On needing to use up oats, peanut butter chips and raisins and looking for the perfect oatmeal raisin cookies one night, I decided to go directly to a good source and found this great recipe (is anybody else so confused by the over abundance of recipes online now? I know I know, I’m part of the problem).
Anyway, I tweaked things a bit, as you do, and found these chewy, spicy and soft and well, just awesome really. Great with a cuppa.
I love Speculoos (cookie) butter and often smash it between Speculoos cookies but am always on the lookout for baking recipes using it. So I found this recipe for cookie butter chips, then whipped up a spicy sweet loaf cake.
You’ll need 24 hours for the Speculoos chips to set before you make the cake.
I’ve always wanted to make one of these as I’m a huge sandwich fan and I love all things Swedish and Scandinavian. I haven’t made it exactly as you would a traditional smörgåstårta, as I wanted to use ingredients I had already. However, I tried to think of traditional Swedish things while putting it together; making one layer with a fish filling and using sour cream, greens and rye bread.
It’s very easy to whip up, is delicious and is a fun take on sandwiches for lunch for your family or for a BBQ or party. One important thing though – make sure your fillings don’t have too much liquid as the cake will end up on the soggy side.
Nourish atelier is where I adapted mine from, with information on traditional ingredients and a recipe video.
I really really love brioche pudding, which is pretty obvious since there’s at least 3 other recipes on my site. Anyway, it’s finally cooled down here and feels like autumn so I made this one today for an impromptu afternoon tea treat. It’s definitely a keeper and possibly my favourite pudding so far.
I know toasted muesli is super popular and I really like it myself, but there’s just something so wholesome about raw muesli. Combined with dates, spices and golden syrup, this muesli has a nutty, chewy texture and is reminiscent of sticky date pudding.
Because of the dates, this is quite high in sugar, so you could think of it as one serve of fruit if you like.
So I made this lovely lemon blackberry cake the other day. To avoid using an electric mixer and too much washing up, I used oil instead of butter and just whipped it up by hand. So easy and I loved using the blackberries I froze from summer.
Have a beautiful weekend all.
(This panzanella was a highlight recently)
So sad and scary to think of Belgium this Easter.
I wish for a happy and safe long weekend for all.
Gingerbread house from Tasmanian Gingerbread
Carrot cake always reminds me of the uni refect, 2nd year. The vegetarian café I’d often go to served the best carrot cake with lashings of cream cheese icing and good coffee. I’d kid myself that carrot cake was good for me, what with all the carrots and walnuts and things.
However. After stacking on 10kg, I realised all that carrot cake (and chips, beer etc) wasn’t really doing my waistline any good so I had to cut back and start doing real exercise instead of just clubbing all night and playing pool all day I remember my student nursing uniforms feeling tight and becoming very gloomy over it, especially after an elderly female patient kindly told me I was a sturdy girl.
I think it’s unfair to blame the carrot cake though and I’ll always have fond memories of it, so here’s my version in a mini form for more, ahem, portion control. It has that lovely soft, spicy texture and flavour you expect from a carrot cake and I didn’t skimp on the cream cheese icing.
It’s appropriate for Easter too if that’s your thing (carrots = bunnies = Easter).