Chocolate Mudslide Cookies are another staple recipe for me - they're ridiculously easy to make (only one bowl needed!), soft and densely chocolatey. These are great to quickly whip up when you need a chocolate fix!
Recipe adapted from: Cakespy
Ingredients
3 tbsp butter (40g)
225g dark chocolate (for melting)
185g white sugar
2 eggs
1 tsp vanilla essence
100g flour
2 tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking powder
170g chocolate chips or chocolate chunks
1 1/2 cups chopped walnuts (optional)
Method
1. Preheat oven to 175C (350F).
2. Melt the 225g chocolate with the butter and sugar; I do this in the microwave. Set the mixture aside to cool.
3. Lightly beat the eggs with the vanilla.
4. Stir the chocolate mixture into the eggs a bit at a time.
5. Add the flour, cocoa powder, salt and baking powder and mix until combined. The original recipe calls for 40g of flour but I always have to use more than 100g to get the batter into some sort of shape that it can be worked with (otherwise it's like brownie batter!)
6. Mix in the chocolate chips and the walnuts if you're using them.
7. Place rounded tablespoons of the dough onto baking trays lined with baking paper or silicone mats, making sure that there is enough room for them to spread when baked.
8. Bake the cookies for 10-12 minutes. They should still be very fudgy and soft; they will harden as they cool, but make sure you eat some when the chocolate's still melted and delicious!
I hope you're all prepared for more white chocolate, because you definitely want to make these delicious muffins. The sweetness of the cake and white chocolate contrasts beautifully with the tart raspberries and they are so simple to make!
Recipe adapted from: The Golden Book of Chocolate
Ingredients
125g butter
100g white sugar
1 egg
1/2 tsp vanilla essence
125mL milk
225g flour
2 tsp baking powder
180g white chocolate chips
1 cup raspberries (I used frozen ones)
Method
1. Preheat the oven to 180C (350F). Prepare a 12-cup cupcake tin with patty pans.
2. Melt the butter.
3. Beat the melted butter, sugar, egg, vanilla and milk until combined.
4. Fold the flour and baking powder into the mixture.
5. Finally, combine the raspberries and white chocolate chips with the batter.
6. Spoon the batter into the cupcake tin and bake for about 25-30 minutes, or until an inserted toothpick comes out clean.
Enjoy!
 |
| Blondie Jenga! |
While I do love (and always will love) brownies, I've been enjoying blondies more and more. There's something about the fact that it's akin to a cookie, but with heaps more bits stacked into it, that appeals to me. Plus, the batter tastes like cookie dough, so that's a win!
These particular blondies are delicious, and the addition of browned butter takes them to another level. I have used browned butter before in these cookies, but I felt that the taste was lost, and I was afraid that the same thing would happen with these blondies; but it was not so! I could definitely taste the nuttiness of the browned butter in the end product, and coupled with white chocolate chips and pecans, I was in blondie heaven. I hope you enjoy them as much as I did!
Recipe adapted from: Bake or Break
Ingredients - 21 x 31 cm (8 x 12 inch) brownie tin
310g butter
370g brown sugar
125g white sugar
3 eggs
2 1/2 tsp vanilla essence
350g flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 cup pecans, chopped roughly
1 cup white chocolate chips
Method
1. Begin by browning the butter. In a saucepan, cook the butter over a medium heat until brown specks form underneath the foam. It will smell absolutely amazing !
2. Transfer the butter into a bowl and leave it to cool.
3. Preheat the oven to 175C (350F).
4. Stir the brown and white sugar into the cooled butter.
5. Add the eggs one at a time, and beat until light and fluffy.
6. Add the vanilla and beat until combined.
7. In a few portions, add the flour, baking powder and salt, mixing in between.
8. Finally, mix the chopped pecans and white chocolate into the batter.
9. Pour the batter into a brownie tin lined with baking paper, and bake for about 35 minutes or until the blondies are golden brown and an inserted toothpick comes out clean.
10. Let the blondies cool, then cut them into slices of your choosing and enjoy!
My white chocolate adventures continue with these simple cupcakes. Easy to make, easy to eat and absolutely delicious! The white chocolate adds an extra smoothness and sweetness to these cupcakes without being overpowering. My favourite way to eat these is while they're still warm from the oven.
Recipe adapted from: Simple Essentials Chocolate by Donna Hay
Ingredients
100g white chocolate
100g butter
165g caster sugar
2 eggs
125mL milk
200g flour
1 tsp baking powder
Method
1. Preheat your oven to 160C (320F).
2. Melt the chocolate and set it aside.
3. Beat the butter and sugar until light and creamy.
4. Add the eggs one at a time, beating between each addition.
5. Mix the melted chocolate in to the batter.
6. Add half the flour and combine, then mix the milk in, and finally combine the rest of the flour and baking powder.
7. Spoon the batter into a 12-cup cupcake tin lined with patty pans.
8. Bake the cupcakes for 25 minutes, or until an inserted toothpick comes out clean.
9. Let the cupcakes cool on wire racks before finishing them with your desired topping (white chocolate ganache, Nutella, icing sugar, cream or raspberry jam come to mind), or simply eat them while they're plain and warm.
It's been a few posts since there was something chocolatey on this blog, and I thought it was high time to rectify this with these delicious espresso cookies. They're my favourite kind of cookie (fudgy on the inside, crisp on the outside), with a twist of coffee flavour and I think walnuts add the perfect touch.
Recipe adapted from: Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich
Ingredients
170g dark chocolate (recipe recommends unsweetened for a more 'sophisticated' cookie)
4 tbsp butter
2 eggs
260g white sugar
1 1/2 tsp finely ground coffee
1 tsp vanilla essence
45g flour
1/4 tsp baking powder
1/4 tsp salt
110g dark chocolate chunks/chips
50g walnuts (optional)
Method
1. Melt the butter and 170g chocolate, then set aside.
2. Beat the eggs with the sugar, coffee and vanilla until pale and thick.
3. Stir the chocolate mixture in.
4. Stir the flour, baking powder and salt into the batter.
5. Add the chocolate chunks (or chocolate chips if you're using those), and if you like, add 50g chopped walnuts.
6. Cover the batter and refrigerate it until firm (about an hour, or overnight if you want to wait longer to bake them).
7. When you're ready to bake the cookies, preheat the oven to 175C (350F).
8. Place tablespoons of dough on baking paper-lined baking trays, making sure to leave space between them as the cookies will spread when baked.
9. Bake the cookies for 10 - 12 minutes. They should be crackly on the surface but still soft and gooey inside.
10. Let the cookies cool, but consume as soon as possible! They're most delicious when they're still warm from the oven!
This blog has been running for many moons now, and I'm not entirely sure why I haven't ever posted this recipe. For years, I supplied a cafe with this particular lemon slice and was making it at least once a week (and with a long time of this, I was a little tired of it). After I stopped supplying the cafe, I usually only made this slice once per year, for my brother's birthday. However, since it's been so long, the wounds have healed and I'm ready to dive back in to lemon slice and fully embrace its delicious beauty once again! Given that it's one of the favourite desserts of most of my family, this comes as a joyous occasion for all of us.
The slice itself is so simple to make, no baking required, and tastes absolutely wonderful! It also suits a range of tastes because it's not overly sweet - the fresh lemon of the icing blends perfectly with the sweet biscuity base.
Ingredients - base (21 x 31 cm (8 x 12 inch) brownie tin)
250g butter
1 x 400mL can condensed milk
2 x 250g packets Marie biscuits
2 cups desiccated coconut
Ingredients - icing
500g icing sugar
50g butter
Approx 8+ tablespoons lemon juice
Extra desiccated coconut for garnishing
Method - base
1. Melt the butter and condensed milk, mix until combined.
2. With a large Ziploc bag, crush the Marie biscuits with a rolling pin. Make sure to use a sturdy bag and squeeze all the air out, because it may burst if you aren't careful! You want the biscuits to be in small-ish chunks.
3. Combine the crushed biscuits, coconut, as well as the butter and condensed milk mixture in a large bowl.
4. Once everything is mixed (ensure that the biscuit crumbs and desiccated coconut are all combined with the wet butter and condensed milk), press the base into a brownie tin lined with baking paper. It needs to be well compressed for best results - I use a plastic rice scoop for this!
5. Put the base in the fridge to begin firming up, and start making the icing!
Method - icing
1. Using a firm spatula, use wiping motions to incorporate the butter into the icing sugar. I use a smooth plastic rice scoop for this, and press the butter into the icing sugar as if I was spreading butter on toast.
2. Add the lemon juice one tablespoon at a time, mixing in between. You want the icing to be spreadable but not sticky - so you can form it into a smooth ball.
3. Press and spread the icing onto the base until it's of an even thickness.
4. Score lines in the top of the icing with a fork or some other spiky implement. I have a plastic scrapy...thing...that makes it easy to get quick lines.
5. Sprinkle the icing with desiccated coconut and leave in the fridge to set completely.
6. Once the icing has hardened, chop the slice into bars or squares (or little bite sized pieces for easy consumption).
Enjoy!
