Sweet thing.
March 26, 2011, 1:52 pm
Filed under: food, Shopping | Tags: , , , , , , , , ,

Mr Humbugs in Greenwich Market is the place where dreams come true. You might think that’s hyperbole but it’s not.


Chocolate fudge cupcakes

On another one of my baking whims, I decided to bake chocolate fudge cupcakes. I used Nigella’s recipe and made chocolate buttercream frosting to put on top. These were easily the best cupcakes I’ve made thus far – so delicious. I think they’ll have to make another appearance sooner rather than later.

December 10, 2010, 2:40 am
Filed under: baking, food | Tags: , , , , , , , , ,

I made some Malteser cupcakes last week. They were quite something. It’s pretty cool that standard cupcake mix can be so enhanced simply by adding Maltesers. I added whole ones to the cake batter and crushed ones to the buttercream frosting. I made enough to fill a couple of cake tins and they disappeared pretty quickly so I’m assuming I wasn’t the only one who liked them.

Bite-sized delight
September 5, 2010, 10:20 am
Filed under: Cooking, food | Tags: , , , , , ,

I went for dinner at a friend’s house on Friday night and was assigned the task of bringing dessert. I didn’t really have time to bake anything so when pitching alternatives to the lovely girls in my office, we concluded that strawberries dipped in chocolate were a good idea. I had never attempted them before but figured they couldn’t be that difficult to make, and they weren’t. They were a real success at dinner (and before, as we kept sneaking them from the tin) and those that wouldn’t fit into the cake tin were popular with my flatmates too.

Coco Frenzy

I was at Chiswick Farmers Market last Sunday. It’s a cute little market, tucked away in Dukes Meadows near the river. I took a group there for work and between us we bought champagne, olives, beef burgers, Moroccan flatbreads, various vegetables, macarons and cupcakes. The macarons and cupcakes were bought from the lovely Bianca at Coco Frenzy, pictured above. Her stall was filled with beautiful treats – so beautiful that it pained me slightly to open the macarons the next day to share with my friends. The consensus was, however, that they were delicious. I asked Bianca where she had studied to be a chocolatier and she told me she had studied back home. I asked her where home was and she said Indonesia! What a coincidence. She will also be setting up a stall at the Halal Bihalal celebration at the ambassador’s house in September, so I’m sure we’ll be seeing her again. For now, check her out at the Coco Frenzy website or drop by Chiswick Farmers Market on a Sunday and say hello.

Brownie’s Honour

My friend Tara came over yesterday and we decided to bake chocolate brownies. No better way to spend a Sunday afternoon!

Warming the butter on the walk home!

We’re suckers for cute packaging.

Tara melting the chocolate and butter together!

Stirring the chocolate/butter/eggs/vanilla mix into the flour.

All mixed in!

Folding in the chopped up white chocolate.

Ready to go into the oven!

Voilà! Yummy chocolate brownies with white chocolate chunks!


350g dark chocolate (we used 70% cocoa)

375g unsalted butter

1 tbsp vanilla extract

6 medium size eggs

350g sugar (although we substituted half of this with granulated sweetener)

1 tsp salt

225g plain flour

300g white chocolate, chopped up into small pieces

[we used 2 tins, measuring approximately 17cm x 22cm x 5cm]


Preheat the oven to 180C/gas mark 4. Line the baking pans with a small amount of butter. Melt the dark chocolate and butter together in a bowl over a saucepan of gently boiling water (on low heat – make sure the bottom of the bowl is not touching the water). In a large measuring jug or bowl, whisk the eggs, sugar and vanilla essence together. Measure the flour and salt into another large bowl. When the chocolate and butter have melted into a smooth mixture, let them cool before stirring in the egg and sugar mix. Add the resultant mixture gradually into the flour until the mixture has a relatively thick and gooey consistency. Finally, mix in the white chocolate until evenly distributed. Spoon the mixture into the pans evenly and bake for about 25-30 minutes until the top is a slightly paler brown.

The way the cookie crumbles…

This is the third time I’ve had the insatiable urge to bake. I think baking could be a new hobby for me. Having been inspired by Savory Sweet Life and the lovely French For Cupcake, I recently decided to give it a go. I’ve tried cupcakes, so today I decided to bake some chocolate chip cookies.

I decided to make chocolate chip cookies with a little twist. In some of the cookie dough, I mixed in marshmallow pieces or chopped up bits of Bounty bar. The Bounty ones are my favourite, but then I absolutely adore coconut.


200g unsalted butter

100g granulated sugar

150g soft brown sugar

2 eggs

2 tsp vanilla extract

1/2 tsp table salt

350g plain flour (I used whole grain, but it doesn’t really matter)

1 tsp baking soda

1 1/2 tsp baking powder

100g plain chocolate, broken into very small pieces

75g dark chocolate chips (available in most supermarkets)

Handful of marshmallows, chopped into pieces (I recommend cutting using wet scissors to reduce stickiness)

One Bounty bar (both halves), chopped into pieces

Preheat the oven to gas mark 6/200°C.  Using hand-held mixer, cream the butter, granulated sugar and brown sugar for about 5 minutes until light and fluffy. Add the eggs one at a time and the vanilla essence and beat the mixture for another few minutes. Add the baking soda, baking powder and salt and beat into the mixture. Add the flour gradually, beating into the mixture until fully mixed in.

Separate half the mixture into a separate bowl. In the first bowl, add the plain chocolate and mix in until evenly distributed. Use half of this mixture to make small balls of dough and lay out evenly in a baking tray on a sheet of baking paper. Add the marshmallow pieces to the second half of the mixture and distribute evenly. Make this mixture into small balls and lay out to be baked.

In the second bowl, mix in the dark chocolate chips and Bounty bar pieces until evenly distributed. Make this mixture into small balls, ready to be baked.

Leave each tray in the oven for 12-13 minutes, or until crispy on the edges and cracked in texture. When out of the oven, leave each tray of cookies to cool for a couple of minutes, then lift the sheet of baking paper (with cookies still on top) and place on a cool, smooth surface. Cookies can be eaten warm, but are also great once cooled!