Here's a look back on romance-inspired recipes from previous years!
Sunday, February 5, 2017
Well, happy birthday to this blog! It turned 8 years old on february 4th. Wow! Last year, on my 7th blogoversary, I wrote:
"I feel like every year when February 4th comes around, I get sentimental about how many years I've been obsessed with baking and met so many wonderful people through this blog, but it is all still so very true! I can't believe 7,5 years ago I became engulfed with this hobby that would shape and form my life as it did. Whenever I'm having a bad day (just like everyone else, I have those too) or when I want to celebrate something, I bake. It releases tension, makes you forget everything, and the end result is (usually) so satisfying!"
This is still so true for me. I'm hoping to move into a new house this year, and finally get a decent oven back, and start my mojo again with baking. Because baking cakes in my portable little oven is just not the same!
About the dessert: I made a jumbleberry crumble. If you're wondering what 'jumbleberry' means, it's a collection of different Summer fruits. For this crumble I used cherry, strawberry, raspberry, blackberry, and blueberries. It's just such a great recipe, and I always have the ingredients at hand. I make the crumble in advance, freeze it for months even, and buy frozen red fruits. Add the two things together, and voila! A quick, delicious dessert is at hand. In the Summer I add ice cream, in the Winter I pour some heavy cream with it.
Taste: 5 out of 5
Consistency: 5- out of 5
Overall appeal: 5 out of 5
Jumbleberry Crumble: Nigella Lawson - Nigella Express
⅔ cup all-purpose flour
½ teaspoon baking powder
½ stick cold butter (cut into small cubes)
3 tablespoons turbinado sugar
¾ cup frozen summer fruits
1 teaspoon cornstarch
2 teaspoons vanilla sugar (or regular sugar plus a drop of vanilla)
- You will need an ovenproof tea cup or ramekin of approx. 300ml / 1¼ cup capacity.
- Put the flour and baking powder into a bowl and rub in the cubes of butter, using your fingers until you have a mixture like coarse sand.
- This is such a small amount, it's not really worth getting out the heavy machinery.
- Stir in the sugar and then put into a freezer bag to freeze. This mixture is enough to make 4 jumbleberry crumbles in the cups.
- Preheat the oven to 220°C/gas mark 7/425ºF. Put the summer fruits in either a cup or ramekin and sprinkle the cornstarch and sugar over the top. Stir around a little.
- Sprinkle approx. 75g /½ cup of the frozen crumble topping over the fruit and bake the cup for 20 minutes.
Wednesday, February 1, 2017
If you dislike, loathe, or hate (those are synonyms, I know) peant butter... LOOK AWAY!
If you like, love, adore peanut butter... YOU'D BETTER STAY! Because I just made one of the BEST peanut butter cookies-recipes, I've ever tried. Seriously, I made a large batch of cookies, and ended up eating not very many because I was (forced) to give them away to people. It's not a bad thing if you're my friend. I'll admit: I bribe with cookies.
I found the recipe on, my go-to recipe spot lately, Pinterest! The caption described them as "The BEST peanut butter cookies! Couldn't STOP eating them!" Okay, I'm intrigued. So I made them, and man, they are FULL of creamy peanut butter flavor. I mean PACKED with peanut butter! Being a peanut butter-lover, I did not mind this one bit.
So here's the stats on them:
Taste: 5- out of 5
Consistency: 5- out of 5
Overall appeal: 5 out of 5
Peanut Butter Cookies: click here
1 cup brown sugar, packed firmly
1 cup white sugar
½ cup shortening (I used sunflower oil)
½ cup butter, softened
1 cup peanut butter
½ teaspoon salt
2 teaspoon vanilla
2 teaspoons baking soda
2 ¼ cups flour
· Preheat oven to 350 degrees and spray cookie sheets with a non-stick spray.
· Cream together the sugars, shortening, butter, and peanut butter.
· Add the eggs and vanilla, mix until well combined.
· Mix the dry ingredients together, add the dry ingredients to the cream mixture.
· Roll the cookie dough into tablespoon size balls.
· Roll the cookie balls into sugar.
· Place on the cookie sheets- DO NOT mash with a fork in normal “peanut butter cookie” fashion.
· Bake for 11 to 13 minutes. (I baked them for about 14/15 minutes, but keep your eye on them! A minute can make a huge difference)
Friday, January 13, 2017
My yearly round-up of favorite recipes I tried the year before has come again.
I hope you can bear with me with my lack of posting, as I've been swamped with work, life, and re-baking old recipes that I don't want to post twice.
Yesterday I baked an old favorite of mine: the old-fashioned chocolate cake recipe from Martha Stewart!
I made so much frosting by accident that I end up baking two cakes, just to use up the frosting.
I brought one cake to my work, the other is sitting in the kitchen. I wanted to bring it to family, but I woke up to lots of snow (yikes!) and now I prefer to stay indoors and eat it myself :P
Anywho, enjoy my favorite recipes from 2016!
I made these for my 7th blogoversary.
Any thoughts on what I should bake for my 8th blogoversary? It's coming soon...
So this year I tried out a lot of new vegan recipes.
I made a ton of my favorite vegan oatmeal cookies which I have been baking for years, but this was a great new breakfast recipe!
No matter how hard I try, I can't stop loving all things cinnamon.
These Norwegian buns were no exception, unfortunately.
So cool, Dorie Greenspan replied to my tweet about her lemon pound cake and said it looked great!
The taste was great too. One of the best pound cake recipes.
Follow my Instagram for a myriad of delicious photos of my baked goods!
Have a good weekend!
Labels: Favorite Recipes