Orange and pomegranate molasses mocktail

Orange and Pomegranate Molasses Mocktail

With summer on the way it’s time to unwind with this orange and pomegranate molasses mocktail. With just three ingredients it’s a cool refreshing drink for the whole family!

Orange and pomegranate molasses mocktail

I’ll admit that I’m not much of a cocktail girl. Why ruin a perfectly nice drink by adding a touch of vodka? Cocktails look nice and often sound nice but when it comes down to it, I’d rather enjoy a few glasses of wine interspersed with non alcoholic drinks instead.

So, when I realised that this month’s Recipe Redux challenge was cocktails and mocktails for May celebrations, I wondered where to start.  Even with a simple drink like bucks fizz, I’d rather drink the Champagne and orange juice separately.   Ok, I can see you shaking your head.  Maybe you’ve seen me enjoying cocktails in the past and yes, I do sometimes enjoy them.  It’s just, they’re not my first choice of drink.   I’m really not the person to be giving you cocktail recipes!

Orange and pomegranate molasses mocktail

So, a mocktail it is!   I’m pleased to say I don’t have anything against mocktails.  Apart from the fact that the ingredients just go together,  the best thing about non-alcoholic drinks is that I can try them out on my kids too.  As expected, I have mocktail loving kids!

This orange and pomegranate molasses mocktail is a great place to start if you’re also new to the whole world of drinks mixing.   Fizzy orange is a classic drink and a real favourite with lots of children too.     In this recipe, the fizz comes from soda water rather than a sweet drink like lemonade.

Orange and pomegranate molasses mocktail

I decided to jazz it up a tiny bit more by adding a dash of pomegranate molasses to the mix. The sharpness of the pomegranate molasses is a perfect accompaniment to the sweetness of fresh orange juice.     The resulting mocktail has a refreshing tart fruitiness.

Although I made these to enjoy with my children, I have to say that if I was the driver at a party, something like this would be the perfect choice.   I don’t have a particularly sweet tooth and find many non alcoholic drinks are just too sweet.   But these!   I could probably drink these all night!

 

Recipe for orange and pomegranate Molasses mocktail

Orange and pomegranate molasses mocktail

 

Orange and Pomegranate Molasses Mocktail

Yield: Serves 1

Ingredients

  • 1/3 fresh orange juice
  • 2/3 soda water
  • A dash of pomegranate molasses
  • Ice (optional)

Instructions

  1. Pour the orange juice and pomegranate molasses into a glass. Add a dash of pomegranate molasses and stir.
  2. Add a few ice cubes if you have them.
  3. Drink through a straw!
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Orange and pomegranate molasses mocktail

Are you looking for more summer drinks?

How about these recipes?

Pomegranate appletiser mocktail

Pomegranate Appletiser Mocktail

Chilled Matcha and Banana Smoothie

Chilled Matcha and Banana Smoothie

vita coco banana blueberry and spinach smoothie

Vita Coco Banana Blueberry Smoothie

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Recipe for orange and pomegranate molasses mocktail. This cool refreshing drink is so easy to make and perfect for drinking outside in the sun. A great summer drink for adults and kids.
Cheesy chorizo pastries

Cheesy Chorizo Pastries for Summer Picnics

These easy cheesy chorizo pastries are made with just 3 ingredients!   They’re perfect for summer picnics, party snacks or even for dinner with a large side salad.

Cheesy chorizo pastries

I have made these little pastries so many times in the past but they haven’t quite made it onto the blog before.    I’m not sure why.    Maybe it’s because they are so easy you don’t actually need a recipe.   Or maybe it’s because they are not very original.   After all,  I’m sure you’ve seen them before!

However, like all quick and easy recipes, sometimes you just need a reminder of how simple something is before you make it yourself.   I hope that’s what I’m doing here.   I’m just reminding you that these pastries are so easy it would be a shame not to make them!    They need just three ingredients:  ready rolled puff pastry, sliced chorizo and cheese.   What could be easier?

They could however be more complicated.    You could add an egg wash before baking them.   Even so, that would still only make 4 ingredients.   I don’t bother with an egg wash for these.   They come out of the oven beautifully golden brown on the outside anyway.   Why not save the egg for something else?

Cheesy chorizo pastries

If you really want to make life a challenge you could make the puff pastry from scratch.   I’ve done it in the past but these days?   No way!  It’s the type of thing that’s fun for a one off challenge and so you can tell yourself you can make puff pastry.  After that, what’s the point?  I prefer my own homemade shortcrust pastry but puff pastry is definitely worth buying.

Life should be easy in summer and these little cheesy chorizo pastries are perfect for this time of year.   Why not have them for lunch with a big salad or bring some along on a picnic or for a snack on a long summer walk?   I have to say, I’m a real pastry addict and find it hard not keep eating these!

Cheesy chorizo pastries

Cheesy Chorizo Pastries for Summer Picnics

Yield: Makes about 10

Ingredients

  • 1 pack of ready rolled puff pastry
  • 1 pack of sliced chorizo
  • About 40g grated cheese (I used red leicester but cheddar would work well too)

Instructions

  1. Line 2 baking trays with non stick baking paper. Turn the oven on to heat up to 200C
  2. Unroll the puff pastry.
  3. Sprinkle half the cheese all over the pastry.
  4. Put the chorizo on top of the cheese in a single layer.
  5. Sprinkle the rest of the cheese over the top.
  6. Roll the pastry up again.
  7. Cut into slices about 1cm thick.
  8. Lay the slices on their sides on the baking trays with space between each one.
  9. Bake in the oven for 10-15 minutes.
  10. Cool on a wire rack.

Notes

For a more golden finish, brush the pastries with a little beaten egg before baking.

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Cheesy chorizo pastries

Recipes similar to these Cheesy chorizo pastries

If you love puff pastry then why not try one of my other easy puff pastry recipes?

Chorizo cheese puff pastry straws

Chorizo cheese straws

giant sausage roll

Giant sausage roll

Pea and ricotta tart

Homemade ricotta and pea tart

 

 

 

 

 

 

Places I’m sharing these cheesy Chorizo pastries

Cook Blog Share hosted by Recipes Made Easy
Brilliant Blog Posts at Honest Mum

Cook Blog Share new logoBrilliant Blog Posts

Easy cheesy chorizo pastries are perfect picnic or party food. Eat them as a snack or as part of meal. So simple to make - only three ingredients!
Spanish Bean Salad with Red Peppers

Spanish Bean Salad with Red Peppers

This Spanish bean salad is a great tapas or buffet recipe. It’s delicious on it’s own as a main meal but also great as a side dish and so speedy to prepare too!  It’s also vegan and gluten-free.

Spanish Bean Salad with Red Peppers

I am going on holiday to Spain soon and my thoughts have already turned to thinking about all the delicious food I’m going to eat once we’re there.   Don’t you just love Spanish food too?   I know I’ll be able to eat hearty bean dishes, light salads, freshly cooked fish as well as chicken and chorizo dishes quite happily for just over a week.

And as I’m thinking about all that gorgeous Spanish food, I’m also wanting to make Spanish dishes in my own kitchen in preparation.  I’ve got quite a lot of Spanish inspired recipes here on Searching for Spice.   However, I think this easy bean salad is my first vegan and vegetarian Spanish recipe.   Maybe I’m wrong (or just too much of a carnivore!) but I can’t think of many vegetarian Spanish recipes, although I’m sure there are quite a few!

Spanish bean salad with red peppers

I have to admit, I have a tendency to add chorizo to lots of my Spanish recipes for that lovely warm smoked paprika flavour.   And if you feel that way too, you’ll find loads of chorizo recipes on Searching for Spice including these wonderful huevos rotos and this Spanish rice stuffed marrow.

But, back to this Spanish bean salad, which is vegan after all!   And if you’re looking for vegan recipes you probably don’t want to be thinking about chorizo.   Although I have heard you can get a pretty good vegan version.

Spanish Bean Salad with Red Peppers

The great thing about this salad is that you can prepare it in a matter of minutes.   It really is just a matter of assembling the ingredients.   The only fresh ingredient is the spring onions but if you don’t have spring onions you could use a little diced brown onion.   All the other ingredients are straight out of cans, jars and bottles.   That doesn’t mean it’s not a tasty salad.   Oh no!  It’s full of flavour.   The capers and onions along with the vinegar in the dressing make sure that this is a salad you will want to eat more of!   It’s just a really convenient recipe for when you’ve almost run out of fresh ingredients.

If you find capers and onion quite strong then just add a little less of each.   You could easily adapt it too.   Why not add olives, freshly diced tomatoes or sundried tomatoes to mix it up a bit?

Spanish Bean Salad with Red Peppers

How to serve this Spanish Bean salad

I ate this by itself one day and with some leftover couscous flavoured with ras el hanout another day.   It would be lovely with freshly baked crusty bread too to mop up the vinegary dressing.   I love recipes that I can put back in the fridge and eat the next day too.   This Spanish bean salad is perfect for that.   The flavours soak into the beans and it’s possibly even better the next day. That’s why I’m sharing it with my own Cook Once Eat Twice food blog linky.   Do come and join in if you’ve made anything this month that fits the cook once eat twice theme.

Spanish Bean Salad with Red Peppers

 

Spanish Bean and Pepper Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 2-4, depending on how you eat it

Ingredients

  • 400g tin cannellini beans, drained and rinsed
  • 2 skinned red peppers in oil, cut into long strips
  • 2 spring onions, sliced
  • 1 tbsp capers, rinsed
  • 2 tbsp white wine or sherry vinegar
  • 1 tbsp extra virgin olive oil
  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Put all the ingredients in a bowl and mix gently together.
  2. Serve as a tapas, side dish or even as a main meal.
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Spanish Bean Salad with Red Peppers

Places I’m sharing this spanish bean salad

Cook Once Eat Twice here at Searching for Spice
No Croutons Required hosted by Lisa’s Kitchen and on alternate months by Tinned Tomatoes
Cook Blog Share at Easy Peasy Foodie.
Brilliant Blog Posts at Honest Mum.

Cook Once Eat TwiceNo Croutons RequiredCook Blog Share new logoBrilliant Blog Posts

Delicious vegan recipe for a Spanish bean salad with red peppers, capers and spring onions. Made with store cupboard ingredients it's quick and easy make too
Zesty lemon and herb guacamole

Zesty Lemon and Herb Guacamole

This recipe for zesty lemon and herb guacamole is perfect as a healthy snack with vegetable sticks or tortilla chips.   Full of lemon juice and zest, fresh coriander and spring onions,  it’s a great way to eat healthily this spring!Recipe for zesty lemon and herb guacamole. Simple easy to make dip made with avocados, lemon, garlic and coriander (cilantro).

This recipe for zesty lemon and herb guacamole is perfect as a healthy snack with vegetable sticks or tortilla chips.   Full of lemon juice and zest, fresh coriander and spring onions,  it’s a great way to eat healthily this spring!

Zesty lemon and herb guacamole

Well, after all the chocolate during Easter and my children’s birthdays, things have been a bit quiet bloggingwise over the last few weeks.    I’ve eaten far more cake and chocolate than is sensible.   So, now is the time for me to make a healthy new start.

One of the ways I plan to do this is by making healthy snacks to take the place of all that cake I’ve been eating!   This yummy lemon and herb guacamole is one of those healthy recipes.   I realise I should have served it with vegetables sticks to be truly healthy but who can resist guacamole and tortilla chips!   It also gave me a chance to use the beautiful Ooma Bowl that I’ve just received from UncommonGoods.

Zesty lemon and herb guacamole

The ooma bowl is perfect for dips as it has two sides.   I served tortilla chips in one side and guacamole in the other side.  It would be just as good for houmous and all sorts of other dips.  It rests on your legs quite easily and although I ate some of my guacamole outside on the decking, it would be equally good to curl up with on the sofa while watching a film.  It’s so much easier to have everything in one bowl, don’t you think?

zesty lemon and herb guacamole

I plan to eat more vegetables and fruit over the next month.   I am even tempted to challenge myself to eat 10 potions of fruit and vegetables a day for a week.   Well, that’s only an idea at the moment.  In the meantime, another way of consuming more fruit is  in juices and smoothies, which I’m also hoping to make more often.

I’ve made a lovely watermelon and orange juice which I find really refreshing and the children love too.    It’s simply a mixture of freshly squeezed orange juice and fresh watermelon.   This time I chose to experiment with my Watermelon Keg Tapping Kit, also from UncommonGoods. It’s a really simple device that allows you to attach a tap to the side of  a watermelon and serve drinks inside.  I’m sure it would make a great present for someone!

Watermelon tapping kit from UncommonGoods

I know it would be fantastic at a party for adults with a little (or possibly a lot of) vodka added but as I’m trying to get my children to be healthier too, I kept it alcohol-free this time!   Letting the children serve themselves from the watermelon keg is a great way of getting them interested in drinking fresh fruit juice too.   Mine have an annoying habit of happily drinking juice from a carton but rejecting my own freshly made efforts!

If you do get one of these watermelon tapping kits, make sure you pass the juice through a sieve to get rid of any pulp before serving.   Otherwise it can block up the tap.  I discovered that the hard way!

UncommonGoods

 

More about uncommon goods

Uncommon Goods is an ethical independent retailer based in Brooklyn in the US.   However they do ship around the world.  They provide a marketplace for artists and designers to sell beautifully crafted goods  made in harmony with the environment.  Around 50% of their products are handmade and around a third incorporate recycled or upcycled materials.  I found loads of things on their site that I would like and I do think they have some great birthday present ideas.Mr Food Face plates from UncommonGoods

As well as the ooma bowl and the watermelon tapping kit,  I was also tempted by these fun Mr Food Face Plates as I think they’d be a great way to encourage fussy eaters to try new foods.

My recipe for lemon and herb guacamole

If you’re also trying to eat healthily this spring then do have a look at my zingy lemon and herb guacamole recipe below.

Zesty lemon and herb guacamole

Zesty Lemon and Herb Guacamole

Yield: Serves 2-4

Ingredients

  • 2 ripe avocados
  • 1 lemon
  • 1 small clove of garlic,crushed
  • 1 spring onion, finely sliced
  • Handful of coriander (cilantro) leaves, roughly chopped
  • Salt (optional)

Instructions

  1. Remove the avocado skins and stones.
  2. Grate the zest of the lemon onto the avocado. Squeeze the juice from one half of the lemon over the avocado. Mash well with a fork.
  3. Add the garlic, spring onion and coriander and stir in.
  4. Season and squeeze over a little extra lemon juice to taste.
  5. Serve with tortilla chips.
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 Zesty lemon and herb guacamole

Are you looking for more dips to serve in your ooma bowl?

Why not try one of these?

Roasted Carrot Dip
Cannellini Bean Dip
Baba Ghanoush

Places I’m sharing this lemon and herb guacamole

Cook Blog Share hosted by Hijacked by Twins
Brilliant Blog Posts at Honest Mum.
Eat Your Greens at Allotment 2 Kitchen

Cook Blog Share new logoBrilliant Blog PostsEat Your Greens

Disclosure:   This is a sponsored post and I received free samples of the products mentioned. However, all opinions are my own.

Cook Once Eat Twice May 2017

Cook Once Eat Twice May 2017

Round up of all the recipes in the April cook once eat twice linky. Lots of ideas for meal planning and some great easy recipes that you can prepare in batches

Welcome to May’s Cook Once Eat Twice recipe linky.  This month there were an incredible 36 entries, making it the biggest ever so thank you to everyone who joined in.   I’ve had a very busy month with the Easter holidays and both children’s birthdays so even though I haven’t managed to be online so much, it’s great that there are so many fantastic recipes to share.

With Easter earlier in April there are of course a few Easter recipes but even more recipes that are perfect for getting you back on track if you have overindulged!  I for one need to eat healthily at the moment as I’ll be going on holiday at the end of the month and do need to focus on getting bikini ready!  Luckily there are some gorgeous salads and soups that are just perfect for that.  Of course, if you have been more sensible than me then I also have an amazing chocolate cake to tempt you with as well as fudge and other sweet delights.

I’ve also made one of the recipes from last month.   It has to be one of the most popular ones I’ve made and I promise you that if you make it too, you won’t be disappointed.   Scroll down to the end of the round up to see which one.

The linky for May is also live at the bottom of this post.   Because of my holiday I’m going to keep it open until the end of the month and June’s linky will also be a few days late.   I hope you find some meal planning inspiration!

Cook Once Eat Twice May 2017

Above from left to right: 

Simple vegan aloo gobi masala by Nico at Yumsome
Easy vegan eggplant roll ups by Nico at Yumsome
Vegan som tam by Nico at Yumsome
Peanut miso tempeh salad bowl with cashew nuts by Hope at Love Food Nourish

 

Cook Once Eat Twice May 2017

Above from left to right: 

Vegan phad Thai by Nico at Yumsome
Whole 30 coconut lime chicken by Jhuls at The Not So Creative Cook.
Whole 30 potato hash with harissa tahini sauce by Jhuls at The Not So Creative Cook.
Beef, peppers and spinach breakfast muffins by Jhuls at The Not So Creative Cook.

Cook Once Eat Twice May 2017

Above from left to right: 

Whole 30 baked sardines in olive oil by Jhuls at The Not So Creative Cook.
Whole 30 cajun spiced roasted butternut squash by Jhuls at The Not So Creative Cook.
Raspberry and lemon muffins by Debbie at Proper Foodie.
Herb crusted lamb mini roast traybake by Eb at Easy Peasy Foodie

Cook Once Eat Twice May 2017

Above from left to right: 

How to make vegetarian borscht by Monika at Everyday Healthy Recipes.
Leftover lamb ragu by Eb at Easy Peasy Foodie.
Coconut Macaroons by Nico at Yumsome.
Two ways to make vegan condensed milk by Nico at Yumsome.

Cook Once Eat Twice May 2017

Above from left to right: 

Black rainbow chard chilli beans by Shaheen at Allotment to Kitchen.
Rustic rhubarb galette with orange spelt flaky pastry by Choclette at Tin and Thyme.
Double chocolate fudge with mini eggs by Angela at Only Crumbs Remain.
Chocolate Marble Cheesecake by Jo at Jo’s Kitchen Larder.

Cook Once Eat Twice May 2017

Above from left to right: 

Rosemary pancetta and sweet potato cakes by Debbie at Proper Foodie.
Almond, cherry, apricot and marzipan hot cross buns by Kate at The Gluten Free Alchemist.
10 easy ideas for lamb leftovers by Eb at Easy Peasy Foodie.
Vegan butter chicken by Nico at Yumsome

Cook Once Eat Twice May 2017

Above from left to right: 

Leek, potato and celeriac soup by Jo at Jo’s Kitchen Larder.
10 amazing vegan mains for Easter by Nico at Yumsome.
Spinach, cauliflower, quinoa and chickpea curry by Eb at Easy Peasy Foodie.
Sticky harissa chicken traybake with chickpeas and kale by Eb at Easy Peasy Foodie.

Cook Once Eat Twice May 2017

Above from left to right: 

Hungry caterpillar cake balls by me, Corina, at Searching for Spice
Rich and chocolately golden egg cake by Kate, The Gluten Free Alchemist
Spring lemon and dill salmon pasta with asparagus and peas by Jo at Jo’s Kitchen Larder.
Purple broccoli, pear and mascarpone soup by Debbie at Proper Foodie.

Cook Once Eat Twice May 2017

Above from left to right: 

Pear and almond tart by Angela at Only Crumbs Remain.
Coffee and walnut fudge by Angela at Only Crumbs Remain.
Harissa prawns with coconut cauliflower rice by Eb at Easy Peasy Foodie.
Chicken, apricot and almond tagine by Eb at Easy Peasy Foodie.

 

What did I make from last month’s linky?

Well, last month I just could not wait to try this incredible Bailey’s ice cream by Kate at The Gluten Free Alchemist.   It’s a no churn ice cream and so easy to make too.   If you like Bailey’s and you like ice cream then I promise you that this is  the one Bailey’s recipe you need in your life.   I made it for dessert when my father-in-law and his wife were visiting and he declared it to be the best ice-cream he’d ever eaten.   I imagine that in 70 years he’s eaten quite a lot of ice cream too!  I know I’m going to be making this again and if you’re tempted too then do pop over to The Gluten Free Alchemist for the recipe

Bailey's ice cream Cook Once Eat Twice May 2017

 

This month’s #CookOnceEatTwice linky

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.   Do come and share any recipes that are perfect for more than one meal!

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge if you can.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • By entering your link, you are giving me permission to include your photograph in the round-up.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also flip and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date this month is the 31st May and the roundup along with the next month’s linky will be posted soon afterwards
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hungry caterpillar cake balls

Hungry Caterpillar Cake Balls

Hungry caterpillar cake balls. This recipe for cake pops is perfect for kids birthday party. Easy to make with soft vanilla cake balls coated in red and green candy melts

Moist vanilla cake balls coated in  red and green candy melts.   These hungry caterpillar cake balls will definitely be a birthday party hit, especially if you want to avoid making a traditional birthday cake!

Hungry caterpiller cake balls

Ok, I’m not claiming that these cake balls look the most professional but I can promise you they taste great.  I love making cake balls and cake pops but my ability to make melted chocolate or in this case candy melts look amazing is not yet there!

Anyway, regardless of how they look, I still wanted to post the recipe as Master Spice turned 3 over Easter and so these hungry caterpillar cake balls are rather special.  They are also a great choice if you don’t want to make a traditional cake.   We all like cake pops and they are a great treat for your kids to help you make too, if you are brave enough!  I wish I could say that I’d had some help with these but no, they are all my own handiwork.

hungry caterpillar cake balls

Although cake pops are very easy to make, they do take a little time if you make everything from scratch.   For these I made a simple sponge cake flavoured with vanilla  but you could use a bought cake if you wanted to save time.  Or even leftover cake, if that is ever a thing where you live!

I also made strawberry, apple and pear shapes out of red and green fondant icing. Then to make the brown stalks and the caterpillar’s antennae,  I mixed some red and green icing together.  I considered  cutting a hole out of each fruit to make it look like the caterpillar had been eating them.   Maybe next time?   You need to make the fondant fruit shapes at least 24 hours in advance to give them time to dry out and go harder.

hungry caterpillar cake balls

Cake pops are very dense as the cake is crumbled and then mixed with cream cheese, melted chocolate  or  icing to form a dough.   I prefer to use plain cream cheese because I like the flavour and as cake pops are very sweet anyway,  they don’t need any extra sweetness.   Of course, it’s up to you, but this also means you don’t need to make the icing as well.  That’s definitely a good thing!   Why not make life easier for yourself?

In the past whenever I’ve made cake pops, I’ve coated them in sprinkles or nuts and as I was making these, I realised how a few sprinkles most definitely cover up the imperfections.   Unfortunately, there was nowhere to hide with these.   Also, the lack of a stick meant I was using my fingers and a spoon to roll them in the melted candy melts.   As you can see, fingers do not help produce the neatest cake pop shell!

hungry caterpillar cake balls

Even though they are a little rough around the edges I am still proud of them.   The cake in the cake pops was  deliciously moist and so so moreish!  And the main thing was that Master Spice was very excited to see  his cake.  And if I do feel a little disappointed that they don’t look quite as good as I’d hoped?    Well, it’s a sign that I need more practice!

I may not be practising making more cake pops this week though.   With a joint birthday party in less than a week and more cakes to make for Little Miss Spice as well as Master Spice, the next week is going to be very busy!

Hungry Caterpillar Cake Balls

Hungry Caterpillar Cake Balls

Ingredients

    For the cake
  • 125g butter
  • 125g sugar
  • 125g self-raising flour
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract
    To make the cake balls
  • 120g cream cheese
  • 200g green candy melts
  • 30g red candy melts
  • Mini smarties or similar sweets for the caterpillar eyes and nose
    For the other decorations
  • Red ready to roll icing
  • Green ready to roll icing

Instructions

  1. Make the fruit shapes first. Roll out the icing and cut out the right fruit shapes. Use the side of a fork or something similar to make marks on the strawberries to look like seeds. Leave them to dry out on a baking tray lined with baking paper.
  2. Next make the cake. Cream the butter and sugar together. Beat in the vanilla.
  3. Add a third of the flour and an egg and beat in. Add another third of flour and an egg and beat in. Add the remaining flour. Beat in.
  4. Grease and line a 17cm cake tin. Bake in the oven at 160 for 40-50 minutes. Check with a skewer after 40 minutes. If it comes out clean it's ready, if not bake for a little longer.
  5. Let the cake cool completely on a wire rack.
  6. Crumble the cake into a large mixing bowl so it resembles breadcrumbs. Use your hands to mix in the cream cheese to form a cookie dough consistency. If its too dry you may need a little more cream cheese.
  7. Form the dough into balls and put in the freezer until you're ready for the next step.
  8. Melt the candy melts in the microwave or over a saucepan.
  9. Roll the cake balls quickly in the melted candy melts and put them on a baking tray lined with baking paper to dry. If the bowl of melted candy melts starts to solidify then just pop it back in the microwave for a minute.
  10. Stick the eyes on the red cake ball as soon as you make it.
  11. Then use a little bit of the brown ready-to-roll icing to make the caterpillar's antenna and just stick them on top of the cake ball. You can do this when it has dried.
  12. When ready to serve, use some of the cake balls to prop the fruit shapes up and the rest to make a caterpillar shape.
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hungry caterpillar cake balls

My other cake pop recipes

Christmas cake pops
Cake balls
Golden Oreo raspberry cookie pops

 

Places I’m sharing these hungry caterpillar cake balls

 

Cook Once Eat Twice, hosted here on Searching for Spice
Cook Blog Share at Recipes Made Easy
Brilliant Blog Posts at Honest Mum
Bake of the Week at Casa Costello

 

Cook Once Eat TwiceCook Blog Share new logoBrilliant Blog PostsBake of the Week

Deliciously Ella's Sweet potato brownies

Sweet Potato Brownies by Deliciously Ella

Recipe for sweet potato brownies by Deliciously Ella. Wheat free, refined sugar free and vegan. A healthy tasty snack.

Try this recipe for  vegan sweet potato brownies.  With no refined sugar they make a healthy tasty treat. Deliciously squidgy just like traditional brownies but so much healthier!

Deliciously Ella's sweet potato brownies

April is Bowel Cancer Awareness month and the charity, Bowel Cancer UK is encouraging everyone to be a star and bake a cake for family and friends.  Although the 4th most common cancer in the UK, bowel cancer is the second biggest cancer killer and it’s hoped that the campaign will raise awareness as well as vital funding.

Deliciously Ella's Sweet potato brownies

A number of celebrity chefs have shared their favourite recipes in support of the charity.   As a huge fan of brownies as well as wanting to offer healthier sweet treats to my family when I can, I couldn’t resist having a go at the sweet potato brownies by Deliciously Ella.

The brownies are such a healthy option and a great choice for people on various free-from diets.  They’re vegan, wheat-free and refined sugar-free.  The sweetness comes from dates and maple syrup and it’s the dates that give them that beautifully squishy brownie texture.  The chocolatiness is from raw cacao powder, rather than melted chocolate.

Deliciously Ella's Sweet potato brownies

I found the more of these I ate, the more I liked them.   I absolutely love real brownies but I don’t feel good if I eat too much sugar.   But with these,  I still felt healthy.   They also made a great post-running snack.

I should say, that if you are expecting these to taste the same as brownies, they don’t.   You can taste the fruitiness of the dates and the chocolate flavour  is nowhere near as rich as in real brownies.     However,  they do have that lovely gooey brownie texture and if you don’t have a really sweet tooth and you love  fruity bars then these are definitely something for you.   I want you to make these and love them for what they are, not be disappointed that they don’t actually taste like brownies!

Deliciously Ella's Sweet potato brownies

As I said earlier, these sweet potato brownies grew on me.   With my first one, I found myself thinking, it’s good but it’s not a brownie.  By the time I ate my last one,  I was already planning to make some more!

 

How to Join in, be a star and bake a cake

Bowel cancer uk

If you’d like to be a star and bake a cake this month to support Bowel Cancer UK then it’s not too late to sign up here.   There are also 11 more delicious celebrity cake recipes to tempt you!

 

Deliciously Ella's Sweet potato brownies

Do take a look at the Bowel Cancer UK website as when caught early enough, bowel cancer is treatable and curable.   It is also thought that up to 54% of cases could be prevented through eating a healthier diet, taking more exercise, cutting down on alcohol and stopping smoking.

If you are looking for more ideas for healthier bakes to make for you and your family then do take a look at my sweet potato cookies, chocolate chip pumpkin cereal bars or date and banana oaty bars.

Sweet Potato Brownies by Deliciously Ella

Yield: Makes 12-16

Sweet Potato Brownies by Deliciously Ella

Ingredients

  • 500g sweet potato
  • 100g ground almond
  • 100g ground oats
  • 12 medjool dates
  • 2 tbsp melted coconut oil
  • 6 bsp raw cacao
  • 6 tbsp pure maple syrup
  • A pinch of salt
    For the icing
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 2 tbsp cacao
  • 2 tbsp almond butter

Instructions

  1. Steam the sweet potatoes until they are soft. I cooked mine in the microwave then removed the skin.
  2. Pit the dates if they have stones in. Chop roughly then put in a food processor with the sweet potatoes. Blend to a puree.
  3. Put the date and sweet potato puree in a bowl with all the other ingredients and stir well. The mixture will be quite stiff.
  4. Transfer to a square tin lined with baking paper.
  5. Bake in the oven at 180C for 40-50 minutes. A skewer should come out dry when they are ready.
  6. Let the brownie cool in the tin for about 10 minutes before removing and transferring to a wire rack.
  7. While the brownies are cooling, put all the ingredients for the icing in a small bowl. Heat in the microwave for a minute then stir together. Let it cool in the fridge. If it's still too runny when you are ready to use it, put it in the freezer for a short time to firm up.
  8. Cut the brownies into squares and spread the icing on top.
  9. They will keep well for about 4 days in an airtight tin.
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Deliciously Ella's Sweet potato brownies

Places I’m sharing these sweet potato brownies

We Should Cocoa at Tin and Thyme.
One Potato Two Potato at Utterly Scrummy and on alternate months at Family Friends Food.
Cook Blog Share at Easy Peasy Foodie

 

We should cocoaOne potato two potatoCook Blog Share new logo

 

 

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

Coconut Macaroons Topped with Mini Eggs

Coconut macaroons topped with melted chocolate and mini eggs. The perfect easy Easter bake to make with and for your children. Coconut macaroon nests

Crispy on the outside and soft and coconutty on the inside.   If you top these coconut macaroons with mini eggs they make the perfect Easter treat!

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

When I was younger, I remember eating soft coconut macaroons topped with a glace cherry. They weren’t too sweet but they were a tempting snack.   I ate this type of macaroon long before I tried the delicate and now more popular French variety.

I’ve made those in the past too.   The results haven’t been pretty but they’ve tasted good.   Luckily, these coconut macaroons are far easier to make.   I’d go so far as to say foolproof.

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

For a few months now I’d been thinking I’d like to have a go at making some coconut macaroons myself.   The reason being that my daughter likes them.  And what better incentive could I have to make her some homemade macaroons?   After all, they are such a simple treat to make.   The basic recipe is just three ingredients and I know the bought ones contain a lot more ingredients than that!

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

They are very quick to make too.   You can throw them together in less than 5 minutes plus baking time.    If you want an easy snack to make for your family then that’s all you need to do.

Of course, I have done a little more than that here.   As Easter is just around the corner I wanted to add a bit of an Easter theme to my macaroons!  It really only took a few more minutes work after they had baked and cooled to melt the chocolate and place the mini eggs on top!

Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

Although I made these for my children you could get your children to help you make them.   I think they’d make a fun Easter activity during the holidays.  So,  if you’re looking for a really easy Easter snack to bake with your children then look no further.   They really are as simple as that old favourite: chocolate cornflake clusters.

More EAster Bakes!

And if you’re looking for more recipe ideas for Easter then how about these chocolate banana muffins with a hidden creme egg or my Easter simnel cake?

Coconut Macaroons Topped with Mini Eggs

Coconut Macaroons Topped with Mini Eggs

Ingredients

  • 2 eggs, beaten
  • 225g desiccated coconut
  • 150g sugar
  • 50g milk chocolate
  • Mini eggs

Instructions

  1. Beat the eggs in a bowl then add the coconut and sugar and stir together.
  2. Set aside for half an hour.
  3. Line 2 baking trays with non stick baking paper.
  4. Take heaped dessert spoonfuls of the mixture and form into tightly packed balls. I ended up with 13.
  5. Bake the macaroons in a preheated oven at 180C for 20 minutes.
  6. Leave to cool on a wire rack.
  7. Melt the chocolate in a bowl in the microwave. Heat for 40 seconds. Stir. Heat for another 10 seconds at a time until melted.
  8. Put a small spoonful of chocolate on the top of each macaroon. Top each one with 3 mini eggs.
  9. Leave to set.
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Coconut Macaroons topped with melted chocolate and mini eggs. An easy Easter bake

places I’m sharing these coconut macaroons

Cook Blog Share at Hijacked by Twins
Treat Petite at The Baking Explorer and on alternate months by Cakeyboi.
Brilliant Blog Posts at Honest Mum.
Bake of the Week at Mummy Mishaps.

Cook Blog Share new logoTreat PetiteBrilliant Blog PostsBake of the Week

 

 

April 2017 Cook Once Eat Twice and March round up

Cook Once Eat Twice April 2017

28 Great recipes that you can cook once eat twice. Round up of recipes in the March #CookOnceEatTwice food blog linky on Searchingforspice.com

Welcome to another month of #CookOnceEatTwice!  With 28 entries in March this is going to be a long round up but I hope you find lots of inspiration for what to cook next.

The weather has been quite cold until recently and there are lots of gorgeous easy one pot meals but the first salads are appearing too!  With Easter just around there corner there are some fabulous Easter chocolates and an amazing Bailey’s ice cream too.   I’ve also made one of the recipes from last month and it was a delicious find as well as being perfect for cooler spring days.  You can find out which one it was at the end of the post.Cook Once Eat Twice

The linky for April is now open too so if you’ve come to join in then you’ll find it at the end of the post too!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  The first entry were some beautifully crisp looking turmeric veggie rice balls with sesame seeds by Hope at Love Food Nourish.  I’d love to try these out on my children!

Next was a delicious creamy chicken broccoli pasta soup by Caroline at Caroline Makes.  Perfect for colder days!

I have never tried laverbread or faggots but these Welsh laverbread and seitan faggots with onion gravy by Shaheen at A2K- A Seasonal Veg Table would definitely have made a great vegan recipe for St David’s Day!

And if you’re looking for a main dish for Easter then how about this gorgeous Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole by Eb at Easy Peasy Foodie?

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  Then I shared my Schwartz gluten free chilli chicken with chorizo.  It makes a really easy midweek meal and is so tasty too!

This was followed by some perfect homemade chocolates by Angela at Only Crumbs Remain.  If you’ve ever wanted to make your own chocolates then this is definitely the time!   These ones are based on the purple Quality Streets’ purple one.

If you haven’t tried overnight oats yet then the next recipe for apple pie overnight oats by Eb at Easy Peasy Foodie would be a great one to start with!

Eb also shared a delicious lamb jalfrezi.   It’s so easy there really is no need to order a takeaway!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  After cooking with buckwheat this month I would love to try the next recipe.   It’s a buckwheat macaroni cheese by Monika at Everyday Healthy Recipes and although it looks indulgent, I promise you it’s skinnier than the average macaroni cheese!

Next was a slow cooker butternut squash and lentil lasagna by Lucy at Baking Queen 74.  Such a healthy slow cooker recipe and a great way to eat a meal full of veggies!

Then Petra at Food Eat Love shared a stunningly presented pulled pork ragu  served in three different ways!

British Pie Week was in March and Angela from Only Crumbs Remain shared this beautiful beetroot and lentil pie.  I’d love to try it, especially as it’s such a beautiful colour!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  Ragu was clearly popular this month as Debbie from Proper Foodie shared an amazing Italian style slow cooker ragu!

Then Sarah from Tales from the Kitchen Shed reminded me of my childhood with a recipe for homemade Belgian buns.   I haven’t had these for years and I love the sound of the gorgeous lemon and raisin filling!

My creamy dairy free chicken curry was next.   I love curries and I like it even better when at least one of my children will eat them!   Master Spice loved this one.

I love whole roasted cauliflower but haven’t tried romanesco yet.   I hope to try one soon though and this lovely whole roasted romanesco with za’atar by Helen at Family Friends Food would definitely be right up my street!

Cook Once Eat Twice April 2017 and March round up

Above from left to right: I will be eating a lot more salads soon and this quinoa stir fry salad by Kirsty at Hijacked by Twins sounds healthy, filling and deicious!  It would make a great easy lunch one day.

It was followed by another fresh healthy salad full of summer flavours.   This simple vegan panzanelle by Nico at Yumsome is a great way of using up slightly stale bread too!

Then Kate, the Gluten Free Alchemist shared another vibrant  recipe.   This iron rich spinach and parsley green houmous would make a great addition to a summer meal.

One of my favourite Italian vegetarian dishes has to be parmigiana di melanzane so I would love this vegan version by Nico at Yumsome!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  Debbie at Proper Foodie then shared a delicious turkey and squash slow cooker tagine.  There are some great flavours in here and it is certainly my kind of meal!

It was followed by a beautiful apple rose tart by Angela at Only  Crumbs Remain.   Those roses might be a fit fiddly to make but it would definitely be worth it – It looks amazing!

Then Kirsty from Hijacked by Twins shared a delicious bolognese recipe using Dolmio sauce and showed how three very distinct meals could then be made from it!  What great way to feed your family for a few days with only a little extra work!

Then there were more North African flavours with this beautiful Moroccan lamb sausage and chickpea tagine by Eb at Easy Peasy Foodie.  I’m always happy to eat tagine and would love to try the lamb sausages!

Cook Once Eat Twice April 2017 and March round up

Above from left to right:  I love brownies!  I just can’t resist them and would so much like to try these beautiful rice cooker brownies by Nico at Yumsome.   The texture looks perfect!

From chocolate brownies to truffles!   With Easter on the way then why not make a batch of these delicious vegan chocolate matcha truffles also by Nico at Yumsome?   I would love some!

I haven’t got a pressure cooker but if I did then this all in one spaghetti bolognese by Kirsty at hijacked by Twins would be a great recipe to start with!  And if you don’t have a pressure cooker either, the pan method is also included in the post.

Another recipe I would find hard to resist is this no churn Baileys ice cream by Kate at The Gluten Free Alchemist.   I’ve already been checking the cupboard to see how much Baileys we have in the house!

What did I made from last month’s linky

Well,  last month I was so taken by the beautiful colour and spring flavours in this leek and potato dumpling stew by Monika at Everyday Healthy Recipes that I just had to have a go myself.  It was healthy, tasty and filling and the perfect lunch for a rainy day.   I was also really impressed by how quick and easy the potato dumplings were to prepare.   If you think they are time consuming to make, then just try this recipe and you’ll be amazed by how simple they are.

Leek and potato dumpling stew cook once eat twice April 2017

April’s #CookOnceEatTwice linky

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.   Do come and share any recipes that are perfect for more than one meal!

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • By entering your link, you are giving me permission to include your photograph in the round-up.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble and yum the entries.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is the 28th of the month and the roundup along with the next month’s linky will be posted on the 1st of the following month.
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Lemon garlic butter and a giveaway to win a copy of Weber's American BBQ

Lemon Garlic Butter and a Giveaway!

Recipe for zesty lemon garlic butter that's perfect on corn on the cob, green vegetables, fish or chicken
Uk giveaway win a copy of Weber's American BBQ. competition ends 17 April 2017

A recipe for zesty lemon garlic butter that’s perfect on meat, fish or vegetables and will be great when bbq season starts.  You can also enter to win a copy of Weber’s American Barbecue!

Lemon garlic butter

Today I’m so  pleased to offer you  a chance to win a copy of Weber’s American Barbecue.   I’ll also be sharing my recipe for a delicious zesty lemon garlic butter that is just perfect with corn on the cob and fish.

Weber's American BBQ

If you’d like to go straight to the giveaway, scroll down to the bottom of the page to the Rafflecopter widget.

Gone are the days when going round for a bbq at someone’s house meant just overcooked sausages and burgers.   These days barbecuing has become trendy and an art form in itself. Before you even start cooking there’s a choice of different types of barbecue.   Do you want  a water smoker, a charcoal grill or a gas grill?  And once you’ve chosen your barbecue, there’s so much more that you can do with it than a simple  burger or hot dog.

 


Weber’s American Barbecue: A Modern Spin on the Classics is a fantastic resource for when the weather gets warm enough to cook outside again.  Whatever type of barbecue you have there are recipes to suit it.   The recipes are so varied too.

As you’d expect, there are fantastic recipes for red meat, chicken and seafood but also great ideas for starters and sides as well as a great selection of recipes for homemade sauces, brines, marinades and rubs.   There is even a recipe for iced cinnamon buns!

Index from Webers American BBQ

As well as a recipe book with lots of practical tips, it’s a great book to just sit down, relax and read.  I especially enjoyed the special features about current barbecue techniques and trends across the US.  The US is undoubtedly way ahead of us in barbecuing but these trends are set to become popular over here too.   The supermarkets are already stocking a range of wood chips to give a fantastic smoky flavour to your food.

 

My recipe for Lemon garlic butter

I personally can’t wait for us to get some warm weather so I can try out some of the recipes at home.   In the meantime I’d love to share a simple recipe for lemon garlic butter.   I love this on corn on the cob and green vegetables but I’ve also had it on white fish.   It’s a simple recipe that can lift a midweek meal or add something special to your barbecue spread this summer.

Lemon garlic butter

 

Lemon Garlic Butter

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 6

Lemon Garlic Butter

Zesty lemon garlic butter! Perfect with meat, fish or vegetables.

Ingredients

  • 100g butter at room temperature
  • Zest of 1 lemon
  • 2 cloves of garlic, crushed

Instructions

  1. Mash the garlic and lemon zest into the butter with a fork.
  2. Put the butter on some cling film and roll it up into a fat sausage shape.
  3. Put in the fridge until you need it.
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If you’re looking for more tasty flavoured butter recipes then do take a look at my Indian Spiced Butter.  It’s another real favourite of ours with corn on the cob.

 

How to enter the giveaway

Weber’s American BBQ has a RRP  of £16.99.  If you’d like to win yourself a copy then follow the instruction on the Rafflecopter widget below

a Rafflecopter giveaway

Terms and Conditions:

  1. Entry is open to mainland UK residents  only.
  2. Participants must be aged 18 years or over at the time of entering.
  3. There is only one prize and there will only be one winner.
  4. There is no cash alternative.
  5. To enter, participants must follow the directions on the Rafflecopter widget.
  6. The winner will be selected at random by the Rafflecopter widget.
  7. Competition closes 23:59 on Monday 17 April 2017. If the winner does not respond within 7 days of being contacted, another winner will be picked.
  8. Once the prize has been posted, neither Searching for Spice nor Octopus Publishing Group can be held responsible for any loss or damage to the parcel during transit.

Giveaway Weber's American BBQ

Looking for more competitions?

More competitions can be found on Competition Database and The Prizefinder.

Other places I’m sharing this lemon garlic butter

Cook Blog Share at Hijacked by Twins
Brilliant Blog Posts at Honest Mum

Cook Blog Share new logoBrilliant Blog Posts