Here’s a recipe that’s both delicious and freezer friendly. Theoretically, you could make it MUCH healthier by substituting honey, replacing butter with some sort of nut-based spread, using wholemeal flour, and using stevia or just omitting the extra sugar altogether. I’m sure at one point I will go on a health kick and blog about HEALTHY muffin recipes, but today, it’s just good old sugar and butter for me. Continue reading
Sorry about the chai-eesy name of this post. I can’t help myself. This recipe was simply delish. My coworkers and I polished it off in a couple of hours and while that’s no mean feat for me, the others are usually a bit more controlled in their consumption of baked goods. Me, well, I have on occasion gone back for more pieces of cake than I care to number, but my coworkers – they can show restraint.
Not with this chai semolina slice, however.
I have made this delicious recipe quite a few times because it always gets rave reviews. This latest bake was for LL to take to his work for morning tea, and, according to him, it was a great success. He said it was the first cake to be finished and he received several requests for the recipe. Now I don’t know if he’s just embellishing to flatter my ego, but having eaten this cake myself, I’m inclined to say it’s just a great recipe that is both easy and guarantees mouth-watering results every time. Give it a go! Continue reading
I don’t plan on making a habit of these weekly “what’s happening in boring Lauren land” posts, but for some reason the past week has represented itself in my phone pics and I feel like sharing it with you, blogosphere. Of course, it is very loosely related to baking and sewing, but unfortunately my hobbies take up about 5 per cent of my waking life and farm life/work life/boring stuff takes up the other 95 per cent. But, so what? I’m going to share anyways! Continue reading
Carrot cake. Moist, crumbly, cinnamonny goodness with flecks of walnuts and HEAVENLY cream cheese icing. I love me some carrot cake. Especially that cream cheese icing. Come to think of it, I could probably just eat a plate of cream cheese icing, but with carrot cake on the side. Yum.
I whipped up this little baby a couple of weeks ago (bit slow on the blogging – sorry!) for when LL and I had visitors. I think they ate maybe one piece each. LL and I ate the rest. Sure, I could’ve taken the cake into work and my co-workers would have demolished it tut sweet (they love a bit of cream cheese icing themselves), but I took the selfish route and cut the cake up into slices and individually wrapped each slice and kept them in the freezer. Of course, there’s no chance of cake going stale before I get my greedy mitts on it, but keeping it in the freezer prevents the occasional *ahem*often*ahem* binge cake eating. Moving along… Continue reading
I love having visitors to the farm. It’s a fair hike out of town (half an hour’s drive), and so when someone asks to stop by, I immediately turn to the fridge to see what sort of sweet treat I can concoct to make the trek worth my visitor’s while.
Today, it was one of my friends from work coming around for a chai and a chat and I took the liberty of whipping up a batch of these lemon meringue cupcakes. They are a tangy but sweet lemon coconut cake with a tart lemon curd filling, topped off with a coconutty meringue tower. They weren’t as much work as the name implies, and I made the cake and curd the night before to make today’s assembly even easier. Give them a go and tell me what you think!
Allow me to add the 10 trillionth recipe for spinach and ricotta cannelloni to the internets. I wouldn’t bother if I didn’t think my cannelloni was worthy. It’s a popular dish that everyone seems to have their own version of – like bolognese or fried rice. My version takes no shortcuts – you make the tomato sauce, no pre-packaged fillings and if I’m in the mood, fresh homemade pasta. If not, I’m happy enough with store-bought fresh pasta sheets.