Festive Foodie Delights… Spiced Chocolate Brownies

Hi everyone, I spy some Chocolate Brownies… fudgy, chocolatey and simply moreish and spiced especially for Christmas! A must for all serious chocolate lovers! This recipe is shared from my lifestyle blog at ‘My Yellow Jumper’. Check it out and happy festive baking!

Mairead x

my yellow jumper


Hello all, its that time of year again, December… dare I say soon Christmas!  Whats not to love… twinkly lights, the scent of forest fresh pine, aroma from Christmas spices, wafting from the kitchen and an excuse to indulge and spend time with loved ones.  So on the note of indulging, for me Christmas would not complete, without some form of chocolate!

Therefore, December is the perfect time to experiment with some spices in one of my favourite bakes!  Chocolate brownies… need I say anymore, deep, dark and intensely chocolatey and who doesn’t love a good brownie.  There are many views on what makes a good brownie, with slightly different methods and additions.  I’m definitely in the ‘cake camp’, resulting in  a much lighter crumb.  I have tried and tested many recipes and nothing compares to  Nigel Slater’s brownies, light, fudgy, and a gooey texture with an intense decandant flavour.  Chocolate lovers you will be…

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Foodie Bites – Raw Chocolate Coated Flapjacks



I have made these flapjacks many times, with slight variations and found this recipe works well.  A no bake, high energy treat when in need of something sweet, which is a healthier alternative to sugary flapjacks.  This is an adapted recipe from  Mr Prempy’s, a raw cake business, run by two friends based in London.  They are free from dairy, gluten, refined sugar and eggs, making them perfect for those on a restricted diet.

Chocolate Coated Flapjacks

120g dark chocolate, melted (good quality)

200g dates

75g ground almonds

50g desiccated coconut

15g cacao powder

20g brazil nuts

Place the dates, ground almonds, coconut, cacao powder and brazil nuts in food processor.  Process until the mixture resembles a crumbly texture.  You can add a drizzle of maple syrup if you like the mixture sweeter.  I have increased the amount of dates instead.  Empty the mixture into a small baking tray, lined with baking parchment and press down evenly.  Melt chocolate and pour over mixture.  Place in fridge until it becomes firm, about two hours. Remove from fridge, slice and enjoy!

Mairead x