Brown Butter Chocolate Chip Cookies
[…] me the inspiration to keep creating through it all and the chance to develop yet another recipe to add to the ever growing collection. My lifelong chocolate chip cookie research project continues......
[…] me the inspiration to keep creating through it all and the chance to develop yet another recipe to add to the ever growing collection. My lifelong chocolate chip cookie research project continues......
[…] celebrate the launch of Honey & Co At Home was the Frozen Tahini Parfait and Chocolate Sandwich Cake we served for dessert, laced with date syrup and topped with a […]
[…] you may have on hand 55g (1/2cup) toasted pecans 125ml (1/2cup) double cream 125g (4oz) dark chocolate chopped 500ml (1 pint) salted caramel ice cream 500ml (1 pint) mint chocolate chip […]
[…] its life as a very Southern, cloyingly sweet pecan pie in a layer of fudge chocolate, basically a quintessential Thanksgiving and festive classic. Handed down to me by a force […]
[…] (1/4 cup) soft brown sugar 1 tsp vanilla extract 1 egg yolk 100g (3.5 oz) dark chocolate chunks, roughly chopped Preheat oven to 180C. Place almonds on a baking tray and […]
[…] vanilla extract 100g crunchy peanut butter 120g jumbo porridge oats (not quick cooking) 150g chopped dark chocolate or chocolate chips In a medium size bowl, combine the flours, cinnamon, baking powder […]
[…] total treat to create this spiced coffee cake recipe stuffed with halva, pistachios, almonds and dark chocolate with a sweet hint of cardamom and cinnamon for the Seed + Mill Holiday […]
[…] out and you too can make these at home. THE Pump Street Bakery Brownies 300g dark chocolate (we used Pump Street 72% Solomon Islands) 150g butter (I use salted) 4 large eggs […]
[…] (not melted chocolate) giving them a distinct fudginess, without the richness or density of melted dark chocolate, a shiny crust and they stay moist for days in a tin (if you […]
[…] 100g (1 cup) raw pistachios and or almonds or a mixture of both 150g (5oz) dark chocolate (70%) minimum Preheat oven to 160C (300F). Toast the nuts for 10 minutes in […]
Using the same basic-ish base as my other flavours, this tahini halva (with a hint of chocolate if you are feeling fancy) is just divine.
[…] Danish friend brought a family specialty called blod nougat – nougat and marzipan wrapped in dark chocolate. Safe to say I hid the leftovers of the divine Danish treat and ate […]
[…] Pump St Christmas party in Orford. Famous for their award winning Eccles Cakes (and bakery) it only seemed appropriate to create this semifreddo for them using their leftovers and chocolate. T
[…] 150g (1 1/2 sticks) butter (I always use salted) at room temperature 300g (10.5 oz) dark (minimum 70%) chocolate 1 tsp espresso powder (optional) 65g (2/3 cup) cocoa powder 1 […]
[…] a little dark rum or whiskey – always a treat. 120g or so of chopped dark chocolate is always a winner if you are looking for a sweeter less breakfast-y version, […]
[…] more again. The highlight were the margheritas with tamarind, orange, yuzu and a grating of dark chocolate and wins my award for my favourite cocktail ever. 4. Boulders Beach. While I […]