Cookies are one of my many weaknesses when it comes to the art of self-control; these are no exception. Worsened so by the moreish flavour and amazing texture, I am warning you now: Make them at your own peril. Or ask a friend or relative to hide them in a padlocked safe somewhere. Yes, my friend - they're that good. Each ball of cookie dough is rolled in a mixture of sugar and lemon zest before baking, meaning that the outsides are perfectly crispy, and the insides gorgeously soft and chewy. What more could you ask for?!
Friday, 30 September 2011
Wednesday, 28 September 2011
For someone who makes a LOT of brownies, this is one thing I had never tried before. Intrigued by the idea of a 'white' brownie, I thought I'd give it a go. There are many variations on the Blondie - some plain (brown sugar being the dominant flavour), and some with nuts or peanut butter. This recipe uses white chocolate, which provides a moist, fudgy texture as well as a great flavour. Don't worry about your loyalty to the traditional brownie; they would want you to experience this deliciousness.
Sunday, 25 September 2011
There are countless recipes all over the internet, and in cookery books, for the classic chocolate cupcake. Having tried many of them, I can empathize with your disappointment when a recipe you have high expectations for - and anything that involves chocolate, for me, oozes with this - produces a result that is less than satisfactory. But never fear - from this day forward you can make chocolate cupcakes safe in the knowledge that they will definitely NOT be a dry, tasteless waste of time; they will NOT fail to please. So, without further ado, here is your new favourite chocolate cupcake recipe (with the best chocolate fudge frosting - seriously).
See this recipe as a video tutorial on our You Tube channel.
This is my favourite coffee cake recipe. Light, moist and delicious, they can be made as 12 cupcakes or as one two-layered cake. The recipe couldn't be easier! There's nothing much more to said about these - except that they are guaranteed to please.
Saturday, 24 September 2011
Alcoholic cupcakes are taking the baking world by storm. But why? Lots of people like alcohol; lots of people like cake. More than that, however, the guinness in this recipe contributes to a brilliantly moist cupcake, in perfect harmony with the lovely chocolatey-ness and cool cream cheese frosting. Intensifying the flavour and texture of the sponge, you don't even have to like Guinness to LOVE these cupcakes. (Plus, Guinness is said to have health benefits similar to those of fruit and vegetables - just incase you need another excuse to indulge!)
As a fudge fanatic, I'm always searching for a new recipe to try; one that blows all the previous attempts out the water. But time after time, recipe after recipe, it always feels like there's something missing. The WOW factor just isn't there. I thought I would have to settle for mediocre fudge for the rest of my life...until now.
Surfing through countless videos on YouTube, something finally caught my eye. Using mini-marshmallows for that perfect fudgy texture (and leaving leftover condensed milk destined to be eaten with a teaspoon later), this is the recipe I recommend to satisfy your sweet tooth.
When I first came across this recipe, I was skeptical - you're not the only one. Nevertheless, the few remaining kiwi's in the fruitbowl were in desperate need of being used, and let's face it, it was a good excuse to make a cake. If you're still unsure, just think of the classics - such as carrot cake or banana bread, that rely on their assigned fruit/vegetable to provide moisture, texture and of course, a mouth-watering flavour - and you'll understand. The kiwi, in my opinion, does not receive the praise it deserves. Trust me, you will be pleasantly surprised; give the kiwifruit a chance.