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Salted chunky chocolate chip cookies recipe.

This has totally become one of my favourite recipes. I have made it 3 times and I’ll probably make it again later today.

# – Salted chunky chocolate chip cookies.

The recipe works everytime! Want cookies that are not so sweet, crispy on the outside, chewy in the middle with melty chunky choocolate oozing out? This is the recipe for you.

The ingredients:

  • 115g of salted butter, softened at room temperature
  • 110g of brown sugar
  • 100g of caster sugar
  • 1 egg, at room temperature
  • 1/2 teaspoon of vanilla essence
  • 180g plain flour
  • 1/2 teaspoon of bicarbonate soda
  • 1/2 teaspoon of coarse sea salt
  • 200g of dark chocolate, coarsely chopped

# – First, beat the caster sugar, brown sugar and softened butter till creamy.

# – Then crack an egg over the mixture and add 1/2 a teaspoon of vanilla essence.

# – Beat till combined and creamy.

# – Now, sift in the flour and bicarbonate soda.

# – As well as the coarse sea salt.

# – Fold to combine.

# – Then throw in the roughly chopped dark chocolates.

# – Mix till combined, refrain from eating cookie dough…or not.

# – Cover bowl with clingfilm and stick it in the fridge to chill for at least 2 hours. I chilled mine overnight though.

# – To make the cookies, work with the dough while it’s still chilled. It’s normal for it to be quite hard and you probably need a hard metal spoon to help you hack at it. Form balls the size of a walnut and arrange them on a non-stick baking tray or one that’s greased and lined with non-stick baking paper. This recipe makes a maximum of about 75 decent size cookies!

# – Stick it in a pre-heated oven at 180 degrees celcius for 10 minutes.

# – When the cookies are done baking, remove from oven and loosen them up from the tray with a spatula.

# – Allow to cool completely on wire rack.

# – Salted chunky chocolate chip cookies, DONE!

I love these cookies so much, with pops of saltiness coming through the decadent chocolates…DIVINE!

# – Hmmmmm.

Thank you Citrus & Candy for sharing such a wonderful and straightforward recipe.

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How to make peppermint chocolate sticks candy.

I made this at 3am last night after being briefly comatosed (2 hours) from half pint of beer. With ice. I’m a cheap drunk like that.

# – Peppermint bark candy.

In my defense, I don’t normally knock out so quickly especially if I had something to focus on, such as a movie or a conversation.

But, it was a balmy evening, BF was busy with work so I was left to my own device, Charlie was sleeping quietly on my foot, I was flipping through a book called “The Chocolate Bible” while sipping iced beer and before I knew it, I fell asleep with peppermint bark in my mind.

# – Only 5 ingredients! #winning

I popped up after the effect of alcohol had worn off and all I wanted to do was make the damn candy. These things are fated.

The ingredients:

  • 200 grams of chocolate (by the way, I used Ikea’s 60% dark chocolates which are MUCH cheaper and taste significantly better than those overpriced cooking chocolates. Which is why I bought 1.5 kilograms of them :P)
  • 1/2 teaspoon of peppermint essence
  • 115 grams of granulated sugar
  • 150 ml of water
  • 4 tablespoons of dessicated coconut

# – First, boil the water and granulated sugar in a saucepan on medium heat. Stir until all sugar has dissolved.

# – Allow the sugar mixture to boil on its own for about 13 minutes or till it has turned into amber colour. Immediately stir in the peppermint essence.

# – Pour the mixture onto a greased metal baking tray. Don’t use paper like I did as it may stick. I had to painstakingly break off the bits with papers stuck on it to be discarded. Tilt the tray to make sure the sugar has spread out evenly. Be very careful as liquid sugar is extremely hot!

# – Leave it to set for an hour or stick it in the fridge for 15 minutes. The sugar should harden and you can lift it off the tray.

# – Bash the sugar into small pieces with the end of a rolling pin or a pestle. Set aside.

# – In the meantime, melt the chocolate. You can do it with a double boiler or stick it in the microwave for 2 minutes at Medium Low.

# – Dump in the peppermint sugar and dessicated coconut into the melted chocolate.

# – With a spatula, stir till everything is well coated.

# – Dump the mixture onto a silicon sheet or baking tray. With a knife or long spatula, spread it out as thinly as possible. Stick it in the fridge to chill for a minimum of 30 minutes.

# – When the chocolate has set, use a sharp knife to cut it into sticks.

# – Peppermint chocolate stick candy, DONE!

Fans of peppermint flavour would LOVE this! The peppermint candy gives the chocolate a lovely cool crunch while the dessicated coconut keeps the mint flavour from getting too harsh with its own brand of sweetness that would remind you of the sun, sea and beach.

If you asked me, this candy conjures up images of Christmas in the tropics, which is apt because I live in Malaysia. It’s 6 months too early but this is going into my Christmas menu for this year. By the way, unless you know how to temper chocolates (a process that keeps the chocolates glossy and solid in room temperature), you got to keep these babies chilled.


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Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce recipe.

The original recipe of this dessert came from my new recipe book, “A Year of Desserts – 365 Delicious Step by Step Recipes”. I love that book as each and every recipe in there is very different and the amount of desserts in there is just mind boggling!

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce.

Anyway, I made a lot of changes to the original recipe. I guess sometimes you just got to make do with what you’ve got in your pantry and improvise. I substituted cranberries with dried mixed fruits, butter instead of margarine and demerara sugar instead of muscovado.

# – The original recipe.

Not to mention, I totally changed the chocolate sauce from an original honeyed chocolate syrup to a naughty vodka infused one ;)

For the pudding:

  • 115 grams of demerara sugar (you can use brown sugar too)
  • 75 grams of dried mixed fruits
  • 1 eating apple, peeled and chopped
  • 115 grams of butter
  • 75 grams of flour
  • 2 eggs
  • 1/2 teaspoon of baking powder
  • 3 tablespoons of cocoa powder

For the chocolate sauce:

  • 100 grams of dark chocolates (minimum 60%), broken into squares
  • 2 tablespoons of honey
  • 1 tablespoon of butter
  • 1/2 teaspoon of vanilla essence
  • 3 tablespoons of vodka

# – First, mix the dried fruits and chopped apples together. Set aside.

# – Then, grease 4 ramekins or pudding bowls with butter.

# – Coat the inside of the ramekins with demarara sugar. Keep the rest of the sugar.

# – This is how the ramekins look like.

# – Divide the mixed fruits into each ramekin. Keep chilled in the fridge.

# – In a mixing bowl, throw in the rest of the demerara sugar, flour, butter, cocoa powder, baking powder and eggs.

# – Beat until everything’s combined.

I would like to mention that at this point, if you can help it, don’t taste the cake batter. Because if you did, you would find it extremely difficult to stop.

Don’t say I didn’t warn you!

# – Spoon the batter into each ramekin.

# – As the batter is quite thick, tap the ramekins gently to make sure the batter seeps all the way to the bottom of the ramekin.

# – Cover each ramekin with 2 layers of foil and stick it in the steamer for 45 minutes.

In the meantime, it’s time to make the chocolate sauce….

# – Put the chocolate, butter, vanilla essence, honey and vodka in a microwave safe bowl and nuke it for 1 minute on medium high.

# – Stir till the sauce is smooth and glossy. If you don’t have a microwave, you can melt the ingedients in a bowl suspended over a pot of boiling water.

# – 45 minutes later, run a knife along the edge of the pudding and turn it out onto a plate.

# – Serve with the vodka infused chocolate sauce.

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce, DONE!

The chocolate pudding is moist & fluffy but deliciously balanced by the sharpness of the fruits. Perfect for chocolate lovers, the decadent vodka-infused chocolate sauce makes the pudding even richer.

Hope you like this recipe, happy steaming!

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