Regular blog readers may recognise this Cacao Nibs, Dark Chocolate and Cocoa Muesli has featured on my blog before, but I decided to make and showcase it again, as its one cereal I am happy tucking into. Its really a muesli base enhanced with organic cacao nibs, cocoa powder and grated raw dark chocolate.
One of my cute nieces and she is rather cute came over for a visit and stayed most of the afternoon.
I had picked up some ready made mini meringues from the supermarket for a speedy dessert with fruit and whipped cream, but the niece hinted for brownies. I couldn't say no to that beautiful face.
We topped the Brownies with some mini meringues dubbed as snow.
She normally likes her brownies plain and pure, without fruit or any other fancy toppings, but was rather forgiving of these mini meringues. D thought it was a slightly odd combination, but welcomed them with a dollop of whipped cream.
I am sharing these with Tin and Thyme for We Should Cocoa .
One of my nephews has been calling me my little courgette because of my moss green rain coat, its term of endearment and affection, but its also a cheeky little request to make him a Courgette Cake, I promised to when courgettes were in season and indeed they are now.
Courgette brownies are not new and nor are courgette cakes, they have been around a while - in fact throwing vegetables in sweet recipes including cakes, biscuits and rice pudding is not a new idea at all, even if some people think and convince themselves and those around them that they were the first to introduce the social media generation to this idea. Sadly I think its the same people who fall for fake news, which also is not new. The world is indeed shrinking and everything according to them can be answered by google.
One of my lecturers at Glasgow University, now a Professor Greg Philo teachings impacted and completely changed the way I viewed the mass media a. I still have a copy of his original publication Seeing is Believing: The Influence of Television, which was gifted to me as a student. In the book, Greg Philo focuses on how the media has the power to influence and instil in the viewer negative and bias viewpoints. One example of this was the way Arthur Scargill, a prominent British Trade Unionist during the British Miners Strike in 1984 - 85 was vilified by the British media. I remember as a child growing up in Wales also being duped by the popular media publications demonising this man and the protesting miners being portrayed in extreme negative light, after all the media could never lie (I am being sarcastic here). A decade ago it was bogus asylum seekers and refugees, today its around other migrants veiled under BREXIT and then we must not forget the Other as we see a rise in hate incidents towards the visible muslim community. Since having both my eyes and mind opened to the power of the media to propagate misinformation and bias, I have always been sceptical of media portrayal around most things and this has extended nowadays to social media, therefore I am very selective in what I read these days even so called high ranking food blogs, as people put financial gain and popularity before ethics these days. I could go on, but I will stop as it will become a rant, and this is a food blog after all.
So here are some slices of Courgette Chocolate brownies which I am sharing these with Tin and Thyme for We Should Cocoa and with Treat Petite hosted by The Baking Explorer and CakeyBoi.;
Other Brownie Recipes on the Blog
Raspberry Brownies
Red Dragon Chili Brownies
Strawberry Cream Cheese Brownies
Sweet Potato and Cranberry Brownies
Vegan Hot Chocolate Marshmallow Brownies
I am not joking when I write that I have made cocoa and chocolate brownies (minus the fruit topping) at least four times this month.
Three times in one week, that I had to go out and get more fairtrade cocoa brownies. First lot of brownies were for us, second for family, third time for friends and more recently for some work colleagues.
One of my cute nieces and she is rather cute describes these as lush, and I have to concur, these were lush and proper squidgy. She was even more delighted that her brownies were not topped with fruit, unlike these that are topped with luscious, fat juicy tayberries.
I do like tayberries, but don't come across them that often. In fact the last time I had a tayberry was when I lived in Scotland, not long followed by Karaka Blackberry. These tayberries
come from a little place called the Fruit Machine, though it does sell vegetables too.
Fellow blogger who likes to call herself Matron at Down on The Allotment describes Tayberry as a cross between a blackberry and a raspberry. The fruit topping is not necessary on these Cocoa Chocolate Brownies, but I like to get fruit in my diet somehow.
I am sharing these with Tin and Thyme for We Should Cocoa and Jibber Jabber for Love Cake.
Other Cocoa and Chocolate Brownie Recipes on the Blog
Raspberry Brownies
Red Dragon Chili Brownies
Strawberry Cream Cheese Brownies
Sweet Potato and Cranberry Brownies
Vegan Hot Chocolate Marshmallow Brownies
Even though I have my own tasty moreish chocolate Brownie recipe, I do like to experiment with other flavours, including fruit and vegetables, as well as try other peoples recipes in my home.
This Black Treacle Chocolate Brownie comes courtesy of Ruby Tandoh from her new cookbook Flavour.
Chocolate Beetroot Brownies were all the rage and quite popular four - five years ago. In fact hidden vegetables in cakes, vegetables in desserts, vegetables in pudding and vegetables in sweets because quite trendy. Chefs, experimental home cooks and food bloggers started throwing in different vegetables and then it was made out to be 'oh my goodness this is so original and a new concept and discovery', when in fact the idea of putting vegetables in cakes, desserts and puddings had been around many, many years.
People have been eating carrot cake, parsnip cake and sweet potato pies for years , but hey we food bloggers and I do not exclude myself from this like to some times think we created something unique when we throw in a cauliflower, a bit of spinach or even beetroot, when its actually quite an old idea. One thing you can guarantee someone, somewhere has already done it, not everything appears on websites. Many of these delicious hidden sweet vegetable recipes can be found in old cookbooks, published in other parts of the world and in different languages too, not everything is in English.
I made these Chocolate Beetroot Brownies a couple of months back when a good work colleague reminded me that I had promised her Beetroot cake'. Shortly after, I made some Chocolate Beetroot Brownies for her. she was delighted. She was given a very generous slice.
In fact this recipe makes a lot, that I also ended up sharing some with family and other friends. I am sharing some of these Chocolate Beetroot Brownies with We Should Cocoa Challenge; and and Treat Petite hosted by The Baking Explorer and CakeyBoi.
The past month, I have been making, baking and eating some variation of Plum Cake, but this is one of the most delicious cakes I have made in a while.
As much as D likes chocolate, he is not really a fan of chocolate flavoured things but he also adored this too.
The sponge was almost fondant like, perhaps my whipping and whisking made a difference this time.
I am sharing this We Should Cocoa that celebrates six years of sharing chocolate sweet and savoury recipes; and Bake of the Week hosted by Casa Costello ..
For the Chocolate and Plum Cake follow the recipe here, but reduce the flour by 50g and replace it with 50g cocoa powder.
So when I won Mildred's Cookbook a couple of weeks ago, I knew exactly what I wanted to make first - the Lapsang Scented Mushroom Stroganoff and it was made and thoroughly enjoyed. Next was the Peanut Butter Brownies with Hot Chocolate Sauce, that was bookmarked for a later date.
Well that day had come.
I have to say that these are perhaps first vegan Brownies that I have liked. These are squishy, rich and oh so chocolatey. I don't think the peanut butter is necessary, but it does certainly add colour. I also think these are much better a day or two later. As I found it rich as it was, I decided not to make the accompanying hot chocolate sauce, but you can if you wish.
If you are tempted to try these in your own home, then you will have to get your mitts on Mildreds The Cookbook.
And if you cannot wait, then here is a link to the full recipe on-line, with the hot chocolate sauce. I am sharing this recipe with Bookmarked Recipes hosted by Tinned Tomatoes. You may be interested to note that my fellow blogger Lisa over at We Don't Eat Anything With a Face has recently done a review of the book and if your quick you can also enter the give-away to win a copy of Mildred's The Cook book.
I made a variation of this Sweet Potato Cake about two years ago whilst on my culinary adventure, I also threw in some dark dried fruit like raisins and sultanas. This time the cake was for Clandestine Cake Club of which I have been a member for just over two years now. I seem to be the only one who takes along vegan cake.
In the past I've taken along Rose Syrup and Rose Jam Cake before, Fiery Red Dragon Chocolate Cake, Parsnip and Violet Cake and even White Chocolate Sweet Potato Cake.
Having rediscovered my Bundt tin whilst house-moving, I have actually been using it quite a bit, for Beetroot Chocolate Cake, more recently Blueberry Cake and now Sweet Potato Cake. I was running out of time, so just scattered over some dried marigold petals over it, but ideally it would have been either lemon or orange drizzle icing. Sorry there is no photograph of the cake sliced, but it was for Cake Club, not for home. I am lucky that this time, I got to take a good picture of it to share, in the past this hasn't happened. By the way did you know that dried marigold petals are sometimes known as Poor Man's Saffron and are used and substituted as such.
I have also made some No Bake Sweet Potato Granola Bites based on this recipe. I will share them later in the week, but if you can't wait perhaps some of these Sweet Potato recipes may inspire you.
Sweet Potato Muesli
Sweet Potato Burger
Sweet Potato Oven Baked Chips
Sweet Potato Falafels
Sweet Potato Wonton Pot Stickers
Sweet Potato 'Custard' Pies
Sweet Potato Chocolate Brownies
Sweet Potato Muffins
Unlike my husband who really really likes sweet things: biscuits, cookies, chocolate bars. I don't reach out for sweet things, it tends to be savoury nibbles until of course I find myself in the biscuit section of the supermarket aisle, then sometimes, I emphasise sometimes I do get tempted by Mr Kiplings Viennese Whirls, a (not so) secret guilty pleasure, so last month when I saw Chocolate Viennese Biscuits on Lisa's blog I immediately bookmarked the recipe to make in the near future, well that day came much sooner than I expected.
One of the little nephews requested some chocolate cookies. And his wish my command, well an opportunity for me to try them out too.
Every one who took one, took another nodding their approval. Not too bothered that they were vegan. The only comment I got from the littlest of my nephews, the one who had originally requested them was that 'they were too cocoa'. Still, that did not stop him from scoffing three in on sitting.
This idea came to me only last week when I was planning to attend an event at a nearby village; and in anticipation of the arrival of lots of kids I thought abut making something that they would be a bit more familiar with, that my usual vegetable based sweet creations which may have got the snug nose reaction.
I often make what I call an 'Oreo Surprise cake', something that my lovely friend Choclette from Chocolate Log Blog tried when she travelled to Wales this summer for a family wedding. I thought I would go one step further and douse the cocoa batter with edible decor in the form of holly and berries. And as i f by magic, the edible mini Oreo Christmas Wreath cakes came into existence.
I don't know so much about the big kids, but the small kids liked it.
I've combined chocolate and beetroot in sweet dishes including cakes plenty of times - beetroot brownies; beetroot waffles; and beetroot swirl muffins , but I was most surprised to note that I had not posted a larger version of a cake, especially as I must have made this particular Beetroot Chocolate Cake at least four times last year.
So I thought well, why not make it again ...and so I have.
Some of you may remember me mentioning my new garden friend last month: who I have named Moggy. Well she certainly has adopted us and we definitely now have a pet. It's so nice to come home to a warm excitable cat, especially after a long day at work.
Yes, yes work. I have found paid employment and I have to say I am not enjoying it one bit. Its been made unenjoyable (is that even a word?) because of the people I am working with, namely women who have been most unhelpful in helping me adapt and learn my new routine in my new environment. I have barely had any training and its like I am meant to know where everything is and how everything operates. I have been coming home really tired: physically and mentally and frustrated that this is what I have been reduced too. I thought the role would be a little more rewarding, but I am expected to do so much in so little time with very little help from those around me. I am going to keep my eyes peeled for other opportunities, but in our current economic environment, well you know paupers can't be choosers and its a job. I am hoping it will get better with time as its only been a couple of weeks, but I have a gut feeling I may not last long there, but I will persevere for now as I have very little in the way of options right now and we need the money.
Anyway, onto some sweet things. I made this Orange Chocolate cake just over a month ago and it was thoroughly enjoyed by everyone who had a slice. I've put some 'vegan cream cheese frosting' on the cake, it's completely optional. Oh I could happily do with a slice of this cake right now.
Vegan Orange Chocolate Cake
You will need a 10 inch round spring form cake tin for this cake
Serves 12
425g plain flour
75g cocoa powder
11/2 teaspoon bicarbonate soda
1 teaspoon baking powder
Pinch of salt
180g golden caster sugar
400ml soy milk
2 tablespoons white wine vinegar
200ml vegetable oil
Zest of two oranges
Method
Sieve the dry ingredients first over a large bowl, then stir in the sugar. In another bowl, combine the wet ingredients and the grated zest, then carefully pour into the dry ingredients and combine well. Then pour into baking tin.
Bake at gas mark 4/180oC for 45 - 50 minutes of until a toothpick comes out clean. Cool. Best served the following day
I am off to the theatre later this evening to watch Facade: that promises to be an intimate and theatrical three course meal, during which, drama unfolds. I believe the theatrical part, but not sure about the intimate part - especially as there will be a fair size audience. Nevertheless, I am genuinely looking forward to it and hope to share more about it later on in the week. I am also looking foward to putting on my glad rags and some rouge for the cheeks and lips. Its been a while, since I've spruced up andmoreso eaten out.
Anyway, onto some cakey delights - today I share with you some vegan chocolate gingerbread cakes.
Part of me wished I had one of those silicone gingerbread people moulds (a bit like the heart shaped moulds I used for my Valentines strawberry jelly) and then this would have been so darn cute to serve. Maybe next time, unless of course you beat me to them.
Regardless of how they look, one person who had the cake said it was so delicious, he couldn't help scraping the last of the cake remnants from the baking parchment paper.
I am sharing this with Choclette and Chele for their monthly We Should Cocoa Challenge. The theme for February is ginger and it is hosted by Jen of Blue Kitchen Bakes.
Chocolate Gingerbread
Makes 6 - 8 or 1x 8 inch round baking tin
Ingredients
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
1 teaspoon ground cinnamon
2½ teaspoon ground ginger
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
60g crystallized ginger, chopped
2 teaspoons white wine vinegar
Method
Heat the oven to Gas Mark 5. Oil an 8 inch round baking tin or 6 - 8 round/oval cake tins lined with parchment paper.
In a large bowl, sift the flour, cocoa, soda, salt, cinnamon and ginger. Stir in the sugar. In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients. Stir in the crystallized ginger, and then quickly stir in the vinegar.
Pour the batter into the prepared pan and bake for 30 – 35 minutes, or until a toothpick in the centre of the cake comes out clean. These are better served the following day.
