Sometimes I feel like I need to let my inner child out and indulge in something so wonderful and absorbing that I can think of nothing else. I wanted to make some marshmallow rice krispie squares, as I had made them once before with great success, but this time they needed to be even more sensuous and luxurious. Thus, these chocolate coated marshmallow rice krispie squares with vanilla salt were born. A bit of a mouthful both to articulate and masticate.
I was terribly excited about making muffins. If you had asked me how much I was looking forward to making muffins I would have responded so enthusiastically that you might have thought you'd asked me the wrong question. The reason for my eagerness was twofold; firstly I had never made muffins before and secondly I had some succulent redcurrants at my disposal.
It was all going so well until I realised I had no muffin cases. Not to worry though
When you’ve gone to the effort of making elderflower sugar it is paramount that you make the most of it in ever varying and interesting ways. I thought I’d run out of sugar much sooner than I have; indeed I still have around 500g left. The sugar itself has an incredible aroma and every time you open the lid it smells of hedgerows. The little elderflower cakes I made were lovely but I wanted something a little more biscuit orientated. Not only
Considering how long these sloes have been hanging around it's remarkable they're still able to be made into something delicious. They were picked early Autumn last year and have so far been made into glorious gin and pleasing port. There comes a time in sloe port making where the sloes have to be removed. It's an emotional time; what can you do now that many sloe avenues have been exhausted?
Sloe chocolate truffles. The sloes were to be even
You can’t have Valentine’s Day without a little chocolate. This tart is great because you can make it in advance and leave it in the fridge so there is no last minute pudding fretting! It's beautifully rich and very easy to make; made even easier if you use a food blender for the pastry. If pastry is your nemesis, it used to be mine, I have a previous post that will make you feel much more relaxed about constructing this tart.
Start by making
When I was younger and there was a school holiday I would be with my Granny in her kitchen. We made everything together and it was almost always successful. We still make things together now and my Grandad still sits in the lounge wondering what on earth we will come out of the kitchen with next. He seems happy to be taste tester!
We had decided to make millionaires shortbread because I loved it so much and still do. The shortbread went in the oven
I was on my daily ramble (more like scramble) through the countryside this morning. It was exceptionally blustery. If I had tried to open my umbrella to shield myself from the onslaught of rain I feel quite certain there would have been a Mary Poppins moment. There was only one thing I could think about whilst battling the elements...Chocolate Concrete.
Chocolate concrete is an old school recipe that I got from my Granny. There's nothing
I have had a request for this recipe but unfortunately I haven’t made it since I started blogging so I have no pictures to go with it! My apologies.
What you will need:
Butter for spreading
50g dark chocolate chips
2 egg yolks
3 tbsp caster sugar
410g can light evaporated milk
Firstly, cut the brioche into thin slices and butter each slice on one side. Place a layer of brioche (butter side down)
What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.
Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.
Ingredients - makes 12-15 biscuits
What you will need:
100g rolled oats
140g plain flour
100g unrefined light brown sugar
45g flaked coconut
110g unsalted butter
2tbsp golden syrup
½ tsp bicarbonate