Happy Friday! ⛄️
If anyone is looking for me today, I will be here, wrapping and packing these cookies, and I can’t promise I will not eat any... so if you are on my Xmas list, and you think you’re missing few cookies, please be understanding 😜
Recipe is coming to the blog soon! 🎄
Let me tell you about this mind-blowing dessert. We have:
🍪 Fudgy triple (yup 👅) chocolate brownie with pistachios
🍨 Hazelnut Ice Cream (thanks to Maxim Premium for deliciousness)
🍫 Chocolate Sauce
Yes my dears, this is absolutely Christmas dessert material + it doesn't take more than 15 - 20 minutes to bake (+5min to make) which totals in less than 30 minutes. Delicious + easy + quick + absolutelythebestdessertever 😍🌟
The recipe is now on our blog, jernejkitchen.com, search for "chocolate brownie" or follow the link in profile. Happy Thursday and lots of love from us 💛 #jernejkitchen#maximsladoled#ad
With all the holiday cakes floating around, I decided to share this ridiculously fudge-y, dark, dense and crazy delicious cake. This Guinness Chocolate Cake with Baileys Cream Frosting is incredibly moist, decadent and melts in your mouth. It's what every chocolate cake lover would dream of. A one bowl chocolate cake with less than a minute of mixing required and 5 minutes prep. What’s not to love? #guinnesscake#chocolatecake#holidaybaking
Get the recipe on https://www.africanbites.com/guinness-chocolate-cake/ OR GOOGLE "Guinness Chocolate Cake Immaculate Bites"
Weekend plans: making wreaths for neighbours; wrapping the last presents; sending off the very last Christmas cards; and eating multiple slices of panettone while humming festive Wham tunes. We’re all set!
I’m enjoying the Christmas season immensely this year. Every spare second has been spent making wreaths and decorating suspended branches (too bad I shattered two beautiful boules in the attempt, argh!), from baking St Lucy’s buns (@jesse.dart baked, actually; I ate) to scattering candles around the house, I haven’t been this jolly and elf-like in a decade. .
Hope you’re enjoying this last quiet weekend before holiday season really kicks in. Anything Christmassy in the plans for today? If you were thinking of maybe doing some last-minute decorating, you can still grab my free foraged + all-natural wreath tutorial via the link in profile. Have a merry & bright weekend!
An indulgent yet guiltless brunch — @mynewroots’ Vegan/GF Breakfast Tart w/ DF coconut-based yogurt topped w/ a Cranberry compote, orange zest, & fresh pom arils. Recipe from her first cookbook #MyNewRoots#mynewrootsse#appetitegrams @appetite_randomhouse
This lemon posset with almonds is a wonderful dessert, nodding as it does to warmer climes as we shore up against the cold of December
- 220g unsalted butter, softened
- 100g caster sugar
- 1 vanilla pod, de-seeded
- 220g plain flour
- 100g cornflour
- Pinch of salt
- Demarara sugar
LEMON POSSET INGREDIENTS:
- 600ml double cream
- 140g caster sugar
- 2 large Sicillian lemons
- 100g flaked almonds
- 10g icing sugar
SHORTBREAD METHOD: Preheat your oven to 170°c Line two baking trays with parchment. Cream the butter, sugar & vanilla seeds in a large bowl until the mix is light and fluffy. Sift the flour and cornflour into the mixture, add a pinch of salt and combine. Knead your mixture on a work surface until it forms a soft dough. Roll to the thickness of 1cm. Prick the dough all over with a fork and cut into triangles. Place on your baking tray and refridgerate for at least 30 minutes. Bake for 20-25 minutes, until the edges of your shortbread are turning golden brown at the edges. Leave to firm up on the trays before transferring to a wire rack. While they are still warm dust with demerara sugar.
LEMON POSSET METHOD: Toast the almonds in a preheated oven at 180° for 6-8 mins until golden brown, Whilst hot, dust with icing sugar and leave to cool/ Strain the lemon juice and add the finely pared zest. In a heavy-based pan, heat the double cream and the sugar to a slow boil. Use the largest pan you have to allow the cream space to expand. Boil for 3 minutes, then remove from the heat. When the mixture is cool whisk in the lemon juice and zest. Sprinkle a few of the almonds into six large glasses, pour the lemon cream mixture onto the almonds. Arrange the remaining almonds on top and refrigerate for at least three hours.
In literally 6 minutes I made two batches of fudge. I created this recipe in high school Mrs.Swope’s foods class. And have been using it ever since. I may make a third batch with peppermint extract 🤶🏻🎄🍫 and yes I used the cocoa powder and vanilla we brought back from the Dominican Republic 🇩🇴 #pattersonhomestead#fromscratch#homemade#soeasy