When reading this post I have to admit I would forgive you for thinking I was lacking a bit on the imagination front: while dark chocolate and raspberry is a delicious flavour combo, it isn’t actually anything new. But you know the saying, if it ain’t broke don’t fix it!
French Fancies have been on my baking bucket list for years, so I thought I would use my moving to France in a few weeks time as an excuse to finally give them a go. Hopefully I will be able to continue my blogging while I’m over there, but since I’ve actually started writing this post before they are even near to being ready, it might not be such a shame if I can’t due to baking-related shame.
So after deciding that I needed to branch out my ideas a little more in my review for the hazelnut and raspberry baked cheesecake brownie at Olive and Bean last week, I have completely contradicted myself already. I think it’s safe to say that my raspberry, hazelnut and meringue squares might not be the most original, but they are pretty yummy so, again, it’s a very sorry not sorry situation.
Even though the review section of my blog was supposed to feature on a bi-weekly basis, the temptation to make chocolate, coconut and lime cupcakes last week was just two strong! (Blame national cupcake week). So this week I instead decided to use it as an excuse to drag my Mum to one of my favourite cafes in Newcastle and really show the diet where to go!
For those of you who are as obsessed with baking as I am, you will probably know the bake off graced our screens again last week. In spite of it’s move to channel 4 (and that Sandi and Noel may have been trying a little too hard, sorry!) I was still watching avidly. To be extra original, I also thought I would try my hand at my version of the technical bake, mini rolls. And yet again I safely understand why I have not been chosen for the show!
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.
After about a year of consistent blogging you have probably noticed most of my recipes are not largely aimed at healthy eating and lean to the more indulgent end of afternoon snacking. Apart from a few posts, including my healthier honey gingerbread and my beetroot brownies, a lot of my posts definitely warrant the #howtogetfat on my instagram. However, since I am running a tough mudder in about a month’s time (which I promise not to bore you with/ bring up too much), I thought a few slightly more nutritious offerings, if you will, wouldn’t go amiss.
In the wise words of the cookie monster, ‘C is for Cookie, that’s good enough for me’. And, unfortunately for Hayley, it’s going to have to be good enough for her too. My decision to make Hayley a cookie cake for her 23rd birthday was, however, not solely sparked by my desire to use what is the most overused quote in blog posts about cookies, but because I have been meaning to try it for ages. And if you have ever had a birthday cake from Millie’s Cookies, you will understand why. Let’s put it this way: if it’s anywhere near as good as the original Hayley is going to have to make a dash with it before I stop plucking my eyebrows, start taking some testosterone supplements for a more gruff sounding voice and dye myself blue as an excuse for petty cake theft.
Although I hate to tell you this, I have to admit that I lied slightly in my post for Mince Pie Swirls: I may have had all my blog posts planned, but not all of them were Christmas themed as I promised. However, I’m sure you’ll forgive me and be able to take this as some sort of respite from the festive season, especially if you have the same Grinch-like tendencies as I do.