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.
Wednesday, 30 November 2011
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.