Butterscotch Pecan Cheesecake

Baked cheesecake, my current baking battle. Have any of you won at the baked cheesecake battle? I have not. I mean this one was delicious but it wasn’t quite cooked enough for my liking, I wanted it to hold a little better when cut. I made a summer fruit cheesecake the week after but that one was too cooked. Too cooked to even share with you,weep. I mean, we ate it but the edges were too cooked, the middle wasn’t too bad though, phew, at least we ate something. I made it when we had people who I’d only just met for dinner, why do things never pan out like you’d planned when you are trying to impress?!


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The Little Antique Shop under the Eiffel Tower – Rebecca Raisin: Cover Reveal!


It is no secret I LOVE Rebecca Raisins books, her books never fail to bring joy to my life and lift me when I am having a bad day. I am a sucker for her lovely stories of friendship, food and love. I also love how her books are all connected in some way, a world you really can get lost in. Of course I jumped at the chance to be a part of her cover reveal blog tour!

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Spring Vegetable Soup

There are many soup recipes in the world but whenever I am searching through my cook books for a good one that uses the ingredients I have available, it is usually Gwyneth Paltrow that has the answer for me. This soup is what I like to think of as a kitchen sink soup, i.e. shove whatever you have left in the fridge at the end of the week in it kind of a soup. This soup was so refreshing and far tastier than I had visions of it being whilst I was stirring it. The idea of adding a spoonful of pesto to it was a stroke of genius, thanks Gwyneth. I’ll definitely be making versions of this soup again and again and again. Substitute whatever vegetables you have available, that’s the beauty of soup.

Spring soup

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Peanut Butter Cream Cheese Pound Cake

I was feeling out of sorts the other day and realised I hadn’t baked a cake for ages, no wonder! I turned my trusty Joy the Baker cook book and endevoured to find a recipe that would use ingredients that I already had. I spotted her cream cheese pound cake recipe and remembered I had some cream cheese to use up. I only had half the amount needed though, sensible people might just make half the recipe, but then you’d only have half as much cake, so I made up the rest of the required cream cheese with peanut butter. My man loves peanut butter. It was just the right level of peanutty and definitely delicious.


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Sticky Ribs

Hello! We’re back from our amazing once in a life time holiday to Orlando, Florida, where we did Disney, Universal (Harry Potter!!), met the Beast and Pocahontas and watched a rocket launch into space. It was magical. Getting back to reality has been difficult but I’ve been meaning to share this recipe for ribs (and craving them) for a while now. The recipe is one by Jennifer Perillo of ‘In Jennie’s Kitchen‘, from her book ‘Homemade with Love‘ and it is totally a keeper. I made it for the first ‘dinner party’ that we hosted in our new home and the only problem was that I wish I’d bought more ribs, I could have eaten them all night, so delicious and tender. The meat just fell off the bone and they tasted divine. Don’t be put off by the ingredients list, they really are quite simple but need to be prepared in advance.


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Drop Biscuit Chicken Pot Pie

If you don’t have Jennifer Perillo’s book ‘Homemade with Love’ you should really add in to your collection (Jennie of In Jennie’s Kitchen an incredible food blog and one of my favourite food writers). The prelude to this recipe brought a tear to my eye and I love how emotive food is to her. I made this for dinner when we had a friend round for dinner and it was the perfect Friday night comfort food. Golly I love drop biscuits. This recipe has been on my make soon list for about 2 years, I am so glad to have finally made it and sad that I waited so long.

Drop biscuit pie

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Pizza Base

I’ve made this base a few times for James and it has come out beautifully every time, so I thought I should share it with you all! I found the recipe on the BBC Good Food website, it is great because you don’t have to leave the dough to rise if you don’t have the time. The recipe is just the base, add some passata (I like to add olive oil, fresh basil and garlic to mine) and the toppings of your choice. The pizza below has bacon, chorizo and the remnants of a cheese board on it. It was delicious!


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