Monthly Archives: January 2014

Lemon coconut blondies

Recipe adapted from this blogpost

Lemons had been so expensive around Christmastime that when they finally dropped in price, I immediately bought a bag even though I had absolutely no use for them in last week’s meal plan. So when I woke up on the weekend with an urge to bake, I had to make sure lemons were part of the ingredient list! I made a double recipe, which required a little bit of manual stirring in the TMX bowl when it came to adding in the dry ingredients, but apart from that the machine handled the double up with ease. Oh, and after I started I realised I was 200g short of the sugar required so I improvised slightly with about 100g of golden syrup. Worked out ok!

– 300g raw sugar
– 1 large lemon, approx. 60g of juice (I used three medium lemons for my double recipe)
– 250g butter, cubed
– 4 eggs
– 230g plain flour
– 85g desiccated coconut

– Preheat your oven to 180 degrees Celcius and line your baking tin with greaseproof paper.
– Peel the rind off your lemon(s) and pop into your TMX bowl with the sugar. Process for 3-4 secs/speed 9.
– Add butter and heat for 3 mins/60 degrees/speed 2.
– Add eggs and mix on 20-25 secs.
– Add flour, coconut and lemon juice, and mix for 6-8 secs/speed 6.
– Pop your mixture in the baking tray and bake for about 30 mins or until an inserted skewer in the middle comes out clean. I checked my mix at 40 mins and it was fine.
– Cut into squares and enjoy!



More lemon-y baked goodness I’ve attempted in the Thermomix…

Lemon curd teacake (still my favourite lemon cake recipe) here
Flourless lemon cake (if flour ain’t your thang) here

The most amazing chocolate chunk cookies ever

(Recipe adapted from this blogpost)
This post’s title is a big call, I know. But I HONESTLY thought that this was THE best cookie I have ever eaten (bought or made). Crisp on the outside with a chewy centre, oh so addictive, and damn easy to whip up in the TMX. I went to visit a friend and was tasked with ‘an accompaniment for coffee’ and decided to make a double recipe so I could bring some in to work. Boy, was I glad I did! I did add more chocolate than the recipe asked for, but as I hope you’ll agree, there’s no such thing as too much chocolate!

The original blogger’s hint to use chocolate chunks rather than chips is not something that should be ignored, one of the main reasons why this cookie was so addictive was how rewarded you felt when you bit into a large chunk of dark chocolate goodness!

Anyway, try this for yourself and let me know what you think.


125g soft brown sugar (important to use soft brown sugar rather than raw or any other variety as this contributes to the chewy texture)
125g butter (I never buy unsalted even if the recipe asks for it)
1 egg (the original blogpost has actually omitted this from the ingredient list for some reason, so I just guessed it would be one egg per recipe. Mine turned out ok in any case!)
175g plain flour
20g ground almond (I had ground hazelnuts handy so I used those)
1/4 tsp baking powder
1 tsp vanilla extract
20g ground almonds (I had ground hazelnuts handy so I used those)
100g  chunky bits of dark, milk or white chocolate (as I mentioned I made a double recipe, so I used a 200g block of dark chocolate that I broke into pieces and then blitzed for a few seconds on speed 7. You get a combination of chunky bits but also very fine bits which I was initially a bit concerned about, but I think it ended up giving the cookies its rustic look. Then I found, oh, I don’t know, another 75g of chocolate in my pantry, so I dumped that in too. *evil laugh*)


– Place the butterfly whisk in the bowl and add the butter and soft brown sugar. Try not to do what I did and dump the butter on top of the butterfly, as you can see from my picture it wasn’t the smartest thing to do!

– Whisk for 3 min/speed 3, scraping down the mixture now and again. It should be creamy at this stage.


– Remove the whisk. Add the egg and mix for 30 sec/speed 3. Finish mixing with the spatula, turning clockwise to avoid the sharp end of the blades.

– Add the flour, ground nuts, baking powder and vanilla extract. Mix for 30 sec/speed 3 or until just combined. Don’t over-mix!

– Add the chocolate and mix  for 15 sec/reverse/speed 2.


– Tip out onto cling film and roll into a sausage shape (about 6/7cm in diameter).

– Leave to set in the fridge for 1 hour (I left mine overnight).

– When you’re ready to bake, preheat the oven to 170 degrees Celcius.

– Cut your dough sausage into 1 or 2cm thick slices (thicker means a softer centre!) and place on a baking sheet lined with parchment paper. It doesn’t matter if these are shaped oddly, it adds to the charm.

20140117-215455.jpg– Bake the cookies for about 10 minutes or until the edges start to brown slightly (the centre will still look uncooked and the cookie will be very soft at this stage but it will harden as it cools).

– Leave to cool for a couple of minutes before lifting with a flat spatula and eat while still warm, although they’re still fab for a few days after.

– Try your best to offer them to someone else instead of wanting to inhale the whole tray. It’s hard, but you can do it.


If you’re in a cookie state of mind, you could also have a look at these recipes I’ve tried…

Jam drops (if someone gave you a jar of preserve and you don’t know what to do with it. Or, you know, if you like jam.)
Oatmeal and raisin (similar in texture to these bad boys!)
Peanut butter and chocolate chip cookies (one of the best combinations known to mankind)
Peanut cookies (may contain nuts)
Lime and coconut cookies (if you’re feeling tropical)

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Torta Caprese al Limone / Flourless Lemon Cake

Recipe adapted from this post

The torta caprese is one of my favourite cakes of all time. So when I chanced upon this recipe while looking for inspiration in the Thermomix forums, it went to the top of my “Must. Try. Now.” list!

While I did follow the timing and the temperature of the original recipe, it did end up a little bit on the burnt side. So I’d recommend reducing the cooking time slightly, or at least testing it a bit earlier than usual. I also reduced the sugar content as I normally do, which made the cake quite tangy (just the way I like it!). It was amazingly dense and moist too!

180 grams white chocolate, broken into pieces (my block of chocolate was 200g so I just whacked the whole lot in there)
350 grams almonds
180 grams raw sugar (I used 140g)
rind of one lemon
juice of 1 lemon
200 grams butter, cubed
5 eggs
1 tsp vanilla extract


– Preheat oven to 200 degrees celcius and grease a springform pan (you can line the pan with baking paper if you like)
– Add white chocolate to the TMX bowl and grate for 10 secs/speed 8. Set aside.
– Add almonds and process for 8 secs/speed 6.Set aside with chocolate.

– Add sugar and rind to the TMX bowl and blitz for 20 secs/speed 9.
– Add lemon juice, butter, eggs and vanilla extract, and mix for 20 secs/speed 7.
– Add chocolate and almonds back into the bowl, and mix for 30 secs/speed 6.
– Pour the mixture into your baking tin, and pop it into the oven. Bake for 10 mins, then reduce the temperature to 170 degrees celcius. Bake for a further 55-60 mins, or until a skewer comes out clean (I’d suggest checking the cake at 45 mins).
– Leave the cake to cool for 15 mins in the tray, then turn out onto a wire rack to cool completely. Sprinkle some icing sugar on top to pretty it up and you’re done!



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