October 16, 2016
October 4, 2015
Sometimes life just runs away with you. I had met up with a friend recently who lives in Australia, and he said he hadn’t seen many recipes from me lately. I realized that I had been neglecting this little blog. Not out of any malice, but just for the fact that I have been so busy with life. All my teacher friends know that the beginning of a new school year is absolute crazy town. So busy with so many new things to set up for the new year. Oh, and did I mention the fact that in August the hubby and I traveled around Cuba for 3 weeks? Yeah, NBD.
But, this time of year had me missing baking, missing blogging, and missing my kitchen. So, if you’re out there reading this: I’m back! And what better way to break back into blogging in Fall than to bake something PUMPKIN! Oh how I’ve missed this!
If you’ve followed my blog, you know that I enjoy a good streusel/crumb topping. On muffins or cake, I don’t discriminate, and a streusel works SO well on top of a spiced pumpkin cake, which comes together to make these Pumpkin Spice Streusel Muffins. These muffins are literally a little parcel of Fall, scented with cinnamon, nutmeg, cloves and ginger. My kitchen STILL smells amazing.
There really is nothing better than a moist, spiced pumpkin cake batter. I had to put the bowl straight into the sink to stop myself from licking the bowl clean (which stopped me- just!). One of the best things about these muffins really is that gorgeous orange muffin batter. But I didn’t stop there: on top of that irresistibly moist muffin comes that cinnamon scented crumb topping and finally a vanilla laced glaze. Talk about the perfect accompaniment to your morning cup of coffee!
April 19, 2015
I have an addiction: buying bakeware, cookware and anything else kitchen-related. So, I treated myself to some brand new doughnut pans over the summer, and boy, they are such a great investment! I got two large pans that make 6 large doughnuts each, and one mini pan that makes a dozen mini doughnuts, so all of my doughnut making dreams could become a reality! After traveling throughout France and Italy this summer, it was nice to return home and get back to reality by baking. When I was contemplating what I could bring a bunch of teachers on the first day of work, my new doughnut pans sprung to mind and I knew that it would be a hit!
These Baked Blueberry Lemon Glazed Doughnuts are absolutely delicious. They are a classic cake doughnut that is springy and moist, scented with lemon and dotted with juicy blueberries. The tart, lemony glaze keeps the moisture in the doughnuts and gives them the doughnut shop shine! These doughnuts are so delicious with a cup of fresh coffee or a glass of ice cold milk. I think Homer would be in heaven!
February 2, 2015
Breakfast burritos are a whole food group to us Californians. It’s just a way of life! I mean, I was a pretty good girl at school but even I managed to wander off campus once or twice to walk to the local greasy cafe to have a delicious breakfast burrito (sorry Mom!). Then, when I went to college in San Diego I discovered the true passion that people carry for this rolled breakfast delicacy. There are restaurants that claim to have invented the breakfast burrito, the world famous California burrito and most other burritos are usually under contention as to their origins. The reason we enjoy eating these creations at little greasy cafes and restaurants is because they will make them for you quickly and well, with your rumbling belly soon to be subsided. But the one thing that no burrito connoisseur will deny is that they are time consuming to make yourself at home, and like I said at the start of this post, breakfast burritos are a food group. So, what’s a breakfast burrito craving California girl to do? Make Freezer Breakfast Burritos of course!
The first thing you need to do is prepare and cook all your ingredients so they have time to cool completely before rolling. This is so once you’ve rolled your burritos there is no excess steam inside, which makes a soggy burrito once microwaved! You’ll need:
Scrambled eggs, seasoned.
Cooked, diced potatoes. You could also use hash browns!
Crispy smoked bacon lardons. You could also just cook up some crispy bacon and crumble it.
Sautéed onion. I used a mix of red and white onions.Fresh washed and dried spinach leaves.
October 24, 2014
February… really? I’ve definitely gotten over that fuzzy feeling you get when it’s cold outside- because it’s absolutely freezing! But while we’ve been pretty luck so far weather-wise (fingers crossed!) I still felt like I needed a little boost. Something to remind me of warmer days and to help me imagine those soon to come.
All these thoughts about the days hotting up got me thinking about the summer and more importantly, our summer vacation. We haven’t been back to the beautiful US of A since our wedding, and this summer it will be a whole three years (gasp!) since then. So of course, heading home to the land of the free in on the top of my list of destinations at the moment. But- the travel monster needs feeding, and we’re hoping to stop over in…
Ah I think I’ve got to stop writing and book our flights!
So let’s make this short, but oh so sweet. This is a fab recipe for Strawberry Rhubarb Scones. They are so buttery and flaky and dotted throughout with tart rhubarb and sweet strawberries. What’s brilliant is that they’re also incredibly fluffy inside, not too dense like some store bought scones. They are perfect with a big cup of tea! The other thing that’s great about the scones is that they are so easy. Just pulse the dough in the food processor, fold in the fruit, shape and bake! I have used this scone recipe many times with other fruits as well, and I particularly like the combination of blueberries and lemon zest or blackberry and orange zest.
So, with Valentine’s Day fast approaching, whip up some delicious Strawberry Rhubarb Scones for the one you love, and dream of exciting things to come.
October 4, 2014
Hello everyone! Today is a great day for so many reasons: it’s the first day of my half term holiday (I get a whole week off from work!), the hubby and I leave for Riga, Latvia in two days and this is my 100th blog post! Yippee!What better way to celebrate than with my favorite meal of the day? That’s right folks, you know I can’t resist making a delicious homemade breakfast to mark a special occasion! I love French Toast, especially this Classic French Toast because it’s so darn simple. All you need to do is whisk up some eggs and milk, dip in some Brioche or French bread, fry in some butter and voila! Breakfast is served.
This French toast is great because there’s plenty of custard (the egg and milk mixture) to make sure that the bread is completely soaked. There’s nothing worse than having French toast which hasn’t been allowed enough time to soak up the vanilla and cinnamon scented custard! Also, you can throw it together incredibly quickly! The whole process can take no more than 20 minutes. Don’t you just love the sound of it already?
I love to eat this Classic French Toast with fresh fruit and lashings of maple syrup. There really is no better way to start a special day! Any way, I’ve got to get packing and ready to take lots and lots of photos of our trip to Latvia! Have a lovely weekend! xxx
August 15, 2014
It’s October folks! Leaves are changing color, the temperature is dropping and the sun sets earlier and earlier each night. But to most of us food bloggery people out there, that means just one thing: our Pinterest feeds are completely pumpkin-fied. I mean, it’s pretty much all pumpkin from August to December isn’t it? I’ve been thinking about which pumpkin based delights to make this year, and it’s really tricky living in the UK as NO ONE eats pumpkin in a sweet way. My husband still thinks pumpkin pie is weird (how I married him I’ll never know!). What better way to fulfill my American autumnal cravings than spiced, super moist bite size muffins that just scream Fall?These muffins are great. Quick to mix together, bake in less than 15 minutes and are oh so satisfying. I love the way that the cinnamon sugar creates this kind of crust that encapsulates the spicy pumpkin sponge inside. These Mini Pumpkin Spice Doughnut Muffins truly are a treat for any occasion, not just breakfast! If they last longer than a day in your house, they can keep in an airtight container for a few days however the moisture can melt the coating. Just toss again in cinnamon sugar to freshen them up a bit!
Thick and fluffy, super yummy, smothered in syrup and stacked to the ceiling. The ideal way to enjoy pancakes. I’ve made lots of different pancakes and used may different recipes (see here, here, here and here), but these are my new favorite. You can tell just by the batter that the pancakes will be super thick and fluffy, which was exactly what you want for a leisurely weekend breakfast. I bought a beautiful punnet of local strawberries the other week, you know the kind that you can smell from a mile away. I opened up the fridge to get milk for my cup of tea, and the sweet scent was overwhelming. In that instant, I had an epiphany, well I guess more like a sudden and staggeringly strong craving. Pancakes. It had to be pancakes. But not any old pancakes, Strawberry Buttermilk Pancakes.
These pancakes are the perfect morning pick me up. The sweet strawberries really shine in a batter that’s not too sweet that seems unnaturally full of air. The main tip here is not to over-mix your batter. You will lose all the fluffiness and end up with “flat as a pancake” pancakes. No bueno. But then there’s your accompaniments. A pad of slightly salted butter is brilliant or maybe even a strawberry compote. But honestly, when it comes to pancakes I’m a purist. There’s nothing better than smothering your steaming hot pancakes with real maple syrup.
By the way, what do you think of my cute new tea towel? Check out the last photo for my favorite bit!