Coffee Honeycomb

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Autumn has finally arrived, the leaves are crisp the air is cool, the sky is blue and I am as happy as a dog with two tails. Yesterday was the very first Sunday in my new house where I didn’t have a paintbrush in one hand and a piece of sandpaper in the other and the only way I know how to celebrate such a lift triumph is to bake.

I rose smugly from the sheets of my brand new Next Home bed, slipped into my Sunday comfies, swapped the paintbrush for my wooden spoon and baked my butt away – it was my favourite day of the year.

Honeycomb is a seasonal regular in my kitchen and by seasonal I mean I only ever tend to bake it at this time of year. There’s something nostalgic about it that reminds me of Guy Faulkes night. Maybe the crunch sounds like fireworks in my head I don’t know, but I’ve never found it necessary to make it any other time than now.

I’m not one to ruin something that’s already perfect but as I’ve made this more than a few times before I thought this time I’d change it up a bit to see what other flavours work well. I’ve wanted to try Coffee for a while now so thought I’d test this with a subtle amount. It took a few attempts but I think I eventually managed to find the right balance. Let me know what you think?

The biggest piece of advice I could give when making honeycomb is to use a much bigger pot than you think you need, and if you’re making this with children make sure they are only ‘helping’. The sugar and water will not look like much in the pan but the moment you add that bicarbonate of soda it expands to almost triple the size. Expanding molten sugar is NOT something you want spilling across your work surface so safety first people!!

My final tip is to ensure the dish you are letting it set it is well prepped in advance. Some recipes will tell you to simply pour it out onto a sheet of lining paper but that tends to spread out quite thin and I like my HoneyComb nice and thick. Instead I opt for a large brownie tin greased with vegetable oil and lined with lining paper so it’s contained to that space and that space only.

This week it’s National Accident Awareness Week. For safety tips and advice on how to avoid hazards in the kitchen and elsewhere head over to National Accident Helpline.

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Makes 1 slab

Preparation: 15 minutes


1 tbsp vegetable oil

200g caster sugar

5 tbsp golden syrup

1 tsp espresso liquid

2 tsp bicarbonate of soda


Prepare a baking tin by greasing with 1 tbsp vegetable oil and line it with some baking parchment paper.

Pour your bicarbonate soda into a small bowl and leave to one side.

Mix the caster sugar and syrup in a large deep saucepan and stir over a gentle heat until the sugar has melted completely. Add this stage at your coffee and stir through until fully combined.

Once the mixture is clear turn up the heat and simmer for 2 minutes. If at any stage you think it might be burning take if off the heat.

At this stage you need to move quickly. Take the pan off the heat and tip in the bicarbonate soda. Quickly beat it in with a wooden spoon until it has all disappeared and the mixture is foaming then pour it into the tin immediately being careful not to get any mixture on your hands.

The bubbling sugar will continue to expand in the tin but don’t panic as it will set pretty quickly. Simply leave it for about 1 hour until the honeycomb is hard and ready to smash with your hammer.

Once the honeycomb is cooled it’s ready to be eaten or decorated as you wish. I like my honeycomb the simple way…slathered in chocolate and I had the perfect Mocha Latte chocolate bar to use from Seed and Bean. However If this isn’t up your street then I have  some other great chocolate topping recipes for you to try below.


Espresso chocolate and Cacao nibs

200g Seed and Bean Mocha Latte chocolate

50g Cacao Nibs

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your cacao nibs and leave in the fridge to cool.


Dark Salted Chocolate

200g 70% chocolate

2 tbsp rock salt

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honey comb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your rock salt and leave in the fridge to cool.


Dark Chilli Chocolate

200g 70% chocolate

3 tbsp chilli flakes

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip the base of your honey comb slabs into it, then leave dipped side up on a piece of baking parchment.

Sprinkle each piece with your chilli flakes and leave in the fridge to cool.


White Chocolate and Cinnamon

200g 70% chocolate

1 tbsp Cinnamon

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Dust each piece with some cinnamon and leave in the fridge to cool.


Chocolate and almond

200g 70% chocolate

100g flaked almonds

Crush your flaked almonds in a bowl and leave to once side

Melt down 200g chocolate in a bowl over a pan of hot water, stirring until smooth and shiny.

Remove from the heat and dip your honeycomb slabs into it, then leave on a piece of baking parchment.

Sprinkle each piece with your almond pieces and leave in the fridge to cool.

Chocolate & Caramel Popcorn Bars with POPCORN SHED

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In the last few years popcorn has become so much more than that ‘special snack’ you only ever got to eat in the cinema. Ten years ago, it was one of the main reasons we all went to visit the big screen, but now, you can quite literally eat it for breakfast, lunch and dinner with hundreds of brands offering an array of sweet and savoury flavours.

I guess you could call me somewhat of a popcorn fanatic, but I know I’m not alone (follow Chessie King on Instagram and Snapchat for daily popcorn updates). That’s why when Popcorn Shed got in touch and sent me their brand new selection of Popcorn flavours I was beyond excited to try them out in the kitchen. I’m a sucker for quality and the British family duo’s gourmet popcorn is made by hand, using all natural ingredients which are carefully sourced and lovingly crafted. It’s also gluten free which can only be a good thing.

You may have all seen my Popcorn Cupcake recipe, and those of you who follow my Insta account will have also seen my Toffee Popcorn layer cake, but it isn’t all about CAKE. Well, not now anyway, as I wanted to test out some Popcorn Bars.

Popcorn Shed’s Belgian Chocolate and Salted Caramel flavours were the perfect choice for this super simple recipe as I didn’t need to add any additional ingredients to load the bars with taste. Both flavours are so incredibly moreish that while we were testing I had to tear mine and Liam’s hands away from the packets so we we’re left with enough popcorn to actually bake with.

This Popcorn Bar recipe literally takes 10 minutes to make, plus 1 hour of impatient waiting while it sets then finally, only 5 minutes to gobble down. Trust me, one bite and you’re hooked.

Stay tuned for a new recipe with their Pecan Pie Popcorn flavour soon.

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Makes | 12 Bars

Preparation time | 10 minutes

Setting time | 1 hour


1 pack Popcorn Shed Salted Caramel

1 Pack Popcorn Shed Belgian Chocolate

3 tbsp unsalted butter

200g marshmallows

Squeeze of Golden Syrup


Prepare a 9×13 baking tin by greasing with a tbsp. of butter

Pour both packs of Popcorn Shed Popcorn into a mixing bowl and combine together evenly.

In a saucepan melt down the other 2 tbsp. butter and pour in all marshmallows.

Gentle stir until the marshmallow has melted down and is smooth

Pour the smooth marshmallow mixture over the popcorn and stir until all popcorn is coated.

Add your squeeze or two of golden syrup and stir through again before pouring into your baking tin and pressing down.

Let it set in the fridge for up to an hour, then cut it into 24 equal pieces and serve.

Green Smoothie Lollies

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Summer is still holding on here in the UK and of course we’re all ecstatic….ly complaining that it’s too hot. It seems as much as us Brits dream of living in warmer climates, most of us are actually only programmed to handle an average of 17 degrees. I however, am soaking in every last ounce and using this as the perfect excuse to eat as much ice cream as possible or should I say ice smoothies.

Now we’re all familiar with the phrase “EAT YOUR GREENS”. I don’t think there’s a person in this land who hasn’t experienced the dinner table battle of “peas before ice cream”. That final mouthful of peas was always the hardest to swallow, but the promise of ice cream always helped.

As we hear more about healthy clean eating, we are learning more than ever that greens are the most potent superfood on the planet. Unfortunately they are also the most ignored and avoided foods so finding ways of getting them into our and our families diets is important.

Leafy green vegetables such as spinach contains huge dose of vitamins, minerals and antioxidants as well as improving the absorption of iron into our bodies. Similarly avocados are classed as the world’s best fruit because they are full with mono-saturated good fats that help reduce bad cholesterol levels in our blood and provide nutrients to develop and maintain our body’s cells.

Knowing these facts is one thing, but getting them into our diets is another. However with my Greens Smoothie Lollies there need not be any excuse at all. I try to get a piece of geeen into every single meal but on days where this has proved difficult I pack them all into a smoothie and I can’t begin to tell you how much healthier I feel. This smoothie recipe is now my go to in days of need and today I need it FROZEN.

Get your greens

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Makes 4 lollies

Preparation time: 10 minutes

Freeze overnight


1 apple (peeled)

1 avocado (peeled and pitted)

½ pineapple

Handful of spinach

Juice of a whole lemon

Sprig of Mint

1 cup coconut milk


Peel, core and chop up all the fruits and throw into a blender

Add the spinach, mint, lemon juice and coconut milk with a few cubes of ice and blitz for 1 minute until everything is blended well.

In an ice lolly tray, start with a small drop of coconut milk and pop in the freezer for 30 minutes to partially set

Next add the green smoothie mixture, then using a lolly stick swirl the coconut milk and smoothie mix together gently.

Leave in the freezer overnight to set