Tony's Chocolonely ~ Chocolate Bars

 

Not knowing much about Tony's Chocolonely however seeing this brand pop up while browsing the internet had me subconciously keeping it in the back of my mind and you can see why. Bright bold colourful packaging that cannot go a miss. A thick mass of a chocolate bar, and the retro font name; a nickname and or the English language version named after the Dutch founder and co-owner, Tuen van de Keuken aka Tony. 

The word Chocolonely is a combination of two words, "chocolate" and "lonely" and signifies not only his initial lone fight against exploitation within the cocoa industry but represents his feelings of feeling alone in his efforts to address the issues of child labour and modern slavery within the cocoa industry.

The chocolate bar itself is not section into uniform squares as the unevenness of the bars texture and presentation comes down to representing the inequality within the cocoa trade industry. It's also a reminder of the company's mission of supporting fair and sustainable conditions. They offer chocolate bars of milk and dark chocolate as well as vegan. We tried the milk chocolate pretzel toffee first and it was rich and creamy with a sweet salty crunch. We found their milk chocolate to be a bit more dark than compared to other milk chocolate chocolate and had more of a cocoa flavour than sweet milky chocolate flavour. I know it's hard to discern the richness of the chocolate from a photo, I took it in a bright lit room.         

The inside packaging explains their mission statement which reflects the company's stand on issues linked within the cocoa industry. I know not everyone wants to think about such issues while munching on something chocolatey however like chocolate it needs to be shared and talked about, and ultimately addressed. By raising awareness and opting for change is a start, in hopes other companies within the cocoa industry will follow this leading example. 

To find out more about Tony's Chocolonely, the co-operatives and affiliated cocoa farmers they source from in Africa, visit their website tonyschocolonely.com  

Chocolate Snack Cake

 

A snack cake that defies simplicity with its moist rich texture is impeccably moreish. The ease of this one layer cake comes from only having to use one bowl and mixing by hand. Whether decorated with icing is irrelevant as it can stand alone as is. I did sprinkle white chocolate chips on top before baking for contrast and to add an extra touch of sweetness however feel free to omit or use a different flavour of chocolate chip, if you wish. For an added decadent touch add a teaspoon of rose water along with the vanilla extract for a flavour pairing that is utterly divine. If you must over indulge with thick lashings of icing or a thin drizzle icing on top, allow the cake to completely cool before decorating. However I strongly suggest keeping it simple and serving the cake warm with a dollop of whipped cream or ice cream.    

Chocolate Snack Cake 

-----------------------------------------------------------------------

1 1/2 cups unbleached all purpose flour

3/4 cup sugar

1/3 cup baking cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup olive oil

1 teaspoon white vinegar

1 teaspoon vanilla extract 

1 cup cold water

1 package of white chocolate chips

culinary edible dried rose petals, for decorating, optional

Preheat oven to 350ºF (180ºC). Lightly grease and flour the bottom and sides of a square 8 x 8 x 2 inch or 9 x 9 x 2 inch cake tin. Place a piece of baking parchment on the bottom of the pan. 

In a large bowl whisk together the flour, sugar, baking soda and salt. Create a well in the centre of the flour mixture and add the oil, vinegar, vanilla. Then add the cold water and vigorously stir together, for about 1 minute until well blended and smooth, a few lumps are fine. Immediately pour into the prepared cake tin. Arrange the white chocolate chips on top.

Bake for 30 to 35 minutes or until toothpick inserted into the centre comes out clean. Cool for about 15 minutes. Sprinkle with the edible dried rose petals. Serve warm with whipped cream.

Notes: you may also use culinary edible sugared violets for decorating too. 

No-Bake Chocolate Peanut Butter Bars

 

Made with five ingredients and practically effortless these chunky fudgy no bake chocolate peanut butter bars are incredibly alluring and decadent. An easy holiday recipe that tastes similar to a peanut butter cup. With the addition of crushed pretzels and chopped peanuts on top, adds a decorative salty crunch to these already irresistible bars.   

No-Bake Chocolate Peanut Butter Bars

---------------------------------------------------------------------------------

1 cup (120g) graham cracker crumbs (approximately 8 full sheet graham crackers)

2 cups (240g) icing sugar

1/2 cup (113g/8 Tbsp) unsalted butter melted

1 cup (250g) smooth peanut butter 

2 tablespoons (30g) peanut butter

1 x 270g package (about 1 and 1/2 cups) semi sweet dark chocolate chips

crushed pretzels pieces, optional

chopped peanuts, optional

 

NOTES: for the best texture use a processed smooth and creamy peanut butter, such as Kraft, Jif or a store brand peanut butter not a natural oily peanut butter. Using a crunchy peanut butter may result with a more crumbly texture bar.  

If you cannot find or do not have graham crackers try using 120 grams (approx. 8 biscuits) ground digestive biscuits instead.

Line a 8 inch or 9 inch square tin foil pan with baking parchment. Making sure that the parchment goes a bit up the sides. Set aside. 

If not using ready made graham crackers crumbs then blitz the graham crackers or digestive biscuits, in a food processor, until fine crumbs form. 

Whisk together the graham cracker crumbs and the icing sugar in a large bowl. Add the melted butter and peanut butter and using a wooden spoon or spatula stir until combined. Then press the peanut butter mixture evenly into the prepared pan.

Melt the 2 tablespoons of peanut butter with the chocolate chips in the microwave, using a microwave safe bowl, or on the stove. Stir until smooth and spread evenly over the peanut butter layer. Sprinkle with the crushed pretzel pieces and chopped peanuts, if using. 

Chill in the refrigerator until firm, at least 2 hours or overnight. Allow to sit at room temperature for about 10 minutes before cutting. Served chilled. You can also set the bars out for a few hours at room temperature for serving. Place remaining bars in a tin or air tight container and keep in the refrigerator for up to 1 week or freeze in freezer friendly containers for up to 3 months.   

Decadent Chocolate Muffins

 

Chocolate lovers look no further than these decadently dense and spongy morsels that will wholeheartedly satisfy any chocolate or semi sweet craving you may have. The rum flavouring adds a more indulgent rich flavour than the usual comforting sweet vanilla and the chocolate chips gives it an extra colossal chocolatey-ness with every bite. 

Decadent Chocolate Muffins

--------------------------------------------------------------------------------

1 and 1/2 cups self raising flour

1/2 cup unsweetened cocoa powder

1 cup dark brown sugar

1 and 1/3 cups milk

2 tablespoons olive oil

1 teaspoon rum or vanilla extract or 1 tablespoon dark rum

2/3 cup semi sweet dark chocolate chips

extra chocolate chips for decorating

icing sugar for sprinkling

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with baking paper liners or silicone baking cups. Set aside.

In a large bowl whisk the self-raising flour, cocoa powder, and brown sugar together. Add the chocolate chips and stir together.   

Add the milk, olive oil and rum extract to the flour mixture and stir until well combined and smooth. 

Divide the batter evenly between the 12 lined cups. Sprinkle a few chocolate chips on top of each muffin. 

Bake on the centre rack in the preheated oven for 20 minutes or until a toothpick inserted into the centre comes out clean. 

Once baked remove from oven and cool on a wire rack. Once completely cool sprinkle with icing sugar to decorate. 

 

Notes: Since there are no eggs in this recipe you can easily use a milk alternative and vegan chocolate chips, if you wish. 

 

Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

------------------------------------------------------------------------------------------------

1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Mexican Hot Chocolate Cookies

 

If you're celebrating Cinco de Mayo then these Mexican Hot Chocolate Cookies are a scrumptious nod to honour and celebrate the day of Mexican heritage and culture. A crisp and chewy chocolate crackle cookie with a distinctive mellow spicy piquant rich taste. Definitely moreish and you'll want to bake these whether it's Cinco de Mayo or not.  

Mexican Hot Chocolate Cookies

--------------------------------------------------------------------------------

1 1/2 cups all purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda 

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/2 teaspoon chilli powder

3/4 cup unsalted butter, melted

1/2 cup cocoa powder 

1/4 cup molasses

3/4 cup dark brown sugar

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup to 1/3 cup cinnamon sugar, for rolling

Line a large baking tray or two baking trays with parchment paper and set aside.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, cayenne powder and chilli powder. Set aside.

In a large bowl add the melted butter, cocoa powder and molasses and stir until well combined. Add the brown sugar, egg and vanilla extract. Stir until well combined.

Add the flour mixture to the buttery cocoa mixture and stir until combined. Leaving no flour streaks in the mixture. Cover and chill the dough in the refrigerator for about 30 minutes or alternatively lightly flour hands, as the dough is sticky, and roll the cookie dough between hands into balls no larger than a walnut, then roll in the cinnamon sugar and place on a plate lined with waxed paper and chill the dough balls in the refrigerator for about 30 minutes. Keeping the remaining cookie dough balls in the refrigerator until ready to bake. 

Preheat oven to 350ºF (180ºC). 

If not pre-rolling, Place the cinnamon sugar in a small bowl. When the 30 minutes of chill time is up, use a cookie scoop, that's a 1 1/2 tablespoon scoop, to portion out the cookie dough, and roll lightly between hands to form a ball. Roll in the sugar to coat then place dough balls on the prepared baking tray, 2 inches apart. Place the bowl with the remaining portion of cookie dough back in the refrigerator until the first set of cookies are baked and are ready to roll and finish baking the rest of the dough.  

Bake for 10 minutes in the preheated oven. The cookies should puff up and start to crackle on top. Remove the tray from the oven and allow the cookies to cool on the baking tray for 5 minutes before removing them to a wire rack to cool completely. Sprinkle with more sugar, if desired.

Notes: you can replace the cinnamon sugar for rolling with caster sugar instead. 

Mocha Cherry Cupcakes

 

What's not to love, deep rich chocolate with hints of coffee and plump cherries enhance this super moist cupcake. I chose not to icing them as I found the cupcake itself was sweet enough for my liking, regardless you may icing or decorate these however you wish. And the lack of icing doesn't make them less enjoyable it just focuses more on the voluptuous cakey bit rather than the sweet icing bit.    

Mocha Cherry Cupcakes

-------------------------------------------------------------------------------

3/4 cup unbleached all purpose flour

1/2 cup cocoa powder

1 tablespoon instant espresso powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup white sugar

1/2 cup brown sugar

1/3 cup olive oil

1/2 cup milk

1 teaspoon vanilla extract

Fresh cherries, pitted or frozen pitted cherries or canned pitted cherries, drained, for decorating

icing sugar, for decorating

grated dark chocolate, for decorating

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with cupcake papers or silicone baking cups.

In a medium combine and whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.

In a large bowl, add the eggs, white sugar, brown sugar, olive oil, milk and vanilla extract and whisk until smooth. 

Add the flour mixture to the egg and sugar mixture and stir until just combined. Spoon batter into lined muffin cups, filling each cup about 2/3 full. Place two cherries on top, they may sink into the cupcake, not to worry. 

Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool on a wire rack. There may be a bit of extra batter just repeat baking in lined muffin cups until all the batter is used up.

Once cupcakes are cool. Sprinkle with icing sugar and grated dark chocolate, and gently pierce the top with a piece of dark chocolate. We seemed to have an abundance of Terry's Chocolate Orange Dark in our house so I used those, gently inserting the thin side down of the wedge into the top of the cupcake.   

Florentine Slice

 

Florentine slice is rich, gooey and remarkably chocolatey, brimming with a crisp layer of sticky sweet fruit. An absolute breeze to make and perfect for sharing and giving throughout the festive season... which you may reconsider after your first bite. Moreish in every morsel, you'll definitely want to make... and share again and again.   

Florentine Slice

-----------------------------------------------------------------------------------------

12 oz. good quality semisweet chocolate

2 cups mixed dried fruit (raisins, golden raisins, currants, citrus peel)

2/3 cup candied cherries or dried cherries

Generous 1 cup of large flaked shredded coconut

1/2 cup superfine sugar

1/2 cup ( 1 stick) butter, melted

2 eggs, beaten

Line an 8 x 11 inch pan with foil and line the bottom with a piece of baking parchment. Melt the chocolate and spread evenly in the base of the pan. Leave to cool in the refrigerator until set. See notes on how to melt chocolate. 

Preheat oven to 350ºF (180ºC). In a large bowl mix together the dried fruit, candied cherries, coconut, sugar, butter and beaten eggs and spread evenly over the chocolate.

Bake for 25 minutes or until golden brown. Remove from oven and leave to cool in the pan. When cool, place the pan in the refrigerator until really cold. Cut into oblong slices and turn out of the pan.  

NOTES: FOR MELTING CHOCOLATE  

Double boiler method: fill a medium saucepan with 4 cm of water. Place a heatproof bowl on top of the pan so that it fits snuggly but doesn't touch the water. Lower the heat to a very gentle simmer. Break up the chocolate into pieces and add to the bowl, then leave to melt for 4 to 5 minutes, stirring regularly. 

Microwave method: place chocolate in a microwave safe bowl. Heat for 30 seconds on 50% power level. Stop to stir, then return the bowl to the microwave and continue heating on 50% power, stopping to stir every 20 seconds, timing is estimated approximately at 1 minute for an ounce of chocolate and 3 minutes for 8 ounces. When the chocolate is almost melted, stop microwaving. There may be some bits of partially melted chocolate, that's okay and that is when you know it's done. Any longer and it may burn. The heat will melt the remaining bits.  

Chocolate Peanut Butter Bark

 

Warning! these are absolutely moreish. If you are craving a crunchy, sweet and salty snack, this is it! Minimal effort, perfect for sharing, although you may not want to. It's such an irresistible chocolate and peanut butter combination indulgence that is hard to say no to. The recipe can easily be doubled for a more thick chocolate delight.

 

Chocolate Peanut Butter Bark

-----------------------------------------------------------------------------------------

1 cup semi sweet chocolate chips

3 tablespoons smooth peanut butter

1 cup lightly salted dry roasted peanut nuts

1 cup mini pretzels broken into small pieces

2 to 3 tablespoons extra peanut butter, melted, to drizzle on top

Line an 8 x 8 baking tin or dish with baking parchment. If you don't have an 8 x 8 tin then use a 9 x 9 baking tin. 

Using a double boiler or microwave, gently melt the chocolate chips and peanut butter together until smooth.

If using a double boiler, turn off the heat and add the peanuts and pretzels pieces and stir until coated. Pour the chocolate peanut butter mixture into the prepared baking tin. Smooth out evenly the best you can. Melt the extra tablespoons of peanut butter and drizzle on top. Place it into the refrigerator for about an hour or until the mixture is solid. If you are in a hurry, you can place it in the freezer for 30 minutes. 

Once it is solid all the way through, use a sharp knife to cut or crack into pieces or squares. Place the pieces in an air-tight container and store in the refrigerator for up to a week.  

Notes: you may also drizzle with melted white chocolate on top.

Food Photo of the Day ~ Chocolate Heart with Devil Wings Cookies

 

Pondering Valentine's Day over the weekend, I made these alluring and irresistible chocolate cookies. The cookie cutter is from Bakerlogy, they have some brilliant high-spirited and mischievous cookie cutters, and I also used their chocolate sugar cookie recipe. These are a gothically devilish treat worth sharing affectionately with whomever... whenever you please. 

Chocolate Cake

 

This is my go to cake for almost any occasion or any time for that matter, purely for it's simplicity and no fuss deliciousness. Intense chocolate flavour that is voluptuously dense and fudgy. Lovely slathered with icing or drenched in a rich hot fudge sauce or toppled with fresh fruit, this is one slice of cake I can not get enough of and I don't miss the fact that it has no milk, eggs and no butter.  

Chocolate Cake 

--------------------------------------------------------------------------------------

1 1/2 cups unbleached all purpose flour

4 tablespoons cocoa powder

1/2 cup white sugar

1/2 cup coconut sugar

1 teaspoon baking soda

1/2 teaspoon Kosher salt

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

5 tablespoons (1/3 cup) light olive oil

1 cup of water

Preheat oven to 350ºF (180ºC). Lightly grease and flour one round cake tin or square cake tin. 

In a large bowl add the flour, cocoa powder, sugar, coconut sugar, baking soda and salt. Whisk together until well combined.

Using the back of a spoon, create three wells or indentations into the flour mixture, and in each one pour the white vinegar, vanilla extract and vegetable oil. Add the water and mix until well combined. 

Pour the batter into the prepared cake tin. Bake in the preheated oven for 30 to 35 minutes or until cake has set in the middle. Allow cake to cool before decorating.

Peanut Butter Oat Cups

 

I have made energy bites before using the same ingredients however wanted to create something more substantial, and these are. What I love about them is, with a few simple ingredients you will have a solid size snack, offering a quick burst of energy and are sufficient enough to keep you content and satisfied. You could use a mini muffin tin for a more smaller bitesized cup, if you prefer, however I like the sheer chunkiness of a regular muffin cup. They are quite moreish, not lasting long in our household and I guarantee not lasting long in yours, as they have become the go to snack.  

Peanut Butter Oat Cups

----------------------------------------------------------------------------------

makes approximately 12 regular size cups

 

1 1/2 cups of rolled oats

1 tablespoon ground flax seed

1 cup of crunchy peanut butter

2 tablespoons maple syrup

1/2 cup dried cranberries

1 cup dark chocolate chips

Line a regular size muffin tin with silicone cups or baking papers or lightly oil the cups instead. 

In a large bowl mix together, oats, ground flax seed, peanut butter, maple syrup, and dried cranberries. The dough will be sticky, so you'll want to use a cookie scoop to place dough into each prepared cup. Once all the dough has been used and divided up between the cups, take a piece of parchment paper, place over the dough and using a smooth bottom glass, press the dough down, to pack it tightly into the cup, repeat until all dough has been pressed and formed in each cup. 

Place the chocolate chips into a microwave safe bowl and melt until smooth, checking at 20 second intervals to ensure readiness. Using a spoon, coat the tops of cups with the melted chocolate. Refrigerate for 1 hour, until chocolate and dough has set. 

No Bake Peanut Butter Oat Squares

 

With minimal prep these gooey morsels are a luscious treat and provide an ample boost of energy. They do have to be kept in the refrigerator however great for having on hand when you favour a quick bite or two or in need of a sweet nibble to share for any occasion.   

No Bake Peanut Butter Oat Squares

-----------------------------------------------------------------------------------------

1 cup crunchy peanut butter 

1/4 cup plus 2 tablespoons honey 

1 1/4 cups rolled oats

1/2 cup chopped dried cranberries

200 grams dark chocolate chips

Line a freezer proof dish with baking parchment or waxed paper. You want to use a small square dish to ensure a thick slice however I used a standard square baking tin and the slices came out a bit thinner.  

In a medium microwave safe bowl, add the peanut butter and honey and heat in 20 second increments until warm and slightly thickened, about 40 to 60 seconds in total.

Add the oats and chopped cranberries, stir to combine, then add the mixture to the prepared baking dish. Flatten with the back of a spoon until even and smooth.

In another microwave safe bowl, melt the chocolate and pour it over the mixture and refrigerate until hardened, about 2 to 3 hours.

Slice into small pieces and store in an airtight container in the fridge or freezer. 

Notes: the peanut butter may be replaced with another nut butter and the honey may be replaced with maple syrup.

 

Fudge Squares

 

Vintage recipes such as fudge squares sound intriguing however they are essentially chewy chocolate brownies, great to have on hand and easy to pack on the go. Definitely a moreish chocolate treat.

Fudge Squares (Chocolate Brownies)

-------------------------------------------------------------------------------------------

2 ounces dark chocolate,

1/2 cup ( 1 stick) butter

1 cup granulate white sugar

2 large eggs, beaten 

1/2 cup unbleached all purpose flour

1/2 cup chopped walnuts

Preheat oven to 350ºF (180ºC)

Grease and lightly flour a shallow 8" x 13" x 1 inch pan. Line the bottom with baking parchment.

Melt the chocolate using a Bain Marie or double broiler or alternately melt chocolate in the microwave using a microwave safe bowl. 

Add the butter and mix well until blended with the melted chocolate, then stir in the sugar and mix. When well mixed, add the well-beaten eggs. 

Add the flour. Stir to a smooth batter, then add the walnuts.

Spread in a fairly thin layer in the prepared shallow pan. Bake in the preheated oven for 20 to 25 minutes. 

When removed from the oven, the mixture will appear to be soft and rather undercooked. Mark off in squares while warm. Let the squares stand in the pan until they harden as they cool. They will look and taste like chocolate fudge. 

Notes: I used 2 ounces of Baker's unsweetened dark chocolate squares

Chocolate Walnut Muffins

 

It's certainly easy to whip up a batch of these no fuss chocolate muffins. They closely resemble a more cake like brownie and offer a quick bite when pressed for time or wanting to tame that insatiable chocolate craving.     

Chocolate Walnut Muffins

---------------------------------------------------------------------------

makes 12 muffins

1 2/3 cups unbleached all purpose flour

3/4 cup granulated sugar

1/3 cup cocoa powder

1 tablespoon ground flax seed

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts

1 egg

1 cup milk

1/4 cup light olive oil

extra walnut pieces for sprinkling on top.

Preheat oven to 400ºF (200ºC).

Grease a 12 cup muffin tin or alternatively, line a 12 cup muffin tin with baking paper cups or silicone baking cups.

In a large bowl combine the flour, sugar, cocoa powder, ground flax seed, baking powder, salt and walnuts. Stir together.

In another bowl combine the egg, milk and light olive oil and beat together. Add the wet ingredients to the dry ingredients and stir together until only just combined. Do not worry the batter will be lumpy. Fill the prepared muffin cups about 2/3 full. Place walnut pieces on the top. 

Bake in the preheated oven for about 15 to 20 minutes. When done carefully remove muffins from the tin and allow to cool on a wire rack. 

Chocolate Lavender Brownies

 

With a delicate hint of lavender these moist and chewy brownies are moreish. Perfect for sharing and very satisfying with a cold glass of milk. You may feel inclined to generously smooth icing over top or serve with a scoop of vanilla ice cream and lashing of a hot fudgy sauce however there really is no need because in their purist form they are one decadent slice.   

Chocolate Lavender Brownies

---------------------------------------------------------------------------------------

makes 24 brownies

1 1/2 teaspoons dried culinary lavender buds

3 cups sugar

1 3/4 cups unbleached all purpose flour

3/4 cup plus 2 tablespoons cocoa powder

1/2 teaspoon salt

1/4 teaspoon instant coffee or instant espresso powder

1 1/2 cups (3 sticks) unsalted butter

4 large eggs

2 teaspoons vanilla extract

1 cup chopped walnuts 

Preheat oven to 325ºF. Butter a 13x9 inch baking dish and line the bottom with baking parchment. 

Using a mortar and pestle, place the 1  and 1/2 teaspoons of lavender into the mortar with 1 tablespoon of the sugar. Grind together until finely ground. Transfer to a large bowl. Add the flour, cocoa powder, salt, coffee powder, and the remaining sugar. Using a whisk, mix well.

Place the butter in a medium microwave safe bowl and microwave on high power for 1 minute at a time until melted. Let cool for a few minutes... you could slowly melt the butter in a saucepan, if preferred, again allow to cool for a few minutes. Whisk in the eggs and vanilla. 

Make a well in the centre of the dry ingredients and pour in the butter mixture. Using a wooden spoon, mix until just combined. stir in the nuts, if using. Pour into the prepared pan and smooth the top. Bake for 35 to 45 minutes or until a toothpick inserted in the centre comes out mostly clean. 

Ostara ~ Spring Equinox ~ Honey Chocolate Cupcakes

Ostara ~ Spring Equinox is also known as Vernal Equinox, Lady Day and Alban Eiler and is celebrated between March 20th to March 23rd, in the Northern Hemisphere. With the sun gaining more strength, the days are becoming warmer and longer. Day and night are of equal length. Ostara is about growth and balance. Nature is beginning to stir and the songs of birds fill the air. It is also a time to celebrate the Goddess of Spring and Dawn, Eoster, whom the hare is most associated to. It is from Eostre that the Christian celebration of Easter evolved. 

Baking or cooking with eggs and honey is appropriate during Ostara. As honey celebrates the awakening of bees and plant life - something they rely on in order to make their honey. Eggs, another symbol of Spring celebrations, symbolizes life, the universe and the rebirth of nature with fertility of the Earth and all creation... a balance of light, the egg white and dark, the egg yolk. 

Celebrating Ostara with these delicate chocolate honey cupcakes is a scrumptious way to welcome Spring. Happy Ostara and Spring Equinox to all!    

Ostara Honey Chocolate Cupcakes

--------------------------------------------------------------------------------------------------

1/4 cup (57 g/2oz) butter

3/4 cups (180 ml/6 fl oz) honey

1 egg

1/2 cup (118 ml/4 fl oz) milk

1/2 teaspoon vanilla extract

1 cup (225g/8 oz) unbleached all purpose flour

3 tablespoons unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

sliced almonds for decorating

Preheat oven to 350ºF /180ºC /Gas Mark 4. Paper line or grease a 12 cup muffin tin.

Using and electric mix, beat the butter until light and gradually add the honey, beating until light and creamy.

Beat in the egg, vanilla and milk.

In a separate bowl, combine the flour, cocoa powder, baking soda and salt, and gradually add to the butter mixture, mixing until well blended. 

Spoon the batter into the 12 prepared muffin cups, filling each three - quarters full.

Bake in the preheated oven for 20 to 25 minutes. Remove the cakes from the oven to a wire rack to cool. Spread the top of each cupcake with chocolate icing or melted chocolate, if desired, and sprinkle with sliced almonds. 

Orange Chocolate Walnut Loaf

This aromatic sweet loaf gives you all the warmth and sunshine of summer in every slice. Perfect plain, however a lashing of butter would not go a miss; making it so easy to settle down with a slice and a cup of tea.  

Orange Chocolate Walnut Loaf

----------------------------------------------------------------------------------

1 egg, beaten

2 tablespoons olive oil

1 cup brown sugar, packed

juice and grated rind of 1 orange

1 cup milk

1 teaspoon maple extract

2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt 

1 cup chopped walnuts

1 cup dark chocolate chips

extra chopped walnuts to scatter over the top

extra grated orange rind 

Preheat the oven to 350ºF. Grease and flour a loaf tin and line with baking parchment paper.

In a large bowl, combine the egg, sugar, oil, orange juice and grated orange rind. Stir to combine. Add the milk and maple flavouring. Stir. 

In another bowl combine the flour, baking soda, baking powder, salt, walnuts and chocolate chips. Stir together and then add the flour mixture, in 3 equal additions, to the milk mixture. Stirring after each addition. When all the flour has been incorporated and blended together, pour the batter into the prepared loaf tin, smooth the top, sprinkle the top with chopped walnuts. Bake in the preheated oven for about 35 to 45 minutes or until a toothpick inserted into the centre comes out clean.

Allow to cool slightly before removing the loaf from the tin and then allow to cool further on a wire rack. Sprinkle with freshly grated orange rind before slicing.

The temperatures have been hot, +30ºC hot! and with that comes plenty of blue skies and sunshine. With more days of rising temperatures ahead, it does not make one retreat to the kitchen to cook or bake. We will be doing what we can to beat the heat. - JD 

Ultimate Chocolate Brownies

Brownies may be the ultimate chocolate guilt-ridden indulgence especially when overly iced however I prefer them without a sugary layer of icing; as the thin crackled top provides a bit of crunch to the chewy cake like interior and the delicate pastel candy sprinkles add an understated decorative touch. These brownies, to me, are the ultimate as they embody everything I prefer in brownie however just don't take my word for it; try the recipe and see if they measure up to your ultimate brownie. I know one thing is for sure you won't be disappointed!  

Ultimate Chocolate Brownies

-------------------------------------------------------------------------------

3/4 cup (175ml) cocoa powder

1/2 teaspoon (2ml) baking soda

2/3 cup (150ml) butter, melted and divided

1/2 cup (125ml) boiling water

2 cups (500ml) sugar

2 eggs

1 teaspoon (5ml) vanilla extract

1 cup (250ml) unbleached all purpose flour

1/3 cup (32 grams) oat flour

1/4 teaspoon (1ml) salt

1/2 cup (125ml) dark chocolate chips

1/2 cup (125ml) white chocolate chips

decorating candy sprinkles, for decorating, optional

Preheat oven to 350ºF (180º) Grease and flour a 9 x 13 x 2 - inch rectangle pan or two 8 - inch square baking pans. Line the bottom with baking parchment.

In a bowl combine together the flour, oat flour, salt, dark chocolate chips and white chocolate chips.  

In another large bowl stir together the cocoa powder and baking soda. Stir in 1/3 cup (75ml) butter. Add the boiling water, stir until the mixture thickens. Add sugar, eggs, remaining butter and vanilla extract, stir until smooth. Add the flour mixture to the cocoa mixture and stir until well combined. Pour the batter into the prepared pan and evenly distribute and smooth the top using a butter knife. Sprinkle the top with decorating candy sprinkles.      

Bake for 35 to 40 minutes for a single 9 x 13 x 2 inch pan or 30 to 35 minutes for two 8 inch square pans or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack before cutting.    

- JD 

Chocolate Hazelnut Squares

This recipe comes from the One Smart Cookie Cookbook by Julie Van Rosendaal. Some have become familiar with Julie from that book however most recently she has been in the spotlight again highlighting issues with Canadian butter, aka Butter Gate. Yes, I have been noticing some inconsistency with butter recently, that aside, it didn't stop me from trying this recipe and previously buying a bag of hazelnuts on sale was fortuitous. It is hard to believe this recipe is low fat because these squares are luscious and super easy to make. For more information about Julie Van Rosendaal and recipes do visit her website at: dinnerwithjulie.com

Chocolate Hazelnut Squares

------------------------------------------------------------------

Base:

1/4 cup butter, softened

1/4 cup sugar

1 cup flour

pinch of salt

Topping:

1 1/2 cups packed brown sugar

1/4 cup cocoa 

1 tablespoon flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla

1 cup hazelnuts, toasted, skinned and coarsely chopped

Preheat oven to 350ºF.

In a medium bowl, stir together the butter and brown sugar until creamy. Add the flour and salt and stir until well combined and crumbly.

Press into the bottom of an 8 x 8 inch pan sprayed with non-stick spray. Bake for 8 - 10 minutes, until just barely golden around the edges.

In the same bowl (no need to wash it), combine the brown sugar, cocoa, flour, baking powder and salt. Add the eggs and vanilla and stir un til well blended and smooth. Stir in the hazelnuts. Pour over the base and smooth the top. Bake for 30 - 35 minutes, until the top is slightly puffed and cracked, and looks dry. Cool completely in the pan on a wire rack. Makes 16 squares. 

NOTES: When sharing a recipe from a cookbook, it is typed exactly how it is printed inside the book. With this recipe, the Ingredient list for the base states: "1/4 cup sugar", I assumed this was white sugar, on a quick glance, however when I read the Method or Instructions it states: "In a medium bowl, stir together the butter and brown sugar until creamy." When reading recipes, and I read a lot of them, usually when a recipe just says sugar, it's in reference to white sugar/caster sugar. Brown sugar, like icing sugar (powdered sugar), is always denoted as such. Unfortunately, this was a slight confusion after the fact; as I had already added white sugar. So for the base/crust I used 1/4 cup white sugar.

The cookbook, One Smart Cookie by Julie Van Rosendaal, I have, is a third printing, 2012.    

Sunshine and warm temperatures await. Have a nice weekend everyone! - JD