All posts tagged: milk chocolate

Courgette Chocolate Cake, 16p [A Year In 120 Recipes]

Courgettes in cake came into fashion a few years ago, but I only really bothered with them when I had a glut of the green blighters one autumn. Desperate to get rid of them, I made them into wholesome soups, pestos, pasta sauces and smuggled a few into this big chocolate cake. The courgettes are virtually indetectable – a novel way of smuggling vegetables into your children or fussier members of your household – but the moisture gives a pleasurable density and a little heft to an otherwise light snack. Eat your greens, go on! Serves 6 rather generously at 16p each, (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) 2 courgettes, 40p (£1.60/1kg courgettes, Sainsburys Basics) 50g dark chocolate or 25g cocoa powder, 21p (84p/100g, Sainsburys own cocoa powder) zest and juice of 1 lime or 1 tbsp bottled lime or lemon juice, …

Peanut Butter Hot Chocolate [A Year In 120 Recipes]

Sometimes I make things that I love so much, I savour them slowly, wondering how I’ll ever bring myself to eat anything else again. This is one of those moments – one of those silent moments of appreciative bliss when I go all When Harry Met Sally about food. (Although this time, it’s a drink.) This time, it’s Peanut Butter Hot Chocolate. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Ingredients (makes one mug, easily, dangerously doubled): 50ml water 3 squares of chocolate 1 heaped tablespoon of peanut butter 150ml milk (for vegans, almond milk is amazing in this, for an extra smooth nutty flavour…) This is really simple. Pop the water and peanut butter and chocolate together in a small saucepan on a medium heat. Stir well until the chocolate and peanut butter have melted and form a glossy, sticky paste. Add …

Easter Egg Brownies, 22p

I probably come across as a slightly miserly parent here – and I absolutely am not one – but I detest the cheap sugar orgy this time of year. Yes, children should absolutely have treats. My son has plenty of treats. But we’d barely finished the Christmas chocolate this year when the Easter eggs started to turn up, despite me beseeching well-meaning family and friends that we really do get enough. One, in my books, is plenty enough. And so, over the years, I have declared the Saturday after Easter Sunday as some kind of Easter Chocolate Amnesty, whereby we all pool whatever is left to be squirrelled away in the sweetie tin (which comes out on Sundays after dinner), and baked into something for the household to share. I know I sound strict, but I was raised by fairly strict parents, and sometimes I open my mouth and one of them just pops out. At 31 years old, I have never needed a single filling in my teeth, and have narrowly avoided any dental …

Peanut Butter Frozen Yoghurt, 20p [A Girl Called Jack]

This simple recipe is a must for any peanut butter lovers. Its first incarnation was as peanut butter-flavoured yoghurt – made by mixing two of my staple food items together for a sweet treat – and it went from there. I don’t add sugar or syrup to sweeten this recipe when I make it as I like the slight tang of the peanut butter, but feel free to add a tablespoon or two if you wish. It is probably possible to make this vegan – I am going to experiment with it and report back. Serves 6 at 20p each 500g natural yoghurt, 45p (45p/500g, Smart Price at Asda) 200g crunchy peanut butter, 38p (65p/340g, Smart Price at Asda) 100ml milk, 7p (67p/1l, Long life skimmed milk, Smart Price at Asda) 2 tablespoons sugar, 1p (64p/1kg, Silver Spoon at Asda) 100g chocolate, 30p (Smart Price at Asda) Pour the yoghurt into a mixing bowl and stir in the peanut butter and milk until well combined. Add the sugar, if using. Finely chop or grate the …

Double Chocolate Guinness Brownies, 12p [Cooking On A Bootstrap]

Firstly, for the budget-conscious among you raising eyebrows at the use of a bottle of the authentic black stuff in a batch of brownies, fear not, for this recipe makes 24 of the little tinkers and uses a little over half a can at that, so you could stretch to 40ish from a single can if you’ve a crowd to feed. If that doesn’t satisfy you, well, most supermarkets sell an own-brand value range can of bitter at around £ 1 for 4 x 440ml cans. But I created this on the eve of both my birthday and St Patrick’s Day, so it had to be the real thing. I’m fussy about very little when it comes to ingredients in cooking, but Guinness makes my non-negotiable list, and I hope that you, dear readers, will note my half-Irish blood and birthday on St Paddy’s Day and gently forgive me. I first came across the idea of Guinness in cooking from the wonderful Nigella, in her book Kitchen, one of my go-to reads for comfort food …

White Chocolate Tea Bread [A Girl Called Jack]

This came about because I LOVE chocolate chip brioche – so I decided to try to make some chocolate chip bread as a replacement. Unfortunately, though, the chocolate chips all melted into the dough as I added my usual boiling water and I ended up with this Chocolate Tea Bread instead – but it was still delicious! I eat mine in chunks, warm with spread and a cuppa. I’ll make true chocolate chip brioche another day, but this is no apology – I’ve stumbled on something heavenly. Bliss! Makes 1 small loaf 275g self-raising flour (or 275g plain flour and 2 teaspoons baking powder or bicarbonate of soda), plus extra to knead the dough a 7g sachet of fast-acting dried yeast 50g sugar 200g white chocolate 25g butter, plus extra to grease the loaf tin 150ml boiling water with a tea bag steeped in it and allowed to cool (Trust me on this one!) Measure the flour, yeast and sugar into a large mixing bowl. Break the chocolate into chunks. It’s up to you how …