Get flash to fully experience Pearltrees
For some reason, packing any dessert into a personal serving size boosts its appeal. Seriously, cupcakes are WAY more fun than cake; it’s like 2 dozen parties instead of just one!
I had so much fun developing this recipe.
After falling in love with chilli dark chocolate, I thought what better way to warm up a gloomy winter Tuesday than to make some chilli chocolate brownies for morning tea?
7th July 2012 By Sara Photography by Emma For three years on this blog I’ve talked about myself through little food experiences so this month I’m trying something different.
I was extremely excited when I completed my masters and got a new job. It meant living independently, making my own decisions regarding every small matter and best of all, getting a pay check that I could just spend!
Last week, a desire for deep vegetable flavors overcame me. Fortunately, I was at the store, and a friend’s comment on wanting eggplant inspired me to try this dish again. Eggplant caviar is a blend of eggplant, onion, red pepper, zucchini, tomato, garlic, and parsley.
This is one of those ‘I-need-a-cookie-right-now-or-I-die’ recipes that can be prepared in almost no time. We all know that kind of situation, don’t we? I definitely do, I confess.
I’m sure you’ve heard of cakes that you make in a microwave in MINUTES. I have to admit the first time I saw a recipe for one I was skeptical. I mean how can you make a cake in just a few minutes in the microwave?
Ingredients: 1 coffee mug 4 Tbsp. cake flour (plain, not self-rising) 4 Tbsp. sugar 2 Tbsp. cocoa 1 egg 3 Tbsp. milk 3 Tbsp. oil Small splash of vanilla 3 Tbsp. chocolate chips, optional 1 teaspoon peanut butter, optional Method:
Bloggers Cheryl of Cupcake Bakeshop and Garrett of Vanilla Garlic are hosting a second cupcake round-up event. I submitted my chocolate espresso cupcakes for the previous round-up back in January. To keep us cupcakers focused, Garrett and Cheryl have chosen the theme of "Re-Invention" for this round-up.
Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles.
This is a Brownie with a dry cracked crust, a wonderfully moist texture, and a deep chocolate flavor. Brownies are often classified as "fudgy" or "cakey", yet I would describe this brownie as a cross between the two. They are wonderful plain or I often serve them for dessert with a scoop of vanilla ice cream.
This post comes to you from damply beautiful Seattle, Washington! Yes, kids, I am in Seattle for BlogHer Food 2012 and not just as an attendee, but I am speaking !
Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center.
We all want to be a little healthier.