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The Simple Loose Leaf Pumpkin Spice Black tea is Fall in a cup for tea lovers. It is the tea lover’s answer to all the “Pumpkin Spice Latte” madness that takes over the United States come September – temperatures in the 90s notwithstanding – and can be a bit much if you are not a fan of adding cinnamon to everything just because its “Fall”. As it usually is with tea, the Pumpkin Spice Black is understated, warm and delicious, and a perfect accompaniment to these easy, one-bowl, gluten-free pumpkin brownies.
To elevate the brownies to the tea’s level, I added some homemade ground Chai Spice to the mix, along with cinnamon (I’m strong but not that strong…it is October after all). It adds a layer of warmth to the brownies that goes really well with chai spice in the tea itself, making this a perfect fall treat!
Continue reading “Chai-spice Pumpkin Brownies”
A delightful citrus combination, that can be taken to the next level with the addition of orange liqueur to the cupcake batter and/or the chocolate ganache frosting! These cupcakes (which I often make into bundt cakes or mini bundt cakes with the ganache draped over, or round cakes filled with the frosting) are one of my most frequent bakes all year round – turns out many of my friends dig the chocolate and citrus combination!
Continue reading “Orange chocolate chunk cupcakes with chocolate frosting”
If you can’t choose between gingerbread and chocolate for your holiday dessert, these are just for you! Make them even more festive with the addition of candied ginger, citrus peel and raisins or currants plumped in warm rum. These cupcakes are rich and intense, a perfect holiday dessert in a highly portable format. The recipe can also be made into an 8-inch square or 9-inch round cake, if that fits better with your menu!
Continue reading “Chocolate gingerbread cupcakes with chocolate icing”
Quick and simple recipes to make really decadent White Hot Chocolate and regular Hot Chocolate! Follow along.
The past few months have been exceedingly busy – what with bringing this li’l guy into the world and everything – I haven’t had a whole lot of time to cook, let alone shoot and write up a post! We’ve been making lots of simple meals though, mostly of the hearty, one-pot variety, and given the constant time crunch, I’m learning so much about shortcuts and cooking in small bursts (hello, nap time!), I definitely have the desire to share more in this space.
So, I have made an executive decision to override pre-baby Zezoo, and from here on out, I’ll be sharing whatever I have! I may not have the prettiest pictures, or everything decked out in each one of my 11 identical pinch bowls, or the bandwidth to write cutesy backstories (who is reading those, anyway?), but I will allow myself to share less-than-perfect but still delicious fare!
Starting with these 2 hot chocolate recipes that I make around the holidays – I particularly love the white chocolate one because it is feels more festive to me than regular old hot chocolate. But don’t sleep on this regular hot chocolate below – the addition of cocoa powder and chopped bittersweet chocolate, especially with a pinch of sea salt, makes it totally drool-worthy! Bring on the marshmallows!
Continue reading “Duo of Hot Chocolate”
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This is going to be a rather short post, as I need to get back to eating my cookies. Also because they are ridiculously easy to make so there’s nothing much to say about the whole “recipe” aspect of it. They are a great recipe to make with kids, that is, if you can get them to stop eating the Nutella straight from the jar!
The proof is in the pudding..err, cookie, because I made these with some delightful kiddos over the holidays (virtually no less), and they loved them.
My family can best be described as Nutella fiends (among other notorious foodie descriptions) so I’m always trying to sneak Nutella into cakes, muffins and frostings; why should cookies be left behind?
Especially if the cookies in question happen to be one-bowl, gluten-free, spanning 6 ingredients, and ready to go into the oven faster than it takes for the oven to preheat.
Continue reading “[for young chefs] Nutella Chocolate Chunk Cookies (gluten-free)”
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I feel like I owe this blog a step-by-step guide to bake and assemble a Black Forest Cake, especially since all I’ve shared so far on the subject is a bunch of excuses. I do make this cake every year, sometimes twice or thrice a year, and this time around I decided to do it right i.e. with pictures and detailed notes! Without further ado, here goes.
The 6-inch double layered Black Forest cake is a good size for small parties (like our party of 2). It makes tall, impressive slices, comes together quickly and is easy to decorate too. To make a 9-inch double layered cake, simply double the recipe.
Continue reading “A guide to achieving Black Forest Cake bliss”