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!
I really love brownies. And I really love experimenting with brownies. You can do so much with them! For example, I made these lemon and ginger brownies last year and they were delicious. So a few weeks back, when I was feeling all autumnal and stuff and the idea for these brownies popped into my head I was excited immediately. And boy, was I right to be.
THEY ARE SO GOOD.
I’ve used speculaas in quite a few of my recipes on this blog already, and I always feel a bit conflicted, since it’s a typically Dutch biscuit and I’ve got no clue if you can get them elsewhere (except for Belgium or Germany). I really really love speculaas, though, so I’m going to put up this recipe anyway, and provide a few alternatives in the list of ingredients! For example, if you’re in the UK, you could try using Ginger Nuts instead – it would be slightly different, but really tasty still, I think.
As for the rest of the recipe; it’s just like all of my other brownie recipes – very simple, just throw in the extra ingredients along the way, and you’ve got yourself a delicious brownie with a little twist.
I’m not gonna lie – I’d completely forgotten about this recipe. I was planning on posting something different when I came across the pictures of these muffins, which had me all confused. The time stamp on them tells me I made these mid-August, but it took me a while before I remembered. Ah, well, we’re all getting a little older, I guess. After racking my brain for a little bit, and finding the piece of paper which I’d hurriedly written the ingredients on, I vaguely recall making these.
I mostly remember tasting them and going “yummmm”, though. These were really good! I love me some coconut, and it goes really well with the banana. And everything goes well with chocolate, so this couldn’t not be a success. All those great ingredients do make for a bit of a long name, though; it’s quite a mouthful.
Have I made that pun before? I must have.
Shenanigans aside – these muffins are delicious, and done in a jiffy. Enjoy!
Back in 2015 I baked an absolutely delicious chocolate brownie and raspberry tart for my birthday. It was a huge success, and not that difficult – despite it having quite a few steps. This tart right here is a variation on that one – I used orange instead of raspberry and added some more hazelnuts to the equation.
It looks a tiny bit less appealing than the raspberry one because the orange coulis almost looks a little green (it isn’t; that’s just the brownie shining through), but it tastes just as delicious – or perhaps even a little better! I adore the combination of orange and chocolate, and the hazelnuts lift it up even more. I roasted these in the oven for a few minutes – that makes them taste even yummier. If you’re not a fan of nuts, however, you can easily leave them out.
I’m still having some trouble getting back into blogging and reading, which bums me out a little. I’m going to keep trying, though! I really love this blog and this community, and I definitely want to keep it all going.
Also, an exciting life update: I found a job! At a book store! It’s only a part time gig as an on call employee person thingy (and not yet enough to live off of) but it’s perfect for me. I had my first couple of days last week and it’s even more fun than I imagined it would be. Perhaps I’ll do a life update post soon to tell you all a bit more about what’s been going on with me post university. But first, let’s get to the recipe!