Degustabox January Box: Breakfast & Brunch

January is a month of new beginnings, resolutions and renewal, even if it's often considered to be the most miserable month after the excesses of December festivities. Ultimately it depends on your own outlook and perceptions. It can be a bit of both. To help you eat healthier (if indeed that one is one of your new year's resolutions), here is a January Breakfast & Brunch Degustabox.

Degustabox is a monthly food and drink subscription box. It's an excellent way of discovering new products which have only just appeared in the shops, or those which have been around for a while, but you haven't had a chance to try them yet.

Thanks to Degustabox, I have found new favourites to add to our shopping list, including some products which I otherwise wouldn't have tried.

Each time a monthly box arrives, its contents are a total surprise. You get a good selection of foods and drinks.

If you haven't tried Degustabox subscription box yet, and would like to have a go, I have a £3off discount from your first box (and you can unsubscribe any time), just use code DKRLN when placing an order. 

What did we get in January Box Degustabox?

Let's start with the Product of the Month - Bisto Creamy Cheese Sauce (£2.25), a new product from the well-known range. 

Like many British families, we buy Bisto gravy granules for a quick and easy gravy. We were quite curious to try this new product.

Simply add 4 level tbsp of Bisto cheese sauce to 250ml boiling water and give it a quick stir until the sauce thickens.

Lovely with homemade pasta bakes, lasagne and cauliflower cheese.

Each tub contains 19 individual servings. 

Typical values: 41kcal and 0.56g of salt per 50ml portion as prepared; no artificial colours or preservatives.

Available in the major supermarket chains.

Clearspring Organic Silken Tofu - Single Serve (£1.89) is made in Japan, using fresh water and real Nigari.

I have bought Clearspring silken tofu before, it is very delicate, and easily broken. For our favourite Teriyaki tofu dish I prefer a more robust tofu that would hold its shape after being cubed and fried. 

Silken tofu is great for recipes where it can be added and scrambled, or used in a tofu cheesecake recipe, where its delicate texture would be appreciated.

Typical values: 67kcal and 0g salt per 100g; gluten free, high protein, plant-based, vegan, non-GM.

Available on www.clearspring.co.uk, www.hollandandbarrett.com and in Planet Organic and independent health shops.

Sharwoods Chef's Special Tikka Masala Curry Kit (£2.80) is a curry kit with garlic & ginger paste and a creamy tomato Tikka sauce, crafted in India, using quality ingredients to create an authentic flavour.

The kit contains two pouches. Super convenient and very tasty too.

Just add diced chicken and serve with rice, naans and mango chutney. For a vegetarian version, use roast cauliflower or roast squash.

Typical values: 153kcal and 1.53g of salt per 1/2 pouch (this pouch contains appr. 2 portions); suitable for vegetarians; no artificial flavours, colours or preservatives.

Available in Sainsbury's, Morrisons, ASDA.

Cirio Passata Rustica (£1.50) is crafted from 100% Italian tomatoes, grown by dedicated farmers.

Always happy to have a Cirio product. Cirio is well-known for its delicious tomato-based products and brings a true Italian authentic flavour to your kitchen.

Cirio Passata Rustica consists of crushed tomatoes, perfect for a variety of homemade meals, from hearty pasta to pizza toppings. It has a chunky texture and a rich tomatoey flavour.

Nutritional information: 32kcal and 4.2g of sugar per 100g.

Available in Ocado, Sainsbury's and Waitrose.

Linwoods Overnight Oats 400g (£4 each) is part of the healthy breakfast range (a blend of oats, chia and plant protein). Protein & Energy overnight oats come in 4 flavours.

You should receive 1 variety in your box. We got Chocolate flavour protein overnight oats.

Just add milk & chill. 

Nutritional information: 195kcal and 0.2g of salt per 50g; gluten free; with fibre, Omega 3 and minerals.

If like me you're not a fan of chia or overnight oats, may I suggest using the blend as one of the ingredients for bakes (add a couple of tablespoons to the oat cookie dough for a healthier cookie).

Available in the major supermarket chains, health store chains and at www.linwoodshealthfoods.com.

nakd. fruit & nut bar Blueberry Muffin/ or Cocoa Orange (£1.50 each) is a raw fruit and nut bar, made with 100% natural ingredients and no added sugar. Their motto is "No ultra processing, no added sugar & no labels that sound like science kits". Amen to that.

You should receive 1 item of 2. We got the Blueberry Muffin flavour, which is made with dates, raisins, cashews, almonds, freeze-dried blueberries and natural flavouring. So flavourful.

Nutritional values: 166kcal and 22g sugar (naturally occurring) per bar.

All nakd. bars are gluten free and vegan.

Available in the major supermarket chains.

UP&GO Protein Chocolate/ or Vanilla (£2.50 each) is a convenient, high protein breakfast drink, designed to fuel your busy mornings.

Packed with 35g or protein, essential vitamins and minerals, it delivers sustained energy and nutrition in a smooth shake. 

You will receive one flavour of two. We got Chocolate breakfast drink.

Nutritional information: 397kcal and 33.5g of sugar per 500ml; high in protein, high in calcium, 11 essential vitamins and minerals, no artificial  colours.

Available in Tesco and Co-Op.

Mission Carb Balance Original Wraps (£1.80) are a healthier choice for any mealtime.

With only 9g of carbs per wrap (66% less than Mission Original Wraps), they balance high fibre with lower carbs.

There are four wraps in a pack. Enjoy them for breakfast or lunch or any mealtime, as burritos, tacos, fajitas or dessert (with chocolate spread and chopped bananas).

Nutritional values: 125kcal and 0.55g of salt per  wrap; high fibre, suitable for vegans.

Available in the major supermarket chains.

Pip Organic Pineapple & Mango Smoothie (£1.50) is a delightful organic fruit smoothie.

Each smoothie provides 1 of your 5 a day. Each carton contains 1.5 apples, 1/4 of a banana, 1/4 of a pineapple, a chunk of mango and a dash of squeezed orange.

Typical values: 53kcal and 11.9g of sugar (naturally occurring) per 100ml; no added sugar, no nasty additives, no added sweeteners, non-GM.

Available in Ocado, Abel & Cole and Pip Organic website.

You should receive 2 items in your box.

If you subscribe to a Degusta Plus Box, you will receive an extra treat.

What is your favourite product in the latest Degustabox?

Biscoff-flavoured granola cookies

Before you point out that there are perfectly tasty Lotus Biscoff biscuits available everywhere, let me explain. My younger son is a big fan of Biscoff: he loves the biscuits as well as Biscoff-flavoured ice cream and crunchy spread. Recently my husband bought a jar of smooth Biscoff spread, and my fussy child said he didn't like it.
I prefer savoury toast, or just a thin layer of jam on toasted bread for breakfast, and poor old smooth Biscoff jar is staying unloved in the kitchen.
I put my thinking bonnet on to decide what to do with it. Biscuits can take any spread/nut butter. Typically I would add oats to biscuits, but having a good rummage in the kitchen realised that all oats are finished. Instead I have had two small pouches of Lizi's granola, which were products in the latest Degustabox. Good, that should do.

I used a 50g pouch of Lizi's Low Sugar Granola which includes jumbo rolled oats, rapeseed oil, pumpkin seeds, sunflower seeds, cashew nut pieces, almond pieces, hazelnut pieces, walnut pieces, dessicated coconut, fructose and black treacle.
Nutritional information: 250kcal per small pack and 1.9g of sugar. It's a good source of fibre, GMO-free and suitable for vegetarians.

It can be swapped for any quality granola or muesli, or even a pouch of porridge oats.

Biscoff-flavoured granola cookies
Ingredients:
70g demerara sugar
60g Biscoff smooth spread (3 heaped tsp)
50g granola
1 medium egg
160g self-raising flour
50g butter

In a big mixing bowl beat together sugar with Biscoff spread, mix in granola and egg. Add the softened butter, flour, and mix together until you have an evenly mixed cookie dough.
Pinch cookie dough the size of a walnut, roll between palms, flatten into a small disc and place cookies on the tray, lined with parchment paper, or on a baking sheet.
Put the tray in the oven preheated to 180C.
Bake for 10-12 minutes, until lightly browned.
Remove the tray out of the oven and carefully transfer cookies on the cooling rack. The cookies will be very soft at this stage, but will get firmer in texture once cooled.
If you like your cookies very crispy, keep them in the oven for longer.

I still have some smooth Biscoff spread left, and am thinking of using it to make a marbled cake, with chocolate/cocoa. What would you suggest doing with the spread?

Oat cookies with Marmite peanut butter

I'm not the biggest fan of Marmite, but I don't hate it either. I rarely fancy a smidgeon of it on a toast, but rather than this, I am not overly keen on sub-products which use Marmite as an ingredient. I've tried cheese with Marmite and crisps, and didn't like either.
You might have seen Marmite peanut butter in the supermarkets. There was a jar of it in the March Degustabox. My guys refused even to try it. I was brave, and had it spread on toast. It was way too salty to my taste.

In the current mood of "waste not, want not" I was wondering what to do with it.
Cookies are always a good option.
I tend to use a basic combination of ingredients to which I add different bits, but the main mix is the same - oats, flour, sugar, margarine, egg. I prefer to use margarine rather than butter, when baking cookies as they tend to keep their shape better (while for cakes I tend to use a real butter or oil).

Oat cookies with Marmite peanut butter (makes 18 cookies)
Ingredients:
80g caster sugar
100g margarine
100g oats
140g self-raising flour
1 medium egg
2 tbsp Marmite peanut butter
30g chocolate, chopped into small pieces

You can use any kind of chocolate in these cookies, from cooking Menier chocolate (milk, dark or white), to supermarket own brand. Maybe you've bought too many Easter eggs, so chop up the remains to add to the dough. Or use chocolate chips (I rarely buy them, as they are usually overpriced).
In this particular batch I used the leftovers of the Galaxy caramelised hazelnut vegan chocolate bar, which we didn't like much on its own.

Cream the margarine with sugar in a mixing bowl. Add the oats, flour, beat in the egg and Marmite peanut butter (optional). Using a fork, mix together, then use hands to form a ball of dough. Dust with more flour, if it's too sticky.
Pinch walnut-sized pieces of dough, roll in your hands into a ball, then flatten it into a cookie.
Place the cookies on the tray lined with foil or special baking sheet.
Put the tray in the oven , preheated to 180C. Bake for about 13 minutes until starting to get golden at the edges.
Do not keep in the oven for too long, unless you like very crispy cookies.
Please keep in mind, that the cookies will be very soft when you take the tray out.
Carefully transfer them to the cooling rack, and in a couple of minutes they are ready to eat.

My sons love warm cookies.
These soft cookies taste best on the same day, but will keep in a cookie tin for a couple of days.

Marmite peanut butter gives just a hint of saltiness, so it's not overpowering.

Have you tried Marmite peanut butter? Did you like it?

Anything-goes cookies for the first day of summer holidays

Today is officially the first day of summer holidays. We said Good bye to teachers yesterday. For Sasha it was not just the last day of the academic year, it was the end of the era.
Springfield school was a big part of our lives for many years, and it was our family too. I am forever grateful to many teachers and TAs who are most kind and committed people.

Eddie also said Good bye to his teacher who's off to travel and work in Australia.

With the temperatures up to 32C this afternoon, I am glad I didn't have to do a school run, or go out into the heat. I only poked out for a few minutes to check out my potted plants.
One of the bees seemed to be suffering from the heatstroke. It was sitting, head-down on the lavender, and not moving. I touched it lightly, and it moved, so not dead then. I went back into the house and got some water in a flat seashell (it's one of those supermarket seashells from some seafood starter), and left the shell by the lavender. I also sprinkled a bit on the lavender with the bee.
Soon it was gone, hopefully revived.

Why anything-goes cookies? I wasn't sure what to call them, as a few odds and ends went into the cookie dough. As a base I used a formula for choc chip cookies which I bake regularly.
I had a small amount of cornflakes, those that are left at the bottom, and look more like crumbs and dust. And then there's granola, which I bought for my husband, and he decided he didn't fancy it any longer. I've been using a little bit at a time, blitzing it in the food processor and adding to cookie dough, It's a cinnamon apple granola with nuts, but any granola would work in this recipe.

You will need:

90g caster sugar
100g margarine (I used Flora)
50g oats
20g cornflakes
25g granola
150g+ flour
1 medium egg
50g milk chocolate

You can use any kind of chocolate in this recipe, milk or dark. I add whichever chocolate bar is available in the kitchen, from Menier cooking chocolate, milk or dark, to Sainsbury's Basics milk chocolate, so you can make it as budget as you like.

Cream the margarine with sugar in a mixing bowl. Add the flour, oats, blitzed cornflakes and granola and the beaten egg, plus the chopped chocolate, mix well, forming the dough. Knead lightly on a slightly floured surface, pinch dough balls the size of big walnuts, roll them, then flatten and place them on the trays lined with parchment paper or foil and bake for max 12 minutes minutes until golden at 180C. Don't overcook, they are still very soft when you take them out.

Be creative. If you don't have any granola or cornflakes, maybe you have muesli, any kind will do, with nuts or berries. Sometimes I add blitzed nuts like peanuts or almonds, or a drop of vanilla essence. Oats add a chewy note, as well as texture. Again, vary the amount and ratio of oats to flour.

These cookies are very easy to make, and take almost no time. If you have unexpected guests, or just feeling like having a warm cookie with a cup of tea, then you can't go wrong with these cookies.

Adding this recipe to #KitchenClearout linky hosted by Cheryl at Madhouse Family Reviews, where you can get lots of creative ideas on what to do with leftovers and all the odds that need using up in the kitchen.

Choc chip cashew oat cookies, and what to do with leftover chocolate Easter eggs.

With me going slightly overboard buying chocolate Easter eggs for my sons and friends, and our friends bringing more and more treats for us, we ended up with too much chocolate. My sons ate most of the little treats which come in big boxed sets (creme eggs, mini eggs), but don't fancy the actual chocolate shells. And I refuse to be a human bin and finish off all the leftovers.

Today we've had an incessant rain since the early hours, and as we're staying indoors, I decided we'd do some baking to cheer us up.

There are a few things which need using in the pantry, not just chocolate eggs. There was recently a ShowYourOats competiton run by Quaker Oats, which I've been entering most of the weeks. I've eaten so much porridge for that comp, that I think I can't stand the sight of it for a while.
Recently I bought a Meridian smooth peanut butter instead of the usual peanut butter, and according to my spoilt family, it is not smooth enough, argghh. And I don't even eat it neat, unless it's used in sweet or savoury dishes.
So, all this could be used in cookies.
And we have at least three Cadbury's chocolate eggs to deal with.

Choc chip cashew oat cookies
Ingredients:
100g caster sugar
100g margarine (Stork)
50g peanut butter
45g cashew nuts, blitzed into small crumbs
150g self-raising flour
1tsp baking powder
1 medium egg
40g oats (1 sachet of Original Quaker Oats)
100g Cadbury's chocolate (half of the bigger sized egg)

Cream the sugar with margarine in a deep mixing bowl, add the peanut butter and mix together. In a separate bowl blitz the cashew nuts into small crumbs (or just chop finely). Add the cashews, flour, baking powder, 1 egg, oats and chopped chocolate egg to the big bowl.
Mix well together.

Pinch a big walnut-sized piece of dough and roll it into a ball, then flatten and place the cookies on trays lined with parchment paper. Bake for about 12-15 minutes until golden at 180C. Don't overcook, they are still soft when you take them out.

My sons love cookies when they are still warm. I often bake different variations on the theme, with oats, different nuts etc.
That's only a half of one chocolate egg used. For inspiration I asked foodie bloggers what they do with the leftover Easter chocolate.
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If you have had enough of Easter chocolate eggs, and don't quite know what to do with all those Easter chocolate leftovers, here is a whole bunch of recipes for your delectation:

If you have leftover Creme Eggs, how about...

Cadbury Creme Egg Cheesecake at Dragons and Fairy Dust

Creme Eggs Monuts at Madhouse Family Reviews

Easter Chocolate Bark with Creme Eggs at Chez Maximka

Creme Egg Chocolate Brownies at FabFood4All

Mini S'More Brownie Cupcakes with Creme Eggs at Chez Maximka

Marshmallow Rocky Road with Mini Creme Eggs at Chez Maximka

Easter Fudge at Cooking With My Kids

Mini Eggs

Chocolate and marshmallow traybake with mini eggs at Chez Maximka

Mini Egg Rice Crispy Squares at Curly's Cooking

Mini Egg Chocolate Rice Crispy Cake at FabFood4All

Easter (Very Rocky) Rocky Road at Mrs H's Favourite Things

Any other chocolate Easter eggs

Salted Caramel Egg Brownies at The Baking Explorer

Galaxy Golden Egg Millionaire's Shortbread at The Baking Explorer

Leftover Easter Egg Chocolate Ice Cream at Tin and Thyme

Easy Chocolate Fudge Sauce at Charlotte's Lively Kitchen

and there's 7 Recipes to use leftover Easter chocolate at Free From Farmhouse

Well, that's a great lot of deliciousness, and I am tempted now to search the supermarkets for any more leftover Creme Eggs and Mini Eggs, just to try some of the recipes above.

Since I've used a few leftovers in the recipe, I'm adding this post to #KitchenClearout linky run by Cheryl at Madhouse Family Reviews.

Nutty oat cookies

This is the last week of winter holidays, next week it's back to school and all the getting-up-early-and-hating-it routine. We've been taking it easy, having leisurely morn'sings and relaxed afternoons.
It being so grey and miserable today, Eddie and I didn't fancy going out, even if we're running short of bread. I suggested baking cookies for tea (and by tea I mean a teatime, not dinner).
This is a variation of cookies I bake quite often, with oats and chocolate chips, or muesli mix.

Nutty oat cookies
Ingredients:
60g mixed nuts, ground
100g caster sugar
100g margarine
100g oats
140g self-raising flour
1 small egg

Blitz the nuts until you get coarse crumbs.
Cream the margarine with sugar in a mixing bowl. Add the nuts, oats, flour and the beaten egg, mix well, forming the dough.
Pinch a big walnut-sized piece of dough and roll it into a ball, then flatten and place them on trays lined with parchment paper and bake for about 15 minutes until golden at 180C. Don't overcook, they are still very soft when you take them out.

In this recipe I used a pack of Planters Nut-rition protein mix (peanuts, redskin peanuts, cashew nuts and almonds) which was part of the latest Degustabox.

If you don't have this particular mix, then any selection of your favourite nuts will do. You can also use any ready-ground nuts of your choice.

Banana oat cookies

The last ten days have been rather stressful here, hence my blogging has suffered. I didn't have any enthusiasm to write, even when I had spare time. It started with a phone call from school, as I was sitting in a cafe with an old friend, A. She is actually a friend of one of my dearest friends who sadly passed away three years ago. I haven't seen A since the funeral, as she lives in Sweden. She was visiting Oxford and we arranged to meet. I hardly ever go to Oxford these days, and you can always find me at home during the day time. By Sod's law, the only time I go out to meet a friend outside town, the incident happened.
My darling Eddie managed to knock out his front tooth at school. They called me, I jumped on the taxi, and unfortunately due to road works we were stuck in the traffic, with me frantically trying to call a friend in town to ask her if she could take Eddie to the dentist asap. I wish the school didn't wait for me and took him to the dentist who's based literally across the square.
By the time we got there, and the tooth was put back in (without any anesthetic), it was already an hour and a half since the incident happened. The dentist told me that if the tooth was put back in during the first five minutes, the tooth would have had the best chance. In the first hour - 50/50. After an hour, the best we can hope is for the tooth to stay for several years.
So, now my poor chap will have years of dental work and possibly implants etc ahead.
I nearly fainted when they were putting his tooth back in. My little boy was so pale, he was clearly in shock. I had to sit on the floor, as my head was spinning.

He was a real trooper when they were putting the tooth in, and later stitching the gum and placing a big staple across four front teeth with blobs of paste over it to hold it in place.
He's not been eating well, as the brace/staple bothers him. He also needed antibiotics for five days.

On top of that, Sasha had a bad cold, then it was my turn to be poorly, and yesterday Eddie woke up with high temperature as well. Arrrggghhh.

I haven't been baking much these days, except for a batch of banana oat cookies.
I had one miserable-looking banana in a fruit bowl, getting softer and darker. Not enough for a cake or banana bread, so I decided to try it as a partial substitute for sugar and margarine I use in choc chip oat cookies. It worked really well.

Banana oat cookies
Ingredients:
1 banana (about 100g weight, peeled)
50g caster sugar
50g margarine
70g oats with nuts and cranberries
180g self-raising flour
1 small egg
50g milk chocolate, chopped

In a big mixing bowl mash a banana with a fork, add the sugar and margarine and mix well. Add oats, flour, beat in egg and mix in chopped chocolate. Dip hands into flour and then pinch walnut-sized pieces of cookie dough, roll and flatten them slightly, and place them on a parchment paper in a baking tray.
Bake for about 12 minutes at 180C.
They will be still very soft, when you take the tray out. Transfer them carefully on a cooling rack.
Eat warm or cold. They are lovely.

In this recipe I used some of the American Road Trip muesli from Dorset Cereals which is basically oats with dried cranberries, almonds and orange zest. If you don't have this brand of muesli, any porridge oats would do, with dried berries, nuts or plain.

As I've made a good use of old-ish oats and an over-ripe banana, I'm adding this recipe to #KitchenClearout linky on Cheryl's Madhouse Family Reviews blog.

Peanut, cashew & pecan butter oat cookies with chocolate chips

Browsing the nut spreads section at M&S the other day, I have spotted a new Peanut, Cashew & Pecan Butter with a hint of sea salt. I love nuts, and this combination was right up my street.
It has a grainy texture and is not as easy to spread as peanut butter. I liked the hint of sea salt, it balances well the sweetness of nuts. Overall, it is not a sweet spread.

I often bake peanut butter cookies, and fancied trying the new nutty spread in the cookie recipe.
It is definitely not a low calorie recipe, so if you are on a diet, sorry, that's not for you.

Peanut, cashew & pecan butter oat cookies with chocolate chips (makes 25)
Ingredients:
50g demerara sugar
50g caster sugar
50g margarine (e.g. Flora Light)
1 medium egg
200g peanut, cashew & pecan butter
150 self-raising flour
1tsp baking powder
140g oats with seeds (I used 2 MOMA super seed porridge sachets)
50g chocolate chips

In a big mixing bowl beat together sugar with margarine and egg. Add the nut butter, flour, baking powder, oats and chocolate chips and mix well.
Pinch cookie batter the size of a walnut, and roll between palms, then flatten to make a cookie.
Place cookies on two trays, lined with parchment paper or foil.
Put the baking trays in the oven preheated to 180C. Bake for 10-12 minutes until lightly browned.
Remove the trays and carefully put cookies on the wire rack to cool. The cookies will still be pretty soft, so handle with care. They will get harder outside once cooled. If you keep them for longer in the oven, they will turn rock hard.

I used two MOMA super seeds porridge sachets in this recipe which were a month or so over the sell-by-date but still perfectly fine, thus I'm adding this post to #KitchenClearout linky run by Cheryl from Madhouse Family Reviews.

Banana yogurt cupcakes with chocolate chunks

Honestly, sometimes I'm exasperated with my family's eating habits. My boys, all three of them, are fussy eaters. Both kids refused to even try the boiled fruit cake I baked the other day.
I knew that Sash would not eat bakes with visible fruit inside, though he would eat a carrot cake with sultanas. Eddie is another fusspot. Thankfully, I had a couple of friends over yesterday, and they enjoyed my cake with a cup of coffee.
Sasha was looking quite forlong, venturing in the kitchen and opening the cake tins, hoping that something would materialise to his taste. I couldn't have my boy feeling sad, so decided to bake a batch of cupcakes to cheer him up.

I had a rummage around the kitchen, what did I have at hand? One over-ripe banana, remains of ground almonds, sugar, flour, a sample bag of oats, yogurt, margarine and chocolate chunks. Perfect.

I'm not sure if technically what I cooked are called cupcakes. They are more of sweet muffins, as there is nothing on the top, but then for me personally the line between the two is blurred.

Banana yogurt cupcakes with chocolate chunks (makes 9)
Ingredients:
1 banana, very ripe
100g caster sugar
100g margarine
2 medium eggs
25g ground almonds
40g porridge oats
120g self-raising flour
1tsp baking powder
100g plain yogurt (Greek style)
50g chocolate chunks

In a medium sized mixing bowl mas up a banana with a fork. Add the sugar and margarine and cream them together. Beat in the eggs. Add the almonds and oats, sift in the flour and baking powder, add the yogurt and mix well. Finally add the chocolate chunks and mix again.
Spoon the cake batter into 9 paper muffin cases inserted into a muffin tray.
Place the tray in the oven preheated to 180C. Bake for 15-20 minutes. Check if they are ready with a wooden toothpick, if it comes clean, the cupcakes are ready.
Cool them on a wire rack. Eat warm or cold.

Sasha could hardly wait, and started "working" on the cupcakes, while they were still pretty hot.

I had a little bite, and these cupcakes are lovely, fluffy and flavourful.

As I used some of the ends of packets in this recipe, adding this post to #KitchenClearout linky run by Cheryl from Madhouse Family Reviews.

And as there are chocolate chunks used in this recipe, I'm joining in #WeShouldCocoa linky run by Choclette at Tin and Thyme.