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 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!