I first became aware of the existence of chocolate-covered strawberry brownies when my friend Inge from Of Wonderland shared a picture of them on Twitter. They looked amazing and when I “had” to bake something for my best friend’s birthday party later that week, I knew exactly what I was going to bake.
Brownies are the best thing since sliced bread. They’re incredibly easy to make, but they’re always the biggest hit at any party (as long as they’re baked well, of course). I love to try fun variations on the classic brownie, like my Rolo and Sea Salt Brownies or these Lemon and Ginger Brownies. Of course, everybody knows chocolate and strawberries are the perfect combinations, so I knew right away these were going to be amazing!
An added challenge, however, was that I was filming everything while I was baking. You might have missed it, but I started a YouTube channel a few weeks ago, called Books Baking and Vlogging! I’ve been posting bookish videos for a while now, but this is my very first baking video. That means that there’s the usual written recipe down below, but you can also watch the video if you want to see how exactly things need to be done!
As I expected, these brownies were a huge hit at the party. Multiple people I didn’t know came up to me to thank me for them, so I’d say that’s a success! Anyway, let’s get on to the actual recipe! You’ll find the video below the list of ingredients!
The cookie urge got me again! I actually made these cinnamon and white chocolate chip cookies a little while back already, but I didn’t get around to writing up the recipe before now because it’s been a busy month. I’m participating in Camp NaNoWriMo this month and my goal is to write 30,000 words on my novel throughout April. It was going really well, but I haven’t written much in a few days and I’m a little stuck in the story… But I hope to figure that out soon! Besides that, I’m also participating in the Magical Readathon all month! It’s an amazing readathon based on Harry Potter and the exams the students at Hogwarts have to take. Take a look at this video if you’re interested! I’ve been having so much fun with it!
Anyway, enough about my month – you probably came here for the cookies. These cookies are actually my attempt to cookie-fy my recipe for cinnamon sugar recipes (which you can find here). That one is one of my favourite recipes I ever made (my mouth starts watering just thinking about it) so I figured it’d be fun to see if I could turn it into an equally delicious cookie.
Okay, I’m going to be honest: I didn’t like these cookies as much as I did the blondies, but they were still pretty damn good! They are very sweet, so if I make them again I might add some pecans or walnuts to balance out the sweetness of the white chocolate. But if you love sweet, you’ll love these! They’re easy to make and super cinnamon-y – what more could you want?
Sometimes, I just suddenly get a very strong urge to bake cookies. This only happens with cookies, strangely enough. Never with muffins, pies, cakes… No idea what that’s about, but when it happens, I just roll with it.
A few weeks ago on a Friday, I got the Cookie Urge again while I was at work and I decided to prepare cookie dough that evening and then bake the cookies the next morning (they turn out the best if you leave the dough in the fridge overnight!). I decided to try out something new, and I remembered the double chocolate chip cookie I’d had at Subway (no spon – but wouldn’t that be cool) the other day. Those cookies really are amazing, aren’t they? And the double chocolate chip is definitely my favourite.
So, I decided to bake my own double chocolate chip cookies and they came out amazing! There’s just something about that combination of dark chocolate cookies with white chocolate chips. And I don’t even really like white chocolate!
I had a bit of a hiccup along the way in that I found out I was out of plain flour when I’d already started baking. Whoops! I did still have wholemeal flour, though, so I used that instead. They still came out great, but a little more tough and dense than I’d imagined them to be. I put “plain flour” in the recipe because I still think that works best, but this proves you can definitely use wholemeal too! If you use plain flour, your cookies will probably spread a little more than mine did.
Anyway, enough babbling. Let’s get to the recipe!
Who else is loving autumn? I’m definitely enjoying the colder weather after the insane summer we had. But most of all, I’m enjoying the warm sweaters, hot cups of tea and delicious baked goodies. It’s cinnamon season! As I’m typing this, I’ve got a mug of apple cinnamon tea sitting beside my keyboard. Autumn definitely is the cosiest season – and I love me some cosy.
The recipe I’ve got for you today definitely fits with this image, although there’s no cinnamon involved. Instead, you get lots and lots of chocolate!
This is a recipe I thought of a little while ago. I love Kinder Buenos and I think I was eating one when I suddenly thought: Kinder Bueno brownies! Best idea I ever had? Maybe. It’s definitely up there. Although I must admit I was a little surprised by how the soft hazelnutty stuff inside the Kinder Bueno changed consistency – that was not part of my plan. But apparently, the stuff hardens when you bake it! It’s not super tough, or anything, but it’s definitely no longer runny. Still definitely delicious, though.
As with any brownies, this recipe is very easy to make. I whipped it up right after I came home from work because I needed a sweet treat for friends who were coming over for dinner and a film. This was perfect because it takes very little time and the result is amazing. I took the leftovers with me to work and my co-workers were very happy with me that day!
There’s no Great British Bake Off Bake-Along post this week and that’s because I’m on holiday in France as you’re reading this!
I did watch the Dessert Week episode and debated making a meringue roulade before I left on holiday… But then I quickly realised that that would be a dumb idea and I would be biting off way more than I could chew. After all, I still needed to pack all my stuff, decide how many books to bring for a one week holiday and which books, inevitably have a (light-hearted) disagreement with my mother about what would be a suitable amount of books for me to take with me, write a blogpost or two, spend some quality time with my boyfriend (who’s not coming with me on the holiday)… Oh, and go to work.
So. No Dessert Week bake along for me. Instead, I decided to make Rocky Road. It’s quick, it’s delicious, and it’s one of my boyfriend’s favourites, so it’s kind of the perfect bake (without actual baking – all you need for this is the fridge). I decided to make it extra filthily good and used Oreos and Peanut M&Ms along with the marshmallows. Yum!
As for next week’s Bake-Along; I don’t know yet how that will go since I’m still on holiday when the episode airs and I only get back on Saturday. We’ll see! I’d love to bake something because next week is Spice Week and I love baking with spices. But it’s all about having fun, so I’m not going to make any big plans I won’t be able to follow through on.
And now, onto the recipe!
Two weeks ago, it was my boyfriend’s birthday, so of course I had to bake him a cake – it’s what I do! It was also my first time baking in the new kitchen, which has lots more space and has a dishwasher (I’m still not over this – I love it so much). Naturally, I always love baking. But it’s so much more fun when I actually have the space to do it! I predict loads more recipes in the near future…
Back to Willem’s birthday cake, though! He asked for something with chocolate and red fruit, and that’s what he got. I got out my chocolate bible (it’s actually called that) and eventually came across the perfect recipe. A two-layer chocolate cake filled with strawberry jam, whipped cream and strawberries. Yum!
I made a few adjustments to the cake recipe itself and, to make it even more chocolatey, decided to cover the entire thing in chocolate ganache and add some more fruit on top. The result was delicious. The cake is lovely and light, the strawberries and cream filling is the perfect combination of sweet and fresh and the dark chocolate ganache adds that extra chocolatey kick.
And what’s even better: this cake isn’t difficult to make at all! Because it has three different components the recipe might seem long and it will take a little bit of time. But, really, the three components are all very easy to whip up. It’s the perfect birthday cake!
The other day I was just minding my own business when suddenly a brilliant idea struck me: Chocolate Easter egg brownies. That’s right.
I love brownies. They’re absolutely, mouthwateringly delicious on their own, but by adding just one or two ingredients you can spruce them up and make them even more special (take these Rolo and sea salt brownies, for example). Plus, they’re extremely easy to make – you can barely mess these up, I promise
(I say barely, because a while back I managed to burn some chocolate when trying to melt it).
Although I know chocolate is a pretty big part of Easter in most countries, I’m also quite sure every country does their chocolate Easter eggs a little bit differently, although I might be wrong. In the Netherlands, we’ve got small chocolate eggs in dark, milk and white chocolate. They come as solid pieces of chocolates, but there are also a ton of varieties of filled chocolate eggs.
For these brownies I bought a bag of eggs that came in four different flavours: milk pecan caramel sea salt, milk hazelnut almond praline, dark almond coconut, and white pistache praline. Sounds delicious, right? Little bursts of flavour within an already delicious brownie. You could choose whatever your like for your own chocolate egg brownies, although I would recommend choosing filled eggs instead of solid ones. Hope you enjoy!
Every once in a while I get the urge to bake cookies and it won’t go away until I’ve actually baked said cookies. So, that’s what I did this weekend! I came across the idea of chocolate chip cookies with a hidden Rolo (= caramel) surprise inside of them and that sounded so awfully delicious that I couldn’t get the idea out of my mind.
I used my own recipe for chocolate chip cookies and simply added the Rolos in the middle. It’s a very easy recipe, although it does take some time; if you want to make them come out as delicious as possible, the dough should be chilled for at least 5 hours. I usually make the cookie dough in the evening and bake the cookies the next morning.
These were a tremendous success! One of my colleagues called it “the best cookie I’ve ever tasted” and they were gone before I knew it. I might have to bake them again soon…
Just looking at the pictures of these cookies makes me incredibly happy. They look so cute and festive! Plus, I know how they taste as well and let me tell ya; they are delicious. These cookies are a huge success all around.
This is the first time I made royal icing myself. Last year, when I made gingerbread cookies (which looked similar to these chocolate cookies) I bought ready made royal icing, because I couldn’t find a place to buy corn syrup. This time I had a little more time and did a little more research, and I found out you can just as easily use golden syrup, which I’ve got lying around in my cupboard anyway. The icing is super easy to make, and the mint really takes it up a notch.
The cookies themselves are wonderful, too. They’ve got a very rich chocolate-y taste and the texture is just right as well. And like the icing, they’re super easy to make! Just make sure you’ve got some time, because the dough will need to chill in the fridge for an hour. Apart from that, it’s a quick recipe with standard ingredients. Perfect for the Christmas holidays!
By now I consider myself to be a pretty decent baker. I know my way around the kitchen (when it comes to sweet stuff, at least – I’m an average cook) and I can think up a good recipe.
Apparently, though, that doesn’t mean I know how to handle a microwave.
I tried to squeeze making these hot chocolates on sticks in before an appointment I had, which meant I had to hurry a bit. That wasn’t necessarily a problem, though, because this recipe is about as easy it gets: melt chocolate; mix it with a couple of dry ingredients and put it in a mold. That’s it. I went wrong on that very first step.
Because I was in a hurry, I decided to quickly melt the chocolate in my microwave instead of going for a bain marie (which is my preferred method). Imagine my surprise when I turned around and saw smoke coming from the microwave. I’d burned the chocolate. Rookie mistake. As I’m writing this, my studio apartment still reeks from it, and my lovely orange-scented candle can barely mask it.
Anyway. If you aren’t such a doofus like me, this hot chocolate on a stick is super easy to make! They make lovely little gifts for your loved ones. All they need is a mug of warm milk, and when they stir it with one of these sticks, they’ll have a delicious hot chocolate!