Dark and white chocolate straws are like cheese straws except with chocolate. What’s not to like? The base of these is an unsweetened cocoa pastry topped with a mixture of chopped chocolate. The sweetness really comes from the white chocolate, and the time in the oven caramelises the sugar in the white chocolate to give an almost burnt sweetness.

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These chocolate and orange rugelach cookies are a twist on a traditional Jewish Sweet treat. They look a little bit like croissant, but I can’t profess to be in any way expert about it’s origins. They are, as I understand, still very popular treats within the Jewish community, although my version steers away from the more traditional spice and nut fillings.

Choc and orange rugelach

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I am fairly confident that someone is going to tell me that Aztec Banana Pudding isn’t an accurate name for this dessert. I was trying to think of something snappy to describe a moist pudding loaded with banana, coffee and cardamom, with a chocolate, orange and pecan gooey filling. Aztec seemed like the best description. (Cue food historians). This recipe was large instigated by having bananas that were looking a bit battered. (I store mine in the freezer and take them out a few minutes before I need them if I don‘t have time to bake. It turns them totally black but they get really sweet). My lovely friend Tom had also given me a gift of cardamom coffee the previous week, and these two food items collided in my head.

Aztec pudding

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Having bought mini bundt tins, Spiced Red Velvet Bundt Cakes with Baked Cream Cheese Filling seemed like an obvious option. Yes, I know, I am a little obsessed with red velvet cake, but these little beauties will help you understand why. The hint of cinnamon really emphasised the chocolate flavour while the characteristic light crumb melted on your tongue. Throw in the excitement and luxury of a baked cream cheese filling and you’re onto a winner.

Red Velvet Bundt Cake Continue reading

Cranberry and White Chocolate Blondies are the perfect festive treat to bring along to all those Christmas gatherings that we have this time of year.I have, for some time, been lamenting that I can’t make the gorgeous Rhubarb and White Chocolate Blondies I made during the summer, so this is a reworking of the recipe that works for winter (a shameless reworking – I even use some of the same pictures!). The cranberries in this recipe bring the same tartness as the rhubarb and using orange really brings a warmth and sweetness too.

Cranberry and white chocolate blondies

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