Bannoffee Pie, Wheat Digestive base, filled with a dulche de letche (condensed milk caramel). Slices of ripe bananas topped with a compound whip cream (1:1 cream and sour cream. With just a touch of vanilla) and for the final garnish, crushed toffee with rich dark chocolate and salted pretzels. This is always a hit with guests, family and friends.
Should I post a recipe?
EDIT: RECIPE NOW LIVE
139 notes
·
View notes
Today, we attempt macroons!!
13 notes
·
View notes
Moist Chocolate Mug Cake
The perfect recipe for when you can’t quite be bothered to bake a whole cake but still fancy something sweet and cake-like. This is my favourite snack at the moment and it very customisable to your liking!
I recommend a mug that is quite shallow for an evenly cooked cake!
Ingredients:
2 Tablespoons Flour (Plain or Self-Raising) - Gluten Free works too!
1 Tablespoon Sugar
1 Tablespoon Cocoa Powder
1/2 teaspoon Baking Powder (I just kinda of throw a bit in and hope for the best)
1 Tablespoon Oil
3 Tablespoons Milk - Could be any kind!
1 Tablespoon Chocolate Spread (Optional)
A Handfull of Chocolate Chips (Optional)
Method:
Add the Flour, Sugar, Cocoa Powder and Baking Powder to your mug and mix togather, making sure to get the sides as the flour usually clumps up around there
Add in your Oil and Milk and give it a proper good mix! Once again, get the spoon or whisk you are using right into the sides and edges to make sure the flour isn’t clumped up. I stir for about 2 mins using a teaspoon.
Then, once its like cake batter, add a spoon full of Nutella in and don’t stir. let it sink it and go the centre like a filled donut, trust me, itll be delicious later. You can sprinkle in some broken up chocolate or chocolate chips at this stage, but i usually dont <3
I have a 700W microwave and i put it in for 1 and a half minutes. For 800W, I’d put it in for a minute!
Afterwards i add strawberry desert sauce on mine but think custard or ice cream could be lovely on top, or even whipped cream! Anyways, enjoy this chocolately goodness and expect more recipes soon!
52 notes
·
View notes
Chocolate Hazelnuts Bread
Decadent Chocolate Hazelnut Brioche Bread.Indulge your senses with the rich and luscious flavors of our Chocolate Hazelnut Brioche Bread. This delightful recipe combines the buttery goodness of brioche dough with the irresistible combination of chocolate and hazelnuts. Perfect for a leisurely breakfast or a sweet treat with your afternoon coffee, this homemade loaf is sure to become a household…
View On WordPress
0 notes
𝗦𝘂𝗽𝗲𝗿 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗵𝗲𝘄𝘆 𝗖𝗼𝗼𝗸𝗶𝗲 𝗥𝗲𝗰𝗶𝗽𝗲!
As always you can replace certain ingredients to suit dietry requirements and as always, my baking is a 'wing it' style!
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
• ½ cup granulated sugar (100 g)
• 1 cup brown sugar (220 g), packed
• 1/2 teaspoon salt
• ½ cup melted unsalted butter (115 g)
• 1 egg
• 1 egg yolk
• 1 teaspoon Vanilla Extract
• 2 cups all-purpose flour (250 g)
• ½ teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks(110 g)
• 4 oz dark chocolate chunk(110 g), or your preference
I used the Google conversion from cups to grams.
𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻
1) In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2)Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3) Sift in the flour and baking soda, then fold the mixture with a spatula. Be careful not to overmix - if you mix (or roll out) cookie dough too much, you'll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies (which is what happened with these cookies but they still taste good!)
4) Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.
5) Preheat oven to 350°F (180°C).
6) Line a baking sheet with parchment paper.
7) Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
8) Bake for 12-15 minutes, or until the edges have started to barely brown.
9) Cool before serving but to be fair warm cookies are legit 🤌
What's your fave cookie flavour?
0 notes