Brownies

Brownies!!

Super easy to make – not very healthy but tasty AF!

A great way of using up a load of festive choc (Christmas, Easter etc) and perfect to batch make and give for presents.

Just use the basic recipe and add what ever you want! For malteasers I added 1.5 bags of malteasers to the mix and smashedbthe other 1/2 bag to the top. For caramel biscuit ones I chopped 8 caramel rocky bars – added 2/3 to the mix and added the rest to the top and some dairy milk caramel drops😍😍 for Oreos – Oreos!! For Christmas anything that was left in the cupboard……… biscuits, bits of chocolate, nuts …….. anything goes you can’t go wrong!!

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This is a double batch so half the amounts of you don’t want so many- .

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🍫Ingredients .

🍫370g butter (I used iom creamery)

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. 🍫200g dark chocolate

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🍫200g milk chocolate .

🍫170g plain flour (I used @laxeyflour ) . .

🍫80g cocoa powder

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. 🍫6 large eggs (I used @closeleecefarm manx eggs) .

🍫550g caster sugar

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🍫🍫Directions .

🍫🍫Preheat oven to 180c (160c fan) and Line a tin with baking paper .

🍫🍫Put the butter in a bowl with the 400g of dark and milk choc and melt over a pan of boiling water and put to one side to cool

. . 🍫🍫Add the eggs and caster sugar to a mixing bowl and using an electric whisk or a mixer whisk until the volume doubles in size and goes pale and creamy (takes about 3-5 mins) . .

🍫🍫Pour the melted choc and butter over the egg and sugar and stir using a plastic spatula using a figure of 8 action to slowly mix together (try and keep all the air in the mix) . .

🍫🍫Sieve in the flour and cocoa powder into the wet mix until combined and then add your chosen chocs as stated above

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🍫🍫Pour the mix into the lined baking tin and push in the left over choc pieces into the top

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🍫🍫Bake for 25 mins. If it still wobbles when you bring it out then pop it in for a further couple of minutes and then a further couple more if it still wobbles. .

🍫🍫Leave to cool in the tray and the cut into squares or triangles . .

🍫🍫Stuff your face 🐷 .

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Vegan pumpkin spiced muffins

🍂🍂Vegan spiced pumpkin muffins with maple frosting 🍂🍂

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🎶 if you fall, say you’ll fall for me, when autumn leaves are falling from the trees 🎶

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If you know that song you’ll know what my fave ever movie is ❤️

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I love autumn, it’s my favourite season I think. I love all the autumn flavours so this recipe really hits the spot!

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Lovely weekend just doing nothing! Although I was sent out of the house today so mr BTF with his OCD traits could paint all the hand marks off the walls without there being more added 😂😂

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Let me know if you make these! I’ll add recipe to my blog too ✌🏻

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🍂160g self raising flour

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🍂 1 teaspoon baking powder

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🍂1 teaspoon baking soda

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🍂½ teaspoon salt

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🍂1 1/2 tsp ground cinnamon

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🍂1/2 tsp of ground nutmeg

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🍂1/2 tsp ground ginger

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🍂170g canned pumpkin

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🍂2 ripe bananas

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🍂100g caster sugar

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🍂100g dark brown sugar

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🍂100g vegetable oil

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🍂Frosting –

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🍂300g vegan butter (I used pure)

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🍂600g icing sugar

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🍂2 tbsp maple syrup

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🍂1tsp cinnamon

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🍂🍂Directions –

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. 🍂🍂Preheat oven to 180c (160fan). Line a muffin pan with 12 paper liners.

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. 🍂🍂In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

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. 🍂🍂In another bowl, whisk together the pumpkin, banana, sugar and oil until combined and sugar lumps . Add 1/2 the flour mixture, stir and then the rest with a rubber spatula until combined.

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. 🍂🍂Divide the batter between the paper cases, filling each about two-thirds full. Bake for about 20-22 mins until a skewer comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

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. 🍂🍂 for the frosting whisk together the butter and flour until combined, then add the maple and cinnamon. If it’s tarts to split add a little more frosting

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. 🍂🍂 pipe on the cupcakes and enjoy!

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🍂🍂I decorated the top with mini pumpkins made of golden marzipan and green icing stalks

Rye raspberry and almond brownies 

❤️raspberry, almond and rye brownies ❤️
So lucky to have some amazing local producers on the Isle of Man. One of my favs is @laxeyflour . Not only do they have an amazing range of flours they are all preservative free – how amazing is that! I wasn’t going to post until new year but I made these amazing brownies with some rye flour that Laxey mill kindly let me trial for them and I couldn’t wait to post! Perfect for a New Year’s Eve pudding served warm with ice cream and certainly NOT #refinedsugarfree ! The rye gives these brownies an amazing rich flavour but if you only have plain use that. Also for richer use 300g plain but I prefer 1/2 plain 1/2 milk chocolate in mine 😍 enjoy!

❤️150g dark chocolate (I used green and blacks organic)

❤️150g milk chocolate (I used green and blacks organic)

 ❤️250g @iomcreamery salted butter

❤️400g soft light brown sugar (I thought I had this is the cupboard but it was brown Demerara – worked fine but went a bit clumpy in the pan when melting but resulted in the brownies having delicious sugar clumps in them 😍😍)

 ❤️4 large #gellings #manx eggs

❤️140g @laxeyflour rye flour

❤️50g cocoa powder

❤️200g fresh raspberries

 ❤️100g flaked almonds

 ❤️❤️Heat oven to 180C

. ❤️❤️ Line a 20 x 30cm baking tray tin with baking paper .

❤️❤️break the chocolate into pieces And place into a pan on a low heat with the butter and sugar stirring occasionally. Removed from heat when fully melted

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❤️❤️lightly whisk in the eggs into the melted chocolate mixture one at a time.

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❤️❤️Sieve over the flour and cocoa powder and stir in to the chocolate mix

. ❤️❤️Stir in half the raspberries then transfer the mix to the baking tray, scattering the remaining raspberries on top

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❤️❤️ Bake on the middle shelf for 25-36 mins depending how gooey you like your brownies 😍

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❤️❤️cool and slice into squares ❤️❤️
 #brownies #raspberry #almond #rye #ryeflour #laxey #isleofman

Apple and pear butter tart

This is so delicious for pudding on an autumn day – but also healthy enough for breakfast!! 

It’s refined sugar free (apart from the apricot jam which is optional) and full of warming flavour

4x apples, peeled and sliced thinly 

1 sheet puff pastry

1 tbsp pear butter (see recipes)

1 tbsp apricot jam (optional) 

Roll out your pastry and spread on the butter, leaving a uncovered edge all around

Place on your apples, overlapping, on the butter

Bake at 220c for 20mins

Leave to cool slightly

Heat the jam in a pan and paint over the apple to give a lovely sheen 

Enjoy! 

Jam tarts 

Use the recipe for the refined sugar free blueberry jam, then use some shop bought pastry, cut into circles, top with jam, bake at 200c for 20 mins. 
(Really easy to make your own pastry too with just 85g unsalted butter and 170g self raising flour – 

Rub the butter into the flour with your fingers to resemble bread crumbs then drop in some water a teaspoon at a time until the crumbs turn to dough )

Chocolate caramels 


Ingredients – 

🍬90g honey (no honey under 12 months – sub agave or maple syrup)

🍬60g coconut oil

 🍬50g cocoa powder

 🍬10 medjool dates

🍬Boiling water .

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. 🍬🍬Make the date caramel by throwing all the dates into a food processor and whizzing up with a little boiling water to make a smooth paste, pop into a jar.

 🍬🍬Melt the coconut oil then mix in the honey and the cocoa powder

 🍬🍬Pour a little into the bottom of some moulds

 🍬🍬Freeze for 15 mins

 🍬🍬Add a ball of date paste to the top of the chocolate – leaving space round the side for the finishing layer of choc to meet

 🍬🍬Freeze for a further 15 mins

 🍬🍬Add a top layer of chocolate and freeze until ready to eat 

Delicious!!! .