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Cooks"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Chocolate?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/search\/label\/Chocolate"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/-\/Chocolate\/-\/Chocolate?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"176"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-7140254553085489485"},"published":{"$t":"2020-10-25T15:29:00.001+11:00"},"updated":{"$t":"2020-10-25T15:29:25.196+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"}],"title":{"type":"text","$t":"Potato Chip Rocky Road"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EPotato Chip Rocky Road. Crispy potato chips, crushed biscuits, salted peanuts and dried cranberries are all smothered in melted chocolate to make the most outrageous treat! Because sometimes (often) we all need a bit of indulgence.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LDMZ99KJbD8\/X5Tw3ePlD9I\/AAAAAAACOiA\/uF7QnVkZHm0pWNFrviWOWVIA_NkCaNj6gCLcBGAsYHQ\/s1500\/Potato%2BChip%2BRocky%2BRoad%2B4.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Potato Chip Rocky Road\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-LDMZ99KJbD8\/X5Tw3ePlD9I\/AAAAAAACOiA\/uF7QnVkZHm0pWNFrviWOWVIA_NkCaNj6gCLcBGAsYHQ\/w640-h426\/Potato%2BChip%2BRocky%2BRoad%2B4.jpg\" title=\"Potato Chip Rocky Road\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPotato Chip Rocky Road\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/10\/potato-chip-rocky-road.html#recipejump\"\u003EJump to Recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EEarlier this month, I did a sponsored post on \u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003EInstagram\u003C\/a\u003E\u0026nbsp;for a new brand of potato chips. The brand is trying to position themselves as a healthier snack, suitable for people with dietary requirements - low FODMAP, gluten free, no artificial colours or flavours, free of eggs and nuts - and of course I used them in the least healthy or dietary-requirement-friendly way possible. Whoops. (There was no obligation for me to write about them on my blog - I'm just mentioning this to explain this recipe came about).\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XCwRPbAHUtk\/X5Tw3jlv9yI\/AAAAAAACOiE\/M7CjPKyuUm4GGvupV0Jris0IyaE0ON6-ACLcBGAsYHQ\/s1500\/Potato%2BChip%2BRocky%2BRoad%2B2.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Potato Chip Rocky Road\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1000\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-XCwRPbAHUtk\/X5Tw3jlv9yI\/AAAAAAACOiE\/M7CjPKyuUm4GGvupV0Jris0IyaE0ON6-ACLcBGAsYHQ\/w426-h640\/Potato%2BChip%2BRocky%2BRoad%2B2.jpg\" title=\"Potato Chip Rocky Road\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPotato Chip Rocky Road\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EThe idea of putting crispy potato chips in Rocky Road was vaguely inspired by \u003Ca href=\"https:\/\/www.gourmettraveller.com.au\/recipes\/browse-all\/compost-cookies-11199\" target=\"_blank\"\u003EChristina Tosi's famous Compost Cookies\u003C\/a\u003E, from Momofuku Milk Bar in New York, which are full of unexpected ingredients like potato chips and pretzels. I used a mix of milk and dark chocolate as the base, and in addition to the potato chips, I added some of my favourite ingredients as mix-ins - roasted salted peanuts and Malt O Milk biscuits. At this point, I started to think that my Rocky Road might be getting too brown, too salty, too one note - and that some sweet fruitiness needed to be thrown in the mix. (Literally). I know marshmallows are typical in Rocky Road, but I just don't like them that much. Sandra suggested some dried cranberries, and they fit the bill nicely.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IQfyhs5j4tQ\/X5Tw4hbqLlI\/AAAAAAACOiI\/CzMrmUcOjRMDrSIVeuBlrvzCZFeUXRdawCLcBGAsYHQ\/s1500\/Potato%2BChip%2BRocky%2BRoad%2BIngredients.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Potato Chip Rocky Road\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-IQfyhs5j4tQ\/X5Tw4hbqLlI\/AAAAAAACOiI\/CzMrmUcOjRMDrSIVeuBlrvzCZFeUXRdawCLcBGAsYHQ\/w480-h640\/Potato%2BChip%2BRocky%2BRoad%2BIngredients.jpg\" title=\"Potato Chip Rocky Road\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPotato Chip Rocky Road Ingredients\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESo, this is very easy to make - just melt the chocolates with some butter and golden syrup, crush and stir in your mix-ins, then spread it into a foil-lined tray and refrigerate until firm. Chop into chunks to serve.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-oRV0yhVuNA0\/X5Tw3dBjvII\/AAAAAAACOh8\/EUY8zx3QCA4U2At3IKRVMz36_kaE_5DZwCLcBGAsYHQ\/s1500\/Potato%2BChip%2BRocky%2BRoad%2B3.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Potato Chip Rocky Road\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1000\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-oRV0yhVuNA0\/X5Tw3dBjvII\/AAAAAAACOh8\/EUY8zx3QCA4U2At3IKRVMz36_kaE_5DZwCLcBGAsYHQ\/w426-h640\/Potato%2BChip%2BRocky%2BRoad%2B3.jpg\" title=\"Potato Chip Rocky Road\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPotato Chip Rocky Road\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EOh my gosh, the Rocky Road was so good! Not just as a novelty recipe, but deliciously, genuinely good! It has a fantastic balance between salty and sweet. At first I thought the dried cranberries might give it too much of an adult flavour, but the sweet-tart flavour of the cranberries really balanced it out well. I love all the different textures - crunchy, chewy, melty - and the potato chips really make them moreish. It's hard to stop at one piece.\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESliced into skinny wedges, they look like (the far more sophisticated) panforte, but little squares (or indeed, any shape) are great too. I like these with a strong coffee as an afternoon pick-me-up, but they'd also be fabulous as picnic fare or for maybe even for parties (hopefully soon!). They last really well in the fridge too; even after a couple of weeks the remaining pieces I had were still crisp and delicious.\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5anMj3ec2L8\/X5Tw47GynPI\/AAAAAAACOiM\/1nNDDI3UdD4pFTQfmHUp0ItNl4WRqxwngCLcBGAsYHQ\/s1500\/Potato%2BChip%2BRocky%2BRoad.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Potato Chip Rocky Road\" border=\"0\" data-original-height=\"1000\" data-original-width=\"1500\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-5anMj3ec2L8\/X5Tw47GynPI\/AAAAAAACOiM\/1nNDDI3UdD4pFTQfmHUp0ItNl4WRqxwngCLcBGAsYHQ\/w640-h426\/Potato%2BChip%2BRocky%2BRoad.jpg\" title=\"Potato Chip Rocky Road\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPotato Chip Rocky Road\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"text-align: justify;\"\u003EEnjoy!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EPotato Chip Rocky Road\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA Recipe by Sarah Cooks\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003C\/b\u003E\u003Cdiv style=\"text-align: justify;\"\u003E50 grams dark chocolate\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E150 grams milk chocolate\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E60 grams butter\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E2 tablespoons golden syrup\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E90 grams (1\/2 cup) salted peanuts\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E50 grams (1\/2 cup) crushed malt o milk biscuits (or similar sweet biscuit)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E40 grams (1\/4 cup) dried cranberries\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E50 grams roughly crushed plain potato chips\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ELine a 20cm round tin with foil.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the dark and milk chocolates, the butter, and golden syrup in a heavy based saucepan. Heat over a low heat, stirring occasionally, until melted and combined.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the salted peanuts, crushed biscuits, cranberries and potato chips. Stir until all the add-ins are distributed evenly through the chocolate mixture.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EScrape the mixture into the prepared tin, and spread out evenly with a spatula. Refrigerate for 4 hours or until completely set.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EChop into chunks to serve.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 1 x 20cm round piece of rocky road\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ci\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/7140254553085489485\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/10\/potato-chip-rocky-road.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/7140254553085489485"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/7140254553085489485"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/10\/potato-chip-rocky-road.html","title":"Potato Chip Rocky Road"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-6658731531663508455"},"published":{"$t":"2020-08-10T22:15:00.001+10:00"},"updated":{"$t":"2020-08-10T22:16:42.745+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tartine"}],"title":{"type":"text","$t":"Salted Chocolate Rye Cookies"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003ESalted Chocolate Rye Cookies! These rich fudgy cookies are a total chocolate bomb. The rye flour gives them a subtle tang, and a generous sprinkle of flaky sea salt really makes them pop!\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-I_txW1nqweI\/Xy-ZtyVU2GI\/AAAAAAACOfc\/yFWhDCtym3sY7eEQ04q5I10jbcS5YTPUgCLcBGAsYHQ\/s1500\/Salted%2BRye%2BChocolate%2BCookies.jpg\" style=\"display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Salted Chocolate Rye Cookies\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-I_txW1nqweI\/Xy-ZtyVU2GI\/AAAAAAACOfc\/yFWhDCtym3sY7eEQ04q5I10jbcS5YTPUgCLcBGAsYHQ\/w480-h640\/Salted%2BRye%2BChocolate%2BCookies.jpg\" title=\"Salted Chocolate Rye Cookies\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESalted Chocolate Rye Cookies\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/08\/salted-chocolate-rye-cookies.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI spent much of Melbourne Lockdown One searching (unsuccessfully) for rye flour, hoping that it would help kick my slow-to-start\u0026nbsp;\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/05\/baking-with-sourdough-starter-discard.html\"\u003Esourdough starter\u003C\/a\u003E\u0026nbsp;into gear. It turned out to be far more elusive than I expected, not because of panic buying and shortages, but rather because none of my local stores (supermarkets, speciality stores, health-food stores, organic bulk food stores etc.) seemed to stock it as a regular line. My local supermarket is huge and has a great range of flours - they stock buckwheat, spelt, coconut, tapioca and even banana flours (banana flour, honestly!) as regular items on their shelves, but for some reason rye flour doesn't get a look in.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBy the time I found some rye flour, at a nearby gourmet grocer sometime between Lockdown One and (sigh) Lockdown Two, my starter was going great guns and didn't need the rye-boost. However, rye flour had been on the brain for so long that I had to buy a packet!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe first thing I wanted to bake with my rye flour were chocolate cookies. I'd had a gorgeous squidgy dark chocolate and rye cookie at 10 Belles in \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/10\/paris-2019.html\"\u003EParis\u003C\/a\u003E\u0026nbsp;last year, and wanted to recreate that deliciousness at home. A quick Google search revealed that the Salted Chocolate Rye Cookies from the \u003Ci\u003ETartine No. 3\u003C\/i\u003E cookbook were all over the internet and incredibly popular - decision made! (For those of you who don't know, \u003Ca href=\"https:\/\/tartinebakery.com\/\"\u003ETartine\u003C\/a\u003E is an über-famous bakery in San Francisco. I can also recommend the \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2011\/06\/mini-beef-wellingtons-with-mustard-sour.html\"\u003Eflaky pastry recipe\u003C\/a\u003E from their first cookbook).\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis recipe is very different from the usual cookie recipes I follow - standard cookie recipes start with creaming butter and sugar, then adding eggs, flour and add-ins like chocolate chips or nuts. However, this recipe starts with you whisking eggs and sugar until light and fluffy and tripled in volume, then folding in an obscene amount of melted chocolate and a little melted butter. There's just a very small amount of rye flour added to bind. The result is a soft cookie that packs a real chocolate punch. It's basically like a miniature portable brownie in cookie form.\u003C\/div\u003E\u003Cdiv\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FY84T7bLGYk\/XzE2BMzV50I\/AAAAAAACOfk\/S_qvph8z9CEfLC5LJNQyx9MbPkVsvdwKACLcBGAsYHQ\/s1500\/Salted%2BRye%2BChocolate%2BCookie%2BDough.jpg\" style=\"display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Salted Chocolate Rye Cookie Dough\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-FY84T7bLGYk\/XzE2BMzV50I\/AAAAAAACOfk\/S_qvph8z9CEfLC5LJNQyx9MbPkVsvdwKACLcBGAsYHQ\/w480-h640\/Salted%2BRye%2BChocolate%2BCookie%2BDough.jpg\" title=\"Salted Chocolate Rye Cookie Dough\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESalted Chocolate Rye Cookies\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI decided to write up the recipe here - even though it's already all over the internet in dozens of places - because all the recipes I saw were on American websites and were in cup measurements, not weights. Usually I don't have a huge problem baking with cups (in Australia we tend to use a hybrid of cups and gram measurements anyway), and by now I've memorised the conversion of cups\/tablespoons to weight for butter. However, the main sticking point for me was that using cup measurements for chocolate made no sense. \"\u003Ci\u003E2 and 2\/3 cups finely chopped chocolate\u003C\/i\u003E\". What is that even? How finely chopped does it need to be? The size of a standard chocolate chip? Or do you keep chopping until it becomes a pure powder? Obviously the less finely you chop the chocolate, the less actual chocolate you'll fit into those measuring cups, so you could have huge variations in the amount of chocolate in the cookies. And importantly, how much chocolate do you need to chop to get that amount?\u003C\/div\u003E\u003Cdiv\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-10Lwq3n7EYQ\/XzE3koaXGCI\/AAAAAAACOfs\/CRtARJeW2q8c5RFdszJwDh1DX3IxZiQywCLcBGAsYHQ\/s1500\/Salted%2BChocolate%2BRye%2BCookies.jpg\" style=\"display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Salted Chocolate Rye Cookies\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-10Lwq3n7EYQ\/XzE3koaXGCI\/AAAAAAACOfs\/CRtARJeW2q8c5RFdszJwDh1DX3IxZiQywCLcBGAsYHQ\/w480-h640\/Salted%2BChocolate%2BRye%2BCookies.jpg\" title=\"Salted Chocolate Rye Cookies\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESalted Chocolate Rye Cookies\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnyway, to figure this out, when I made the cookies, I started by chopping a one-hundred gram block of chocolate into fine shards (slightly larger than if you were to crumble a Flake bar with your hands) and scraping it into a measuring cup. I kept chopping and adding chocolate in twenty gram increments until I got enough to fill the measuring cups. It turns out that you need one hundred and eighty five grams of chopped chocolate to make 1 and 1\/3 cups. The cookies turned out super delicious and mega chocolatey, so I'm confident sharing the \"185 gram\" measurement in the recipe below for you all (and for future Sarah).\u003C\/div\u003E\u003Cdiv\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ObG5gjGdK30\/XzE4Mhn3UGI\/AAAAAAACOf0\/WQwowpr3F8wXHW3O0EJVDIHDPOhlWxU1gCLcBGAsYHQ\/s1500\/Salted%2BChocolate%2BRye%2BCookies%2B2.jpg\" style=\"display: block; margin-left: auto; margin-right: auto; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Salted Chocolate Rye Cookies\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-ObG5gjGdK30\/XzE4Mhn3UGI\/AAAAAAACOf0\/WQwowpr3F8wXHW3O0EJVDIHDPOhlWxU1gCLcBGAsYHQ\/w480-h640\/Salted%2BChocolate%2BRye%2BCookies%2B2.jpg\" title=\"Salted Chocolate Rye Cookies\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ESalted Chocolate Rye Cookies\u003Cbr \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EApart from converting the Tartine Salted Chocolate Rye Cookie recipe to metric weight measurements, I also halved the quantities to make a more sensible portion for a two-person household in lockdown. As I keep telling you, we are actually a three-person household, but only two of us are onto solid foods. It's not quite the small-batch baking of my previous efforts (\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/04\/small-batch-scones.html\"\u003Esmall batch scones\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/07\/baby-batch-buckwheat-brownies.html\"\u003Ebaby-batch buckwheat brownies\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/07\/petite-passionfruit-loaf-cake-with-sour.html\"\u003Epetite passionfruit loaf cake\u003C\/a\u003E), but I suppose at least it's not wantonly hedonistic or wasteful. However, looking at the ingredient list now, I feel that the quantities could definitely be halved again. If I do get around to testing this out in future, I'll update this post with the results.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThey've lasted quite well sitting out on a plate in the living room for the past few days; I'd suggest popping them in an airtight container if you want to keep them longer.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003E\u003Cdiv\u003EEnjoy!\u003C\/div\u003E\u003Cdiv\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cb\u003ESalted Chocolate Rye Cookies\u003C\/b\u003E\u003Cbr \/\u003EAdapted from \u003Ci\u003ETartine No. 3\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E55 grams (1\/4 cup + 2 tablespoons) rye flour\u003Cbr \/\u003E1\/2 teaspoon baking powder\u003Cbr \/\u003E1\/4 teaspoon fine salt\u003Cbr \/\u003E185 grams (1 + 1\/3 cup finely chopped) dark chocolate, 70% cocoa solids\u003Cbr \/\u003E30 grams (2 tablespoons) unsalted butter\u003Cbr \/\u003E2 eggs\u003Cbr \/\u003E150 grams (3\/4 cups) dark brown sugar\u003Cbr \/\u003E1.5 teaspoons vanilla extract\u003Cbr \/\u003EFlaky salt, for sprinkling\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPlace the rye flour, baking powder and salt into a bowl and whisk to combine. Set aside. \u003Cbr \/\u003EPlace the chocolate and butter in a heatproof bowl set over a pan of simmering water. Allow to melt, stirring occasionally, until melted. Remove from the heat and allow to cool slightly.\u003Cbr \/\u003EPlace the eggs into the bowl of a stand mixer fitted with the whisk attachment. Whisk for 2 minutes or until fluffy. With the mixer running add the brown sugar, a tablespoon at a time, and continue whisking almost tripled in volume, about 6 minutes in total.\u003Cbr \/\u003EPour in the chocolate mixture and the vanilla, and whisk until combined.\u003Cbr \/\u003EAdd the flour mixture and whisk until combined.\u003Cbr \/\u003EUse a flexible spatula to mix the dough through and check for any last pockets of flour.\u003Cbr \/\u003ECover the bowl with clingfilm and refrigerate for 30 minutes or overnight.\u003Cbr \/\u003EPreheat the oven to 175C. Line two baking trays with baking paper.\u003Cbr \/\u003EScoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, allowing room for spreading. Sprinkle with flaky salt.\u003Cbr \/\u003EBake for 10-12 minutes, or until cookies are puffed and the outsides are dry.\u003Cbr \/\u003EAllow to cool on the baking sheets until firm, then transfer to a cooling rack to cool further.\u003Cbr \/\u003EMakes approx. 12-15 cookies\u003Cbr \/\u003E\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/6658731531663508455\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/08\/salted-chocolate-rye-cookies.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6658731531663508455"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6658731531663508455"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/08\/salted-chocolate-rye-cookies.html","title":"Salted Chocolate Rye Cookies"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-471206389774224622"},"published":{"$t":"2020-07-01T22:22:00.000+10:00"},"updated":{"$t":"2020-07-01T22:25:02.094+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Brownies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten Free"}],"title":{"type":"text","$t":"Baby-Batch Buckwheat Brownies"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EBaby-Batch Buckwheat Brownies! This recipe makes a small batch of the richest, most luscious chocolate brownies! Incidentally gluten free, they're dark and fudgy, with a slightly smoky and nutty flavour thanks to the addition of buckwheat flour, and with little nuggets of milk chocolate studded throughout. They will definitely satisfy your chocolate craving!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iW-bkjW_KsE\/XvxyW4_K8jI\/AAAAAAACOdU\/sTISw1bs0o04fxom63XG8ej-USPFI1PkACLcBGAsYHQ\/s1600\/Baby%2BBatch%2BBuckwheat%2BBrownies.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Baby Batch Buckwheat Brownies\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-iW-bkjW_KsE\/XvxyW4_K8jI\/AAAAAAACOdU\/sTISw1bs0o04fxom63XG8ej-USPFI1PkACLcBGAsYHQ\/s640\/Baby%2BBatch%2BBuckwheat%2BBrownies.jpg\" title=\"Baby Batch Buckwheat Brownies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaby Batch Buckwheat Brownies\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2020\/07\/baby-batch-buckwheat-brownies.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EContinuing my adventures in small batch baking... I present to you my baby-batch buckwheat brownies! Unfortunately Corona numbers have going back up in Victoria, so it looks like small-batch baking will continue to be useful for the next little while. Yesterday I learned that some badly-affected suburbs have to go back to Stage 3 restrictions until the end of the month. I'm extremely lucky that I don't live in one of the lockdown suburbs, but still, it behoves us all to take things seriously and stay home as much as possible, without visitors, to protect the vulnerable in the community and help us all get back on top of this.\u003Cbr \/\u003E\u003Cbr \/\u003EGiven that we have a young baby and elderly parents, the lifting of Victoria's \u003Ca href=\"https:\/\/www.abc.net.au\/news\/2020-05-11\/coronavirus-victoria-eases-restrictions-the-new-covid-19-rules\/12233798\"\u003EStage 3 restrictions back in May\u003C\/a\u003E\u0026nbsp;didn't really change much for us - I was (and am) still working from home, doing most of our shopping online, and only going out for food shopping, medical appointments, takeaway coffees or walks around the neighbourhood. The main change we made was to start allowing occasional short catch-ups with my parents and some friends, always outdoors, and with no physical contact. (So usually it's a walk in the park with friends, or sitting on my parents' deck with a table between us). It is SO hard not letting my parents cuddle the baby, but we gotta do what we gotta do, and complaining about it isn't going to improve anything.\u003Cbr \/\u003E\u003Cbr \/\u003EI keep seeing posts on social media of people socialising in close proximity to friends and family - holding each other's kids, huddling together for photos, sharing food around a table, meeting up with different groups over different days - and oh my goodness, just thinking about it sends my anxiety levels through the roof. I am one hundred percent not emotionally ready for \"normal\" social interactions again! I'm lucky that our close friends are all similarly-minded (I mean, I guess that's \u003Ci\u003Ewhy\u003C\/i\u003E\u0026nbsp;we're close friends),\u0026nbsp;and we aren't pressuring each other to start hanging out IRL again.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-P_h6J1atdm0\/Xvx4d8Opr_I\/AAAAAAACOdg\/4ES-2vGnObg2etRWAbOuXbHUBvI0zUXIgCPcBGAYYCw\/s1600\/Buckwheat%2BBrownie%2BIngredients.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Buckwheat Brownie Ingredients\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-P_h6J1atdm0\/Xvx4d8Opr_I\/AAAAAAACOdg\/4ES-2vGnObg2etRWAbOuXbHUBvI0zUXIgCPcBGAYYCw\/s640\/Buckwheat%2BBrownie%2BIngredients.jpg\" title=\"Buckwheat Brownie Ingredients\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBuckwheat Brownie Ingredients\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnyway, let's get back to these buckwheat brownies! I had a serious chocolate craving over the past week, and just really wanted a lovely dark rich intense chocolatey treat. I'd made Nigella's \u003Ca href=\"https:\/\/www.instagram.com\/p\/B_PGUGoDOCW\/\"\u003Echocolate buckwheat cookies\u003C\/a\u003E\u0026nbsp;a short while back, and was craving that same vibe of \"dark chocolate with an intriguing smoky hint from the buckwheat flour\", but in brownie format - less cakey\/crumbly, more gooey innards and crackly top. A quick Google search revealed these \u003Ca href=\"https:\/\/kellyneil.com\/double-chocolate-buckwheat-brownies\/\"\u003Edelicious-looking buckwheat brownies\u003C\/a\u003E on \u003Ca href=\"https:\/\/kellyneil.com\/double-chocolate-buckwheat-brownies\/\"\u003EKelly Neil\u003C\/a\u003E\u0026nbsp;that fit the bill perfectly. I halved the recipe to bake it in a mini-loaf pan (20x10cm) and added milk chocolate buttons to break up the dark gooeyness and add a mild, not distracting, textural component. (I used\u0026nbsp;\u003Ca href=\"https:\/\/siskochocolate.com\/collections\/shop-pantry\/products\/bulk-french-milk-chocolate-42-cacao-500g\"\u003Efancy French 35% cocoa milk buttons\u003C\/a\u003E from \u003Ca href=\"https:\/\/siskochocolate.com\/\"\u003ESisko\u003C\/a\u003E\u0026nbsp;because why the heck not). I also changed up the method a bit to suit my own style, reduced the cooking time, and of course have converted the recipe measures to metric.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zX9htYyOuJo\/Xvx6SixGPXI\/AAAAAAACOdk\/j1ODt8nASE4az1hI7E9Gm0qcKo2AX_tnACLcBGAsYHQ\/s1600\/Buckwheat%2BBrownie%2BBatter.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Buckwheat Brownie Batter\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1125\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-zX9htYyOuJo\/Xvx6SixGPXI\/AAAAAAACOdk\/j1ODt8nASE4az1hI7E9Gm0qcKo2AX_tnACLcBGAsYHQ\/s640\/Buckwheat%2BBrownie%2BBatter.jpg\" title=\"Buckwheat Brownie Batter\" width=\"480\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBuckwheat Brownie Batter\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EThe brownies are very easy to put together - it's just a melt and mix affair - and they're very quick to make. (Even quicker if you don't measure out all the ingredients individually for pretty blog photos, hah). They're also gluten free if this is something that interests you! (Just double check that your buckwheat flour is certified gluten free, and that the chocolates are also gluten free - some chocolate brands have barley malt as an ingredient, which is super delicious but obviously contains gluten).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Eu_MI9NGaOY\/Xvx80uRHDLI\/AAAAAAACOds\/EOuDTbuSR0wSCHJz8EuKHo26zJ7gPlQ6wCLcBGAsYHQ\/s1600\/Baby%2BBatch%2BBuckwheat%2BBrownies%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Baby-Batch Buckwheat Brownies\" border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-Eu_MI9NGaOY\/Xvx80uRHDLI\/AAAAAAACOds\/EOuDTbuSR0wSCHJz8EuKHo26zJ7gPlQ6wCLcBGAsYHQ\/s640\/Baby%2BBatch%2BBuckwheat%2BBrownies%2B2.jpg\" title=\"Baby-Batch Buckwheat Brownies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaby-Batch Buckwheat Brownies\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EOh my goodness, these brownies were so good! Perfectly rich and so intensely chocolatey. The crackly top and crunchy edges against the gooey chocolate centre are just wonderful. Make sure you use a good quality chocolate - for both the dark chocolate in the batter and the milk chocolate chips - as you can really taste it in the finished product. If you use cheap shitty chocolate, you will get cheap shitty brownies. (By this I don't mean that the chocolate has to be the most expensive one you can find, but just that it should be one you actually enjoy eating. I think supermarket brands are more than fine, but would personally avoid compound chocolate).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MhNvs_IZqp0\/Xvx-_KtbGeI\/AAAAAAACOd0\/jUvW8TxbnUswj2UmGA8x-o03am2uGmoJgCLcBGAsYHQ\/s1600\/Baby%2BBatch%2BBuckwheat%2BBrownies%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1125\" data-original-width=\"1500\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-MhNvs_IZqp0\/Xvx-_KtbGeI\/AAAAAAACOd0\/jUvW8TxbnUswj2UmGA8x-o03am2uGmoJgCLcBGAsYHQ\/s640\/Baby%2BBatch%2BBuckwheat%2BBrownies%2B3.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EBaby-Batch Buckwheat Brownies\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EWhen we're back to having friends over again, I can definitely see tiny squares or triangles of these brownies served as part of an afternoon tea platter, or with strong coffee at the end of a long shared meal, as a petit four. One day!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EBaby-Batch Buckwheat Brownies\u003C\/b\u003E\u003Cbr \/\u003EA recipe by Sarah Cooks, adapted from \u003Ca href=\"https:\/\/kellyneil.com\/double-chocolate-buckwheat-brownies\/\"\u003EKelly Neil\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E85 grams (3 ounces) dark chocolate\u003Cbr \/\u003E60 grams (1\/4 cup) unsalted butter\u003Cbr \/\u003E40 grams (1\/4 cup) brown sugar\u003Cbr \/\u003E30 grams (2 tablespoons) caster sugar\u003Cbr \/\u003E1 egg\u003Cbr \/\u003E1\/2 teaspoon vanilla extract\u003Cbr \/\u003E60 grams (1\/4 cup + 2 tablespoons) buckwheat flour\u003Cbr \/\u003E7 grams (1 tablespoon) cocoa powder\u003Cbr \/\u003E2 grams (1\/4 teaspoon) fine salt\u003Cbr \/\u003E50 grams (~1\/4 cup) milk chocolate chips or buttons, roughly chopped if large\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 175C (350F). Spray a 20x10cm (8x4 inches) mini loaf pan with vegetable oil spray and line the base and sides with baking paper. (Alternatively, use a foil takeaway container in the same size and spray it but don't line it).\u003Cbr \/\u003EChop the dark chocolate and melt in 1-minute bursts in the microwave on medium, stirring between each round. When the chocolate is half-melted, add the butter and continue melting in 1-minute bursts until the butter and chocolate are melted. Stir until smooth. (Alternatively, melt both butter and chocolate together in a double boiler).\u003Cbr \/\u003EAdd the sugars to the melted chocolate\/butter and whisk in.\u003Cbr \/\u003EAdd the egg and vanilla and whisk in.\u003Cbr \/\u003ESieve in the buckwheat flour, cocoa powder and salt. Fold in with a rubber spatula.\u003Cbr \/\u003EAdd the chocolate chips and fold in.\u003Cbr \/\u003EScrape the mixture into the prepared tin and smooth the surface.\u003Cbr \/\u003EBake for 15-20 minutes or until dry on top and just set.\u003Cbr \/\u003EAllow to cool completely in the tin on a wire rack.\u003Cbr \/\u003EOnce cold, chop into small pieces to serve.\u003Cbr \/\u003EMakes one 20x10cm slab of brownie \u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/471206389774224622\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/07\/baby-batch-buckwheat-brownies.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/471206389774224622"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/471206389774224622"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2020\/07\/baby-batch-buckwheat-brownies.html","title":"Baby-Batch Buckwheat Brownies"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-iW-bkjW_KsE\/XvxyW4_K8jI\/AAAAAAACOdU\/sTISw1bs0o04fxom63XG8ej-USPFI1PkACLcBGAsYHQ\/s72-c\/Baby%2BBatch%2BBuckwheat%2BBrownies.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-6634064105982094734"},"published":{"$t":"2019-10-29T21:16:00.000+11:00"},"updated":{"$t":"2019-10-29T21:25:50.644+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bravetart"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ottolenghi"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pumpkin"}],"title":{"type":"text","$t":"Pumpkin Chocolate Babka"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EPumpkin chocolate babka! We've got a fluffy pumpkin bread, swirled with a decadent chocolate and pecan filling and lots of delicious warming pumpkin spices. It looks so impressive and is not too\u0026nbsp;hard to make. It's\u0026nbsp;a total treat!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LQ6thp4Vbh4\/XbgNnina5QI\/AAAAAAACN2g\/kReIP6FAYYYgnC7y9w_ckbW8MtFECxjigCEwYBhgL\/s1600\/Pumpkin%2Bchocolate%2Bbabka.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin chocolate babka\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-LQ6thp4Vbh4\/XbgNnina5QI\/AAAAAAACN2g\/kReIP6FAYYYgnC7y9w_ckbW8MtFECxjigCEwYBhgL\/s1600\/Pumpkin%2Bchocolate%2Bbabka.jpg\" title=\"Pumpkin chocolate babka\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin Chocolate Babka\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/10\/pumpkin-chocolate-babka.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003EOk, so you may remember that I am \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/10\/current-obsessions-11.html\"\u003Etotally into the pumpkin baking\u003C\/a\u003E right now. (Coinciding with all the American and northern hemisphere bloggers moving into fall\/autumn baking!) I've already made \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/10\/current-obsessions-11.html\"\u003Epumpkin bread\u003C\/a\u003E, and \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/10\/current-obsessions-11.html\"\u003Epumpkin streusel muffins\u003C\/a\u003E, and have just had pumpkin recipes on the brain. Well, the other day, one of my favourite bakeries, \u003Ca href=\"https:\/\/www.instagram.com\/lepetitgrainparis\"\u003ELe Petit Grain\u003C\/a\u003E in Paris, posted a \u003Ca href=\"https:\/\/www.instagram.com\/p\/B364V-boUmt\/\"\u003Epicture\u003C\/a\u003E on \u003Ca href=\"https:\/\/www.instagram.com\/p\/B364V-boUmt\/\"\u003EInstagram\u003C\/a\u003E of a \u003Ca href=\"https:\/\/www.instagram.com\/p\/B364V-boUmt\/\"\u003Epumpkin and pistachio praliné sourdough babka\u003C\/a\u003E that looked totally amazing. I HAD to have it! Unfortunately, a return flight to Paris was not on the agenda, and I spent all day thinking about how I could make something similar. And that night straight after work I got into the kitchen and made it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OLQJ-iA-26A\/XbgMfrTDpFI\/AAAAAAACN2A\/dMZbryOH7Yw9pcDozxmho_p06SfeCRuRwCLcBGAsYHQ\/s1600\/Pumpkin%2Bchocolate%2Bbabka%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin chocolate babka\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-OLQJ-iA-26A\/XbgMfrTDpFI\/AAAAAAACN2A\/dMZbryOH7Yw9pcDozxmho_p06SfeCRuRwCLcBGAsYHQ\/s1600\/Pumpkin%2Bchocolate%2Bbabka%2B2.jpg\" title=\"Pumpkin chocolate babka\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin Chocolate Babka\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo - I used Stella Parks' \u003Ca href=\"https:\/\/www.seriouseats.com\/recipes\/2018\/10\/yeasted-pumpkin-bread.html\"\u003Eyeasted pumpkin bread recipe\u003C\/a\u003E as the base. You may remember this excellent, orange-coloured dough from last year's \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/03\/pumpkin-and-pecan-cinnamon-rolls-with.html\"\u003Epumpkin and pecan cinnamon scrolls with cream cheese icing\u003C\/a\u003E. It's a relatively easy dough - just plonk everything into a food processor and whizz for a couple of minutes until it comes together in a smooth and stretchy ball. (Note: \u003Ca href=\"https:\/\/www.seriouseats.com\/2018\/10\/how-to-make-a-pumpkin-loaf.html\"\u003Eaccording to Stella\u003C\/a\u003E, this dough HAS to be done in a processor and not a stand mixer or by hand - you need the blades of the processor to break down the fibrousness of the pumpkin and allow the gluten in the flour to develop. Apparently by hand it will never happen, and you're likely to overheat the motor in a stand mixer before the dough is sufficiently kneaded).\u003Cbr \/\u003E\u003Cbr \/\u003EFor the filling and shape, I used the über-famous chocolate babka recipe from Yotam Ottolenghi and Sami Tamimi's book \u003Ci\u003EJerusalem\u003C\/i\u003E. I added cinnamon, ginger and nutmeg to the filling for a pumpkin spice vibe, as well as sprinkling some pepitas on the top\u0026nbsp; to really hammer home the idea that this is a \u003Ci\u003Epumpkin\u003C\/i\u003E babka. There's also a sugar syrup, that you use to drench the cooked babka - I added some of the spice mix to that too, so the flavour would really permeate throughout the loaf.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_Srhz-9Qq9s\/XbgMrYof67I\/AAAAAAACN2I\/WgwmcmKkE4g-HuLOnyUugdejN8OBrjJjACLcBGAsYHQ\/s1600\/Pumpkin%2Bchocolate%2Bbabka%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin chocolate babka\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-_Srhz-9Qq9s\/XbgMrYof67I\/AAAAAAACN2I\/WgwmcmKkE4g-HuLOnyUugdejN8OBrjJjACLcBGAsYHQ\/s1600\/Pumpkin%2Bchocolate%2Bbabka%2B3.jpg\" title=\"Pumpkin chocolate babka\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin Chocolate Babka\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI'm not gonna lie - there's a bit of work involved in this. None of it is particularly difficult; it's just time consuming. So read through the recipe carefully and plan it out! I did this all on a weeknight straight after work, and ate it for breakfast the next morning, as it needs to cool completely before you slice into it. (I cooked and ate dinner while the dough was having its first proof, and kept washing up as I went, so the kitchen wasn't too much of a disaster zone when I was done). You have to prove the dough twice - once for 1-2 hours when it's just a ball of dough; once for another hour once the log is formed. I did it all in one go, but I reckon you could do a slow proof overnight in the fridge for either proof if that suits your timing better.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4qG4xZE8FAw\/XbgMzy4PPjI\/AAAAAAACN2Q\/Ck0YcLRl3QcSMutzgSsrkJ-PHrAiAkYMgCLcBGAsYHQ\/s1600\/Pumpkin%2Bchocolate%2Bbabka%2B4.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Pumpkin chocolate babka\" border=\"0\" data-original-height=\"788\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-4qG4xZE8FAw\/XbgMzy4PPjI\/AAAAAAACN2Q\/Ck0YcLRl3QcSMutzgSsrkJ-PHrAiAkYMgCLcBGAsYHQ\/s1600\/Pumpkin%2Bchocolate%2Bbabka%2B4.jpg\" title=\"Pumpkin chocolate babka\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EPumpkin Chocolate Babka\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EEither way, the babka is deceptively easy to make and form, and the results are sooooo impressive! The dough is soft and light with great crunchy edges, the chocolate swirl is super decadent, and I love the toasty crunch of the pecans and pumpkin seeds. The spiced syrup keeps it moist and gives a subtle warmth and gorgeous fragrance. Enjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EPumpkin Chocolate Babka\u003C\/b\u003E\u003Cbr \/\u003EDough adapted from \u003Ca href=\"https:\/\/www.seriouseats.com\/recipes\/2018\/10\/yeasted-pumpkin-bread.html\"\u003ESerious Eats\u003C\/a\u003E; Shape, filling, and syrup adapted from \u003Ci\u003EJerusalem\u003C\/i\u003E\u0026nbsp;by Yotam Ottolenghi and Sami Tamimi\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the dough\u003C\/b\u003E\u003Cbr \/\u003E455 grams bread flour\u003Cbr \/\u003E9 grams table salt\u003Cbr \/\u003E7 grams dry yeast\u003Cbr \/\u003E340 grams pumpkin purée\u003Cbr \/\u003E55 grams maple syrup\u003Cbr \/\u003E55 grams unsalted butter, melted\u003Cbr \/\u003E\u003Cb\u003EFor the filling\u003C\/b\u003E\u003Cbr \/\u003E1½ teaspoons ground cinnamon\u003Cbr \/\u003E½ teaspoon ground ginger\u003Cbr \/\u003E¼ teaspoon ground nutmeg\u003Cbr \/\u003E25 grams icing sugar\u003Cbr \/\u003E70 grams dark chocolate, melted\u003Cbr \/\u003E60 grams unsalted butter, melted\u003Cbr \/\u003E15 grams unsweetened cocoa powder\u003Cbr \/\u003E50 grams pecans\u003Cbr \/\u003E10 grams pepitas\u003Cbr \/\u003E\u003Cb\u003EFor the syrup\u003C\/b\u003E\u003Cbr \/\u003E60 millilitres water\u003Cbr \/\u003E50 grams caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003ETo make the dough\u003C\/i\u003E, place the bread flour, salt and yeast in the bowl of a food processor fitted with the double blade. Pulse a few times to combine. Add the pumpkin purée, maple syrup and butter, and process until the dough becomes a smooth ball. This should take 75 seconds to 2 minutes. To test if the dough is ready, pull a small piece off and stretch - if it breaks, it needs to be processed for longer, so process for another 20 second burst and test again. It is ready when you can stretch it into a thin, almost translucent sheet without it breaking.\u003Cbr \/\u003ERemove the dough from the processor and form into a ball. Place into a lightly-oiled bowl, cover with clingfilm, and allow to prove until doubled in size. (1-2 hours on a mild day; it will be faster the hotter the weather is).\u003Cbr \/\u003E\u003Ci\u003ETo make\u003C\/i\u003E\u0026nbsp;\u003Ci\u003Ethe filling\u003C\/i\u003E, stir together the cinnamon, ginger and nutmeg. Set aside approximately half the spice mixture for the syrup. To the spices, add the icing sugar, dark chocolate, butter and cocoa powder. Stir to combine.\u003Cbr \/\u003EToast the pecans in an oil-less dry frying pan over medium heat until toasted and fragrant. Tip out onto a chopping board and chop roughly.\u003Cbr \/\u003E\u003Ci\u003ETo assemble\u003C\/i\u003E, punch the dough down to expel the gas (hehe). Roll out the dough into a large rectangle, approx. 30 x 40 centimetres.\u003Cbr \/\u003ESpread the chocolate mixture over the dough in a thin layer, leaving a centimetre border all the way around. Sprinkle over the pecans, saving a handful for topping the finished loaf.\u003Cbr \/\u003EWith the long side facing you, gently roll up the dough lengthwise to form a log, finishing with the seam side down. Press gently to seal.\u003Cbr \/\u003EUsing a serrated knife, slice a centimetre off each end to neaten it up and discard the offcuts. Slice the log in half lengthwise, then place the two halves next to each other, with the stripey cut sides are facing up. Gently press two ends together to seal, then form a simple plait by bringing the right side over the left side, then repeating until you get to the end. Gently press the ends to seal.\u003Cbr \/\u003ELine a 29cm x 14cm x 7.5cm loaf tin with baking paper. Lift the plait into the prepared loaf tin. Cover loosely with clingfilm or a clean tea towel, and allow to prove for an hour until slightly risen and puffy. Meanwhile, preheat the oven to 190C.\u003Cbr \/\u003ESprinkle the remaining pecans and pepitas over the log. Bake the log for 20-30 minutes (covering with foil if it's going brown too quickly), or until cooked. A skewer inserted into the cake shouldn't come away with any raw dough (although it will obviously have some melty chocolate on it!)\u003Cbr \/\u003E\u003Ci\u003EMake the syrup\u003C\/i\u003E\u0026nbsp;while the loaf is cooking. Place the water and sugar in a small saucepan and bring to the boil. Allow to boil just until the sugar is dissolved, then remove from the heat. Stir in the reserved spice mixture.\u003Cbr \/\u003EOnce the loaf is cooked, pour the syrup evenly over the hot loaf. Allow to cool until it is just warm, then remove to a wire rack (discard the baking paper) and allow to cool completely. You should probably put a plate under the rack to catch any sticky drips.\u003Cbr \/\u003ESlice into thick slabs once cool.\u003Cbr \/\u003EMakes one loaf.\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/6634064105982094734\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/10\/pumpkin-chocolate-babka.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6634064105982094734"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/6634064105982094734"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/10\/pumpkin-chocolate-babka.html","title":"Pumpkin Chocolate Babka"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-LQ6thp4Vbh4\/XbgNnina5QI\/AAAAAAACN2g\/kReIP6FAYYYgnC7y9w_ckbW8MtFECxjigCEwYBhgL\/s72-c\/Pumpkin%2Bchocolate%2Bbabka.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-3282578292884942869"},"published":{"$t":"2019-07-02T08:02:00.000+10:00"},"updated":{"$t":"2019-07-02T08:03:06.058+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Nuts"}],"title":{"type":"text","$t":"White Chocolate and Macadamia Cookies"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003EWhite chocolate and macadamia cookies! These incredibly buttery cookies are soft and chewy with lightly crunchy edges, and are filled generously with vanilla-sweet white chocolate and crunchy roasted macadamias. A little salt rounds out the flavours and balances the sweetness. It's the classic flavour combo for a reason!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rvdLA0TzVLo\/XRnh4EOfWBI\/AAAAAAACJ-s\/N5uSCloJ41EJWw3sOyA7e0pscY5Mli-lACLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookies.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"White Chocolate and Macadamia Cookies\" border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-rvdLA0TzVLo\/XRnh4EOfWBI\/AAAAAAACJ-s\/N5uSCloJ41EJWw3sOyA7e0pscY5Mli-lACLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookies.jpg\" title=\"White Chocolate and Macadamia Cookies\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EWhite Chocolate and Macadamia Cookies\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/07\/white-chocolate-and-macadamia-cookies.html#recipejump\"\u003EJump to recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EWhite chocolate and macadamia cookies have always been my favourite cookie. (Well, \u003Ci\u003Eone\u003C\/i\u003E\u0026nbsp;of my favourite cookies - I have many favourite \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/search\/label\/Cookies\"\u003Ecookies\u003C\/a\u003E!) But the white choc macadamia combo has always been my favourite at \u003Ca href=\"https:\/\/www.mrsfields.com.au\/\"\u003EMrs. Fields\u003C\/a\u003E. There's something about the crunchy, slightly salty and buttery macadamias against the sweet and creamy white chocolate chips that is just so compulsive.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EA couple of weeks ago, Sandra asked me to make a batch of white chocolate and macadamia cookies for a work afternoon tea. The afternoon tea was to celebrate one of Sandra's colleagues who, like me, loves white chocolate and macadamia cookies, and Sandra correctly thought I'd appreciate the excuse to do a little baking. After my immediate reply of \"HECK YES\", I realised that despite my passion for them, I didn't actually have a go-to recipe for white chocolate and macadamia cookies!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pUULWlCntnE\/XRnhlY7RCwI\/AAAAAAACJ-k\/D0rcNBM3snUp3aDiUkLRov1qRbvh9FWrACLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookie%2BIngredients.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Cookie Ingredients\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-pUULWlCntnE\/XRnhlY7RCwI\/AAAAAAACJ-k\/D0rcNBM3snUp3aDiUkLRov1qRbvh9FWrACLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookie%2BIngredients.jpg\" title=\"Cookie Ingredients\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECookie Ingredients\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cspan style=\"text-align: justify;\"\u003ESo, I started with my standard chewy cookie dough as the base (the proportions of which are from David Lebovitz' wonderful \u003Ca href=\"https:\/\/www.davidlebovitz.com\/salted-butter-chocolate-chip-cookies-recipe\/\"\u003Esalted butter chocolate chip cookies\u003C\/a\u003E; although I use unsalted butter because that's what I keep at home\u003C\/span\u003E\u003Cspan style=\"text-align: justify;\"\u003E), and added white chocolate chips and roughly chopped, roasted macadamias. Roasting the macadamias really just means cooking them in a dry frying pan for a few minutes and it makes such a difference to the finished product.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"text-align: justify;\"\u003EThe cookies worked, they really worked! I've gone on about how white chocolate and macadamias are a perfect match, but when enrobed in this cookie dough - wow! There's brown sugar in the dough, giving the cookies a chewy texture and a bit of a caramel taste, and a good addition of salt keeps all the sweetness in check and makes the flavours pop. They're so good! You have to try these!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-M0IMbqSdnl8\/XRnkl5MYf5I\/AAAAAAACJ-4\/xt0RKL8fn0ELvTPCA-xjbd57_rFvhFHTQCLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookies%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"White Chocolate and Macadamia Cookies\" border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-M0IMbqSdnl8\/XRnkl5MYf5I\/AAAAAAACJ-4\/xt0RKL8fn0ELvTPCA-xjbd57_rFvhFHTQCLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookies%2B2.jpg\" title=\"White Chocolate and Macadamia Cookies\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EWhite Chocolate and Macadamia Cookies\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI made the batch for the afternoon tea quickly one weeknight, and didn't photograph them apart from a few quick snaps on my iPhone for my \u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003EInsta stories\u003C\/a\u003E.\u0026nbsp;However, I loved the results so much that I just had to make them again a week later, and take some proper photos for the blog. So here we are!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: justify;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fTZVz_5r7PY\/XRnmT6EpAdI\/AAAAAAACJ_E\/rMlVn9yYdckSbv8LXKBgU1e8DzF576XyACLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookies%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"White Chocolate and Macadamia Cookies\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-fTZVz_5r7PY\/XRnmT6EpAdI\/AAAAAAACJ_E\/rMlVn9yYdckSbv8LXKBgU1e8DzF576XyACLcBGAs\/s1600\/White%2BChocolate%2Band%2BMacadamia%2BCookies%2B3.jpg\" title=\"White Chocolate and Macadamia Cookies\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EWhite Chocolate and Macadamia Cookies\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EHere's the recipe! I hope you love these cookies as much as I do!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cblockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EWhite Chocolate and Macadamia Cookies\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA recipe by Sarah Cooks\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 cup (approx. 180 grams) macadamia nuts\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E115 grams unsalted butter, softened\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E110 grams dark brown sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E100 grams caster sugar\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 egg\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1 teaspoon vanilla extract\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E180 grams plain flour\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/2 teaspoon baking soda\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E1\/4 teaspoon fine salt (or 1\/2 teaspoon flaky sea salt)\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E200 grams white chocolate chips\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ERoughly chop the macadamia nuts.\u0026nbsp;Toast the macadamia nuts over a medium-low heat in a dry frying pan, stirring often, until lightly golden brown and fragrant. Set aside.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPlace the butter, dark brown sugar and caster sugar in a mixing bowl and beat until smooth and creamy.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EAdd the egg and vanilla extract, and beat until combined.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ESift in the flour, baking powder and fine salt. Mix gently until just combined.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003ETip in the white chocolate chips and macadamia nuts, and stir until combined.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EIf you like, cover the bowl with clingfilm and refrigerate for an hour or two until firm, or overnight. Full disclosure: I usually skip the refrigeration just go straight to baking!\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EWhen you are ready to bake, preheat the oven to 180C and line two baking trays with baking paper.\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EPortion out the dough into balls and arrange on the baking tray, leaving lots of room to spread. (I use an ice-cream scoop that is just under 1\/4 cup capacity and I fill it just under the rim). Bake for 8-10 minutes or until lightly golden brown, rotating the tray halfway through baking. Allow to set on the tray for a couple of minutes before transferring to a wire rack to cool completely. \u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003EMakes 20-22 depending on the size of your cookies.\u003C\/div\u003E\u003C\/blockquote\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/3282578292884942869\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/07\/white-chocolate-and-macadamia-cookies.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3282578292884942869"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/3282578292884942869"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/07\/white-chocolate-and-macadamia-cookies.html","title":"White Chocolate and Macadamia Cookies"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-rvdLA0TzVLo\/XRnh4EOfWBI\/AAAAAAACJ-s\/N5uSCloJ41EJWw3sOyA7e0pscY5Mli-lACLcBGAs\/s72-c\/White%2BChocolate%2Band%2BMacadamia%2BCookies.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-8787347.post-9131422651141586660"},"published":{"$t":"2019-05-26T20:37:00.004+10:00"},"updated":{"$t":"2019-05-26T20:37:59.806+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Marmorkuchen - German Marble Cake"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003E\u003Ci\u003EMarmorkuchen\u003C\/i\u003E! Marble cake! Sweet and simple, a delicious buttery cake with swirls of chocolate and vanilla. A real family favourite!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-e0zcq05ZRv4\/XOKUol2yAWI\/AAAAAAACJw8\/-ruezx77L608o_jMzxqF-hkmqkYofue0QCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B2.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Slice of Marble Cake Marmorkuchen\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/4.bp.blogspot.com\/-e0zcq05ZRv4\/XOKUol2yAWI\/AAAAAAACJw8\/-ruezx77L608o_jMzxqF-hkmqkYofue0QCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B2.jpg\" title=\"Slice of Marble Cake Marmorkuchen\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EMarmorkuchen\u003C\/i\u003E - Marble Cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2019\/05\/marmorkuchen-german-marble-cake.html#recipejump\"\u003EJump to the recipe\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: justify;\"\u003EA couple of weeks ago, I was lucky enough to get some amazing Nordic Ware cake tins as a birthday gift from Sandra. I've always loved the look of them (\u003Ca href=\"https:\/\/www.seriouseats.com\/2019\/04\/how-to-make-a-bundt-cake.html\"\u003Eonline\u003C\/a\u003E, and in \u003Ci\u003ESimply Nigella\u003C\/i\u003E), and now I am the proud owner of three! Woohoo! She got me the \u003Ca href=\"https:\/\/www.nordicware.com.au\/product\/heritage-bundt-pan\/\"\u003E10-cup Heritage bundt pan\u003C\/a\u003E, the \u003Ca href=\"https:\/\/www.nordicware.com.au\/product\/jubilee-bundt-pan-gold\/\"\u003E10-cup Jubilee bundt pan\u003C\/a\u003E, and the \u003Ca href=\"https:\/\/www.nordicware.com\/heritage-loaf-pan\"\u003E6-cup Heritage loaf pan\u003C\/a\u003E. I suppose the sensible thing to do would have been to bake one cake at a time, but I just Could Not Wait and wanted to use them all straight away!\u003Cbr \/\u003E\u003Cbr \/\u003ESo the first free Saturday that I got, I set to work in the kitchen and baked three cakes!\u003C\/div\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ElqQKBewU70\/XOKcklspshI\/AAAAAAACJy4\/LW-oRethhAkiG_5cIk74-akUlyTT-BI6wCLcBGAs\/s1600\/Three%2BCakes%2Bfrom%2Btop.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Gingerbread loaf cake, lemon bundt, marmorkuchen marble cake\" border=\"0\" data-original-height=\"700\" data-original-width=\"466\" src=\"https:\/\/1.bp.blogspot.com\/-ElqQKBewU70\/XOKcklspshI\/AAAAAAACJy4\/LW-oRethhAkiG_5cIk74-akUlyTT-BI6wCLcBGAs\/s1600\/Three%2BCakes%2Bfrom%2Btop.jpg\" title=\"Gingerbread loaf cake, lemon bundt, marmorkuchen marble cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003ECakes!\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EI did a gingerbread loaf, a lemon sour cream bundt cake, and of course, the marble cake. I thought they all looked so pretty together. Look at all those swirls! I love the sharp edges, gorgeous.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EToday I'm sharing the recipe for the marble cake. Marble cake seems to evoke a bit of nostalgia - lots of people I know grew up eating them, particularly in Germany, where it is a popular choice for a weekend \u003Ci\u003EKaffeeklatsch\u003C\/i\u003E. Closer to home, my family and I used to love getting those individual thick square slices of marble cake from Hong Kong-style bakeries in Box Hill. We'd eat them after dinner, slicing a single piece into even thinner little slices and sharing them for dessert. (They somehow tasted better\u0026nbsp;in tiny slices. I will not be taking questions at this time).\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-JG7CJY6Da2g\/XOKU7TO6duI\/AAAAAAACJxE\/DTlOAg4XiFsi7B3Qs6MCWs-xpbsnuUbmQCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B3.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Marble Cake Marmorkuchen\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-JG7CJY6Da2g\/XOKU7TO6duI\/AAAAAAACJxE\/DTlOAg4XiFsi7B3Qs6MCWs-xpbsnuUbmQCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B3.jpg\" title=\"Marble Cake Marmorkuchen\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EMarmorkuchen\u003C\/i\u003E - Marble Cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: start;\"\u003EI blogged\u0026nbsp;\u003C\/span\u003E\u003Ci style=\"text-align: start;\"\u003E\u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2009\/07\/mamorkuchen-german-marble-cake.html\"\u003EMarmorkuchen\u003C\/a\u003E\u003C\/i\u003E\u003Cspan style=\"text-align: start;\"\u003E\u0026nbsp;once previously, almost exactly ten years ago, back when I wasn't recipe blogging, but rather just quickly documenting my adventures in the kitchen and, I suppose, reviewing recipes rather than creating them. (This is what many food bloggers, myself included, use Instagram for these days - how times have changed!) I was definitely overdue to make it again.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: start;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"text-align: start;\"\u003EObviously, I did not come up with the idea or recipe for \u003Ci\u003EMarmorkuchen\u003C\/i\u003E\u0026nbsp;- it's a classic cake, and the recipe itself is adapted from\u0026nbsp;\u003C\/span\u003E\u003Ca href=\"https:\/\/www.oetker.de\/rezepte\/r\/marmorkuchen-oe-24-cm.html\"\u003EDr. Oetker\u003C\/a\u003E. (The \u003Ca href=\"https:\/\/www.sarahcooks.com.au\/2009\/05\/happy-birthday-me-iii-haselnukranz.html\"\u003EDr. Oetker \u003Ci\u003EBacken Macht Freude\u003C\/i\u003E\u003C\/a\u003E\u0026nbsp;book is always my first stop when I want to make a classic German cake or biscuit). I've translated it, changed the ingredients to suit an Australian kitchen, adjusted the quantities, and most importantly (especially for future Sarah who will be referring to this blogpost in future next time she wants to make a marble cake) added significantly more steps and explanations to make it clearer. I hope you find this useful too!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003ESo, onto the cake. The batter is a\u0026nbsp;\u003Ci\u003ERührteig \u003C\/i\u003E- literally a \"stirred dough\" - similar to a butter cake or Victoria sponge. (Or my \u003Ca href=\"http:\/\/www.sarahcooks.com.au\/2019\/03\/pflaumen-streuselkuchen.html\"\u003E\u003Ci\u003EPflaumen Streuselkuchen\u003C\/i\u003E\u003C\/a\u003E!) You beat butter and sugar until light and fluffy, then beat in eggs, vanilla and rum extract, followed by flour and leavenings, with a little milk. (Rum extract is a standard item in German baking, and here you can usually find it at continental delis. It gives it that authentic homemade German taste, but the cake is still worth making if you cannot find it).\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EI do love a fluffy \u003Ci\u003ERührteig\u003C\/i\u003E!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kht7Bs1fUIc\/XOKVYSNOzkI\/AAAAAAACJxM\/yCpFoE7kCvcZTUqfH9fROEHzg2lRdOcsQCLcBGAs\/s1600\/Ruerhteig.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Vanilla batter\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-kht7Bs1fUIc\/XOKVYSNOzkI\/AAAAAAACJxM\/yCpFoE7kCvcZTUqfH9fROEHzg2lRdOcsQCLcBGAs\/s1600\/Ruerhteig.jpg\" title=\"Vanilla batter\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EVanilla batter\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EYou dollop two thirds of this batter into you prepared bundt tin, then flavour the remaining third with cocoa, milk, and sugar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-VPR_S2NGowU\/XOKVbf2Yl1I\/AAAAAAACJxQ\/GOxz4Be29ecUixPpt2eebuu0Rgei5OlKQCLcBGAs\/s1600\/Chocolate%2BBatter.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Chocolate batter\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-VPR_S2NGowU\/XOKVbf2Yl1I\/AAAAAAACJxQ\/GOxz4Be29ecUixPpt2eebuu0Rgei5OlKQCLcBGAs\/s1600\/Chocolate%2BBatter.jpg\" title=\"Chocolate batter\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EChocolate batter\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003ESo, while we're here, let's take a look at \u003Cb\u003Ehow to prepare a bundt pan\u003C\/b\u003E! These pans are very intricate, and there's nothing worse than spending ages baking a cake only to have it break when you try to take it out of the tin, so it's worth taking the time to prepare it properly. I got most of \u003Ca href=\"https:\/\/www.seriouseats.com\/2019\/04\/how-to-make-a-bundt-cake.html\"\u003Ethese tips\u003C\/a\u003E from the amazing \u003Ca href=\"https:\/\/www.seriouseats.com\/2019\/04\/how-to-make-a-bundt-cake.html\"\u003EStella Parks\u003C\/a\u003E on \u003Ca href=\"https:\/\/www.seriouseats.com\/2019\/04\/how-to-make-a-bundt-cake.html\"\u003ESerious Eats\u003C\/a\u003E, however, I just cannot bring myself to use cooking spray. So, melted butter and a brush it is for me!\u003Cbr \/\u003E\u003Cbr \/\u003EI brush the tin with a thin layer of melted butter...\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ZkqAXS9S_2A\/XOKWDOs3WiI\/AAAAAAACJxk\/eb27JHrFVZ4pM6a03HKdpw8oEMnXRLM7gCLcBGAs\/s1600\/Greased%2BBundt.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Buttered NordicWare Jubilee Bundt\" border=\"0\" data-original-height=\"467\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-ZkqAXS9S_2A\/XOKWDOs3WiI\/AAAAAAACJxk\/eb27JHrFVZ4pM6a03HKdpw8oEMnXRLM7gCLcBGAs\/s1600\/Greased%2BBundt.jpg\" title=\"Buttered NordicWare Jubilee Bundt\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EButtered NordicWare Jubilee Bundt Tin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E...then sift some flour in, and rotate the tin to cover it in a thin layer of flour, before shaking out the excess flour into the sink, leaving a thin and even coating of flour. Ta-dah!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-iUm1ZGBd_aM\/XOKWC3qo8kI\/AAAAAAACJxg\/KAO0bn39dJwgPKPGAv7TYLXFuKiM9HXiwCLcBGAs\/s1600\/Floured%2Bbundt.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Floured NordicWare Jubilee Bundt Tin\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/2.bp.blogspot.com\/-iUm1ZGBd_aM\/XOKWC3qo8kI\/AAAAAAACJxg\/KAO0bn39dJwgPKPGAv7TYLXFuKiM9HXiwCLcBGAs\/s1600\/Floured%2Bbundt.jpg\" title=\"Floured NordicWare Jubilee Bundt Tin\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EFloured NordicWare Jubilee Bundt Tin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003EThen in goes the cake batter. Vanilla first...\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-GrAW9mpCfDs\/XOKWgVGMvFI\/AAAAAAACJxw\/zcWYknGsWRgOpqewacrT60pcjFVx8am7wCLcBGAs\/s1600\/Filling%2Bthe%2Btin.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Vanilla batter in the tin\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/1.bp.blogspot.com\/-GrAW9mpCfDs\/XOKWgVGMvFI\/AAAAAAACJxw\/zcWYknGsWRgOpqewacrT60pcjFVx8am7wCLcBGAs\/s1600\/Filling%2Bthe%2Btin.jpg\" title=\"Vanilla batter in the tin\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EVanilla batter in the tin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E...then chocolate! Swirl it with a knife (careful not to scrape the edges), smooth the top, and bake!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-3NIdRAK_iy8\/XOKWg1inh0I\/AAAAAAACJx0\/eKIXqygA4R44Gu2qO0m0-U0FIw7quTmFgCLcBGAs\/s1600\/Chocolate%2Blayer.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Chocolate Layer\" border=\"0\" data-original-height=\"525\" data-original-width=\"700\" src=\"https:\/\/3.bp.blogspot.com\/-3NIdRAK_iy8\/XOKWg1inh0I\/AAAAAAACJx0\/eKIXqygA4R44Gu2qO0m0-U0FIw7quTmFgCLcBGAs\/s1600\/Chocolate%2Blayer.jpg\" title=\"Chocolate Layer\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EChocolate batter in the tin\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAnother tip for successful-bundt-removal: let the baked cake cool for 10 minutes before attempting to take it out. Too soon and it is more likely to break, too late and the cake might get stuck. Luckily, that wasn't a problem here and the cake popped out easily.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-GiABi2UQxBU\/XOKXQClWeTI\/AAAAAAACJyI\/tm6v2Ns7bBYC1wjqA1byc_xQRVqE05eWgCLcBGAs\/s1600\/Jubilee%2BBundt.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Marmorkuchen - Marble Cake\" border=\"0\" data-original-height=\"700\" data-original-width=\"700\" src=\"https:\/\/4.bp.blogspot.com\/-GiABi2UQxBU\/XOKXQClWeTI\/AAAAAAACJyI\/tm6v2Ns7bBYC1wjqA1byc_xQRVqE05eWgCLcBGAs\/s1600\/Jubilee%2BBundt.jpg\" title=\"Marmorkuchen - Marble Cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EMarmorkuchen\u003C\/i\u003E - Marble Cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EAaaah I love the sharp edges on the cake! So pretty!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/--_wDTapr80A\/XOKXPiWBE3I\/AAAAAAACJyE\/vs7y2o-wgNMY1300qTjmIjNotqAw9xyhwCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B5.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Marmorkuchen - Marble Cake\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/2.bp.blogspot.com\/--_wDTapr80A\/XOKXPiWBE3I\/AAAAAAACJyE\/vs7y2o-wgNMY1300qTjmIjNotqAw9xyhwCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B5.jpg\" title=\"Marmorkuchen - Marble Cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EMarmorkuchen\u003C\/i\u003E - Marble Cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EYou'll see there were a few holes on the top, which would have come from a little excess butter in the nooks and crannies. I will be even more careful with the butter next time, but it's nothing that a little icing sugar couldn't fix.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-esUk6uPXSGY\/XOKXf1_i5jI\/AAAAAAACJyM\/AMKlMGuOfz8ZIkoMZIYeP38F4_7Pe034gCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B4.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Marmorkuchen Marble Cake\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-esUk6uPXSGY\/XOKXf1_i5jI\/AAAAAAACJyM\/AMKlMGuOfz8ZIkoMZIYeP38F4_7Pe034gCLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake%2B4.jpg\" title=\"Marmorkuchen Marble Cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EMarmorkuchen\u003C\/i\u003E - Marble Cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Fa5Fd17gsAQ\/XOKXwb1Wb9I\/AAAAAAACJyc\/pXuqFSR_bRUk8DnLDWkR3ZVrPcm82dEbACLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Marmorkuchen - Marble Cake\" border=\"0\" data-original-height=\"700\" data-original-width=\"467\" src=\"https:\/\/3.bp.blogspot.com\/-Fa5Fd17gsAQ\/XOKXwb1Wb9I\/AAAAAAACJyc\/pXuqFSR_bRUk8DnLDWkR3ZVrPcm82dEbACLcBGAs\/s1600\/Marmorkuchen%2B-%2BMarble%2BCake.jpg\" title=\"Marmorkuchen - Marble Cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EMarmorkuchen\u003C\/i\u003E - Marble Cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003EA nice slice of \u003Ci\u003EMarmorkuchen\u003C\/i\u003E\u0026nbsp;is a perfect low-key weekend treat. You definitely don't need to do what I did and make three cakes at once, but I wouldn't stop you!\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-rsfty2ql5C0\/XOKYOqhxMGI\/AAAAAAACJyk\/ajDor0Zi5r8ipwJ9S1wOxKpvVZAkfr4GQCLcBGAs\/s1600\/Three%2BCakes.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Gingebread, lemon bundt, Marmorkuchen marble cake\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/3.bp.blogspot.com\/-rsfty2ql5C0\/XOKYOqhxMGI\/AAAAAAACJyk\/ajDor0Zi5r8ipwJ9S1wOxKpvVZAkfr4GQCLcBGAs\/s1600\/Three%2BCakes.jpg\" title=\"Gingebread, lemon bundt, Marmorkuchen marble cake\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EThree cakes! Gingerbread loaf; Lemon sour cream bundt; Marmorkuchen \/ marble cake\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i3Sn3PdyUbo\/XOKb1tzQdoI\/AAAAAAACJyw\/G5tReow17lA44wnSV-6n4vCmA7aSpF-IACLcBGAs\/s1600\/Cake%2Bflatlay.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg alt=\"Kaffeeklatsch - Selection of cakes and coffee\" border=\"0\" data-original-height=\"700\" data-original-width=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-i3Sn3PdyUbo\/XOKb1tzQdoI\/AAAAAAACJyw\/G5tReow17lA44wnSV-6n4vCmA7aSpF-IACLcBGAs\/s1600\/Cake%2Bflatlay.jpg\" title=\"Kaffeeklatsch - Selection of cakes and coffee\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Ci\u003EKaffeeklatsch!\u003C\/i\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv id=\"recipejump\"\u003E\u003C\/div\u003EI hope you enjoy this \u003Ci\u003EMarmorkuchen\u003C\/i\u003E\u0026nbsp;as much as we did! \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cblockquote\u003E\u003Cb\u003EMarmorkuchen - German Marble Cake\u003C\/b\u003E\u003Cbr \/\u003ERecipe adapted from \u003Ca href=\"https:\/\/www.oetker.de\/rezepte\/r\/marmorkuchen-oe-24-cm.html\"\u003EDr. Oetker\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\u003Ci\u003EFor the cake\u003C\/i\u003E\u003Cbr \/\u003E300 grams softened unsalted butter\u003Cbr \/\u003E275 grams caster sugar\u003Cbr \/\u003E1 teaspoon vanilla extract\u003Cbr \/\u003E1\/4 teaspoon rum extract, optional (this is half a little bottle)\u003Cbr \/\u003E1\/4 teaspoon fine salt\u003Cbr \/\u003E5 eggs\u003Cbr \/\u003E375 grams plain flour\u003Cbr \/\u003E2 teaspoons baking powder\u003Cbr \/\u003EApprox. 3 tablespoons milk\u003Cbr \/\u003E\u003Ci\u003ETo flavour the chocolate layer\u003C\/i\u003E\u003Cbr \/\u003E20 grams unsweetened cocoa powder\u003Cbr \/\u003E20 grams caster sugar\u003Cbr \/\u003E3 tablespoons milk\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003EPreheat the oven to 180C.\u003Cbr \/\u003EPlace the butter, caster sugar, vanilla extract, rum extract (if using), and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat until well combined, light and fluffy.\u003Cbr \/\u003EAdd the eggs one at a time, beating well after each addition, and scraping down the sides as required.\u003Cbr \/\u003ESift together the flour and baking powder.\u003Cbr \/\u003EAdd half the flour mixture and fold in gently, followed by the remaining half. Add the milk and fold in.\u003Cbr \/\u003EPrepare a 10-cup non-stick bundt pan. Brush the inside of the tin all over with melted butter to form a thin and even layer. Sift in some plain flour, rotating the tin to cover the insides with a thin and even layer of flour. (You want to try and avoid any gaps). Tap the tin over the sink to dislodge any excess flour. \u003Cbr \/\u003ESpoon two-thirds of the cake mixture into the bundt tin.\u003Cbr \/\u003EIn a separate bowl, whisk together the cocoa powder, 20 grams sugar and 3 tablespoons milk, then pour this into the remaining 1\/3 of the cake batter and mix to combine. Spoon the chocolate mixture into the bundt tin, and swirl with a butter knife to get a marble pattern happening. (Be careful not to scratch the edges of the tin). Smooth the top of the batter down with a spatula.\u003Cbr \/\u003EPlace the bundt pan onto a baking tray, and bake for 45 minutes - 1 hour, or until cooked when tested with a skewer. You may want to cover the cake with foil if it is browning too quickly.\u003Cbr \/\u003EAllow to cool for 10 minutes. Gently pull the cake from the edges of the pan with your fingers. Place a cake rack on top, then (wearing oven mitts), flip the cake and rack over. Tap the tin firmly to help dislodge the cake, then gently pull the cake pan away. \u003Cbr \/\u003EAllow to cool before dusting with icing sugar to serve.\u003Cbr \/\u003EMakes 1 cake, serves 12-16\u003C\/blockquote\u003E\u003Cbr \/\u003E\u003Ci\u003EHave you made this recipe? Leave a comment below! Tag me on Instagram\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/sarahcooksblog\/\"\u003E@sarahcooksblog\u003C\/a\u003E and hashtag \u003Ca href=\"https:\/\/www.instagram.com\/explore\/tags\/sarahcooksblog\/\"\u003E#sarahcooksblog\u003C\/a\u003E\u003C\/i\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.sarahcooks.com.au\/feeds\/9131422651141586660\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/05\/marmorkuchen-german-marble-cake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/9131422651141586660"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/8787347\/posts\/default\/9131422651141586660"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.sarahcooks.com.au\/2019\/05\/marmorkuchen-german-marble-cake.html","title":"Marmorkuchen - German Marble Cake"}],"author":[{"name":{"$t":"Sarah"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00261274546097701065"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http:\/\/1.bp.blogspot.com\/-d8H3qmH0DO4\/VIvkB-uIeqI\/AAAAAAAAZLY\/34kytiPaWCA\/s113\/XT6ElKD8.jpeg\u0026container=blogger\u0026gadget=a\u0026rewriteMime=image\/*"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-e0zcq05ZRv4\/XOKUol2yAWI\/AAAAAAACJw8\/-ruezx77L608o_jMzxqF-hkmqkYofue0QCLcBGAs\/s72-c\/Marmorkuchen%2B-%2BMarble%2BCake%2B2.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}}]}});