So, Tuesday will bring with it one of my favourite days of the year, Pancake Day! I love pancakes, they are somewhat of a household tradition and I can’t wait for the excuse to have then for dinner, DINNER!, on Tuesday.
We are half way through our packing, ready to move on Saturday, needless to say new recipes and blogging has taken a back seat, but don’t worry once we’re settled I’ll be posting regularly (I know, but try not to worry too much ;)).
I couldn’t resist the chance to share with you my a round up of pancake recipes though!
We’ll be having my favourite gluten free pancakes but with a topping inspired by this baked apple and cinnamon Dutch pancake (which I love but you don’t get the pancake flipping antics that are a must on pancake day). For the gluten free people out there, gluten free flour actually makes really good pancakes. Hallelujah!
This was another recipe that was supposed to be made in December, to send to some friends for Christmas but then I decided that they’d have plenty of food over Christmas and that they’d be better received in the new year (i.e. I ran out of time). I was privileged to be asked to make Oreo cheesecake truffles for said friends’ wedding this summer and thought that these would be a nice reminder of that amazing day.
For the cookies I used a recipe from Erren’s Kitchen and for the filling I opted for a recipe from Sally’s Baking Addiction.
I thought things were supposed to calm down after Christmas! They have not. We have found a new place to live though and move in less than 4 weeks! Maybe March will be quieter?
Back to Christmas though (seems so long ago already), I spent the whole festive period dreaming about and wanting to make these brownies. I’ve been on a mint choc ride these past few months since making some peppermint bark (which I still haven’t shared with you, I’m sorry, maybe next Christmas!) for my Christmas hampers. However, I never got the chance to make them, I had the ingredients ready and everything. So, once we got home, after spending Christmas and Hogmanay in Scotland, I set about beginning my ‘healthy 2016’ with a batch of these… The year doesn’t start until we go back to work right?!
I spotted the recipe on In Jennie’s Kitchen (a ‘go to’ blog of mine) and just switched the flour to gluten free flour. Jennie does have a recipe for grain free peppermint brownies though, if you are so inclined.
Better late than never with this post, I’ve really been struggling getting back into my routine after almost two weeks off over Christmas, after the busiest two months of my life, that rounded off the busiest year of my life. 2016 shows no signs of slowing down but I am just going to take it a week at a time. The thought of everything I have to achieve this year is overwhelming but it has all the promises of a great year.
James and I bringing in the new year/celebrating Hogmanay, in Scotland.
Hello 2016! I don’t like January usually, it is cold and going back to work after a break always seems like such a struggle but I am slowly getting back into my routine. In times like these we need soup and specifically this soup. James’ dad cooked this for our NYE starter and I had forgotten how much I love this soup and wondered why I’d never made it before. I resolved to make it and we had it for dinner after the first dreaded day at work of the year. The thought of it kept me going all day at work. It was scrumptious. It takes a little time but most of that time you can be getting on with other things. You mustn’t rush the onions though, no no no.
I made this version gluten free (using gluten free flour and bread) but you can use plain if you’d rather. I received a make your own halloumi kit for Christmas (it is amazing!) and saved the whey as advised to use in cooking pasta, rice and stocks, so I put a cup in my soup because it is full of protein. Recipe courtesy of BBC Good Food.
This dessert, I can only apologise for not sharing the recipe earlier. It is divine, I have already talked about my love of cooked pears but holding out on this recipe resulted in one top tip being discovered; do not pair it with ice cream, only plain cream. Ice cream is one of my favourite desserts and this pudding is another of my favourite desserts so I decided to combine the two. No no no, it is far too sweet, to the point that I thought I’d accidentally doubled the sugar because having vanilla ice cream surely wouldn’t make that much difference?! Having seconds the next day without ice cream (alas we were out of cream) showed that actually yes, it does make that much difference and you should either have it plain or with cream, to cut through the choclateyness of the pudding but don’t add anything sweet with it; the pears and chocolate are perfectly sweet on their own, they do not need anything else.
Good golly, this cake! It is heaven, never have I had so many requests for the recipe of a cake I’ve baked (and so little time to blog it, goodness this month has been the most exhausting of my life). It is perfectly spiced, beautifully moist and the perfect accompaniment to tea, coffee, hot chocolate or mulled wine; what more could you ask for?! I found the recipe online after searching for ‘gingerbread bundt’ as I wanted to use my beautiful Nordic Ware tree bundt tin for my work’s Christmas party; King Arthur Flour had this stunning recipe. I HAD to make another one so that I could use my new Nordic Ware Gingerbread Family tin, which James took to work (and I took a small loaf of the baked remaining cake mixture into work to fulfil demand for this sumptuous festive tea break addition). Both parties demanded the recipe, honestly I can’t stress enough how good this cake is, pictures don’t do it justice at all.