Cupcakes rich with dates & walnuts with a sticky caramel core
When was the last time you saw something on your plate and said it looked ‘too good to eat’?
Usually intended as the highest form of praise, this kind of comment makes me ever so slightly uneasy. As a bit of a baking perfectionist, I like my food to look beautiful, but it should also be inviting – I want people to see a dish and immediately lick their lips, grab their spoon and dive right in. That’s not to say I don’t have a lot of time for food that looks like an incredible work of art, but it really has to deliver on taste too. Continue reading
This weekend I’m up in Yorkshire for various family festivities, so I’m keeping this post pretty short. And sweet (of course), which most of my posts tend to be. Continue reading
These lovely little cupcakes have a not-so-secret ingredient . . .
Do you have a sweet tooth?
Given the content of this blog, the content of my kitchen cupboards and the way in which I can talk for hours about the joys of cake, baking, butter and sugar, it would be foolish to even try to suggest that I don’t. But my sweet tooth (or teeth, some might argue) is not exclusive or exclusionary – I’m unlikely to choose dessert over a main meal, I like to have it in addition to what I’m eating on a daily basis, enjoying flavours that are savoury, salty and sharp as much as I do anything sweet.
When I was a littler loaf, my biggest weakness was always savoury. While I loved chocolate, cake and sweets as much as the next child, sandwiches, crisps and Twiglets were always my first port of call at parties (my Mum, apparently, was the same). While other kids were getting hyperactive on luminous bowls of jelly, multicoloured sprinkles and synthetic sweets, I’d be quite happy munching on the corners of a Marmite sandwich (normally cut into triangles by the birthday boy or girl’s Mum, the crusts removed in an attempt to get everyone to eat them, much to my dismay). Continue reading
Light hazelnut cupcakes with dark chocolate buttercream
I don’t know about you, but my baking goes through phases. While chocolate is a fairly reliable constant in my recipe repertoire, I love to try new flavours and textures; once I’ve discovered an ingredient or technique, I like to explore all the different possibilities it might hold. Dulce de leche was a recent find – once I realised how easy it is to make yourself I was adding it to everything from pecan and banoffee pies to ice cream sundaes, cookies and even brownies (recipe here).
A couple of weeks ago I posted a recipe for Gianduja ice cream chocolate chip cookie sandwiches. It was the first recipe I’ve made with my brand new ice cream maker (another slight obsession), and got me seriously excited about hazelnuts as an ingredient for the first time. Although I’ve been a lifelong fan of Nutella, I hadn’t really considered the flavours of a simple roasted hazelnut outside the context of this chocolatey, sugary spread. Continue reading