If you get time I would love you to take a look at an article I have written especially for The Glass House Girls. It’s features a special recipe created for Breast Cancer Awareness month.
Thank you, happy Friday,
This naked baking session produced the most memorable results in my kitchen this week. One minute there was relative peace and the next I had two bare bottomed urchins running around me causing havoc.
The aptly named Naked peanut butter bars were devoured before they made it to any form of storage tin. It wasn’t just the children, we all loved these. They’re oaty, crumbly, super peanuty and packed with slow releasing energy. I’m all over that at the minute. I’ve been training well and snacks like these massively help to get me through.
To make 12 of these simple peanut snacks you will need:
(Each one contains around 145 calories)
It’s barely a recipe:
God I love her…
I think there is a fine line between capturing a moment and killing it. It goes something like this:
“Beautiful laughter kids, can you just tickle her again now I’ve got the lens cap off?”
“Erm, can we re-hide the Easter Eggs so I can take pictures now the sun is out?”
“Sorry I know the food is going cold, I just need to find the best light for a blog shot.”
My parents have been over from England this Easter. It’s been a brilliant few days and we’ve enjoyed some stunning food. We’ve made some moreish salads, clean eating dressings, pestos, mayos and chutneys. But I didn’t forget to turn out the classic Easter indulgences, not withstanding this Easter cake and some Easter egg action.
We also sampled some absolute delights out and about. I was lucky enough to order the most amazing prawn carpaccio and devour the freshest tuna tartare of my life. We’ve savoured some lively young white wines and the olds ordered some sensational looking deserts.
I wanted to pause some moments. I wanted everyone to poise perfectly or better still, shuffle away from their plates so I could grab the magic snap. As food left our kitchen I wanted to pull it back and pretend it wasn’t quite ready. But I didn’t. I let go. I enjoyed the moment with my own senses – not the image we’d be left with afterwards.
On that note, I didn’t get a picture of this cake in action. Once the tea was poured, the plates were out and the knife went in, there was no serene Homes and Garden snap to be had. There was some table wobbling, a jostle for the eggs on the top and a some fingers and thumbs in the buttercream.
I’m trusting the feedback I’ve had on this beautifully moist, crowd pleaser. It’s a doddle to make and it actually gets better if you make in advance and leave it for a few days. This means its perfect to make ahead of guests coming and will serve well over 2 or 3 days of their visit. I have made this countless times and always had a positive response from adults and children alike.
It’s taken from a James Martin Parkin recipe on the BBC website. I tend to increase the ginger to 2 or 3 teaspoons and I also like to swap out some of the syrup for blackstrap molasses. It makes it a darker and richer cake.
Here is what you will need:
It’s so easy to make:
So Easter is over for another year. We caught some of our magic moments on film. But as always in life, for the main part we can’t snap all our our triumphs, joy or moments of madness. We need to learn how to capture these moments in our hearts where we keep them safe and unspoiled forever.
If at first you don’t succeed…
…Then get obsessed. Give up a kilogram of oats, 8 eggs and 4 hours. Bake 43 muffins and force feed your loved ones. Over and over. Until you strike the jackpot.
I saw a great recipe on the Glitter and Grey blog for spinach and chocolate chip muffins. The recipe really grabbed me, so I thought I’d have a bash. I decided to tweak it though, making it into a carrot equivalent. The result was ok, but it certainly wasn’t a crowd pleaser. My five year old squeezed honey all over his first one and said that was pretty good though.
I wanted to create something as tasty as carrot cake, but without the flour, sugar and frosted icing. Slightly ambitious I know.
However, with some patience and practice I have created a beautifully sweet, slightly spiced and moist fruity muffin. These saintly bakes also now feature extra honey, thank you Tobias.
You will need:
Thank fully the process is simple:
You will get 12 muffins from this recipe, each containing around 130 calories.
I also made a batch of buttercream. A reward to my husband and son. They were truly impressed with the less saintly alternative muffin served with a generous topping of buttercream.
The end result here is ultimately just a really tasty plate of cakes. Somehow, the thought, love and attention to get them spot on has made them something more special to me this week. For me this is how you take good ingredients, then carefully find the best way to serve them up with masses of affection.
There are spare seats in our kitchen today
There’s a big empty space in my heart,
I’ve always spent this day with my mum
But I can’t because we’re apart,
So today in our house – I’m the main Mummy
The day is all about me,
It sounds indulgent and bloomin’ fantastic
But it actually feels quite empty,
Well I don’t have an AGA or all your know-how
So I’ll just have to give it a go,
For today is the day that I bake in your honour,
And make scones for people I know.
My take on Granny Lynne’s scones have been adapted from a recipe on the Good Food website. I’ve jazzed them up with some lemon, cranberries and sultanas:
You will need:
I shared these with my family, some of the neighbours and friends we visited in Spain.
Happy Mothers Day to all the Mummys I know x
I think ginger is such a special soulful ingredient. This slightly spicy cake loaf smells amazing and because of the moisture in the apples and the sticky molasses, it’s got a lovely rich texture. It’s a bit like parkin that’s been left to develop for a couple of days. Of course this is also even better when it’s been left for a day or so, but chances are it won’t make it in time. My boys like this with custard on, but it looks great naked as a nice slice to go with a cup of tea.
To make this:
You can sprinkle with a little icing sugar to make it look really pretty.
I hope you enjoy.