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With a teething baby, I needed something easy to make and chocolatey the other night, so I decided to

sauce 1/2 c nuts, chopped 1/4 - 1/3 c dried apricots, chopped (or other dried fruit) (optional 1/4 c chocolate them gradually to the butter mixture, mixing well after each addition. 3) Fold in nuts, apricots and chocolate The chocolate works well, but I like it just as well without it too. If I don't add chocolate or swap out dried fruit, I sometimes add a dash of cinnamon or cloves too, which

They are decadent and crumbly, with a sweet coating and a deep, rich chocolatey interior. softened butter 3 tbsp sugar 3/4 c finely chopped walnuts 1 tsp vanilla (ish) 1 tbsp semi sweet mini chocolate Add nuts, vanilla and chocolate chips and stir well. 2) Gradually stir in dry ingredients.

wheat flour 2 tsp mix spice* 3 tsp baking powder 2 tsp dried orange peel 1 c pumpkin purée 1 c dark chocolate Beat in egg and then stir in milk. 2) Gradually stir in dry ingredients, followed by pumpkin and chocolate I also chopped up dark chocolate from a bar rather than using actual chips, and some of the pieces were (deliberately-accidentally) a bit on the larger side, so the final muffins had big gooey chocolate patches

mascarpone 2 1/2 - 3 c ricotta 1 1/2 c sugar 2-3 tsp vanilla extract 1/4 c pistachios, chopped 1/4 c chocolate chips 1/4-1/2 c dark chocolate, chopped and melted over a water bath 1) Mix together the dry ingredients minutes. 3) In the mean time, mix together all the ingredients for the filling except the pistachios and chocolate for a few minutes before removing the moulds. 6) Dip the ends of some of the cooled tubes in melted chocolate and allow to set. 7) Split about 1/3 (or more) of the filling from the rest and mix in chocolate chips

tbsp cocoa powder 2 tbsp flour 1/2 tsp cinnamon 1/4 tsp cloves 2 egg whites, lightly beaten 150 g dark chocolate 3-4 tsp kirsch 1) Combine the dry ingredients in a bowl then stir in the egg whites. 2) Melt the chocolate in a bain Marie and stir in the kirsch. heat it and mix until they form a smooth mass. 3) Stir the chocolate

I made the mistake of leaving the rest in the cast iron pan on the stove while I finished tempering chocolate chestnuts, roasted 3 tbsp butter 1 1/2 - 2 c milk 1 egg 1 tsp cinnamon 2 tbsp flour 1/3 c sugar 2 tbsp dark chocolate fully cooked by the residual heat of the pudding. 4) Dish into little individual ramequins and sprinkle chocolate

Late last year, my sister, a friend and I agreed to start on a new project with the new year, making different recipes in 3 different ways, each putting our own spin on it. (For more on our Variations on a Theme project, check out the main page)With the new year now underway, there has been some discussion back and forth for a few weeks now as to what we should make for our first recipe, and last week we lit on brownies. No firm plans were made yet, but we each agreed to start thinking about what we wanted to do and to set a date soon to lay down the ground rules and to cook. And then this weekend I was on night shifts on a very busy surgical ward (we barely sat down all night). Around about 4 in the morning I had a craving for brownies, which obviously couldn't be satisfied then and there, but I sent out a message asking that we have a call and make our brownies Sunday evening or Monday. The other two agreed, and I am extremely grateful, as last night I was able to satisfy the previous night's craving! So here is our first Variation on a Theme! Traditional Brownies with a Twist by my Sister Experimental Peanutbutter Brownies by me Vegan Pomegranate Fudge Brownies By Hibiscus Kook All in all, this was a very fun project! Looking forward to trying Hibiscus Kook's brownies, and I really enjoyed seeing where each of us went with these. And for the next one, pancakes coming up! SO watch this space...

These aren't baked, but mixed and coated in chocolate. As such, he did most of the work on these, although I did help with the chocolating a bit. dark and milk 1) Mix all ingredients except the chocolate in a bowl until well combined. 2) Melt chocolate Note: Using the left-over melted chocolate for hot chocolate is a little odd when you come across pieces In the original recipe, paraffin was used, melted in with the chocolate to stabilise it.

whites A pinch of salt 1/4 c granulated sugar 2 tsp dried peppermint leaves (or 1 tsp mint extract) 1 c chocolate Leave to dry 30-60 minutes. 7) Melt the chocolate in a Bain Marie, combining it with the cream until macaroons at 150°C for 20 minutes then cool on a wire rack. 9) Either dip the individual macaroons in the chocolate or use the chocolate to sandwich two macaroons together ( or, as I did with some of mine that broke, put them in a bowl and drizzle the chocolate over.)