Peanut Butter Chocolate Brownies

So, I still have Easter chocolate left! Although I love baking I don’t tend to be eating as much sweets as I’ve been getting older. Therefore, I turned my last (dark) chocolate egg into brownies. They don’t contain any dairy or refined flour. Here is what you’ll need:

  • 3 eggs, room temperature
  • 1 teaspoon vanilla
  • ~2 cups (260 g) dark chocolate
  • 1/4 cup peanut butter, and 2 tablespoons to drizzle
  • 1 1/3 (120 g) cup almond flour
  • 2/3 (50 g) cup coconut flour

If you have a double boiler, use that to melt the chocolate. Otherwise, like me, use a saucepan that is wider than a small pot of simmering water beneath.

While the chocolate is beginning to melt, beat the eggs and vanilla very well.

You can also use this time to measure out the almond and coconut flour.

Once the chocolate is melted, take it off the heat source and stir in 1/4 cup of peanut butter.

Now, you’ll add the warm chocolate to the eggs, mixing well. Make sure the chocolate isn’t too hot so the eggs don’t cook up.

Next, you’ll add both flours, making sure it is all incorporated and absorbed by the chocolate mixture.

The mixture will be very thick by now. Go ahead and press it into a square baking tin, or anything you have. Mine was rectangular, so the brownies will be a bit thinner.

At this point, go ahead and drizzle some extra peanut butter on top.

Heat your oven to 180 C / 350 F and bake for 20 minutes. It will rise a bit, but it should be done when you notice a bit of cracking on top.

And there you have it! Peanut Butter Brownies that are dairy free and free from refined flour! These are very rich and decadent, making it the perfect companion for a cup of coffee. They are also a great post run treat! And as I’ve been training for the Bristol 10 k in two weeks time, these went down nicely. Give these a try and savour them as summer approaches. Thanks for reading and Happy Eating!

Chocolate Orange Cake

So, I still have Easter chocolate and I simply can’t eat anymore… on its own, that is. In times like this, baking a cake that incorporates it somehow is the solution to my problem. Since I received a chocolate orange egg, complete with 2 sharing bars, a chocolate orange cake just makes sense. Here is what you’ll need:

  • 2 oranges
  • 2 tablespoons coconut oil
  • 6 eggs, room temperature
  • 1/2 cup (125 g) powdered sugar
  • 1 teaspoon almond essence
  • 2 cups (250 g) almond flour
  • 1 teaspoon baking powder

Before you get started, this cake will take some time. So if you have the time, let’s get started! First, rinse and clean two oranges and place in a saucepan of water. Bring to a boil for about 5 minutes, then simmer on low for 2 hours. Take off the heat and let the oranges cool.

While the oranges are cooling down, beat the eggs, then add the sugar and almond essence.

Once the oranges are cooked, blend completely until a smooth orange paste is produced. You may want to cut off the ends which can sometimes be bitter.

To the smooth orange mixture, add the coconut oil, which should melt if the mixture is slightly warm.

Add the orange mixture to the bowl and whisk very well.

Add the almond flour and baking powder. Mix this very well until a smooth batter is produced.

Line or grease a baking tray and pour the batter in. Let it sit for a few minutes so it can settle and even out.

Heat your oven to 180 C / 350 F and bake for approximately one hour.

I broke up the chocolate from the sharing bar and melted it. The idea was to drizzle it over the top. But as in life, things don’t always work out as you planned.

What I didn’t realize, was that there are crunchy bits in the sharing bar which affected melting the chocolate into a smooth drizzle. In the end, I just spread it over the top.

And there you have it, Chocolate Orange Cake! As it didn’t look as nice with chunky chocolate spread over the top, I topped it with sliced almonds and a dusting of powdered sugar. Either way, it tastes fabulous and is a great treat to welcome in the warmer weather! It’s moist, sweet, and bursting with citrus flavour! The only downside is that it took just over 4 hours: 2 to cook the oranges, 1 hour to let them cool, 1 hour to bake and at least 30 minutes of prep before and after it’s time in the oven. But seriously, it’s well worth it! Sometimes good things just take time, and this cake is a great thing! So, as you’re enjoying the warmer weather, give this cake a try! Thanks for reading and Happy Eating!

Peanut Butter & Chocolate Muffins with Coconut Flour

Hello Bristol! Enjoying the spring weather? I’ve been loving the longer days and slightly warmer temperatures. I feel much more active, thus much more hungry. And if like me, you still have leftover Easter chocolate, then this is a fun way to use it up. Here is what you’ll need:

  • 3 eggs
  • 1 heaping tablespoon of coconut oil
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup coconut flour
  • ~1/4 cup chopped chocolate or chocolate chips

First, beat your eggs very well.

Next, add the coconut oil, peanut butter, vanilla, sugar, and salt. Mix this very well.

Last, add the baking powder and coconut flour. Combine thoroughly. It may take a few minutes, but keep stirring until the batter is smooth.

You will then chop up some chocolate and throw that in. You can also substitute nuts instead of chocolate if you like.

Line or grease a muffin tin for 6 muffins. I seemed to have lost my 6th one, so greased it with coconut oil. Bake at 400 F / 200 C for 10-12 minutes.

And there you have it, Peanut Butter Chocolate Muffins! These are packed with protein and are a great post workout snack. Or a post work snack, post nap snack, etc. And since they don’t contain refined flour, it can be a great gluten free treat. They come together quite quickly, making these muffins an easy treat to whip up today. Use up the last of your Easter chocolate by giving these a try! Thanks for reading and Happy Eating!

Chocolate Coconut Flour Bread

The Christmas season is upon us, yay! Did anyone else catch the dressed up boats cruising the harborside Saturday night? Really put me in the holiday baking mood! This is my favourite time of year to bake up treats. Mostly because it’s cold and baking helps to heat up the kitchen. So tonight I’m bringing the heat by baking some Chocolate Coconut Flour Bread. This does not contain any refined flour, and to be honest, is more like cake than bread. Here is what you’ll need:

  • 6 tablespoons butter (or coconut oil)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup cocoa powder
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 eggs

First, cream the butter, sugar, and vanilla. It helps if the butter is room temperature.

Next add in the cocoa powder and mix well.

In a small bowl, combine the coconut flour, baking powder, and salt. Then add it to the butter mixture, combining it well.

In another separate bowl, whisk the eggs very well until yellow and smooth.

You will then add the eggs to the flour and butter mixture. At this point, it is time to really stir it up!

As you can see, at first glance, it may not appear to come together. But keep going.

It will begin to turn a light brown colour, but more mixing is still required.

The mixture will be ready when it looks like brownie batter. If you have a hand mixer, it will be helpful. Otherwise just use a whisk to mix thoroughly.

Go ahead and pour it into a lined or greased loaf tin. At this point you might be thinking there doesn’t seem to be enough batter for a loaf, but don’t worry, it will rise.

Heat the oven to 350 F / 180 C and bake for 24 minutes. Depending on your oven, you may need a few more minutes.

When you take it out the oven, you’ll see that it did indeed rise. You can enjoy it as is, or add a glaze and festive sprinkles similar to the cookies I made last week.

And there you have it, Chocolate Coconut Flour Bread! Well, really, it’s more like cake, but calling it bread means you can have it for breakfast. With 6 eggs and coconut flour, it is actually pretty decent protein wise. It’s also a great option if you are baking for those who cannot tolerate traditional flour. Also, you can substitute coconut oil for the butter to make it dairy free as well.

That’s all for this week. Hope you enjoyed this chocolatey treat and are enjoying holiday baking in your kitchens across the globe. Mind the snow, thanks for reading, and Happy Eating!

Pumpkin Chocolate Chip Bars

Autumn is in full swing, so I will carry on with the pumpkin recipes. I don’t know what it is, but I love pumpkin and look forward to it’s arrival every October. So for today’s recipe, I used a lot of pumpkin. Here is what you’ll need:

3 cups flour

  • 2 1/2 cups porridge oats
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 3 eggs, beaten
  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla
  • 3 cups puréed pumpkin
  • 3/4 cup chocolate chips

First, combine the flour, oats, salt, cinnamon, ginger, and pumpkin pie spice.

Next, beat the three eggs.

Then add the butter, sugars, and vanilla.

Once that is combined, add the 3 cups of pumpkin.

Next, combine the wet and dry bowls. Make sure your main bowl is quite large, unlike what I have here. The rest of my mixing bowls are on the other side of the Atlantic, so I’ll have to get them later.

Lastly, add the chocolate chips and mix them in evenly.

Spread the mixture in a greased or lined dish or tin. This is the largest I had, so they came out kinda thick. But if you have a larger tin where you can spread the mixture out more, you’ll end up with a thinner bar.

Heat your oven to 350 F / 180 C and bake for 25-35 minutes. I had it in for 35 as the size of my dish made for a thick bar.

When the time is up, take out and let your beautiful bake cool. Then cut up your creation into bars and enjoy every bit of pumpkin chocolate chip goodness! These bars are hearty and decadent with less fat than a traditional cookie tray bake. The whole thing only uses 1/3 cup of butter, and if you really wanted to, you can omit the butter completely and add more pumpkin instead!

I really hope you get the chance to bake these Pumpkin Chocolate Chip bars. And right now, at least here in Bristol, Sainsburys have cans of puréed pumpkin for £1! Thanks for reading, and Happy Eating!

Chocolate Nut Zucchini Cookies

The recent summer warmth, and usual rain, has made for a lot of garden veggies this year! We were gifted another beautiful zucchini which I turned into some yummy cookies to accompany an after dinner drink. Here is what you’ll need:

1 3/4 cup flour

  • 3/4 cup quick oats
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts
  • 1/2 cup chocolate chips/chunks
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup coconut oil
  • 1 cup chopped or shredded zucchini

First, mix together all the dry ingredients. That would be the flour, oats, both sugars, cinnamon, baking soda, salt, nuts and chocolate.

Next, in a separate bowl, beat the egg. Then add the coconut oil, vanilla, and zucchini. Mix it very well so that all wet ingredients are distributed evenly.

You will then add the wet ingredient mixture to the dry ingredient bowl.

As you stir the ingredients, it will be thick and sticky. Carry on until all the dry bits are  absorbed and thoroughly combined. At this point, you may even want to finish mixing with your bare hands. As long as you wash them first of course.

Preheat your oven to 180 C / 350 F. Spoon out balls of dough onto a sheet lined with baking paper or greased foil. Make sure to give them some space in case they spread out while in the oven. Set the timer for 13 minutes, baking until firm and slightly golden.

And there you go, Chocolate Nut Zucchini Cookies! These were soft and full of yummy texture from the oats, nuts, and chocolate chunks. They weren’t cloyingly sweet, so they paired wonderfully with this bottle of Honey’s Stoney Bonk Cider Ginger Beer. I picked up a few bottles of these at the Bath Christmas market. Here’s their site if you’d like to try it too:

That’s all for this week folks! I hope you enjoy trying these out in your kitchen. You can add more sugar if you like things sweet, or substitute raisins for the chocolate. Whatever way you make it, these make a delicious afternoon snack for the rainy summer days we’ve had this week. Thanks for reading and Happy Eating!

Dark Chocolate Zucchini Bread

After a long absence, I’ve got some new recipes to share. The summer thus far has been lovely and warm here in the southwest. And as a result, quite a few of our friends have had lots of spare veggies to give away from their gardens! We were gifted with a gorgeous zucchini, so the obvious thing to make (along with our leftover Easter chocolate) was a hefty loaf of dark chocolate zucchini bread. Here is what you’ll need:

1 cup plain flour

  • 1/3 cup cacao powder
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups chopped or shredded zucchini

First, combine all dry ingredients which includes flour, cacao powder, both sugars, baking soda, baking powder, and salt. The reason why I used cacao powder as opposed to traditional cocoa powder, is because that’s all I had. It is essentially raw and not roasted. This creates a darker and sometimes bitter flavor, but works nicely in this recipe. However cocoa powder, which is roasted, can be used as well if that’s what you have.

You can then add the dark chocolate chips to the dry mixture. As you can see, I had almost an entire dark chocolate bunny left from Easter, so chopped up 1/2 cup of his ears and threw that it instead. If you’re not too keen on dark chocolate, milk chocolate works just fine.

At this point make sure you have your zucchini ready. Usually, shredded zucchini works well in making a quick bread. I decided to use the chop function in my blender as I didn’t have a grater or shredder, and that worked just as well. Just remember to drain out a bit of the liquid.

Next, in a separate bowl, beat both eggs. I tend to beat them well before adding to any mixture so they are smooth, as this can ensure a more incorporated mixture later on.

Next, measure out the coconut oil and vanilla into another bowl. To this, add the chopped or shredded zucchini. Then throw in the beaten eggs and mix it up. You can actually use any type of oil,  like canola or vegetable, but I used coconut as this is what I had in my pantry. Just remember to make sure your eggs are room temperature and that the coconut oil is melted or softened. If the eggs are really cold, it will solidify the coconut oil which can make it difficult to mix evenly.

Once the liquid mixture is combined, incorporate it with the dry mixture, and stir well.

Grease and/or line a bread tin and pour the mixture in.  Let it rest while you preheat your oven to 180 C / 350 F.

Bake for 40 minutes, or until a toothpick or knife comes out clean.

Once ready, take it out of the oven and let it cool completely. Because it will be very moist, this ensures that it won’t break apart as much if you try to cut a piece.

And there you go! Dark Chocolate Zucchini Bread, perfect for eating on a warm summer day. It came out moist, gooey, and very satisfying. I enjoyed it as it was, but I can imagine it would taste great with a drizzle of vanilla or coffee flavored icing. Have fun trying this recipe with your summer bounty. And as always, thanks for reading and Happy Eating!

Nutella Nut Cookies

For some reason, I’ve been seeing a lot of recipes for Nutella cookies lately. A lot of them claim it only takes a few ingredients to make this soft, chocolate cookie. The reviews, however aren’t always raving and most mention the cookies were too dry if followed exactly as the recipe specifies. So, I decided to do myself own recipe and will be adding chopped nuts and a bit of almond flour. Here’s what you’ll need:

1 cup Nutella, or any brand hazelnut butter

  • 2 tablespoons cocconut oil
  • 1 egg beaten
  • 1/2 cup almond flour
  • 1/2 cup all purpose flour
  • 1/2 cup chopped nuts

 First, soften the cocconut oil and hazelnut butter, mixing well.

Beat the egg, and fold it into the mixture.

Add both flours and nuts to the mixture. Make sure the flour is incorporated all the way into the chocolate mixture.

Place balls of dough onto a lined cookie sheet and chill the dough for at least 10 minutes. Otherwise, the cookies may go really flat.

Bake the cookies for 10 minutes at 350 F / 180 C.

And there you have it! Nutella nut cookies! These were super easy to make. And, ok, so I didn’t use brand name Nutella, but the Aldi brand turned out delicious. You can also try making this with peanut or almond butter, and just add some cocoa. I really love simple recipes like this because you can have fresh baked cookies in about 30 minutes without the fuss. Enjoy your weekend and enjoy these cookies! Thanks for reading and Happy Eating!

Nutty Chocolate Rye Muffins

I haven’t posted in about a week as I was on holiday in Iceland. So much good food, especially their rye breads. And what a better way to beat the post vacation blues than with some Nutty Chocolate Rye Muffins. Here is what you’ll need: 1 cup rye flour

  • 1 cup plain white flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsweetened cocoa
  • 3 eggs, beaten
  • 1 cup milk
  • 2/3 cup olive oil
  • 2/3 cup golden syrup
  • 1/2 cup chocolate chunks or chips
  • 1/2 cup chopped nuts

 Combine both flours, baking powder, baking soda, salt, and cocoa in a large bowl.

 In a smaller bowl, beat all three eggs until nice and smooth.

Add the milk and oil, whisking the entire time.

Add the wet mixture to the dry bowl, mixing well. Next add the golden syrup. I originally added the syrup to the wet mixture, and it sunk to the bottom. So, you’re better off adding it after you’ve put the liquid mixture into the dry.

I still had lots of Christmas chocolate left, so making these muffins was a great way to utilize my rye flour and leftover sweets.

After you’ve mixed the batter, add the chocolate and chopped nuts.

Preheat your oven to 200 C / F. Grease or line a muffin tin and add an even amount of batter to each space. These will rise nicely, so don’t fill up the entire way. Also, to achieve muffins that are uniform in size, use a large spoon or scoop so that you get the same amount of batter for each.

Bake for 15-18 minutes depending on how your oven heats. I took mine out at about 17.

And there you have it! A batch of Nutty Chocolate Rye muffins to brighten up this gloomy weekend. These are perfect to enjoy for breakfast or as a filling snack. The muffins came out very moist and rich without being overly sweet. If you do require more sweetness, you can add more syrup or chocolate, or even try adding in a bit of sugar. Either way, these will not last very long in your kitchen. Enjoy what’s left of the weekend and if you have the time, try baking yourself something sweet to start off the week!

Thanks for reading and Happy Eating!

The Royal Three Counties Show

I had quite a day at the Royal Three Counties show yesterday and barely know where to begin.  Despite a rainy start, the grounds were packed with people buying, selling, showing, and shearing!

Showing some cattle
Showing some cattle
One of the many sheep
A bit of show jumping
More horses hanging out

First off, the grounds covered lots of yardage with areas reserved for the horses, cattle, sheep, with pens to showcase each.  The main arena at the very north of the grounds featured the dressage, horse and carriage showings. The area adjacent to the south entrance featured a lot of the sheep and cattle showings, along with the sheep shearing competitions which was a highlight for this city girl! Seriously, shearing that wool is tough work, but these guys made it seem almost effortless as they worked on 8 sheep during the early stages of the competition. Can you imagine shearing a hundred or more in a day?

Sheep shearing semi- finals!
Sheep shearing semi- finals!

Anyhow, onto the food and drink, which were the things I was looking forward to the most.  However, I was so in the zone, that I forgot to capture and record some of the food I had eaten.  Halfway through my first scotch egg ever, I realized I should probably take some photos and write some things down.  So, today’s post will go over a few of the things I ate hot and ready.  A lot of the suppliers have an online presence, so if you see something you like, check them out and tell ‘em  you found them here, on Bristol is Home.

OK, so that scotch egg.  I love eggs and sausage and all things fried. However, since my first visit to England in the summer of 2002, which included exploring Scotland, can you believe I’ve never tried a scotch egg? Yeah, me neither. So when I saw The Handmade Scotch Egg Co Ltd  display, I had toIMG_0930 try one. The toughest part was choosing as they had tons of variations of the classics, some with spicy tones, and even one with whisky.  However, I decided to try the “Monty” which featured dry cured ham wrapped around the egg, which was then surround with free range pork.  Sorry if the pic isn’t too photo worthy; I was almost too busy devouring it before I realized I was supposed to be reporting on it too!  The Handmade Scotch Egg Co. can be found at two places: Egg’cetra (the first ever Scotch egg shop), 14 Friar St, Worcester, and The Nest (their headquarters), Hereford Rd, Ledbury.  You can also shop online at:, and check out their facebook page here.


What I ate next isn’t English, per se.  However, when you consider the diverse multicultural fabric that comprises the UK, and that I went to school in Indiana where pierogis were served in the dining hall, I knew I had to try one of the Old Granary’s huge pierogis.  If you like pasties, then you’ll like this traditional Polish treat too.  These handheld parcels feature savory fillings encased in a yeast dough.  I chose the chilli beef, although to be honest, I could have easily eaten each one they had on offer.  They are located in Herefordshire (Marden, 10B Walkers Green, HR1 3DN) and also have a facebook page here.


Next was my favorite of all the savories I tried: a good ol’ sausage roll straight from Cooper’s Gourmet Sausage Rolls (link) in Shropshire.  These sausage rolls were stuffed with generous heapings of  tasty meat and were such a great price (2 pounds each at the show) that I had to try two.  The Peri Peri was spicy with the perfect level of kick, and the Hickory Smoked BBQ was so flavorful, that if you closed your eyes, you’d swear you just grabbed it off a table in Texas! They really were that good, and I’m kicking myself for not buying more to take home.  They currently deliver to tons of shops and delis, so check them out online to see if you can find some near where you are: and don’t forget to check out their facebook page here.

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To end today’s post, will be some chocolate I bought with the loose change I had left in my pocket.  I wanted to focus on local flavors, so the Herefordshire Gooseberry Elderflower and the Herefordshire Gwatkin Cider flavors from La Fleur de Chocolat caught my eye.  The cider truffle had a smooth filling inside that featured a hint of sharpness you might find in a good cider surrounded by good quality chocolate.

My FullSizeRender (4)favorite however, was the white chocolate truffle, as the gooseberry elderflower goodness inside was just heavenly.  It was tart, yet creamy and silky.  Infact, I would have bought a jar of just the filling if it was offered.  Unfortunately, it doesn’t look like these two flavors are available online (although other gorgeous flavors are), so if you see them at a show, buy some and you won’t regret it. Located in Herefordshire (HR2 9BS), they also feature chocolate making and desert classes throughout the year. Check out their website at:


Again, this is just a small sample of what I ate.  This show was such a great day out, that I’m already planning a return for their Autumn festival later on in the year.

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I also brought these goodies home which I will be cooking with for my next few posts. Stay tuned…

Thanks for reading and Happy Eating!