Chocolate ganache macarons

Macarons, macarons, macarons!!! Tough to get juuust right but such a sense of achievement when do all turn out uniform, and most importantly with feet (that’s the bubbly area underneath). They almost sound like little soldiers with little feet, wearing pink uniforms! In order to get  your troops to match the above description, from my repeated […]

Cinnamon & Blueberry Pumpkin Challah

As the title suggests – this is my creation of a blueberry and cinnamon pumpkin challah! I was slightly concerned when making this that the blueberries would be too wet and make the dough soggy – but by using blueberries sparingly they have not not had that dreaded effect. The bread is sweet but not […]

Beetroot Tangzhong Buns

I adapted this recipe from hokkaido milk bread, still using the tangzhong method to get soft, fluffy bread – but replacing a lot of the liquid with beetroot (which is about 87% water!) to keep the hydration as similar as possible. There is actually a higher water content/hydration level in this recipe (200g beetroot = about […]

Potato Onion Rye Meteil

  This is made following Peter Reinhart’s recipe from the book ‘Whole grain bread’ – one of the best books I ever chose to buy! It has some amazing techniques for making 100% wholemeal breads. This bread is with a rye and wholemeal flour mix – no white flour at all! The crumb is a […]

Rye & Caraway Bread

Having a bit of a caraway thing at the moment! Getting carried away with caraway. Carrryaway! I really liked how this loaf turned out, and I think the results are all down to the extended autolyse (letting the flour and water sit untouched for several hours). Ingredients 300g wholemeal rye flour 200g white flour 7g […]

Ginger Cat Scones

These are my cat interpretation of the ‘Fat Rascals’ that Betty’s Tea Rooms are known for. Their fat rascals are essentially like a scone or a rock cake, and also feature a distinctive angry ‘rascal’ face, detailed with cherries and almonds. It looks like this: I wanted to do a cat version so I’ve called it ‘Ginger […]

Cinnamon tangzhong wreath

This is a nice, light and sweet bread – and the wreath/couronne shape makes it look quite pretty, yet it’s really easy to form the shape with the cinnamon sugar filling, as the filling isn’t too wet! Like lots of my favourite bakes, it’s made using the tangzhong method – which ensures that it’s really soft and […]

Fudgey oreo brownies

I changed up a previous brownie recipe to make these (originally based on this excellent recipe from inspiredtaste.net) – with the addition of a layer of whole oreo biscuits AS WELL AS crumbled oreo pieces atop a substantial layer of frosting, these are even more delectable! I love this recipe as it uses cocoa powder instead […]

Porridge bread with sundried tomatoes and parmesan chunks

The addition of porridge in this bread gives it a really nice creamy texture, and then it’s lovely when you get bites of parmesan chunks and the sundried tomato! This is the first time I’ve incorporated cooked porridge into a bread – and I’m definitely going to do this more often as it gives a […]