Whoopie pies for a whoopie occasion!

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Oh my lordy lord!  I honestly feel last week was brought upon me to test my patience (and my blood pressure) in a big…BIG way.   I don’t want to poo poo any company publicly but I’m fairly certain that to be employed by this organisation (let’s call them ‘company crap’) there was a maximum IQ requirement of 4 (that is not a typo).

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Rhubarb meringue tart

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This tart had a past life as a cherry tart.  I made the cherry tart to take as a dessert to our friend’s Ben and Sarah’s place for dinner, and it was lovely but the next day I was left with extra pastry and meringue so instead of making another cherry tart I decided to do something different and give this tart a second life and turn it into individual rhubarb meringue tarts.

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Chouquettes

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Chouquettes were another discovery of mine when we lived in Paris.  While we were living there I was studying french at the Alliance Francaise and opposite the metro stop that I would get off to get to the Alliance was a boulangerie (bakery) filled with all kinds of deliciousness.  Each time after class on my way home, I would pop in to the boulangerie and sneak in a little snacky snack before lunch which initially was generally a pain aux raisins (one of my faves – recipe here).  But every time I would get to the counter to make my pain aux raisins order there would be platter sitting on the counter with a giant pyramid of these little choux pastry puffs sprinkled with sugar whispering ‘pick me! pick me!’.  So one fateful day I decided to forego my usual fave and try these little sugar puffs that were begging me to eat them.  A love affair began…

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Honey panna cotta with roasted quince and honeycomb

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I like to deceive people.  But don’t think badly of me.  I’m not talking about deception in the serious way, like crying game style but in the I like to cook things that look impressive and difficult but are really dead easy kinda way.  Panna cotta is one of those desserts.  I love it, you can infuse it with a million different flavours and best of all you can make it ahead of time, pop it in the fridge and bibbidi bobbed boo you have a super impressive dessert that will wow the pants off your guests.

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Apricot rosemary crumble bars

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“Can you stop making weird stuff and just bake a freaking chocolate cake like a normal person” is what the Dr exclaimed when he came home from work and asked me what baked deliciousness was sitting on the bench.  Having said that he had no problems scarfing down a few and claiming that they were amazing.  Also, he should know better than anyone else that I’m not normal.

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Best ever carrot cake

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Sometimes I am completely deluded.   The upshot is that I am completely aware that I am deluded (just so you know I’m not crazy) but I just choose to ignore my awareness.    One such instance where I delude myself is when I make or order desserts or cakes with any sort of fruit or vegetable in it, I convince myself that I’m being healthy and making a good choice.  Surely ordering the berry tart is better than ordering the chocolate éclair right?….yes yes, I hear you all scoffing, wagging your finger at me telling me that they still have a crap load of fat and sugar, blah blah blah.  As I said, I am aware I just choose to ignore.

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