Father’s day isn’t too far away (June 18th) and in order to save Dad from another year of socks and DIY tool shaped chocolate (not that there is anything wrong with either of those but if you are anything like me, dad still has them in the wrapper from last year due to sock saturation). Without further ado (links below collage):
It is finally happening, after what feels like FORVER (but isn’t at all) Rebecca Raisin’s next book is here, the final in the Paris trilogy (and a positive association with the word Paris in light of recent news!). I can’t wait to read it, as always!
O.M.G these brownies are the total bomb. I’ve been meaning to share them with you guys (hi, yep, you AND you, both of you) for ages and ages but my gosh life has been busy. Anyway, the other day (weeks ago!) I asked James what he wanted me to bake and he said “brownies….with peanut butter”. Okay! Challenge accepted! Well, since then I’ve made them twice, taken them into my old work (twice! they were very popular) and eaten my body weight in them (which coincidentally increases every time you eat them).
Happy Valentine’s Day! I have been meaning to share this for a few weeks, but like Gingerbread Jenn, who shared the recipe on her exquisite blog, life has been chaotic and I haven’t been able to post anywhere near as often as I’d like. But on this day of love, I am here for you with an absolutely delicious brownie style cake which is a comforting combination of all of my favourite things. Valentine or Galentine, let’s do this!
It might not look too pretty in photos but it is what’s on the inside that counts!
I wanted to bake a cake to take into work on Friday but the particular group had a couple of lactose intolerant members so it had to be dairy free. I had limited time so couldn’t do anything too creative and decided on a tradiational Victoria Sandwich. I was nervous about cooking with dairy free margarine but luckily it came out passable. I didn’t much fancy making buttercream with marge so opted to buy diary free ready made buttercream instead. I did make the jam in the middle though (strawberry and basil) so I didn’t cheat completely. The fruit on the top was intentionally representing the vertical angles theorem (don’t ask) and I hoped some fresh fruit would hide the lack of real butter somehow.
Are you dreading sprouts tomorrow (why?! they might be my favourite thing about Christmas dinner, in fact we have a wreath made of paper sprouts) then I am here to save the day. I found this recipe on Nutrition Stripped a couple of years ago and have been using it regularly ever since. I’ve made a few tweaks over the years but it never lets me down. Excuse the picture, I was too desperate to eat them.
- 1 kg of brussel sprouts
- 1 cup of red grapes
- 0.25 cup of maple syrup
- 0.25 cup of balsamic vinegar
- 2 tbsp or more of pine nuts
- 1 tbsp of garlic infused olive oil (or olive oil and two cloves of minced garlic)
- 1.5 tbsp of fresh thyme
- Salt and pepper, to taste
- Preheat your oven to 180C.
- Place the sprouts and grapes into a large baking dish.
- In a small bowl mix together the syrup, vinegar and garlic oil.
- Pour over the sprouts and use a large spoon to make sure they are all coated.
- Sprinkle pine nuts and fresh thyme over them, followed by salt and pepper.
- Roast for 45 minutes or until soft inside and browned outside.
- Serve with your dinner of choice this festive season.
Merry Christmas you lovely people!
I wanted to share this quickly before our train to beautiful Scotland for Christmas. Are you worried that you won’t be able to have your gingerbread latte in the new year? Don’t worry, make your own gingerbread syrup (and even better your own lattes so that you don’t spend all that money in well-known coffee chains). If making lattes then you’ll want a stove top, a milk frother and some finely ground coffee ( I am a big Pact coffee fan). Make your coffee, heat and froth your milk, then pour your syrup into your cup followed by the milk and coffee. BAM. Christmas in your mouth.