Obsession

I made these insanely early, but here is my schedule: 4th May the Cookie Carnival email came out from Kate, this weekend I made them, next weekend I'm in Scotland, that gives me two weekends left. Yeah, looking at that, now I have no idea why I thought I HAD to make them this weekend (10th) :S I'll figure out what I HAVE to do in May soon. Probably some hen-do or wedding for someone I've forgotten. Ouch. I've always struggled with macaroons. I've made them... twice. Once using the Roux brother's book, once from the wonderful Tartlette blog (see right). Both failed miserably. The first one was edible. It probably wasn't a good idea to try and use teaspoons which they SAID was okay, the second time I tried to risk it with greaseproof and naturally everything stuck everywhere. They also make scarily little so by the time you've peeled them off the tray, you've eaten most of them. This recipe made a shed-load. There's pictures of the macaroons on eve

What with my new cupcake books arriving from Amazon, one look at the Raspberry Cream Cheese buns on someone elses's site (made with blackcurrant there) and I had to make them. Knowing full well my family wouldn't touch them. Four of these babies were therefore made with big dollops of lemon curd instead, which made delightfully caramelly messes of the tin, but also on the buns, not that I get to touch those - I have eight buns to eat! The original recipe is from Buttercup Bakery book (New York) and one of these days I'll try the dried cherry one from Magnolias (since I own the book...) What you need to know about these is that the recipe is easy - as easy as muffins are, but they sink like heck given the amount of preserves you're putting in them. What they give back though, is something so moist and rich you just want to sink yourself into them. And since I've eaten two of them, I'm doing quite well! As you can see, massive craters. If you don't want that

I accept that no one should really put more than one, MAYBE two pictures up on any baked good. It's like looking at pictures of people's kids. Odds are, one is enough, unless of course your child is super-adorable and super fantabulous. Which of course they are! But hey I was playing with icing and I actually made the effort to crumble gingernut biscuits over the top as decoration (I know, I know, the effort...) so appreciate the fact that I am insane. Carrot cake cupcakes are a stalwart of cupcake books. They go with the peanutbutter and chocolate ones I have yet to make. But anyway, I love really good carrot cake and after the super finance woman who made amazing cupcakes blew me away with the her carrot cake one (recipe was not forthcoming - grrrrrr) I decided I needed to try my own. These ones were from Elinor Klivans Cupcakes! book. They were pretty decent. I love golden raisins/sultanas in carrot cake so it worked well. The frosting had butter and cream cheese in and I h

Oh happy day!! Oh happy Dayyyy... last weekend I made snickerdoodles. As you do. It came from the Ultimate cookie book and I downsized on the sugar for the parentals and they liked it. Snickerdoodles (such a cool name) to me should be softer and more cookie bendy like the chocolate chip things you get in shops. However, that might be because M&S once upon a time had bendy snickerdoodles in their shops. Those might have been more peanutty and chocolatey though. Not sure if it's my memory or whether they thought that was a cool name to call american cookies. Anyhow, as usual, I digress. Snickerdoodles are apparently originally German and the name got mutilated by the good ol' US of A. But it is such a cool name! These babies, probably because instead of making 36, I made 15 -20 golfball sized blobs on a few baking pans, turned out a bit humped and less cracked, which doesn't look like the wikipedia picture but I'm not that bummed. As a result they kept really well