Slice of Kitchen Life https://sliceofkitchenlife.com Sun, 15 Nov 2015 17:00:49 +0000 en-US hourly 1 Grown-up Chocolate Cornflake Cakes https://sliceofkitchenlife.com/grown-up-chocolate-cornflake-cakes/ Fri, 06 Nov 2015 15:48:40 +0000 https://sliceofkitchenlife.com/?p=1692 Aaah, childhood… Eating these grown-up chocolate cornflake cakes sure takes me back in time! As a child, I remember mixing up batches of these as a special treat. I’m pretty sure it would have been one of the first ‘recipes’ I attempted. It must be some kind of rite of passage – to be considered...

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Chocolate Cornflake Cakes Recipe - My childhood favourite, with a grown-up, healthier twist to include protein, fiber and healthy fats! | sliceofkitchenlife.com

Aaah, childhood…

Eating these grown-up chocolate cornflake cakes sure takes me back in time!

As a child, I remember mixing up batches of these as a special treat. I’m pretty sure it would have been one of the first ‘recipes’ I attempted. It must be some kind of rite of passage – to be considered old enough to be let loose with butter and syrup and chocolate!

I even remember feeling very cutting edge when I started adding cocoa powder into the mix for extra chocolate’y-ness (um, just go with it, I have no idea how to spell that…)

Also, was I the only child who would carefully check each cornflake cake before choosing, hoping to be the lucky one with the most gooey chocolate to cereal ratio?

No?

Okay, just me then…

Hmm, I was a strange child…

The main problem with regular chocolate cornflake cakes is that they have no particularly redeeming features on the nutritional front. Sure, they’re great as an occasional treat, but they’re definitely more of a sugar rush / sugar crash treat, than a sustained energy one…

Chocolate Cornflake Cakes Recipe - My childhood favourite, with a grown-up, healthier twist to include protein, fiber and healthy fats!

So, what’s so grown-up about these particular cornflake cakes then?

Well, for a start, they still have chocolate in them – that isn’t up for negotiation!

There’s always room for chocolate…

It’s just, instead of the (invariably) extra sugary, milk chocolate I used to use, I’ve swapped it for a dark 70% cocoa solids that my more mature taste-buds prefer (read: I’ve taught them to appreciate…)

They also still have cereal in them. In this case, I swapped cornflakes for Special K (after craving a bowlful recently, I’d bought a box for the first time in years). You can, of course, use any cereal you like, I was just far too lazy to go shopping again!

Chocolate Cornflake Cakes Recipe - My childhood favourite, with a grown-up, healthier twist to include protein, fiber and healthy fats!

Oh, and if super-crunchy is what you’re after, make sure you use a brand new, unopened packet of Special K – I’m talking crunch, crunch, crunch all the way through!

The real difference is in the rest of the ingredients. To boost the healthy fats, protein and fibre, I used my favourite combination of nut butter + coconut oil + honey + a little vanilla extract.

I’ve used a variation of this mixture a few times before. It’s the basis for my cranberry coconut granola bars as well as my latest obsession, these chocolate and cherry energy bites. When you melt this combination of ingredients together they transform into a sticky, gooey, bowlful of liquid chocolate’y-ness (there I go again…) all I want to do is dive in with a spoon!

Chocolate Cornflake Cakes Recipe - My childhood favourite, with a grown-up, healthier twist to include protein, fiber and healthy fats!

I’ve used smooth cashew butter, almond, or a mixture of the two before, they all work beautifully. I can’t taste the nut butter too much (big bonus for me, as I don’t really like it on its own – I said I was strange…) instead, you just taste gooey, sticky, chocolate coated cereal that takes you back to a time when mortgages, and bills, and work were just things that grown-up’s dealt with, while you licked the spoon, then ran away when someone wanted the washing up done…

Ready to eat some chocolate cornflake cakes that are sticky, gooey, filling (really, really filling!) and so tasty, they feel like a naughty treat not a grown-up snack?

Yeah, me too!

Chocolate Cornflake Cakes Recipe - My childhood favourite, with a grown-up, healthier twist to include protein, fiber and healthy fats! | sliceofkitchenlife.com

Grown-up Chocolate Cornflake Cakes
 
Prep time
Total time
 
Chocolate Cornflake Cakes - My childhood favourite, with a grown-up, healthier twist to include protein, fiber and healthy fats!
Author:
Recipe type: Dessert
Serves: 14
Ingredients
  • ½ cup (130g) smooth cashew butter (or almond, or a combination)
  • 1 and ½ teaspoons vanilla extract
  • 2 tablespoons coconut oil
  • 3 tablespoons honey
  • ½ cup (70g) dark (70% + cocoa solids) chocolate
  • 4 cups (160g) Special K cereal (or your favourite)
Instructions
  1. Line a bun/muffin tin with paper cases and set aside.
  2. In a large, microwave-safe bowl, combine the nut butter, vanilla, coconut oil, honey and chocolate and stir together. Microwave on short (5-10 second) blasts, stirring each time until the mixture is smooth and glossy, and the chocolate is fully melted.
  3. Add the cereal, and stir well until it's completely coated.
  4. Spoon the mixture into the paper cases, and refrigerate until required. They are best eaten cold, straight from the fridge (the chocolate mixture begins to liquify again at room temperature).

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Sausage, Pepper and Gnocchi Casserole (One-Pot) https://sliceofkitchenlife.com/sausage-pepper-and-gnocchi-casserole-one-pot/ Thu, 29 Oct 2015 16:57:29 +0000 https://sliceofkitchenlife.com/?p=1665 Sausages and bell peppers are cooked in a rich, creamy, tomato and basil sauce. Nestle some lightly toasted gnocchi into the sauce – crispy/crunchy on top, soft and fluffy underneath. Then cover the whole lot in a layer of gooey, melted cheese. Hmm, what time is dinner? I figured it was high time I got...

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Sausage, Pepper and Gnocchi Casserole (One-Pot) - Sausages and peppers in a rich, creamy tomato and basil sauce, topped with crispy, cheesy gnocchi. | sliceofkitchenlife.com

Sausages and bell peppers are cooked in a rich, creamy, tomato and basil sauce. Nestle some lightly toasted gnocchi into the sauce – crispy/crunchy on top, soft and fluffy underneath. Then cover the whole lot in a layer of gooey, melted cheese.

Hmm, what time is dinner?

I figured it was high time I got another main course recipe up on the blog.

Keeping with my ever-faithful carb theme was a given. (Just call me a comfort-food fanatic…) After digging around in my freezer, I decided to use potato gnocchi (and cheese!) to make this winter warming sausage, pepper and gnocchi casserole.

The gnocchi had been on sale at my local supermarket (it’s on my ‘to try making myself’ bucket-list, but it’s way down on the list…) The cartons of chopped tomatoes were also on sale (I stocked up big-time!) And my basil plant refuses to slow down on producing more leaves than I know what to do with.

I guess it was meant to be…

Sausage, Pepper and Gnocchi Casserole (One-Pot) - Sausages and peppers in a rich, creamy tomato and basil sauce, topped with crispy, cheesy gnocchi.

You can of course use store bought basil pesto – no judging here, it’s just that basil is apparently the only green thing that I don’t kill off in 2.4 seconds. If you do, then it only takes 8 ingredients to make this casserole (I’m not counting the water…) Add some steamed veggies (I used broccoli and peas), and you’ve got yourself an easy-to-make, (potentially!) one-pot dish that’s delicious, great value for money, and in our case, fed four generously.

I say potentially for the one-pot deal, because truthfully, I don’t have a suitable stove-top to oven casserole dish. I actually make this casserole in a deep skillet, then transfer it to a ceramic oven-proof dish, add the (pre-sautéed) gnocchi, cover it with cheese, then finish it off in the oven.

If you do have a suitable dish? It’s your lucky day – Yay for less washing up!

Sausage, Pepper and Gnocchi Casserole (One-Pot) - Sausages and peppers in a rich, creamy tomato and basil sauce, topped with crispy, cheesy gnocchi.

By pre-cooking the gnocchi in a little oil, you get the best of both worlds – the top of the gnocchi stays crispy and slightly crunchy, and the bottom soaks up all that rich, tomato and basil sauce, and goes extra fluffy and soft. You can see from some of the photos that the cheese got over-browned a touch – the curse of spending too long trying (emphasis on trying…) to set up suitable shots when all you really want is to just dive in and start eating!

The only problem with this sausage, pepper and gnocchi casserole?

I can’t seem to stop myself scooping up the crispy-soft, cheesy gnocchi from the top of the casserole dish – they’re burning my fingers, but I don’t care!

Do you think anyone would notice if every third gnocchi was missing?

Sausage, Pepper and Gnocchi Casserole (One-Pot) - Sausages and peppers in a rich, creamy tomato and basil sauce, topped with crispy, cheesy gnocchi. | sliceofkitchenlife.com

Sausage, Pepper and Gnocchi Casserole (One-Pot)
 
Prep time
Cook time
Total time
 
This easy, hearty gnocchi casserole is full of sausages and peppers in a rich, creamy tomato and basil sauce, topped with crispy, cheesy gnocchi.
Author:
Recipe type: Main Dishes
Serves: 4
Ingredients
  • 500g (16 oz package) potato gnocchi (homemade or store bought)
  • 2 tablespoons oil, divided
  • 2 medium red bell peppers, seeds removed and diced
  • 4 large (approx ½ pound) pork sausages, casings removed
  • 400g (14 oz) carton chopped tomatoes in juice
  • 60ml (1/4 cup) water (or stock)*
  • 2 tablespoons basil pesto (homemade or store bought)
  • 2 - 3 tablespoons double (heavy) cream**
  • 50g (2 oz) cheese, grated (I used a mixture of Parmesan & mozzarella)
Instructions
  1. Preheat the oven to Gas Mark 5 (375F degrees).
  2. Heat one and a half tablespoons of oil in a deep skillet (or cast iron casserole dish) over a medium heat.
  3. Add the potato gnocchi and saute for 5-8 mins, turning occasionally, until lightly browned. Remove the gnocchi to a plate and set aside.
  4. Heat the rest of the oil in the now empty skillet, then break up the skinned sausages into small chunks and add them to the pan. Add the diced red bell pepper, and cook for another 8-10 mins, or until the sausages have browned all over and the pepper has softened.
  5. Stir in the chopped tomatoes, water (or stock) and pesto. Simmer for a couple of minutes, then stir in the cream.
  6. If you are using a stove-top to oven casserole dish you can continue with the recipe as below, otherwise, spoon the sausage and pepper mixture into an oven-proof casserole dish before continuing.
  7. Arrange the gnocchi on top of the sausage mixture. Sprinkle with cheese and then bake in the oven for 20 mins or until the sauce is bubbling, and the cheese is melted and golden brown.
  8. Remove from the oven, and leave to stand for a few minutes before serving.
Notes
*Add a little extra water/stock if you prefer a more sauce-y dish.
**You could also use cream cheese, sour cream or greek yogurt.

Sausage, Pepper and Gnocchi Casserole (One-Pot) - Sausages and peppers in a rich, creamy tomato and basil sauce, topped with crispy, cheesy gnocchi. | sliceofkitchenlife.com

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Smoky-Sweet Maple Roasted Carrots https://sliceofkitchenlife.com/smoky-sweet-maple-roasted-carrots/ Sat, 17 Oct 2015 13:41:51 +0000 https://sliceofkitchenlife.com/?p=1630 Oftentimes, it’s the simplest of things that bring me the most pleasure. When I’m baking, ingredient lists can stretch to twenty items or more. While I love to bake (and I certainly love the end result!) sometimes less really is more. These maple roasted carrots are a perfect example. A few basic store cupboard ingredients,...

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Smoky-Sweet Maple Roasted Carrots Recipe - Transform boring everyday veg into something special - these easy, tasty maple roasted carrots only take a few minutes to prepare! | sliceofkitchenlife.comOftentimes, it’s the simplest of things that bring me the most pleasure.

When I’m baking, ingredient lists can stretch to twenty items or more. While I love to bake (and I certainly love the end result!) sometimes less really is more.

These maple roasted carrots are a perfect example. A few basic store cupboard ingredients, and a hot oven, are all that’s needed to transform an everyday (and let’s face it, kinda boring) vegetable into a smoky-sweet, buttery, maple glazed, almost candy-ish treat.

Carrots and I have had a so-so relationship over the years. I’m not overly keen on them raw (unless they’re grated and smothered in a creamy dressing à la coleslaw).

Hmm, I do love them in carrot cake…although I think that’s more to do with the frosting than the actual carrot…cake is always about the frosting for me…

Um, not so much on the health benefits then…

Smoky-Sweet Maple Roasted Carrots Recipe - Transform boring everyday veg into something special - these easy, tasty maple roasted carrots only take a few minutes to prepare!

If I’m honest, plainly cooked carrots don’t do much for me either – I’ll dutifully eat them, I know they’re good for me and all that important stuff, but I would probably always choose other vegetables above them.

So, for me to really enjoy eating carrots, I knew they’d need a little extra help in the flavour department. That’s how this recipe came about.

Firstly, I chose to use baby carrots, they cost me an entire £1 for a 500g package – way more than I would usually pay for carrots, but I simply couldn’t resist, they look so cute!!

Their natural sweetness (particularly in smaller form) is brought out by slowly roasting them in a little oil, then enhanced even further by a light coating of maple sweetened butter. A rich smoky kick is added by a generous dusting of smoked paprika, and the whole dish is finished off with a sprinkling of chopped parsley.

Smoky-Sweet Maple Roasted Carrots Recipe - Transform boring everyday veg into something special - these easy, tasty maple roasted carrots only take a few minutes to prepare!

Because these maple roasted carrots are particularly easy-going, they work well with any slow-cooked or oven based dishes. Think pies and puddings, stews and casseroles, or the ultimate Sunday lunch – a full roast dinner.

Throw them in the back of the oven and they will happily pass the time, growing ever sweeter and more caramelised as they slowly roast.

The maple butter glaze. The hint of smokiness. The tender, extra sweet (and cute!) baby carrots – now these are the sort of carrots I can get on board with.

These are carrots I actually look forward to eating!

Smoky-Sweet Maple Roasted Carrots Recipe - Transform boring everyday veg into something special - these easy, tasty maple roasted carrots only take a few minutes to prepare! | sliceofkitchenlife.com

Smoky-Sweet Maple Roasted Carrots
 
Prep time
Cook time
Total time
 
Transform boring everyday veg into something special - these smoky-sweet, maple roasted carrots only take a few minutes to prepare!
Author:
Recipe type: Sides
Serves: Serves 4
Ingredients
  • 500g baby carrots (I use Chantenay)
  • 1 and ½ tablespoons oil
  • Sea salt
  • 2 teaspoons smoked paprika
  • 2 - 3 teaspoons butter
  • 2 - 3 teaspoons pure maple syrup
  • Fresh chopped parsley
Instructions
  1. Preheat the oven to Gas Mark 5 (375F degrees). Line a large, rimmed baking sheet with aluminium foil (for easy clean-up) and set aside.
  2. Wash the baby carrots and drain well, top and tail them if desired.
  3. Tip the carrots onto the lined baking sheet (don't crowd them, you want them to roast, not steam). Drizzle with the oil. Sprinkle with the sea salt and smoked paprika, then toss the carrots gently to coat them with the seasoned oil.
  4. Roast in the oven for 30-40 mins or until almost done. Melt the butter and maple syrup together, then drizzle over the carrots and toss together to combine (alternatively, you can brush the maple butter on with a pastry brush). Return the carrots to the oven for a final 5 minutes or until tender and lightly caramelised.
  5. Serve immediately, sprinkled with chopped parsley.

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Smoky-Sweet Maple Roasted Carrots Recipe - Transform boring everyday veg into something special - these easy, tasty maple roasted carrots only take a few minutes to prepare! | sliceofkitchenlife.com

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Super Simple Fluffy Pancakes (Made From Scratch) https://sliceofkitchenlife.com/super-simple-fluffy-pancakes-made-from-scratch/ Sun, 11 Oct 2015 11:41:05 +0000 https://sliceofkitchenlife.com/?p=1601 Does anyone have one of those gigantic, fancy griddles? You know the kind – they have two plates that open out flat, allowing you to cook lots of pancakes in one go. Boy, I could have done with one of those griddles for this recipe… All I wanted to do was cook a dozen pancakes....

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Super Simple Fluffy Pancakes Recipe - Everyone needs a reliable, great tasting pancake recipe in their repertoire. This is mine. | sliceofkitchenlife.com

Does anyone have one of those gigantic, fancy griddles? You know the kind – they have two plates that open out flat, allowing you to cook lots of pancakes in one go.

Boy, I could have done with one of those griddles for this recipe…

All I wanted to do was cook a dozen pancakes. That’s all.

It took me hours… (okay, maybe that’s an exaggeration, but it sure felt like hours…)

Normally, I’m only cooking for two here. Pancakes for two people is pretty simple:

Make batter. Pour half the batter into a greased pan. Allow to cook, flip and finish cooking. Divide between two plates and add butter & syrup. Repeat.

To give me options when it came to photographing, I decided to double my usual pancake recipe. I wanted to make enough pancakes to be able to stack them. I also knew they would look more photogenic if I made them small and cute and pretty…

↑ Rookie mistake. ↑

Because I only had one (small) suitable pan, I ended up having to cook the pancakes individually (the things I do for this blog…)

Super Simple Fluffy Pancakes Recipe - Everyone needs a reliable, great tasting pancake recipe in their repertoire. This is mine.

Stuff I learned while cooking pancake after pancake:

  • I can’t cook a perfectly round, small, cute, pretty pancake to save my life. Every single one of them ended up kinda oval-shaped (I blame the pan).
  • Cooking pancakes individually is incredibly boring. Boredom leads to distraction, which leads to burnt pancakes…
  • Even if the pancakes are occasionally overdone and took longer to make than a fancy dinner (mmm, breakfast for dinner…) they still taste delicious!

Super Simple Fluffy Pancakes Recipe - Everyone needs a reliable, great tasting pancake recipe in their repertoire. This is mine.

Everyone needs a good pancake recipe up their sleeve.

Well, not literally up their sleeve. That would just be weird. But you know what I mean. A foolproof, reliable recipe. An – it’s the weekend, let’s celebrate with a special breakfast – kind of recipe.

This is mine.

The ingredient list is pretty short, the recipe is super simple to make, and it never lets me down. Yes, it creates a little extra washing up – melting butter and whisking eggs, mixing the wet and dry ingredients separately before combining them – but it’s worth it…pancakes are always worth it!

Usually, I eat my pancakes with butter and syrup (I’m nothing if not a creature of habit…) But I’ve found syrup difficult to photograph unless you use half a bottle’s worth at a time – far too sweet (and expensive!) for me. Instead, I poached some diced apricots in a splash of orange juice, and added vanilla extract to make a fruity, not-too-sweet topping (then ended up drizzling maple syrup and sprinkling icing sugar to prettify it, oh well…)

Super Simple Fluffy Pancakes Recipe - Everyone needs a reliable, great tasting pancake recipe in their repertoire. This is mine.

Soft, extra thick, fluffy pancakes (large or small, stacked or not stacked, it’s your choice!) Lots of melted butter and a drizzle of syrup. A good strong black coffee (or two). Nowhere in particular to go. Nothing in particular to do.

Just typing those words makes me feel relaxed. I think the trauma of the massive pancake making session might be lessening.

Super Simple Fluffy Pancakes Recipe - Everyone needs a reliable, great tasting pancake recipe in their repertoire. This is mine.

Super Simple Fluffy Pancakes (Made From Scratch)
 
Prep time
Cook time
Total time
 
Super simple, soft, fluffy pancakes. Everyone needs a reliable, great tasting pancake recipe in their repertoire. This is mine.
Author:
Recipe type: Breakfast / Brunch
Serves: serves 4
Ingredients
  • 2 and ¼ cups (270g) plain flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 and ¼ cups (300ml) milk
  • 2 large eggs, lightly beaten
  • ¼ cup (55g, 2oz) butter, melted and cooled (plus more for cooking)
  • To serve:
  • Maple or golden syrup, extra butter, poached fruit, cream, icing sugar, chocolate sauce, anything you like!
Instructions
  1. In a large bowl, sift together the flour, sugar, baking powder and salt. In a separate bowl (or jug), whisk together the milk and eggs, then whisk in the melted butter.
  2. Pour the wet ingredients into the dry and stir together until completely combined (I use a fork vigorously, then finish with a silicone spatula to make sure there are no pockets of flour left). The batter may look a little lumpy - that's okay. Leave the batter to stand for a few minutes.
  3. Preheat a pan (or flat based griddle) over a medium-low heat. Add ½ teaspoon of butter and allow to melt, spreading it over the base of the pan.
  4. Add a ladle of batter (or more if your pan is big enough to cook multiple pancakes at a time) and allow to cook until bubbles begin to form on the surface of the pancake. When the bubbles begin to burst, and the edges of each pancake are fully set, flip it and allow to cook for another minute or two on the other side. The pancakes are done when they are risen, firm to the touch, and each side is lightly browned. Using a lower heat and cooking slowly gives better results than using a high heat, and burning the outside before the inside finishes cooking!
  5. Repeat the process for any remaining batter (I usually wipe the pan out and re-butter it, otherwise the butter just keeps browning.) You can keep the pancakes warm in the oven (or just eat them as they are ready!)
  6. Serve with extra butter and syrup, poached fruit, or anything else you like.
  7. Recipe can also be halved to make a pancake breakfast for two!
Notes
Cooking time will be 4-5 minutes per pancake, it depends on how many you can cook in one go.

Recipe lightly adapted from BBC Food: Fluffy American Pancakes.

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Baked Pumpkin Doughnuts with Salted Maple Caramel https://sliceofkitchenlife.com/baked-pumpkin-doughnuts-with-salted-maple-caramel/ Sun, 04 Oct 2015 15:40:52 +0000 https://sliceofkitchenlife.com/?p=1574 I sat down yesterday, fully intent on writing this post. These baked pumpkin doughnuts were the product of a pumpkin puree using up session, and a recently purchased doughnut pan. I hadn’t wanted to post too many pumpkin recipes in a row, so the photos had been filed away, waiting for an opportune moment. After...

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Baked Pumpkin Doughnuts with Salted Maple Caramel Recipe - These soft and fluffy baked pumpkin doughnuts are drizzled with a salted maple caramel for a sticky-sweet breakfast treat! | sliceofkitchenlife.com

I sat down yesterday, fully intent on writing this post.

These baked pumpkin doughnuts were the product of a pumpkin puree using up session, and a recently purchased doughnut pan.

I hadn’t wanted to post too many pumpkin recipes in a row, so the photos had been filed away, waiting for an opportune moment.

After scanning through my scribbled notes on several dozen scrappy bits of paper (my idea of organisation) I was ready to start writing.

Or at least, I thought I was…

As I began to fill in the ingredient list, the first problem surfaced: How many doughnuts had the batter made? Was it ten? Or eleven?

I couldn’t remember.

And the doughnuts were long gone.

Okay, what about the salted maple caramel. That deliciously gooey, sticky-sweet salted maple caramel sauce that took these doughnuts from tasty baked goods, to nope, sorry, I’m not sharing these with anyone!

Um, where are the notes on ingredient quantities for the salted maple caramel? What about the instructions for making?

There was nothing.

At all.

Apparently, I’d had one of my forget to write it down moments. It happens. Often.

Baked Pumpkin Doughnuts with Salted Maple Caramel Recipe - These soft and fluffy baked pumpkin doughnuts are drizzled with a salted maple caramel for a sticky-sweet breakfast treat!

I huffed. And I puffed. And I swore (just a little). Then I took a fresh sheet of paper, a pen, and another (um, technically my final) can of pumpkin puree into the kitchen.

And for you, I started again.

These light ‘n fluffy cake doughnuts are baked, not fried! Packed full of warming autumn flavours like pumpkin, cinnamon, ginger and nutmeg, they’re melt in your mouth good. They even have a little extra oomph in the healthy fats and fibre department from the coconut oil and wholemeal flour.

Baked Pumpkin Doughnuts with Salted Maple Caramel Recipe - These soft and fluffy baked pumpkin doughnuts are drizzled with a salted maple caramel for a sticky-sweet breakfast treat!

To finish them off, and turn them into an extra-special sweet, sticky treat, they’re drizzled with a thick, glossy, maple caramel sauce, made with just a touch of sea salt to cut all that sweetness. For the record, this isn’t a glaze – at least not a traditional one that sets hard. To make that sort of glaze, mucho extra sugar is required, and I just couldn’t do it – it was hard enough to persuade myself to use 1/3 cup of maple syrup – my teeth hurt at the thought of multiple cups of sugar!

Instead, this is a thick, rich caramel sauce that I just want to eat with a spoon (I try not to, I really do!) It does crystallise a little on the surface as it cools, but also stays soft and sticky and gooey at the same time (does that even make sense?!?)

Baked Pumpkin Doughnuts with Salted Maple Caramel Recipe - These soft and fluffy baked pumpkin doughnuts are drizzled with a salted maple caramel for a sticky-sweet breakfast treat!

To me it tastes like liquid tablet – a dangerously addictive Scottish sweet that I cannot allow myself too near. That’s why I’ve made such a small amount, there is enough to glaze the doughnuts and no more! If you want to make extra, feel free to double the recipe – I guarantee you won’t have trouble finding ways to use it up!

And just for the record?

It makes eleven doughnuts. Eleven, soft, fluffy, baked pumpkin doughnuts, covered in sticky, salted maple caramel.

Just don’t expect them to hang around for long…

Baked Pumpkin Doughnuts with Salted Maple Caramel Recipe - These soft and fluffy baked pumpkin doughnuts are drizzled with a salted maple caramel for a sticky-sweet breakfast treat! | sliceofkitchenlife.com

Baked Pumpkin Doughnuts with Salted Maple Caramel
 
Prep time
Cook time
Total time
 
These soft and fluffy baked pumpkin doughnuts are drizzled with a salted maple caramel for a sticky-sweet breakfast treat!
Author:
Recipe type: Breakfast / Brunch
Serves: 11 doughnuts
Ingredients
  • ½ cup (58g) plain (all purpose) flour
  • ½ cup (58g) plain wholemeal flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • Pinch of sea salt
  • ½ teaspoon ground ginger
  • ½ teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • Dash of nutmeg, to taste
  • 1 large egg, at room temperature
  • 1 tablespoon granulated sugar
  • ¼ cup (40g) packed light brown soft sugar
  • ½ cup (200g) pumpkin puree (make sure it's puree, not pie filling)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk, at room temperature
  • ⅓ cup (80ml) maple syrup
  • 2 tablespoons (30g) butter
  • 1 teaspoon double (heavy) cream
  • Pinch of sea salt
Instructions
  1. Preheat oven to Gas Mark 4 (350F degrees). Lightly grease a six hole doughnut pan with non-stick spray and set aside.
  2. For the doughnuts: In a medium bowl, whisk together the two flours, baking powder, bicarb, salt, ground ginger, mixed spice, ground cinnamon and nutmeg until well combined.
  3. In a separate bowl, whisk together the egg and both sugars, then add the pumpkin puree, melted coconut oil, vanilla and milk, and whisk well to combine.
  4. Add the wet ingredients to the dry and gently stir together until just combined, making sure there are no pockets of flour left. Leave the batter to stand for 5-10 mins, then spoon into the doughnut pan, filling each hole around ⅔ full.
  5. Bake in the centre of the oven for 9-10 minutes or until well risen and firm to the touch. Allow to cool in the pan for 2-3 minutes, then turn out onto a wire rack to finish cooling completely. Rinse out the doughnut pan, then repeat the process for the remaining batter - I made 11 doughnuts in total.
  6. For the salted maple caramel: In a small saucepan, heat the maple syrup and butter together, stirring constantly (I use a silicone spatula so the sauce doesn't catch on the pan). Bring to the boil, then allow to cook, still stirring for 3 - 4 minutes, it will bubble like crazy, and turn a golden brown colour. Remove from the heat, stir in the cream and salt, then allow to cool. It continues to thicken as it cools, and crystallises a little on the surface, but doesn't set completely. Drizzle the caramel over the doughnuts and serve!

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Want more breakfast ideas?

Baked Chocolate Doughnuts with Mocha Ganache Frosting

Baked Chocolate Doughnuts Recipe - Soft and fluffy and thickly frosted with a rich mocha ganache, they make getting out of bed worthwhile! | sliceofkitchenlife.com

Pumpkin Spice Granola

Pumpkin Spice Granola Recipe - Chewy clusters of pumpkin spice granola - sweetened with honey, and full of delicious ingredients like toasted coconut flakes, oats and sunflower seeds. | sliceofkitchenlife.com

Apricot Gingerbread Granola

Apricot Gingerbread Granola - molasses and spice and all things nice! | sliceofkitchenlife.com

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Chocolate and Cherry Energy Bites https://sliceofkitchenlife.com/chocolate-and-cherry-energy-bites/ https://sliceofkitchenlife.com/chocolate-and-cherry-energy-bites/#comments Sun, 27 Sep 2015 16:15:09 +0000 https://sliceofkitchenlife.com/?p=1557 Lately, I’ve been all about the cherries. A couple of months ago, punnets of the most gorgeous cherries appeared in my local supermarket. Beautifully dark and glossy, they tasted amazing – juicy, and so sweet. After only a few short weeks, they disappeared from the shelves as quickly as they arrived – why does cherry...

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Dark Chocolate and Cherry Energy Bites Recipe - no bake, and only seven ingredients, they are deliciously chewy, sticky and sweet! | sliceofkitchenlife.com

Lately, I’ve been all about the cherries.

A couple of months ago, punnets of the most gorgeous cherries appeared in my local supermarket. Beautifully dark and glossy, they tasted amazing – juicy, and so sweet.

After only a few short weeks, they disappeared from the shelves as quickly as they arrived – why does cherry season have to be so short?!?

Also, where does the time go? The last time I looked up from my desk, it was July?

Seriously?

Now that fresh cherries are a distant memory, I’ve had to think of other ways to get my cherry fix.

These dark chocolate and cherry energy bites are the answer for my cherry loving tastebuds. These little beauties are no-bake, made with only seven ingredients, and are ready for eating in minutes. The sweet-tart dried cherries give me the fruity flavour I adore, along with lots of healthy fats from the nuts, and long lasting, slow release energy, and fibre from the oats (oh, and chocolate – you can’t forget the chocolate!)

Dark Chocolate and Cherry Energy Bites Recipe - no bake, and only seven ingredients, they are deliciously chewy, sticky and sweet!

Chocolate and cherries just go together, like eggs and bacon. Or toast and marmalade.

Um, apparently I’m also all about the breakfast.

Anyway. My love of the chocolate / cherry combo goes back to a childhood fascination with black forest gâteau. If you’ve never heard of a black forest gâteau, think whipped cream and cherry compote, sandwiched between layers of chocolate sponge cake, then decorated with more cream. And chocolate. And cherries.

Rich and delicious? Yes. Healthy? Not so much!

Dark Chocolate and Cherry Energy Bites Recipe - no bake, and only seven ingredients, they are deliciously chewy, sticky and sweet!

I haven’t eaten a slice for many a year (I’m the only one in my family who likes it and I can’t quite justify making a whole cake just for me…) but I still have a soft spot for the combination of cherries and dark chocolate.

Obviously, these chocolate and cherry bites don’t actually taste like a slice of cake. That would just be unrealistic. But when I first tried these bites, I kinda felt like I was cheating.

Dark Chocolate and Cherry Energy Bites Recipe - no bake, and only seven ingredients, they are deliciously chewy, sticky and sweet!

Yes, they’re healthy. Yes, they give you lots of good fats, and fibre, and all those nutritious things that are so important. What I wasn’t expecting though, was just how good they tasted.

These oaty chocolate and cherry energy bites are rich and chewy. Chocolatey (it’s a word!), and sticky sweet, and just so good.

Notice the full stop after the word good. Not, they taste good (for a healthy snack). Just, they taste good!

Dark Chocolate and Cherry Energy Bites Recipe - no bake, and only seven ingredients, they are deliciously chewy, sticky and sweet!

In fact, I don’t feel like I’m eating a ‘healthy snack’ when I’m eating them, I feel like I’m treating myself!

Which reminds me, I need to go and buy some more dried cherries. And oats.

The current batch in my refrigerator is going down alarmingly fast…oh well, at least they’re good for me!

Dark Chocolate and Cherry Energy Bites Recipe - no bake, and only seven ingredients, they are deliciously chewy, sticky and sweet! | sliceofkitchenlife.com

Chocolate and Cherry Energy Bites
 
Prep time
Total time
 
Dark chocolate and cherry energy bites - no bake, and only seven ingredients, they are deliciously chewy, sticky and sweet!
Author:
Recipe type: Energy Bars / Bites
Serves: 20 bites
Ingredients
  • ½ cup (130g) cashew butter
  • 1 teaspoon vanilla extract
  • 3 teaspoons coconut oil
  • ⅓ cup (100g) honey
  • ½ cup (70g) dark chocolate (plus more to decorate)
  • ⅓ cup (50g) dried cherries, chopped
  • 1 and ¾ cups (155g) rolled oats
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In a large, microwave safe bowl, combine the cashew butter, vanilla, coconut oil, honey and dark chocolate. Microwave on short (5-10 second) blasts, stirring each time until the mixture is smooth and glossy and the chocolate is melted.
  3. Add the chopped dried cherries and rolled oats, and stir well to combine.
  4. Divide equally - I used my tablespoon measure to make 20 bites. If desired, melt a little extra dark chocolate and using a fork, drizzle over the bites to decorate them.
  5. The energy bites can be stored in the refrigerator in an airtight container for up to a week. They can also be frozen, just allow to defrost for a few minutes before eating.

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Want more energy bites?

Coffee and Walnut Energy Bites

Coffee and Walnut No-Bake Energy Bites - These delicious fudgy bites make a perfect healthy snack | sliceofkitchenlife.com

Apricot and Almond Energy Bites

Apricot & Almond No-Bake Energy Bites Recipe - Naturally sweetened, and made in minutes for a fruity, filling, healthy snack! | sliceofkitchenlife.com

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Smoky Bacon and Sweet Corn Chowder https://sliceofkitchenlife.com/smoky-bacon-and-sweet-corn-chowder/ Tue, 22 Sep 2015 15:04:43 +0000 https://sliceofkitchenlife.com/?p=1540 Who’s ready to curl up on the sofa with a bowl of thick, rich, comforting soup? A bowl of this creamy, smoky, bacon and sweet corn chowder to be precise. When the days grow shorter, the nights grow longer, and the to-do list turns into a to-do notebook (how does that happen?), comfort can be...

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Smoky Bacon and Sweet Corn Chowder Recipe - comforting, hearty and filling, it's a great winter warmer! Only seven ingredients. | sliceofkitchenlife.com

Who’s ready to curl up on the sofa with a bowl of thick, rich, comforting soup?

A bowl of this creamy, smoky, bacon and sweet corn chowder to be precise.

When the days grow shorter, the nights grow longer, and the to-do list turns into a to-do notebook (how does that happen?), comfort can be found in a bowl of creamy, hearty, stuffed with veggies (and a little bit of bacon) soup, with a toasted cheese sandwich on the side.

Quick and easy to put together, this soup will happily bubble away on your stove, filling your home with its aroma of crispy bacon and onion, sweet corn, and the rich, warming tang of smoked paprika.

I don’t have a slow cooker – is it too early for Christmas present hints? But I can just imagine a pot of this soup, cooking gently on low all day, welcoming you home after a busy day.

Smoky Bacon and Sweet Corn Chowder Recipe - comforting, hearty and filling, it's a great winter warmer! Only seven ingredients.

I’ve long been a fan of thick, rich, creamy soups. I love soup with a lot of texture. Soup you can dig your spoon into.

Soup that is a meal in itself (although of course, the addition of toasted bread and melted cheese is never something to turn down…)

This creamy sweet corn chowder ticks all the boxes. Only seven ingredients, it relies on the starchy potato and corn to create the creaminess, although of course, you can add milk or cream when thinning it, if you are feeling particularly indulgent!

Smoky Bacon and Sweet Corn Chowder Recipe - comforting, hearty and filling, it's a great winter warmer! Only seven ingredients.Smoky Bacon and Sweet Corn Chowder Recipe - comforting, hearty and filling, it's a great winter warmer! Only seven ingredients.

I used some streaky bacon to add tons of flavour, along with a generous amount of smoked paprika to add a smoky warmth. The chunks of potato are soft and tender, the corn kernels are juicy and sweet, and the bacon is rich and meaty – plenty of texture in every spoonful!

Also, note to self: Do not wear a red t-shirt when photographing said soup.

You will discover your reflection in the metal ladle when checking the photographs later. And it just looks weird…

Right, I’m off to the sofa. I’ve got a bowl of creamy, bacon and sweet corn chowder to eat, and the latest Lakeland catalogue to flick through. Hmm, slow cookers are on pages 80-83…

Now where’s my purple highlighter pen?

Smoky Bacon and Sweet Corn Chowder Recipe - comforting, hearty and filling, it's a great winter warmer! Only seven ingredients. | sliceofkitchenlife.com

Smoky Bacon and Sweet Corn Chowder
 
Prep time
Cook time
Total time
 
Smoky bacon and sweet corn chowder - comforting, hearty and filling, it's a great winter warmer! Only seven ingredients.
Author:
Recipe type: Soup
Serves: 4-6 servings
Ingredients
  • 1 tablespoon olive oil
  • 5 rashers streaky bacon
  • ½ white onion, peeled and diced
  • 4 sweet corn cobs, kernels removed (approx 550g, if using frozen kernels)
  • 2 medium potatoes, peeled and diced (approx 275g)
  • 1 teaspoon smoked paprika
  • 1 pint (568ml, 2.4 cups) chicken stock (plus more to thin soup if necessary)
Instructions
  1. In a large saucepan over a medium heat, fry the bacon in the oil until crispy. Remove from the pan, and set aside on a paper towel to blot. When cool enough to handle, chop into small pieces.
  2. In the same saucepan, gently saute the diced onion in the remaining bacon fat until translucent and softened.
  3. Add the sweet corn kernels and diced potato. Sprinkle over the smoked paprika, and stir in the stock.
  4. Bring to the boil then reduce the heat to a simmer, cover and cook for 20-25 minutes, or until the potato is soft and can easily be crushed with a spoon against the pan edge.
  5. Puree about ⅓ - ½ of the soup, depending on how much texture you like. Remember, depending on your blender, you might need to allow the soup to cool a little - safety first!
  6. Return the soup to the saucepan, add the chopped bacon (reserving a little for garnish) and check and adjust seasoning (you might not need salt - stock and bacon will usually provide enough saltiness!)
  7. Re-heat the soup gently, adding a little more stock to thin if needed, before serving sprinkled with the extra bacon bits.

Smoky Bacon and Sweet Corn Chowder Recipe - comforting, hearty and filling, it's a great winter warmer! Only seven ingredients. | sliceofkitchenlife.com

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Spicy Chorizo and Red Pepper Pasta https://sliceofkitchenlife.com/spicy-chorizo-and-red-pepper-pasta/ Thu, 17 Sep 2015 16:08:31 +0000 https://sliceofkitchenlife.com/?p=1521 There is nothing I love to dream about more than a big pan of this creamy, cheesy, spicy chorizo and red pepper pasta. Well, okay, there is that dream where I’m stuck in a seemingly never-ending corridor full of closed doors?!? That seems to be quite a popular one. I can’t tell you how many...

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Spicy Chorizo and Red Pepper Pasta Recipe - Creamy, cheesy and packed full of veggies, this pasta dish is warming, comforting and oh so tasty! | sliceofkitchenlife.com

There is nothing I love to dream about more than a big pan of this creamy, cheesy, spicy chorizo and red pepper pasta.

Well, okay, there is that dream where I’m stuck in a seemingly never-ending corridor full of closed doors?!?

That seems to be quite a popular one.

I can’t tell you how many times I’ve wandered up and down that darn corridor, not knowing which door I’m supposed to choose.

If anyone is good at figuring out dream meanings, let me know, but I’m guessing you’re not really here to ponder the bizarre way my brain works at night…

If I could hazard a guess, I’d say you’re here because like me, you’re a big fan of stick-to-your-ribs kinda meals. Meals that call for second helpings. Stretchy clothing. Maybe a nap under a blanket after you finish eating. You know the stuff.

Comfort food.

This pasta dish covers all the requirements for a successful comfort food recipe. Quick and easy to make. Easily scaleable for larger families / appetites. A delicious, creamy, cheesy sauce. And one of my all time favourite carbs: pasta. Fettuccine pasta to be precise, but that is entirely swappable.

Is that even a word?

Maybe I mean exchangeable? Substitutable? Will someone please stop me rambling on…

Clue: I’ll stop talking if you feed me more pasta.

Spicy Chorizo and Red Pepper Pasta Recipe - Creamy, cheesy and packed full of veggies, this pasta dish is warming, comforting and oh so tasty!

For someone who has a pretty large obsession with carbs, there are decidedly few pasta recipes on this blog. A.k.a. none.

I’m not sure why, but I get really nervous about posting savoury recipes. I’m far more comfortable in the realm of baked goods. But, part of the reason for this blog is to nudge me out of my comfort zone (gently, mind – I’m not a fan of change!), so pasta it is!

Come to think of it, pasta is made with flour. And in this case, eggs.

So, not too big a change from baking then…

I love the ability of even just a tiny amount of chorizo to flavour a sauce with its sweet spiciness. As the chorizo warms, it releases its oil, which in turn flavours everything else in the dish – in this case the mushrooms soak up the spicy oil and turn a lovely pinky-red colour as they cook.

Spicy Chorizo and Red Pepper Pasta Recipe - Creamy, cheesy and packed full of veggies, this pasta dish is warming, comforting and oh so tasty!

Juicy sweetcorn, sweet red bell pepper, and plenty of tomato ups the veggie quota (who says comfort food can’t be healthy’ish?) The whole thing is then finished off with a spoonful or two of cream cheese, and a generous scattering of grated Parmesan. As the cream cheese melts into the sauce, it softens the flavour of the chorizo and Parmesan, and it goes all creamy, and delicious, and now my mouth’s watering…

Spicy Chorizo and Red Pepper Pasta Recipe - Creamy, cheesy and packed full of veggies, this pasta dish is warming, comforting and oh so tasty!

I wanna eat all the pasta. Now.

One other thing. It re-heats like a dream – just add a splash of water or stock to thin the sauce a little.

There’s nothing better than leftovers. Especially leftovers as delicious as this creamy, spicy, veggie filled chorizo and red pepper pasta.

Especially when I’m the only one home to eat them…

Spicy Chorizo and Red Pepper Pasta Recipe - Creamy, cheesy and packed full of veggies, this pasta dish is warming, comforting and oh so tasty!

Spicy Chorizo and Red Pepper Pasta
 
Prep time
Cook time
Total time
 
Creamy, cheesy and packed full of veggies, this spicy chorizo and red pepper pasta is warming, comforting and oh so tasty!
Author:
Serves: Serves 3
Ingredients
  • 1 medium red bell pepper
  • 1 tablespoon olive oil
  • ⅓ (75g, 2.5oz) sweet and spicy chorizo ring
  • 6 medium sized mushrooms (I used closed cap)
  • 100g (3/4 cup) sweetcorn kernels (fresh or frozen)
  • 200g (7oz, ½ carton) chopped tomatoes in juice
  • 160ml (2/3 cup) chicken stock
  • 45g (1.5oz) cream cheese
  • 25g (1 oz) Parmesan cheese, grated (plus extra, to serve)
  • 125g (4.4oz) dried egg fettuccine, cooked according to package instructions, drained
Instructions
  1. De-seed and dice the bell pepper. Wipe the mushrooms clean if necessary and slice them. Remove the skin from the chorizo, and cut into small, bite sized pieces.
  2. Heat the oil over a medium heat in a large frying pan/skillet. Cook the red pepper for a couple of minutes. Add the chorizo and cook for 3-4 minutes so the oil from the chorizo begins to release (this will help flavour the sauce as it cooks). Add the mushrooms and stir to coat with the chorizo oil, then cook for a few minutes until they begin to soften. Add the sweetcorn kernels, chopped tomatoes, and chicken stock, then let the sauce simmer for a few minutes, stirring occasionally, until it begins to thicken and reduce.
  3. Stir in the cream cheese and grated Parmesan and continue cooking until the cheese is melted. Finally, stir in the cooked, drained pasta, and simmer for another minute.
  4. Divide between plates (mine served three generously) and serve with extra Parmesan for sprinkling.

Spicy Chorizo and Red Pepper Pasta Recipe - Creamy, cheesy and packed full of veggies, this pasta dish is warming, comforting and oh so tasty! | sliceofkitchenlife.comSpicy Chorizo and Red Pepper Pasta Recipe - Creamy, cheesy and packed full of veggies, this pasta dish is warming, comforting and oh so tasty! | sliceofkitchenlife.com

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Baked Chocolate Doughnuts with Mocha Ganache Frosting https://sliceofkitchenlife.com/baked-chocolate-doughnuts-with-mocha-ganache-frosting/ Sat, 12 Sep 2015 10:00:27 +0000 https://sliceofkitchenlife.com/?p=1498 Guess who bought herself a doughnut pan!! Okay, so I’m a little over excited… No change there then. I’ve been eyeing the doughnut pans in my local supermarket for months. And at last, finally, happy days are here (code for: they went on sale, half price…) Giddy with excitement, I rushed straight home to my...

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Baked Chocolate Doughnuts Recipe - Soft and fluffy and thickly frosted with a rich mocha ganache, they make getting out of bed worthwhile! | sliceofkitchenlife.com

Guess who bought herself a doughnut pan!!

Okay, so I’m a little over excited…

No change there then.

I’ve been eyeing the doughnut pans in my local supermarket for months. And at last, finally, happy days are here (code for: they went on sale, half price…)

Giddy with excitement, I rushed straight home to my baking supplies, desperate to test out my new purchase.

Um, it’s not just me who gets excited about new bakeware, is it?

Anyone?

Playing with flour, butter, eggs, and just a little sugar, is one of my favourite things to do. My only problem is knowing when to stop! I’m like a kid with a new box of colouring crayons, I wanna use every colour all at once. A spoonful of this, a dash of that, a pinch of this, and several handfuls of those (chocolate chips of course…) and I was done.

These baked chocolate doughnuts are the result.

Baked Chocolate Doughnuts Recipe - Soft and fluffy and thickly frosted with a rich mocha ganache, they make getting out of bed worthwhile!

Soft and fluffy cake doughnuts, full of rich chocolate flavour (and chocolate chips) are thickly frosted with a super simple creamy mocha ganache (adding coffee to chocolate is always a good idea). To finish, I sprinkled them with a little chocolate vermicelli (cos you can’t have too much chocolate!)

Er, excuse me while I just go check and see if we have any left, I’m feeling the need to taste-test them … just one more time … brb.

Baked Chocolate Doughnuts Recipe - Soft and fluffy and thickly frosted with a rich mocha ganache, they make getting out of bed worthwhile!

When I put this recipe together, I couldn’t resist throwing in some wholemeal flour for a little extra fibre. The doughnuts are not too sweet (60g of sugar is divided into 10 doughnuts) and by opting for a dark chocolate ganache frosting, I skipped the extra sugar usually found in doughnut glazes.

Baked Chocolate Doughnuts Recipe - Soft and fluffy and thickly frosted with a rich mocha ganache, they make getting out of bed worthwhile!

The batter is simple to make, wet ingredients in one bowl, dry in another, then combine. I recently read a tip on The Kitchn about allowing batters which contain whole wheat flour to sit for a few minutes (to let the batter rest and hydrate, thus making the baked goods more moist and tender) so I’ve been incorporating this step into my baking.

3-Ingredient Dark Chocolate Truffles Recipe - Dairy free, intensely rich chocolate truffles | sliceofkitchenlife.com

If you just can’t get enough chocolate? Try these 3-ingredient dark chocolate truffles next!

When filling doughnut pans it’s usually easiest to use a piping bag or even a plastic bag with the corner cut out, but I went for the old fashioned route – a teaspoon! I lost my piping bag in a move some years ago and never got round to replacing it, so I simply spoon four or five small amounts in to each doughnut ring (about 1/2 teaspoon at a time) then gently smooth the mixture round – they may not be perfect, but as I generously frosted the top of each doughnut to cover any imperfections, they’re good enough for me!

The doughnuts are best eaten fresh on the day of making. If any do last until the next day, you could try refreshing them by warming in the microwave for a few seconds – unfrosted, unless you like warm, mocha ganache, melting into soft cakey, baked chocolate doughnuts…

Um, what was I saying?

Baked Chocolate Doughnuts Recipe - Soft and fluffy and thickly frosted with a rich mocha ganache, they make getting out of bed worthwhile! | sliceofkitchenlife.com

Baked Chocolate Doughnuts with Mocha Ganache Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast & Brunch
Serves: 10 doughnuts
Ingredients
  • ½ cup (58g) plain (all purpose) flour
  • ½ cup (58g) plain wholemeal flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda (baking soda)
  • Pinch of sea salt
  • 3 tablespoons cocoa powder (dutch processed), sifted
  • 2 tablespoons dark mini chocolate chips
  • 1 large egg, at room temperature
  • 1 tablespoon granulated sugar
  • ⅓ cup (45g) light brown soft sugar
  • ⅓ cup (50g) salted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk, at room temperature
  • 70g dark (70%) chocolate
  • ⅓ cup (80ml) double (heavy) cream
  • 1 heaped teaspoon espresso powder
  • Chocolate vermicelli (sprinkles) to decorate
Instructions
  1. Preheat oven to Gas Mark 4 (350F degrees). Lightly grease a six hole doughnut pan with non-stick spray and set aside.
  2. For the doughnuts: In a medium bowl, whisk together the two flours, baking powder, bicarb, salt and sifted cocoa powder. Stir in the chocolate chips.
  3. In a separate bowl, whisk together the egg and both sugars, then add the melted butter, vanilla and milk, and whisk well to combine.
  4. Add the wet ingredients to the dry and gently stir together until just combined, making sure there are no pockets of flour left. Leave the batter to stand for 5-10 mins, then spoon into the doughnut pan, filling each hole around ⅔ full (see my notes in the post above for further explanation).
  5. Bake in the centre of the oven for 9-10 minutes or until well risen and firm to the touch. Allow to cool in the pan for 2-3 minutes, then turn out onto a wire rack to finish cooling completely. Rinse out the doughnut pan, then repeat the process for the remaining batter - I usually make 10 doughnuts in total.
  6. For the frosting: Grate the chocolate into a medium bowl. Warm the cream and espresso powder in a pan over a low heat (it doesn't need to boil, just be warm enough to melt the chocolate). Gently pour the warm coffee flavoured cream over the chocolate, making sure to cover all the chocolate. Allow to stand for 30 seconds, then slowly (and gently) start folding the mixture together using a silicone spatula. As the chocolate melts, it will combine with the cream into a smooth, thick, glossy ganache.
  7. As the ganache is pretty thick (helps to fit more on...) I found it easiest to spread it onto the doughnuts with a knife. Sprinkle with chocolate vermicelli and dive in!
  8. Doughnuts are best eaten on the day of making, although they will keep, covered for 2-3 days (they will get denser over time, warm for a few seconds in the microwave to help refresh them).

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Pumpkin Spice Granola (and a Parfait) https://sliceofkitchenlife.com/pumpkin-spice-granola-and-a-parfait/ Thu, 03 Sep 2015 13:06:03 +0000 https://sliceofkitchenlife.com/?p=1454 If you’re still in summer mode, look away now. I’ll see you in a few weeks time when you are really ready to embrace the joy that is autumn. Are you still with me? In that case, can I introduce you to the delights of pumpkin spice granola. Chewy clusters of warm spiced, pumpkin granola...

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Pumpkin Spice Granola Recipe - Loaded with the flavours of fall and sweetened with honey, these chewy, spicy clusters make a great breakfast parfait. | sliceofkitchenlife.com

If you’re still in summer mode, look away now. I’ll see you in a few weeks time when you are really ready to embrace the joy that is autumn.

Are you still with me?

In that case, can I introduce you to the delights of pumpkin spice granola.

Chewy clusters of warm spiced, pumpkin granola – sweetened with honey, and full of delicious goodness like toasted coconut flakes, oats and sunflower (and of course, pumpkin) seeds.

Layered with rich, creamy yogurt, and topped with fresh fruit, it makes a great healthy breakfast … or a tasty afternoon snack … or even a quick and easy supper when I just can’t face the kitchen (again…)

I know it looks like I finally managed to get a seasonally appropriate recipe on the blog.

Although, is it too early for pumpkin recipes? I don’t know…

I wish I could say it was well thought out. That I planned for this.

But I cannot lie to you.

Pumpkin Spice Granola Recipe - Loaded with the flavours of fall and sweetened with honey, these chewy, spicy clusters make a great breakfast parfait.

I’ve been hording three cans of pumpkin puree:

  • Cans that I had to make a special out-of-town shopping trip to get.
  • Cans that were purchased well over a year ago – thank you, super long use-by dates.
  • And cans that have sat in a cardboard box under the bed #smallspacestorageproblems, gathering dust ever since.

Apparently, I’m so late, I’m actually early.

Pumpkin Spice Granola Recipe - Loaded with the flavours of fall and sweetened with honey, these chewy, spicy clusters make a great breakfast parfait.

After finally biting the bullet and reaching for the can-opener, I decided to start recipe testing with one of my favourite snacks – chewy, slightly sweet ‘n spicy clusters of granola.

Pumpkin can be a bit of an awkward ingredient to work with. As they contain a huge amount of water, it can make baking with them a little … challenging. I’ve reduced the amount used in this recipe from a full cup to 3/4 of a cup after my testing, so the granola gets a chance to bake all the way through the middle.

Want more granola flavours? How about this Apricot Dark Chocolate Gingerbread Granola?

If your granola looks like it’s toasting a little too quickly round the edges, stir it around so the centre gets pushed outwards, and feel free to lower your oven temperature a little earlier – keeping the temperature lower will allow the clusters to dry out and become chewy, while reducing the risk of the edges burning ← never a good word on a food blog.

My other recommendations?

Be generous with the spices – pumpkin can be a pretty bland ingredient on its own, it needs a little assistance to really help it shine. I’ve actually doubled the spices from the original amount, and added some blackstrap molasses to give the granola some caramel notes – I’m guessing a little dark brown sugar would work similarly, if you really don’t like molasses.

Pumpkin Spice Granola Recipe - Loaded with the flavours of fall and sweetened with honey, these chewy, spicy clusters make a great breakfast parfait.

Okay, I’ve got my new, holiday recipes inspiration board on pinterest to fill with gorgeous recipes.

I’ve got a pair of warm, fuzzy purple socks for my cold feet.

And I’ve got my yogurt-pumpkin spice granola-fruit layered parfait to eat.

That’s me sorted until spring then…

Pumpkin Spice Granola Recipe - Loaded with the flavours of fall and sweetened with honey, these chewy, spicy clusters make a great breakfast parfait. | sliceofkitchenlife.com

Pumpkin Spice Granola (and a Parfait)
 
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Chewy clusters of pumpkin spice granola - sweetened with honey, and full of delicious ingredients like toasted coconut flakes, oats and sunflower seeds.
Author:
Recipe type: Breakfast / Brunch
Ingredients
  • ⅓ cup (45g) sunflower seeds
  • ⅓ cup (45g) pumpkin seeds
  • 1 cup (50g) flaked coconut
  • 2 and ½ cups (250g) rolled oats
  • 2 and ¼ teaspoons ground cinnamon
  • 1 and ½ teaspoons ground ginger
  • A dash of nutmeg, to taste
  • ¾ cup (150g) pumpkin puree (I used Libby's packed)
  • ¼ cup (60ml) honey
  • ¼ cup (60ml) coconut oil, in its liquid state
  • ½ cup (125g) cashew butter
  • 1 tablespoon blackstrap molasses
  • To serve: yogurt and fruit of your choice
Instructions
  1. Pre-heat the oven to Gas Mark 4 (350F degrees). Line a large, rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the sunflower and pumpkin seeds, coconut flakes, oats, cinnamon, ginger and nutmeg.
  3. In a separate bowl, stir together the pumpkin puree, honey, melted coconut oil, cashew butter and blackstrap molasses. Pour the wet ingredients over the dry, and mix well to combine.
  4. Turn out the mixture onto the prepared baking sheet and spread it out evenly. Bake on the middle shelf of the oven for 20 minutes, flipping the mixture in sections with a fish slice halfway through (this helps to encourage it to clump). After 20 minutes, flip the mixture again, then reduce the oven temperature down to Gas Mark 3 (325F degrees) and continue to bake for another 25 - 30 minutes, stirring gently if necessary, until the granola is a lightly toasted, golden brown colour all over, and is cooked all the way through in the middle (the granola will continue to crisp up as it cools, just make sure the middle isn't still sticky - pumpkin has a lot of water in it!)
  5. For maximum clumping, allow the granola to cool completely on the tray, then break it up into the size of clusters preferred.
  6. The granola stores well in an airtight container (it will soften over time, but still stays in clusters well). Serve, layered with yogurt and fruit of your choice (I'm enjoying it with raspberries or a cherry compote atm!)

Pumpkin Spice Granola Recipe - Loaded with the flavours of fall and sweetened with honey, these chewy, spicy clusters make a great breakfast parfait. | sliceofkitchenlife.com

The post Pumpkin Spice Granola (and a Parfait) appeared first on Slice of Kitchen Life.

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