Rosey-Posey Puddings, Not Pie!

Rosey-Posey Puddings, Not Pie!

I’ll be the first to admit that what my baking skills offer in taste, they often lack in presentation. And I’ll further admit to liking recipes that are easy and take little time.

So I was delighted when I saw one of these speedy cooking videos that seem to circulate Facebook, one in particular from YouTube channel Tasty that looked good and took about 10 minutes to prepare.

But of course, I had to adapt it (well, I didn’t have half the ingredients, did I?).

For the first Monday Munchies (I think) of 2017 (we’ve only just finished off all the Christmas treats, so I’ve been seriously below par with foodie posts), I present to you…

ROSEY-POSEY APPLE TARTLETS

Which could easily be the name of a celebrity baby…

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A friendly giant from the Schwarzwald

A friendly giant from the Schwarzwald

People I know with December birthdays tend to get a little uppity about their limelight being stolen by a certain other, late in the month, celebration that seems to encroach on their fun. Sam is no exception to this rule, stating that no C-word related shenanigans can take place until after the 13th… which is fair enough. I’d totally have a tantrum if the attention wasn’t firmly on me!

So I thought I should make an effort to bake him a cake – something we realised I’d never done for him before. When it comes to cakes, he’s all about chocolate, the more the better. But for his ultimate dessert, we have to have a throw-back to the 80s. We’re talking the quintessential powerhouse dinner party menu of the time: prawn cocktail, steak and finished with a large slab of Black Forest Gateau.

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But as it’s Christmas and I rarely stick with run-of-the-mill, I thought I’d try my hand at a roulade version of a BFG (see…the title always makes sense eventually!)

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Miss Muffet’s Favourite Pud?

Miss Muffet’s Favourite Pud?

Yesterday was Lancashire Day, a fact I wouldn’t have known had it not been for Suzie of Suzie Speaks / SundayBlogShare fame announcing it on Twitter and the subsequent lighthearted disagreement over whether it was a chip barm or chip butty and who was on the wrong side of the Pennines!

So what better way to rebel and pledge allegiance to the correct side of them there ‘ills and my Yorkshire roots than to bake a traditional Yorkshire Curd Tart for Monday Munchies?

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Enough toffee Dan army…

Enough toffee Dan army…

A small army at least.

But I’ve no idea who Dan is.

Okay, it was a terrible play on words. Shall we move on?

So, remember when I made my own toffee chunk ice-cream? Well, I had (and still have) plenty of the toffee left so decided to put some to use in a batch of cookies.

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The basic recipe is a tried and tested favourite that produces soft, ever-so-slightly chewy cookies. None of that brittle nonsense.

Adding the toffee gave an extra dimension of gooey loveliness – the chunks melt in the dough as it’s cooked and ooze with wanton abandon. Plus, using brown sugar helps to enhance the caramel flavours.

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However, as yummy as these cookies are, I didn’t want to bake an entire batch (that should yield approx 18) at once. So I decided to investigate the ‘frozen cookie sausage’.

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Feeling the No-Churn burn!

Feeling the No-Churn burn!

If there’s one treat that immediately says ‘summer is here’ it’s ice-cream. Everyone loves a scoop or two, whether it’s waffled coned, in a dish or a good old ’99’ with a flake in it. Don’t they?

Well, I’m one of those who isn’t that fussed by its sweet creamy goodness – maybe I just have over sensitive gnashers! For me, it’s more of an accompaniment to a pudding, rather than a stand-alone dessert. But when the sun finally puts its hat on, I do indulge now and again.

So when we went wandering in York over the weekend, ice-cream was on the agenda. But I came over all pretentious, wanting something more artisan than a typical Mr. Whippy, and ended up getting none. Probably serves me right…

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Make some, that what I’ll do!’ I thought. And that’s what I’ve done for Monday Munchies this week. I’ve seen loads of recipes for No-Churn varieties and they looked super easy and didn’t need an ice-cream maker. Which is handy as I don’t have one.

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