It’s the time of year where I can start putting pumpkin into absolutely everything. This happens every year, and it’s one of the best things about autumn. Some prior examples from the blog include things like pumpkin cinnamon buns, nutella pumpkin pies and pumpkin & black eyed bean curry. You can see everything pumpkin here. I love make spicy pumpkin soups, pies and bundt cakes. I’m not just talking ‘pumpkin spiced’ either as none of that junk has pumpkin in it, just a blend of spices that’s sold to you as the taste of autumn. I decided to experiment with one of my favourite go-to recipes, my brownies. I’ve made cheesecake brownies before and this falls into a similar territory and while I was worried about flavours and moisture levels, the Pumpkin Pie Brownies were a huge success. Read more
This is the only Mac N Cheese recipe you’ll ever need. I’m not even exaggerating, it’s like when you first discover your favourite bands best album and stick it on repeat for a month until it becomes familiar, warming and comforting. The cheese sauce comes together in minutes. It’s thick, nutty and coats the pasta without being gluey. The savoury umami nature of miso adds an extra nuttiness, complimenting the flavours of the cheese. Reserving some cheese and mixing it with panko breadcrumbs and black pepper gives you a crisp layer of goodness on top of the rich sauce.
It’s been a very busy, but quite exciting, couple of weeks. Not only did I go on a week’s trip to Madrid & Barcelona (which I’ll be getting into soon on the blog), but I popped up to Leeds for the 2017 Bloggers Blog Awards, where I was shortlisted for ‘Best Food Blog’. After winning last year, and having some incredibly strong competition, I was incredibly humbled to discover I’d won. Thank you so, so much to everyone who voted for me. You have no idea how much it means to think that people like my ramblings about cheese and cinnamon enough for me to have won an award once, let along twice. It was also wonderful to see so many old faces on the night, as well as meeting a bunch of new ones. These events have all gotten in the way of actually doing the blogging though, so it’s time for another Bake Off Bake Along; Marmite Caramel Millionaire’s Shortbread.
It was biscuit week on the Great British Bake Off two weeks ago, so to keep up with the Bake Off Bake Along that can only mean one thing; a kitchen full of biscuits. I’ve actually not had much time to get this done. I’ve had an exceptionally busy few weeks, with important family commitments, going to the filming of Bake Off Extra Slice, watching Progress Wrestling and Alexandra Palace and planning, then going on, a last minute getaway to Madrid & Barcelona. This means that I was up early on a Tuesday morning piping buttercream onto biscuits in my pyjamas. It was all going well until I realised the fridge had been on a high setting and the buttercream was too hard to pipe, leading to a stress while I tried to juggle photographing food and getting ready to work. It may also mean that I have to skip bread week and jump straight to caramel week!
I had a couple of punnets of blackberries that I impulse bought when out getting supplies for breakfast on the Saturday of the bank holiday weekend. I started off with grand plans to make something like a blackberry meringue pie, but as the day drifted on, I decided to keep it simple. The sun was burning through the window and I wanted to make something equally fresh and summery, with simple flavours. I decided to combine the blackberries with a couple of things I had in the fridge; lemons & thyme sprigs. To keep the simple nature of this going, I pulled out a loaf tin and decided to make a drizzle cake. Read more