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Mulled wine is too good to save just for Christmas, and Bonfire Night, when you’re waiting around in the cold for the fireworks to start, is surely the perfect night to make your first batch of the year. The lovely thing about starting early with mulled wine is that there are still (just!) a few blackberries around, so my recipe below starts with a blackberry and apple syrup infused with cinnamon, cloves and vanilla, to which you add a bottle of red wine and gently heat it through for a wonderful warming tipple.
Continue reading “Recipe: Bonfire Night Mulled Blackberry Wine”
We had a fantastic response to this month’s We Should Cocoa challenge which I was guest-hosting for Choclette over at Tin & Thyme.
We Should Cocoa is a monthly recipe challenge for bloggers, asking them to create something delicious from chocolate and an ingredient of the host’s choice. As autumn was setting in I decided to choose blackberries as the theme, and what a lovely selection of gooey, chocolatey, berry-licious creations we received. Continue reading “Recipe Roundup: 9 indulgent Blackberry & Chocolate Recipes”
Blackberry season is here once again, hooray! There surely can’t be many better ways to while away a September afternoon than foraging for wild blackberries, and if you’re searching for an easy but lavish-looking dessert to show off your harvest, look no further than these little Blackberry & White Chocolate Cheesecake Cups.
I’m very chuffed to be hosting the ‘We Should Cocoa‘ chocolate challenge this month, on behalf of Choclette from Tin & Thyme. The theme I’ve chosen for September is… you guessed it, blackberries. So get blackberrying, and add your blackberry & chocolate creations to the linky below. I can’t wait to see what you all come up with! Continue reading “Recipe: Blackberry & White Chocolate Cheesecake Cups (and the ‘We Should Cocoa’ Challenge)”