So this was a bit of a “leftovers” recipe but one that actually worked well so I decided to share. I had some cherries left from my Cherry & Coconut Muffins and some almonds from my fab Almond Cake
OMG. This is so incredibly good. I’ve never really liked blondies but, being brownies the only chocolate cake I truly appreciate, I decided to give it another go
Which really means that we should start making them more in our house, because we’re always running out the door at close to the last minute in the morning
I was sitting here, watching the rain lash against the windows outside (and not looking forward to school pick-up time) and I thought some biscuits and a steaming mug of tea might be just the ticket
As biscuits go, shortbread’s one of my favourite and this is a nice twist on the classic. They are really light, have a crumbly texture and are perfect with a cup of tea
I don’t know why I don’t make hand pies more. A flaky, puff pastry shell and some Salted Caramel to add that sweet/salty combination that everyone loves
After making a couple of apples crumbles, apple pies and numerous bags of stewed apples for the freezer, I started wondering about more interesting ways to use them up
I cooked the apple slices for the top of the roulade so they are not completely soft but still have a little bite, whereas the apples in the filling are softer and more like a crumble filling
The ‘sweet and sour of the baking world’. I love the sharp, distinctive, sour taste of rhubarb. The sort that makes you squint your eyes, purse your lips and suck in those cheeks
Master Frugal asked if we could do some baking this weekend so we decided to make some biscuits using our easy biscuit recipe that we’ve been using since the kids were first old enough to help make them
Return the plain and empty tart cases back to the oven for 4 more minutes. I’m very chuffed that this recipe (and its sister recipe of Cranberry, pineapple, cherry and nut mincemeat) is being displayed by Wren’s Kitchens on its Wren’s Christmas Kitchen
They combine the warm Christmas sweet spice flavours with a soft oaty cookie texture. Serve these for a seasonal afternoon treat with a cold glass of milk
You can also make your own homemade caramel and I think a salted caramel version would be utterly delicious as this version is super sweet so enjoy at your peril
I simply don't have that much time anymore. ) This recipe for very delicious, not too sweet, very short cookies isn't mine, unfortunately, it's from Paul Hollywood's "How to bake"
