Chocolate chip cookie bars

DSC_0878So here it is, the most luscious enemy you’d want to feast on. Chocolate chip cookie turned into bars; so now not only do you get to eat a cookie, you get to eat it in a crispy thick slab of voluptuous bar. It’s rich, moist and crunchy, loaded with chocolate.. in all it’s an orgy of scrumptious exquisiteness. You might die eating it, but oh! what a happy death will it be. I do not recommend making a lot of these, because sweet and rich as they are, they’re also too easy to eat, and while your mouth might say no, your soul will want it all. I promise!

What’s more, it’s tinted ever so lightly with salted peanuts, and this sinful pairing of sweet and salt will definitely bring all the boys to the yard. So let’s get cracking!

DSC_0828nbasic chocolate chip cookie ingredients: butter, flour, vanilla, chocolate chips, salted peanuts, egg, salt ,baking soda,light brown sugar, regular white sugar.

DSC_0830no heavy machinery needed. A friendly steel bowl and wooden spoon will do the trick.

DSC_0831cream the butter for about a minute. it’d help a lot if your butter is at room temperature.

DSC_0832in with the sugars..the white

DSC_0833and the brown.

DSC_0834beat it again till it takes on a fluffy appearance or looks something likes this. You needn’t worry about going wrong. it’s a forgiving recipe.

DSC_0835pour in the vanilla.

DSC_0836crack in the egg

DSC_0837and beat again.

DSC_0838dump in the dry ingredients. This is flour, salt and baking soda.

DSC_0839mix it all in till it just comes together.

DSC_0840finally the salted peanuts

DSC_0841….and the chocolate chunks.

DSC_0842mix until well combined and keep aside for a minute.

DSC_0844prepare your cake tin. I lined it with aluminium foil and buttered it generously.

DSC_0846pour it in, or rather gloop it in and level the top using back of a spoon and bake at 180°C for 35 minutes, or until the top is crisp and burnished and cracking brown.

DSC_0851like so! beautifully brown and crunchy looking. Let it rest and cool completely.

DSC_0859cut into bars and apply to face.


flour: 130 g (1 cup)

salt: 1/2 teaspoon

baking soda: 3/4 teaspoon

butter: 110 g

white granulated sugar: 100 g (1/2 cup)

light brown sugar: 70 g (1/3 cup)

vanilla extract: 1 teaspoon

egg: 1 large

bittersweet chocolate: 60 g

dark chocolate : 60 g (or use any combination you want)

salted peanuts: 20 g (3 tablespoons)

Preparation instructions: cream room temperature butter until light and airy. add in the sugars and beat again until fluffy. add the vanilla extract and egg and beat again for about a minute.

Add in the dry ingredients except chocolates and peanuts and mix well together. Finally ad in the peanuts and chocolates and mix until just combined.

Prepare a cake tin of choice preferably square and line with a buttered aluminium foil. scoop in the cookie dough and even out the top to make it flat. Bake at  180°C for 35 minutes or until the top looks crisp and the batter has risen a bit.

Let cool completely before slicing into bars.

This recipe is not only easy to put together but also all too easy to devour as I already mentioned. So instead of making some mere cookies, glitz it a bit and turn into bars.


Chocolate orange cake

DSC_0162Orange and chocolate when put together, open a portal of another dimension, which leads you into a parallel universe where there is endless happiness, where eating more makes you lose weight and where lemons give you life.

Orange and chocolate form something so deep, so intense and flavourful and so unbelievably delicious that you’d think the person who discovered this was given a nobel prize or at least he should be given one asap.

This cake is so rich, so damp, dense, dark and irresistible that you wouldn’t be able to stop yourself from devouring this completely. It’s almost impossible to put in words but it tastes like a mouthful of happy malevolence. Crazy right? but this cake has to be made to believe and this is one of the best desserts you could serve at a dinner party. It’s gorgeous and it has an air of elegant simplicity with the most aromatic and not so subtle flavours of orange and chocolate.

The other best part about this cake is that it’s easy and it can be made into just one bowl.


DSC_0090Just flour, salt, baking soda, butter, best quality dark chocolate, sugar, orange marmalade, vanilla, orange liqueur (optional), eggs.


DSC_0093I started by melting the butter and the chocolate into a microwavable bowl. You could by all means use a double boiler but this was easier and faster.


DSC_0095Stir together and exercise enough restrain to not dive into this dark pool of melted chocolate and butter. It’s so easy that I’m using a tiny wooden spoon and a bowl two sizes too small to make this cake.


DSC_0098Into this add in the orange marmalade


DSC_0099the sugar


DSC_0100the orange liqueur


DSC_0101the vanilla extract


DSC_0102and stir. You can see lumps of the marmalade I put in and this is what helps the texture of this cake making it moist with small pieces of marmalade studded in the chocolate.


DSC_0111In with the beaten eggs


DSC_0113and gradually adding a bit of flour and stirring to incorporate. Instead of adding in the whole heap, add in a tablespoon at a time and gently mix in without over beating.


DSC_0117like this


DSC_0120to finally get this.


DSC_0125Into a cake mould. You can also make cupcakes out of this and more often when I have a lot of people, I actually make these into small cupcakes and these need absolutely no frosting/icing of any kind… none!!


DSC_0138Now because this cake is damp, it takes a bit longer than usual cakes but this is so glorious and intensely aromatic. It’s fabulous.


DSC_01688You really have to make this cake and see for yourself how easy it is to create something so rich and elegant yet so simple. This cake is a hit and you’d be asked for seconds and thirds. You really have to make this..



  • butter 125 g (unsalted)
  • dark chocolate 100g (at least 60%cocoa)
  • Orange marmalade 150 g
  • Orange liqueur (optional) 30 mls/1 tablespoon
  • sugar 120 g
  • salt 1/4 teaspoon
  • baking soda 1/2 teaspoon
  • eggs 2 large beaten
  • flour 150g
  • vanilla extract 1 teaspoon

Recipe: Melt the butter and the chocolate. Add in the marmalade, sugar, liqueur and vanilla. Stir to combine

add in the eggs and mix thoroughly.

Add the flour slowly or one tablespoon at a time and mix completely without over beating.

The batter will be very moist. Bake at 180℃ for 45-50 minutes. Let cool completely.

This cake needs no icing or frosting at all.

Alternatively you can use this recipe and make cupcakes as well.