My blog has faded into the background of late, I mentioned it briefly in other recent posts so I’m not going to say any more about it here. Instead I’m just going to rave about cookies and how wonderful they are. I used to have a different go to cookie recipe, it’s on the blog and I’d still recommend it as a great one, but this one has taken its place. It’s an incredibly simple recipe that does require you to have some waiting time, and also has the added bonus of being completely vegan. It’s not asking you to make any awkward substitutes, and if you aren’t then you can stress less about the chocolate you’re putting in it. It just happens to be a very simple oil based cookie dough that doesn’t use butter or eggs. Chilling the dough is absolutely essential for the success of these cookies. A sprinkle of sea salt over each just before you bake them adds a pleasant salty burst, but if you don’t want it, it’s not needed. Read more
I’ve got an absolutely massive soft spot for cookies. You can probably tell from the number of cookie recipes I’ve done over the last few years since I started this blog. From your basic choc chip cookies through to caramel stuffed cookies or brownie crackle cookies. This does mean that I’m starting to reach a point where my core recipes are actually all fairly similar, but I just mix up the flavours and fillings. This one is slightly different though, and indulgent; Brown Butter Cookies. One of my favourite flavours of ice cream is London’s Chin Chin Lab’s ‘Burnt Butter Caramel’, which has its grounding in the same technique. Browning the butter gives it a more caramel-y edge, giving it hints of toffee. This makes it perfect to go with fillings like pecans, chocolate and salt.
Christmas, it’s nearly upon us. I’ve had a quiet few weeks because life happened. I moved house (still in Walthamstow, still smug as f*ck, just a different bit) then a couple of weeks later I started a new job. The new new job required me to spend a whole week in Edinburgh. None of this was conducive to baking, photographing and writing. But as I said, Christmas is nearly here. So it’s time to start with the festive recipes. Jumping straight in with something insanely chocolatey, which’d be perfect as the dessert for a friendly get together, or maybe just to keep in the fridge to slowly work your way through yourself as part of proper festive decadence.
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
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.