Pinch Of Nom Slimming World Friendly Desert Ideas; Blogtober Day #25

I’ve saved the best till last of course, I’ve got a big sweet tooth just looking at these photos make my mouth water.  For more ideas check out www.pinchofnom.com

Low Syn Apple & Blackberry Crumble

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Ingredients

  • 150 grams Blackberries (For 1.5 Syns, as cooked)
  • 50 grams Cooking Apples Peeled and Cored (For 1 syn, as cooked)
  • 25 grams Oats (For 4.5 Syns)
  • 19 grams Self Raising Flour (for 3 Syns)
  • 2 tsp Reduced Fat Spread (For 2 Syns)
  • 3 tbsp Granulated Sweetener

Method

  1. Preheat the oven to 160ºC. Cut the apple into small dice and place into the bottom of 4 individual, ovenproof dishes. Distribute the blackberries evenly among the 4 dishes. Sprinkle half of the sweetener over the fruit.
  2. In a mixing bowl, add the flour, oats, reduced fat spread and the remaining half the sweetener. Rub between your fingers until it looks like breadcrumbs.
  3. Top the fruit with the crumble mixture and spray with Frylight.
  4. Bake in the oven for 25 minutes until golden and the fruit is soft. Serve whilst hot with your choice of topping or sauce.

 

Low Syn Chocolate Brownies

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Ingredients

  • 100 grams Self Raising Flour (For 16 Syns)
  • 50 grams Flora Light (For 7 Syns)
  • 2 tbsp Cocoa Powder (For 5 Syns)
  • 4  Eggs
  • 1 tsp Baking Powder (For 0.5 Syns)
  • 4 tsp Choc Shot (For 2 Syns)
  • 4 tbsp Granulated Sweetener
  • 25 grams Dark Chocolate Chips (For 6.5 Syns)

Method

  1. Preheat the oven to 170°C. Spray a baking tin (approx 8×8 inches) with Frylight and line the bottom with baking parchment.
  2. Place the Flora Light, granulated sweetener, baking powder, self-raising flour, eggs, cocoa and choc shot into a large mixing bowl and mix thoroughly.
  3. Pour into the lined baking tin and sprinkle over the dark chocolate chips. Place in the oven for 17 minutes.
  4. Once cooked, turn out onto a wire rack and remove the baking parchment. Cut into 16 squares and serve warm or cold!

 

Low Syn Cinnamon Drizzle Cake

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Ingredients

For the cakes:

  • 100 grams Self Raising Flour (For 16 Syns)
  • 50 grams Flora Light (For 9 Syns)
  • 5 tbsp Granulated Sweetener
  • 3  Eggs
  • 2 tsp Ground Cinnamon
  •   Frylight

For the drizzle:

  • 5 tsp Icing Sugar (For 5 Syns)
  • 0.5 tsp Cinnamon
  •   Water A few drops at a time

Method

  1. Preheat the oven to 170°C. Spray a baking tin (approx. 24 x 18cm) with Frylight and line the bottom with baking parchment.
  2. Place the Flora Light, granulated sweetener and eggs into a large mixing bowl and whisk with an electric hand whisk until light and frothy.
  3. Sift in the flour and cinnamon and fold into the mixture. Pour into the lined baking tin and place in the oven for 25 minutes.
  4. Once cooked, turn out onto a wire rack and remove the baking parchment. Leave to cool completely.
  5. Meanwhile, in a small bowl, combine all the ingredients for the drizzle – it should be a loose icing, but not so runny that it falls straight off the cakes. Add just a few drops of water at a time until it has reached the right consistency.
  6. When the cakes have cooled, cut into 12 squares and drizzle over the cinnamon icing. Serve on its own, or as part of a dessert!

 

Low Syn Victoria Sponge Cakes

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Ingredients

  • 3 large Eggs
  • 2 tbsp Granulated Sweetener
  • 25 grams Sukrin Almond Flour (For 3.5 syns)
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder (For 0.5 syns)
  • 1 tbsp Reduced Sugar Raspberry Jam (For 1 syn)
  • 11  Raspberries

Method

  1. Preheat the oven to 160 degrees. In a jug, whisk the eggs and granulated sweetener until fluffy. Add the Sukrin Almond Flour, baking powder and vanilla extract to the mixture and whisk well. Leave to stand for 1 minute to thicken.
  2. Pour the mixture into 22 cups of the silicone mini muffin tray and bake for 20 minutes until golden. Leave in the tray for 5 minutes to cool and then turn out onto a wire rack.
  3. When the cakes are completely cool, put the jam in a microwaveable tub and heat in the microwave for 10 seconds to loosen. Sandwich the cakes together and place a small amount of jam on top.
  4. Pop a fresh raspberry onto the top of each cake and dust with Sukrin Icing sugar to serve.

 

Low Syn Banana and Chocolate Pancakes

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Ingredients 

  • 40 g Oats for your HEB or 7 syns
  • 2 medium Eggs
  • 50 ml Milk part of your HEA or 1 syn (for skimmed milk)
  • 1/2 tbsp Granulated Sweetener or other sweeteners
  • 1 tsp Vanilla Extract
  • 1 large Banana sliced
  • 3 tsp Chocolate Spread for 1.5 syns. We used Sweet Freedom Choc Pot for 0.5 syn per tsp
  • 1 tsp Choc Shot for 0.5 syns
  • 1  Strawberry for garnishing

Method

  1. Blitz the oats in a food processor until fine
  2. Mix the blitzed oats, eggs, milk, vanilla and sweetener together well
  3. Spray a frying pan with some Sunflower Frylight and allow to heat
  4. Pour in small amounts of the mix to make 2 pancakes. Allow to cook through until brown underneath, then turn and cook for a few more minutes.
  5. Repeat until all the mix is used (you should get 4 pancakes from the mix)
  6. Place one pancake on a plate spread it with some of the chocolate spread, then a layer of sliced banana.
  7. Repeat until you have stacked all the pancakes and banana, making sure the top has a thin layer of chocolate spread and a few banana slices. Top with a strawberry then drizzle with the chocolate shot

 

1.5 Syn Gingerbread Bites

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Ingredients

  • 200 g Plain Flour for 32 syns
  • 60 g Flora Light for 8 syns
  • 60 g Granulated Sweetener
  • 1 large Egg or 2 small – beaten
  • 4 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1 tsp Bicarbonate of Soda
  •  Frylight
  •  Granulated Sweetener optional

Method

  1. Preheat the oven to 180°C
  2. Mix all the dry ingredients (except the Sukrin Gold) together, then rub in the Flora Light until you reach the breadcrumb stage
  3. Stir in the Sukrin Gold
  4. Mix in the beaten egg, and stir to form a dough
  5. Tip out the dough onto a clean lightly floured surface and knead for a few minutes until it’s smooth
  6. Roll out the dough (approx 1/4″ or 5mm thick) then use a 1.5 inch round cutter to cut out 28 – 30 shapes
  7. Place them on a non-stick baking tray, sprayed with a fine mist of Frylight, and bake for 10 – 15 minutes until golden brown
  8. Allow to cool, then either ice with some Sukrin Icing or just dust them with some Sukrin Icing sugar, it’s up to you.

 

1 Syn Churros

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Ingredients

  • For the Churros
  • 100 grams Self Raising Flour (For 18 syns)
  • 100 grams Flora Light (For 14 syns)
  • 200 ml Water
  • 2 tbs Granulated Sweetener
  • 1/2 tsp Salt
  • 1 large Egg
  • For the cinnamon sugar
  • 1 tbs Granulated Sweetener
  • 1/4 tsp Cinnamon
  •   Frylight

Method

  1. Preheat the oven to 160 degrees and line 2 baking trays with greaseproof paper. In a saucepan on a medium high heat, melt the Flora light, granulated sweetener, salt and water together until boiling.
  2. Take the pan off the heat and beat in the flour until the mixture forms a ball – this can take about 5 minutes and is hard work on the arms! Mix in the egg until the mixture is glossy.
  3. Add the mixture into a piping bag with a star nozzle and pipe 32 churros. Bake for 40 minutes until risen and crisp.
  4. When cooked, turn the churros over on the baking tray. Put back into the warm oven for 10 minutes with the door ajar to dry them out and help them to crisp up.
  5. In a bowl, mix together the granulated sweetener and cinnamon for the sugar coating.
  6. Whilst still warm, spray lightly with Frylight and toss in the sugar coating. Enjoy warm!

 

Low Syn Banana Bread Pudding

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Ingredients

  • 50 grams Self Raising Flour (For 8 syns)
  • 4  Eggs
  • 30 grams Granulated Sweetener
  • 200 grams Mashed banana (For 8 syns)
  • 25 grams Sultanas (For 4 syns)
  • 2 teaspoons Mixed Spice

Method

  1. Preheat the oven to 160 degrees and line the bottom of a bread tin. Into a bowl add the mashed banana, flour, mixed spice, Sukrin gold and 2 eggs and mix well.
  2. Separate the remaining 2 eggs. Add the egg yolks to the mixture and in a clean bowl whisk the egg whites to firm peaks.
  3. Fold the egg whites carefully into the mixture. Stir in the sultanas. Pour into the bread tin and bake for 35 minutes until just cooked.

 

1 Syn Each Jaffa Cakes

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Ingredients

  • 2  Eggs
  • 4 tbsp Granulated Sweetener
  • 50 g Self Raising Flour for 8 syns
  • 1 tsp Vanilla Extract
  • 1/2 Sugar-Free Orange Jelly Crystals for 1 syn – we use Hartleys as it’s 1.5 syns for the whole sachet. Please check the brand on the app for exact values
  • 10 g Dark Chocolate for 3 syns

Method

  1. Makeup half the Orange Jelly using 1/4 pint of water
  2. Pour the jelly equally into 12 round silicone moulds, then put them in the fridge to set
  3. While you’re waiting for the jelly to set put the eggs and Sukrin Gold into a clean bowl and whisk until the ‘ribbon stage’ is reached. This is when the mixture has thickened so that when you lift the whisk out it leaves a trail on the surface for a couple of seconds. You should probably use an electric whisk for this!
  4. Fold in the sifted flour and vanilla extract
  5. Spray 12 muffin moulds with some Frylight and divide the sponge mix equally between them
  6. Bake at 180°C for 10 minutes, until the sponges are a light golden colour
  7. When they are cool place the set jelly on top of the sponges
  8. Melt the chocolate in the microwave (it doesn’t take long so keep checking on it) then put it into a disposable piping bag and snip a small hole in the end
  9. Drizzle the chocolate evenly over the Jaffa Cakes and allow to set

 

Low Syn Chocolate & Orange Waffles

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Ingredients

  • 40 g Porridge Oats HEB or 7 Syns
  • 2  Eggs
  • 3/4 tbsp Granulated Sweetener
  • 175 g Low Fat Natural Yoghurt
  • 1  Orange zested and segmented (for serving) only
  • 2 tsp Chocolate and Orange Choc Shot for 1 syn. You can add more, but don’t forget to syn it

Method

  1. Blitz the oats in a food processor, until they are quite fine
  2. Mix all the ingredients together, apart from 1 tsp of Choc Shot, and stir until smooth
  3. Pour the mixture into a waffle mould. There should be enough for 2 waffles
  4. Bake at 180°C for 15 – 20 minutes or until the waffles are firm to the touch
  5. Turn them out onto a baking tray and cook for a further 4 or 5 minutes
  6. Drizzle the remaining tsp of Choc Shot over the top and serve with fresh orange segments

 

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12 Simple Halloween Sweet Treats; Blogtober Day #5

What better way to keep busy in the house than some Halloween baking? Why not get the kids to help decorate. This is a great way to let the kid’s imagination flow and to make them feel good. My kids always want to be in the kitchen when I’m cooking, so absolutely love it when I say they actually can!

  1. R.I.P Cupcakes

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2. Creepy Halloween Bark

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3. Witches Hats – These would also be great as Christmas hats!

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4. Ghost Brownies – Also why not try pumpkins, bats, witches or Frankenstein brownies. Dont be afraid to get creative.

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5.Frankenstein rice crispy treats

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6. Mummy brownies

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7. Bat Bites

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8. Popcorn Hands

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9. Strawberry Ghosts

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10. Chocolate dipped marshmallows

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11. Doughnut eyes

 

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12. Spiderweb Cheesecake

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10 Autumn Slow Cooker Recipes; Blogtober Day 2

As the nights start to draw in and the air starts to get colder there is nothing I love more than a slow cooker recipe. With kids it can often be hard to find a meal that you all like, that’s quick and takes little fuss.

I love being able to put everything in the slow cooker early in the morning and know I don’t have to do anything to it until we’re ready to eat it as a family after school/work. So this year intend on making full use out of my slow cooker, these are my top 10 recipes to make this Autumn.

Ingredients

  • 1 large onion, roughly chopped
  • 3 tbsp mild curry paste
  • 400g can chopped tomatoes
  • 2 tsp vegetable bouillon powder
  • 1 tbsp finely chopped ginger
  • 1 yellow pepper, deseeded and chopped
  • 2 skinless chicken legs, fat removed
  • 30g pack fresh coriander leaves chopped
  • cooked brown rice, to serve

 

Method

  1. Put 1 roughly chopped large onion, 3 tbsp mild curry paste, a 400g can chopped tomatoes, 2 tsp vegetable bouillon powder, 1 tbsp finely chopped ginger and 1 chopped yellow pepper into the slow cooker pot with a third of a can of water and stir well.
  2. Add 2 skinless chicken legs, fat removed, and push them under all the other ingredients so that they are completely submerged. Cover with the lid and chill in the fridge overnight.
  3. The next day, cook on Low for 6 hrs until the chicken and vegetables are really tender.
  4. Stir in the chopped leaves of 30g coriander just before serving over brown rice.

 

Irish Beef Stew

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Serves: 8 

  • 2 tablespoons olive oil
  • 3 tablespoons plain flour
  • 900g beef stewing steak, cut into 3.75cm cubes
  • 450g carrots, peeled and cut into 2.5cm chunks
  • 6 large potatoes, peeled and cut into large chunks
  • 1 onion, cut into large chunks
  • 2 cloves garlic, finely chopped
  • 500ml beef stock
  • 170g tomato puree
  • 340ml Irish stout beer, such as Guinness
  • 1 tablespoon cold water
  • 1 tablespoon cornflour

Method

1. Heat the oil in a large frying pan over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef stock and tomato puree and pour into the slow cooker along with the beer.

2. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornflour in cold water and then stir into the stock. Simmer on the High setting for a few minutes to thicken.

Bolognaise Sauce

gallery-1475268772-delish-slow-cooker-bolognese-pin-3

INGREDIENTS

1 tbsp. extra-virgin olive oil
large onion, chopped
large carrots, chopped
celery stalks, chopped
cloves garlic, minced
3 tbsp. tomato paste
2 lb. ground beef
can crushed tomatoes
1 tbsp. dried oregano
1 tbsp. dried thyme
bay leaf
1 tsp. kosher salt
1 c. dry red wine
1 c. whole milk
Freshly ground black pepper

METHOD

  1. In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and brown. Transfer mixture with a slotted spoon to slow-cooker.
  2. Add crushed tomatoes, oregano, thyme, bay leaf, salt, red wine, and milk. Stir until combined, then season with pepper. Cover and cook on low, 6 hours. Discard bay leaf.
  3. Serve over cooked pasta.

 

Pizza

gallery-1507827336-slow-cooker-pizza-delish-1

INGREDIENTS

Cooking spray, for slow cooker
1 lb. pizza dough
1 c. pizza sauce
2 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1/2 c. sliced pepperoni
1/2 tsp. Italian seasoning
pinch of crushed red pepper flakes
1 tsp. Freshly chopped parsley, for garnish

Method

  1. Spray bottom and sides of a large slow cooker with nonstick cooking spray.
  2. Press pizza dough into the bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1″ of dough around edges. Top with cheeses, pepperoni, and spices.
  3. Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.
  4. Remove lid and let cool 5 minutes.
  5. Using a spatula, remove pizza from the crockpot. Garnish with parsley, then slice and serve.

Lasagne

gallery-1509120009-delish-crock-pot-lasagna-pinterest-still002

INGREDIENTS

box lasagne noodles, unboiled

1 tbsp.olive oil

1/2 onion, chopped

garlic cloves, minced

1 lb.ground beef

1 tsp.Italian seasoning

3 1/2 c.marinara sauce, divided

kosher salt

Freshly ground black pepper

16 oz.whole milk ricotta

1/4 c.freshly grated Parmesan, plus more for garnish

1/4 c.chopped parsley, plus more for garnish

4 1/2 c.shredded mozzarella

 

METHOD

  1. In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
  2. In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crockpot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more parmesan and parsley and serve.

Chicken Fajitas

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INGREDIENTS

boneless, skinless chicken breasts

bell peppers, thinly sliced

onion, thinly sliced

(14-oz.) can diced tomatoes

2 tsp.cumin

1/2 tsp.red pepper flakes

Kosher salt

Freshly ground black pepper

FOR SERVING

Tortillas

Guacamole

Salsa

Sour cream

Shredded cheddar

DIRECTIONS

  1. Place chicken, bell peppers, and onions in slow-cooker then pour over diced tomatoes. Season with cumin, red pepper flakes, salt, and pepper. Cook on low for 6 hours, or until chicken is cooked through.
  2. Remove chicken from slow-cooker and slice into strips. Serve fajitas in tortillas with desired toppings.

Or maybe like me, you have a sweet tooth…

Reeses Cake

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INGREDIENTS

1 box Devil’s Food Cake mix

package instant chocolate pudding
1 c. whole milk
eggs
1/4 c. sour cream
1/4 c. peanut butter
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 c. peanut butter chips
Cooking spray, for Crock-Pot
1/3 c. melted peanut butter, for garnish
10 mini Reese’s cups, halved

1/4 c. chopped Reese’s pieces

METHOD

  1. In a large bowl, combine cake mix and pudding mix. Whisk to combine. Add milk, eggs, sour cream, peanut butter, vanilla and salt and mix until smooth. Fold in peanut butter chips.
  2. Grease the bowl of Crock-Pot with nonstick cooking spray. Add batter to Crock-Pot and smooth top with a spatula. Cook on low for 3 1/2 to 4 hours checking at 3 hours to make sure the edges aren’t burning. Cake can be kept on warm for up to 4 hours before serving. The finished cake should be set on the sides and still gooey in the centre.
  3. Drizzle with peanut butter and garnish with Reese’s cups and Reese’s Pieces Serve.

Chocolate Brownie

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INGREDIENTS

1 c. (2 sticks) unsalted butter, melted
1 1/4 c. granulated sugar
1/4 c. light brown sugar
2/3 c. cocoa powder
1/3 c. all-purpose flour
large eggs
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 c. semisweet chocolate chips
Vanilla ice cream, preferably Breyer’s Delights, for serving
1/2 c. chopped strawberries

METHOD

  1. Using two long 5” to 6” strips parchment paper, line the bowl of your slow cooker in an “x” formation and spray generously with cooking spray.
  2. In a large bowl, whisk together butter, sugars, cocoa powder, flour, eggs, vanilla, and salt until smooth. Fold in chocolate chips and pour batter into the prepared slow cooker. Cover and cook on low for 3 hours, or until set around the edges and slightly gooey in the centre.
  3. Lift brownie out of slow cooker and serve with ice cream and strawberries.

French Toast

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INGREDIENTS

Cooking spray, for Crock-Pot
large brioche (or challah), preferably day-old
large eggs
2 c. half-and-half
1/3 c. granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
small pinch nutmeg
Maple syrup, for serving
Powdered sugar, for serving

METHOD

  1. Lightly grease the inside of Crock-Pot with cooking spray. Slice brioche into thick slices then quarter each slice. Place bread in Crock-Pot.
  2. In a large bowl, combine eggs, half-and-half, sugar, ½ teaspoon cinnamon, vanilla, salt and nutmeg and beat until well combined. Pour egg mixture over bread, folding bread gently to make sure each piece is coated.
  3. Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
  4. Serve warm with maple syrup and powdered sugar.

What better way to end this list than with Heaven in a bowl… Cookie and Brownie together. Round here we call it a Crownie.

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INGREDIENTS

box brownie mix
1/2 c. melted butter, divided
large eggs, divided
1 tsp. pure vanilla extract, divided
kosher salt
1 c. chocolate chips
bag chocolate chip cookie mix
Vanilla ice cream, for serving

METHOD

  1. Spray slow cooker with nonstick cooking spray.
  2. In a large bowl, combine brownie mix with 1/4 cup melted butter, 2 eggs, 1/2 teaspoon vanilla and a pinch of salt. Fold in chocolate chips and set aside.
  3. In a separate large bowl, combine chocolate chip cookie mix with remaining 1/4 cup butter, 2 eggs, 1/2 teaspoon vanilla and a pinch of salt.
  4. Into the slow cooker, drop alternating spoonfuls of brownie and cookie batter until all batter has been used. Cook until the mixture is set in the middle, either on high for 2 hours or on low for 5 hours. (Cooking longer at a lower temperature will result in a less gooey dessert.)
  5. Let cool slightly and serve with ice cream.

Most of these recipe ideas I got from Delish go check them out for more recipes like these!