So I love baking, but sometimes you can eat too many baked goods. I know, it’s shocking but true! So sometimes the only way to justify baking is to palm it off onto other people. Luckily my husband enjoys meeting up with other blokes and bringing them baked goods. This week I made him some salted peanut caramel shortbread. Which as the name would suggest is composed of shortbread, caramel, salted peanuts and chocolate. You can see the difficulty I had in naming this recipe.
Category Archives: Food
This weeks Weekly Bake Off is Mary Berry’s Devonshire Apple Cake from 100 Cakes and Bakes. I am a massive fan of cake (you may already know this) – and of apples. We’ve had some cooking apples sitting about for a little bit, and baking fingers were itching to get stuck into a bake, so I thought I’d bake this and enter it into this weeks Bake Off!
I soon realised I didn’t have all the ingredients for the Mary Berry original, nevermind. The recipe requires a teaspoon of almond essence… I added vanilla, and some amaretto, I figured it would do. Continue reading
This week I have been very organised. Please note these two words: very… organised. You should be impressed by this. Normally I’m very bad at planning my lunches at work, so I just end up buying something boring and brown for lunch, rather than something exciting and tasty. It’s also an expensive habit to be in.
I have decided to change this and so I would like to share this momentous occasion with you by sharing one of my favourite lunch time goodies with you – Pastry Less Quiche (or as the husband likes to call it – a cold omelette – he’s so eloquent).
I think the nicest part about Quiche be it with pastry or without, is the variety of flavours you can have. They’re very versatile, and you can use up leftovers – not that we have many in this apartment.
When I was in primary school I remember watching a programme during the horrendously long summer holidays. Which were horrendously long and boring when I had them but now I’m a grown up I wish I could be off for that long again.
One particular day a recipe came up for a really easy trifle and I’ve been making it ever since.
For the trifle: