Obsession

My cake stuff arrived!!! Very happy. Forked out some chi-ching money for some nordic bakeware which I've always been a bit dubious about - it may be gorgeous but it weighs a ton and will it/won't it come out the tin like it does on tv? Worry not! The cakes came out really easy, and when I say easy, I flipped them out with my fingers. You can see that the shapes came out nicely, although because I wasn't using a pound cake/bundt cake type recipe, there are some little air bubbles in the design. The recipe I used was for easy yellow cupcakes from Cupcakes! And it was a surprise to me how they turned out because, well, I always make them as the base of the vanilla cheesecake cupcakes, hence I've never seen what they ACTUALLY look like. All in all, very nice but I'd definitely try these out with some spice cake mix or apple sauce cake. Oh the excitement! Mother dearest naturally flinched when I told her the cost - but I'm ill so it's not like she can actually y

Baked cookies today during a "good" phase. These came from The Ultimate Cookie Book and it is yet again the cookies by the same name in the book, albeit with some recipe adjustments. This has definitely taken my favourite chocolate chip cookie recipe place. The minor adjustments to my previous adjustments were that instead of chocolate chips, I put walnut sized blobs on the greaseproof paper and then a chunk of plain chocolate, putting small blobs on top to cover. Turns out well, albeit I still prefer milk chocolate. I might try these again once I've worked off the extra calories. Please see below, the original "adjusted" recipe which I used. Chocolate Chip Cookies 1 cup margerine 3/4 cup sugar 1 tsp bicarbonate of soda 1 egg 1 tsp vanilla 2 1/2 cup plain flour 2 packets of chocolate chips 1. Cream sugar and margerine. 2. In order, add egg, vanilla, flour and chocolate chips. 3. Place walnut sized teaspoons on ungreased greaseproof paper. 4. Bake for 10-15 minut

My facebook status yesterday was "I want to make a Lemon Meringue Pie you'd want to sleep with" and in fairness I came close. Not to physical intimacy with said Pie but those mmmm-y moments I get with really good stuff. Like Gu chocolate puds and scottish oatcakes. Don't ask. You could film a porno soundtrack with the noises I make over those delicacies. Had some trouble with the photos - well I'm still using my camera phone and it's 2m pixels and er... sh!t? Well tbh it's about the effort and I didn't make the effort to wipe the plate clean which would have been a lot better. However, as no one reads this site bar the advertising bloggers I wouldn't worry about it. Here's a curious thing though. All cake pictures look better pointing with the narrow point to the left. What is WITH that???!! The recipe came from Waitrose online . I saw loads around, but I liked the 3 egg approach - although I didn't opt for blacktails I just went for M&

Sense the inevitable. These Raspberry Crumb Squares are not made of raspberry. They're not Square. And er... yeah we changed the recipe. But not by enough it seems. Magnolia Bakery cookbook, your cult status fails me. Why did it surprise me? I didn't like any of the cupcakes bar the Red Velvet in the shop!! They were... bland. Which shouldn't of surprised me based on the ingredients but I did try namely because it seemed so simple. I made just a quarter of the amount specified in the recipe (maximum butter usage for me in any recipe is one package), and since I don't like the seeds in raspberry jam I used blackberry jam. Rough recipe - it would be pointless to reproduce. 1. Mix melted butter with flour and form into a dough. 2. Spread dough on baking sheet and bake for 15. 3. Leave to cool and spread over jam. 4. Make crumble from sugar, butter and flour. 5. Spread over base and bake for a further 15. It just tastes of what it tastes of - butter and flour. Needs almonds