Gluten free - grain free - dairy free - can be refined sugar free - egg free - vegetarian - (contains tree nuts) "Hello. My name is Karen, and I'm a chocoholic. I've been a chocoholic since I was about 15, when I had my first job and the means with which to buy as much chocolate as I wanted. I have tried to make more desserts and treats without chocolate... really- I have! But it's no use. Dessert without chocolate is like rain without water, music without a melody, love without the spark." ....(an excerpt from my imaginary first meeting at C.A.: Chocoholics Anonymous. But of course, I'd never go, because I never want to give it up. I prefer the Chocoholics 12 Step plan to recovery : never be further than 12 steps away from chocolate!!)... Anyway....here's another beauty for all you fellow Chocoholics. And better yet, for all of you that love that divinely inspired combination of orange and dark chocolate, together, in harmony, in one mouthful. The inspiration for this Cookie Cake came from the lovely Brittany at Real Sustinance, and I've really only changed a couple of quantities, and slightly messed with the ingredient list and turned it into Jaffa heaven. Cookie Cake is definitely an American invention- not something we really do here in Australia, but let me assure you it's well worth trying! If this isn't enough chocolate love for you, check out my lists of sweets and snacks....you will find much more chocolately inspiration there too! You can also turn this dough into individual cookies rather than a cake. Follow the method right down to the bit where you put it on a lined pizza tray. Instead, just flatten tablespoon-sized balls of the dough onto a lined cookie tray and bake for about 12 minutes, until lightly golden. Ingredients:
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Gluten free - dairy free - refined sugar free - egg free - nut free - vegetarian
Another installment in my Breakfast Ideas series! This is a nice change from porridge and this amount makes enough for about 4 people for breakfast. Funnily enough, I was never a fan of Rice Pudding for dessert when I was a kid...maybe because it didn't quite feel "dessert-ish" enough! Having said that, if you don't have a massive sweet tooth like I do, you might really like this for dessert!! I developed this one myself over a few batches, to come up with this favourite mix of ingredients. Ingredients
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Gluten free - grain free - dairy free - refined sugar free - egg free - nut free - vegetarian This soup is wonderfully thick and 'creamy', without any cream! Soup is one of my go-to meals when it needs to be easy. I love that you can just throw everything in a pot, let it cook a while, blend it up and voila- an yummy, nutritious meal. My other regular, go-to soup recipe is Sweet Potato Chorizo Soup. I also love a good Pea and Ham Soup, and when I need a comforting, immune-boosting soup, I never go past this Chicken and Corn Chowder. That being said, this soup recipe has one extra step if you have the time, and believe me, it's worth it. Roast the cauliflower! If you need to be quick, you can just boil it up in the stock with the rest of the ingredients, but if you are able to roast it first, DO IT!! It gives the cauliflower such a lovely, nutty, caramalised depth of flavour that boiling along won't give it. I usually serve this soup with some home made garlic bread, and I find it's enough for our family of 4 for 2 meals. I freeze half of it for another day when I need a super quick meal. Ingredients
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