Cook this: Cadbury Creme Egg Easter Brownies

Being a chocoholic, Easter is obviously my favourite holiday, and Cadbury Creme Eggs are my favourite holiday treats. The big ones are getting too sugary for me, but I find the little ones just right – they have a much better chocolate to filling ratio.

 

Ingredients:
– 250g milk chocolate
– 150g butter
– 1 cup brown sugar
– 3 eggs, lightly beaten
– 1 tsp vanilla extract
– 1 cup plain flour
– 1 packet of mini creme eggs, wrappers removed

 

Method:
1. Pre-heat the oven to 180C and line a rectangular cake tin with baking paper.
2. Melt the chocolate and butter in a bowl over a pot of simmering water, stirring continuously.
3. Once melted, remove the bowl from the heat and stir in the sugar.
4. Stir in the eggs and vanilla next until fully incorporated, then the flour.
5. Lastly, fold in the creme eggs and pour the mixture into the prepared tin.
6. Bake for 30 minutes and cool in the tin for 5-10 minutes before transferring to a cooling rack to finish cooking.

Cook this: Peanut Butter Nutella Cookies

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Anyone who knows anything about me knows that I’m a chronic chocoholic, with a particular weakness for Nutella, which I inherited from my dad. I also LOVE peanut butter. Sweet chocolate + salty peanut butter = happy Jess.

I came across a recipe for Nutella Peanut Butter Cookies at Averie Cooks the other day. As far as I was concerned, my hands were tied. As usual, I played around with the recipe a bit (I can’t follow instructions in the kitchen without messing around with them), and here’s what happened…

 

Ingredients to make around 20 cookies..
– 1 large egg
– about ⅘ of a 220g jar of Nutella
– ½ cup crunchy peanut butter – my weapon of choice is Mayvers Crunchy Peanut Butter
– ½ cup dark brown sugar, packed
– 2 tsp vanilla extract
– ½ cup all-purpose flour
– 1 tsp baking soda
– pinch of salt
– 180g dark chocolate, chopped

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To create heaven…

1. Combine the egg, Nutella, peanut butter, brown sugar and vanilla in an electric mixer or with a hand beater for about 5 minutes – you’ll know it’s done when it’s smoother and oily and comes together nicely.

2. Add the flour, baking soda, optional salt and beat to incorporate. The dough will be quite different to regular cookie dough; it won’t really come together and will be a little flaky. All good, it’ll be fine. Mix in the chocolate chunks.

3. Take scoops of approximately 1 tablespoon (you can go bigger if you prefer) and use your hands to compact them into a ball. Place a sheet of non-stick baking paper on a large plate or tray, and place the cookies on top. Cover with plastic wrap and refrigerate for a bare minimum of 2 – 3 hours – I left them overnight.

4. Preheat oven to 180°C, line 2 baking sheets with non-stick baking paper. Place your cookies on the baking trays, leaving an inch or so between (they’ll spread quite a bit). Bake for around 10 minutes, or until top have just set, even if slightly under baked in the center. It’ll be tempting to let them cook a little longer, but they will firm up as they cool, and baking too long will result in cookies that set up too crisp.

5. Leave the cookies to cool on their trays for 10 minutes before moving them to a cooling rack to come down to room temperature. Or just wait until they’re cool enough to handle and tuck in.

 

A little crunchy on the outside, gooey and fudgy on the inside. Very sweet, a little salty, completely delicious. There’s not much I’d change about this recipe – the only thing I can think of would be to maybe add some crushed, toasted peanuts to balance out the sugar a little more. Really glad I went on a 12km walk this morning. Feel like I might need to walk another 12km now. Worth it. Enjoy.

Photo Journal: Nonna’s chocolate roll cake

My family is Italian, which means two things – the food is delicious, and recipes are rarely written down. They’re just remembered, somehow. One of the recipes I really wanted to learn to bake myself and ensure was recorded was my great grandmother’s chocolate roll cake. It’s my dad’s favourite, and he has some really fond memories around this cake. I was really excited when my auntie (dad’s sister) offered to show me the ropes and take me through the whole procedure.

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