While the Florentine flapjacks and the ‘healthy’ pear and almond loaf were pretty tasty, I have to admit that they weren’t the most demanding bakes I have ever attempted. Therefore I decided to try something a little more complex this week and remind myself yet again that I do have some baking skill.
So after a winter in working in France I am finally back in the UK, and while it’s safe to say it has been an amazing 5 months I am ready for a detox, a really good sleep and a break from alpine carbs. While I would be quite happy never to see tartiflette or beef bourginon again in my life, I have certainly missed my kitchen and actually being able to bake with any ingredients I want. So, 3 days back in after my friend Jess’s birthday, I have my first post of the Summer for you which has to be the height of originality: chocolate and vanilla birthday cake.
Even after the chocolate and marshmallow birthday cake I posted for Lauren’s birthday a couple of weeks ago, I am taking the risk of being repetitive and posting yet another chocolate cake. But this time, it’s covered in Brownie (cue the drool).
After my post for ghostie macarons on Wednesday, I thought I would pay homage to this autumnal time of year through my dark chocolate and apple babka. Anyone who knows me knows I get slightly excited over the apple tree in our garden, but a slightly too liberal trimming last year meant not a lot of the stuff this year. However, this didn’t stop me from salvaging the few that I could, nor will it stop me from recycling old photos as a slightly sad and lame form of nostalgic reminiscing.
Although the severe neglect I have shown my blog in the past few weeks seems to be getting worse, I promise you I am about to (fingers crossed) make an attempt at some sort of redemption. Since I was too busy selling cheese this bank holiday weekend, which gave me the perfect opportunity to bask in the unusually warm British sunshine, I didn’t manage to get a post out. But, yet again, I’m sure you’ll forgive me, mainly because you don’t have much choice! I therefore offer you the first of not one, but two posts this week; you can’t say I don’t spoil you!
So after stating in last weeks post that I was going to try and do something a little more adventurous this week, I bottled in and, instead, have opted for this cherry and pistachio loaf. Since it is my sister’s last week before she jets off to New Zealand for a year, I decided to take a little break from what was my constant baking and spend some time with her. So, yet again, sorry not sorry! However, I feel like this will still be a pretty delicious recipe, purely because it is based on a foolproof one I use by the Primrose Bakery, so hopefully you’ll be able to forgive me once again.
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.
In the last Sunday before my Tough Mudder, I admit defeat by breaking my no sugar streak in utter style. This, of course, could only be done by choosing something that is basically full of the stuff. To be honest, I think this is probably quite a good representation of my training levels in general; I started out with good intentions but, in the end, I’m not actually sure how much further along the fitness lines I really am! But think of it this way, this is at least the penultimate time you’ll have to hear about it; there is always a silver lining!
Although it is a little late (I 100% blame numerical reasoning tests and my decreasing ability to count), I am continuing with the health kick trend in preparation for my tough mudder (which is now only a few weeks away) with my offering of vegan peanut and date breakfast muffins. Again it is debatable whether they can really be deemed healthy as the no refined sugar attempts have been firmly kicked to the curb, but I thought they would provide an interesting breakfast alternative without packing in too many calories.
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.