Choc-mint dipped Christmas biscuits and small acts of kindness

aboveThis year I was invited to sign up for the Foodie Secret Santa. It’s run by Claire of Claire K Creations (she has a round-up here) and the timing could not have been better. If you’re not familiar with the concept, bloggers sign up to partake and are assigned three bloggers to mail goodies to. You receive a different gift from three bloggers in return. I made these little choc-mint dipped Christmas biscuits and sent them off to Melissa from House of Powell, Caroline of Shrinking Single and Clare from Life of Clare.

I received salted caramel fudge sauce from Melissa (we both got assigned one another!), porcini and garlic salt from an unnamed blogger and delicious, crumbly biscotti from another unnamed blogger. (I’ll update you with names when I know who the bloggers are.) I instagrammed the biscotti and caramel sauce here. Continue reading

Choc cinnamon Christmas cake and delight

half cakeThis cake is delightful. It’s festive and delicious – what more could you ask for over Christmas?

For those of you who aren’t big on fruit cakes (my mother being one of those people) it’s handy to have an alternative. If you forgot to start soaking your dried fruit weeks ago, or you’re just not that keen on hanging a pudding in your garage for months on end, this is the cake for you.

It can be made the day before, or even Christmas day and it is just as festive as my dad’s Christmas pudding or caramel-filled cinnamon men.

daisy close upI have no better segue to introduce Miss Daisy than to compare her to this cake – she is also delightful. She is deliciously cheeky, excitable, and so tiny that she makes the handsome Norman look rather imposing (hah!) Continue reading

Berry slushies and hot Summer days

pairThis is the kind of drink that I wish I had on tap on cold days. It’s probably a good thing that a drink like this takes a little bit of preparation, otherwise I’d drink it like water! It’s simple to make, but should be made a few hours in advance just to make sure that it’s set in time. Continue reading

Choc coconut tray bake and winning friends

slicesYou may or may not know that recently I started a new job. Everybody in the office knows that I bake, because Baking with Gab is on my CV…I think that the prospect of cake is part of what got me the job (and I’m totally okay with that!)

But this meant that there were expectations. Expectations that I would bring cake into the office. Delicious cake.

So much pressure! Continue reading

Roast peaches and Summer flavours

closePeaches and ice cream scream summer treat to me. This simple little recipe is just a slight twist on that summer classic.

I realise that in summer the last thing you want to do is have the oven on. But believe me, this little treat is so worth it. The pain of having the oven on is short-lived, and the results are delightful. Continue reading

Fruit bruschetta and Christmas recipes

platesI love Christmas. I can’t even wait until December to start posting recipes, I cannot contain myself!! A few weeks ago I was sent some bunting by Louise at Illume Designs, and I have been wriggling with excitement about Christmas ever since! I’ll use anything as an excuse to put up bunting, but metallic chevron bunting just seems so festive and Christmas appropriate!

So I’ve spent the past few weeks brainstorming Christmas recipes. And Pinterest has not been short of inspiration. Continue reading

Choc-banana walnut bites and Saturday morning recipes

sceneSaturday mornings are made for baking. Mainly because you’ve then got the whole weekend ahead of you to eat your baked goods! The best Saturday morning recipes are speedy and satisfying – you don’t want to be in the kitchen for hours when you’ve got chores to finish/people to see! (By the way, Saturday mornings are also a great time to instagram you pets. Did anyone see the model poses Norman was striking this morning?) Continue reading

Mexican chocolate cake and silliness

This stunner of a cake was made for a friend’s Mexican-themed birthday. I was asked to provide a Mexican themed cake. I never need an excuse to bake, so I happily obliged.

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I did some research and found authentic Mexican cakes were either too complex for my liking, or used ingredients I didn’t have on hand…so I sort of made one up. There was a touch of cinnamon in the recipe which gave the chocolate a gorgeous warmth. The crumb reached that perfect equilibrium of moistness and crumbliness. It was big enough to share around the large gathering, and the icing was absolutely divine; it looked effortlessly (and deliciously) dripped without excessive effort.

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I hope you’ve noticed that I’m talking about this beauty in the past tense by now.

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Because I’ve lost it. Not the cake, that was eaten within minutes, the recipe. This recipe which I was super excited to share. And have been promising since Saturday. I even promised it as recently as two hours ago, when I was blissfully unaware that I’d lost it. And the recipe for the icing as well, which was so good that I wanted to shout about it from the roof tops…gone.

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The Boy and I moved house this weekend and it was a mammoth task. We have things everywhere. EVERYWHERE. And the recipe for this little beauty is in there somewhere. I just don’t know where.

Insert crying face emoji here.

So this post is a no recipe kind of post. Consider it a mourning. Alas, poor Mexican bundt, you were too delicious for this world. All we have left of you are mouth-watering photos.

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(If I ever do find the recipe, once all of my stuff is out of boxes, I’ll promise to post it.)

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Chocolate caramel yay pie and new things

sliceThis pie is a little break from the ordinary for me – in any chocolate caramel dessert I make, the chocolate tops the caramel. Not in terms of taste, but in terms of positioning. Take my favourite caramel slice, for example, or my mini caramel egg brownies.

In the interest of chocolate-caramel equality, I thought that I’d switch things up a bit.

Anything combining chocolate and caramel is a winner for me – they’re both things that make me celebrate internally. As I combined these two dashing layers of deliciousness with the sweet, vanilla-laden pastry, all I was thinking was “yay, pie!” Continue reading