AVENUE twenty nine

November has finally arrived, which means one thing..... It is finally socially acceptable to talk about all things Christmas!!

Time to pull out those decorations, start your baking and get your home OOZING all things Christmas.

We know Christmas is meant to be a time to cherish moments with the ones you love but often it can cause mental chaos because of jam-packed schedules and the stress of buying that perfect gift for the ones who mean so much to you.

That's why we have put together a gift guide that will tick off everyone on your list no matter the budget.

Under £50

Under £100

Something Special

I can understand how from reading my blog recently you might assume that Nutella is one of the staples of my diet.

I wish.

But after making my own version of the chocolatey hazelnut spread, I got a bit giddy in the kitchen and basically tried to incorporate it into anything I could think of.

As a result, I created this little beauty. I really don't know how I never thought of it before.

Two of my favourite things French Toast and Nutella. Genius.

I think I'm going to make this again, tonight.

To make it for two (or 1 if you're feeling greedy) you will need;

2 eggs
3 tbsp milk
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp vanilla
4 thick slices of bread (works best with bread starting to go stale)
6 tbsp Nutella (try making your own with my recipe)
Coconut Oil for the pan

Start off by mixing the eggs, milk, cinnamon, nutmeg and vanilla together in a shallow bowl that you can dip your bread into.

Turn the pan on medium heat and melt the the oil.

Take the first two slices of bread and spread on the Nutella to create your first sandwich.

Dip the sandwich in the egg mixture, making sure both sides are coated.

Place sandwich in preheated pan and flip after a couple minutes. Cooking until both sides our a lovely golden brown.

Give the eggy mixture a good stir and then repeat the steps for the second sandwich.

xx

When it comes to Nutella I am a spoon and jar kinda girl, I don't really see the point of eating it any other way.

So when I started seeing recipes on how to make yourself I obviously had to give it a go. There are so many variations on how to make it but I decided to create a guilt-free version.

If you're like me I'm sure you are sceptical about the taste, healthy Nutella?? Surely it's not as good as the real stuff?! Wrong!

This is just as good.

To make this yourself you will need;

2 cups hazelnuts
2 tablespoons coconut oil
3 1/2 tablespoons cacao powder
1/2 cup hazelnut milk (almond or coconut will also do)
1 teaspoon vanilla extract
3 1/2 tablespoons coconut sugar

Preheat your oven to 160° C, line a baking tray with parchment paper and pour your hazelnuts onto the tray. Place tray in the oven and roast the hazelnut for about 15 minutes (or until the skins have darkened and started to crack).

Remove the nuts from the oven and allow them to cool.

Place the nuts on a damp kitchen towel then close the towel and rub the nuts until their skins fall off. Get off as much as you can, there will be some stubborn bits that will stick don't worry about it.

Once the skins are removed put the hazelnuts in your food processor.

Grind them until they become a fine powder, this took about 5 minutes with my food processor.

Scrape down the sides of the food processor and add the coconut oil. Continue to blend until the mixture becomes a smooth, creamy, buttery texture, scraping down the sides when needed. (This can take up to 15 minutes)

Once the hazelnut butter is ready, add in the remaining ingredients and blend until it is silky smooth.

Pour your Nutella into a clean jar and enjoy!

**store in the fridge and keep up to a week (if it lasts that long)**

If you are feeling particularly indulgent I suggest trying some Nutella. Stuffed. French. Toast.

Mmmmhmm I just went there.

xx

Over the past few weeks a certain someone has been hinting at me to make these bad boys and this weekend I promised I would.

I can't see why you wouldn't love these, brownies and creme eggs together just seems so right.

Here is what you will need;

185g unsalted butter
185g dark chocolate
85g plain flour
3 eggs
275g light brown sugar
100g creme eggs

Pre heat your to 170C.

Break up the dark chocolate and place in a bowl with the butter. Fill a small pan with hot water and place the bowl on top. Put the pan over low heat and allow the butter and chocolate to melt, stirring occasionally. Or you could just cover the bowl with cling film and place in the microwave for 2 minutes. Once chocolate and butter have melted together, set aside to cool.

While the chocolate is cooling, mix the flour and cocoa together in a small bowl.

In a large bowl break the 3 eggs and add in the brown sugar. With an electric mixer whisk the egg and brown sugar together for 5 minutes.

Now it's time to gently fold in the melted chocolate into the egg mixture.

Once the mixture has turned dark brown sieve in the flour and cocoa. At the beginning it will look like you've added too much of the flour mixture but I promise you just keep mixing and it will turn into lovely, thick, chocolatey, gooey goodness! (all technical terms, honest)

Finally it's time to add in the key ingredient, the creme eggs. If you haven't already, take them out of their foil and gently stir them in. Pour the brownie batter into a 20cm square tin that has been lined with parchment paper.

Place in the oven and let them bake for 25 minutes.

Take the brownies out and let cool or just eat them straight from the pan.

When it comes to Thanksgiving, this cheesecake is a staple for me and it is a crowd pleaser at that.

Without fail every year as dishes are being cleared and top buttons being popped there is a small crowd hovering over the empty cheesecake pan trying to scrape up whatever remains.

There is just something about the combination of maple syrup and spiced pumpkin that makes this cheesecake utterly irresistible.

This Maple Pumpkin cheesecake is an autumn favourite that will satisfy any sweet tooth.

Serves 12

For the base:
200g Ginger Snaps
100g Unsalted Butter, softened
1/2 tsp Ground Cinnamon
1/2 tsp ground Nutmeg

For the filling;
750g Cream Cheese (full-fat)
1 can Condensed Milk
150g Pumpkin Puree
3 Large Eggs
60ml Maple Syrup
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg

For the glaze:
230ml Whipping Cream
180ml Maple Syrup

Directions:

Preheat oven to 160°C.
Place ginger snaps, butter, cinnamon and nutmeg into a food processor and blend until it becomes crumb consistency.
Pour mixture into a 9-inch spring form pan, with your hands press the mixture into the base of the tin. Place in fridge.
In a large bowl beat the cream cheese until fluffy. Gradually beat in condensed milk and eggs until mixture is smooth.
Stir in pumpkin, maple syrup, cinnamon and nutmeg to the mixture. Pour cheesecake mixture into prepared base.
Place in the oven and bake for 1 hour or until the cheesecake has turned a golden brown and only wobbles slightly in the centre.
Allow the cheesecake to cool down to room temperature then place in fridge to chill for a few hours. Ideally for best result let it cool in the fridge overnight.
While the cheesecake is cooling pour the whipping cream and maple syrup into a saucepan and bring to a boil.
Boil rapidly for 15 minute or until slightly thickened, only stirring occasionally.
Before serving pour the maple glaze over the cheesecake.

With temperatures quickly dropping, now is the perfect time to wrap yourself up in a new coat.

With a range of shapes, colours and textures this season, you're bound to find something perfect for you. This season we have been seriously spoiled with choice, here are a few favourites.