Black forest gateaux is always a firm favourite, I found making one in cake form is much easier and less fussy!Continue reading “Black Forest Cake”
When chocolate fingers are on offer I can not help myself but stock up!
So I made them into some Tiffin – I was not disappointed!
These make the perfect no bake treats.Continue reading “Chocolate Finger and Cherry Tiffin”
The contrast between the chocolate cookie and the white sugar coating is simply stunning, Crinkle cookies look a lot harder to make then they look. These cookies are so very simple to make you can whip up a batch in no time at all.
This recipe will make about 14 cookies (depending on how big you like them).Continue reading “Crinkle Cookies”
My quest for new recipes for the pumpkin season continues. These pumpkin brownies are incredible, soft moist chocolaty delights.Continue reading “Pumpkin Brownies”
With plums ready for picking it would be rude not to make a plum cake. Using ground almonds inthe cake helps to absorb some of the juices from the plums and I have also added ground ginger which gives the cake a little added warmth and flavour.Continue reading “Almond and Plum Cake”
Oh my goodness these cookies are sooooo yummy, ultra moist and chewy and hard to stop at just one.
If you get the choice when choosing your blueberries try and buy smaller berries. You get more blueberries to the weight and they are easier to distribute throughout the cookie dough that a larger berry.Continue reading “Blueberry and White Chocolate Chip Cookies”
In this white chocolate rocky road I have used custard creams. This was a favourite biscuit when I was younger.
I cut my rocky road into 12 squares, but this can easily be cut into more or less as you like it. Continue reading “White Chocolate Rocky Road With Custard Creams”
I ran out of biscuits for the base for my cheese cake so I made my oaty base. You can of course use crushed biscuits as normal but this base does add a different dimension to the cheesecake. This base does need cooking but the cheesecake does not. Continue reading “Blueberry Cheesecake”
I love the soft gooeyness of blondies, with the added dimension of the jam and the jammie dodgers these blondies really do take some beating.
This is such a perfect treat at this time of year!
A shortcake is very similar to an English scone but made with egg and cream instead of milk to form the dough.
This recipe makes about 7 x 7.5cm shortcakes Continue reading “Strawberry Shortcake”