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 protein cupcakes with chocolate cream cheese frosting

For me, nothing beats a chocolate cupcake. Especially when it’s loaded with chocolate chips and filled and topped with a delicious cream cheese frosting. These have disappeared in record speed in our house with everyone wanting in on the action.

They’re so easy to bake and well as being so simple they are absolutely packed with amazing ingredients, so they do good as well as just tasting good too! I’m so excited to share this recipe as I am so in love with Garden of Life’s product range and am very excited to be able to share it with you guys too! Do let me know if you give these a go, they’re perfect for a post workout treat, an afternoon teatime snack or to satisfy those after dinner chocolate cravings!

Makes around 14 cupcakes

1 1/2 cups ground almonds

1/2 cup peanut butter

1/2 cup maple syrup

1/2 cup cacao powder

2 scoops Garden of Life Raw Organic Meal

1/3 cup coconut oil, melted

1 cup almond milk

3 flax eggs (3 tbsp ground flax seeds left in 9tbsp of water for 5 minutes)

Pinch of Himalayan salt

1/2 cup dark chocolate chunks

For the frosting and filling:

2 tubs vegan cream cheese (around 300g)

2 tbsp maple syrup

2 tbsp cacao powder

1/2 scoop Garden of Life Raw Organic Meal

Preheat your oven to 180C. To make the cupcakes, pop the dry ingredients (the ground almonds, cacao powder and Raw Organic Meal) in a bowl and mix well. In a separate bowl, stir together the melted coconut oil, maple syrup, almond milk, peanut butter and flax eggs until combined, then fold this into the dry ingredients. Finally stir in the chocolate chips, then spoon the mixture into cake cases and place in the oven for 20 minutes. Leave to cool completely before adding the frosting.

To make the frosting, simply add the ingredients to a bowl and stir well until you have a smooth and creamy mixture. Use an apple corer to remove the middle of the cupcakes, and with a piping bag and nozzle, pipe the frosting into the hole in the middle of the cupcakes and in a circular motion on top, starting from the outside and moving inwards. Alternatively, and if you don’t have an apple corer or piping bags & nozzles, just spoon the frosting on top of the cupcakes, they’ll taste just as good!

Love, Mrs H xx

Chocolate peanut butter protein cookies

I’ve said it before and I’ll say it again. And again. And again. Like a broken record. Chocolate and peanut butter, together, is literally my idea of heaven. The flavour combo of dreams if you will. I was inspired to make these when the lovely people at Bulk Powders sent me some of their vegan protein powder and one of the flavours was, you guess it, peanut butter & chocolate.

Continue reading

 Raw carrot and walnut cake with cashew cream cheese frosting 

This is most definitely my new favourite cake. It’s very quick to make (as no baking time is needed) but thanks to the carrots it’s really light and moist, unlike some of the other raw cakes I have tried in the past. They can be a bit dense and heavy you see because of all the dates and nuts involved, but not this beauty! It’s perfectly spiced too, with just the right amount of sweetness and the frosting just takes it to ANOTHER LEVEL.  Continue reading

Red velvet cupcakes with vanilla frosting

Red velvet is definitely one of my all time favourite cake flavours. There’s just something about the earthy rich chocolatey cake paired with a light frosting that hits the spot in a way nothing else can! I remember first trying a red velvet cupcake from Hummingbird bakery in Notting Hill, years and years ago when cupcakes suddenly became all the rage and queues ran round the corner for cupcake bakeries. But it was worth the wait.

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Figgy cookies

Dried figs for me epitomise the festive season, big time. I love their flavour and they make for the yummiest alternative to things like raisins and sultanas, or dare I even say it, chocolate chips, in cookies. They bring a little chewy, sweet amazingness to these similarly festive cookies that I’m pretty sure you guys are just going to love. Continue reading

Blueberry crumble bars

The chocolate version of these went down so well with you guys (and in my tummy) that I figured it was about time to branch out. And what could go better with crumble than berries? I settled on blueberries for a bit of a change, and because I’ve been experimenting with blueberry jam recently so I wanted to try using it in a recipe too. Continue reading

Pumpkin chocolate orange cake


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