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.
Since my imaginative efforts rarely goes beyond sugar, it is probably unsurprising that my go to present on all occasions is something of the baked variety. Since my Dad only asked for flapjacks this Father’s Day, I thought I would spice my recipe up a little to incorporate another of his favourite treats: Florentines.
Since I’m jetting off to France soon, I thought I’d treat you all to a cheeky mid-week blog. But, since it’s also my Grandma’s birthday, I will keep it fairly brief as I have a meal to rush off and cook (don’t look too happy, I don’t ramble that much!).
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.
Apologies again for the late blog post, but this week I am doing something a little different. You all know how much I love baking, but what some of you may also know is that I now have two new jobs! While I am really excited, this also means a lot more working and a lot less baking (for now anyway).
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.
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 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!
And so the healthy baking continues with this weeks offering of a rhubarb, spelt and pecan crumble. As with my previous posts for a matcha, raspberry and honey cake, or my protein loaf from last week, I’m not going to bore you with the reasons behind the health kick as, let’s face it, it’s not really that exciting! But what I will say is that there was definitely a hint of smugness during my Summer shopping trip yesterday as I managed to squeeze myself into a slightly smaller size. This was quickly wiped from my expression when I was smacked with a phone bill to repair my phone, but all that aside I can cross my fingers that these posts are actually working!