Baby banana brownies with a chocolate frosting (with nut free option)

Brownies, bananas and little people are a regular occurence in our house these days…I buy around 25 bananas a week (I don’t know how they all get eaten but they always do), we have play dates a plenty and brownies disappear at a rate of knots. I get lots of lovely mamas asking me for recipes that they can give to their little ones, many of whom are gluten/dairy/nut free and trying to avoid refined sugar, so I thought it about time to create a brownie recipe that ticked all those boxes too. Continue reading

Caramel filled chocolate balls

Caramel. Even the word is an onomatopoeia; it sounds just as gloriously velvety and smooth as the thing it describes. But that’s the English language for you folks. I’m terrible at speaking foreign languages but I love how they work, I think because I was a Latin geek at school and really enjoyed learning all the beautiful prose. A not so interesting fact about me that you didn’t think you’d find in a recipe for caramel balls. Continue reading

Chocolate, jam & vanilla spookcakes

These are the ultimate Halloween treat. I wanted to make something this year that looked a little gory and spooky, and filled cupcakes are my newest obsession, so I figured that was the way forward.

I got my hands on some activated charcoal (on Amazon fyi) which not only do some people use for health benefits but also can be used as a natural black food colouring. So I did a little experimenting, and came up with some mega tasty cupcakes. Continue reading

Double chocolate orange cookies

Nothing makes me happy like new cookware. Sign of my age right there, but give me a new oven tray or a shiny new saucepan and I feel like a new woman. Whenever I get the chance to spring clean my cupboards, the feeling afterwards is a Marie Kwondo-esque sparking of pure joy. Oh how I love kitchenware.

The me of 10, even 5 years ago wouldn’t recognise this kitchen utensil loving persona. But a lot has changed in the last few years, I’ve swapped late nights for early mornings, sleeping for cooking and long hours in an office for longer hours with two children. Only joking. Sort of. Continue reading

Peanut butter choc chunk fudge brownies

Seven ingredients. Nothing fancy. Extremely purse friendly. Extremely tummy friendly too. That’s what these brownies are all about. But you wouldn’t know it to look at them would you?

I created these because I wanted to make something super fudgy, super chocolatey and super peanut buttery, and this ticks all of those boxes and then some. When I made these, Mr H’s friend had come to stay, and they got gobbled up in such haste I hardly got a look in.

Continue reading

Chocolate filled brownie cookies

Is there anything better than chocolate on chocolate? In my opinion, no. Quite often when I’m baking I have a little chocolate left over, from cake decorations and the like, so I pour it into some little moulds and pop them in the fridge for a rainy day. Luckily, as I live in London, said rainy days are pretty frequent.

There I am playing around with baby H making cookies and testing a new recipe and I think to myself hell, let’s fill these cookies with chocolate. I asked baby H for her much respected council. She whole heartedly agreed that more chocolate could only be a good thing. Side note: unless you are the parent who has to clean up your child after they eat these, and for that I apologise in advance.

So here we go, these cookies are so soft they’re almost a cross between a brownie and a cookie and delicious they most certainly are too. Let them cool from the oven and the chocolate will ooze out beautifully, or pop them in the fridge after cooling if you prefer your chocolate centres to be solid. Or try a bit of both perhaps?

For the chocolate

  • 6 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 3 tbsp cacao powder
  • 3 tbsp cashew butter

For the cookies

  • 1 1/2 cups oat flour
  • 1/2 cup cacao powder
  • 1/2 cup maple syrup
  • Pinch of Himalayan salt
  • 6 tbsp coconut oil, melted
  • 6 tbsp cashew butter
  • Make the chocolate first – mix the ingredients well in a bowl then pour into small moulds (or half fill ice cube moulds) and leave in the fridge for half an hour to set.
  • While you’re waiting, make the cookies. To make the oat flour, blitz your oats in a food processor for around a minute or two until they become a flour. Pour this into a bowl and mix with the cacao powder and salt. In a separate bowl mix together the other ingredients, then pour this wet mixture into the dry and mix well.
  • Preheat your oven to 180C and take half of the mixture to make the cookie bases. I usually make around 6-8 large cookies so that I can get lots of chocolate in the middle. Place the bases on a lined baking tray then place one chocolate in the centre and use the rest of the dough to cover it. Make sure the chocolate is completely covered by a thick layer of dough so that it doesn’t escape while baking. Bake for 10 minutes, then leave to cool before eating.
  • Love, Mrs H xx
  • Caramel banana bread

    Nothing beats the comfort of banana bread, fresh out the oven and all lovely and warm, smothered with something delicious on top. I’m a big lover of banoffee, so it seemed only natural for me to create a banana bread recipe with a little caramel twist. I’d also just discovered the banoffee almond yogurt made by the lovely people at Nush Foods (which sadly they don’t make anymore but all their other flavours are equally as amazing), so it seemed like a match made in banana heaven. Just call me Yentyl. Continue reading

    Custard tarts

    It seems you lot are custard lovers. When I did a little shout out recently asking what things people would like me to ‘healthify’, custard tarts and custard creams were up there. It got me thinking, and off I daydreamed down memory lane remembering all the custard-covered desserts I consumed in my youth. Continue reading