A Pinterest trawl the other night turned up a little Martha Stewart recipe for these brownies, which intrigued me because you make them in a saucepan not a bowl. It turns out they are rather spectacular and adaptable so these appeared in my kitchen two nights in a row this weekend. Do try them, in whatever guise you want.
The top batch were chocolate & ginger, as per the original recipe. Simple and brilliant with a cup of tea. The second batch are chili and walnut with white chocolate ganache on top and are decidedly more of a dessert. Also, awesome.
Apologies for this one, it’s really only a picture. Our lovely EO resigned a coupe of weeks ago and since one can’t let lovely people go without cupcakes, et voilá. These were my go-to chocolate cake recipe with added walnuts and chocolate buttercream.
For those interested, the stars were my first foray into making my own marshmallow fondant – recipe here.
This came about when Steve was sitting down with a block of Lindt chili dark chocolate and a block of Lindt Strawberry Intense and eating them both at the same time. The following is what happens when somebody says ‘gosh, these would be really tasty if they were all together in cake form…’
It occurred to me that I’ve never posted one of the most basic comfort food recipes I’ve got – a simple buttercake from a spattered old recipe written in an exercise book of my mother’s. Today’s afternoon tea seemed like an opportune time to whip it up and turn it into a quick teacake.
Apologies for dodgy photo. I’m no photographer ordinarily anyway but even for me this is dodgy.
Winter. Puddings. ‘Nuff said.