As I already alluded to, I changed jobs recently. In my old job we had a meeting on every Monday morning to talk about the week ahead. Over the two or so years at that job, my colleagues at Talented Talkers badgered me constantly to bring in some cinnamon rolls. My main excuse for not doing it is that cinnamon buns are much, much, better fresh and on the day they are made. I’ve done cinnamon rolls overnight plenty of times, but doing it in the week was something I haven’t done. However, with it being my last week, and the last time I’d be in that early Monday meeting, I wanted to bring in a treat for the team. This meant that after sticking the dough in the fridge the night before, I was actually up super early on that last Monday (about 5.30) to take the dough out of the fridge to allow it to return to room temperature before I stuck it in the oven. Read more
We are well into January now and I am well into another year of ignoring everything about ‘clean eating’ and ‘detox’, as we all know how garbage that is. I won’t get into it here. The year even started with a Lemon Meringue Pie sat in the fridge waiting for us. It was Maddie’s Birthday on NYE, and Lemon Meringue Pie is her favourite dessert. I’ve been putting off making it for a long time, as (admission) I’ve never made meringue. Couple that with never having made curd either and it all seemed a bit daunting. But, for her Birthday, I was determined to make it, even if I failed in a a blaze of glory and bad meringue.
Gin is good. If you’ve ready any of my other posts on the matter you’ll know my feelings about it by now, but if you’re unsure then go look at them here and here. It’s obviously best when drinking, but every now and then it’s fun to cook or bake with it. It lends itself best to go alongside citrus or floral flavours, like lemon or earl grey, but in this recipe I wanted to go for something more autumnal, and wanted something to partner with the sloe gin from my Gin Explorer Box.