I really like honeycomb, it is light, crunchy and sweet. Honeycomb is good plain, but it is great coated in chocolate!
Recently while chopping pears to stew I got an urge to bake a pear tart. I had thought this would simply involve premade pastry and slices of pear. When I went hunting in the blogosphere I discovered that pear tarts are actually a little bit fancy. I settled on making a chocolate and pear tart as it sounded delicious and with a few tweaks I had all the ingredients. (more…)
Haighs is a South Australian chocolatier. In addition to making amazing chocolates they have produced a cook book and have a range of tasty chocolate recipes on their website. This post is about their decadent chocolate mousse. (more…)
My name is Jen and I am a chocoholic. I have experimented with chocolate for many years, from simple moulds, to truffles and pralines, to piped butterflies and more. Until now however, I have never tempered chocolate. (more…)
It was recently my Birthday and to celebrate I cooked up a delicious three course meal for my mum and friends. Yes strange, but I really love cooking! This post is about the amazing third course – salted caramel and chocolate mousse. (more…)
As far as biscuits go shortbread is up near the top for me. They are delicious, buttery and not too sweet. You can also add so many different extras, this time I went with dried cranberries and white chocolate chips. Num num num. (more…)
My housemate Simone is a health nut – food and exercise. But every so often she gets strange food cravings which must be acted upon. This time it was for orange and chocolate brownies.
Simone adapted a recipe found in my Haighs cookbook. Haighs is a South Australian chocolate maker and the chocolate is so good that if someone from my work visits SA, NSW or Victoria (they have shops in Sydney and Melbourne) they are only welcomed back if they bring Haighs with them! (more…)
Beautiful cakes taste better! There, I said it. The visual allure of a beautifully decorated cake somehow makes it taste better.
I am not a big cake baker. I usually use a packet mix with a few additions, for example extra cocoa in a chocolate cake, and put my effort into decorating the cake. (more…)
Most people are familiar with chilli con carne, a Mexican dish of mince meat, tomatoes and beans. Con carne is Spanish for with meat. As a herbivore, I decided to make chilli sin carne, or without meat.
My housemate’s reaction – this is amazing, I need to learn to make this shit. (more…)