classic affogato

 

a classic affogato is a year round treat in our household! it is a coffee-based dessert served in cafes all across italy, but you can easily enjoy this dessert at home too. affogatos are made with only a handful of ingredients, so it is important to use quality ingredients. think gelato, espresso & dark chocolate. sometimes i like to add a little splash of coffee liqueur or amaretto too, but that is entirely up to you! a must to finish the perfect affogato is garnishing with piece of good dark chocolate. afterall, ghirardelli makes life a bite better!

ghirardelli's intense dark chocolate collection comes in a variety of options including 72% cocoa, 86% cocoa, 92% cocoa & a sea salt almond. each bar has a distinctively rich, bold & intensely delicious dark chocolate flavor. you can find the collection in 100g bars or individually packaged squares. if you don't have a way of brewing espresso at home, simply use a really strong brewed coffee instead. enjoy this dessert as an afternoon pick me up or an after dinner treat!

ingredients

  • 2 scoops vanilla gelato or ice cream
  • 1 oz espresso, freshly brewed
  • 1/2 oz cold brew coffee liqueur
  • 1 pinch freshly grated nutmeg
  • Shaved dark chocolate, to garnish
  • Ghirardelli 72% Cacao Dark Chocolate, to garnish

directions

  • scoop vanilla ice cream into a small drinking glass. add the espresso & coffee liqueur (if using). top with nutmeg, shaved dark chocolate & a chocolate square. serve immediately!

chocolate crinkle mummy cookies

 

BOO!

you really didn't think i'd go ALL halloween season without putting candy eyeballs on something did you?! these adorable mummy cookies feature a chocolate crinkle cookie base that is so fudgy & delicious. it might just be the easiest cookie batter to whip up too as there is no creaming of butter & sugar, plus it uses staple ingredients you probably have on hand. i like that the crinkle look adds a little extra spookiness to the mummy too! i used bob's red mill all purpose flour for the base, which as always is my go to baking flour. it truly produces the best baked goods possible. when it comes to decorating the cookie you can keep the mummy as simple as i did or let your kids go wild with halloween sprinkles & gummies. just be sure to let the chocolate cool slightly before transferring to the piping bag, otherwise things might get a little messy!

i think even when halloween is over, these crinkle cookies might just be on a weekly baking rotation in my house because they are that good. might have to work on a christmas version next... too soon? haha

happy halloween season friends! xo

ingredients

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup bob's red mill all purpose flour
  • 1 teaspoon bob's red mill baking powder
  • 1/2 teaspoon fine salt
  • icing sugar, for rolling
  • 1 cup white chocolate chips, melted & slightly cooled
  • 40 candy eyeballs

directions

  • in a large mixing bowl whisk together the sugar, butter, eggs & vanilla until well blended.
  • sift in the cocoa powder, flour, baking powder & salt. mix until dough comes together. cover with plastic wrap & refrigerate until firm, about 2 hours.
  • when ready to bake preheat the oven to 350(f) degrees & line a baking sheet with parchment paper.
  • scoop batter into 18 to 20 evenly sized rounds & generously coat in powdered sugar. transfer to prepared baking sheet & press down on each cookie slightly to flatten.
  • bake for 8 to 10 minutes, until the edges have set but the center is still fudgy. let cool completely before decorating.
  • transfer melted white chocolate to a piping bag fitted with a small plain round piping tip. drizzle each cookie with the chocolate & finish with two candy eyeballs. refrigerate for 15 minutes to allow chocolate to set & enjoy!

salted maple donuts

 

hello fellow maple lovers! i am back with a double the maple syrup donut recipe that is perfect for autumn. it is a baked donut which means it is super simple to make. as someone who recently made apple fritters at home, i cannot begin to explain how much more i enjoy making baked donuts. minimal mess, no oil splatter (or in my case oil spills) & a perfectly shaped donut every single time!

this recipe features cosman & webb's rich amber organic maple syrup & organic maple sugar. it is my go to maple syrup that is so rich in flavour & owned by the loviest family. i could (ok, i have) drink this maple syrup on its own because it is so good. this recipe features a cake style base & a maple glaze that reminds me of maple butter. to offset the sweetness i like to decorate the tops with a pinch of flaked salt, but if you prefer colourful or seasonal sprinkles with your donuts go for it.

so if pumpkin spice isn't your jam this time of the year, i think these cozy donuts will hit the spot! xo

ingredients

for the donuts:

  • 2 cups cake flour
  • 1/2 cup granulated sugar
  • 2 tablespoons cosman & webb maple sugar (sub: equal parts granulated sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup whole milk
  • 2 large eggs, room temperature
  • 1/3 cup cosman & webb pure maple syrup
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

for the glaze:

  • 3 tablespoons cosman & webb pure maple syrup
  • 3 tablespoons unsalted butter, melted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • smoked flaked salt, to sprinkle

directions

for the donuts

  • preheat oven to 350(f) degrees. lightly grease a non-stick donut pan.
  • in a large mixing bowl sift together the flour, sugars, cinnamon, nutmeg, baking powder & salt.
  • in a separate large mixing bowl whisk together the milk, eggs, maple syrup, butter & vanilla until well combined, about 2 minutes.
  • add the dry ingredients & mix until batter comes together.
  • transfer batter to a piping bag (optional) & fill the donut molds until 3/4 of the way full. tap tray on counter to release any air bubbles.
  • bake for 8 to 10 minutes, until the top bounces back to touch. let cool slightly before removing from pan. repeat until no more batter remains.

for the glaze

  • in a medium mixing bowl whisk together maple syrup, butter, sugar, vanilla & milk until smooth. if glaze appears thin add a touch of powdered sugar & if glaze appears thick add a splash of milk.
  • dip the top of each donut into the glaze & transfer to a lined baking sheet.
  • sprinkle with flaked salt & enjoy!