I went vegan in April 2015, so tomorrow is only my second pancake day as a vegan. Last year, I played it safe and went for some traditional crepe style pancakes served with lemon and sugar. This year, however, I wanted to go for a slightly more exciting pancake, and so I started working on a pancake recipe ahead of the day so that I knew the recipe would be perfected in time for pancake day! I love any kind of sweet dish that oozes gooey chocolate, so chocolate chip pancakes were a given. However, when I went to make chocolate chip pancakes, I spied our 1 kg tub of peanut butter sitting on the side, and decided peanut butter needed to be added to the mix too! These peanut butter chocolate chip pancakes are easy to make, and taste great served with extra chocolate and peanut butter on top, as well as your favourite fruit.
Although I love spending time in the kitchen cooking, there’s always days where after a long day at work I just want to get home and get dinner on the table as quickly as possible. Recently, I’ve been trying to come up with some new recipes that are quick and easy but that don’t compromise on taste as a result. Pasta is often a go-to weeknight dish but I was growing slightly bored of the usual tomato sauce or pesto pasta, and so I came up with this lemon basil pasta dish instead. I’ve previously shared another 10 minute pasta recipe on the blog which can you take a look at here: one pot garlic harissa pasta recipe.
This lemon basil pasta takes just 10 minutes to make, and uses only 5 ingredients, so as well as being quick and easy, it’s also gentle on the purse strings! The lemon and basil make for a zesty and fresh base for the dish, and the nutritional yeast takes the dish from ‘good’ to ‘really good’ (although nutritional yeast seems to have this effect on most dishes!).
Do you ever have those days where just nothing you try in the kitchen goes right? I had one of those days when I started making these cookies. The cookies themselves were fine – they looked and tasted delicious! I was then originally going to coat them in melted dark chocolate and leave to set. But I just could not melt chocolate successfully – my makeshift bain marie really failed me that day! I ended up eating lumpy half melted dark chocolate and shoving the cookies in the freezer, vowing to try again another day.
However, it ended up being a blessing in disguise, as I decided that the flavour of the dark chocolate would end up overpowering the subtle rose flavour. Instead, I thought I’d incorporate the rose water into an icing and top with freeze dried strawberries. And so these strawberry rose cookies were borne. Mine are heart shaped, to fit in with this week’s Valentine’s theme, but you can cut these into any shape you like if you’re not making them for your Valentine.
Not so long ago I posted a recipe for a salted caramel apple pie. When I first tested the recipe for that, I ended up with leftover salted caramel sauce, so I had think about what other sweet treat I could come up with to use it up. I’d been planning to make my chocolate orange brownies that weekend, so instead decided to combine the two to make salted caramel chocolate brownies.
The gooey-ness of the salted caramel chocolate brownies combined with the crunchy topping of the salted pretzels makes for an interesting and tasty texture combination.