Vanilla
Raspberry Ripple Cake
Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?
… Read more...Baking with Flora Buttery
Lets talk margarine and spreads – are you in the butter camp or do you swear by a spread or margarine?
Hands up, I’m not a huge fan of the latter. Depending on the brand I can taste it in baking.
… Read more...Valentines Parfait
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!)
… Read more...Homemade Granola
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!
… Read more...Arctic Roll
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.
… Read more...Chocolate Chip Cookies
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.
… Read more...Toffee Apple Tart
So to kick off The Pink Whisk October Challenge here’s my apple recipe for Toffee Apple Tart.
Ingredients:
Pastry
150g plain flour
65g butter, cold
25g caster sugar
1 tsp vanilla bean paste
enough water to combine (2 -3 tablespoons)
Filling
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.
… Read more...