Tag Archives: Chocolate

Choc chip, Coconut & Salted Caramel Cookies

It’s been a minute since my last post, but I’m sure you’ve been feeling it too, this manic time of year, as we try to wrap everything up before year-end, really squeeze in as much as possible so we can have some sort of stress-free holiday ๐Ÿ™‚

Nonetheless, I’ve still been baking, more cookies than anything else, because as you may know, my passion project has kicked off and I now finally bake to sell, with a strong focus on my popular American-style cookies.

With that said, I’ve been experimenting in the land of cookies and this was just…mind blowing! OK, close your eyes and imagine this…biting into a chewy cookie and with every bite, there are chunks of chocolate and coconut and a salty-sweet surprise – salted caramel! Yum, I know! Give it a go, I promise you’ll just LOVE it!

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Granadilla & Chocolate Bundt Cake

I’ve just returned from a blissful holiday and honestly struggling to fit baking into my routine at the moment. I’m fully back into swing at work but I’m just completely knackered in the evening – it is however almost the weekend so I’m sure my baking gloves will be dusted off and in full use again.

While I dust them off, I thought I’d share the recipe of this delicious granadilla and chocolate bundt cake, the perfect summer tea-time treat! I personally adore this flavour combination as they so perfectly compliment each other, with the granadilla cutting through the sweetness of the chocolate. The soaking of the syrup in the cake also ensures that it’s moist and decadent and the addition of semolina and ground almonds provides a unique texture that is just divine! You could either create a big or mini bundt cakes or like me, a combination of the two.

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Chocolate Swiss Roll

Swiss roll, swiss roll…oh how intimidating you seem until you have the courage to give it a go and realise and its actually one of the easiest cakes to make. I saw this recipe posted by Mehnaaz Basha and it just looked delicious and quite quick and easy to make – when I attempted it, it was exactly that!

This swiss roll is airy, light and fluffy – everything you’d want from a swiss roll really ๐Ÿ™‚ After I posted a picture of it on Instagram, I’ve been getting requests for a tutorial and have finally included one on my Instagram – featured in the story highlights. It’s incredibly quick to make and just like any other cake, you need it to cool down before decorating, so build in time for the cool down. Just like any chocolate cake – you can be as adventurous as you want with the filling and decorations.

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S’mores Brownies

It’s raining, it’s pouring, Sadie has an urge to bake something… ๐Ÿ™‚ Yes, in Cape Town its a stormy, wet weekend. The best thing to do in this weather is stay indoors and indulge in warm chocolatey treats, curled up around a fireplace. I’m not sure about you, but a fire always reminds me of S’mores and toasted marshmallows. What better way to combine it all than S’mores Brownies.

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Chocolate Sablรฉ Cookies

I know, I know…another cookie recipe??! It’s quite evident that my cookie jar has been overflowing this past two weeks with all the cookies I’ve been making, which includes a New York style choc chip cookie which I’ll share soon.

Sablรฉ cookies are basically French shortbread cookies and sablรฉ in English means sand, which you’ll completely understand when you make these cookies as the texture of the dough is sand and soil-like. Sounds strange but I promise you these cookies are one of the best you’ll ever have and are chocolate dreams with a magical texture! Have patience with these cookies as well, especially because the texture is so different, you don’t want to over-mix them as they’ll be tough, just enjoy the process and trust me it’ll all be worth while. On that note, I’m going to dig into yet another and leave you with the recipe…

Ingredients:

  • 275g plain flour
  • 40g cocoa powder
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon sea salt
  • 200g unsalted butter, diced (room temperature)
  • 50g caster sugar
  • 200g light brown sugar
  • 1/2 teaspoon vanilla extract OR 1 teaspoon vanilla essence
  • 175g good quality chocolate (to your preference – i.e. dark or milk), finely chopped

Method:ย 

  1. Sift the flour, cocoa powder and bicarb into a bowl and add the sea salt, then stir together and set aside.

  2. Using an electric mixer, put the butter in the mixing bowl and beat until fluffy and light. Add the sugars and vanilla and beat together for approximately 2 minutes until smooth.

  3. Add the dry ingredients to the bowl and mix until you have a mixture that looks sandy then add the chocolate and mix to combine. The dough should then look like soil; it should not have formed into one large ball of dough. This is the key to getting the correct sable cookie texture. NB: if you mix for too long the biscuits will be tough.

  4. Tip out the mixture onto a work surface and gently press together to form a uniform dough. Divide the dough into two halves and roll into two logs, 4cm thick.

  5. Wrap the dough in cling-wrap and place them in the fridge, allowing to chill for 3 hours.

  6. Preheat the oven to 180C (160C fan oven) and line baking trays with baking paper or a silpat. Remove the dough from the fridge and using a thin, sharp knife, cut into rounds about 1cm thick. Place the cookies onto the baking trays and bake for 10โ€“12 minutes until set around the outside but still soft in the center. If you dare, because they’ll be quite hot straight out the oven of course but I definitely recommend snatching one straight out the oven – it is a melt-in-your-mouth chocolate dream.

  7. Leave the cookies to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.

  8. Once cool, leave as is or decorate according to your preference. The cookies will keep for up to one week stored in an airtight container.

  9. Enjoy!!!

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Chocolate Crinkle Cookies

Looking for an easy, somewhat different chocolate cookie? These chocolate crinkle cookies definitely the answer, especially because the ingredients would most probably already be in your pantry – that’s if you, like me, are always stocked up with chocolate ๐Ÿ™‚

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Baked Chocolate Cheesecake

One of my absolute fave local baking blogs is The Kate Tinย – Katelyn’s recipes are amazing, her pictures and food photography is basically next to none and I mean just scroll through any of her channels and you’ll be drowning in drool.

For a while now, I’ve been looking for a go-to baked chocolate cheesecake recipe and when I attempted hers, I was SOLD!

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Chocolate Bread Pudding

I’ve had this recipe in my drafts for such a long time, it’s finally time to shake off the dust and cobwebs and share this quick, easy and decadent recipe!

With winter snuggled in, this is the perfect quick andย  indulgent dessert to whip up for comfort, nostalgia and eye-rolls-of-delight…*cue the music* Chocolate Bread Pudding. I literally took a traditional bread pudding recipe and replaced the raisins with chopped up Lindt couverture. The selfish reason for this substitute is simply because I can’t stand raisins and hey any excuse for chocolate right?!

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Doughnuts

Doughnuts…warm, soft and smothered in chocolate…this is definitely one of life’s greatest pleasures.

The doughnut culture has also recently fast tracked in South Africa, with the major names like Dunkin Doughnuts and Krispy Kreme and quite a few independent stores popping up all over the country.

This is the first time I attempted to make doughnuts and I will definitely keep experimenting with New recipes and variations because this like cookies is dependent on what your preference is, i.e. soft or doughy, etc. 

Ingredients

Recipe credit: Indian Delights

  • 2 eggs
  • 1 cup sugar
  • 1/4 cup melted butter
  • 1 cup buttermilk/yoghurt
  • 1/4 tsp bicarbonate of soda
  • 4 cups flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 1 tsp nutmeg (optional)

Method:

  • Beat the eggs until frothy
  • Add the sugar, butter and buttermilk/yoghurt and beat well
  • In a separate bowl, sift the dry ingredients and slowly add to batter, mixing well.
  • Adjust the flour and liquid if required
  • Roll out the dough and press out into desired doughnut shape
  • Fry the doughnuts in deep, hot oil
  • Strain doughnuts once removed from oil on a paper towel
  • Decorate as desired: I coated the top with a milk chocolate ganache and sprinkles for the kids ofcourse ๐Ÿ™‚ enjoy!

Marshmallow Brownies

Decorations everywhere, extended shopping hours, chaotic malls and traffic and just the general vacation-urge, the festive season is most definitely on our doorstep!

Holiday season usually means you need a few activities to keep the kids busy and recipes on hand to quickly whip up something delicious for your guests and I’m happy to report that this recipe ticks both boxes ๐Ÿ™‚ Continue reading

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