Halloween Monster Brookies

Sure you can buy them in the stores, but there’s something special and fun about making your own Halloween treats.

Halloween Monster Brookies | Cake + Whisky

As far as I’m concerned the spookiest day of the year is as good an excuse as any to bake a batch of favourite sweet treats… And everybody knows that brownies are the way to my heart.

Halloween Monster Brookies | Cake + Whisky

Now, I’m a big fan of the traditional recipe, but trust me when I say Brookies, the genius crossing between brownies and cookies, are next level good.

Halloween Monster Brookies | Cake + Whisky

Chewy, crumbly, super chocolate-y and just a tiny bit spooky, these Monster Brookies are the ultimate Halloween-win treat, and you definitely want a batch (or three) of those in your life ASAP!

Halloween Monster Brookies | Cake + Whisky

Halloween Monster Brookies (makes 6 monster-sized cookies)


  • 120g 70% dark chocolate
  • 15g butter
  • 75g caster sugar
  • 30g cornflour
  • 1 tsp baking powder
  • 1 egg
  • 15g chocolate chips
  • 30g Smarties
  • a few drops dark food coloring (or, even better, a food-safe black pencil)

1. Preheat the oven to 180°C.

2. Place the chocolate and butter in a bowl and set over a pan of simmering water. Stir until melted and combined, then remove from the heat.

3. In the meantime, combine the sugar, cornflour, baking powder and egg and whisk until light and fluffy. Add the chocolate-butter mixture and mix until well combined.

4. Spoon tablespoons of mixture onto baking trays lined with baking paper, making sure you leave enough space inbetween them (they spread A LOT while baking). Dot the top of the cookies with the chocolate chips and Smarties.

5. Bake for 12-13 min in the preheated oven, then set aside to cool before drawing eyes using the black food colouring.

Halloween Monster Brookies

Salted Caramel Brownies

So, today’s the day.

The day when I’m officially closer to 30 than I am to 20.

Feeling old much? YOU BET!

Salted Caramel Brownies | Cake + Whisky

Luckily, birthdays are nature’s way of telling you to eat more cake, and god knows that’s something I’m always up for!

Salted Caramel Brownies | Cake + Whisky

Now, birthday brownies are a bit of a tradition in my house (find out why here), but this year’s needed to step it up a notch…

And what’s the best way to make any amazing dessert even better?

You know it: SALTED CARAMEL e’rythiiiiiiiiiiiing!

Salted Caramel Brownies | Cake + Whisky

So here it is. Salted caramel brownies.

Now, I used to be a triple choc’ brownies kind of girl. And then I made those and I’m telling you: TOTAL GAME CHANGER!

100-billion-calories-a-slice game changer, but after all, birthday = ultimate cheat day, right?

(and if it’s not quiiiite your birthday yet, well, you could always celebrate your un-birthday instead! ??)

Salted Caramel Brownies | Cake + Whisky


Salted Caramel Brownies (serves 6-8)

You’ll need: 

For the brownies: 

  • 120g soft (but NOT MELTED!) salted butter
  • 160g granulated sugar
  • 3 big eggs
  • 70g self-raising flour
  • 200g dark chocolate

For the salted caramel sauce: 

  • 150g granulated sugar
  • 40g salted butter
  • about 100ml pouring or double cream
  • a generous pinch of salt

1. Pre-heat your oven to 160°C. Butter and flour a brownie pan (I like to use a 21×21 glass roasting tray like this one)

2. Make your caramel sauce: In a medium saucepan, put the sugar and a little bit of water. Cook over a hot stove until it turns a deep-brown colour and doesn’t re-crystalised if taken off the heat for a few seconds. Add in the butter, mix well, then add the cream and mix again. Add the salt, then leave to the side to cool down.

3. Make your brownies batter: In a big mixing bowl, combine the butter and sugar, then add the eggs and the flour. Melt your chocolate over a double-boiler, then add it to the batter and mix until well combined.

4. Pour about half of your brownies batter into the buttered and floured pan, cover with a layer of salted caramel sauce, then top with the remaining brownies batter. Bake for 30-35 min.

5. Let the brownies cool down (they’re even better the following day!) before serving with the remaining salted caramel sauce drizzled on top.

Do you have any birthday traditions? I’d love to hear them in the comments!!


Salted Caramel Brownies | Cake + Whisky

Salted Caramel Brownies

Brunch at The Modern Pantry

Some weeks just seem endless.

You know the feeling. Minutes feel like hours, days feel like weeks and by Wednesday, the only thing on your mind is brunch.

And if your week is anything like mine, I know a place you’re going to love come brunch day…

Brunch at The Modern Pantry | Cake + Whisky Brunch at The Modern Pantry | Cake + Whisky

Overlooking Clerkenwell’s iconic St John’s Square, Anna Hansen’s The Modern Pantry is any brunch-lover dream come true.

Brunch at The Modern Pantry | Cake + WhiskyBrunch at The Modern Pantry | Cake + WhiskyBrunch at The Modern Pantry | Cake + WhiskyBrunch at The Modern Pantry | Cake + Whisky

And with exposed bricks, loads of light, and just enough quirky, charming little details, it is a very dreamy little café indeed!

Brunch at The Modern Pantry | Cake + Whisky

⬆⬆ Dining room goals right there ⬆⬆

Brunch at The Modern Pantry | Cake + Whisky

(needless to say, we’ll do that the second we have a place of our own)

Brunch at The Modern Pantry | Cake + Whisky

But first, coffee!

Brunch at The Modern Pantry | Cake + WhiskyBrunch at The Modern Pantry 29

Black & stromy, with just a touch of condensed milk, Vietnamese-style, for him.

Brunch at The Modern Pantry | Cake + WhiskyBrunch at The Modern Pantry | Cake + Whisky

And a hot, steamy cup of jasmine tea for her.

With a few of The Modern Pantry’s iconic dishes on the side…

Brunch at The Modern Pantry | Cake + Whisky

Sugar-cured New Caledonian prawn omelette, green chilli, spring onion, coriander, smoked chilli sambal and toast

Brunch at The Modern Pantry | Cake + Whisky

Sweet, soft prawns, punchy sambal and a kick of green chilli, all blanketed by the dreamiest of omelette…

A dish definitely worth its reputation!

Brunch at The Modern Pantry | Cake + Whisky

And more than worthy of a close-up, too!

Brunch at The Modern Pantry | Cake + Whisky

Poached eggs with grilled chorizo, slow-roast tomatoes and plantain fritters.

Brunch at The Modern Pantry | Cake + WhiskyBrunch at The Modern Pantry | Cake + Whisky

A sunny take on the traditional English Breakfast and #yolkporn at its very best.

Brunch at The Modern Pantry | Cake + WhiskyBrunch at The Modern Pantry | Cake + Whisky

All washed down with the appropriate amount of ‘liquid goodness’.

And followed by a little bit of pudding action…

Brunch at The Modern Pantry | Cake + Whisky

Sour cherry brownie with Greek yoghurt cream, malt & chocolate crumb and berries.

Brunch at The Modern Pantry | Cake + Whisky

Soft, gooey, sweet, sour, rich and fresh all at once, it’s a masterpiece of a dessert.

Brunch at The Modern Pantry | Cake + Whisky

An absolute triumph, much like the rest of the meal.

And the #1 reason to put brunch at The Modern Pantry on the agenda for next weekend.

It’s a truly eggcelent brunch spot, bu it gets busy so make sure you book ahead.


The Modern Pantry47-48 St John’s Square, Clerkenwell, London EC1V 4JJ


Brunch at The Modern Pantry

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).


Candy Cane Brownies

Radicals and Victuallers

Four-day weeks are always so confusing to me. I’m not sure what exactly my brain is so confused about, but I seem to never know which day it is, and for some reason, they seem longer than regular weeks (#nonsense).

But there definitely are silver linings to them. First of all, you get an extra day of weekend. Also, the next weekend is one day closer to the beginning than it is on regular weeks.

Which in my (admittedly food-obsessed) brain only means one thing: I’m one day closer to brunch day yay!

Obviously, the discovery of the little gem that is Radicals and Victuallers makes things even more exciting on that point…

Radicals & Victuallers restaurant review, London | Cake + Whisky

Continue reading “Radicals and Victuallers”

Radicals and Victuallers

White Chocolate & Matcha Blondies Recipe

I’m a bit of a cookbook addict. I spend hours browsing through any I can put my hands one, be it in Waterstones, my GP waiting room or the comfort of my grandma’s home.

Trying out new recipes and seeing how they measure up to my current favourites is something I find terribly exciting.

For that reason, there are very few recipes I’ve sworn allegiance to. But it’s no secret I made an exception for the best brownies’ recipe of all times.

This recipe truly is perfect: it’s easy and quick to make, there’s almost no dishes to clean and you get the densest, moistest, perfect brownies at the end of it.

Unfortunately, all this perfection doesn’t prevent me from experimenting and wanting to change things up a little from time to time, and last week, the idea of matcha and white chocolate blondies simply wouldn’t get out of my head and I knew I had to give my favourite recipe a re-vamp.
Matcha Blondies Recipe | Cake + WhiskyAnd once again, the recipe proved itself to be perfect in every way.

White chocolate matcha blondies (serves 6-8)
Matcha Blondies Recipe | Cake + WhiskyYou’ll need: 70g self-raising flour, 130g of sugar, 120g of soft butter, 2 big eggs, 200g of white chocolate, 3 teaspoons of matcha powder, 1 teaspoon of vanilla powder.Matcha Blondies Recipe | Cake + WhiskyMatcha Blondies Recipe | Cake + WhiskyIn a mixing bowl, combine the butter and the sugar and whisk until smooth and well combined.Matcha Blondies Recipe | Cake + WhiskyCrack in the eggs and mix. Matcha Blondies Recipe | Cake + WhiskyMatcha Blondies Recipe | Cake + WhiskyMatcha Blondies Recipe | Cake + WhiskyAdd the flour, the matcha powder and the vanilla powder and mix thoughroughly.  Matcha Blondies Recipe | Cake + WhiskyMelt the white chocolate (I’m lazy so I do this in the microwave) and add it to your cake batter and whisk once again.
Matcha Blondies Recipe | Cake + WhiskyPour the batter into a buttered and flour tin and bake for about 35 minutes at 150°C. Let your blondies cool down completely before cutting them into squares.

Add some berries on the side (both the colour and flavour contrast make that combination a winner!) and try not to eat it all in one go (I dare you!)

White Chocolate & Matcha Blondies Recipe

Recipe – The BEST brownies EVER

I met my boyfriend because I could bake. We were just two weirdos invited to a birthday party, and we started talking about food, then planned to meet again to bake cakes for a bake sale he was organising to fundraise for one of his many many MANY projects. My brownies were apparently the most succesful of the lot that day. So succesful in fact that he didn’t even get to taste it. So I came around to bake more brownies, and the rest is history…


As weird as it might sound, I find baking to be the most relaxing thing in the world. When revising for my Baccalauréat, I baked up to 3 cakes a day! My sister was over the moon, my parents, not so much…

Over the year I experimented quite a bit, with various degrees of success (I’m looking at you macaroons!), but today’s recipes is probably the one I use most. I could tell you it’s because it’s very adaptable, and easy, and quick, and there’s very little washing-up to do in the end. But the truth is, it’ll produce the densest, fudgiest, most decadent brownies. Doesn’t get much better in my book.


Best brownies ever

Ingredients: 2 big eggs, 160g of sugar, 120g of butter (soft), 70g of flour, 200g of baking chocolate (melted) + whatever toppings you like in/on your brownies (here I used an entire pack of double-stuffed Oreos, but that’s just because I was feeling particularly peckish that day!)

1. Pre-heat your oven at 150 °C (gas mark 5).

2. Butter and flour your brownie tin.

3. In a big bowl, beat the butter with the sugar until well incorporated.

4. Add the eggs. Mix.

5. Add the flour. Mix.

6. Add the melted chocolate. Mix again.

7. Add about half of your toppings and mix thouroughly.

8. Pour the brownies batter in the baking tin. Sprinkle the rest of your toppings on top (hellooooo Instagram-ready beauty!).

9. Cook for about 30 minutes (you can check by inserting the tip of a knife into your brownies).

You should wait for it to cool down completely before wolfing down half of it, but then, I didn’t do it either! So much so that I didn’t even managed to get a picture of the cooked brownies (bad blogger!). Want to definitely put me to shame? What about you bake up a tray this weekend and send me the pictures over Twitter @cakeandwhisky? Come on, you know you want to! 

Recipe – The BEST brownies EVER