Following requests for this best-ever brownie recipe, we’ve had a rummage in the archives and come up with treasure!
Author: Sophie // The Cake Hunter
Sophie, who previously wrote award-winning blog The Cake Hunter, which was born out of a love for butter and sugar, has found a new home for her recipes at The Dinner Bell.
Frangipane mince pies
So at the weekend I was all set to bake a cake when a trip to the supermarket saw me walk away with a nice big jar of mincemeat and a bag of ground almonds. I knew in my heart they should be together. I’d had a craving for frangipane since an episode of Masterchef so I decided to stick it all together into one magical almondy mince pie. It’s been done before I admit but that doesn’t stop it from being amazing. Continue reading
Ginger, miso and white chocolate blondies
These blondies would go perfectly, warm from the oven, with a scoop of good vanilla ice cream. Man I wish I tried that. I used the steam function again on my AEG Steambake oven to get a really good crispy top on the blondies. Who knew steam in baking was so versatile? Probably most experienced bakers but I’m loving experimenting with it. Continue reading
Chocolate orange and cardamom cake
It’s December tomorrow. Seriously? I know me, you and everyone we know is saying the same thing but HOW IS IT DECEMBER TOMORROW?! It just freaks me out how quickly this year has gone. With December comes party season and with parties comes at least one fancy ass cake. I like to think this would be a great addition to any dessert table this Christmas. It’s dark and chocolatey but perfectly flavoured with orange and a hint of cardamom. Cardamom is hands down my favourite spice and I’ll find a way to work it into most desserts if I can. Continue reading
Brown butter chocolate chip blondie tarts
I’m really bad for avoiding pastry and it’s so so easy that every time I make it I wonder why I avoid it. I think most bakers have something that they avoid making for no reason. To be honest, there are many many things I avoid doing for no reason 🙂 Continue reading
Winter spiced truffles
If it’s possible to be bad at rolling truffles then I am. In general this isn’t really a bad thing but I have warm hands, which makes them terrible for making pastry and working with chocolate. Nick has even, on occasion, refused to hold my hand because it was too warm. Love eh?
Slow cooker brioche bread pudding with salted butterscotch sauce
I always break out the slow cooker when the temperature drops at this time of year. It’s so comforting to get home from work and have a meal ready and waiting. I make all the slow cooker regulars, cottage pie; beef stew; pulled pork and even roast chicken but one thing I love to make is dessert. This bread pudding is sheer carby perfection smothered in salty vanilla butterscotch sauce. Plus it’s super easy! It’s a great idea if your oven is busy cooking a big meal like Sunday dinner and you haven’t got room anywhere else to cook a dessert because you can plug a slow cooker in anywhere. Continue reading
Basic pumpkin bread
I feel like by calling this basic I am insulting it but what I mean is, this is a delicious no frills pumpkin bread that is easily adaptable should you wish to add any kind of browned butter, chocolate chip, cranberry frills. I’ve made this a few times and each time I felt like I was adding too many frills, at one point you wouldn’t have known there was pumpkin in it (largely due to too much treacle) so I stripped it back and there it was, a super simple but delicious loaf perfect for afternoon coffee.
This was what I had been thinking about just before I made this bread. Stop overcomplicating life/recipes. The reason my last few recipes had failed was because I had made them too complicated. I like a strong ginger flavour so I put 1.5 teaspoons in but you can adjust the spices to your taste. I’ll be sneaking a slice of this into work for my 3pm sugar craving. Continue reading
Apple, parsnip & rosemary syrup cake
I go mad for vegetables or herbs in cakes. It’s like, it shouldn’t work but it does…and it tastes better than any cake ever made before. This is why carrot cake reigns supreme. Rosemary is just my absolute hands down favourite herb in the history of herbs forever amen. I sprinkle it on as much as I can get away with and now I want to bake with it for eternity. I’m getting carried away? Ok. I took this cake into work, left it in the communal kitchen and it was gone within ten minutes.
I’ve had a few posts recently with chocolate in so I decided to try something different, otherwise I’d have been all over the salted caramel chocolate cake.