Easter was two weeks ago, and here’s an Easter recipe, what ya gonna do about it? Probably just be less interested, oops. But hey, who says you can’t just bookmark this in preparation for next year? This is also the continuation of my Easter Scotland posts. One of the reasons it is late is because this was actually baked on Easter itself when I was, ya know, busy. It was also a fairly time consuming bake.
As I type this it’s the morning of Good Friday and I’m sat on a train passing through mountains and past lakes. I’m on my way up to my parent’s on the Isle of Mull once again to spend the Easter weekend eating food, baking cakes and going on hikes. Speaking of Easter and cake, it brings me on to this week’s recipe. I actually made this last Sunday. Just before payday I was excruciatingly poor and couldn’t actually afford to bake. My workmates very kindly clubbed together and organised a collection at work to raise money for me to get ingredients to do something worthy of Easter.
As a few of you know from the past, I sometimes send out boxes of my bakes. These started because of a depressed friend needing a cheer up last year and have been erratic since then, usually for a similar reason or for the prize of a giveaway. Since the start of the year I have however been sending at least one out a month. I’ve a list of people who have asked about them, and if you want to get on it, give me a shout. My priorities are however; Friends that need cheering up, a special occasion, a commission (coming to that) and then if none of those have been met I start on the list!
*Chanting* DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.
Doughnuts are great. I am however scared of deep frying. I just can’t get over the worry that I’ll burn my house down. And then disposing of all that oil? Urrgh. Just before Christmas I bought a Doughnut Oven Bake Baking Tray (this one), and you know what? It’s f****** brilliant. In the run up to Christmas I made a few different types. From standard cinnamon sugar, through to maple glaze with crispy bacon. I didn’t however, get around to blogging any of them. So here we go!
I passed my probation the day before the Christmas holidays started for me. When you pass your probation, it’s tradition to bring in a selection of Krispy Kreme Donuts for the office. Everyone runs late on it, and I wanted to bake my own. So I’ve decided to bake a selection of different doughnut types. Lemon Glazed, Maple Glazed, and Chocolate Glazed. To keep things tidy I’ll do 2 separate posts with the recipes. Starting with the Lemon Glazed lemon Doughnuts. This recipe is based on this one here.
The great thing about oven baked doughnuts, is that they are good for you slightly less bad than normal ones. They don’t take too long and you can satisfy a craving pretty easily.
Now, one more time DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.
A few weeks ago I took two of my favourite and simplest recipes, and put them together. I took my ultra-indulgent Chocolate Brownies and my Salted Caramel, covered one in the other pre-bake, and made Salted Caramel Brownies. Damn, they are good. Really good. I think I’ve reached peak brownie. They all got eaten before a single photo could even be taken. So I had to re-bake them (such a shame, I know). The trick is to layer half of the brownie mix, then add some caramel, top with the rest of the brownie mix and then enthusiastically drizzle more caramel on top before you stick it in the oven.
I’ve also (finally) got myself a new lighting set up. It’s a bit late, as the days are actually getting longer, but it now means I can take photos on an evening without having to rely on pesky yellow light/half light. It’s been particularly awkward since moving to London. I used to take photos on my lunch break in Leeds, but just can’t do that here, what with not being able to come home at lunch anymore.
Also, I’m looking for a London based Gin buddy. Applications accepted in the comments below. Must be keen on adventures, museums, gin and cake.
