When it comes to homemade ice cream, I’ve found the magic formula. The perfect combination of ingredients which results in a rich, smooth and creamy texture with just enough sweetness for you to be able to trash it up with drop-dead-gorgeous toppings (like strawberry cheesecake) without going OTT. To put it into other, less dramatic words: I’ve found a great ice cream base.
When I first made these biscuits, they were a complete disaster – I mis-read the instructions and baked them too long! They tasted yum, but the texture was terrible; they were rock solid. I left them uncovered for a day, and fortunately, they softened up and were surprisingly gorgeous!
I baked these again recently for a friend’s birthday – making sure I followed the instructions correctly this time. They were incredible. The apartment was full of an intense, rich chocolate aroma. When they first came out of the oven, Boyfriend pounced on them to try one. They are really fantastic when warm – so thick and chewy.
This recipe makes 14 cookies and is adapted from Brown Eyed Baker.
15g cocoa powder
1/2 tsp baking powder
tiny bit of teaspoon salt
115g dark chocolate, chopped
1 large egg
2 tbsp unsalted butter, softened but still cool
45g light brown sugar
25g granulated sugar
1/2 cup milk chocolate chips
I used to really struggle making scones – they would never rise. I decided to pick a simple recipe and alter it until I found my perfect scones. Originally, the recipe called for 300g of plain flour. When I first made the scones, I didn’t have enough and substiuted 100g with self-raising flour. The result? Splendidly light scones!
Unfortunately, this picture was taken by me. I’m sure my photograpy skills will improve soon. Or at least I really hope they do.
This recipe yields around six to eight scones.
200g plain flour
100g self-raising flour
4 tsp baking powder
Pinch of salt
75g unsalted butter, softened
70g caster sugar
1 tsp vanilla extract (optional)
3. Add the butter and rub in with your fingers until the mix resembles fine breadcrumbs. Stir in the sugar and add the fruit.
5. Turn out onto a lightly floured surface and knead very briefly to form a fairly smooth ball.
6. Gently roll the dough out to a thickness of about 4cm. Use something round (such as a mug) to cut out the scones and place them on the baking sheet.
This is the best recipe I have found for chocolate brownies – it came from Joyofbaking.com, with a few personal alterations. The thick smooth ganache accompanies the gooey, fugdey brownies perfectly.
Milk or dark chocolate can be used for the brownies and the ganache. I prefer using dark chocolate – it gives a much deeper flavour.
These pictures are my own – I think my photography skills are actually improving – yay! I was concerned about not capturing the dense fudgy-ness of these delectable treats, but I think these pictures definitely do them justice.
Although these pictures look like they were taken by two completely different cameras and of different brownies, I can assure you they’re not. I must have just caught the perfect angle to show of the incredible gooey-ness of the ganache.
This recipe yields eight bite-size brownies. That may not sound like much, but because they are so rich, the size is perfect. Be careful though – they are incredibly moreish!