Chocolate and nut muffins

Typically I like my muffins light and fluffy with a crispy top, but there are times when I crave something dense and packed with delicious. Something that feels wicked in a way a light muffin never could. I think for those times I found the perfect recipe.

The recipe for these muffins was originally meant for a loaf tin, but mid-way through making I realised I didn't actually own a loaf tin. I know most people check these things before they start a recipe but, hey, I thought I owned one and the recipe calls for 10 minutes of beating so I figured I could grease and line the pan then.

Not owning a loaf pan didn't strike me as a big deal, I figured I could just make muffins instead... Then I realised I don't own a muffin pan either. Seriously, what kind of kitchen do I have? Fortunately, I do own a lot of dariole tins so I figured they would do, unfortunately they don't fit any of my cute muffin papers. Muffins without cute papers wrapping their bases taste the same but they're nowhere near as cute. So I vowed to buy a muffin tin, which I haven't done yet and probably won't do.

Not one to be deterred by a lack of appropriate equipment I decided to pucker on and boy was it worth it. These are chocolate and nut central. Yum yum.

If you do own the right equipment you can of course make this in a load pan. According to the recipe you'll need a 22cm x 12 cm (9" x 5") loaf pan and you'll need to bake the load for 60-70 minutes rather than 30-40.

Chocolate and nut muffins

• 210g (1 1/3 cups) all-purpose flour
• 7 tablespoons Dutch-processed cocoa powder
• 1/2 teaspoons baking powder
• 130 (2/3 cup) sugar
• 140g (5 ounces) almond paste
• 4 large eggs
• 2/3 cup milk
• 65g (1/3 cup) almonds, blanched and chopped
• 70g (1/3 cup) pecans, toasted and chopped
• 55g (1/3 cup) walnuts, chopped
• 85g (3 ounces) bittersweet chocolate, chopped into small chunks
• 185g (6 1/2 ounces) unsalted butter, melted and cooled

Centre an oven rack and preheat the oven to 180°C (250°F). Grease or line 12 standard muffin cups.

Sift together the flour, cocoa powder, and baking powder.

Put the sugar and almond paste in a mixer fitted with the paddle attachment and beat on medium speed until the almond paste breaks up and mixes with the sugar; it would resemble damp sand. Add the eggs one at a time, beating for about 2 minutes after each addition.

Replace the paddle attachment the paddle with the whisk attachment, increase the speed to high, and beat for 8-10 minutes, until the ingredients have formed an emulsion - the batter should resemble mayonnaise and the whisk will leave tracks.

Reduce the mixer speed to low and add the milk, mix until combine, and then add the dry ingredients. Continue mixing until everything is combined.

Working with a rubber spatula, fold in almonds, followed by the pecans, walnuts, and chocolate. Lastly, gently fold in the melted butter.

Spoon the batter into the prepared muffin tin. Bake for 30-40 minutes, or until a skewer inserted into the middle comes out clean.

Remove the muffins from the oven and let the cakes cool in the tin for 10 minutes before unmolding. Remove the muffins from the tins and cool to room temperature. The muffins can be served the same day, or wrapped in plastic wrap and allowed to 'ripen' for a day before serving.

Pumpkin & walnut cake

It's been a good long while since I've posted but in my defence it's only been partially due to laziness. The main cause was in fact that I've been on holidays. I have one more post already lined up after this one, using photos I took and edited about a month ago. In the rush of getting ready to go away I didn't get a chance to write an entry.

Last month I visited the USA for the first time and had a wonderful series of first experiences. I didn't the typical tourist thing and went to Las Vegas and Disney World, then scooted up to Washington DC and New York City. Each place was so different and enjoyable in it's own way. I ate amazing food everywhere except Disney World (sorry, Disney!). The rich variety of food available was astounding. I don't know if I went anywhere particularly famous but that's irrelevant.

I also went on a bit of a supermarket tour, just because. I visited both the saddest looking supermarkets and the most impressive. In the end I felt a bit envious of the variety of places to buy groceries in the USA, it's hard not to when you come from a country that is essentially dominated by two major players. I 'premium' supermarkets in the USA are so much nicer than the ones here, but the less 'premium' ones are far worse. I suppose you can't have it all.

It's a bit mean to say but I'd always heard food in the USA wasn't great so I went with a few prejudices. I have to say though, on first the night there were blown away. I won't let anyone tell me food in the USA is bad ever again!

When I was over there I had the most delicious pumpkin cake so when I got home I naturally had to make some for myself. This isn't the recipe for the one I had but it's just as tasty.

Pumpkin & walnut cake

From The Cake Bible by Rose Levy Beranbaum

Makes 6 one cup bundt cakes

• 125g plain flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 60g coarsely chopped walnuts
• 2 eggs
• 165g brown sugar
• 110g macadamia oil
• 240g puréed pumpkin, fresh or tinned

Preheat the oven to 180°C (350°F). Grease and lightly flour 6 one cup cake tins of any shape.

In a small bowl, combine the flour, baking soda, spices, and walnuts. Whisk to blend.

In a large bowl, beat the eggs, sugar, and oil until very smooth, about 2-3 minutes. Add the pumpkin and beat until just smooth. Add the flour mixture and beat until it is just moist.

Scrape the batter into the prepared cake tins and cake for 25-30 minutes, or until a skewer inserted into the thickest part comes out clean. Remove cakes from the oven and cool for 10 minutes in the tins then invert on to a wire rack and cool to room temperature.

Chocolate, walnut, & oat biscuits

It is so hot right now. It's so hot that after three hours of sitting at room temperature the chocolate on these biscuits has not solidified. When I go to pick one up and end up with melted chocolate all over my hands, not that that's a bad thing, it's just is messy.

In heat like this I'm mad to have the oven on to begin with, especially in a house that lacks all forms of air-conditioning. I don't even own a fan. However, I'm not one to resist a craving for chocolate chip biscuits. There are times when not having chocolate chip biscuits is worse than heatstroke.

Apparently I'm never allowed to make these again as, according to J, they are "too delicious" and it's "impossible not to eat the whole batch". If that's not a seal of approval, I don't know what is. It's safe to say what these biscuits lack in beauty they more than amply make up for in taste.

Chocolate, walnut, & oat biscuits

(from Tartine by E. M. Prueitt & C. Robertson)
makes about twenty-four 6 cm (2 1/2 inch) biscuits

170g (6 oz) bitter-sweet chocolate
145g (1 cup) plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
85g (1 cup) traditional rolled oats
115g (1/2 cup) unsalted butter, softened
175g (1/2 cup + 1/3 cup) sugar
2 teaspoons treacle
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon salt
60g (1/2 cup) walnuts, coarsely chopped

Coarsely chop the chocolate into 1/2 cm (1/4 inch) pieces using a serrated knife. Place chopped chocolate in a bowl and chill in the freezer until required.

In a mixing bowl, stir together the flour, baking powder, baking soda, and oats.

Using a stand mixer fitted with the paddle attachment, beat the butter on medium high speed until light and creamy. Slowly add the sugar and beat on medium speed until light in the mixture is fluffy and light in colour. Stop the mixer and scrape down the slides as required. Add the treacle and beat until well combined. Add the egg and combine well. Beat in the milk, vanilla, and salt, then stop the mixer and scrape down the sides of the bowl.

Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides, then fold in the chocolate and walnuts using a spatula.

Turn the dough out on to a surface covered in baking paper. Shape it into a log about 4cm (1 1/2 inches) in diameter. Wrap the log in baking paper or cling wrap and place in the freezer for at least 4 hours, or overnight.

When you are ready to bake, preheat the oven to 180°C (350°F). Line two flat trays with baking paper.

Remove the dough from the freezer and slice it into 1/3cm (1/4 inch) rounds and arrange on the lined baking trays about 4cm (1 1/4 inches) apart. Bake for 8-10 minutes, or until the biscuits are lightly browned but the centres remain pale. Cool on trays for 10 minutes, then transfer to a wire rack.

Walnut & cinnamon slices

Biscuits, biscuits, biscuits. How I love to snack on you. When I should probably make myself a healthy, tasty lunch, you fill the void and allow me to keep on doing whatever it is I'm doing. How hard it is to get through a working day when I know I had you all ready to come with me to work but I stupidly let you on the bench. It's saddening knowing that you're sitting at home, all wrapped up and ready.

Obviously I made biscuits the other day, and then I meant to take them to work but I forgot them and it was all very sad. Well, not that sad really because I just ate them when I got home.

These biscuits are really quite nice, the flavours are quite simple and the nuts add a lovely texture. You could any nuts you choose for this recipe and if I were to make them again I should incorporate in some macadamias. I think that would be sublime.

Because these biscuits are simple, they go wonderfully with tea or coffee. Though it could be argued that I think almost everything is enhanced by a cup of something considering just how regularly I use the words "goes well with tea/coffee" both here on this blog and in real life. That being said, don't stop yourself enjoying with with hot chocolate or a plain ol' glass of milk. In fact, these biscuits are perfectly good without any kind of drink.

This is the first recipe I've made from Tartine, a book I acquired recently after many months of simply forgetting to purchase it. I'm very glad it's finally on my book shelf and I think in the next coming months it's going to get quite a work out. I'm excited, I hope you're excited too.

Walnut & cinnamon slices

(from Tartine by E. M. Prueitt & C. Robertson)
Makes about 36 biscuits

255g (1 3/4 cups) plain flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
150g (5 1/2 oz) butter, at room temperature
130g (2/3 cup) sugar
1 egg
1/2 teaspoon salt
85g (3/4 cup) walnuts, coarsely chopped

Sugar coating

2 egg yolks
30ml (2 tablespoons) heavy cream
200g (1 cup) sugar

Sift together the flour, cinnamon, and baking soda into a mixing bowl, then set aside.

In a stand mixer fitted with the paddle attachment, beat together the butter and sugar until it is blended and creamy but not too aerated. In a small bowl, whisk together the egg and salt. Slowly pour the egg mixture into the butter mixture, still beating on medium speed. Reduce the speed to low and add the flour mixture. Beat until a dough forms. Switch off the mixer and stir the walnuts through.

Turn the down on to a baking tray lined the baking paper. Form into a rectangle about 2.5cm (1 inch) thick. Wrap tightly and refrigerate until firm, about 4 hours.

Preheat the oven to 160°C (325°F). Line a tray with baking paper.

Unwrap the rectangle of dough and, using a sharp knife, slice lengthwise into 5cm (2 inch) wide rectangular logs. To make the sugar coating, whisk the egg yolks and cream together in a small bowl. Spread the sugar on a baking tray. Brush the logs well but sparingly with the egg wash. One at a time, dredge the longs in the sugar, coating evenly on all sides. Cut crosswise into 1/4 cm (1/8 inch) - 1/2cm (1/4 inch) thick slices. Arrange the rectangles on the prepared baking sheet.

Bake the biscuits until the edges are golden but the centres remain pale, about 7 minutes. Transfer the biscuits to a wire rack and let cool.

Date, walnut, raisin, & red currant bundt cake

The best thing about Christmas is that it gives everyone a good excuse to get together and be merry. There's eating, drinking, chatting, and laughing. Hopefully there's good times had by all. And where there's all these things there's got to be dessert, and where there's dessert, there's me.

I'm always after an excuse to try new recipes, or to make something that feeds more than two people. Whenever I get together with my friends I always look forward to making a bundt cake. As I've said before, I'm not really a fan of fancy iced cake (unless there's mousse involved somewhere). On the whole, I prefer my cakes to be full of nuts and best served with a cup of coffee.

This cake fits the bill perfectly. It's dense but not dry. The fruit throughout adds flavour and texture, and syrup glaze makes it intensely orange-y.

The original recipe called for cranberries but as it was Christmas eve the day I made this cake there were none to be found anywhere. Instead I substituted dates, raisins, walnuts, and fresh red currants. Really you could use anything you like. I found the addition of fresh red currants added am intense bite to to the cake which I enjoyed but the cake would be fine without them. Not everyone has gardening obsessed parents who give them all kinds of free stuff.

The recipe itself is very simple and quick, which is excellent when you've decided you want to make a cake on a whim.

Date, walnut, raisin, & red currant bundt cake

(adapted from Genesis of a Cook)
Makes one 10-12 cup bundt cake

120g (1/2 cup) unsalted butter, at room temperature
100g (1 cup) granulated sugar
2 large eggs
Zest of 1 medium orange
1 vanilla bean, seeds scraped
220g (2 cups) plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
160ml (2/3 cup) buttermilk
50g (1/2 cup) fresh dates, chopped
50g (1/2 cup) walnuts
40g (1/4 cup) raisins
2 medium sized bunches of fresh red currants, or 40g (1/4 cup) dried cranberries

Preheat the oven to 180°C (350°F). Thoroughly grease and flour a 10-12 cup bundt tin.

In a small bowl, combine the flour, baking soda, and salt. Whisk thoroughly.

Using a mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until it is light a fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well between each addition. Add the orange zest and vanilla bean seeds and beat until well combined.

Reduce the mixer to low, add half the flour mixture and mix until just combined. Add half the buttermilk and continue to mix until combined. Add the remaining half of the flour, and then the buttermilk. Remove the bowl from the mixer and fold in the dates, walnuts, raisins, and currants.

Spoon the batter into the prepared pan. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the pan for about 10 minutes, then invert it onto a rack and let it cool for at least 20 minutes before glazing. Once cool, transfer the cake to a serving plate.

Orange Glaze

130g (1 cup) icing sugar
125ml (1/2 cup) freshly squeezed orange juice
1 tablespoon grated orange zest

For the glaze, combine the ingredients in a small pot over low heat. Whisk the glaze until the sugar has dissolved then pour glaze over cake. Serve at room temperature.

Walnut & coffee biscotti with white chocolate

It's been a week of baking failures, first I tried to make baked ricotta cheesecake (disaster!) and then I tried to make chocolate and beetroot cake (even more of a disaster!) So, needless to say, I was feeling rather disheartened. It's not fun to fail!

So, to cheer myself up I decided to make something that couldn't possibly go wrong - biscotti. Luckily for me, nothing did go wrong and I redeemed myself in the eyes of well... myself.

I love biscotti, there's something lovely about it. Maybe it's the fact that it needs to accompany a cup or tea or coffee, two things that I rather like. This biscotti isn't bad, but it's certainly let down by the fact that it contains instant coffee, however I'm not sure how to get the coffee flavour and the speckled look without using it. This biscotti is certainly pretty and the use of white chocolate rather than dark makes it deliciously sweet - nicely offsetting the bitterness of the coffee.

If you don't mind the instant coffee taste, this biscotti is rather good. Dripped in coffee it makes for a tasty, tasty afternoon treat.

Walnut & coffee biscotti with white chocolate

(adapted from Biscuits and Macaroons by the Australian Women's Weekly)
makes about 20

110g (1/2 cup) caster sugar
1 egg
75g (1/2 cup) plain flour
35g (1/4 cup) self-raising flour
4 teaspoons instant coffee
100g (1 cup) walnuts, coarsely chopped
60g (2 oz) white chocolate

Preheat the oven to 180°C (350°F), line an oven tray with baking paper.

Whisk the sugar and egg in a medium bowl until combined. Sift the flours over the egg mixture, then stir through. Stir in the coffee granules and walnuts. Shape the dough into a 20cm (8 inch) log and place it on the prepared tray. Bake for 30 minutes, then cool on tray.

Reduce the oven to 150°C (300°F).

Using a serrated knife, cut the log diagonally into 1cm (1/2 inch) slices. Place the slices, in a single layer on to the tray. Bake for 30 minutes, turning the biscotti halfway through so ensure both sides are cooked. Cool on wire racks.

Melt chocolate in a heatproof bowl over freshly boiled water. Spread one side of each biscotti and stand at room temperature until set. Serve with coffee.

Sour cream coffee cake

So, this cake was supposed to be more a BBQ. A BBQ that I never attended, a BBQ that I made potato salad, juice, and a cake for. Why I didn't attend, I'm not sure - these things happen. You know those times when you just don't feel like doing anything or going anywhere? I had one of those. It was nothing to do with the company, or the weather, or my inability to choose something to wear. I had no reason not to go, except sometimes I'm slack.

So, I felt a bit bad about not going. Rather than sulking about my own inaction, I decided to have a piece of cake.

After my slice of cake I felt better. Why? Because this cake is amazing, it's so delicious that it makes you wonder how something can possibly be so delicious. it's one of those things that makes you stop and think how damn amazing it is that a few simple ingredients can be combined to create a myriad of different things. Or maybe that was just my weird mood talking. Either way, it's a fascinating world.

It's not secret that delicious things make me happy, and making me happy is what this cake did exceptionally well that day. It's definitely going to be promoted to 'one of my favourites' status. The texture is spot on and the contrast between the nuts and the cake crumb making for a fun eating experience.

You should definitely add this too your repertoire.

Next time I'll share (and take better pictures!), I promise.

Sour cream coffee cake

(from The Modern Baker by Nick Malgieri)
makes one 25cm (10 inch) tube cake

For the filling

1/3 cup light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
100g (4 oz) walnut pieces, coarsely chopped

For the batter

2 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
140g (5oz) butter
2 large eggs, at room temperature
2 large egg yolks
225g (8 oz) sour cream

Set a rack in the lower third of the oven and preheat to 160°C (325°F), grease a 25cm (10 in) tube pan and set aside.

For the filling, combine the sugar, cinnamon, nutmeg, and walnuts in a small bowl and set aside.

For the cake batter, combine the flour, sugar, baking powder, and baking soda in the bowl of an electric mixer. Stir well, by hand, to mix. Add the butter, then beat at a low speed until the mixture is a smooth heavy paste, 1 to 2 minutes. If you find your mixture is too crumbly add a tablespoon or two of water.

In a separate bowl, whisk the eggs, egg yolks and sour cream until well combined. Increase the speed of the mixer to medium and beat 1/3 of the egg mixture into the butter and flour. Beat for 1 minute.

Stop, scrape down the bowl, and then beat in another half of the egg mixture. Beat for 2 minutes. Repeat with the last of the egg mixture.

Remove the bowl from the mixer and, using rubber spatula, give the batter a final mix to ensure everything is combined.

Scrape half the batter into the prepared tin and smooth the top. Scatter the nut and sugar.

mixture over the top. Scrape the remaining batter over the sugar and nut mixture and smooth the top.

Bake the cake until it is well risen and firm, and a tooth pick inserted next to the central tube comes out clean, about 1 hour.

Remove the cake from the oven and cool in the tin for 5 minutes. Invert a rack over the tin and turn the cake out. Cool the cake completely before slicing.