Rosewater and cardamom brownies


I do love brownies. I may not be the biggest super fan of chocolate, but I will probably always say ‘yes’ to a good brownie. Especially the gooey-inside // flaky-outside variety. How could you say no to that?

Then there’s the addition of rosewater chocolate frosting (optional, but tasty) based on a recipe from the Kitchn, and chopped pistachios and rose petals for decoration (again, optional, but also tasty) which essentially makes these brownies into a rather fancy dessert .


This brownie recipe comes from an adaptation of Iambaker’s recipe that mimics that of a boxed brownie mix (you can find the recipe here). It uses cocoa powder, rather than chocolate, but that doesn’t mean dry brownies. In fact, this is probably where oven temperatures and how long you bake the brownies have more impact on making dry brownies than the cocoa powder. Therefore, in this instance, it’s probably better (and tastier!) to be on the side of under-baking your brownies than over-baking brownies, because dry brownies are also sad brownies. Not even frosting can totally make up for sad brownies.

Makes 9 brownies.  Read More


Zucchini Cake with Vanilla Bean Cream Cheese Frosting


Or courgettes, as some people prefer…I’m gonna go with zucchini for now. I was kind enough to be given a few by the neighbours who grow all sorts of goodies in their large plot of land, as well as a few beetroots and cucumbers. Adorable of them really, though I got a few more zucchinis then our 3-people household could ever need…So, I decided to hunt up a few recipes, and beautiful recipes for zucchini cakes came up. I was sold immediately.

The zucchini and dates keep the sponge wonderfully light and moist, with a hint of warm cinnamon underneath, and the cream cheese is the luxury kind (I went all out) with real vanilla bean seeds from the pods. As for frosting it, I decided to go with simple; two layers, bare sides. Doesn’t change how good it is!


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