Do you love your baked goods, but feel burdened with guilt from those tasty treats? If so, the marvellous Skinny Bakery, who have partnered with us for our Christmas Advent competition, is a wondrous discovery that you must know about!
The Skinny Bakery was founded in 2013 by 24 year old home baker Mariella Forte – her passion has always been experimental baking! Mariella developed a range of lighter bakes and calorie controlled goodies made with veggies like beetroot and sweet potato, tofu, fruits and fat free dairy. She quickly gained the recognition of the likes of Whole Foods Market, Selfridges Food Hall and several high-end delis, gyms and health food retailers nationwide.
The cakes are freshly made by hand in the West London bakery, and shipped out nationwide everyday from their online store. (Have a peak here!)
We looove that we can munch on yummy baked goods and not regret it after! For a chance to try some of these delights head over to our social media pages (Instagram, Facebook and Twitter) and follow the competition directions! Oh and you could win a box of Portlebay Popcorn too! YAY! (This competition launches at 5pm tonight)
Winter is the time for hot chocolate. It’s cold, we all like chocolate treats and we love being a big kid from time to time! So, we took the time to experiment with some Portlebay Popcorn inspired hot chocolate recipes and they were delicious! Have a read below, experiment and pop us a message about your hot chocolate experience! (It’ll be yummy we promise!)
Salted Caramel Hot Chocolate with a Splash of Rum, inspired by Lightly Salted Portlebay Popcorn
You will need:
25ml of spiced rum
2 tsp dulce de leche or thick caramel
250ml whole milk
75g milk chocolate chopped
Whipped cream to serve
Step 1: Mix the rum and dulce de leche in small bowl, until they are smooth.
Step 2: Warm the milk in a saucepan over a medium heat until it starts to simmer. Then remove the saucepan from the heat and pop in the chocolate, stir until the chocolate has melted.
Step 3: Pop the saucepan back on the medium heat until warm and then add the rum mixture along with a pinch of sea salt. Pour the chocolate goodness into a mug and add the whipped cream and raspberries!
Alcoholic Raspberry Hot chocolate, inspired by Very Berry Portlebay Popcorn
You will need:
140g of dark chocolate chopped
100ml double cream
Whipped cream, jam and Raspberries to serve
Step 1: Add all ingredients excluding the Chambord, whipped cream and raspberries to a saucepan over a medium heat. Stir until the chocolate is melted.
Step 2: Once the chocolate has melted continue to stir, as the mixture should thicken. Then add in the Chambord.
Step: Pour into a mug and top with whipped cream, jam and raspberries.
Chilli and Cinnamon Hot chocolate, inspired by Cinnamon Portlebay Popcorn
You will need:
1 cinnamon stick
1 tsp chilli powder
150g milk or dark chocolate chopped
whipped cream to serve
Step 1: Heat the milk and cinnamon stick in a saucepan over a medium heat, for 6-8 minutes or until boiling. Set aside for 10 minutes to infuse.
Step 2: Strain the milk into a clean saucepan and discard any captured solids. Heat again over a medium heat for 3-4 minutes or until hot (don’t boil). Then reduce the heat to a lower temperature and add the chocolate. Stir the mixture until the chocolate has melted and add the chilli powder.
Step 3: Pour into a mug and top with whipped cream! YUM!
Bored of your regular smashed avocado on toast? Fancy kicking your pancake game up a notch? Using no flour and no sugar, these banana oat pancakes are a barely naughty alternative to your regular Sunday brunch!
For 1 person you will need:
• 1 banana
• 1 egg
• 65g of rolled oats
• ½ a teaspoon of baking powder
• A pinch of salt
• A pinch of cinnamon (depending on your cinnamon taste levels)
• Whatever you would like to serve! We used maple syrup, fresh raspberries and cherries, and a sprinkling of Cinnamon Swirl Popcorn.
• Use either a blender or tonnes of elbow grease to mush up the banana and egg, and then use your remaining strength to mix in the oats, baking powder, cinnamon and salt.
• It can be as smooth as you like it – we used a blender so it was silky smooth, but I’m sure it would be just as nice with a few chunks of banana inside!
• Let the batter have a little time out for 10-20 minutes so it can thicken.
• Heat a frying pan over a medium heat, and plop in a blob of coconut oil (or any oil you prefer).
• Fry generous spoonful’s of batter on both sides until golden brown, and good enough to wolf down in one bite.
• Serve with a drizzle of maple syrup and lashing of popcorn and fruit!
Makes | 8-10 popcorn balls (depending on if you’d like them bite-sized, or if “gob-smacker” is more your style)
Prep | 10 minutes
Cooking time | 10 minutes
Ready in | 30 minutes
Over Easter we showed you some of our beautifully sculpted and oh so easy to make popcorn balls! They could not be simpler to recreate, and you can let your imagination run wild with any littles extras you’d like to top them with.
75g of butter
75g bag of Portlebay Popcorn
120g of mini marshmallows (plus extra for nibbling)
Food colouring of your choice, and any extras you desire
Melt the butter gently in a large saucepan under a medium heat, and then add the mini marshmallows.
Keep stirring marshmallows as they mix with the butter, until they’ve fully mixed together. If you think the mixture is still too oily, add a few more marshmallows to the mix (provided you haven’t gobbled them up already).
Take the mixture off the heat, and pour into a mixing bowl. Now’s the time to get creative! Add your favourite food colouring, dried fruit, chopped buts, rainbow drops, whatever! The world is your oyster…but not seafood, pretty sure that would be horrible.
Once that is mixed together, bundle in your popcorn and make sure to coat every last kernel with your glorious concoction. The mixture should be slightly hardening by now, so this is an excellent time to start working on your Michelle Obama arms.
Once it is fully coated, use some of the butter to rub on your hands, and start moulding into balls.
Place on to greaseproof paper, and chill in the fridge for 30 mins. Once they are keeping their shape, they are ready to enjoy!