I got this recipe from Delia Online called Cherry and Almond Crunchies. Since I don’t have dried cherries so I substituted it with dried cranberries and any other dried fruits. I’ve been making these cookies many times and have altered with my own ingredients as suggested in the recipe.
I’ve substituted the dried cherry with the cranberries and also with sultanas, raisins, apricots, and crystallized gingers. I added 60gr mixed of ground chestnuts and seeds (pumpkin seeds, linseed, hemp seeds, sesame seeds, and melon seeds) to every recipe that I made.
Also I’ve used half-half white self-raising flour and wholemeal self-raising flour.
Cranberries and Almond Crunchies
Raisins, Sultanas, Apricots, Ginger, and Almond Crunchies
Cooking and photography, two become one! I do like cooking and baking and I do love photography. Two different things that blend together as part of my hobby. Since I have my own camera I learn how to shoot the cake or food I made especially if I want to share it online. 😀
I don’t know since when I like cooking. All I know is my big sisters and my mom always involved me in the kitchen for baking and cooking every time Christmas came when I was a kid. And as I grew up I liked to try new recipes in my spare time even until now.
Chocolate mousse cake. I don’t know why I was so tempted to make this cake after a friend of mine, Yunika, showed it to me on her Facebook. I couldn’t wait for her recipe so I started to look for it on internet. After searched for some recipes then I finally decided to give a try a recipe from BBC Good Food as you can read it here: Chocolate Mousse Cake.
On this recipe that I just made it few hours ago before writing this post, I added one (1) teaspoon of espresso. The reason why I did that because my mom’s friend who is expert in baking taught me long time ago to put a little bit of coffee or espresso whenever I make chocolate cake or any dessert that requires chocolate. She said that it would make the cake or dessert tastes tastier and not too sweet due to the bitterness of the coffee or espresso.
The cake really is my guilty pleasure!
Chocolate Mousse Cake, My Guilty Pleasure
Hint: I forgot to write it before about the tin that I used to make this cake. I used 26 cm cake tin removable base due to the volume of the mixture that was quite lots. Also I used my home made shortbread cake by Delia Smith in this recipe. I am sorry for people who had already read this one before I edited it.
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