I sure do love red velvet. So when I recently tried red velvet cookies, I couldn’t resist making my own! For those who don’t know, red velvet cake has a light cocoa and vanilla taste made famous by the deep red colour. But be ye not deceived for true red velvet should not be electric red but warm, rich, deep red. Enjoy!
Tag Archives: cocoa
These exciting biscuits are a doddle to make – exactly my kind of recipe, simple to do yet really impressive. I took them into work and many of my colleagues remarked how ‘cool’ they looked (yes, they said cool ;] ) and indeed how scrumptious they found them. Give them a go and treat your friends and family! Click here for the recipe
Here’s a chocolate version of my Birthday Cupcakes recipe. A lovely chocolatey cupcake base crowned with creamy white chocolate frosting and sprinkled with chocolate shavings. If you like chocolate then these are a must!
If you like decadence, then you’ll love this tart. It’s quite simple in its nature and not overly done, but something about the rich chocolate frangipane combined with delicate flavour and texture of the pear, encased in the crisp shortcrust pastry is simply sublime. When I first made this tart we ended up taking it with us to a restaurant (BYO dessert, anyone?), leading the owner to suppose it was someone’s birthday. We didn’t correct him for fear that he’d relinquish our dessert and force us to order something from his menu, when in reality his generosity extended to offering us a jug of cream to serve with it! If you make this tart, let me know what you end up getting away with!
The thing I love about swiss rolls is that they are pretty simple to make and the flavour combinations are endless. Following on from my Passion Fruit Swiss Roll here’s a much richer version for all the chocolate lovers out there. The hazelnuts not only add that nutty flavour that goes so well with chocolate but they also add a lovely crunch, giving the roll even more depth. So while you sit there contemplating when to make it I’ll be cutting myself another slice! ;] Click here for the recipe
I was recently challenged to use beetroot in a sweet dish. I wasn’t entirely freaked out but did think it would make for an interesting flavour. Vegetables such as carrot and beetroot can work well in cakes as they have a natural sweetness to them and add tonnes of moisture. This recipe is based on one for carrot cake, with the addition of chocolate to enhance the flavour and let’s not forget the gems on top – chocolate candied beetroot! Not strictly candied (like lemon or orange peel) but cooked in a sugar syrup and tossed in cocoa powder to take this cake to another level. =] Click here for the recipe
I was in a bit of baking mood and thought I’d make some mini tarts. Since I was a child I’ve enjoyed Feast ice lollies with the crisp, cold piece of chocolate hidden in the middle and will never cease to love the mint version, so I decided to put it into tart form. The recipe is pretty simple (simple is always a good thing!) but the results are really tasty and would be fantastic on any occasion. Chilling the finished tarts is important as it not only enhances the minty freshness but it allows the filling to set (although if you can’t wait to try them – like me – I’m sure you won’t mind the filling spilling out and onto your hands!). The amout of pastry makes exactly 12 cases so you’ll have to re-roll the trimmings! Click here for the recipe