One of my all-time favourite desserts is a chocolate mouse. My go-to recipe involves Mars Bars, but the one I’m writing about today is super-simple, super-quick and a total cheat. There’s no separating and whisking of eggs. There’s no melting chocolate. It doesn’t have to be left to set for hours, though does benefit from a session chillin’ in the fridge.
Basically, grab a pot of cream from the corner shop and you can make an impromptu chocolate mousse providing you, like me, keep some hot chocolate powder in the house. I favour a Swiss brand, Caotina Original (this isn’t a sponsored post btw!) as it’s ridiculously chocolately and indulgent without being over rich. We bulk by it each time we visit Switzerland, or get friends who visit to grab us a pack.
Recipe – generously serves 2-3
300ml double cream
6 heaped tsp of hot chocolate powder, or more to taste
First up, whip your cream into soft peaks. I find the best texture is achieved by hand, but you could use a stand mixer or electric hand whisk if you want. Once whipped, sift over the hot chocolate powder and gently fold through to combine, being careful not to knock any air out. Chill until ready to serve.
And that’s it! This cheat’s chocolate mousse, made with no-eggs and just hot chocolate powder, is so ridiculously easy. In fact, it’s dangerously easy as it’s all too quick and simple to make if you fancy a treat!
These were dreamed up early on a Saturday morning. W was snoozing in bed, I was flicking through recipe books. I wanted to back, but I didn’t know what I wanted to bake. It had to be portable, as it was being dragged halfway across London to a BBQ. It needed to be quick and fairly easy, as I’m impatient. It needed to involve minimum baking time, as it’s far too hot in the UK right now to have your oven on for hours on end.
Cookies seemed like the obvious choice. But we *always* make cookies. And sure our cookies are delicious, but I wanted something new. Something different. Something a little unusual.
And so White Chocolate & Pretzel Cookies were born. A combination of creamy sweet white chocolate with a crunchy and salty hit from the pretzels, they skyrocketed straight into my top-cookie-spot. The sweet and salty flavours together go so well in the chewy cookie base, with the pretzels adding an amazing texture. I clearly wasn’t the only person who was a massive fan, as the 28 we took to the BBQ disappeared far too quickly, leaving only two left for us to enjoy the next day. Whoops. Basically, make a big batch.
Recipe, makes roughly 30 large cookies (we used the same base recipe as we do for all of our cookies, it just works so well!)
220g caster sugar
250g soft dark brown sugar
415g plain flour
1 tsp bicarbonate of soda
1 tbsp hot water (plus a little more if needed)
1 pinch of sea salt
250g white chocolate – chopped into big chunks
150g pretzels – roughly crushed, plus some whole ones for the top
Beat the butter slightly until soft, them cream together with the two types of sugar. Crack the eggs into a separate bowl and gradually beat into the butter/sugar mix. Mix the bicarbonate of soda with the warm water, before adding to the mix along with the salt. Stir in the flour, followed by the chocolate and pretzels. Drop large spoonfuls (we used tablespoons) of the mix onto lined baking trays and roughly roll into a ball. Top each with a pretzel, pressing down lightly (don’t flatten). These cookies spread quite a lot, so avoid putting more than 5 or so on a tray.
Bake for around for 10 minutes at 180C, and allow to cool a little before transferring to a white rack to cool as much as you can bear before eating. I find these are perfect served with a glass of ice cold milk – cliched as it may be, but I do love milk and cookies!
Just before Christmas I wanted a quick and easy cookie recipe. Something that looked special, tasted amazing and was reasonably “wintery” or festive looking. Something that meant mince pie haters (ahem, me) wouldn’t feel left out at a mulled wine and mince pie gathering. I found a recipe for Chocolate Crinkle Cookies, tweaked it a bit and came up with these beauties.
Chocolatey without being too rich, soft and chewy, and so pretty to look at. They were perfect, easy to make (if not overly quick due to needing a spell in the fridge), and went down so, so well. They also kept for a good few days in an airtight container – I originally made around 80 and not unsurprisingly we couldn’t quite eat them all straight away! As an added bonus the rolled dough, without the icing sugar dusting, froze well too. I’d recommend defrosting slightly before coating and baking.
Recipe – for around 25 cookies, easy to divide and multiply
2 1/3 cups granulated sugar
1⁄4 cup vegetable oil
1⁄4 cup cocoa, unsweetened
1 large egg
1 teaspoons vanilla extract
1/4 cup all-purpose flour
1 teaspoons baking powder
1/2 cup icing sugar, for rolling
In a bowl, stir together sugar and oil before blending in the cocoa powder – I find it best to do this gradually as it can go a little lumpy. Beat in egg (again, I do this gradually) followed by the vanilla and salt. Sift over the flour and baking powder, then folder the mix together. Note that the mix will be a lot more fudge-like that normal cookie dough! Pop the dough into the fridge for at least two hours.
Use teaspoons to scoop out portions of the mix, then roll into balls (they should be around 1 inch in diameter). Roll each ball in the icing sugar until fully coated, then place on a baking sheet lined with greaseproof paper. As these cookies spread, I’d avoid putting them too close together! Bake the cookies in batches at 175 for around 11-13 minutes – they will look gooey in between the cracks, but should firm up when cooled. Allow to cool for 5 minutes on the trays, then transfer to a wire rack to cool completely.
Enjoy at any time of the day – we made have had these as a cheeky breakfast on my sister’s birthday!
This post comes with a safety warning – do not read if you lack self-control.
Because having freshly-based cookies available with around 10 minutes notice is a bad, bad thing if you’re trying to get into the ‘slimming’ outfit you bought for a wedding. It turns out I have zero self-control when it comes to these cookies, though it’s not surprising. These are thinner cookies (for UK readers, they’re more Millie’s than Ben’s), chewy on the outside but softer within, and packed absolutely full with chocolate.
I blame exams on the fact that these disappeared unreasonably quickly – two study days a week plus the stress of an impending exam means any kind of sweet treat isn’t going to last long! And (I say defensively) with a stand-mixer it’s all too easy to just whip up another batch whilst on a break from pricing models and credibility theory…
Recipe (makes lots of cookies, on the last bake we got 39 plus plenty of raw cookie dough)
250g soft dark brown sugar
415g plain flour
1 tsp bicarbonate of soda
1 tbsp hot water (plus a little more if needed)
1 pinch of sea salt
400g chocolate – here we used a mix of milk and white chocolate (just cheap bars, roughly chopped into chunks)
The dough takes mere minutes to whip up in a kMix*! Beat the butter slightly until soft, them cream together with the two types of sugar. Crack the eggs into a separate bowl and gradually beat into the butter/sugar mix. Mix the bicarbonate of soda with the warm water, before adding to the mix along with the salt. Stir in the flour and chocolate. Drop large spoonfuls (we used tablespoons) of the mix onto lined baking trays and roughly roll into a ball.
If you’re baking them straight away, pop into the fridge for around 10-15 minutes to firm up before baking for 10 minutes at 180C. If you’re freezing them, freeze on the tray for an hour or so, before removing and freezing in a resealable bag. Bake from frozen for around 12 minutes at 180C.
Obviously, you don’t have to make chocolate cookies (though why wouldn’t you?!). What I do recommend is switching out some of the chocolate for other ingredients – we’ve tried nuts (peanuts are especially good if you add a blob of peanut butter to the dough), crystallized ginger and even adding a spot of chopped chilli in. Next on my list is an adaption of these Beer & Bacon Cookies…
Are you a cookie fan? Do you think you’d have the self-control to keep a batch in the freezer?!
I mentioned in a recent foodie round-up that I’d finally managed to try Choccywoccydoodah in Brighton – and I alluded to the fact that it didn’t disappoint. In fact it far exceeded my expectations.
Admittedly my expectations were low to begin with. I’d always thought of it as a tourist trap. A bit tacky. Too much sugar-craft and poor ingredients. Expensive and tasteless. I’m happy to admit I was wrong on all accounts. Well, maybe it is a bit tacky, but in a good way.
The shop, in particular downstairs, really showcases the cake-decorating talent of the team. From someone who can’t ice to save her life, I was so, so impressed. There is also a range of wedding cakes to browse,perfect for a budding bride – although I’m sure they cost far more than our cake budget! Still, a girl can dream…
We weren’t there to wedding plan though. Nope, for us it was all about the chocolate! We headed up to their little cafe upstairs and surprisingly got seated straight away. There was a queue pretty much throughout our stay though, so go prepared to wait! Service was quick and friendly until we were nearly finished. We got presented with our receipt (without asking – but it felt a bit like a hint), but we waited for a good 10 minutes with our purses out before having to head up to the counter to pay. Still, at least I got to gawp at the massive 6+ layer chocolate cakes!
All 3 of us ordered a chocolate dipping pot each (a mistake – 2 between 3 would have been plenty!). We all went for milk, though I wish I’d been brave enough to go for dark. Served with marshmallows, honeycomb, rocky road, coconut madeleines, strawberries, shortbread and some kind of fudge cake it was huge. The milk chocolate was delicious, though I think dark would have cut through the sweetness a little better. The only poor point on the plate was the honeycomb, being a little too chewy and lacking crunch.
The chocolate was (surprisingly to me) oh-so-good. Creamy, rich, just the right amount of sweetness and with a lovely deep cocoa taste. By far one of the best milk chocolates I’ve tried in a while!
Being the greedy piglet I am, I also ordered a praline milkshake. I ask for it without chocolate; a good shout as it was light and refreshing. By far and away the best milkshake I’ve had. Next time though? I’m definitely trying the cake!
Have you ever been to Choccywoccydoodah? What did you think?
This is my all-time favourite chocolate cake recipe. I find most chocolate cakes too cakey, too dry, not chocolate-y enough. And whilst I love brownies, sometimes I want something lighter. This is the perfect in-between. Rich with a deep chocolate flavour, moist, but light enough to eat with a cuppa.
Plus the fact that it contains beetroot makes me feel a little healthier. Sure, it’s still just oil, sugar, chocolate and a bit of veg – but at least it’s got the veg right?! Having said that, I just it as an excuse to demolish most of the loaf in just two days so perhaps not the best way of thinking…
It’s super-simple to whip up – just a case of blitz-ing the beetroot, melting some butter, mixing it all together and throwing in a tin with some chocolate chips. However I’m lazy, the mix is super-thick and it can split if you don’t add the oil gradually. Rather than give up, I just shove it in my new Kenwood Stand Mixer* which means I can literally have this in the oven in under ten minutes. Washing up included. It’s rather dangerous on study days when I’m bored and peckish!
1/2 vac-pack of beetroot (around 150g), roughly chopped. Use the rest to make a risotto or delicious salad!
200g plain flour
100g cocoa powder
1 tbsp baking powder
3 medium eggs
175ml sunflower oil
100g dark chocolate – either a bar chopped roughly, or chips
Blitz the beetroot in a food processor until you have a rough puree, then tip into a mixing bowl with a pinch of salt. Add rest of the ingredients, except the oil and chocolate, and mix. When combined (it’s a thick mixture, so using a stand mixture makes it easier – though doing it by hand = extra calories burnt = more cake), add the oil gradually whilst continually stirring. Once the oil has been added, stir through the chocolate and tip into a lined 900g loaf tin. Pop in the oven and bake for around 50 minutes at 190C (stick a skewer in – if it comes out gooey the cake needs a little longer!). Leave the loaf to cool on a rack before slicing.
I like to serve it with a spoon of natural yoghurt and some raspberries (it makes the perfect lazy brunch!), but it’s also so, so good just on it’s own. Bonus if it’s slightly warm and melty too…
*I was gifted a kMix Stand Mixer as part of a baking collaboration with Kenwood. All opinions are my own – I really love cake, and I really love things that make baking cake easier!
This is a recipe I really, really wish I hadn’t discovered. This is not the way I wanted to start recipes posts of 2017.
I wanted to start with a good fresh salad, or a zingy stir-fry. Something colourful, healthy, crisp, full of nutrients. Instead I’m posting about dougnuts. Which I absolutely insist must be dunked into Nutella. I’m sorry.
Don’t get me wrong, these are delicious. But my greedy tummy does not need to know that I can whip up doughnuts in just half an hour, with storecupboard ingredients. It makes Friday-night Movie-nights all the more gluttonous. And all the more yummy. That said, these are oven-baked. No frying. No oil. That’s got to count for something, right?!
Soft and moist, spiced with warmth from cinnamon, I like these dipped into a melted pot of Nutella. There’s just something so magical about the combination of chocolate, hazelnut and cinnamon; I could eat them all day.
225g plain flour
200g sugar (I like to use a combination of caster and light brown sugar in these)
1 teaspoons baking powder
1 teaspoon ground cinnamon
25g butter, melted
Mix together the flour, sugars, baking powder, and cinnamon. In another bowl, whisk together the egg, milk, and melted butter. Stir the wet mixture into the dry ingredients until combined – but be careful not to overmix! Spoon or pipe the batter into dounght pans (I used silicone ones – if you have regular ones then grease them lightly first), filling each one a little more than three-quarters full.
Bake for 10 minutes at 180C, or until firm to the touch and light golden. Allow to cool for a few minutes, then carefully remove from the pan – I found my first batch tore quite a bit due to not letting them cool enough, so be patient!
If you want to be ultra-indulgent (and let’s face it, if you’re making brownies you might as well go hard or go home…), I recommend covering in a cinnamon-spiked sugar. Melt 6 tablespoons of butter in an 8-inch saute pan. Combine 150g sugar and plenty of cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar. Dip into Nutella. Eat. Done.
Have you ever made doughnuts? What have you been eating recently?
Yup, S’mores brownies. I’ll pause for a second to let that sink in.
S’mores brownies. Super fudgy chocolate brownies (with milk chocolate chips, because chocolate), baked on a digestive biscuit crust and topped with toasted mini marshmallows.
S’mores have been a major love of mine since my Girl Guide days. Contrary to popular belief, we never went camping camping, and our weekly base was in the town centre. That didn’t stop us having fire pits in the church-hall courtyard, and s’mores always made an appearance. We tended to go for the easy option of setting fire to toasting marshmallows and sandwiching between chocolate-covered digestive biscuits, though I’ve since discovered that spreading digestives with nutella is a rather delicious alternative. These brownies pretty much recreate those s’mores, but in a bigger and slightly more convenient way for eating in a ladylike fashion.
I was originally invited by The Co-Op to do some spooky Halloween-themed baking, but a migraine put an end to that so we compromised on Bonfire Bakes instead – just as well as the marshmallows instead the box were crying out for a flame and some chocolate. With the inclusion of a free-from brownie mix, we set about recreating one of our favourite Autumnal treats.
The buttery biscuit base of these s’more brownies is crispy and crumbly – and the flakes of sea salt running through (which was originally a total accident, I meant to grab the finely milled stuff) break things up, stopping it from being too sweet. Whilst we used a mix for the brownie layer, you could easily use any of your favourite recipes (even lighten it up with my lower-fat mayonnaise brownies – old post alert!). Last year W first created a s’more brownie and added a good measure of whisky to the brownies before baking, definitely worth a try… You underbake the brownies, even more so than usual, popping a good layer of mashmallows and then baking for a few minutes longer. If you liked the scorched effect, pop under the grill or a blowtorch for a few seconds too. Yum.
For the crust: 5 tablespoons unsalted butter, 8 digestives, 1 tablespoon sugar, 1/3 teaspoon sea salt flakes
For the brownies: use your favourite recipe designed for a 20cm square pan
A bag of mini marshmallows (around 100-150g)
To make the crust: Preheat the oven to 160°C and line an 20x20cm pan. Melt the butter in a small pan. Crush the biscuits (I find using a mini food processor the quickiest and tidiest way, though bashing with a rolling pin will always be a great stress reliever!), then mix with the sugar and salt. Pour in the melted butter and stir until well combined. Pour into the lined pan, and press evenly along the bottom and sides – the amounts here make for quite a thin base, but increase the proportions if you want more of a crunch. Bake for around 18-20 minutes until lightly golden and staring to crisp. Remove from the oven and set aside to cool slightly.
To make the brownies: Increase the oven temperature to 180°C and prepare the brownie layer. As I said, we were lazy and used a mix but just go for your favourite recipe, adding whisky if you fancy. Pour the batter over the crust and spread out evenly. Bake for 20 to 25 minutes depending on how gooey you like your brownies.
To make the marshmallow layer: Leave the oven on. Arrange the marshmallows over the top of the part-baked brownies. Continue to bake for 5 or so minutes, until the marshmallows are melted and light brown on top and the brownies are cooked to your liking. If you fancy the more charred marshmallow taste, grill or blowtorch for another minute. Just be careful if blowtorching – a quote from W: “I didn’t notice it was on fire…”
These really are utterly delicious – sweet, sticky and insanely moreish. We’ve pretty much decided that making these will become a little bit of a Bonfire night tradition, as will wrapping them up and taking them with us to watch a local fireworks display. S’mores brownies. I want s’more right now…
What’s your favourite Autumnal treat? Did you celebrate Bonfire Night?
I have to admit, when I was sixteen and a guy was trying to impress me by telling me he could bake, I was skeptical. Just sounds a little like a cheesy chat-up line, right?! Clearly he was keeper right there and then (his cookie recipe remains our favourite to this day!), because six years on he made these.
Chocolate macarons. Filled with a boozy, rich, chocolatey ganache.
I know – I’m a lucky girl! These macarons are crisp on the outside, delightfully chewy on the inside – the perfect macaron. But, in my opinion at least, it’s the ganache that steals the show. Impossibly rich and chocolatey, with a real kick coming from the whisky. We’re big whisky-lovers but if you’re worried about enjoying it then feel free to cut down to just one teaspoon. Oh, and these amounts made a shit-load of ganache too – way more than you’ll need for filling the macarons. I highly suggest chilling the mix and then rolling into truffles. You can thank me later…
Ingredients (makes around 25 macarons, and plenty of ganache!)
170g icing sugar
160g ground almonds
120ml egg whites from about 4 medium eggs, separated into 2 equal batches
160g granulated sugar
1/2tsp raw cacao powder (1tsp if using normal cocoa powder)
For the ganache: 225g dark chocolate, 140ml double cream, 2 tbsp butter, 2 tsp whisky
Mix the icing sugar, cacao powder and ground almonds together, then sieve into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
Tip the second half of egg whites into the bowl of your KitchenAid (or a large, clean bowl with an electric mixer set up nearby). Place 50ml water and the granulated sugar into a small saucepan, and bring to a boil. Cook until the syrup registers 110C on a sugar thermometer, then start to beat the egg whites on high speed. Once the syrup is at 118C pour it gradually into the whites, avoiding the moving whisk. Whisk on high until the mixture has cooled slightly and you have a shiny meringue mixture (soft peaks are good here). Tip the meringue onto the almond mixture and gently fold together until fully combined.
Heat oven to 170C and line 3 baking sheets with baking parchment. Transfer the batter to a piping bag and pipe rounds (around a 50p size) onto the prepared baking sheets. Leave to rest for 30 mins (not in the fridge) – they should develop a film or skin on top. Bake for 13-15 mins, then cool for a few minutes before gently peeling the macaroons off the paper.
To make the filling, heat cream until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined. Add in the butter and whiskey and stir until combined, then let cool until thicken. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with more ganache and sandwich with another macaron half.
Chocolate and whisky might seem like an odd combination, but it’s one I think really works perfectly. A slightly smoky whisky against a bitter-sweet but creamy desert is one of my ideas of perfection and these macarons take it to the next level. They are even better after a few days, when the moisture from the ganache softens the macaron a bit more, making them a little denser, a little brownie like. And they are so small, it would b a crime to have less than three at once…
Another backdated Bake Along, this time from bread week. Now, I make a lot of bread. In fact I’m determined by the end of the year to eat as little bought bread as possible (my weakness = M&S Baguettes). Between us me and W make a damn good white loaf, decent bagels, wholemeal rolls and even pitta breads. We’re also currently attempting sourdough which is an interesting and ever-so frustrating process.
What we’d never tried before, however, was a sweet loaf. Inspired by Rav’s creation on GBBO (I was a little disappointed by him, I was expecting some inventive vegan recipes but apparently not!) this sweet loaf is gentle spiced, rich with chocolate and textured from hazelnuts. As it’s a two-strand braid it doesn’t require any complex plaiting skills (neither of us was up to that!), and a lot of time is spent waiting for it to prove, making it perfect for lazy Sundays – bread making is perfect for those days where you snuggle up with a film.
This Chocolate & Hazelnut Spiced Loaf is moist with a tender crumb, the crust is soft and sweet from the glaze, and the whole thing is fragrant with cardamon. It certainly made the flat smell good!
1½ tsp yeast
275g white bread flour, plus extra for dusting
½ tsp salt
½ tsp ground green cardamom seeds
50g very soft butter, plus extra for greasing
60g dark chocolate, chopped into small pieces
30g chopped hazelnuts
1 egg yolk (we used the white to make a whisky sour cocktail…), to glaze
125g sugar & 110ml water – for the sugar syrup
For the dough, combine the milk, half the sugar and the yeast in a jug. Add the egg and lightly beat to combine. In a large bowl, mix the flour, salt, cardamom and the remaining sugar until well combined. Add the milk mixture and combine. Knead in the bowl until you have a smooth dough – we found it to be quite a sticky dough, so cheated and popped it into our Kitchen Aid with dough-hook attachment.
Rub about 10g of the butter onto a clean work surface. Tip the dough out and knead in another 20g butter until well combined and the dough forms a smooth ball. Transfer the dough to a lightly buttered bowl and cover with cling film. Prove in a warm place until doubled in size, whilst you make the glaze. Heat the caster sugar and 112ml/3¾fl oz water in a saucepan. When the sugar has dissolved, set it aside to cool – this is the sugar syrup.
Tip the risen dough out onto the work surface and roll out into a rectangle approximately 26x35cm. Spread the remaining butter on the dough and sprinkle over the chocolate and hazelnuts. Roll it up like a sausage and pinch to seal. Slice the dough lengthways to make two strands, then pinch together at one end and tightly coil together. Transfer to a loaf tin, cover and put in a warm place to prove again until doubled in size. Preheat the oven to 200C.
Whisk the egg yolk with 2 teaspoons water then brush onto the proved loaf. Bake for 25 minutes, or until golden-brown – if you tap the bottom of the loaf (out of the tin) it should sound hollow. Leave to cool a little in the tin, then brush the sugar syrup onto the loaf. Remove from the tin and leave to cool completely on a wire rack.
We found that this took a lot of work, but it was worth it. I loved it served slightly warm with a cuppa, whilst W really enjoyed it for breakfast. I imagine it would be great toasted and spread with Nutella too! I did think that the cardamon flavour in ours was a little too strong, so I’ve reduced it in the amounts above – next time I’d also be tempted to add a little grated orange zest just to add a bit of sharpness.
Have you been baking recently? Who was your favourite GBBO contestant of 2016?