I made this blueberry upside down cake for my brother as a goodbye and good luck cake. He is now in Europe, and will be gone for many months. I felt a cake that is made upside down is appropriate when someone is putting their life in a bag and travelling to the other side of the globe.
Because I am hi-lar-ious I told him that when he comes back I’ll make him a cake that’s up the right way. (more…)
I’ve spoken about scones here before when I made raspberry scones. In fact I went all out and gave a bit of a history lesson last time.
But these ones are made with buttermilk. And I made them in two varieties: (more…)
I baked these cookies last week for my cast – lots of chocolate (for energy) and mints (for obvious reasons when you’re about to talk loudly in close quarters with someone) are always consumed back stage.
They’re not usually consumed together, but these seemed appropriate all the same. (more…)
So, let’s start with the important things, what do you think of my new coffee cups? Nice huh?
I think they highlight the lovely butteriness / cornflake crunchiness / sultana chewiness / general goodness in the cookies perfectly. (more…)
These are my new favourite muffin. To date I have over 20 muffin recipes on this blog and these are now my favourite. That says something.
They have an awesome amount of blueberries in them (check), get a good amount of tang from the lemon (check), and the cornmeal and yogurt make them moist and heavy WHILE being low fat (check and CHECK!!).
Blueberries are one of those super foods that contain anti-oxidants. I realise, as I write this, that considering I just splurged on a face serum yesterday due to its promise of anti-oxidant goodness, I should really know why that’s a good thing. (more…)