Mocha Banana Cake with Salted Caramel Drizzle (Dairy Free)

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!

Dairy Free Victoria Sandwich

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.

Balsamic and Maple Brussel Sprouts

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.



Ingredients:

• 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

Method:

1. Preheat your oven to 180C.
2. Place the sprouts and grapes into a large baking dish.
3. In a small bowl mix together the syrup, vinegar and garlic oil.
4. Pour over the sprouts and use a large spoon to make sure they are all coated.
5. Sprinkle pine nuts and fresh thyme over them, followed by salt and pepper.
6. Roast for 45 minutes or until soft inside and browned outside.
7. Serve with your dinner of choice this festive season. 

 Merry Christmas you lovely people!

Gingerbread Syrup

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.

Midnight and Mistletoe at Cedarwood Lodge

Christmas has come early!! Rebecca Raisins’s final book in the Cedarwood Lodge trilogy has come out and my gosh what a finale, I loved it!! I read it in two days but only because I had to go to work.

I want to live in every ‘world’ Rebecca creates and be friends with all of the characters. If you need a Christmas read, buy all three Cedarwood Lodge books, get a mulled wine and a chair by the fire; Christmas sorted.