Coffee, Chocolate & Pecan Cookies

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.It’s cold out there, and very white… yes, we are kind of snowed in, which means no playing outside… as a result, we are spending more time in the kitchen, cooking and baking and generally creating some wonderful creations… and today I would love to share our new cookies with you 🙂

Ingredients:

  • 175g flour
  • 115g butter; soften
  • 115g light muscovado sugar
  • 85g caster sugar
  • 50g dark chocolate; roughly chopped
  • 50g pecans; roughly chopped
  • 2tbsp instant coffee
  • 1tbs hot water
  • 1 large egg
  • 1tsp vanilla essence
  • 1/2tsp baking powder
  • 1/4tsp bicarbonate of soda
  • 1/4tsp grounded ginger
  • 1/4tsp grounded cinnamon

For decoration (optional)

  • 25g dark chocolate; melted
  • 25g pecans; roughly chopped

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Method:

Preheat the oven to 180C and prepare two large baking trays by lining them with baking parchment.

In a large bowl place the butter and both sugars and beat until light and fluffy.

Put the coffee granules into a small bowl or cup; add hot water and stir until dissolved, set aside to cool. Then add the vanilla extract and the egg and whisk until combined.

Slowly add the coffee mixture into your butter and sugar mix beating until creamed and fluffy again.

Sift the flour, baking powder, bicarbonate of soda, ginger and cinnamon and fold carefully into your mix.

Finally, fold in the pecans and chocolate chunks.

Measure approximately one heaped tablespoon of mixture per cookie and place onto your earlier prepared baking trays spacing them well apart to allow room to grow.

Bake in the preheated oven for 12-15 minutes or until golden brown and slightly crisp on the outside, they will still feel very soft to the touch but they are ready at this stage.

Leave to cool on the baking tray for a 10 minutes, then transfer to a wire rack to cool completely.

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.If decorating, wait until the cookies have cooled down completely, drizzle with melted chocolate then immediately sprinkle with chopped nuts (the still warm chocolate will work like a glue as it cools and sets).

Store, after cooling down completely, in an airtight container.

Enjoy with a beverage of your choice!

Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.

Homemade Coffee Scrub

Reduce food waste and make yourself the best scrub you had ever had… trust me, your body will thank you for it.

Reduce food waste and make yourself the best scrub you had ever had… trust me, your body will thank you for it.

The idea for the scrub came from my friend Kate. Some time ago I was blabbing away to her about my new shop bought scrub and she told me about her DIY version… The difference is Kate has oily skin, I have dry skin, so I took her recipe and messed around with the measurements and added a bit of coconut oil as a carrier to make it glide on to my skin more easily… the results are perfect and I absolutely love it!

Coffee is a great antioxidant and it has some wonderful anti-cellulite properties; recently it has been appearing in the ingredients list of more and more beauty products especially those designed to fight the so called “orange skin” effect. It will help tighten and tone the look of your skin as well as get rid of any dead cells.

Coconut oil has unbelievably good moisturising properties. The fact that it is solid when left alone is a big plus as it makes it quite easy to handle and yet as you gently scrub it will heat up and then become a liquid allowing you to moisturise your skin at the same time.

Himalayan salt is the purest and the healthiest of the sea salts out there. It works as a great detoxifier and it will help with removing toxins from the skin leaving it feeling refreshed and well energised.

Cinnamon has been used for years to treat various skin disorders like acne or eczema, it stimulates the blood vessels, has nourishing properties and it can help with many forms of skin irritation.

Therefor when all these ingredients are put together they create a truly powerful scrub which works like no other.

I have extremely dry skin and normally I have to be very careful as to what I use but I’ve been using this scrub for a while now, including on my face, and I have not experienced any side effects, nor any redness or discomfort of any kind. I can highly recommend this DIY wonder mixture!

Ingredients:

  • 50g coffee grounds
  • 1tbsp organic, raw coconut oil
  • 1tbsp cinnamon
  • 1tsp coarse Himalayan salt

Method:

In a bowl mix the coffee (I used the old coffee from my coffee filter machine but if that doesn’t appeal you could always use some new coffee straight from the pack), cinnamon and salt, add coconut oil and try to combine. This process isn’t easy as your coconut oil is in a solid form but as you are mixing it will break into smaller chunks and with time it will form a sort of bread crumbs… once you get there you are done.

Move into an air tight container and use as needed.

This portion size should be enough for two full body treatments.

The scrub works wonderfully. The ingredients are beauty friendly and your skin will feel amazing, I am sure of it.

Sugar Free Dates & Coffee Muffins

Light and fluffy with complex flavours revealing themselves as you eat these date and coffee muffins are pure indulgence yet surprisingly diet friendly and sugar free.

Light and fluffy with complex flavours revealing themselves as you eat these delightful date and coffee muffins are pure indulgence yet surprisingly diet friendly and sugar free.Coffee or “gogo juice” as Mark likes to call it is a must have for most of us each morning. We drink it to boost our energy levels so we can start to face the day ahead… but this is only partially true isn’t it?

In the last few months the new “healthy me” hasn’t found the need for a cup of coffee in the mornings. Most days I have a protein shake packed with matcha and I am just as ready to go, yet I still have my coffee each day simply due to its unique flavour. Coffee is a wonderful ingredient not only for drinking but for cooking and baking too… tiramisu, cheesecakes, truffles, these are all delicious desserts made with coffee and if you are a coffee lover you really should give them all a try some day… but for now… back to earth and my muffins 😉 so what do I need I hear you ask…

Ingredients:

  • 250g dates; finely chopped
  • 200ml full fat milk*
  • 50ml very strong espresso from good quality coffee
  • 140g white flour
  • 2 eggs; beaten lightly
  • 2tbsp coconut oil; rounded
  • 2tbsp coconut nectar
  • 2tbsp raw cocoa powder
  • 1 1/2tsp bicarbonate of soda

*If you aren’t a huge fan of full fat milk, you can use any milk you fancy or even a water but full fat milk adds something a bit special to these muffins; I am not quite sure (apart from he taste) what it is but it does make a world of difference.

Method:

Preheat the oven to 180C fan and prepare a 12 muffin tin by lining it with paper muffin cases or silicon ones. The recipe will make 10 full size muffins but I assume there isn’t a 10 muffin tin out there.

Brew 50ml of strong, good quality coffee (Lavazza is a perfect choice). If you make it from espresso make it a triple or even a quadruple shot.

In a medium size cooking pot place the dates add milk and coffee and bring it to a gentle simmer.

Cook on a low heat for about 3-5 minutes or until all liquid has incorporated into the fruit and don’t forget to stir ever so often to reduce the risk of any sticking.

Put aside and allow it to cool for a few minutes.

In the meantime, sift your flour and cocoa powder and mix with bicarbonate of soda then in a separate small bowl or a mug beat the eggs.

Now back to our dates…

Add two heaped table spoons of good quality raw virgin coconut oil and stir until melted and mixed in, finally add the coconut nectar and again stir until incorporated into the mix.

Fold in the dry ingredients being the flour, cocoa and bicarbonate of soda mix, finally add the eggs and stir until fully combined but not over mixed.

Use a table spoon or an ice cream scoop and spread your batter evenly between 10 muffin cases. You can make 12 muffins if you have a mild case of OCD but they are going to be slightly more flat and just a bit on the small size.

Pop into your earlier preheated oven and bake for 18-20 minutes at 180C fan. In case you made 12 muffins check them 1 or 2 minutes earlier just to be on the safe side.

The muffins should be firm to the touch and a toothpick pushed into the middle of one should come out dry and clean.

When the time is up, remove from the oven, remove from the baking tray and place on a wire rack allowing them to cool completely.

Serve and enjoy!

Light and fluffy with complex flavours revealing themselves as you eat these delightful date and coffee muffins are pure indulgence yet surprisingly diet friendly and sugar free. Light and fluffy with complex flavours revealing themselves as you eat these delightful date and coffee muffins are pure indulgence yet surprisingly diet friendly and sugar free. I have to admit with my podding (aka listening to my Slimpod) I hardly ever eat sweets lately and if I do I find that half of something is usually more than enough… well this wasn’t the case with these muffins… I had two as soon as they became eatable (aka cool enough to eat without burns or blisters) and then finished half of Marks one whilst he was distracted… ooops! These are by far my most favourite sugar free creation to date.

Press’d – Coffee in a Squeeze!

Press’d is the first 100% pure coffee concentrate offering a genuine coffee experience without the hassle of brewing it yourself. Press’d coffee is brewed using a low temperature method which helps preserve both the flavour and the aroma of the coffee beans. All you need is hot water and Press’d! That’s it, the coffee is ready for your enjoyment!

Press’d is the first 100% pure coffee concentrate offering a genuine coffee experience without the hassle of brewing it yourself. Press’d coffee is brewed using a low temperature method which helps preserve both the flavour and the aroma of the coffee beans. All you need is hot water and Press’d! That’s it, the coffee is ready for your enjoyment! Currently Press’d comes in three flavours:

  • Colombian
  • Carmel
  • Vanilla

All three of them contain 100% Arabica beans. The flavoured Press’d have an addition of a natural flavouring but that is all… nothing else was squeezed into the Press’d!

For someone who loves coffee, I found these little bottles very intriguing. With a healthy dose of scepticism I asked for some samples to be shipped to me… I truly wanted to give them a go but I wasn’t holding my breath or even having any great expectations. Well, it turns out I was wrong!

Press’d offers a truly enjoyable experience. I would even go so far as stating that I prefer it to my everyday instant coffee and I would put it in line with my more special filtered coffee. The difference is… to make my filtered coffee I need my coffee machine… I need a coffee pod (which actually costs more per cup than a Press’d) and I need more time as the water in my machine heats up much slower than it would take me to boil a kettle… so on balance Press’d wins!

Each 48ml pot holds enough coffee for 16 servings in a 200ml cup and it has a RRP of £2.99. At present you can find it via Wholefoods and Ocado but soon it will be available across the UK.

In addition to using it just as a coffee I believe it would be very useful in baking… no more fake coffee flavourings or spending precious time reducing coffee to make its flavour more concentrated… now I can simple add some Press’d. I have a few ideas floating around my head for some coffee based cakes so I am sure sooner or later mysteriously, a new coffee flavour cake recipe will be appearing on the blog.

I usually don’t share food reviews but I think that Press’d deserved it. It offers a lovely rich flavour, it’s super convenient and I just love the whole idea of it. Now, next time we travel home to Poland and find we have stopped on a German autobahn during the middle of the night when all the good coffee places are shut, instead of spending a small fortune on a cup of black liquid hardly resembling coffee, we can simply get some hot water and use Press’d creating a proper brew on the go! Not an everyday occurrence agreed but in principle the same thing could be true when driving to Chigwell, less the autobahn obviously.

Hmm thirsty, think I might just make myself a cup!

Have you had the good fortune to come across Press’d?

Do you like the idea?

Do you think it would be useful for you to have a squeezable coffee?