Recipe: Mince Pie Brownies

I can't believe its taken this long to crack out the festive brownies. Flick and I had attempted some gingerbread chai ones, but we had a little too much prosecco to be baking and they flopped.

And so, since I've been eating a lot of mince pies of late, I decided to combine the two in the most simple way. No fussing with pastry, just buy ready rolled shortcrust from the supermarket, take a one bowl brownie mix and fold in some mincemeat, orange zest and cinnamon.

To ensure that these brownies are super decadent, it is Christmas after all, I melted down some of my favourite Lindt truffles, Christmas bears and reindeers. Whilst it was sad to see their little chocolate faces melt away I like to think they were sacrificed to make some pretty special brownies.

I'll be leaving these out for Father Christmas on Christmas eve, just don't tell that bear where his friends went...

M I N C E   P I E   B R O W N I E S
(Makes 24 brownies)

2 packs ready prepared and rolled shortcrust pastry

100g chocolate (I used an assortment of Lindt truffles and chocolate)

100g unsalted butter, softened

175g light muscovado sugar

2 eggs, lightly beaten

1 tbsp ground cinnamon

zest of 1 orange

100g plain flour

200g mincemeat

1. Heat the oven to 180 degrees and use a round cutter or the top of a jam jar to cut 24 discs of shortcrust pastry. Place each into a cupcake tray, pushing into the edges with a small ball of dough. Chill until ready to bake.
2. For the brownies, gently melt the chocolate over a pan of barley simmering water. Meanwhile, beat together the butter and sugar until light and fluffy.
3. Add in the eggs one at a time, beating well after each addition. Add the cinnamon, zest and flour and gently fold together. Continue to fold in the mincemeat until just incorporated.
4. Spoon the mix between the pastry cases, filling two thirds of the way up. Place in the oven and bake for 25 minutes. The tops of the pastry should have started to turn golden and the brownie will have a firm top.
5. Allow to cool fully and firm up before removing from the trays.

Serve with some whipped cream, preferably boozy and either some sugared cranberries, or more chocolate! This brownie pies will last up to 5 days in an airtight container. To make ahead, prepare the pastry and leave to chill until you're ready.

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Recipe: Lindt Chocolate Gingerbread Forest Cake

I'm not usually one for decorating cakes with icing and figures, but when these cute little Santa's Helpers from Lindt dropped through my door I couldn't wait to bake with them. Guessing it was too cruel to melt them down for brownies, I figured it best to make them a little gingerbread forest home. Albeit before reaching their inevitable end, because cakes are made for eating after all!

This chocolate gingerbread cake from Nigella is gloriously fudgy and squidgy. Topped with some chocolate gingerbread shaped into trees and chocolate elves. I'm thinking of making another one now with a giant chocolate santa and reindeers too!

Whilst my cake may not win any decoration prizes, the Lindt Christmas figures are great for decorations. And, who doesn't want to spend a Sunday afternoon decorating gingerbread and drinking mulled wine?

C H O C O L A T E   G I N G E R B R E A D   C A K E

(recipe adapted from Nigella Lawson's Feast)

Chocolate gingerbread cake:

175g unsalted butter

125g dark muscovado

2 tbsp caster sugar

200g golden syrup

200g black treacle

1/2 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp bicarbonate of soda

2 tbsp warm water

2 eggs

250ml whole milk

275g plain flour

40g cocoa powder

Chocolate frosting:

110g unsalted butter, chilled and cubed

170g icing sugar, sifted

55g cocoa powder

1-2 tbsp whole milk

1. Heat the oven to 170 degrees and grease and line a 7 inch round cake tin.
2. Over a low heat, melt the butter, sugars, golden syrup, treacle and spices in a large saucepan.
3. Dissolve the bicarbonate of soda in a cup with the warm water.
4. Once melted, take the butter mix off the heat and beat in the eggs, milk and bicarbonate of soda.
5. Gently fold in the flour and cocoa powder until just incorporated.
6. Bake for 45 minutes, until a skewer inserted comes out clean.
7. Remove from the oven and leave to cool in the tin for 10 minutes before inverting onto a wire rack to cool fully.
8. Whilst the cake is cooling, make the chocolate frosting. Beat the butter, sugar and cocoa powder in a stand mixer until light and fluffy. Add a few drops if needed to help loosen the frosting.

C H O C O L A T E   G I N G E R B R E A D   T R E E S

65g unsalted butter, cold and cut into cubes

75g caster sugar

1 1/2 tsp ground ginger

1/2 tsp ground cinnamon

60ml whole milk

1 egg

150g plain flour

25g cocoa powder

1 tsp baking powder

1. Heat the oven to 180 degrees and line two oven trays with baking paper.
2. Beat the butter a sugar together on a medium speed until light and fluffy. Add the spices, milk and egg and continue to beat, this time on a low speed. 
3. Sift in the flour, cocoa and baking powder and stir together until the mix forms a ball of dough.
4. Wrap in cling film and chill for 15 minutes.
5. Lightly flour your work surface and roll the dough out to about the thickness of a pound coin.
6. Using tree cutters, or any other shapes you have, cut out shapes and place on the oven trays with half an inch space between each.
7. Bake for 12-15 minutes until golden. Place on a wire cooling rack to cool and firm up.

For assembly:

Ice the gingerbread trees with green icing. To frost the cake, use a palette knife to smooth the chocolate frosting over the top. Decorate with the iced trees and Lindt figures.

Thanks to the festive people at Lindt for sending me some chocolate too cute (almost) to eat!

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Recipe: Lindor Orange Truffle Triple Chocolate Loaf

Some of my favourite cakes to make are loaf cakes. Relatively quick to make and usually take a little while in the oven which is a perfect opportunity to get the washing up done and sit back with a cup of tea. They don't require much attention!

If we're talking loaf cakes, then the absolute ultimate loaf cake would of course be a chocolate loaf cake packed full of your favourite chocolate. The world is your oyster-loaf...pick whatever you fancy.

Each time Lindt release a new flavour of their Lindor Truffles, I think its my favourite. Except this time, I really do think their orange flavour* will have a very long reign, just like the Queen!

For this loaf I used a big bar of Dairy Milk Caramel...some would argue its not proper baking chocolate, but they haven't lived. You could always substitute this for proper chocolate because there's a whole box of Lindor Truffles too, seems a little extravagant. But again, you haven't lived until you try it.

So because orange really is the new black, I present to you - YOUR triple chocolate loaf, because it certainly isn't Terry's, silly!

Lindor Orange Truffle Triple Chocolate Loaf
(Recipe adapted from The Londoner, makes a 2lb loaf)

180g unsalted butter, room temperature

180g caster sugar

3 eggs, beaten

125g self raising flour

100g ground almonds

1/2 tsp baking powder

100ml whole milk

4tbsp cocoa powder

200g milk chocolate, chopped into chunks

200g Lindor Orange Truffles

• Heat the oven to 160 degrees and line and grease a 2lb loaf tin.
• Cream together the butter and sugar until pale and fluffy. Gradually mix in the eggs, a little at a time. Gently mix in the flour, almonds and baking powder. Add the milk and milk to a smooth consistency. 
• Add the chocolate chunks and whole truffles, stirring as little as possible. 
• Pour into the prepared tin and bake for 50-60 minutes, a skewer inserted should come out clean of better (but maybe not chocolate!)

The caramel sunk to the bottom and the rest of the slice fell apart...all the more reason to serve warmed with ice cream. But if you like your slices a little more tidy then perhaps use plain chocolate.

* Sally c/o Lindt kindly sent me a pack over to give their new flavour a try. My passion for Lindor truffles is honest and my own.

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Recipe: Ideas for leftover Easter Chocolate

If you've got to this part of the Easter weekend and you actually have some eggs and chocolate going spare, then I salute you.

Now you can do one of three things:

a) squirrel it away for the next few months and enjoy it sparingly (if this is you, then I'm sorry to say you're reading the wrong blog)
b) make a very good effort of eating it all within a week. This includes playing swapsies with family members to get extra creme eggs in return for your big Mars egg.
c) use one of these recipes to turn them into something entirely new, and if you're feeling particularly festive, share them around.

3 ingredient chocolate fudge

50g unsalted butter, cubed
375g chocolate, chopped into chunks
375g sweetened condensed milk
a few handfuls of your choice of sprinkles, mini eggs and other toppings

In a large heatproof bowl, gently heat all ingredients in the microwave in short 20 second bursts until melted.  Mix together until smooth. Line a tray with foil or baking parchment and pour the mix in. Give the tray a few taps on the sides to knock out any air and smooth over the top. Scatter your toppings over and leave to cool in the fridge for 1-2 hours. Once fully firm, slice into small squares to serve.

Chocolate bark
(Makes one large 23 x 33 cm slab, alternatively melt what chocolate you have to make mini versions)

600g chocolate of your choice, chopped into small chunks
a few handfuls of your choice of sprinkles, mini eggs and other toppings


In a large heatproof bowl, heat 3/4 of the chocolate over a pan of barely simmering water. Whilst the chocolate is melting, line a large baking tray with baking parchment.

To temper the chocolate, melt only to 43C for white chocolate and 45C for milk and dark chocolate. Once the chocolate has reached this temperature, remove from the heat and add the remaining chocolate. Stir using a spatula until the rest of this chocolate has melted and the temperature cools to 28C for white and milk chocolate and 30C for dark chocolate.

Once the chocolate has reached this stage, pour into your prepared tray and give it a wiggle to cover all corners of the tray.

Scatter with your toppings and leave to set at room temperature. Once set, snap into shards.

Peanut butter cups
(Makes 10-20 cups depending on case size)

200g milk or dark chocolate, chopped into small chunks
100g icing sugar
100g peanut butter, or any other nut butter of your choice

In a heatproof bowl, heat 3/4 of the chocolate over a pan of barely simmering water. Whilst the chocolate is melting, set out paper cupcake cases onto a plate or tray.

Temper the chocolate using the instructions above. Divide around half of the melted chocolate between the paper cases. Lift the tray up and gently drop on your work surface a few times to knock out any air bubbles. Use a small spoon to work the chocolate around the sides of the paper cases.

Pop in the fridge for 10-20 minutes to let the chocolate firm a little.

In a blender, mix together the peanut butter and icing sugar until a smooth paste forms.

Once the base layer of the cups has start to firm, spoon or pipe the peanut butter evenly between each. Pour over the remaining chocolate and smooth over the tops with the back of a spoon. (If this chocolate has started to firm, gently heat once again until it loosens).

Leave at room temperature for the peanut butter cups to full set before serving.

Amaretto cheesecake truffles
(Makes a dozen, feel free to use any biscuits you prefer like ginger nuts, oreos or cookies)

1 regular tub of cream cheese
1 pack of Amaretto biscuits
400g chocolate, melted

In a blender, pulse the biscuits until fine. Mix in a bowl with the cream cheese.

Using a small ice cream scoop, or two spoons, scoop balls of the mix and drop onto a tray covered with foil or baking parchment. Freeze for 10-20 minutes until firm.

Place the cheesecake balls onto a wire rack over a tray. Drizzle over the melted chocolate so all edges of the truffles are coated.

Top with more biscuit crumbs or sprinkles.



And if you needed more inspiration, here are some of my favourites...

Milli Taylor's chocolate bar cake, if for some reason unknown to most, you have a whole heap of chocolate bars leftover then this is the recipe for you. Think Munchies, Maltesars, Flakes, Bountys, Crunchies, the works!

Sarah from Taming Twins' recipe for Cadbury's caramel eggs croissants...this would also be great with creme eggs.

Larissa makes Choc-tails on Drop Dead Gorgeous if you're looking for something more boozy!

GIVEAWAY: Limited Edition Lindt Fashion Bunny

I'm sure these bunnies need no introduction. Lindt's signature gold wrapper and jingling bells are synonymous with Easter festivities. Although I like to think that a Lindt bunny is not just for Easter...

...they're a perfectly cheery treat to find at the bottom of your bag at the end of a long day or as a little gift to put a smile on a loved one's face. But if you're looking for some Easter gift ideas, then read on.

A jar full of bunnies tied up with a pretty ribbon. There's milk chocolate, dark chocolate, white chocolate and hazelnut to choose from. They'd also make great treats to hide in the garden for an Easter Egg hunt or to mark your Easter Sunday table settings. 

A very special strawberries and cream silky smooth white chocolate egg complete with a little something for Lindt truffle fans. 

One for the 'grown ups' a hazelnut crusted milk chocolate egg, its heavenly name couldn't be anymore fitting. 

And the cherry on the top, Lindt's limited edition Fashion Bunny. This super-sized bunny comes in a limited edition animal print wrapper straight from the runway. Complete with the biggest bow and bell of them all. 

Are you a fan of Lindt's Gold Bunny collection? Well here's your chance to win a Fashion Bunny of your very own...

a Rafflecopter giveaway

A quick turnaround so I can get it to you in time for Easter! (UK only please). 

Good luck xxx

Lindt kindly sent me these samples to feature. I was not paid and all opinions are my own. 

Recipe: Ultimate Lindt Cookies

These cold, dark winter evenings have been pretty uninspiring. After countless attempts at photographing recipes with no joy, I gave up. Instead I've spent my spare time this week wrapped up on the sofa watching Netflix and working my way through a delivery of Lindt. It's a hard life!

After more truffles than I dare count, I decided it may be wise to share maybe just a few. To do so I've come up with the ultimate cookie recipe. Soft on the outside, perfectly gooey on the inside and packed full of chocolate.

These are so good, I've made a few batches to share and some to store away in the freezer. In true Nigella style, its always a good idea to have a log of cookie dough stowed away. You can bake it straight from frozen and slice off one or two cookies at a time. 

I've also boxed some up to give as gifts, albeit early ones. It won't be a surprise to my loved ones that this year's Christmas wrapping theme is chocolate! These mini Santa chocolates come in a pack of 5 and are perfect to use as gift tags or as table settings on the big day.

My absolute favourite Lindt are these Winter edition milk and white chocolate truffles. They're perfect for cookies as the white chocolate centre oozes out and looks great.

I also have one more trick...Lindt hot chocolate. Heat some milk in your favourite mug in the microwave, drop in 3-4 Lindt truffles and give it a good stir. Undoubtedly the best, most speedy hot chocolate you can make at home.

Chocolate Lindt cookies

Makes 12

200g unsalted butter, softened

300g caster sugar

1 egg

275g self raising flour

75g cocoa powder

100g chopped nuts/chocolate chips

12 Lindt truffles 

Cream together the butter and sugar until light and fluffy. Gently beat in the egg. Fold in the flour and cocoa powder, adding a splash of milk if needed to loosen the mix. Fold in chopped nuts or chocolate chips. 

Dollop the mix onto a large sheet of baking paper and use to roll and wrap into a sausage shape. Place in the fridge to firm for at least 30 minutes. (I prefer to whizz up the cookie mix the night before needed and leave to chill overnight).

Line two baking trays with baking parchment and divide the mixture into 12 equal sized balls. Squeeze a truffle into the centre of each and place evenly spaced onto the baking trays. Don't be tempted to flatten the cookie balls down, they'll drop whilst baking in the oven.

Place in a preheated oven at 220 degrees and bake for 10 minutes. They will have flattened but will be floppy. Leave them for 20 - 30 minutes to firm after removing from the oven.

Feel free to experiment with your truffle flavours. My favourite of all the batches so far have been adding chopped hazelnuts to the cookies and dunking them in hot chocolate made with hazelnut milk.

And if you're going to do the Nigella-esque trick, wrap the cookie dough well, label up and freeze away. It should last up to 3 months, or alternatively a week in the fridge.

I also have the cutest chocolate Christmas decorations ready for my tree. No doubt I'll be joining in with the rest of Twitter and Instagram when it's up and showing everyone just how cute it is...if they don't get eaten first.

Thank you to Sally for kindly sending me these samples from Lindt. Please note, all enthusiasm for Lindt chocolate is my own...who can resist the Chocolate Santa's and Easter Bunnies?!