Peanut Butter Rocky Road - no bake, only 7 ingredients!

 An easy no-bake recipe filled with peanut butter, chocolate, marshmallows and biscuits!

I am loving these rocky road variations, and peanut butter rocky road may just be my new favourite! After discovering Buttermilk's Dairy Free Peanut Butter Crunch bites, I instantly knew a no-bake recipe was the one, and what better than a rocky road? Their products are so tasty which sometimes can be hard when finding good vegan treats, but these little bits of peanut butter are so moreish you may devour the whole pack which is the way to go!It doesn't take long to throw this recipe together in one big bowl and then it's just the setting time (if you're patient enough ;)) and then you've got yourself a fabulous little tray of snacks. Perfect for when you've got friends or family visiting, or just a big lot of treats for yourself! This is a good recipe to make with children, it's not top messy and they can help with most steps!

I've used smooth peanut butter in this recipe, but if you're more of a crunchy peanut butter fan that would work just as well. You could always add peanuts, or play around with the peanut butter treats :)

Check out my other no-bake recipes for more inspiration!
Rocky Road

Bounty Bars

Wagon Wheels

Recipe

Prep: 5-10 minutes

Cook: N/A + 1-2 hours chilling time

Serves: 16

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

200g Dark chocolate 
200g Milk chocolate 

150g digestives chopped

150g Mini marshmallows

100g Smooth Peanut butter

125g Buttermilk Peanut Butter Crunch bites chopped

2 tbsp Golden syrup

Method

✿Roughly break up both dark and milk chocolate and place in a bowl to melt it bain-marie style or in the microwave in 20 second intervals until fully melted.

✿If you have a stiff peanut butter, melt it in the microwave for about 20-30 seconds to loosen it up a bit. 
✿In a large bowl, add the digestives, peanut butter crunch bites and marshmallows.

✿Pour over the melted chocolate, peanut butter and golden syrup and give everything a good mix till combined.
✿Line a deep rectangle/square baking tray with baking paper and then spoon the mixture into the tray spreading out evenly. Place in the fridge for a couple of hours to set completely. 

✿Once set, lift out of the baking tray - I always run a knife around the edges first to loosen. Then carefully cut into 16 squares, or smaller ones if you want. Store in an airtight container at room temperature or in the fridge for up to a week. Enjoy!

Christina

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Pumpkin Spiced Layer Cake

 You need this pumpkin spiced cake to make your Autumn even more cosy!

I intended to have this cake recipe out way earlier than planned, but as I am now a student, my time spent blogging is a little less than I 'd like! I made this as a little halloween celebration and I absolutely loved piping these pumpkins on the cake, it's so much easier than I thought it would be, and if you need any pumpkin inspiration, I always look on Pinterest, it's really the best. This cake is full of delicious moist pumpkin layers and a pumpkin spiced buttercream and whilst it is pretty decadent, there is never an excuse to not make it and enjoy every bite! :)

If you like pumpkin, check out my other recipes!

Pumpkin Pancakes

Pumpkin Pie Porridge

Pumpkin Chocolate Chip Cookies

Makes x3 6 inch cake layers

Recipe

Prep: 5-10 minutes

Cook: 20 minutes

Serves: 8-10

Ingredients

Cake

280g Self-raising flour

150g Caster sugar

100g Light brown sugar

1tsp Salt

270g Pumpkin purée

170ml soya milk + 1 tbsp Apple cider vinegar

90ml Vegetable/coconut oil

3 tsp Cinnamon

1 tsp Ginger

1/4 tsp Nutmeg

1/4 tsp Mixed spice

Buttercream

300g Vegan butter softened

500g Icing sugar

1 tsp Vanilla extract

1 tsp Cinnamon

1/4 tsp Mixed spice

1/4 tsp Ginger

Fondant pumpkins optional

Orange food colouring 

Method

✿Preheat the oven to 180℃ and grease and line x3 6 inch cake tins with baking paper.

✿In a jug, mix together the soya milk and ACV and let sit for a few minutes to create a 'buttermilk'. 

✿In a large bowl, whisk together both the sugars and the oil until combined. Add the pumpkin and 'buttermilk' and mix again.

✿Sift in the flour, spices and salt and fold together gently until there is a smooth batter.

✿Spoon the cake batter into the cake tins evenly and tap on the surface a few times to get rid of any air bubbles. Place in the oven for 20 minutes and once cooked leave to cool completely in the tins then remove onto a wire rack.

✿Meanwhile make the buttercream. Using an electric whisk or a stand mixer, beat the butter until smooth and creamy. Gradually add the icing sugar about 100g at a time, and mix together making sure to stop and scrape in and around the bowl to collect all of the icing and butter.

✿Add the spices and vanilla last and mix together and you should have a fluffy buttercream doubled in size. 

✿To assemble the cake, place one cake layer on a plate or cake board and spread a few tbsp of buttercream on top. Repeat with the next two layers and then cover the cake in buttercream.

✿I usually do a crumb coat which is a thin layer of buttercream around the cake and chill in the fridge until the buttercream is firm to touch. Then repeat with a thicker layer of buttercream smoothing around the sides and piping swirls on top last. If you want to pipe pumpkins on, keep a little buttercream to the side and use the orange food colouring to dye it orange, I judge this by eye so add as much or as little as you need. I used a 1M Wilton tip.

✿Keep in the fridge until ready to serve. Enjoy! 

Christina

xx

Pumpkin Pancakes

 Easy to make pumpkin pancakes with everyday ingredients!

I look forward to these on a chilly weekend morning when it hits Autumn here in the UK, especially when it's a little bit miserable out, you know you can cosy up with a big stack. The pumpkin in these makes them so soft and almost cake-like and a big drizzle of maple syrup hits the sweet spot. Add whatever toppings you like, but I fancied berries, pecans, dates and pumpkin seeds. If you don't have seasonal pumpkins, you can use butternut squash or any member of the squash family would work well!

Check out my other pancake recipes for more inspiration!

Chickpea Pancakes

Beet Pink Velvet Pancakes

Cinnamon Pancakes with Caramelised Apples

Recipe

Prep: 5 minutes

Cook: 15 minutes

Serves: 8-10 pancakes

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

100g Oats

20g Plain flour

90g Pumpkin purée 

240ml Plant based milk + 1 tbsp Apple Cider Vinegar

1 tsp Baking powder

1 tsp Salt

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Mixed spice

1/4 tsp Nutmeg

Toppings 

Maple syrup

Berries

Nuts/seeds

Banana

Method

✿Place the oats in a blender and blend into a flour, then add the rest of the ingredients and blend till combined and you have a smooth batter.

✿Heat up a large non-stick frying pan. Drop about 2-3 tbsp of batter in the pan into a circle to make one pancake and repeat with another 1 or 2 pancakes depending on how big your frying pan is. 

✿Cook each pancake on one side for about 2 minutes until bubbles start to appear on the surface. When you can lift the pancake with a spatula and it slides in the pan you can flip it and cook another 2 minutes then remove to a plate.

✿Repeat the process with the rest of the batter until all cooked. Serve warm with the toppings you like. Any leftovers can be kept in an airtight container in the fridge up to 2 days. Enjoy!

Christina

xx

Pumpkin Bread

 The best pumpkin bread is homemade and an autumn favourite with lots of warm spices!

This is probably my last pumpkin recipe of 2020, and I didn't think I'd ever say that, I know I got a little excited with the pumpkin desserts this year! Not that there's any problem with that, I made a lot of use of my big old pumpkin I bought as I hate food waste, there is SO much you can do with a pumpkin. I've only tried a few vegan pumpkin bread recipes, and they were lovely but I knew I needed to have a go at my own one. This is honestly one of my favourite pumpkin recipes, the sponge is so moist and it's even better with Pip and Nut's Pumpkin Spice Almond butter, an absolute game changer for a glaze! I'd even recommend spreading some more on each slice, it is so tasty I could have eaten the whole tub.

Check out my other pumpkin recipes for more inspiration!

Pumpkin Pancakes

Pumpkin Chocolate Chip Cookies

Pumpkin Spiced Cake

Recipe

Prep: 5-10 minutes

Cook: 50 minutes

Serves: 10 slices

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Pumpkin bread

170g Plain flour

150g Caster sugar

120g Aquafaba

120g Vegan butter melted

170g Pumpkin purée 

90ml Soya milk + 1 tbsp Apple cider vinegar

1/2 tsp Baking soda

1/2 tsp Baking powder

1 tsp Salt

1 tsp Vanilla extract

1 tsp Cinnamon

1/2 tsp Ginger

1/2 tsp Mixed spice 

1/4 tsp Nutmeg

Glaze

3 tbsp Pip and Nut Pumpkin Spice Almond Butter

2 tbsp Maple Syrup

2-3 tbsp Soya milk

Pumpkin seeds/pecans on top

Method

✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin with baking paper. 

✿In a large bowl, use an electric whisk or standing mixer to whisk the aquafaba and butter together until pale and foamy. 

✿Add in the sugar, pumpkin purée and vanilla and mix again till combined.

✿Fold in the flour, spices and salt until you have a smooth batter. Pour into the loaf tin and spread evenly. 

✿Place in the oven on the middle shelf for 40 minutes and then check on it - if it looks like it might burn cover the top with foil and place back in the oven another 10 minutes, until a knife inserted comes out clean. Let the pumpkin bread cool in its tin before removing onto a wire rack.

✿To make the glaze, mix together all of the ingredients in a bowl until smooth and a runny consistency. Add more milk if needed and really mix loosen the almond butter. 

✿Drizzle or spread the glaze over the cake when it is cool and then sprinkle over the pumpkin seeds and pecans. Will keep at room temperature covered for up to 5 days. Enjoy!

Christina

xx

Spiced Apple Porridge

 A simple recipe to make for you morning porridge

Using apples in recipes is so easy here in the UK as we have apples growing all year round so it's good to eat seasonally as much as possible. I love apples in a crumble or pie so this porridge should hopefully match that nostalgia of those warming desserts. If you're not a big fan of apples, you could swap them for pears as they work really well and I for one and am huge fan of pears so maybe I'll try that myself!

Check out my other porridge recipes for more inspiration!

Chocolate Pear Porridge

Pumpkin Pie Porridge

Apple and Blackberry Bircher Muesli

Recipe

Prep: 5 minutes

Cook: 5-10 minutes

Serves: 2

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

100g Oats

250ml Soya milk

3 tbsp Cinnamon

1 tsp Cardamom

1 tsp Ginger

1/4 tsp Nutmeg

1 Apple grated

Toppings

1 Apple thinly sliced

Figs/dates 

Method

✿Place all ingredients for the porridge into a medium saucepan on a low-medium heat and stir to combine.

✿Let it simmer for about 5-10 minutes until the liquid is absorbed and the oats are cooked through, you may need to add more milk or water if you have thicker oats. Stir regularly to prevent sticking to the bottom of the pan.

✿Once cooked serve into 2 bowls and top with the sliced apple and figs or dates if you like. Enjoy!

Christina

xx

Chocolate Caramel Cupcakes

 Chocolate cupcakes filled with a creamy vegan caramel and topped with caramel buttercream!

I knew when I saw the Buttermilk Dairy Free Salted Caramel Cups that these cupcakes would be the perfect recipe. To show them off in their prime, these little bites of absolute heaven, topping the cupcakes as they rightly should. If you haven't before tried these chocolate caramel cups, you absolutely must! Vegan chocolate caramel is still hard to come by but these really hit the spot and don't make you feel like you're missing out - I for one was someone obsessed with dairy milk caramel nibbles and these are even better. The cupcakes are really just mimicking the yummy structure of these, and you could always swap it around and have caramel sponges with chocolate buttercream :)

Check out my other cupcake recipes for more inspiration!

Banoffee Pie Cupcakes
Lotus Biscoff Cupcakes
Party Ring Cupcakes

Recipe

Prep: 20 minutes

Cook: 18 minutes (cupcakes) 15 for the caramel

Serves: 12 cupcakes

Ingredients

Cupcakes
170g  Self-raising flour
170g Caster sugar
220ml Soya milk + 1 tbsp Apple Cider Vinegar
1 tsp Vanilla extract
3 tbsp Cacao powder
70g Vegetable oil
1 tsp Baking soda
Pinch of salt
Caramel Sauce - I use this recipe

Buttercream

200g Vegan butter

400g Icing sugar

1 tbsp Caramel sauce

Buttermilk dairy free salted caramel cups

Method

✿If you haven't made the caramel sauce yet do this first as it needs to cool down before you can use it. Simply use this recipe. 

✿Whilst the caramel is cooling, make the cupcakes. Preheat the oven to 180℃ and line a cupcake tray with cases.

✿Combine the soya milk and apple cider vinegar in a jug and leave to curdle a few minutes to create a 'buttermilk'. 

✿In a large bowl, sift together the flour, cocoa powder, baking soda and salt.

✿In a separate bowl, beat the sugar with the vegetable oil until combined. The stir in the 'buttermilk' and vanilla.

✿Add the dry ingredients to the wet and gently stir together until you have a smooth cake batter.

✿Using two spoons, add cake batter evenly into the cupcake cases about ⅔ full, then place in the oven to cook between 15-18 minutes, until a knife inserted comes out clean.

✿Leave to cool in the cupcake tray before removing and the keep covered so they don't dry out. 

✿Make the buttercream. Beat the butter until soft and creamy (can be done with an electric mixer or with some elbow grease!). 

✿Once smooth and no lumps are visible, gradually add the icing sugar about 100g at a time. Keep mixing until all the sugar is combined and you have a fluffy buttercream. Lastly add the caramel and mix together - add more for desired taste. 

✿To assemble the cupcakes, use a an apple core to take out the middle of each cupcake and then fill 1 tsp of caramel sauce in the middle. Repeat for all 12.

✿Spread or pipe buttercream on top of the cupcakes and then top with a salted caramel cup and more caramel. Keep in the fridge to keep firm. Enjoy!

Christina

xx

Pumpkin Chocolate Chip Cookies

Soft pillowy cookies, perfect for this autumn season!

I recently tried the Starbucks Vegan Pumpkin cookie and thought "I could recreate this" and then I looked at the ingredients and it didn't even have pumpkin in it! How can it be a pumpkin cookie without any pumpkin? I could be incorrect here, but I did Google and that's what I found, if I'm wrong please correct me :) So my version absolutely does have pumpkin in, and it's the pumpkin that makes these cookies have a soft cake texture and the spices are so warming giving that autumnal aroma. I stuffed mine with chocolate chips instead of what Starbucks did (theirs had cranberries and seeds) and they are so more-ish, they didn't last long in my house. If you like a chewier cookie, leave them in the oven an extra few minutes to crisp the outside, but the pumpkin really makes these cookies more soft :) 

Check out my other cookie recipes for more inspiration!

Biscoff Cookies

Cranberry Pistachio and White Chocolate Cookies

Peanut Butter Chocolate Chip

Recipe

Prep: 10 minutes + 1 hour chilling time 

Cook: 15 minutes

Serves: 10-12 cookies

Ingredients

130g Plain flour

85g Light brown sugar

60g Caster sugar

90g Pumpkin purée

80g Butter - vegan

1 tsp Vanilla extract

170g Chocolate chips - vegan 

1 tbsp Cinnamon

1 tsp Ginger

½ tsp Nutmeg

½ tsp Allspice

¼ tsp Ground cloves

½ tsp Baking soda

½ tsp Baking powder

1 tsp Salt

Method

✿In a large bowl, beat together the butter and sugars until fluffy and combined. Add in the pumpkin purée and vanilla and beat again.

✿Stir in the flour, spices, baking soda, powder and salt until you have a dough texture, then fold in the chocolate chips.

Place the cookie mixture in the fridge for about an hour until firm. 

✿When ready to bake, preheat the oven to 170C and line a couple of baking trays with baking paper. 

✿Scoop out about 1-2 tbsp of cookie dough and place on the baking tray, keeping them in circular shapes - you can't roll these cookies in your hand so a spoon will have to do, don't worry they spread out! Make sure you keep space between each cookies.

✿Once you have used up all of the mixture (I got about 11 cookies depending on big/small you make them) place the trays in the oven and bake for about 15 minutes until starting to brown on top. If you want a crispier cookie, leave them in a few minutes longer or until you are happy with the texture. 

✿Leave to cool on the trays until cool, then transfer to an airtight container. They are best at room temperature. Enjoy! 

Christina

xx