In the past couple of weeks, my garden has started to produce a lot of courgettes. I got the seeds as part of a ‘funky veg’ kit and kind of just planted for the hell of it- I’m not the biggest fan of courgettes. However, I sense that my glut of yellow beauties may make me learn to love this humble vegetable. We’ll see how I do at the challenging task of not embarrassing myself with phallic references in this post. I am a follower of Freud, after all.
I turned my first fistful of small courgettes into a tasty salad. Adapted from this recipe.
I knew that my staff summer picnic would be a good excuse to use up some more courgettes. As you can see, these ones were much larger.
I made another salad for the party- this was actually my first time cooking and eating fennel. I selected a vegan recipe, but when the vegan in the team wasn’t at the picnic, I did add some cheeky feta. Cheese makes everything better.
The cake was lovely- light, moist and tasty. Would probably omit raisins next time. My favourite bit was the frosting, but then I am dangerously addicted to cream cheese frosting. I have a LOT more courgettes coming, so I need to stay ahead of the game with ways to use them.
I spotted this recipe on the Instagram feed of a yoga studio I frequented when I lived in west London. I was in the throes of the ‘new year, new you’ thing, so I decided to make it. Here’s how it turned out.
To be honest I don’t think I’d make this again unless I was baking for someone with specific dietary requirements. While it’s perfectly nice, it’s still quite high in calories, and I prefer my sweets to be a bit naughtier than this. If I did bake this recipe again, I would probably throw in some chopped pecans or walnuts to add to the texture.
We who run according to the academic calendar are limping towards the end of the year with relief and exhaustion in equal measure. This means a few celebrations are in order, and I decided to bake for my team. I wanted a fairly simple recipe and decided on muffins. I had a chocolate and cream cheese recipe that I’ve had pinned for a while in mind, but then my uncle requested blueberry and I decided to go with that.
I’ve never made blueberry muffins before so I just googled a recipe and this one was very well reviewed. I made no changes except being very generous with the fruit. I used £5 of blueberries in 14 muffins. That’s the equivalent of nearly $1! I think it would also be wonderful with fresh blackberries.
I found the sponge a little dry. Although it was hard to notice because of the juicy fruit, I might try a recipe with buttermilk next time.
I should have filled the liners up more (I got three extra cupcakes from the mix) but I was scared they would overflow. I needn’t have worried.
I choose to believe it was the delicate scent of freshly baked muffins that enticed an exotic visitor to join our party.
I found the recipe for this cake ages ago on Pinterest, and decided to have it as my birthday cake this year. Honestly, this was the most stressful baking experience I’ve had in ages. So many things went wrong and the cake ended up looking a mess. Here is a picture I managed to snap before I mostly destroyed the cake trying to transfer it off the baking parchment. However, this experience was also a reminder of how rubbish it is to be a perfectionist. Everyone in the office loved the cake.
I rediscovered the awesome combination of caramel, chocolate and pecans, kicked up a notch by salting the caramel. Next time I bake, I will most likely make salty turtle cupcakes or brownies.
Once again this post will be various process pictures. Hopefully I’ll have a better baking experience soon.
- 2cups (280g) plain flour
- 1.5cups ( 340g) sugar
- 1/2cup (60g) cocoa powder
- 1/2 cup (140g) melted butter
- 1 cup (250g) buttermilk
- 1 egg
- 1tbsp baking soda
- 1tsp salt
- 1 cup fresh coffee
- 1 cup (220g) sugar
- 1 cup (250ml) whole milk
- 6 tbsp (90g) butter
- 12oz (350g) dark chocolate
- 1-2 tsp hot coffee (optional)
- 1 1/2 pecan halves
- 1 cup sugar
- 6 tablespoons butter, salted
- 1/2 cup double (heavy) cream
- Extra salt to taste
Preheat oven to 350 degrees.
Butter bottom and sides of three 8- or 9-inch cake pans and line bottom of each pan with parchment paper. Butter the paper; dust pans with unsweetened cocoa powder and set pans aside.
In a small bowl, stir together egg, buttermilk and oil
In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt.
Slowly add buttermilk mixture to flour mixture, beating until combined.
Gradually beat in coffee
Divide batter evenly between prepared pans; layers will appear shallow.
Bake until a toothpick inserted near the centre comes out clean, about 22 to 25 minutes. Remove towire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper and cool completely.
I’ve made caramel twice recently and it has come out slightly greasy, but still tasty. I will look for a new recipe. I used the one from Sally’s Baking Addiction.
In a medium saucepan, combine sugar and milk. Add butter. Bring to a boil, stirring constantly. Remove from heat. Add chocolate pieces. Using a wire whisk, stir until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed coffee. If necessary, let frosting stand for several minutes before using.
I forgot to toast the pecans, which definitely makes a difference.
This post is reminding me that perfectionism spoils my enjoyment of my cooking as well as my making. This cake tastes fine. Just because it doesn’t look like something that costs £4 a slice shouldn’t diminish that.
I finally got the chance to do my first from-scratch bake of the year, and decided to make these brownies with a cherry cheesecake topping. I spent some time on Pinterest last year looking for recipes to use up the 400g glace cherries I inherited from my old housemate. This was the recipe I settled on.
I think these brownies were really tasty, though I think the balance is a little off. I would have preferred slightly less brownie and slightly more of the baked cream cheese topping. It’s so good. Maybe if I made these again I would try and do three quarters of the stated amounts for the brownies. It would probably be safe to freeze some of the batter for future midwinter sugar cravings. I liked how simple the brownie recipe was, though I do think other brownies I have made in the past were nicer.
I made no changes to the recipe as stated except improvising my own ‘cherry pie filling’
- 200g glace cherries* **
- Two tinned apricots, or dried apricots that you have soaked until soft
- Lemon juice (to taste)
- Red food colouring (optional)
*I think this would be nicer using tinned or frozen cherries, but I had glace cherries on hand so that’s what I used
**Eagle-eyed readers will notice that I had 400g cherries but specify only 200g here. I did use all 400g cherries but it made too much cherry sauce
Combine all ingredients in a food processor until you have a thick sauce consistency. Add the lemon juice to taste. If you do use tinned or frozen cherries, taste and add sugar if needed. The sauce should be sweet, but balanced. Add a teaspoon of water at a time if your ingredients are not mixing well.
Check out this brownie cheesecake GIF.
I stumbled across this recipe on Pinterest when I was looking for a good lemon bar recipe. This week I was after a simple cake to make, so I decided to give it a go. The recipe promises three distinct layers from a single batter, which intrigued me. Here’s what I ended up with.
The cake definitely has two distinct textures, a pleasantly squidgy bottom with a light and airy sponge on the top, pleasantly frangranced with lemon zest.
I’m not going to post the full recipe as I probably wouldn’t make this again in its current incarnation. The cake wasn’t lemony enough for my taste, and I think I would prefer the dense squidgy bit without the sponge on top. Basically, I wish I had made lemon bars! My quest for a good recipe continues…
For anyone who does make the recipe via the link, here are a few pics to show how the batter looked. Mine was definitely done in 40 minutes. The bottom was very puddingy, but if I’d left it any longer, the top would have dried out.
God knows we could do with a little more sweetness in the world.
I’ve had an awful lot of baking to do recently and so I’ve been focusing on recipes that are very quick and simple, such as this rich, light cake smothered with chocolate ganache. The cake is really quick to put together. It was out of the oven and cooling within an hour of my arriving at home after work. Please excuse how it looks, I foolishly rushed my ganache and it split, though it still tastes great.
Makes one 8″ square cake
- 1 cup sugar
- 1 egg
- 6oz/ 2/3cup Greek yoghurt or sour cream- full fat
- 1/4cup light olive, coconut or nut oil
- 1 1/2tsp vanilla extract
- 1/2cup filter coffee, cooled, or water
- 1/2cup cocoa powder
- 1 cup plain flour
- 1/2tsp salt
- 1/2tsp baking powder
For the ganache
- 9oz/250g plain chocolate
- 3/4cup/170ml double cream
- 1tsp vanilla extract or other flavouring of your choice
- Preheat oven to 350° F/180C
- Put your coffee on to brew if it’s not already made
- Grease and/or line an 8×8 or 9×9 inch square baking pan
- In a large bowl combine egg, sugar, yogurt, oil, vanilla, and mix until smooth and combined.
- Add coffee, cocoa powder and stir vigorously until batter is smooth and free from lumps.
- Add the flour, baking soda, baking powder, salt, and mix vigorously until batter has just combined, about 1 minute. The coffee can be any temperature other than very hot so you don’t scramble the egg. I put a couple of ice cubes into the measuring cup and the poured the hot coffee over.
- Pour the batter into the prepared tin and bake for 20-25mins, until the top is set and the cake passes the toothpick test.
- Leave to cool in the tin on a wire rack. The cake must be completely cool before topping with ganache.
- For the ganache, finely chop the chocolate and put into a heatproof bowl
- Put the cream into a small saucepan and bring to the boil. Pour over the chopped chocolate. Leave for 30s, then stir until smooth.
- Pour the ganache over the cold cake and leave to set before cutting.