Homemade Jaffa Cakes

Now, I don't know about you but these were a childhood favourite - one my beautiful Momma would bring on race days, netball matches and training sessions while shouting at the top of her lungs on the side cheering us on.

These are not only an absolute winner (with my best friend and my parents!) but they taste even better than the real thing, not even joking and they couldn't be easier!

Ingredients

For the Cakes

  • 2 large eggs
  • 1/4 cup caster/coconut sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup plain/all-purpose flour/coconut flour

For the Filling

  • 1/4 cup caster/coconut sugar 50g
  • 1/2 cup orange juice 120ml
  • 1 sachet gelatine 12g

For the Topping

  • 3/4 cup dark chocolate 130g

Start by making the filling as you will need to leave this to set for 1-2 hours in the fridge.

Pop the sugar and orange juice in a saucepan and simmer until the sugar has dissolved. Then stir in the gelatine. Do not allow this to boil. Then find a cupcake tray and line with foil - pour the mix in and transfer to the fridge,

Next..

Pre heat the oven to 180 degrees.

In a heat proof bowl pop the sugar and eggs on a low simmering heat on the hob and beat them for 4-5 minutes or until pale and super frothy!! Transfer this to a bigger bowl and stir in the vanilla extract and carefully fold in the flour not stir this is important to get the cake texture right. It should be light and fluffy. 

If you have matching cupcake trays then grease and spoon the mix into these - if not you may need to wait until the jelly has set as you need them to be the same size.  
 

Bake these for 7-10 minutes - DO NOT over cook you want them to be light and soft and they will not take long. If you have a toothpick this should come out clean. Once cooked carefully cool on a wire rack.

Once they have cooled transfer the jelly to the cake - this can be a little fiddly. You can trim these to the right size or if you want them a little smaller than the cakes.

Once this is done its time to melt the chocolate!! I did this in the microwave on a low setting to ensure the chocolate didn't burn and stirred every 20 - 30 seconds.

Before carefully topping the cakes allow the chocolate to cool a little so it is less runny. Set in the fridge and enjoy!! 

I hope you loved these as much as we do - I am most definitely making another batch this week!

Please tag any photos if you do try them!

Sophie xx 

Homemade Salted Caramel Chocolate Covered Ice Cream Lollies

So now it seems summer has finally sprung and set to stay (fingers crossed!) its the perfect time to start making and creating your own favourites. Now I love ice cream in general but in the summer the though of sitting in the warmth of the sin enjoying a cold sweet treat sounds idyllic!

Homemade ice lollies are the way forward and the best part is there are so many ways to do this.  Today I am sharing these delicious numbers with you - all you will need in addition to the ingredients is ice lolly moulds. I got mine from Amazon!

There are a couple of ways to recreate these;

1) buy the ice cream (flavour of choice), place in the moulds and top with your favourite chocolate and nuts

2) Homemake the icecream and then finish off covering in chocolate and crushed nuts.

I am going to share the second one today and I admit, maybe not my healthiest recipe (but I am sharing how to make this vegan and paleo too so if you want this one keep scrolling!!) but we are all human and allowed to enjoy the finer things and even better all you need is 3 ingredients for this ice cream.

Ingredients

  • 300ml double cream
  • 200g caramel 
  • 1tsp rock salt
  • 200g Choc to cover
  • Hazelnuts 

Method

Whisk together the cream, caramel and salt until stiff + freeze for 4 hours in the moulds..... um, that it - couldn't be simpler.

Melt the chocolate and crush the nuts in a blender.

Once these are frozen take them out of the moulds and cover in the cooled chocolate - be quick though as the ice cream will melt, cover in the nut and pop back in the freezer. I put mine on a chopping board as it can get a little messy!

Gluten Free + Paleo Recipe

Wanting to keep it a little healthier... here you go!

Ingredients

  • 700ml full fat coconut milk
  • 1/2 tsp sea salt
  • 150g coconut sugar
  • 1tsp vanilla bean
  • 1tsp vanilla extract 
  • 1/4 cup maple syrup 
  • 200-400g chocolate
  • Nuts to top

Method

Open up the cans of coconut milk which by the way need to be in the fridge for 3 hrs prior! Now, you want the cream part (yum, don't fear it) the liquid you can use for something else. then Combine all the ingredients except the chocolate and nuts until smooth in a high speed blender if possible! Place in moulds.

Freeze for 5-6 hours hours.  Melt the chocolate and allow to cool so it doesn't melt the ice-cream too much, top with nuts and pop back into the freezer for 2 hours then enjoy!! 

Recipes you will be enjoying all summer and impressing your friends with !! Enjoy!

Sophie xx

Protein Hazelnut Brownies

These are to die for... you know I love my baking and wanted to share some healthy protein pre or post workout snacks or just snacks to keep you fuelled for the day.

I used the GoodGuru  Muscle and Tone protein, which by the way is amazing and so tasty! The reason why I love it is because, number 1 of course the taste, it can be used as a pre or post workout, it has electrolytes in and has fast/slow release protein so perfect on its own or to get creative with in the kitchen.

Ingredients

  • 2 eggs
  • 1/2 tsp baking powder
  • 2 scoops protein powder
  • 1/3 cup almond milk
  • 1/4 cup cocoa powder
  • 200g dark chocolate
  • 1/4 cup crushed hazelnuts

Method

Preheat the oven to 180 degrees and line a brownie dish.  These will only take around 15-17 minutes as you don't want to over do them.

Whizz up the eggs until they are fluffy and pop the chocolate dish on the hob to start melting.

Mix together the baking powder, protein powder, cocoa powder and half of the crushed hazelnuts (i whizzed these up in my nutribullet) then add in the eggs and almond milk.  Once the chocolate has melted pop this in too and you should have delicious gooey mix (taste testing is essential) You can add a dash of honey if they are too bitter butI didn't need to!!

Transfer to the dish, sprinkle the rest of the hazelnuts on top and pop in the oven - keep an eye on them as they will cook faster than normal brownies.

Once they are done take out of the oven and allow to cool...

I had several taste testers of these in which they all went back for seconds so I hope you love them as much as I do! 

Sophie xx

P.s Remember to tag me in any posts you do, I love seeing them!

Salted Caramel Millionaire's Shortbread

Bank holiday Monday calls for baking.. I have been wanting to create these delicious delights for ages and with the need to use up chocolate from easter, this gave me the perfect opportunity!

You know I love to keep things simple, super easy and importantly using the every day ingredients you find in your cupboard!!

Granted today I didn't make my own salted caramel as I had some I needed to use (I will share my recipe very soon!) this whole recipe took me 30-40 minutes to whip up from start to tasting thee final product and maaaaaan, they taste dangerously indulgent but using healthy ingredients.

Ingredients

  • 125g unsalted butter
  • 175g Flour (Plain or coconut)
  • 50g Sukrin sugar
  • 1/3 cup almond milk
  • Pinch salt
  • 200g chocolate
  • 200g-400g salted caramel dependant on how thick you want the middle layer

Method

Preheat the oven to 180 degrees and line a baking tray.

Make sure the butter is soft and then mix all the ingredients together adding the almond milk last until fully combined. Transfer into baking tray and pop into the oven for 15-20 minutes or until golden brown on the top - you do not want to over do these so keep an eye.

Once down take out to cool before adding the salted caramel sauce. Pop this in the freezer to set. melt the chocolate and pour onto the mix spreading evenly and making sure the layers don't mix.

Place these in the fridge and once the chocolate has set, cut, serve and totally enjoy.

I am totally in love with these little bites of dreamy heaven.  If you do try them be surer to tag  me!

 

Sophie xx  

Raspberry Lemon and White Chocolate Bunt Cake

If you loved my raspberry and white chocolate blondies, you are going to LOVE this!

Throwing together a last minute cake for my Dad's Birthday (because cake is essential for your birthday) I wanted to come up with something different, light, fruity but bloody delicious. I have definitely scored here and maybe even outdone myself1

Mum has told me 120x at least how much she loves it and if you get mums approval, well, you have scored. Especially because my mum is the best cook and baker I know!!

I am going to you in on a secret or two for Recipe Success:

  • You must toss the raspberries in all-purpose flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t slice into a cake full of sunken berries.
  • You may use fresh or frozen raspberries for this cake. If you use frozen, don’t thaw them first.
  • Use fresh lemon juice and zest! You’ll want to zest the lemons first, then cut them in half and juice them.
  • Don't over do the raspberries than called for to the batter. Adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra raspberries on top of the frosting 
  • Make sure your butter, eggs, sour cream, and milk have all come to room temperature before you begin baking.
  • For the frosting, you’ll want to make sure your butter and cream cheese are VERY soft before creaming it.

Ingredients

 

  • 1 cup butter, at room temperature
  • 1 and 1/2 cups coconut sugar
  • 1/4 light brown sugar, packed 
  • 1 tablespoon lemon zest
  • 1/2 teaspoon pure lemon extract (optional) 
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups flour (self raising, coconut, almond - choose your fave)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole or almond milk
  • 1/2 cup fresh squeezed lemon juice 
  • 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
  • 2 tablespoons all-purpose flour
  • 200g white chocolate

    Lemon Cream Cheese Frosting:
  • 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
  • 10 tablespoons unsalted butter, a little softer than room temperature
  • 4 cups confectioners' sugar, more if needed (I used Sukrin)
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon pure lemon extract (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons sour cream

Method

Pre heat the oven to 190 degrees and grease a cake or bunt tin (I love changing things up and using my bunt tin)

Then, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks.  Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.

Then, gently toss the raspberries with 2 tablespoons of all-purpose flour. Break up the chocolate and add the chocolate and raspberries to the mix, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! 

Transfer into the tin and pop into the oven.

For the frosting;

Beat the cream cheese and butter for 3 minutes or until fluffy. Then on a slower speed at the confectioners sugar slowly to desired consistency. Add in the lemon juice and zest until fully combined. Let the cake cook before icing and adding any extra raspberries to garnish.

Please make sure you let me know if you try this and love it as much as we do!

Sophie xx

Chocolate shortbread topped with 'creme egg' fondant and chocolate

Easter is looming ever closer and that means baking for the occasion is in full force! These gooey and delicious treats are perfect to enjoy on that special Sunday or whenever you fancy - you won't look back!!

They couldn't be easier to make either (and enjoyed even more when they have been out of the fridge for a while to allow the fondant to become extra indulgent).

Ingredients

Shortbread:

  • 250g flour (either plain, coconut or almond)
  • 60g cocoa or cacao powder
  • 125g Sukrin icing sugar
  • 225g butter
  • 1/4 tsp salt (dont do what I did and accidently use pepper shh!!)
  • 1 tsp vanilla extract

Fondant:

  • 300g golden syrup
  • 180g butter
  • 125g sukrin icing sugar
  • 1/4 tsp salt
  • yellow food colouring
  • 300g plain chocolate for the top

Pre heat the oven to 150 degrees. Mix together the short bread first, starting with the butter, sugar, salt and vanilla extract. Once they are fully combined, add the flour and cocoa powder until a dough is formed.

Place this in a lined baking tray and cook for 20 minutes - you don't want to over do this!

Next, start on the creme egg filling. Combine the butter golden syrup, salt and vanilla extract then add the icing sugar bit by bit.

Take a third of this and place in a separate bowl to add the yellow food colouring - add until att the desired colour. Then spoon both onto the shortbread one its cooked and marble them together.

Pop this in the fridge to set a little while you melt the chocolate to go on top. Once its melted pour onto the creme egg filling quickly spreading evenly before placing back in the fridge. Set for an hour and enjoy!

Such a yummy recipe that will satisfy so many! 

Please tag me if you try any of the recipes - I do love to see!

Happy Baking.

Sophie xx

Chocolate Orange Hot Cross Bun Cookies

We all know easter is looming when the shops are over flowing with all sorts of Hot Cross Buns. If you are like me, you can't beat one toasted, topped with a little real butter and enjoyed with a coffee.

This is when I came up with the idea of these delicious bites.  We all are partial to a cookie and I love the taste of Hot Cross Buns so why not combine them? They are honestly to die for. No word of a lie they are one of the most tasty and easy recipes I have throw together - I can't stop eating them, so much so, I am going to be making a new batch at the weekend. Absolute hit with everyone that has tried them. Plus they are a perfect addition to the big Bank Holiday that is looming closer and I can't wait.

Ingredients

  • 200g softened butter
  • 100g light musgrove sugar OR coconut sugar (if you're wanting to make these even healthier)
  • 1 egg
  • 250g plain flour - you can also use coconut/almond/etc
  • 1-2 tsp cinnamon
  • 1 tsp baking powder
  • 100g sultana
  • 100g Lindt Dark Chocolate Orange (or whatever you fancy!)
  • 100g White Chocolate (to make the cross)

Method

This couldn't be easier - heat up the oven to 180 degrees and lightly butter a couple of baking trays (i use greaseproof paper as I cannot have them sticking!)

Beat together the butter, sugar and egg until completely smooth then stir in the flour, cinnamon and baking powder to form a delicious dough (you know how much I love taste testing!) and then add the sultanas and broken up dark chocolate. 

I used a table spoon to scoop out into a ball for each cookie and slightly flattered the top - leave plenty of room between each one to allow them to flatten and spread out.

This is the important part - bake for only 10 minutes, they will be soft still but the key too a good cookie is not over cooking and allowing them cooling time. While the cool, melt to while chocolate in the microwave or on the hob checking it often so it doesn't burn and drizzle in a cross shape. Then allow to fully cool (if you can wait that long) before tucking in.

I cannot wait for you to try these as they are insanely tasty! Please do tag me if you try them - Id love to know what you think.

Happy Baking!
 

Sophie xx

Peanut Butter Protein Flapjacks

Who doesn't love a flapjack? They're a great on the go snack to keep you energised and super easy to make with the bonus of making them exactly how you love them.

For  me and my love of PNB these are a perfect pocket size snack and I bloody love a snack! These have been inspired by beautiful girl called Emma, who originally messaged me via Instagram expressing her love for my hobnob recipe and we then got talking flapjacks so I hope you love these too.  I love hearing from you all and being tagged in photos so please drop me a line!

Ingredients

  • 330g Oats
  • 110g Maple syrup
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 50g nuts of choice (I used pecans and pumpkin seeds)
  • 80g Butter
  • 100g medjool dates
  • 200g Nut Butter (I used smooth Peanut Butter)
  • 1 scoop protein powder (optional)
  • 100g Dark chocolate

Method

Preheat the oven to 180 degrees so you can whack them in the oven straight away.

Melt over a hot pan the butter, maple syrup, nut butter, vanilla extract until fully combined.

Blend up the dates until smooth, add a touch of water if necessary. In a large bowl mix the oats, salt, nuts and seeds. If you use the protein powder you may need to add in a little more nut butter or syrup so the consistency is right. Once the other ingredients have combined mixed together until fully combined and sticky. Then the most important part, the taste test!! Essential! 

Transfer to a lined baking tray (saves washing up and they won't get stuck to the pan. I have a fan oven and mine took 12 minutes. You don't want to over do this as you want them to be all gooey and delicious. So as they brown on top they will be done as they harden a little as they cool.

I drizzled mine in dark chocolate and cut up some salted caramel buttons because we had them in, this is totally optional (and totally delicious)

If you make them please tag me! I love to see.

Sophie xx

Salted Caramel Maple Pecan Pie Bars

With it being seriously cold and snowing outside I wanted to make something that screams comfort food because lets face it, we all love it!

Deliciously rich, chewy and smooth maple bars with a soft crust, crunchy pecans and drizzled with homemade (I am sharing next weekend!) salted caramel sauce because everything tastes better when salted caramel is generously poured on top.

Believe it or not these are healthy, YES before you say it they could be healthier but sometimes you just want that little bit naughty, right?

Ingredients

Crust

  • 1 Cup Flour (either, plain, coconut, almond)
  • 1/3 Cup Brown sugar (make this healthier by using coconut sugar)
  • 1/2 Cup Unsalted Butter

Filling

  • 1 Large egg
  • 1/3 Cup Brown Sugar (or honey)
  • 1/3 Cup Maple Syrup
  • 1 Tbsp Vanilla Extract
  • Pinch of Salt
  • 1 Cup Pecans
  • 1/4 Cup Salted Caramel Sauce (sharing my homemade next week, shop bought for ease is fine)

Method

Preheat the oven to 180 degrees C, line a baking tray with foil.

Start by making the crust. Mix all the ingredients together in a bowl until it starts almost sticking together. Note: it will be quicker to make if the butter is softer so I sometimes melt mine a little in the microwave. 

Turn the mixture out in to the tin and using a spatular or back of a spoon, smooth the mix firmly into the tray until its level. Pop this into the oven for 12-15 minutes or until it is just set. Don't over do it as it is going back into the oven!

While this is cooking start not the filling. In a large bowl (I used the same one as making the crust) mix together the egg, brown sugar, maple syrup, vanilla and salt. Whisk until combined then throw in the pecans and stir until combined.

Once the crust has baked add the filling and smooth over so the pecans are evenly spread and flat. 

Bake this for 12-15 minutes until just set as it will continue to set as it cools.  Allow it to cool and then drizzle with salted caramel before serving.

This recipe is to die for, a seriously delicious indulgent treat. 

If you make it please please tag me - I love seeing you all make my recipes.

Sophie xx

Healthy Salted Caramel & Dark Chocolate Hobnobs

I don't know about you, but, I am partial to a hobnob or two... so I thought why not try and recreate and make my own? Homemade baking always wins over the classics in my opinion because you make theme exactly how you love them.

These are seriously dreamy and I admit, I kinda just made it up as I went along. I believe these are the best creations though.

They are super quick and easy to make using only 6 ingredients.. literally!! The only issue is I could totally eat the entire batch. To save me from diving head first into a hobnob heavenly coma I of course have numerous volunteers to taste test.

Ingredients:

  • 1 cup Oats
  • 1/4 cup coconut flour
  • 1/2 cup ground alomonds
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup or honey
  • 300g salted caramel dark chocolate (you could def mix this up to try out other flavours)

Method

It really couldn't be easier!! Mix together the oats, coconut flour and ground almonds. Melt the coconut oil and pour in. Add in the maple/honey mix together fully then form cookie shaped discs.  This may seem a little crumbly but thats how we make sure we get that crunchy oaty deliciousness. 

Bake these at 180 degrees for 10-12 minutes or until golden brown. Then allow these to cool.

In the meantime, melt the chocolate and add on top.  Get creative, I topped mine with some peanut butter and caramel popcorn which tasted amazing! Add your personal twist, you may discover a new fave.

I really hope you love these as much as me - what an amazing creation!

I have a few requests to recreate the classics into a healthy version so I will work my way through these.  But if you have any requests or questions then please contact me: Info@sophiegraceholmes.com - I would love to hear from you.

If you make any of my recipes, I love seeing them so remember to tag me.

Sophie xx 

Salted Caramel & Choc Hazelnut Spread filled Protein Cookies

As you know I love my baking, I am only sad I haven't had loads time recently to get into the kitchen! So, naturally the first available moment I had I got in there and create these mouth watering gooey, chewy cookies.

I get a lot of questions asking what are good things to snack on if you have a sweet tooth or cravings or post workout on the go. SO with that in mind I combined some of my favourite things - Salted Caramel and Chocolate Hazel Nut Spread!

Also, I will admit, I don't usually enjoy pea protein so I was a little apprehensive, Nutristrength have completely turned that upside down - not only does it taste AMAZING on its own and smell incredible  (seriously, I am not joking here) you can also bake with it and it blends so well, so far I have made these and pancakes! Hats off to you guys and thank you for opening my eyes to a great tasting protein thats also healthy (especially for someone who suffers with a temperamental tummy due to my Cystic Fibrosis!)

Ingredients

  • ½ cup butter (or dairy free butter)
  • 3 scoops of whey (I used Nutristrength
  • 2 eggs
  • ¼ tsp salt
  • ¾ tsp baking powder
  • 100g milk or dark chocolate chips (optional)
  • flaky salt/ fleur de sel/ maldon salt, for sprinkling
  • Approx ½ cup Jim Jams Chocolate Hazelnut Spread
  • 1/4 cup Salted Caramel (My recipe coming soon) or sneaky trick if you have any left over chocolate caramels from Christmas thrown them in!
  • Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C)

Method

  1. In a medium saucepan, melt the butter. Take off the heat, add eggs, protein powder, salt and baking powder and stir until well combined. Lastly stir in the chocolate chips. Then of course taste test the recipe, this is the best part! The mixture needs to be dough like so if its not, add in more protein powder OR add in a little coconut, almond or spelt flour to bulk it out.
  2. Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of Jim Jams (like ½ tsp ish), and top it up with salted caramel. Top with a flattened tablespoon of dough, and seal the edges.
  3. Sprinkle with fleur de sel and bake for 8-10 minutes. Then this is the important part, resist trying them and let them cool for 30 minutes - 1 hour as this will ensure they are chewy!!

I hope you love them as much as I do - I am so looking forward to you trying these yourself

Please tag me in any photos - I love seeing them.

Sophie xx 

Homemade After Eights

This recipe couldn't be easier, trust me. A true classic which you will make time and time again for friends, family and and for those special occasions, like dinner parties or just to enjoy.

After eights are always those chocolates that remind me of the festive season which, I am so excited for this year because for the first time in years we have our entire family together.  With my two sisters living abroad, time together is limited and precious so I will be enjoying every second while of course enjoying these alongside some other yummy recipes coming your way in the next week or so ready for christmas.

Recipe

  • 200g Dark Chocolate
  • 1 large egg white
  • 1 tsp peppermint essence 
  • 180g Sukrin Icing Sugar

Method

Line a shallow tray with baking paper - this will make it easier to get out once its been made.

Melt half the chocolate either over a saucepan of water or in the microwave keeping an eye on it to make sure it doesn't burn - once melted pour into the tray shaking so it is evenly spread. put this into the fridge to set.

Mean while, in a clean bowl mix together the egg white, peppermint essence and icing sugar. This should form a spreadabe but thick paste. Essential to taste test this to make sure there is enough peppermint for your liking.

Spread this event over the chocolate once it is set (i used a palette knife). Leave this in the fridge for 30minutes - 1 hour to set fully.  Then melt the rest of the chocolate and carefully pour over the peppermint cream shaking it so it covers fully. 

Put this back in the fridge to set. You can then move this to a cutting board and break up as you wish and of course ENJOY1 Honestly this is a seriously yummy recipe you will not look back.

Please please if you try this tag me in any photos. I love to see them.

Sophie xx

Crispy Peanut Butter Toffee Protein Balls

Stumbling upon an absolutely mouth watering delicious recipe by starring into the wonders of my peanut butter cupboard. Yes, that is what happened on Monday.

Missing baking treats to share with the world I decided to take a break from work and see what magic I could come up with. Even though these aren't technically baked they are seriously dreamy. So if there are any of you out there that fear the oven, you cannot go wrong with these. All you PNB lovers out there, you have to try them!! Plus, they couldn't be easier!
 

Recipe

  • 1 cup puffed rice
  • 1 cup crunchy peanut butter (I used Meridian)
  • 10 Oz of milk or dark salted chocolate
  • 1 cup of powdered sugar (I used Sukrin)
  • 1 tbsp real butter
  • 1 scoop of vanilla whey (I used PhD Nutrition)
  • handful of toffee pieces

Method

To start, mix together the peanut butter and butter until combined. Then pop in the powdered sugar until fully mixed together (this literally tastes dreamy on its own!) 

Then add in the puffed rice and half the toffee pieces. Leave this concoction in the fridge for an hour to set. 

Then take out (and taste test, essential!) roll into balls and then put them back into the fridge for another hour.

Melt the chocolate (I used the microwave but you can use the hob!) This is when the best part happens, drop the balls one at a time into the melted chocolate covering completely and place on baking paper. Once you have covered them all, top with the rest of the toffee leave them to set (if you can) in the fridge before enjoying! Oh, and of course it would be rude not to lick the chocolate bowl right?

I really hope you love these as much as I do, they are a dangerous combination purely because you could eat the whole lot in one sitting!

If you make these, please make sure you post them up. I love to see!

Sophie xx
 

 

Healthy Cinnamon and Pumpkin Cacao Chip Chewy Cookies


Soo in theme with autumn and more importantly HALLOWEEEEEN I wanted to come up the ultra delicious healthy snack that were seriously off the scale and I have only gone and done it! Not only that, I have finally mastered the art of getting the chewiness! Even better, I am going to share the secret, So don't fear or throw away the leftover pumpkin!!!

These honestly went in my house in less than 48 hours.. but remember they actually taste better and are chewier after a day or two because the spices really come into their own.

Ingredients

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup Sukrin dark brown sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree (I roasted mine for 30 mins first then pureed it)
  • 1 and 1/2 cups coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice (nutmeg, ground cloves, ginger and I added turmeric)
  • 2/3 cup cacao chips

Method

Melt the butter in the microwave. In a medium bowl, whisk the melted butter and brown sugar making sure there are no lumps. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, whisk up the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Throw all the ingredients together and mix with a large spoon or rubber spatula. The dough will be very soft but this is perfect. Fold in the cacao chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. If you do chill for longer allow the dough to get to room temp before baking. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350°F. Line one or two large baking sheets with baking paper. I managed to make 8 cookies.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Now, because I wanted to emphasise the cinnamon. I rolled the cookies in a mix of Sukrin:1 (alternative to granulated sugar) and cinnamon so 1/2 cup of this and 1/2 teaspoon cinnamon. They make them even more irresistible. Of course a little of the every day granulated sugar is ok to as it is only a little.  Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. 

Bake the cookies for 8-10 minutes. The cookies will look very soft and underbred but no way do we want to dry them out so trust me. NB. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. NOW, this is the KEY part and the secret I am sharing - the longer the cookies cool, the chewier they will be... Remember that. I let them sit out for at least 1 hour before enjoying, and yes I watched them for nearly the whole time as I am so impatient. I find that their chewiness and pumpkin flavor is more prominent on day 2.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

I hope you enjoy these as much as me - if you do make them tag me in the photos!!

Sophie x 

Healthy Zucchini & Pumpkin Dark Chocolate Chip Bread


Now autumn is upon us and Halloween is looming closer I couldn't resist but get a little creative using pumpkin since it is in season and thats when I thought about trying this combo out - its an absolute winner, seriously moreish, seriously light and I could totally eat the whole lot in one go.. I mean, I realise I haven't for a once made something peanut butter related since I am obsessed but I guess I could dollop a little on top!

Ingredients

  • 1 1/2 cups whole wheat flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • pinch of nutmeg
  • pinch of cloves
  • pinch of ginger
  • 3/4 cup homemade pumpkin puree**
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/3 cup honey
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup almond milk
  • 1/2 cup chocolate chips

**simply bake the pumpkin in the oven for 30-40minutes at 180 degrees then blend it up - I used my NutriBullet**

Method

Preheat oven to 180 degrees C. Grease a loaf tin and for ease line with grease proof paper.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk once this is done. Combine all the ingredients. Then make sure you do the essential taste test!! Most important part.

Gently fold in the chocolate - I just broke up a big bar into pieces and pop into the tin. Bake for 23-35 minutes or until toothpick comes out clean.  Make sure you check this regularly- I get soo worried about over doing baking especially as I like it to be soft and gooey!

Cool on wire rack for 10-15 minutes (if you can wait that long), then remove bread from tin and enjoy. I always love trying baking fresh from the oven while it it still warm.

If you try this please tag me in photos and if you have any recipes you want me to create or try please contact me - info@sophiegraceholmes.com I would love to hear you thoughts.

Sophie xx