It’s December tomorrow. Seriously? I know me, you and everyone we know is saying the same thing but HOW IS IT DECEMBER TOMORROW?! It just freaks me out how quickly this year has gone. With December comes party season and with parties comes at least one fancy ass cake. I like to think this would be a great addition to any dessert table this Christmas. It’s dark and chocolatey but perfectly flavoured with orange and a hint of cardamom. Cardamom is hands down my favourite spice and I’ll find a way to work it into most desserts if I can. Continue reading
I feel like by calling this basic I am insulting it but what I mean is, this is a delicious no frills pumpkin bread that is easily adaptable should you wish to add any kind of browned butter, chocolate chip, cranberry frills. I’ve made this a few times and each time I felt like I was adding too many frills, at one point you wouldn’t have known there was pumpkin in it (largely due to too much treacle) so I stripped it back and there it was, a super simple but delicious loaf perfect for afternoon coffee.
This was what I had been thinking about just before I made this bread. Stop overcomplicating life/recipes. The reason my last few recipes had failed was because I had made them too complicated. I like a strong ginger flavour so I put 1.5 teaspoons in but you can adjust the spices to your taste. I’ll be sneaking a slice of this into work for my 3pm sugar craving. Continue reading
I go mad for vegetables or herbs in cakes. It’s like, it shouldn’t work but it does…and it tastes better than any cake ever made before. This is why carrot cake reigns supreme. Rosemary is just my absolute hands down favourite herb in the history of herbs forever amen. I sprinkle it on as much as I can get away with and now I want to bake with it for eternity. I’m getting carried away? Ok. I took this cake into work, left it in the communal kitchen and it was gone within ten minutes.
I’ve had a few posts recently with chocolate in so I decided to try something different, otherwise I’d have been all over the salted caramel chocolate cake.
There are two great loves in my life (food wise anyway): chocolate and coffee. Given the choice between chocolate and any other food I would probably always choose chocolate. I love it. I can’t get enough of the stuff. Continue reading
Yeah, that’s a mouthful I know but they are all crucial ingredients so I couldn’t really miss them out the title. I really loved the flavour and texture of the cake so I plan to experiment more with buckwheat. This recipe is based off Nigella’s lemon polenta cake but is very different from the original. It’s much more like a pound cake and has a wonderful texture. Continue reading
When I stress bake I like to go big or go home. I really wanted pretzel butter to be a thing. I tried to make it by blending blending blending with milk and a little coconut oil and really all I ended up doing was recreating pretzel dough again. It’s a work in progress. Continue reading