My hobnob recipe has been one of THE most popular recipes from my blog, and I can't say I'm surprised. Who knew that with just a handful of natural ingredients it would be possible to create the most delicious biscuits known to man!? I've made them so many times I've lost count (although that happens a lot these days – baby brain is apparently still a thing long after the baby has arrived), and the other day I had some leftover caramel that I needed to use up (I was very close to just eating it with a spoon but managed to restrain myself) so I decided to jazz up my hobnobs and take their amazingness to a whole new level.
And boy was it a success and a half. I think these might be even better than the original, they're just insane! All the tastiness of my original version but with a surprise gooey sticky caramel filling in the middle. Prepare to be transported to teatime heaven guys, you're (literally) in for one hell of a treat!
- 1 1/4 cup oats
- 3/4 cup ground almonds
- 1/2 cup cashew butter (or any other nut or seed butter)
- 1/2 cup maple syrup
- 1/2 tsp Himalayan salt
For the caramel filling
- 4 tbsp maple syrup
- 1/2 cup cashew butter
- 1/4 cup almond milk
- Pinch of Himalayan salt
For the chocolate on top
- 1/2 cup cacao butter or coconut oil
- 3 tbsp maple syrup
- 3 tbsp cacao powder
- 1 tbsp cashew butter
To make the biscuits, just combine the ingredients in a mixing bowl and stir well so that everything is all nicely combined. Preheat the oven to 180C and bake for 15 minutes – the biscuits might still seem a little soft in the middle but they will continue cooking after you take them out so don't worry!
Leave them on a cooling rack for an hour or so then make the caramel by blitzing all the ingredients in a food processor or blender until they form a sticky gooey mixture. Spoon this on top of the biscuits and spread out the caramel with the back of your spoon to cover them evenly.
Pop them in the freezer for 10 minutes to set then make the chocolate by melting the cacao butter in a bowl over a saucepan half full of water and then stirring in the other ingredients. Dip the biscuits in the chocolate (you might want to do this a couple of times for each biscuit) and then drizzle any extra chocolate on top. Leave them in the fridge for a couple of minutes so that the chocolate sets, put the kettle on and get your favourite tea brewing and dig in!
Love, Mrs H xx
I hate wasting food. It makes me so sad when I have to throw stuff away at the end of the week that I make every effort to plan our meals in advance and order all our food online (because going to the supermarket alone with baby H is not the easiest task and going with Mr H in tow always seems to end up with us buying far more than we originally intended).
However each week there are still always items that don’t get used up, or meals that don’t get cooked (sadly more due to a lack of time these days rather than us spontaneously going out) so I do end up with the odd item that needs eating in some way, shape or form. Continue reading
Marble cake is the indecisive dessert eater’s best friend. I’ve often been struck by the dilemma of which dessert to eat, and when there’s a choice between chocolate and peanut butter I honestly wouldn’t know which way to go – what a tough one! Marble cake also looks super pretty (who could say no to that gorgeous swirly pattern) but I’ll let you in on a secret, it’s really very simple to make! Continue reading
These were originally meant to just be peanut butter brownies. Baby H went to sleep one day, so I started writing up the recipe, which began with the words ‘peanut butter is my jam’. Then I started thinking about jam, which led me in turn to think about raspberries, at which point I remembered I had some raspberries in the freezer that I needed to use up before I defrosted it. My life is so glam. Then baby H woke up and the PB brownies remained untested and unwritten about, that is until now.
Looking through my old unfinished articles the other day (nap time again) I stumbled across this one and its sad little one liner and realised that I still needed to use up the raspberries and i still hadn’t defrosted the freezer. And that’s the (rather uninteresting) story of how these insanely delicious brownies came into existence. Continue reading
I created these little beauties to celebrate mine and Mr H’s second wedding anniversary. I know you’re traditionally supposed to give paper (or is it leather, I forget) but the way to a man’s heart is through his stomach and the way to my man’s heart is chocolate and peanut butter.
To be honest it’s the way to my heart too, which is perhaps why our marriage works so well – a mutual love of all things chocolatey and peanut buttery – it’s as good a foundation for a relationship as any in my book! Continue reading
My mum lives down in Cornwall, right near St Ives, which if you’ve not been is well worth a visit as it’s really beautiful, especially in the summer. It’s a lovely little seaside town with cute shops, delicious restaurants and stunning nearby beaches, so it probably comes as no surprise that I really look forward to visiting her down there when I can. Mr H loves it when I visit my mum too as not only does he get a bit of peace and quiet and the time to do whatever new DIY project he’s dreamed up that week, but I always bring him back one of Cornwall’s finest delicacies, some good old Cornish fudge. Continue reading
I’m sure I’ve told you this before, but every time I go to the US my visit includes at least one visit to some sort of CVS, Duane Reade or the like. I don’t know what it is about American pharmacies, but they totally shit all over Boots and Superdrug. My favourite aisles are the nail polish aisle (oh to behold the colours) and the snacks aisle, although the latter is more to buy presents for friends and family these days than to buy myself any such sugar-laden delights. Continue reading
In the Hollingsworth household, every family meal warrants the appearance of my mother-in-law’s white chocolate and raspberry cheesecake. It’s become somewhat of institution – she once made a Baileys cheesecake instead and all hell broke loose, so she’s definitely learnt her lesson there! Be it a Sunday roast or a birthday gathering, you can count on two things – firstly that you will go home ridiculously full up (the food is amazing and enough to feed at least one small army) and secondly that a white chocolate and raspberry cheesecake will feature as part of the ever-abundant dessert buffet. And for good reason – there’s something undeniably perfect about the combination of tart, juicy raspberries with the rich, creamy sweetness of white chocolate. Continue reading
A few weeks ago, I realised I was stuck in an energy ball rut. The ultimate first world healthy food blogger crisis if you will. I’ve just been so busy with everything that when it comes to making snacks for myself and Mr H to have during the week I’ve been relying on the same old flavours over and over and to be honest with you I was getting a little bored. Add to that the fact that baby H has now decided she loves energy balls too (but not near bedtime, big mistake made there which will not be repeated) so I thought it would be good to make a flavour sans cacao (because of the caffeine which when added to babies does not an early bedtime make) and with lots of super duper ingredients.
We all know peanut butter and jam (aka PB&J) but I wanted to create an almondy version, and pair it with acai instead of your standard strawberry/raspberry combo for something a little bit special. Which is exactly what these guys are. They’re SO easy to make, really good for you and above all, delightfully tasty. Whats not to like?
- 1 cup medjool dates
- 1/2 cup almond butter
- 1/2 cup almonds
- 1 tbsp acai powder
- 2 tbsp coconut oil
- A pinch of Himalayan salt
- Optional: goji berries to decorate
Simply pop the ingredients in a food processor and whizz up until they form a sticky mixture. Roll into balls and pop in the fridge or freezer!
Love, Mrs H xx
Hello little cups of yum. Nice to meet you. My name’s Emma and I’m going to look after you, so jump in my tummy quickly before anyone else realises you exist.
I’m feeling a little bit on the silly side today and I think it’s because I’ve eaten too much chocolate. But let’s roll with it and talk about these raw, salted caramel, chocolate ganache cups. So many amazing things in such a little dessert. Continue reading