A Cornish girl's food adventures

Tag: chocolate

Summer berry sponge

Summer berry sponge

Happy summer solstice everyone! It’s the longest day of the year for those of us in the Northern Hemisphere, which means more hours of daylight (and hopefully sunshine) and as far as I’m concerned that’s cause for celebration. One year (a really, really long time […]

Chocolate, hazelnut & coriander shortbread

Chocolate, hazelnut & coriander shortbread

Since I changed the name of this blog I’ve been thinking about how it’s maybe a bit strange that there aren’t actually that many recipes on here that use coriander. It’s my name so I feel a little bit like it should be my trademark. […]

Peanut butter millionaires shortbread

Peanut butter millionaires shortbread

Soft tender peanut butter shortbread topped with crunchy peanuts, rich caramel and smooth creamy chocolate. What’s not to love? I can pretty much guarantee that I will never turn down a piece of caramel shortbread when it’s on offer and these are certainly no exception. I’m also a peanut butter fiend so these get a double thumbs-up from me. I was a little bit trepidatious about using it in the shortbread base at first, I wanted to be sure that I kept the crumbly texture and not end up with peanut butter cookies but I think it’s worked really well. And what goes better with peanut butter than chocolate? Except maybe caramel….

Ingredients
makes a heap
base
120g softened butter
120g smooth peanut butter (use one without palm oil)
75g sugar
225g plain flour
30g cornflour
150g unsalted peanuts
caramel
1 tin condensed milk (about 400g)
200g butter
60g soft brown sugar
big pinch of seasalt
topping
300g chocolate (anything you like)

Pre-heat your oven to 150°c and lightly grease a baking tin. I have a 13″x 9″ tin which is fairly deep and is ideal for this but you can pretty much use any shape/size tin you like, it’ll only make a difference to the thickness of the layers.
Make sure that your butter is fairly soft and cream it together with the peanut butter and the sugar. Sift in the flour and cornflour and then rub it in with your finger tips to create a mixture like fine breadcrumbs. Press this firmly into the base of your prepared tin, prick it all over with a fork and bake it for 10 minutes. Scatter the peanuts over the surface and then return the shortbread to the oven for a further 10 minutes before leaving to cool.

For the caramel, combine the condensed milk, brown sugar, seasalt and butter in a medium, heavy-based pan and melt it all together over a low heat. Give it a stir and increase the heat a little to bring it to a gentle bubble. Let it continue to gently bubble away until it has thickened a little and darkened to a rich caramel colour.
Pour the warm caramel over the cooled shortbread, spread it evenly and leave to set.
For the final layer simply melt the chocolate and then spread it over the caramel layer, marbling it if you’re using a few types. Leave to fully set before slicing.

Baked S’mores cheesecake

Baked S’mores cheesecake

I think baked cheesecakes might be my super-power. (Making them and eating them). I never really have any problems with them and they always turn out well, slightly soft and rich and creamy, the way a baked cheesecake should be. This one is no exception […]

The best darned frosting in the world!

The best darned frosting in the world!

I’m a bit funny about frosting, I find it can be a bit hit or miss. All too often it’s too sweet and sugary or it can be grainy rather than silky smooth, or worst of all it can become crusty with a hard sugar […]

Chocolate and peanut butter banana bread (vegan)

Chocolate and peanut butter banana bread (vegan)

I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned.

That’s especially true of this recipe, which really does have it all going on! Rich dark chocolate, sweet fruity bananas and creamy peanut butter – pure heaven in banana bread form!

Ingredients
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
50g peanut butter (smooth or crunchy is fine but try to use one that’s palm oil free)
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of ground cinnamon
75g dairy-free dark chocolate chips (or just chop up some chocolate)

Pre-heat your oven to 180°c and grease and line a loaf tin.
Mash the bananas really well and beat them with the sugar and oil. Mix in the peanut butter. Sift together the flour, raising agents and cinnamon and then briefly fold them into the wet ingredients, so that they are just combined. Fold in the chocolate and then transfer the batter to the prepared tin. Level off the top and bake the banana bread for 35-40 minutes, until a cake tester comes out clean when you insert it into the loaf.

Turn the cake out onto a wire rack and leave it to cool. To enjoy the banana bread at its best, wrap it tightly in cling film and leave it until the next day. Banana bread is always better the next day!

Gingerbread Honeycomb

Gingerbread Honeycomb

What do you call this? Honeycomb? Cinder toffee? Hokey pokey? Mr Colonial Cravings always laughs at me when I call it hokey pokey, but that’s what we call it in Cornwall and I think it’s pretty cute. Whatever name you have for it, this gingerbread […]

Chocolate and cherry croissant bread and butter pudding.

Chocolate and cherry croissant bread and butter pudding.

If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]

Pumpkin chocolate cake (vegan)

Pumpkin chocolate cake (vegan)

When we lived in America people would get very excited about the fact that on 1st November all of the Halloween candy in the shops would be super-cheap. I’m not sure that you could make candy corn cheap enough for me to eat it! We don’t do Halloween on nearly the same scale in this country so we don’t have aisles of cheap candy in our shops but we do get an abundance of cheap pumpkins. Which makes me much happier, as I’m sure you must know by now – I love me some veggies!


The moisture from the pumpkin gives this cake a deliciously rich, fudgy, brownie-like texture without it being too dense or heavy and the spices and chocolate go together wonderfully.
I have quite a small bundt tin which I bake this in but you can easily double the mixture to fill a larger bundt or adjust the cooking time to bake it in a standard tin. You can make the pumpkin puree by simply blending steamed, roasted or microwaved pumpkin flesh.

Ingredients
375g pumpkin puree
50g light soft brown sugar
65ml flavourless oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp dark cocoa powder
pinch of seasalt
1/2 tsp ground allspice
1/2 tsp ground cinnamon
big pinch of grated nutmeg
handful of dairyfree chocolate chips (optional – but they add a bit of texture)
ganache frosting
50g dairyfree chocolate
50ml coconut cream

Pre-heat your oven to 180°c and thoroughly grease your baking tin. If you’re using a bundt tin then it’s a good idea to lightly dust it with a little flour or cocoa to reduce the risk of the cake sticking.
Blend together the pumpkin, sugar, salt and oil in a mixing bowl until it is thick and smooth. Sift together all of the dry ingredients, to ensure that they are well blended and then briefly fold them into the wet mixture. Be careful not to over-mix it. Fold through the chocolate chips if you’re using them and then pour the batter into the prepared tin. Bake the cake for 35 minutes, until it has risen and a cake tester comes out of it cleanly. Turn out of the tin and leave it to cool on a wire rack.


Make the frosting by chopping up the chocolate and placing it in a shallow dish. Heat the coconut cream until it is quite warm and then pour it over the chocolate. Let it sit for a minute or two and then stir until well blended. Leave to cool and thicken to a soft spreading consistency before using to coat the outside of the cake.

Chocolate and caramel fudge cake

Chocolate and caramel fudge cake

You know you’ve come up with a winning recipe when your brother sends you this message and tells you that he’s just polished off his third slice! But really I can’t blame him for having thirds of this rich, delicious, sticky, gooey cake. The sponge […]