History of the Babka: Babka is traditionally made from an enriched dough rolled up and filled with a sweet filling made from either chocolate or cinnamon and sometimes almonds, dried fruit or poppyseeds. Makes: 1 loaf Serves: 10 Time: Prep: 5 hours Cook: 60 mins Ingredients: Dough ¼ teaspoons of active dry yeast 6 tablespoons unsalted butter (at room temperature) 6 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoon vanilla extract 4 free-range egg yolks 190g all-purpose flour 1 teaspoon
June means the start of warm weather, school holidays, the opening of theme parks, outdoor swimming pools, and of course, Father’s Day! This year, why not celebrate the father figures in your life with fun and delicious things to do? Whether you’re the creative type, an outdoor goer, or you’re on a smaller budget, we have you covered. We understand the difficulties of finding the perfect treat for dad as every dad is unique, but no need to worry, read
With Father’s Day only a week away it’s time to get your thinking caps on and find the perfect treat to bake dad. To help you create something delicious we have mixed up 3 Father’s Day inspired recipes for you to try just for dad! Chocolate Guinness Cake If there was anything that you could bake that represents Ireland it’s this cake. Delicious Lily O’Brien’s chocolate and refreshing Irish ale combined into the perfect Father’s day cake. Prep: 20
Makes: 1 tart Serves: 8 people Prep: 30 minutes Cook: 50 minutes Chill: 35 minutes Ingredients: For the tart 150ml whole milk 500ml double cream 65g golden caster sugar 300g Lily O’Brien’s Dark Chocolate Drops (chopped) 2 medium free-range eggs 1 tsp. vanilla extract 200g fresh raspberries (plus extra for serving) For the chocolate pastry 175g plain flour (plus extra for dusting) 25g cocoa powder 50g icing sugar 100g chilled unsalted butter (cut into pieces) 1 medium free-range egg yolk
Talk about chocolate overload! These triple chocolate baked doughnuts are a dark chocolate lover’s dream. Makes: 24 mini doughnuts Prep: 20 minutes Cook: 10 minutes Ingredients: Doughnuts • 110g all-purpose flour • 35g unsweetened cocoa powder • 1 tsp. baking powder • ¼ tsp. fine sea salt • ½ tsp. instant espresso powder • 6 tbsp. granulated sugar • 1 tbsp. unsalted butter (melted, slightly cooled) • 1 large free range egg • 115ml whole milk • 1 ½ tsp.
Difficulty Rating: Easy-Peasey. Children will love to make these yummy double chocolate chip cakes recipe topped with cute rice paper flowers and made with Lily O’Brien’s Milk Chocolate Drops. Have some fun with all the family and try your hand at our delicious Flowerpot Chocolate Muffins.
Things kicked off early at Medley on Fleet Street in Dublin’s hip new venue; when foodies, bloggers, journalists, and influencers turned out in force to celebrate the launch of Lily O’Brien’s new Premium Chocolate Bar Range. From 6.30pm the venue started to fill up with attendees who began to enjoy some light refreshments while taking in the assortment of chocolate goodies on display. We skilfully crafted our wonderful floral displays, each one a “homage” to Lily O’Brien’s new chocolate bar
With a hint of orange liqueur and delicious hazelnuts, this recipe create a glorious combination! You can’t just have one slice of this elegant chocolate cake! Makes: 1 torte Serves: 8 Prep: 30 minutes Cook: 50 minutes Ingredients: For the cake 200g Lily O’Brien’s Dark Chocolate Drops (chopped) 3 large free-range eggs 100g unsalted butter (diced) 150g caster sugar 90g ground hazelnuts 60g self-raising flour 3 tbsp. orange liqueur A pinch of salt Freshly whipped cream (to serve) For the
These Chocolate and Orange Scones are a perfect teatime snack. With chocolate drop chunks throughout and added orange juice and zest; these chocolate orange scones will become your new favourite afternoon treat. Makes: 14 scones Serves: 14 Time: Prep: 15 mins Cook: 10 mins Ingredients: Scones 700g self-raising flour 150g butter 150g caster sugar 2 large oranges, finely grated zest of both and juice of one orange 150g chopped Lily O’Brien’s Milk Chocolate Drops 200ml whole milk, plus extra for
Makes: 30 cookies Prep: 15 minutes Cook: 11 minutes Ingredients: 1 stick unsalted butter (softened to room temperature) 1 jar of creamy peanut butter 100g of sugar 150g of packed brown sugar 1 free range egg plus 1 extra egg yolk 1 tbsp. of milk (or cream) 1 ½ tsp. of vanilla 175g of plain flour ¾ tsp. baking soda ½ tsp. baking powder ½ tsp. salt 150g of chopped up Lily O’Brien’s Dark Chocolate Drops 210g of pretzel sticks