Easy Chocolatey Holiday Cookies

Leftover hot chocolate or cocoa mix gives a chocolaty kick to these pancakes, inside and on top. We fold it into the batter and simmer it with the maple syrup for decadent drizzling.

1. Put all the frozen bananas, almond milk and the crunchy peanut butter into a blender and whizz together until smooth. This will take a while, keep scraping down the sides and separate any banana chunks that have become frozen together. 2. Once

Far too spicy and sophisticated for Santa, save it for yourself!

This very grown up version of the American classic is sure to delight.

1) Drizzle chocolate sauce on a chilled martini glass. 2) Add a measure of White Godiva Vodka, Bailey's Irish Cream, peppermint schnapps and single cream. 3) Garnish with a miniature candy cane or chocolate shavings.

In a medium saucepan place the milk, cream, salt, half of the sugar, vanilla essence, nutmeg, whiskey, rum, brandy, and rum and bring this all to a simmer.Whilst this is coming to a simmer, whisk the egg yolks and the rest of the sugar till they are

Treat yourself to these decadent bars topped with crunchy candy cane.

Preheat the oven to 180°C/Gas 4. Place the flour, sugar, baking powder, orange and lemon zest, cranberries, nuts and chocolate chips in a mixing bowl and stir together until evenly dispersed. Beat the egg into the milk, and then pour this into

1. Preheat the oven to 180°C. Line a baking sheet with baking paper. 2. Tip the berries into a small pan with 100g of the sugar. Place over a low heat and simmer for 10-15 minutes until the fruit is soft. Sieve over a bowl to drain the syrup. Cool i

1. Put the raisins and sultanas into a bowl and cover with half of the orange liqueur. Cover the bowl and set aside for 24 hours. 2. When ready to bake, preheat the oven to 150°C. Grease a 20 cm springform cake tin and double line it. 3. In a large

Combine the chocolate, cream and milk in a small non-stick pan over a low heat for 4-5 minutes until melted, then whisk until smooth. Next, put the chestnut purée in a food processor and blend until smooth. Pour in the warm chocolate mixture, then

A good hot chocolate is a treat any time of the year.

 For the base: Position a rack in the middle of the oven and preheat to 180°C. Put the butter, flour, cocoa, icing and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds togeth

1) In an Irish coffee glass or mug put the schnapps and the Amaretto followed by the hot chocolate. 2)Top with a dollop of whipped cream and chocolate shavings if desired. Serve at once.

3 tablespoons (3 packets) powdered gelatine * 2 cups cold water 2 cups granulated sugar 2 egg whites** 2 cups confectioners' granulated sugar, sifted, plus more for dusting pan and marshmallows Butter, for greasing pan In a medium sized saucepan soa

1) In a small saucepan over low heat, bring 1 litre of milk to a simmer. In a small bowl mix the remaining 65ml with the cocoa powder until smooth. 2) Stir in cocoa mixture and sugar into the milk and stir, without boiling, until the sugar is disso

For the caramel apples: 1) Remove the stems from the apples, scrub the apples under warm water and dry them. Insert a chopstick through the top of the apple all the way to the bottom. Line a baking sheet with waxed paper and set aside. 2) Put the

1) Heat 250ml of the milk in a medium saucepan over a low heat. Add the chocolate, stirring constantly, until melted. 2) When the chocolate has melted, increase the heat to medium and add the remainder of the milk while whisking rapidly. Do not all

Line a baking tray with greaseproof paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples. In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook

Break the Chocolate into a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water and leave to cool for 10 minutes. Put the cake crumbs in a mixing bowl and mix in the melted Chocolate and jam until