12 Weeks Of Christmas | Week 12: Gooey Deep Dish Chocolate Chip Cookies {Recipe Redux}

deep dish cookies out of the ovenThis recipe is too good to not share again. The best of a blondie, cake and chocolate chip cookie all in one. With all those cookie swaps and assortments cookie boxes during the holidays, it’s nice to mix things up a little and create an individually-portioned dessert cookie. At once melty, crunchy and chewy, this deep dish chocolate chipper is a little hard to beat.

Sure, there may be a little extra washing up for the host (with all those ramekins,) but you’re guests will love you for it.

Original recipe and post here.

12 Weeks Of Christmas | Week 12: Cranberry Orange Streusel Cake

Is there anything more Christmasy than the combination of orange and cranberry? From scones to muffins, cookies to cakes, it’s a flavour combo that works well. This recipe comes from one of my favourite blogs, The Yellow Table. I love loaf cakes because they are easy to carry around and make a great gift, too.


Unfortunately,  I don’t have a better picture- I baked it and sent it across for a family dinner and it was eaten before we could get a good picture. The streusel is really nutty and delicious- I like the fact that it’s a flourless streusel, so the flavour of the walnuts really shines through. I didn’t have fresh cranberries so I used dried cranberries instead. And I mixed in a little butter with the streusel, because butter makes everything better 😀



For The Streusel:

  • 1/2 cup walnuts, finely chopped
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons cold butter, cut into small pieces

For The Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 cups fresh or dried cranberries, chopped
  • 1 cup castor sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 1 tablespoon grated orange zest
  • 3/4 cup freshly squeezed orange juice


  • Preheat oven to 175 C. Grease a 9×5 inch loaf tin and set aside.
  • Combine the walnuts, brown sugar, and cinnamon in a small bowl for the streusel. Work in the cold butter with your fingers, till it resembes damp sand, set aside.
  • In a large bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
  • Stir in the cranberries, toss to coat.
  • In another separate bowl, cream the sugar, butter, and egg.
  • Add the zest and juice, stirring to combine.
  • Slowly fold the dry ingredients into the wet, and stir till no streaks of flour remain in the batter. It is quite a thick batter.)
  • Pour the batter into the loaf tin. Sprinkle with streusel topping.
  • Bake at 175 C for 35 to 40 minutes or until the streusel topping is nicely browned and a toothpick comes out clean.
  • Cool on a wire before serving.

12 Weeks Of Christmas | Week 11: Spiced Banana Bread

Banana Bread

Banana bread is a favourite with me. Since I don’t have access to raspberries and blueberries and nice berries in general, banana bread is my standard fruit cake. The Joy Of Baking recipe was my go-to for a long time, until I was initiated into the world of brown butter via Melissa Clark’s blondie recipe.

This one comes from Joy The Baker, and it’s called brown butter banana bread. I like it because it doesn’t require creaming butter, just folding the wet and dry ingredients together. And the brown butter adds a lovely colour and a nutty taste.

I wanted to Christmas it up a little, so I added every possible spice I could- cinnamon, nutmeg, ground ginger and a hint of cloves. I decided to pack it all in, with a healthy dose of walnuts. And I drizzled some caramel sauce over it too, because aren’t bananas and caramel a gorgeous match?

SPICED BANANA BREAD (Adapted from Joy The Baker.)


  • 2 cups all-purpose flour
  • 3/4 cup castor sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk ( I used some yogurt thinned with water)
  • 1 1/4 cup mashed banana (about 3 medium bananas)
  • 1/2 cup coarsely chopped walnuts


  • Preheat the oven to to 175 C.
  • Grease a 9×5-inch loaf pan and set aside.
  • Melt butter in a saucepan over medium heat. The butter will start foaming and bubbling.
  • When the foaming and crackling subsides, the butter will begin to go brown.
  • When the butter browns and start to give off a nutty aroma, pull the pan off the heat and set aside to cool.
  • In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger powder and clove powder and walnuts.
  • In a separate medium bowl, whisk together eggs, buttermilk and vanilla. Add the mashed bananas and whisk. Then whisk in the cooled brown butter.
  • Make a well in the middle of the dry ingredients, and add the wet ingredients all at once.
  • Fold everything together till evenly combined and no streaks of flour remain in the batter.
  • Pour batter into greased loaf tin.
  • Bake at 175 C for 40-50 minutes, or until a skewer inserted into the middle comes out clean.
  • Cool on a wire rack and unmould.