No-Bake Honeycomb Crunchie Cheesecake!

Source: No-Bake Honeycomb Crunchie Cheesecake!

Jane’s Patisserie strikes again! Think I’m going to have to try this. Looks so yummy!

Ferrero Rocher & Nutella Chocolate Tart!

Another one to definitely try! Mmm, Nutella!

Chocolate Chip Banana Cake – but where have all the chocolate chips gone?

For a few months now, I have been unable to get Cadbury dark chocolate chips at my local supermarket. I am beginning to suspect they have gone out of production. Oh, sure, there are inferior home-brand imitations, but some of those taste like wood shavings. In place of chocolate chips, Cadbury now sells these:

which are lovely and chocolatey, but sometimes in a biscuit or muffin they create too much runny gooeyness in proportion to the cake mixture.

Oh, what am I saying? There’s no such thing as too much chocolate!

On that note, at the weekend I made my recipe for Chocolate Chip Banana Cake, which I hadn’t made for a while and got eaten so quickly I didn’t even have time to take a photo!

This is very easy and moist. I don’t ice my cake, because I think the chocolate makes it sweet enough, but I will include the icing with the recipe here.

Chocolate Chip Banana Cake

50g very soft butter

1 cup white (granulated) sugar

3 ripe bananas, mashed

1 egg

1-1/2 cups self-raising white flour

1 tablespoon milk

1/4 teaspoon cinnamon

2/3 cup dark chocolate chips

Mix butter, sugar and egg together in a bowl. Stir in mashed bananas. Add sifted flour and cinnamon, then milk. Stir through chocolate chips. Pour into a 20cm square cake tin.

Bake in oven preheated to 180degC for 40-45 minutes. Cool in pan for 10 minutes before removing to cool completely.

Icing:

60g cream cheese

30g soft butter

1-1/2 cups icing (confectioners or powdered) sugar

Beat cheese and butter together in a small bowl until light and fluffy. Gradually beat in sifted icing sugar. Spread over cold cake.

Please excuse my absence… and try this recipe

Agh! Time has flown by and I haven’t posted anything on here for over a month, for which I am very sorry.

I have a new job – a second job, actually – and it is taking up a lot of my time at the moment. I hope I can catch up on here really soon.

In the meantime, I saw this great recipe today that I will definitely be trying out:

Nutella Cheesecake Layer Bars

Oh, yes! These look yummy!

Ah, Nutella...

Yummy Winter Dessert: Chocolate Self-saucing Pudding

 

Not mine, but it looks a bit like this 🙂 Photo courtesy Healthy Food Guide/Melanie Jenkins.

 

I’ve neglected the recipes for a while – sorry! – but now that it’s autumn I thought it was time for a nice warm pudding. This recipe was given to me years ago by my sister-in-law, and it never fails. It’s very quick and easy to whip up. I usually make it while the dinner’s cooking and pop it in the hot oven so it cooks while we eat our main course. Then it’s just a matter of whipping some cream and voila!

Sue’s Chocolate Saucy Pud

Ingredients

1 cup plain flour

1/4 cup white sugar

1 teaspoon baking powder

1 tablespoon melted butter

2 teaspoons vanilla essence

1/2 cup milk

1 tablespoon cocoa powder

1 egg

For sauce:

1/2 cup brown sugar

3/4 cup boiling water

1 tablespoon cocoa powder

 

Sift the flour, baking powder and cocoa powder together in a bowl, then add milk, sugar and melted butter. Mix, then add vanilla and egg. Pour into a greased pie dish.

Make a sauce by mixing the brown sugar, boiling water and additional cocoa powder together in a separate jug. Pour gently over pudding mixture in pie dish.

Bake at 180 degrees Celcius for 30-40 minutes. Serve warm, with whipped (chantilly) cream.

Serves 4.