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.
While they may not necessarily appear to be the most typical bake for a celebration, to me, my cranberry, pistachio and whiskey biscotti are somewhat of a mile stone and, more importantly, mark the end of my attempts to bake with no sugar.
In this weeks post I inform you, with regret, that there is a very slim chance I might have slightly cheated. I have recently been trying to stick to a ‘no refined sugar ‘ kind of health kick in the upcoming weeks to the tough mudder I have signed up for (there it is), but I couldn’t resist giving these bad boys a go.
As a continuation of my ‘less refined sugar health kick’, this week I have some ‘healthy’ orange, date and walnut biscuits to offer you. And yes, I did mainly use this recipe as a way of using up the massive pot of Stevia I now have in my larder after making my rhubarb, spelt and pecan crumble for my last post.
Happy Easter everybody! I hope you have all had a good day while I have admittedly been at work (no jealousy whatsoever), eaten lots of chocolate and enjoyed a good Sunday roast. And, just in case you haven’t eaten enough, I now have my recipe for my crunchy easter rocky road to offer. Being modest as per, I have to admit that these could single-handedly be the cause a few extra stones, and a few extra dress sizes, on my behalf at least. Therefore proceed with caution.
First of all I apologise for the tardiness of this post; even though the hard part (i.e. the baking) was done in time, I ran out of time to find an opportunity to bore you with my thoughts as I usually do on a Sunday night so you will have to find it in your hearts to forgive me. I promise to get back on track now my schedule is returning to normal.
After a week of offering you something slightly healthier, I thought for this post I would offer you something a little more true to form. Unlike my healthier honey gingerbread, it is safe to say there is nothing even remotely slimming about my traybake this week. But, being modest as per, it is still pretty good!
If you’ve managed to have a peek at any of my blog posts recently, you will know that a lot of them, in some ways, have been for birthdays. Whether it was my raspberry and white chocolate cookie cake or my schiachiatta con uva a lot of my recipes have been a little less random than what happens to come to mind. As much as I do enjoy baking for this reason, it does add a little bit of extra pressure to get it right and this week was no exception. However, this week I was not cooking for a birthday, but instead in an attempt to impress one of my toughest critics: my grandma.
This week on the blog I thought I would give you a welcome, or unwelcome, reminder that the countdown to Valentine’s day has properly begun. Although it is a bit of a Marmite holiday I decided that, if nothing else, it is a great excuse for baking. Whether you’re baking for a loved one or comfort eating your single status away, these cookies are pretty much perfect in either instance.