kiss my rolling pin

katcakes:

Some of you may already know from reading my FAQ that one of the people who inspire me to keep baking and writing is Donna Hay. I really admire the work that she does, and I’m hoping that one day I’ll have the chance to meet her and learn a thing or two from her in regards to Food Journalism, or Food Writing. So today, with the weather looking a little gloomy, I decided to bake something I like to eat on these days and to try one of her recipes from a cookbook that I borrowed one time from the library, Chocolate Brownies. 

If you haven’t had a chance to look at Donna Hay’s Simple Essentials Chocolate Cookbook, I suggest you do. It’s a great book with many simple chocolate based desserts, including a couple of techniques and tips to get you started. It’s from this very book that I learnt how to make a fudge icing and very soft and moist chocolate cookies. And now, a rich and crumbly chocolate brownie recipe. 

As you can see, I decorated my brownie with a chocolate ganache and a few diced pecans. I also decided to place my chocolate brownies in a muffin tray rather than a slice tin to make individual servings easier. Which means, I halved the recipe to only make about 12. I love this brownie recipe because of it’s richness in chocolate, and just how moist and crumbly it is. My siblings couldn’t wait for them to cool and were eating them straight out of the oven. 

Here are a couple of words from the book, as well as the recipe.

“The sharing of chocolate is an act of love. The generosity of the gesture brings smiles to faces, lifts spirits and restores good humour.”  -Donna Hay

Chocolate Brownies (adapted from Donna Hay’s Simple Essentials Chocolate Cookbook)

Ingredients

• 200g dark chocolate, chopped
• 250g butter, chopped
• 1 3/4 cups brown sugar
• 4 eggs
• 1/3 cup cocoa powder, sifted
• 1 cup plain flour, sifted
• 1/4 teaspoon baking powder

Method:

1. Preheat oven to 160 degrees Celsius. Place the chocolate and butter in a saucepan over low heat and stire until smooth. Allow to cool slightly.
2. Place sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined.
3. Pour the mixture into 20 x 30cm slab tin lined with grease baking paper and bake for 30-40 minutes or until brownie is cooked through. Cool in tray for 5 minutes, then remove.

ENJOY! :D

healthfreakfood:

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healthfreakfood:

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oohlalala:

Bananas and chocolate crepe in the making

thehealthyfoodie:

Way Too Good Vanilla Almond Hazelnut Butter

Making this Vanilla Almond Hazelnut Butter is so easy! Plus, it’s so good, you’ll want to eat it by the spoonful and I bet you’ll never go back to store bought!

celebratewithcake:

Strawberry Tuxedos

maltesercake:

brownie batter (by The Red Spoon Blog)

(via lyndsyo)

drinksfordrinkers:

Blackberry Prosecco Popsicle

20 oz Prosecco

1/3 cup blackberries

4 oz creme de cassis

splash of fresh lime juice

2 pinches lime zest

Place blackberries in a bowl and pour creme de cassis on top and toss to coat. Muddle the berries, add lime juice and zest, and toss to combine. Measure about 1 tsp of the berry mixture into the bottom of your popsicle form and pour Prosecco on top. Freeze for about 2 hours or until mixture starts to solidify. Insert popsicle sticks and finish freezing overnight.