Chocolate Fudge Brownie Ice Cream (low fat!!)

ahhh, it’s finally starting to feel more like summer here in London after weeks of rain

Now are the times for shopping, sun bathing, bike rides, no homework, frappuccinos and ICE CREAM

I don’t know about other people but I personally can eat a lot of ice cream, give me the chance and I would devour a whole tub of haagen daz Belgian chocolate ice cream (the best one!!) or Ben & Jerry’s chocolate fudge brownie.

The thing is though, that here in England we don’t seem to have caught on to the whole low fat ice cream thing and only rarely can you find the low fat fudge brownie froyo from Ben & Jerry’s here. It makes me sad. I have to just not eat ice cream because I can’t feel satisfied eating only a tiny amount of the full fat stuff.

So now I have decided to take matters into my own hands by making the freakin stuff myself (geez life is so hard)

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Swedish Chocolate Cake

Okay this cake is too good

The only way I can think of describing it is what would happen if a brownie and a molten chocolate cake produced offspring…a whole cake’s worth of offspring…with a melty middle…mmmm it makes me smile

I know right, it sounds seriously good doesn’t it? Almost too good to be true. Well it’s about to get better!

This cake only uses cocoa powder (chocolate chips can be spared for cookies yesss!),

is made all in one pot, you can keep it in the fridge for about 2 days until you want to bake it (as you will want to serve this cake warm)

and requires minimal effort (no separating, whisking or folding in of eggs in this recipe, and little washing up)

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Oven Baked Zucchini Chips

Yeah, I’m still going with the whole zucchini thing, more were brought home yesterday but this recipe is a delicious way to use a lot of zucchini in one go (especially the really big ones which usually don’t taste so good). You can use the same method for sliced eggplant which is how my mum had made it in the past. They are seriously good, and go especially well with ketchup… :)
They require a little extra effort to make but are definitely worth it!
I sliced the zucchini and left them on a clean kitchen towel for about 15 minutes while I prepared the other ingredients.
They are ridiculously moreish and I think I probably ate close to a whole tray of them…meh oh well, at least they’re kinda healthy

Zucchini Bread


It seems like during the summer months any one who grows vegetables (or knows someone who does) is overloaded with zucchini and summer squash. I happen to have parents who are very keen gardeners and have planted a few too many zucchini and pattypan squash plants. We were all quite tired of just having them fried with garlic as a side dish so I thought it would be the perfect opportunity to make zucchini bread!

This was a first time thing for me. I thought that the idea of zucchini in a quick bread sounded kinda gross. But then I started reading a few recipes and realised that it was a bit like a carrot cake, and seeming as carrot is a vegetable and carrot cake is freaking delish then why wouldn’t zucchini bread work?

So anyway, I made the bread and guess what?… zucchini + cinnamon + walnuts + currants = amazing

I also added streusel because…well streusel is tasteh and belongs on this cake, so don’t leave it out!
The recipe suggested topping with powdered sugar so I thought why the heck not and coated that cake with it warm from the oven (although I do advise removing the bread from the tin before doing this, it makes life easier and a lot less messy…this is something I forgot to do in my excitement and meant I had to do some extra sugar sprinkling later)

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