The one with the slightly buggered bundt cake.

I wanted to make something with pineapple.  Or coconut.  So I made a cake with both in it – it’s slightly adapted from a recipe I found on Pinterest (where else??!) and tastes amazing.  Which is just as well because the bastard didn’t want to come out of the tin when it was cooked (despite being greased to within an inch of its life).  Still, … Continue reading The one with the slightly buggered bundt cake.

Mont Blanc Gateau. Made it while half cut, still turned out ok.

As the title suggests, I had been drinking wine when I decided to pinch a bit from a Nigella recipe (hence the chocolate meringue) and added some chestnut because there were some in the house from Christmas that I hadn’t found a use for.  The result was very tasty, if slightly less aesthetically pleasing than I might have hoped! Ingredients: For the meringue discs: 6 … Continue reading Mont Blanc Gateau. Made it while half cut, still turned out ok.

Christmas Spectacular: Mulled Wine Bundt Cake.

I’d been planning to do this for weeks, and was very pleased with the result.  The method itself, despite the laundry list of ingredients, was very easy, and it came out of the tin with ease! Be warned – the finished cake is enormous so be sure that you have plenty of people to give it to!  I haven’t transcribed the recipe as I couldn’t … Continue reading Christmas Spectacular: Mulled Wine Bundt Cake.

Chocolate Peanut Butter Cake. In 5 Minutes.

This evening I wanted cake, and I neeeeeeeeded it right there and then.  So I researched some mug cake recipes and settled on this one.  Takes about 5 minutes to prepare and 1 minute to cook, and it’s yummy (which frankly, is all I look for in a cake). Ingredients: 1 egg 1 tbsp plain flour 1/4 tsp baking powder 1 tbsp light soft brown … Continue reading Chocolate Peanut Butter Cake. In 5 Minutes.

Peppermint Brownies. Like regular brownies, but toothpasty. In a good way.

Today has been a baking day, and it’s been very productive.  Adapted a basic brownie recipe to include peppermint extract, which makes these a teensy bit Christmassy! 🙂  If you wanted you could crush some candy canes and sprinkle them on the glaze at the end 😉  To keep these as normal brownies, just substitute the peppermint for another teaspoon of vanilla.  These are fudgy, … Continue reading Peppermint Brownies. Like regular brownies, but toothpasty. In a good way.

The One with the Accidentally Vegan Date Loaf

Made a date loaf at the request of my mother – turned out to be accidentally vegan… Pretty good, but in hindsight I will be using baking powder as a raising agent next time as the bicarbonate is discernible in the final cake. This recipe was adapted from one I found on http://www.ticklingpalates.com. Ingredients: 2 cups plain flour 1 cup light soft brown sugar 2 … Continue reading The One with the Accidentally Vegan Date Loaf

Cinnamon Roll Blondies. Debbie Harry ain’t got nothing on these.

Cinnamon roll blondies were the order of the day today – pretty easy to do, and very tasty, but I wouldn’t recommend more than 1 in a sitting 😉 (husband, take note!) These were adapted slightly from a recipe I found here.  Once again, I converted the measurements for the butter because I can’t be arsed to put butter in a cup, but left mostly … Continue reading Cinnamon Roll Blondies. Debbie Harry ain’t got nothing on these.

Persian Love Cake. Faffy yet fragrant.

So I found a recipe on Pinterest which I had to try out – original recipe here. This decadent cake is so-called because legend has it that a Persian woman was trying to seduce a prince, and made this cake to make him fall in love with her – sneaky!  Anyway, after assembling the numerous ingredients, preheating the oven and faffing about prepping all the … Continue reading Persian Love Cake. Faffy yet fragrant.

It’s sticky and ginger. It’s parkin.

It’s November, and November means sticky, comforting things – like parkin. If you’re not familiar with it, parkin is a dark ginger cake made with oatmeal which originates from Oop North and is traditionally eaten on Guy Fawkes night, 5th November. My mum used to make it at this time of year so I thought I’d give it a go. It’s very easy to make, … Continue reading It’s sticky and ginger. It’s parkin.