Whoops. Did I have a blog I was supposed to update? My bad.
I’m in a play again (see below for some sneak preview shots). Which means I am as time poor as they get. It’s not that I stop baking when I’m time poor, a woman needs to eat, I just reach for the classics instead of trying new recipes.
So I thought I’d share some of my staple go-to’s that I posted when I’m pretty sure my readership consisted of me, and my family members I made sign up.
Chocolate carrot muffins:
Heavy as a rich chocolate cake, RIDICULOUSLY low in calories. High GI (OK, I don’t actually know what that means, but with the oaty-carroty goodness I’m sure it is). I literally have one next to me as I type this. (more…)
Tenille’s trifles, with her Italian custard recipe, fresh whipped cream, jelly, peaches, and coffee and masala soaked sponge (plus a awholelottalove), is famous within our group of friends.
Especially her motto (taken straight from her instructions) “I like to eat trifle for breakfast, lunch and dinner so keep a spoon handy.” (more…)
Fresh lemon is one of the universal ingredients I think most kitchens need. Some fresh zest or juice really adds a POW to almost anything. In sweet baked goods I adore the tartness lemon can add.
And like most fun things in life, lemon recipes are better really tarty (*snigger*). (more…)
It takes a village to make a chocolate layer mudcake with swiss meringue buttercream frosting.
It takes a village to even say something that long.
I hadn’t made a layer cake or swisse meringue buttercream frosting before, so this took a bit of research.
Question: How to make creme caramels?
Answer: With nerves of steal and a willingness to be burnt.
But it’s worth it. Because creme caramels can be (well, need to be) made the night before a dinner party. And that’s handy. They’re also yummy and impressive. Win-win! (more…)