Hello darlings! Sorry I’ve not blogged in a while – the wedding is taking over my free time, work’s been crazy, we recently acquired two kittens (photo at the bottom of this post)… there are plenty of excuses. But I couldn’t not blog this bad boy – it is CRYING OUT to be loved. WHAT a cake. I was inspired by...
READ MORE Chocolate Guinness cake with peanut butter frosting
Ok, so these are basically mischief in cookie form. They were a bit of an experiment and WOW – what a success. They’re soft and chewy and slightly crispy – the perfect cookie texture. And the combination of hazelnut with dark chocolate and sweet marshmallow works beautifully. I adapted this recipe from the peanut butter marshmallow cookie recipe in the...
I absolutely love banana and chocolate together – as evidenced by my recipes for banana chocolate loaf cake, banana chocolate chip muffins, and banana chocolate chip mini loaves. It’s a delicious combination and it works beautifully and these cookies. This recipe is adapted from a couple of different ones that I’ve been tweaking. The cookies have a delightful crisp but...
This is one of my new favourite recipes! It’s so fresh and delicious, and it’s really healthy – perfect for spring! It’s a little bit like risotto but it’s got a slightly different texture, and it’s really filling so you don’t need a huge portion. It’s best when topped with lots of parmesan (or a vegetarian alternative) and served with...
Phwoar. Hello, gorgeous. This showstopping pavlova a really fun dessert to make because it’s bright and cheery, and it looks way harder than it actually is. Luckily for you, it’s easy peasy and is best made the night before you need it. You can also make it a bit healthier by topping it with fat free Greek yoghurt (the authentic stuff...
This pie is AMAZING. Honestly, it’s one of the most delicious, hearty, warming, indulgent, creamy, flavoursome pies in the world. I can say that because it’s not my recipe – it’s by the amazingly talented (and incredibly lovely) Laura Pope, who wrote it for those nice people at Comte cheese. I’ve made it a couple of times and it is...
God love whoever thought to put Guinness in a cake. It goes so beautifully with chocolate – it adds a delicious savoury richness and the most wonderful rich black colour to the sponge. I love a good bundt cake, and I really think the fluffy white cream cheese frosting looks wonderful in contrast to the black cake. This recipe is...
These are the most amazing flapjacks and I NEED to share the recipe with you. Cranberry and white chocolate have long been bedfellows – everyone loves the tang of cranberries mixed with the mellow sweetness of white chocolate! These are my new favourites. For a large tray of about 25 flapjacks, you will need: 250g butter (plus a bit extra...
Let me start by saying these might be the easiest things in the world to make. They take about 20 mins to prepare and 20 mins in the oven – leaving you the rest of the hour to put your feet up and scoff them. I made them for my boyfriend and his two best mates when they were here...
Hellooooo, sexy. I don’t think you can beat a fresh cinnamon roll – they’re so ridiculously scrumptious. They’re made using an enriched dough but it’s pretty simple. Best of all, you can cheat and use a dough hook, so there’s no faff with getting dough all over your kitchen! These are fun to make with kids as they don’t take...
Until quite recently, I wasn’t very good at macarons. My few attempts had been either semi successful or total flops. I didn’t have a decent, reliable recipe and my oven (known for having massively different temperatures on each shelf) wasn’t helping things. My friend Clare, who runs the amazing Little Bear Cakery, has always made the most incredible macarons, so I asked her...
175g unsalted butter, softened, plus extra for greasing 100g ground almonds 150g caster sugar 200g dark chocolate (70% cocoa), chopped 2 tsp of hot chilli flakes 5 eggs, separated ½ tsp salt cocoa for dusting cream and raspberries to serve Preheat your oven to 180ºc. Grease a 9″ cake tin and line with baking parchment. If you don’t have a 9″ tin, use...