Peppermint Crisp Pie is an old favourite for me. It is rich and creamy and comforting, a little reminder of a once-was-home, of my mother, and of many a dinner party, barbeque or braai where it’s been consumed with gusto. The main problem with this recipe however, is that most of it’s parts are – …
Permanent link to this article: https://www.keeperofthekitchen.com/2015/02/05/peppermint-crisp-pie/
I discovered these hazelnut and chocolate beauties quite by accident. I was trying to make hazelnut flour but left the nuts going in the food processor for too long and ended up with hazelnut butter. I added cocoa powder and coconut oil and came up with a beautiful chocolate spread alternative, which has lasted for …
Permanent link to this article: https://www.keeperofthekitchen.com/2014/10/10/raw-ferrero-bliss-balls-recipe/
I love chocolate way more than I should and a lot more than I wish I did. I’m always looking for ways to indulge the craving for cocoa without piling on the sugar, largely because when I do, my kids do and the whole harmony of the home kind of falls apart. This recipe is …
Permanent link to this article: https://www.keeperofthekitchen.com/2014/08/07/good-for-you-chocolate-coconut-macaroons/
It’s yet another rainy afternoon here on the Hampshire/Surrey border and I am feeling whimsical. I’m remembering a time in our lives where we travelled a lot, and thinking about the future, all at the same time. I want to indulge my senses and my tastebuds and all I can think of is…. soft centred …
Permanent link to this article: https://www.keeperofthekitchen.com/2014/07/05/six-minute-soft-centered-chocolate-pudding-recipe/
I’m not really sure why I feel like I should apologise for loving the Disney Cakes and Sweets series? Is it because it’s Disney? Or because it’s sugary cakes and sweets? Who knows, but what I do know is that I’m not even sorry. I’ve been slotting our new arrivals into the accompanied binder today, …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/11/25/fruity-chocolate-chunks-recipe/
Yesterday I shared the traditional French Brioche recipe from Brioche Pasquier with you. I told you about how they’re made in the factory, and showed you some photos from our masterclass in Brioche making from the professionals themselves. I came home from the event and decided I had to make another batch as fast as …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/11/22/thermomix-brioche/
There’s a brand of ‘chocolate’ bar that we love around here, but it’s pretty expensive. They put the ingredients and roughly the amounts on the back of the packaging though, so we’ve been trying to make them the same. I think we need some kind of cold pressing equipment to make them stick together as …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/16/healthy-chocolate-date-balls/
3.2.1230 The best ever chocolate cake, that happens to be Vegan too. Remember if you’re making this for Vegans, most regular sprinkles aren’t actually Vegan due to the food colouring used in them. You can also make it without the glaze and decorate with a regular butter cream icing. Made with coconut oil, however, the …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/04/28/vegan-chocolate-cake/
