Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?
Lets talk margarine and spreads – are you in the butter camp or do you swear by a spread or margarine?
You know what everyone loves? Parfait! Seeing as hidden hearts are all over the place at the moment I thought I’d hide them in this lovely dessert too.
(And yes, I know its not baking but it is larking around in the kitchen so that’s good enough for me!)
If you think of Granola do you think dry crunchy boring stuff? How wrong you’d be – I’m eating this stuff by the handful and really have to stop myself for going back for more . Try making your own, you won’t be disappointed!
Remember these? Memories of childhood tea times, if Arctic Roll was served up in our house it was a great day – I was obviously easily pleased! A chance twitter conversation with Jenni Baden Howard from nonstopmama.com set me off thinking about making my own.
Another of our family favourites to share with you – the recipe that is, unfortunately there’s only crumbs left in the tin here!
These chocolate chip cookies are chewy, oaty and soft in the middle. I can promise you one is never enough.
So to kick off The Pink Whisk October Challenge here’s my apple recipe for Toffee Apple Tart.
150g plain flour
65g butter, cold
25g caster sugar
1 tsp vanilla bean paste
enough water to combine (2 -3 tablespoons)
70g fresh breadcrumbs (about 2 slices of fresh bread, blitzed)
1/2 tsp cinnamon
2-3 large apples
(unpeeled my apples weigh about 550g, you will need enough apple that when peeled, cored and diced will cover the top of your tart case.