Perfect Double Chocolate Cookies

How are you getting on in lockdown? Firstly, I hope you are safe and well, your loved ones are well and safe. Are you struggling, feeling anxious and restless with having to stay in? Or are you enjoying the chance to slow down and spend time at home? I have to admit I’m quite liking it – i love spending time tinkering around with recipes in the kitchen, so it’s the perfect excuse to cook more than usual! But I am missing seeing my family and friends in person, and the usual freedoms we enjoy.

I’d really recommend trying these cookies; not only are they a doddle to make but they also give perfect results – crispy edges, chewy centres and bags of chocolate flavour. I’d say they’re a great big bear hug of a biscuit; we all need a big reassuring hug right now but we’ll have to do with a cookie shaped one instead!

If you’d like to cook along or would like further instructions check out the video on my YouTube channel perfect double chocolate cookies

Perfect Double Chocolate Cookies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)

makes 12-18

30g soft brown sugar (1/4 cup)
150g caster sugar (2/3 cup)
150ml cup sunflower oil, or other flavourless oil (2/3 cup)
60ml dairy-free milk (1/4 cup)
1 tbsp cornflour
190g cups plain flour (1 and 1/2 cups)
25g cup cocoa powder (1/4 cup)
1/2 tsp bicarbonate of soda
Pinch of salt
50g cup dairy-free choc chips (1/3 cup)

  1. Preheat the oven to 160 Degrees Centigrade/Gas mark 3. 
  2. Whisk together the oil, milk, sugars, and cornflour. It will combine to form a smooth caramel.
  3. Sift in the flour, cocoa, bicarb and salt. Mix well.
  4. Fold in the chocolate chips
  5. Roll into tbsp sized balls, place slightly apart on the baking sheets and flatten a little.
  6. Bake for 10 minutes
  7. Let cool on the baking sheets for a few minutes before moving to a wire rack.

Mini Chocolate Chip Muffins

Here’s yet another great recipe for lockdown, and one that is easy and perfect to make with your children. This is a recreation of those mini choc chip muffins you see in boxes in the bakery section of the supermarket that always look so appealing but are out of bounds if you have a restricted diet. They make the perfect little sweet treat to get you through these long days at home. They also only use a small amount of flour so are ideal if your stocks are running low.

I use chocolate chips because I know they’re unfailingly popular in this household, but blueberries or dried fruit would work just as well. If you want more detailed instructions check out my first ever video on YouTube 🙂                  Vegan Mini Muffins               

The beauty of this recipe is not only bite sized tasty treats but also ones that freeze brilliantly. I make a batch, freeze and then pop a couple frozen into a packed lunch and they defrost in time for lunch!

Mini Chocolate Chip Muffins

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegan and vegetarian)

Makes 24 mini or 6 large

120g or 1 cup plain flour

75g or 1/3rds cup sugar

1/2 tbsp baking powder

large pinch salt

55g or 1/4 cup dairy-free margarine, melted

75ml or 1/3rd cup dairy-free milk

125g or 1/2 cup dairy-free yogurt

1/2 tsp vanilla

75g dairy-free chocolate chips

  1. Preheat the oven to 190 Degrees Centigrade/Gas Mark 5. Line a muffin pan
  2. In a bowl mix together the milk, yogurt, vanilla and melted dairy-free margarine. Set aside.
  3. Sift together the flour, baking powder and salt. Stir in the sugar.
  4. Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).
  5. Gently stir in the chocolate chips
  6. 2/3rds fill each muffin liner.
  7. Bake for 12-14 minutes for mini muffins or 20-25 minutes for large ones, until golden on top and a knife comes out clean.
  8. Cool on a wire rack.

 

Incredible Triple Chocolate Brownies

At times like this where everything is so odd and uncertain, there is one thing for sure and that’s that we need comfort, joy and chocolate!

These triple chocolate brownies really are incredible. Made with only a little flour so you can eek out your supplies and just a few cupboard essentials, meaning that you should be able to create this chocolatey hug without having to venture to the supermarket . Really the supermarket is a mission that I really wouldn’t recommended right now, not only does it take twice as long due to quests to get in and also pay but why are there so many people who seem to think they’re immune to social distancing. I seriously feel stressed out and a little traumatised by my visit this week!

So my advice is; stay in, stay safe and make these brownies and for a little while everything might feel right with the world 🙂

Incredible Triple Chocolate Brownies

(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegan and vegetarian)

makes 9 large brownies

4 tbsp cocoa powder

150g self-raising flour

110g caster sugar

1/2 tsp salt

1 tsp vanilla extract

5 tbsp flavourless oil, I use sunflower

250ml dairy-free milk

70g dairy-free chocolate, melted

50g dairy-free chocolate chips, or equal amount of chopped chocolate

  1. Preheat the oven to 180 degrees centigrade. Line a brownie tin with parchment
  2. In a bowl, mix together the cocoa, self-raising flour, caster sugar and salt.
  3. Pour in the oil, milk and vanilla and mix to form a smooth batter
  4. Stir in the melted chocolate (this will make the batter much stiffer and far richer)
  5. Stir in 2/3rds of the chocolate chips
  6. Transfer to the lined brownie tin and level off.
  7. Sprinkle over the remaining chocolate chips
  8. Bake for 20-25 minutes. It should be a bit gooey looking in the middle. Cool fully in the tin before cutting into portions.

Trail Mix Picnic Bars (aka Trail Mix Stay at Home Bars)

When I originally created this recipe for trail mix picnic bars it was for those days when you’re getting ready to head outside for a  weekend full of adventures; these days, it’s more a case of trying to make days at home seem fun, interesting and different!

Whatever the scenario, these bars  are always perfect. They’re bursting with all the energy giving goodness (and fun) of trail mix packed into gooey chocolate crispy bars, perfect for sustenance at home or on the go. I’m thinking of serving these after a good hour or so in the garden to make it feel like we’re having an outdoors adventure!

The pretzels add a salty, savoury note to the biscuits and cereal. You could almost say these along with a large drink of water could replace the sugars and salts lost during strenuous exercise (which right now might just be the daily Joe Wicks morning PE class!) – then again you could just say they’re yummy!

The great feature of this recipe is that the bars are fun and exciting, don’t need any flour (as that’s currently like gold dust round here), and the recipe can basically be adapted to use up the contents of those half bags and packs of biscuits, cereal and pretzels that are lying around in the larder! Perfect when you can’t leave the house 🙂

Ideally made the day before, these bars can also be made at the last minute as long as they have some setting time in the fridge or freezer.

Trail Mix Picnic Bars (aka Trail Mix stay at home bars!)

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 16 small but perfectly sized bars

40g salted pretzels, roughly crushed

30g biscuits, roughly crushed (I used Lotus Biscoff)

60g cereal of choice

30g dried fruit of choice (optional)

100g golden syrup

50g Lotus Biscoff spread

25g sugar

85g dairy-free dark chocolate

Handful of sprinkles

  1. Line a 2lb loaf tin
  2. Melt together the syrup, sugar and biscoff spread until it’s a smooth caramel consistency
  3. Mix in the crushed biscuits, 30g of the crushed pretzels, the cereal and any dried fruit
  4. Tip into the lined loaf tin and press down, making the mixture nice and level. Place in the fridge to set.
  5. Melt the chocolate and spread over the set mix. Sprinkle on the extra pretzels and a handful of sprinkles. Return to the fridge. When the chocolate has fully set, cut into 16 even sized bars.

Decadent Chocolate Braid

With days starting to merge into each other in Coronavirus lockdown (and it’s only day 9!) I’m determined to somehow make each day different and special.

It may be an annoyance , a bit scary and frankly a bit like living through a disaster movie, but there are also positives we need to focus on to stop feeling overwhelmed by the situation. It’s an enforced opportunity to take a pause, to reconnect as a family and focus on the simpler things in life: I’m really enjoying seeing my mum and brother on ‘Houseparty’ a few times each day, being creative with the food and resources we have in the house and trying to make our food as exciting as possible.

This chocolate braid is a fabulous recipe – it’s quick and easy but looks impressive and tastes totally luxurious. It would make a very indulgent breakfast if you’re missing pain au chocolat, a seriously good pudding with cream or ice cream, or just a naughty work from home snack!

Decadent Chocolate Braid

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

serves 4-6

1/2 pack of puff pastry, ready rolled is easiest as it’s nice an rectangular!

1/3 cup caster sugar

2 tbsp cocoa powder

3 tbsp dairy-free margarine

50g dairy-free chocolate, finely chopped [optional]

  1. Preheat the oven to 200 degrees Centigrade and line a baking sheet with baking paper
  2. Mix together the caster sugar, margarine, cocoa powder to form a soft paste. Set aside.
  3. Roll or unfold the pastry. Imagine it is 3 columns and spread the chocolate paste over the middle column leaving a little gap at each end. Sprinkle over the chopped chocolate
  4. Cut the edge columns with diagonal slices, 1cm apart the whole way down. This should mean you get to remove a triangle at the top.
  5. Fold over the top flap of pastry and then alternating sides, cross over a pastry ribbon from each side until you get to the bottom
  6. Brush with dairy free milk and bake for 15-20 minutes until golden and puffed up
  7. Cool and then dust liberally with icing sugar

 

Cucumber and Rice Noodle Salad

I don’t know about you, but when we’re all at home (and obviously thanks to Covid-19 that is ALL the time right now) I struggle with lunch ideas the most. The other meals and snacks I find I can think up ideas, be creative and non-repetitive, but for some reason lunches often stump me. I guess it’s just one meal too many each day.

However, as I now have plenty of time to get creative with the contents of my fridge and pantry I’m trying to have at least part of each lunch as an exciting, fresh, healthy new idea.

This rice noodle salad is loosely inspired by an Ottolenghi dish; it’s fresh, tasty, easy to make with mainly store cupboard ingredients. Perfect for these days when popping to the shops is a dim and distant memory.

Cucumber Rice Noodle Salad

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

serves 2 as a main, 4 as a side

100g rice noodles

1 tbsp olive oil

30ml vinegar

15g caster sugar

1/2 shallot, finely chopped

thumb size piece of ginger, julienned

3 mint leaves, finely shredded

1/4 red chilli, finely chopped

small bunch of coriander, roughly chopped

1 tbsp poppy seeds (optional)

1/4 cucumber, sliced in half, seeds removed and cut into half moons

  1. Place the noodles in a bowl, pour over boiling water and leave to sit for about 15 minutes
  2. In another bowl combine the sugar, vinegar and shallot. Stir to dissolve the sugar.
  3. Add the julienned ginger and finely sliced shallot to the vinegar mix and leave to infuse
  4. Drain the noodles once soft and mix with the olive oil so they don’t clump
  5. Add the chilli, cucumber and noodles to the vinegar mix, stir well and leave for 10 minutes for the flavours to mix
  6. Add the herbs and poppy seeds if using, toss and serve