Chocolate Guinness Cake

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I first discovered this cake at a Macmillan’s coffee morning. It looks so attractive with the rich dark sponge topped with an almost brilliant white icing that I had to try it.  After trying it I just had to make my own…. Continue reading “Chocolate Guinness Cake”

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Peanut Butter Fudge

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What better way to celebrate National Peanut Butter Fudge Day then with Peanut Butter Fudge.

I have used crunchy peanut butter for this fudge, you can of course use smooth peanut butter, I like to added texture the crunchy peanut butter gives.

With fudge making it is important to use a cooking thermometer to achieve the correct temperature and uninterrupted time during the boiling and stirring process is also essential.

This gets really hot so take care at all times!

Continue reading “Peanut Butter Fudge”

Oat Cookies

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These are my quick ‘go to’ cookies when we are in need of a treat very quickly. Although they are chewy they also travel well and won’t crumble in lunch boxes or picnic hampers.  For this reason these cookies are also our road trip treat too!

These cookies are great plain or they can be jazzed up with melted chocolate and your favourite chocolate bar as pictured. Continue reading “Oat Cookies”

Blackberry Syrup

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With Blackberries in abundance at the moment, it is all system go to pick them and use them before they disappear for another year.

Personally I don’t think you can beat the flavour of wild Blackberries, cultivated ones, to me, taste a bit too sharp.

I started making Blackberry Syrup a few years ago, I use it as I would any other syrup, in a steam sponge pudding, as a topping for ice cream or yogurt, and in baking in general.

Here is my recipe, it is very similar to jam making, except it isn’t set like jam. Continue reading “Blackberry Syrup”