8 for
3 seconds.Add coconut oil, 50C, speed 3 for 90 seconds.Drizzle a little of the ganache over each of the muffins and serve.They taste amazing without the ganache too, great for a lunch box snack.SO much better than flowers x
Chocolate Zucchini Cake/Muffins. My chocolate and beetroot fudge cake has proven to be a huge hit, both amongst friends and family as well as on this blog
Having raided our cupboards of anything sweet and realising that we had run out of chocolates, I decided I will make some rocky road over the weekend to [
When it’s a chocolate pavlova. with chocolate cream filling. dark chocolate. To serve, whip cream with remaining cocoa powder to soft peaks, remove from TM bowl, leaving a little in the bowl, and then add chocolate and vanilla to bowl
How to Make Mary Berry’s American Style Chocolate Cheesecake. But wait, this is a chocolate one. I picked Mary Berry’s Baking Bible as I felt it only fair to do some baking
I asked her what she’d like me to bake if she could choose something to be in her lunch box so she sat at the kitchen bench, rifled through a recipe book and chose blueberrymuffins
Remove the muffins from the oven, let cool to room temperature and serve. Add the chocolate powder, the liquid caramel and mix for 2 to 3 minutes until it’s nicely incorporated. Pour small portions of the cream into the paper liners, sprinkle with the chocolate pieces and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (the time depends on the oven). 2 tablespoon chocolate powder. 50 grams / (1 3/4 ounces) dark chocolate broken into small pieces
In a bowl put the chocolate broken into pieces and the margarine and melt in the microwave. Remove the muffins from the oven, let cool completely and serve
Dried cherries unfortunately do not pack enough colour for the result I wanted to achieve with the base layer, so I decided to try a combination of goji berries, which always add a lovely vibrancy to my 'baking', and freeze-dried strawberries or raspberries which are beautifully red in colour and fragrant
A few posts ago, I shared the pumpkin, apple and cranberry variety. Today, we have chocolate zucchini. ), I am also thanking myself again for bulk baking muffins last weekend
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