A problem I’ve discovered from hanging out with freshers* and going to freshers’ parties is that it’s really really easy to become ill.
You might remember that I visited Leeds a couple of weeks ago when I wrote my post about mini lemon cakes. What I didn’t know as I sat there blabbing about food is that the next day I’d have the ‘flu. Ahhh I was so blissfully unaware. A 35p packet of paracetamol, a lot of travel tissues and a few mugs of Lemsip and I was on the mend…or so I thought.
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Now that I’ve broken the metaphorical cake-seal on the blog in my last post, it seems that the floodgates have opened and all I’m making is cake. There’s this pumpkiny one (because I had yet to make a pumpkin recipe this season), a maple pecan one from Linda Lomelino’s NEWLY TRANSLATED CAKE BOOK!!!! (coming soon…) AND this carrot cake I made for Design Sponge (piccies below). It’s been advantageous for me because I usually get what I call #cakerage during these cake baking sessions. It’s always all fine up until the frosting time. Then I break down and want to give up and eat the cake with my hands, animal-style.
I did get…a bit angry…maybe…when the frosting for my carrot cake starting melting after the sun came out to say hello ugh of course. Then I learned that if you put desiccated coconut on the edges of cakes it doesn’t matter if it’s messy as heck cos nooo one will knoooow shhhhh. The whole process went a lot smoother for subsequent cakes so I have a bit less hate in my heart for making layer cakes now!
I made this Chocolate chip, Pumpkin and Rye cake for the GB chefs blog so if you want to surf the cake wave with me, stop over there to check out the recipe – or just look at the snaps here and feel all cosy and autumnal. Then go get yoself some hot chocolate just because.
Meanwhile I’ve got a cookie recipe and two savoury recipes (lasagne and soup! because right now I want all of that kind of hot, curl-up-with-a-blanket food to eat whilst catching up on Homeland) that are also in the pipeline for el blahg so stay tuned, chickies :*
Hello lovelies, I’m up in Leeds this week living the pretend-uni-life in my friend’s halls (she actually is at uni here though). I’ve got spag bol simmering on the stove and Swedish chocolate cake batter ready to go into a cake tin – I’m totally ready for this semi-adult life.
I thought it was about time I posted a cake recipe on my blog though, I mean it’s been a really long while since I’ve made anything cakey on TWC. I did have a gluten-free Swiss Roll recipe up on GB chefs last week but you probably didn’t see that SO I made some mini loaf cakes!
read on to get the recipe!
…we’re going to catch a big one..(?) (I hope someone got the bear hunt story reference there)
The blog tour of my cookbook kicked off this week as it has just been released in America! For the next few weeks bloggers all over the place will kindly be posting recipes from my book (sometimes with mini interviews too!). Check the schedule out here so you can read (& cook) along with us
Read on to get the recipe!
It’s not hard to tell that breakfast food is my number one genre of tasty things to make. Take one look at my instagram and within a month of photos, 4/15 of them are of a breakfasty nature. I’d like to say that it’s because I’m a ‘morning person’ but I’m really, really not. It’s not that I’m grumpy at 7 am, I’m just kinda slow. Slow and forgetful. Don’t try to tell me facts when I wake up because half an hour later I will have no recollection of what was said. These traits aren’t particularly useful when trying to follow a recipe.
This is why, if I’m eating pancakes or waffles, there’s a 90% likelihood that it is midday. And now that it’s September I can officially feel not weird when eating warm, cosy food all the time. These pancakes are the epitome of what I’d want all my food to be like – warm, subtly sweet and slightly indulgent (helloooo vanilla mascarpone whipped cream! Yes I will dollop this on everything).
Read on to get the recipe!