You make cookie-pops instead! Read on find out how…
Back in December, my good friend Ane asked if I could help her out by providing some cakes and goodies for her fantastic new clothes label launch. Of course I said yes. At the time, the finish date for our kitchen was Christmas so I was sure I’d have an oven and a nice clean kitchen to work in by then. As you’ll know if you read my previous post, that didn’t happen, but as I’m a woman who stays true to her word, I had to figure out a way to make it happen.
Woooow, it’s been almost 9 months since I last wrote anything on the blog and there’s a good reason why. We finally decided to go for the big build, the extension we’ve been uhm’ing and ah’ing about for years. With the kids getting bigger we desperately needed another bedroom and a bathroom and the kitchen was in dire need of an update so we went for it. So, since August, we haven’t really had a kitchen.
With the planned photography session cancelled due to illness I had a cake and a few cookies sitting around my kitchen waiting to be shot. I did what I could to try some new angles and options.
I’m back with a recipe from the brilliant Deb Perleman and her book “Smitten Kitchen” – these Rhubarb (with added strawberry and cardamom) Triangle Cookies are indeed on the front cover of her book and therefore meet my gaze every time I take off the shelf…
This Vanilla and Raspberry cake with meringues is a bit of a Bakernaut classic and probably my favourite kind of cake.
It’s time for all things heart shaped, kind words and date nights. Or, at least for sharing a bottle of wine in front of the TV and some Valentine Vanilla Cupcakes after dinner, which is probably as far as we’ll stretch in our house. I have to admit I’m not the most romantic person so my efforts are sometimes not the most thought through but I do always try to show some love through cake.
Ok, so first of all, this is (sadly) NOT my cake. I didn’t make it, the amazing Lyndsay from Coco Cake Land did (check out her website for great cake ideas!) It’s just the happiest cake I think I’ve ever seen and just what you need on a gloomy day like today!
With a full-on head cold and incredibly annoying cough, I’m staying in, feeling just a little bit sorry for myself and hoping that sitting on the sofa under a blanket will allow me to recover relatively quickly. It also means I have a little time left over to write a long overdue post. Saying that, I won’t actually include a recipe. I know.
I can’t believe I haven’t posted anything for such a long time. I’ve been a real bore since Christmas, focusing on my upcoming Marathon (first ever, very nervous) which has led me to eat less cake (boooo) and also spend less time in the kitchen as I’ve been out running and going to classes when I would normally be putting something or other in the oven. My attempt at a more gluten-free diet has also meant that I’ve not been as enthusiatsic about baking as I normally am. I know there are thousands of amazing gluten free recipes out there so it’s not really that, more that I have generally been staying clear of bread and cake of any description in order to try and resolve my insane tiredness problem (not yet quite resolved but getting there…).
I will be back very soon with an actual post about actual cake that I have actually made myself. Promise.
Bakernaut would like to wish everyone a very Merry Christmas with this lovely Bear Cake!
It’s a very simple, lightly spiced cake that tastes like all things Christmas to me (it tastes particularly great with a glass of mulled wine). The recipe is my grandmother’s and makes a really fluffy but moist cake.
This gluten free chocolate and hazelnut torte with peanut butter frosting was baked out of necessity and desperation the other day!
I have recently become a bit suspicious that I might have some sort of bad reaction to gluten or wheat – extreme tiredness after meals has rendered me unable to function normally and it has been a really frustrating time. Not knowing the reason why I felt this way, I decided to give diet change a go and gave up sugar and gluten for a week.
In yesterday’s post I talked about my new-found interest in fruit-cakes and well, it extends to fruit bread as well. This Rye and Raisin loaf did not get a great reception in my house as it’s just my 3-year old, and more recently me, that will eat raisins voluntarily. But while the others wouldn’t even entertain the thought of giving it a try, the two of us have had a feast!