15-20 mint leaves, plus a nice sprig for garnish
1 tsp sugar
1 oz lime juice
2 oz light rum
6 oz hibiscus tea*
In the bottom of a cocktail shaker, muddle the mint leaves with the sugar and lime juice (the sugar granules help bruise the mint and extract flavor.) Add the rum, hibiscus tea, and a few ice cubes and shake well. Strain into an ice filled glass. Garnish with a mint sprig and a lime wheel.
Hibiscus Ice Tea
4 cups water
1 cup loosely packed dried hibiscus flowers
1 cup sugar
Bring water to a boil. Remove from the heat, then steep the hibiscus flower for 2 to 3 minutes. Add the sugar, stirring until fully melted, and allow the hibiscus flowers to steep for another 5 minutes. Strain out the flowers and allow hibiscus tea to cool at room temperature. Chill in the refrigerator for at least 2 hours or until ready to drink.
Brownies are delicious.
Brownies topped with a cheesecake like topping are decadent.
I spent the weekend in Philly with Stephen, it was SO nice to escape for a couple days, like a mini vacation. I didn’t have to worry about anything for once, and if I was supposed to, I didn’t… Including what I’d be eating! He picked out some GREAT places for us to eat.
We started off Saturday…
If someone decided they were going to make up a new cake just for me, they would probably come up with something along the lines of a sachertorte. Chocolate + either apricot or cherry (in this case apricot) is just one of the best combinations that exists in any foods, in all the world, ever. Sachertorte is also surprisingly light; the sponge is super airy and not too sweet and pairs perfectly with the thin layers of apricot jam and rich chocolate ganache. I had this in Wally’s Deli in Cardiff, which was opened years ago by an Austrian man, so their cafe is filled with lots of authentic Austrian cakes (and that country knows their cakes). I need to go back soon so I can give the linzertorte a try!
643 down, 1153 to go
Breakfast Granola Cups.
Brownie Cookies with Peanut Butter Frosting
Before I begin talking about these delicious little cookies (or cakes… they remind me of whoopie pies and I never really know what category they go in!), I would just like to announce that for those that go to my Univeristy, I hope I will be seeing you in the Baking Society and Food Lovers Society this year! I officially start my second year next week and I’m really excited to get back to my Journalism routine.
Now onto these biscuits of delicious goodness. As we all know, I am a huge fan of Donna Hay, and what a better way to appreciate all she’s done than by following her recipes and telling everyone about how simple and easy they are. What I love about Donna Hay’s recipes are that they really are basic with everyday ingredients, but the end result makes for a dessert that is packed with flavour and texture, which is what makes food so appealing.
I love how these cookies are so soft, crumbly and moist. They are rich in chocolate, just like a brownie, and the reason is due to the small amount of flour and the large amount of chocolate. The peanut butter is also great to cut through the richness and sweetness. If you don’t have peanut butter, don’t sweat. They still taste great on their own!
Brownie Cookies with Peanut Butter Frosting (from the Donna Hay Website)
- 350g dark chocolate, chopped
- 40g butter
- 2 eggs
- ⅔ cup caster ugar
- 1 teaspoon vanilla extract
- ¼ cup plain flour, sifted
- ¼ teaspoon baking powder, sifted
Peanut Butter Frosting
- 1 cup icing sugar mixture
- 1 cup smooth peanut butter
- 80g butter
- 1 teaspoon vanilla extract
- ⅓ cup pouring cream
- Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
- Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
- Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
- To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies.