Candy Cane Brownies

Come Christmas, I always buy loads of candy canes. Ridiculous amounts, really.

I use them for literally everything: I hang some in the tree, use a few as gift-toppers, feature them on every holiday-themed Instagram picture…

But I never, ever eat them.

Or rather, I never DID. Until this morning.

When I had candy cane brownies for breakfast #healthgoals

Candy Cane Brownies | Cake + Whisky

If you like the mint + chocolate combo, you’re in for a treat. Plus it’ll help you use up some of the leftover Christmas sweets. Less food waste, more cake. #winwin

Candy Cane Brownies (serves 2-4)

Ingredients: 70g melted baking chocolate, 70g dark chocolate chips, 1 candy cane, 1 egg, 50g granulated sugar, 40g melted butter, 30g self-raising flour (optional: a few drops of peppermint extract)

1. Pre-heat your oven to 180°C. Butter and flour a small cake tin (1 used a small enamel dish).

2. Whisk together the egg, sugar and melted butter. Whisk the flour in, then add the melted chocolate and the chocolate chips (and the peppermint extract if using).

3. Using a mortar & pestle, grind the candy cane down to a coarse powder. Add about 3/4 of it to the batter.

4. Pour your batter into the baking tray and bake for about 15 min. Sprinkle on the rest of your candy cane powder on your brownies as soon as they’re out of the oven.

5. Eat warm or cold (ideally with some mint + choc. chips ice cream on the side).

 

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Candy Cane Brownies

Sea salt and chocolate chips cookies

I recently re-discovered a recipe I used to be kind of addicted to.

Back when I was in my last year of High School, I developped an addiction to baking as a way to release stress. So much so that in the last few weeks before my exams, I baked up to 3 cakes a day. My brother and sister were really happy with this situation, my dad, not so much.

Sea salt & chocolate chips cookies | Cake + Whisky

These cookies (or one of their variations) were amongst the usual suspects back then (together with this little wonder) and there wasn’t a week I wouldn’t bake at least one batch.

And then, God knows why, I stopped.

Continue reading “Sea salt and chocolate chips cookies”

Sea salt and chocolate chips cookies

Rustic Peanut Butter Cookies

It’s starting to look a lot like Christmas.

There are so many things to love this time of the year it’s hard for me to choose a favourite.

But Christmas cookies are definitely amongst my favourite traditions and I always bake a few of them in case anyone is still hungry after the festive feasts (nobody is but the cookies still get eaten…).

12 Biscuits of Christmas | Rustic Peanut Butter Cookies

And this year, those rustic but rather wonderful Peanut Butter Cookies will definitely be part of my selection! Continue reading “Rustic Peanut Butter Cookies”

Rustic Peanut Butter Cookies

Festive Apple & Cranberry Pie

I spent the afternoon cooking my first ever #Worksgiving dinner for my colleagues yesterday.

From that epic adventure, I take away a couple of things:

1. I am completely lost in a kitchen that doesn’t have scissors.

2. As surprised as I might be about it, I do like cranberry with turkey.

3. Cooking an entire meal, complete with a table worth of sides, in one afternoon in borderline insane.

4. Pie is a Thanksgiving staple (or life staple if you ask me) but baking one in a hot kitchen is not a good idea.

Luckily, I baked this little show-stopper the night before.

Festive Apple & Cranberry Pie | Cake + Whisky

Meet my Christmas-meets-Thanksgiving, half Americana-half Fah la la la la masterpiece: The Festive Apple and Cranberry Pie.

Continue reading “Festive Apple & Cranberry Pie”

Festive Apple & Cranberry Pie

Lemon and Poppy Seed Cake

I don’t have many back to school rituals but one thing I always, always crave when Autumn comes around and the leaves turn red is a classic lemon and poppy seed cake.

It might have something to do with the fact that it’s always been a basic in my house when I was growing up (and that the first cake I ever baked by myself was actually a version of this very recipe…).

Or maybe it’s just because the said recipe is absolutely perfect: very moist and extremely versatile, and so easy I don’t even believe it’s possible to mess it up EVER (I’ve tried and still haven’t managed).

Lemon and Poppy Seed cake | Cake + Whisky

Ingredients: 3 eggs, 170g granulated sugar, 160g self-raising flour, 150g melted butter, pinch of salt, zest and juice of 1 lemon, 2 tsp poppy seeds

1. Whisk together the eggs and the sugar

2. Add the flour and the salt and mix thouroughly

3. Pour in the butter and mix again

4. Add the lemon zest and juice and the poppy seeds and mix thouroughly once more

5. Bake for 45 min at 180°C

P.S: Don’t feel like lemon and poppy seed? Then skip them and add litterally ANYTHING ELSE you want instead!

What do you say? Best cake recipe ever or what? 

Lemon and Poppy Seed Cake

Plum crumble with hazelnuts

Alright. I had my very first Pumpkin Spice Latte of the season. Which means it’s officially Autumn (yes, this IS the scientific way to date the beginning of Autumn, didn’t you know?) ??

Which of course means Autumn-ey cakes (because obviously). With a liberal sprinkle of cinnamon in all of them (re-obviously).

Plum & Hazelnut Crumble | Cake + Whisky

 

And my Sunday (Cake Day!) Plum crumble with hazelnuts was no exception!

Plum & Hazelnut Crumble | Cake + Whisky

Ingredients (serves 4): 400-450g red plums, 25g honey, 15mL lemon juice, 30g flour, 20g sugar, 10g butter, sprinkle of cinnamon, 40g hazelnuts

1. Put your hazelnuts in a mortar and crush them until you get small-ish pieces (it doesn’t have to be super fine as this is a rather rustic recipe)

2. Combine the flour, sugar and butter together in a bowl (you should get a rather fine, sand-like crumble dough). Mix in the cinnamon and the hazelnuts.

3. Cut your plums in 8 and put them in ramequins (or a bigger dish). Add the honey and lemon juice on top.

4. Top with the crumble and bake for about 30 min at 180°C.

Plum & Hazelnut Crumble | Cake + Whisky

I highly recommend you eat them still warm (and maybe with a cheeky scoop or two of vanilla ice cream?).

What’s your go-to Autumn recipe? 

 

Plum crumble with hazelnuts

Carrot and Almond Cake

Sunday’s cake day! Or at least, it’s one of my favourite excuses to get baking!

Carrot and almond cake | Cake + WhiskyI’ve been back home for just a few days and I’ve spent every hour trying to find a way to use up all the vegetables we’ve goten in the garden. However, a tomato cake was hardly a possibility, so I turned to a small bunch of carrots for today’s baking experiment…

Carrot and almond cake | Cake + WhiskyCarrot and almond cake (serves 6-8)

250g carrots, 2 big eggs, 100g sugar, 50g self-raising flour, 110g almond flour, 2.5 cL vegetable oil, pinch of salt, a handful of dry cranberries

Carrot and almond cake | Cake + Whisky1. Wash the carrots, peel and grate them.

2. In a big bowl, wisk the sugar and eggs together.

3. Add in the flour and almond flour and mix thoughroughly.

4. Add the rest of the ingredients and mix until thoughroughly combined.

5. Pour the batter into a buttered and floured cake tin and bake for about 35 min at 180°C.

Are you a carrot cake lover? If you have a favourite recipe, send it my way! 

Carrot and Almond Cake