Healthy Chocolate Covered Snowballs

I’ve always found this time of year incredibly difficult to eat healthy. Christmas chocolates, sweets, cake, biscuits (the list is endless) are sat in every shop window, waiting patiently to be gobbled up. Now believe me when I say that this recipe will help you resist temptation and stick to your pre-Christmas diet!

This delicious sweet treat is truly guilt free and will help curb those stubborn sugar cravings. The ‘snowballs’ themselves are made of desiccate coconut, vanilla extract, agave syrup and coconut oil. Desiccate coconut is high in fiber, iron and copper, which helps support brain function. Coconut oil is extremely good for you as it can help promote fat loss, improve blood cholesterol levels and reduce hunger.

They are then coated in a dark chocolate and hardened in the fridge. Dark chocolate is incredibly nutritious, not only is it a powerful source of antioxidants but it can help lower blood pressure and is loaded with soluble fiber.

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Ingredients (makes 18 balls)

4 tbsp agave or maple syrup
1 tsp vanilla extract
5 tbsp coconut oil
200g desiccated coconut
100g good quality dark chocolate, broken up (I used 70% Green & Black’s)

Method

In a bowl combine together the syrup, vanilla, desiccated coconut and coconut oil*. Put the mixture in the fridge for 10 minutes so that it can harden a little.

Remove from the fridge. Take a tsp of the mixture, roll it into a ball and place it on a plate. Repeat this process until you have 18 balls. Put the snowballs back in the fridge for 30 minutes to firm up.

Meanwhile, melt the chocolate in the microwave in 10 second blasts until smooth. After 30 minutes, remove the snowballs out of the fridge and one by one, using two forks, roll the ball in the melted chocolate until fully coated. Repeat this process until all snowballs are coated.

Finally, put them back in the fridge to harden. Store in the fridge.

*if the coconut oil is solid then melt it first in the microwave before adding the other ingredients

Hawaiian Theme Cake Display

What does every party need?

That’s right, you got it… CAKE! And lot’s of it too.
So when my two best friend’s decided to have a joint Hawaiian 21st party, I thought it was the perfect opportunity to whip up some extra special birthday treats.

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So what was on the menu?
Birthday girl No.1’s cupcake: My Double Chocolate Cupcakes – super moist, fudgy and extra chocolaty.
Birthday girl No.2’s cupcake: The ever so incredible Oreo Cheesecake Cupcakes – creamy, rich and just damn good.
My Victoria Sponge cupcakes, to add a little fresh fruitiness to the display.
And finally, an all time favourite, my White Chocolate & Raspberry Blondies.

Add a couple of tropical umbrellas, edible flowers and coloured sprinkles and you have a deliciously tropical cake table.

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I made this little menu as well, cuteeeeeee!

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Birthday girl No.1 and myself after one too many Pornstar Martini’s…

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Birthday girl No.2 looking gorgeous…

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Special mention to Thomas Colombo for this fabulous Mambo Bar cocktails, if you haven’t heard of him before have a read of this post for more details! He is the perfect addition to any party.

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If you fancy trying any of these bakes then click on the links above for the recipes, or if you think a JessieCakes display would be perfect for your party then scroll up and click on the Facebook icon at the top of the blog and drop me a message on there.

Galaxy ‘Minstrel’ Cupcakes

Galaxy or Dairy Milk?

Personally I prefer Dairy Milk, but for my friend’s birthday I thought I would bake some extra special cupcakes using her all time favourites…. Galaxy and Minstrels! A vanilla sponge base, cored and filled with melted Galaxy, topped with Galaxy buttercream and sprinkled with crushed Minstrels. The buttercream is the star of the show; velvety, rich and creamy… I can’t lie, I did eat the leftovers from the bowl, it was sinful to throw them away!

So if Galaxy is your thing, give this recipe a go and I promise it will not disappoint. Why not mix it up a little and try a chocolate base? Or add crushed Minstrels to the sponge mix before baking?

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Ingredients (makes 12 large cupcakes)

For the base:

175g Stork tub
175g Self-raising flour
175g Caster sugar
2 large eggs, at room temp
1 tsp Vanilla extract
1 tbsp Milk

For the centre:
60g Galaxy smooth chocolate

For the buttercream:
120g Galaxy smooth chocolate, melted
125g Unsalted butter, at room temp
150g Icing sugar

Decoration:
50g Minstrels, crushed

Method

Preheat the oven to 180°C and line a muffin tray with 12 cupcake cases.

Begin by making the base of your cupcakes, in a large bowl cream together the stork and caster sugar until fluffy and light. Crack in one of the eggs and add half the flour, mix until combined.

Add the remaining egg, flour, vanilla extract and milk and mix together until all ingredients are incorporated. Fill the cupcake cases ¾ of the way and bake in the oven for 16 minutes until lightly browned on top. Remove your cakes from the oven and leave to completely cool.

To core your cupcakes use either a corer or a teaspoon to scoop out the middle, keep the tops of the cores to cover the holes once filled. Melt the 60g Galaxy chocolate and fill the cupcakes with it, now push the tops of the core’s back in.

Now make the buttercream by first creaming the butter until super soft and fluffy. Beat in half the icing sugar until smooth, then beat in the remaining icing sugar. Finally pour in the melted Galaxy and mix until combined.

Decorate your cupcakes by fitting a piping bag with an open star nozzle and piping a swirl of buttercream on each cake. Finish by sprinkling the crushed Minstrels on top.

 

 

‘Oreo’ Cheesecake Cupcakes

 

I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!

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Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream

Method

Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.

 

 

White Chocolate & Raspberry Blondies

It has been forever since I last baked/blogged and I am feeling very guilty for neglecting JessieCakes… however, I’ve finally got the baking bug back and have come up with a beauty of a recipe!

Who’s heard of a Blondie and more importantly who’s tasted a Blondie!?!? And…why has it taken me this long to bake this amazing invention!?

The texture of a Blondie is like combining melted chewy cookie dough with the fudgy gooeyness of a brownie. Sounding good? Well let me explain how they taste… like deep, rich buttery caramel. Throw is some white chocolate chunks and fresh raspberries and you just know you have created something special.

Hopefully your taste buds are tingling and you are already reaching for your baking tins…I promise you that this recipe will not disappoint and trust me when I say that once you go Blondie you never go back!

 

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Ingredients

250g light brown sugar
172g self-raising flour
1 ½ tsp vanilla extract
2 medium eggs, at room temp
170g unsalted butter, melted and cooled
170g white chocolate, cut into chunks
170g fresh raspberries

 

Method

Preheat oven to 170°C and line a 23cm square baking tray with greaseproof paper.

Sieve the sugar into a large bowl and pour in the melted butter, now use a wooden spoon to combine the ingredients. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together.

Add the white chocolate chunks and raspberries and fold into the mixture. Transfer the mixture to your prepared baking tray and smooth out the top.

Bake in the oven for 23-25 minutes, until the top is starting to crack and is firm to the touch. Remove from the oven and leave to completely cool.

Once the blondies have cooled, melt a few squares of white chocolate in the microwave and use a teaspoon to drizzle the chocolate over the tops of the blondies.
Very carefully (blondies are very delicate and can fall apart easily) cut into 12 slabs and serve, warm or cold!

Epic Chocolate Easter Cake

 

Easter has been and gone but what to do with all the leftover chocolate? I have an idea…
make a huge chocolate cake and cover it in your Easter goodies!
A giant three layer chocolate cake, sandwiched together with velvety white chocolate buttercream and sprinkled with Mini Eggs and Malteser Bunnies. Just use this recipe as a base and top it with whatever you fancy… enjoy!

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Ingredients (makes one 8inch, 3 layer cake)

For the cake:
263g self-raising flour, sieved into a bowl
75g cocoa powder
338g caster sugar
338g Stork tub
6 medium eggs, at room temp and whisked together in a jug
2 tbsp milk (optional)

For the white chocolate buttercream:

250g unsalted butter, at room temp
280g icing sugar
200g good quality white chocolate*
*If you have milk chocolate eggs lying around the house you could substitute the white for milk chocolate.

For the topping:
2 packs Mini Malteser Bunnies (8 mini bunnies)
1 pack Mini Eggs

Method

Preheat the oven to 180°C and line 3 x 20cm/8inch round baking tins with greaseproof paper. Click here for instructions.

In a large bowl cream the Stork and sugar together until light and fluffy. Now pour in a third of the eggs along with a tbsp of the flour and mix. Repeat until all eggs have been mixed in.

Pour in the remaining flour and sieve in the cocoa powder, now fold the mixture together until fully combined. If the mixture is looking a bit thick, add the milk and mix together to loosen it.

Divide the mixture equally between the cake tins, smoothing out the tops with a knife and tapping them on the side to release any air bubbles. Now bake the cakes for 18-20 minutes or until a skewer inserted into the centre comes out clean. Leave to completely cool.

To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combined, now sift in the remaining icing sugar and beat together until light and creamy.

Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted add to the creamed butter and sugar and fold together.

Dollop a 1/3 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Place your second cake on top spread another 1/3 of the buttercream on top. Finally place the final cake on top and spread the remaining buttercream on top.

Finish the cake by placing the Malteser Bunnies around the edge and filling the middle with Mini Eggs. Cut into 8-10 slices and enjoy!

Best-ever Healthy Banana Bread

There is nothing bad about this recipe. Its super quick, seriously easy and you can eat it without feeling the tiniest bit guilty! At 104 calories a slice, well more like a wedge, and only 1.6g of fat this is the perfect naughty but nice treat. This is my basic healthy banana bread recipe so why not try adding your own extras such as; cocao nibs, chopped nuts, peanut butter or even extra fruits.
Whether you choose to toast it or eat it as it is, I hope you enjoy it as much as I did.

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Toasted and smothered in peanut butter… oh my

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Ingredients (makes a 1lb loaf)

120g wholegrain Spelt flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 + ½ large free range eggs
2 tbsp agave syrup
75g low/non fat natural yoghurt
1 + ½ medium-large very ripe (almost black) bananas

Method

Preheat the oven to 170°C an grease/line a 1lb loaf tin. Personally I prefer to use a silicone loaf tin as no prep. is required.

In a large bowl mix together the flour, baking powder, bicarb, cinnamon and salt.

In a separate bowl, mash your bananas with a potato masher then mix in the eggs, syrup and yoghurt until combined.

Now pour the wet ingredients into the dry and quickly mix together.

Transfer the mixture to the loaf tin and level the top. Bake for 35-40 mins until the top is lightly browned and a knife through the centre comes out clean.

Leave to cool before slicing into 8 slices.

 

Nutritional Info (per slice)

104 Calories
1.6g Fat
0.6g Saturated fat
18g Carbohydrates
1.8g Fiber
8g Sugar (natural sugars)
4g Protein

The Best Healthy Pancakes

Its Sunday! In other words..the day of rest, PJ’s and pancakes. So why not start your day with a guilt free, outrageously tasty breakfast? These pancakes are made using 4 ingredients; milk, cinnamon, baking powder & wholegrain spelt flour.

I’ve been intrigued by spelt flour recently. It is good for you? Why is it used in healthy recipes?
Well I can confirm that wholegrain spelt flour is most definitely a healthy alternative to plain white flour. It is a great source of vitamin B, easy to digest, avoids bloating and just one cup of wholegrain spelt contains 10g fibre and 16g protein!

How do I keep the stack warm whilst cooking them all?  is a very common question when it comes to a pancake stack. Well fear not, I have the answer! Keep your favourite pancake plate warm in the oven; on a low temp., and once you have cooked each pancake slide it onto the warm plate and pop it back in the oven. Pour, flip, plate, stack, oven. Simple.

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I topped mine with 70% Green & Black’s dark chocolate, fresh strawberries and Greek yoghurt! Next time I’m going to try maple syrup, banana and chia seeds.

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Ingredients (makes 4 small pancakes)

64g/½ cup Wholegrain Spelt flour (I use Doves Farm)
180ml/¾ cup Milk of choice (I used skimmed, but you could try Almond/soy)
½ tsp cinnamon
1 tsp baking powder

Throw in any extras if you fancy it such as; cocao nibs, protein powder or flax seeds.

Additional Toppings:
Fruit (berries, banana, baked apple)
Chia seeds
Dark Chocolate
Greek yoghurt
Maple syrup
Honey
Chopped nuts

Method

Turn the oven on to 50°C and put an oven proof plate onto one of the shelves in the oven.

Heat a frying pan up on a medium heat. Meanwhile mix together the dry ingredients then stir in the milk until fully combined.

Once the frying pan is hot spray with spray oil/use coconut oil to grease the pan and add a quarter of your pancake mix to it, spreading the mixture out into a circular shape using the back of a spoon.

As soon as bubbles start to appear (1-2 mins) on the top use a spatula to flip it over. Cook the other side for a further minute until both sides are browned.
Using a tea towel remove your plate from the oven, put your pancake on it* and put it back in the oven to keep warm. Repeat this until you have used up all of the mixture, stacking your pancakes as you go.

Now the fun part… go crazy with the toppings, grab a fork and eat away!

*If you are topping with dark chocolate a good tip is to sprinkle small chunks onto your pancakes before putting them back in the oven. This will give you melted chocolate layers in between the pancakes!

Nutritional Info (for 4 pancakes, no toppings)

218 Calories
1.4g Fat
0.2g Sat fats
41.3g Carbs
4.9g Fibre
6.9g Sugar
10.9g Protein

 

 

 

 

 

‘No More Muffin Top’ Brownies

Who’s heard of The Londoner? If you haven’t yet discovered this blog then you are in for a real treat. Rosie is a city girl with an amazing lifestyle, from holidays to fashion, recipes to restaurants, her blog is one of the best! I have seen her 100 Cal Chocofudge Brownie recipe soooo many times and have decided to share it with you.

Now I am very sceptical about healthy brownies, I’ve tried a few recipes before and literally chucked them straight in the bin! But these, these are good. I mean obviously they will never match the Malteser Brownies but if you’re looking for a guilt free, 70 calories (yep 70) chocolatey treat then this may be the one.

Regretfully I wasn’t paying attention to the time and slightly overbaked them, they were still delicious but personally I prefer gooey, a little under cooked brownies so I would suggest a baking time of 15 minutes. Try throwing in nuts or fruit into the mix or even serve warm with a drizzle of peanut butter! 

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Ingredients (makes 9 brownies)

180g Low fat natural yoghurt
60ml Milk of choice (I use semi-skimmed)
1 Medium egg
45g Rolled oats
64g Truvia (or any natural sweetner)
64g Cocoa powder (I used Hershey’s natural unsweetened powder)
1 tsp Baking powder
Pinch of salt

Method

Preheat the oven to 200°C and line a 8x8inch baking tin.
Mix/blend all ingredients together until fully combined.
Transfer to baking tin and bake for 15 (gooey) -18 (fudgey) minutes.
Leave to cool, then cut into 9 brownies.

Nutritional Info (per brownie)
70 calories
2g fat
0.4g sat fats
5.4g sugar
2g fibre
3.8g protein

The Easiest Easter Treat

Making these was like travelling back in time, to when I was a little girl wearing an oversized apron, baking with my Grandma and getting the kitchen in a state. Honestly, whoever came up with the idea of combining wheat cereal with chocolate to create a nest is a genius. The only difficult part of this recipe is restraining yourself from eating all the mixture and waiting for them to chill in the fridge! Oh and did I mention how amazing they taste!

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Ingredients (makes 12 nests)
200g milk chocolate
3 large Shredded Wheat biscuits
1-2 packs Smartie Eggs/Mini Eggs

Method

Melt the chocolate in a glass bowl set over a pan of simmering water. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate.

Take a teaspoon of the mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 eggs.

Repeat this for all 12 nests. Chill the nests in the fridge for at least an hour before serving.