Cakes & Bakes: Triple chocolate chip cookies

Home-made triple chocolate chip cookies | H is for Home

Another week, another Cakes & Bakes chocolate recipe. But not just any old chocolate, but TRIPLE chocolate chip cookies!

Dry ingredients for triple chocolate chip cookies | H is for Home Two mixing bowls of ingredients for triple chocolate chip cookies | H is for Home

These are truly blow the diet, straight up delectable. Chock-full (see what I did there?) of dark and white chocolate chips, cocoa powder and sugar.

Adding dark & white chocolate chips to cookie dough mixture | H is for Home

If you’d prefer you can make tiddly little ones using teaspoons of cookie dough rather than dessertspoonfuls. That way, you’re only having a little morsel at a time. Me? I prefer my cookies soft, chewy and the size of frisbees!

Spooning triple chocolate chip cookie dough | H is for Home Balls of triple chocolate chip dough on lined baking tray | H is for Home

Justin tends to prefer savoury snacks to sweet ones, but even he’s contributing to the rapid disappearance of this particular batch.

Triple chocolate chip cookies cooling on a wire rack | H is for Home

Click here to pin the recipe on Pinterest for later!

Triple chocolate chip cookies
Yields 13
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 115g/4oz plain flour
  2. 1tsp baking powder
  3. 45g/1½oz cocoa powder
  4. pinch of salt
  5. 75g/3oz butter, softened
  6. 75g/3oz golden caster sugar
  7. 75g/3oz soft brown sugar
  8. 1 egg
  9. 1tsp vanilla extract
  10. 100g/3½oz dark chocolate chips
  11. 100g/3½oz white chocolate chipsHome-made triple chocolate chip cookies ingredients
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Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking sheet or line it with a parchment paper
  3. In a small mixing bowl sift together the flour, baking powder, cocoa powder and salt
  4. In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
  5. Beat in the egg and vanilla extract
  6. Add the flour mixture and beat well on a low speed
  7. Using a wooden spoon, stir in 70g of the dark chocolate chips and 70g of the white chocolate chips
  8. Drop dessertspoonfuls of the cookie dough on to the prepared baking sheet and lightly press each with the back of a spoon. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
  9. Dot the top of each cookie with 3 or so of the reserved dark & white chocolate chips pressing lightly into the dough
  10. Bake for 10-12 minutes
  11. Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
  12. Store in an air-tight, lidded container for up to 3 days
Print
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Marzipan chocolate brownies

Slice of home-made marzipan chocolate brownie | H is for Home

Before I begin, I have to share that Justin thinks these marzipan chocolate brownies were the best brownies he’s ever eaten!

Marzipan chocolate brownies liquid ingredients | H is for Home

I’ve probably said this in the past, but Justin isn’t the biggest chocolate brownie fan in the world. If he was, I’d be making them every few days, because I adooooore them.

Baked chocolate brownies layer | H is for Home

The addition of the ganache and marzipan layers give extra dimensions to the dark chocolate gooeyness.

Putting the ganache layer on marzipan chocolate brownies | H is for Home

Justin’s usual grumbles about brownies involve words like – stodgy, claggy or even dry. These additions seem to have banished all those worries!

Rolling out home-made marzipan | H is for Home

And I followed this recipe simply as a way to use up left over home-made marzipan from last week’s Simnel cupcakes. What a great result – brownie harmony in the house!

Adding the marzipan layer in marzipan chocolate brownies | H is for Home

The layers make very attractive slices too – very tempting – perfect for having on the counter of our combined vintage shop & café which we sometimes dream of!

Adding the chocolate top layer in marzipan chocolate brownies | H is for Home

Give them a go – I think you’ll love them!

Slice of home-made marzipan chocolatr brownie | H is for Home

Click here to pin the recipe for later!

Marzipan chocolate brownies
Serves 8
For the brownie layer
  1. 175g/6oz butter
  2. 175g/6oz caster sugar
  3. 75g/2½oz dark chocolate
  4. 3 eggs
  5. 85g/3oz plain flour, sieved
  6. 40g/1½oz cocoa powder
For the ganache
  1. 75g/2½oz dark chocolate
  2. 75g/2½oz double cream
For the marzipan
  1. 150g/5oz ground almonds
  2. 200g/7oz icing sugar
  3. 2tsp almond extract
  4. 1 egg white
For the chocolate topping
  1. 100g/32½oz dark chocolate
  2. Home-made marzipan chocolate brownies ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the brownie layer
  1. Preheat the oven to 180°C/350ºF/Gas mark 4
  2. Grease & line a 20cm/8-inch square cake tin with parchment paper
  3. Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
  4. Stir to incorporate
  5. Whisk the eggs and sugar together well
  6. Mix in the chocolate mixture
  7. Fold in the flour and cocoa powder
  8. Pour the batter into the baking tin
  9. Bake for 15-20 minutes or until just baked
For the ganache layer
  1. Melt the dark chocolate and double cream together in a heatproof bowl over a saucepan of just simmering water (making sure the bottom of the bowl doesn't come into contact with the water)
  2. Stir to incorporate
  3. Once the brownie layer has cooled, pour the ganache over and spread evenly. Allow to firm up before embarking on the next layer
For the marzipan layer
  1. Put the ground almonds, icing sugar, almond extract and egg white into a food processor and combine until a thick ball of dough is formed
  2. Turn the paste out onto a work surface and knead it a few times. Roll it into a ball, wrap in cling film and refrigerate whilst waiting for the ganache layer has firmed up
  3. Liberally sprinkle some icing sugar on a work surface and roll out half of the marzipan to about ½cm thickness
  4. Cut to size to cover the 20cm/8-inch square brownie layer
  5. Any unused marzipan will keep - covered in cling film - for a month in the fridge or 6 months in the freezer
For the chocolate layer
  1. Melt the dark chocolate and pour evenly over the marzipan. Allow to set completely before 'cutting off the crusts' and slicing into portions
Print
H is for Home Harbinger http://hisforhomeblog.com/

Price Points: Luxury, ethical Easter eggs

Luxury, ethical Easter eggs | H is for Home

It’s Easter in a couple of weeks and this year, Justin’s birthday falls during the bank holiday weekend. I’ve already got him a present however, I’m thinking about getting him an additional one. One of these luxury, ethical Easter eggs will be just the ticket!

  1. Booja Booja large almond & sea salt caramel Easter egg – 138g: £26, Ethical Superstore
    These wonderfully presented handmade Easter egg gifts are created by artisans in Kashmir, India using papier-mâché and hand painted with truly unique designs before being hand packed in Norfolk with Booja Booja’s melt in the mouth superior quality and award winning, dark chocolate, almond and sea salt caramel truffles. A truly beautiful and ethical Easter egg gift for the vegan in your life.

    Booja Booja is a UK company with a refreshingly different mindset to its competitors; it strives to be minimal, renewable and of course beautiful! All of Booja Booja’s products are organic; free of dairy, wheat and gluten, are suitable for vegans and vegetarians, and are GMO free.

  2. Dark chocolate Easter egg with chocaviar 75%: £50, Venchi
    Dark chocolate Easter egg coated with delicious 75% Chocaviar pearls with an elegant jewel gift inside.

    To uphold ethics, Venchi buys its raw materials directly from the local community, guaranteeing a fair price that not only ensures the community a stable present and future, but also encourages research and development of the best extra fine cocoa varieties.

  3. Ostrich egg – dark: £75, Hotel Chocolat
    Dark ostrich egg is made with half 70% dark chocolate with almonds and a dash of salt, and half 70% dark chocolate with hazelnuts and another sprinkling of salt. Served with a tray of 27 chocolates – pralines, truffles, caramels, patisserie and more – plus six golden eggs hidden inside the box for you to hunt, all in all this comes to more than a kilo of chocolate!

    Engaged Ethics is the name we coined for our direct programme to create sustainable cocoa growing communities. It differs from most other ‘trading fairly’ programmes as it goes beyond simply writing out a cheque and standing back (which is still a great deal better than doing nothing!) It’s a roll-up-the-sleeves, take risks, long-term approach, which has led to a remarkable set of results so far.

Cakes & Bakes: Chocolate and beetroot cake

Slice of home-made chocolate and beetroot cake | H is for Home

We’re still in the throes of our love affair with the humble beetroot! The two previous recipes we shared here were savoury bread products. Today it’s a chocolate and beetroot cake.

Grating fresh beetroot | H is for Home

I borrowed a recipe from Jamie Oliver – it’s a ‘healthy eating’ one that he devised for cooking with children.

Melting chocolate in a glass bowl over a saucepan of water | H is for Home

Instead of flour, it contains ground almonds and there’s a minimal amount of sugar as the beetroot gives sweetness.

Separated egg yolks, grated beetroot and dry ingredients | H is for Home

The beetroot also gives it a deep and slightly earthy flavour – and works surprisingly well with chocolate.

Chocolate and beetroot cake batter in a loose-bottom cake tin | H is for Home

It doesn’t have a light and airy consistency, it’s more like brownie than sponge cake – even with carefully folding in the egg whites…

Cooked chocolate and beetroot cake cooling on a wire rack | H is for Home

…not that I’m complaining – it was really, really good!

Home-made chocolate and beetroot cake with chocolate drizzled over the top | H is for Home

If you have kids (or even adults!) that won’t eat their vegetables – this is a wonderfully clandestine way of sneaking some into their diet!

Click here to save the recipe to Pinterest for later!

Chocolate and beetroot cake
Ingredients
  1. 300g/10½oz dark chocolate (70% cocoa solids)
  2. 250g/9oz raw beetroot
  3. 4 large free-range eggs
  4. 150g/5¼oz golden caster sugar
  5. 120g/4¼oz ground almonds
  6. 1 tsp baking powder
  7. 1 tbsp cocoa powderHome-made chocolate and beetroot cake ingredients
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Instructions
  1. Preheat the oven to 180°C/350°F/Gas mark 4
  2. Lightly grease the bottom and sides of a 20cm/8" spring-form cake tin
  3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base
  4. Break 200g of the chocolate up into small pieces and add to a heatproof bowl
  5. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn't touching the water, and allow to melt, stirring occasionally
  6. Once melted, carefully remove from the heat and set aside
  7. Peel & grate the beetroot then tip it into a large mixing bowl
  8. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot
  9. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and combine well
  10. Whisk the egg whites until you have stiff peaks
  11. Using a spatula, fold ¼ of the egg whites into the beetroot mixture to loosen then, once combined, fold in the rest trying not to over mix
  12. Add the mixture to the prepared cake tin and spread out evenly using a spatula
  13. Bake for around 50 minutes, or until risen and cooked through
  14. To check if it's done, insert a skewer into the middle. If it comes away clean the cake's cooked
  15. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely
  16. Once cool, melt the rest of the chocolate (in the same way as above), and drizzle over the top
Notes
  1. Serve with crème fraîche or Greek yoghurt
Print
Adapted from Jamie Oliver’s Kitchen Garden Project
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Chocolate chip & brazil nut cookies

Home-made chocolate chip & brazil nut cookies with mug of tea | H is for Home

The focus is back on Rio this week with the start of the Paralympics. Which made me remember that I still have half a bag of Brazil nuts in the cupboard leftover from making a double espresso brazil nut cake a few weeks ago.

Chocolate chip & brazil nut cookie dough mixture | H is for Home Chocolate chip & brazil nut cookie dough and reserved chocolate chips | H is for Home

I’ve been in something of a cookie & biscuit frame of mind recently, so I thought I’d use them up by making some chocolate chip & brazil nut cookies.

Chocolate chip & brazil nut cookie dough portions on a tray | H is for Home

I use quite a lot of chocolate in my baking – cocoa, dark chocolate, mocha – but I’ve never used chocolate chips before. In most recipes that call for chocolate chips, I’ve always just used chopped up chocolate pieces.

Chocolate chip & brazil nut cookies cooling on a wire rack | H is for Home

Chocolate chip cookies I’ll make an exception for, because those perfect little dots of chocolate are just essential!

Stack of home-made chocolate chip & brazil nut cookies | H is for Home

The recipe makes over 2 dozen lovely, soft cookies. They’re quick & easy and the perfect thing to get the kids involved in making.

Chocolate chip & brazil nut cookies
Yields 30
Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 115g/4oz plain flour
  2. 1tsp baking powder
  3. pinch of salt
  4. 75g/3oz butter, softened
  5. 150g/5oz golden caster sugar
  6. 1 egg
  7. 1tsp vanilla extract
  8. 100g/3½oz dark chocolate chips
  9. 75g/2½oz brazil nuts, choppedHome-made chocolate chip brazil nut cookies ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 180ºC/350ºF/Gas mark 4
  2. Grease a baking sheet or line it with a parchment paper
  3. In a small mixing bowl sift together the flour, baking powder and salt
  4. In another larger mixing bowl cream together the butter and sugar (using an electric mixer is best)
  5. Beat in the egg and vanilla extract
  6. Add the flour mixture and beat well on a low speed
  7. Using a wooden spoon, stir in 70g of the chocolate chips and the chopped brazil nuts
  8. Drop teaspoonfuls of the cookie dough on to the prepared baking sheet. Space them 2½-5cm / 1-2 inches apart as they spread quite a bit in the cooking
  9. Dot the top of each cookie with 3 or so of the reserved chocolate chips pressing lightly into the dough
  10. Bake for 10-12 minutes until they just begin to turn a golden brown
  11. Allow to cool on a wire rack while you make the next batch. Repeat until all the cookie dough has been used (My large baking tray took 3 batches to use up all of the dough)
  12. Store in an air-tight lidded container for up to 3 days
Print
Adapted from The Great Big Cookie Book
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Gypsy Creams

Home-made gypsy creams | H is for Home

We needed some treats for our biscuit barrel so that was the subject for today’s Cakes & Bakes… but which kind of biscuit?

Butter, sugar and golden syrup in a saucepan | H is for Home Gypsy creams dough mixture | H is for Home

Justin started reminiscing about Gypsy Creams – and commenting on the fact that they seem to have disappeared from the shops. I have to admit that growing up in Trinidad, I’d never heard of Gypsy Creams – but they certainly sounded good enough to try.

Gypsy creams dough balls | H is for Home Gypsy creams dough balls flattened with the back of a fork | H is for Home

My numerous baking books didn’t offer a single recipe, but fortunately I found one available online.

They incorporate flour, butter, oats, golden syrup and most importantly chocolate. Two crisp biscuity layers sandwich a moist chocolate buttercream layer.

Gypsy creams biscuits cooling on a wire rack | H is for Home

Apparently coconut can be added to the recipe too. These are often called Romany Creams, but Justin thinks that the packet Gypsy Creams from his youth had something ‘coconutty’ about them.

Making chocolate buttercream | H is for Home

I have to say that they’re absolutely delicious – and are now a firm favourite of mine having missed out for nearly 50 years!

Home-made gypsy creams | H is for Home