Vegan lemon blueberry rolls – soft, sticky vegan sweet rolls filled with juicy blueberries and topped with a tangy lemon glaze. With step by step photos!
When recipe brainstorming recently, I realised that it had been quite some time since I last baked any bread (Easter to be precise with my chocolate orange hot cross buns). Obviously that had to be remedied and I have been really loving blueberries recently and thus these lemon blueberry rolls were born….
Chocolate orange hot cross buns – a delectable chocolatey twist on the classic Easter bread. Perfect for breakfast or a snack.
It feels like we only just had Christmas but now it is somehow nearly Easter already; I don’t know where the time has gone! I need to do some more Easter themed baking to blog but for now I do have these chocolate orange hot cross buns to share with you….
Vegan wholemeal maple cinnamon rolls – incredibly good sticky cinnamon buns flavoured with maple syrup that just so happen to be vegan too!
These soft, gooey, sticky vegan wholemeal maple cinnamon rolls are some of the best cinnamon buns that I have ever made, ever.
Damian was completely stunned that they were vegan and said that they were utterly indistinguishable from non-vegan ones, and that they were some of the best, most amazing cinnamon buns he had ever had.
Which just goes to show that vegan food can be just as indulgent and delicious!…
Nutella swirled banana yeast bread – soft, chewy yeasted banana bread with a generous swirl of nutella; a different way to use up brown bananas!
We all love banana bread (well, all of us apart from Damian who for some inexplicable reason doesn’t like it. More for me I guess.), and I’m sure that we can all agree that banana bread with nutella is food of the gods.
But how many of you have tried a yeasted banana bread? More specifically, one that is swirled with gooey nutella? Probably not very many. But that needs to change because this nutella swirled banana yeast bread is incredible and a totally different way of using up those over-ripe bananas….
Are we over pumpkin yet or do I still have time to share a couple more recipes? Given than tinned pumpkin will keep for years and butternut squash is available year round there’s really no reason why we should be limited to a short ‘pumpkin season’, and yet I feel like if I were to share pumpkin recipes in the Summer they would just sink without a trace. I’ve got a couple more to share before everyone loses interest, starting with this chocolate ginger pumpkin bread wreath….
We attended our first barbecue of the year at the weekend. The weather was glorious, the company couldn’t have been better and the food was plentiful (though not as plentiful as the alcohol…); all in all it was a lovely day and one that I hope to repeat many times over the summer. But I have never actually hosted my own barbecue; we spent many years living in a flat, making barbecues impossible, and although we now have a house, the garden is very narrow, the patio tiny and the whole garden is in quite a state; it needs some serious work doing to it before we can even fit a barbecue out there, let alone more than two people. We intend to sort it out this summer, and when (if) we do, I’ll finally get round to hosting one and will probably vastly over-cater because I can’t have people round without providing waay too much food – can’t risk anyone going hungry!…
The best part about any holiday or celebration is the food, and more specifically, the baked goods; cakes and breads feels so much more special if you only consume them once a year.
My favorite Easter bake is hot cross buns, though I do also love Simnel cake, but I have a particularly weak spot for sweet enriched breads. I generally bake at least one batch of hot cross buns around Easter time every year; I decided to do something a little different this year though and baked a hot cross bun loaf using my hokkaido milk bread recipe as the base….
Welcome to my review of the February 2016 Degustabox. If you’re not familiar with the Degustabox then in brief it’s a subscription service whereby each month you’re sent a box full of goodies to try; most are either new brands or products and it works out far cheaper than buying everything individually in the shops. It is a bit of a lottery however as you have no idea what you will be sent, some products you may love, and others you might not be so keen on; the surprise element is quite fun though, and it encourages you to try products that you wouldn’t normally think to buy. If you fancy giving a box a try yourself then simply enter the discount code BLDEG15 at the checkout and you’ll get £6 off your first order!…
Soft, sweet, light and buttery orange and anise flavoured breads (Gibassier), shaped like snowflakes. Perfect for Christmas and the festive season.
I can’t believe that Christmas is less than a month away already…November disappeared in the blink of an eye and now Christmas is nearly here and I don’t even know what we’re doing for it yet; I am feeling decidedly non-festive and more than a little Grinchy…
So I decided to do a spot of festive baking in an attempt to make myself feel less unenthusiastic about the whole thing. I made these delicious orange and anise snowflake breads; and while I didn’t end up feeling any more festive (I think more mulled wine may be needed), they were incredibly tasty and satisfying and would be perfect as part of a Christmas breakfast or brunch….
This bread should have made it onto the blog over a month ago but I had somewhat of an error of judgement when it came to the shaping of it… I was aiming for a spiral, but what came out of the oven looked, and there is no other way of putting this, like a giant turd…It was at once hilariously funny, and incredibly frustrating as the bread tasted amazing, but there was no way I could post it, it just looked too unseemly. I resolved to bake it again, with a little more thought to the shaping of the loaf…….
