Chocolate & Rose Tart

Ingredients

For the pastry
  • 100g butter, softened, plus extra for greasing
  • 75g golden caster sugar
  • 3 egg yolks
  • 1 vanilla pod, seeds only
  • 200g plain flour, plus extra for dusting
For the rose & cassis layer
  • 3 tbsp double cream
  • 3 tbsp Crème de Cassis
  • ¼ tsp rosewater
  • 250g icing sugar
  • a few drops pink food colouring
For the cheesecake layer
  • 100g dark chocolate
  • 100g milk chocolate
  • 75ml double cream
  • 150g full-fat cream cheese
For the chocolate ganache
  • 100g dark chocolate
  • 50ml double cream
  • 25g butter
To serve
  • pinch of flaky sea salt
  • red and pink crystallised rose petals (shop bought or make your own, see tip)

Vegan Chocolate Chip Cookies

Ingredients

  • 64g Dairy Free Margarine
  • 48g Unrefined Dark Muscovado Sugar
  • 48g Unrefined Golden Caster Sugar
  • 192g Gluten Free Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Bean Paste
  • 2 tbsp Water
  • 2 tsp Vegetable Oil
  • 140g Vegan Chocolate Chips

Directions

  1. In a bowl beat together the dairy free margarine and the two sugars combined. Then add the additional ingredients and mix together until it forms a dough.

     

  2. Prepare a baking sheet with baking paper and preheat your oven to 180°C (160°C / Gas 4)

     

  3. Divide the dough and roll into small cookies and place each one on the baking tray. Place the tray in the fridge to chill for 30 minutes to avoid the cookie dough spreading too much in the oven.

     

  4. Bake the cookies for 10-12 minutes or until golden in colour. Leave to cool on a cooling rack once removed from the oven.

Oatmeal Raisin Cookies

Ingredients

WHISK TOGETHER AND SET ASIDE
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
CREAM WET INGREDIENTS
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 teaspoons vanilla
THEN STIR IN
  • 3 cups oats (not instant)
  • 1 1⁄2 cups raisins

Directions

  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  7. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
  8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Chocolate-Covered Pomegranate Seeds

Ingredients

  • 1 package (12 ounces) dark chocolate chips
  • 1 cup pomegranate seeds, patted dry

Directions

  1. In a microwave, melt chocolate chips; stir until smooth. Stir in pomegranate seeds.
  2. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour. Store between layers of waxed paper in an airtight container in the refrigerator.

Tips: 

  • One large pomegranate will yield about 1 cup seeds.
  • When melting chocolate, stop heating the chocolate before the last of the chocolate melts. The residual heat will melt the remaining chocolate as you stir. This will help prevent scorching.
  • Sprinkle with toasted coconut or ground almonds after spooning onto waxed paper for more texture and flavor.

Orange-Chili Chocolate Cookies

Ingredients

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1/3 cup baking cocoa
  • 4 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon Triple Sec, optional
Topping:
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350°. Combine cookie mix, cocoa, orange zest, cinnamon and cayenne. Beat in butter, egg, vanilla and, if desired, Triple Sec.
  2. Mix sugar and cinnamon. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.

Vegan Brownies

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Frozen Lemonade Pie

Ingredients

  • 14 ounces sweetened condensed milk
  • 6 ounces frozen lemonade concentrate, thawed and undiluted
  • 12 ounces frozen whipped topping, thawed
  • 2 (9 inch) graham cracker pie crust

Directions

  1. In a large bowl, mix together the sweetened condensed milk and lemonade concentrate.
  2. Fold the whipped topping in slowly, keeping as much air in the mixture as possible.
  3. Spoon into crusts.
  4. Freeze until firm–I suggest about two hours minimum.
  5. Remove from the freezer half an hour before serving, to allow the pie to thaw to a creamy state.