Today’s post is all about one of my absolute, favourite things. Ever. Maybe it is one of yours too… it’s chocolate! This recipe for espresso caramel millionaire shortbread (try and say that without your mouth watering) comes from the latest addition to my cookbook collection – “Chocolate” by Katelyn Williams of The Kate Tin, and it’s a goodie!
Continue reading “Espresso caramel millionaire shortbread and “Chocolate” recipe book giveaway!”
Happy New Year and hello 2018! I am happy to be back after a lovely break, it was great to have a change from the regular routine for a while. Now though, it’s time to get back into the swing of things and it really feels as though we have hit the ground running this week hasn’t it? (My inbox alone can attest to that.) I have got a good feeling about this year…2018 – I am ready for you!
Continue reading “Date caramel and chocolate pots”
It’s no secret that I am a chocoholic, and chocolate recipes are always very popular with my lovely Cupcakes and Couscous readers. So I decided that I would round up fifteen of the best chocolate recipes all in one post, yum! I have included something chocolatey to suit everyone, whether you are avoiding refined sugar, vegan or up for a fully loaded, indulgent treat. (Don’t forget to let me know which is your fave!) Without further ado let’s jump in. Continue reading “Recipe round up: 15 chocolate recipes you need to try!”
Such naughtiness on the blog today! I was in two minds about sharing this recipe which was inspired by a treat by Tessa Kiros from her book (and one of my favourites on the cookbook shelf) Apples for Jam
. You see, when I tried the recipe it did not come out quite the way I had expected. For one thing the picture in her book shows a toffee square that is much darker and (from what I can see) firmer than what I ended up with. I have made this recipe a few times and I tend to end up with more of a fudgy, crystalline mixture. Still, no complaints about that and the family gave these chocolate fudge nut pieces a thumbs up for blog-worthiness, so who am I to argue.
Continue reading “Chocolate fudge nut pieces”
Two weeks ago, after months of planning and anticipation, it was finally time to hop on a plane and fly to Bloemfontein where I had been invited to demonstrate some of my recipes to the lovely ladies of Bloemfontein Fynproewers. Exciting times! When I landed I was met at the airport by Alma, one of the committee members who took me straight to the demo venue where the other committee members were all busy in the kitchen preparing my dishes for the audience to taste the following day. I had a chance to get my bearings, check the recipes and also familiarise myself with the demonstration area. At this point the excitement and the nerves were really starting to kick in!
Continue reading “Salted caramel chocolate truffles and a food demo in Bloemfontein”
This surprise has been a long time coming – a thought that became an idea that I have been stewing over for many, many months that then turned into a project that became a labour of love. This month the blog turned 3 and as a big, huge thank you to everyone who has followed my kitchen adventures I decided to put together a little gift for each reader. Yes, you get one! And you get one! Everybody gets one!
Continue reading “Double chocolate peanut butter fridge cake – and a surprise!”
How has 2016 been treating you so far? Good I hope! It feels as though things have gotten off to a flying start here at Cupcakes and Couscous HQ with lots of little projects on the go. Just the way I like it.
Continue reading “Fruit and nut chocolate fudge”
A few weeks ago I announced that the “I Made It” challenge for October would be nougat. This is something that I have always wanted to try, especially when I see images of perfect slabs of nougat in magazines and recipe books or fresh nougat bars in our local delis. So when Tandy over at Lavender and Lime
asked me to host the challenge this month I knew this was my chance to challenge myself to master this classic sweet treat.
Continue reading “Pecan, almond and honey nougat”