HALLO-WHENEVER

Oooooh what a night! I’ve been off travelling the globe quite a bit this year and between travels I always make the most of being around my friends. This year our schedules clashed and we missed that precious night of the year when you personally alter reality … Halloween that is. So ‘Hallo-whenever’ was born!

It was a challenge to host a Halloween get together for absolutely no reason other than the fact that we wanted to. An approach to living inspired by Chambord’s #becausenoreason attitude, where we do and we don’t for no reason whatsoever.

What do I need? The drink, let’s say “potions”, the treats and the costume. My potion of choice was the Chambord Royale (recipe below). For the treats, I tracked down some toffee apples (Hello childhood memories). As for the costume, as you can see I went as a clown … Wearing a cat mask.... (I kid!)

Life is pretty spooky at the best of times. So if there’s an excuse to eat candy & mix potions I’ll take it. #becausenoreason

(How to make a Chambord Royale? It's simply a splash of Chambord added to your favourite Sparkling or Champagne. Add a Raspberry garnish for a little extra magic). More #becausenoreason here. 

This post was created in partnership with Chambord. Please remember to always drink responsibly.

emma

Easy Bittersweet Cacao Brownies

I posted this photo of my Bittersweet Brownies on instagram and a few people requested the recipe so I thought I would post it here on my blog! I love this recipe because it's very simple, uses cacao powder and it's not sickly sweet. The are lovely and rich with dense middles.  I also like to make small portions, as who really needs 16 brownies ... unless they are having a party ... or a really bad week! 

Prep time: 10 mins

Cook time: 30 mins

Total: 40 mins

Ingredients 

70g unsalted, melted butter

125g raw sugar

30g cacao powder

Pinch of salt

1 large cold egg

1/2 teaspoon vanilla extract

1/4 cup (35g) all-purpose flour

40g chopped walnuts (optional)

Directions

1. Heat oven to 165 degrees Celsius. Line the bottom and sides of a 15cm square baking pan with baking paper (leave enough on two opposite sides so you can remove brownies later).

2.  Combine butter, sugar, cacao powder and salt in a medium bowl. Heat the mixture slightly (till warm - in microwave or in a heat-safe bowl over a saucepan of water ) in order to create a smoother mixture.

3. Use a wooden spoon to stir in vanilla. Add egg and stir vigorously until batter looks thick and well blended. Next, stir in flour and beat with a spoon for 50 strokes. Lastly, stir in nuts (optional).

4. Spread evenly in the lined pans and bake in oven for 20-25 minutes until a toothpick can be inserted into center and come out almost clean (a slightly moist mixture is key!) - if not then bake for a further 5-10 minutes.

5. Cool completely then remove from the pan. Place into freezer for 20-30 minutes to create nice clean lines when cutting. Cut into 9 small squares. Store in fridge or enjoy straight away!

Originally adapted from a recipe by inspired taste.

 

emma