Father’s day isn’t too far away (June 18th) and in order to save Dad from another year of socks and DIY tool shaped chocolate (not that there is anything wrong with either of those but if you are anything like me, dad still has them in the wrapper from last year due to sock saturation). Without further ado (links below collage):
O.M.G these brownies are the total bomb. I’ve been meaning to share them with you guys (hi, yep, you AND you, both of you) for ages and ages but my gosh life has been busy. Anyway, the other day (weeks ago!) I asked James what he wanted me to bake and he said “brownies….with peanut butter”. Okay! Challenge accepted! Well, since then I’ve made them twice, taken them into my old work (twice! they were very popular) and eaten my body weight in them (which coincidentally increases every time you eat them).
(Pssst! Gianduja is basically the official name for what we call Nutella) Somehow, it is October! Which may not seem the ideal time of year to share an ice cream recipe but in my opinion there is never a bad time to eat ice cream; breakfast, lunch, dinner, January, July, November. Plus there is something very autumnal about hazelnuts and chocolate. My favourite flavour of ice cream is Hazelnut, there is nothing greater on this Earth. This recipe, however, is for Hazelnut and Dark Chocolate and is pretty damn amazing too. I will be using the method minus the chocolate to make Hazelnut Gelato. This recipe is from my ice cream oracle, David Lebovitz‘s – The Perfect Scoop but I subbed the milk chocolate for dark chocolate, just a personal choice, and make sure it is good quality chocolate with a minimum of 30% cocoa solids, whatever you choose.
When I spotted this recipe of the fabulous Flick’s diamond of a blog (see what I did there?), I knew I would love this ice cream as much as she did and filed it away for when the time was right (go and check her gorgeous blog out right now!). The right time turned out to be Mother’s Day (in fact any day and any time is the right time for this ice cream). It is SO rich but in THE BEST way possible. It also does not require the use of an ice cream maker, unlike the other ice cream recipes I have shared, so it is accessible to everyone, hallelujah!
I must apologise to Flick for totally, accidentally, stealing her photograph it in a wine glass idea. When making it I just scrolled to the bottom and skimmed the recipe part of the post (having read it already months previously) and then realising I’d run out of tubs big enough, put it in a loaf tin (as I’d remembered Flick had done, genius idea). Continue reading
This was another recipe that was supposed to be made in December, to send to some friends for Christmas but then I decided that they’d have plenty of food over Christmas and that they’d be better received in the new year (i.e. I ran out of time). I was privileged to be asked to make Oreo cheesecake truffles for said friends’ wedding this summer and thought that these would be a nice reminder of that amazing day.
For the cookies I used a recipe from Erren’s Kitchen and for the filling I opted for a recipe from Sally’s Baking Addiction.