A deliciously minty flavour makes these squidgy chocolate brownies different from all the rest; a brilliant variation and refreshing change which will most likely become a favourite among all who try them!
Thursday, 29 December 2011
Tuesday, 27 December 2011
Who doesn't enjoy secretly nibbling away at the raw dough of their unbaked cookies? The person who came up with the idea of putting egg-less cookie dough on top of a brownie is, in my opinion, a genius. These are very indulgent - make them soon if you don't want to spoil your new year's resolution, as you won't be able to stop at one!
Saturday, 24 December 2011
This recipe is from years ago, passed down through the generations. Follow the recipe for the cake then decorate after letting it mature for a couple of weeks. A bit late if you want it for Christmas Day (tomorrow), but you could keep it for next year or just eat it through the year.
Monday, 19 December 2011
Although I don't like peanut butter on it's own, I love to use it in baking. I also love chocolate chip cookies. A hybrid is born with this recipe: one of the best chocolate chip cookies I have ever had, enhanced by a hint of peanut butter. Even if you can't stand peanut butter, chances are you'll love this recipe, just like me.
Friday, 16 December 2011
Lorraine Pascale's Cookies and Cream Fudge Brownies are highly popular on the Internet, with many people re-posting the recipe on their blogs. And it's not hard to see why. A fudgy brownie with the crunch of Oreo cookies...what could be better on a cold winters night, washed down with a hot chocolate? Perfection!
With Christmas just around the corner, there's no better excuse to bake, and eat, like never before. So grab this opportunity with both hands and make a chewy, chocolaty, espresso-enhanced batch of deliciousness. Up there with some of my all-time favourite cookies, this recipe is yummy on a whole other level.
Sunday, 4 December 2011
The Womens Weekly book, "Cupcakes and Baking" is one of my favourite recipe books, and for good reason: it contains this recipe. Imagine a chewy, addictive cookie with the wonders of three - yes, three - types of chocolate. Not making these cookies would be possibly the worst decision of your life, so here's the recipe for possibly the best cookies you will ever eat.
Wednesday, 30 November 2011
Yum. Simple ingredients, simple recipe, simply delicious. The best dessert recipe ever - imagine the most gooey, chocolatey brownie from your wildest dreams, multiply it by ten, then call it a cake for an excuse to have it with cream. This recipe is from "C'est fort un chocolat" (a brilliant recipe book I bought in Paris) and is guaranteed to please. Again, I must emphasise: YUM.
Saturday, 26 November 2011
Nanaimo Bars are three-layered treats originally from Canada. They consist of a crunchy base, a custard style butter icing and a layer of melted chocolate spread over the top. Now a favourite in my house, they are incredibly morish and have a perfect balance of flavours and textures achieved by the numerous layers. This recipe comes from a book I bought in a chocolate factory in Paris, back in July on a school trip, entitled "C'est fort un chocolat". This has since become one of my favourites as it's recipes always seem to turn out well. Being written solely in French meant a potentially educational experience for a pupil studying the language - well, it would have been if Google Translate was non-existent...
Saturday, 19 November 2011
A good brownie, in my opinion, should be fudgy and gooey. A brownie lacking this criteria should not be called so, which is why I can most definitely confirm that these are Brownies, the banana-chocolate combination making them stand out from the delicious crowd. This recipe comes from Cookie Madness, one of my favourite baking blogs. Although I changed the recipe a fair bit to suit the ingredients on hand, this has become one of my favourite brownie recipes and I highly recommend that you try it, whether you use my adapted recipe or the original.
Wednesday, 16 November 2011
Chocolate and coffee is one of my very favourite flavour combinations and, in the right recipe, they can make for heavenly baking. With this in mind, I couldn't get in the kitchen fast enough when I found this recipe from Laura Vitale, who's recipes I can trust and always turn out well. I can't emphasise enough how luscious these cookies are! I'm telling you, if you read this without making these, you will regret it. Forever.
The recipe should make around 40 cookies, although I only produced 20 - the thickness was nice but if you want to make them last longer, make them smaller. These cookies only had crumbs as evidence of their existence by the following morning...
Sunday, 13 November 2011
If you haven't found your staple gingerbread recipe yet, and need a delicious, moist cake that's packed with that warming ginger flavour perfect for winter nights, then look no further. I kid you not, this cake will be gone within moments of
falling from the sky being taken out the oven. So give this Jamaican Gingercake a go; a guaranteed crowd pleaser and perfect for a cold winter night.
Friday, 28 October 2011
Remember when I thought I had found the best chocolate fudge recipe ever? Well, this one just might be better, depending on whether you like the to-die-for combination of peanut and chocolate or not. And I'm guessing you do. Warning: This fudge is seriously addictive. I would know, having eaten most of it myself.
So here's the recipe - you'll love it!
Saturday, 8 October 2011
Without having a one-person debate over whether these are brownies or blondies, I'm going to get straight to the point: YUM. The texture is perfectly fudgy and chewy, while the taste is a delicious balance of nutty chocolatey-ness. Personally, I find peanut butter disgusting - but miraculously, it gives these brownies an amazing flavour; one which you must try. But be careful, they are seriously addictive...
Friday, 30 September 2011
Cookies are one of my many weaknesses when it comes to the art of self-control; these are no exception. Worsened so by the moreish flavour and amazing texture, I am warning you now: Make them at your own peril. Or ask a friend or relative to hide them in a padlocked safe somewhere. Yes, my friend - they're that good. Each ball of cookie dough is rolled in a mixture of sugar and lemon zest before baking, meaning that the outsides are perfectly crispy, and the insides gorgeously soft and chewy. What more could you ask for?!
Wednesday, 28 September 2011
For someone who makes a LOT of brownies, this is one thing I had never tried before. Intrigued by the idea of a 'white' brownie, I thought I'd give it a go. There are many variations on the Blondie - some plain (brown sugar being the dominant flavour), and some with nuts or peanut butter. This recipe uses white chocolate, which provides a moist, fudgy texture as well as a great flavour. Don't worry about your loyalty to the traditional brownie; they would want you to experience this deliciousness.
Sunday, 25 September 2011
There are countless recipes all over the internet, and in cookery books, for the classic chocolate cupcake. Having tried many of them, I can empathize with your disappointment when a recipe you have high expectations for - and anything that involves chocolate, for me, oozes with this - produces a result that is less than satisfactory. But never fear - from this day forward you can make chocolate cupcakes safe in the knowledge that they will definitely NOT be a dry, tasteless waste of time; they will NOT fail to please. So, without further ado, here is your new favourite chocolate cupcake recipe (with the best chocolate fudge frosting - seriously).
See this recipe as a video tutorial on our You Tube channel.
This is my favourite coffee cake recipe. Light, moist and delicious, they can be made as 12 cupcakes or as one two-layered cake. The recipe couldn't be easier! There's nothing much more to said about these - except that they are guaranteed to please.
Saturday, 24 September 2011
Alcoholic cupcakes are taking the baking world by storm. But why? Lots of people like alcohol; lots of people like cake. More than that, however, the guinness in this recipe contributes to a brilliantly moist cupcake, in perfect harmony with the lovely chocolatey-ness and cool cream cheese frosting. Intensifying the flavour and texture of the sponge, you don't even have to like Guinness to LOVE these cupcakes. (Plus, Guinness is said to have health benefits similar to those of fruit and vegetables - just incase you need another excuse to indulge!)
As a fudge fanatic, I'm always searching for a new recipe to try; one that blows all the previous attempts out the water. But time after time, recipe after recipe, it always feels like there's something missing. The WOW factor just isn't there. I thought I would have to settle for mediocre fudge for the rest of my life...until now.
Surfing through countless videos on YouTube, something finally caught my eye. Using mini-marshmallows for that perfect fudgy texture (and leaving leftover condensed milk destined to be eaten with a teaspoon later), this is the recipe I recommend to satisfy your sweet tooth.
When I first came across this recipe, I was skeptical - you're not the only one. Nevertheless, the few remaining kiwi's in the fruitbowl were in desperate need of being used, and let's face it, it was a good excuse to make a cake. If you're still unsure, just think of the classics - such as carrot cake or banana bread, that rely on their assigned fruit/vegetable to provide moisture, texture and of course, a mouth-watering flavour - and you'll understand. The kiwi, in my opinion, does not receive the praise it deserves. Trust me, you will be pleasantly surprised; give the kiwifruit a chance.