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,[read more…]
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 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.
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.
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[read more…]
So, for St Patrick’s Day on Thursday I thought I’d whip up some spicy, sultana studded soda bread to have with tea and things. It’s best with generous amounts of unsalted butter and golden syrup.
These are some cute muffins I baked the other day. I’ve felt a bit flat re: blogging recently, the possible loss/downgrade of Flickr is making me sad and I’ve lost my mojo a bit with recipes, so this is just a simple one. They’re lovely though! And great to freeze for heating up later. I’ll be back[read more…]
I know I said I’d be back in the new year but have a couple of lovely recipes to post from Christmas. Mostly I prefer a simple cake with one really great flavour. Recently, I baked this sweet, lemony cake with a rich, soft crumb and added pretty edible flowers with fresh strawberries for a summery, festive effect. I changed a[read more…]
I’ve seen Speculoos spread around recently with everyone saying how delicious it is (had never heard of it before) and had to try some. I mean I’ve bought the bikkies quite a few times, usually for Christmas but this is sort of a spicy cookie butter, it’s amazingly good. I purchased my Dutch goodies from here.[read more…]
I made some sweet little orange loaf cakes at the end of winter, using whole oranges. So not surprisingly, they’re Intensely orange flavoured, bitter/sweet and super soft. I added a bit of almond essence for a stronger almond flavour but if you’re not into that, leave it out or add vanilla instead. They are a teeny bit[read more…]
So I made these cute, tasty little curry puffs yesterday. The filling is spicy/sweet and surrounded by crispy puff pastry; dipped into tomato sauce, they made for a brilliant afternoon snack with a beer.
Has anyone else ever done this?! Found a mysterious item in your kitchen? I found a fancy mini Bundt tin in my cupboard shaped like sunflowers which I’ve never used (we live in a flat and while there’s a decent amount of kitchen cupboard space, some things are hard to get to, being up high or right[read more…]
Sometimes a simple loaf is just the thing. I loved how hearty yet soft this lightly vanilla scented loaf was with chocolate chips inside and sticky ganache all over.
So here’s a cake Ant and I made for my birthday a few weeks back. This is from the Magnolia Bakery cookbook (online recipe is here) and is a fairly soft and dense cake with fluffy buttercream icing. I added some jam in the middle because we in Australia love our layer cakes with strawberry[read more…]
I revisited one of my old recipes for strawberry vanilla rolls last weekend and made them a bit more special. It’s worth taking a look if you’re in the mood for some spring baking! Have a sweet weekend all.
These rustic muffins are relatively healthy and wholesome and I gave them a fluffy texture by using wholemeal cake flour (basically just cornflour added to plain wholemeal – makes for a really soft crumb but with added fibre and such). These are packed with blueberries and a bit spicy with a light crunchy topping; they’re just the thing for morning tea.
I suddenly felt like roast vegie quiche the other day after seeing a frozen one at the supermarket, and decided to do some roasting. There’s a bit of faffing about with quiche, making the pastry, cooking vegies, etc but it’s worth it as long as you use a big enough tin. I can’t say this[read more…]
These are so easy to whip up. I love how the chocolate chunks were all melty warm from the oven. I used a friand tin to make them a bit fancier but a normal muffin tin will do.
So I whipped up an autumn inspired luscious squidgy pudding full of caramel, apples, cream and brioche. So good with thick cream!
I don’t bake with poppy seeds enough so thought I’d throw some in a citrus loaf cake I baked a while back. Poppy seeds give a tiny little satisfying crunch in this zesty loaf in which I replaced some of the flour with almond meal; almond meal adds a soft texture I love in cakes. Initially I planned[read more…]
I spotted these spectacular sticky buns on Pinterest the other day and had an overwhelming desire to eat one, then and there. So I had a go at making some of my own with quite a few changes, as you do, and found the lemon, ginger and coconut flavours something quite special and the bun almost[read more…]
I spotted a magical cake recently and for fun, really wanted to recreate my own; I then became sucked into a vortex of cuteness on Etsy and before I knew it, I’d purchased a few woodland animal figurines for Christmas decorations. You’ll probably be seeing them perched randomly on top of cakes and things down[read more…]
I’m absolutely obsessed with dumplings and buns and grab them from our food trucks when I can. So when I received Rachel Khoo’s Kitchen Notebook in the mail recently, I immediately zeroed in on this steamed bun recipe in amongst the other delicious looking dishes in this gorgeous cookery book. You’ll need a bamboo steamer to make[read more…]
Ricotta makes a beautiful cake; soft with a delicate crumb. So I decided to use some to make a lemon cake with soft, sweet cherries dotted throughout and a thick, fudgy berry icing. Jam, preferably a decent, mostly fruit filled one, is perfect for whipping up a quick icing (I made this icing a while back) although this time[read more…]
I purchased some coconut oil ages ago and never know what to do with it! I was going to use my usual unsalted butter for this crumble but then thought I’d try the bottle of coconut oil sitting gloomily at the back of my fridge instead. Despite the fact that I’m not particularly paranoid about[read more…]
The fragrance of these roast peaches throughout the house while baking! Vanilla scented, sweet and caramelised – a lovely (and health conscious) breakfast, even if you do have to turn on the oven on a sunny morning. Totally worth it and their warm sweetness went so well with some cool Greek yoghurt.
Some sweet treats I made recently. Cherries are lovely in cakes and muffins as they’re so darkly luscious but also, the coconut and vanilla flavours really shone through in these.
Golden syrup is my favourite syrup out of all the syrups. I mean I love maple syrup, treacle and honey and I know they’re probably way healthier (I don’t even really know how golden syrup is made!) but golden syrup is so thick and luscious with a sweet flavour which is difficult to explain, it actually tastes[read more…]
The flavours of summer right here in this gorgeously cheesy, tomato & basil tart. I whipped up a quick, fragrant and rustic pesto to have with this and it was perfect for a light lunch.
I’ve been neglecting my friand tin lately. It’s really just the egg yolks left over that throws me a bit but it’s always a good excuse to make luscious, home made custard or crème brulee. Anyway, raspberry season is in which I love because I enjoy baking with berries more than anything and these look[read more…]