Hi. I’ve made a few new recipe categories for this site: No wheat flour – Not necessarily gluten-free, as for this recipe. Sweet baking recipes that require wheat flour for structure. No yeast – Baking recipes that don’t require any yeast, which is most of them. No egg – I focused on baking recipes that … Continue reading
Well, here we are. A tall cake, full of flavour and texture: there’s chocolate cake, a coconut filling that is better than a Bounty bar, salty-sweet pecan-feuilletine crunch, and mellow Ovaltine frosting. Each layer is delicious on its own but makes the most sense together. It’s a lot of work and I’m very proud of … Continue reading
This chocolate-deep, star-topped cake formed part of my New Year’s spread, the first party I’ve thrown in absolute years. The rest of the menu: Massaman curry, half of Leela’s with chicken drumsticks Khanom jeen nam ya (rice noodles + curry chicken) – this is made to be served at room temp, which helps a lot Mac & cheese, … Continue reading
Okay, so, make these. I know at this point salted caramel is a cliche foodie thing which has become more of a gourmet marketing label and not necessarily an indicator of delicious caramel, but this bakes up into a tray of something friendly, inviting, and genuinely very good. Recently I made these for a party. I was a bit nervous, … Continue reading
Brownie cookies. Forget any vaguely brown, sticky-sweet double chocolate cookies you might have had: these go full-on with plenty of melted chocolate, cocoa powder, and chocolate chunks. I have to say one of my favourite textures in baking is melted chocolate and butter. It’s just so glossy and is the perfect colour. And when you … Continue reading
American-style scones, light, buttery, bright with orange zest. I like them with a big mug of tea, please. This post was inspired by Welcome to Nightvale, my favourite podcast. It’s a cosy yet unsettling podcast about a desert town somewhere in the U.S., where Nightvale’s happening are narrated by the smooth-voiced community radio host Cecil Palmer. In spite … Continue reading
Dear me. It has come to my attention that there isn’t a banana bread recipe on my blog. I’ve got a fluffy banana cake, two iterations of banoffee pie, a rhubarb-banana jam, but not one recipe for sweet, comforting banana bread. Let me fix that by giving you a recipe for a one-bowl banana bread with spices and … Continue reading
Rich with oats, peanut butter, and chocolate, these are soft, comforting cookies. You’d think, maybe, that these warm, toasty flavours and rich textures are better suited to cooler days. They’re actually built to be ice cream sandwiches. Continue reading
Well, what more can I say? A deep, dark baked chocolate pudding, thin crust, a little sponge, and a rich, saucy chocolate middle. You only need half a bar of chocolate, and you can add caramel (or anything else) if you want simply by dropping a few candies or a spoonful of the set sauce to the … Continue reading
This is a full-fledged and deliciously vulgar red velvet cake. If you wanted a non-frightening cake, you’d go with this clever beet-based cake by pastry chef Pamela Moxley. That is not what happened here. Who allowed this? Who thought this was acceptable? I like this cake, but why? Why would you do this? Continue reading
The Furious Pear Pie 
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