January 1, 2017Chocolate Peanut Butter Squares (No-Bake)
#
A delicious no-bake treat combining the rich flavours of chocolate and crunchy peanut butter. Perfect for quick snacks or party platters.
Ingredients
#
- 150g butter
- 150g dark chocolate
- 50g milk chocolate
- 250g digestive biscuits
- 200g soft light brown sugar
- 300g crunchy peanut butter
- 1 tsp vanilla extract
Method
#
- Line a baking tin with parchment paper.
- Melt the butter in a large pan over low heat.
- Blitz the biscuits and brown sugar in a food processor until fine crumbs form.
- Add the biscuit and sugar mix to the melted butter.
- Stir in the peanut butter and vanilla extract, mixing until well combined.
- Press the mixture into the lined tin using the back of a spoon.
- Melt the dark chocolate in a bowl placed over a pan of simmering water (ensure the bowl doesn’t touch the water).
- Pour the melted dark chocolate over the biscuit base, tilting the tin to spread evenly.
- Melt the milk chocolate and drizzle it over the top. Use a spoon to create swirls.
- Refrigerate for at least 2 hours until firm.
- Once set, lift out using the parchment, and cut into squares with a sharp knife.
Home | Dessert
October 14, 2016 Expresso Cookies
#
I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.
Ingredients
#
Cookie dough:
- ¾ cup granulated sugar
- ¾ cup unsalted butter (room temperature)
- ½ tsp vanilla
- ¼ tsp salt
- 1 egg
- 1¾ cups plain flour
- 3 tbsp cocoa powder
Expresso filling:
- ¼ cup full cream
- 1 cup chocolate chips or broken pieces of dark chocolate
- 2 tsp instant espresso coffee or Nescafé
Recipe
#
- Preheat oven to 175°C / 325°F.
- In a large bowl, beat together sugar, butter, vanilla, and egg.
- Stir in flour, cocoa, and salt until combined into a dough.
- Shape dough into small balls using a rounded teaspoon.
- Place balls about 2 inches apart on an ungreased cookie sheet.
- Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
- Bake for 10 minutes or until edges are firm.
- While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.
For the espresso filling:
May 3, 2020 Ingredients
#
- Granulated sugar – 100 gram (can reduce for less sweetness)
- Brown sugar – 165 gram (can reduce for less sweetness)
- Salt – 1 tsp
- Unsalted butter (room temperature) – 115 gram
- Egg – 1
- Vanilla extract – 1 tsp
- Plain flour – 155 gram (can add more if needed)
- Baking soda – ½ tsp
- Cocoa powder – 1 tsp
- White chocolate chunks – 110 gram
- Dark chocolate chunks – 110 gram
Method
#
- Whisk together the granulated sugar, brown sugar, salt, and softened butter until creamy.
- Whisk in the egg and vanilla extract until combined.
- Add the plain flour, baking soda, and cocoa powder. Mix gently with a spatula.
- Fold in the white and dark chocolate chunks.
- Chill the dough for at least 30 minutes, preferably overnight for better flavour.
- Preheat the oven to 180°C.
- Use an ice cream scoop to portion out the dough onto a baking sheet lined with parchment paper (this prevents burning the bottoms).
- Bake for about 10 minutes, or until the edges start to brown—avoid overbaking to keep them chewy.
Enjoy your chewy, chocolate-loaded cookies fresh from the oven!
May 6, 2023
Ingredients
#
For the cake:
- All purpose flour – 1 cup
- Cocoa powder – ½ cup
- Baking powder – 1½ tsp
- Baking soda – 2 pinches
- Salt – ¼ tsp
- Egg whites – 4
- Egg yolks – 4
- Caster sugar – 150 g (¾ cup)
- Vanilla extract – 2 tsp
- Sunflower oil – ¾ cup
For the syrup:
- Sugar – 6 tbsp
- Water – 6 tbsp
- Syrup from canned cherries (optional) – 2½ tbsp
For the whipped cream:
September 14, 2021
Ingredients
#
- Unsalted butter (softened, at room temperature) – 220 grams
- Golden caster sugar – 220 grams
- Eggs – 4
- Vanilla extract – 1 tsp
- Self-raising flour – 220 grams
- Cocoa powder – 3 tbsp
- Baking powder – 1 tsp
- Salt – small pinch
- Milk – 2 tbsp
For the Ganache:
#
- Double cream – 300 grams
- Dark chocolate – 300 grams
Recipe
#
Cake
#
- Heat oven to 160°C (fan).
- Line the base of 2 x 20cm (8in) deep cake tins and grease the sides with butter.
- Beat butter and sugar together until light and fluffy.
- Add vanilla extract.
- Add eggs one at a time, beating on low speed just until mixed in.
- Mix flour, cocoa powder, baking powder, and salt; fold into the wet mixture.
- Add milk and fold gently.
- Pour batter evenly into the cake tins.
- Bake for 20-25 minutes.
- Check the cakes and bake for another 5-10 minutes if not done (a skewer should come out clean).
- Cool cakes in the tins on a wire rack for 10 minutes.
Ganache
#
- Heat double cream in a saucepan until nearly boiling.
- Break dark chocolate into a bowl.
- Pour hot cream over chocolate and cover the bowl.
- Let it stand for 2-3 minutes.
- Whisk ganache until smooth and glossy.
- Cool for 10 minutes, then chill in the fridge for 30 minutes.
Assembly
#
- Once the sponge cakes are cool, layer and ice them with the ganache.
Enjoy your rich and moist chocolate cake with smooth ganache!
May 24, 2018 It’s a Ramadan special delight — a rich date and chocolate combination that’s not only loved by kids but also gets them excited to help out preparing for Iftaar. The bonus? It’s super quick and easy to make!
Ingredients
#
- Medjool dates (or any other soft dates) – 4 large
- Almond powder (ground almonds) – 200g
- Honey – 1 tbsp
- Coconut oil – 1 tsp
- Cinnamon powder – ½ tsp
- Vanilla – ¼ tsp
- Salt – a pinch
- Cocoa powder – 2 tbsp (plus extra for rolling)
Recipe
#
- Place all ingredients in a food processor and pulse until a sticky paste forms.
(Add a teaspoon of water if the mixture is too stiff.) - Scoop small amounts and roll into small balls using your hands.
- Place the truffles in the fridge for 15 minutes to firm up.
- Roll the truffles lightly in cocoa powder before serving.
Note: Be cautious with the cocoa powder — too much can make them bitter (lesson learned!).