Raspberry White Choc Cookie Dough

Hands up if you’re guilty of eating raw cookie dough. Yep, my hands are very much in the air. Who can resist?

However… these recipes 99% of the time contain raw egg which you need to be careful consuming depending on how it has been stored/handled.

So what if there was a way to get the satisfying feeling of eating raw cookie dough which removes the whole egg factor and comes in a convenient tub with a resealable lid.

I have the pleasure of introducing you to Cookie Doh Co. An Aussie born company making your cookie dough dreams come true. I was lucky enough to sample the raspberry white chocolate flavour, one of a range of the five flavours currently available (gluten free also available for those wondering).

The rendition of this flavour that I got to try was quite special. It was created as an ode to all those singletons out there going through the winter alone but with a desire for new beginnings as we come into the springtime (sounds like me to a tee). The raspberry flavour was embedded throughout in the shape of red hearts, a sign for us to enjoy a bit of self love while we devour this delicious treat.

I was already a lover of food and all sorts of dessert so this was right up my alley. Every bite was indulgent, sweet with the perfect amount of tartness from the raspberry hearts. I displayed a “strong” sense of self control and ate the 250g tub over two sittings approximately four hours apart. Needless to say, my sugar cravings for the day were truly satisfied and I had made the right decision in what I chose as my sweet treat for the day.

If you don’t believe me, try it for yourself. The Heartberry & White Choc Cookie Dough can be purchased through the Cookie Doh website.

Disclaimer:  The Cookie Doh Co Heartberry & White Choc Cookie Dough was provided as a gift. I only support and endorse products that I have tried or cooked with myself. 

 

 

Aquafaba Chocolate Mousse

So aquafaba (chickpea water) desserts have been all over my Instagram and Facebook feed for a little while now. Since I always have a tin of chickpeas in my pantry, I figured I’d give this a go. I was definitely a bit of a sceptic at first that’s for sure. However as I began to whip the aquafaba like I would eggs, it was coming together exactly as it should. Weird huh? I don’t have an intolerance to eggs so this was a curiosity challenge more than anything. With melted chocolate folded through, these turned out to be quite a tasty afternoon dessert.

This recipe definitely gives you the light and airy feel of a mousse with a subtle chocolate flavour. If you are looking to be more nifty with your food leftovers and are keen for an experiment, I reckon you should try this out. Or, if you happen to have an egg allergy or are a vegan well then this is perfect!

Aquafaba Chocolate Mousse

What you’re going to need

1 tin chickpeas, draining the liquid into a medium sized bowl (save chickpeas for Hummus )

1 block 70% dark chocolate (100g if using Lindt)

2-3 tablespoons castor sugar (adjust to taste)

Method

  1. Using a hand mixer, beat the aquafaba and sugar until stiff peaks form (ideally you can lift the mixer out of the bowl and you will have mixture all over the blades). This will take at least 10-15 minutes.
  2. Melt chocolate using your preferred method. (I like the bowl over water approach on the stove top. It’s quick and works every time).
  3. Once completely melted, pour into the aerated aquafaba and fold through with a spatula. Keep folding until all mixture is even.
  4. Spoon mixture into small ramekins.
  5. Leave to set in the fridge for 4 hours. Serve fresh out of the fridge with grated chocolate on top.

 

Chocolate Mousse

Chocolate Pancakes with Peanut Butter

Here we go again… chocolate and peanut butter. It will take a lot for me to give up this addiction so glad to say it’s here to stay!

When the pancake cravings strike, you really just have to get on top of it and so I chose to change up my go to pancake recipe by adding cacao powder to make them chocolate.

These measurements below are a rough guide. I have a tendency to forgot to measure my ingredients when I am making things but with this mixture, it’s important to have an equal balance of wet and dry ingredients. You don’t want the batter to be super runny or super thick.

You will notice that there is both self raising flour and baking powder in this recipe. I wanted to give the mixture as much lift factor as possible without using eggs (I normally make really small quantities and so an egg would overpower the batter).

These are conveniently dairy free and egg free!

Okay here I present to you…

Chocolate Pancakes with Peanut Butter (yields 6)

What you’re going to need

1/2 cup self raising flour

1/4 teaspoon baking powder (or a “pinch”)

1 tablespoon cacao powder

1 tablespoon vegetable oil

1/2 cup non dairy milk (rice, oat, almond)

1 teaspoon vanilla extract

peanut butter (I used Pic’s Crunchy PB for these)

Method

  1. Sift the flour, baking powder and cacao into a bowl
  2. Add the wet ingredients and whisk until mixture is well combined without any lumps.
  3. Allow mixture to sit for a few minutes before heating up a flat pan on a medium heat.
  4. Place even amounts of batter onto the pan. Flip when you see the top is covered in bubbles.
  5. Serve in a stack with peanut butter in between each layer!
  6. Top with some dairy free chocolate (optional)

 

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Potato and Zucchini Waffles

Ever since I was recently gifted a waffle maker, I seemed to have stumbled across so many creative things you can do with it!

The waffle maker has been proving to be incredibly handy in the kitchen. It’s one of those ‘leave and forget’  for a while gizmos. Using the waffle maker too means that less ingredients are involved for holding the mixture together!

Lunch today was these tasty potato and zucchini waffles. These are super duper quick and easy and require very minimal preparation. They are also conveniently dairy free, gluten free and egg free.

Potato and Zucchini Waffles (yields 2)

What you’re going to need

1 medium-large potato, peeled and grated

1/2 zucchini, grated

fresh rosemary, roughly chopped with stem removed

fresh thyme, stems removed

salt and pepper to season

Method

  1. Using a tea towel or your hands, squeeze out as much of the liquid from the potato and zucchini as you can (the drier the crispier they will go)
  2. Once squeezed, place in a bowl with rosemary, thyme, salt and pepper. Mix through until evenly distributed.
  3. Prepare your waffle maker. (My waffle makes two square waffles at a time and still has functioning non stick but if yours doesn’t, I’d suggest a light spray of oil). Add even amounts of mixture making sure it is packed in really tightly.
  4. Close and lock the waffle maker and cook for approximately 10 minutes or until they are crispy brown on the outside and lift out with ease.
  5. Serve with sauce of your choosing (I went with sweet chilli)

Potato Waffles

 

 

 

 

PB Banana Muffins

It has come around to that time again where I am stuck with a bunch of overripe bananas. Of course this is not problematic in the slightest because now I get to play around with ingredients in order to create some more delicious baked goods for the house! Bananas….check! Peanut butter…check! Sweet baked goods….check! A very simple chuck everything in one bowl recipe and you’re good to go! This recipe is dairy free and egg free!

PB Banana Muffins (yields 6 medium sized muffins)

What you’re going to need

2 overripe bananas, mashed

1 1/2 cups self raising flour

1/4 cup brown sugar

1 cup soy milk

1 tablespoon Nuttelex, melted (or dairy free spread of choice)

2 tablespoon peanut butter (leave aside extra for topping)

Method

  1. Preheat oven to 200 degrees Celcius. Line or grease your muffin tray.
  2. In a large bowl, sift the flour and add the sugar. Stir until combined
  3. Add all the other ingredients and mix well until combined. (you can use a wooden spoon for this)
  4. Fill each muffin tin until level and all batter is used.
  5. Bake for 30 minutes or until a skewer comes out clean from the centre
  6. Optional: pipe on some additional peanut butter for an extra flavour hit.
  7. Store in an airtight container for up to 3 days

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Blueberry Muffins

Muffins of any kind are a great, light breakfast option if you’re stuck for time and need to eat on the run. They’re also perfect snacks and an excellent solution for 3:30itis. My goal with these muffins today was to get the crispy muffin tops which can only be achieved by cooking the whole muffin. If anyone out there has seen Seinfeld, there is an entire episode dedicated to Muffin Tops. I put this batch in the oven and hoped for the best and to my surprise, they came out with crispy tops! For all of you that want blueberry muffins with crispy tops, this is how I did it!

Blueberry Muffins

What you’re going to need

1 cup blueberries

1 1/2 cups self raising flour

1/4 cup brown sugar

1/2 teaspoon vanilla extract

1 cup unsweetened almond milk

2 tablespoons olive spread, melted

Method

1. Preheat oven to 200 degrees celcius

2. Grease your muffin tins with cooking spray (or can use pattie pans)

3. Sift the flour into a large bowl. Then, add all the other ingredients and mix together until well combined

4. Spoon mixture into muffin tins (mine yielded 6 as I wanted bigger muffins and crispy tops, but you could easily stretch the mix to make more)

5. Bake in the oven for 30 minutes or until a skewer comes out clean from the centre of one of the muffins

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Tuna Zucchini Pasta Salad

So I absolutely love seafood! Unfortunately seafood can be a bit expensive at times and also inconvenient as I only like buying seafood from specific places. However, tinned tuna is my saviour and it’s always an item on hand at home. I wanted to add some protein to this salad and as I was in a bit of a hurry, tuna was the easiest choice. For this recipe, I have loaded the salad with greens so that it is super healthy! Also the best thing about it too is that I did not use any oils. I made a dressing out of the smashed avocado which i lightly seasoned and then I mixed that through the salad to give it moisture. It works as a creamy dressing so was a perfect accompaniment for the zucchini. I like making salads because it forces you to be creative with ingredients you have readily available. It is incredibly easy to whip together and so there’s no excuse to reach for fried or “fast foods”. This will actually save you a bit of coin too.

Tuna Zucchini Pasta Salad

What you’re going to need

1 tin tuna (any kind is fine, a healthier option is to choose one in springwater as opposed to oil)

1/2 zucchini, julienned

handful baby rocket

handful baby spinach

1/2 avocado, mashed (to prevent making more washing up, just mash up your avo whilst it is still in the skin. Its works as a bowl!)

10 walnuts

salt and pepper

lemon juice (optional)

Method

1. Season the avocado with salt and pepper

2. Place the tuna, zucchini, rocket and spinach in a bowl and combine with tongs.

3. Scoop the avocado in and mix through until all the ingredients are coated with avocado

4. Top with walnuts.

5. Drizzle with lemon (optional)

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