Following on from my last post, I decided to make coffee cupcakes with a chocolate
buttercream. As a child, whenever my mom asked me what cake I would like my answer would always be a coffee cake with chocolate icing (and caramel in between). These cupcakes remind me of the cakes from my childhood and they taste almost as good.
The whoopie pie originated in the northeast United States in the 1920′s and traditionally consists of two pieces of cake with a sweet, creamy filling sandwiched between them. I was inspired by Mowie Kay’s whoopie pie book and decided to make these scrumptious treats. These whoopie pies are lovely and moist and are filled with a plain, but delicious
buttercream.
For Easter I thought I would make something that resembles a chocolate filled Easter egg, so I decided on these delicious melt in the middle chocolate puddings. These are best eaten straight out of the oven, accompanied by freshly whipped cream or ice cream.
Hope you all have a wonderful Easter weekend, and for those in the Northern hemisphere here’s hoping Spring is just around the corner!!!
This recipe is quite simple to follow and yields a delicious result. Chocolate mud cake is a dense, moist and rather rich dessert that is best served with whipped cream or ice cream. This will take a little of the richness out of it, meaning you can easily go back for seconds. It’s
important that you let it cool in the tin, that way the cake “sinks” in on itself, sealing the
moistness inside.
I know that when a lot of bakers hear the word “macarons” they run a mile in the opposite
direction, but they needn’t. Macarons are not that difficult to make. It will probably take a few attempts (my first try turned into one big macaron mess), but if you persevere you will get there. These chocolate ones are a good place to start and taste delicious. Let me know if this recipe works for you.
This recipe is oh so easy and oh so quick, the only excuse for not making it would be not
having a madeleine mould. And these are readily available, so no excuse! On top of that they look great and taste delicious. You could add a caffeine kick to them if you like by adding 5 grams of ground coffee and reducing the cocoa powder to 15 grams.
As mentioned here, I am a sucker for the union of coffee and chocolate. I have used this
combination in cakes many a time, but have never tried it in cookies. Turns out it works
deliciously! These cookies are lovely and chewy on the inside and the coffee adds that little extra something to what would be a run-of-the-mill chocolate chip cookie.
Bienvenido a mi Mundo ....
Nomadic wandering and have-a-go baking
Full of creamy goodness.
for the love of chocolate!
for the love of chocolate!
for the love of chocolate!
