In light of it being Cinco de Mayo here yesterday I had a little play with some tequila and lime with great success. The tequila and lime chocolate cookies I made were delicious and went exceptionally well after a margarita or two!
Tequila and LIme Chocolate Cookies
2 cup of brown sugar
1 cup of white caster suger
4oz dark chocolate
1tsp triple sec
Juice of 1 lime
2 cups all purpose
4oz milk chocolate
Cream the butter and sugar together.
Melt the dark chocolate over a bain-marie.
Mix the chocolate and the creamed butter together
Add the eggs and mix in
Add the tequila, triple sec and lime and mix in
fold in the flour until you form a dough
Smash up the milk chocolate and mix into the dough
Form small ‘patties’ with the dough and place on greased baking tray
Bake at 350F for about 15 minutes or until cooked.
I’m a simple girl at heart and I like to keep my recipes that way too. So here is the simplest, the fastest and the healthiest chocolate bites you will every make. 4 ingredients, a blender and 2 minutes (including weighing the ingredients out!)
1 Cup of dates
1 Cup of walnuts
1tbsp unsweetened coconut flakes
1/2 cup raw cacoa (this is not a spelling mistake for cocoa – you can buy raw cacoa from your local health food shop and makes a great addition as a staple in your larder)
Place all ingredients in a blender and blend!. You can then do many many things with these delicious little chocolate bites. Either press into a small tray and leave in the fridge for half an hour and serve up as brownies. Sprinkle the mixture over your ice cream or greek yoghurt or even sprinkle a bit into your trail mix. Mix it with some mushed up banana and some chopped toasted nuts for breakfast or you could even use it a decadent base for a cheesecake. Its the full chocolate taste without the guilt, the mess or the time!
An extremely quick and easy dessert when you are short of time but still want to WOW!
200gms milk chocolate
150gms Dark chocolate
6 tbsp mascarpone cheese
1. Bring cream up to a gentle boil, take off heat and stir in broken up pieces of milk chocolate until all chocolate has melted. Pour equally amongst 6 cups and place in the fridge.
2. Once the ganache in the cup has hardened break up dark chocolate and melt 3/4 of it over a double burner until chocolate reaches 50C. Add a 1/4 tsp of mint essence. Take off heat and stir in the rest of the dark chocolate and stir until temperature reaches 30C.
3. Spoon dark chocolate over ganache and place in refrigerator.
4. When ready to serve place a tbsp of mascarpone on the choco cup and decorate.
This is such an easy and quick dessert to make – you can’t go wrong!!
For the chocolate decoration in this picture I tempered some chocolate and poured it over some roasted chopped nuts, allowed it to set and then broke shards off for decoration.
This recipe will work just as well without tempering the chocolate ( bringing it up to heat and then bringing it back down) it just means that the chocolate won’t have a shiny finish – however, clever use of the mascarpone, some chopped nuts and maybe a mint leaf will cover any dull finishes.
if you don’t like mint change the essence to a flavour you do like. Just test the flavouring before you pour the flavoured chocolate over the ganache.
Not only is there a potential shortage of chocolate on the cards, with a global shortage being predicted by 2020 but also, with the advent of Eboli, drought and some pesky little cocoa pod insect eaters the price of cocoa beans is likely to go up by 25% next year. Now folks, there is something you can do about this – but you have to be strong. Do not choose this path without careful thought or you could make the situation worse. BUY MORE CHOCOLATE and then store it. ( that is where being strong comes into play – store it – don’t eat it!) Obviously the price is still going to go up next year, there will still be a global shortage in 2020 ( possibly earlier if you do all take this advice) but you and me? We’ll be ok!! And that’s all that matters – right
Day 2 of the Diva Tour included an interview on Global TV. Sure am loving it here!
Woohoo! Started my Toronto marketing campaign for Divas Guide to Dinner Parties!! Loving it! ( tho’ it’s mighty cold here!)
see my Canadian TV debut here!
If you are in Toronto come and see me at the Indigo store at the Eaton Centre on Saturday between 1pm- 3pm for my book signing!
280g/10oz plain flour
125g/4½oz icing sugar
50g/2oz cocoa powder
200g/7oz cold butter, diced
2 egg yolks
500g/1lb 2oz ready-made mincemeat
Juice and zest of an orange
100g/4oz chocolate calletts
1/2 tsp all spice
Sift and mix the flour, icing sugar, cocoa powder and salt together in a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Mix in the egg until the mixture comes together. Add a little water if necessary. Knead into a disc , cling film and place in fridge for 40 minutes
Preheat the oven to 200C/400F/Gas 6.
Mix the mincemeat, orange zest and juice, all spice and chocolate calletts together in a bowl.
Roll out pastry on a lightly floured surface to 3mm thick, cut out 11cm-diameter rounds with a pastry cutter, then cut out the same number of small stars as there are large rounds.
Line muffin tins with rounds and add a large tsp of the mincemeat chocolate mixture. Top with a star. Brush the top with beaten egg.
Bake in the oven for 20-25 minutes, or until the pastry is cooked through.
50 shades of chocolate – bringing chocolate and good cheer to you this Christmas!
What can be better than looking drop dead gorgeous? Looking drop dead gorgeous wearing chocolate make up of course!!
For chocolate eye shadow: mix 1 tsp corn starch with 1 tsp potato starch. Add 2 tbsp of cocoa powder. And that’s it!! How easy is that?!
check out this you tube video of a girl using hot chocolate powder as blusher
for more fabulous chocolate recipes check out 50 Shades of Chocolate on Amazon
100gm/ 4oz Dark chocolate callers
2 Egg Yolks
¼ Cup Sugar
¾ Tbsp All Purpose Flour Flour
1 Tbsp Cocoa Powder
1 Tbsp All Purpose Flour
- Preheat oven to 230 C /450˚F
- Melt chocolate and butter over a double boiler and allow to cool
- Whip eggs, egg yolks and sugar
- Mix the egg & sugar mixture into your melted chocolate
- Fold in the flour
- Spray 4 ramekins and dust with the cocoa and flour
- Pour mixture into ramekins ( you can refrigerate these at this stage and bake later)
- Bake for about 7 minutes.
Serve with ice cream and a saucy smile
A delicious way to bring chocolate into your thanksgiving this year – (tho’ obviously true chocoholics need no help!!)
1 1/4 cups plain flour (or all purpose)
pinch of salt
1/2 cup butter cold and chopped into small squares
10oz dark chocolate callets
12 oz Can Evaporated Milk
14oz can pumpkin
4ox brown sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
pinch of salt
1tsp vanilla extract
Make your pie crust.
Add all ingredients to a mixer, (except the water) and whizz until most of the butter is worke in. Then add a couple of teasp of water until the pastry binds together. Flatten into a disc, wrap with clingfilm and refrigerate for 30 minutes.
Heat oven to 425F
Roll out pastry an place it in a sprayed pie dish. Place some parchment paper with pie weights (or rice) over the pastry and blind bake.fr 15-20 minutes till the pastry has started to firm and turn light brown.
Reduce to temperature to 350F
Melt the chocolate and butter over a double boiler
Mix the rest of the ingredients in a large bowl. Mix in the chocolate and egg mixture and pour into the pie crust . Bake for about 45 minutes until the filling has set.
Allow to cool.
Serve with whipped cream,
Now tell me what you are thankful for!!
For more fantastic recipes like this one try
or for non European or American purchasers go to
or for non European or American purchasers go to