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
A bigger batch of these cranberry-studded biscuits with the addition of pistachios. I love the gold, green, and deep red together. These are my favourite holiday cookies because I find them well-balanced and not too sweet. Sweet-tart dried cranberries and fragrant clementines always evoke the holidays for me, and here they perfectly brighten up a rich shortbread. A handful of pistachios … Continue reading
Rich salty-sweet blondies with a light crackly crust and squidgy centre, fragrant with palm sugar and nutty brown butter. If you’re reading this, you probably understand that unlike brownies, the point of a blondie isn’t that it’s supposed to be more chocolatey that chocolate itself; its joy lies in the cookie dough-like body–warm butterscotch and vanilla, sweet 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
Lately, as part of ＳＰＲＩＮＧ ＣＬＥＡＮＩＮＧ, I have been involving myself in a newfound romance with bicarbonate soda crystals which come in 1 kilogram packs. That’s a lot, you know, a WHOLE LOTTA LOVIN’ TO BE DONE: I have also been making things. My Marylove came and stayed with me for her last two days … Continue reading
Hazelnut Brown Butter Cake (Adapted slightly from The Smitten Kitchen) Isn’t that a wonderful combination of words? I felt a real determination, almost a sort of rage to make this cake. I think I might have a baking addiction, but I was also undoubtedly encouraged by Deb’s writing on the cake, and of course her … Continue reading
The Furious Pear Pie 
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