This is going to be a super short post today, as I’m working as an intern for a major publishing company, whilst trying to move out for university and sorting out my stuff because my parents are also moving house, so my life is super busy and I am going to precede to climb my jet-lagged body into bed in a minute! I’ve just gotten back to England from South Korea, and I still can’t quite believe my last trip of 2016 is done. Korea is the most amazing place, especially for the Continue reading “Dark Chocolate and Matcha Cookies”
I’m always on the lookout for healthy recipes and my sister suggested we make granola because it was easier and cheaper than buying the stuff, with half the sugar too! So I figured, why not make this a ‘Cali themed’ post with some healthy, refined sugar free granola, made with jumbo oats, protein powder, pecans, walnuts and california raisins. I find eating sugar makes me hungry again really quickly, while this granola is a lot more wholesome and filling, and makes a Continue reading “California raisin protein granola (dairy-free, sugar-free, vegan)”
So this is awkward… it’s been a while. Want some apology cookies?
I have an explanation. Many stories. A different ‘me’ to present. I’m a changed woman. And cookie queen. Continue reading “Stars, Stripes and Hiatus Cookies”
It’s tough trying to commit to writing a blog post every day/week/month. I think a lot of people forget the amount of time and thought that is necessary in a blog post to make it an interesting read. I have so much respect for people who manage to have the timekeeping skills and ability to be able to bake and write at least once a week. I’m a busy third year student whose time is split between a part time job, running my own photography business, actually studying for my degree (well.. I try) and exercising regularly to maintain a healthy lifestyle so blog posts can be far and few between, but I love you all dearly for sticking with me and I really do try to make blog posts as often as time allows!
Today’s recipe is inspired by my recent travels to Stockholm in Sweden Continue reading “Lingonberry/Cranberry Cookie Squares”
A lot of things are going on in my life at the moment. My end of year exams have now finished *phew* and I am working and exercising more than ever! I’ve also been busy sorting out visas for the US, and making plans for my impending 20th birthday. Basically, my life is being turned upside down as a lot of things come to a close, and new opportunities arise. I still can’t quite believe that I’m going to spend my third year studying in America!
Baking has always been my Continue reading “Low Fat Banana Bread with gooey Nutella centre”
Um, hi. I know it’s been too long since I last posted anything here but with my hectic christmas baking and non stop working to pay the rent, time has been a little more precious than usual. I think we all know the feeling of collapsing into bed after being run off our feet all day. I neglected the gym (which is my life’s staple apart from baking), I ate far too much chocolate and food, and I lazed around. If I give you cake as an apology, do you think you have it in your hearts to forgive me? Please? I’ll give you a nice big slice 😛
‘How on earth did you do that?’ is a often asked question when people have seen my cupcake designs. It’s satisfying to both the eater and me as the baker that the cupcake has had time spent on it, it makes the gift of a cupcake a little more personal and touching. I like to give baked goods as gifts, because I’ve not just spent money on them, but my time, a far more precious thing. I could have spent that time doing plenty of other things, such as doing sports, or studying (which I probably should have done), but I usually make a sacrifice of an activity for baking something for a friend or family member. It’s often worth it to see the elation on their faces at the idea of both food and fun presented to them at the same time!
I used to make a habit of cupcake decorating when I was in sixth form, when I had the time, equipment and kitchen facilities to be able to decorate my cupcakes with intricate designs. I was never a big fan of making the whole decoration from sugar paste though, it looks lovely, but doesnt really compliment the flavour of the cake, and I often found myself just picking it off before I could even eat the cake! Of course, sugar paste is a great decorating tool for cakes and cupcakes, but I just dislike using it in excess, especially as on cupcakes there isn’t very much space for decoration so it should be bold and appetising. Buttercream and other pipable icings are also often overused, as I find that some of the patisserie bought cupcakes have a 1:1 ratio of icing to cake! Icing makes it look pretty, but it’s all about the taste surely?
So here are a few of my past decorating tips, ranging from simple and classy to playful and a little more intricate. I apologise for the poor quality of some of the photos, as my photography equipment and style has certainly improved since my more serious cupcake and cake decorating days!
I have what is close to a slightly unhealthy obsession with reading food blogs and researching recipes. I suppose it is because I am often reluctant to stick rigidly to a recipe, whether it be that I don’t have the ingredients for it, such as Xanthan Gum or Apple Butter (The UK lacks apple butter, and it costs an absolute bomb online, so the idea still of butter from apples mystifies me), or the combinations are boring or samey. I must have read through about 50 ‘revolutionary’ choc chip cookie and brownie recipes, but I’m afraid none of them really stood out to me. My motto? If it ain’t broke, don’t fix it. Therefore, there is very little that will persuade me to abandon from my staple brownie recipe, no matter how fudgy they are claimed to be!
Mixing up a recipe has to be one of the most fun parts of baking for me. For example, why not mix up an ordinary millionaire’s shortbread by adding some crushed cardamom, or lemon and rosemary (a genuinely nice combo if done right, I promise) to the shortbread, a few granules of sea salt to add some zing to the caramel, or transform the whole recipe into something new, like banoffee or even S’More millionaire’s shortbread! (You can tell I just came up with that idea as I was writing this, that’s how much I think about these things.) You can totally judge me for mixing up a timeless classic, but sometimes I just need to break free from the cliches of baking.
I often make very creative cakes for friend’s and family’s birthdays, and my little sister’s was no exception. She requested a simple victoria sponge so that she would be able to stuff her face with more cake and not feel sick – Classic sister – and I was wracking my brain for a more creative way to present the cake than the generic icing sugar dusting and two stacked cakes with cream and jam oozing out. And then my idea hit me, literally, in the form of my new bundt tin being delivered the morning of my cake baking crisis!