Spiced honey roasted nuts – sweet, spicy, salty and utterly addictive! They are great to snack on and would make a lovely home-made Christmas gift.
It is so very nearly Christmas and if you are in need of an easy yet lovely home-made gift then these spiced honey roasted nuts may just be it. If you wrap them up in a nice jar they would make a really good gift, otherwise they are just great to have to hand to nibble on throughout the holidays….
Nutty bourbon brownies – gooey, fudgy brownies with a boozy kick and plenty of crunchy nuts.
It has been a long time since I shared a brownie recipe on here; I am making up for that though with these nutty bourbon brownies as they are very, very good! I actually made the recipe a while ago but hadn’t gotten round to sharing it here, looking at the pictures again is making me think that I will have to bake another batch!…
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….
You wont catch me dead in a restaurant on Valentines day, as much as I enjoy eating out it really has to be the worst day of the year to do so – the overcrowding, the predictable, overpriced set menus, the air of awkward forced romance… No, a delicious meal at home with a bottle of wine (and/or some cocktails) is where it’s at; although what with having not one but two birthday parties to attend the day before Valentines, in all likelihood my partner and I will both be too tired and hungover to want to cook… but if anyone happens to want to come cook for us then this mini nutella stuffed chocolate chunk skillet cookie is what I want for dessert….
Vanilla almond milk porridge with honey roasted pear – smooth, creamy almond milk porridge with soft, juicy honey roast pear, cinnamon & hazelnuts. Dairy free & easily adaptable to be vegan.
I had never tried almond milk up until a couple of days ago when I saw that it was on offer and bought some on a whim. I didn’t think that I would really like it but was interested to try…and now I’m hooked! …
It feels like an absolute age since I last posted! I don’t think I have ever actually gone this long without posting since I first started the blog… I have to admit that I quite enjoyed being lazy and having a bit of a break from blogging and although I am eager to get back into it I am finding it a little difficult to get back into the swing of things! I do have a cracker of a recipe for you today to start me off and ease me back into it though….
Lately I have been feeling like time has been rushing past me at an unbelievable rate, I’ve been struggling to find enough time to get everything done and I have to admit that I have let things like cleaning the house slide a little as I struggle to fit everything in… I’m not even particularly busy, there are just so many little tasks that all add up into an overwhelming mass and I have been tired and inefficient. I always make sure I find some time to fit in a bit of baking though!…
It was my fiance’s birthday last week so obviously there had to be cake, we didn’t really do anything to celebrate though so there were just the two of us to eat said cake, and as much as I like making big, fancy cakes it is not a great idea to have a massive cake when there are only two of you to eat it… So I set out to make a more manageable sized one…I came up with this mini chocolate layer cake with nutella ganache, hazelnut praline and decorative hazelnut spikes; impressive, but tiny….
I think I may have found a new favourite bread; this muesli bread is hearty, satisfying, delicious and it’s healthy! It is also a great way to use up some of that half eaten packet of muesli forgotten about at the back of the cupboard for 6+ months… (just me?). It stays soft for a good few days in a airtight container and makes fantastic toast; I’ve been enjoying it for breakfast slathered with butter and jam. The flavour is slightly sweet from the dried fruit and a little maple syrup and there’s a hint of warm cinnamon. Because it is full of oats, fruit and nuts it is very filling, so it makes a great breakfast or snack….
For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?
This months daring bakers challenge was an Esterhazy torte – a rich Hungarian cake comprised of five layers of toasted hazelnut dacquoise filled with a hazelnut buttercream made with egg yolks which is traditionally topped with glace icing and a chocolate cobweb pattern. I decided to change things up a little bit because I thought that the traditional recipe was a little lacking in something…chocolate! Because why have a plain hazelnut cake when you can have a chocolate hazelnut cake…?! And I am very glad I did change the recipe because the cake ended up tasting like a giant Ferrero Rocher!
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