March 16, 2014

Glazed Cinnamon Buns

when i hear the word "cinnamon", I instinctively think of the fresh-out-the-oven buns that you'll find it the very best of bakeries. These were a special request from a household up North, where the anticipation of devouring these sticky buns is building. Hot out the oven on a Sunday morning and spread with cream cheese icing, they're best eaten when they're freshly baked and the inside is gooey. 

This is a traditional recipe for cinnamon buns, but you can mix it up by making chocolate and hazelnut or stuffing the insides with sweet cranberries. Grab your coffee and go!

Here's my favourite recipe:


March 07, 2014

Caramel Cookies

gooey caramel is a substance you can instantly fall in love with. My affair for the stuff stems from the toffee-like centres of banoffee pies and a moment of inner "ahh" as I pull a Twix out my bag when time only ever calls for chocolate. I used Werther's Chewy sweets here, which you can find in most UK supermarkets and paired them with a simple vanilla based crunchy cookie; hard on the outside and chewy on the inside...perfect with a cold cup of milk.



marshmallow is the substance of children's dreams; gooey, chewy puffs of well..pure sugar. Originally from Denmark, these chocolate covered marshmallow treats are a sweet confection famous in many countries. Known as "tea-cakes" in the UK, a "chocolate royal" in Australia and "melocakes" in Belgium, they are no doubt, by far, a sugar lover's favourite.

Recipe to follow soon...watch this space! 


March 06, 2014

Almond Butter

nutty delights are what keep me going throughout the day and I have to say, I absolutely love my almonds. They are my go-to snack when I feel I need some pepping up and so ultimately, almond butter was a natural creation for me. Plus, it's super healthy and super easy to make - just ensure you have a heavy duty food processor.

Roast 2 cups of almonds at 180C for about 10mins until they are smelling divine. Allow them to cool for a few minutes before placing them in the food processor with a sprinkling of salt and then blending for approximately 15mins (yes, it will take this long - patience is always a virtue) until smooth and creamy. You may need to scrap down the sides a few times. Store in sterilised jars and either enjoy on toast, in puddings or simply on a teaspoon straight from the pot!


Spiced Moose Biscuits

having visited a wonderful friend in Bergen, Norway, I came away with the perfect souvenir that would bring much pleasure to my baking. Something with some character and a nostalgia of the beautiful country I stayed in for four days. If only if had been longer, for their breathtaking scenery and hikes are something I will now miss...

These biscuits were a delight to make and I shall have to make some more again some time! Use a recipe with an array of spices; ginger, cinnamon, nutmeg, cloves, allspice and you will find that at Christmas, these are a treat for the tummy.