I was recently contacted by Epilepsy Action asking if I would contribute a recipe for their National Tea and Cake Break 2014 which takes place on 19th October. The theme is pink and blue, which is the colours of the charity and the idea is that people hold a fundraising get together for people to enjoy lots of tea and cake!
“National Tea and Cake Break brings bakers and brew-lovers together all over the country. There are all sorts of ways to get involved, from a cup of tea and a cupcake in your kitchen, to an office tea party or school bake sale.”
The Tea and Cake Break is not only to raise awareness of the illness and the charity, but specifically it is to let people know about their support groups…
“Epilepsy Action’s network of coffee and chat groups can provide a life line to people who might be feeling isolated because of the condition. Coffee and chat groups give people affected by epilepsy an opportunity to come together and share their experiences.”
There are more details on their website, which you can find by clicking here.
At first I was at a bit of a loss as to what to make, blue is not an easy colour to create without food dye and I thought just colouring my buttecream was a bit of a cop out. So instead I cheated a little. Technically these cookies are pink and purple, but they are made with blueberries so that totally counts! (more…)
I’m going a little biscuit and cookie crazy over here. For some reason I’m really in the mood to make cookies rather than cakes. Perhaps I’m being lazy? Cookies are quicker and easier to make than cakes and cupcakes. It may be due to the fact that my job is now to bake cakes so baking them for myself isn’t quite as appealing as before…although worry not, it is still oh-so-appealing!
Whatever the reason I am not complaining. These cookies are not quite as seasonal as the Spiced Treacle Cookies but lime and coconut are never actually in season in Scotland so they are really all year round biscuits. They will be perfect for those moments when it’s cold and wet outside and you want a little reminder of your tropical holiday, all wrapped up in a butter, sweet shortbread biscuit.
This coconut and lime shortbread is melt in the mouth and packed full of flavour. To make the most of the lime, I recommend working the zest in to the sugar with the back of a spoon until you’re left with green and fragrant lime sugar (as discussed here). This method releases the natural oils of the zest and maximises the zingy citrus flavour and can be used in most recipes which include zests such as scones, cupcakes or more shortbread. (more…)
The mini pies are the perfect thing to make when you fancy an indulgent desert to yourself. The recipe makes four, so eat one today, keep one for tomorrow then two in the freezer for those moments when you just need a sugar fix!
They are sweet and simple, yet completely delicious. The pastry is light and crisp and the fruit is sweet, juicy and spiced. Nectarine is one of my favourite fruits, so I love this flavour combination but you really could use almost any fruit…probably not banana, unless Nutella is involved…in fact, that could be amazing! So yeah, truely whatever flavour you fancy!
This pastry recipe is very easy to make, especially in a food processor. The key is to roll it thinly the ensure a crisp bite to the pie. I love to sprinkle the tops with granulated sugar for extra crunch and appearances. Not that these little pies need much help when the filling oozes out. (more…)
It’s summer. Everyone is smiling because the sun is out and the days are long and warm. The town is bustling with tourists excitedly photographing anything and everything, wandering in to the road when I’m trying to drive places…but that’s ok because I have my windows down and am blasting some happy-go-lucky pop-punk.
As if all of that wasn’t enough, the Commonwealth Games kicked off last night in Glasgow. Living in Glasgow over the past year or so, build up to the games has been everywhere. Posters, press, topic of conversation….the anticipation was high. In some ways I’m a little sad that I’m not living there at the moment to truly feel part of the excitement, but I have a feeling that living less than a mile from one of the major stadiums would have gotten tiresome on day two of my work commute! I have tickets to two events so I think I’m getting the best of both worlds, experiencing the atmosphere of the athetics (200m final and the 4x100mm relay finals!) whilst watching the rest of it from a comfortable distance away. I’ve already been enjoying the swimming (Michael Jamieson in particular!) this morning – you really can’t beat watching sport! (more…)
If you’re from the Inverness area you may have noticed that I am feautred in the Highland News, a local newspaper, this month. As of this weeks edition I am their new monthly baking columnist! I’m really excited to see my recipe out there in print and hopefully everyone who can has picked up a copy to check it out, and if you have then thank you!
Here in Inverness we have been treated to some proper summer weather lately so for my first recipe I chose two scrumptious summer fruits, both perfectly ripe at this time of year, and brought them together in the cupcake version of a retro dessert….peach melba!
I absolutely love baked peaches, nectarines and apricots. They flavour of the fruit becomes so intense and the texture is so soft, it’s just wonderful! The chunks of raspberry cut through the sweetness nicely to give the perfectly balanced cupcake. (more…)