This is a twist on a double-chocolate cookie, with the addition of rosemary (which I bought for this delicious chickpea, chard and porcini soup). I love using herbs when baking and the woodsy, aromatic rosemary holds up well against chocolate. I tried cutting down a little on the sugar as I normally do, but I … Continue reading Rosemary chocolate cookies
It's my first time making blondies and I wanted rich, fudgey squares that were sweet, but not cloyingly so. White chocolate is rarely my chocolate of choice, even though I do enjoy Subway's white chocolate macademia nut cookie. However, they were great in these blondies. They're caramelised in the batter itself, but chocolate chunks are … Continue reading Raspberry & white chocolate blondies
I bought a large box of cornflakes to make the miso caramel crunch brownies, and I've been thinking of ways to use it up. One of the more popular ways of incorporating them in dessert is using them in any recipe that asks for a streusel topping. Here, I've sprinkled them on top of blueberry … Continue reading Blueberry cornflake muffins
My favourite Ritter Sport bar is the cornflake one, in its cheery bright yellow packaging. This is like a grown-up, more sinful version of that - the base is a fudgy brownie layer that uses both melted chocolate and cocoa powder; it has a smidge of espresso powder to make it taste more chocolate-y. After … Continue reading Miso caramel crunch brownies
EGT turns 3, which can only mean one thing - another banana bread recipe! This year, I made a banana bundt cake, which is essentially a loaf cake in a more regal form. The moist, rustic cake is filled with toasted walnuts, has a slight fragrance of coconut (feel free to skip for more butter) … Continue reading Banana bundt cake with brown sugar frosting
earl grey thursday