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.
I’m almost 3 weeks into Vegan May and so far, so good. Yeah, OK, I miss cheese a little bit, but having gone to Club Mexicana last weekend and eaten some of their Vegan Cheese Fries the craving was satiated slightly. We hosted some friends over the weekend for Eurovision and I decided to try and bake something for us all to share after we’d had a little bit too much to drink. Having tackled vegan cinnamon buns I wanted to do something else which usually relies pretty heavily on dairy, a Vegan Chocolate & Salted Caramel Tart. Caramel usually has stacks of cream and butter, a ganache filling is filled with cream and pastry, almost by definition, is crammed full of butter. Read more
This is my last post before Christmas, and I’ve saved a pretty great recipe for my last of the year. I’m sat on a train from Glasgow Central to Oban to catch a ferry over to the Isle of Mull to see my parents for Christmas. It’s the perfect time to write up a recipe, with lakes disappearing off into the distance out of one window and snow topped mountains out of the other. I’ve just demolished the emergency rations of leftover Salted Caramel Brownie from this month’s cake care package deliveries and it feels apt, as this particular recipe is for a Salted Caramel Chocolate Tart, which I baked for our friend Christmas last weekend.
Easter is right around the corner. People keep on putting Crème Eggs in everything. This is not ok with me. At their best, Crème Eggs are sickly, at their worst they’re nauseating. I don’t dislike them, I just don’t see what they add to anything. At Easter these days there are so many better options, even from Cadburys. But king of the high street readily available eggs has to be the Galaxy Caramel Eggs. They are just better, hands down. They are better than the Cadbury’s Caramel ones too, but the same can be said for the chocolate bars of both. Sorry Cadbury’s! My dream would be for Lindt to turn their salted caramel bars into an egg though, then I’d probably be found in a coma surrounded by empty foils murmuring “just one more egg, it’ll be ok” over and over again.
I know it’s a couple of weeks late, but my American workmate hosted a Thanksgiving party, and here’s the recipe I said I’d make. Things have been so busy, and I’m now without internet until I don’t know when, so things may become even more intermittent, apologies in advance. Anyway, I said I’d bring a pie and considered a re-bake of my Nutella & Pumpkin Pie but decided it was finally time to make a Pecan Pie. I’ve meant to for ages, but the cost of Pecans and (before this year anyway) I felt my pastry skills weren’t up to scratch. I’ve been practising with pastry a lot this year, I’ve made a number of pies, and a pecan pie felt like the next logical step, especially at this time of year.