A few years ago, I thought that ice cream was going to be the new rock and roll – or at least the new cupcake. There is no denying that ice cream quality and flavours have gone through the roof in the past few years, but it can let you down when it comes to presentation: too hard to scoop, splodged on the plate. That is where semifreddo comes in. Ice cream’s foxy, insta-ready cousin is rich and creamy, looks great on the plate and, vitally, can be made well in advance without the need of an ice cream maker.
That last point is key, because I looked at my ice cream bowl last week (it attaches to my beloved Kitchen Aid) and it has blue goo coming out of it, a bit like the robots in that series, Humans. I have a strong suspicion it is no longer safe to use…
Caramel chocolate brownies are a proper classic, and I must have made them about six times already this year!
Half the size, all the flavour!
I have a confession. When I make these brownies, I actually make them HALF the size of a normal one – because otherwise I find them a little too much *shock face*. I know I’m not losing my sweet tooth, so maybe it is something to do with hitting middle age! With caramel sauce blobbed through the centre and Rolos on top, they give an extra layer of flavour and texture. They are so satisfying that a little does go a long way! Don’t worry, it is still a normal batch size, you just cut them as big or as small as you fancy.
You may have noticed on my social media that we saw the new year in over in Kerala in India. There is going to be a some more ‘what I did on my holiday’ on here over the coming months, but I am here today to talk about banana bread!
It was a busy holiday – seven stops in 15 days. But
absolutely everywhere we went, there was always a slice of banana bread to be
had! Either on the breakfast buffet, with tea in the afternoon, or both! So to
come home and be bereft of banana bread was a bit of a downer.
I’ve been making banana bread for years. The original recipe
was given to me by my friend Nic and I twiddle with it! This time, I decided to
add a touch of chocolate and cardamom – both of which were grown on an organic
spice farm we visited in Thekkady. But I definitely don’t want it to be a
chocolate cake so it is just a hint of cocoa.
This one is going to have you firmly divided – you will love it or hate it! Andrew rather un-poetically described these maple bacon brownies as meat and chocolate! I, however, think they are something of a sweet and salty sensation. And I have tried them out on a few people and the response has been brilliant!
Bacon is no stranger to having a sweet bedmate – bacon, maple and pancakes are a brunch institute. So adding dark chocolate to the mix and baking into brownies isn’t too much of a leap…is it?
It doesn’t matter how neglected it is (and it is very neglected), my rhubarb crown never fails to deliver. I have been handing it out to family and friends, and making cake – a rhubarb cake is a wonderful, simple thing.
My rhubarb is super tart which I love, but I appreciate that isn’t to everyone’s taste. So I looked around my kitchen for something to soothe and compliment it. A few wrinkly clementines caught my eye.
Ok, so I caved! My social media feed is full of Creme Egg cakes, Creme Egg cookies and Creme Egg brownies, so I couldn’t resist making my own.
A chocolate brownie is a treat. A hand full of mini eggs is a treat. A Creme Egg is a treat. So, my point is, enjoy these brownies in moderation because they are all three! I actually decided to use the small Creme Eggs which come in a bag – partially because I don’t think I could manage a whole one, and also why just put a Creme Egg in when you can add mini eggs as well! Yes, the eggs run deep in this brownie!