Cherry coconut porridge

I have yet to find my rhythm. 
As someone who likes to know how the movie ends before seeing it, and who takes joy in creating routines and organising, my current completely random and spontaneous days make me feel as though my head is spinning. My daughter, bless her, is a very irregular kid; trying to mould her into a schedule is like trying to shape dry sand - frustratingly difficult. 
Because I can never truly know what to expect on any given day, things like blogging have once again become luxuries that I can barely scrounge up enough time for. So, once again, this will be the last post for now. 

However, I still manage to post daily on my Instagram account. So feel free to follow that :)  - http://instagram.com/greedygourmand

Greedy Gourmand

Cherry coconut porridge

1.5cups oats

4 tablespoons chia seed

3-4cups of coconut drinking milk

3 tablepoons raw cacao

pinch of stevia

coconut shavings

cherries (fresh or frozen)

dark chocolate shavings

maple syrup

Combine oats, chia, coconut milk, cacao and stevia in a saucepan. Bring to a boil over medium heat and then simmer over lower heat until oats are cooked.

Pour into a bowl and top with coconut shavings, cherries, dark chocolate shavings and maple syrup to taste.

Dark chocolate cheesecake with hazelnuts

Hello.

I spent what felt like an eternity watching the hair-thin black line blinking impatiently on my screen as if tapping its feet and saying 'Well? Write something!' So this is how it begins.

One hundred and sixty seven days have passed since I last clicked publish and snapped my last photos. I feel like a forgotten object, tucked away in the attic, coated in dust; the knowledge of blogging only a distant shimmering memory. The trepidation of returning swells within my belly with the nagging seeds of doubt scattered at my feet. 
Should I?..Shouldn't I?...Can I?..Oh, why not.
So here I am, for now, as long as I am able, perhaps less frequently than before but up again nonetheless.

Greedy Gourmand is back in the kitchen.

The idea of trying to recount all that has passed since our last encounter makes me feel as though I am tumbling down a neverending rabbit hole - the memories are simply too many to type. So instead, here is a small segment from last week, or as I prefer to call it:

Valentine's Half Birthday

When we decided to have a child, the thought of creating new family traditions whirled through my brain, one of which was the celebration of our children's half birthdays.  There would be an individual theme for each child, half a birthday cake and candle, a very merry half birthday song (the Madhatters unbirthday song re-worded), and their favourite breakfast culminating in a small get together with grandparents.

For Valentine, whose half birthday falls in March, I thought a Madhatters tea party would be fitting (inspired by the March Hare). 

On a gloriously sunshine soaked day we gathered at a park, wore our happiest hats, brought our largest Cheshire grins and gorged on pizza, iced tea and dessert. As Valentine is still young I only organised a few games such as the Caucas Race (guests run around in a circle, and when you shout 'stop' the last one to sit down/run to the middle is out) and Find The Golden Key; prizes were jams, cookbooks, teas and cups. It was great fun to be silly.Her half cake was a Paleo Chocolate Cake so that she could enjoy it too. 

And now I leave you with a very merry dessert.

prep time: 20mins to get cheescake in oven.

cooking time: 1hour to cook and 4hours to chill.

total: 1hour and 20mins plus 4 hours chill time.

taste: 4.5/5. The second cheesecake I have fallen for.

This one pleased almost all - there were a few strange people who thought this cake was just too decadent for them - well have a sliver and give me a slab, I'll happily eat the lion's share. The filling is sweet with a cocoa warmth and a slight tang. It's smothered in a dark, sinfully yummy ganache that's spiked with a hint of sweet nutella and then speckled with roasted hazelnuts and a sprinkling of sea salt. You have sweetness, bitterness, saltiness along with some crunch and fudge - this cake is a keeper.

would I make it again: Y-E-S.

recipe: http://www.ambitiouskitchen.com/2012/11/dark-chocolate-cheesecake-with-chocolate-hazelnut-ganache-toasted-hazelnuts-sea-salt/

Chocolate, pear & vanilla tart

One year has passed since I held my daughter for the very first time.
One year since I became a mother and learned the real meaning of true love.
One year filled with more happiness, fatigue, love and amazement than the twenty five before it.
For me, this year has passed much too fast.

Each day I try my best to lock every moment I spend with her safely in the vault of my heart. For I know that soon, the particular squeal she makes when I 'find her' will disappear. And the way she smiles so proudly as she hands me whatever crumb, coin, paper remnant she has found on the floor will soon fade away. For she will never be as young as she is today, and with each day that she changes, some things are lost to make way for the new.

But today, which never held any significance to me,  is now so utterly precious since it became the day my daughter was born.

Although you will not read this dearest daughter, I want to wish you a wonderful birthday. I wish that life will give you more happy birthdays than you can dream of, each one more magical than the last. I wish that I will be there to share them with you and to help you blow out your candles until you can do it yourself. And most of all, I wish that one day, you will love someone as much as I love you.

Happy Birthday Valentine

xx

Violet chocolate fudge

“Every day has been so short, every hour so fleeting, every minute so filled with the life I love that time for me has fled on too swift a wing.” 

― Aga Khan

"They grow up so quickly".

Words I have heard countless times since the birth of my daughter, from knowing smiles of parents with children grown. And today, I thought those same words myself as I watched my little girl walking wherever she pleased, opening every cupboard, box or container as she babbled excitedly to me about whatever it is that babies ponder. I still remember as though it were yesterday, when she would fall asleep at my breast, her tiny hand wrapped around one of my fingers, her face basking in the sweet sleep of babes; such a tiny, sweet soul. I once worried that the world was too rough for such a delicate being, but now it's the world I am worried for. That little rosebud has blossomed into such a robust, rambunctious human who never tires of exploring and bustling her way around. She is a 'take charge and get outta my way' kinda gal and I adore being able to watch her 'become'.

My days have been so filled with her continual evolution that activities of my pre-child days, such as blogging, going out, personal maintenance etc seem to have fallen to the wayside. Whilst I might look a little bedraggled and quite sleep deprived I can say, that although quite challenging, I am enjoying this moment in my life, because like everything that's precious, it's finite.

On some days though, a little extra time to myself to catch up on things long abandoned is welcomed. And today, thanks to my mother-in-law who lovingly occupied my tenacious daughter, I used that glorious sixty minutes to return some sparkle to my house, eat a relaxed meal, blog and I even had some time spare to tidy my eyebrows.

And now, when she sleeps for the second time today, I can spend that respite completely on myself, needless to say there are more than a few books that need a good dusting and page turning.

ease: 5/5.
prep time: 15mins (I skipped the sieve part).
chilling time: 2hours.
total: 2hours and 15mins.


taste: 3.5/5.


Violet and chocolate is a stellar combination. I have a feeling this killer duo will be making more appearances in my cooking future, just not in this particular recipe.


Whilst I loved the texture, the flavour of the marshmallows completely dominated, if you like marshmallows that may be a good thing, but I personally wanted to savour the chocolate and violets only.


would I make it again: No. Would use the violets with a fudge recipe that didn't contain marshmallows.


recipe: http://gourmettraveller.com.au/violet_chocolate_fudge.htm

Banana and chocolate chip muffins

“Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop away from you like the leaves of Autumn.”
― John Muir

I like to think of the beginning of Winter as a time to shed any worries or cares; to strip myself bare and rekindle the flame of my inner being.

It is during this season that I feel the need to simplify and declutter my life. It seems even more important to me now that I have a child, to show them what life truly is; the love of yourself and others, the Earth that nourishes and sustains us and buckets of laughter and fun. If you have shelter from the storm, food in your belly and the company of loved ones there is nothing else to need. It is so easy in our world to get caught up in the trivial and to bury ourselves in the material that we lose touch with nature and who we are at heart. I would like to teach my daughter to be present, to love genuinely, and to remember what truly matters...

So I spend these last Autumn moments frolicking in every ounce of sunshine I can, catching as many falling leaves as I can and relishing as much of its last bounty as I can.

These muffins came about due to some languishing bananas, and as I never wish to have any food go to waste (any produce we don't eat, my father's chickens do and boy do they leave nary a morsel behind). Funnily enough, it is often the unplanned recipes that turn out best :)

What things do you like to do before Winter begins?

ease: 5/5.
prep time: 8mins.
cooking time: 25mins.
total: 33mins.


taste: 4/5. Childishly grand.

These muffins remind me of childhood lunches with sticky fingers, crumb dotted mouths and high pitched squeals of joy.

The muffins are wonderfully moist with pockets of sweet banana and patches of dark, melted chocolate. They are quite sweet despite the fact that I did reduce the amount of sugar by 1/3cup although I did add a little more banana, the sweeter your bananas the less sugar you need.

They might seem rather ordinary, but I add three of these straight from the pan.

would I make them again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/Banana-Chocolate-Chip-Muffins-101020

Chocolate and peanut butter cake

My night's still include many wakings to tend to my little one's voracious hunger which, after almost seven months, continues to conquer her desire to stay within her dreams.
But something new and horrifying has begun to plague our darkest hours together; night terrors.

Recently I am awakening to the bloodcurdling screams of a tiny tot, eyes open in fear, body wrenching in distress. Despite being beside her she is unable to be soothed by my touch or my face as she remains trapped in between the sleep and wakeful states. Luckily most end within seconds after which she awakes as if nothing has happened and settles in for a quick drink. Unfortunately there are some that even the brightest of lights can't seem to penetrate and I have to simply hold her to my chest and wait for her to find her own way through the confusion.

After a call to my own mother, I discovered that both my brother and I used to experience these terrors frequently. Determined to hopefully allow my sweetheart a night filled with only the loveliest dreams I set about eliminating any possible cause I could (lack of sleep, negative people, lights), some I could not, like her current bout of teething (which I believe may be the most likely cause). I also tried many alternative suggestions of prevention such as cleansing our home and using amethyst and rose quartz to bring about peaceful slumber. Last night she only exhaled one brief cry before immediately falling back into dreamland. Hopefully it was also the last.

To those with children, have you had any experience of night terrors? If so, what did you find helped?

Needless to say that after a night filled with these startling occurrences I was a little rattled during the day and found myself needing some soothing of my own. For me, that meant baking something rich and somewhat ludicrous for just two people to consume. With my little Valentine watching from her playgym, practicing to crawl (which she also hilariously does in her sleep) I beat and folded, spooned and baked, frosted and licked this beast of a cake into existence. After which I felt much better.

ease: 4/5.
prep time: 26mins to cook cake and make peanut butter frosting.
cooking time: 45mins to cool cakes to frost with frosting and ganache.
total: 1hour & 11mins.


taste: 3.5/5. Holy heck that's a whole lotta sugar!

All together this packs a saccharine punch that almost gave me a tummy ache (that being said I did cut my regular size slab slice, so for this I would suggest a petit slice).

Let's start with the chocolate cake - delicious, moist, sticky and always seconds away from falling to pieces. Luckily I took Deb's suggestion of sticking it in the fridge before assembling, and I still had a tiny bit break off. That aside it was a delicious cake.

The peanut butter frosting - mmm yummy! Fluffy, buttery, sweet and full of peanuty goodness. Loved it.

The ganache set perfectly mid drip (cake was cold when I poured it on) and looked fab. I used a 70% dark chocolate which was too dark for this cake, I really think that peanut butter goes best with milk chocolate, the dark was too bitter, and I preferred the cake without it.

The cake was lovely, just too sugary for my liking.

would I make it again: Yes, after the requests from other family members to make it again I will definitely give it another shot, perhaps with a milk chocolate ganache this time and a touch less sugar overall.

recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

Nigella's chocolate cherry trifle

We stood in the darkness, the cool blades of grass peeking up from between our toes, our eyes fixed upon the city-skyline as we counted down this year's final heartbeats.
The sound of our captured breaths filled the spaces between us until the sky was painted in dancing lights and flickering fire. The park became filled with the cheers of strangers and friends as we hugged and kissed those close to us, babes in arms, dogs panting happily at our feet. As we made the journey back to a friend's house for final toasts and warm goodbyes we held each other close, excited by the thoughts of what wonderful possibilities this year new year may hold for us and our new family of three.

Along with the traditional resolutions of health and happiness, I have assigned myself two core resolutions that I hope I can achieve by the year's end. The first;

listen more, say less

I find that I do not listen very well when I am eager to speak. This year I want to allow others to tell me their thoughts without needing to add my own. My-two-cents are getting in the way of me really knowing those I speak to.

and the second, well probably the one I want to achieve most is;

be present

Too often I am reminiscing about moments past, or planning and imagining things to come that I end up missing the moment I am in. For instance, when I am breastfeeding my daughter I drift away to thoughts of chores needing to be done or ideas needing to be transcribed instead of allowing myself to hear the softness of her breath, or feel the featherlight touch of her fingers as they flutter along my chest as if stroking the keys of a piano. Before long she will no longer be at my bosom and I know it will be something I will miss, so I am endeavoring to savor each nuance as much as possible, in all aspects of my life. NO MORE AUTOPILOT - I am plugging into the present.

What are some things you wish to accomplish or change this year?

And now I shall leave you with the dish I served up on Christmas (please excuse the photo, it was snapped in a flash and therefore less-than-sharp). 

Happy New Year!

ease: 5/5.

prep time: 2hours (I used store-bought cake as suggested but you could also make your own).

cooking time: 2hours to overnight to soak. This was even the day after Xmas.

total: 4hours - 12hours, depending on how long you let it sit before eating.

taste: 4/5. Loved by many.

This was a surprising hit for me. I actually thought the simplicity of the chocolate, cherry and cream would be too simple for my guests but every single one of them thoroughly enjoyed it. My brother, who is beyond picky, proclaimed it to be his favourite dessert I have made. 

The scrumptious cake doused in liqueur and smothered in syrupy dark cherry jam is a beautiful base for the tart cerise tang of the Morello cherries which soften the sweetness of the creamy chocolate pudding and fluffy whipped cream sprinkled with shaved, bitterly kissed chocolate. If you want to make it alcohol-free I would recommend soaking the cakes in the juice of the bottled cherries instead.

To make it even easier you could also use store-bought chocolate custard, or vanilla custard with some good quality melted chocolate mixed in - that way there is zero cooking and all you need to do is layer!

would I make it again: Yes - for it's ease (and you can make it the night before!) and appeal.

recipe: http://www.foodnetwork.com/recipes/nigella-feasts/chocolate-cherry-trifle-recipe/index.html

Hazlenut, chocolate & brown butter cake

I believe Winter may be having an identity crisis...

I expected frosty mornings and rain drenched nights with nothing but leaden gray smothering the sky. What I got instead was, for all intensive purposes, Spring. I'm not the only one who thinks so, the blossom trees were in full bloom weeks before Winter's end and fruit that normally ripens in September's embrace are already lining grocer's shelves. I feel I may have to change my thoughts on what a 'season' is...

The fact that the last weeks of Winter have been nothing but blue skies and sunshine - the kind of days where a t-shirt will suffice for warmth and an ice cream savoured on a park bench seems the thing to do, sent me into a 'Winter baking' frenzy. Recipes I'd decided were best eaten on cold nights with hot drinks were pulled out and lined up ready to be transmogrified from paper to plate before the last drop of rain dried on the pavement and the first blackbird laid its eggs. There was one recipe that found its way to the top of that pile. A cake made of luscious vanilla-flecked browned butter, toasty hazelnuts and seductive dark chocolate; a cake meant for Winter...

ease: 4/5.
prep time: 30mins.
cooking time: 35mins to cook plus 30mins cooling.
total: 1hour & 35mins.

taste: 4/5 (hubby says 4.5). Chocolate & hazelnut bliss.

I cannot described this cake any better than the quote pictured above - it is all those things in one.

The cake itself flirts with sweetness without diving in. The hazelnuts give it character and adds a wonderful slight crunch to the moist cake that is laced with vanilla-kissed browned butter. The draping dark chocolate with a hint of coffee adds depth and a little bitterness that gives this cake an edge. It's a cake a man can enjoy as much as a woman without feeling he is eating something that's too 'girly.'

would I make it again: Yes. Everyone enjoyed it, even those who don't normally like cakes. It also kept quite well unrefrigerated.

recipe: http://theprocrastobaker.blogspot.com/2011/08/hazelnut-brown-butter-cake.html#disqus_thread

Chocolate brownie cookies

Not more than a few days ago I had my Mother's Blessing.

The women in my life gathered to share their stories of motherhood and to give me strength (and many freezer meals) when the time comes that I too will experience the journey of birth. We talked and laughed over mugs of hot chocolate and bowls of plump, cerise strawberries. We each decorated our own gingerbread men with a rainbow of lollies and added our artistic touches to tiny white jumpsuits for the baby (thanks to Claudia for the wonderful idea). The end of the day was marked with a bead ceremony, where each woman gave a bead that represented them, along with their own blessing for the baby. Those beads now lie together in a bracelet, for my child to wrap their fingers around whenever they feel the need to be comforted by the love of all the women in its life.

My husband and I also gave a bead and the following blessing to our unborn child;

I wish for you to find strength when days seem dark. To draw upon all those who came before you, who may no longer be here but whose blood runs through your veins. Remember that our strength is your strength and that you are never alone.

I wish for you to be warmed by happiness as the Earth is warmed by the sun. To remember that happiness is a choice, not a set of circumstances. So dear child, choose to be happy and allow yourself to be filled with positive light even when shadows seek to smother it.

And lastly, I wish for you to find love as your father and I did. A love that makes you want to live an eternity with them so as never to be apart. A love that allows your soul to reach its highest form of being and your heart to burst with joy. A love of a best friend and a true beloved. Those are our wishes for you my sweet.

After a day filled with sweetness, it ended with a glass of milk and the most delicious morsel of a cookie.

ease: 4/5.

prep time: 25mins.

cooking time: 8mins.

total: 33mins.

taste: 4/5. My go-to chocolate cookie.

I first made these beauties almost 3 years ago and yet I never forgot them, and am quite uncertain as to why I waited so long to make them again! I prefer to make larger cookies which yield a chewier, fudgy center that compliments the crunchy meringue shell beautifully. These cookies are dark and sweet and completely addictive. With the larger cookie size I ended up with 24 cookies.

would I make it again: Yes, this is now the second time and only the beginning.

recipe: http://www.epicurious.com/recipes/food/views/Chocolate-Brownie-Cookies-105884

Chocolate ice cream

I must remove my hat and bow my head in apology for my tardy post. This week has seen me dusting and cleaning with a vengeance in preparation for my baby shower this weekend. With limited mobility, it has taken double the usual time to shake out the house and make it sparkle. The good news is I am on the home stretch with only a few items left unchecked on my to-do-list. The even better news is that the ice cream I began on Monday has finished its bloom and is now ready to consume. Despite making me wait five full days I don't resent it one bit as it, like your one true love, is worth the wait.

ease: 3/5.
prep time: 40mins.
freezing time: 4-5days.
total: Approx 5 days.

taste: 5/5. Nothing compares to this dark beauty.

The raves for this ice cream are too numerous to mention, which piqued my interest but still left me slightly dubious as to their legitimacy. Well, in this instance, the masses were right. This ice cream is enigmatic and deeply chocolaty with a rich, creamy texture that leaves you struggling to decide whether it's yummier straight out of the freezer or left to soften around the edges. I used Amarru's Nero to make mine, as the type of dark chocolate you use will determine the flavour.
I added a pinch of sea salt to mine to further sharpen the chocolateness.

would I make it again: Yes - already have :).

recipe: http://www.bonappetit.com/recipes/2011/06/chocolate-ice-cream

Orange chocolate muffins

There are times that call for darkness; not the kind where monsters lurk or the corners of your mind where you do not tread, but the sultry darkness of chocolate. Times when the saccharine sweetness of white and the caramel child-friendly milk will not do. In those moments it is those squares of deep mahogany, all crimson robes and heady wine, that call to you. In mere seconds you find your fingers gently snapping off a shard, your tips already tinged with melted cocoa as you place it softly upon your tongue where it begins its enigmatic melody within your mouth, causing you to swoon and dream of dancing by firelight under an indigo moon.

Today, I indulged my 'dark side'.

ease: 5/5.
prep time: 10mins.
cooking time: 18mins.
total: 28mins.

taste: 4/5. Vibrant orange and seductive dark chocolate - need I say more?

The fragrant bittersweet of the orange zest paired beautifully with the dusky bittersweetness of the chocolate, together they only amplified each other's flavours more.

would I make it again: Yes.

recipe: http://cupcakemuffin.blogspot.com/2011/05/chocolate-chunk-orange-muffins.html

Chocolate mousse & caramel tarts

Life is full of so many magical things. One particular joy I had the pleasure of experiencing recently was the beaming smile of a friend's child. One look at his cherubic face, lit up brighter than the evening star, and I was grinning ear to ear, filled with warmth and love. I wish my smiles were as pure as those of babes. Being around children helps to remind you of the multitude of possibilities of happiness. I have seen little ones giggle with glee at the sight of a funny face, or laugh hysterically at the sound of paper being torn in two. Joy in the little things, that's the key to happiness.

One of life's small pleasures is chocolate. Even my husband marvelled recently at its ability to induce bliss from the moment it begins to melt on your tongue, 'no other food has that effect on me' he said in between mouthfuls of cocoa goodness.

"Other things are just food. But chocolate’s chocolate." - Patrick Skene Catling

I couldn't agree more.

Excuse the ganache in this shot, the ugliness is thanks to some clingwrap and refrigeration.

 

ease: 3/5.
prep time: 2hours & 30mins for the pastry to be ready.
cooking time: 4hours to chill caramel, mousse and ganache.
total: 6hours & 30mins.

taste: 3.5/5. Ooey gooey fluffy chewy with a little crunch as well.

The mousse was fluffy and luxurious whilst the ganache was rich and fudgy. I think I took the caramel a whisper too far as it edged towards a slight bitterness, and to be able to stand up against the chocolate you need that sweetness instead. The pastry was nice and crumbly and overall it was a pleasant dish, but for some reason it just didn't 'knock my socks off'. Perhaps too many layers of sweetness without a spice or some contrasting flavour? I really don't know why I didn't love this more.

would I make it again: No - too time intensive for me without a big enough payoff.

recipe: http://www.citrusandcandy.com/2010/03/chocolate-and-caramel-mousse-tart.html

Moist chocolate cake with chocolate buttercream frosting

Happy Easter to all!

xx

ease: 5/5.
prep time: 10mins.
cooking time: 30mins plus 30mins cooling and icing.
total: 1hour & 10mins.


taste: 4/5. Fluffy chocolate heaven.

Whilst normally I am a sucker for all cakes dense and moist like chocolate fudge, sometimes you want something with a lighter crumb sandwiched between layers of feather-light cocoa icing. This cake delivered in spades. Soft, moist, and decadently fluffy this was devoured by many after an Easter banquet.

I used this chocolate buttercream recipe and it was fabulous.


would I make it again: Yes.

recipe: http://www.foodess.com/2011/03/moist-chocolate-cake/

Soft ginger & molasses cookie with white chocolate

'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there

from Clement C Moore, A Visit from St Nicholas

Merry Christmas!

Between the hanging wreaths upon the door, the ribbons strewn along the floor and coloured ornaments galore, I have forgotten to stop, take a breath and enjoy the Christmas spirit. All whom I have spoken to lately seem to have gotten caught up in the panic and rush for presents and preparation, forgetting to relax and enjoy this festive time of year with loved ones. So today, with the presents wrapped, tree adorned and food prepped, I am lounging with my feet up, thoroughly enjoying a cookie from the batch I made 'for Santa'.

Are you relaxed and enjoying the break, or still running around like a madman?

ease: 5/5.

prep time: 15mins.

cooking time: 30mins for three lots.

total: 45mins.

taste: 4/5. Full of ginger and spice and all things naughty...

I adore ginger cookies made with molasses and these are no exception. Incredibly soft with a slight 'chew' these cookies are packed with heady spices that would warm the cockles of even the coldest heart, sprinkled with caramel hinted sugar and creamy pearls of white chocolate, Santa would certainly be happy to find these waiting for him on Christmas Eve. 

Whilst I found these rather addictive, they were a bit sweet for me with the addition of white chocolate and sugar dusting. I guess I am a ginger/molasses cookie purist, only spices for me please.

would I make them again: No - only because I like my ginger cookies less sweet.

recipe:  http://twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/#more-8396

Black forest cake

The sky hasn't been very accommodating lately. Some days the sun shines like an intensified beam through a magnifying glass, casting harsh shadow and blinding whites in every photo I tried to take. And then on other days the clouds smothered the sky, so tightly woven that not even the smallest slither of sunlight could seep through rendering the house in darkness even with every curtain parted painfully open. Although I baked and sautéed, I could not take a decent photo of anything produced in my kitchen until one short moment when I hastily pulled a half eaten Black Forest cake from the fridge and managed to take two snaps before whatever remnants of greyed light turned to dust.

The first time I had black forest cake I was in the 7th Grade and I made it with my two best friends for our German class. We had my father video tape us whilst we baked away in the kitchen, using a packet of Betty Crocker Chocolate Cake mix as we aimed for ease over quality back then. I can't exactly recall what it tasted like, but I remember not being overly impressed by it.

Fast forward 13 years (man that sounds like a long time) and here I am, making it for the second time, from scratch, with a completely changed palette. Black Forest Cake Take #2.

1969 Black Forest Cake
recipe from Gourmet Traveller

Serves 8-10

Ingredients
300g dark chocolate (63 percent cocoa solids), coarsely chopped
1½ tablespoons kirsch
155g unsalted butter, softened
250g caster sugar
6 eggs
55g dried breadcrumbs
250g almond meal
155g unsalted butter, softened
250g caster sugar
6 eggs
55g dried breadcrumbs
250g almond meal
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
300gm canned pitted sour (mrello) cherries, drained
chocolate curls, to serve

Method

Combine 130g chocolate, kirsch and 2 tablespoons water in a small bowl and place over a saucepan of simmering water for 5 minutes or until chocolate is melted, then stir until smooth. Set aside.

Beat butter and sugar together in an elec
ctric mixer for 5 minutes or until pale and creamy, add eggs one at a time, allowing each to be incorporated before adding the next, and beat until combined. Add chocolate mixture, mix to combine, then fold through breadcrumbs and almond meal. Spoon into a baking paper-lined 20cm round cake pan and bake at 180C for 50 minutes or until a skewer inserted into the centre withdraws clean. Cool on a wire rack, then halve cake horizontally.

Combine thickened cream, icing sugar and vanilla extract in a bowl and whisk until soft peaks form. Place base of cake on a serving plate and spread with half the cream, top with cherries, then cover cherries with remaining cream and place top layer of cake over cream.

Melt remaining chocolate over simmering water and spoon over cake, scatter with chocolate curls and serve immediately.

ease: 4/5.
prep time: 22mins.
cooking time: 40mins
total: 1 hour & 2mins.

taste: 4/5. A rather tasty forest indeed.

I must admit that initially, I was quite unsure of the addition of breadcrumbs to a chocolate cake, but any uncertainties were cast aside once my teeth sunk into the soft yet toothsome cocoa layers. This cake is basically composed of three flavours, a softened and sweet chocolate, voluptuous cream and cerise cherries plump with a tart sweetness.

I don't know if I mentioned this before but for some unknown reason I just don't like eating cream with cakes, it somehow makes them too heavy for my taste buds and overpowers whatever flavours the cake is portraying. Therefore it seems, even 13 years on I am still not a great fan of the Black Forest Cake, my husband on the other hand rather enjoyed this, hence the 4/5.

would I make it again: No - I personally prefer the chocolate mousse incarnation of the black forest flavours.

Browned butter pizookie

My eyes slowly fluttered open, casting a hazy glance towards the clock. Upon seeing a 5 I allowed my lids to close and drifted off into a dreamless, heavy sleep. A little too heavy. The next time I glanced at my clock it read eleven. ELEVEN. I jumped out of bed faster than Superman and managed to get ready, vacuum the house AND make two dozen cookies in less than an hour. Pretty decent indeed.

The first stop was a friend's house where I spent hours laughing with them and smiling incessantly at their 8month old son (it amazes me how genuine and pure babie's smiles are) whilst sipping Chamomile tea and munching on said-24-chocolate chip cookies.

The second stop was a quick visit to my mother-in-law for a chat, a few games of Angry Birds and a another cup of tea.

Then it was a pit-stop at home for a dress change before heading out to meet my family at a local Thai restaurant for my Grandmother's 73rd birthday where we chowed down on Sweet & Sour Pork, Pad Pak and super delicious banana fritters and sticky black rice puddings.

Despite our super packed day, once we changed into our tracksuit pants and put our feet up I felt like a supper cookie snack, but more than a just cookie. And that's where this recipe came in and more than satisfied that craving. What are some of your post dinner cravings?

ease: 4.5/5.
prep time: 25mins.
cooking time: 15mins for three ramekins.
total: 40mins.

taste: 4/5. For lovers of cookie-dough deliciousness.

This was sweet and salty with oozy chocolate and fluffy cookie-ness - a ramekin full of soft, fudgy, crumbly, crunchy and oh so very yummy goodness.

Needless to say everyone enjoyed these, though be warned, a small serving still satisfies whilst a larger serving may cause a tummy ache.

would I make it again: Yes.


recipe: Browned butter pizookie

Jamie's bloomin' brilliant brownies

It's hard to surprise me.

I am quick to spot a falter in someone's speech or an inconsistency in their behaviour, I blame this sleuth-like quality on my star sign, the mystery loving Scorpio. It is due to my inquisitive, suspicious nature that almost all of my husband's efforts to surprise me are foiled by yours truly, most often unintentionally. I can't seem to help going on the chase if I smell a rat, whether the deceit is well-intended or not.

After guessing last year's intended birthday surprise R finally gave up and has not tried anything since. That is probably how he managed to sneak out of the house for a supposed business shop visit (the fact that it was pouring outside and quiet at the office should have piqued my intrigue, but I was too absorbed in my Spring cleaning to bother probing) to return with a bunch of vivid roses and tulips. I was not merely shocked by the surprise gift, but also that he bought me flowers, which has only ever happened on the occasional birthday or Valentine's Day (my girlfriend's are the usual flower givers).

Not only did I not mind that he had successfully tricked me, but I was girlishly thrilled to receive a completely unexpected bunch of flowers. I must have said thank you a dozen times as I happily stared at the flowers throughout the day, they truly do put a smile on a woman's face. I couldn't help but marvel at the tulips in particular with their watercolour streaks of Byzantium purple and cornflower blue, simply a masterpiece of floral beauty.

To show my thanks I baked a tray of 'chocolate only' brownies I spotted on this blog as per hubby's request. We were both equally happy with our gifts :)

ease: 5/5.
prep time: 15mins.
cooking time: 23mins.
total: 38mins.

taste:  4/5 - fairly brilliant.

For me the taste was very earthy with an almost coffee-like depth; the cocoa gave them a rich chocolate intensity. Flour's minimal attendance allowed the brownies a lovely soft, toothsome fudginess but it had a slight graininess towards the end.

Hubby gave these a 4.5 but for me they were a 4; they were a touch too dark and heavy for me, but nonetheless they were quite addictive.

I have a query, I use different percentage callebaut chocolate, in this instance I used a 70% dark callebaut, I read recently that callebaut chocolate may change the consistency and outcome of recipes that call for bitter-sweet or 70% dark chocolate - is this true?

would I make them again: No, there can only be one brownie recipe, and I have yet to find it.

recipe: Jamie's bloomin' brilliant brownies

Black forest mousse

Of course, I photographed my own glass, which was the dodgiest one. I assure you, the others were beautifully layered and much more appealing.

My energy has waxed and waned like the sea's edge lapping at the shore.

Some moments will find me fluttering to all corners of a room like a fairy high on Pixie Dust; enthusiastically humming to upbeat tunes whilst scrubbing counter tops with all the enthusiasm of the kids on Glee combined. And then comes the low of lows trough, in these moments, I will be hidden beneath layers of bed sheets, consciously ignoring the suns persistent knocking on my window as it peers between the blinds whilst calling me out for pretending not to be home.

As much as I'd love to raise my eyebrows comically, hands by my ears and with a shrug say 'I have no idea what's causing my energy-fluctuations,' I cannot. One look at my food-intake of late and you'll be shaking your head and waging your finger at me. My stomach has entertained all kinds of cakes, tarts, chocolates, pastas, chips, dips and everything bad for my hips. I think it's time I got off the sugar train and made a reservation for Veggieville. But before then, I'll be hosting a final party in my belly for some chocolate peeps and maybe a few cookie bros. To kick it off, let me introduce you to Mrs Mousse - such a sleek and silky lady :).

ease: 5/5.
prep time: 6mins.
total: 6mins.

taste: 4/5. Simple - but impressive and delicious.

I recently chose this to finish a dinner party, I wanted something really quick and easy, so I could hastily get back to the guests, but I also wanted it to look special and taste lovely. The flavours are classic black forest - chocolate, cream, cherries and a touch of alcohol. Obviously if you are going to use a store bought chocolate mousse, make sure it's good quality, same goes for the cream. Needless to say, everyone enjoyed it.

would I make it again: Yes. Super easy and quick.

recipe: Black forest mousse

La bete noire

Old friendships are like the nook of a lovers arm; natural, comforting and familiar.
New friendships are like a new pair of heels; it takes a while to figure out which outfits they match and how to walk in them and in time, whether they will become worn-in or a pair you hardly wear.

After I met my husband, we made new friends, I befriended his, and he befriended mine, but we also made some together. After attending a previous school mates 21st with whom he had been just a friendly acquaintance, they suddenly found common ground that hadn't been there in their youths and established a friendship. Not long after, this friend met a woman, and eventually they got married one month after us. It was fortunate that not only do I get along with him, but that I also formed a friendship with his wife. When we all catch up we spend hours talking over good food, all together at first, and then his wife and I will find a cosy corner to really dish the dirt whilst nibbling cookies and they will wander off to play pool, pinball or some other boys toy whist munching on chips and being completely oblivious to our animated conversations, mostly about them.

After we both returned from our respective holidays abroad, we got the call that their new house (only a 5 minute drive away) was finally ready for guests, and could we please come over for a casual dinner and catch up. Naturally, we were asked to bring nothing, but how can I possibly come empty handed? My mother would have had a conniption if I brought nothing to a dinner/house-warming, she raised me better than that.

My first thought instinctively ran to a dessert. But as this friendship is still in its early bloom, I didn't know what flavours or sweets they liked most. So, as I often do when I want to please all tastes, I chose chocolate, as it's the safest bet sweet-wise. Because really, how could you possibly not like chocolate?

 No inside shots I'm afraid as this cake was a housewarming gift.

ease: 4.5/5.
prep time: 10mins.
cooking time: 1hour plus 3 hours chilling.
total: 1hour & 10 mins plus 3 hours chill.

taste: 4.5/5. This truly is a 'black beast' of a cake.

If you want one truly great flourless chocolate cake recipe, then look no further, this is it. All chocolate, eggs and sugar this cake is rich, satsifying and death-by-chocolate inducing. But I asure you, after a short eating break, you will be going back for more.

The cake's texture is fudgy and divine, and once it hits your tongue it begins to melt. Coupled with a silky ganache...well...I'm currently wishing I had a piece left over. I've made this with both 56% chocolate and 70% chocolate - hubby loved the first whilst I loved the second. Next time, I shall use the 56% for the cake and the 70% for the ganache.

It would be easy to play around with different spices (perhaps cinnamon), alcohols (Grand Marnier?) and even perhaps a sprinkling of Fleur de Sel on top.  I'd recommend tarter fruits if you wish to adorn the cake with them, raspberries, strawberries, blackberries etc.

would I make it again: Yes - this is the second time already.

recipe: La bete noire

Chocolate-lavender fondants

This post has lingered like those who stay to watch the credits of a movie. All I had to do was write a few words and click publish post. But I have been stuck.
Do I write about the way the sea in Nice sparkled more brilliantly than Edward Cullen on a Summer's day? Or do I write about the magical way the sunlight is streaming through my window now in Melbourne, so densly that I feel as though I could write my name in it with just my fingertip? Or perhaps I should just leave it at that, and wait until my writing mojo has returned in time for me to write the next post. Yes, that is what I shall do.

ease: 3.5/5.
prep time: 10 mins plus 3 hours chill
cooking time: 14mins.
total: 3hours & 24mins.

taste: 3/5. This volcano is dormant.

The magic of fondants is all about the ooze. This was more of a thick sludge than ooze. Yes, the fudgy centre was nice but it's not what I wanted out of this chocolate pudding.
The cake was was also rather crunchy and firm - perhaps using a dariole mould rather than a ramekin is what made this less soft and less lava-like.
I substituted violets for lavender and thought the floral element is pretty much what saved this dish from just being a dark, and slightly bitter fudgy cake. Despite this we all polished off our plates.

would I make it again: No. I've made other fondants before that were more 'fondant-like'.



recipe: Chocolate-violet fondant with creme fraiche ice-cream