Sweet Valentine Fudge Brownies

Sweet Valentine Fudge Brownies

I celebrate valentines day early with my boyfriend when he came to visit me for the weekend (long distance fun…). I really can’t complain! We went for a gorgeous bike ride along the Yarra river and stopped for a little picnic. But of course I had to bake him something – I think he expects it now… its kind of my thing.

This year I went digging to the back of my cupboard and found my Love Heart tin. My mum gave it to me 3 years ago, but I have never had a reason to use it – Jackson and I have always been apart for valentines day ha!!

SO this was the year I finally got to use it and make a big batch of my fudge choc brownies. So what are you waiting for, whip these together for your love, bae or whatever you want to call them?

 

 

Fudgey Valentine Brownies


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SERVES: 20
INGREDIENTS:

250g butter

350g Dark Chocolate

6 eggs

2 tsp vanilla

3 cups Caster Sugar

1 1/2 cups Plain flour

1/2 cup Cacao

100mL Double Cream

Raspberries to serve


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Prep TIME: 15mins
Cooking TIME: 50mins
Method:

Preheat oven to 180C/160C fan forced. Use your pan (I chose a love heart one for valentines day!) to stencil out baking paper to line the bottom of the pan. Then grease the sides of the tin.

Place butter and 250g chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder and vanilla until just combined. Pour into prepared pan. Bake for 50 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.

Meanwhile, make the chocolate ganache. Heat the cream in a small saucepan, until it just starts to bubble on the sides. Take off the heat and add the remaining 100g chocolate. Allow to sit for 10mins then stir until smooth. Allow cooling then drizzle of the brownies. Top with fresh raspberries.

Cut Brownies into the desired size, store in an airtight container for 1 week – but I doubt they will last that long!!

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Healthy Lemon Tarts

Healthy Lemon Tarts

Citrus lemon tarts are my all time favourite dessert!! The sour lemon, balanced with sweetness, to create a delicious curd, in a crisp almond shell. These tarts are refined sugar-free and gluten-free, meaning that everyone can enjoy them!

I developed this recipe a while back when I first started my blog. BUT I have finally started to go through and reshoot recipes – because let’s be totally honest here… my photography skills have come a long way since I was shoot from an iPhone 4 in my backyard. My house is now filled with props (they are literally everywhere). I invested in a good camera (NikonD5500) which I am absolutely in love with, and I’ve set up a tiny studio in the corner of my apartment with various backdrops! 

It is so amazing to think what you can achieve with a little hard work an effort. If you told me 3 years ago I had even one creative bone in my body I would have laughed in your face. But now I have an audience of over 5000 people to share my creativity with…

As a family friend said to me the other day: “everyone is creative in their own way, you just took a little while to uncover you WAY”. I believe this is so true. Don’t get me wrong, I still think I am more of an academic than a creative, but it is about finding your outlet. I found food, food styling and photography, and I am never happier than when I am in the kitchen or behind my camera!

Keep on searching for your creative outlet… it can become a break from your stressful job, or study. It can help you to discover a passion that lies within… never stop searching!

 

Healthy Lemon Tarts


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SERVES: 12
INGREDIENTS:

Pastry

  • 1 cup almond meal
  • 3/4 cup desiccated coconut
  • 1 egg
  • 2tbsp coconut oil, melted
  • 2tsp Natvia

Lemon curd

  • 4 eggs
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 3/4 cup coconut oil, melted
  • 1/2 cup Natvia
  • Cherries or mixed berries to decorate.


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Prep TIME: 30+20mins
Cooking TIME: 20mins
Method:

Preheat the oven to 160C. Prepare the pastry by combining the almond meal and coconut in a bowl. Stir in remaining ingredients for the pastry until a wet dough forms. Push the dough into the tart shells to about 3mm thick. Place in the oven for 15-20mins or until golden brown.

Meanwhile, prepare the lemon filling. Place the eggs, lemon juice and zest and Natvia into a heatproof bowl over a saucepan of simmering water. Whisk the mixture continuously until it thickens to a custard-like consistency (this should take about 10 minutes). Remove from the heat and stir in the coconut oil. Spoon mixture into the cooled tart shells and then refrigerate for at least 4 hours (overnight is best, if you have time!). Decorate with cherries or mixed berries.

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Healthy Layered Carrot Cake

Healthy Layered Carrot Cake

 

Layered Carrot Cake


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SERVES: 12
INGREDIENTS:
  • 2 cups plain flour
    2tsp baking powder
    1 ½ tsp cinnamon
    1tsp nutmeg
    ½ tsp ginger
    1 ¼ cup oil (rice bran or sunflower) – can use coconut, but the flavour will come through in the cake slightly
    1 cup natvia
    1 tsp vanilla extract
    4 large eggs
    3 cup grated carrot (5-6 medium carrots)
    1 cup chopped walnuts
    1.2 cup raisins

Icing

  • 225g cream cheese
    50g butter
    2 cups Natvia icing mixture
    1 tbsp lemon juice
    ½ cup chopped walnuts for topping


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Prep TIME: 20mins
Cooking TIME: 40mins
Method:

Heat oven to 180 Degrees. Prepare two 8inch cake tins – grease, baking paper on the bottom and flour the sides of the tin.

In a large bowl whisk oil, natvia and vanilla. Whisk eggs in one at a time until smooth. Add in flour, baking powder and spices and whisk until just combined, mixing with a wooden spoon. Stir in carrots, walnuts and sultanas. Divide the batter among the two cake tins. Then bake in the oven for 35mins or until golden and cooked through. Allow the cakes to cool for 10mins before turning them out onto a wire rack to cool completely.

To prepare to icing: Beat cream cheese and butter with electric mixer until creamy. Then beat in ½ cup sugar at a time until light and fluffy. Finally, beat in lemon juice. If the mixture seems too soft, chill it for 10mins.

Place one cake on a plate. Spread with half of the icing, then place the second cake on top. Pressing down slightly to remove air bubbles. Then spread the remaining icing on top of the cake and finish with the walnuts.

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Peanut Butter Truffles

Peanut Butter Truffles

This weekend I made delicious mouthwatering peanut butter truffles – because who doesn’t love peanut butter! It is the ultimate addition to any vegan dessert. So when I was sent vegan chocolates by Chocolate Yogi, I just new I had to combine it with peanut butter. Check out the recipe below!

Peanut Butter Chocolate Truffles


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SERVES: 15
INGREDIENTS:
  • 1/2 cup runny Peanut Butter
  • 1/3 cup coconut flour
  • 2tbsp maple syrup


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Prep TIME: 10+10mins
Cooking TIME: 4hrs
Method:

Combine peanut butter, coconut flour and maple syrup in a bowl. If your peanut butter is not runny then reduce the coconut flour slightly. Allow to sit for 10mins in the fridge. Roll out 15 balls of equal size – the mixture will be very soft so work quickly! Set in the fridge or freezer for 4hrs. Meanwhile, melt the chocolate yogi caramel and milk chocolate in separate bowls in the microwave for 1min or until completely smooth.

Drizzle the chocolates over the peanut butter truffles. Allow to set for a further 10mins.

 

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Coffee Popsicles

Coffee Popsicles

 

Coffee Popsicles


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SERVES: 6
INGREDIENTS:
  • 100mL espresso
  • 300mL Almond Milk (or any plant-based milk)
  • 1/4 cup maple syrup
  • 50g chocolate


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Prep TIME: 5mins
Cooking TIME: 4hrs
Method:

Combine the espresso, milk and maple syrup in a small jug. Divide the mixture among 6 small popsicle moulds. Freeze for 4hrs. Meanwhile, melt chocolate in the microwave for 1 min or until completely melted. Remove popsicles from moulds and then drizzle with chocolate.

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Ice Cream Cookie Sandwiches

Ice Cream Cookie Sandwiches

 

These Choc chip cookies are favourite amongst my friends. Maybe it’s because they don’t have my usual healthy twist on things, but whats life without a little treat, and sugar! But when it comes to choc chip cookies, they really don’t get much better then this. Soft, chewy on the inside and crunchy on the out. The salt adds that savoury element to bite through the sweetness!

Last weekend I used these cookies to make ice cream sandwiches – YUM! I used Halo top to make these. It is the perfect ‘healthier’ option to Ice cream, but somehow still manages to be delicious and creamy!!

Ice Cream Choc Chip Cookie Sandwiches


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SERVES: 10
INGREDIENTS:
  • 125g butter

    1 cup brown sugar

    1/4 caster sugar (or white sugar)

    1 egg

    1 tsp vanilla essence

    1 cup self-raising flour

    3/4 cup plain flour

    1 tsp baking powder

    1 cup milk chocolate chips

    2 tsp coarse himalayen salt

  • Halo top ice cream – I used chocolate, birthday cake and choc mint.


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Prep TIME: 1 hour
Cooking TIME: 15mins
Method:

Make the cookies: Preheat the oven to 160°C. Melt butter in a saucepan over medium heat (or in the microwave) and set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved. Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla. Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir through chocolate chips. Drop rounded tablespoons of the cookie mixture onto lined baking trays. Sprinkle cookies with salt and then bake for 12 minutes or until golden.  Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.

Once the cookies have cooled completely match them up to each sizes and then sandwich one scoop of Ice cream into the pairs. Keep in the freezer for up to 1 week!

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