I wasn’t going to make this. Nope, not me. You see I usually like my christmas treats to be complicated and require at least an hour of labor. But then I had my second kid and she hit the terrible twos and now …well… now I am a lot more open to trying quicker things. But in all honesty I would not have tried this delicious recipe if it wasn’t for my all-things-food-person Marium. She made it and raved about it and then I had to. Yes folks, after all that resisting, all it took was someone I think is cool to make it and I turn into a big ol’ copycat.
The first time I made it I messed up a little (oops), but by the second I had learnt my lesson. The right sized baking sheet is key, otherwise the whole caramel to cracker ratio is off. The recipe is definitely very very sweet so adding instant coffee to the caramel helped temper that overt sweetness. Also please please stick to semi sweet chocolate or darker, anything sweeter is too much.
You could add anything you want to the top and I toyed with christmas-sprinkes, but then I decided that this delicious delicious beauty didn’t need to get any sweeter and I stuck to toasted flaked almonds as suggested by Deb at Smitten Kitchen.
Have you ever wished you could just hold a piece of Nutella in your hands and bite it instead of that awkward licking it off a spoon thing? Well, here’s the answer to those prayers and all you need is a bowl, a spoon and five ingredients. Oh and something to bake the brownies in.
Nutella brownie recipes have been floating around for a while but after a few run ins with recipes that consumed a jar or more of Nutella and had minimal Nutella taste I was very hesitant to try them. One day I succumbed, but not after making some alterations. First of all, I didn’t see the point in additional butter, second of all a little leavening never hurt anything and third of all Nutella is so sweet that some coarse salt is almost a must have. The result is what I had hoped it would be.
The best part? Because they are so gooey they don’t dry out making them a great make ahead dessert for the holiday season!
So without any further ado I present to you these incredibly gooey undeniably Nutella-y brownies.
Hello friends – how goes the long weekend? Good you say? Let’s make it great by rustling up a pan of these brownies. All it takes is some undecidedly fancy ingredients to get some pretty darn delicious results. Now I have had a go-to brownie recipe for a long time now, it is quick and delicious. With a few notable exceptions other brownie recipes have left me feeling a little ‘meh’ especially the ones that have involved elaborate procedures and recommended that I wait 24 hours before trying a piece – laughable really.
When I came across this one from Cookie + Kate I had a feeling. For one she takes crackly tops seriously, as do I. For another she seems to really get that a brownie, a perfect brownie, should be mostly fudgy but with a little bit of heft. A rich caramelly back note, a touch of coffee and a little extra cocoa powder doesn’t hurt. Also I think the stirring is kinda magical – the last 50 strokes at the end – don’t skip it.
Speaking of skipping things, I think I may have failed to mention something – the South Asian Bloggers Network. A duo of wonderful women came up with the idea of bringing South Asian bloggers under one banner to help foster the advantages of a community both in terms of blogging support and sponsorship. You can read more about it here.
Well the same duo also came up with a challenge a few weeks ago – a two week blogging challenge, a post on each weekday for two weeks straight making for a total of 10 posts over 14 days. Bring it on I say! Actually moment of truth: I totally panicked and am now faking a cool bring-it-on-its-no-bigs attitude. What I am genuinely excited about is bringing you a slew of yummies over the next two weeks – as my insta followers now I have been cooking and baking away and now it’s time to get blogging!
Hope you enjoy this sweet start to the next two weeks!
Happy Valentines Day peeps! Or rather happy-another-excuse-to-indulge day! Despite initially thinking I would effectively sit this one out I have so far made two variations on Bubble valentines, made several batches of heart shaped cookies, and two desserts. Clearly, I am weak willed.
I was in the car the other day (on my way to the store) brainstorming about an eggless easy treat that I could put together for a Valnetine’s party for the girls that a friend of mine was hosting. I had made Oreo truffles a while back that tasted like tasty little cheesecakes, but disliked the fiddliness of it all. The rolling, the perpetually dirty hands, the nuisance of getting even chocolate on, it just wasn’t for me. I am too lazy you know.
So this is what I did, whizzed together all two of my ingredients in a food processor, lined a mini muffin pan with plastic wrap, quickly pressed in tablespoons of ‘dough’, froze, then dipped the tops in chocolate and let it harden. Cutesy white chocolate heart covered with sprinkles optional.
Before I go on to the recipe I wanted to apologize to my wonderful subscribers. I was experiencing technical difficulties on Thursday which I now realize were because of my ancient laptop. Now if you will excuse me I will go find a place to bury it…
It’s almost that time. That time when the excess of the holidays and it’s impact on our overall well-being (aka waistline) catches up with us and we swear to ourselves to eat better, live better, be better. Well before all that noble stuff kicks in let’s go out and buy an obscene amount of chocolate and make these brownies.
The Ferrero Rocher that is nestled within takes these brownies over the top, but even without it the actual brownie itself is exceptional. My usual go to recipe is a cocoa based brownie that comes together in a saucepan and while I would never give it up, this folks, is truly spectacular. Think rich deep chocolaty flavor and a distinct crumb that is almost cakey, but with the moist chew that is a must have for brownies.
Happy New Years folks, go out, celebrate, eat these brownies and I’ll see you next year 🙂
I don’t know about you all, but we have been having a moody few days in Toronto. Dark skies, snow storms, rain, and then the one sunny/warm day we had was accompanied by forceful winds. My body is already craving summer. Since there is little I can do about the weather I decided to revisit a favorite in the form of these deeply chocolaty cookies with salty subtle pistachios and chocolate chips.
So. Freaking. Good.
I had my concerns you know – especially since I pretty much made these from memory. My recipes disappear on me sometimes. They’re sneaky like that. Fortunately, my memory hasn’t failed me entirely and these babies were pretty darn delicious.
They are also extremely customizable. With the Holidays upon us they would be a great hostess gift and you can make them more Christmas-y by using red/green M&Ms or white chocolate chips and mint extract. The possibilities are endless.
Hello everyone and welcome to the first of many Eid Eats! Eid Eats is a virtual Eid potluck party hosted by Asiya at Chocolate and Chilies and myself. Whether you are celebrating Eid this coming week or not you should keep an eye on this post for some delicious inspiration courtesy of some incredible bloggers.
To my Muslim friends I wish you an early Eid Mubarak – hope us bloggers provide you with some scrumptious ideas for your upcoming festivities!
Click on the Eid Eats button below to see what yummies have been prepared for this wonderful occasion and to submit your blog post as well. You can submit links (and check back for updates) till the 29th of July 🙂
Today I am bringing to you a dessert that is part recipe and part idea. In other words you can make it like I did or take the idea and run with it. Either way it should be tons of fun 🙂
Some time ago I had made this star shaped kulfi and since Eid and Chaand Raat (the night the new moon is spotted signifying the end of Ramadan and the beginning of Eid) reminds me of all things celestial I thought I would go with a fun spin on that idea. I present to you homemade salted caramel icecream in a star shaped chocolate shell with a smattering of edible gold stars scattered across the top.
It is beautiful, luscious, and decadent all at the same time making it utterly celebration worthy.
Now obviously you can use any ice cream that you like, but do remember that a chocolate coating adds an element of sweetness so a less sweet ice cream is ideal. If you have an ice cream machine then this recipe is a must try.
I made these cookies in a rush as I was meeting some people at the park and had to get out of the door. When I got around to having them at said park I liked them, but I can’t say I loved them you know. Then I came home and had half the dough left so I baked more cookies and when I bit into them… oh my. These were good.
It’s like a fridge is a magic machine – amazing things just happen sometimes when you let things be in there. Especially cookie doughs with butter and caramelly brown sugar. The flavors develop more, the cookies become more moist and presto we go from good to great.
Moral of the story: rest the dough for a few hours 🙂
These are thin, a little chewy, dark, deep and not too sweet. The oatmeal adds some texture to the cookie and the chips are purely optional – feel free to leave them out.
Think chocolatey chewiness, like the very edge of a pan of brownies, but a whole sheets worth. That my friends is brownie bark and when I saw this recipe by the talented Becky (just look at those pictures!) over at A Bite of Becky I knew this had to happen asap. Also ice cream season summer means that I always have egg whites to spare and this seemed like a far better use for them than my thousandth omelet. It is also very easy to whip up.
My first batch had the 2 tbsp of Cocoa powder that Becky recommended but my El Camino cocoa is clearly made of weaker stuff because I ended up with these.
At 3tbsp however magic happened – I am talking dense dark chocolatey magic, the kind that makes it difficult to eat just one piece even though rationally you know one piece ought to be enough. Add on a sprinkle of sea salt and resisting is just not an option.
These are best the day they are made and keep well for an additional 2 days.
Sometimes the pictures in cookbooks really mess with me. Like this one below. See how beautiful that looks?
Well when my ultra thin cookies came out of the oven they had none of the lacy beauty of the ones above which obviously led me to fervently googling other blogs to see what their results looked like. Apparently many were quite close to mine. After breathing a confused sigh of relief I realized that the picture in the book is the back of the cookie. Oh Alice Medrich you are so sneaky.
Somehow though I forgot to try them (!?!) so I cannot tell you what they are like warm and out of the oven, but I know they are very good that day and the next. It is the kind of thin crunchy chewy cookie that you really enjoy because it is so familiar and unfamiliar at the same time. Thankfully the recipe makes only 15 so the damage to me was limited. Also I did hide them from my 2 year old and then kinda forgot where for a day so I got to spread out the enjoyment!