Sea Salt Caramel Meringues

Guys! Christmas is just 4 days away! I’m flying back home tomorrow, have not started packing ( -> writing this post turned out to be my priority) and still haven’t bought any Christmas gifts… (oops 🙈) but hey, my vacation just started and I couldn’t be happier to relax and plan plenty of recipes to share with you in the new year 😊

For some reason I had a craving for meringues last week and also desperately wanted Hershey’s sea salt caramel chips (they are so damn good! Run to the store and get some!) And so tada! Sea salt caramel meringues were born! 💛

I had never made meringues before so this was a first. Taste wise, they turned out great! Crispy on the outside and a bit chewy on the inside. Shape wise, I have work to do… (I’m lacking skills when it comes to piping and that’s probably why you wont see cupcakes on here for a while 😂)

Maybe those meringues will make an appearance at our Christmas family dinner!

Today I also want to introduce my new little photography helper: Sadie! New addition to the family and she’s the cutest and most adorable puppy ever 😍

If I don’t come back on here till 2018, enjoy the holidays and happy new year!

If you make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂

Sea salt caramel meringues

Prep time: 15 minutes
Baking time: 1h to 1h30
Servings: ~30

Ingredients:

  • 1/4 cup egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 3-4 tbsp icing sugar
  • 1/4 cup chopped Hershey’s sea salt caramel chips

Instructions:

  1. Preheat the oven to 225F and line a baking sheet with parchment paper
  2. Whisk the egg whites in a bowl with the salt until it forms soft peaks
  3. Add the granulated sugar one tbsp at a time and make sure it dissolves
  4. When the egg whites are forming stiff peaks and look glossy, fold in the icing sugar and the chopped sea salt caramel chips
  5. Using a pastry bag, pipe the meringue in whatever shape you want!
  6. Bake for 1 hour (or more depending on the size of your meringues, just make sure they are dry)
  7. Turn off the oven and leave the meringues in the oven to cool
  8. Store them in an airtight container
  9. ENJOY 🙂

Goey Goey Brownies

C.H.O.C.O.L.A.T.E.

Now that the holiday season has officially started all I can think about is chocolate! Maybe it is the cold outside and shorter days that make me crave warm, comforting, goey and of course chocolaty treats ☃️ The dessert that fits this description best are brownies!

These goey goey brownies are rich and fudgy, and perfect to eat on a lazy Sunday afternoon watching christmas movies or to bring to all your holiday parties! 🎅🏼 I will definitely be making these a few times this month!

Time for you guys to try them! If you make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂

Goey goey brownies

Prep time: 10 minutes
Baking time: 20 minutes
Servings: 16

Ingredients:

  • 1/2 cup unsalted butter
  • 3/4 cup + 1/2 cup semi-sweet chocolate chips
  • 3 eggs (room temperature)
  • 1 tsp vanilla extract
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven at 350F
  2. Melt the butter and chocolate together, mix well
  3. Add gently the eggs one by one, followed by the vanilla extract and the granulated sugar
  4. In a separate bowl, mix the flour, cocoa powder, baking powder and salt
  5. Add the dry ingredients to the wet ingredients
  6. Blend the rest of the chocolate chips in the batter
  7. Pour the batter in a 9×9 inch pan lined with parchment paper and make sure the batter is spread evenly
  8. Bake 20 minutes and let the brownies cool in the pan
  9. ENJOY 🙂

 

Soft Peanut Butter Granola Bars

Hi there! I’m back! Life has been crazy busy these past two-three weeks! Thankfully, I just landed back home this morning and it feels good to be back for a week 😊 I’m excited to spend time with my family and eat all the croissants/pain au chocolat/bread/cheese I can find! Yes… I might gain 10 lbs in a week but who can resists super soft and buttery and melt in your mouth croissants? Not me! 😍 I will make sure to share pictures on my instagram all week long!

Today, I am sharing my soft peanut butter granola bar recipe! Because when life is busy, what’s better than having yummy granola bars ready to grab when you need a quick breakfast on the go or a snack in the middle of the day? These granola bars are also so easy to make! They are honestly my go to snack. I almost always have some in my freezer just waiting to be grabbed.

Oh! And did I mention those chocolate chunks? Totally a must for me to get my daily dose of chocolate 😉

Time for you guys to try them! If you do make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂

Soft peanut butter granola bars

Prep time: 5 minutes
Freezing time: ~30 minutes
Servings: 10-12 bars

Ingredients:

  • 1 cup soft peanut butter
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1 1/2 cups quick oats
  • 1 1/2 cups rice kripies
  • 1/3 cup 70% black chocolate chunks

Instructions:

  1. In a large bowl, mix well the peanut butter, honey and vanilla extract
  2. Fold in the oats, rice krispies and chocolate chunks
  3. Line a 9×9 inch pan with parchment paper and press the mixture down in it evenly
  4. Put the pan in the freezer for at least 30 minutes before taking it out and cutting into bars
  5. Store the individually wrapped bars in the freezer. They are ready to be grabbed! ENJOY 🙂

 

Chocolate Chip Pumpkin Bread

Hello there! Charlotte here, finally jumping on the food blog bandwagon! I have been reading food blogs for a while now and it’s been such a pleasure to try recipe after recipe and such an inspiration to read all the stories that come with all the yummy food posts.

After starting my master’s degree a little over a year ago, I found myself baking more and more. It is a way for me to relax and clear my head after a long day, or week, at the lab. I’ve been trying to come up with my own recipes and to be more creative, which is what led me to finally start this blog: to share my recipes, get feedback and push myself to continue experimenting and improving my baking skills.

Anyways! Enough bla-bla-ing. Let’s talk about the real topic of this blog post -> this delicious chocolate chip pumpkin bread! 🎃

To be completely honest, I grew up disliking fall. It meant the summer was officially over, rain was coming, days were getting shorter and the cold winter nights were approaching fast. But moving from Europe to Canada 5 years ago has given me a new appreciation for fall. Here, fall means beautiful red and orange leaves on the trees, Halloween, and pumpkin/pumpkin spice seem to be an inevitable staple wherever you go! So here I am sharing with my chocolate chip pumpkin bread recipe because what is fall without a moist pumpkin bread to devour when you get home after being drenched by the rain?!

I LOVE sugar! And chocolate. And maple. And candies… All healthy stuff right? 🙃 I do actually try to be somewhat conscious about what I put in my body. So this recipe calls for maple syrup instead of sugar, whole wheat flour instead of white all-purpose flour and coconut oil instead of butter. Of course I had to add chocolate chips (because chocolate is 😍) but this pumpkin bread can definitely be eaten guilt free!

Ok! Time to get in the kitchen now and for you guys to try it! If you do make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or use #mapleetchocolat

Chocolate chip pumpkin bread

Prep time: 20 minutes
Cooking time: 50 minutes
Servings: 10-12 slices

Ingredients:

  • 1 cup pumpkin purée
  • 3/4 cup real maple syrup
  • 1/3 cup coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup whole wheat flour
  • 1 tsp pumpkin spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat oven at 350F
  2. Mix together the pumpkin purée, maple syrup, coconut oil, eggs and vanilla extract
  3. In another bowl, mix the flour, pumpkin spice, baking soda, baking powder and salt
  4. Add the dry ingredients to the wet ingredients
  5. Fold in the chocolate chips
  6. Transfer the batter to a greased loaf pan and bake for about 50 minutes
  7. ENJOY! 🙂