Way back in 2011, I made these double chocolate buns and they proved to be quite popular amongst my readers. I’ve been promising myself to make them again ever since and I’ve finally got around to it. This time around, however, I upped the ante and turned them into triple chocolate buns. It seems only fitting as it’s the last day of National Chocolate Week.
The Great British Bake Off week three was all about bread. The first challenge was to make some sort of chocolate bread for the signature bake. Well, how could I resist? It didn’t take me long to dream up this fragrant spiced triple chocolate bread loaf flavoured with vanilla, cardamom and chilli. It proved (pun intended) to be perfect for both #GBBO and #OrganicSeptember.
As some of you may have noticed, since trying matcha in baking a few years ago, with this matcha, rhubarb and chocolate cake, I’ve become rather a fan. Matcha, which is somewhat bitter with umami notes offsets the sweetness of the sugar nicely. I was recently overtaken by a craving for something sweet and I realised I’d never made matcha blondies. Game, set and matcha.
Back along, nearly three years ago to be exact, I hosted a six course chocolate themed dinner party for friends. These rhubarb friands with white chocolate (that’s with an a not an e) accompanied the rhubarb, rose and white chocolate ice-cream that made up the last course but one. With rhubarb already in season, this seems like a good time to finally publish the recipe.
When I chose butter as this month’s We Should Cocoa ingredient, I didn’t have anything specific in mind. But when I woke up yesterday, I wanted to bake and I wanted to bake something decadent. It’s been a long time since I made a full on layer cake and this triple chocolate cake is perfect for Valentine’s Day or any other occasion when you want to show how much you care for the ones you love (if not perhaps their waistlines).
My friend Henk, over in The Netherlands is a keen baker. Like me, he’s interested in trying out different flours, particularly in cakes. Recently he sent me a recipe for his favourite chocolate nut muffins. They have undergone many iterations, I should add and more will follow as just like me, Henk is an inveterate ‘tinkerer’ of recipes.
With my Divine chocolate stash for #NationalChocolateWeek, I couldn’t go without making something with at least one of the bars. An excuse, if any were needed, to indulge. We Should Cocoa is all about the USA this month so as Cornish autumn raspberries are still available and having a bar of Divine raspberry 70% dark chocolate to hand, it’s a no brainer – raspberry fudge brownies it is.
The British blueberry season is still in full swing, well maybe not quite full swing, but my mother is still picking blueberries here in Cornwall, so there are certainly some around. Blueberries pair very nicely with white chocolate, so when I was commissioned to create a recipe for Wayfair last month, I used this combination to make some caramelised blueberry blondies.
Having set blueberries as the ingredient for this month’s We Should Cocoa, I’ve not managed to get my act together to bake what I had planned and I don’t think I’m going to before the deadline. However, a couple of years ago, I made these rather scrumptious blueberry and white chocolate flapjacks with some local blueberries, but for some reason never got around to posting about them. Here goes.
As I was buying some bananas in the Co-op the other day, I noticed a pack of reduced price raspberries. I couldn’t resist. They were fine, but not quite enticing enough to eat as they were; they looked as though they needed to be used quickly. The fastest thing I know how to bake are flapjacks. In next to no time, I had a plate of warm raspberry and white chocolate flapjacks.