Cookbook announcement!

When I started sharing recipes on this blog in early 2015, writing a recipe book felt like something way beyond my reach. But, I stuck it on my bucket list anyway, and carried on doing what I loved – creating the yummiest things I could possibly dream up, and sharing them on here. I also shared my photos over on my Instagram account, which started off really as a collage of terribly-lit shots at bad angles taken on an old iPhone, where my audience of lovely followers started to grow. Continue reading

Chocolate covered cookie dough balls

So I’m a big fan of all the raw balls, but covered in chocolate they’re even better! These have got me through this year, and they get devoured so quickly in our house!

The mixture of dates, oats and cashews makes for the gooiest cookie dough batter, and the chocolate coating is just the icing on the cake!

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Pumpkin chocolate orange cake

Ingredients

Makes one 8” cake

  • 1 cup ground almonds
  • 1 cup buckwheat flour
  • 1 cup cacao powder
  • 1 1/2 cups Provamel oat milk
  • 1 cup coconut sugar
  • 1 cup pumpkin puree (around 1 cup of cubed pumpkin, boiled for around 10 minutes, drained well and blended into a puree)
  • 1/2 cup peanut butter
  • Zest of one orange

For the frosting

  • 1/4 cup peanut butter
  • 2 tbsp cacao powder
  • 2 tbsp coconut sugar
  • 1 tbsp Provamel oat drink
  • Toasted pumpkin seeds, to decorate

Add the ground almonds, buckwheat flour, cacao powder and coconut sugar to a bowl and mix well.

In another bowl, add the oat milk, peanut butter and pumpkin purée and stir until combined. Then add in the orange zest and stir again, before folding this mixture into the dry ingredients.

Spoon into an 8” cake tin or mould and bake at 180C for 20 minutes. If you have leftover pumpkin seeds too, wash them in a colander, then dry them off with a kitchen towel and add these to a baking tray with a drizzle of olive oil and roast these for around 10-12 minutes, once the cake has finished baking. Allow the cake to cool before adding the frosting.

For the frosting, simply add the ingredients into a bowl and stir well until smooth. Spoon this on top of the cake, sprinkle with any pumpkin seeds and serve!

Love, Mrs H xx

Double chocolate chunk cupcakes with a chocolate buttercream frosting

Chocolate = good.

Double chocolate = better.

Triple chocolate = best.

3 is definitely the magic number when it comes to the amount of ways you can stuff chocolate into things, and these cupcakes are certainly no exception.

I was trying to think of fancy new cupcake flavours the other day but my creative juices didn’t seem to really be flowing so I asked Mr H if he had any inspiration. His response? Chocolate cupcakes with chocolate frosting, quelle surprise. But instead of ignoring his suggestion I thought to myself you know what, let’s give the people what they want, and if they want chocolate, well chocolate is exactly what they’re going to get. After they’ve eaten their dinner of course, and that includes all the broccoli on your plate too please.

So I made him his chocolate cupcakes with chocolate frosting and just to spice things up a bit I threw some chocolate chunks into the batter too. Because that’s the kind of crazy shit that goes down at House of Hollingsworth.

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Blueberry and vanilla sponge

We always have an abundance of blueberries in the house as baby H absolutely adores them. She used to call them ‘bwees’ and the name has stuck. It’s not uncommon for Mr H or I to text each other to ‘pick up some more bwees’ on the other one’s way home, because lord have mercy should we run out.

So we err on the side of caution but as you know I HATE wasting food so when we’ve too many and they’re heading towards the wrong side of their best before date I get my bake on so we don’t have to chuck them. I know I could freeze them FYI, but any excuse to bake! Continue reading

The best chocolate chunk cookies

These cookies are possible the best I have ever ever made. Mr H said they tasted just like a regular cookie (you know, the ones packed with butter and gluten and all the stuff I don’t eat) so that was a real win! He certainly never lies when it comes to whether he likes my bakes or not as he’s got no incentive to risk me baking something again that he pretended to like the first time!

Anyway, I can’t wait for you to try these cookies. They’re just the right amount of sweet, gooey, crunchy, chocolatey and pretty perfect if I do say so myself. I can’t wait to know what you think!

  • Ingredients
  • 1 cup + 3 tbsp coconut sugar
  • 1 1/2 cups flour (I use a mix of buckwheat flour, ground oats and ground almonds, but you can use a regular GF flour instead if you like!)
  • 5 tbsp almond milk
  • 2 tbsp coconut oil, softened but not melted
  • 1/4 cup peanut butter
  • 1 tsp vanilla extract
  • Pinch of Himalayan salt
  • 1 1/4 cups chocolate (about 200g), broken into chunks (I like Raw Halo the best!)

In a large bowl, mix together the coconut sugar, salt, and coconut oil until combined. Add in in the almond milk, peanut butter and vanilla, until you have a smooth batter, then stir in the flour mix. Finally, stir in the chocolate chunks and split the dough into around ten even sized balls.


Preheat your oven to 180C and place the balls on a lined baking tray, being sure to space them out so they have room to spread. Bake for 10-12 minutes then leave to cool completely before scoffing!

Love, Mrs H xx

Hazelnut chocolate cupcakes

Hazelnut and chocolate are definitely one of my favourite combinations. Probably because it takes me back to that nostalgic time when on a Friday night I used to stay over at my grandparents house after Shabbat dinner. In the morning it wasn’t the usual choice of weetabix or bran flakes for breakfast, anything was on offer. So Nutella on toast it usually was (or if they’d run out of Nutella my grandma would melt Dairy Milk and use that instead!) and the fact that it was our little secret made it even more delicious.

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Peanut butter chocolate mousse cheesecake slices

Once upon a time, a twenty something accountess living in a cute but small flat in Chalk Farm, happened upon a recipe during some recipe testing (when she probably should have been doing her day job) that she thought was possibly the best thing ever. She gave some to her new husband, and he agreed. Despite wanting to try and create other new recipes, this recipe was so good that she had to always have a batch of it in the freezer. Every week she made a batch of 16 squares. But soon they outgrew it, and two batches a week were necessary. On their moving day to their newly purchased family home, she cut them each a huge slab of it, to keep them going throughout the morning and as a cheers of sorts to their new home. Continue reading

Sticky pecan caramel shortbread

Pecans for me epitomise autumn, but I’m not sure why. Apparently they are indeed harvested in the autumn months, so it must be a tradition thing, as unlike fresh local produce you can still get them all year round. It’s funny as it’s not like any other nuts evoke such seasonal feelings, but I won’t dwell on that for too much longer.

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Mocha sandwich cookies

Coffee and chocolate. A pairing of dreams. I used to be a total coffee addict; I’d have three skinny lattes a day (minimum) and thought I couldn’t function without it. After going cold tofu (that’s the vegan version of cold turkey) I now can’t drink even one coffee without it sending me totally jittery and loop the loop loopy. Continue reading