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Have you ever reached that stage in the day when all you want to do is dunk your head in the biscuit tin and never resurface?

Yeah, we’ve all been there so there’s no judgement. 

Luckily, we found this amazing recipe for exactly the type of sweet treat we need when the hanger pains become unbearable.

The best about these banana pecan muffins, aside from the levels of deliciousness- they are totally healthy! 

Healthy Banana Pecan Muffins! You are going to love these fluffy, moist muffins! Perfect for an afterschool snack or breakfast. | www.delishknowledge.com

The light and fluffy muffins are made with honey, not sugar, and whole-wheat flour to help avoid the dreaded sugar crash.They are ridiculously easy to put together.

Plus, if you substitute maple syrup for honey in the recipe along with including flax eggs then the muffins are vegan friendly too. 

You find the recipe here and thank us later. 

Healthy Banana Pecan Muffins! You are going to love these fluffy, moist muffins! Perfect for an afterschool snack or breakfast. | www.delishknowledge.com

 

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On a cold Sunday evening, there is nothing better than cuddling up to watch your favourite shows and indulging in a steamy hot chocolate.

Well, Nigella Lawson has TOTALLY upped the hot cocoa game as she adds a little caramel twist to the sweet drink.

Here's the recipe that will make you never want to go back to plain hot chocolate again:

Ingredients:

  • salted caramel sauce
  • 250ml full fat milk
  • 50g finely chopped dark chocolate

Method:

To make a mugful, put 250ml full fat milk into a small saucepan with 50g finely chopped dark chocolate, and 3 x 15ml tablespoons of salted caramel sauce.

Cook, stirring over medium heat, until chocolate is melted and you have a rich hot liquid to pour into a waiting mug.

If you want you could dollop whipped cream over the top, followed by some drizzled salted caramel sauce.

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The dessert of kings; the sweet-treat of champions: here at SHEmazing! we recently stumbled upon a recipe for caramel Snickers cookie cups… and suffice to say our lives have since changed for the better.

Better still, they're embarrassingly easy to make. All you need is a batch of 1) chocolate chip cookie dough, 2) a bit of butter, 3) a bag of Snickers fun-sized, and 4) caramel sauce for drizzling (Tesco's Finest range has a great salted caramel sauce for €2.50). 

You're welcome.

Method:

1) Take a bun tray and light grease with a little butter.

2) Mash segments of cookie dough into the bun tray, creating a cup shape. 

3) Then bake for 10-12minutes at 180C.

4) Remove and, leaving the dough in the tray, immediately add a fun-sized Snickers bar to each cookie.

5) Let cool, transfer to a plate and drizzle with caramel just before serving.

Caramel Snickers Cookie Cups

Posted by Tasty on Thursday, 22 October 2015

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Not many things can make us happier than hearing that we’re having pizza for dinner.

Whether it’s a planned excursion to your favourite pizza place, or you decide to treat yourself to some delicious homemade pizza goodness, it generally makes us very happy campers.

However, there is one other snack that is likely to get the same positive response as delicious pizza slices: cupcakes.

So you can imagine the delight that travelled around the internet when the food gods at Cosmopolitan decided to combine the glory of pizza with the deliciousness of cupcakes.

Don’t worry, it’s not some strange sweet and savoury hybrid snack, instead this just straightforward tasty pizza delivered in cupcake size.

If you need some foodie inspiration then you can see it all come together in tasty harmony below:

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The pumpkin-spice trend is on fire right now! 

Between pumpkin-spice scones, lattes and even soda drinks, the sweet treat has been taken to a whole new level. 

Vanilla ice cream, Oreos, pumpkin spice mix and salted caramel sauce combine in a decadent milkshake that you'll want to be sipping all through autumn. 

And if you love eating Oreos with milk (we know you do), then you'll love the creamy texture of this easy-to-make shake. 

Ingredients

  • 1 tablespoon ground cinnamon
  • 1/2 tablespoon nutmeg
  • 1/2 tablespoon ground ginger
  • 1/4 tablespoon ground allspice
  • 4 Oreos (plus the rest of the pack for dunking)
  • 3 scoops vanilla ice cream
  • 1/2 glass of milk
  • Salted caramel, for drizzling

1. Mix the cinnamon, nutmeg, ground ginger and ground allspice together – this is your pumpkin spice mix. 

2. Blend the spice mix, Oreos, vanilla ice cream and milk. 

3. Pour mixture into a glass and drizzle with caramel sauce. 

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So we may not be as crazy about avocado as someone like Miley Cyrus, but that does not mean we will turn our nose up at the chance to enjoy some new delicious recipes.

For example, have you ever tried to smoke an avocado? Well, you can and it is delicious, apparently it tastes just like bacon. Perfect for vegetarians who might miss the smoky fabulous flavour from time to time.

The main reason we are so excited about this one is also because it is very easy to do at home. Hurrah!

​Buzzfeed caught up with chef Aaron London who rocks the man bun very well and makes amazing smoked avocado. Alright so maybe wood chips are not the most common item to be found in your kitchen, but if you’re feeling adventurous you can easily source some online.

Then all you need to do is pop some tin foil in the pot and throw the wood chips in there. After leaving them at a medium-high heat they should start to smoke, which can take a few minutes. 

Then add the avocado and put the lid on the pot. Leave them for five minutes and then the magic happens. Smoked avocado for all. Yum.

You can smash your avocados, slice them for avocado toast or use your smoked avocado for some delicious guacamole. We think we might be tempted to try this soon. 

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The cold weather has hit us! Sob. 

Unfortunately, it's only going to get colder as the days and months go on. 

But one surefire way to make those chilly mornings SO much better is to have a pumpkin scone with a lovely cup of tea. 

Here we have not one but TWO recipes (one is vegan!) for mouth-watering morning scones: 

Vegan Pumpkin Pecan Scones with Maple Glaze

Ingredients: 

  • 1 cup raw pecans
  • 2 cups white flour
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/3 cup coconut oil
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

1. Preheat oven to 220*C. Place nuts on a baking tray lined with baking paper. Toast the nuts until fragrant (about 3 minutes). Chop nuts into very fine pieces.

2. Combine the flour, 3/4 of the chopped nuts, baking powder, sugar and salt in a bowl and whisk together. 

3. Use a fork to cut the coconut oil into the dry ingredients. 

4. Stir in pumpkin puree, milk and vanilla extract. You can use your hands to knead everything together.

5. Form dough into a circle that's about two centimetres all around and then cut into eight even pieces.

6. Separate slices and place on baking tray. Bake for 15-20 minutes until golden brown. 

7. While the scones are baking, get one cup of icing sugar, melted coconut oil, 1/2 teaspoon of vanilla  and 1/4 cup of maple syrup; whisk together until smooth and creamy. Drizzle the glaze generously over the scones when done, then sprinkle the remaining chopped nuts on top!

 

Pumpkin Chocolate Chip Cookie Scones

Ingredients:

  • 3 tablespoons buttermilk
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1/2 cup canned pumpkin
  • 2 cups flour
  • 1/4 cocoa powder
  • 1/2 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup butter
  • 1/2 cup of chocolate chips

1. Preheat oven to 190*C. Line with baking paper and set aside.

2. Mix together buttermilk, egg, pumpkin and vanilla in a large bowl.

3. In separate bowl, combine flour, cocoa powder, sugar, baking powder and cinnamon.

4. Cut the butter into small cubes and cut it into the dry mixture until it becomes crumby. Stir in the chocolate chips.

5. Add the dry to the wet ingredients, stirring until a thick dough is formed, then knead together.

6. Shape the dough into a circle (or create mini circles) and cut into even wedges. Brush a bit of buttermilk over the top. 

7. Bake for 20-25 minutes.

8. While scones are baking you can make a pumpkin glaze. Mix 2 cups of icing sugar, 1/2 teaspoon of cinnamon, 2 tablespoons of canned pumpkin and 2 tablespoons of heavy cream. Pipe or spread onto scones. 

 

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To some, cookies are treat-yourself food, a reward you give yourself every once in a while because your so damn healthy!

To others, they can be a go-to midnight feast (naughty), or something you eat with a cup of tea every day. 

We believe that cookie dough may be just as tasty as the cookie itself, so when we came across Delish's Cookie Dough Dip, we couldn't help but share it with you. 

Minus the flour and plus cream cheese, they have made cookie dough easy to make, way creamier and way dreamier. 

The dip takes only a few minutes to whip up, and you most likely have some of the ingredients already: a block of cream cheese, butter, icing sugar, and milk chocolate chips. 

Sounds good already, doesn't it? 

Blend the ingredients together as much as you can; you can whisk by hand if you want an arm workout or opt for an electric mixer so save some time (and sweat).

Then all you have to do is pick a dipper! Delish have used some fab-looking pretzels, but the choice is up to you. 

What the video for a quick tutorial: 

 

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Every week we all fall into the pit-hole of having pretty much little-to-no food in the house – and then having a BIG craving for a chipper or Chinese. 

Do not cave in!

Here, SHEmazing! has simple – yet mouth-watering – dishes for you to try at home.

From a caramelised onion tart to sautéed shrimp, something (or everything) here will take your fancy.

 

Monday: Croque madames with tomato and rosemary ham

The croque madame is the most beautiful lady you will ever meet. Full of hearty goodness and ready in less than half an hour, this meal will certainly set you up for the week. 

 

Tuesday: Caramelised onion tart with goats cheese and thyme

This super fancy tart is also super easy to make. Serve it warm or at room temperature to get a delicious crisp off the pastry. Bonus points for being in the oven for only ten minutes!

 

Wednesday: Prosciutto-wrapped chicken breasts with broccoli rabe pesto

We all know wrapping prosciutto around chicken is NEVER a bad idea, but teaming it with broccoli rabe pesto and some fresh lemons will certainly have your taste buds tingling. 

 

Thursday: Sautéed shrimp with lemon-parsley spread and couscous

A lemony, buttery herb spread is the perfect partner for shrimp. Couscous and green beans add a burst of freshness to the dish, all the while taking only 25 minutes from start to finish.

 

Friday: Beef and broccoli with red peppers

The typical take-out order has nothing on the homemade version. Succulent and juicy, this meal is perfect for a Friday night feast with friends. 

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Some mornings you just need an extra little kick to get yourself going. These fruit and oat bars are perfect for when you're rushing out the door but don't want to skip brekkie.

Cranberries are a great winter fruit and add a lovely tart taste to these chewy bars. Have one first thing in the morning or as a healthy treat to go with your 11am cuppa! You can of course substitute cranberries for another dried fruit such as apricot, raisins, blueberries, pineapple or a mix. 

These will keep well for at least a week in a sealed tin or container. They take around an hour to bake so why not whip up a batch at the weekend to do you for the days ahead? 

Cranberry and Oat Breakfast Bars
Makes 16 small bars

Ingredients:

  • 400g condensed milk 
  • 250g porridge oats (not instant oats)
  • 75g shredded coconut
  • 100g dried cranberries 
  • 125g seeds of your choice eg. a mix of sunflower, flaxseed and pumpkin
  • 125g roughly chopped walnuts
  • Optional: 1 tsp ground cinnamon

Method:

  1. Preheat oven to 130C / Gas mark 1.
  2. Oil  a 9 x 13 inch baking tin .
  3. Gently warm the condensed milk in a saucepan.
  4. Mix together all other ingredients in a bowl and add the warmed condensed milk. Fold with a spatula, ensuring the dry ingredients are evenly covered with the milk.
  5. Spread the mixture into baking tin and use a spatula or your hands to even out the surface. 
  6. Bake for 1 hour. Check the mixture around the 45 minute mark – it should be firm around the edges but still a little soft in the center.
  7. Remove from oven and allow to cool for at least 15 minutes before cutting into 16 pieces. 
  8. Let the bars cool completely before removing from tin.

Image via Pinterest

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Porridge is a great, filling morning option, but who has the time in the mornings to make it, let alone to sit down and eat it?

Overnight oats are a really quick fix if you’re looking for a breakfast option to keep you going ‘til lunchtime that you can take along to school or work without mess. And the best part is, once you assemble the ingredients, your fridge does the rest of the work. These oats can be eaten cold if you’re on the go, or they can of course be heated up in the microwave.

The basic idea is one part oats (porridge oats, rolled oats or even basic museli) to one part liquid (your choice of milk or water) in a sealable container. You can add a splash of cream, yoghurt or even orange juice for extra flavour and texture.

Then sweeten the oats with whatever you want – seriously, we mean whatever you want. Honey, maple syrup, cinnamon, nutmeg, seeds, dried fruit, berries, nut butters… the list is endless. Anything yummy, basically. Then pop in the fridge and leave overnight!

Here’s one of our favourite easy recipes that uses yoghurt and milk:

Zingy Strawberry and Chia Overnight Oats

Ingredients:

  • 40 – 50g oats
  • 40 – 50ml milk (almond is tastiest here but whatever you prefer)
  • 40ml Greek or vanilla yoghurt
  • 1 tablespoon chia seeds
  • 1 teaspoon honey or maple syrup
  • 4 strawberries, thinly sliced.

Method:

  1. Mix all ingredients in a sealable container or jar until combined
  2. Leave in fridge for a minimum of six hours
  3. Add fresh strawberries, nuts, or any toppings you prefer – or just eat as-is!
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This dinner dish is making a comeback, and what better way to make the most of it than with some homemade Chicken Kievs of your own?

What you’ll need:

  • 8 skinless, boneless chicken fillets
  • 225g dried breadcrumbs
  • 75g grated parmesan cheese
  • 5 eggs
  • 100g plain flour
  • pinch paprika
  • 4 tbsp. sunflower or vegetable oil, for frying

For garlic butter

  • 4 crushed cloves of garlic
  • 2 tbsp. finely chopped parsley
  • 200g butter, softened
  • juice ½ lemon

What you’ll need to do:

  1. Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into 8 even pieces.
  2. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet.
  3. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
  4. Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating.
  5. Chill for at least one hour before cooking, or freeze now.
  6. Heat oven to 180 °C. Heat the oil in a large frying pan over a medium-high heat.
  7. Fry the Kievs for two-three minutes each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 minutes until cooked through.
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