Barbie’s vanilla berry surprise cupcakes

I’m a real girly girl – in my opinion you can NEVER have too much pink, it’s just not possible. I’m 30 years old, yet when I go into clothes shops I find myself drawn to the kids clothes section and wishing that some of their pink sparkly numbers came in my size. So when I gave birth to my daughter I was so excited that I could live my life through rose tinted everything vicariously through her. Turns out she’s a bit of a tomboy – sod’s law hey! Continue reading

Gingerbread truffles

I was going to call these gingerbread balls, because I was worried that if I called them gingerbread truffles then the truffle police would come after me brandishing their Oxford English Dictionaries and telling me that a truffle needs to either be a) snuffled by a pig or b) a chocolate covered in cocoa. Continue reading

Raw pumpkin pie (because your oven’s got enough to be getting on with on Thanksgiving)

I’ve (still) never had a traditional Thanksgiving dinner, but this year Mr H volunteered me to make one. You see we were trying to get a date in the diary with a very busy bunch of our friends to come for dinner, and when we finally managed to get one in (it’s honestly been about six months in the making) we realised that it was Thanksgiving day. ‘We will host a thanksgiving dinner!’, he said. ‘It will be fun!’, he said. Now I don’t know about you but I don’t tend to make massive roast dinners on random Thursday nights while Mr H is at work and I’m trying to look after a small child BUT I like a challenge so I’m going to see what I can do.**  Continue reading

Salted pecan caramel cups

At the beginning of this year, I decided I wanted to tick something off my bucket list and try my hand at a farmer’s market stall. After all, my maternity pay was coming to an end and I needed to find a way of making some £££ without getting a ‘real’ job. Turns out the stall was just the beginning, and this year has been a total whirlwind to say the least.

Continue reading

Aubergine pizzas

I LOVE aubergine. It’s my favourite vegetable (which for me is a big deal as I also LOVE vegetables very much and try not to discriminate between them) and whenever I’m out at a restaurant, if there’s aubergine to be had I’m all over it. Trips to visit my cousins in Israel are basically just massive aubergine fests, as they do the most incredible dishes with tahini and pine nuts and they’re basically just heaven on a plate. I created my Israeli-inspired roasted aubergine recipe after one such visit but don’t get me wrong, my favourite vegetable has a lot more to offer, so I felt the need to share with you another of my fave ways of eating it. Continue reading

Lemon and ginger cheesecake bites

When I get a little run down or if I catch a cold, I’ll always make myself a little concoction of lemon, ginger, honey and hot water which seems to work a treat and tastes delicious too. The tartness of the lemon, spiciness of the ginger and the sweetness of the honey are just a great combination taste-wise, as well as having lots of lovely healing powers between them too.

Last time I felt a bit poorly, I sat on the sofa snuggled up and sipping away and decided I needed to create a recipe showcasing these fabulous flavours, as they really do work so well together. So I came up with these amazing lemon, ginger and honey cheesecake bites! They are just heavenly – the base tastes just like gingerbread and the creamy cheesecake layer is refreshingly zingy at the same time as being gorgeously sweet thanks to the lemon and honey.

So next time I’m feeling under the weather I think I’m just going to make myself a batch of these to go with my hot drink, to give myself the best chance of getting better of course…all in the name of a speedy recovery! And I should probably keep consuming them as a preventative measure too…as, I reckon, should you – they’re just so yum!

Ingredients

For the base

  • 1 1/4 cup cashews
  • 1 1/4 cup oats
  • 1 cup dates
  • 1 thumb sized piece of fresh ginger
  • 1 tbsp coconut oil

For the cheesecake layer

  • 1 cup cashews soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 1/2 cup coconut oil
  • 1/2 tsp vanilla
  • 4 tbsp maple syrup (or honey)
  • Zest of 1 lemon

To make the base, simply pop the ingredients into your food processor and blend for a couple of minutes, until they form a big sticky ball. In a lined baking tin or cake mould, press down the mixture with a spoon until it is flat and evenly distributed, then set aside while you make the cheesecake layer.

To do this, again place all the ingredients in a food processor or high speed blender and blend until completely creamy, testing the mixture every minute or so to check. It should take around five minutes but this will depend on the speed and power of your equipment. Once you have a super silky texture, spoon it into your mould, even it out with a spoon and place in the freezer for at least two hours to set. Cut into squares and enjoy!

Love, Mrs H xx

Frosted chocolate brownie batter balls

Brownie batter and chocolate frosting, she said. Chocolate on chocolate, she said. Need I say any more? Probably not, but I shall. On my quest to create the world’s best brownies, I taste tested rather a lot of brownie batter (in the name of research, obvs) and it really got me thinking. It turns out brownie batter is just as delicious raw as it is post-bake. And chocolate + chocolate > chocolate.

Speaking of chocolate (because after all what better thing to speak about), I created this recipe to celebrate The Chocolate Show, one of the highlights of my culinary calendar,  which is being held at Olympia on 13th-15th October (tickets are available here) and is set to be one SERIOUSLY delicious weekend. There’s masterclasses, tastings and heaps more – I mean what more could a chocoholic want! OK, maybe Ryan Gosling and some chocolate body paint but this is totally the next best chocolatey thing!

So in honour of this wonderful weekend I set myself a challenge to create something extremely chocolatey and insanely tasty. The result? The most heavenly brownie recipe that can be rolled into balls and eaten raw, no baking necessary. And boy is it good. But what makes these bites even more special is the frosting. Honestly, the frosting on these babies is every bit as decadent and delicious as real life chocolate buttercream. Even Mr H, a harsh dessert critic and fellow chocolate fiend, declared these some of the best things I’ve ever made, which is high praise indeed from such a choconnoisseur (not a word but should be).

So in summary, think rich and gooey raw brownie batter covered with creamy and soft chocolate frosting. I’m practically drooling just thinking about them, and something tells me that I’m going to be making these rather a lot from now on, and you probably should too!

P.S. I seem to have recently discovered a love of piping. There’s no real need for it in this recipe, and it’s just as yum if you just plonk the frosting on top with a teaspoon but I do like making things look pretty. I expect there might be a lot more piping coming to the blog in the future…just call me the pie piper – get it? And on that note…here’s the recipe!

Ingredients

  • 1 1/2 cup medjool dates, pitted
  • 1 cup cashew butter
  • 2 tbsp coconut oil
  • 4 tbsp cacao powder
  • 4 tbsp cacao nibs

For the frosting

  • 1 ripe avocado
  • 5 tbsp cacao powder
  • 5 tbsp maple syrup
  • 4 tbsp cashew butter (or any other nut butter)
  • 4 tbsp coconut oil

Another super simple one here folks! Just bung the ingredients for the balls into your food processor and whizz for a couple of minutes until smooth, sticky and slightly crumbly. Roll the mixture into balls and pop them in the freezer for at least an hour to cool, as this will make the icing stick much better.

For the frosting, scoop the insides out the avocado and combine these with the other ingredients in a food processor. Blend for around five minutes until a super smooth and silky mixture forms. Remove the balls from the freezer and either use a teaspoon to spoon the frosting on top or get your piping bag and nozzle out!

I hope you love these as much as I do!

Love, Mrs H xx

SaveSave

Ferrero rocher cups 

I’m having a real hazelnut butter moment right now. I love nut butters so much that I buy them in 1kg tubs and they really don’t seem to last very long. At all. Sometimes (when I’m feeling particularly lazy) I eat them ‘on the rocks’ with a spoon, but I do try to be a bit more creative, as I love trying out new ideas and testing new recipes and of course sharing the best ones with you guys! Continue reading

Turkish stuffed aubergines (imam bayildi)

Turkish food is without a doubt one of my favourite cuisines – they’ve got the dips, the salads and the grills totally nailed, plus they share my eternal infatuation with aubergine, so for me I always know I’m going to eat well when I go to a Turkish restaurant. And that’s no mean feat I’ll have you know – it’s pretty rare that I go out for dinner and don’t have to worry about there being something Emma-friendly on the menu.

We used to go to a certain little Turkish place that my grandpa liked when he was alive, it was nothing fancy, but had a lovely atmosphere and delicious food. I’m pretty boring when it comes to menus; when I find something I like I’ll stick to it, and such is the case with stuffed aubergines (or imam bayildi). I’m obsessed with aubergine, and stuffed with onions, garlic and tomatoes these beauties are a serious contender for what I might choose as my death row meal. Continue reading

Choco banana crumble sandwiches

Sandwiches for me are a bit of a thing of the past – I don’t really eat bread, I try to stay away from butter and I’m kinda fussy about fillings. BUT there’s a new type of sandwich in town – the crumble sandwich.

Now how did this creation come into existence I hear you ask? Well. I love a good crumble topping (it’s the best bit right?) and last time I was baking one I thought to myself ‘why can’t the crumble topping be on the bottom too’? I couldn’t think of any reason why not, so I got thinking and this is the result! Continue reading