and some great food. I also had an amazing hot chocolate there but to be honest this one is even better, probably because it’s even more intense and chocolatey. There’s no secret to make a good hot chocolate really – simply use good quality chocolate! Or I might use a secret ingredient, who knows? 😄
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. Meanwhile, stay warm and have some hot chocolate. 😘
Happy Saturday all! Today’s recipe is Mocha Christmas Tree Muffins – and let the festive season begins! 😀
As you can see these Mocha Christmas Tree Muffins are loaded with chocolate, like lots of it so that’s enough of a good reason for me to make them this festive season. They’re one of the simplest muffins I’ve ever made. It only takes 15 minutes for them to cook. I think it actually takes more time to make them look like Christmas trees. I used some desiccated coconut hoping to make them look like snowy Christmas trees. 🙂
It’s a great way t get your kids involved and leave them to decorate the muffins. They probably won’t look like Christmas trees at the end but that’s ok. 😀 This reminds me, I should make some Christmas cookies as my kids love decorating them.
No matter how healthy we’re trying to be, it’s this time of the year again and there’s always something sweet and naughty to try so that’s a tricky task. Seriously, what’s Christmas without some indulgent food (ok, probably too much of it). But hey, there’s January, it’s usually when people make their New Year’s resolutions so it’s a good time to get back in shape. 🙂 Till then, let’s just try to find a healthy balance.
Here’s how to make the Mocha Christmas Tree Muffins
Mocha Christmas Tree Muffins
- 100g flour
- 100g sugar
- 100ml sunflower oil
- 300g hazelnut chocolate spread
- 300g cream cheese
- 2tbsp instant coffee
- 1tsp baking powder
- desiccated coconut for sprinkling
- Preheat the oven to 190°C.
- In a bowl, mix the eggs and sugar. Add the flour, baking powder and oil. Mix well.
- Mix the instant coffee with 3tbsp of water and add it to the bowl.
- Empty the muffin mixture in a grease muffin tray and bake in the oven for about 15 minutes.
- Leave the muffins to cool down.
- Gently cut their tops and put on a side. Mix the chocolate and cream cheese together and using a piping bag swirl some chocolate, add the lid and add more chocolate.
- Decorate as you wish and sprinkle some desiccated coconut.
I hope you guys like this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming in the next few days. Meanwhile, enjoy your weekend and treat yourself with some delicious food. xx
Happy Monday guys! Today’s recipe is Pumpkin & Chocolate Biscuit Cake – so creamy, chocolatey and simply irresistible!
I’m telling you guys, this cake is just perfection – biscuit layers, with mascarpone and cream, pumpkin & of course, lots of chocolate. Oh, and on top – my fav caramelized pecans. We really enjoyed this cake and I honestly had a bit too many pieces, but it really was amazing.
It’s also so simple to make, I actually used digestive biscuits for the layers, soaked in some strong espresso & brandy mix. So no flour, no baking, no fuss really. The other main ingredients are the mascarpone & cream mixture, pumpkin and some chocolate spread (like a jar of it 😀 ). This beautiful cake was topped up with some caramelized pecans for a crunchy finish.
I have originally seen the recipe in a website and I thought this all sounded pretty delicious so I couldn’t wait to try it. I’ve changed quite a few thing but I got the main idea from there.
Here’s how to make the Pumpkin & Chocolate Biscuit Cake
Pumpkin & Chocolate Biscuit Cake
- 400g tea biscuits or similar
- 200ml espresso
- 50ml brandy
- 300 pumpkin, cooked
- 500g Mascarpone
- 200ml double cream
- 100g sugar
- 300g chocolate spread
- 100g pecans
- sugar for caramelizing
- Mix the coffee and brandy.
- In a bowl, mix the Mascarpone, cream & sugar.
- Dip the biscuits in the coffee mixture and start making a layer - biscuits first, pumpkin, chocolate & finally the Mascarpone layer. Repeat.
- Place the pecans in a pan, add a bit of sugar and caramelize them for a few minutes. Add on top of the cake.
- Refrigerate for at least three hours.
What I really love about this cake is that the more it stays in the fridge, the tastier it gets. The biscuits really soften and soak the espresso & brandy mixture. It tastes so much better in a few days time (not that anyone could wait that long :-D).
I hope you guys love this recipe as much as we did. Stay tuned for more yummy recipes coming very soon. I’m really into party/festive recipes at the moment ( 7 weeks till Christmas yay!) so make sure to check my blog. I promise they’ll be very tasty and simple to make and your friends and family will simply love them. 🙂 If you don’t want to miss a post, simply hit the subscribe button. 🙂 I hope you all have a lovely and productive week. xx
Happy Wednesday guys! Recipe of the day is Salted Caramel Pumpkin Cheesecake – moreish & simply irresistible & it doesn’t even require baking!
It’s amazing how many things you can make from pumpkins ( apart from craving them) – desserts, soups, breads, appetizers, everything really. And considering the health benefits, they’re packed with vitamin A and vitamin C, they are just amazing!
If you’re interested I’ve done a round-up of my fav Pumpkin recipes here 15 Simple & Tasty Pumpkin Recipes
Let’s focus on the Salted Caramel Pumpkin Cheesecake now..
The recipe uses a few basic ingredients – digestive biscuits and butter for the bottom layer, cream cheese and pumpkin and then salted caramel on top, simple as that! I used shop-bought caramel sauce that I mixed with sea salt for the lovely salty flavoured caramel. If you prefer, you can make yours at home. Make sure to refrigerate it for a few hours before serving! It’s a real treat! 🙂
This Salted Caramel Pumpkin Cheesecake is actually quite similar to the Pumpkin Cheesecake
The second one is topped up with dark chocolate instead of the salted caramel and it’s still that moreish & irresistible. I honestly can’t say which one I prefer. I’d have both if I could! 🙂
Now that Christmas is fast approaching(a bit over 10 weeks!) I’m thinking these Pumpkin cheesecakes would make the perfect treat for friends and family when visiting. Not only they’re super simple(no baking!) but their taste will surely please your loved ones! 🙂
Don’t worry though, I’m planning lots of other simple & tasty Christmas recipes that are coming from November so make sure to subscribe if you haven’t done so! 🙂
Here’s what you need to make the Slated Caramel Pumpkin Cheesecake
Salted Caramel Pumpkin Cheesecake
- 300g digestive biscuits, crushed
- 150g butter, melted
- 300g pumpkin, cooked and pureed
- 400g cream cheese
- 200ml double cream
- 150g brown sugar
- 1tbsp cinnamon
- 1tsp nutmeg
- 1tsp cloves
- 150g caramel sauce(I used shop-bought but you can make your own)
- 2tbsp sea salt
- Combine the biscuits with butter and layer them on a springform cake tin covering the bottom with baking paper in advance.
- Whip the cream, cream cheese, pumpkin and seasoning together. Make sure to mix well.
- Pour over the biscuit layer and even the surface. Add the melted chocolate on top and refrigerate for at least 3-4 hours.
- Combine the caramel sauce with sea salt.
- Finish with the salted caramel and leave for another hour in the fridge.
I hope you guys like this simple but delicious Pumpkin recipe. Make sure to stay tuned for more simple and tasty recipes coming in the next few days! xx
Happy Sunday folks! Today’s recipe is Raspberry Chocolate pie – moist and chocolatey, this pie is a perfect treat for you Sunday!
I hope you all are having a great weekend so far! I myself had a super fun Saturday at a local farm picking some veg. The kids absolutely loved the idea of picking their own veg and then getting to help me cook them later. Seriously, freshly picked beetroot makes amazing veg chips. I should probably share the recipe with you (it’s no rocket science really, but there are a few tips and tricks) 🙂 Plus, I make them in the oven so they’re much healthier, tastier and cheaper too than the shop bought chips. 🙂 Oh, and the kids love them!
I really don’t know how come we haven’t done this earlier. The farm itself was beautiful with great restaurant where they served really delicious food. My favourite place though was the farm shop. Now, I’ve been to quite a few of those and to be honest wasn’t that much impressed for various reasons. But this particular shop, oh I was in heaven! 🙂 First of all, it was very spacious, with lots of different counters filled with gourmet items. I honestly can’t stop thinking about it and about the items I’m getting next time! 🙂
Let’s go back to the recipe now…
The Raspberry Chocolate Pie is super moist and chocolatey, you couldn’t resist. The raspberries add this amazing berry hint that is just divine with chocolate. The recipe is super simple, all you need is some flour, chocolate, eggs, sugar and raspberries. I’m not a very good baker myself so I always look for the easiest baking recipes and this one is definitely such. All you have to do is mix everything together and bake. 🙂
Here’s how to make the Raspberry Chocolate Pie
- 200g raspberries
- 3 eggs
- 200g flour
- 1 cup sour cream
- 150g sugar
- 150g butter, melted
- 200g dark chocolate, melted
- 1tsp salt
- In a bowl, start combining the dry ingredient together and the wet ingredients in a separate bowl.
- Mix well. Combine the two bowls and mix again till a smooth consistency.
- Gently add the raspberries and stir the mixture thoroughly.
- Empty the pie mixture in a greased baking tray and place in the oven for about 30 minutes or until ready.
I hope you guys love this recipe. Stay tuned for more quick and easy recipes coming next week! Meanwhile, enjoy the rest of your Sunday with some tasty homemade food, hopefully! 🙂