Is there anything tastier than chocolate and mint together? For me it’s one of my favorite flavour unions. Deep rich dark chocolate with a hint of that fresh minty taste just satisfies my sweet tooth like nothing else (see recipe for my Chocolate Shortbreads with Minty Ganache Filling too). And the mint just gives me the idea that it’s healthier. It is green and grows in my garden after all.
For these brownies I did not use my own fresh mint but I did use an entire box of After Eights. I made a double batch of my favourite brownie recipe and poured half the batter into the bottom of a glass rectangular baking dish. I then covered the top with After Eight chocolates before pouring the remaining batter on top. So easy and so tasty. And of course the mint makes them really healthy and low fat.
These made the perfect little treat for a dear friend who just turned 50.
These are the richest, sweetest, gooeyest, chocolatey-est bars you’ll ever eat. When you take your first bites it’s heaven. After you’ve finished a whole bar you kind of feel like you shouldn’t have eaten a whole bar. It’s a love/hate relationship to say the least. I would definitely advise to cut very small bars and eat them slowly. You should have seen my son after he ate one. He was doing laps around our house for over an hour. Then he passed out on the grass. Like I said…they’re so right but so wrong at the same time.
After making these squares I made the whole family go for a 2 hour walk in the woods to try and get some of the sugar out of our systems. We saw these gorgeous roses. The pink against the bright blue sky was just mesmerizing. I stared at them for a long time. My kids stared at me staring at the roses and asked me to hurry up because they wanted to go home for some more squares.I gave some to my Italian neighbours and friends and I could tell by their faces that they were maybe a bit too heavy and rich for their liking. My British, Irish and American friends thought they were great though. I’m thinking that maybe these would be better to make in the cold winter instead of the warm summer. In summer it’s all about light, fresh and fruity around here (something like this frozen honeydew recipe from the joelix blog or this citron meringue pie from the classicplay! blog would fit the hot summer weather much better). Get recipe for Chocolate Oat Dulce de Leche Bars here on the Daily Crave site.
I found these plastic boxes in Chinatown in Milan (usually used for take-out in sushi restaurants). They’re actually great for giving little baking gifts to neighbours and friends. I absolutely love this Tour Eiffel tape that I found in Japan (and it’s not washi!).
These are a mean cupcake. Mean as in you can scoff down 5 or 6 because they’re just so good. And then you realise that they are extremely rich and you have to lay on the couch for a few hours to recuperate. But not to worry. It’s all worth it. And I’d say they’re maybe more of a muffin than a cupcake which opens the whole discussion of the difference between a muffin and a cupcake. Please let me know your views.
I’ve been making these for years and it’s truely one of my kid’s favorite recipes. The other day my son was home “sick” and he was desperate to read stacks of books from when he was little and bake something together. In the end we decided on this recipe because it’s tasty, quick and loved by all.
Here’s the recipe:
Chocolate Chunk Cookie Cupcakes
1 1/2 cups flour
3/4 Tbsp baking powder
1/2 tsp salt
1 cup (226g) softened butter
3/4 cup brown sugar
3/4 cup white sugar
3 large eggs
1 tsp vanilla
1/3 cup whole milk
1-1 1/2 cups chocolate chunks or chips
1. In small bowl mix together dry ingredients.
2. In mixture cream butter and sugars together. Add eggs one at a time then vanilla. Reduce speed to low and add flour mixture in two batches alternating with milk. Stir in chocolate chunks/chips with spatula.
3. Spoon into cupcake papers placed in muffin tin and bake at 375 (180) for approx. 20 minutes.
4. Remove from oven, transfer cakes to a wire rack and let cool.
Recipe found here on the Martha Stewart site.
Makes a lovely little gift as well (I like to tuck them into friend’s mailboxes or hang them on their gate as a little surprise treats)
It’s a little overcast today. The kids are home on vacation for the settimana bianca. My mom is visiting. My friend brought me buttermilk from France. I had a craving for chocolate. All of these are perfect excuses to make a good cake. I found this recipe on the joy of baking website and I tweaked it ever so slightly (adding half sour cream and half buttermilk). As always it’s really simple and the result so yummy. I made the mistake of asking the kids if they want a piece of coffee cake and they all bolted while making gagging noises. I guess they don’t understand that there’s no coffee in it. Oh well. All the more for us.
And can I just talk for a second about the combination of cinnamon with chocolate? It’s just so…harmonious together. The cinnamon really deepens the richness of the dark chocolate I used. It gives it a little umph if you know what I mean. I had to google the spelling of umph. Get recipe here.
This morning I have one of the twins home sick. Poor girl has torcicollo (stiff neck). We decided to make my mother-in-law’s homemade chocolate spread to give the teachers as Christmas gifts. I, of course, used 100% Belgian chocolate. The recipe is:
250 grams Belgian chocolate
250 grams butter
1 can sweetened condensed milk (or 2 tubes if you live in Italy!)
Melt butter and chocolate in saucepan. When melted and smooth stir in condensed milk. Take off heat. Pour into prepared jars. Simple as that.
This is my all-time favorite brownie recipe. I make them for just about any occasion and they are so tasty. The recipe is from joyofbaking.com. You can make them in a pan as you would usually for brownies or as mini brownies. I just put the mini cupcake papers directly on a baking sheet and fill them up.
5 ounces (150 grams) semisweet or bittersweet chocolate chopped
1/2 cup (1 stick) (113 grams) unsalted butter cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional)
Brownies: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven. Enjoy!