Wordless Wednesday

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Deep pan brownies made yesterday evening!!!….

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Extreme Bite Size Brownies

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I love brownies and I’m always trying to experiment and get recipes developed so that we get extreme funky brownies to eat.  This time in a mini way,  I have made some bite sized chocolate brownies!  Bit like an extreme shot of chocolate as you would an espresso to kick start your day!  This bite size beauty will satisfy your craving and the naughtiness is distributed well.

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I still have lessened the amount of butter and sugar to make these a little more less guilt free.  I had a whole batch yesterday in a large tray, to make them thinner too.  I approached my kitchen this morning and half had already disappeared… Who IS the culprit? I will have to put my detective hat on and find out!!

Whilst I investigate, have a beautiful day, see you tomorrow friends, much love, D x

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INGREDIENTS

150g unsalted butter melted
150g plain chocolate pieces
65g plain flour
20g cocoa powder
2 large eggs
130g soft dark brown sugar
50g chocolate chips

METHOD

Preheat oven to 180°c, grease a large rectangular baking tray and line with some grease proof paper

In a bowl, pour the melted hot butter onto the chocolate pieces and set aside so that the chocolate melts. Stir well and let the mixture cool down

Mix the eggs and sugar together until sugar has dissolved into the egg and is creamy

Pour in the chocolate mixture

Throw in the flour and cocoa and gently combine as not to overbeat and knock the air out and stir in the chocolate chips

Spread evenly into the tray and bake for 20-25 minutes until the top has set

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Leave completely to cool and then slice into mini squares

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A Hazelnut Brownie Ice Cream Cake

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I adore brownies and always have them with some ice cream, so I felt a cake combined with both elements would be just great!  So here you have a brownie based sponge with ice cream in the middle.  Please feel free to add any type of nut or even extra chocolate if you wish.

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Have a stunning day!  And enjoy! Much love D x

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INGREDIENTS

60g hazelnuts roughly chopped, some whole
60g self raising flour
130g caster sugar
50g cocoa powder
30g brown sugar
½ tsp baking powder
¼ tsp salt
⅓ cup milk + 40g milk chocolate melted
1 cup melted butter/low fat baking spread
3 medium eggs
1 tsp vanilla essence

Filling
Vanilla ice cream

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METHOD

• Preheat oven to 180°c, grease and line two 20cm diameter cake pans

• Combine the dry ingredients in a large mixing bowl or food processor

• Add all the wet ingredients, mix well and stir in half of the hazlenuts

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• Divide the mixture between the two pans, scatter over the rest of the hazelnuts and bake for 20-25 until a skewer comes out clean when poked

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• Leave in the pan to cool for 10 minutes and then transfer to a cooling rack

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• When completely cool take one brownie half and spread on whipped ice cream and sandwich with the other half

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• I like my ice cream soft and runny but you could set it in the freezer before serving

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Our Weekend In Pictures…

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Bowling with the little ones!  They had so much fun, but my 3 year old’s fashionable bowling shoes kept slipping off! Lol 🙂

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Lunch at a delicious American diner…of Mediterranean Vegetarian burger with crunchy fries, relish and mayonnaise. 

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Not forgetting the refreshing frozen Margarita I chose…looks like snow but tastes divine!

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Baked some fudgy brownies for dessert, recipe coming up soon x

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A nature walk in the park,  surrounded by stunning lakes and trees

Lunch at the cafe that has incredible light middle eastern meals…falafels, halloumi, flatbreads….And now at home going to make some paneer shashlik, ready to prep and take photos

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Hope you’re all having a restful weekend…see you tomorrow, much love D x

Shivaay Delights..Sharing Super Blogs

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I thoroughly enjoyed sharing my Fab four blogs with you last week and here I introduce you all my friends, to four more wonderful bloggers…
I’ve found it so difficult to share only four blogs a week, as I just want to share so many! However in time I know I will get round to you, as I appreciate you all. I’m also loving the fact that I am able to explore new blogs too by doing this post. So I am having way too much fun!

☆ I start off with Afra Cooking…Afra started her blog in March 2012 after her kitchen had been newly renovated. What a fantastic way to start! Her first post was one of my most favourite foods in the whole wide world..the perfect boiled egg. This is what I love about Afra, she cooks what makes her happy and in turn that joyful energy comes through to the reader. A lovely person and one who has supported me and Shivaay Delights, both here on WordPress and on Facebook. Thank you honey…

http://afracooking.wordpress.com/2013/05/21/tarte-tatin/

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This is an absolute stunning tarte tatin and the picture…simply splendid!

☆ Jhuls…Jhuls..Jhuls! A dear friend who comments on my posts daily, who is a kind and loving soul. Who is also very generous when it comes to giving away awards. So here I repay her love and kindness. The blog she has titled “The not so creative cook”, but that is so far from the truth! Jhuls cooks everything and its extremely creative, I especially love her baking. In particular these

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http://thenotsocreativecook.wordpress.com/2014/04/11/fiesta-friday-11-bars-of-gooey-ness-and-blissfulness/

The narrative is fantastic and funny and she is like a ray of sunshine in my life. Thank you Jhuls!

☆ I have recently come across Aneela’s blog “The odd pantry” , The way she writes is very entertaining. She has a way with words and the food is fantastic…Her own about description of herself wil keep you hooked. It did me!
“I am an Indian transplant in San Francisco who loves to cook. I love to cook because I love to eat; I get bored easily, and I need constant experiments to keep my palate from snoozing.”

A lovely bright layout, so welcoming and warm, just like Aneela’s personality

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http://theoddpantry.com/2013/10/26/solid-citizen-channa-dal/

☆ On to the lovely Serena @ The rustic plate..a blog that had me at rustic. Fresh ingredients prepared in a simple way, and boy does Serena do that! Stunning compilation of dishes and recipes to comfort your inner child. Just wow! From breads and biscuits to salads and sweet treats. You will find everything you want at the rustic plate. Go roam around and have a look for yourself….

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http://rusticplate.com/2014/04/15/some-cream-of-tomato-soup-please-but-hold-the-cream/

Decadent mint chocolate brownies

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This is the first time I have experimented in making up my very own brownie recipe and I must admit it worked out well! When I follow certain recipes I never get the end result I want so I thought I would figure it out for myself! I was very happy with the result! So heres to more experimenting!

In this brownie you will also get a fiery hint of mint with the velvety chocolate texture that will allure your tongue for more! I’ve cut them into mini squares as they are very decadent and rich, eating a couple will be plenty and this way there is more to go round!!!

I’m bringing them along to Angie’s Fiesta Friday Party..where we all meet up and share our gorgeous food! I hope you all have a sweet tooth today…See you there! Much love D x

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INGREDIENTS

200g plain chocolate 70% cocoa solids
200ml single cream
20g fresh mint finely chopped
100g unsalted butter
1tsp vanilla extract
90g soft brown sugar
70g white caster sugar
3 free range eggs
85g plain flour
2 tbsp cocoa
Pinch of salt

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METHOD

• Melt the butter and chocolate in a medium non stick saucepan on a low heats. Then stir in the mint and cream turn off the heat and leave aside to cool

• Whisk the eggs and sugar until well combined, stir in the vanilla extract. Poor in the chocolate and cream mix once cooled. Fold in the flour, cocoa and salt using a figure of eight technique as not to knock the air out of the batter

• Grease and line a small square or rectangular deep baking dish. Slowly pour out the batter into the dish and place in a preheated oven at 160°c fan/180°c gas.
Bake for 30-35 minutes.

• Make sure that you take the brownie dish out as soon as the wobble in the middle of the cooked brownie goes! This is to ensure a squidgy and moist brownie!

• Leave for 10 minutes in the dish and then take out place on a cutting board and gently cut into mini squares and enjoy!

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Pure Heart Brownies & Cocoa Truffles

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Going back 10 years, it was a Saturday and I was at work. It was a busy day and made even more busier by the delivery people that were dotting in and out bringing big, luxurious Valentine gifts for the girls at work. Everytime one walked in I would hold my breath in anticipation…had my boyfriend of 5 months sent me a Valentine’s surprise?! No! 😦

I had told my parents if anything arrived for me at home, then please call me. I didn’t get a phone call either. So the day ended and I slowly made my way home! I walked into our lounge upset only to find a incredibly massive bunch of roses with these unique feathered leaves adorning the corner of the room!

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He had remembered and it meant so much especially as my boyfriend was working in New Zealand at the time. We didn’t get a lot of time to talk because of the time difference! We were not able to spend our first Valentine’s Day together but have done now as husband and wife ever since then xxxx

I made these special raw heart brownies and cocoa truffles for him and my two little lovelies. I hope you have a beautiful day filled with love and happiness!

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INGREDIENTS

1 cup brazil nuts
1½ cup chopped dates
½ cup almonds
1 cup raisins
2½ tbsp cocoa powder
1 tbsp maple syrup
½ tbsp sunflower oil
Cocoa powder for dusting
Icing sugar for dusting

METHOD

• Put all the ingredients into a food processor and blitz into a paste. You may find the nuts may remain a little chunky. That’s ok, as it adds texture

For the heart brownies

• Grease a large flat dish and flatten ⅔ of the mixture to 1cm thickness using a spoon and your hands

• Using a heart cookie cutter, cut out as many hearts as you can and place on a plate. Repeat by flattening the remaining mixture and cutting more hearts out

• Once you have your hearts dust them with icing sugar

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For the cocoa and date truffles

• Using the remaining mixture from above. Take little amounts and roll into balls. I lightly greased my palms with a some sunflower oil to avoid thre mixture sticking when rolling

• Dip the balls into cocoa powder for its coating

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Ready to share ♡

Recipe for heart brownies adapted from Lauzan @ The Veggy Side Of Me