From Jaffa Cakes to Nutella, it’s safe to say I am piling the sugar in for these blog posts and, even though my jeans might disagree, not a single part of my is even slightly sorry. While this recipe in particular is definitely geared towards those with a sweet tooth and could fall into the borderline health risk category, it is absolutely delicious and I would modestly recommend it.
After taking a week off I have to admit that my lack of posting is very much met with a ‘sorry, not sorry’ attitude. I can, in some ways, try and redeem myself in the sense that I was at least baking myself in the Spanish sun (but my attempts to tan merely resulted in some fairy questionable burn lines), but I cannot make any claim of doing anything more than being thoroughly lazy. While I could go on to make many more smug comments about going to Fib Festival, I will move on before it turns into a 1000 word long ramble and turn to what we’re all here for, Jaffa Cheesecake.
For the first time in a while I can proudly admit that a decision to do a post isn’t entirely random and last minute. Not only had I been a questionable friend in forgetting to make cake for not one, but two of my best friends’ birthdays, one of the girls I was closest to at work finally managed to escape and find a new job so I felt there was cause for celebration all around! So after joking about bringing a bottle of bucks fizz to work I landed on these cupcakes as, I will admit, a somewhat reluctant alternative. But hopefully they were worth it!
Unfortunately since I am, yet again, in a bit of a rush this week, I can’t say that this post demonstrates some of my finest efforts. But, at the end of the day, can you really complain to a sun dried tomato, feta and herb loaf? (My answer is certainly not!).