Easter is coming. What about a nice slice Double chocolate recipe? And … No bake !!
I decorated it with candies goal Malteser You Could able Some chocolate eggs on top of it. I Was totally inspired by our hosting ladies and something really good cam up. Thanks Lauren and Danielle , you inspired me.
Do you know those chocolate biscuits called Reese’s? It’s basically a chocolate cup filled with peanut butter. The adventurer husband discovered those chocolate biscuits on his first trip to the US. Since that, he has been dreaming of eating them. When we were travelling in Canada, he was so happy to find them. I tried for the first time to make homemade Reese’s. I spent a few hours minutes browsing pinterest to mix some recipes.
Today i’ll share a simple recipe of the perfect tea time fruit loaf. I used apples and blueberries as in the original recipe but you could use every seasonal fruit.
Do you know this book? I brought it from London a few years ago and it became one of my favorite bakery book.
So no french specialities today! Let’s have a nice cup of tea with this delicious fruit loaf. I didn’t change a lot from the original recipe. I just put 150g of sugar instead of 175g. And i added a few drops of vanilla (The best vanilla ever, brought by my mother from Tahiti! This vanilla extract is bakers heaven, and i’m the lucky baker daughter of a biologist mother who is working on… wait for it… vanilla!!! Isn’t that great? )
MIx butter and flour (+powder and soda) in the food processor to get some "sand". We say in french "sand the paste" = sabler la pâte
Add suger and eggs
In a loaf tin, spoon half of the paste.
Add half of the fruits.
Cover with the rest of the paste and decorate with the fruits.
Bake for 1hour at 170°C.
If there is anyone like a food photographer stopping by, could you please tell me what is wrong with those photos? It’s so blurry where it’s not supposed to be… Arrggghhh food photography! So difficult!
Hey FFF, today i have something very special for you. A secret family recipe.
And good point, it’s so easy and no bake!
This is one of my fav recipe from my croatian grandma. My mum is know cooking that very often. She’s not very into cooking. I think the gens just skip my mum and came directly in me! 😉
OK so let me tell you something about my grandma. She was born in ex Yugoslavia and travelled a lot in europe (she spent years in Italy and Austria). Her cooking and especially baking were influenced by these countries.
I will try to share with you several of that legacy in the future.
Sorry for the ones who are allergic to nuts. I’m sure you could try it with hazelnuts or almonds.
I just missed the link up party of fabulous foodie fridays! I was too slow. No matter, i’ll share 2 recipes next friday.
I want to share this slice with you. It’s not perfect yet but it’s getting somewhere in gourmetland! Just imagine a slice of biscuit, banoffee and chocolate.
It’s totally sweet, full of sugar, butter and chocolate. It’s a regressive recipe. A recipe that you want to save for the morose days or for the kids parties!
I think it’s perfect for kids birthday and so i want to improve it and offer it for the little girl of one of my friend.
I was inspired by Lauren for the malteser chocolate part. Her recipe is all over pinterest.
I totally felt in love with my first attempt of banoffee pie that i have to share with you very soon. So i tried to mix up some chocolate and caramel and banana and create a slice just as i had in mind. I still have to improve the biscuit part. And make a harder ganache. But i’m almost there. I have to say: what is best than chocolate and banana with a little taste of caramel? Really?
Put all the ingredients in your processor and let it do the job.
Stuff the paste in a squared cake pan. Bake it for 20 min at 180°C.
Let it cool completly.
Meanwhile you could put the can of condensed milk to boil. It takes around 40 min to get this wonderfully easy caramel. I mean you don't do anything.
Combine this caramel with the banana.
Fill this preparation on the biscuit and let it cool again.
Put the cream to boil and pour it on the chocolate. Mix gently until it's well combined.
Pour the ganache in the banoffee.
And decorate with some maltesers.
Let it rest in the fridge for several hours.
If you want to give this marble aspect to your cake, just melt some white chocolate and pour it on the chocolate ganache when it’s still hot. Take a knife and bring on your creativity to draw on the cake. I just gently draw lines.
Don’t forget to put a baking paper into your dish. I forgot and i was in trouble to cut my cake. You can see that on the picture!
I saved for you this one. I made those individual cheesecakes for Christmas as starters. Good for any fancy occasion (want to show off a bit in front of your mother in law? Go for Salmon Cheesecakes!). They are cute, individual and tasty. A complete success!
You might perfectly know if you ever visited France that the region called Alsace is a region of bakery and food paradise. It’s also very well known for its wine. One of the traditional recipe is the gingerbread.
Last week, Number 1 had turned 9. She’s a big girl now. And she has a lot of nice friends. For her birthday party, she wanted to have a bakery class. At home of course. With me, the baker mother as a teacher. A baker? yes. A mother? yes. But for teaching… i’ll pass. I’m not good at it. Not Good At All!
But as a cool mum, i had to accept the challenge! Especially that i’m famous (only amongst my daughter’s friends sorry) for my cakes. Those little girls and boys are crazy about baking and cooking.
Just because we like to make it more challenging we chose Moustache theme. I shouldn’t tell you that but Number 1 is a big fan of… moustaches! Is it also fashionable where you live?