Trick or Treat with Total Sweet

This recipe has been created in collaboration with Total Sweet Xylitol

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The season is here for things sweet and spiced and everything nice. So I teamed up with Total Sweet Xylitol to bring you these Orange Spiced chocolate chunk sandwich cookies.

Total sweet is a natural sugar alternative. Unlike other alternatives Total Sweet has the same texture and bakes/cooks in the same way as sugar just with fewer calories and carbs. Erm hello?! Is this not the dream?! I thought it was too good to be true too so I gave it go in these gorgeous Halloween inspired cookies.

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They aren’t my usual healthy protein creation but we all deserve an actually slightly naughty treat here and there. Now you can enjoy them too by following this recipe:

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Makes 40 cookies/ 20 cookie sandwiches

Ingredients

Cookies:
500g gluten free self raising flour
500g dairy free butter
500g Total Sweet xylitol
Egg substitute- Equivalent of 2 large eggs
1 bar green and blacks dark ginger chocolate
1 heaped tsp cinnamon
2-3 tsp orange flavouring
1 tsp vanilla extra

Filling:
125ml Alpro soya cream
1 large bar bourneville chocolate

Topping:
1 large bar dark chocolate
Icing sugar
Water
Orange colouring
Orange flavouring

Method:

Cookies:
1. Preheat oven to 180 degrees C
2. Grease large baking trays
3. In a mixing bowl cream together butter and Total Sweet Xylitol
4. Make up your egg substitute and add to the mixture
5. Add orange and vanilla extracts
6. Mix in the flour and cinnamon
7. Break up Green and Blacks into small pieces
8. Spoon mixture onto baking tray and press chocolate chunks into each cookie
9. Bake for approx 15 mins or until golden

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Filling:
1. Finely chop one bar of bourneville and place in a bowl
2. Heat cream- but do not boil
3. Pour cream over chocolate, leave it and let it melt
4. Stir the mixture to combine the chocolate and cream
5. Leave to stand and then chill in the fridge

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To finish:
1. Spoon filling between two cookies to sandwich together
2. Place in fridge to set together for approx 20-30mins
3. Melt the rest of your dark chocolate
4. Dip cookie sandwiches into the melted chocolate at one end.
5. Make up a thick orange icing using the icing sugar, water, orange flavouring and orange colouring
6. Drizzle icing across the top of the cookies and leave to set
7. Arrange beautifully and take photographs (optional)

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The recipe can be used just to make the cookies if you are after a slightly smaller treat or have less time. They are very delicious ! (even if I do say so myself)

The Total Sweet worked just like sugar and I can’t believe how happy I am with the final product. I will definitely be continuing to use it throughout my baking. You can find it in large supermarkets.

Why not head over and check out their website here.

Let me know if you make these and what Halloween inspired baking you are getting up to!

Love Char xxx

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Vegan Gin and Tonic Cake 

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* Disclaimer- this is not a healthy recipe! *

No, this recipe does not contain protein or any wonderous superfood I enjoy/deserve treats just as much as the next person. So this is mine and my sister’s recipe for a Vegan Gin Cake.

We created this recipe just over a year ago after someone dropped gin and tonic cake into conversation with me. The very idea BLEW MY MIND! We searched far and wide to see if we could find a recipe for a vegan Gin and Tonic cake but were unsuccessful so we successfully created our own.

It has very quickly become a staple in my flat and a winner over any normal cake now. During my competition prep I didn’t make any for the whole five months and that didn’t go down well at all. SORRY GUYS! However the day after my competition I made us one especially and it didn’t even last 24hrs!

I’ve whipped up a fair bit of vegan baking for everyone before and we’ve gone for vegan desserts in Central but according to Ceri you can’t even tell this is vegan which is great and it’s now her favourite cake! I told her last night I was making another this morning and her face lit up like I’d just told her she’d won the lottery…. Well almost.

Here’s the recipe so you can make your own!

Ingredients:

• No Egg ( vegan egg substitute) Equivalent of four eggs
• 200g Caster Sugar
• 200g Self Raising Flour
• 200g Dairy Free butter/spread
• tsp baking powder
• 5 shots of your favourite gin (we used Gordon’s elderflower)
• 2 limes or 1 pink grapefruit

Topping:

• 150g sugar
• 3 shots of Gin
• Lime/ grapefruit juice
• a dash of tonic

Method

• Pre heat the oven to 180 degrees celsius and grease your favourite cake tin.
• In a mixing bowl combine the caster sugar and butter until creamy.

• Add the made up No Egg and continue to mix through. Sieve in the flour, baking powder and mix in along with the zest of the two limes.

• Once combined add the juice of 1 and a half limes and 5 shots of gin making the batter thinner and more cake like.

•Pour into your cake tin and place in the oven for 45mins or until a knife comes clean from a point in the centre.

• Place the cake on a wire rack to cool while you make the drizzle.

•Mix the sugar with 3 shots of gin, the juice of half a lime and a dash of tonic. If you prefer a thicker icing, add more sugar or less gin…. (i’d go more sugar! haha).

• Make a few pricks in the top of the cake and then add the drizzle, be as messy or creative as you like! Leave to set while you clean up your mess!

Tah-da Gin and Tonic cake.

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We are incredibly happy with the recipe and taste of the cake. We just can’t believe it took us so long to come across it! Due to the lack of actual egg, it isn’t a high rising cake but it is beautiful just the way it is. This would be perfect for a dinner party or barbecue in the summer.

Give it a go and let us know how you get on!

Char and Jessica x