Nigella’s Coca Cola Cupcakes

Lately everywhere I go, everywhere I look I see Coca Cola Cake….. The latest one I saw on Sabina kookt! Growing up I only used to (and basically still do) drink Pepsi, so it was against my basic principle. Intrigued by the idea of putting cola into cake and convinced that I had to use Coca Cola (why else would the cake have been named Coca Cola Cake?), I finally caved in and bought a can of Coca Cola. Last week I got around to baking Nigella Lawson’s Coca Cola Cake, except I decided to turn the cake into cupcakes yet again. The recipe can be found in Nigella Lawson’s book ‘How to be a Domestic Goddess’.

 Took the cupcakes to work where they were a huge hit. The cola adds to the moisture of the cake, but the flavor of the cola gets lost: you’re left with deliciously moist chocolate cupcakes. I will be making these again!

Coca-cola Cupcakes with Glaze
makes 12 to 16 cupcakes 

200 g plain flour
250 g sugar
1/2 tsp baking soda
1/4 tsp salt
1 large egg
125 ml buttermilk
1 teaspoon vanilla
125 g unsalted butter
2 tbs cocoa powder
175 ml Coca-cola
Preheat the oven to 350F.

In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in in a measuring jug. In a heavy-based saucepan, melt the butter, cocoa and Coca-cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, and then add the liquid ingredients from the jug, beating until it is well blended.

Pour into a muffin tin that has been greased or lined with papers and bake for 15 minutes until a tester comes out clean.


225 g icing sugar
2 tbs butter
3 tbs Coca-cola
1 tbs cocoa powder
1/2 tsp vanilla

Sieve the icing sugar and set aside. In a heavy-based saucepan, combine the butter, Coca-Cola and cocoa and stir over a low heat until the butter has melted. Remove from the heat, add the vanilla, and spoon in the sieved icing sugar, beating as you do, until you’ve got a good, spreadable, but still runny, icing.

Pour over the cupcakes while they are still warm, and leave to cool.


Virtual Cookie Exchange: Chocolate Munchies

Two weeks ago I went to a book market with my BF. In advance I limited myself to buying only one regular book and one cookbook, otherwise I would have probably come home with a truckload of books and an empty bank account. I had already picked up a copy of  La Maison du Chocolat: Timeless Classics with a Twist. I had visited one of the shops of La Maison du Chocolat in Paris last August and now wanted this book. The book has wonderful recipes, paired with amazing pictures.

As we strolled past the other stalls at the bookmarket, my BF pointed out The Golden Book of Cookies to me, although the book looked great I explained to him that I had given myself a purchase limit. E. then decided he would buy this book for me. Ofcourse I had to let him pick a recipe to try from the book, which I was happy to 🙂 E. decided on the Chocolate Munchies.

The Munchies are absolutely delicious, both E. and my dad approved of them. I want to submit these Chocolate Munchies the second annual virtual cookie exchange hosted by Di of Di’s Kitchen Notebook. Be sure to check out the roundup of everyone’s treats, which will probably be on there around 11 December. 


Chocolate Munchies
from The Golden Book of Cookies
makes 25 – 30 cookies

1 cup all purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp cinnamon
1/8 tsp salt
1/2 cup butter, softened
1 large egg yolk
2 oz semisweet chocolate, coarsely chopped

Preheat the oven to 350 degrees Fahrenheit. place parchment paper on your cookie sheet.

In a small bowlmix together the all purpose flour, unsweetened cocoa powder, baking powder, cinnamon and salt.Cream the butter and sugar in a large bowl, add the egg yolk beating until just blended. Mix in the dry ingredients.

Drop teaspoons of cookie dough on the cookie sheet  and bake them for 12-15 minutes. Let the cookies cool completely.

Melt the chopped chocolate au bain marie and drizzle the melted chocolate over the cookies. Let the chocolate set.


Handmade Loaves: Arretje’s Cake

Remember Di of Di’s Kitchen Notebook? Di who hosted the Sundae Sunday last July and the Virtual Cookie Exchange last December? Well, she came up with another great idea: Handmade Loaves. She asked some bloggers if they would like to bake a loaf of their own picking and then she would organize a roundup. I decided to make something easy with ingredients I had on hand: a non-bake loaf cake called Arretje’s Cake.

Arretje’s Cake is a cold cake that is traditionally eaten in different Dutch regions. The name comes from a cartoon figure called Arretje Nof that was used as advertisement for the butter brand of the Nederlandse Olie Fabrieken (NOF) (Dutch Oil Factories).

Though the exact ingredients differ per region and recipe, the base is the same. The ingredients are mixed and then need to rest in the fridge to stiffen up. Here’s my favorite recipe. You can use margarine, but I prefer to use butter as it makes the Arretje’s Cake much tastier! Be sure to cut the cake into thin slices, this cake is very rich.

Arretje’s Cake

200 grams  (dry) biscuits
200 grams butter
200 grams fine sugar
2 eggs
2 tablespoons cocoa

Break the biscuits into pieces.
Add the cocoa and the sugar.
Stir in the eggs.
Warm the butter (don’t boil it!!!!) and mix it through.

Line a loaf tin with plastic wrap and fill the tin with the mixture.
Press down well.
Let the tin rest in the fridge for a whole day.
Remove the cake from the tin and cut into thin slices.

Leslie’s Cinnamon Cookies for Grown Ups











Here’s another post from the archives. Last year I participated in a Virtual Cookie Exchange, hosted by Di of Di’s Kitchen Notebook. Leslie of Lethally Delicious made these wonderful Cinnamon Cookies that I simply had to make, as I’m crazy about cinnamon! If you love cinnamon too, I suggest you hurry into the kitchen and whip up a batch of these lovely cookies. They are soooo good!

Cinnamon Cookies for Grown Ups

1 3/4 cups (8 3/4 ounces) all purpose flour
1/2 teaspoon baking soda
14 tablespoons (7 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups cinnamon chips

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

3. Heat 10 tablespoons butter in a deep 10-inch skillet or saucepan over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma and the milk solids are very brown, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large, deep heatproof bowl. Immediately stir remaining 4 tablespoons butter into hot butter until completely melted.

4. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined. Stir in cinnamon chips and give dough a final stir to ensure no flour pockets remain.

5. Portion out dough: 1 tablespoon will give you 2″ cookies and 2 tablespoons of dough yields 3-3 1/2″ cookies. Arrange 2 inches apart on prepared baking sheets.

6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9 to 12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes about 3 dozen 2″ cookies

Oatmeal Dark Kisses Cookies

There they were, sitting in my Drafts Folder: some draft posts for cookies I bakes for the Christmas Platters I gave to friends, family and coworkers last year. These cookies were one of the twelve different cookies I had on my Christmas Platters, they sounded pretty healthy as they contained oatmeal and I ended up using Dark Hershey Kisses instead of Milk Chocolate.
Hershey Oatmeal Dark Kisses Cookies
recipe adapted from Hershey’s
makes about 6 dozen cookies

1 bag (13 oz.) Hershey’s Kisses Brand Dark Chocolates
1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups quick-cooking rolled oats
1 cup chopped nuts
Heat oven to 375 degrees Fahrenheit. Remove wrappers from chocolate pieces.
Beat butter, shortening, granulated sugar and brown sugar in a large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in rolled oats and nuts. Shape rounded teaspoons of dough into 1-inch balls. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown. Remove from oven; immediately place chocolate piece in center of each cookie, pressing down lightly. Carefully remove cookies from cookie sheet to wire rack. Cool completely.

White Chocolate Macadamia Nut Blondies

These blondies have been a household staple around here, I make them on a regular basis. I can’t believe I haven’t posted this recipe before! It’s easy to put together and the ingredients are easy to change around: don’t have white chocolate chips at hand? Use cinnamon chips, butterschotch chips or chop up any other kind of chocolate. No macadamia nuts? They also taste great with pecans, hazelnuts or walnuts. There are so many different possible variaties! However, my moms favorite version is the original one with White Chocolate Chips and Macadamia Nuts, so that’s what you see here!


White Chocolate Macadamia Nut Blondies
found at Erin’s Food Files
1/2 pound, plus 1 teaspoon butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped

Preheat the oven to 350 degrees F.

Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 by 9-inch baking pan with the remaining butter and dust with the 1 tablespoon of flour***. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist. Let cool completely before cutting.

***I line the pan with foilor parchment paper for easy lift out!

Baileys Brownies

Every now and then I feel an urgent need for chocolate. Apparently this happens to most women and I’m no exception to that rule. This time an ordinary chocolate bar wouldn’t do, it felt insufficient. I was craving brownies! A while ago I saw a recipe for Baileys Brownies over at Grumpy’s Honeybunch and bookmarked it. How brilliant is Shelby? To combine chocolate with Bailyes: practically a dream come true!


Baileys Brownies
adapted from Grumpy’s Honeybunch

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
2 eggs
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.

Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.