Scone + Strawberries + Whipped cream = Strawberry Shortcake
Easy as pie!
Then again, pie isn’t all that incredibly easy…
A few days ago, I had 14 frozen egg whites in my freezer. Yes! You can freeze egg whites! It’s very useful when you’re making things with only yolks, like custard. Smart people freeze them in ice cube trays first so that each egg is separate. Then when they want to bake something with egg whites, they thaw just as many as they need. The trouble is… I froze them all together. Meaning that I had to thaw them all together. Meaning that I wouldn’t be able to re-freeze them. Meaning I had to use up all 14 egg whites before they went bad in the fridge.
Solution: Pavlova (see previous post) and Angel Food cake.
After getting an e-mail from an Australian family friend containing a pavlova recipe, I figured it was time to get rid of my egg-whites left over from my custard obsession.
noun. dessert Often shortened to: pav
meringue topped with whipped cream and fruit
named after Russian ballet dancer Anna Pavlova
Cupcakes are great. I mean, you can have all the great taste of a cake without all the bother of cutting it into the right size pieces and then eating it on a plate with a fork.
And yet I almost never bake cupcakes. Why not? THEY’RE A PAIN. You have to fill each little muffin cup equally without getting the batter all over everything, and then if you want to do any decoration, you have to do it to every one of them!
That said, cupcakes are awesome, and these cupcakes are extra much so.
Chocolate raspberry cupcakes. Continue reading
As a hard core chocolate fan, I’ve never really cared about blondies – the non-chocolate version of brownies.
When I saw these peanut butter chocolate chip blondies though, I just had to try them.
Okay, so I first saw this on Pinterest, which linked to this adaptation of this recipe on Tessa’s website Handle the Heat. Continue reading
Here’s my latest creation:
The cake recipe comes from this cupcake recipe by Annalise on her blog completely delicious.
I made the cupcakes around Christmas. The combination of spice and chocolate is amazing, the texture is awesome-fluffy but moist. The coffee in the recipe also brought out the chocolate flavor wonderfully. And finally, I absolutely love the colour. That rich dark chocolate look, mmmm… Continue reading
Happy Groundhog Day!
I am SO excited about this custard recipe because of it’s extreme easiness. But I do realize that this blog is called “the chocolate chunk” and I haven’t yet posted anything with chocolate in it! Solution: CHOCOLATE CUSTARD
Or, rather, some variety of chocolate vanilla custard swirl.
A good baker can follow a recipe, but a great baker is a person who can take a failed attempt at a recipe and make it into something just as good. Okay, so maybe I’m just saying that to make myself feel better about the number of times I’ve tried a new recipe and messed it up. Oh, and what better way to start a blog than with a messed up recipe? Speaking of which, hi everyone! Here’s the first post! Hope you like it! Continue reading